A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent. Kent, Elizabeth Grey, Countess of, 1581-1651. 1653 Approx. 328 KB of XML-encoded text transcribed from 169 1-bit group-IV TIFF page images. Text Creation Partnership, Ann Arbor, MI ; Oxford (UK) : 2005-12 (EEBO-TCP Phase 1). A47264 Wing K311 ESTC R11656 12254286 ocm 12254286 57281 This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal . The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. Early English books online. (EEBO-TCP ; phase 1, no. A47264) Transcribed from: (Early English Books Online ; image set 57281) Images scanned from microfilm: (Early English books, 1641-1700 ; 152:3) A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent. Kent, Elizabeth Grey, Countess of, 1581-1651. W. J. (W. Jar) [16], 176, [16], 128 p. Printed by G.D., and are to be sold by William Shears ..., London : 1653. First ed. Cf. Wing. "A true gentlewomans delight" ([16], 128 p.) has special t.p. "The epistle dedicatory" of second work is signed by the editor: W.J. [i.e., W. Jar]. Reproduction of original in Yale University Library. Created by converting TCP files to TEI P5 using tcp2tei.xsl, TEI @ Oxford. Re-processed by University of Nebraska-Lincoln and Northwestern, with changes to facilitate morpho-syntactic tagging. 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Users should bear in mind that in all likelihood such instances will never have been looked at by a TCP editor. The texts were encoded and linked to page images in accordance with level 4 of the TEI in Libraries guidelines. Copies of the texts have been issued variously as SGML (TCP schema; ASCII text with mnemonic sdata character entities); displayable XML (TCP schema; characters represented either as UTF-8 Unicode or text strings within braces); or lossless XML (TEI P5, characters represented either as UTF-8 Unicode or TEI g elements). Keying and markup guidelines are available at the Text Creation Partnership web site . eng Medicine, Popular -- Early works to 1800. Medicine -- Formulae, receipts, prescriptions. Cookery -- Early works to 1800. Canning and preserving -- Early works to 1800. 2005-01 TCP Assigned for keying and markup 2005-04 SPi Global Keyed and coded from ProQuest page images 2005-05 Simon Charles Sampled and proofread 2005-05 Simon Charles Text and markup reviewed and edited 2005-10 pfs Batch review (QC) and XML conversion A CHOICE MANVAL OF Rare and Select SECRETS IN PHYSICK AND CHYRURGERY ; Collected , and Practised by the Right Honorable , the Countesse of KENT , late deceased . As also most Exquisite ways of Preserving , Conserving , Candying , &c. Published by W. I. GENT. LONDON , Printed by G. D. and are to be sold by William Shears , at the Sign of the Bible in St. Pauls Church-yard , 1653. To the Vertuous and most Noble Lady , LETITIA POPHAM , Wife of the Honorable and truely Valiant Colonell ALEXANDER POPHAM . Thrice Noble and truely Vertuous Lady , AFter mature deliberation , what to tender unto your acceptance worthy your Patronage , nothing occurred more probable , than this small Manuall ; which was once esteemed as a rich Cabinet of knowledge , by a person truely Honorable . May it auspitiously procure but your Honours like friendly Estimation , and then I doubt not , but it will find a universall acceptance amongst persons of greatest Eminency . Sure I am , it may be justly deemed as a rich magazene of experience , having long since taught the world its approved excellency , yea , even in many dangerous exigencies . All I humbly crave for tht present is , my bouldnesse might be favourablely excused , since t was my lawfull ambition , thereby to avoid ingratitude for the many singular favours I have already received from your endeared truely Honorable Husband , my always true noble friend , and most happy Country-man . God multiplie his blessings on all your noble Family , and make you no lesse honourable heer on Earth , than Eternally happy hereafter : which shall be the daily prayer of him , whose highest Emulation is , In all due ways abundantly to Honour and Serve you . W. J. TO THE READER . COURTEOUS READER . WEll remembring , that we are all born for the weal-publique good : I here tender to thy perusall this small , and yet most excellent Treatise , Entituled , A choice Manuall of rare and Select Secrets in Physick . If thereby thou suck abundance of Profit , I shall be superlatively glad , but if any , or perchance many unlook'd for mistaks , for want of a due application , bids thee entertain contrary thoughts , the effect not answering thy curious expectation , upon a more serious reflex , know , that nothing is absolutely perfect , and withall , that the richest and most soveraign Antidote may be often missapplied : wherefore the fault not being mine , excuse and cease to censure : For which just , and but reasonable favour , thou shalt deservedly oblige me , Thine , W. J. A Table of the Contents . AQua Mirabilis , and the vertues thereof , 4 , 5. Another way to make the same Water , ibid. For an Ague , 26 131 139 147 For an Ach , 27 38 57 59 121 123 141 155 For an Ague in the Breast , 34 116 To cure the Bone-Ach , 60 For the sting of an Adder , 148 Mr. Ashleys Ointment , 153 B. For a Bruise under the Rib , 10 29 51 55 74 100 106 142 A restoring Broth , 18 A Cordiall Break-fast , 20 A restoring Break-fast , 21 For gripings of the Belly , ibid. To keep the Belly Lapintine , 22 For Boiles . 25 124 To clear the Bloud , 30 For burning in the Back , 32 For weaknesse in the Back , 33 75 76 99 111 A Plaister for a sore Breast , 37 For a stinking Breath , 38 A Water to preserve the health of the body , 43 For spitting of Bloud , 45 69 70 71 For one that pisseth Bloud , 46 Against the biting of venomous Beasts , 67 For a Burning caused by Lightning , 80 To stanck Bloud inwardly , 82 To comfort the Brain , 99 For a Burning or Scald , 120 To make Balm water , 137 For a Blast , 159 C For a Consumption , 1 19 24 94 For a Cold or Cough , 11 13 158 168 China broth for the Consumption , 22 To make Cammomill oyle , 25 A Water for a Consumption and Cough of the Lungs , 28 To make pectorall Roules for a Cold , 33 For Cornes , 49 To make a strong water for the Canker , 51 991 45 For Convulsions , 54 To Cure Wounds that be Cankered , and doe burn , 60 For Cods swoll'n , 65 To cure them that have pain after their Child-bearing , 65 For the Collick , 78 98 For a dead Child in a Womans body , 87 149 Aqua Composita , 110 121 130 A Water for the Canker , 113 For the dry Cough and Ptisick , 116 To prevent a Consumption , 127 To cool Choler , 130 For the Collick passion , 131 For Children that are troubled with a great Cough , 141 A Sear-cloth against Carbunkles 156 The Powder of Crabs Clawes , 174 D How to make Horse-radish Drink , 7 For the Dropsie , 3 To cure the biting of a mad Dog , 61 70 148 To deliver a Child in danger , 127 E An Eye-water for all the Infirmities and Diseases of the Eyes , 29 31 48 105 162 164 165 For a Pin and Web , and rednesse in the Eyes , 35 72 104 For the Emeroids , 92 122 144. To prevent Rheume running into the Eyes , ibid. A Pouder for sore Eyes , 125 For sore Eyes caused by heat , 140 142 F For the Falling sicknesse , 3 54 162 Cordials and Restoratives for the same , ibid. Against Flegm that stops the throat and stomack , 11 How to know whether he that hath the Flux shall live or die , 46 A Fomentation , 54 To cure the bloudy Flux , ibid. 132 163. Flos Unguentorum , 55 To break or kill the Felon , 62 117 One bruised with a Fall , 91 Oyle of Foxes or Badgers , with the virtues of them , 100 For a Felon of the Finger , 124 Jelly of Frogs , 167 For a red Face . 171 G. To make a Glister , 14 For the Gout , 42 88 89 To cure the Garget in the throat , 86 For one burn'd with Gunpowder , 92 To make Gascoin Powder , 172 The Apothecaries Gascoin Powder , 173 H. To take away Hoarsnesse 13 To take away Headach , ibid. To make a Jelly of Hears-horn , 14 A Cordial to cheer the Hearte 15 To make a cap for the pain and coldnesse in the Head , 33 For such as cannot Hear , 43 Heads of Children breaking out cured , 53 For bunches and Knots in the Head , 67 For a new Hurt , 69 To cleanse the Head , 71 To drive infectious diseases from the Heart , 84 For the Hearing , 87 117 For rheume in the Head , 91 For a singing in the Head 94 To make Oyle of Hypericon . 160 For Heat of the soles of the Feet , 172 I For the Itch , 10 91 164 For the yellow Jaundies , 36 For the black Jaundies 85 A Felon in the Joynts , 117 For Joynts nummed , 124 K. For Kibes , 25 162 The Countesse of Kents Powder , 175 L For the Liver , 11 29 109 For the Lask , 66 91 107 113 For grief in the Lungs , 70 127 To cause easie Labour , 174 To keep ones body-loose or soluble , 170 M. Against Melancholy , 468 108 For such as are sick after meat , ibid. A Sirupe against Melancholy , 8 A strengthning Meat , 19 To prevent Miscarrying , 25 For the Mother , 114 145 P. Against the Plague , 9 95 103 104 132 146 147 166 A Cordiall for the same , ibid. A gentle purge , 23 39 A Receipt for the Plurisie , 25 71 Pectorall Roules , 36 For the Palsie , 37 98 A Syrupe to purge , 57 To make the Leaden Plaister , with the virtue of it , 101 102 To break the Plague Sore , 104 146 To make the best Paracelsus Salve , 149 Plague water for three several times , 157 A defensive Plaister , 158 Lapis Prunellae , 162 To preserve against the Plague , 169 R. Restoratives 16 17 For running of the Reins , 34 65 79 119 159 For the Reines in the Back , 59 For one that hath a Rupture , 96 112 For Rheume , 125 S. Sir John Digbies Medicine for the Stone in the Kidneyes , 26 For a Stitch under the Ribs , 10 59 95 For foul Scabs , ibid. For the Spleen , 27 143 To make a Searcloth , ibid. For the Scurvy , 30 A Sirupe to strengthen the stomack , 31 For Sun-burnt , 34 To preserve the Sight , 35 117 For Swellings , 38 50 51 69 110 For one that hath Surfeited , 47 38 106 165 For Sinewes shrunk , 61 Doctor Stevens his Water , 62 137 A Remedy for a fit of the Stone , and when that the water stops , 72 85 90 108 109 A Syrupe for pain in the Stomack , 73 A Cordiall for the sea , 75 Oyle of St. Johns Wort. 77 A salve for an old Sore . 77. 82. 86. 90. 97. 114 For the green sicknesse . 80. Oyle of Sage good for any grief . 83 For a Scald . 93. 118. 144. 163. Oyle of Swallows . 111. For one that cannot sleep . 114. 118. For one that hath a heat in his stomack . 115. Burning and pricking in the Soles of the feet . 120. To break a Sore . 123. An electuary to comfort the Stomack . 125. A powder for the Stone . 128. 129. For stiffnesse of Sinews . 131. For a Strain in the Joynts . 128. 152. T To distill Triacle water . 12. To cure a Tetter . 54. 94. 170. To keep the Teeth clean . 82. For the Tooth-ache . 84. 167. To heale a prick with a Thorn. 93. 103. 112. To quench or slack Thirst. 115. To make Teeth stand fast . 168. For one that hath lost his Taste . ibid. V To stay Vomiting . 32. To stanch bleeding of a Vein . 46. For a Vein that is evill smitten . ibid. To clense Vlcers . 53. For the falling of the Vvula in the throat . 172. W A Cordial for Wind in the stomack or any other part of the body . 16. 27. 40. 139. A Balme for green Wounds . 26. 52 104. 119. A Broth for one that is Weak . 38. 40. To stanch the bleeding of Wounds . 44. For a Woman travailing with Child . 47. For a Wen. 53. Dr. Willoughbies Water . 63. To draw an Arrow head , or iron out of a Wound . 66. A Plaister for a Wound . ibid. 68. 79. 126. For Women that have had a mischance . 76. For a Woman that hath her flowers too much . 88. To cause a Woman to have her sicknesse . 90. To kill Worms . 91. 145. A Water for one that is sick and weak . 107. To take away Warts . 116. Against Wind in any part . 148. For to cause a young Childe to make Water . 171. A CHOICE MANUALL , OR , RARE AND SELECT SECRETS IN PHYSICK , By the Right Honourable the Countess of Kent . A very good Medicine for a Consumption , and Cough of the Lungs . TAke a pound of the best Honey as you can get , and dissolve it in a Pipkin , then take it off the fire , and put in two penniworth of flower of Brimstone , and two penniworth of pouder of Elecampana , and two penniworth of the flower of Liquorice , and two penniworth of red Rose-water , and so stir them together , till they be all compounded together , and put it into a gallie pot , and when you use it , take a Liquorish stick beaten at one end , and take up with it as much almost as half a Walnut , at night when you goe to bed , and in the mornings fasting , or at any time in the night when you are troubled with the Cough , and so let it melt down in your mouth by degrees . St. John Digbies Medicine for the Stone in the Kidnies . Take a pound of the finest Honey , and take seven quarts of Conduit water , set them on the fire , and when it is ready to seeth , scum it , and still as the froth doth rise scum it , and put in twenty whole Cloves , and let it seeth softly for the space of half an hour , and so bottle it up for your use , and drink it morning and evening , and at your meat , and no other drinke untill you are well . A Medicine for the falling Sickness . Take a penny weight of the pouder of Gold , six pennie weight of Pearl , six pennie weight of Amber , six pennie weight of Corrall , eight grains of Bezar , half an ounce of Pionie seeds ; Also you must put some pouder of dead mans scull that hath been an Anatomie , for a Woman , and the pouder of a woman for a man , compound all these together , and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in Endive water , and drink a good draught of Endive water after it . For Cordials and Restoratives use these things following . In any faintness take three drops of oyle of Cinnamon , mixed with a spoonfull of Sirrup of Gillifloures , and as much Cinnamon water , drinke this for a Cordiall . Against Melancholie . Take one spoonfull of Gillifloures , the weight of seven Barlie corns of Beverstone , bruise it as fine as flour , and so put it into two spoonfuls of Sirrup of Gilliflours , and take it four hours after supper , or else four hours after dinner , this will cheer the heart . If you be sick after meat , use this . Take of the best green Ginger is preserved in Sirrup , shred it in small peeces , put it into a gallie pot , and put Cinnamon water to it , then after dinner or supper , eat the quantity of two Nutmegs upon a knifes point . Aqua mirabilis . Take three pints of White wine , one pint of Aqua vitae , one pint of juice of Salandine , one drachm of Cardamer , a drachm of Mellilot flours , a drachm of Cubebs , a drachm of Galingal , Nutmegs , Mace , Ginger and Cloves , of each a drachm , mingle all these together over night , the next morning set them a stilling in a glass Limbeck . The Vertues . This Water dissolveth swelling of the Lungs , and being perished doth help and comfort them , it suffereth not the bloud to putrifie , he shall not need to be let bloud that useth this water , it suffereth not the heart burning , nor Melancholy or Flegm to have dominion , it expelleth urine , and profiteth the stomack , it preserveth a good colour , the visage , memorie , and youth , it destroyeth the Palsie . Take some three spoonfuls of it once or twice a week , or oftner , morning and evening , first and last . Another way to make Aqua Mirabilis . Take Galingall , Cloves , Quibs , Ginger , Mellilip , Cardamonie , Mace , Nutmegs , of each a drachm , and of the juyce of Salledine half a pint , adding the juyce Mints and Balm , of each half a pint more , and mingle all the said Spices being beaten into pouder with the juyce , and with a pint of good Aqua vitae , and three pints of good White wine , and put all these together into a pot , and let it stand all night being close stopt , and in the morning still it with a soft sire as can be , the still being close pasted , and a cold still . A Medicine for the Stone in the Kidnies . Take a good handful of Pellitorie of the wall , a handfull of Mead Parsley , or Saxifrage , a handfull of wilde Thime , a handful of garden Parsley , three spoonfuls of Fennel Seeds , six Horse Raddish roots sliced , then shred all these together , and put them in a gallon of new milk , and let them stand and steep in a close pot one whole night , and then still them milk and all together , this must be done in May or June , for then hearbs are in their best state , and when it is taken , you must put to two or three spoonfulls of this water as much White wine , as Rennish , and if you please a little Sugar , and so take it two dayes before the change , and two dayes after , and two dayes before the full , and two dayes after , continuing taking the same all the yeare , and the Patient undoubtedly shall find great ease , and void many stones , and much gravell with little pain . To make Horse Raddish drinke . Take half a pound of Horse Raddish , then wash and scrape them very clean , and slice them very thin , crosse wayes on the root , then put them into six quarts of small ale , such as is ready for drinking , which being put into a Pipkin close covered , set on the Embers , keeping it little more then bloud warm , for twelve hours , then take it off the fire , and let it stand to cool untill the next morning , then pour the clear liquor into bottles , and keep it for your use , drinking a good draught thereof in the morning , fasting two houres after , and the like quantitie at four in the afternoon , this drink is excellent good against winds , as also for the scouring , and Dropsie being taken in time . An excellent Sirrup against Melancholly . Take four quarts of the juyce of Pearmains , and twice as much of the juyce of Buglosse , and Borrage , if they be to begotten , a drachm of the best English Saffron , bruise it , and put it into the juyce , then take two drachms of Kermes small beaten to powder , mix it also with the juyce , so being mixt , put them into an earthen vessell , covered or stopt forty eight houres , then strain it , and allow a pound of Sugar to every quart of juyce , and so boyle it to the ordinary height of a sirrup ; after it is boyled , take one drachm of the Species of Diamber , and two drachms of teh Species of Diamargariton frigidum , and so few the same slenderly in a linnen bag , that you may put the same easily into the bottle of Sirrup , and so let it hang with a thread out at the mouth of the bottle ; the Species must be put into the Sirrup in the bag , so soon as the Sirrup is off the fire , whilst it is hot , then afterwards put it into the bottle , and there let it hang : put but a spoonfull or two of Honey amongst it whilst it is boyling , and it will make the scum rise , and the Sirrup very clear . You must adde to it , the quantity of a quarter of a pint of the juyce of Balm . An excellent Receipt for the Plague . Take one pound of green Walnuts , half an ounce of Saffron , and half an ounce of London Triacle , beaten together in a morter , and with a little Carduus , or some such water , vapour it over the fire , till it come to an Electuary : keep this in a pot , and take as much as a Walnut , it is good to cure a Fever , Plague , and any infection . An excellent Cordiall . Take the floures of Marigolds , and lay them in small spirit of Wine , when the tincture is fully taken out , pour it off from the floures , and vapour it away , till it come to a consistence as thick as an Electuary . For a Bruise , or Stich , under the Ribs . Take five or six handfuls of Cabbage , stamp it , and strain it , after it is boyled in a quart of fair water , then sweeten it with Sugar , and drink of it a wine Glasse , in the morning , and at four in the afternoon , for five or six dayes together : then take a Cabbage lease , and between two dishes stew it , being wet first in Canary Wine , and that lay hot to your side evenings and mornings . An excellent Receipt for an Itch , or any foule Scabs . Take Fox gloves , and boyle a handful of them in posset drink , and drink of it a draught at night , and in the morning , then boyle a good quantity of the Fox gloves in fair running water , and annoint the places that are sore with that water . A Receipt good for the Liver . Take Turpentine , slice it thinne , and lay it on a Silver , or Purslane Plate , twice or thrice in the Oven with the bread till it be dry , and so make it into powder , every day take as much as will lie on a six-pence in an Egg For Flegm , and stopping in the throat and stomack . D. T. Take oyle of Almonds , Linseed oyle , buds of Orange floures , boyle all these in Milk , and annoint the stomack well with it , and lay a Scarlet cloth next to it . For an extream Cold and a Cough . Take of Hysop water six ounces , of red Poppy water four ounces , six Dates , ten Figs , and slice them small , a handful of Raisins of the Sun , the weight of a shilling of the powder of Licorice , put these into the aforesaid waters , and let them stand five or six houres upon warm embers close covered , and not boyle , then strain forth the water , and put into it , as much Sugar of Roses as will sweeten it , drink of this in the morning , and at four of the clock in the afternoon , and when you goe to bed . To distill Triacle water . Take one ounce of Harts-horn shaved , and boyle it in three pints of Carduus water till it come to a quart , then take the roots of Elecampane , Gentian , Cipresse , Turmentill , and of Citron rindes , of each one ounce , Borrage , Buglosse , Rosemary floures , of each two ounces , then take a pound of the best old Triacle , and dissolve it in six pints of white Wine , and three pints of Rose-water , so infuse altogether , and distill it . It is good to restore spirits , and speech , and good against swouning , faintnesse , Agues , and Wormes , and the small Pox. Triacle water . Take three ounces of Venice Triacle , and mingle it in a quart of spirit of Wine , set it in horse-dung four or five dayes , then still it in ashes or sand twice over , after take the bottome which is left in the Still , and put to it a pint of spirit of Wine , and set it in the dung till the tincture be clean out of it , and strain the clear tincture out of it , and set it on the fire till it become to be a thick consistence , it must be kept with a soft fire . And so the like with Saffron . To take away a Hoarsnesse . Take a Turnip , cut a hole in the top of it , and fill it up with brown Sugar-candy , and so roast it in the embers , and eat it with Butter . To take away the Head-ach . Take the best Sallade oyle , and the glasse half full with the tops of Poppy floures which groweth in the Corn , set this in the Sun a fortnight , and so keep it all the year , and annoint the Temples of your head with it . For a Cough . Take Sallade oyle , Aqua vitae , and Sack , of each an equall quantity , heat them altogether , and before the fire rub the soles of your feet with it . To make a Jelly of Harts-horn . Take a quart of running water , and three ounces of Harts-horn scraped very fine , then put it into a stone Jug , and set the Jug in a Kettle of water over the fire , and let it boyle two or three houres untill it jelly , then put into it three or four spoonfuls of Rose-water , or white Wine , then strain it : you may put into it Musk , or Ambergreece , and season it as you please . To make a Glister . Take half a quart of new Milk , or three quarters , set it on the fire , and make it scalding hot , then take it off , and put into it a yoalk of a new laid Egg beaten , two ounces of brown Sugar Candie , or Black Sugar , give it the party bloud-warm . To make a Glister . Take the bone of a neck of Mutton , or Veal clean washed , set it on the fire to boyl in three pints of fair water , and when it is clean scummed , then put in the roots of Fennel and Parsely clean washed and scraped , of either of them the Roots bruised , a handfull of Cammomile , and Mallows a handfull , let all these boil together till half be wasted , then strein it , take three quarters of a pint of this broth , brown Sugar Candie two ounces , of Oyle of Flaxseed two ounces , mingle all these together , and take it for a Glister bloud-warm , when it is in your body keep it half an hour , or three quarters of an hour , or an hour if you can . A Comfortable Cordial to cheer the Heart . Take one ounce of conserve of Gillifloures , four grains of the best Musk bruised as fine as flower , then put it into alitle tin pot , and keep it till you have need to make this Cordiall following ; Viz. Take the quantitie of one Nutmeg out of your tin pot , put to it one spoonfull of Cinnamon water , and one spoonful of the Sirrup of Gilliflours , Amber-greece , mix all these together , and drink them in the morning , fasting three or four houres , this is most comfortable . A Cordial for Winde in the Stomack , or any Part. Take six or eight spoonfuls of Penny-royall water , put into it four drops of oyle of Cinnamon , so drinke it any time of the day , so you fast two houres after . Restoratives . Take a well flesht Capon from the barn-door , and pluck out his Intrals , then wash it within with a little white-wine , then flea of all the skin , and take out his bones , and take the flesh , onely cut it in little peeces , and put it into a little stone bottle , and put to it an ounce of white Sugar-candie , six Dates slit , with the stones and piths taken out , one large Mace , then stop the bottle up fast , and set it in a Chafer of water , and let it boil three houres , then take it out , and pour the juice from the meat , and put to it one spoonful of red Rose water , and take the better part for your breakfast four hours before dinner , and the other part at three a clock in the afternoon , being bloud-warm . Another Restorative . Take half a pint of Claret wine , and half a pint of ale , and make a caudle with a new laid egg , put in half a Nutmeg , cut into two peeces , then take it off the fire , and put in seven grains of Ambergreece , drinke this for two breakfasts , for it will increase bloud and strength . Another Restorative . Take two new laid Eggs , and take the whites clean from them , and put the yolks both in one shell , then put in two spoonfulls of Claret wine , seven grains of Amber-greece small bruised , and a little Sugar Candie , stir all these together , and make them bloud-warm , and sup them up for a breakfast three or four hours before dinner . Another Restorative . Take a young leg of Mutton , cut off the skin , and the fat , take the flesh being cut into small peeces , and put it into a stone bottle , then put to it two ounces of raisins of the Sun stoned , large Mace , an ounce and half of Sugar Candie , and stop the bottle very close , and let it boil in a Chafer three hours , and so put the juice from the meat , and keep it in a clean glasse , it will serve for three breakfasts , or if he will , he may take some at three a clock in the afternoon being made warm . A restoring Broath . Take two ounces of Chene roots , first slit very thin , then put it in a new Pipkin with five pints of running water , being close covered , and so set it upon embers all night long , where it may be very hot , but not seeth , then put to that water , a great cock Chicken , and when it is clean scummed , put into it two spoonfuls of French Barly , six Dates slit , with the pithes and stones taken out , two ounces of Raisins of the Sun stoned , large Mace , let all these boyle together till half be consumed , then take out the Cock , and beat the flesh of it in a clean Morter , and a little of the broth , then strain it altogether throughout a hair Collender , then put in two spoonfuls of red Rose-water , and sweeten it with white Sugar-candy , drink of this broth being made warm half a pint in the morning early fasting , and sleep after it if you can , drink a good draught at three of the clock in the afternoon ; this broth is very good for a Consumption , and the longer they taste it , it is the better . A Strengthening Meat . Take Potato roots , roste them , or bake them , then pill them , and slice them into a dish , put to it lumps of raw marrow , and a few Currans , a little whole Mace , and sweeten it with Sugar to your taste , and so eat it in stead of buttered Parsnips . Broath for a Consumption . Take three Marrow bones , break them in pieces , and boil them in a gallon of water till half be consumed , then strain the liquor through a Collender , and let it stand 〈◊〉 it be cold , then take off all the fat clean , and put the broth into a Pipkin , and put to it a good Cock chicken , and a knuckle of Veal , then put into it the bottome of a white loaf , a whole Mace , two ounces of Raisins of the Sun stoned , six Dates slit , let all these boil together till half be consumed , then strain it , instead of Almonds take a few Pistaties kernels , and beat them , and strain them with your broths as you doe Allum milk , and so sweeten it with white Sugar , and drink half a pint early in the morning , and at three a clock in the afternoon , and so continue a good while together , or else it will doe you no good . Another Cordiall . Take a preserved Nutmeg , cut it in four quarters , eat a quarter at a breakfast , and another in the afternoon , this is good for the head and stomack . A Cordial for a Breakfast fasting . Eat a good peice of a Pomecitron preserved , as big as your two fingers in length and breadth , and so at three of the clock in the afternoon . A Restoring Breakfast . Take the brawn of a Capon , or Pullet , twelve Jordan Almonds blanched , beat them together , and strain out the juyce , with a draught of strong broath , and take it for a breakfast , or to bedward . A Medicine for any gripings of the Belly . Take a pint of Claret wine , put to it a spoonful of Parseley seed , and a spoonful of sweet Fennel seed , half a dosen Cloves , a branch of Rosemary , a wild Mallow root clean washt and scrapt , and with the pith taken out , with a good peece of Sugar ; set this on the fire , and burn the Claret very well with all these things in it , then drinke a good draught of it in the morning fasting , and at three a clock in the afternoon . To keep the Body Lapintine . Take half a pint of running water , put it in a new Pipkin with a cover , then put into the water two ounces of Manna , and when it is dissolved , strain it , and put to it four ounces of Damask Prunes , eight Cloves , a branch of Rosemary , let all these stew together while they be very tender , then eat a dosen of them with a little of the liquor an hour before dinner or supper , then take a draught of broth and dine . To make the China Broth for a Consumption . Take China root thin sliced two ouncs , steep it twenty four houres in eight pints of fair water , letting it stand warm all the time , being close covered in an earthen Pipkin , or Iron pot , then put to it a good Cockrell , or two Chickens clean dressed , and scum it well , then put in five leaved grasse two handfuls , Maiden-hair , Harts tongue , of either half a handful , twenty Dates sliced , two or three Mace , and the bottome of a Manchet , let all these stew together , untill not above one quart remains , then strain it , and take all the flesh , and sweet bones , beat them in a stone Morter , and strain out all the juyce with the broth , then sweeten it with two ounces of white Sugar Candie in pouder , and take thereof half a pint at once , early in the morning warm , and sleep after it if you can , and two houres before supper at your pleasure , when you steep the root , slice two drachms of white Sanders , and as much red Sanders , and let them boyl in the broth . A gentle Purge . Take an ounce of Damask Roses , eat it all at one time , fast three quarters of an hour after , then take a draught of Broth , and dine . Another Purge . Take the weight of four or five pence of Rubarb , cut it in little pieces , and take a spoonfull or two of good Currants washt very clean , so mingle them together , and so eat them , fast an hour after , and begin that meal with broth , you may take it an hour before if you will. Broth for a Consumption . Take a course Pullet , and sow up the belly , and an ounce of the conserves of red Roses , of the conservs of Borage , and Bugloss flours , of each of them half an ounce , Pine apple kernels , and Pistaties of each half an ounce bruised in a morter , two drachms of Amber pouder , all mixed together , and put in the belly , then boyle it in three quarts of water , with Egrimonie , Endive , and Succorie , of each one handful , Sparrowgrass roots , Fennel roots , Caper roots , and one handfull of Raisins of the Sun stoned , when it is almost boiled , take out the Pullet , and beat it in a stone Morter , then put it into the liquor again , and give it three or four walmes more , then strain it , and put to it a little red Rosewater , and half a pint of white wine , and so drinke it in a morning , and sleep after it . To prevent Miscarrying . Take Venice Turpentine , spread it on black brown paper , the breadth and length of a hand , lay it to the small of her back , then give her to drinke a Caudle made of Muscadine , and put into it the husks of twentie three sweet Almonds dryed and finely poudred . For Boils or Kibes , or to draw a Sore . Take strong Ale , and boil it from a pint to four spoonfuls , and so keep it , it will be an ointment . To make Cammomile Oyle . Shred a pound of Cammomile , and knead it into a pound of sweet Butter , melt it , and strain it . A Receipt for the Plurisie . Take three round Balls of Horse-dung , boil them in a pint of white Wine till half be consumed , then strain it out , and sweeten it with a little Sugar , and let the Patient goe to bed and drink this , then lay him warm . For an Ague . Take a pint of Milk , and set it on the fire , and when it boils put in a pint of Ale , then take off the curd , and put in nine heads of Carduus , let it boil till half bee wasted , then to every quarter of a pint , put a good spoonful of wheat-flower , and a quarter of a spoonful of grosse Pepper , and an hour before the fit , let the Patient drinke a quarter of a pint , and be sure to lye in a sweat before the fit . An excellent Balm for a green Wound . Take two good handfuls of English Tobacco , shred it small , and put it into a pint of Sallet oyle , and seeth it on a soft fire to simper , till the oyle change green , then strain it , and in the cooling put in two ounces of Venice Turpentine . For an Ach. Take of the best gall , white Wine Vinegar , and Aqua vitae , of each a like quantity , and boil it gently on the fire , till it grow clammie , then put it in a glasse or pot , and when you use any of it , warm it against the fire , rub some of it with your hand on the akeing place , and lay a linnen cloth on it , doe this mornings and evenings . To make a Searcloth . Virosius Wax , Spermaceti , Venice Turpentine , oyle of White Poppie , oyle of Ben , oyle of sweet Almonds . For Wind in the Stomack , and for the Spleen . Take a handfull of Broom , and boil it in a pint of Beer or Ale , till it be half consumed , and drinke it for the wind , and the stomack , and for the Spleen . A most excellent Water for a Consumption , and Cough of the Lungs . Take a running Cock , pull him alive , then kill him when he is almost cold , cut him abroad by the back , and take out the Intrals , and wipe him clean , then cut him in quarters , and break the bones , put him into such a Still as you still Rosewater in , and with a pottle of Sack , a pound of Currants , a pound of Raisins of the Sun stoned , a quarter of a pound of Dates the stones taken out , and the Dates cut small , two handfulls of wilde Thyme , two handfuls of Orgares , two handfuls of Pimperball , and two handfuls of Rosemary , two handfuls of Bugloss and Borage flours , a pottle of new Milk of a red Cow , still this with a soft fire , put into the glasse that the water doth drop into , half a pound of Sugar Candie beaten very small , one book of leaf gold cut small among the Sugar , four grains of Amber greece , twelve grains of prepared Pearl , you must mingle the strong water with the small , and drink four spoonfuls at a time in the morning fasting , and an houre before supper , you must shake about the glasse when you drinke it . A Medicine good for the Liver . Take Turpentine , slice it thin , and lay it on a silver or Purslane plate twice or thrice into the Oven with the bread till it bee dry , and so make it into pouder every day , take as much as will lye on a sixpence in an Egg. For a Bruise . Take six spoonfuls of Honey , a great handful of Linseed , bruise these in a morter , and boyle them in a pint of Milk an hour , then strain it very hard and annoint your breast and stomack with it every morning and evening , and lay a red hose upon it . The Eye-Water for all the Infirmities and Diseases of the Eye . Take of the distilled water of the white wild Rose , half a pound of the distilled water of Celendine , Fennel , Eyebright , and Rue , of each two ounces , of Cloves one ounce and a half , of white Sugar-candy one drachm , of Tutia prepared four ounces , pulverise all these Ingredients each by themselves , saving that you must bruise the Campihre with your Sugar-candy , for so it breakes best , then mix all the Pouders together in a paper , put them in a strong glasse , pour the distilled waters upon them , and three pints of the best French white Wine that can be had , shake it every day three or four times long together for a moneth , and then you may use it ; remember to keep it very close stopt ; this is verbatim , as it was had from the Lord Kelley . A Medicine very good for the Dropsie , or the Scurvy , and to clear the blond . Take four gallons of Ale , drawn from the tap into an earthen Stand , when the Ale is two dayes old , then you must put in four handfuls of Brooklime , four handfuls of Watercresses , four handfuls of water-Mints with red stalkes , half a peck of Scurvy-grasse , let all these be clean picked and washed , and dried with a cloth , and ●hred with a knife , and then put into a ●ag , then put in the Ale , and stop it close , so that it have no vent , stop it with rie ●aste ; the best Scurvy-grasse groweth by the water side : it must be seven dayes after the things be in before you drink it . Take two quarts of water , and put in four ounces of Guaiacam , two ounces of Sarsaparilla , one ounce of Saxifrage , put it into a Pipkin , and infuse it upon the embers for twelve houres , and then strain it , and put it into the Ale as soon as it hath done working , this being , added makes the more Caudle . For sore Eyes . Take half a pint of red Rosewater , put therein four penny of Alloesuckatrinay , as much Bole armoniack in quantity , let this lie four and twenty houres in steep , then wash your eyes with it evenings and mornings with a feather , and it will help them . A Sirrup to strengthen the Stomack , and the Brain , and to make a sweet Breath . Take rindes while they be new one pound , of running water the value of five wine pints , then seeth it unto three pints , then strain it , and with one pound of Sugar seeth it to a Sirupe , and when you take it from the fire , put to it four graines of Musk. For the burning in the Back . Take the juyce of Plantain , and womans Milk , being of a woman Child , put thereto a spoonfull of Rosewater , and wet a fine cloth in the same , and so lay it to your Back where the heat is . A very good Medicine to stay the vomiting . Take of spare Mince , Wormwood , and red Rose leaves dried , of each half a handfull , of Rye bread grated a good handfull , boyle all these in red Rosewater , and Vinegar , till they be somewhat tender , then put it in a linnen cloth , and lay it to the stomack as hot as you can indure it , heating it two or three times a day with such as it was boyled with . For weaknesse in the Back . Take Nixe , and Clary , and the Marrow of an Oxe back , chop them very small , then take the yolks of two or three Eggs , and strain them altogether , then fry them , use this six or seven times together , and after it drink a good draught of Bastard , or Muskadine . To make a Cap for the pain and coldnesse in the Head. Take of Storix , and Benjamine , of both some twelve pennyworth , and bruise it , then quilt it in a brown paper , and wear it behinde on your head . To make Pectorall Roules for a Cold. Take four ounces of Sugar finely beaten , and half an ounce of searsed Licorice , two graines of Musk , and the weight of two pence of the sirupe of Licorice , and so beat it up to a perfect paste , with a little sirupe of Horehound , and a little Gum-dragon being steeped in Rosewater , then toul them in small rouls , and dry them , and so you may keep them all the whole year . A proved Medicine for any one that have an Ague in their Breast . Take the Patients own water , or any others that is very young , and set it over the fire , put therin a good handfull of Rosemary , and let it boyle , then take two red clothes and dip them in the water , then nip it hard , and lay it on the breast as hot as it may be indured , and apply it till you see the breast asswaged , then keep it very warm . For the running of the Reines . Take the Pith of an Oxe that goeth down the back , a pint of red Wine , and strain them together through a cloth , then boyle them a little with a good quantity of Cinnamon , and a Nutmeg , and large Mace , a quantity of Ambergreece , drink this first and last daily . For Sun-burnt . Take the juyce of a Lemon , and a little Baysalt , and wash your hands with it , and let them dry of themselves , wash them again , and you shall find all the spots and staines gone . For a Pin and Web , and rednesse in the eye . Take a pint of white Rosewater , half a pint of white Wine , as much of Lapis Calaminaris as a Walnut bruised , put all these in a glasse , and set them in the Sun one week , and shake the glasse every day , then take it out of the Sun , and use it as you shall need . A speciall Medicine to preserve the sight . Take of brown Fennell , Honeysuckles of the hedge , of wild Dasies roots picked , and washed , and dryed , of Pearl-wort , of Eyebright , of red Roses the white clipped away , of each of these a handfull dry gathered , then steep all these Hearbs in a quart , or three pints , of the best white Wine in an earthen pot , and so let it lye in steep two or three dayes close covered , stirring it three times a day , and so still it with a gentle fire , making two distillings , and so keep it for your use . A proved Medicine for the yellow Jaundies . Take a pint of Muscadine , a pretty quantity of the inner bark of a Barberry tree , three spoonfuls of the greenest goose dung you can get , and take away all the white spots of it , lay them in steep all night , on the morrow strain it , and put to it one grated Nutmeg , one penniworth of Saffron dried , and very fine beaten , and give it to drink in the morning . To make Pectorall Roules . Take one pound of fine Sugar , of Licorice and Annise seeds two spoonfulls , of Elicampane one spoonful , of Amber and Corrall of each a quarter of a spoonfull , all this must be very finely beaten and fearsed , and then the quantity that is set down must be taken , mix all these pouders together well , then take the white of one egg , and beat it with a pretty quantitie of Musk , then take a Brasen morter very well scoured , and a spoonful on two of the Pouders , and drop some of the Egg to it , so beat them to a paste , then make them in little roules , and lay them on a Plate to dry . A Plaister for a sore Breast . Take crums of Whitebread , the tops of Mint chopped small , and boil them in strong Ale , and make it like a Poultess , and when it is almost boyled , put in the pouder of Ginger , and oyle of Thyme , so spread it upon a cloth , it will both draw and heal . A Medicine for the dead Palsie , and for them that have lost their speech . Take Borage leaves , Marigold leaves or flours , of each a good handfull , boil it in a good Ale Posset , the Patient must drinke a good draught of it in the morning and sweat , if it be in the arms or legs , they must be chaffed for an hour or two when they be grieved , and at meals they must drink of no other drink till their speech come to them again , in Winter if the Hearbs be not to be had , the Seeds will serve . An approved Medicine for an Ach or Swelling . Take the flours of Cammomile , and Rose leaves , of each of them a like quantitie , and seeth them in white Wine , and make a plaister thereof , and let it be laid as hot as may be suffered to the place grieved , and this will ease the pain , and asswage the swelling . An approved Medicine for a stinking Breath . Take a good quantity of Rosemary leaves and flours , and boil them in white Wine , and with a little Cinnamon and Benjamin beaten in pouder , and put therein , and let the Patient use to wash his mouth very often therewith , and this will presently help him . A good Broth for one that is weak . Take a part of the neck of Lambe , and a pretty running fowl , and set them on the fire in fair Spring water , and when it boyleth scum it well , so done , put in two large Mace , and a few Raisins of the Sun stoned , and a little Fennel root , and a Parsley root , and let them boil , if the party be grieved with heat or cold in the stomack ; if heat , put in a handfull of Barlie boyled before in two waters , and some Violet leaves , Sorrel , Succorie , and a little Egrimonie ; if cold , put in Rose●●●y , Thyme , a Lillie , Marigold leaves , Bo●●ge , and Bugloss , and boyle this from lour pints to lesse then one . A Receipt for Purging , D. T. Take the leaves of new Sene six ounces , of chosen Rubarb one ounce and half , leaves of Sage , red Dock roots of each an ounce , of Barberies half an ounce , Cinnamon and Nutmegs of each an ounce , Annise-seeds and Fennel seeds of each six drachms , of Tamarisk half an ounce , Cloves and Mace , of each half a drachm , beat them into a grosse pouder , and hang them in a linnen Bag , in six gallons of new Ale , so drinke of it fasting in the morning , and at night . To comfort the stomack , and help Windiness and Rheum . Take of Ginger one penniworth , Cloves four penniworth , Mace seven penniworth , Nutmegs four penniworth , Cinnamon four penniworth , and Galingale two penniworth , of each one ounce , of Cubebs , Corall , and Amber , of each two drachms , of Fennel seed , Dill seed , and Carraway seed , of each one ounce , of Liquorice and Annise seeds of each an ounce , all beaten into fine pouder , one pound and a halfe of fine beaten Sugar , which must be set on a soft fire , and being dissolved , the pouders being well mixed therewith till it bee stiffe , then put thereunto half a pint of red Rosewater , and mix them well together and put it into a gallie pot , and take thereof first in the morning , and last in the evening , as much as a good Hasell Nut , with a spoonfull or two of red Wine . To make a Callice for a weak Person . Take a good Chicken , and a peece of the neck end of Lamb or Veal , not so much as the Chicken , and set them on the fire , and when they boyl and are well scummed cast in a large Mace , and the piece of the bottome of a Manchet , and half a handful of French Barlie boyled in three waters before , and put it to the Broth , and take such hearbs as the partie requireth , and put them in when the broth hath boyled half an hour , so boyl it from three and a half to one , then cast it through a strainer , and scum off all the fat , so let it cool , then take twenty good Jordan Almonds , or more , if they be small , and grind them in a Morter with some of the broth , or if you thinke your Broth too strong , grinde them with some fair water , and strain them with the broth , then set it upon a few coals , and season it with some Sugar not so much , and when it is almost boyled , take out the thickest , and beat it all to pieces in the morter , and put it in again , and it will doe well , so there be not too much of the other flesh . For the Gout . Take six drachms of Cariacostine fasting in a morning , and fast two houres after it , you may roll it up in a Wafer , and take it as Pills , or in Sack , as you conceive is most agreeable for the stomack ; this proportion is sufficient for a woman , and eight drachms for a man , and take it every second day untill you find remedie for it , it is a gentle purge that works onely upon winds and water . The Poultesse for the Gout . Take a pennie loaf of Whitebread , and slice it , and put it in fair water , two Eggs beaten together , a handfull of Red-rose leaves , two penniworth of Saffron dryed to pouder , then take the bread out of the water , and boil it in a quantity of good Milk , with the rest of the Ingredients , and apply it to the place grieved as warm as you can well indure . For them that cannot hear . Put into their eares good dried Suet. A Soveraign Water good for many Cures and the health of Bodies . Take a gallon of good Gascoign wine , White or Claret , then take Ginger , Galingall , Cardomon , Cinnamon , Nutmegs , Grains , Cloves , Annise seeds , Fennel seeds , Carraway seeds , of each of them three drachms , then take Sage , Mints , red Rose leaves , Thyme , Pellitorie , Rosemary , wild Thyme , wild Majoram ; Organy , Pennymontain , Pennyroyall , Cammomile , Lavender , Avans of each of them a handful , then beat the Spices small , and the hearbs , and put all into the wine , and let it stand for the space of twelve houres , stirring it divers times : Then still it in a Limbeck , and keep the first water by it self , for it is best , then will there come a second water which is good , but not so good as the first ; The Vertues of this Water be these , It comforteth the Spirit vitall , and preserveth greatly the Spirit vitall , and preserveth greatly the youth of man , and helpeth all inward diseases coming of cold , and against shaking of the Palsie , it cureth the contract of Sinnews , and helpeth the conception of the barren , it killeth the Worms in the Belly , it killeth the Gout , it helpeth Tooth ach , it comforteth the stomack very much , it cureth a cold Dropsie , it breaketh the stone in the back , and in the reins of the back , it cureth the Canker , it helpeth shortly the stinking Breath , and whosoever useth this water oft , it preserveth them in good liking ; This Water will be the better if it stand in the Sun all the Summer , and you must draw of the first water but a pint , and of the second as farre as it will run , untill the whole gallon of Wine and Hearbs be all done out , but the last water is very small , and not half so good as the first ; if you doe draw above a pint of the best water , you must have of all things more , as is before said . To stanch the bleeding of a Wound . Take a Hounds turd , and lay that on a hot coal , and binde it thereto , and that shall stanch bleeding , or else bruise a long Worm , and make pouder of it , and cast it on the wound , or take the ear of a Hare , and make pouder thereof , and cast that on the wound , and that will stanch bleeding . For spitting of Blood , after a Fall or Bruise . Take Bittanie , Vervain , Nosebled , and five leaved grasse , of each alike , and stamp them in a Morter , and wring out the juyce of them , and put to the juyce as much Goats milk , and let them seeth together , and let him th●t is hurt drinke of that liquor seven dayes together , till the waxing of the Moon , and let him drink also Osmorie and Cumferie with stale Ale , and he shall be whole . For to heal him that spitteth Bloud . Take the juyce of Bittanie and temper that with good Milk , and give the sick to drink four dayes , and he shall be whole . For to know whether he that hath the Flux shall live or die . Take a pennie weight of Trefoyle seed , and give it him to drinke in Wine or water , and doe this three dayes , and if it cease , he shall live , with the help of Medicine , if not , he shall die . For to stanch the bleeding of a Vein . Take Rue and seeth it in water , and after stamp it in a Morter , and lay it on the Vein , then take Lambs wooll that was never washed , and lay that thereon , and that shall stanch bleeding . For a Vein that is evill smitten . Take Beanes , and peel away the lacke , and seeth them well in Vinegar , and lay them on the Vein hot in manner of a Plaister . For one that pisseth Bloud . Take and seeth Garlick in water , till the third part be wasted away , let him drinke of the water , and he shall be whole . For a Woman travelling with child . Take and give her Titany to drink in the morning , and shee shall be delivered without peril , or else give her Hysop with water that is hot , and shee shall be delivered of the child although the child be dead and rotten , and anon when shee is delivered give her the same without Wine , or binde the hearb Argentine to her nostrils , and she shall be soon delivered , or else Polipodie and stamp it , and lay that on the womans foot in manner of a Plaister , and she shall be delivered quick or dead , or else give her Savorie with hot water , and shee shall be delivered . For one that hath surfeited , and cannot digest . Take the bottome of a wheaten loafe , and tost it at the fire , till that be very brown and hard , and then take a good quantity of Aqua vitae , and put that upon the same so tosted , and put that in a single linnen cloth , and lay that at the breast of the Patient all night , and with the help of God he shall recover , and he shall vomit or purge soon after . A Water to comfort weake eyes , and to preserve the sight . Take a gallon and a half of old wheat fair and clean picked from all manner of soil , and then still it in an ordinary still with a soft fire , and the water that comes of it must be put in a glasse , then take half a pound of white Sugar Candie , and bruise it in a morter to pouder , and after three dayes when the water hath been in a glasse , then put in the pouder Candie , then take an ounce of Lapis Stewsie prepared , and put it into the glasse to the rest of the stuffe , then take an ounce of Camphire , and break it between your fingers small , and put it into the glasse , then stop the glasse close , and the longer it stands , the better it will be . For tender Eyes , or for Children . Take a little piece of white Sugar Candie , as much as a Chesnut , and put it into three or four spoonfulls of White-wine to steep , then take it out again , and dry it , and when it is dry bruise it in a clean Morter that must taste of no spice , then put it upon a piece of whitepaper , and so hold it to the fire that it may be through dry , and then fearce it through a little sieve . For hot Eyes and red . Take slugs , such as when you touch them will turn like the pummel of swords , a dozen or sixteen , shake them first in a clean cloth , and then in another , and not wash them , then stamp them , and put three or four spoonfuls of Ale to them , and strain it through a dry cloth , and give it the partie morning and evening , first and last . For Cornes . Take fair water half a pint , Mercurie sublimate , a penniworth , Allum as much as a Bean , boyle all these together in a glass Still , till a spoonfull be wasted , and alwaies warm it when you use it , this water is also good for any Itch , Tetter , Ringworm , or Wart . A Searcloth for a Sore or Sprain , or any Swelling . Take Vervain seven ounces , of Siros seven ounces , of Camphire three drachms , of oile of Roses ten ounces , let the Wax and the Oyle boil till the Wax be melted , then put in your Siros tinely beaten , stirring it● one the fire till it look brown ; Then put in the Camphire finely beaten , and let it boil two or three walmes , and then dip in your cloths . A Poultess for a Swelling . Take a good handfull of Violet leaves , and as much Groundsel , half a handfull of Mallows , and half a handful of Chickweed , cut all these with a knife , and so seeth them well in conduit water , and and thicken it with Barlie meal , being finely sifted , and so roule it sure , and lay it to the swelled place , and shift it twice a day . To make a strong Water good for a Canker , or any old Sore , or to eat any lump of flesh that groweth . Take of Celandine a handfull , of red Sage a handfull , and of Woodbind leaves a handfull , shred all these together very small , and steep them in a quart of white Wine , and a pint of Water , letting it stand all night , and on the morrow strain it , and put therein of Borex nine penny-worth , of Camphire nine pennyworth , and of Mercury four pennyworth , and set them on a soft fire , boyling softly for the space of an hour , and when you will use it warm a little of it , dip it in a cloth , and lay it to the Sore , or in any Cotten . To heal any Bruise , Sore , or Swelling . Take two pound of Wax , and two pound of Rosin , and two pound and a half of Butter , and four spoonfuls of Flower , and two good spoonfuls of Honey , put in your Wax , Rosin , and your Butter altogether , boyle all these together and clarifie it , then put in two ounces of Carmerick , and when it hath thus boyled a quarter of an hour , put a little water in a dish , and put it in , and let it stand till it be cold , and when you will use it , you may melt it on a soft fire , and put in your clothes and make Searcloth , and you may spred it plaisterwise to heal any Wound . A Medicine for any Wound old or new . Take a pint of Sallade oyle , and four ounces of Bees Wax , and two ounces of Stone-pitch , and two ounces of Rosin , and two ounces of Venice Turpentine , and one pennyworth of Frankincense , and a handfull of Rosemary tops , and a handfull of Tutson leaves , and a handfull of Plantain leaves ; these Hearbs must be stamped , and the juyce of them put to the things aforesaid , and let them boyle altogether about a quarter of an hour , or thereabouts , this being done , put it into an earthen pot , and when it is cold you may use it as you have occasion , and keep it two year a most excellent Medicine . A Medicine for a Wen. Take black Sope , and unquencht Lime , of each a like quantity , and beat them very small together , and spread it on a wollen cloth , and lay it on the Wen , and it will consume it away . For breaking out of Childrens heads . Take of white Wine , and sweet Butter , a like , and boyle them together till it come to a Salve , and so annoint the head therewith . For to mundifie , and gently to cleanse Vlcers , and to break new flesh . Take Rosin eight ounces , Colophonia four ounces , Era , & Olia , ana . one pound , Adipis ovini , Gum Amoniaci , Opoponaci , ana . one ounce , fine Eruginis raris , boyl your Wax , Colophony , and Rosin , with the Oyle together , then strain the Gums , being first dissolved in Vinegar , and boyle it with a gentle fire , then take it off , and put in your Verdigreece , and fine powder , and use it according to Art. A Fomentation . Take the liquour wherein Neats feet have been boyled , with Butter , and new Milk , and use it in manner of a Fomentation . For the falling Sicknesse , or Convulsions . Take the dung of a Peacock , make it into powder , and give so much of it to the Patient as will lie upon a shilling , in Succory water fasting . For a Tetter , proceeding of a salt humour , in the Breast and Paps . Annoint the sore place with Tanners Owse . For the bloudy Flux . Take the bone of a Gammon of Bacon , and set it up an end in the middle of a Charcoal fire , and let it burn till it looks like Chalk , and that it will burn no longer , then powder it , and give the powder thereof unto the sick . A Plaister for all manner of Bruises . Take one pound of mede Wax , and a quartern of Pitch , half a quartern of Galbanum , and one pound of Sheeps Tallow , shred them , and seeth them softly , and put them to a little white Wine , or good Vinegar , and take of Frankincense , and Mastick , of each half an ounce in powder , and put it to , and boyle them altogether , and still them till it be well relented , and spread this salve upon a mighty Canvas that will over-spread the Sore , and lay it thereon hot till it be whole . To make an Ointment , called Flos Unguentorum . Take Rosin , Perrosin , and half a pound of Virgin Wax , Frankincense a quarter of a pound , of Mastick half an ounce , of Sheeps Tallow a quarter of a pound , of Camphire two drachms , melt that that is to melt , and powder that that is to powder , and boyl it over the fire , and strain it through a cloth into a pottle of white Wine , and boyle it altogether , and then let it cool a little , and then put thereto a quartern of Turpentine , and stir all well together till it be cold , and keep it well : This Ointment is good for Sores old and new ; it suffereth no corruption in the Wound , nor no evill flesh to be gendered in it ; and it is good for head-ach , and for all manner of Imposthumes in the head , and for wind in the brain , and for Imposthumes in the body , and for boyling eares and cheeks , and for sauce-flegm in the face , and for Sinewes that be knit , or stiffe , or sprung with travall ; it doth draw out a Thorn , or Iron , in what place soever it be , and it is good for biting or stinging of venomous Beasts ; it rotteh and healeth all manner of Botches without , and it is good for a Fester , and Canker , and Noli me Tangere , and it draweth out all manner of aking of the Liver , and of the Spleen , and of the Mervis , and it is good for aking and swelling of many Members , and for all Members , and it ceaseth the Flux of Menstrua , and of Emeroides , and it is a speciall thing to make a sumed cloth to heal all manne of Sores , and it searcheth farthest inward of any Ointment . An Ointment for all sort of Aches . Take Bettany , Cammomil , Celendine , Rosemary , and Rue , of each of them a handful , wash the Hearbs and presse out the water , and then chop , or stamp them very small , and then take fresh Butter unwashed and unsalted a quart , and seeth it untill half be wasted , and clarified , then scum it clean , and put in of oyle Olive one ounce , a piece of Virgins Wax for to harden the Ointment in the summer time , and if you make it in the Winter , put into your Ointment a little quantity of Footsenne instead of the Virgins Wax . An excellent Syrupe to purge . Take Sena Alexandrina one pound , Polipodium of the Oak four ounces , Sarsaparilla two ounces , Damask Prunes four ounces , Ginger seven drachms , Annise-seeds one ounce , Cumminseeed half an ounce , Carraway seeds half an ounce , Cinnomon ten drachms , Aristolochia rotunda , Peonia , of each five drachms , Rubarb one ounce , Agarick six drachms , I amarisk two handfulls , Boil all these in a gallon of fair water unto a pottle , and when the liquor is boyled half away , strain it forth , and then put in your Rubarb and Agarick , in a clean thin handkercher , and tye it up close , and put it into the said liquor and then put in two pound of fine Sugar , and boil it to the height of a Sirrup , and take of it the quantity of six spoonfulls or more , or lesse as you find it worketh in you . To make drinke for all kind of Surfets . Take a quart of Aqua , or small Aqua vitae , and put in that a good handfull of Couslip flours , Sage flours a good handfull , and of Rosemary flours a handful , sweet Majoram a little , Pellitorie of the wall , a little Bittanie and Balm of each a prettie handful , Cinnamon half an ounce , Nutmegs a quarter of an ounce , Fennel-seed , Annise seed , Colliander seed , Carraway seed , Gromel seed , Juniper berries , of each a drachm , bruise your spices and seeds , and put them into your Aqua or Aqua vitae , with your hearbs together , and put to that three quarters of a pound of very fine Sugar , stir them together , and put them in a glasse , and let it stand nine dayes in the Sun , and let it be stirred every day , it is to be made in May , steeped in a wide mouth'd glasse , and strained out into a narrow mouth'd glass . A Medicine for the Reins of the Back . Take Housleek , and stamp , and strain it , then dip a fine linnen cloth into it , and lay it to the reins of the back , and that will heal it . A Medicine for the Ache in the Back . Take Egrimonie , and Mugwort , both leaves and roots , and stamp it with old Bores grease , and temper it with Honey and Eysell , and lay it to the back . For a Stitch. Take Roses , and Cammomile , of each a handfull , and oyle of Roses , and oyle of Cammomile , of both together a saucerfull , and a quantity of Barlie flower , boil all these together in milk , and then take a linnen bag , and put it therein , and lay the plaister as hot as may be suffered where the stitch is . To make a Salve for Wounds that be cankered , and doe Burn. Take the Juyce of Smallage , of Morrels of Waberd , of each alike , then take the white of Eggs , and mingle them together , and put thereto a little Wheat flower , and stir them together till it be thick , but let it come nigh no fire but all cold , let it be laid on raw to the sore , and it shall cleanse the wound . A Medicine for Bone-ach . Take Brooklime , and Smallage , and Daises , with fresh Sheeps tallow , and fry them together , and make thereof a Plaister , and lay it to the sore , all hot . For Sinews that are shrunk . Take young Swallows out of the nest , a dozen or sixteen , and Rosemarie , Lavender , and rotten Strawberie leaves , strings and all , of each a handfull , after the quantity of the Swallows , the feathers , guts and all , bray them in a morter , and fry all them together , with May Butter , not too much , then put it into an earthen pot , and stop it close nine dayes , then fry it again with May Butter , and fry it well , and strain it well , when you shall use it chase it against the fire . A Water for the biting of a mad Dog. Take Scabios , Matsiline , Yarrough , Nightshade , wild Sage , the leaves of white Lillies , of each a like quantity , and still them in a common still , and give the quantity of three or four spoonfulls of the Water mingled with half a spoonfull of Triacle , to any man or beast that is bitten , within three dayes after the biting , and for lack of the water , take the juyce of these Hearbs mingled with Triacle , it will keep the sore from rankling ; take Dittanie , Egrimonie , and rustie Bacon , and beat them fine together , and lay it unto the wound , and it will keep it from rankling . To kill a Fellon . Take red Sage , white Sope and bruise them , and lay it to the Fellon , and that will kill it , To breake a Felon . Take the grounds of Ale , and as much Vinegar , the crumbs of leavened bread , and a little Honey and boil them altogether till they be thick , and lay that hot to the joynt where the Felon is , and that will heal it . Doctor Stevens Soveraign Water . Take a gallon of good Gascoign wine , then take ●●●ger , Galingal , Cancel , Nutmegs , grains , Gloves , Annise seeds , Carraway seeds , of each a drachm , then take Sage , Mints , red Roses , Thyme , Pellitorie , Rosemary , wild Thyme , Cammomile , Lavender , of each one handfull ; then bray both the Spices and the hearbs , and put them all into the Wine , and let them stand for twelve hours , divers times stirring them , then still that in a Limbeck , but keep that which you still first by it self , for that is the best , but the other is good also , but not so good as the first . The Vertues of this Water are these , It comforteth the spirits Vitall , and helpeth the inward diseases which come of cold , and the shaking of the Palsie , that dureth the contraction of sinnews , and helpeth the conception of women that be barren , it killeth worms in the body , it cureth the cold cough , it helpeth the toothach , it comforteth the stomack , it cureth the cold Dropsie , it helpeth the stone , it cureth shortly the stinking breath , and who so useth this water enough , but not too much , it preserveth him in good liking making him young . Doctor Willoughbies Water . Take Galingal , Cloves , Cubebs , Ginger , Melilot , Cardamome , Mace , Nutmegs , of each a drachm , and of the juyce of Celendine half a pint , and mingle all these made in pouder with the said juyce , and with a pint of good Aqua vitae , and three pints of good white Wine , and put all these together in a still of glasse , and let it stand so all night , and on the morrow still it with an easie fire as may be . The Vertue is of secret nature , it dissolveth the swelling of the Lungs without any grievance , and the same Lungs being wounded , or perished , it helpeth and comforteth , and it suffereth not the bloud to putrifie , he shall never need to be let bloud that useth this Water , and it suffereth not the heart to be burnt , nor melancholly or flegm to have dominion above Nature , it also expelleth the Rheum , and purifieth the stomack , it preserveth the visage , and the memorie , and destroyeth the Palsie , and if this water be given to a man or woman labouring toward death , one spoonfull relieveth : in the Summer time , use once a week fasting the quantity of one spoonful , and in Winter two spoonfuls . A Medicine for them that have a pain after their child bed . Take Tar and fresh Barrows grease , and boil it together , then take Pigeons dung , and fry it in fresh grease , and put it in a bag . For the drinke , Take a pint of Malmsey and boil it , and put Bay berries in it , and Sugar , the Bay berries must be of the whitest , and put therein some Sanders . Take some fair water , and set it over the fire , and put some ground Malt in it , when they use these things they must keep their bed . For Running of the Reins . Take Venice Turpentine rolled in Sugar and Rosewater , swallow it in prettie rouls , and put a peece of Scarlet warm to your back . For Codds that be swollen . Stamp Rue , and lay thereto . To draw an Arrow head , or other Iron out of a Wound . Take the juyce of Valerian , in the which you shall wet a Tent , and put it into the wound , and lay the same Hearb stamped upon it , then your band or binding as appertaineth , and by this meanes you shall draw out the Iron , and after heal the wound as it requireth . A Plaister for a green Wound . Take Flower and Milk , and seeth them together till it be thick , then take the white of an Egg , and beat them together , and lay it to the Wound , and that will keep it from rankling . For a Laske . Take an Egg , and Aqua vitae , and boil it with the Egg till it be dry ; the● take Cinnamon and Sugar , and eat it with the Egg. For him that hath a bunch or knot in his head , or that hath his head swollen with a fall . Take one ounce of Bay Salt , raw Honey three ounces , Turpentine two ounces , intermingle all this well upon the fire , then lay it abroad upon a linnen cloth , and thereof make a plaister , the which you shall lay hot to his head , and it will altogether asswage the swelling , and heal it perfectly . Against the biting ●f any venomous Beast . As soon as the person feeleth himself bit with any venomous beast , or at least , as soon as is possible , let him take green leaves of a Fig-tree , and presse the milk of them three or four times into the Wound : and for this also serveth Mustard-seed mingled with Vinegar . A perfect Remedy for him that is sore wounded with any Sword or Staffe . Take Taxus barbatus and stamp it , and take the juyce of it , and if the Wound bleed , wipe it and make it clean , washing it with white Wine or water , then lay the said juyce upon the Wound , and the hearb , whereof you take the juyce , upon it , then make your band , and let it abide on a whole day , and you shall see a wonderful effect . A Bag to smell unto for Melancholly , or to cause one to sleep . Take dry Rose leaves , keep them close in a glasse which will keep them sweet , then take powder of Mints , powder of Cloves in a grosse powder , and put the same to the Rose leaves , then put all these together in a bag , and take that to bed with you , and it will cause you to sleep , and it is good to smell unto at other times . For spitting of Bloud . Take the juyce of Bettony tempered with Goates Milk , and drink thereof three or four mornings together . An Ointment for all Sores , Cuts , Swellings and Heat . Take a good quantity of Smallage , and Mallowes , and put thereto two pound of Bores grease , one pound of Butter , and oyle of Neats foot a quantity , stamp them well together , then fry them , and strain them into an earthen pot , and keep it for your use . A Salve for a new Hurt . Take the whitest Virgins Wax you can get , and melt it in a pan , then put in a quantity of Butter , and Honey , and seeth them together , then strain them into a dish of fair water , and work it in your hands , and make it in a round ball , and so keep it , and when you will use it , work some of it between your hands , and strike it upon a cloth , and lay it upon the Sore , and it will draw it and heal it . Against the biting of a mad Dog , and the rage or madnesse that followeth a man after he is bitten . Take the Blossomes or Floures of wild Thistles dryed in the shade , and beaten to powder , give him to drink of that powder in white Wine half a Walnut shell full , and in thrice taking it , he shall be healed . Against the greif in the Lungs , and spitting of Bloud . Take the Hearb , called of the Apothecary Vngula Caballina , in English Coltsfoot , incorporate it well with the Lard of a Hog chopped , and a new laid Egg , boyle it together in a pan , and give it the Patient to eat , doing this nine mornings , you shall see a marvellous thing , this is also good to make a man fat . Against spitting of Bloud by reason of some vein broken in the Breast . Take Mise-dung beaten into powder as much as will lye upon a groat , and put it in half a glasse-ful of the juyce of Plantam with a little Sugar , and so give the Patient to drink thereof in the morning before breakfast , and at night before he goe to bed , continuing the same , it will make him whole and sound . For to cleanse the Head. Take Pellitory of Spain , and chew the roots three dayes a good quantity , and it will purge the head , and doe away the ach , and Fasten the teeth in the gummes . A good Remedy against the Plurisie . Open a white Loaf in the middle new baked , and spread it well with Triacle on both the halfes on the crown side , and heat it at the fire , then lay one of the halfes on the place of the disease , and the other half on the other side of the body directly against it , and so bind them , that they loose not no● stirre , leaving them so a day and a night , or untill the Imposthume break , which I have sometimes seen in two houres or lesse , than take away the bread , and immediately the Patient will begin to spit and void the putrefaction of the Imposthume , and after he hath slept a little , yee shall give him meat , and with the help of God he shall shortly heal . For a Pin or Web in the Eye . Take two or three Lice out of ones head , and put them alive into the eye that is greived , and so close it up , and most assuredly the Lice will suck out the Web in the eye , and will cure it , and come forth without any hurt . A Remedy to be used in a Fit of the Stone , when the water stops . Take the fresh shels of Snails , the newest will look of a reddish colour , and are best , take out the Snails , and dry the shels with a moderate heat in an oven after the bread is drawn ; likewise take Bees and dry them so , and beat them severally into powder , then take twice so much of the Bees powder as the Snails , and mix them well together , keep it close covered in a glasse , and when you use it , take as much of this powder as will lye upon a sixpence , and put it into a quarter of a pint of the stilled water of Bean ● ures , and drink it fasting , or upon an empty stomack , and eat nor drink nothing for two or three houres after . This is good to cause the party to make urine , and bring away the gravell or stone that causeth the stopping , and hath done very much good . A Syrupe for the pain in the stomack . Take two good handfuls of young Rue , boyle it in a quart of good white Wine Vinegar till it be half consumed , so soon as it is thorough cold strain it , and put to every pint of the liquor a pound and a quarter of loaf-Sugar , and boyle it till it come to a Syrupe , when you use it , take a good spoonfull of this in the morning fasting , and eat nor drink nothing for two or three houres after , it is good for pain in the stomack that proceeds of windy vapours , and is excellent good for the Lungs , and obstructions of the breast . Receipts for Bruises , approved by the Lady of Arundell . Take black Jet , beat it to powder , and let the Patient drink it every morning in beer till he be well . Another for the same . Take the sprigs of Oak trees , and put them in paper , roast them , and break them , and drink as much of the powder as will lye upon a sixpence every morning , untill the Patient be well . To cause easie Labour . Take ten or twelve dayes before her looking six ounces of brown Sugar-candy beaten to powder , a quarter of a pound of Raisins of the Sun stoned , two ounces of Dates unstoned sliced , half an ounce of Annise-seeds bruised , a quarter of an ounce of Cowslip Floures , one drachm of Rosemary floures , put these in a fine lawn bag with a flint stone , that it may sink into a pottle of white Wine , let it steep four and twenty houres , and after take of it , in the morning , and at four in the afternoon , and in the evening , the quantity of a wine glasse full . A Cordiall for the Sea. Take one ounce of Syrupe of Clove-Gill floures , one drachm of Confectio alebernis , one ounce and a half of Borrage water , and the like of Mint water , one ounce of Mr. Mountfords water , and as much of Cinnamon water , temper all these together in a Cordiall , and take a spoonfull at a time when you are at Sea. A Plaister to strengthen the Back . Take eight yolks of Eggs new laid , one ounce of I rankincense beaten into fine powder , mingle them well together , put in as much Barly flower as will make it thick for a plaister , spread it on leather , lay it to the small of the back , letting it lye nine houres , use four plaisters one after another , you must slit the 〈◊〉 in the midst , so as it may not lye 〈◊〉 the b●ck bone . A present Remedy for a woman with child , that hath taken harm by fall , or fright , or any mischance . To stay the Child and strengthen it , take one ounce of Pickerell jawes , fine beaten and searsed , of Dates stones , and Bole armoniack , of each one ounce , of Sanguis draconis half an ounce , give of these , being well searsed and mingled together , a French Crown weight in Muskadine or Malmsey , and let the woman keep her very warm . For a weak Back . Take of red Lead half a pound , of white Lead half a pound , boil these in three pints of Sallet oyle in a Pipkin , stirring them continually with a peece of Iron , untill it be of a gray colour , then roul it up in rouls and keep it for your use . Oyle of Saint Johns Wort. Take a quart of Sallet oyle , put thereto a quart of flour of S. Johns wort well picked , let them lye therein all the year till the seeds be ripe , the glasse must be kept warm , either in the Sun , or in water all the Summer untill the seeds be ripe ; then put in a quart of S. Johns Wort seeds whole , and so let it stand twelve hours , then you must seeth the oyle eight hours , the glasse being kept open , and the water in the pot full as high as the oyle is of height in the glasse , then when it is cold strain it , that the seeds may remain , not in the oyle , and then put up the oyle for your use . A green Salve for an old Sore . Take a handfull of Groundsell , as much Housleek , of Marigold leaves a handfull , pick and wipe these Hearbs clean , but wash them not , then beat all these Hearbs in a wooden boul , as small as is possible , then strein out all the juyce , and put in a quantity of Hogs grease , as much as two eggs , beat all these together again , and then put in the juyce again , and put in 10 Eggs , yolks and whites , and five spoonfuls of English honey , and as much wheat flower , as will make all this as thick as a salve , and so stir it very well together , and put it close up in a pot , that it take no ayre , and so keep it for your use . A most Excellent pouder for the Collick and Stone . You must take it morning and evening before you goe to bed , Sperma ceti one ounce and half , Cloves and Mace one quarter of an ounce , Annise seeds and ●●●stone of each two ounces , Cinnamon and small Pepper , of each one quarter of an ounce , Date stones a quarter of an ounce , Liquorice , Fennel , Red Sage , Bay berries , of each three quarters of an ounce , Acornes one quarter and half of an ounce , Lillie roots two drachms , the white of Oyster shels burned in the fire one quarter of an ounce ; beat all these into fine pouder , and drinke as much thereof in Ale or Beer , as will lye on a sixpence , and fast one hour or two after it : If the part●e be so●e grieved , take one handfull of Parsely , and seeth it in Ale untill half be s●d away , with twentie or thirtie Prunes therein streined , and put thereto two spoonfulls of this pouder , and drinke it mornings and evenings somewhat warm . A present Remedie for the Running of the Reins . Take an ounce of Nutmegs , half an ounce of Mastick , then slice the Nutmegs , and put them in steep in Rose Vinegar all one night , then lay them in a dish to dry before the fire , then take the Mastick and lay it in Papers , and beat it with a hammer very small and put a little Corral well beaten unto it , and as much Ambergreece , then mingle these things together with Sugar , and make it pleasant to eat , and so take a good quantity morning and evening . A Salve for a green Wound . Take two handfuls of Water Dittanie , two handfuls of Rosemary shred very small , a quarter of a pint of Turpentine , half a pound of yellow Wax , a quart of Sallet oyle , half a pint of white Wine , boil all these together , while the white Wine be quite consumed , then it will bee green , and come to the height of a Salve . A proved Medicine for a burning or scalding by lightning or otherwise . Take Hogs grease , or Sheeps Treacles , and Alehoose , beat these very well together , then take more Hogs grease , and boil it to a Salve . To use it . Annoint the place grieved with this ointment , and then lay upon the sore so annointed Colewort leaves , which must be boyled very soft in water , and the strings made smooth , with beating them with a Pestel . A Pouder for the green Sicknesse , approved with very good success upon many . Take of Cloves , Mace , Nutmegs , of each one quarter of an ounce , beat them severally , and then altogether very well , fine Sugar very small beaten one quarter of a pound , and then mix and beat them all four together , Pearl the fixt part of half an ounce very finely beaten , mingle it with the rest , and beat them altogether again , the filing of Steel or Iron one ounce and a quarter , sift it very fine , and mingle it with the rest , but if so small a quantity will not serve , adde a quarter more of the mettall , let it be sifted before you weigh it , but if all this will not serve the turn , put in a little Rubarb , or a little Alexakatrina . The manner of using this pouder . In the morning when you rise take half a spoonful of it , take as much at four a clock in the afternoon , and as much when you go to bed , walk or stir much after the first takings of it , I mean every morning and evening , fast one hour after the taking of it , or more , and then eat some sugar sops or thin broath . The Patients Diet. She must forbear Oatmeal in broth or any other thing , Cheese , Eggs , Custards , or any stopping meat . Take care that this be not given to any woman that hath conceived , or is with child . A Drink to stanch bloud inwardly . Take the juyce of one handfull of Shepherds purse , of Parsley , and Five-finger , of each as much , take five flips of Egrimony , strain all these juyces into the milk of a red Cow , and drinke thereof early and late warm . A Pouder to keep the Teeth clean , and from Worm-eaten . Take Rosemary burned to ashes , Cuttles Bone , Harts-horn burned to pouder , Sal gemmae twelve pennie weight , the floures of Pomegranets , White Coral , of each six pennie weight , make all these in pouder , and with a little Rosewater and a Sage leaf rub the Teeth . A Salve to heal all manner of Sores and Cuts . Take one pint of Turpentine , one pint of Oyle olive , a quarter of a pint of running water , nine branches of Rosemary , one ounce of unwrought Wax , two ounces of Roset , seeth all these together in a little pan over the fire , let it seeth untill there arise a little white scum upon it , then stir it with a stick , suffering it to boil untill one quarter be consumed , then take it from the fire , strain it through a course cloth , but it must be done quickly after it be taken from the fire for cooling , after you have strained it into an earthen pot , let it cool , and keep it for your use . To make Oyle of Sage good for the grief in any joynt , or for any ach . Take Sage and Parsley , seeth them in oyle Olive , till it be thick and green . A Medicine to purge and amend the Heart , Stomack , Spleen , Liver , Lungs , and Brain . Take Alexander , Water-cresses , young Mallows , Borage , and Fennel roots pared , Mercurie , Harts tongue , and Clarie , and make of these Pottage . To drive infectious Diseases from the Heart . Take of Mithridate , and Centurie , of each two ounces , eight spoonfuls of Dragon water , one pint of White wine , seven spoonfuls of Aqua vitae , boil altogether a little , strain it , then set it on the fire again a little while , and drinke of it morning and evening . For the Tooth-ach . Take Pepper , and Grains , of each one ounce , bruise them , and compound them with the water of the diseased , and make it of a good thicknesse , and lay it outwards on the cheek , against the place grieved , and it will help it for ever after . Another . Take dryed Sage , make pouder of it burnt Allum , Bay Salt dryed make all in fine pouder , and lay it to the tooth where the pain is , and also rub the gums with it For the Strangullion or the Stone . Take the inner rind of a young ash , between two or three yeares of growth , dry it to pouder , and drinke of it as much at once , as will lye on a sixpence in Ale or White wine , and it will bring present remedie : The partie must be kept warm two hours after it . For the Stone . Take the stone that groweth within the gall of an Oxe , grate it , and drink of it in White wine , as much as will lye upon a sixpence at once , for want of white wine make a posset of Ale , and clarifie the Ale from the curd , then boil one handful of Pellitorie therein , and drinke of the pouder with it . For the Black Jaundies . Take earthen Wormes , wash them in white Wine then dry them , and beat them into pouder , and put to a little Saffron , and drinke it in beer . A drawing Salve for an old Sore . Take Rosin half a pound beaten to pouder , Sheeps tallow , one quarter of a pound , melt them together , and pour them into a Bason of water , and when they begin to cool a little , work them well with your hands in the water , and out of the water , drawing of it up and down the space of one hour till it be very white , then make it up in rouls , and reserve it to strike thin Plaisters upon old Sores . A Water to wash Sores withall . Take Wormwood , Sage , Plantain leaves , of each one handful , Allum two ounces , Honie two sawcers full , boil all these together in three pints of water , till half be sod away , then strain it , and reserve that liquor to wash the sore withall . A Medicine to cure the Garget in the Throat . Take a pint of May butter , and put it on the fire in a postnet , and put into it of the inner bark of Elder one good handful , and some Daisie roots , seeth it to half the quantity , and strain it , and so keep it cool , take this Ointment , and annoint your throat , then take the ointment , and strike a long plaister with it very thick of the Ointment , then strike upon the Ointment the best Jane Triacle , and upon that strew grosse Pepper very thick , strike it on with a knife , warm the plaister , and bind it round your throat t● your eares , renew it once a day with the Ointment , and the Triacle and Pepper , and lay it on again ; Before you use this Ointment , scour the mouth and throat with the pouder of Roch Allom burned , mix it with the pouder of Madder or Pepper . For the Hearing . Take one Onyon , take the core out of it , fill it with Pepper , slice it in the midst , being first wrapt in Paper , and rosted in the Embers , lay it to each ear . For a dead Child in a Womans Bodie . Take the juyce of Hysop , temper it in warm water , and give it to the Woman to drink . For a Woman that hath her Flowers too much . Take a Hares foot , and burn it , make pouder of it , and let her drinke it with stale Ale. A Medicine for the Gout . Take Tetberrie roots , and wash and scrape them clean , and slice them thin , then take the grease of a Barrow hog , the quantity of either alike , then take an earthen pot , then lay a lane of grease in the bottome , then a lane of Roots , then the grease again , and so Roots and grease till the pot be full , then stop the pot very close , and set it in a dunghil one and twentie dayes , then beat it altogether in a boul , then boil it a good while , then strain it , and put in a penniworth of Aqua vitae , then annoint the place grieved , very warm against the fire . A Diet drinke for the running Gout , ach in the joynts , and for all infections . Set seven quarts of Water on the fire , and when it boileth , put therein four ounces of Sarsaparilla bruised , and let it boil two hours very softly , close stopped , or covered , then put in four ounces of Sene , three ounces of Liquorice bruised , of St●●ados , Hermodactill , Epithymum , and of Cammomile flours , of every one half an ounce , and so boil all these two houres very softly , then strain it , and keep it in a close vessel close stopped : when it is cold , then boil again all the aforesaid Ingredients in seven quarts of Water , four hours with a soft fire close covered , then strain it , and keep it as the other by it self , and take of the first a good draught one hour before you arise in the morning , and a draught at the beginning of dinner , and another at supper , and going to bed , and and at all other times , drinke of the latter when you lift , and eat no meat but dry rosted Mutton , Capon , Rabbet , without Salt , and not basted , but to your Breakfast , a poched Egg , no bread but Bisket , or dried crust , and at night Raisins of the Sun , and bisket Bread , drink no other drinke but this . A Plaister to heal any Sore . Take of Sage , Herb-grace , of each a like quantitie , Ribwort , Plantain , and Dasie roots , more then half so much of each of them as of the other , with Wax , fresh grease , and Rosin , make it a salve , if the flesh grow proud , then put alwaies upon the plaister , before you lay it to the sore , burnt Allum , and it will correct the flesh . To cause a woman to have her Sickness . Take Egrimonie , Motherwort , Avens , and Parsley , shred them small with Oatmeal , make Pottage of them with Pork , let her eat the Pottage , but not the Pork . For the Stone . Take the green Weed of the Sea , which is brought with Oysters , wash it , and dry it to pouder , drinke it with Malmsey fasting . To kill Worms . Take Alexakatrina two ounces , let it stand in a quart of Malmsie eight houres , drink of it morning and evening . For a hot Rheum in the Head. Take Rosewater , Vinegar , and Sallet Oyle , mix them well together , and lay it to the head warm . For a Lask . Take the nether jaw of a Pike , seeth it to pouder and drinke it . For an Itch or dry scurs of the Body . Take Elecampane roots or leaves , stamp them and fry them with fresh grease , strain it into a dish , and annoint the Patient . For one that is bruised with a Fall. Take Horse dung , and Sheeps suet , boil them together , and apply it to the same place , being laid upon a cloth . For the Emeroids . Take Hops and Vinegar , fry them together , and put it into a little bag , and lay it as hot as it may be endured to the Fundament , divers bags one after another , and let one continue at it . For one that is burned with Gunpowder , or otherwise . Take one handfull of Groundsel , twelve heads of Housleek , one pint of Goose-dung , as much Chickens dung , of the newest that may be gotten , stamp the Hearbs as small as you can , then put the dung into a morter , temper them together with a pottle of Bores grease , labour them together half an hour , and strain it through a Canvas bag with a cleft stick into an earthen pan , and use it when need requireth , it will last two year . To heal a Prick with a Nail or a Thorn. Take two handfuls of Salendine , as much Orpen , cut it small , and boyl it with oyle Olive , and unwrought Wax , then strain it and use it . To stop the Bleeding of a Cut or Wound . Take Hop , stamp it , and put it into the wound , if hop will not doe it , then put to it Vinegar with the Hop . For a Scald . Take the leaves of ground ●●ie , three handfuls , Housleek one handful , wash them , and stamp them in a stone mortar very small , and as you stamp them , put in one pint of Cream by little and little , then strain it , and put it in a pot with a feather , take of this and annoint the scalded place , and then wet a linnen cloth in the same Ointment , and lay it on the place , and over that roul other cloathes . An Ointment for a Tetter . Take Sal armoniack one ounce , beat it into fine powder , then mix it with Sope , and fresh Grease , of each two ounces , make an Ointment , and annoint the place . For the singing in the Head. Take one Onyon , cut out the core , and fill that place with the pouder of Cummin , and the juyce of Rue , set on the top again , and roast the Onyon in embers , then put away the out-side , and put in a cloth , wring out the Juyce , take black Woll and dip it in , put this in thine c●re where the singing is , and if it be on both sides , then serve one after another . A Drink for one that is weak , and misdoubting a Consumption . Take three handfuls of Rosemary , bruise it a little , and close it in paste , bake it in an Oven untill it be well dryed , then cut the paste , and take forth the Rosemary , infuse it in two quarts of Claret Wine , with two ounces of good Triacle , one ounce of Nutmegs , of Cinnamon , and Ginger , of each half an ounce bruised , let them stand infused two nights and one day , then distill it in a Limbeck , drink hereof one spoonfull or two next your heart . A Drink for the Plague . Take red Sage , Hearb-grace , Elder leaves , red Briar leaves , of each one handful , stamp them and strain them with a quart of white Wine , and then put to it Aqua vitae and Ginger , drink hereof every morning one spoonfull nine mornings together , and it will preserve you . For a Bruise or Stitch. Take the kernels of Walnuts and small-nuts , Figs , Rue , of each one handfull , white Salt the quantity of one Walnut , one race of Ginger , one spoonfull of Honey , beat them altogether very fine , and eat of it three or four times every day , make a plaister of it , and lay it to the place grieved . A Drink for one that hath a Rupture . Take Comfery one good handfull , wild Daisie roots as much , and the like of knotted Grasse , stamp all these together , and strain it with Malmsey , and give it to the Patient to drink morning and evening nine dayes bloud-warm : If it be a man that hath been long so , he must lye nine dayes upon his back , and stir as little as he can : If he be a child , he must be kept so much lying as you may for nine dayes ; if you think the drink too strong for the child , give it him but five dayes in Malmsey , and the rest in stale Ale ; have care that the party have a good Trusse , and keep him trussed one whole year at the least . A Plaister for a Rupture . Take the juyce of Comfery , wild Daisie roots , and knotted Grasse , of each a like quantity , fresh Butter , and unwrought Wax , of each a like quantity , clarifie them severally , then take of the root of Comfery , dry it , and make pouder of it ; take the pouder of Anniseseed , and Cummin-seed , but twice as much Cumminseed as Anniseseed , boyle these pouders in the Butter and unwrought Wax upon a soft fire a good while together , then put in your juyce , and let it boyle one walm or two , then take it from the fire , and stir it altogether till it be cold , take hereof , and spread it , and lay it to his Codds as hot as he can suffer it , and use this till he be whole : this plaister is most excellent for a Child that is burst at the Navill . Gratiosa Cura . A Water for a Cut or a Sore . Take Honeysuckles the knots nipt off , floures of Celendine , floures of red Sage , of each three spoonfuls , Five-finger , Camphery such as is to knit bones , Daisies with the roots thereon , Ladder of Heaven , blossomes of Rosemary , Setwell , Hearbgrace , Smalledge , red Roses with the knots on , or else red Rosecakes , Adder-tongue , of each of these one handfull , seeth all together in six gallons of water that runneth towards the East , untill two gallons be sod in , then strain them , and put to the water three quarts of English Honey , one pound of Roch Allum , one pennyworth of Madder , one pennyworth of long Pepper , seeth all together untill one gallon be consumed , then cleanse the water . For the Wind Collick . Take the floures of Walnuts , and dry them to pouder , and take of them in your Ale , or Beer , or in your Broth , as you like best , and it will help you . To make a soveraign Oyle of a Fox , for the numme Palsie . Take a Fox new killed , cased , and bowelled , then put into the body , of Dill , Mugwort , Cammomil , Campits , Southernwood , red Sage , Origanum , Hop , , Staecad , Rosemary , Costmary , Cowslip floures , Balm , Bettony , sweet-Majoram , of each a good handfull , chop them small , and put thereto of the best Oyle of Castor , Dill , and Cammomill , of each four ounces , mix the Hearbs and Oyles together , and strew over them Aphronitum a good handfull , put them all into the Fox , and sow up his belly close , and with a quick fire roast him , and the Oyle that droppeth out is a most singular Oyle for all Palsies or numnesse . Approved . To comfort the Brain , and procure sleep . Take brown bread crums the quantity of one Walnut , one Nutmeg beaten to pouder , one drachm of Cinnamon , put these into a Napkin , with two spoonfuls of Vinegar , four spoonfuls of Rosewater , and one of womans milk . For the weaknesse in the Back . Take the Pith of an Oxe back , put it into a pottle of water , then seeth it to a quart , then take a handful of Comphelly , one handful of knotted Grasse , one handful of Shepherd spurse , put these into a quart of water , boyle them unto a pint , with six Dates boyled therein . For a Canker in any part of the Body . Take Filberd Nut leaves , Lavender-cotton , Southernwood , Wormwood , Sage , Woodbine leaves , sweet-Bryar leaves , of each a like quantity , of Allum , and Honey , a good quantity , seeth all these till they be half sodden , wash the sore with it . For an old Bruise . Take one spoonful of the juyce of Tansie , and as much Nip , two pennyworth of Sperma Ceti , put it into a little Ale , and drink it . Oyle of Foxes , or Badgers , for Ach in the Joynts , the Sciatica , diseases of the Sinews , and paines of the Reines and Back . Take a live Fox , or Badger , of a middle age , of a full body , well fed , and fat , kill him , bowell him , and skin him , some take not out his bowels , but onely his excrements in his guts , because his guts have much grease about them , break his bones small that you may have all the marrow , this done , set him a boyling in salt Brine , and Sea water , and salt water , of each a ●●nt and a half , of Oyle three pints , of salt three ounces , in the end of the decoction put thereto the leaves of Sage , Rosemary , Dill , Origany , Majoram , and Juniper Berries , and when he is so sodden as that his bones and flesh do part in sunder , strain all through a strainer , and keep it in a vessel to make Linaments for the ach in the joynts , the Sciatica , diseases of the Sinnews , and pains of the reins and back . To make the Leaden Plaister . Take two pound and four ounces of oyle Olive of the best , of good red Lead one pound , white Lead one pound very well beaten into dust , twelve ounces of Spanish Sope , and incorporate all these well together in an earthen pot well glased before you put them to boil , and when they are well incorporated that the Sope cometh upward , put it upon a small fire of coals , continuing the fire for the space of one hour and a half , still stirring it with an Iron Ball upon the end of a stick , then make the fire somewhat bigger , until the redness be turned into a gray colour , but you must not leave stirring it till the matter be turned into the colour of oyle , or somewhat darker , then drop of it upon a wooden trencher , and if it cleave not to the finger it is enough , then make it up into rouls , it will keep 20 yeares , the older the better . The Virtue of the Plaister . The same being laid upon the stomack provoketh appetite , it taketh away any grief in the stomack , being laid on the Belly is a present remedie for the Collick , and laid unto the reins of the Back , it is good for the bloudie Flux , the running of the Reins , the heat of the Kidnies , and weaknesse of the back , the same healeth all swellings , bruises , and taketh away ach , it breaks Felons , pushes , and other Imposthumes , and healeth them , the same draweth out any running humour without breaking the skin , and being applied to the fundament , it healeth any disease there growing , being laid on the head is good for the Vvula , it helpeth the head-ake , and is good for the eyes . For a pricking of a Thorn. take fine Wheat flower boulted , temper it with Wine , and seeth it thick , lay it hot to the sore . A Medicine for the Plague . Take a pint of Malmsie , and burn it well , then take about six spoonfuls thereof , and put to the quantity of a Nutmeg , of good Triacle , and so much spice grains beaten , as you can take up with the tops of your two fingers , mix it together and let the partie sick drink it bloud-warm , if he be infected it will procure him to cast , which if he doe , give him as much more , and so still again and again , observing still some quantity , till the partie leave casting , and so after he will be well , if he cast not at all , once taking is enough , and probably it is not the sickness ; after the partie hath left casting , it is good to take a competent draught of burnt Malmsie alone with Triacle and grains , it will comfort much . Another Medicine for the Plague . Take of Setwel grated one roo● of Jane Triacle two spoonfuls , of wine Vinegar , three spoonfuls , of fair water three spoonfuls , make all these more then luke warm , and drinke them off at once well steeped together , sweat after this six or seven houres , and it will bring forth the Plague sore . To break the Plague Sore . Lay a roasted Onion , also seeth a white Lillie root in milk , till it be as thick as a 〈◊〉 , and lay it to the same , if these ful , launce the sore , and so draw it , and heal it with salves for Botches , or Biles . To make a Salve to dresse any Wound . Take Rosin and Wax of each half a pound , of Deer Suet , and Frankincense , of each one quarter of a pound , of Mastick in pouder one ounce , boil all these in a pint of white Wine half an houre with a soft fire , and stir it in the boyling , that it run not over , then take it from the fire , and put thereto half an ounce of Camphire in pouder , when it is almost cold put there ● one quarter of a pound of Turpentine after all these be mingled together , then put it into white Wine , and wash it as you wash butter , and then as it cools make it up in rouls . A most excellent Water for sore eyes . Take a quart of spring water set it upon the fire in an earthen Pipkin , then put into it three spoonfuls of White salt , and one spoonful of white Coperas , then boil them a quarter of an hour , scum it as it doth boil , then strain it through a fine linnen cloth , and keep it for your use . When you take it you must lye down upon the bed , and drop two drops of it into your eye , so rest one quarter of an hour , not wiping your eyes , and use it as often as need shall require . If the eye have any Perle or Film growing upon it , then take a handfull of red double Daisie leaves , and stamp them and strain them through a linnen cloth , and drop thereof one drop into your eye , using it three times . A Plaister for one that is bruised . Take half a pint of Sallet oyle , or Neats-foot oyle , half a pint of English Honey , two or three penniworth of Turpentine , a good quantity of Hogs grease , two or three penniworth of Bole Armoniack , half a pint of strong wine Vinegar , half a dosen of Eggshels , and all beaten very small , one handfull of white Salt , put all these together into an earthen pot , and stir and mingle them together exceedingly well , then as much Bean floure , or Wheat flour as will thicken it plaister-wise , then with your hand strike it on the grieved place once a day , and by Gods help it wil ease any sore that cometh by meanes of striking , wrinching , bruising , or other kind of swelling that proceedeth of evill humours . Balm Water for a Surfet . Take two gallons of strong Ale , and one quart of Sack , take four pound of young Balm leaves , and shred them , then take one pound of Annise seeds , and as much Liquorice beaten to pouder , put them all into the Ale and Sack , to steep twelve hours , after put it into a Limbeck , and so still it , it is good for a Surfet of of choler , for to comfort the heart , and for an Ague . A Restorative Water in Sickness , the Patient being weak . Take three pints of very good new Milk , and put thereto one pint of very good red Wine , the yolks of twenty four eggs , and beat them together , that done , put in as much fine Manchet as shall suck up the Milk and Wine , then put the same into a fair Stillatorie , and still it with a soking fire , and take a spoonfull of this water in your Pottage or drinke , and this in one or two moneths will prevent the Consumption . To make a Candle to prevent the Lask . Take half a pound of unblanched Almonds , stamp them , and strain it into a of Ale , and set it on the fire , then take the yolks of four Eggs , and make it for a candle , and so season it with a good quantity of Cinnamon and Sugar , and eat it every morning at breakfast . For one that cannot make Water , and to break the Stone . Pare a Raddish root , and slice it thin , and put it into a pint of white Wine , and let it infuse six or seven hours , then strain it , and set it one the fire , and put thereto one Parsley root , and one spoonful of Parsley seed , and half a handful of Pellitorie of the wall , and seeth it untill half be wasted , and give it lukewarm to drinke . The Diet against Melancholly . Take Sene eight ounces , Rubarb six drachms , Po●podie of the Oke , Sarsparilla , and Madder roots of each four ounces , Annise seeds , Fennel seeds , Epithim●m , of each one ounce , Mace , Cloves , and Nutmegs , of each two ounces , Egrimonie , Scabies , and red Dock roots , of each one handful , make them all small , and put it into a long narrow bag of boulter , hang it in a vessel of Ale that containeth six gallons , when it is a week old , drinke it morning and evening for the space of one fortnight , keep you all that time warm , and a good diet . A Sirrup to open the Liver . Take Lungwort , Maidenhair , Egrimonie , Scabios , of each one handful , Chamepitis , Hysop , of each a dosen Crops , Endive and Succorie , of each three or four leaves , of young Fennel and Parsley , of each one root , one stick of Liquorice , one spoonful of Barberies clean washed , one spoonful of Annise seeds , twenty Raisins of the Sun stoned , boil all these in a pottle of water to a quart , then strain it , and put thereto of the best Sugar one quarter of a pound , conserve of Violets one ounce , and so boil it as long as any scunt ariseth , then strain it again , and use this very warm . For one that cannot make Water . Take the seeds of Parsley , of red Fennel , of Saxifrage , of Carrawayes , of the kernels of Hip Berries , of each a like quantity , put in some pouder of Jet , mingle these , being beaten to powder , well together , and drink it in stale Ale luke-warme . To make Aqua Composita . Take of Anniseseeds , and Licorice bruised , of each half a pound , Thyme , and Fennel , of each half a handful , Calamint two handfuls , Coriander , and Carraway-seeds bruised , of each two ounces , Rosemary , and Sage , of each half a handful , infuse these a whole night in three gallons of red Wine , or strong Ale , then still it in a Limbeck with a soft fire , An Ointment for any Swelling . Take of marsh Mallowes , of Wormwood , of Smallage , of each one handful , boyle it with one pound of the grease of a barrow Hog until it be very green , then strain it , and keep it very close . Lady Pawlet . A Plaister for the Back . Take half a pint of Oyle of Roses , four ounces of white Lead ground into fine powder , put your Oyle into a clean Posnet , and set it on the fire , and when it is warm put in your white Lead , ever stirring it , then put into it of your Wax one quarter , stir it untill it be black , then take it from the fire , and in the cooling put thereto two pennyworth of Camphire , of white Sanders , and yellow Sanders , of each the weight of fourpence , fine Bole , and Terra sigillata , of each two penny weight in fine pouder all , still stirring it till it be almost cold , and so make it up in roules : use it as need requires , for all weaknesse , wasting , or heat in the Kidneyes . Cranish . To make Oyle of Swallowes . Take one handful of Mother-Thyme , of Lavender-cotton , and Strawberry leaves , of each a like , four Swallowes , feathers and altogether well bruised , three ounces of Sallade Oyle , beat the Hearbs , and the Swallowes , feathers , and altogether , until they be so small that you can see no feathers , then put in the Oyle , and stir them well together , and seeth them in a posnet , and strain them through a canvas cloth , and so keep it for your use . For a Thorn , Fellon , or Prick . Take the juce of Fetherfew , of Smallage , of each one Saucer full , put to it as much wheat of Flour as will make it somewhat thick , and put to it of good black Sope the quantity of one Walnut , mingle them together , and lay them to the sore A Drink for one that hath a Rupture . Take of Comfilli , otherwise called Bonesel , a pretty handful , of Woodbitten as much , Bread , Plantain , and leaves , of Cammock somewhat more than a handful , of Vervoin as much as of the Cammock , of Daisie roots a small quantity , of Elder tops , or young buds , the least quantity , stamp all these together , and put unto them , being stamped , one pint of pure white Wine , then strain it , and drink of it morning and evening , one hour or more before breakfast or supper , a good draught bloud-warm . If it be a sucking Child , let the Nurse drink posset-ale of the aforesaid drink , and let the Childe suck immediately : If it be an old body , let him take it lying in his bed nine dayes , if it may be conveniently , or otherwise to use no straining . For the Lask , or Flux . Take one quart of red Wine , as much running water , one ounce of Cinnamon , seeth these half away , and give the Patient six spoonfuls to drink morning and evening , if you think it be too harsh , put in a piece of Sugar . A Lotion water for the Canker . Take one gallon of pure Water , four handfuls of Woodbine , of Marigolds , and Tetsal , of each two handfuls , of Celendine , Rue , Sage , and Egremony , of each one handful , boyle all these to a quart , then strain it , and put thereto two great spoonfuls of the best English Honey , and one ounce of roch Allum , boyle them all again as long as any skum ariseth , then take it off , and put it in a close bottle , and use it bloud-warm when need requireth . For the Mother . Take three or four handfuls of Ferne that groweth upon a house , seeth it in Renish wine till it be well sodden , then put it in a linnen cloth , and lay it to her Navel , as hot as she may suffer it , four or five times . A Water for an old Sore . Take Honeysuckles , water Bettony , Rosemary , Sage , Violet leaves , Elder leaves , cut them all small together , and seeth them in a quart of running water , put thereto two spoonfuls of Honey , and a little Allum . For one that hath a great heat in his Temples , or that cannot sleep . Take the juyce of Houseleeck , and of Lettice , of each one spoonful , of womans milk six spoonfuls , put them together , and set them upon a Chafingdish of coales , and put thereto a piece of Rose-cake , and lay it to your Temples . To quench or slack your thirst . Take one quart of running Water out of the Brook , seeth it , and skum it , put thereto five or six spoonfuls of Vinegar , a good quantity of Sugar and Cinnamon , three or four Cloves bruised , drink it luke-warm . For one that hath a great heat in his Hands and Stomack . Take four Eggs , roast them hard , peel them , lay them in Vinegar three or four houres , then let the sick man hold in either hand one of them , and after some space change them and take the other , and it will allay the heat . Against all Aches , and especially of a Womans Breast . Take Milk , and Rose leaves , and set them on the fire , put thereto Oatmeal , and Oyle of Roses , boyle them till they be thick , and lay it hot under the sore , and renew it so till it be alwayes hot . For the Ptisick and dry Cough . Take the Lungs of a Fox , beat them to pouder , take of Licorice , and Sugar-candy , a good quantity , a small quantity of Cummin , mix these all well together , and put them in a Bladder , and eat of it as often as you think good in the day . To take away Warts . Take Snailes that have shells , pick them , and with the juyce that cometh from them rub the Wart every day for the space of seven or eight dayes , and it will destroy then . A perfect Water for the sight . Take Sage , Fennel , Vervin , Bettony , Eyebright , Pimpernel , Cinquefoil , and Hearbgrace , lay all these in white Wine one night , still it in a Stillitory of glasse , this water will restore the sight of one that was blind three yeares before . To restore the Hearing . Take Rue , Rosemary , Sage , Vervin , Majoram , of each one handful , of Cammomil two handfuls , stamp them , and mould them in Rie dough , make thereof one loaf , bake it as other bread , and when it is baked break it in the midst , and as hot as may be suffered bind it to your eares , and keep them warm and close one day or more , after it be taken away forbear yee to take cold . For a Felon in the Joynts . Take Rue , Fetherfew , Bores grease , Leaven , Salt , Honey , six leaves of Sage , shred them altogether small , then-beat them together , and lay it to the sore place . To comfort the Brains , and to procure sleep . Take a red Rose cake , three spoonfuls of white wine Vinegar , the white of one Egg , three spoonfuls of Womans milk , set all these one a chafingdish of coals , heat them , and lay the Rose cake upon the dish , and let them heat together , then take one Nutmeg and shew it on the Cake , then put it betwix● two clothes , and lay it to your forehead as warm as you may suffer it . A Medicine for a sore head with a Scald . Take one peck of Shoomakers shreds , set them over the fire in a Brass pan , put water to them , and seeth them so long as any Oyle will arise , and evermore be scumming off the Oyle , then take Plantain , Ribwort , Housleek leaves , ground Ivie , knotted grasse , wild Borrage , Tutsan , hearb Bennet , Smallage , Setwel leaves , of every one a like quantity , and beat them in a morter and strain them , then take half a penniworth of Rosin , half a penniworth of Allum , a little Virgins Wax , beat them , and put them into a pan , and set it over the fire , put thereto the Hearbs and the Oyle , let them seeth till all be melted , then strain them into a pan , and stir them till they be cold , and put it into a box for your use , when you dresse your head , heat a little in a saucer , annoint it every day twice , pull out the hairs that stand upright , and with linnen cloth wipe away the corruption . A Salve for a green Wound , or old Sore . Take the leaves of green Tobacco two pounds , of Valerian two pound , beat them very small , then strain them , and take the juyce thereof , put one pound of yellow Wax , one pound of Rosin , one pound of Deer suet , boyl them together till they be very green , and when it is half cold , put to it a quarter of a pound of Turpentine , and keep it for your use . For the running of the Reins , Approved . Take the Rows of red Herrings , dry them upon the coals , till they will beat to pouder , then give it to the Patient to drinke in the morning fasting , as much as will lve upon a shilling in five spoonfuls of Ale or Wine , be he never so weak . For the burning and pricking in the Soles of the Feet . Take half a pound of Barrows grease , two good handfuls of Mugwort chopped very small , boil it with the Barrows grease upon a soft fire , by the space of four hours , then strain it from the Mugwort , and put it up in an earthen thing for your use , and annoint your feet as you go to bed . A Medicine for any Heat , Burning , or Scalding : Approved . Take half a pint of the best cream you can get , and set it in a fair Posnet upon the fire then take two good handfuls of Daisie roots , leaves and all clean washed , and very finely shred , put them into the same Possnet , and boil it upon the fire , untill it be a clear oyntment , then strain it through a cloth , and keep it for your use . To make Aqua composita to drink for a Surfet , or a cold Stomack , and to avoid flegm , and glut from Stomack . Take one handful of Rosemary , one good root of Elecampane , one handful of Hop , half a handful of Thyme , half a handful of Sage , six good crops of red Mints , and as much of Pennieroyal , half a handful of Horehound , six crops of Majoram , two ounces of Licorice well bruised , and so much of Annise seeds , then take three gallons of strong Ale , and put all the aforesaid things , Ale and Hearbs into a brasse pot , then set them upon the fire , and set your Limbeck upon it , and stop it close with paste , that there come no air out , and so keep it with a soft fire , as other Aqua vitae . For an ach in any Joynt . Take clarified Butter a quarter of a pound , of Cummin one pound , Black Sope a quarter of a pound , one handful of Rue , Sheeps suet ℥ ii . Bay Salt one spoonful , bray these together , then fry them with the gall of an Oxe , spread it on a Plaister , and lay it on as hot as you can , and let it lye seven dayes . A Plaister to lay to the head , for a Rheum which runneth at the Eyes . Take the pouder of Rose-leaves , Rose-water , and Betonie water , of each a like quantity , and a little Vinegar , put your pouders into the Water and Vinegar , stir them and temper them , and make them in a Plaister , and put to it a little pouder of Terra sigillata . A Water to be used with the Plaister abovesaid for the same purpose . Take one quart of new Milk , two pound of green Fennel , a quarter of a pound of Eyebright , put the Hearbs and Milk into a Stillatorie , cast half an ounce of Camphire thereon , and with this Water , wash your eyes and temples . For the Emeroids , Approved . Take a peece of tawnie cloth , burn it in a frying pan to pouder , then beat it in a Morter as fine as may be , searce it , then lay it on a brown Paper , and with spittle make it Plaister-wise , and lay it to the place , and trusse it up with clothes . To break any Sore . Take hot bread to the quantity of a farthing loaf , grate it , put thereto Sallet oyle three or four spoonfuls , and a pint of Milk , and seeth them together to a good thickness , spread it on a cloth and lay it to the sore , in stead of Sallet oyle , you may use Deer suet . A Bath for an ach in the Back , and Limbs . Take Mugwort , Vervin , Fetherfue , Dill , Rosemary , Burnet , ●unhoof , Horehound , and white Mints , Senkil and Sage , of each one handful , seeth all these in four gallons of running water , and let it seeth till one gallon be wasted , then bath your leggs with it five nights together . A Medicine for any joynt that is numme with any ach , Approved . Take Virgin Wax one ounce , Verdigrease half a quarter of an ounce , Brimstone , Sope , oyle of Eggs , of Allum , of Honey , of each a like quantity , temper them altogether , and lay it upon the place grieved somewhat warm . A Medicine for a Felon of any Finger . Take as much gray Salt as an Egg , wind it in gray Paper , lay it in the Embers a quarter of an hour , then beat it in a morter very fine , then take the yoalk of a new laid egg , beat it with this pouder , untill it be very stiffe , spread it upon a cloth , lay it upon the joynt grieved twenty four houres , and so dresse it three times . For a Boil or Push . Take the yolk of a new laid Egg , a little English Honey , put it into the shell to the yolk , put in as much wheat meal as will make it to spread , then take one branch of Rue , and one of Fetherfew , shred them very fine , and put it to the same Medicine , stir them very well together , spread it upon a peece of leather , and lay it to the place gieved . An Electuarie to cause good digestion , and to comfort the Stomack . Take Setwel , and Galingal , of each three slices , Nutmegs , Ginger , and Cinnamon , of each two slices , three Berberries sliced fine and husked , three slices of Liquorice , half a spoonful of Annise seeds clean dusted , one long Pepper cut small , white Pepper six grains , as much black Pepper , beat them all into a grosse pouder , then put thereto two grains of Musk , one grain of Amber greece , then take Mint water and Sugar , boil them together , and when they are come to the right perfection of thicknesse , put in those Pouders above mentioned in the cooling , with a little conserve of Rosemary floures , of this cake the quantitie of a Nutmeg , half an hour before you eat or drinke at meals . A Powder for the Rheume , or Sore Eyes . Boyle one pint of Hop-water , when the Hop is in the flower , till it be scalding hot , then put into it half a pound of Licorice in very fine pouder , the Water being taken from the fire , for the Licorice must not boyle in the Water , stirre them together till the Water be clean consumed , then adde to them , of Anniseseeds , and Fennel-seeds , of each half a pound made into very fine pouder through a Searce , Angelica roots , Elicampane roots , and leaves , and flowers , of Eyebright made into very fine powder , of each one ounce and a half , mingle these together , and so keep it close , and when you eat of this Pouder weigh out of the whole quantity two ounces , whereunto adde as much good Aqua vitae as will moisten it , or Angelico-water , or Rosa solis , to keep it from being musty , set it near the fire ; eat of this Pouder at any time as much as you may take up with a groat , and it is special good for the rheume , for cold , or for sore eyes . Mr. Bendlow . A Salve for any Wound . Take Rosin , Perrosin , Wax , of each eight ounces , of Sheeps Suet , and Frankincense , of each four ounces , one ounce of Mastick made in pouder , boyle all these in a pint of white Wine half an hour , then take it from the fire , and put thereto half an ounce of Camphire in pouder ; when it is almost cold put thereto four ounces of Turpentine , and make it up in roules , but before it be rouled you must wash it up in running Water . A. T. To deliver a Child in danger . Take a Date stone , beat it into pouder , let the Woman drink it with Wine , then take Polipody and emplaister it to her feet , and the Child will come whether it be quick or dead ; then take Centory , green or dry , give it the Woman to drink in Wine , give her also the Milk of another Woman . A most singular Sirupe for the Lungs , and to prevent the Consumption . Take Egrimony , Scabias , Borrage , Buglosse , of each twenty leaves , Folefoot , Lungwort , Maidenhair , of each half a handful , Suckory , and Endive , of each six leaves , of Carduus benedictus , Horehound , Nip , of each four crops unset , Hop half a handful , Fennel roots , Parsly roots , Smalladge roots , of each three roots sliced and the piths taken out , Elicampane four roots sliced , Iris roots half an ounce sliced , Quinceseeds one ounce , Licorice three good sticks scraped and sliced small , twenty Figs sliced , Raisins of the Sun one good handful sliced , and the stones taken out , boyle all these in a gallon of running Water till half be consumed , then take it from the fire and let it settle , then strain it , and boyle it again with as much white Sugar as will make it thick as sirupe , that it may last all the year . A Pouder for the Stone . Take Hawes , and Hips , of each a good handful , Ashen keyes half a handful , three or four Acorns , the shels of three new laid Eggs , Grounwel seeds , Parsly seeds , of each half an ounce , Perstone a good handful , Camock roots half a handful , make all these in fine pouder , then put thereto two ounces of Sugar-candy beaten something small , take a sixpenny weight of this pouder at a time in the morning fasting , and drink not after it one hour . For the Collick and Stone . Take one handful of Philipendula , of Rosemary , of Saxafrage , of Ivy growing in the wall , of Harts-tongue , of Thyme , of Parsly , of Scabias , of each four handfuls , of Marigolds one handful , of Majoram three handfuls , of brown Fennel , of Longdebeefe , of Spernits , of Borage , of each two handfuls , of Maidenhair three handfuls , still all these in May , keep it in a glasse till you have need of it , then take of it five spoonfuls , and three of white Wine , and of clean pouder of Ginger half a spoonful , put these together , and warm it luke-warm , and let the Patient drink it in the morning two houres before he rise out of his bed , let him lay more clothes upon him , for it will provoke him to sweat , after the sweat is gone let him rise and walk whither he will. A good Water to drinke with Wine , or without to cool Choler . Take Borage roots , and Succory roots , of each two , wash and scrape them fair and clean , and take out their cores , then take an earthen pot of two gallons , fill it with fair spring water , set it on a fire of charcoal , put the roots in it , and eight pennyworth of Cinnamon ; when it beginneth to seeth , put into it four ounces of fine Sugar , and let it seeth half an hour , then take it off , let it cool , and drink hereof at your pleasure . To make Aqua Composita for the Collick and Stone . Take of strong Ale one moneth old as many gallons as your pot will hold , and for every gallon take two ounces of Licorice , and as much of Annise seeds , and of these hearbs following two handfuls of each to every gallon , of Birch leaves , Burnet , Pasphere , Pellitory of the wall , Water-cresses , Saxifrage , Crumwel , Philiponula , Pennyroyal , Fennel , half a root of Elicampane ; of Hawes , of Hips , of Berries , and Brambles , and Berberries of each half a pint , distil them as you doe other Aqua vitae . A Medicine for the Collick passion . Take the smooth leaves of Holly , dry them , and make them into pouder , of Gromwel seed , and of Box seed , of each a little quantity , let the patient drink hereof . To take away the fervent shaking and burning of an Ague . Take of the rind of the Wilding tree , with the leaves in summer , of each half a handful , as much Bettony , three crops of Rosemary , seeth them in a quart of posset Ale to a pint , and let the sick drink of this as hot as he can , and so within three times it will ease him . For the hardnesse and stiffenesse of Sinewes . Take twelve fledgd Swallowes out of the nest , kill them , beat them feathers and all in a Morter , with I hyme , Rosemary , and Hop , then seeth them with May Butter a good while , then strain them through a Strainer as hard as you can , and it will be an Ointment , take the strings that grow out of the Strawberries and beat them amongst the rest . To stay the Flux . Take white Starch made of Wheat two or three spoonfuls , and take also new Milk from the Cow , stirre these together , and let them be warmed a little , and give it to the party grieved in manner of a glister : a present remedy . An approved Medicine for the Plague , called the Philosophers Egge , it is a most excellent Preservative against all Poysons , or dangerous Diseases that draw towards the Heart . Take a new laid Egg , and break a hole so broad as you may , take out the white clean from the yolk , then take one ounce of Saffron and mingle it with the yolk , but be careful you break not the shell , then cover it with another piece of shell so close as is possible , then take an earthen pot with a close cover , with warm embers , so that the shell be not burned , and as those embers do cool , so put in more hot , and doe so for the space of two dayes until you think it be dry , for proof whereof you shall put in a Pen , and if it come out dry it is well , then take the Egge and wipe it very clean , then pare the shell from the Saffron , and set it before the fire , and let it be warm , then beat it in a Morter very fine , and put it in by it self , then take as much white Mustard seed as the Egge and Saffron , and grind it as small as meal , then searse it trough a fine Boulter , that you may save the quantity of the Egge so searced , then take a quarter of an ounce of Dittany roots , as much of Turmentil , of Nuces Vomicae one drachm , let them be dryed by the fire as aforesaid , then stamp these three last severally very fine in a Morter , then mix them three well together , after that take , as a thing most needful , the root of Angelica , and Pimpernel , of each the weight of sixpence , make them to pouder , and mix them with the rest , then compound therewith five or six simples of Unicorns horn , or for want thereof of Hartshorn , and take as much weight , as all these fine pouders come to , of fine Triacle , and stamp it with the pouders in a Morter until all be well mixed and hang to the Pestle , and then it is perfectly made , then put the Electuary in a stone pot well nealed , and so it will continue twenty or thirty yeares , and the longer the better . How to use this Electuary . First when one is infected with the Pestilence , let him take , so soon as he can , or ever the disease infect the heart , one crown weight in gold of this Electuary , and so much of fine Triacle , if it be for a man , but if it be for a woman or child , take lesse , and let them be well mixed together , and if the disease come with cold , then give him this Electuary with half a pint of white Wine warm , and well mixed together ; but if it come with heat , then give it him with Plantain water , or Well water , and Vinegar , mixt altogether , and when he hath drunk the same , let him goe into his naked bed , and put off his shirt , and cover him warm , but let his bed be well warmed first , and a hot double sheet wrapped about him , and so let him sweat seven , eight , or ten houres , as he is able to endure , for the more he doth sweat the better , because the disease fadeth away with the sweat ; but if he cannot sweat , then heat two or three Bricks or Tiles , and wrap them in moist clothes wet with water and salt , and lay them by his sides in the bed , and they will cause him to sweat , and as he sweateth , let it be wiped from his body with dry hot clothes being conveyed into the bed , and his sweat being ended , shift him into a warm bed with a warm shirt , and all fresh new clothes , using him very warily for taking of cold , and let his clothes that he did sweat in be well aired and washed , for they be infectious ; and let the keeper of the sick beware of the breath or air of the party in the time of his sweating , therefore let her muffle her self with double old cloth , wherein is Wormwood , Rue , Fetherfew , crums of soure bread , and Vinegar , and a little Rosewater , beat all these together , and so put it into the muffler , made new every day while you doe keep him , and let the sick party have of it bound in a cloth to smell on while he is in his sweat , then after doe it away and take a new , and because he shall be faint and distempered after his sicknesse , he shall eat no flesh , nor drink Wine the space of nine dayes , but let him use the Conservatives for his health , as Conserve of Buglosse , Borage , and red Roses , and especially he shall drink three or four dayes after he hath sweat , morning and evening , three ounces of the juyce of Sorrel mixed with an ounce of Conserve of Sorrel , and so use to eat and drink whatsoever is comfortable for the heart ; also if one take the quantity of a Pea of the said Electuary with some good Wine , it shall keep him from the infection , therefore when one is sick in the house of the Plague , then so soon as yee can , give all the whole houshold some of this Receipt to drink , and his keeper also , and it shall preserve them from the infection , yet keep the whole from the 〈◊〉 as much as you can , beware of the clothes and bed that the sick party did sweat in . To make Balm water . Take four gallons of strong Ale and stale , half a pound of Licorice , two pound of Balm , two ounces of Figs , half a pound of Annise seeds , one ounce of Nutmegs , shred the Balm and Figs very small , and let them stand steeping four and twenty houres , and then put it in a Still as you use Aqua vitae . To make Doctor Stephens Water . Take one gallon of good Gascoign Wine , of Ginger , Galingal , Nutmegs , Grains , Annise seeds , Fennel seeds , Carraway seeds , then take Sage , Mints , red Roses , garden Thyme , Pellitorie , Rosemary , wild Thyme , Penniroyall , Cammomill , Lavender , of each one handful , bray your Spices small , and chop the hearbs before named , and put them with the spices into the Wine , and let it stand twelve houres , stirring it very often , then still it in a Limbeck , closed up with course paste , so that no air enter , keep the first water by it self , it is good so long as it will burn . An Ointment for any Strain in the Joynts , or for any Sore . Take three pound of fresh Butter unwashed , and set it in an Oven after the bread be drawn out , and let it stand two or three houres , then take the clearest of the butter and put it into a Posnet , then take the tops of Red nettles as much as will be Moistned with the butter , and chop them very Small , and put them in the butter , set it on the fire , and boyle it softly five or six houres , and when it is so boyled , put thereto halfe a pint of the best oyle Olive , and then boyle it a very little , and take it off , and strain it into an earthen pot , and keep it for your use . If you thinke good instead of Nettles , onely you may take these hearbs , Cammomile , Rosemary , Lavender , Tun-hoof , otherwise Ale-hoof , Five finger , Vervain , and Nettle tops . For an Ague . Take the inner bark of a Walnut tree , a good quantity , boyl it in beer untill the beer look black , and then take a good draught and put it into a pot , then take six spoonfuls of Sallet Oyle for an extream Ague , brew it too and fro in two pots , then drinke it , and let the party labour to any exercise untill he sweat , then let him lye down upon a bed very warm untill he hath done sweating , this doe three times when the Ague cometh upon him . A Pouder against the Wind in the Stomack . Take Ginger , Cinnamon , and Gallingal , of each two ounces , Annise seeds , Carraway , and Fennel seeds , of each one ounce , long Pepper , Graines , Mace , and Nutmegs , of each half an ounce , Setwel half a drachm , make all in pouder , and put thereto one pound of white Sugar , and use this after your meat or before at your pleasure , at all times it comforteth the stomack marvellously , carrieth away wind , and causeth good digestion . For a Pin and Web in the Eye . Take the white of an Egg , beat it to oyle , put thereto a quarter of a spoonful of English Honey , half a handful of Daisie leaves , and in winter the roots , half a handful of the inner rind of a young Hazle not above one yeares growth , beat them together in a Morter , and put thereto one spoonful of Womans Milk , and let it stand infused two or three houres , and strain all through a cloth , and with a feather drop it into the eye thrice a day . For bloud-shotten , and sore Eyes , coming of heat . Take Tutty of Alexandria , or Lapis Tutty one ounce , beat it into fine pouder , and temper it with a quart of white Wine , put thereto one ounce of dried Rose leaves , and boyle them altogether with a soft fire until one half be consumed , then strain it through a fine linnen cloth , and keep it in a glasse , and use it evening and morning , and put it into the sore eyes with a feather or your finger . If the Tutty be prepared it is the better , which is thus done , steep the Tutty in Rose-water , and let it lye half an hour , then take it forth , and lay it on a white paper to dry , then take it when it is dry , steep it , and dry it again , as before , twice or thrice , and then use it as before . For an Ach in the Bones . Take Southernwood , Wormwood , and Bay leaves , of each one handful , one Oxe Gall , one pint of Neat-foot oyle , put all these together , and let them so stand two or three dayes , and let them boyle upon a very soft fire , then put in of Dears suet a good quantity , strain them , and put them into a pot , and so annoint the Patient , put to this a good quantity of Farre , and as much Pitch as the bignesse of a Walnut , and of the juyce of Pimpernel a good quantity . For Children that are troubled with an extream Cough . Take Hysor●●ain water , and Fennel water , of each half a pint , of sliced Licorice , and Sugar , of each a pretty quantity , seeth them easily over a good fire , strain it , and let them take a little hereof at once , and often you may dissolve pellets therein , and you may annoint their chest with oyle of Almonds , and a little Wax . A Medicine for sore Eyes . Take red Fennel , and Celendine , of each one handful , stamp and strain them , that done , take five spoonfuls of Honey , and white Copperas the quantity of one Pea , Rosewater five spoonfuls , boyle all these together in an earthen pot , skum it well , and clarifie it with the white of an Egge ; this is an excellent Medicine to clear the sight of the eye if there be any thing in the eye superfluous to hinder the sight , but if there be nothing but heat , it is nothing so good . To help one that is inwardly bruised . Take of Borrage , and red Sage , of each a handful , stamp these together , and strain them , and put thereto as much Claret Wine , as the juyce therof , and let the party drink it warm , and if it keep within him four and twenty houres , after he will recover ; if he be bound in the body , let him take three spoonfuls of Sirupe of Damask Roses , and two spoonfuls of Sallade oyle , and drink it fasting , and an hour after let the party take some warme broth . For the Spleen . Take of Lavender , Fennel , Parsly , Cammomil , Thyme , Wormwood , Angelica , of each one handful , of Sage , and Rue , one handful , of Annise seeds , and Fennel seeds , of each one handful , of Cummin seeds two handfuls , of Cloves four spoonfuls , and of Mace two spoonfuls , gather these hearbs in the heat of the day , and dry them in the Sun two dayes , laying them very thinne on a sheet , and bruise the seed grosly , and steep them in as much Sallade oyle as will cover all these things , and somewhat more , and so set them in the Sun ten dayes , which being done , strain your oyle from your Hearbs and your Spices , and then infuse it new again as before , with Hearbs and Spices in like manner , and to that oyle thus infused or strained , adde bitter Almonds , and oyle of Capers half a pint , then take a quarter of a spoonful of the said oyle , and put it in your hand , your hand being warm , rub them together , and annoint and rub the Patient grieved with both your hands , the one on the right side , the other on the left , from the loines down to the bottome of the belly , drawing your hands as hard as you can , and make them to meet at the bottome of the belly , and continue in continual rubbing , about a quarter of an hour . For a burning or Scald . Take a quantity of Sheeps Suet , the white of Hen dung , and fresh Grease , boil all these together , strain it , and annoint the party with a feather . For the Emeroides and Piles . Take juyce of Elder , May Butter , and Deares Suet , melt them , letting the Juyce and the Butter simper , and then put the Suet to them , make them into pills , and if you make a Suppositor , you must put in more Deeres Suet. For the Canker in the Mouth or Nose . Take the ashes of green leaves of Holly , with half so much of the burnt pouder of Allum , blow with a quill into the place greived , and it will help Man , or Child , or Beast . A Remedy for the Mother . When the fitt beginneth to take them , take the pouder of white Amber , and burn it in a chasingdish of coales , and let them hold their mouths over it , and suck in the smoak , and annoint their nostrils with the oyle of Amber , and if they be not with child , take two or three drops of the oyle of Amber in white Wine warm or cold , but the oyle of Amber must be taken inward but once a day , and outward as often as the fitt taketh them . A Medicine for the Wormes . Take one penniworth of Alloes with the like quantity of Oxe gall and Mithridate , mix them together , and lay them to the childs navel upon a plaister . A Preservative against the Plague . Take one dry Walnut , take off the shell and peel , cut it small , and with a branch of Rue shred fine , and a little Wine Vinegar , and Salt , put all into a sliced Fig , take it up fasting , and then you may drink a little Wormwood after it , and goe where you list . A Pill for those that are infected . Take of Aloes succatrine half an ounce , of Myrrh , and English Saffron , of each a quarter of an ounce , beat them into small pouder with Malmsey , or a little Sack , or Diascordion , make two or three small pills thereof , and take them fasting . A Poultesse to break a Plague Sore . Take a white Lilly root , and seeth it in a pennyworth of Linseed , and a pretty quantity of Barrowes grease , beat the Linseed first very soft , afterwards beat altogether in a Morter , make thereof a plaister . An Electuary to be taken for the Plague . Take the weight often graines of Saffron , two ounces of the kernels of Walnuts , two or three Figs , one drachm of Mithridate , and a few Sage leaves stamped together , with a sufficient quantity of Pimpernel water , make up all these together in a masse or lump , and keep it in a glasse or pot for your use , take the quantity of twelve graines fasting in the morning , and it will not onely preserve from the Pestilence , but expel from those that be infected . Against a Tertian Ague . Take Dandilion clean washed , stamp it , and put it in Beer , and let it stand all night in the Beer , in the morning strain it , and put half a spoonful of Triacle into it , make it luke-warm , and let the Patient drink of it fasting upon his well day , and walk upon it as long as he is able , this hath been approved good for an Ague that cometh every second day . Against the Wind. Take Cummin seeds , and steep them in Sack four and twenty houres , dry them by the fire , and hull them , then take Fennel seed , Carraway seed , and Annise seed , beat all these together , and take every morning half a spoonful in broth or beer fasting . Against Wind. Take Enula campana , grate it , and drink half a spoonful fasting . For the Sting of an Adder . Take a head of Garlick and bruise it with some Rue , adde some Honey thereto , and if you will some Triacle , and apply it to the place . For the biting of a Dog. Take Ragwort , chop it , and boyle it with unwashed Butter to an Ointment . A Medicine for a Woman that hath a dead Child , or for the after-Birth after deliverance . Take Date stones , dry them and beat them to pouder , then take Cummin-seed , Grains , and English Saffron , make them in pouder , and put them altogether in like quantitie , saving lesse of the Saffron then of the rest , then searce them very finely , and when need is to drinke it , take a spoonful at once with a little Malmsie , and drinke it milk-warm , it is good to bring forth a dead child , or for the after-birth , or if the woman have any rising in her stomack , or flushing in her face during her childbed , the Datestones with round holes in the sides are the best , if you put a quantity of white Amber beaten amongst the pouder , it will be the better . To make the best Paracelsus salve . Take of Lith●rge of Gold and Silver of each three ounces , and put to it one pound and half of good Sallet oyle , and as much of Linseed Oyle , put it into a large earthen vessel well leaded , of the fashion of a milk boul , or a great bason , set it over a gentle fire , and keep it stirring till it begin to boyl , then put to it of red Lead , and of Lapis Calaminaris , of each half a pound , keep it with continuall stirring , and let it boil two houres , or so long till it be something thick , which you may know by dropping a little of it upon a cold board or stone , then take a skillet , and put into it a pound of yellow Wax , as much black Rosin , half a pound of gum Sandrach , of yellow Amber , Olibanum , Myrrh , of Aloes Hepatica , of both the kinds of Aristolochias round and long , of every of these in fine pouder searced one ounce , of Mummia one ounce , and a half , of oyle of Bayes half a pound , of oyle of Juniper six ounces , dissolve all these together in the aforesaid Skillet , and then put them to the former Plaister , set it over a gentle fire , and keep it with stirring , till it boile a little ; Then take your five gums , Popanax , Galbanum , Sagapenum , Ammoniacum , and Bdelium , of each of these three ounces , which must be dissolved in white wine Vinegar and strained , and the Vinegar exasperated from them before you go about the plaister , let there be three ounces of each of them when they are thus prepared , then when the Plaister hath gently boyled , about half the bignesse of a Nutmeg at a time , continuing that order untill all the Gums be in and dissolved , then set it over the fire again , and let it boyl a very little , but before it boil , be sure that the gums be all dissolved , for else it will run into lumps and knots , after it hath boiled a little take it from the fire again , and continue the stirring of it very carefully , and put to it these things following , being in readinesse , take of both the Corals red and white , of mother of Pearl , of Dragons blood , of Terra lemnia , of white Vitriol of each of them one ounce , of Lapis Hematitis , and of the Loadstone , of each of them one ounce and a half , of the floures of Antimony two drachms , of Crocus Martis two drachms , of Camphire one ounce , of common Turpentine half a pound , mix all these together , but first let those things that are to be poudred , be carefully done , and fully searced , then put them altogether among the former things , and again set it over the fire with a moderate heat , and gentle , to boyl , till it be in the form of a Plaister , the which you may know by dropping it on a cold peece of Wood , or Stone , or Iron : you must above remember to keep it with continuall stirring from the beginning to the ending , when you make it up , let your hands and the place you roul it on be annointed with the oyle of S. Johns Wort , and of earth worms , and Juniper , Cammomile and Roses together , wrap it in Parchment or Leather , and keep it for your use . Memorandum , That the Camphire bee dissolved in the oyle of Juniper , mix them together with the Gum Sandrach , and put them in towards the latter end . An Ointment for any strain in the joynts , or for any sore . Take three pound of fresh Butter unwashed , and set it into an Oven after the bread be drawn out , and let it stand two or three hours , then take the clearest of the Butter , and put it into a posnet , then take the tops of red Nettles , and chop them very small , and put so many Nettles to the Butter , as will be moistned with the Butter , and so set it on the fire , and boil it softly five or six hours , and when it is so boyled , put thereto half a pint of the best oyle Olive , and then make it boil a very little , and take it off , and strain it into an earthen pot , and keep it for your use . Mr. Ashleys Ointment . Take six pound of May Butter unsalted , one quart of Sallet Oyle , four pound of Barrows grease , one pound of the best Rosin , one pound of Turpentine , half a pound of Frankincense ; To this rate take these hearbs following , of each a handful , viz. Smallage , Balm , Lorage , Red Sage , Lavender , Lavender-Cotton , Herb-grace , Parsley , Cumferie called Boneset , Sorrel , Laurel leaves , Birch leaves , Lungwort , Majoram , Rosemarie , Mallows , Cammomile , S. Johns Wort , Plantain , Allheal , Chickweed , English Tobacco , or else Henbane , Groundsell , Woundwort , Betony , Agrimonie , Carduus Benedictus , wild wine , or white Wine called Bryan , Adders tongue , Mellilot ; pick all these Hearbs clean , wash them , strain them clean from the water , all these must be gathered after the Sun rise , then stamp all these Hearbs in a stone or wooden-morter , so small as possible may be , then take your Rosin , and beat it to pouder with your Frankincense , and melt them first alone , then put in your Butter , your Hogs-grease and Oyle , and when all is melted , put in your hearbs , and let them all boil together half a quarter of an hour , then take it from the fire , and leave stirring of it in no wise a quarter of an hour after , and in that time that it is from the fire , put in your Turpentine , and two ounces of Verdigrease very finely beaten to pouder , and when you put in your Turpentine and Verdigrease , stir it well , or else it will run over , and so stir untill it leave boyling : Then put it in an earthen pot , stopping the pot very close with a cloth and a board on the top , and set it in a dunghil of horse-muck twenty one dayes , then take it up and put it into a kettle , and let it boil a little , taking heed that it boil not over , then strain all through a course cloth , into an earthen or gally pot , and when all is strained , put to it half a pound of Oyle of Spike , and cover the pot close untill you use it , and when you use it make it warm in Winter , and use it cold in Summer . An approved Medicine for any ach in the joynt whatsoever . Take half a pound of Rosin , half a pound of Frankincense , of Olibanum and Mastick , of each one ounce , Wax , Deer Suet , Turpentine , of each two ounces , Camphire 2 drachms , beat the Olibanum , Mastick , Rosin , and Frankincense , and Camphire in pouder , then put it in a brass pan with a pottle of white Wine , and put in the Wax and Deer Suet into it , and when it doth boil , put in your Turpentine , and let it boil a quarter of an hour , then take it from the fire and let it stand and cool untill the next day , then work it with your hand to work out the Wine , annointing your hands first with Oyle , then make it up in rouls , then as need shall serve , take thereof and spread it with a warm knife upon a fleshie side of a Sheeps skin , and apply it warm to the grieved place , and take it not off untill it fall off of it self , pricking the Plaister full of holes . A Searcloth to be used against Carbuncles , red Sores , Biles , Swellings , or any hot Causes . Take a wine pint of pure Sallet oyle , and put it into an earthen pot that is very large , and set it upon a very soft fire of Charcoal , and when it beginneth to boyl , stir it with a Hasel stick of one yeares shooting , then put into it two ounces of Venus Sope , that is pure white , half a pound of red Lead , one quarter of a pound of white Lead , letting it boil very softly , stirring it continually with this Hazle stick for the space of two or three houres , you shall know when it is boyled by this , drop one drop thereof upon a board , and it will be stiffe , when it is enough , then take it from the fire , and put into it half an ounce of oyle of Bayes , then let it boil again a little , then let your cloathes be readie cut of a reasonable size to dip them in it , then you must have two sticks which must be hollow in the middle , to strip the cloathes through , then lay them abroad , untill they be cold upon a board , then roul them up and keep them , and when you use them lay them upon the place grieved , and let them lie twelve hours , then take it off and wipe it , and lay the other side , and let that lye as long . Plague Water to be taken three times , for the first helpeth not . Take a gallon of white Wine , Ale or Beer , and to that quantity take a quarter of a pound of each of these Hearbs following , Rosewater a quarter of a pint , Rue , Sage , Vervain , Egrimonie , Betonie , Sallendine , Carduus , Angelica , Pimpernel , Scabios , Valerian , Wormwood , Dragons , Mugwort , all these hearbs must you shred in grosse together , and steep it in the aforesaid liquor the night before you distill it in a Rosewater still , and then keep the first water by it self being the weaker , and therefore fitter for Children , it helpeth all Fevers , Agues , and Plagues , being thus taken seven spoonfuls or thereabout of the strongest bloud warm , and give it to the partie to drinke , in an ague or fever an hour before the fit come , and so to sweat either by exercise , or in your bed , but your stomack must be emptie , and if it be taken for the Plague , then put into it a little Diascordium , or Methridate . A defensive Plaister . Take the white of an Egg , and Bole-Armoniack , spread it on leather . A Sirrup for a Cold. Take Coltsfoot , Water Hysop , water and Honey , put Liquorice , Annise seeds , and Elecampane , put thereto the juyce of Fennel , and boil them well . To stay the bleeding of a Wound . Take a Charcoal red hot out of the fire , and beat it to pouder . A Poultesse . Take Milk , Oatmeal , and red Rose-leaves , and a little Deers Suet. For the running of the Reines . Take cups of Acornes , and grate them , and grate some Nutmeg , put this in Beer , and drink . For a Poultesse . Take Linseed , and beat it to pouder , boyle it in Milk with Mallowes and Sheeps Suet. For a Blast . Take a good quantity of Vervin , and boyle it in Milk , and wash the Blast therewith very well , then bind the Hearbs very close to it some few houres , after wash it again the Milk being warmed , and so bind it up again , the oftner it is done the better , and in a day or two it will be well , if it be taken before it fester . For a Blast . Take a good quantity of Vericon being green , with as much Dill , chop them together , and boyle them in Bores grease as much as will cover them , and for want thereof so much May Butter , and when they be boyled together , let them stand two or three dayes , and then boyle it a little , and so strain it through a cloth . A Balsamum . Take in the latter end of September good store of Honeysuckle berries , and put them in a body of a glasse Still stopped , and set it in hot horse-dung eight dayes , distil it in Balm , then when you have drawn the water forth , pour the water into the stuffe again , stop it close , and put it in the dung four and twenty houres , then set it in ashes , and distil both water and oyle with a great fire as much as will come forth , and at last separate the water from the oyle in Balm . To make an excellent Oyle of Hypericon . Take floures , leaves , and seeds of Hypericon as much as you list , beat them together , and infuse them in white Wine that they may be covered therewith , and set them in the Sun for ten dayes , then put thereto so much Oyle Olive as all the rest doth weigh , and let it stand ten dayes more in the Sun , but look that you weigh the Oyle to know how much it is , then put thereto for every pound of Oyle two ounces of Turpentine , and one drachm of Saffron , and of Nutmegs , and Cloves , of each half an ounce , of Mirrh , and Rosin , of each an ounce , and of the root of Briony two ounces , put them all in a vessel of glasse , and mix them well together , and set them in a vessel of hot water , and then set thereto a head of glasse and Receiver well shut , and boyle it so long until no more will distil from it , which will be about four and twenty houres , then take it out , and strain it whilest it is hot , and keep it in a vessel of glasse , and when you use it first heat it well , and apply it upon a wound without using any tent at all , this is excellent for a green wound , especially if there be vaines , sinews , or bones offended or cut , it keepeth wounds from putrifaction , it cleanseth them , and easeth pain , and doth incarnate and skin them ; it helpeth bruises , paines , aches , or swellings in any part , and is wonderful good against venome or poyson . For the Falling Sicknesse . Take the roots of single Pionies , grate them , drink them , and wear some of them about your neck . For kibed heeles . Take a Turnip , make a hole in the top of it , take out some of the pith , infuse into that hole oyle of Roses , then stop close the hole , roast the Turnip under the embers , when it is soft , apply it plaister-wise warm to the Kibe , bind it fast . Lapis Prunellae . A Medicine for sore Eyes . Take one pound of Saltpeter , boyle it in a Goldsmiths earthen pot , with a very hot fire round about it , let it boyle till it be very black and melted , then take a quarter of an ounce , or sixpenny weight of Roch Allum , and a quarter of an ounce of Brimstone , break them , and put them in the Saltpeter by little at once as it boyleth , and let it burn till the flame goe out of it self , then pour it into a brasse Ladle , or into a Chafer , and so let it stand till it be cold , and when you will use it , s●rape it very fine with a knife , and put a little of it to the sore eyes , hold down the eye-lid till the pain be gone , then let water drop out of the eye : This Medicine taketh away the Pearle , the Pin , the Web in the eye , and all sores and bloudshed ; it also helpeth the tooth-ach , being put into the hollow tooth with a little lint , if the tooth be not hollow rub it outward ; finally , it helpeth a stincking breath , being eaten in the morning fasting . For a scald Head. Take a handful of Glovers shreds , and a handful of Dock roots , the pith taken out , and boyle them in strong Ale until they be reasonable thick , and annoint the head therewith . For a bloudy Flux . Take Rubarb and toast it , then grind it to pouder , and take as much as will lye upon a sixpence , and keep warm that day , the next day eat conserve of Roses mixed with Corral , and drink that day if yee will posset Ale made of Cammomil . For the Itch. Take one pound of Butter unwashed and unsalted , three good handfuls of red Sage , and as much Brimstone beaten into pouder as a Walnut , boyle these well together , and strain it , and put in half an ounce of Ginger beaten small . For sore Eyes . Take new Hens dung out of the nest , and put it into an Oven almost cold , let it lye there all night , then take the white of it , and beat it being dryed , and take as much of the pouder of Ginger finely beaten , and put to that half the like quantity of Sugar-candy , all which must be beaten very well and fearced , then put it into the sore eyes every night , and in the morning wash it out with the water . A Water for sore Eyes . Take a pint of fair running Water , of wild Daisies , and three leaved Grasse , of each a good handful , wash the Hearbs very clean in a Collender , and put them into a clean Skillet of Water , let them boyle very well over the fire , until the Water look green , then take a little piece of Allum and put into the water when it is boyling , then taste of the Water , and when it sticks to the mouth , take as much Honey as will make it very sweet , then after it hath boyled a little while take it off the fire , strain it , and drop a little every night into the eyes . An approved Application against any Surfeit . Take the bottome of a Muncorn loaf , cut it about an inch thick , and as broad as the palm of your hand , toast it very well , then take of Sallade oyle , and Claret Wine , of each a like quantity , as much as will wet the toast well and throughly , warm it hot , then put the toast into it , when the toast is well soaked , strew the pouder of Cloves and Mace thereupon thick , then apply it to the stomack of the Patient as warm as he can indure it , it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid , this may be applyed so often as any one findeth their stomack ill at ease , although then it will not purge , except in case of a Surfeit . A Medicine against the Plague . Take of the root called Setwel to the quantity of half a Walnut , and grate it , of Triacle green one good spoonful , of fair water three spoonfuls , make all these more than luke-warm , and so drink them off in bed , and sweat six or seven houres , and in your sweat drink small posset Ale made of small drink as you need , but not till an hour and half after the taking of the Potion , and it will bring forth the Plague , for if you cast the Medicine , you may take it the second , third , or fourth time by the whole half , or lesse measure , as your stomack will bear it : if any doe take it , and thereupon happen presently amendment , or a rising , or sore , you may think it to be the sicknesse , for the nature of the Medicine is to prevent the Plague , and in others , to expel the sore , if it be not taken too late , in which case the stomack will not break it easily , nor after two or three times taking , if you minister it to any , let it be at their first sicknesse , least if their disease be other , they may receive harm thereby . Jelly of Frogs . Take the Jelly of Frogs in March , and still it in a glasse Still , it is a good Medicine to stop bloud , and for the heat and rednesse of the face , and good to cure green Wounds . For the Tooth-ach . Take of Sparemints , and ground Ivy , of each a handful , and a good spoonful of Bay Salt , stamp all these very well together , and boyle them in a pint of the strongest Vinegar that you can get , let these boyle altogether until they come to a quarter of a pint , then strain it , and put it into a glasse , and stop it very close , when your teeth doth ake , take a spoonful of it bloud-warm , and hold it in your mouth on that side the pain is . For to make teeth stand fast . Take roots of Vervin in old Wine , and wash the teeth therewith . For the perillous Cough . Take white Horehound , and stamp it , and wring out the juyce , and mingle it with Honey , and seeth it , and give it the sick to drink ; or else Sack , and Garlick seed , and rost it in the fire , and take away the peelings , and eat the rest with Honey , or else take Sage , Rew , Cummin , and pouder of Pepper , and seeth all these together in Honey , and make there of an Electuary , and take thereof a spoonful in the morning , and another at night . For a man that hath no taste in meat or drink . Take a pottle of clear Water , and a good handful of Dandilion , and put it in an earthen pot , and seeth it till it come to a quart , and then take out the Hearbs and put in a good quantity of white sugar , till you think it be somewhat pleasant , and then put it into a vessel wherein it may coole , and then take twenty or thirty Almonds , blanch them , and beat them in a Morter , and when the Water is cold put it to the Almonds , and then strain it through a clean Cipris bag without compulsion , and if it he thick let it run through again , and so keep it in a vessel , and drink of it often , at all times as you please . To preserve a man from the Plague . Take Aloe epaticum , and Aloe succatrine , fine Cinnamon , and Myrrh , of each of them three drachms , Cloves , Mace , Lignum Aloe , Mastick , Bole Armoniack , of each of them half a drachm , let all these things be well stamped in a clean Morter , then mingle them together , and after keep them in some close vessel , and take of it every morning two penny weight , in half a glasseful of white Wine , with a little water , and drink it in the morning at the dawning of the day , and so may you , by the grace of God , goe safely into all infection of the air and Plague . For a Tetter , or Ring-worm . Take Mercury a quarter of an ounce , Camphire one penny weight , make them into pouder , and rub them in a fair porrenger , then take and mix them with the water of the Vine four or five spoonfuls , stir them well together , then put as much more water to that , then strain it through a cloth , and take Poppey seeds one quarter of an ounce , beat that in a stone Morter with a spoonful of the water of the Vine , putting a little and a little , till you have spent the quantity of a pint , then put to half an ounce of the Milk of Coker-nut , so mix them well together with your first Receipt , and strain them as you make Almond milk through a fair cloth , then keep it in a glasse for your use . To keep ones body loose whensoever you need . Take two ounces of Sirupe of Roses , one ounce of Sine , one pennyworth of Annise seeds , one stick of Licorice , one pint of Posturn water , seeth them altogether till it seeth to half a pint , then strain them forth , then boyle the two ounces of Sirupe of Roses , and drink it warm . For a red Face . Take Brimstone that is whole , and Cinnamon , of either of them by even proportion by weight , beat them into small pouder , searse it through a fine cloth upon a sheet of white paper , to the quantity of an ounce or more , and so by even proportions in weight mingle them together in clean clarified Capons grease , and temper them well together until they be well mollified , and then put them to a little Camphire to the quantity of a Bean , and so put the whole confection in a glasse . For a young Child to make water . Boyle Organy in fair water , and lay it warm to the Childs Navel . A Medicine for the falling of the Vvula into the Throat . Take a red Colewort leaf , whereof cut away the middle rind , then put the leaf into a paper , and let it be burnt in hot embers or ashes , then take the leaf out , and lay it hot on the top or crown of the bare head , and it will draw it up into his place , and rid you of your pain . A Medicine for the heat of the soles of the feet , that cometh by rheume or bloud . Take a quantity of Snailes of the garden , and boyle them in stale Urine , then let the Patient bath and set his feet therein , and using that often , he shall be cured . Gascons own Pouder . Take of pouder of Pearl , of red Corral , of Crabs eyes , of Harts horn , and white Amber , of each one ounce , beat them into fine pouder , and fearce them , then take so much of the black toes of the Crabs clawes as of all the rest of the pouders , for that is the cheif worker , beat them , and fearce them finely as you doe the rest , then weigh them severally , and take as much of the toes as you doe of all the rest of the five pouders , and mingle them well together , and make them up into balls with jelly of Hartshorn , whereunto put or infuse a small quantity of Saffron to give them colour , let them lye till they be dry and fully hard , and keep them for your use . The Crabs are to be gotten in May or September , before they be boyled . The dose is ten or twelve grains in Dragon water , Carduus water , or some other Cordial water . The Apothecaries in their composition of it , use to put in a drachm of good Oriental Bezar to the other pouders , as you may see in the prescription following . This is thought to be the true composition invented by Gascon , and that the Bezar , Musk , and Ambergrice , were added after by some for curiosity , and that the former will work without them as effectually as with them . The Apothecaries Gascon Pouder , with the use . Take of Pearles , white Amber , Harts-horn , eyes of Crabs , and white Corral , of each half an ounce , of black thighs of Crabs calcined two ounces , to every ounce of this pouder put a drachm of Oriental Bezar ; reduce them all into very fine pouder , and searce them , and with Hartshorn jelly with a little Saffron put therein , make it up into a paste , and make therewith Lozanges or Trochises for your use . You must get your Crabs for this pouder about May or in September , before they shall be boyled ; when you have made them , let them dry and grow hard in a dry air , neitheir by fire nor Sun. Their dose is ten or twelve graines , as before prescribed in the former page . The Pouder prescribed by the Doctors in their last London Dispensatory , 1650. called by the Pouder of Crabs clawes . Take of prepared Pearles , eyes or stones of Crabs , of red Corral , of white Amber , of Hartshorn , of Oriental Bezar stone , of each half an ounce , of the pouder of the black tops of the clawes of Crabs to the weight of all the former ; make them all into pouder according to Art , and with jelly made with the skins or castings of our Vipers , make it up into small Tablets or Trochisces , which you must warily dry as before prescribed , and reserve for your use . The Countesse of Kents Pouder , good against all malignant and pestilent , Diseases , French Pox , Small Pox , Measels , Plague , Pestilence , malignant or scarlet Fevers , good against Melancholy , dejection of Spirits , twenty or thirty grains thereof being exhibited in a little warm Sack or Hartshorn jelly to a man , and half as much , or twelve graines to a Child . Take of the Magistery of Pearles , of Crabs eyes prepared , of white Amber prepared , Hartshorn , Magistery of white Corral , of Lapis contra Parvam , of each a like quantity , to these pouders infused put of the black tips of the great clawes of Crabs , to the full weight of all the rest , beat these all into very fine pouder , and searce them through a fine Lawn Searce , to every ounce of this pouder adde a drachm of true Oriental Bezar , make all these up into a lump or masse with the jelly of Hartshorn , and colour it with a little Saffron , putting thereto a scruple of Ambergrice , and a little Musk also finely poudered , and dry them ( made up into small Trochises ) neither by fire nor Sun , but by a dry air : you may give to a man twenty graines of it , and to a child twelve graines . FINIS . A True Gentlewomans DELIGHT . Wherein is contained all manner of COOKERY : Together with Preserving , Conserving , Drying and Candying , Very necessary for all Ladies and Gentlewomen . Published by W. I. GENT. LONDON , Printed by G. D. and are to be sold by William Shears , at the Sign of the Bible in St. Pauls Church-yard , 1653. To the Vertuous and most Hopefull Gentlewoman , Mis. Anne Pile , Eldest Daughter of the Honorable Sr. Francis Pile Barouet , deceased . Most accomplisht LADY , THe many singular favours , which I have received , not onely from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the due tyes of gratitude , to tender a just acknowledgement : I wish the same heart , that for many and just causes truly honours you , had any present worthy your acceptance . Now shall it be your singular goodnes to patronage this small Treatise , which ( if I mistake no● ) carries with it two parts , Delight , and Utilitie . I doubt not then , but that it will find a generall acceptance among all those , who are any way the least Lovers of such pleasing and all delightfull studies . I intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that have been published of the like nature : So hoping you will accordingly esteem of it , I begg pardon for my boldnes , and rest ever , A true and faithfull honuorer of your transparent Vertues , W. J. TO THE READER . FRIENDLY READER . HEer thou hast a small Treatise entituled , A true Gentlewomans Delight , presented to thy view : be so courteous as to read before thou censure it . If then the effect be answerable to it's name , I shall be right glad : If their be any Errors , it will be no error , but a singular token of thy exemplar humanity to pass it by , and sign it with thy pardon ; for which I engage my self , Thine on the like occasion W. J. A Table of the Contents . TO make an excellent Jelly . 1. To make a Christ all Jelly . 2. To make Apple Cream . 3. To make a trifle Cream . ibid. To make clouted Cream . 4. To make a Quince Cream . ibid. To make a fresh Cheese . 5. To make a Codling Cream . 6. How to make a Goosbery Foole. ibid. How to make a white Fool. 7. To make a Goosbery Custard . ibid. To make a Foole. 8. To make Cheese-cakes . 9. To make a Sack Posset . ibid. To make Leach . 10. To make yellow Leach . ibid. To make a slip-coat Cheese . 11. To make Cheese-loaves . 12. How to make a good TAnsie . ib. To make black Tart stuffe . 13. To make yellow Tart stuff . ibid. To make a made dish . 14. To make sauce for a Shoulder of Mutton . ibid. To frie Aplepies . 15. To make Curd-Cakes . ib. To make Furmenty . ibid. To make an Artechoke pie . 16. To make a Chicken pie . 17. To bake beef like red Deer . 18. To rost a Shoulder of Mutton with Thyme . ibid. To rost a shoulder of Mutton with Oysters . 19. To make Angelets . ib. To make black puddings . 20. To make white puddings . ib. To make Almond puddings . 21. To make a pudding to bake . 22. To make a pudding to boyle . ib. To make a Cream pudding to be boyled . 23. To make a whitepot . 24. To make a forced dish of any cold meat . ib. To make a forced dish of a Leg of Mutton or Lamb. 25. How to boyle a Calves head with Oysters . ibid. To frie a Coast of Lamb. 26. To Strew Saucedges . ib. To boyle Ducks . ib. To make white broth with a Capon . 27. To make stewed broth . 28. To make Gallendine Sauce for a Turky . ibid. A good way to stew Chickens . 29. To boyle a leg of Mutton . ibid. To keepe Quinces all the year . 30. To pickle Cowcumbers . 31. To pickle Purslane . ib. To doe Clove-gilliflowers for Salleting all the year . 32. To pickle Broom-buds . ibid. To pickle Oysters . 33. To make grout . 34. To make Jelly of Marmalade . ib. To make Jelly of Pippins . 35. To preserve Oranges . 36. To preserve green Wallnuts . ib. To preserve white Quinces . 37. To make Goosberry Tarts . ib. To preserve Rasberries . ib. To preserve Currans . 38. To preserve Medlers . ib. To preserve Goosberries . 39. To make Goosberry-Cakes . 40. To do Goosberries like Hops . ib. To preserve Apricocks . 41. To make Apricock Cakes . ibid. To make Mackaroons . ib. How to preserve white Damsons green . 42. How to preserve Mulberries . ibid. How to preserve Pippins white . 43. To make white Quince Cakes . ibid. Which way to preserve grapes . 44. How to preserve Damsons . ib. How to make Cakes of Lemons or Violets . ibid. How to preserve Quinces red . 45. How to make Bisket bread . ib. How to preserve Grapes to looke clear and green . 46 How to Candie Apricocks . 47. How to make paste of Barberies , or English Currans , or Goosberries . 48. How to make paste of Oranges and Lemons . 49 How to make paste Royall in Spice . 50. How to Candie Pears , Plums , or Apricocks , that shall look as clear as Amber . ibid. How to make paste Royall white , that you may make Court bowles , Caps , Gloves , Shoes , or any pretty thing printed in moulds 51. How to make fine Diet-bread 52. How to preserve Apricocks . ib. How to preserve Damsons . 53. How to make pap of Barly . 54. How to Candy Lemons and Oranges . 55. How to make Cakes of Almonds . 56. How to make white Lemon Cakes . ibid. How to make oyle of Violets . 57. How to preserve Pomecitron . ib. How to Candy Ringo roots . 58. How to Candy all kind of Fruitrages , as Oranges and Lemons , &c. 59. How to Candy all kind of flowers in ways of the Spanish Candy . ibid. How to make Essings . 60. How to make Sugar Cakes . 61. How to make a Calves-foot Pie. ibid. How to make a very good Pie. 62. How to make Simbals . ib. How to preserve Angelico roots . 63. How to boyle a Capon with Brewis . ibid. How to make a Spice Cake . 64 To make broth for a Neats-tongue . 65. To souce a Carpe or Gurnet . ib. To make a fine Pudding . ibid. To make a broth to drink . 66. To boil a Chicken , Partridge , or Pyton . ibid. A broth to eat on Fasting days . 67. To make Ponado . 68. To make a Candle . ib. To make Almond Butter . 69. To stew Beef . ibid. To souce a young Pig. 70 To boyle Flounders or Pickerels after the French fashion . ibid. To make flesh of Apricockes . ibid. To make flesh of Quinces . 71 To dry Cherries . 72 To dry Peaches . 73 To boyle Veale . 74 To boyle a Capon in white broth ibid. To boyle a Capon or Chicken in white broth with Almonds 75 To boyle Brawn . ibid. To boyle a Gammon of Bacon 76. How to boyle a Rabbet . ibid. How to boyle a Mallard with a Cabbage . 77. How to boyle a Duck with Turnips . ibid. How to boyle Chickens and Sorrell sops . 78. How to boyle a Pike in white broth ibid. How to boyle divers kind of Fishes . 79. How to make Sallet of all manner of Hearbs . 80. How to stew steakes between two dishes . ibid. How to stew Calves-feet . ibid. How to stew a Mallard . 81. How to stew Trouts . ibid. How to stew Smelts or Flounders 82. How to stew a Rabbet . ibid. How to stew a Pullet or Capon . 83. How to stew cold Chickns . ibid. How to make paste for a Pasty of Venison . ibid. How to make paste for a Pie to keep long . 84. How to make paste for a Custard . ibid. How to make paste for buttered Loaves . ibid. How to make paste for Dumplins . 85. How to make puffe-paste . ibid. How to bake a Gammon of Bacon . 86. How to bake Fillets of Beef , or Clods , instead of red Dear . ibid. How to bake Calves-feet . 87. How to bake a Turkey . ibid. How to bake a Hare . ibid. How to bake Quinces or Wardens , so as the fruit look red and the crust white . 88. How to bake Chucks of Veal . ibid. How to bake a Chicken Pie. 89. How to bake a Steak Pie. ibid. How to make an Italian Pudding . 90. How to bake a Florentine . ibid. How to roast a Breast of Veal . 91. How to roast a Hare . ibid. How to roast a Shoulder of Mutton . 92. How to roast a Neats-tongue . ibid. To roast a Pig with a Pudding in the belly . 93. How to roast a Leg of Mutton . ibid. How to roast a neck of Mutton . 94. How to roast a Shoulder , or Haunch of Venison , or Chine of Mutton . ibid. How to roast a Shoulder or Fillet of Veal . 95 How to roast a Gigget of Mutton . ibid. How to fry Bacon , 96 How to fry Chickens . ibid. How to fry Calfes-feet . ibid. To fry Tongues . 97. To make Fritters . ibid. To souce Brawn . 98. To souce a Pig. ibid. To souce Eeles . 99 To souce a Breast of Veal . ibid. To souce a Tench or Barbell . 100. To souce a Fillet of Veal . ibid. To marble Beef , Mutton , or Venison . 101. To marble Fish. ibid. To make a Tart of Wardens . 102. To make a Tart of green Pease . ibid. To make Tart of Rice . 103. To make a Tart of Medlers . ibid. To make a Tart of Cherries . ibid. To make a Tart of Strawberries . 104. To make a Tart of Hips . ibid. To make a Pippin Tart. ibid. To scald Milk after the Western fashion . 105. To make a Junket . ibid. To make Bonny Clutter . 106. To make a Whitepot . ibid. To make a Pudding in haste . 107. To make a Pudding in a Dish . ibid. To Boil Cream . 108. To draw Butter . ibid. Lady of Arundels Manchet . ibid. To boil Pigeons . 109 A Florendine of sweet-breads or Kidnies . ibid. A Pork Pie. 110. A Chicken Pie. ibid. A Lamb Pie. 111. Sauce for a shoulder of Mutton . ibid. A Lumber Pie. ibid. An Oyster Pie. 112. A Hartechoak Pie. 113. A Calves foot Pie. 114. A Skerret Pie. ibid. A Calves head Pie for Supper . 115. A Lark Pie. ibid. A hot Neats tongue for Supper . 116. A cold Neats-tongue Pie. 117. A Potato Pie for Supper . ibid. Pigeon or Rabbet Pie. 118. To make a puffe Paste . ibid. A Pudding . 119. A Frigasie of Veal . 120. A Frigasie of Lamb. ibid. A Frigasie of Chickens . 121. A Frigasie of Rabbets . ibid. To harsh a Shoulder of Mutton . 122. To make a Cake . ibid. To make a Leg of Mutton three or four dishes . ibid. To souce an Eele . 124. To souce a Calfes head . 125. A stewed Rabbit . 126 To boyle Chickens . ibid. To boyle a Rabbit . 127 To boyle a Duck. ibid. A roasted Shoulder of Mutton . 128. A TRUE GENTLEWOMANS DELIGHT . To make an Excellent Jelly . TAke three gallons of fair water , boyl in it a knuckle of Veal , and two Calves feet slit in two , with all the fat clear taken from between the claws , so let them boyl up a very tender Jelly , keeping it clean scummed , and the edges of the pot , alwayes wiped with a clean cloth , that none of the scum may boyl in , then strain it from the meat , and let it stand all night , the next morning take away the top and the bottome , and take to every quart of this Jelly , half a pint of Sherrie Sack , half an ounce of Cinnamon , and as much Sugar as will season it , six whites of Eggs very well beaten , mingle all these together , then boyl it half an hour , and let it run through your Jelly Bag. To make a Christall Jelly . Take two Calves feet , fley them , and lay them in fair spring water with a knuckle of Veal , shift it in half a dosen waters , take out the fat betwixt the claws , but doe not break the bones , for if you doe , the marrow of the Bones will stain the Jelly , when they are soft and pickt very clean , boyl them very tender in spring Water , when they be boyled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or Pipkin till it be cold , then take away the bottome and the top , and put the clear into a fair Pipkin , put into it half a pound of fair Sugar Candie , or other Sugar , three drops of oyle of Nutmeg , three drops of oyle of Mace , and a grain of Musk , and so let it boil leasurely a quarter of an hour , then let it run through a Jellie bag into a gallie pot when it is cold , you may serve it in little careless lumps being taken out with a childes spoon , and this is the best way to make your Christal Jelly . To make Apple Cream at any time . Take twelve Pippins , pare and slit them , then put them in a skillet , and some Claret Wine , and a race of Ginger shred thin , and a little Lemon pilled small , and a little Sugar , let all these stand together till they be soft , then take them off , and put them in a dish till they bee cold , then take a quart of Cream boyld with a little Nutmeg a while , then put in as much of the apple stuffe , to make it of what thickness you please , and so serve it up . To make a Trisle Cream . Take some Cream , and boyl it with a cut Nutmeg , and Lemon pill a while , then take it off , cool it a little , and season it with a little Rosewater and Sugar to your taste , let this be put in the thing you serve it in , then put in a little Runnet to make it come , then it is fit to eat . To make clouted Cream . Take three gallons of new Milk , set it on the fire till it boyleth , make a hole in the middle of the cream of the Milk , then take a pottle or three pints of very good cream , put it into the hole you made in the middle of the Milk as it boyleth , and let it boil together half an hour , then put it into three or four milk-pans , so let it stand two dayes , if the weather be not too hot , then take it up in clouts with a scummer or slice , and put it in that which you will serve it , if you like it seasoned , you may put some Rosewater between every clout as you lay one upon another , with your slice in the dish you mean to serve it in . To make a Quince Cream . Take the Quinces and put them into boyling water unpared , and let them boil very fast uncovered that they may not colour , and when they are very tender , take them of , and peel them , and beat the pap very small with Sugar , and then take raw cream , and mixe with it , till it be of fit thickness to eat like a cream , but if you boil the cream with a stick of Cinnamon , I thinke it the better , but it must stand till it be cold before you put it to the Quinces . To make a fresh Cheese . Take a pint of fresh cream set it on the fire , then take the white of six eggs , beat them very well , and wring in the juyce of a good Lemon into the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheese-cloth , and let the whay be drawn from it , then take the curd and pound it in a Stone morter with a little Rose water and Sugar , then put it into an earthen Cullender , and so let it stand till you send it to table , then put it into a dish , and put a little sweet cream to it , and so serve it in . To make a Codling Cream . After your Codlings be throughly cooled and yeelded , put them into a silver dish , and fill the dish almost half full with Rosewater , and half a pound of Sugar , boyl all this liquor together , untill half be consumed , and keep it stirring till it be ready , then fill up your dish with sweet cream , and stirr it till it be well mingled , and when it hath boyld round about the dish , take it up , sweeten it with Sugar , and serve it cold . How to make a Goosberrie Fool. Take your Goosberries and pick them , and put them into clean water , and boyl them till they be all as thick that you cannot discern what it is to the value of a quart , take six yolks of Eggs well beaten with Rosewater , and before you put in your Eggs season , it well with Sugar , then strain your Eggs , and let them boil a little while , then take it up , and put it into a broad dish , and let it stand , till it be cold , thus it must be eaten . How to make a white Foole. Take a quart of Cream , and set it over the fire , and boyle it with whole Cinnamon , and sliced Nutmeg , and Sugar , then when it is almost ready take the whites of six Eggs , well beaten with Rosewater , and skum off the froth from them , and put it into the Cream , and boyle it together a pretty while , then season it , and take the whole Spice out of it , and put it up in a broad dish , and when it is cold then it must be eaten . To make a Goosberry Custard . Take as many Goosberries as you please , boyle them till they be soft , then take them out , and let them stand and cool , and drain them , draw them with your hand through a canvas Strainer , then put in a little Rosewater , Sugar , and three Whites , and stirre them all together , and put them in a Skillet , and stirre them a pace else they will burn , let them stand and cool a little while , and take them off , and put them in a glasse . To make a Foole. Take two quarts of Cream , set it over the fire , and let it boyle , then take the yolks of twelve Eggs , and beat them very well with three or four spoonfuls of cold Cream , before you put the Eggs into the hot Cream , take three or four spoonfuls of the Cream out of the Skillet , and put it into the Eggs , and stirre it together , and then strain the Eggs into the Skillet of hot Cream , stirring it all the time to keep it from turning , then set it on the fire , and let it boyle a little while , but keep it with stirring for fear of burning , then take it off , and let it stand and cool , then take two or three spoonfuls of Sack and put it in the dish , and some four or five Sippits , and put them in the Sack in the dish , set the dish and Sippits a drying , and when they be dry that they hang to the dish , sweeten the Cream , and pour it in the dish softly because the Sippits shall not rise up , this will make three dishes , when it is cold it is fit to be eaten . To make Cheese-cakes . For the crust take half a pint of Flower , and four spoonfuls of cold Water , and three parts of a quarter of a pound of Butter , beat and knead these together , and put the paste asunder several times , then roule it square , and turn it over , then take a pint of Cream , and seven Eggs , and a quarter of a pound of Sugar , and a quarter of a pound of Currens plump before you put them in , and a whole Nutmeg grated on a knife , the Pepper must be beaten but not too much , it must be gently boyled and stirred as you doe buttered Eggs , the stuffe must be cold , and then put in the coffin and so bake it . To make a Sack Posset . Take two quarts of pure good Cream , a quarter of a pound of the best Almonds , stamp them into the Cream , and boyle Amber and Musk therein , then take a pint of Sack in a bason , and set it on a chafing-dish till it be bloud-warm , then take the yolkes of twelve Eggs , with four whites , and beat them very well together , and so put the Eggs into the Sack , and make it good and hot , let the Cream coole a little before you put it into the Sack , then stirre all together over the coales till it be as thick as you would have it , if you take some Amber , and Musk , and grind it small with Sugar , and strew it on the top of the Posset , it will give it a most delicate and pleasant taste . To make Leach . Make your Jelly for your Leach with Calves feet , as you do your ordinary Jelly , but a little stiffer , and when it is cold take off the top and bottom , and set it over the fire with some Cinnamon and Sugar , then take your Turnsele , being well steep in Sack , and crush it , and so strain it into your Leach , and let it boyle to such a thicknesse , that when it is cold you may slice it . To make yellow Leach . Your yellow Leach is just the same , but instead of Turnsele you must colour it with Saffron , and when it is boyled enough then put in your Saffron and not before , it must not boyle in it . To make a slipcoat Cheese . Take five quarts of new Milk from the Cow , and one quart of Water , and one spoonful of Runnet , and stirre it together , and let it stand till it doth come , then lay your Cheese cloth into the Vate , and take up your Curd as fast as you can without breaking , and put into your Vate , and let the Whey soak out of it self ; when you have taken it all up , lay a cloth on the top of it , and one pound weight for one hour , then lay two pound for one hour more , then turn him when he hath stood two houres , lay three pound on him for an hour more , then take him out of the Vate , and let him lie two or three houres , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie on a day or a night , then put Nettles under and upon him , and change them once a day , if you find any Mouse turd wipe it off , the Cheese will come to his eating in eight or nine dayes . To make Cheese-loaves . Take the Curds of a tender new milk Cheese , and let them be well pressed from the Whey , and then break them as small as you can possible , then take Crumes of Manchet , and yolkes of Eggs , with half the whites , and some sweet Cream , and a little fine flower , mingle all these together , and make a paste of it , but not too stiffe , then make them into little loaves and bake them , when they be baked , cut off the tops and butter them ; with Sugar , Nutmeg , and melted Butter , and put it in with a spoon , and stirre it altogether , then lay on the tops , and seare them with scraped Sugar . How to make a very good Tansie . Take fifteen Eggs , and six of the whites , beat them very well , then put in some Sugar , and a little Sack , beat them again , then put about a pint or a little more of Cream , then beat them again , then put in the juyce of Spinage , or of Primrose leaves , to make it green , then put in some more Sugar if it be not sweet enough , then beat it again a little , and so let it stand till you fry it , the first course is in , then fry it with a little sweet Butter , it must be stirred and fryed very tender , when it is fryed enough , then put it in a dish , and strew some Sugar upon it , and serve it in . To make black Tart stuffe . To a dozen pound of Prunes take half a dozen of Malligo Raisins , wash and pick them clean , and put them into a pot of water , set them over the fire till all these are like pulpe , and stirre them often least they burn too , then take them off , and let them be rubbed through a hair Sieve hard with your hands , by little and little till all be through , then season them to your taste with searc'd Ginger . To make yellow Tart stuffe . Take four and twenty Eggs , and beat them with Salt together , and put into a quart of seething Milk , stirring it until it caudles , then take it off , and put it into a napkin , hanging it up till all the Whey be run through , when it is cold , take it and grind it in a stone Morter with Sack and Sugar to your taste , and otherwise to make it look white , leave the yolks , and instead of Sack put in Rosewater . To make a made Dish . Take a quarter of a pound of Almonds , beat them small , and in the beating of them put in a little Rosewater to keep them from oyling , strain them into Cream , then take Arterchoak bottomes , and Marrow , and boyle the rednesse of the Marrow out , then take a quart of Cream , and boyle it with Dates , Rosewater , and Sugar , and when it is boyled to a convenient thicknesse take it off , and take your Arterchoak and pare of the leaves , and lay them into the dish , and some Marrow upon them , then pour some Cream upon them , then set it upon coales till you serve it in . To make Sauce for a shoulder of Mutton . Take a few Oysters , and some sweet hearbs , and an Onion , and a pint of white Wine , and a little beaten Nutmeg , a little Salt , and a large Mace , a little Lemon pild and a little Sugar , a little leaker posset , if you have no Oysters take Capers in the room of them , and some gravie of the Mutton . To fry Applepies , Take Apples and pare them , and chop them very small , beat in a little Cinnamon , a little Ginger , and some Sugar , a little Rosewater , take your paste , roul it thin , and make them up as big Pasties as you please , to hold a spoonful or a little lesse of your Apples , and so stir them with Butter not to hastily least they be burned . To make Curd-Cakes . Take a pint of Curds , four Eggs , take out two of the whites , put in some Sugar , a little Nutmeg , and a little flour , stir them well together , and drop them in , and fry them with a little Butter . To make Furmentie . Take a quart of sweet Cream , two or three sprigs of Mace , and a Nutmeg cut in half , put into your cream , so let it boil , then take your French Barlie or Rice , being first washed clean in fair water three times , and picked clean , then boyle it in sweet milk till it be tender , then put it into your cream , and boil it well , and when it hath boiled a good while , take the yolks of six or seven eggs , beat them very well , and thicken on a soft fire , boyl it , and stir it for it will quickly burn , when you thinke it is boyled enough , sweeten it to your taste , and so serve it in with Rosewater , and Musk Sugar , in the same manner you may make it with wheat . To make an Arterchoak Pie. Take the bottome of six Arterchoaks , being boyled very tender , put them in a dish , and put some vinegar over them , season them with Ginger and Sugar , a little Mace whole , putting them into a Pie , and when you lay them in , lay some marrow , and Dates sliced in , and a few Raisins of the Sun in the bottome , with good store of butter , so close the Pie , and when it is half baked , take a dish of Sack , being boyled first with Sugar , and a pill of Orange , put it in your pie , and set it in the Oven again , till you use it . To make a Chicken Pie. Make your paste with good store of Butter , and yolks of Eggs and Sugar , then take six chickens small , taking out the breast-bone , and trussing them round , take two Nutmegs , and a good quantity of Cinnamon , and put it in in little pieces , take two yolks of eggs , and beat them with six spoonfuls of verjuyce , then take your juyce and verjuyce , and a little salt , stir them well together , take a good deal of butter , and wet it in the verjuyce , and put it in the bellies of the Chickens , so lay them in the pie with butter under them , then take half a pound of Currants washed and dried , so lay them on the top of the Chickens , with a little piece of Marrow , Barberies , Grapes , and good store of Butter and Sugar as will season it , a little before you draw out your Pie , put in Verjuyce and Sugar boyled together . To bake Beef like red Deer . Take a pound of Beef , and slice it thin , and half a pint of good wine Vinegar , some three Cloves , and Mace above an ounce , three Nutmegs , pound them altogether , Pepper and Salt according to your discretion , and a little Sugar , mix these together , take a pound and half of Suet , shred and beat it small in a morter , then lay a row of Suet , a row of Beef , strow your spices between every lain , then your Vinegar , so doe till you have laid in all , then make it up , but first beat it close with a rowling pin , then presse it a day before you put it in your past . To rost a shoulder of Mutton with Thyme . Draw your shoulder of mutton , and when it is half roasted , save the gravie , and cut a good deal of the inside of it , and mince it grosse , and boyl it in a dish with the gravie , and Time , Claret wine , and sliced Nutmeg , and when your shoulder is rosted , lay it in the dish with sliced Lemon , but remember to scorch your Mutton in rosting , as you doe when you boil it . To rost a shoulder of mutton with Oysters . When you open the Oyster save the liquor , then season them with Pepper , and a little Cloves , and Mace , and Hearbs finely chopped , and the yolk of two or three eggs chopped small , and some Currans parboiled a little , then stuffe your shoulder of mutton thick with your Oysters , then season it , and lay it to the fire , and rost it , then take the rest of your Oysters and boil them with a little white Wine , and some Butter , this is sauce for your shoulder of mutton , when your Oysters are opened , you may perboil them in their own liquor , then take them out and season them . To make Angellets . Take a quart of new Milk , and a pint of cream , and put them together with a little runnet , when it is come well , take it up with a spoon , and put it into the vate softly , and let it stand two dayes till it is pretty stiffe , then slip it out , and salt it a little at both ends , and when you thinke it is salt enough , set it a drying , and wipe them , and within a quarter of a year they will be ready to eat . To make Black Puddings . Take your bloud when it is warm , put in some salt , and when it is cold throughly , put in your groats well pickt , and let it stand soking a night , then put in hearbs , which must be Rosemary , large Savorie , Penniroyal , Thyme and Fennel , then make it soft with putting of good cream hot , untill the bloud look pale , then beat four or five eggs whites and all , and mingle it , then season it with Cloves , Mace , Pepper , Fennel seeds , then put good store of Beef Suet in your stuffe , and mince your fat not to small . To make white Puddings . After the humbles are very tender boyled , take some of the lights , with the hearts , and all the flesh and fat about them , picking from them all the sinnews and skin , then chop the meat small as can be , then put to it a little of the Liver finely searced , some grated bread searced , four or five yolks of Eggs , a pint of very good cream , a spoonful or two of Sack , a little Sugar , Cinnamon , Cloves and Mace , a little Nutmeg , a few Canary seeds , a little Rosewater mingled with a good deal of Swines fat , a little Salt , roul it in rouls two houres before you goe about it , let the fat side of the skin be turned and steeped in Rosewater till you fill them . To make Almond Puddings . Take a pound of Almonds blanched , and beat them very small , with a little Rosewater , boyl good milk with a flake of Mace , and a litle sliced Nutmeg , when it is boyled take it clean from the spice , then take the quantity of a penny loaf grate it , and searce it through a Collender , and then put it into the milk , and let it stand till it be prettie cool , then put in the almonds , and five or six yolks of Eggs , and a little Salt and Sugar , what you thinke fit , and good store of Beef suet , and Marrow very finely shred . To make a Pudding to bake . Take a pennie loaf , pare it , slice it in a quart of Cream , with a little Rosewater , and break it very small , take three ounces of Jordan Almonds blanched , and beaten small with a little Sugar , put in some eight Eggs beaten , a Marrow bone , and two or three Pippins sliced thin , or any way , mingle these together , and put in a little Amber greece if you please . To make a boyld Pudding . Take a pint of cream or milk , boyl it with a stick of Cinnamon a little while , and take it off , & let it stand till it be cold , put in six Eggs , take out three whites , beat your Eggs a little before you put them into the milk , then stir them together , then take a pennie roule and slice it very thin , and let it lie and soke , and then braid it very small , then put in some Sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh Butter and a little Sack , and Sugar , beat all these together , and put it ●nto the dish with your pudding to be served in . To make a Cream Pudding to be boiled . Take a pint and a half of thick cream , and boil it with Mace , Ginger , and Nutmeg quartered , then put to it eight Eggs , with four whites beaten , and Almonds blancht a pound , and strained in with the cream , a little Rosewater and Sugar , and a spoonful of flour searced very fine , then take a thick napkin , wet it , and rub it with flour , and tie the pudding up in it where Mutton is boyled , or in the Beef-pot , remember to take out the whole spice out of the cream when it is boyled , the sauce for this pudding is a little Sack , and Sugar , a prettie piece of Butter , you must blanch some Almonds , when they are blanched , cut every Almond in three or four pieces the long way , and stick them up an end upon the pudding very thick . To make a Whitepot . Take a pint and a half of cream , a quarter of a pound of Sugar , a little Rose-water , a few Dates sliced , a few Raisins of the Sun , six or seven Eggs , and a little large Mace , a sliced Pippin , or Lemon cut sippet fashion , for your dishes you bake in , and dip them in Sack or Rose-water . To make a forc'd dish of any cold meat . Take any cold meat and shred it small , a little Cloves and Mace , and Nutmeg , and two yolks of Eggs , a spoonful or two of Rosewater , a little grated bread , a little Beef suet shred small , make it up into balls or any fashion you please , and boyl them in fried suet between two earthen dishes , your suet must boil before you put in your meat ; for sauce , a little Butter , Verjuyce , and Sugar . To make a forc'd dish of a Leg of Mutton , or Lamb. Take a Leg of Mutton , or Lamb , cut out the flesh , and take heed you break not the skin of it , then perboyle it , and mince it with a little Beef suet , put into it a little sweet Hearbs shred , three or four Dates sliced , a little beaten Nutmeg , Cloves , and Mace , a few Currans , a little Sugar , a little Verjuyce , three or four Eggs , mix them together , and put them in the skin , and set it in a dish and bake it . To boyle a Calves head with Oysters . Take the head , and boyle it with Water and Salt , and a little white Wine or Verjuyce , and when it is almost enough , then cut some Oysters , and mingle them together , and a blade or two of Mace , a little Pepper , and Salt , and a little liquour of the Oysters , then put it together , and put it to the Calves head , and the largest Oysters upon it , and a slit Lemon , and Barberries , so serve it in . To fry a coast of Lamb. Take a coast of Lamb , and perboyle it , take out all the bones as near as you can , and take some four or five yolkes of Eggs beaten , a little Thyme , and sweet Majoram , and Parsly minced very small , and beat it with the Eggs , and cut your Lamb into square pieces , and dip them into the Eggs and Hearbs , and fry them with Butter , then take a little Butter , white Wine , and Sugar for sauce . To stew Saucesedges . Boyle them in fair Water and Salt a little , for sauce boyle some Currans alone , when they be almost tender , then pour out the water , and put in a little white Wine , Butter , and Sugar . To boyle Ducks . When they be half boyled , take a quart of the liquour and strain it , and put a quart of white Wine , and some whole Mace , Cloves , and Nutmegs sliced , and Cinnamon , and a few Onions shred , a bundle of sweet Hearbs , a few Capers , and a little Sampire , when it is boyled put some Sugar to season it withall . To make white Broth with a Capon . Trusse your Capons , and boyle ●●em in fair Water , and when they are half boyled , take out three pints of the liquour , and put it to a quart of Sack , and as much white Wine , and slice two ounces of Dates half or quarter wise as you please , a little whole Mace , Cloves , and Cinnamon , a Nutmeg shred , of each a little quantity , boyle the broth in a pipkin by it self , untill the Dates begin to be tender , then put in the marrow of two bones , and let it boyle a little , not too much for fear , then when your Capons be near ready , break twenty Eggs , save the yolkes from the whites , and beat the yolkes untill you may take up a spoonful and it will not run beside the spoon , then you must put a little cold broth to them , and so strain them through a cloth , then take up some of the hot broth to heat your Eggs , because else it will turn , let it have a walm or two after your Eggs be in , but not seeth too much for fear it turnes , then dish your Capons , and pour your broth on them , and garnish your dish as you please . To make stewed Broth. Take a neck of Mutton , or a rump of Beef , let it boyle , and scum your pot clean , thicken your pot with grated bread , and put in some beaten Spice , as Mace , Nutmegs , Cinnamon , and a little Pepper , put in a pound of Currans , a pound and a half of Raisins of the Sun , two pound of Prunes last of all , then when it is stewed , to season it put in a quart of Claret , and a pint of Sack , and some Saunders to colour it , and a pound of Sugar to sweeten it , or more if need be , you must seeth some whole Spice to garnish your dish withall , and a few whole Prunes out of your pot . To make gallendine Sauce for a Turkey . Take some Claret Wine , and some grated Bread , and a sprig of Rosemary , a little beaten Cloves , a little beaten Cinnamon , and some Sugar . An exceeding good way to stew Chickens . Take Chickens , fley them , and cut them in pieces crosse way , then put them in a Pipkin or Skillet , and cover them almost with Pepper , and Mace , and Water , so let it stew softly with a whole Onion in it till part of that liquour be consumed , then put in as much white Wine as will cover them again , take Parsly , sweet Majoram , Winter Savory , with a little Thyme , and shred them very small , and put them in , and let them boyle till they are almost enough , then put in a good piece of Butter . To boyle a leg of Mutton . Take a leg of Mutton and stuffe it , for the stuffing take a little Beef suet , and a few sweet Hearbs , chop them small , and stuffe it , and then boyle it , and put in a handful of sweet Hearbs , cut them small , mingle a hard Egg amongst the Hearbs , and strew it upon the Mutton , melt a little Butter and Vinegar , and pour it into the dish , and send it in . To keep Quinces all the year . First you must ●ore them , and take out the kernels clean , and keep the cores and kernels , then set over some water to boyle them , then put them in when you set over the water , then let them boyle till they be a little soft , and then take them up , and set them down till they be cold , then take the kernels and stamp them , and put them into the same water they were boyled in , and let them boyle till they be thick , see you have as much liquour as will cover the Quinces , and if you have not enough , take of the smallest Quinces and stamp them to make more liquour , and when it is boyled good and thick , you must strain it through a course cloth , and when the Quinces be cold , then put them into a pot , and the liquour also , and be sure the liquour cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand fourteen dayes , and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoary or thick , then take it from the liquour , for it will have a skin on it within a month or six weeks . To pickle Cowcombers . Take the Cowcombers , and wash them clean , and dry them clean in a cloth , then take some Water , and Vinegar , and Salt , and some Dill tops , and some Fennel tops , and a little Mace , make it fast enough , and sharp enough to the taste , then boyle it a while , and then take it off , and let it stand and be cold , and then put in the Cowcombers , and lay a board on the top to keep them down , and tye them close , and within a week they will be fit to eat . To pickle Purslain . Take the Purslain , and pick it in little pieces , and put it into a pot or a barrel , then take a little Water , Vinegar , and Salt to your taste , it must be pretty strong of the Vinegar and Salt , and a little Mace , and boyle all these together , and pour this liquour in seething hot into the Purslain , and when it is cold tye it close , but put a little board on the top to steep it down , and within a week or two it is fit to eat . To doe Clove-gilliflowers up for salletting all the year . Take as many Clove-gilliflowers as you please , and slip off the leaves , then strow some Sugar in the bottome of the gallipot that you doe them in , and then a lane of Gilliflowers , and then a lane of Sugar , and so doe till all the Gilliflowers be done , then pour some Claret Wine into them as much as will cover them , then cut a piece of a thin board , and lay it to them to keep them down , then tye them close , and set them in the Sun , and let them stand a moneth or thereabouts , but keep them from any rain or wet . To pickle Broom buds . Take as many Broom buds as you please , make linnen bags , and put them in , and tye them close , then make some brine with Water and Salt , and boyle it a little , let it be cold , then put some brine in a deep earthen Pot , and put the bags in it , and lay some weight upon them , let it lye there till it look black , then shift it again , so you must doe as long as it looks black , you must boil them in a little cauldron , and put them in vinegar a week or two , and then they be fit to eat . To Pickle Oysters . Take your Oysters and pick them out of the shels , and save the liquor that cometh from them , then take your Oysters one by one , and wash them clean out of grift , then strain the liquor , then take a quantity of white wine , and a large Mace or two , and two or three slices of Nutmeg , and Pepper grosly beaten , and salt them , boyl it together , then put in your Oysters and boil them , then take the yolke of an Egg , and beat it well with Wine Vinegar , then take up your Oysters , and let them cool , then put in your Egg and let it boyl , hang it off , and let it cool , and put it up together . To make grout . Take some Wheat and Beans , and when you have made it into Malt , then rittle it , then take some water , or some small Wort , and heat it scalding hot , and put it into a pail , then stir in the Malt , then take a piece of four leaven , then stir it about , and cover it , and let it stand till it will cream , then put in some Orange pills , then put it over the fire and boil it , keeping it stirring till all the white be gone . To make jellie of Marmalet . Take Quinces and pare them , cut them into water in little pieces , and when you have done all , then take them out of the water and weigh them , and to every pound of Quinces , take five quarters of a pound of Sugar , and half a quarter , then put it into the Skillet , and put as much water as will make it pretty thin , then set it on the fire , then clarifie it with the white of an Egg , and scum it off cleer , then put in your Quinces , and let it boil a prettie pace , and cover it close , till it is prettie thick , then leave stirring it till it is thick enough for Marmalet , then take it off , and put it in your glasse , and doe it with your knife in little works , when you have done let it stand , your costly must boyl all the while , you must put in as much water as will make it prettie thin , when it is boyled to a prettie good colour , then stir it , and weigh it , then take of loaf Sugar as much as it weighs and boil it altogether to a Jellie , then pour it into your Marmalet glasse , then put it in a stove , and put some fire in every day . To make Jelly of Pippins . Take Pippins and pare them , and quarter them , and coar them , lay them in water , and when you set them on the fire , shift them in another water , and put them in a skillet , put as much water as will cover them and a little more , set them over the fire , and make them boil as fast as you can , when the Apples are soft , and the liquor taste strong of the Apples , then take them off , and strain them through a piece of canvass gently ; take to a pound of juyce a pound of Sugar , then set it on the fire , when it is melted , strain it into a bason , and rince your skillet again , set it on the fire , and when it is boyled up , then scum it , and make it boyl as fast as you can , and when it is almost boiled , put in the juyce of three Lemons strained through a cloth , if you will have Orange pill , pare it thin , that the white be not seen , and then lay it in the water all night , then boil them in water till the pill be soft , then cut them in long peeces , then put it into the Sirrup , and stir it about , and fill your glasses , and let it stand till it be cold , and then it is ready to eat . To preserve Oranges . Take a pound of Oranges , and a pound of Sugar , pill the outward rind , and inward white skin off , take juyce of Oranges , put them into the juyce , boil them half an hour , and take them off . To preserve green Walnuts . Take Walnuts , and boil them till the water doe taste bitter , then take them off , and put them in cold water , and pill of the bark , and weigh as much Sugar as they weigh , and a little more water then will wet the Sugar , set them on the fire , and when they boyl up , take them off , and let them stand two dayes , and boil them again once more . To preserve white Quinces . Take a pound of Quinces , boil them with the skins on , but core them and pare them , take a quarter of a pound of Sugar , with water no more then will wet the Sugar , put the Quinces into it presently , boil them as fast as may be , and skin them , when the Sirrup is thick take it up . To make Goosberrie Tarts . Take a pint of Goosberries , and put them into a quarter of a pound of Sugar , and two spoonfuls of water , and put them on the fire , and stir them as you did the former . To preserve Resberries . Take as many as you please , a lay of Sugar , and a lay of Resberries , and so lay them into the Skillet , and as much Sugar as you thinke will make Sirupe enough , and boil them , and put two spoonfuls of water in , boscom it , take it off , and let it stand . To preserve Currans . Part them in the tops lay a lain of Currans , and a lain of Sugar , and so boil them as fast as you doe Resberries , doe not put in the spoon , but scum them , boyle them till the Sirrup be prettie thick , then take them off , and let them stand , till they be cold , and put them in a glasse . To preserve Medlers . Take the just weight of Sugar as they weigh , to a pound of Sugar put a pint and a half of water , scald them as long as the skins will come off , stone them at the head , put the water to the Sugar , and boil it , and strain it , put in the Medlers , boil them apace , let them stand till they be thick , then take them off . To preserve Goosberries . Take the fairest Goosberries you can get with the stalks one , prick three or four holes in every one of them , then take the weight of them in Sugar , lay the best part of the Sugar in the bottome of a Silver or peuter dish , then lay your Goosberries one by one upon it , strew some of the rest of the Sugar upon them , and put two spoonfuls of the water into half a pound , then set the Goosberries on a chafing dish of coales , and let them stand uncovered , scalding upon the fire a prettie while before they boil , but not too long , for then they will grow red , and when they be boyled , let them not boyl too fast , when they be enough put them up , you must put the rest of the Sugar on them as they boil , and that will harden them , and keep them from breaking . To make Goosberrie Cakes . Prick as many Goosberries as you please , and put them into an earthen pitcher , and set it in a kettle of water till they be soft , and then put them into a sieve , and let them stand till all the juyce be out , and weigh the juyce , and as much Sugar , as Sirupe ; First boil the Sugar to a Candie , and take it off , and put in the juyce , and set it on again till it be hot , and take it off , and set them in a press till they be dry , then they are readie . To doe Goosberries like Hops . Take pricks of black Thorn , then take Goosberries , and cut them a little a crosse , and then take out the stones , and then put them upon the pricks , and weigh as much Sugar , as they weigh , and take a quarter or a pint of water and put into the Sugar , and let it boil a while , then put in the hops , let them stand and scald two houres upon the coales till they be soft , then take out the Hops , and boil the Syrupe a while , then take it off , and put in the Hops . To preserve Apricocks . First stone them and weigh them , and take as much Sugar as Apricocks , put it in a Bason , some in the bottome , and some on the top , let them stand all night , set them on the fire till they be scalding hot then heat them twice more . To make Apricock Cakes . Take as many Apricocks as you please , and pare them , put as much Sugar as they weigh , take more water then will melt the Sugar , then boil the Sugar and it together till they be pretty stiffe , take them off , and put them in saucers . To make Mackeroons . Take half a po●nd of Almonds , put them in water , stamp them small , put in some Rose-water , a good spoonfull of floure , four eggs , half a pound of Sugar , in the beating of the Eggs , put in the Almonds , heat the oven hot enough to bake a Custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pans round , and buttered very thin . How to preserve White Damsons green . Take white Damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much Sugar as they weigh , strew a little in the bottome , put two or three spoonfulls of water , then put in the Damsons and the Sugar , and boyl them , take them off , and let them stand a day or two , then boil them again , take them off , and let them stand till they be cold . To preserve Mulberries . Take as many Mulberries as you please , and as much Sugar as they weigh : First wet the Sugar with some juyce of Mulberies , stir your Sugar together , then put in your Mulberries , then boil them apace , till you thinke they are boyled enough , then take them off , and boil the Sirupe a while , and put it into the Mulberries , let them stand till they be cold . To preserve Pippins white . Take some Pippins and pare them , and cut them the crosse way , and weigh them , and to a pound of Sugar , a pint of water , then put the Sugar to the water , and then let it boyl a while , and then put in the Pippins , and let them boyl till they bee clear at the Core , take them off , and put them up . To make white Quince Cakes . Take Quinces and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and doe it through a sieve , and then weigh as much Sugar as it doth weigh , and beat it , and sift it into the Quinces , and stir it altogether , and set it on the coals , and stir it about , but let it not boil at all , but let it stand and cool , till it be pretty thick , then take it off , and put it in glass saucers . To preserve Grapes . Stamp and strain them , let it settle a while , before you wet a pound of Sugar , or grapes with the juyce stone the grapes , save the liquor , in the stoning take off the stalks , give them a boyling , take them off , and put them up . To preserve Damsons . Take as many as you please , and weigh as much Sugar as they weigh , and strew some in the bottome , and some on the top , and you may wet the Sugar with some Sirupe of Damsons , or a little water , then set them upon the fire , and let them stand and soke softly about an hour , then take them off , and let them stand a day or two , then boil them up , till you think they be enough , take them off , and put them up . How to make Cake of Lemons or Violets . Take of the finest double refined Sugar , beaten very fine , and searced through fine Tiff●nie , and to half a silver poringer of Sugar , put to it two spoonfuls of water , and boil it till it be almost Sugar again , then grate of the hardest rinded Lemon , then stir it into your Sugar , put it into your Coffins of Paper , and when they be cold take them of . To preserve Quinces red . Take your Quinces and weigh them , to a pound put a pound of Sugar , and half a pint of water , put your water to your Sugar , and let it stand , your Quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them in the skillet where the Sugar is , then set them on the fire , and let them boil two hours , if it be not enough , boil it a little more , pour it to the Quinces , and stop it close . To make Bisket Bread. Take a pound and a half of white loaf Sugar , and so much flower , as much Annise seed , Coliander seed , and Carraway seed as you please , and twelve Eggs , three whites lest out , take the Sugar and sift it fine , and the flower also , and beat your Eggs a little , then mingle them well together with four spoonfuls of damask Rose-water , beat them well together , and put in two spoonfuls more , and beat it again about an hour and a half in all , then butter plate trenchers , and fit them with stuffe , scrape some Sugar on them , and blow it off againe , heat your oven hot enough to bake a Pie , and let the lid stand up a little while , to draw down the heat from the top , then take the lid down again , and let it stand till it be cool , that you may suffer your hand in the bottom , then set in the plates , and set up the lid again , untill they rise , then take them out and loose them from the plates , and scrape the bottoms , and let them stand four houres , then they be fit to eat . To preserve Grapes to look cleer and green . Take a pound of Grapes with no stalks on them , when they doe begin to be ripe , then weigh as much double refined Sugar beaten small , then take the Grapes that were weighed , stone them at the place where the stalks are , pull off the skins , and strain some Sugar in the bottome of the thing you doe them in , and so lay them in the Sugar you did weigh , till you have stoned and pilled them , and so strew the Sugar upon them , then set them on the fire , and let them boil as fast as can be , till the Syrup be prettie thick , then take them off , and put them up till they be cold . To Candie Apricocks . Take your Apricocks the fairest , and scald them , and peel them , between two clothes ●rush the water softly out of them as dry as you can , without too much flatting them , then take as much searced Sugar almost as much as they weigh , and boil it altogether to a Candie height then take it off the fire , and lay the Apricocks in it one by one , with a feather annoint them over , then set them on a chafingdish of coales , and let them be through sod but not boil , then take them off the fire , and set it in a stone or bloudwarm oven , and twice a day set them on a fire , and turn them once at every heating , annointing them with a feather , and the same Sirupe every time you take them off the fire , this doe untill you see the Sirupe begin to sparkle , and full of eyes , then take them out of the Sirupe , and lay them on glasse plates , and dry them in a stone or Oven , turning them a day or two , till they be dry , white Pear plums may be done thus . To make Paste of Goosberries , or Barberies , or English Currants . Take any of these tender fruits , and boyl them softly on a chafingdish of coals , then strain them with the pap of a rotten Apple , then take as much Sugar as it weighs , and boil it to a Candie height , with as much Rosewater , as will melt the Sugar , then put in the pap of your fruit into the hot Sugar , and so let it boil leasurely , till you see it reasonable stiffe , almost as thick as for Marmalet , then fashion it on a sheet of glasse , and so put it into the Oven upon two Billets , that the glasse may not touch the bottome of the Oven , for if it doe it will make the paste tough , and so let it dry leasurely , and when it is dry , you may box it , and keep it all the year . To make Paste of Oranges and Lemons . Take your Oranges and Lemons , and have on the fire two vessels of fair water at once , boyl them , and then shift the water seven times , that the bitterness may be taken from them , and they very tender , then cut them through the midst , and take out the kernels , and wring out all the water from them , then beat them in an Alablaster morter , with the paps of three or four Pippins , then strain it through a fine strainer , then take as much Sugar as that pap doth weigh , being boiled to a Candie height , with as much Rose-water as will melt the Sugar , then put the pap of your Oranges and Lemons into the hot Sugar , and so let it boil leisurely with stirring , and when you see it stiffe as for Manchet , then fashion it on a sheet of glasse , and so set it in a Stove or Oven , and when it is throughly dry , boxe it for all the year . To make Paste Royall in Spice . Take Sugar the quantitie of four ounces , very finely beaten and searced , and put into it an ounce of Cinnamon , and Ginger , and a grain of Musk , and so beat it into paste , with a little Gum-Dragon steeped in Rosewater , and when you have beaten it into paste in a stone morter , then role it thin , and print it with your mouldors , then dry it before the fire , and when it is dry , box and keep it all the year . To Candie Pears , Plums , or Apricocks , that shall look as clear as Amber . Take your Apricocks and Plums , and give every one a cut to the stone in the notch , then cast over Sugar on them , and bake them in an Oven as hot as for Manchet close stopped , bake them in an earthen platter , let them stand half an hour , then take them out of the dish , and lay them one by one upon glasse plates , and so dry them , if you can get glasses made like Marmalet boxes to lay over them they will be sooner candi'd , this is the manner to candie any such fruit . To make paste Royall white that you may make Court Bouls , or Caps , or Gloves , Shooes , or any prettie thing Printted in Moulds . Take half a pound of double refined Sugar , and beat it well , and searce it through a fine lawn , then put it into a fine Alablaster morter , with a little Gum-dragon steeped in a little Rose-water and a grain of Musk , so beat them in a morter , till it come to a prettie paste , then roul it thin with a rouling pin , and print it with your moulders , like Gloves , Shooes , or any thing else , and some you may roul very thin with a rouling pin , and let dry in an Ashen dish , otherwise called a Court cap , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board far from the fire , but you must not put them in an Oven , they will be dry in two or three houres and be as white as snow , then you may , guilt Box and Cap. To make Fine Diet-Bread . Take a pound of fine flower twice or thrice drest , and one pound and a quarter of hard Sugar finely beaten , and take seven new laid Eggs , and put away the yolks of one of them , then beat them very well , and put four or five spoonfuls of Rosewater amongst them , and then put them into an Alablaster or Marble morter , and then put in the flower and Sugar by degrees , and beat it or pound it for the space of two houres , untill it be perfectly white , and then put in an ounce of Canary seeds , then butter your Plates or Saucers , and put into every one , and so put them into the oven ; if you will have it glosse and Icie on the top , you must wash it with a feather , and then strew Sugar very finely beaten on the top before you put it into the Oven . To preserve Apricocks . Take your Apricocks , and put them into a skillet of fair water , and put them over the fire , untill they be something tender , then take them up out of the water , and take a bodkin and thrust out the stone at the top , and then peel off their skins , and when you have so done put them into a silver dish or bason , and lay Sugar very finely beaten over and under them , then put a spoonful or two of water unto them , and set them over a very soft fire until they be ready , then take them up , and lay them into another dish a cooling , and if you see good boyle the sirupe a little more , when they are cold , and the sirupe almost cold , put them up in a gally-pot or glasse altogether . To preserve Damsons . Take a pound or something more of pure Sugar finely beaten , and then take a pound of Damsons and cut one scotch in the side of each of them , then put a row of Sugar in a silver dish or bason , and then lay in a row of Plums , and then cover it with Sugar , and so lay it in till they be all in , and then take two spoonfuls of clean water , and make a hole in the middle of them , and set it over a very soft fire , and look to it carefully , for fear the Sugar should burn , and when the Sugar is all dissolved , shake them together , and stirre them gently , and then set them down and cover them till they be cold , and when they are cold , set them upon the coales again , and then let them boyle gently till they be ready , and when they are ready take them down , and take them every one by its stem , and cover them with the skins as well as you can , and then put them all one by one in a dish , and if the sirupe be not boyled enough , set it over and let it boyle a little longer , and when the Plums be cold , put them in a gally-pot or glasse , and pour the sirupe to them while it is a little warm , you must not forget to take away the skin of the Plums as it riseth . To make Papp of Barly . Take Barly , and boyle it in fair water softly untill it begin to break , then put that liquour out , then put as much hot water to it as you put forth , and so let it boyle till it be very soft , then put it into a Cullender and strain it , then take a handfull of Almonds , and grind them very well with your Barly and some of the liquour , so season it with Sugar , and a little Rosewater , a little whole Mace , and Cinnamon , and boyle them well together . To candy Lemons and Oranges . Take the peels of your Oranges and Lemons , the white cut away , then lay them in water five or six dayes , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lye till they be cold , then cut them in small pieces square , the bignesse of a penny or lesse , then take to every three two ounces of Sugar , put to it a quantity of fair Water , and a lesse quantity of Rosewater , and make a sirupe thereof , then skum it very clean , and put in your peels , and let them boyle for the space of an hour or longer , if you find your liquour wanting you may put in more water at your pleasure , then boyle them a little space after with a little sharp fire , stirring it alwayes for burning , then take it off the fire three or four times , stirring them all the while , and set them on again untill they be candied . To make Cakes of Almonds . Take one pound and a half of fine Flower , of Sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of Almonds , blanch them , and grind them fine in a Morter , then strain them with as much Sack as will mingle the Flower , Sugar , and Almonds together , make a paste , bake them in an oven not too hot . To make white Lemon Cakes . Take half a dozen of yellow Lemons the best you can get , then cut and pare them , leave none of the yellow behind , then take away the sowre meat of it , and reserve all the white , and lay it in water two dayes , then seeth it in fair water till it be soft , then take it out , and set it by till the water be gone from it , then weigh it , and take twice the weight in Sugar , mince the white stuffe very fine , then take an earthen pipkin , and put therein some fair Water , and some Rosewater , if you have a pound of Sugar , you must have half a pint of water , of both sorts alike , let your water and Sugar boyle together , then skum it , and put in the stuffe , and so let them boyle together , alwayes stirring it till it be thick , it will shew very thin , and when it is cold it will be thick enough . To make Oyle of Violets . Set the Violets in Sallade oyle , and strain them , then put in other fresh Violets , and let them lye twenty dayes , then strain them again , and put in other fresh Violets , and let them stand all the year . To preserve Pomecitron . Take Pomecitron and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water four and twenty houres , then set over a posnet with fair water , and when it boyles put them in , and so shift till you find the water be not bitter , then take them up and weigh them , and to every pound of Pomecitron put a pound and quarter of Sugar , then take of your last water a pint and quarter , set your water and Sugar over the fire , then take two whites of Eggs and beat them with a little fair water , and when your sirupe begins to boyle cast in the same that riseth from the Eggs , and so let it boyle , then let it run through a clean fine cloth , then put it in a clean Posnet , and when your sirupe begins to boyle put in your Pomecitron , and let it boyle softly three or four houres , until you find your sirupe thick enough ; be sure you keep them alwayes under sirupe , and never turn them , take them up , and put them into your glasse , and when they be cold cover them . To candy Ringus Roote . Take your Ringus Roots and boyle them reasonable tender , then peel them , and pith them , then lay them together , then take so much Sugar as they weigh , and put it into a posnet with as much Rosewater as will melt it , then put in your Roots , and so let it boyle very softly until the Sugar be consumed into the Roots , then take them and turn them , and shake them till the Sugar be dryed up , and then lay them a drying upon a lattice of wyer until they be cold , in like sort you may candy any other Roots , which you please . To candy all kind of Fruitrages , as Oranges , Lemons , Citrons , Lettice stockes , the Sugar-candy such as the Comf●t-makers doe candy the Fruits . Take one pound of refined Sugar , and put it into a posnet with as much water as will wet it , and so boyle it untill it come to a candy height , then take all your fruit being preserved and dryed , then draw them through your hot Sugar , and then lay them on your hardle , and in one quarof an hour they will be finely candied . To candy all kind of Floures in wayes of the Spanish Candy . Take double refined Sugar , put it into a posnet with as much Rosewater as will melt it , and put into it the papp of half a roasted Apple , and a grain of Musk , then let it boyle till it come to a candy height , then put in your Floures being pick'd , and so let it boyle , then cast them on a fine plate , and cut it in wayes with your knife , then you may spot it with Gold and keep it . To make Essings . Take one peck of Oatmeal grots , the greatest you can get and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening Milk as will cover it and something more , boyle it , and cool it again till it be bloud-warm , then put it to the Oatmeal and let it soak all night , the next morning strain it from your Milk as dry as you can through a cloth , then take three pints of good Cream , boyle it with a Mace and the yolkes of eight Eggs , when it is boyled put it into your stuffe , then put in six Eggs more whites and yolkes , season it with a good quantity of Cinnamon , Nutmeg , and Ginger , and a lesse quantity of Cloves and Mace , put in as much Sugar as you think will sweeten it , have a good store of Suet shred small , and forget not Salt , so boyle them . To make Sugar Cakes . Take one pound of fine Flower , one pound of Sugar finely beaten , and mingle them well together , then take seven or eight yolkes of Eggs , and if your Flower be good , take one white or two as you shall think good , take two Cloves , and a pretty piece of Cinnamon , and lay it in a spoonfull of Rosewater all night , and heat it almost bloud-warm , temper it with the rest of your stuffe , when the paste is made , make it up with as much hast as you can , bake them in a soft oven . To make a Calfes-foot Pie. Take your Calfes-feet , boyle them , and blanch them , then boyle them again till they be tender , then take out all the bones , season it with Cloves , Mace , Ginger , and Cinnamon , as much as you shall think good , then put in a good quantity of Currans and Butter , bake your Pie in a soft oven , and when it is baked , take half a pint of white Wine Vinegar , beat three yolkes of Eggs , and put to the coals , season it with Sugar and a little Rosewater , alwayes stirring it , then put it into your Pie , and let it stand half a quarter of an hour . To make a very good Pie. Take the backes of four white Herrings watred , the bones and skin taken away , then take so much Wardens in quantity pared and cored , half a pound of Raisins of the Sun stoned , mince all these together , and season it with Cinnamon and Ginger , and when the Pie is baked put in a little Rosewater , and scrape Sugar on it , if you put in Butter then put in a handful of grated bread . To make Simbals . Take fine Flower dryed , and as much Sugar as Flower , then take as much whites of Eggs as will make it a paste , and put in a little Rosewater , then put in a quantity of Coriander seed , and Annise seed , then mould it up in that fashion you will bake it in . To preserve Angelico roots . Take the roots and wash them , then slice them very thin , and lay them in water three or four dayes , change the water every day , then put the roots in a pot of water , and set them in the embers all night , in the morning put away the water , then take to a pound of roots four pints of water , and two pound of Sugar , let it boyle , and skum it clean , then put in the roots , they will be boyled before the sirupe , then take them up , and boyle the sirupe after , they will ask you a whole dayes work , for they must boyle very softly ; at Saint Andrewes time is the best time to doe them in all the year . To boyle a Capon with Brewis , Take a Capon , and trusse him to boyle , set him on the fire in a good quantity of water , skum it very clean , before you set on your Capon put a little winter Savory and Thyme into the belly of it , and a little Salt and grosse Pepper , when you have skummed it clean , cover it close to boyle , then take a good handfull of Hearbs , as Marigolds , Violet leaves , or any such green Hearbs , as you shall think fit , wash them , and set them on the fire with some of the uppermost of the broth that boyles the Capon , then put into it good store of Mace , and boyle it with the Capon , when the hearbs be boyled , and the broth very green , and almost consumed away , take the uppermost of your Capon and strain it together , and scald your Brewis , and put it into a dish , and lay the Capon on them . To make a Spice-Cake . Take one bushel of Flower , six pound of Butter , eight pound of Currans , two pints of Cream , a pottle of Milk , half a pint of good Sack , two pound of Sugar , two ounces of Mace , one ounce of Nutmegs , one ounce of Ginger , twelve yolkes , two whites , take the Milk and Cream and stirre it all the time that it boyles , put your Butter into a bason , and put your hot seething Milk to it , and melt all the Butter in it , and when it is bloud-warm temper the Cake , put not your Currans in till you have made the paste , you must have some Ale yest , and forget not Salt. To make Broth for a Neats-tongue . Take Claret Wine , grated Bread , Currans , sweet Butter , Sugar , Cinnamon , Ginger , boyle them altogether , then take the Neates tongue , and slice it , and lay it in a dish upon sippets , and so serve it . To souce a Carp or Gurnet . Take fair Water , and Vinegar , so that it may be sharp , then take Parsly , Thyme , Fennel , and boyle them in the broth a good while , then put in a good quantity of Salt , and then put in your Fish , and when it is well boyled put the broth into a vessel , and let it stand . To make a fine Pudding . Take Crums of white Bread , and so much fine Flour , then take the yolkes of four Eggs , and one white , a good quantity of Sugar , take so much good Cream as will temper it as thick as you would make Pancake batter , then butter your pan , and bake it , so serve it , casting some Sugar upon it , you must shred suet very small , and put into it . To make a Broth to drinke . Take a Chicken , and a little of the neck of Mutton , and set them on , and scum it well , then put in a large Mace , and so let it to boil while the Chicken be tender , then take the Chicken out , and beat it all to pieces in a stone morter , and put it in again , and so let it boil from four pints to a little more then half a pint , then ca●● it through a strainer , and season it . To boil a Chicken , Partridge , or Pyton . Take your Chicken , and set it a boiling with a little of the neck of Mutton , and scum it well , then put in a Mace , and 〈◊〉 let it boil down , and when it is almo●● boiled , have some few hearbs perboiled as Lettice , Endive , Spinage , Marigo●● leaves , for note these hearbs are usual●● used to be boiled , which by course wi●● hold their colour in boyling , and put so●● of these foresaid hearbs to the Chicken and Mutton , if you thinke your broth strong enough , take out your mutton , if you see it not put a little piece of sweet Butter , and a little verjuyce , and a very little Sugar , and Salt , so serve it in with sippets . A Broth to drinke . Take a Chicken and set it on , and when it boils scum it , then put in a Mace , and a very little Oatmeal , and such hearbs as the partie requires , and boil it well down , and bruise the Chicken , and put it in again , and it is a prettie broth , and to alter it you may put in half a dosen Prunes , and leave out the hearbs , or put them in , so when it is well boyled , strain it , and season it . A Broth to eat on Fasting dayes . Take fair water , and set it a boyling , and when it boileth , put to it so much streined Oatmeal as you thinke will thicken it , and a large Mace , a handfull of Raisins of the Sun , as many Prunes , and as many Currants , if your quantity require it , so boil it , and when it is boiled , season it with Salt and Sugar , and a piece of sweet Butter if the time will allow it , and for an alteration , when this broth is boiled , put in a quantity of cream , and it will doe well . To make Ponado . The quantity you will make set on in a posnet of fair water , and when it boyles put a mace in , and a little piece of Cinnamon , and a handfull of Currants , and so much bread as you think meet , so boil it , and season it with Salt , and Sugar , and Rosewater , and so serve it . To make a Caudle . Take Ale , the quantity that you mean to make , and set it on the fire , and when it is ready to boil , scum it very well , then cast in a large Mace , and take the yolks of two Eggs for one messe or one draught , and beat them well , and take away the skin of the yolks , and then put them into the Ale , when it seeths , be sure to sti● them well till it seeth again for a youngling , then lel it boil a while , and put in your Sugar , and if it be to eat , cut three or four tosts of bread thin , and toste them dry , but not brown , and put them to the caudle , if to drinke , put none . To make Almond Butter . Blanch your Almonds , and beat them as fine as you can with fair water two or three houres , then strain them through a linnen cloth , boil them with Rose-water , whole Mace , and Annise seeds till the substance be thick , spread it upon a fair cloth draining the whey from it , after let it hang in the same cloth some few houres , then strain it , and season it with Rose-water and Sugar . To stew Beef . Take a good Rumpe of Beef cut from the bones , shred Turnips and Carroots small , and Spinage , and Lettice , put all in ●pan , and let it stew four houres with so much water , and a quart of white Wine ●s will cover it when it is stewed enough , then put in a wine glasse full of Elder vinegar , and serve it in with sippets . To Souce a young Pig. Take a young Pig being scalded , boil it in fai● water , and white Wine , put thereto some Bay leaves , some whole Ginger , and some Nutmegs qua●tered , a few whole Cloves , boil it throughly , and leave it in the same broth in an earthen pot . To boyl Flounders or Pickrels after the French Fashion . Take a pint of white Wine , the tops o● young Thyme , and Rosemary , a little whole Mace , a little whole Pepper , seasoned with Verjuyce , Salt , and a piece o● sweet Butter , and so serve it ; this brot● will serve to boyl fish twice or thrice in or four times . To make flesh of Apricocks . Take Apricocks when they are gree● and pare them and slice them , and ta●● half their weight in Sugar , put it to the● so put them in a skillet , and as much water as you thinke will melt the Sugar , so let them boil , and keep them with stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much Sugar as you had before , and boil it to a Candie height , and then put in your Apricocks , and set them over a soft fire , but let them not boyl , so keep them with oft stirring , till the Sirupe begin to jellie , then put them in glasses , and keep them for your use . To make flesh of Quinces . Take Quinces , pare them , and core them , and cut them in halfs , boyl them in a thin Sirupe till they be tender , then take them off , and let them lye in Sirupe , then take Quinces , pare them , and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor , a pound of Sugar , put as much water to the Sugar as will melt it , then boyle it to a Candie height , then stir the Quinces that are in the Sirupe as thin as you can : when your Sugar is at a full Candy height , put in a pint of the liquor , then set it over a soft fire stirring it leisurely till the Sugar be dissolved , then put in half a pound of your slices , keeping it still stirring but not to boil , you must take the Jellie of Quince kernels , that have lain in water two or three hours , take two good spoonfuls of it and put it to the flesh , so keep it stirring leisurely till it begin to jellie upon the spoon , then put it into thin glasses , and keep it in a stove . To dry Cherries . Take the fairest Cherries , stone them , take to six pound of Cherries a pound of Sugar , put them into a skillet , straining the Sugar amongst them as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into to an earthen pan or pot , so let them stand in the liquor four dayes , then take them up and lay them severally one by one upon silver dishes , or earthen dishes , set them into an oven after the bread being taken out and so shift them every day upon dry dishes , and so till they be dry . To dry Peaches . Take Peaches and coddle them , take off the skins , stone them ; take to four pound of Peaches a pound of Sugar , then take a gally pot and lay a laier of Peaches , and a laier of Sugar , till all be laid out , then put in half a pint of water , so cover them close , and set them in embers to keep warm , so let them stand a night and a day , then put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand four and twentie houres then scald them again , then take them out of your Sirupe , and lay them one silver dishes to dry , you may dry them in an Oven , when the bread is taken out , but to dry them in the Sun is better , you must turn them every day into clear Dishes . To boil Veal . Take Veal , and cut in thin slices , and put it into a Pipkin with as much water as will cover it , then wash a handfull of Currants , and as much Prunes , then take a Court roul , and cut it in long slices like a Butchers skiver , then put in a little Mace , Pepper , and Salt , a piece of Butter , a little vinegar , some crumbs of Bread , and when it hath stewed two houres , take it up and serve it . To boil a Capon in white Broth. Trusse a Capon to boyle , and put it into a Pipkin of water , and let it boil two hours , and when it is boiled , take up a little of the Broth , then take the yolks of Eggs , and beat them very fair with your broth that you take up , then put it by the the fire to keep warm , season it with grated Nutmeg , Sugar and Salt , then take up your Capon , and pour this broth on it with a little Sack , if you have it , garnish it with sippets , and serve it , remember to boil whole Mace with your Capon , and Marrow , if you have it . To boil a Capon or Chicken in white Broath with Almonds . Boil your Capon as in the other , then take Almonds , and blanch them , and beat them very small , putting in sometimes some of your broath to keep them from oyling , when they are beaten small enough , put as much of the uppermost broath to them as will serve to cover the Capon , then strain it , and wring out the substance clear , then season it as before , and serve it with marrow on it . To boil Brawn . Take your Brawn four and twentie houres , and wash and scrape it four or five times , then take it out of the water , and lay it on a fair table , then throw a handfull of Salt on every coller , then bind them up as fast as you can , with Hemp , Bass , or Incle , then put them into your kettle when the water boyleth , and when it boileth , scum it clean , let it boil untill it be so tender that you may thrust a straw through it , then let it cool untill the next morning , by the souced meats you may know how to souce it . To boil a gammon of Bacon . Water your Gammon of Bacon twenty four houres , then put it into a deep kettle with some sweet hay , and let it boil softly six or seven houres , then take it up with a scummer and a plate , and take off the skin whole , then stick your Gammon full of Cloves , strew on some gross Pepper , then cut your skin like Sippets , and garnish your Gammon , and when you serve it , stick it with bayes . To boil a Rabbet . Fley and wash a Rabbet , and slit the hinder leggs on both sides of the back-bone , from the forward , and truss them to the body , set the head right up with a sciver right down in the neck , then put it to boyling with as much water as will cover it , when it boyls , scum it , season it with Mace , Ginger , Salt , and Butter , then take a handful of Parsley , and a little Thyme , boil it by it self , then take it up , beat it with a back of a knife , then take up your Rabbet , and put it into a dish , then put your Hearbs to your Broth , and scrape in a Carret root , let your broth boil a little while , put in salt , pour it on your Rabbet , and serve it . To boil a Mallard with a Cabbage . Half rost your fowl , then take it off , and case it down , then put it into a Pipkin with the gravie , then pick and wash some Cabbage , and put to your Mallard with as much fair water as will cover it , then put in a good peece of Butter , and let it boyl an hour , season it with Pepper and Salt , and serve it upon sops . To boil a Duck with Turnips . Half rost her , then cover it with liquor , boil your Turnips by themselves half an houre , then cut them in Cakes and put them to your Duck , with Butter and Parsley chopt small , and when it hath boiled half an houre , season it with Pepper and Salt , and serve them upon sops . To boil Chickens , and Sorrel Sops . Trusse your Chickens , and boil them in water and salt very tender , then take a good handful of Sorrel , and beat it stalks and all , then strain it , and take a Manchet , and cut it in Sippets , and dry them before the fire , then put your green broth upon the coals , season it with Sugar , and grated Nutmeg , and let it stand untill it be hot , then put your sippets into a dish , put your Chickens upon them , and pour your sauce upon it , and serve it . To boil a Pike in White Broth. Cut your Pike in three pieces , and boil it with water and Salt , and sweet Hearbs , let it boil untill it stain , then take the yolks of half a dozen eggs , and beat them with a little Sack , Sugar , melted Butter , and some of the Pikes broath , then put it on the fire to keep warm , but stir it often , least it curdle , then take up your Pike , and put the head and tail together , then cleave the other peices in two , take out the back bone , and put the one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish , with sippits , and boyled Parslie , and strew on pouder of Ginger , and wipe the edge of the dish round , and serve it . To boyle divers kinds of Fishes . Bat , Conger , Thornback , Plaice , Salmon , Trout , or Mullet , boyle any of these with Water , Salt , and sweet Hearbs , when they boyle skum it very clean , then put in Vinegar , and let it boyle till you think it is enough , your liquour must be very hot of the Salt , then take it off , you may let it stand five or six dayes in the liquour , then if you will keep it longer , pour that liquour away and put Water and Salt to it , or soucing drink , you must remember to let your Mullets boyle softly , and your Thornback and other Fish very fast , you must blanch your Thornback while it is warm , and when you serve any of these Fishes , strew on some green Hearbs . To make Sallet of all manner af Hearbs . Take your Hearbs , and pick them clean , and the Flowers , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with Cowcumbers , and Lemons , sliced very thin , then scrape on Sugar , and put in Vinegar and Oyle , then spread the floures on the top , garnish your dish with hard Eggs , and all sorts of your Floures , scrape on Sugar , and serve it . To stew Steakes between two dishes . You must put Parsly , Currans , Butter , Verjuyce , and two or three yolkes of Eggs , Pepper , Cloves , and Mace , and so let them boyle together , and serve them upon sops , likewise you may doe steakes of Mutton or Beef . To stew Calves feet . Boil them , and blanch them , cut them in two , and put them into a Pipkin with strong broth , then put in a little pouder of Saffron , and sweet Butter , Pepper , ●●gar , and some sweet hearbs finely minced , let them stew an hour , put in salt and serve them . To stew a Mallard . Rost your Mallard half enough , then take it up , and cut it in little pieces , then put it into a dish with the gravie , and a peice of fresh Butter , and a handfull of Parsley chopt small , with two or three Onions , and a Cabbage-lettice , let them stew one hour , then season it with Pepper and Salt ; and a a little Verjuyce , then serve it . To stew Trouts . Draw your Trouts and wash them , and then put them into a dish with white Wine and water , and a piece of fr●sh Butter , then take a handful of Parsley , a little Thyme and a little Savorie , mince these small , and put to your Trouts with a little Sugar , let them stew half an houre , then mingle the yolks of two or three hard Eggs , and strew them on your Trouts with Pepper and Salt , then let them stew a quarter of an hour , and serve them . To stew Smelts or Flounders . Put your Smelts or Flounders , into a deep dish with white Wine and Water , a little Rosemary and Thyme , a piece of fresh Butter and some large Mace , and salt , let them stew half an hour , then take a handful of Parsley , and boyl it , then beat it with the back of a knife , then take the yolks of three or four Eggs , and beat them with some of your fish broth , then dish up your fish upon sippets ; pour on your sauce , scrape on Sugar , and serve it . To stew a Rabbet . Half rost it , then take it off the spit , and cut it in little pieces , and put it into a dish with the gravie , and as much liquor as will cover it , then put in a piece of fresh Butter , and some pouder of Ginger ; some Pepper and Salt , two or three Pippins minced small , let these stew an houre , then dish them upon sippets . To stew a Pullet or Capon . Half rost it , then cut it into pieces , and put it into a dish with the gravie , and put in a little Cloves and Mace , with a few Barberies or Grapes , put these to your Pullet with a pint of Claret , and a piece of Butter , let these stew an hour , dish them upon sippets , and serve it . To stew cold Chickens . Cut them up in pieces , put them into a Pipkin . of strong broath , and a piece of butter , then grate some bread , and a Nutmeg , thicken your broth with it , season your meat with gross Pepper and Salt , dish it upon sippets , and serve it . To make Paste for a pasty of Venison . Take almost a peck of flower , wet it with two pound of butter , and as much suet , then wet your Pastie , put in the yolks of eight or ten Eggs , make it reasonable lithe paste , then roul it out , and lay on suet ; First lay a paper under your paste , then lay on your Venison , close it , pinke it , baste it with butter , and bake it , when you draw it out , baste it with butter . To make Paste for a Pie to keep long . Your flower must be of Rye , and your liquor nothing but boiling water , make your paste as stiffe as you can , raise your Coffin very high , let your bottome and sides be very thick , and your lid also . To make Paste for a Custard . Your Liquor must be boyling water , make your paste very stiffe , then roul out your paste , and if you would make a great Tart , then raise it , and when you have done , cut out the bottome a little from the side , then roul out a thin sheet of paste , lay a paper under it , strew flower that it may not stick to it , then set your coffin on it of what fashion you will , then dry it , and fill it , and bake it . To make Paste for buttered Loaves . Take a pottle of Flower , put thereto Ginger and Nutmegs , then wet it with Milk , yolkes of Eggs , Yest , and Salt , then make it up into little loaves , then butter a Paper , and put the loaves on it , then bake them , when they are baked , draw them forth , and cut them in Cakes , butter them , then set them as they were , scrape on Sugar , and serve them . To make Paste for Dumplins . Season your flower with Pepper , Salt , and Yest , let your water be more then warm , ●●en make them up like Manchets , but let them be somewhat little , then put them into your water when it boyleth , and let them boil an hour , then butter them . To make Puffe-paste . Take a quart of flower , and a pound and a half of butter , and work the half pound of butter dry into the flower , then put three or four Eggs to it , and as much cold water as will make it lithe paste , then work it in a piece of a foot long , then strew a little flower on the table , and take it by the end , beat it untill it stretch long , then put the two ends together , and beat it again , and so doe five or six times , then work it up round , and roul it up broad , then beat your pound of butter with a rouling pin , that it may be lithe , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rowling pin , and roul it out again , and so doe five or six times , then use it as you will. To bake a gammon of Bacon . You must first boil it two hours , before you stuffe it , stuffe it with sweet hearbs , and hard Eggs chopt together with Parsley . To bake fillets of Beef , or clods , instead of red Deer . First take your Beef , and lard it very thick , then season it with Pepper and Salt , Ginger , Cloves , and Mace good store , with a great deal more Pepper and Salt then you would doe to a piece of Venison , then close it , and when it is baked put in some Vinegar , Sugar , Cinnamon and Ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . To bake Calves Feet . Season them with Pepper , Salt , and Currans , when they be baked , take the yolks of three or four Eggs , and beat them with Verjuyce or Vinegar , Sugar , and grated Nutmeg , put it into your pie , scrape on Sugar , and serve it . To bake a Turkie . Take out her bones and guts , then wash him , then prick his back together again , then perboil him , season him with pepper and salt , stick some Cloves in the breast of him , then lard him , and put him into your Coffin with Butter , in this sort you may bake a Goose , Feasant , or Capon . To bake a Hare . Take out his bones , and beat the flesh in a morter with the Liver , then season it with all sorts of spices , then work it up with three or four yolks of Eggs , then lay some of it all over the bottome of your pie , then lay on some Lard , and so doe untill you have laid on all , then bake it well with good store of sweet butter . To bake Quinces or Wardens so , as the fruit looke red , and the crust white . Your Wardens must be stewed in a Pipkin with Claret Wine , Sugar , Cinnamon , and Cloves , then cover your Pipkin with a sheet of paste , and let it stand in the oven five or six houres , then raise a Coffin of short paste , put in your Wardens with Sugar , and put it into the Oven , when it hath stood an houre , take it out and wash it with Rose-water and Butter , then scrape on Sugar , and put it in a quarter of an hour more , and it will be red upon the top , then scrape on Sugar and serve it . To bake Chucks of Veal . Perboil two pound of the lean flesh of a leg of Veal , so it may be eaten , mince it as small as grated bread , with four pound of Beef Suet , then season it with Biskay Dates , and Carraways , Rosewater , Sugar , Raisins of the Sun and Currants , Cloves , Mace , Nutmeg , and Cinnamon , then mingle them all together , fill your pies , and bake them . To Bake a Chicken Pie. Season your chicken with Nutmeg , Salt , and Pepper , and Sugar , then put him into your coffin , then take some Marrow and season with the same spice , then roul it in yolks of Eggs , and lay it on your Chicken with minced Dates , and good store of butter , then bake it , and put in a little Sack , or Muscadine , or white Wine and Sugar , then shake it , scrape on Sugar , and serve it . To bake a Steak Pie. Cut a neck of Mutton in steaks , beat them with a cleaver , season them with pepper and salt , and Nutmeg , then lay them on your Coffin , with butter and large Mace , then bake it , then take a good quantity of Parsley , and boil it , beat it as soft as the pulp of an Apple , put in a quarter of a pint of Vinegar , and as much white Wine with a little Sugar , warm it well , and pour it over your steaks , then shake it , that the gravie and the liquor may mingle together scrape on Sugar and serve it . To make an Italian Pudding . Take a Manchet , and cut it in square peeces like a Die , then put to it half a pound of Beef suet minced small , Raisins of the Sun the stones picked out , Cloves , Mace , minced , Dates , Sugar , Marrow , Rose-water , Eggs , and Cream , mingle all these together , and put it into a dish fit for your stuffe , in lesse then an hour it will be baked , then scrape on Sugar , and serve it . To bake a Florentine . Take the kidney of a loin of Veal , or the wing of a Capon , or the leg of a Rabbet , mince any of these small with the Kidney of a loin of Mutton , if it be not fat enough , then season it with Cloves , Mace , Nutmegs , and Sugar , Cream , Currans , Eggs , and Rosewater , mingle these four together , and put them into a dish between two sheets of paste , then close it and cut the paste round by the brim of the dish , then cut round about like Virginal keyes , then turn up one , and let the other lie , then pinke it , cake it , scrape on Sugar , and serve it . To roast a Breast of Veal . Take Parsley and Thyme , wash them , and chop them small , then take the yolks of five or six Eggs , grated bread and cream , mingle them together with Cloves , Mace , Nutmeg , Currants , and Sugar , then raise up the skin of the breast of Veal , and put in your stuffe , prick it up close with a skiver , then rost it , and baste it with butter , when it is roasted , wring on the juyce of Lemon , and serve it . To roast a Hare . Case your Hare , but cut not off her eares , nor her leggs , then wash her , and dry her with a cloth , then make a pudding and put into her belly , then sow it up close , then trusse her as if she were running , then spit her , then take some Claret Wine , and grated bread , Sugar , and Ginger , Barberries , and Butter , boyle these together for your sauce . To roast a Shoulder of Mutton . Roast it with a quick fire that the fat may drop away , and when you think it is halfroasted , set a dish under it , and slash it with a knife acrosse as you doe Pork , but you must cut it down to the bone on both the sides , till the gravy run into the dish , baste it no more after you have cut it , put unto the gravy half a pint of white Wine Vinegar , a handful of Capers and Olives , five or six blades of Mace , and a handful of Sugar , and stew all these together , and pour it on your meat . To roast a Neats-tongue . Boyle him , and blanch him , cut out the meat at the but end , and mingle it with Beef-suet as much as an Egge , then season it with Nutmeg , and Sugar , Dates , Currans , and yolkes of raw Eggs , then put your meat to your Tongue , and bind it with a Caul of Veal or Mutton , then roast it , baste it with Butter , save the gravy and put thereto a little Sack or Muskadine , let it stew a little while , then pour it on your Tongue , and serve it . To roast a Pig with a Pudding in his belly . Fley a fat Pig , trusse his head looking over his back , then temper as much stuffe as you think will fill his belly , then put it into your Pig , and prick it up close , when it is almost roasted wring on the juyce of a Lemon , when you are ready to take it up , take four or five yolkes of Eggs , and wash your Pig all over , mingle your bread with a little Nutmeg and Ginger , then dry it , and take it up as fast as you can , let your sauce be Vineger , Butter , and Sugar , the yolk of a hard Egge minced , and serve it hot . To roast a Leg of Mutton . Cut holes in a Leg of Mutton with a knife , then thrust in slices of Kidney suet , and stick it with Cloves , roast it with a quick fire , when it is half roast cut off a piece , underneath and cut it into thin slices , then take a pint of great Oysters with the liquour , three or four blades of Mace , a little Vinegar and Sugar , stew these till the liquour be half consumed , then dish up your Mutton , pour on the sauce , and serve it . To roast a Neck of Mutton . Cut away the swag , and roast it with a quick fire , but scorch it not , baste it with Butter a quarter of an hour , after wring on the juyce of half a Lemon , save the gravy , then baste it with Butter again , wring on the other half of the Lemon , when it is roasted dry it with Manchet and grated Nutmeg , then dish it , and pour on your sauce . To roast a Shoulder or Haunch of Venison , or a Chine of Mutton . Take any of the meats and lard them , prick them with Rosemary , baste them with butter , then take half a pint of Claret Wine , Cinnamon , Ginger , Sugar , and grated Bread , Rosemary , and Butter , let all boyle together until it be as thick as Watergruel , then put in a little Rosewater and Musk , it will make your Gallintine taste very pleasantly , put it on a fitting dish , draw off your meat , and lay it into a dish , strew it with Salt. To roast a Shoulder or Fillet of Veal . Take Parsly , winter Savory , and Thyme , mince these small with hard Eggs , season it with Nutmeg , Pepper , Currans , work these together with raw yolkes of Eggs , then stuffe your meat with this , roast it with a quick fire , baste it with Butter , when it is roasted , take the gravy and put thereto Vinegar , Sugar , and Butter , let it boyle , when your meat is roasted pour this sauce on it , and serve it . To roast a Giggit of Mutton . Take your Giggit , with Cloves and Rosemary , and lard it , roast it , baste it with Butter , and save the gravy , put thereto some Claret Wine , with a handfull of Capers , season it with Ginger and Sugar , when it is boyle 〈…〉 to your Giggit , and pour on your 〈◊〉 . To 〈…〉 Take Bacon and slice it very thin , then bruise it with the back of your knife , and fry it with sweet Butter , and serve it with Vinegar . To fry Chickens . Boyle your Chickens in Water and Salt , then 〈…〉 with sweet Butter , and 〈…〉 surely , then , ●ut thereto a little Verjuyce , and Nutmeg , Cinnamon , and Ginger , the yolks of two or three raw Eggs , stirre these well together , and dish up your Chickens , pour the sauce upon them . To fry Calfes-feet . Boyle them , and blanch them , then cut them in two , then take good store of Parsly , put thereto some yolkes of Eggs , season it with Nutmeg , Sugar , Pepper , and Salt , and then roul your Ca●●●●-feet in them , and fry them with sweet Butter , then boyle some Parsly and beat it very tender , put to it Vinegar , Butter , and Sugar , heat it hot , then dish up your Feet up●n sippits , pour on your sauce , scrape on some Sugar , and serve it hot . To fry Tongues . Boyle them , and blanch them , cut them in thin slices , season them with Nutmeg , Sugar , Cinnamon , and Salt , then put thereto the yolkes of raw Eggs , the core of a Lemon cut in square pieces like a Die , then fry them in spoonfuls with sweet Butter , let your sauce be white Wine , Sugar , and Butter , heat it hot , and pour it on your Tongues , scrape on Sugar , and serve it . To make Fritters . Make your Batter with Ale , and Eggs , and Yest , season it with Milk , Cloves , Mace , Cinnamon , Nutmeg , and Salt , cut your Apples like Beanes , then put your Apples and Butter together , fry them in boyling Lard , strew on Sugar , and serve them . To souce Brawn . Take up your Brawn while it be hot out of your boyler , then cover it with Salt , when it hath stood an hour , turn the end that was under upward , then strew on Salt upon that , then boyle your soucing drink , and put thereto a good deal of Salt , when it is cold , put in your Brawn with the Salt that is about it , and let it stand ten dayes , then change your soucing drink , and as you change your soucing drink put in Salt , when you spend it , if it be too salt , change it in fresh drink . To souce a Pig. Cut of the head , and cut your Pig into two fleikes , and take out the bones , then take a handful of sweet Hearbs and mince them small , then season your Pig and Hearbs with Nutmeg , Ginger , Cloves , Mace , and Salt , then strew your Hearbs in the inside of your Pig , then roul them up like two Collers of Brawn , then bind them in a cloth fast , then put them a boyling in the boyling pot , put in some Vinegar and Salt , when they are boyled very tender , take them off , let them stand in the same liquour two or three dayes , then put them into soucing drink , and serve it with Mustard and Sugar . To souce Eeles . Take two fair Eeles and fley them , cut them down the back , and take out the bones , and take good store of Parsly , Thyme , and sweet Majoram , mince them small , season them with Nutmeg , Ginger , Pepper , and Salt , strew your Hearbs in the inside of your Eeles , then roul them up like a Coller of Brawn , put them into a cloth , and boyle them tender with Salt and Vinegar , when they are boyled , then take them up , let it be in the pickle two or three dayes , and then spend them . To souce a Breast of Veal . Take out the bones of a Breast of Veal , and lay it in water ten or twelve houres , then take all manner of sweet Hearbs and mince them small , then take a Lemon and cut it in thin slices , then lay it with your Hearbs in the inside of your Breast of Veal , then roul it up like a Coller , and bind it in a cloth , and boyle it very tender , then put it into soucing drink , and spend it . To souce a Tench or Barbell . First cut them down the back , then wash them , then put them a boyling with no more water then will cover them , when they boyle , put in some Salt and Vinegar , scum it very clean , when it is boyled enough , take it up and put it into a dish fit for the Fish , then take out the bones , pour on as much liquour as will cover it , with grated Nutmeg , and pouder of Cinnamon , when it is cold serve it To souce a Fillet of Veal . Take a fair Fillet of Veal and lard i● very thick , but take out the bones , season it with Nutmeg , Ginger , Pepper , and Salt , then roul it up hard , let your liquour be the one half white Wine , the other ha●● Water , when your liquour boyleth put in your meat , with Salt , and Vinegar , and the peel of a Lemon , then scum it very clean , let it boyle untill it be tender , then take it not up untill it be cold , and souce it in the same liquour . To marble Beef , Mutton , or Venison . Stick any of these with Rosemary and Cloves , then roast it , being first joynted very well , then b●ste it often with Water and Salt , and when it is throughly roasted take it up and let it cool , then take Claret Wine , and Vinegar , and as much Water , boyle it with Rosemary , Bayes , good store of Pepper , Cloves , Salt , when it hath boyled an hour take it off and let it cool , then put your meat into a Vessell , and cover it with this liquour and Hea●bs , then stop it up close , the closer you stop it the longer it will keep . To marble Fish. Take Flounders , Trouts , Smelts , or Salmons , Mullets , Makrels , or any kind of shell Fish , wash them , and dry them with a cloth , then fry them with Sallade oyle or clarified Butter , fry them very crispe , then make your pickle with Claret Wine , and fair Water , some Rosemary , and Thyme , with Nutmegs cut in slices , and Pepper , and Salt , when it hath boyled half an hour take it off , and let it cool , then put your Fish into a vessell , cover it with liquour and Spice , and stop it close . To make a Tart of Wardens . You must first bake your Wardens in a pot , then cut them in quarters and core them , then put them into your Tart , with Sugar , Cinnamon , and Ginger , then close up your Tart , and when it is almost baked doe it as your Warden Pie , scrape on Sugar , and serve it . To make a Tart of green Pease . Take green Pease ad seeth them tender , then pour them out into a Cullender , season them with Saffron , Salt , and sweet Butter , and Sugar , then close it , then bake it almost an hour , then draw it forth and ice it , put in a little Verjuyce and shake it well , then scrape on Sugar , and serve it . To make a Tart of Rice . Boyle your Rice , and pour it into a Cullender , then season it with Cinnamon , Nutmeg , Ginger , and Pepper , and Sugar , the yolkes of three or four Eggs , then put it into your Tart with the juyce of an Orange , then close it , bake it , and ice it , scrape on Sugar , and serve it . To make a Tart of Medlers . Take Medlers that are rotten , then scrape them , then set them upon a Chafingdish of coales , season them with the yolkes of Eggs , Sugar , Cinnamon , and Ginger , let it boyle well , and lay it on paste , scrape on Sugar , and serve it . To make a Tart of Cherries . Take out the stones , and lay the Cherries into your Tart , with Sugar , Ginger , and Cinnamon , then close your Tart , bake it , and ice it , then make a sirupe of Muskadine and Damask-water , and pour this into your Tart , scrape on Sugar , and serve it . To make a Tart of Strawberries . Wash your Strawberries , and put them into your Tart , season them with Sugar , Cinnamon , Ginger , and a little red Wine , then close it , and bake it half an hour , ice it , scrape on Sugar , and serve it . To make a Tart of Hips . Take Hips , and cut them , and take out the seeds very clean , then wash them , season them with Sugar , Cinnamon , and Ginger , then close your Tart , bake it , ice it , scrape on Sugar , and serve it . To make a Pippin Tart. Take fair Pippins and pare them , then cut them in quarters and core them , then stew them with Claret Wine , Cinnamon , and Ginger , let them stew half an hour , then pour them out into a C●llender , but break them not , when they are cold lay them one by one into the Tart , then lay on Sugar , bake it , ice it , scrape on Sugar , and serve it . To scald Milk after the Western fashion . When you bring your Milk from the Cow strain it into an earthen pan , and let it stand two houres , then set it over the fire untill it begin to heave in the middle , then take it off , but jog it as little as you can , then put it in a room where it may cool , and no dust fall into it , this Milk or Cream you may keep two or three dayes . To make a Junket . Take Ewes or Goats Milk , if you have neither of these then take Cowes Milk , and put it over the fire to warm , then put in a little Runnet to it , then pour it out into a dish and let it cool , then strew on Cinnamon and Sugar , then take some of your aforesaid Cream and lay on it , scrape on Sugar , and serve it . To make Bonny Clutter . Take Milk , and put it into a clean earthen pot , and put thereto Runnet , let it stand two dayes , it will be all in a curd , then season it with some Sugar , Cinnamon , and Cream , then serve it , this is best in the hottest of the summer . To make a Whitepot . Take a quart of Cream and put it over the fire to boyle , season it with Sugar , Nutmeg , and Cinnamon , Sack , and Rose-water , the yolkes of seven or eight Eggs , beat your Eggs with Sack and Rosewater , then put it into your Cream , stirre it that it curdle not , then pare two or three Pippins , core and quarter them , and boyle them with a handful of Raisins of the Sun , boyle them tender , and pour them into a Cullender , then cut some sippits very thin , and lay some of them in the bottome of the dish , and lay on half your Apples and Currans , then pour in half your Milk , then lay on more sippits , and the rest of your Apples and Raisins , then pour on the rest of your Milk , bake it , scrape on Sugar , and serve it . To make a Pudding in haste . Take a pint of Milk , and put thereto a handful of Raisins of the Sun , and as much Currans , and a piece of butter , then grate a Manchet , and a Nutmeg also , and put thereto a little flower when your Milk boyleth , put in your bread , let it boil a quarter of an hour , and put in a piece of butter in the boyling of it , and stir it alwayes , then dish it up , pour on butter , and serve it . To make a Pudding in a Dish . Take a quart of Cream , put thereto a pound of Beef Suet minced small , put it to your Milk , season it with Nutmeg , Sugar and Rosewater , and Cinnamon , then take some seven or eight Eggs , and beat them very well , then take a cast of Manchets and grate them , and put unto it , then mingle these together well , then put it into a dish , and bake it , when it is baked , scrape on Sugar , and serve it . To Boil Cream . Take a quart of Cream , and set it a boiling with Mace , whilest your Cream is boyling , cut some thin sippets , then take seven or eight yolks of Eggs , beat them with Rosewater , and Sugar , and a little of your cream , when your cream boileth , take it off the fire , and put in your Eggs , and stir it very fast that it curdle not , then put your sippets into the dish , pour in your cream and let it cool , when it is cold , scrape on Sugar , and serve it . To draw Butter . Take your Butter and cut it into thin slices , put it into a dish , then put it upon the coals where it may melt leisurely , stir it often , and when it is melted put in two or three spoonfuls of water , or Vinegar , which you will , then stir and beat it untill it be thick . Lady of Arundels Manchet . Take a bushel of fine Wheat-flower , twenty eggs , three pound of Fresh butter , then take as much Salt and Barme , as to the ordinary Manchet , temper it together with new Milk prettie hot , then let it lie the space of half an hour to rise , so you may work it up into bread , and bake it , let not your Oven be too hot . To boil Pigeons . Boil them in water and salt , take a handful of Parsley , and as much Thyme stript , two spoonfuls of Capers minced altogether , and boil it in a pint of the same liquor a quarter of an hour , then put in two or three spoonfuls of Verjuyce , two Eggs beaten , let it boil a little , and put to a little Butter , when you have taken it off the fire , stir this altogether , and pour it upon the Pigeons , with sippets round the dish . A Florendine of sweet-breads or Kidnies . Parboil three or four Kidnies , and mince them small , season them with Nutmeg , one stick of Cinnamon , beat as much Sugar as will sweeten it , and a pennie loaf grated , and the Marrow of three bones in good pieces , and a quarter of a pound of Almond paste , a glass of Mallego Sack , two spoonfuls of Rose-water , a grain of Musk , and one grain of Ambergriece , and a quarter of a pint of Cream , three or four eggs , and mixe it altogether , and make it up in puffe paste , and bake it three quarters of an hour . A Pork Pie. Boil your leg of Pork , season it with Nutmeg , and Pepper , and Salt , bake it five houres in a high round Pie. A Chicken Pie. Scald and season your Chickens with Nutmegs , as much Sugar as Cinnamon , Pepper and Salt , then put them into your Pie , then put three quarters of quartered Lettice , and six Dates quartered , and a handful of Goosberries , and half a sliced Lemon , and three or four branches of Barberies , and a little Butter , you may use to four Chickens three Marrow bones , rould in yolks of Eggs , and Ringo roots , and some preserved Lettice ; make a Candle , and put in when the Pie comes out of the oven , an hour and a half is enough to stand in the oven . A Lamb Pie. Take the same Ingredients you did for the Chicken pie , onely leave out the Marrow , the Ringo roots , and the preserved Lettice , make your caudle of white-Wine , Verjuyce and Butter , put it in when your pie comes out of the oven . Sauce for a shoulder of Mutton . Take a spoonful of Hearbs , and as many Capers , half a pint of white Wine , half a Nutmeg , and two Eggs , when it is boiled put a piece of butter to the gravie , when 't is boiled , take it off , and put the butter in . A Lumber Pie. Take three or four sweet-breads of Veal , perboil and mince them very small , then take the curd of a quart of Milk , turned with three Eggs and half a pound of Almond paste , and a penny loaf grated , mingle these together , then take a spoonful of sweet hearbs minced very small , also six ounces of Oringado and mince it , then season all this with a quarter of Sugar , and three Nutmegs , then take five Dates , and a quarter of a pint of Cream , four yolks of Eggs , three spoonfuls of Rose-water , three or four Marrow bones , mingle all this together , except the Marrow , then make it up in long boles about the bignesse of an Egg , and in every bole put a good piece of Marrow , put these into the pie , then put in a quarter of a pound of butter , and half a sliced Lemon , then make a caudle of white wine , Sugar and Verjuyce , put it in when you take your pie out of the Oven , you may use a grain of Musk and Ambergriece . An Oyster Pie. Season your Oysters with Nutmeg , Pepper and Salt , and sweet hearbs , your Oysters being first thrown into scalding water and parboiled , season them and put them into the Pie , put two or three blades of Mace , and half a sliced Lemon , and the marrow of two bones rouled in the yolks of Eggs and some butter , then let your Pie stand almost an hour in the oven , then make a caudle of verjuyce , butter , and sugar , put it in your pie when you take it out of the oven ; you may use two Nutmegs to one quart of Oysters , and as much Pepper as the quantity of three Nutmegs , but lesse salt , and one spoonful of sweet Hearbs . A Hartechoak Pie. Take the bottomes of boyled Hartechoaks and quarter them , and take the meat from the Leaves , season it with half an ounce of Cinnamon , and half an ounce of beaten Nutmegs , and two ounces of Sugar , and put them into your pie , and boild marrow rold in yolks of Eggs , and six blades of large Mace , Lemon sliced , six quartered Dates , and a quarter of a pound of Ringo roots , half a pound of fresh butter ; then let it stand in the Oven one houre , and when you take it out put a caudle into your pie , made of white Wine , Sugar , and Verjuyce . A Calves foot Pie. Mince your Calves feet very small then season them with two Nutmegs , and three quarters of an ounce of Cinnamon , one quarter of a pound of Sugar , half a pound of Currants , two Lemon peels minced , and ten Dates minced , three spoonfuls of Rose-water , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white wine , Sugar and Verjuyce . A Skerret Pie. Take a quarter of a peck of Skerrets blanched , and sliced , season them with three Nutmegs , and an ounce of Cinnamon , and three ounces of Sugar , and ten quartered Dates , and the Marrow of three bones rouled in yolks of Eggs , and one quarter of a pound of Ringo roots , and preserved Lettice , a sliced Lemon , four blades of Mace , three or four branches of preserved Barberies , and half a pound of Butter , then let it stand one hour in the oven , then put a caudle made of white-Wine , Verjuyce , Butter , and Sugar , put it into the pye when it comes out of the oven . A Calves head pie for Supper . Boil your Calves head almost enough , cut it in thin slices all from the bone , season it with three beaten Nutmegs , a quarter of an ounce of Pepper , and as much Salt as there is seasoning , then take a spoonful of sweet hearbs minced small , and two spoonfuls of Sugar , and two or three Hartechoak bottoms boyled , and cut them in thin slices , and the Marrow of two bones , rouled in yolks of Eggs , a quarter of a pound of Ringo roots , and a quarter of a pound of Currants , then put it into your pie , and put a quarter of a pound of butter , and a sliced Lemon , three or four blades of Mace , three or four quartered Dates , let it stand an hour or more in the oven , then when you take it out , put into it a caudle made of Sugar , white Wine , Verjuyce , and Butter . A Lark Pie. Take 3 dosen of Larks , season them with four Nutmegs , and half an ounce of Pepper , a quarter of an ounce of Mace beaten , then take the Lumber pie meat , and fill their bellies if you will , if not , take half a pound of suet , and one pound of Mutton minced , half a pound of Raisins of the Sun , and six Apples minced altogether very small , then season it with a Nutmeg , Pepper and Salt , and one spoonful of sweet hearbs , and a Lemon peel minced , one penny loaf grated , a quarter of a pint of cream two or three spoonfuls of Rosewater , three spoonfuls of Sugar , one or two spoonfuls of verjuyce , then make this in boles , and put it into their bellies , and put your Larks in your Pie , then put your Marrow rold in yolks of Eggs upon the Larks , and large Mace and sliced Lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , Sugar , and white Wine vinegar , put it into the pie . A hot Neats tongue for Supper . Boil your tongue till it be tender , blanch it , and cut it in th●n pieces , season it with a Nutmeg , and a quarter of an ounce of Pepper , and as much Salt as seasoning , then take six ounces of Currants , season altogether , and put it into the pie , then put a Lemon sliced , and Dates , and butter , then bake it , and let it stand one hour and a half , then make a caudle of white wine , and verjuyce , sugar , and eggs , and put it in when you take it out of the Oven . A cold Neats-tongue Pie. Your tongue being boyled , blanched , and larded with Pork or Bacon , seas●● it with the same Ingredients the Deer hath , that is three Nutmegs , three races of Ginger , half an ounce of Cloves and Mace together , and half an ounce of Pepper , beat your spices altogether , more salt then seasoning , and likewise lay in the liquor , bake it two houres , but put one p●●nd of butter in your Pye before you lid it . A Potato Pie for Supper . Take three pound of boyled and blanched Potatoes , and 3 Nutmegs , and half an ounce of Cinnamon beaten together , and three ounces of Sugar , season your Potatoes , and put them in your Pie , then take the marrow of three bones , rouled in yolks of Eggs , and sliced Lemon , and large Mace , and half a pound of butter , six Dates quartered , put this into your pie , and let it stand an hour in the oven ; then make a sharp caudle of butter , Sugar , Verjuyce , and white Wine , put it in when you take your Pie out of the oven . Pigeon or Rabbet Pie. Take one ounce of Pepper , and more Salt , then season your Pigeons or Rabbets , and take two Nutmegs grated with your seasoning , then lay your Rabbet in the Pie , and one pound of butter , if you heat the pie hot , then put in two or three slices of Lemon , and two or three blades of Mace , and as many branches of Barberies , and a good piece of fresh Butter melted , then take it , and let it stand an hour and half , but put not in the fresh butter till it comes out of the oven . To make a puffe Paste . Break two Eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much Butter as paste , and lay it in rank , and divide your Butter in five pieces , that you may lay it on at five severall times , roul your paste very broad , and take one part of the same Butter in little pieces all over your paste , then throw a handful of flower slightly on , then fold up your paste and beat it with a rouling pin , so roul it out again , thus doe five times and make it up . A Pudding . Take a quart of Cream , and two Eggs , beat them , and strain them into the cream , and grate in a Nutmeg and half , take six spoonfuls of flower , beat half a pound of Almonds with that cream , and put it into the cream , and mix this together , boil your pudding an hour and no more ; First flower the bag you put it in , then melt fresh butter , and take Sugar and Rosewater , beat it thick , and pour it on the pudding , you may put to a little Milk , and stick blanched Almonds , and Wafers in it ; add to the same pudding , if you will , a pennie loaf grated , a quartern of Sugar , two Marrow bones , one glasse of Mallago Sack , six dates minced , a grain of Amber-griece , a grain of Musk , two or three spoonfuls of Rosewater , bake this pudding in little wood dishes , but first butter them , your Marrow must be stuck to and again , then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew Sugar about the branch , and sliced Lemon , set four round , and one in the top . Frigasie of Veal . Cut your meat in thin slices , beat it well with a rouling pin , season it with Nutmeg , Lemon , and Thyme , fry it slightly in the pan , beat two eggs , and one spoonful of verjuyce , and put it into the pan , and stir it together , and dish it . Frigasie of Lamb. Cut your Lamb in thin slices , season it with Nutmeg , Pepper , and salt , mince some Thyme , and Lemon , and throw it upon your meat , then fry it slightly in a pan , then throw in two Eggs beaten in Verjuyce and Sugar into the pan , also a handful of Goosberries , shake it together and dish it . Frigasie of Chickens . Kill your Chickens , pull skin and feathers off together , cut them in thin slices , season then with Thyme & Lemon minced Nutmeg and salt , a handful of Sorrel minced , and then fry it well with six spoonfuls of water , and some fresh Butter , when its tender , take three spoonfuls of Verjuyce , one spoonful of Sugar , beat it together , so dish it with sippets about . Another Frigasie of Chickens . Take the former Ingredients , and adde to it , boyled Hartechoak bottomes , with the meat of the leaves , and a handful of scalded Goosberries , aud boiled Skerrets and Lettice toss'd in butter when they are boiled , adde two spoonfuls of Sugar , two Eggs and Verjuyce beaten together , and lay your Lettice upon your Chickens , as before , and sliced Lemon upon it , and sippets about the dish . A Frigasie of Rabbets . Cut your Rabbets in small pieces , and mince a handful of Thyme and Parsley together , and a Nutmeg , Pepper and Salt , season your Rabbets , then take two Eggs , and veerjuyce beaten together , and throw it in the pan , stick it , and dish it up in sippets . To harsh a Shoulder of Mutton . Half roast your Mutton at a quick fire , cut it in thin slices , stew it with Gravy , sweet Majoram , and Capers , and Onions , three Anchovies , two Oysters , half a Nutmeg , half a sliced Lemon , stirre this altogether with the meat , let it stew till it be tender in a dish , then break three or four yolkes of Eggs , and throw it in the dish with some Butter , toss it well together , and dish it with sippets . To make a Cake . Take half a peck of Flower , two pound and half of Currans , three or four Nutmegs , one pound of Almond paste , two pound of Butter , and one pint of Cream , three spoonfuls of Rosewater , three quarters of a pound of Sugar , half a pint of Sack , a quarter of a pint of Yest , and six Eggs , so make it , and bake it . To make a Leg of Mutton three or four dishes . Take a Leg of Mutton , cut out the flesh and the bone , but save the skin whole , divide the meat in three pieces , and take the tenderest , and cut it in thin slices , and beat it with a rouling pin , season it with Nutmeg , Pepper , and Salt , and mince Thyme and Lemon peel , fry it till it be tender , then beat two Eggs with a spoonfull of Verjuyce , throw two Anchovies into the pan , shake it altogether , and put it into the dish with sippets round the dish , being drest with Barberries scalded , Parsly and hard Eggs minced . Another part of the same meat stew in a dish , with a little white Wine , a little Butter , and sliced Lemon , one Anchovy , two Oysters , two blades of Mace , a little Thyme in a branch , and one whole Onion , take out the Thyme and the Onyon when it is stewed , doe it altogether on a chasing-dish of coales till it be tender , then dish it , garnish your dish with hard Eggs , and Barberries , and sliced Lemon , and sippets , round the dish . Take another part of the same meat , mince it small with Beef-suet , and a handfull of Sage , to three quarters of a pound of suet adde one pound of meat , you may use a spoonfull of Pepper and Salt , mix this altogether , and stuffe the skin of the Leg of Mutton , hard skiver it close , and spit it at a quick fire , and well roast it in an hour . Take another part of the same meat , then put in the Pepper and Salt , with a grated Nutmeg , some sweet Hearbs , and a Lemon peel minced , a penny loaf grated , one spoonfull of Sugar , a quarter of a pound of Raisins , and a quartern of Currans , mince altogether with the Meat , and the Suet , and the rest of the Ingredients , put too two spoonfuls of Rosewater , and as much Salt as Spice , then make it up in little long boles or roules , and butter your dish , and lay them in with a round bole in the middest , set them in an oven half an hour , then pour out the liquour which will be in the dish , and melt a little Butter , Verjuyce , and Sugar , and pour upon it , garnish your dish , stick in every long roul a flower of paste , and a branch in the middle . To souce an Eele . Scoure your Eele with a handful of Salt , split it down the back , take out the chine ●one , season the Eele with Nutmeg , Pepper , and Salt , and sweet Hearbs minced , then lay a packthread at each end , and the middle roul up like a Coller of Brawn , then boyle it in Water , and Salt , and Vinegar , and a blade or two of Mace , and half a sliced Lemon , boyle it half an hour , keep it in the same liquor two or three dayes , then cut it out in round pieces , and lay six or seven in a dish , with Parsly and Barberries , and serve it with Vinegar in saucers . To souce a Calfes head . Boyle your Calfes head in Water and Salt so much as will cover it , then put in half a pint of Vinegar , a branch of sweet Hearbs , a sliced Lemon , and half a pint of white Wine , two or three blades of Mace , and one ounce or two of Ginger sliced , boil it altogether till it be tender , keep it in the liquor two or three dayes , serve it , the dish upright , and stick a branch in the mouth , and in both the eyes , garnish the dish with Jelly or pickled Cowcumbers with saucers of Vinegar , and Jelly , and Lemon minced . A stewed Rabbit . Cut your Rabbit in pieces , and season it with Pepper , and Salt , Thyme , Parsly , winter Savory , and sweet Majoram , three Apples , and three Onions minced altogether , stew it till it be tender with Vinegar and Water , put a good piece of Butter in , stir it together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish , with sippets in the mouth . Lay your Pig in the same Ingredients you did for your Calfes head , use the same for a Capon , and the same for a Leg of Mutton . To boyle Chickens . Boyl your Chickens in Water , and Salt , and Wine Vinegar , a blade of Mace , a good handful of Endive , and as much Succory , two handfuls of Skerrets boyled and blanched , when the Chickens and these things are stewed , take a pint of liquor up , and put to a quarter of a pint of white Wine , and one ounce and half of Sugar , and three Eggs to thicken it , a piece of Butter to lay them in the dish , and pour it on . To boyle a Rabbit . Boyle them in Water and Salt , mince Thyme and Parsly together , a handful of each , boyle it in some of the same liquor , then take three or four spoonfuls of Verjuyce , a piece of Irish Butter , two or three Eggs , stir the Eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the Rabbit , so serve it in . To boyle a Duck. Half roast your Duck with a quick fire , take as much Wine and Water as will cover them , take some Thyme and Parsly , and one handful of sweet Majoram , two blades of Mace , half a Lemon sliced , stew these together half an hour without Onions , take some of your liquor and thicken it with three or four Eggs , two or three spoonfuls of Verjuyce , a piece of Butter , and as much Sugar as will lye upon it , dish your Duck , and boyle three or four slices of Lemon by it self , and hard Eggs minced , put this upon your Duck , then pour your liquor upon it with Barberries ; so you may boyle Pigeons with the same Ingredients , or Plover , or Teale . A roasted Shoulder of Mutton . When it is roasted slash it , and carbonado it , take two spoonfuls of Capers , and a little Thyme , and Lemon minced , half a Nutmeg , two Anchovies , a quarter of a peck of Oysters , mixed altogether , boyle them one hour in strong broth and white Wine , then pour it upon the meat , with hard Eggs minced , and sippets round the dish , throw first Salt on the meat , then the hard Eggs , sliced Lemon , and Barberries . FINIS .