THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 OF CALIFORNIA 
 
 LOS ANGELES 
 
 717
 
 Cookery Reformed : 
 
 OR, THE 
 
 LADY's ASSISTANT. 
 
 CONTAINING 
 
 A fele<5l Number of the beft and moft approved 
 RECEIPTS in COOKERY, PASTRY, PRE- 
 SERVING, CANDYING, PICKLING, &c. 
 
 TOGETHER WITH 
 
 A diftinft ACCOUNT of the Nature of ALIMENTS, 
 and what are moft fuitable to every Conftitutiqn. 
 
 Publiflied from Papers colle&ed by feveralGENTLEMENand 
 LADIES eminenj for their good Senfe and Oeconomy. 
 
 To which is added, 
 
 THE FAMILY PHYSICIAN; 
 
 COMPREHENDING 
 
 An eafy, fafe and certain Method of curing moft 
 DISEASES incident to the HUMAN BODY. 
 
 Publifhed at the Requeft of a Phyfician of great Experience, 
 who for the Benefit of the Purchafer, has carefully cor- 
 reded this Work ; and (hewn why feveral things heretofore 
 ufed in COOKERY, and inferred in other Books, have been 
 prejudicial to Mankind. 
 
 LONDON: 
 
 Printed for P. DAVEY and B. LAW, at the Bible and 
 Ball in Avemary Lane* MDCCLV.
 
 THE 
 
 PREFACE. 
 
 THERE is fcarce any fubje<5t on which 
 more books have been written, than 
 that of COOKERY j and yet no one 
 has been hitherto managed with lefs accura- 
 cy, care or judgment ; fome have endea- 
 voured to render their writings as bulky as 
 poffible, by collecting all kinds of culinary 
 materials to fwell them into feveral volumes, 
 as if a man's chief bufinefs was to live to eat y 
 and not to eat to live j others again have not 
 been contented with plain or even ' coftly 
 Englifti dimes, but have introduced various 
 examples of foreign luxury, the names of 
 which, though perhaps well known at nrfl, 
 are now fo corrupted that they cannot be ex- 
 plained or rectified by the moft copious dicti- 
 onaries in any language. Thefe have been 
 continued in all books of this kind, even 
 in thofe mod in vogue ; in which like wife the 
 good and the bad dimes have been jumbled 
 together, without order or diftinction. 
 
 But thefe objections are of fmall weight in. 
 comparifon of thofe which concern our 
 HEALTH, for whatever affects this is of the 
 higheft importance ; fince, when this is de- 
 praved, we are in effect bereaved cf every 
 
 A 2 other 
 
 92805 
 
 '- ?H;
 
 PREFACE. 
 
 other bleffing of life ; becaufe every other en- 
 joyment without health, will be rendered alto- 
 gether inflpid and ufelefs ; and yetthefe prove- 
 ditors for the palate have never troubled their 
 heads about it, when they gave directions to 
 prepare their cullifes, their crocands and their- 
 puptons j it not being an object worth their 
 ferious consideration. However, the leaft at- 
 tention to thofe matters will convince us, that 
 fuch heterogenous mixtures muft necefiarily 
 vitiate and inflame the blood, and confe- 
 quently difturb and deprefs the active functi- 
 ons of the body, and all the noble faculties of 
 the mind. I could give various inftances to 
 illuftrate this affertion, but I (hall only men- 
 tion a pernicious practice, which they all re- 
 commend with one voice ; I mean the ufe 
 of brafs and copper veffels in pickling, to be- 
 flow a beautiful colour on the vegetables to be 
 preferved : this indeed will produce the in- 
 tended effect, by the corrofive nature of the 
 vinegar and other acids acting on the cop- 
 per, and turning it into a kind of verdigreafe, 
 which tinges the pickles and heightens their 
 natural verdure into a bluim green. Now as 
 verdigreafe is a flow poifon, it is no wonder 
 the frequent ufe of fuch pickles mould pro- 
 duce great alterations in the human body, 
 while the caufe remains unfufpected. This 
 method of reafoning is fully confirmed by 
 the late prohibition of the ufe of copper vef- 
 iels both in Sweden and France. 
 
 i Few
 
 PREFACE. 
 
 Few people are very fond of living up to 
 the exact rules of phylic, nor is it necefTary 
 they mould ; but this is no excufe for taking 
 meafures that will infallibly ruin their confti- 
 ons j efpecially as any man may make a deli- 
 cious repaft, without making himfelf fick with 
 the indigeftible gallimawfry of an injudicious 
 caterer, in like manner as he may take a chear- 
 ful glafs, without poifoning himfelf with the 
 ftum'd wine of an avaricious vintner. 
 
 Such confiderations as thefe have prevailed 
 on me to examine fome papers that have 
 been put into my hands, and to felect fuch 
 materials out of them, as are moft condu- 
 cive to health and pleafure, without en- 
 dangering i he conftitution ; this I think fhould 
 be the chief defign of thofe that write trea- 
 tifes of this kind. I have like wife in the 
 account of aliments, and the method of 
 curing difeafes, made fuch corrections and al- 
 terations, as I judged would render them of 
 real ufe to the publick j and indeed there is 
 fuch a natural connection between the pro- 
 perties and ufe of aliments and medicine, that 
 I think they are here not unfitly joined toge- 
 ther ; efpecially as different conftitutions re- 
 quire different aliments to correct the excefs 
 of them, fo as to render life cafy. 
 
 Now as to different conftitutions, there 
 requires no g?eat fund of knowledge to be 
 
 able
 
 PREFACE. 
 
 able to diftinguifh one from another ; for we 
 can fcarce help obferving, that fome perfons 
 are heavy, indolent, timorous and void of vi- 
 vacity ; which (hews that fuch are of a phleg- 
 matic temperament ; they have likewife a pale 
 foft ikin and flefh, with lank, light coloured 
 hair. Thofe of a bilious conflitution are quick, 
 lively and nimble in all their motions ; they 
 are choleric, with ftrong pafTions 5 the habit 
 of body is lean and dryj and they have ge- 
 nerally reddifh curled hair. The melancholic 
 are fpare, ftrong, robuft and laborious, with 
 a dark complexion and black hair ; they are 
 apt to be filent, abfent, grave, folitary, in- 
 flexible and void of companion ; all their ac- 
 tions are unpolite, they are fond of their own 
 opinions, which are generally extravagant 5 
 and they are always obftinate in their love and 
 hatred. 7.*he fanguine are moderately corpu- 
 lent, have a frefli florid complexion ; and are 
 pleafant, gay, fincere, polite, modeft and 
 amorous. But thefe conflitutions are feldom 
 or never met with fimple and unmixt, but 
 one of them generally predominates over the 
 reft : hence it appears, that what may be fui- 
 table and falutary to one conflitution, may be 
 unfit for, or rather detrimental to another. 
 This renders the ftudv of aliments more ne- 
 
 j 
 
 ceflary than is commonly fuppofed j and tho' 
 writers of this clafs have never taken notice 
 of any thing of this kind, it may rather be 
 attributed to ignorance than defign ; or at 
 
 leaft
 
 PREFACE. 
 
 leaft they judged it not to belong to their pro- 
 vince. 
 
 But though authors of cookery have ne- 
 glected this ufeful branch, they generally 
 abound with phyfical receipts ; which it were 
 to be wifhed they had entirely omitted : 
 much mifchief they probably have done, but 
 I am fure they never could do any good. 
 Many a patient has depended upon thefe for 
 relief, till the difeafe has gained ground and 
 been rendered incurable ; or by the prepofte- 
 rous operation of thefe incongruous medicines 
 he has been hurried out of the world. 
 
 It was therefore high time to lay down fuch 
 rules and directions for the cure of difeafes, 
 as will beft anfwer the end for which they 
 are defigned ; fuch will not only prevent the 
 ufe of improper remedies, but alfo enable 
 ladies and gentlemen in the country to affift 
 their poor neighbours, and often raife them 
 from the jaws of death j for they are gene- 
 rally destitute of any other help. For this 
 reafon, the utmoft caution has been ufed that 
 nothing might be recommended that would 
 not probably anfwer fome valuable purpofe ; 
 I fay probably, for there are many difeafes 
 that will elude the force of the beft contrived 
 remedies, and baffle the {kill of the moft 
 able phyficians. 
 
 The
 
 PREFACE. 
 
 The directions are every where as plain as 
 the nature of the fubject will admit of, and 
 are fo particular, as to prevent the unfeafon- 
 able exhibition of any medicine, if they are 
 attended to with due care. Likewife fuch 
 things are propofed as may or ought to be 
 kept in every apothecary's (hop, that there 
 may be no time loft in the preparation of the 
 drugs upon any emergency j the neglect of 
 which has been 'of confiderable detriment to 
 many an unhappy patient: I mention this 
 with regard to accute difeafes, which termi- 
 nate in life or death in a {hort time j but as 
 to chronic or tedious maladies, there will be 
 time enough to procure the beft of every kind. 
 With regard to acute difeafes, it would 
 be well if every family would keep fome 
 remedies by them, which are recommended 
 in this book, becaufe they are fure to be had 
 genuine at the places herein mentioned. 
 
 THE
 
 CON TENTS. 
 
 page 
 
 OF DRESSING BEEF t 
 To choofe beeef ib. 
 To roaft beef 2 
 
 To broil beef fteaks 3 
 
 To boil beef ib. 
 
 To force the infide of a 
 
 firloin of beef 4 
 
 To make Dutch beef ib. 
 To ftew a leg of beef 5 
 
 To bake a leg of beef ib. 
 To bake an ox-cheek 6 
 
 Of DRESSING VEAL ib. 
 To roaft veal ib. 
 
 To boil veal . 7 
 
 To ftew a knuckle of veal ib. 
 Another way to ftew a 
 
 knuckle of veal ib. 
 
 To mince veal ib. 
 
 A brown fricafly of veal 8 
 To make a white fricafly of 
 
 veal ib. 
 
 To make Scotch collops 
 
 with veal 9 
 
 To make forced meat balls 
 
 with veal ib. 
 
 Of DRESSING MUT- 
 TON and LAMB 10 
 To choofe mutton and 
 
 lamb ib. 
 
 To roaft mutton 1 1 
 
 To roaft mutton venifon 
 
 fafhion ib. 
 
 To hafh cold mutton 1 2 
 
 To boil mutton ib. 
 
 To make a mutton hafh ib. 
 To boil mutton chops 1 3 
 
 page 
 
 To fluff a leg or fhoulder 
 of mutton 13 
 
 To make a mutton ham ib. 
 
 To roaft houfe-lamb 14 
 
 To boil houfe lamb ib. 
 
 To boil a leg of lamb ib. 
 
 To drefs a lamb's 'cad ib. 
 
 To DRESS PORK, PIG 
 and HAMS 15 
 
 To roaft pork ib. 
 
 To roaft a loin of pork 
 with onions 16 
 
 To roaft a pig J 7 
 
 To bake a pig 18 
 
 To boil a ham 1 9 
 
 To pickle pork ib. 
 
 To boil pickled pork ib. 
 
 To drefs pig's petty toes 20 
 
 To choofe Weftphaliaham ib. 
 
 To choofe Englifh hams, 
 gammons and bacon ib. 
 
 To make bacon-hams 21 
 
 To make bacon ib. 
 
 To roaft a ham or gam- 
 mon of bacon ib. 
 
 To DRESS VENISON 22 
 
 To choofe venifon ib. 
 
 To roaft venifon ib. 
 
 To keep venifon fweet, 
 and to recover it when 
 tainted 2 3 
 
 To DRESS HARES and 
 RABBITS 24 
 
 To choofe hares and rab- 
 bits ib. 
 
 To roaft a hare ib. 
 
 H 2 To
 
 CONTENTS. 
 
 To roaft rabbits 25 
 
 To rcaft a rabbit hare 
 
 fafhion ib. 
 
 To jug a hare ib. 
 
 To ftew a hare . ib. 
 
 To boil rabbits 26 
 
 To boil a rabbit with oni- 
 ons ib. 
 To fricafly rabbits 27 
 To DRESS NEATS 
 TONGUES,UDDERS 
 and TRIPE ib. 
 To boil a tongue ib. 
 To roaft a tongue 28 
 To roaft an udder ib. 
 To fricafly neats tongues ib. 
 To ftew neats tongues 
 
 whole ib. 
 
 To fry tripe 29 
 
 To ftew tripe ib. 
 
 To roaft tripe ib. 
 
 To DRESS TURKIES, 
 FOWLS, CHICKENS 
 and PHEASANTS 30 
 To choofe poultry ib. 
 
 To roaft a turkey 3 1 
 
 To roaft fowls and chickens ib. 
 Another way to roaft a tur- 
 key ib. 
 To broil chickens 32 
 To ftew chickens ib. 
 An agreeable method of 
 ftewing chickens or 
 fowls ib. 
 To make a brown fricafly 
 
 of chickens 33 
 
 A white fricafly of chic- 
 kens ib. 
 To choofe pheafants 34 
 To roaft pheafants ib. 
 To boil a-pheafant 35 
 To ftew a pheafant ib. 
 
 To DRESS GEESE and 
 DUCKS ib: 
 
 To choofe a goofe or a 
 duck 35 
 
 To roait a duck 36 
 
 To boil a duck with oni- 
 ons ib. 
 
 To roaft a goofe ib: 
 
 To dry a goofe 37 
 
 To ftew goofe giblets ib. 
 
 To DRESS WILD- 
 DUCKS, TEAL and 
 WIDGKONS 38 
 
 To roaft wild ducks, teal 
 or widgeons ib. 
 
 An agreeable way to drefs 
 a wild duck ib. 
 
 To DRESS WOOD- 
 COCKS, SNIPES and 
 PARTRIDGES ib. 
 
 To choofe partridges ib. 
 
 To roaft partridges 39 
 
 To boil partridges ib. 
 
 Another way to boil a par- 
 tridge ib. 
 
 To choofe fnipes and wood- 
 cocks 40 
 
 To roaft fnipes and wood- 
 cocks ib. 
 
 To boil fnipes and wood- 
 cocks ib. 
 
 To DRESS PIGEONS 
 and LARKS 41 
 
 To choofe pigeons and 
 larks ib. 
 
 To roaft pigeons ib. 
 
 Another way to roaft 
 pigeons 42 
 
 To broil pigeons ib. 
 
 To boil pigeons ib. 
 
 Another way to boil 
 
 pigeons 43 
 
 T
 
 CONTENTS. 
 
 43 
 ib. 
 
 To flew pigeons 
 
 To drefs larks 
 
 Todrefs larks pear-fafhion 44 
 
 To DRESS EGGS ib. 
 
 To choofe eggs ib. 
 
 To broil eggs ib. 
 
 To drefs eggs with bread ib. 
 
 A fricafiy of eggs 45 
 
 To DRESS ROOTS, 
 GREENS, PEASE, 
 BEANS, 6fY. ib. 
 
 To ftew fpinnage ib. 
 
 To drefs fpinage with eggs 46 
 
 To boil cabbage and 
 fprouts ib. 
 
 To drefs cauliflowers ib. 
 
 To drefs broccoli 47 
 
 To drefs parfnips ib. 
 
 To ftew parfnips ib. 
 
 To mafh parfnips 48 
 
 To boil carrots ib. 
 
 To boil turneps ib. 
 
 To drefs potatoes ib. 
 
 Another way to drefs pota- 
 toes ib. 
 
 To broil potatoes 49 
 
 To fry potatoes <b. 
 
 To mafh potatoes ib. 
 
 To drefs beans and bacon ib. 
 
 To drefs Windfor beans 50 
 
 To boil French beans ib. 
 
 To boil artichoaks ib. 
 
 To boil afparagus ib. 
 
 To 'ftew green peafe with 
 cream 5 1 
 
 To ftew peafe with lettuce ib. 
 
 To ftew cucumbers ib. 
 
 To fricafly fkirrets ib. 
 
 To bake apples whole ib. 
 
 To ftew apples whole ib. 
 
 To bake pears ib. 
 
 To ftew pears 53 
 
 To ftew pears purple 53 
 
 To DRESS FISH ib. 
 
 To choofe fifh ib. 
 General rules to be obferved 
 
 in drefling of fifh. 54 
 To fry carp 55 
 To ftew carp ib. 
 To bake carp 56 
 To broil mackerel 57 
 To broil mackerel whole ib. 
 To foufe mackerel 58 
 To broil herrings ib. 
 To fry herrings ib. 
 To bake herrings for keep- 
 ing ib. 
 To broil falmon ;g 
 To drefs pickled falmon ib. 
 To ftew cod 60 
 To boil a cods head ib. 
 To broil cod's founds ib. 
 To fricafly cod's founds 6 r 
 To broil haddocks 62 
 To broil whitings ib. 
 To boil a turbot ib. 
 To boil foals and a little 
 
 turbot 63 
 
 To boil flat fifh ib. 
 
 To fry flat fifh ib. 
 Another way to boil plaice 
 
 or flounders ib. 
 
 To bake a pike 64 
 
 To ftew eels ib. 
 
 To ftew eels for broth ib 
 
 To fry eels 65 
 To drefs eels with brown 
 
 fauce ib. 
 
 To fpitchcock eels ib. 
 
 To fry lampreys ib. 
 
 To boil ftur^eon 66 
 
 To roaft frefh ilurgeon ib. 
 
 To drefs fait fifh 67 
 
 To roaft lobfters ib. 
 
 H 3 To 
 
 6
 
 CONTENTS. 
 
 To butter lobfters 68 
 
 To drefs a crab ib. 
 
 To butter crabs 68 
 
 To fcollop oifters 69 
 
 To (iew mufcles ' ib. 
 
 To ftew fcollops ib. 
 
 To butter fhrimps 70 
 
 To make SAUCES for 
 
 turbot, falmon, broiled 
 
 cod and haddock ib. 
 
 Shrimp fauce ib. 
 
 To make oifter fauce ib. 
 
 To make anchovy fauce 7 1 
 Another anchovy f 'nee ib. 
 SAUCES for VEKoON, 
 
 GEESE, TURKIES, 
 
 FOWLS, & c . ib. 
 
 To me't butter ib. 
 
 To burn butter forthicken- 
 
 ing of fauce ib. 
 
 To make gravy 72 
 
 To draw gravy from beef, 
 
 mutton or veal ib. 
 
 To make gravy for white 
 
 fauce ib. 
 
 To make gravy for turkies 
 
 or fowls 73 
 
 Another gravy for fowls ib. 
 To make a fifh gravy ib. 
 
 Sauce for venifon 74 
 
 Sauce for roafted turkies ib. 
 Sauce for a boiled turkey ib. 
 Sauce for fowls ib. 
 
 Egg-fauce for roafted fowls 
 
 or chickens ib. 
 
 Shallot fauce for roafted 
 
 fowls ib. 
 
 Lemon fauce for boiled 
 
 fowls 75 
 
 Another fauce for boiled 
 
 turkies or fowls ib. 
 
 Mufhroom iauce for turkies 
 
 or fowls ib. 
 
 Sallery fauce for turkies, 
 fowls, partridges, ffr. ib: 
 
 Sauce for a roafted goofe 76 
 
 Sauce for a boiled goofe ib. 
 
 Sauce for roafted ducks ib.- 
 
 Onion fauce for boiled 
 ducks or rabbets ib. 
 
 A f^eedy way of making 
 onion- fauce ib. 
 
 To make bread-fauce 7 7 
 
 Sauce for pheafants and par- 
 tridges ib. 
 
 Sauce for larks ib. 
 
 Sauce for a hare ib. 
 
 Another fauce for a hare ib. 
 
 To MAKE GRUELS, 
 
 PANADOES, CAU- 
 DLES, BROTHS, 
 SOUPS, FOOLS and 
 FUR A > IT Y 78 
 
 To make water- gruel ib. 
 
 To ma' e barley-water ib. 
 
 To make panado ib. 
 
 To boil fago 79 
 
 To make white caudle ib. 
 
 To make a brown caudle ib. 
 
 To make chicken- water ib. 
 
 To make chicken-broth ib, 
 
 To make ftrong beef or 
 mutton broth 80 
 
 To make mutton broth ib. 
 
 Brot'n of a fcragof veal ib. 
 
 To make plumb- gruel 8r 
 
 To make plumb-porridge ib. 
 
 To make Scotch barley- 
 broth ib. 
 
 To make mutton broth 8 2 
 
 To make beef-broth ib. 
 
 To make a ftrong broth for 
 foups ib. 
 
 To make a very ftrong 
 broth for various ufes 83 
 TQ
 
 CONTENTS. 
 
 To make a gravy for foups ib. 
 To make a gravy foup ib. 
 To make another gravey 
 
 foup 84 
 
 To make a green peafe . 
 
 foup ib. 
 
 To make foup of old peafe 85 
 To make portable foup ib'. 
 To make an elegant peafe- 
 
 foup with flelh-meat 86 
 To make a green peafe- 
 
 foup without flefh meat 87 
 To make peafe porridge ib. 
 To make a barley-foup 88 
 To make rice-foup ib. 
 
 To make rice-milk ib. 
 
 To make furmity ib. 
 
 To make almond-foup 89 
 To make eel -foup ib. 
 
 To make thorn back or 
 
 fkate-foup ib. 
 
 To make craw-fim foup 90 
 To make a goofeberry- 
 
 fool 9 i 
 
 To make an orange-fool ib. 
 To make a Weftminfter- 
 
 fool 9 1 
 
 To MAKE PIES and 
 
 TARTS ib. 
 
 To make a good cruft for 
 
 great pies ib. 
 
 To make a {landing cruft 
 
 for great pies ib. 
 
 To make a cruft with beef- 
 dripping ib. 
 To make a cruft with cold 
 
 materials 93 
 
 To make puff-pafte ib. 
 
 To make pafte for tarts ib. 
 Another pafte for tarts ib. 
 To make a mutton-pie ib. 
 To make a beef-fteak pie 94 
 
 
 To make a fweet lamb or 
 veal pie ib. 
 
 A favoury veal pie ib. 
 
 To make a venifon pafty ib". 
 
 To make a mock venifon- 
 pafty 95. 
 
 To make ham- pie ib. 
 
 To make a goofe-pie 96 
 
 To make a giblet-pie ib. 
 
 To make a duck-pie ib. 
 
 To make a pideon-pie 97 
 
 To make an eel pie ib. 
 
 To make a herring-pie ib. 
 
 To make a falmon-pie 98 
 
 To make a fait fifh pie ib. 
 
 To make a potato-pie ib. 
 
 To make an artichoak-pie ib. 
 
 To make an apple-pie 99 
 
 To make a pear pie joo 
 
 To make a cherry-pie ib. 
 
 To make goofeberry, cur- 
 rant and plumb-pie ib. 
 
 To make mince-pies ib. 
 
 To make mince-pies with 
 eggs i oi 
 
 To make apple, pear and 
 apricot tarts ib. 
 
 To make cherry, rafberry 
 and plumb-tarts 102 
 
 To make tarts of preferved 
 fruit ib. 
 
 To MAKE PUD DINGS, 
 DUMPLINGS, BLACK 
 .PUDDINGS and SAU- 
 SAGES ib. 
 
 A general rule to be ob- 
 ferved in boiling pud- 
 dings ib. 
 
 Tomakeaflewer-pudding 103 
 
 To make a boiled fuet pud- 
 ding ib. 
 
 To make a batter puudinp ib. 
 H 4 A
 
 CONTENTS. 
 
 A. batter pudding without 
 
 eggs ib. 
 
 To make a bread pudding 104 
 To makf: a common bread 
 
 pudding ib. 
 
 To make a bread pudding 
 
 for baking ib. 
 
 To boil a loaf to referable 
 
 a pudding 105 
 
 To make a boiled plumb- 
 pudding ib. 
 To make an agreeable 
 
 plumb- pudding ib. 
 
 To make a baked pudding ib. 
 To make a marrow-pud- 
 ding ic6 
 To make a fteak or pigeon 
 
 pudding ib. 
 
 To boil a cuftard-pudding ib. 
 To make a rice-pudding 107 
 To make a plain rice- pud- 
 ding ib. 
 To make a baked rice-pud- 
 ding ib. 
 Another baked rice-pud- 
 ding ib. 
 To make a mutton-pud- 
 ding 108 
 To make a rich baked rice- 
 pudding ib. 
 To make a Yorkfhire pud- 
 ding ib. 
 To make a quaking pud- 
 ding 109 
 To make an orange-pud- 
 ding ib. 
 Another orange-pudding ib, 
 To m ake a potato- piiddingno 
 To make a carrot-pud- 
 ding IIO 
 TO make an apple- pud- 
 ding ib. 
 
 To make a peafe-pudding in 
 To make yeaft-dtimplings ib. 
 To make hard dumplings ib. 
 Another way to make hard 
 
 dumplings ib. 
 
 To make fuet dumplings 112 
 To make fuet dumplings 
 ' with currants ib. 
 
 To make apple-dumpHngs ib. 
 To make black- puddings 113 
 To make white hogs pud- 
 dings ib. 
 To make faufages 114 
 To make Bologna-faufa- 
 
 ges ib. 
 
 To make a hafty pudding 
 
 with flower ib. 
 
 To make a hafty pudding 
 
 with oat-meal 115 
 
 To MAKE PANCAKES, 
 FRITTERS, FROISES 
 and TANSIES ib. 
 
 To make pancakes ib. 
 
 To make finer pancakes 1 1 6 
 To make rice-pancakes ib. 
 To make apple-fritters ib. 
 To make apple- froifes 117 
 To make a tanfey ib. 
 
 To MAKE CUSTARDS, 
 CHEESECAKES, 
 CREAMS, GELLIES, 
 SYLLABUBS and 
 FLUMMERY n8 
 
 To make cu Hards ib. 
 
 To make baked cuftards ib. 
 To make almond-cuftards ib. 
 To make almond-cheefe- 
 
 cakes i i 9 
 
 To make lemon-cheefe- 
 
 cakes i ig 
 
 To make orange-cheefe- 
 cakes ib. 
 
 To
 
 CONTENTS. 
 
 To make a fine cream 1 20 
 To make a whipt cream ib. 
 To make lemon cream ib. 
 To make Ratifia cream ib; 
 To make hartfhorn gelly 121 
 To make calves feet-gelly ib. 
 To make currant-gelly 122 
 To make a fyllabub with 
 
 milk from the cow ib. 
 To make whipt fyllabub 123 
 To make flummery ib. 
 
 To MAKE MUFFINS, 
 BREAD, GINGER- 
 BREAD, CAKES and 
 BISCUITS 124 
 
 To make muffins ib. 
 
 To make oat cakes 1 25 
 
 To make French rolls ib. 
 To make light wigs ib. 
 
 To make buns 126 
 
 To make little plumb- 
 cakes ib. 
 To make a pound cake ib. 
 To make a feed cake 1 27 
 To make a very good cake ib. 
 To make an ice for cakes ib. 
 To make gingerbread 128 
 To make gingerbread nuts 
 
 and cakes ib. 
 
 To make Shrewfbury 
 
 cakes ib. 
 
 To make march-pain 129 
 To make bifcuits ib. 
 
 To make Naples-bifcuits ib. 
 To make almond bifcuits i^O 
 To make mackeroons ib. 
 Of POT TING and COL- 
 LA RING ib. 
 To clarify butter for pot- 
 fang 130 
 The common way of pot- 
 ting beef, venifon and 
 fowls 131 
 
 A particular way to pot 
 
 venifon ib. 
 
 To pot eels ib. 
 
 To pot lampreys 1-22 
 
 rw ' u 1_ t 
 
 1 o pot chars ib. 
 
 To pot a pike ib. 
 
 To pot tench, carp, trout 
 and falmon 133 
 
 To pot a lobfter ib. 
 
 To pot Chefhire-cheefe ib. 
 
 To collar beef 1 34 
 
 To collar a breaft of veal 
 or mutton ib. 
 
 Another way to collar a 
 bread of veal 135 
 
 To collar eels ib. 
 
 Of PRESERVES, MAR- 
 MALADES and PRE- 
 PARING FRUITS for 
 various ufes 136 
 
 To make marmalade of 
 quinces ib. 
 
 Another way to make the 
 fame ib. 
 
 To make marmalade, gel- 
 ly of currants or barber- 
 ries ib. 
 
 To clarify fugar for pre- 
 ferving ib. 
 
 To prcferve peaches 137 
 
 To prefcrve green apricots ib. 
 
 To preferve darnfons and 
 plum-bs for tarts and pies ib. 
 
 How to keep green goofe- 
 berries for winter 138 
 
 To prcferve red goofeber- 
 ries ib. 
 
 To preferve green peafe 138 
 
 To preferve French beans 1 39 
 
 To preferve apricots ib. 
 
 To make apricot chips 140 
 
 To make marmalade of 
 apricots ib. 
 
 To
 
 CONTENTS. 
 
 To keep cherries all the 
 year ib. 
 
 To make Morello cherry- 
 cakes 141 
 
 To make clear currant and 
 ralberry-cakes ib. 
 
 To keep plumbs all the 
 year 14* 
 
 To preferve cherries ib. 
 
 To preferve goofeberries 1 42 
 
 Toclrygoofeberries ib. 
 
 To make goofebery-cakes 143 
 
 To preferve green figs ib. 
 
 To candy the peels of 
 oranges, lemons and ci- 
 trons ib. 
 
 To make lemon-cream ib. 
 
 To ftew golden pippens 144 
 
 To dry golden pippens ib. 
 
 To preferve black plumbs 145 
 
 To dry plumbs ib. 
 
 To dry pears clear ib. 
 
 To keep quinces raw all 
 the year 
 
 To MAKE WINES and 
 CATCHUP ib. 
 
 To make currant- wine ib. 
 
 To make goofeberry- 
 vv:ne 147 
 
 To make raifm-wine it). 
 
 To make elder- wine 148 
 
 To make orange-wine ib. 
 
 Another way to make 
 orange-wine ib. 
 
 To make cherry-wine 1 49 
 
 To make cowfiip-wine ib. 
 
 To make birch-wine ^ 150 
 
 To make ginger-wine ib. 
 
 To make catchup 151 
 
 To make catchup for long 
 keeping ib, 
 
 The ART of PICK- 
 LING 152 
 
 To pickle walnuts ib. 
 
 To pickle cucumbers ib. 
 
 To pickle French beans 153 
 
 To pickle red cabbage ib. 
 
 To pickle beet-root ib. 
 
 To pickle cauliflowers 154 
 
 To pickle muftirooms ib. 
 
 To pickle onions ib. 
 
 To pickle ftertion or naf- 
 turtium buds 155" 
 
 To pickle plumbs, peach- 
 es, nedlarines and apri- 
 cots ib. 
 
 To pickle barberries 156 
 
 To pickle famphire ib. 
 
 To pickle eifters ib. 
 
 To pickle ex ckles and 
 mufcles 157 
 
 MADE DISHES of vari- 
 ous kinds 158 
 
 To ftew veal coll ops ib. 
 
 To bake an ox-cheek ib. 
 
 .To make curious beef- a-la- 
 mode ib. 
 
 Another way to make the 
 fame 1 59 
 
 To ftew a rump of beef ib. 
 
 To roll a rump cf beef ib. 
 
 Curious pickled beef for 
 boiling 1 60 
 
 To make beef coll: ps 1 6 1 
 
 To ftew beef fteaks ib. 
 
 To fry beef fteaks ib. 
 
 Another way to drefs beef 
 fteaks 162 
 
 To drefs the infide of a fir- 
 l in of beef ib. 
 
 An extraordinary method 
 of ftewing a rump of 
 beef ib. 
 
 To fricafiy cold roaft beef 163 
 To force a neat's tongue ib. 
 Te
 
 CONTENTS. 
 
 To ftew a neat's tongue 
 
 whole 1 64 
 
 To fricafly ox palates ib. 
 To fry tripe ib. 
 
 To ftew tripe 165 
 
 To collar pig ib. 
 
 To drefs pigs petty-toes ' ib. 
 A curious way to drefs a 
 
 pig 166 
 
 To drefs a lamb's head ib. 
 To hafh a calve's head 167 
 To bake a calve's head ib. 
 To ragoo a breaft of veal 168 
 To fricafTy tripe ib. 
 
 To fricaffy pigeons 169 
 
 To ftew turkey ib. 
 
 An eafy way to force a fir- 
 loin of beef 170 
 To give a hautgout to a 
 
 leg of mutton ib. 
 
 To roaft a leg of mutter! 
 
 with oifters ib. 
 
 To bake mutton fteaks i 7 i 
 To fry mutton or lamb 
 
 fteaks ib. 
 
 To roaft rolled veal ib. 
 
 Another way to roaft rolled 
 
 veal 172 
 
 To roaft a bacon ham ib. 
 To fluff and roaft a chine 
 
 of pork ib. 
 
 To roaft tripe 173 
 
 To roaft a ftufFed turkey* ib. 
 To ftew a turkey, fowl or 
 
 a neck of veal 174 
 
 Another way to drefs fowls 
 
 or turkies ib. 
 
 To broil chickens ib. 
 
 To drefs chickens with 
 
 hog's tongues 175 
 
 To ftew ducks 162 
 
 An agreeable way to bake 
 
 pigeons ib. 
 
 A curious method of dref- 
 fing a hare 176 
 
 To force hogs ears ib. 
 
 To ragoo oifters 177 
 
 To fry cold veal ib. 
 
 To make collops of cold 
 beef ; 178 
 
 To make falmagundy ib. 
 
 TQ make curious tanfey ib. 
 
 To make a fquab pie 1 79 
 
 To make a Chefhire' pork 
 pie ib. 
 
 FRUITS and the PRO- 
 DUCT of the KITCH- 
 EN-GARDEN, to be 
 had EVERY MONTH 
 in the year 180 
 
 January ib. 
 
 February j8i 
 
 March 182 
 
 April 
 
 May 
 
 June 184 
 
 J"'y 185 
 
 Auguft j86 
 
 September 187 
 
 October 
 
 November 
 
 December 
 
 The NATURE of ALI- 
 MENTS, or the good 
 and bad effects of 
 MEATS and DRINKS 
 191 
 
 Of ALIMENTS, from 
 QUADRUPEDES 
 or four footed ani- 
 
 mals 
 
 192 
 
 Of the parts of quadrupedes 
 
 in general 192 
 
 Of veal 195 
 
 Ofbetf ib. 
 
 Of
 
 CONTENTS. 
 
 Of pork and pig ib. 
 
 Of the wild boar 196 
 
 Of lamb ib. 
 
 Of mutton 197 
 
 Of the kid and geat ib. 
 
 Of the roe- buck and roe ib. 
 
 Ofvenifon 198 
 
 Of hares ib. 
 
 Of rabbets 199 
 
 Of milk ib. 
 Of butter and butter-milk 201 
 
 Of cheese and whey ib. 
 
 Of ALIMENTS from 
 WINGED ANIMALS 
 
 202 
 
 Of fowls ib. 
 
 Of chickens 203 
 
 Of capons ib. 
 
 Of turkies 204 
 
 Of pigeons ib. 
 
 Ofgeefe 205 
 
 Of ducks ib. 
 
 O f huftards 206 
 
 Of partridges ib. 
 
 Ofpheafants ib. 
 
 Of quails 207 
 
 Ofthrufhes ib. 
 Of black birds or ouzles ib. 
 
 Of larks 208 
 
 Of ortolans ib. 
 Of wood- cocks and fnipes ib. 
 
 Of eggs 209 
 
 Of ALIMENTS from ' 
 
 FISH 210 
 
 Of the pike ib. 
 Of the carp, bream, dace 
 
 and roach ib. 
 
 Of the perch ? 1 1 
 
 Of the barbie ib. 
 
 Of eels 2 1 1 
 
 Of the tench 2 j 2 
 
 Of trout ib. 
 
 "3 
 
 ib. 
 
 ib. 
 214 
 
 Of gudgeons 
 
 Offmelts 
 
 Of lampreys 
 
 Of falmon 
 
 Of whitings ._, 
 
 Of haddocks 215 
 
 Of cod ib. 
 
 Of ling ib. 
 
 Of mackerel 216 
 
 Of herrings, pilchards and 
 
 fprats ib. 
 
 Offturgeon 217 
 
 Of plaice, flounders and 
 
 dabs ib. 
 
 Of turbot and hallibut 218 
 Of foals ib. 
 
 Of fkate and thornback 219 
 Of the gar-fim ib. 
 
 Of the mullet ib. 
 
 Of the (had 220 
 
 Of lobfters, crabs and 
 
 craw-rim ib. 
 
 Of oifters ib. 
 
 Of mufcles and cockles 221 
 Of tortoifes or fea turtles 222 
 Of ALIMENTS taken 
 
 from VEGETABLES ib. 
 Of ftrawberries ib. 
 
 Ofrafberries 223 
 
 Of goofe berries ib. 
 
 Of currants ib. 
 
 Of cherries 224 
 
 Of apricots ib. 
 
 Of peaches and nectarines 225 
 Of plumbs ib. 
 
 Of apples 226 
 
 Of pears ib. 
 
 Of figs 227 
 
 Of quinces ib. 
 
 Of pomegranates 228 
 
 Of melons 228 
 
 Of cucumbers 229 
 
 Of
 
 CONTENTS. 
 
 Of gourds ib. 
 
 Ofcitruls ib. 
 
 Of oranges 230 
 Of citrons and lemons ib. 
 
 Of raifins and currants 231 
 Of mulberries ib. 
 
 Of medlars ib. 
 
 Of fervices 232 
 Of barberries ib. 
 
 Of walnuts ib. 
 
 Of filberts and hazle-nuts 233 
 Of almonds ib. 
 
 Of piftachio nuts 234 
 Of pine-apple kernels ib. 
 Of chefnuts ib. 
 
 Of olives 235 
 Of dates ib. 
 
 Of capers ib. 
 
 Of beans 236 
 Of peafe ib. 
 
 Of kidney-beans 237 
 Of lentils ib. 
 
 Of rice ib. 
 
 Of groats and oat meal 2^8 
 Of millet ib. 
 
 Of barley ib. 
 
 Of bread ib. 
 
 Of cabbage, cauliflowers 
 
 and coleworts 240 
 Of artichoaks ib. 
 
 Of afparagus ib. 
 
 Of hop-tops 241 
 Of lettuces ib. 
 
 Of fuccory ib. 
 
 Of beet 242 
 Of burrage and buglofs ib. 
 Of mint ib. 
 
 Of forrel 243 
 Of burnet ib. 
 
 Of parfley 
 Of tarragon 
 Of leeks 
 
 243 
 ib; 
 
 244 
 Of onions, fhallots and 
 
 chives ib. 
 Of garlic and rocambole 245 
 
 Of chervil ib. 
 
 Of purflain ib. 
 
 Of marjoram 246 
 
 Of thyme ib. 
 
 Of crefles ib, 
 
 Offpinage ib. 
 
 Of celery 247 
 
 Of corn-follad ib. 
 
 Of mumroms or cham- 
 
 pignions ib. 
 
 Of morels 248 
 
 Oftrufles ib. 
 
 Of potatoes ib. 
 Of radifh.es and horfe-ra- 
 
 difh 249 
 
 Of turneps ib. 
 Of carrots and parfneps 250 
 
 Of fkirrets ib. 
 
 Of muftard'feed ib. 
 
 Offpices 251 
 
 Of fugar ib. 
 
 Of fait 252 
 
 Of DRINKS ib. 
 
 Of wine ib. 
 
 Of malt liquors ib. 
 
 Of vinegar 253 
 
 Of cyder ib. 
 
 Of perry 254 
 
 Of mead ib. 
 
 Of chocolate ib. 
 
 Of coffee ib. 
 
 Of tea ib. 
 
 The
 
 THE 
 
 FAMILY PHYSICIAN. 
 
 OF DISEASES and 
 
 their CURES i 
 Abortion or mifcarriage ib. 
 
 AbfceiTes 2 
 
 Abforbents 4 
 
 Acids ib. 
 
 After-pains 5 
 
 Agues ib. 
 
 Air ib. 
 
 Alexipharmacs 6 
 
 Aloetics ib. 
 
 Analeptics ib. 
 
 Anodynes 7 
 
 St. Anthony's fire . ib. 
 
 Antifpafmodics ib. 
 
 Apophlegmatifants ib. 
 
 Apoplexy 8 
 
 Appetite, want of ib. 
 
 Afihma 9 
 
 Aftringents 10 
 
 Attenuants ib. 
 
 Baths 1 1 
 
 Belly-ach, dry 12 
 
 Bite of a mad dog 13 
 
 Bleeding at the nofe 14 
 
 Blifters ib. 
 
 Blood-letting . 16 
 
 Bloody flux ib. 
 
 Bloody urine 17 
 
 Boils 1 8 
 
 Bruifes ib. 
 
 Burns 19 
 
 19 
 
 Burning-fever 
 
 Cachexy . 
 
 Cancer in the breaft 20 
 
 Chilblains ib. 
 
 Colic, bilious ib. 
 Colic from a (tone in the 
 
 gall-biadder 21 
 
 Colic, convulfive ib. 
 
 Colic from wind ib. 
 
 Colic hyiteric 22 
 Colic from fumes of lead ib. 
 
 Confumption 23 
 
 Convulfions 24 
 
 Cordials 25 
 
 Corns ib. 
 
 Coftivenefs 26 
 
 Coughs 27 
 
 Cough, hooping ib. 
 
 Cramp ib. I 
 
 Crifis 28 ; 
 
 Deafnefs 29 ; 
 
 Diabetes ib. \ 
 
 Diaphoretics 20 \ 
 
 Diet 3! 
 
 Digeftion, want of 33 
 
 Diuretics ib. 
 
 Dropfy 34 4 
 
 Dry belly- ach 35- 
 
 Ear-ach ib. j 
 
 Emollients 36 
 
 Empyema ib. 
 
 Errhines ib.
 
 CONTENTS, 
 
 Erifypelas or St. Antho- 
 ny's fire 36 
 Excrements 37 
 Exercife ib. 
 Expectorants 3 8 
 Falling ficknefs 39 
 Intermitting fevers 40 
 Fever, remitting bilious 41 
 Fever, catarrh al 42 
 Fever, continual 43 
 Fevers, of infants 44 
 Fever, miliary ib. 
 Fever, nervous 45 
 Fever, fpotted 47 
 Fever, burning 49 
 Fever, heclic ib. 
 Fever, milk 50 
 Fever, fcarlet ib. 
 French difeafe 51 
 Galling in children 52 
 Gonorrhoea virulent ib. 
 Gout, flying 53 
 Gout ib. 
 Gravel, fit of ib. 
 Green ficknefs 54 
 Gums, lax, bleeding ib. 
 Heartburn 55 
 Hip-gout ib. 
 Hypochondriac pafllon 56 
 Hyfteric pafiion 5 7 
 Jaundice 58 
 Iliac pallion 59 
 Inflammation of the intef- 
 
 tines ib. 
 Inflammation of the eye 60 
 
 Itch ib. 
 
 King' evil ib. 
 
 Kibes 62 
 
 Laxatives ib. 
 
 Leprofy 63 
 
 Lethargy ib. 
 
 Lochia ib. 
 
 Loofenefs 64 
 
 Meafles 6$ 
 
 Menfes 66 
 
 Night-mare 67 
 
 CEdematous tumours ib. 
 Pains violent after delivery ib. 
 
 Palfey 68 
 
 Peripneumony 69 
 
 Phlegmon 70 
 
 Phrenfy 7 1 
 
 Phrenfy fymptomatic ib. 
 
 Pleurify ib. 
 
 Purgatives 73 
 
 Quinfey ib. 
 
 Rheumatifm '74 
 
 Rheum in the eye 75 
 
 Rickets 76 
 
 Scald head ib. 
 
 Scurvy ib. 
 
 Sleepinefs 77 
 
 Small pox 78 
 
 Sedatives 85 
 
 Sight, dimnefs of ib; 
 
 Spafm, flitch 86 
 
 Spittle, to provoke ib. 
 
 Squinting ib. 
 Stomach, inflammation of ib. 
 
 Stone in the bladder 87 
 
 Strengtheners 88 
 
 Sudorifics ib. 
 
 Teeth, breeding of 89 
 
 Tenefmus ib. 
 
 Tetters, ringworms and 
 
 fhingles ib. 
 
 Thrufh 90 
 
 Tooth-ach ib. 
 Vertigo, or giddinefs in the 
 
 head 9 1 
 
 Vitus's dance ib. 
 
 Ulcer ib. 
 
 Ulcer of the bladder and 
 
 kidnies 92 
 
 Ulcer of the womb ib. 
 
 Vomits 93 
 
 Vomiting
 
 CONTENTS. 
 
 Vomiting 94 
 
 Vomiting of blood 95 
 
 Vomiting and loofenefs 96 
 
 Urine made too often ib. 
 
 Urine, difficulty of ib. 
 
 Warts 97 
 
 Whites ib. 
 
 Whitlows ib. 
 
 Womb, falling down of 98 
 Womb, inflammation of ib. 
 Worms 99 
 
 Wounds 100 
 
 Yaws ib. 
 
 ADDEND A. 
 
 BLADDER, inflamma- 
 tion of 102 
 Breaft, difeafes of ib. 
 Breaft, inflammation of 103 
 Breaft, nipples of chapt 104 
 Cold, catching of ib. 
 Eye, blood-fhot ib. 
 Eye, a white fpeck in ib , 
 Eye, watry 105 
 Eye, a web in ib. 
 Fainting fits ib. 
 Gutta ferena ic6 
 
 Head-ach 1 06 
 
 Jaundice in children 108 
 Kidneys, an inflammation 
 
 of ib. 
 
 Labour, hard ib. 
 
 Madnefs and melancholly ib. 
 Nurfe, the choice of a good 
 
 one no 
 
 Piles 112 
 
 Plague ib. 
 
 Poifons 113 
 
 Running of the nofe 1 14
 
 c 
 
 A 
 O 
 
 T H 
 
 R 
 
 F 
 
 O K 
 
 E 
 
 E 
 
 T 
 R Y. 
 
 Of drefing BEEF. 
 
 'To choofe BEEF. 
 
 X-B E E F is bed ; which has ge- 
 nerally a more open grain than cow- 
 beef. The colour mould be carna- 
 tion, and the fewet white. When 
 young the flefh is fmooth and glofTy, 
 and if you make a dent in it with your finger, it 
 will rife again ; if old it will be rough and fpongy. 
 The neck and brifcuit are more or lefs fo, both in 
 young and old. Cow-beef has a ciofer grain, 
 the lean is of a paler colour, and the fat more 
 B white.
 
 2 7%e Art of Coo K E R V. 
 
 white. Heifer-beef is next in goodnefs to the 
 Ox, and eats exceeding well. The flefh of bulls 
 is of a deep dufky red, feels tough when pinch- 
 ed, has a rank fmell, and the fat is fkinny and 
 hard ; infomuch that the butcher cannot deceive 
 you if he would. The figns of youth or age 
 are of little confequence, for none will buy it 
 that can have better. 
 
 To roaft BEEF. 
 
 Beef mould never be falted before it is laid 
 down to the fire, for that either deprives it of 
 its gravy, or depraves the tafte ; but if it were 
 neceffary to keep it a few days before it is drefs'd, 
 you need only dry it well with a clean cloth, and 
 then flour it all over ; which done, it muft not 
 be hanged in a damp or clofe place, but where the 
 air can come to it readily and freely. When you 
 are about to lay it down, paper the top ; when 
 it is down, bafte it well with fine dripping all 
 the time it is roafting, having firft fprinkled fait 
 all over it. When the fmoak or fteam of the 
 meat is drawn towards the fire, take off the pa- 
 per, bafte it well, and drudge it with a little 
 flour to make a fine froth ; then take up the 
 meat and garnifh the dim with horfe-radifh. If it 
 is a final 1 piece, the fire muft be little and brifk, 
 that it may be done quick and nice ; if large, the 
 fire muft be proportionable, and always clear at 
 the bottom. When the beef is half done re- 
 move it and the dripping-pan from the fire, and 
 ftir it up well to make it brifk j for a great deal 
 depends on the goodnefs of the fire. A piece 
 of beef of ten pounds, fuppofing the fire to be 
 good, v/ill require an hour and a half; twenty 
 pounds wil take three hours, when thkk, but if 
 
 thin,
 
 Art of C o o K E fcy. J 
 
 thin, two hours and a half is fufikient. Re- 
 member always, that in frofty weather it muft 
 be kept at the fire half an hour longer. 
 
 I'o broil BEEF-STEAKS. 
 
 To broil beef-fleaks properly, the fire muft 
 be clear and brifk, and the gridiron very clean ; 
 likewife the dilh they are to be put in muft be 
 hot, by keeping it over a chafing-dim of coals 
 or otherwife. The fteaks Ihould be cut about 
 half an inch thick , thofe of the rump are belt. 
 They fhould be fprinkled with a little pepper 
 and fait, if not difliked, for fome have an aver- 
 fion to pepper. Then lay them on the gridiron, 
 and keep them without turning till one fide is 
 done, for often turning waftes the gravy. Then 
 turn them on the other fide and a fine gravy will 
 foon rile to the top of the fteaks, which you 
 muft endeavour to prcferve. When they are 
 enough, remove them into the dim, without 
 fhedding the gravy. Some like to have two or 
 three fhalots or a good onion diced fine and put 
 into the dim, laying the fteaks upon them. This 
 done, you may put a hot cover over them and 
 carry them to the table. 
 
 To boil BEEF. 
 
 When the beef is frefh put it into the water 
 when it boils ; but as it is generally falted firft, 
 it muft be put in when it is cold : After the pot 
 begins to boil, allow a quarter of an hour for 
 every pound of meat, and then take it up. How- 
 ever, you muft remember to take off the fcum 
 when it arifes ; for if it mould fink again, the 
 meat will be difcoloured. 
 
 B 2
 
 4 T'he Art of COOKERY. 
 
 To force the infide of a Surloin of BEEF. 
 
 When you have put the furloin on the fpit, 
 take a fharp knife and carefully raife up the fkin 
 and fat on the infide, after which cut out all the 
 meat dole to the bone, and chop it fmall. Af- 
 terwards take a pound of fuet and chop it fine ; 
 as alfo about the fame quantity of crumbs of 
 bread, a little thyme and lemon-peel, a little 
 pepper and fait, half a nutmeg grated, and two 
 fhalots chopt very fine. Mix thefe altogether 
 with a glafs of red wine -, then put the mixture 
 into the place the meat was taken from, and cover 
 it with the fkin and fat ; let them be fkewer'd 
 down with fine fkewers, and covered with 
 paper. The paper is not to be taken off till the 
 meat is roafted and put into the dim. Take 
 two fhalots, fhred them fmall and boil them in 
 a quarter of a pint of red wine, and pour it in- 
 to the dim. This when mixt with the gravy 
 will give it a good relifh. 
 
 To make DUTCH-BEEF. 
 
 Take a piece of the lean part of a raw but- 
 tock of beef i rub brown fugar well into every 
 part, and lay it in a pan or tray two or three 
 hours, turning it feveral times ; then fait it well 
 with common fait and falt-petre mixt together, 
 and let it lie a fortnight, turning it every day. 
 This done, roll it up in a coarfe cloth, and let 
 it lie for twenty-four hours, and hang it in a 
 chimney to dry. When you have occafion to 
 boil it put it in a cloth.
 
 Art 
 
 Toftew a Leg of BEEF. 
 
 Wafh a leg of beef clean, and then crack it 
 in two or three places, and then put it into a pot 
 with a gallon of water. When it begins to boil 
 take off the fcum as it arifes. Afterwards put 
 in two or three blades of mace, a little bundle of 
 parfly, and a good piece of bread. Let it boil 
 till the finews as well as the beef are quite ten- 
 der. Toaft fome bread, cut it into fmall fquare 
 bits, and lay it in the difh ; then lay in the meat 
 and pour the broth over it. 
 
 70 bake a Leg of BEEF. 
 
 Firft of all, cut and hack the beef and put it 
 into a large earthen pan with a quart of ftale 
 beer. To thefe add a bundle of fweet herbs, 
 two onions ftuck with cloves, a piece of carrot, 
 a fpoonful of black pepper, and a blade or two 
 of mace. This done, cover the whole with a 
 fufficient quantity of water, and tie brown pa- 
 per rubb'd with butter very clofe over the top 
 of the pan : then fend it to the oven and let ic 
 be well baked. When it comes back, ftrain the 
 meat from the gravy through a coarfe fieve, and 
 lay it in a clean difh. Pick out the finews and 
 fat, and put them in a faucepan with a few 
 fpoonfuls of the gravy, a little red wine, a piece 
 of butter rolled in flower, and fome mufrard ; 
 $nd when the mixture is hot and thick it will 
 ferve as fauce to the beef; difh it up and fend it 
 to the table. 
 
 The gravy may be kept in the houfe for ufe ; 
 
 and when it is thickened with butter red wine or 
 
 catchup, it will be always ready for foups of 
 
 moft forts ; or with peafe ready boiled it may 
 
 B 3 foon.
 
 6 rfhe Art of COOKERY. 
 
 foon be made into peale foup ; or you may make 
 a good foup with it and vermicelli boiled toge- 
 ther ; to which muft be added a French roll fry'd, 
 and a few truffles and morels, or fellery ftewed 
 till it is tender. 
 
 lake an OX-CHEEK. 
 
 This, after it is well cleaned, muft be put in- 
 to the pan in the fame manner and with the 
 fame additions. The gravy likewife will anfwer 
 the fame purpofes. 
 
 Of dreffing VEAL, 
 
 70 roaft VEAL. 
 
 T N roafting veal, let it lye at firft at fome 
 * diftance from the fire till it is foaked : then draw 
 it near to make it of a fine brown. A large 
 joint muft have a good fire; a (mail piece one 
 that is little and briflc. The fat of a fillet or 
 loin muft be papered, to preferve it as much as 
 pofiible. The breaft muft be roafted with the 
 caul on till it is near enough ; and the fweat- 
 bread muft be fkewer'd on its backfide. When 
 jt is near enough take the caul off, bade it and 
 drudge it with a little flour. Soon after any 
 other joint is laid down, bafte it well with good 
 butter , and when it is near enough bafte it again, 
 and drudge it with a little flour. A joint of 
 fix pounds will take up an hour and a half before 
 it is done : One of twelve pounds three hours, 
 unlefs it be thin, apd then two hours will be fuf- 
 fident.
 
 The Art of C OOKERY. 7 
 
 3T0 boil VEAL. 
 
 Put the veal into the water while it is cold, 
 and after it boils, allow a quarter of an hour for 
 very pound j that is, a piece of four pound 
 ihould boil an hour -, of fix pounds, an hour and 
 a half j of eight pounds, two hours, &c. 
 
 *To ftew a Knuckle of VEAL. 
 
 Lay four wooden fkewers at the bottom of a 
 clean pot or faucepan, and lay the knuckle after 
 it is well cleaned upon them, and put it into twa 
 quarts of water. To thefe add two or three 
 blades of mace, a little thyme, whole pepper, 
 a fmall onion, and a cruft of bread ; cover th 
 pot clofe ; let it juft boil and then keep it fim- 
 mering for two hours ; if it is than enough, take 
 it up and lay it in a difh, ftraining the broth 
 over it. 
 
 Another 'way toftew a Knuckle of VEAL. 
 
 Proceed as before directed ; but inftead of 
 covering the pot clofe, let the water boil away till 
 there is juft enough left for fauce ; then put in a 
 fpoonful of catchup, a fpoonful of red wine, and 
 a fpoonful of walnut pickle, as alfo fome truffles, 
 and morels, or fome dry'd mufhrooms cut fmall ; 
 boil all together, then take up the knuckle, lay 
 it on a dim, and pour the fauce over it. 
 
 To mince VEAL. 
 
 After the veal is cut very fine, but not 
 chopp'd, grate a little nutmeg over it, a little 
 lemon-peel fhredded very fine, and a very little 
 fait. After which, drudge a little flour over 
 the whole. If the defigned plate of veal is to 
 be pretty large, put five fpoonfuls of water into 
 
 B 4 the
 
 8 <fhe Art of COOKERY; 
 
 the faucepan, and let it boil ; then put in the 
 veal with a lump of butter as big as an egg ; 
 ftir them well together; and when they are quite 
 hot it is fufficicnt. In the mean time, thin flices 
 of bread toafted brown fhould be ready prepared ; 
 and after they are cut into triangular or three 
 corner'd fippets, they muft be laid round the 
 plate, upon which the veal muft be poured ; 
 but juft before you pour it in you muft fqueeze 
 in half a lemon, or add a fpoonful ot vinegar. 
 Garnifh the plate with lemon. 
 
 A brown fricafy of VEAL. 
 
 Grate fome bread and mix it with a little 
 powdered mace, and a little grated nutmeg ; 
 then cut the veal into fmall pieces, rub them 
 over with the yolks of eggs, and roll them up 
 in the mixture. Throw a little butter in the 
 ftew-pan, and when it is melted put in the meat. 
 Fry it till it is of a fine brown, and take care 
 that none of the pieces ftick to the bottom of 
 the pan. This done, pour the butter from them, 
 and add half a pint of gravy, a glafs of red 
 wine, and a few mumrooms, or two fpoonfuls 
 of pickle ; as alfo a piece of butter rolled in 
 flour. When it is of a proper thicknefs, take 
 it up and fend it to the table. 
 
 tfo make a white fricafy of VEAL. 
 
 Cut the veal into fmall pieces, and lay them 
 in warm water to draw out all the blood. Which 
 done, put them on a clean cloth to dry , then 
 put them in a ftew-pan with milk and water, 
 and let them ftew till they are tender. After- 
 wards put half a pint of cream and a quarter of 
 Butter into a clean pan, and conftantly ftir them 
 ogether till the butter is melted, to prevent its. 
 
 appearing
 
 *fhe Art 0/* C o o K E R Y. 9 
 
 appearing greafy *, then take the veal and put it 
 into the faucepan to the butter and cream ; to 
 thefe add a little powder'd mace, a very little 
 nutmeg, and a few mumrooms j make them all 
 together for a minute or two, and then the frica- 
 fy is done. 
 
 70 make f cot ch collops with VEAL. 
 
 Cut the veal thin and beat it with a rolling 
 pin ; then grate fome nutmeg over the pieces, 
 dip them in the yolk of an egg, and fry them 
 in a little butter till they are brown. This done, 
 pour off the butter, and in its room put half a 
 pint of gravy, a bit of butter rolled in flour, 
 a few mumrooms, a glafs of white wine, the 
 yolk of an egg and a little cream, mix'd together. 
 Stir all together, and when the mixture is of a fine 
 thicknefs difli it up. Water will do inftead of 
 gravy, and the cream may be entirely omitted. 
 
 To make forced meat balls of VEAL. 
 
 Take half a pound of veal and half a pound 
 of fuet, cut them fine and beat them in a marble 
 mortar, or a wooden bowl -, then take a few 
 fweet herbs fhredded fine, a little powder'd mace, 
 a fmall nutmeg grated, a little lemon-peel cut 
 very fine, a little pepper and fait, and the yolks 
 of two eggs ; mix all thefe well together, and 
 roll them in balls, fome round and fome long -, 
 roll them in flour and fry them brown. Thefe 
 are generally added to made-dimes, and are of 
 very great ufe. 
 
 Of
 
 io 72* Art of COOK E R Y. 
 
 Of duffing MUTTON W LAMB.- 
 
 MUTTON ^;^ LAMB. 
 
 H E beft mutton is bred upon downs, which 
 are dry and the grafs fhort ; and many are 
 of opinion, that this is beft when above five 
 years old, becaufe the flavour is rich and high. 
 However, when mutton is young, it will pinch 
 tender, and the fat will eafily part from the lean. 
 The leg of weather mutton, which is beft, has 
 a firing which did belong to one of the tefticles ; 
 and that of ewe mutton an udder : Befides, the 
 grain is clofcr, parts more eafily, and the colour 
 is paler. If mutton is fweet, which you may 
 know by the fcnell, it is of little confequence how 
 long it is killed, forfome \vill keep a leg of mut- 
 ton to choofe a week or a fortnight, becaufe 
 then it will be more tender aad fuller of gravy. 
 When it is defigned for mock-venifon it muft be 
 always kept long. Ram-mutton, which is worft, 
 has a rank fmell, a clofe grain, feels tough, and 
 does not rife again when dented by the ringer ; 
 the fat likewife feels fpongy : when a fheep is 
 killed that has the rot, the fiem will be pale, 
 and readily part from the bone. Likewife, if you 
 fqueeze it hard, drops of water will appear like 
 fweat ; the fat will be of a fickly palenefs, in- 
 clining to yellow. 
 
 To know whether lamb be ftale or not, you 
 muft mind the eyes of a lamb's-head ; if they are 
 plump and lively it is irefh killed ; if funk and 
 wrinkled, ftale. Likewife fmell under the kid- 
 ney of a hind quarter , if the fmell is faint and 
 the knuckle limber, it is ftale. In the fore-quar- 
 ter, when the neck-vein is of an azure blue it is 
 
 fremj
 
 'The Art of COOKERY. it 
 
 frefh -, but if greenim or yellowilh it will foon 
 taint, if it is not already tainted. 
 
 I'D roaft MUTTON. 
 
 All common joints muft be roafted at a clear 
 brifk fire. It muft be bafted when it is laid 
 down, and muft be drudged (lightly with a little 
 flour juft before it is taken up. If there is too much 
 it will fpoil the tafte of the meat. The fkin muft 
 always be taken off a bread of mutton j and fome 
 ferve a loin in the fame manner, roafting it brown 
 without paper. But a faddle, which is two loins, 
 and a chine, which is two necks, muft always 
 be paper'd, bafting it well while it is roafting, 
 and not forgetting to fprinkle it with fait. A 
 breaft of mutton may be roafted in little more 
 than half an hour at a quick fire ; a fmall neck 
 in the fame time ; a large neck in an hour. A 
 leg of mutton of fix pounds will take an hour ; 
 a moulder the fame. A fmall faddle will take 
 an hour and a half; a leg of nine pounds the 
 fame. A leg of twelve pounds will take two 
 hours ; a large faddle three, becaufe of the pa- 
 per. In frofty weather allow a quarter or half 
 an hour more, according to the bignefs of the 
 joint. 
 
 <fo rcaft MUTTON veriifon-fcfoion. 
 
 Direfl the butcher to cut the hind-quarter 
 of large fine fat mutton in the fame fhape as a 
 haunch of venifon , then lay it in an earthen 
 pan, with the backfide downwards, and pour a 
 bottle of red wine over it ; let it lie twenty-four 
 hours or longer , afterwards put it on the fpif, 
 and lay it down before a good quick fire ; bafte 
 it with the wine that was poured over it, as alfo 
 with butter all the time it is roafting. It will 
 
 generally
 
 j 2 *fhe Art of COOKERY. 
 
 generally be done enough in an hour and a half. 
 Put fome good gravy into one cup, and fome 
 fweet fauce into another. 
 
 ST0 hajh cold MUTTON. 
 
 Cut the mutton off the bones into very little 
 thin bits. Then boil the bones in a fufficient 
 quantity of water with an onion, fome fweet 
 herbs, a little whole pepper, a blade of mace, 
 a little fait, and acruft of bread very well toafted. 
 Let them boil till there is about liquor enough 
 for fauce, and then ftrain it : Put this into a 
 faucepan with a piece of butter rolled m fiour, 
 and then add the meat. When it becomes very 
 hot tts enough. Pour the ham into a difh 
 wherein thin fippets of bread toafted have been 
 laid. iFou may put in walnut pickle to give it 
 a relifh, or what elfe you may fancy. 
 
 tfo boil MUTTON. 
 
 In boiling mutton a joint of fix pound, will 
 take an hour and a half; nine pound two hours, 
 or two hours and a quarter ; twelve pound three 
 hours i and fo in proportion. 
 
 fa make a MUTTON baft. 
 
 Take fome made gravy, and boil in it fweet 
 herbs, onion, pepper, and fait , then ftrain it 
 for ufe. This done, cut your mutton into little 
 thin bits, and drew a little flour over it. Put 
 the mutton into the gravy, with a bit of butter 
 roll'd in flour, a blade of mace, a fhalot, and 
 a few capers chopp'd fine ; boil all together for 
 a minute or two, and pour the mixture into a 
 dim wherein there is laid thin fippets of bread 
 toafted. Garnifh the dim with pickles and horfe- 
 radim. Some put in walnut pickle, others a 
 
 glafs
 
 tfhe Art of Co ORE RY. 13 
 
 glafs of red wine. But this may be according 
 to every one's fancy. 
 
 To broil MUTTON -Cnop s. 
 
 Thefe muft not be kept on one fide till they 
 are enough, like beef, but muft be turned quick 
 and often ; and you muft keep the difh that they 
 are to be put in hot over a charing dim of coals. 
 And be fure to remember that the gridiron be 
 very clean and the fire clear. 
 
 To fluff a leg or Jhculder of MUTTON. 
 
 Take twelve good oifters, the yolks of hard 
 eggs, three anchovies, fome beef-fuet, and a 
 little grated bread ; as alfo a bit of onion, pep- 
 per and fait, a little thyme and winter-favoury, 
 with fome grated nutmeg. Mix all thefe toge- 
 ther, fhred them very fine, and work them into 
 a fort of pafte with raw eggs. This done, fluff 
 it under the fkin of your mutton in the thickeft 
 place, or where elfe you pleafe, and then roaft 
 it. For fauce take the oifter liquor, a glafs of 
 red wine, one anchovy, a little nutmeg, a bit of 
 onion, and a few oifters. Stew* thefe all toge- 
 ther j then take out the onion, and pour your 
 fauce under the mutton> 
 
 To make MUTTON-HAMS. 
 
 Let a hind quarter of mutton be cut in the 
 fhape of a ham. Then take a pound of com- 
 mon fait, a pound of coarfe fugar, and an ounce 
 of falt-petre j mix them well together ; rub your 
 harn well with the mixture, and lay it in a hol- 
 low tray, with the fkin downwards. Bafte it 
 every day for a fortnight, then roll it in faw- 
 duft, and hang it in wood fmoak for an- 
 other fortnight, Afterwards boil it and hang it 
 
 in
 
 14 *fbe Art of C o o K: E R r. 
 
 in a dry place. It eats well cut into rafhers and 
 broned. 
 
 roajl HOUSE-LAMB. 
 
 In roafting houfe-lamb you muft paper the 
 outfide, and bafte it with good butter before a 
 very quick fire. A fmall neck, breaft, or (houl- 
 der, will take a little better than half an hour ; a 
 leg three quarters of an hourj a fmall fore -quarter 
 an hour -, and a large one an hour and a half. 
 
 70 boil HOUSE -LAMB. 
 
 Houfe-lamb fhould always be put in the pot 
 by itfelf, with a good deal of water j and if any 
 fcum arifes it muft be taken off. This method 
 will make it fweeter and better than when boiled 
 in cloth. With regard to the time, the rule is 
 to allow a quarter of an hour for every pound. 
 
 70 boil a kg of LAMB. 
 
 Take care to boil it white, as above directed, 
 and in about an hour's time it will be enough. 
 Cut the loin into {leaks, dip them in crumbs 
 of bread mix'd with egg, and fry them nice and 
 brown. Boil a good deal of fpinnage in another 
 vefiel, and put it in the dim ; place the leg in 
 the middle and the fpinnage all round. Then 
 cut an orange in four pieces to garnifh the difh. 
 Put melted butter into a cup. 
 
 70 drcfs a LAMB'S-HEAD. 
 
 A lamb's head muft be firft boiled till it and 
 the pluck is tender ; but care muft be taken 
 that the liver is not overdone ; to prevent which 
 it muft be taken up before the reft. When the 
 head is enough hack it with a knife crofs and 
 7 crofs ;
 
 The drt of COOKER v. i$ 
 
 crofs ; after which, grate fome nutmeg over ic 
 and lay it in a difh before a good fire. Then 
 take fome grated crumbs of bread, fome fweet 
 herbs rubb'd fmall, a little lemon-peel chopt 
 fine, a very little pepper and fait ; mix them to- 
 gether and drew it over it, and then bafte it 
 with a little butter , then throw a little flower 
 over it, andjufl before it is taken up bafte it and 
 drudge it. Take half the liver, the lights, the 
 heart, and tongue -, chop them very fmall, and 
 fhake fome flour over the meat ; ftir them to- 
 gether, and then put in fix or eight fpoonfuls of 
 g; avy or water, a good piece of butter roll'd in 
 flour, and the liquor that runs from the head 
 into the dim , fimmer all together for a few mi- 
 nutes, and add half a fpoonful of vinegar be- 
 fore you put it into the difh. Lay the head in 
 the middle of the minc'd meat, and the other 
 half of the liver round the head cut thin, with 
 fome rafhers of bacon broil'd. Garnifh the dilh 
 with lemon. 
 
 To drefs PORK, PIG, and HAMS. 
 
 HGW to cheofe PORK. 
 HEN pork is young the rind will be thin, 
 
 and you may make a dent in it with your 
 nails. Likewife the fat will be foft and pulpy, and 
 in a manner like'lard. When pork is old the rind 
 will be thick, nor can you nip it with your nails. 
 Likwife the lean will feel tough, the fat flabby, 
 fpongy and rough to the touch. The flefh of a 
 boar or hog gelded at full growth, will be red- 
 difli, hard, tough, and of a rank f'mell ; the fat 
 will be ikinny and hard j the fkin very thick and 
 
 tough,
 
 i6 I'&e Art of COOKERY. 
 
 tough, falling again immediately when pinch'd 
 with the fingers. To know whether it is dale or 
 not, put a ringer under a bone that flicks out, 
 between it and the flefh, and then fmell it ; for 
 the ftrong fmell will foon difcover its being dale. 
 Befides, the rind will be fweaty and clammy. 
 But if it be fmooth and dry it is frefh killed. 
 Meafly pork has kernels in the fat like large fhot. 
 It is very unwholefome. 
 
 To roaft PORK. 
 
 There is no meat requires more reading than 
 pork ; for if it be under done it difagrees with 
 the domach. It is common to cut the fkin of 
 the loin and leg crofs-ways, to make it eat more 
 crifp and brittle ; and it is then called by fome 
 the crackling crud. Though fome think the leg 
 will eat better if it is not cut. The bed way 
 to road a leg of pork is to parboil it 6rd, and 
 then to take the fkin off and road it. It 
 mud be baded with butter. Take a little fage 
 and Hired it very fine, a little pepper and fait, a 
 little grated nutmeg, and fome grated bread 1 ; 
 throw a little at a time of this over it all the while 
 it is reading. The crumbs that drop from it 
 into the pan, mould be mix'd with fome made 
 gravy, and put into the dim that the pork is to 
 belaid in. A fpring, or hand of pork, when ve- 
 ry young, mould be roaded like a pig, and then 
 it is good eating ; otherwife it is bed boiled. 
 The fparerib mould be baded with a bit of but- 
 ter, a little fage fhredded fmall, and a dud of 
 flour. Pork grifkins are likewife bed when road- 
 eel, and baded with butter, crumbs of bread, 
 and a little pepper and fait. Apple fauceis ufed 
 with fpareribs. Nothing is requir'd for grifkins 
 but mudard. A joint of eight pounds will 
 
 take
 
 Art 0f COOKER v. 17 
 
 ake upwards of two hours, unlefs it be thin, 
 and then two hours will do it. Obferve the 
 fame proportion in the reft. 
 
 70 roaft a lorn of PORK with onions. 
 
 Take a fure-loin of pork, and roaft it in the 
 common way : Then take a quarter of a peck of 
 onions, and let them be peeled, fliced, and put 
 into the dripping-pan, that the fat may drop on 
 them while the pork is roafting. When the 
 pork is near done, take the onions up and put 
 them into a faucepan ; let them fimmer over the 
 fire a quarter of an hour, fhaking them well ; 
 then pour out as much of the fat as you can, 
 and fhake in a little flour, adding a fpoonful 
 of vinegar and half a fpoonful of muftard ; ftir 
 them together and fet the faucepan over the fir 
 for four or five minutes. Lay the pork in a dilh 
 and put the onions in bafons. 
 
 70 rcaft a PIG. 
 
 Before the pig is laid down to the fire, take a 
 little fage fhredded fmall, a bit of butter of 
 the fize of a walnut, with a little pepper and 
 fait ; put thefe into the infide of the pig, and 
 fow up the belly with coarfe thread. The fire 
 fhould burn fiercer at each end than in the mid- 
 dle ; or, which will anfwer the fame end, hang 
 a flat iron on the middle of the grate. When 
 you lay the pig down flour it all over very well ; 
 this muft be repeated all the time till the pig is 
 roafted ; that is, till the eyes drop out, or the 
 fkin becomes crifp and hard. When the gravy 
 begins to run, fet bafons or pans in the dripping- 
 pan to catch it. When you think the pig is 
 enough ftir up the fire to make it brifk. Then 
 take a coapfc cloth, with a quarter of a pound of 
 C butter
 
 1 8 The Art of COOKERY. 
 
 butter wrapt in it, and rub the pig all over, and 
 before all the crackling becomes crifp ; then take 
 it up. After it is laid in the difh, cut off the 
 head with a fharp knife, before the fpit is drawn 
 out, and in this manner let the pig be cut in two. 
 Cut the ears off the head and lay one at each 
 end-, cut the under jaw in two, and lay one part 
 on one fide and the other on the other. Take 
 the gravy that was faved and put it into fome 
 good melted butter ; boil them together, and 
 put the brains in, bruifed fine ; then mix them 
 with the fage and fend the difh to the table. 
 
 The time a pig will take in roafting, if juft: 
 killed, is an hour. If it was killed the day be- 
 fore, it will take an hour and a quarter. If a 
 very large one, an hour and a half. 
 
 20 bake a PIG. 
 
 Sometimes it may be inconvenient to roaft a 
 pig -, and therefore it will be neceffary to know 
 how to bake one. After having put fome fage 
 in the belly, according to the directions for roaft- 
 ing a pig, lay it in a dim, rub it over with but- 
 ter, and flour it well ; likewife butter the difh 
 and put it into the oven. When it is enough 
 draw it to the oven's mouth, and rub it over 
 with a cloth that has butter in it. Then return 
 it into the oven till it is dry , take it out and lay 
 it in another difh, and cut it up. Take the fat 
 off the difh that it was bak'd in, and there will 
 be fome good gravy at the bottom. Take this 
 and mix it with a little veal gravy, and a little 
 piece of butter roll'd in flour. Let the mixture 
 juft boil, and then pour it into a difh to the brains 
 and fage that was in the belly.
 
 Art of COOK z RV. 
 
 To boil a HAM. 
 
 Put the ham into the copper or pot, and en- 
 creafe the fire very (lowly, fo that it may conti- 
 nue there three or four hour, before it boils, and 
 take off the fcum as often as it rifes. A fmall 
 ham may be kept in an hour and a half after 
 the pot begins to boil ; but if a large one, it 
 will take two hours. 
 
 'To pickle PORK. 
 
 Take a proper part of a hog that has been 
 fed fat enough for bacon, and take out the bones ; 
 cut it into pieces of a fize fit to lie in a pan or 
 tub ; rub them over well with falt-petre. Then 
 take two parts of common fait, and one of bay 
 fait, and rub them well over again. This done, 
 put a layer of fait at the bottom of the tub, and 
 a piece of pork over it ; then another layer of 
 fait, and then another piece, and fo on ; cover- 
 ing the whole with fait, and thrufting it to the 
 vacant place on the fides of the tub. As the 
 fait melts on the top, fill on more, that it may 
 be always covered. Then lay a cloth over the 
 tub, and a board over that , laying a weight on 
 the board to keep it down. Thus managed, it 
 will keep above a year. 
 
 To boil pickled PORK. 
 
 Pickled pork muft not be put into the pot till 
 the water boils ; and then a middling piece will 
 take an hour before it is enough. if a very 
 large piece, it muft boil an hour and a half, or 
 two hours. But remember not to boil it too 
 long, for it will turn to a jelly. 
 
 2 to
 
 20 *fbe Art ^"COOKERY. 
 
 To dreft PIG'S Petty -Toes. 
 Into half a pint of water, put a little whole 
 pepper, a blade of mace, a bundle of fweet herbs, 
 and an onion. Then put in the petty-toes, and 
 let them boil five minutes. After this, take out 
 the liver, lights, and heart, and mince them ve- 
 ry fine ; grate a little nutmeg over them, and 
 fhake on a little flour. Let the feet continue in 
 the faucepan till they are tender ; then take them 
 out and ftrain off the liquor; Put all thefe to- 
 gether into the faucepan, with a bit of butter 
 of the fize of a walnut, and a little fait ; let them 
 fimmer five or fix minutes, making the fauce- 
 pan often ; pour the liquor and minced meat in- 
 to the middle of the difh, wherein toafted fip- 
 pets are laid. The petty-toes muft be flit, and 
 laid round the minced meat. Some add the juice 
 of half a lemon, or a very little vinegar. 
 
 To choofe Weflphalia HAMS. 
 
 There is a bone which flicks out of the broad 
 end of the ham, between which and the flefli 
 if you run a knife, and it comes out tolerable 
 clean, with an agreeable flavour, the ham is 
 good ; but if the knife comes out fmeared, and 
 dull, the ham is either rufty or tainted. 
 
 To choofe Englifli HAMS, GAMMONS, and 
 BACON. 
 
 Hams and gammons may be tried in the 
 fame manner as the former ; or an iron fcewer 
 may be thruft into the middle of them ; and if 
 it fmells well and fweet when taken out the meat 
 is good. As for bacon, if the fat is white, and 
 feels oily, without crumbling or breaking -, and 
 if the flefli (licks well to the bone, keeping of 
 
 a good
 
 Art of COOKERY. 2r 
 
 a good colour, it is good. But when the lean 
 has ftreaks of yellow, it is growing rufty, 
 
 To make Bacon HAMS. 
 
 Take a pound of fait, a pound of coarfe fu- 
 gar, and an ounce of falt-petre ; mix them all 
 together and rub them on your ham. It muft 
 lie a month in this pickle, and be turned and 
 bafted every day. Then hang it in a chimney, 
 where there is nothing made 'but wood fires, 
 where no damp or wet can come near it. It 
 muft not hang againft a wall. Some after this 
 hang it in a damp place till it is mouldy, that 
 it may eat fine and ihort. 
 
 To make BACON. 
 
 Take the fide of a hog fed for this pnrpofe 
 and lay it on a long board or drefler. Then 
 take off all the infide fat, and let the blood drain 
 away. After this, rub it with good fait on both 
 fides, and let it lie in this manner for a week. 
 Then take a quarter of a peck of common fait, 
 a pint of bay-falt, two pints of coarfe fugar, a 
 quarter of a pound of falt-petre beaten fine, and 
 mix them together. Lay your flitch in fome- 
 thing that will hold the pickle, and rub it well 
 with the above mixture. Lay the fkinny fide 
 downwards, and bade it with the pickle every 
 day for a fortnight. Then hang it in wood fmoak, 
 as you did the ham to dry ; and afterwards in a 
 cool place, where no damp or wet can come 
 near it. 
 
 To roaft a HAM, or Gammon of BACON. 
 
 Take off the fkin or rind off the ham or gam- 
 mon, and lay it in water lukewarm for two or 
 three hours. Then put it in a pan, and pour a 
 C 3 quart
 
 22 *fbe Art of COOKERY. 
 
 quart of canary or fack over it, and let it deep 
 for twelve hours, or thereabout. This done, put 
 it on a fpit, and cover the fat fide with fheets of 
 paper. Pour the canary in which the ham was 
 ibaked, into the dripping-pan, with which it 
 muft be balled all the time it is roafting. When it 
 is roafled enough take off the paper, and drudge 
 it well with grated bread and parfley, cut very fine. 
 Let the fire be made to burn brifk and fierce- 
 ly, that the ham may be made of a fine brown. 
 Jf it is to be eaten hot, garnim it with rafpings 
 of bread ; if cold, ferve it on a clean napkin, 
 and garnim it with parfley. 
 
 To drefs VENISON. 
 
 <To cboofe VENISON. 
 
 T> U C K-venifon is in feafon from May to Sep- 
 *-' tember; and doe- venifon from theend of Sep- 
 tember till the end of December or January. 
 When the clefts of the hoofs are wide and tough 
 it is old i when clofe and fmooth it is young. The 
 fweetnefs of venifon maybe generally difcovered 
 by the fmell : but if you would be more certain, 
 put ycur finger or knife under the bone that 
 fticks out cr" the haunch, or moulder, or the 
 moft flefliy parts of the fides ; and if the fmell 
 is fweet, it is good, if rank, bad. Befides, 
 when it begins to taint, fome parts will look 
 greenim, or more than ordinarily black, 
 
 'To roaft VENISON. 
 
 Take a haunch of venifon and put it on the 
 fpit \ then roll four meets of white paper about 
 it, well tutter'd -, tie the paper on with a fmall 
 
 ftring,
 
 Art of COOKERY. 23 
 
 firing, and bafte the haunch well all the time it 
 is roafting. Take care that the fire be very good 
 and brilk ; and then it will be fufficiently done 
 in two hours ; if the haunch be fmall, an hour 
 and a half; if large, two hours and a half. 
 When it is enough take off the paper, and drudge 
 it a little to make a froth. But you muft be as 
 quick as you can, to prevent the fat from melt-- 
 ing and dripping away. Put fome very good 
 gravy in a boat or bafon, and fweet fauce in an- 
 other. A neck and moulder muft be roafted in 
 the fame manner, and will take an hour and a 
 half. 
 
 To keep VENISON fweet l , and to recover it when 
 tainted. 
 
 To keep venifon fweet, you only need to wipe 
 it clean with a dry cloth, and hang it in a place 
 where the air can come to it freely. If it is 
 neceffary to keep it a confiderable time, then it 
 will be proper to rub it very wel] with dry clean 
 cloths, and to rub it all over with beaten or 
 powder'd ginger, hanging it in an airy place as 
 before. When it is mufty, or fmells ftrong, 
 take fome luke-warm water, and warn it well and 
 clean. Then take fome new milk and water, 
 make it luke-warm and warn it again. After- 
 wards dry it very well with clean cloths, and 
 rub it all over with powder'd ginger. It will be 
 neceflary to hang it in an airy place, till the time 
 of ufe, which muft not be long. When it is 
 roafted, rub it with a clean cloth, and paper it 
 as above. 
 
 C 4.
 
 24. *fhe Art 
 
 A 
 
 To ctrefs HARES and RABBITS. 
 
 To choofe HARES and RABBITS. 
 Hare is of a pale colour, and ftiff, when lately 
 killed , but the flefh is generally blackifh, 
 and the body limber, when ftale. If the cleft 
 of the upper lip fpreads very much, and the 
 claws are wide afunder and ragged, it is old ; but 
 the contrary, if young. A leveret may be known 
 by a knob in the fore-leg, that may be difcover- 
 cd by feeling j which a grown hare has not. Be- 
 fides, the ears of a young hare wiil tear eafily ; 
 but the contrary when old. A frefh rabbit is 
 white and ftiff, a ftale one flimy and limber. 
 "When young, the claws and fur will be fmooth ; 
 but when old, the claws will be long and 
 rough. 
 
 To roaft a HARE. 
 
 Before the hare is laid down, it will be ne- 
 ceflary to make a pudding in the following man- 
 ner. Take a quarter of a pound of grated bread, 
 as much fuet, two eggs, and an anchovy fhred- 
 ded fmall ; as alfo a little parfley Ihredded fmall, 
 as much thyme as will lie on a fixpence when 
 fhredded fmall ; fome nutmeg, a very little pep- 
 per and fait, and a little lemon- peel. Mix all 
 thefe well together, and put the mixture into the 
 hare. Then fow up the belly of the hare, fpit 
 it, and lay it down to a good fire. Put two 
 quarts of milk and half a pound of butter into 
 a clean dripping-pan, and bafte it with the but- 
 ter and milk all the time it is roafting, till the 
 whole is foak'd up ; by which time the hare will 
 be enough. Some like to have the liver mix'd 
 
 with
 
 Art of COOKERY. 2$ 
 
 with the pudding ; in which cafe, it mufl be firft 
 parboiled, and then chopp'd fine. 
 
 5T0 roaft RABBITS. 
 
 When the rabbits are laid down to the fire, 
 they muft be bafted with good butter, and 
 drudg'd with a little flour. Make them of a 
 fine light brown. When the fire is quick and 
 clear, very fmall rabbits will be done in twenty 
 minutes -, others in half an hour. The livers 
 muft be boiled with a little bunch of parfley, and 
 then chop them together till they are fine. Then 
 melt fome good butter, and put half the liver 
 and parfley therein ; pour it into the difh. Then 
 take the other half, and with it garnifh the 
 difh. 
 
 To roaft a RABBIT Hare-fafltion. 
 
 To perform this properly, it muft be firft 
 larded with bacon, and roafted in the fame man- 
 ner as a hare. It will require gravy fauce. If 
 it is roafted without larding, it will be neceflary 
 to have white fauce. 
 
 70 jugg a HARE. 
 
 Cut the hare into fmall pieces, and feafon them 
 with a very little pepper and fait. Then put 
 them into an earthen jugg or jar, with an onion 
 ftuck with cloves, a blade or two of mace, with 
 a bundle of fweet herbs. Cover the mouth of 
 the jugg or jar, fo clofe that nothing can get in 
 or out ; and then fet it in a pot of boiling water, 
 which muft be kept boiling for about three hours, 
 and then the hare will be enough. Pour the 
 whole into a dilh, take out the onion and fweet 
 herbs, and fend it to the table hot. 
 
 To
 
 26 The Art of COOKERY. 
 
 To flew a HARE. 
 
 Cut the hare in pieces, and put them into a 
 (lew-pan, with an anchovy, an onion fluck 
 with cloves, a bundle of fweet herbs, and a nut- 
 meg cut to pieces. As alfo fome whole pep- 
 per, and a blade or two of mace; pour on 
 enough water to cover the whole ; then put the 
 lid on the ftew-pan, and let it flew till the hare 
 is tender, but not fo as to overdo it. Then take 
 out the hare with a fork, and flrain the liquor 
 through a coarfe fieve. When the pan is quite 
 emptied, put the hare in again with the liquor, 
 a bit of butter of the fize of a walnut roll'd in 
 flour, one fpoonful of catchup, and another of 
 red wine ; ftew all thefe well together with a 
 few pickled mumrooms, till the liquor is thick 
 and fmooth ; then put all out into a dim, and 
 fend it to the table. 
 
 To boil RABBITS. 
 
 Let the rabbits be trufs'd in a proper manner 
 fit for boiling, put them into a pot by themfelves, 
 and keep them there till they are enough. For 
 fauce take the livers, boil them and Hired them 
 fine. To thefe add parfley fhredded fine, capers 
 chopt fmall, half a pint of good gravy, a glafs 
 of white wine, a little powder of mace, and 
 grated nutmeg , a little pepper and fait, and a 
 bit of butter of the fize of a nutmeg roll'd in 
 flour. Boil all thefe together till the liquor is 
 thick , then take up the rabbets and pour the 
 fauce over them. Garnim with lemon. 
 
 To boil a RABBIT with onions 
 
 Boil a rabbit about half an hour in a good 
 deal of water, and take off the fcum as foon as 
 
 it
 
 The Art of COOKERY. 27 
 
 k rifes. Take onions and peel them and throw 
 them into water as you do them. Then cut 
 them into dices, and boil them in milk and wa- 
 ter, fkimming the liquor ; they will take about 
 half an hour. This done, throw them into a 
 fieve to drain off the liquor, chop them fmall, 
 and put them in a faucepan ; then make in a 
 little flour, and add three fpoonfuls of cream, 
 with a good piece of butter -, put them over the 
 fire and flew them till they become thick and 
 fine ; lay the rabbit in the dim, cut off the head, 
 cleave it in two, and lay one part on one fide of 
 the dim, and the other on the other ; then pour 
 the fauce over it. 
 
 To make africajjy of RABBITS. 
 
 This is done in the fame manner as making 
 the white and brown fricafly of chickens ; which 
 fee. 
 
 To JrefsNE A T S-T O N G U E S, 
 UDDERS, and TRIPE. 
 
 To boil a TONGUE. 
 
 A Salted tongue muft be put in water all night 
 to foak : then put it into the pot while 
 the water is cold, and don't let it boil till three 
 hours before dinner. But if the tongue is ta- 
 ken immediately out of the pickle, it muft not 
 be put into the pot till the water boils, and two 
 hours will be fufficient.
 
 28 fix Art of COOKER v. 
 
 J0 roaft 
 
 When a tongue is to be roafted, the bed way 
 will be to parboil it firft ; then flick ten cloves 
 about it, and put it on the fpit. Bafte it well 
 with butter till it is enough. For fauce, put 
 fome gravy in one bafon, and fweet fauce in an- 
 other. 
 
 To roaft an UDDER. 
 
 It muft be done exactly in the fame man- 
 ner as the tongue, and eats very well. 
 
 Tofricafee NEATS-TONGUES. 
 
 Firft boil the neats-tongues till they are ten- 
 der, then peel them clean and cut them into thin 
 dices, which muft be fried with frefh butter. 
 This done, pour the butter out, and put in as 
 much gravy as will be wanted for fauce. Then 
 add a bundle of fweet herbs, an onion, fome 
 pepper and fait, and a blade or two of mace. Let 
 them fimmer all together for half an hour ; after 
 which, take out the tongue, and ftrain the gra- 
 vy ; then put the tongue into the ftew-pan again. 
 Take a glafs of white wine, the yolks of two eggs, 
 a bit of butter of the fize of a walnut rolPd in 
 flour, and a little grated nutmeg. Put thefe 
 likewife into the ftew-pan with the ftrain'd gra- 
 vy over the fire, and make them all together for 
 four or five minutes, and it will be done. 
 
 Toftew NEATS-TONGUES whole. 
 
 Take a neats-tongue and put it into a deep 
 ftew-pan, pouring in as much water as will juft 
 cover it. Let it flew for two hours, and then 
 peel it carefully. Take half a pint of ftrong 
 
 gravy,
 
 Art of COOKERY. 29 
 
 gravy, a quartern of white wine, a bundle of 
 fweet herbs, with pepper, fait, mace, and cloves, 
 and half a fpoonful of capers chopt. Add to 
 thefe carrots and turnips in flices, with a piece of 
 butter roll'd in flour. Stew all together foftly 
 over a flow fire for two hours, adding more gra- 
 vy, when neceflfary. This done, pour all into a 
 dim, take out the fweet herbs and fpices, and 
 fend it to the table. The turnips and carrots 
 may be left, or they may be boiled by them- 
 felves, and afterwards put into the difh. 
 
 To fry TRIPE. 
 
 Let the tripe be cut into pieces about three 
 or four inches long ; then dip them into a mix- 
 ture made with yolks of eggs and grated bread. 
 Put them into a pan, and fry them till they are 
 of a fine brown ; afterwards take them out and 
 lay them on a difh to drain. Remove them in- 
 to a hot difh, and fend them to the table with 
 butter and muftard mixt in a cup. 
 
 To Jlew TRIPE. 
 
 Fur a faucepan over the. fire with water in it, 
 fome fait, and two or three onions cut into fli- 
 ces. As foon as the water boils put in the tripe, 
 with a bundle of fweet herbs and a piece of le- 
 mon-peel; and let it continue there about ten 
 minutes. Pour the water with the tripe and 
 onions into a deep difh, and fend it to the table, 
 with butter and muftard mixt in a cup. 
 
 To roatt TRIPE. 
 
 Take double tripe; divide it into two parts at 
 the fide where it doubles, taking care to leave the 
 fat on. Then take grated bread and the yolks 
 of eggs, with nutmeg, pepper, lemon -peel, 
 
 fweet
 
 30 The Art of C o o K E R Y. 1 
 
 fweet herbs, and fait, mixt well together. Spread 
 the mixture on the fat fide of the tripe, and lay 
 the other fat fide next it. Then roll it as gent- 
 ly as you can, fo as not to difturb the mixture, 
 and keep it together with fine packthread tied 
 round it. This done, put it on the fpit, and 
 while it is roafting bafte it with butter. When 
 you think it is done lay it in the difh. The 
 dripping of the tripe, mixt with fome melted 
 butter, will ferve for fauce, after they have boil- 
 ed together. Garnifh the dim with rafpings. 
 
 To drefs TURKEYS, FOWLS, 
 CHICKENS, and PHEASANTS. 
 
 To choofe POULTRY. 
 
 V\7 H E N a cock-turkey is young, his legs 
 will be black and fmooth, and his fpurs 
 fliort. When frefh killed, the eyes will be frefh 
 and lively, and the feet limber ; but if ftale, the 
 eyes will be funk in the head, and the feet dry. 
 When a turkey-hen is with egg, her vent will 
 be foft and open ; but if otherwife, clofe and 
 hard. 
 
 A right capon may be known by a fat vein on 
 the fide of the breaft, the comb is pale, and 
 the rump thick : befides, if he is young, the 
 legs will be fmooth and the fpurs (hort. When 
 he is lately killed, his vent will be hard and clofe ; 
 if ftale, loofe and open. The fpurs of a young 
 cock will be (hort and dubbed. But take care 
 you are not deceived by their being pared and 
 fcraped. The legs and comb of a young hen 
 
 will
 
 f fhe Art of COOKERY. 31 
 
 wilt be fmooth , of an old one, rough. When 
 either is lately killed, the vent will be clofe ; if 
 ftale, loofe and open. 
 
 jT<? roaft a TURKEY. 
 
 "When you lay a turkey down to the fire, 
 take care to finge it well with white paper; 
 bafte it with butter and drudge it with flour. 
 When it looks plump, and the fmoke begins 
 to draw towards the fire, bafte it again ; then 
 drudge it with a little flour, froth it up, and then 
 it is done. It will be proper to paper the bread 
 after it is fmged, and t take it off before you 
 froth it up. A very good fire will roaft a fmail 
 turkey in three quarters of an hour ; a middling 
 one in an hour, and a large one in an hour and 
 a quarter. Some like a turkey larded. 
 
 70 roaft FOWLS and CHICKENS. 
 
 There is no difference in the method of roaft - 
 ing turkeys and thefe, only the breaft need not 
 be paper'd. A quick and clear fire will roaft 
 fmall chickens in twenty minutes, a middling 
 fowl in half an hour, and a large one in three 
 quarters. 
 
 Another way to roaft a TURKEY. 
 
 Take a turkey, loofen the fkin of its breaft 
 and fill it with forced meat ; then lay it down 
 to the fire, finge and paper it as before ; roaft 
 it till it is of a fine brown ; and when it is near 
 enough, take the paper off. The forced meat is 
 made thus : Take a quarter of a pound of grated 
 bread, as much beef fuet, or, for want of it 
 butter, an anchovy, a little lemon-peel, nutmeg, 
 parfley, and thyme ; mix, chop, and beat them 
 
 all
 
 32 tfbe Art of COOKER Y. 
 
 all together with the yolk of an egg, and then 
 the fluffing is done. 
 
 To broil CHICKENS. 
 
 The chickens mufl be flit down the back and 
 opened, fo that they will lye flat ; then feafon 
 them with pepper and fait, and lay them over 
 a clear fire at fome diitance from each other. 
 The infide mult be laid next the fire at firft. 
 till it is above half done ; then turn them and 
 lay the flefhy fide next the fire, but take care 
 it don't burn. When it is pretty near done, 
 throw fome rafpings of bread over it, which 
 muft be made brown without burning. The 
 difh mtifl be garnifhed, with the livers broiled, 
 and the gizzards cut, flafh'd, and broiled, with 
 pepper and fait ; as alfo with lemon. 
 
 Tofiew CHICKENS. 
 
 Cut two good chickens into quarters, and 
 when they are clean warned put them into a 
 faucepan, with half a pint of red wine, a quar- 
 tern of water, an onion, a bundle of fweet herbs, 
 fome pepper, mace, and a few rafpings ; cover 
 them clofe and let them flew half an hour ; then 
 roll a piece of butter of the fize of an egg in 
 flour, and put it into the reft ; cover the fauce- 
 pan clofe for five or fix minutes, and make it 
 about ; then take out the herbs and onion, and 
 they are done. Garnifh with lemon. 
 
 An agreeable method of flewlng CHICKENS or 
 FOWLS. 
 
 The method of performing this, is to boil 
 
 the chickens or fowls till they are half done ; 
 
 then put them in a pewter difh and cut them up, 
 
 feparating all the joints one from another -, the 
 
 2 breaft-
 
 Art of COOKIE &r. 33 
 
 breaft-bofjes fhould be taken quite out. Put a 
 little of the water that the fowls were boiled in 
 into the difh, that there may be enough to ftew 
 them in, with a blade of mace, and a little fait; 
 then cover it with another dim, and fet it over a 
 ftove or a chafing-difh of coals. Stew the chickens 
 or fowls till they are enough \ and then fend them 
 to the table in the fame dim. 
 
 To make u brown fricafee of CHICKENS. 
 
 Tr.ke off the fkin from the chickens and cut them 
 into fmall pieces ; then rub them over with yolks of 
 eggs. Take grated bread, a little powder of mace, 
 and grated nutmeg ; mix tjiem all together and roll 
 the pieces of chickens in the mixture. Put a little 
 butter into the ftew-pan, and when it is melted put 
 in the pieces of chicken. Take care to keep them 
 ftirring enough to prevent them flicking to the bot- 
 tom of the pan ; and when they are fried of a fine 
 brown pour the butter from them ; then pour in 
 half a pint of gravy, a glafs of red wine, a few 
 mumrooms, or two fpoonfuls of the pickle, a little 
 fait, and a piece of butter roll'd in flour. When 
 the liquor is thick enough, pour the fricafee into 
 a dim and fend it to the table. 
 
 A white fricafee of CHICKENS. 
 
 Take a couple of chickens and fkin them as be- 
 fore , then put them in warm water to draw out 
 all the blood ; afterwards put them in a clean cloth 
 to dry. Mix fome milk and water and put it into 
 the ftew-pan with the pieces of chicken, Hewing 
 them till they are tender. Then put half a pint of 
 cream and a quarter of a pound oi 1 butter into a clean 
 faucepan, and ftir them together all the time, till 
 the butter is melted ; otherwife they will be greafy. 
 Take the chickens out of the ftew-pan with a fork, 
 and put them into the faucepan to the butter and 
 
 D cream,
 
 3 4 The <d*~t of COOKERY. 
 
 cream. Afterwards add a few mumrooms, a little 
 powder of mace, and a very little grated nutmeg. 
 Shake all together for a minute or two, and then 
 put them in a dim. Rabbits may be fricafeed in the 
 fame manner. 
 
 To choofe PHEASANTS. 
 
 A cock pheafant has dubb'd fpurs when young; 
 but if he is old they are fharp and fmall. The hen 
 pheafant has fmooth legs if young, with flefh of a 
 fine grain ; if old the legs and fkin are more rough. 
 When me is with egg the vent will be foft and open, 
 if otherwife clofe. The cock, when frefh killed, 
 has a faft vent, when dale, it is open and flabby. 
 The fame marks difcover whether a hen is frefh or 
 dale ; unlefs me is with egg, which may be eafily 
 known. 
 
 To roaft PHEASANTS. 
 
 When you have two pheafants, fmge anoT lard 
 one with bacon ; but let the other remain as it is, 
 except fmging of it, for that mult be always remem- 
 bered. Paper them on the bread, and when they 
 are almoft enough, flour and bade them with 
 a little very good butter ; and take care that the 
 froth looks fine and white. Then take them up, 
 and pour fome good gravy in the dim, and let there 
 be good gravy befides. 
 
 When you have but one pheafant, take a fowl, as 
 near the fame fize as you can, and keep the head 
 on, and Jet it be trufled exactly like a pheafant, and 
 turn the head in the fame manner. This done, lard 
 the bread and legs with bacon. When they are 
 roafted put both in a dim, and the deceit will not be 
 difcovered. Obferve, however, that a black -legg'd 
 fowl has much of the flavour of a pheafant.
 
 Art of CooKEkY. 35 
 
 70 boll a PHEASANT. 
 
 There needs no other direction about boiling a 
 pheafant, than to allow a good deal of water, and 
 to keep it boiling all the time ; which if it be fmall, 
 may be half an hour, if large, three quarters of an 
 hour. For fauce, flew fellery till the liquor is waft- 
 ed away ; then put in a little cream and a bit of 
 butter. Take up the pheafant, put it in a dim, and 
 pour the fauce all over it. 
 
 Chickens, fowls, and turkies, are to be boiled 
 in the fame manner -, only a lefs or a longer time, 
 according to their fize. 
 
 To flew a PHEASANT. 
 
 Put a pheafant into veal-gravy, and let it ftew till 
 it is enough ; and care muft be taken that there is 
 juft liquor enough left for fauce. Into this liquor you 
 muft put artichoak bottoms parboiled, chefnuts 
 roafted and blanched, with a little powder of mace, 
 pepper, and fait, to feafon it ; as alto a glafs of 
 white wine , and if the fauce is not thick enough, 
 a piece of butter roll'd in flour. Then fqueeze in 
 a little lemon-juice, and pour the fauce over the 
 pheafant. Likewife fry forced meat balls, and put 
 in the dilh. 
 
 Todrefs GEESE and DUCKS. 
 
 tfo cbGofe a GOCSE or DUCK. 
 
 V\7H EN a goofe is young the bill is yellowifh, 
 
 ^ * and lhe has but few hairs on her body -, but if 
 
 me is old, the bill and feet are red, and the body full 
 
 of hairs. A gander has a thicker neck than a goofe. 
 
 D 2 A wild.
 
 36 *fbe Art cf Coo K E R Y. 
 
 A wild-goofe has the fame marks. When me is 
 frefli killed her fett are limber ; when ftale me is 
 dry- footed. 
 
 A duck when fat is hard and thick on the belly ; 
 if lean, it is thin and foft ; when frefh killed fhe is 
 limber footed ; when ftale, dry footed. 
 
 To roaft a DUCK. 
 
 Shred fome fage fine, and mix it with a little pep- 
 per and fait, and put the mixture into the belly of 
 the duck. Always remember to finge it with a 
 piece of white paper, and to bafte it with a piece 
 of butter. When it looks plump, and the fmoke 
 begins to draw towards the fire, bafte it again, 
 and drudge it with a little flour j then take it up. 
 A middling duck will take half an hour in roaft- 
 ing, a large one three quarters. The fire in thefe 
 cafes is always to be fuppofed good and brilk ; o- 
 therwife the rule will fail. 
 
 To boil a DUCK with enions. 
 
 This is done exadlly in the fame manner as a 
 rabbit -, only what regards the head muft be omit- 
 ted. 
 
 To roaft a GOOSE* 
 
 Before a goofe is laid down to roaft, it mould be 
 clean pickt and wafh'd. Or rather make fome 
 water fcalding hot, and dip the goofe in it for a 
 minute , which will make the feathers come all off 
 clean, and it will not eat fo ftrong. W 7 hen it is 
 quite free from any remainder of the feathers, wafh 
 it in cold water and dry it with a cloth. Then take 
 fage, wafh it, pick it clean, and chop it with pep- 
 per and fait ; if no body dillikes it, an onion may 
 be added. Roll the mixture in buttrr and put it 
 into the belly ; then Jay the goofe down to roaft, 
 and bafte it with butter. When it is half done 
 % drudge
 
 The Art cfCooKERY. 37 
 
 drudge fome flour over it, that it may be of a 
 nice brown. A fmall goofe will take up three 
 quarters of an hour in roafting at a brifk fire. A 
 middling one an hour ; a large one one hour and 
 a quarter. Put fome good gravy into one bafon, 
 and apple fauce into another. A green goofe muft 
 
 never have feafoning put into the belly, unlefs de- 
 
 /-I *-* * 
 
 fired. 
 
 fc dry a GOOSE. 
 
 Take a handful of common fait, a quarter of a 
 pound of coarfe fugar, and a quarter of an ounce 
 of falt-petre : mix them well together, and rub a 
 fat goofe with the mixture. Let it lie in this 
 pickle a fortnight, turning and rubbing it every 
 day. Then roll it in bran, and hang it in a chim- 
 ney where wood only is burnt. If you have not 
 that coiiveniency, hang it in a common chimney, 
 but not too near the fire. When it is well dried 
 you may keep it, in a dry place, for two or three 
 months, or more. When it is to be ufed, boil it 
 in a good deal of water, and fcum it well. 
 
 5T0 flew GOOSE-GIBLETS. 
 
 Let the giblets be well fcalded and pick'd ; 
 then cut the head in two, break the pinion bones, 
 Ikin the feet, divide the liver into two parts, and 
 the gizzard in four ; likewife cut the neck in two. 
 When they are thus managed, put them all into 
 a pipkin with half a pint of water, a whole fmall 
 onion, a little cruft of bread, fome whole pepper, 
 a blade of mace, and a fprig of thyme. Cover 
 them clofe and fet them on a very flow fire, and let 
 them ftew till they are quite tender. Then take 
 out the herbs and onion, and pour them into a 
 dim, Throw a little fait over them. 
 
 D
 
 38 The Art of COOKERY. 
 
 To roafl WILD DUCKS, TEAL or WIDGEONS, 
 
 MpHESE will take but' ten minutes in roafting 
 * the famionable way , but if they are loved 
 well done, they muft lie down at the fire a quarter 
 of an hour. 
 
 An agreeable way to drefs a' WILD DUCK, 
 
 Lay the duck down to the fire till it is half 
 roaited ; then lay it in a dim and carve it, but 
 don't feparate one part from another entirely, but 
 leave the joints hanging together. Then fqueeze 
 the juice of a lemon over it and throw in a little 
 pepper and fait. Then lay the duck on its bread, 
 put a plate over it and fqueeze it hard. Then 
 put two or three fpoonfuls of good gravy into the 
 dim and cover it clofe with another difh. This 
 done fet it over a ftove or chafing-difh of coals for 
 ten minutes, {ieat a little red wine and pour it 
 in a little before it is done. Garnifh the fame difh 
 with lemon and fend it to the table hot. Some 
 like a little fhalot cut fmall and put into the dim. 
 
 To drefs WOODCOCKS, 
 SNIPES and PARTRIDGES. 
 
 70 ctyofe PARTRIDGES. 
 fX^ H EN a partridge is young, the bill is black 
 and the legs yellowiih ; when old, the bill is 
 white and the legs blewim. If lately killed the 
 
 vent
 
 fhe Art of COOKERY. 39 
 
 vent is clofe ; if ftale green and open. Sometimes 
 they are tainted near the crops, therefore fmell at 
 the mouth. 
 
 1*0 roaft PARTRIDGES. 
 
 Lay the partridges down to the fire, and drudge 
 them with flour. They mud be bailed but mo- 
 derately, and let them have a fine froth -, about 
 twenty minutes will be fufficient to roaft them. 
 Put fome good gravy in the dim, and bread-fauce 
 in a bafon. The bread -fauce may be made thus. 
 Take a pint of water, a good thick piece of bread, 
 fome whole pepper, and a blade or two of mace ; 
 boil them for five or fix minutes, or till the bread 
 is foft ; then take out all the fpice and pour out the 
 water, leaving enough juft to keep the bread moid. 
 Beat it foft with a fpoon, and throw in a good 
 piece of butter with a little fait , flir them well 
 together, fet them over the fire for a minute or 
 two, and pour them into a boat or bafon. 
 
 To loll PARTRIDGES. 
 
 Put them into a good deal of water, a,nd let 
 them boil quick ; in fifteen minutes they will be 
 enough ; then take a quarter of a pint of cream, 
 and a bit of frefh butter of the fize of a walnut ; 
 put them into the fauce-pan, and keep them ftir- 
 ring all one way till the butter is melted , then 
 pour it into the dim. This ferves for fauce. 
 
 Another way to boil a PARTRIDGE. 
 
 Put in the partridge as foon as the water boils, 
 and let it continue in it for ten minutes ; then 
 take it up and put it on a pewter plate. Cut it in 
 two, and lay the infide next the plate, pouring the 
 following bread-fauce over it. Take the crumb 
 of a halfpenny roll, and boil it in half a pint of 
 water, with a blade of mace \ when it has boiled 
 
 D 4 three
 
 4 ?he Art e/~CooKEBY. 
 
 three minutes pour away rpoft of the water, and 
 beat up the bread with a dice of frefh butter and 
 a little fait. Pour this over the partridge, and lay 
 a cover upon the plate ; then fct it on a chafing- 
 difh of coals for four or five minutes, and it will 
 be done. 
 
 'To cboofe SNIPES and WOODCOCKS. 
 
 The difference between a fnipe and a woodcock 
 is chiefly in the fize, the former being lefs than the 
 latter. When they are fat they feel thick and 
 hard ; the contrary when lean. If frefh killed, 
 they are limber- footed , if ftale, they are dry- 
 footed. When a thick matter proceeds from their 
 noftrils, or rheir throats are muddy, they are good 
 for nothing. 
 
 To roaft SNIPES or WOODCOCKS. 
 
 Snipes and Woodcocks muft be put on a fmall 
 bird fpit. Then they muft be floured and bafted 
 with butter. About twenty minutes will roaft 
 them. Before they are laid down there muft be a 
 flice of bread ready toafted till it is brown -, place it 
 under the fnipes to receive the dripping, and when 
 they are enough, take them up, and lay them on 
 the toaft. If there ate two fnipes take a quarter of 
 a pint of hot beef gravy, pour it into the dim, and 
 fet it over a chafing-difli of coals for two or three 
 minutes. Garnim with lemon. 
 
 To boil SNIPES or WOODCOCKS. 
 
 Thefe are beft boiled in beef gravy made in the 
 following manner. Take two quarts of water, 
 and put into it a pound of beef cut into fmall 
 pieces, with a bundle of fvveet herbs, an onion, 
 ilx cloves, fome whole pepper and a blade or two of 
 mace. Cover the fauce-pan clofe, and let it boil till 
 half the water is wafted > then take it off, and 
 
 ftrain
 
 The Art of COOKERY. 41 
 
 flrain it ; put the drained liquor back into the 
 fauce-pan with- a little fait ; gut the fnipes [ but 
 take care not to lofe the guts ] and put them into 
 the gravy. Cover the fauce-pan clofe, and in ten 
 minutes they will be enough, if they are conftantly 
 kept boiling. While this is doing, chop the guts 
 and the liver fmall, and flew them with a little of 
 the gravy the fnipes are boiling in, with a blade of 
 mace. Take as much crumb of bread as the in- 
 fide of a ftale roll, made fmall, and fried in frefh 
 butter till they are of a light brown. Let them 
 ftand ready in a plate before the fire. When the 
 fnipes are done, take half a pint of the liquor they 
 were boiled in, two fpoqnfuls of red wine, and a 
 bit of butter of the fize of walnut rolled in flour ; 
 put them into a fauce-pan with the guts, and fhake 
 it often till the butter is melted i then put in the 
 crumbs and give the fauce-pan another make. This 
 done, take up the fnipes, Jay them in a dim and 
 pour the fauce over them. 
 
 To drefs P I D G E O N S and 
 LARKS. 
 
 \\7 
 
 PIDGEONS and L A R fc s. 
 
 HEN pidgeons or larks are fat, they will 
 feel full and fat at the vent, and when they 
 are frefh killed, they will be limber-footed ; when 
 they are ftale, the vent will be flabby and green. 
 
 70 rcaft PIDGEONS. 
 
 Pidgeons fhould always be frefh, otherwife the 
 flavour will not be fo agreeable. Their bellies 
 muft be ftuff'd with parfcly finely chopt, with a 
 
 little
 
 42 The Art of COOKERY. 
 
 little pepper and fait rolled in butter, and the 
 neck end mould be tied clofe, that nothing run out: 
 Then run fkewers through their legs, and hang 
 them on the hooks of a little hanging- fpit, of which 
 there are generally fix. Tie one end of a firing 
 or pack-thread to the upper part of the fpit, and 
 faften the other end to the chimney in fuch a man- 
 ner that the pidgeons may not touch the bars of 
 the grate while they are roafting. About fifteen 
 minutes will do them with the gravy in. Melt a 
 very little butter and put in the dim ; then take 
 up the pidgeons very cautioufly, that no liquor be 
 fpilr, and their own gravy mixing with the butter 
 wiU afford liquor enough. 
 
 Another way to roajl PIDGEONS. 
 
 Shred parfely fine and put fome into the belly 
 of the pidgeons, with a bit of butter of the fize of 
 a walnut, and a little pepper and fait. Then put 
 them on a very fmall fpit, and tie both ends clofe. 
 Bafte them with butter, and when they are enough, 
 lay them in a dim. They will fwim in gravy. 
 
 To broil PIDGEONS, 
 
 Split the pidgeons and flrew a little pepper and 
 fait over them j then fet the gridiron high over a 
 clear fire, and when they are enough take them up. 
 Put melted butter in a cup. Or you may prepare 
 them in the above manner as for roafting, and'then 
 broil them whole, taking care they don't burn. 
 
 To boil PIDGEONS. 
 
 Pidgeons mould always be boiled by themfelves 
 for about fifteen minutes, and then they will be 
 enough. Put one pidgeon in the middle, and lay 
 the reft round about it, with boiled fpinage between 
 each, and a flice of bacon upon every one. Or 
 you may put a handfome fquare piece of bacon in 
 
 the
 
 *fhe Art of COOKERY. 43 
 
 the middle, with fpinage round it, and the pidgeons 
 upon the fpinage. Put fome melted butter in a 
 cup, and garnifh the difh with little flices of bacon. 
 
 Another way to I oil Pi DGEONS. 
 
 Draw the pidgeons, and take off the skins , 
 then clean and wafh them well, afterwards boil 
 them in milk and water for ten minutes. Take 
 them up, and pour the following fauce over them. 
 Parboil the livers, and bruife them with as much 
 boiled parfely after it is choptftne; melt fome butter, 
 and firft mix a little of it with the liver and par- 
 fley ; afterwards ftir them all together j pour 
 this pver the pidgeons. 
 
 70 Jlew PIDGEONS, 
 
 Make a feafoning with fweet herbs, cloves, mace, 
 pepper and fait. Wrap fome of this mixture up 
 in a piece of butter to put in each of their bellies ; 
 and tie up by the necks and the vents j lay them 
 down to the fire, and half roaft them, and then 
 take them up and put them into a fauce-pan with 
 a quart of good gravy, a little white wine, fome 
 pickled mumrooms, a few pepper corns, three or 
 four blades of mace, a little lemon peel, a bunch 
 of fweet herb>, a bit of onion, and fome pickled 
 oifters. Stew them enough, and thicken the liquor 
 with yolks of eggs and butter. Garnifh the difh 
 with lemon. 
 
 T0 drefs LARKS. 
 
 Put the larks on a bird-fpit, and roaft them for 
 near fifteen minutes, and then they will be enough; 
 while they are roafling, throw over them fry'd 
 crumbs of bread ; and when you have taken them 
 up, lay a fufficient quantity of the fame crumbs 
 round the difh,
 
 44 ^ -fat (/COOKERY. 
 
 o drefs LARKS ^ear-fajhion. 
 
 Let every lark be trufs'd clofe and then cut off 
 the legs ; feafon them with fait, pepper, cloves 
 and mace. Then wrap up each lark in forced 
 meat, in the fhape of a pear, (ticking a leg at the 
 fmall end of them all to look like a ftalk. This 
 done rub them over with crumbs of bread mixt 
 with the yolk of an egg, and then bake them in an 
 oven. They want no fauce. The forced meat is 
 thus made. Take veal, or a veal fweet-bread, as 
 much beef fuet, a few morels and mufhrooms, and 
 chop them all together ; as alfo crumbs of bread, 
 a few fweet herbs, and a little Jemon peel cut fmall j 
 mix them all together with the yolk of a egg. 
 
 To drefs EGGS. 
 
 cbeofe EGGS. 
 
 H E great end of good eggs, if held to the 
 tongue are warm, and if put in cold water, 
 
 they will foon fall to the bottom. Rotton eggs will 
 
 fwim. 
 
 70 broil EGGS. 
 
 Take a dice of bread cut all round a quartern 
 loaf ; toaft it brown and then butter it well ; after 
 which poach the eggs, and lay them over the 
 toaft, or take fix or eight eggs and break them 
 on the toaft very carefully one by one ; this 
 done, take a red hot fire fhovel, and hold over 
 them till they are done. A Seville orange may be 
 fqueezed over t'.em , and a little nutmeg may be 
 grated upon them. 
 
 To drefs EGGS with bread. 
 
 Take two or three rolls and foak them in a quart 
 of hot milk till they are foft enough to be (trained 
 
 through
 
 Art ^CooKfiRV. 45 
 
 through a coarfe fieve. When the bread is drained 
 put in two or three fpoonfuls of rofe water, fugar 
 enough to fweeten it, and a little grated nutmeg ; 
 then take a little difh, and butter it ; break in as 
 many eggs as will cover its bottom, pouring the 
 bread and milk over it. Bake it half an hour in a 
 flow oven ; of, if that cannot readily be done, fet 
 the difh over a chafing-difh of coals ; cover i 
 clofe, and fqt before the fire, 
 
 A frica/ee of EGGS/ 
 
 Take off the fhells from eight eggs after they are 
 boiled hard, and cut them into quarters. Then 
 take half a pint of cream and a quarter of a pound 
 of frefli butter : ftir them together over the fire 
 till the mixture becomes thick and fmooth. Lay 
 the eggs in a difh, and pour the fauce over them. 
 Take the yolks of three hard eggs, cut them in 
 two, and lay them round the edge of the difh for 
 garnifh. 
 
 To drefs GREENS, ROOTS, 
 PEASE, BEANS, 
 
 T(? flew S P I N A G E. 
 
 \\7 ASH the fpinage very clean in feveral 
 waters, and pick it well : afterwards put 
 as much into a fauce- pan without water as it will 
 r airly hold, with a little fait, and then cover it clofe; 
 afterwards put it over a clear quick fire and fhake 
 often. As foon as the fpinage is fhrunk and fallen 
 to the bottom, you will find a liquor fwim over it. 
 When this boils, the fpinage is enough. Throw it 
 rnto a fieve to drain and fqueeze it gently ; then 
 fay it on a plate, and put fome melted butter bjr 
 itieif in a cup, 2V
 
 46 *fbe Art of COOKERY* 
 
 To drefs S p i N A G E with EGGS. 
 
 Wafti and pick the fpinage well, as above, and 
 put it into a fauce-pan with a little fait. Let it 
 itew till it is tender, and drain out the liquor in a 
 fieve. This done take about the bulk of a french 
 roll, and chop it fmall ; mix it with half a pint of 
 cream, together with pepper, grated nutmeg and 
 fait ; then take a quarter of a pound of butter, 
 and put it with the mixture into a fauce-pan, ftir- 
 ring it often for a quarter of an hour ; cut a french 
 roll into dices as thick as your finger, fry them, 
 and cut them into lefs bits j afterward poach fix 
 eggs, lay them on the fpinage round the dim, and 
 ftick the french roll in and about the eggs. This 
 dim will ferve for fjpper. 
 
 To loll CABBAGES and SPROUTS. 
 
 Boil cabbages and fprouts in a great deal of wa- 
 ter, and throw fait into it before you put them in. 
 They mould never be boiled till they have loft their 
 colour, but take them off when the ftalks are ten- 
 der, or fall to the bottom, for then they are enough. 
 Young fprouts may be fent to the table juft as they 
 are, but it will be beft to chop the cabbage and 
 put it into the fauce-pan with a good piece of but- 
 ter, keeping them ftirring for five or fix minutes, 
 or till the butter is melted. 
 
 To drefs CAULIFLOWERS. 
 
 Cut off the green leaves of the cauliflowers, and 
 divide them into four parts, which mull be laid in 
 water for a hour ; then mix milk and water to- 
 gether, and put the mixture on the fire in a fauce- 
 pan till it boils ; at which time put in the cauli- 
 flowers, and fkim the fauce pan well. When the 
 ftalks are tender, take them carefully up, without 
 breaking, and put them into a cullender to drain. 
 This done, put a fpoonful of water into a clean 
 
 flew pan
 
 The Art of COOKERY. 47 
 
 ftew pan with a quarter of a pound of butter, 
 and a little duft of flour ; as alfo a little pepper 
 and fait ; fhake the butter round the pan till it is 
 finely melted ; then take half a cauliflower, cut 
 into fmall bits as if it was for pickling, and put ic 
 into the pan; turn it, and fhake it round the pan 
 for about ten minutes, and then it will be enough. 
 Lay the ftew'd cauliflower in the middle of the plate 
 or dim; and the boiled round it ; pour the butter 
 over it, and fend it to the table. 
 
 To drefs BROCCOLI. 
 
 Take off all the little branches, and leave the 
 top one ; then take a fharp knife, and pare off all 
 the hard out-fide fkin from the ftalks, and little 
 branches ; as you do them throw them into water. 
 Take a ftew pan of water, with a proper quantity 
 of falt,and when the water boils,put in the broccoli ; 
 let it remain till the ftalks are tender, and then it 
 is enough. Send it to the table, with butter in a 
 cup. 
 
 To drefs PARSNIPS. 
 
 Boil parfnips in a great deal of water, and when 
 they are foft which you may know by running a fork 
 into them, take them up, and fcrape them clean : 
 - this done, fcrape them fine with a knife, throwing 
 away the ftringy parts. Take the fcrapings, and put 
 them into a fauce-pan with milk, ftirring them to- 
 gether till they are thick, then put in a good piece 
 of butter with a little fait. As foon as the butter 
 is melted, fend them to the table. 
 
 To ftew PARSNIPS. 
 
 Scrape the parfnips very clean, boil them tender, 
 and cut them into flices ; put them into a fauce- 
 an with a fufficient quantity of cream ; then add
 
 4$ The Art of C o o K n R r. 
 
 a piece of butter rolled in flour with a little fait. 
 When ths cream boils, pour them into a plate. 
 
 <To majh PARSNIPS. 
 
 Scrape them very clean, and boil them till they 
 are tender. Then fcrape off all the (bit part into 
 a fauce pan : put in as much cream or milk as will 
 ferve to flew them ; keep them ftirring till they 
 ..are quite thick, and then put in a good piece of 
 butter. When the butter is melted, fend them to 
 the table. 
 
 70 boil CARROTS. 
 
 Scrape the carrots clean, and boil them till they 
 are enough, which will be in half an hour, if they 
 are young fpring carrots j but if old and large, 
 they will take two hours. Then (lice them into a 
 plate, and put fome melted butter over them. 
 
 T'o boil T u R N E p s. 
 
 Boil turneps till they are enough, and then you 
 may readily perceive which are good, if they are 
 not all fo. Put them into a pan, and mafh them 
 with butter and a little fait, and fend them to the 
 table. 
 
 To drefs POTATOES. 
 
 Put them into a fauce pan with juft as much 
 water as will keep them from burning to, and no 
 more. Cover it clofe, and when theikin begins to 
 crack they are enough. Drain out all the water, 
 and let them (land covered for a minute or two j 
 afterwards peel them, put them in a plate or dim, 
 with melted butter poured over them. 
 
 Another way to drefs POTATOES. 
 
 Boil them as before, but take care to take them 
 up before they break. Then peel them and lay 
 
 them
 
 The Art of COOKERY. 49 
 
 them upon a clean gridiron over the fire. Let 
 them lie till they are of a fine brown, and fend 
 them to the table. 
 
 To broil POTATOES. 
 
 Boil potatoes till they are done enough to peel 
 readily. When they are peeled, cut them in two, 
 and lay them on a gridiron till they are brown on 
 both fides. Then lay them on a plate or dim, and 
 pour melted butter over them. 
 
 To fry POTATOES. 
 
 Cut potatoes into dices as thick as a crown piece, 
 and then fry them till they are brown. Lay them 
 in a difh, and pour over them a mixture of melted 
 butter, fack and fugar. 
 
 To majh POTATOES. 
 
 Boil potatoes, peel them, and put them into a 
 fauce-pan, mafhing them well. Put a pint of milk 
 with a little fait to two pound of potatoes. Stir 
 them well together, taking care they do not flick to 
 the bottom : then add a quarter of a pound of but- 
 ter ; and when it is melted and ftirred in, take them 
 up, and fend them to the table. 
 
 To drefs BEANS and BACON. 
 
 Throw fait into the water with parfely carefully 
 picked j and then put in the beans, which mufl be 
 boiled by themfelves, for the bacon will fpoil the 
 colour of the beans,if they mould be boiled together. 
 Therefore the bacon mufl be boiled in another poc 
 by itfelf. When the beans are tender, put them 
 into a cullender to drain. In the mean time take 
 up the bacon, and fkin it. Then take crumbs of 
 bread and fprinkle over the top. This done, 
 take a large red hot poker, or other iron, and hold 
 it over the bacon to make the bread brown. If 
 
 E you
 
 50 *fhe Art ^COOKERY. 
 
 you have not this conveniency, fet it near the fire, 
 and make it brown that way. Lay the beans in the 
 difh, and the bacon in the middle on the top of the 
 beans. Put melted butter in a bafon by itfelf. 
 
 To drefs WINDSOR-BEAMS. 
 Take Windfor- beans, and boil them till they are 
 tender. Then take off the outfide fkin, or blanch 
 them, and fry them in clarified butter. Put them 
 in a difh, and pour melted butter over them mixt 
 with a drop or two of vinegar. Strew a mixture 
 of fair, pepper and nutmeg over them. 
 
 To b'.H F R E N C H - B E A N S. 
 
 After you have taken off the firings, cut them 
 into two, longways, and then through the middle* 
 Some cut them into four, and then acrofs. Lay 
 them in water and fait till the fauce-pan boils, and 
 then put them in. Likewife throw fome fait into 
 the boiling water. When they are tender, they arc 
 enough, which will be very foon. Lay them on a 
 plate or difh, and fome butter by itfelf in a cup. 
 
 To boil ARTICHOKES. 
 
 Take off the ftalks, and put them into the water 
 while it is cold. The heads muft be turned down- 
 ward,that the find,dirt,or other filth may be boiled 
 out. An hour and a half after the water boils is 
 fufficient to do them enough. Put fome melted 
 butter into a bafon by itfelf. 
 
 To boil ASPARAGUS. 
 
 Let the flalks of the afparagus be fcraped till 
 they look white. Cut them all of the fame length, 
 and throw them into water. Put on a ftew-pan 
 with water j and while it is heating tie the afparagus 
 into fmall bundles, and put them in as foon as it 
 boils, 
 
 To
 
 The Art of COOKER y 51 
 
 ftew GREEN PEASE with CREAM. 
 
 Put a quart of green peafe into a {lew-pan, with 
 a quarter of a pint of boiling water, and a piece of 
 butter rolled in flour, of the fize of an egg. 
 Then add a bit of fugar, of the fize of a walnut, 
 with a little fait and nutmeg, a bundle of fweet 
 herbs, and parfley finely chopt. Cover them clcfe, 
 and let them ftew very gently for half an hour ; 
 after which pour in a pint of cream, let it boil, and 
 then they will be enough. 
 
 5T0 ftew PEASE with LETTUCE. 
 
 Take two good lettuces, which muft be well 
 warned and cleaned ; cut them a crofs, and put 
 them into a fauce-pan, with a quart of green peafe. 
 Then add a quarter of a pound of butter, with as 
 much pepper and fait as is agreeable to your tafte. 
 Cover them clofe, and let them ftew foftly for ten 
 minutes, often making the pan. Then throw on a 
 Jittle flour, and tofs them round. This done, 
 pour in half a pint of good gravy, with a bundle of 
 fweet herbs, a whole onion ftuck with three cloves, 
 and 'a blade of mace. Cover the fauce-pan clofe, 
 and let them ftew for a quarter of an hour. Take 
 out the onion and fweet herbs, and pour the reft 
 into a dilh. 
 
 T0 flew CUCUMBERS. 
 
 Pare and flice fix large cucumbers, and peel and 
 flice as many large onions. Fry them brown, and 
 then drain them from the fat. Put them into the 
 pan again, with three fpoonfuls of hot water, a 
 quarter of a pound of butter rolled in flower, and 
 a tea-fpoonfui of muftard. After you have feafo- 
 ned them with pepper and fait, itew them very 
 gently for a quarter of an hour, fhaking the pan 
 often i then take them up. 
 
 E 2 To
 
 52 le Art of COOKERY. 
 
 To fricaffy S K. i R R E T s. 
 
 After the fkirrets are well wafhed, boil them till 
 they are tender, and then peel them , then cut them 
 in flices and put them into a ftew-pan with a piece 
 of butter rolled in flour, a little cream, the yolk 
 of an egg, two or three fpoonfuls of white wine, a 
 little grated nutmeg, a very little fait, and then ftir 
 them all together. Take up the roots and put 
 them in a dHh, and pour the fauce over them. 
 
 To bake APPLES whole. 
 
 Pare the apples, and put them into an earthen 
 pan, with fome coarfe fugar, a glafs of red wine, 
 a few cloves and a little lemon-peel. Put them 
 into a quick oven, and bake them for an hour. 
 
 To ftew APPLES whole. 
 
 Pare twelve golden pippins, or other apples, and 
 put them into a fauce-pan with as much water as 
 will cover them. Then add a piece of lemon-peel, 
 two or three cloves, and a blade of mace. Stew 
 them for fome time, and then ftrain out the liquor. 
 Put this into a fauce-pan again with as much fu- 
 gar as will make it as thick as a fyrup. Then put 
 the apples into a large fauce-pan and pour the liquor 
 over them. When the apples have been ftewed 
 till they are foft, take them and lay them in a dim 
 with the fyrup. 
 
 To lake PEARS. 
 
 Pare fix pears, cut them in quarters and take 
 out the cores. Put them in an earthen pan with 
 a gill of red wine, a quarter of a pound of fine fugar, 
 a piece of lemon -peel and a few cloves. If the 
 pears are very large they will require half a pint of 
 wine, and half a pound of fugar. Cover the pan 
 clofe with thick brown paper, and fend them to 
 the oven. They may be baked whole in the fame 
 manner. To
 
 Art of C o o K E R Y. 53 
 
 fo flew PEARS. 
 
 Take the fame ingredients as before, put them 
 with the pears into a fauce-pan, and cover them 
 clofe. Stew them over a flow fire, and when they 
 are enough, take them up. 
 
 To flew PEARS //// they are purple. 
 
 Cut fix pears into quarters and take out the co- 
 res ; then put them into a ftew-pan with the third 
 of a pint of water and fix ounces of fugar. Then 
 cover them with a pewter plate, or fmall difh, and 
 put on the lid of the pan. Stew them over a flow 
 fire, and when they are enough, the liquor will look 
 purple. Then put them into a difh with the liquor. 
 They are to be ferved up cold. 
 
 ro drefs FISH. 
 
 To cboofe FISH. 
 
 H E fremnefs of fifh is generally known by the 
 gills and the eyes. When the gills are of a 
 lively red and have a good fmell, you'may conclude 
 they are new, efpecially if the eyes are full and 
 not funk in the head, nor faded ; for then they are 
 ftale. Another fign is the ftiffnefs of the fifh, par- 
 ticularly with regard to mackrel and herring ; for 
 if their tails are limber, their eyes faded, funk and 
 wrinkled, they are ftale. 
 
 A cod mould be always thick towards the head, 
 and the flefh white when cut. It is not neceflary 
 a large fcate mould be frefh caught, for it eats bet- 
 ter when kept fome days. Thofe turbuts are beft 
 that are thick and plump, with a cream-coloured 
 belly. For if it be thin and the belly of a bluifh- 
 white, it will not eat firm. Soals likewife mould 
 be ftiff and thick, with their bellies of a cream co- 
 
 E 3 lour,
 
 54 72?t' ^t of C o o K E R Y. 
 
 lour. Flounders and plaice fhould be ftifT, with full 
 eyes : but if they are limber and their eyes are dull 
 and funk, they are bad. The flelh of flurgeon 
 fhould be of a clear white and not crumble when 
 cut; where any veins and griftles appear they fhould 
 be blue. 
 
 The fcales of pickled- falmon mould be ftiffand 
 filming , the flefti feel oily and part in flakes, without 
 crumbling or appearing fpongy. Pickled herring 
 when opened on the back to the bone mould have 
 their fleili white,(leek,and oily. Red-herrings mould 
 be gloffy, part readily from the bone and fmell well. 
 Dried-ling is bed when thick at the poll and the 
 rlefh yellow. 
 
 Boiled-lobfters fhould be heavy, without water in 
 the body, vyith a ftifftail \\hich fhuts as if it had a 
 fpring. A cock-lobfter has a narrow tail ; that of a 
 hen-lobfter is broad. Prawns, craw fifh and mrimps, 
 may be chofen in the fame manner as lobfters. 
 
 General rules to be olferved in dreffmg of FISH. 
 
 When the fifh are to be fry'd, they muft be dry'd 
 very well with aclean cloth, and after wards flour'd. 
 Then put beef dripping, or hogs-iard into a very 
 clean ftew-pan, and let it boil before you put in 
 the fifh. Then fry them quick till they are of a 
 fine light brown* but not deeper. Turn them with 
 a fifh (lice ; and when they are enough, take them 
 up, and put them in a dim with a coarfe cloth over 
 it to foak up the fat. When you fry parfley it 
 rnuflbedone quick, and taken out of thedifh as foon 
 as it is crifp, otherwife the colour will be fpoiled. 
 Roach, dace, fmelts, and the like, mould be fry'd 
 as dry as poffible. Then put plain butter in a cup 
 and garnifh with lemon. 
 
 Ail the fauce that is required for boiled falmon, 
 
 is
 
 The Art ff COOKERY. 55 
 
 is likewife plain butter; garnifh with horfe-radifh 
 and lemon. When you boil any fort of fifh, except 
 mackrel, you muft put a good deal of fait and 
 horfe-radifh into the water. When mackrel is tobe 
 boiled, put mint, parfley, fennel, and fait into the 
 water, which muft be afterwards chopt to mix 
 with the butter. In general, fifh mull be well 
 boiled, but great care muft be taken that they don't 
 break. 
 
 When you bake fifh, butter the pan and lay a 
 very little water in tbedifh. Throw fait and flour 
 over them, and lay them in the pan. Then ftick 
 bits of butter, or dripping upon them, and put in 
 an onion and a bundle of fweet herbs. I. et them be 
 baked of a fine light brown, and when they arc 
 enough, lay them on a dim before the fire. Skim 
 ofTalTthe fat from the liquor in the pan, and then 
 flrain the latter, which muft be mixt either with 
 the fifh fauce, or ftrong foop or catchup. 
 
 70 fry CARP. 
 
 "When the carp are gutted and fcaled, lay them 
 in a cloth to dry. Then flour them and lay them 
 again in a cloth to dry. Afterwards fry them till 
 they are of a light brown, and lay them on a coarfe 
 cloth to drain. Fry flices of bread cut into triangu- 
 lar pieces, or three cornerways, together with the 
 roes. Lay the carp in the dim, wirh the roes 
 on each fide, and garnifh the dim with the fry'd 
 bread and lemon. The fauce muft be anchovy 
 and butter, with the juice of lemon. 
 
 To flew C A R p. 
 
 Take a brace of carp, fcale and gut them, 
 Then let them and the rows be wafhed in a pint 
 good ftale beer, topreferve the blood. Aftcr- 
 ii. 4 wards
 
 56 The Art of COOKERY. 
 
 wards put a little fait into fome water, and boil 
 the carp. While this is doing ftrain the beer, 
 and put it to a pint of red wine, with an onion 
 ftuck with cloves, a bundle of fweet herbs, an 
 anchovy, fome whole pepper, a little piece of 
 horfe-radifh, half a nutmeg bruifed, two or three 
 blades of mace, and a bit of lemon-peel of the fize 
 of a fix pence. Put thefe into a fauce-pan, cover 
 them clofe, and let them boil gently for a quarter 
 of an hour. Then ftrain the liquor, beat half the 
 hard roe to pieces, and put it therein, with a quar- 
 ter of a pound of frefh butter, two or three fpoon- 
 fuls of catchup, and a fpoonful of mumroom 
 pickles ; boil it again till it is thick enough for 
 fauce , then take the reft of the roe, and beat it up 
 with the yolk of an egg, fome nutmeg, and a little 
 lemon-peel cut fmall ; make it into little cakes, 
 and fry them ; as alfo flices of bread cut triangular, 
 or three cornerways. When the carp are enough, 
 take them up and pour the fauce over them, laying 
 the cakes round the dim with fcraped horfe-radifrr, 
 and fry'd parfley. Put what remains on the carp, 
 and lay the bread round them. Likewife notch 
 flices of lemon, and lay round the dim, as well as 
 two or three pieces on the carp. This dim muft 
 be fent up hot to the table. 
 
 1T0 bake CARP. 
 
 Take a brace of carp, and let them be fcaled, 
 wafh'd and cleaned. Then take an earthen -pan 
 large enough to hold them without crufhing, butter 
 it and lay in the carp. Afterwards put in a bundle 
 of fweet herbs, an onion, an anchovy, whole 
 pepper, with nutmeg, cloves, and mace ; pour a 
 bottle of white wine over all, and cover the pan 
 clofe. Send it to the oven, and if the carp are 
 Jarge, bake it for an hour : if fmall, a lefs time 
 
 will
 
 The Art of C o o K E R Y. 57 
 
 will ferve. When they are enough, take them up, 
 and lay them on a dim, taking care not to break 
 them. Then fet the dim over hot water, and cover 
 it clofe. This done, pour the liquor the carp were 
 baked in, into a fauce-pan ; when it has boiled a 
 little, ftrain it, and take off all the fat ; put it into 
 the fauce pan again, with half a pound of butter 
 rolled in flour. Stir it about till it boils, and then 
 fqueeze into it the juice of half a lemon, adding as 
 much fait as is thought necefiary. Pour this fauce 
 over the carp, lay the roes round about it, and 
 garnifh with lemon. 
 
 To Ircil M A c K R E L. 
 
 Cut off the heads of the mackrel, clean them 
 well, and fplit them in two. Then feafon them with 
 pepper and fait, and flour them. Lay them on 
 the gridiron, and broil them till they are of a fine 
 light brown. The fauce is only plain butter. 
 
 To broil M A c K R E L whole. 
 
 Gut the mackrel, cut off their heads, warn them 
 clean, and put the following fluffing into their 
 bellies. 7'ake the roes out of the mackrel at the 
 neck end, boil them in a little water, and bruife 
 them with a fpoon. This done, take the yolk of 
 an egg, crumbs of bread, fome parfley boiled and 
 chopt fine, a little lemon-peel chopt fine, with a 
 little nutmeg, pepper, and fait. Mix them well 
 all together, and fill the bellies of the mackrel 
 with the mixture. After you have floured them 
 well, lay them upon the gridiron, and broil them 
 carefully.
 
 5? 'The Art of COOKERY. 
 
 To foufe M A c K R E L. 
 
 When the mackrel are well wafhed, and gutted, 
 boil them in fait and water, till they are enough ; 
 then take them up, and lay them in a clean pan, 
 and pour enough of the liquor they were boiled in 
 to cover them, with a little vinegar. When they are 
 to be ufed, fend them to the table with fennel. 
 
 To broil HERRINGS. 
 
 Gut and fcale the herrings, cut off the heads, 
 and warn them clean. This done, dry them in a 
 cloth, notch them acrofs, flour them, and lay them 
 on the gridiron to broil ; mafh the heads, and boil 
 them a quarter of an hour in fmall beer, or ale, 
 with a little onion, and whole pepper ; then ftrairi 
 it, and thicken it with butter and flour, and a 
 good deal of muflard. Lay the herrings in a di(h 
 and pour the fauce in a bafon. Inftead of this 
 fauce, plain butter and muflard will ferve. 
 
 To fry HERRINGS. 
 
 Take large onions, peel them, and cut them 
 into thin dices, and fry them with the herrings 
 cleaned as above ; thefe and the herrings muft be 
 fry'd of a light brown. Take the herrings up, 
 lay them in a difh, and put the onions round them 
 melt fome butter, mix it with muflard, and put 
 it in a cup. 
 
 To bake HER RiNcs/cr keeping. 
 
 When the herrings .ire well cleaned, cut off the 
 heads, and take out the roes ; 'warn thefe laft, 
 and put them in again ; then feafon them with a 
 little pepper, cloves, and mace, all beat into 
 
 powder,
 
 The Art of COOKERY. 59 
 
 powder, adding a proper quantity of fait. Lay x them 
 iq a deep pan, in layers one above another, and - 
 two or three bay leaves between each layer ; then 
 put in a mixture of half vinegar and half water. 
 Cover them clofe, with brown paper, and fend 
 them to the oven. Take them out, let them fiand 
 till they are cold, and then pour off the liquor ; 
 this done, pour in frefli vinegar and water, and 
 put them into the oven again. Sprats may be 
 managed in the fame manner ; but once baking is 
 fufficient. 
 
 To broil S A L MON. 
 
 Cut frefh falmon into thick flices, then flour 
 them, and lay them on the gridiron to broil , when 
 they are well done, take them up, and lay them 
 in a dim, and put plain melted butter into a cup. 
 
 jT0 drefs pickled SALMON. 
 
 Lay a good piece of pickled falmon in water all 
 night ; when you are about to drefs it, put i: on a 
 fifh plate, and this into a large ftew-pan ; then put 
 in a pint of white wine, three fpoonfuls of vinegar, 
 a quarter of a pound of butter rolled in flour, a 
 bundle of fweet herbs, and parfley, a whole onion, 
 a little lemon-peel, and fome whole pepper, with 
 a blade or two of mace tied in a muflin rag. Cover 
 the pan clofe, and let it fimmer over a fiow fire for 
 a quarter of an hour ; this done, take up the falmon, 
 and lay it in a dim, which muft be covered, and 
 and fet over hot water ; then boil the fauce till it is 
 thick ; after which take out the fweet herbs, onion, 
 and fpice, and pour it over the fifh. Garnifh 
 with lemon.
 
 60 tfb: Art C/'COOKERY. 
 1"o ftew COD. 
 
 The cod muft cut into dices of about an inch 
 thick, and laid at the bottom of a large ftew-pan ; 
 into which put half a pint of white wine, and a 
 quarter of a pint of water, with a bundle of fweet 
 herbs, an onion, nutmeg, beaten pepper, and fait. 
 Cover the flew pan clofe, and let it firnmer gently 
 for five or fix minutes ; then fqueeze the juice of 
 a lemon into it, and put in a few oifters, with a 
 piece of butter as big as an egg, rolled in flour, 
 and a blade or two ot mace. Cover the pan clofe, 
 and let it ftew gently, making the pan often. When 
 the cd is enough, take out the fweet herbs, and 
 onion, and dim it up j pour the fauce over it, and 
 garni fh with lemon. 
 
 T'o I oil a C o D'S lead. 
 
 Let a fufEcient quantity of water be put into a 
 fifh-kettle to boil the head, with a pint of vinegar, 
 a handful of fait, a bundle of fweet herbs, and a 
 piece of horfe radifh. After the water has boiled 
 for a quarter of an hour, put in the head, and let 
 it continue boiling till you are certain it is enough ; 
 lift up the fifh-plate, and let the water drain away ; 
 then lay it in a dim, with the liver on one fide ; 
 melt fome butter with a little of the fifh liquor, 
 and an anchovy, or oifters, or fhrimps. 
 
 70 roaft a C o D'S head. 
 
 When the cod's head has been well wafh'd and 
 clean'd, fcore it with a knife, throw a little fait 
 over it, and lay it in a ftew-pan before the fire, 
 with fomething behind it to keep in the heat ; 
 or, which is better, a large tin oven. The head 
 will let fall a quantity of water, all which that 
 comes away for the firfl half hour is of no ufe, and 
 
 muft
 
 The Art of COOKER Y. 61 
 
 muft be thrown away. Then fprinkle on fome 
 grated nutmeg with cloves and mace beat fine ; as 
 alfo a little fait. Afterwards flour it, and bafte ic 
 wirh butter. When it has roafted fome time, turn 
 it on the other fide, feafoning it, and bafting it as 
 before. It will be necefiary to turn it often, and 
 at iaft to bafte it with butter and crumbs of bread. 
 A large head will take four or five hours roafting 
 in this manner. For fauce, take fome melted 
 butter, with an anchovy, and two yolks of eggs 
 mixt with it ; then add fome boiled liver, which 
 is bruifed fine, and mix with the reft. Srain 
 the mixture through a fieve, and pour it into 
 the fauce pan again, with a few fhrimps, two 
 fpoonfuls of red wine, and the juice of a lemon ; 
 pour it into the flew pan the head was roafted in, ' 
 and mix all together ; then put it into the fauce- 
 pan, and keep it on the fire till it boils, conftantly 
 ftirring it. Send this fauce to the table in a bafon. 
 The head muft be garnimed with lemon and horfe- 
 radifh. 
 
 fo broil C o D'S SOUNDS. 
 
 The cod's founds muft be firft of all laid in . hot 
 water for a few minutes ; then they muft be rubbM 
 well with fait to clean them, and to take off the 
 fkin. This done, put them in water, and let them 
 juft boil ; then they muft be taken out and flour'd, 
 feafoning them with pepper and fait : lay them 
 whole on the gridiron to broil, and when they are 
 enough, put them in a dilh. Melt fome butter, 
 mix it with muftard, and pour it into the dim. 
 
 I'o fricajfee C o D'S SOUNDS. 
 
 Take cod's founds, clean them as above, and 
 cut them into fmall pieces -, then boil them in 
 milk and water till they are tender, and put them 
 into a cullender to drain : when they are drained, 
 
 leafon
 
 62 'The Art of COOKERY. 
 
 feafon them with a little grated nutmeg, powdered 
 mace, and a very little fait. Put them into a 
 fauce pan, with cream enough for fauce, and a 
 good piece of butter rolled in flour ; make the 
 fauce round, while it is over the fire, till the liquor 
 is thick enough , then put all into a dim, and 
 garnilh with lemon. 
 
 'To brcil HADDOCKS. 
 
 Take the guts of the haddock out at the gills, 
 and let them be well cleaned and warned ; after- 
 wards dry them well in a clean cloth, and flour 
 them well : take care that the fire be clear, and the 
 gridiron cleaned and hot before they are laid on. 
 At firft they muft be turned quick two or three 
 times, for fear of flicking j afterwards let one fide 
 lie till it is enough, and then turn the other : 
 "When this is done, take them up, and put plain 
 melted butter in a cup. 
 
 'To broil WHITINGS. 
 
 When they are well cleaned, flour them, and 
 ]ay them on a gridiron, which muft be fet high 
 over a good clear fire : let them be broiled till they 
 are of a fine brown ; then take them up, and put 
 them in a difh, with melted butter in a bafon ; 
 garnilh with horfe-radilh and lemon. 
 
 'To boil a T u R B u T. 
 
 It will be proper firft to lay it in fait and water for 
 an hour or two ; then fet the fifh-kettle over the 
 fire with water and fait, a little vinegar, and a 
 piece of horfe-radifli. As foon as the water boils, 
 lay the turbut on a fim-plate, and put it into the 
 kettle : it muft be well boiled, but not too much. 
 When it is enough, take the kettle off, and fet it 
 
 before
 
 Art of Co o K E R Y. 63 
 
 before the fire ; lift up the fifh- plate and fet it a- 
 crofs the kettle to drain ; melt a good deal of but- 
 ter, and put a lobfter or two in it, cut into fmall 
 bits. Then let it boil, and pour it into bafons. 
 Lay the turbut in a difh , pour a fpoonful or two 
 of fauce over it ; and garnifh with horfe-radifh and 
 lemon. 
 
 To boil SOALS, and a little TURBUT. 
 
 After a pair of foals are cleanfed, lay them in 
 water, vinegar, and fait, for two hours. Then 
 dry them in a cloth, and put them into a {lew-pan, 
 with a pint of wine, an onion fluck with cloves, a 
 bundle of fweet herbs, fome whole pepper, and a 
 little fait ; cover them and let them boil. When 
 they are fufficiently done, take them up, and put 
 them in a difh ; ftrain the liquor, and thicken it 
 with butter and flour ; pour it over the foals, and 
 garnilh with horfe-radifh and lemon. 
 
 To boil FLAT-FISH.. 
 
 Take flat-Em, cut off the fins, and put them 
 into water, with horfe-radifh, and a good deal of 
 fait ; let them boil till they are enough, without 
 breaking ; and then take them up and drain them 
 well. Put melted butter in a cup. 
 
 To fry FLAT-FISH. 
 
 Flat-fifh mnft be fried either in oil or butter, till 
 they are of a fine light brown. When they are 
 done, drain out the fat on a coarfe cloth. 
 
 Another way to boil PLAICE or FLOUNDERS. 
 
 When the water boils, throw in fait, and put in 
 the fim. When they are enough, take them out 
 one by one, with a flice to drain. Put Tome melt- 
 ed butter in a cup.
 
 64 *The Art ^COOKERY. 
 
 I'o bake a PIKE. 
 
 When a pike is gutted and clean'd, take the 
 tail, turn it round, and thruft it into the mouth. 
 Then take toafts, cut three cornerways, and 
 put them in the middle of the difh, and the pike 
 over them ; flour it, and flick pieces of butter all 
 over , then flour it again and fend it to the oven ; 
 or rather put it into a tin oven before the fire ; for 
 then you may bafte it as you pleafe. When it is 
 done put it into another difh ; pour in melted but- 
 ter, with anchovy, and a few oifters. Garnifh with 
 the toafl about the pike, and lemon about the 
 difh. 
 
 Toftew EELS. 
 
 When the eels are fkin'd, gutted, and wafh'd 
 clean from the fand, cut them in pieces about the 
 length of one's finger ; put no more water into the 
 (lew-pan than will ferve for fauce, with an onion 
 ftuck with cloves, a little fweet herbs, and a blade 
 or two of mace , as alfo fome whole pepper in 
 a thin muflin rag. Cover the flew- pan clofe, and 
 let them flew foftly. After fome time, put in a 
 piece of butter roll'd in flour, and a little chopt 
 parfley. Look at them now and then ; and when 
 they are quite tender, take out the onion, fpice, 
 and fweet herbs. Put in a little fait, and put them 
 in a difh with the liquor. 
 
 Toftew EELS with broth. 
 
 When the eels are clean'd as above, put them 
 into the fauce-pan, with water enough to co- 
 ver them, a cruft of bread, and a blade or two of 
 mace. Stew them gently, and when they are 
 enough, put them into the difh with the broth. 
 Melt fome butter, and put it into a cup to eat with 
 the eels.
 
 The Art of COOK.E RY. 6$ 
 
 'To fry EELS. 
 
 Clean the eels, cut them in pieces, and feafon 
 them with pepper and fait j then fldur them and 
 fry them with butter 5 drain the fat away and lay 
 them in a dim. The fauce may be melted butter 
 with the juice of a lemon. 
 
 drefs EELS with brown fauce. 
 
 A large eel is much the beft for this purpofe, 
 which mufl be made very clean. Then cut it in 
 pieces and put it in a faucepan, with a quarter of 
 a pint of water, an onion, fweet herbs, fome whole 
 pepper, a blade of mace, and a little fait. Cover 
 the faucepan clofe, and when the water begins to 
 fimmer, put in a fpoonful of mumroom pickie, a 
 gill of red wine, and a bit of butter as big as a wal- 
 nut roll'd in flour. Cover the faucepan clofe again, 
 and (lew the eel till it is enough, which you will 
 know by its being tender. Take up the eel, ftrain 
 the liquor, and pour it over it for fauce. Gar- 
 nilh with lemon. 
 
 7*0 pitchcock EELS. 
 
 Take a large eel and fplitit down the back ; then 
 joint the bones and cut it into two or three pieces. 
 This done, lay them for two or three minutes 
 in melted butter, with a little vinegar and fait. 
 Take them out one after another, turn them round 
 like a ring, and fatten them with fmall fkewers. 
 Afterwards roll them in crumbs of bread, and 
 broil them till they are of a fine brown. Put fome 
 plain butter with the juice of a lemon into a cup. 
 
 To fry LAMPREYS. 
 
 When the lampreys are frefh you muft bleed 
 them and lave the blood. Then take off the (lime, 
 by warning them in hot water, and cut them in 
 
 I? pieces
 
 66 f fhe Art of COOKERY. 
 
 pieces. They muft be fried in butter, but not till 
 they are quite enough. Pour out the fat, and put 
 in a little white wine, with whole pepper, nutmeg, 
 iweet herbs, a few capers, a bay-leaf, a little fait, 
 and a good piece of butter roll'd in flour. Shake 
 the pan round often, and cover them clofe. When 
 they are enough, ftrain the fauce and give it a quick 
 boil , fqueeze in a little lemon, and pour it over 
 the fifh. Garnifli with lemon. 
 
 5T0 boil STURGEON. 
 
 The liquor that fturgeon is to be boiled in, muft 
 be compofed of two quarts of water, a pint of vi- 
 ne gar, a flick of horfe-radifh, fome whole pepper, 
 a bay-leaf, and a fmall handful of fait. Take as 
 much of this liquor as will juft boil the fturgeon, 
 and make the following fauce. Diflblve an an- 
 chovy in a pound of melted butter, bruife the bo- 
 dy of a crab in the butter, and then put in a few 
 Ihrimps, or craw-fim, a blade or two of mace, a 
 little catchup, and lemon-juice. Drain the fifh 
 well, and put it in a difh, and the fauce in cups. 
 Garnifh with fried oifters, fliced lemons, and fcrap- 
 ed horfe-radifh. 
 
 to roaft fre/h STURGEON. 
 
 Take eight or ten pounds of fturgeon, with the 
 fcales on, and lay it in fait and water for eight 
 hours. Afterwards fatten it to the fpit and roaft 
 it for a quarter of an hour, bafting it well with 
 butter, and then drudge it well with flour. This 
 done, grate a little nutmeg over it ; likewife throw 
 over it powder of pepper, a little mace, and 
 fait, together with a few fweet herbs, dried and 
 powder'd fine ; laft of all, crumbs of bread. Keep 
 drudging it with crumbs of bread, and bafting it 
 with the liquor that falls from it, till it is enough. 
 In the mean while prepare the following fauce : 
 7
 
 Art of COOKERV* 67 
 
 Take a pint of water, an anchovy, an onion, a 
 bundle of fweet herbs, fome whole pepper, a piece 
 of horfe-radifh, a little lemon-peel, with cloves 
 and mace. Boil them together for a quarter of an 
 hour, and then ftrain off the liquor. Put it into 
 the faucepan again, with a pint of white wine, a 
 dozen oifters, with their liquor, two fpoonfuls of 
 catchup, two of walnut pickle, one of mufhroom 
 pickle, the flefh of a lobfter, or fhrimps, or prawns., 
 and a good piece of butter roll'd in flour. Boil all 
 together ; "take up the fifh, and pour the fauce over 
 it. Garnilh with fried toafts and dices of le- 
 mon. 
 
 T0 drefsfalt FISH. 
 
 Salt cod, or ling, mull be laid in water twelve 
 hours, to take out Tome of the fait. Then take it 
 out, and lay it on a board for another twelve hours. 
 This done, put it in water for twelve hours more. 
 Put it into the water cold when you boil it, and 
 let it continue for fifteen minutes after the water 
 boils. This will be fufficient when the cod is ve- 
 ry good. Parfnips or potatoes may be boiled in a 
 faucepan by themfelves. After they are enough, 
 fcrape the parfnips fine, and put them into a fauce- 
 pan with milk ; ftir them till they are thick, and 
 then put in a good piece of butter, and a little fait. 
 The potatoes may be peel'd, wafh'd, and drefled 
 in the fame manner. Put either into a plate ; as al.lb 
 eggs boiled hard, chopt, and put into a bafon with 
 butter. 
 
 To roaft LOBSTERS. 
 
 When lobfters are roafled, they need not be put 
 
 on a fpit, as is the common way , but boil them 
 
 firft, and lay them before the fire ; then bade 
 
 them with butter till they have a fine froth. Take 
 
 F 2 them
 
 68 Toe Art of C o o K E R v. 
 
 them up, lay them in a dim, and put plain melt- 
 ed butter in a bafon. 
 
 TG butter LOBSTERS. 
 
 Firlt parboil the lobfter, and carefully take out 
 all the meat from the tail, claws, and bodj, cut it 
 fmall, and put it into a faucepan with five or fix 
 fpoonfuls of white wine, a little beaten pep- 
 per, a blade of mace, and a little fait ; ftew it a 
 tew minutes, and then put in a piece of butter ; 
 make the faucepan round till the butter is melted ; 
 and add a fpoonful of vinegar, with as many crumbs 
 of bread as will make it thick enough. Broil the 
 chine of the lobfter with pepper and fait ; then pour 
 the mixture out of the faucepan into a plate, and 
 lay the chine round it, cut into four parts. The 
 fame proportion rnuft be obferved when there is 
 three or four lobfters butter'd at a time. 
 
 To drefs a CRAB. 
 
 Take out the meat of a large crab free from the 
 fidn, and put it into a flew-pan with half a pint of 
 wine over a flow fire, adding a little nutmeg, pep- 
 per, and fait. Beat up the yolk of an egg with a 
 fpoonful of vinegar, and throw it in with a few 
 crumbs of bread ; then make the fauce-pan round 
 for a minute, and pour the mixture into a plate. 
 
 To butter CRABS. 
 
 Take two large crabs that have been boiled, and 
 take out the meat ; put it into a faucepan with a 
 glafs of white wine, two fpoonfuls of vinegar, and 
 a grated nutmeg. When the mixture is quite hot, 
 put in a pound of frem butter melted, with an an- 
 chovy, and the yolks of two beaten eggs, mixt 
 with the butter. Shake the faucepan round till the 
 liquor is boiling hot. Pour fomc of it into the 
 4 largeft
 
 The Art of COOKERY. 69 
 
 largeft (hell, and place it in the middle of the difh. 
 The reft muft be put into little faucers, and plac'd 
 round the fhell, with three corner'd toafts between 
 the faucers and round the fhell. 
 
 Tofcollop OlSTERS. 
 
 Put outers into fcollop- (hells, and place them 
 on a gridiron over a clear fire. Stew them till 
 they are enough, and then fill the (hells with 
 crumbs of bread. This done, fet them before the 
 fire, and bade them with butter. Keep them turn- 
 ing till they are all over of a fine brown. 
 
 70 ftew MUSCLES, 
 
 Warn them well to free them from fand ; then 
 put them into a faucepan and cover them clofe. 
 Keep them there till the fhells are all open'd, and 
 pour them into a difh. Examine them one by one, 
 and take out the excrefcence that looks like hair, 
 and take care there is no crabs. Then put them 
 into a faucepan, with half a pint of the ftrain'd li- 
 quor that comes from them, with a blade or two 
 of mace, and a bit of butter of the fize of a wal- 
 nut, roll'd in flour. Stew them a little and pour 
 them into a dim, with toafted bread laid round 
 them. 
 
 ^To ftew SCOLLOPS. 
 
 When the fcollops have been well boiled in fait 
 and water, take them out, and ftew them in a lit- 
 tle of the liquor, with a little white wine vinegar, 
 two or three blades of mace, two or three cloves, 
 and a piece of butter roll'd in flour ; together with 
 the juice of a feville orange. When they are ftew'd 
 enough, put them in a dilh.
 
 yo The Art of COOKERY. 
 
 <?o butter SHRIMPS. 
 
 Take two quarts of mrimps, and put them in a 
 pint of white wine, with grated nutmeg. Then 
 take half a pound of melted butter, and beat in eight 
 eggs, with a little white wine. Mix all together, and 
 put the faucepan over the fire making it conftant- 
 ly one way till the mixture is thick enough. Lay 
 toafted fippets in the dim, and pour the mrimps 
 over them. 
 
 2"0 make fauce for TURBUT, SALMON, broiled CQV, 
 and HADDOCK. 
 
 There is nothing better for thefe fifh than lob- 
 fler fauce , which is made with fine frefh butter, 
 melted thick, and the flem of a lobfter cut into 
 little pieces. Stew them together, and let them 
 juft boil. 
 
 70 make SHRIMP SAUCE. 
 
 Take a pint of beef gravy, well feafoned, and 
 half a pint of mrimps ; put them together into a 
 faucepan, and thicken the mixture with a piece of 
 good butter roll'd in flour, and let it boil. 
 
 I'o make OISTZR-SAUCE. 
 
 Put half a pint of large oifters into a faucepan 
 with their own liquor, twelve whole pepper-corns, 
 and two or three blades of mace. Let them fim- 
 mer over a flow fire till the oiflers are fine and 
 plump. Then take them out with a fork from the 
 liquor, and let it boil five or fix minutes. Then 
 ftrain the liquor and wafh the faucepan. After- 
 wards put the oifters and liquor into the faucepan 
 again, with half a pint of gravy, and half a pound 
 of butter roll'd in flour. Add to thefe a fpoonful 
 or two of white wine. Keep them ftirring till the 
 butter is melted, and the liquor boils.
 
 T'he Art of COOKERY. 71 
 
 To make ANCHOVY-SAUCE. 
 
 Put an anchovy into half a pint of gravy, with 
 a quarter of a pound of butter roll'd in flour. Mix 
 thefe together in a faucepan, and ftir them till the 
 liquor boils. To give this a relilh to your like- 
 ing, you may put catchup, or wine, or walnut 
 pickle. 
 
 'Another ANCHOVY-SAUCE. 
 
 This is only melted butter with an anchovy ; 
 to which may be added, a fpopnful of walnut 
 pickle, or catchup. 
 
 SAUCES for VENISON, 
 GEESE, TURKIES, 
 FOWLS, &c. 
 
 To melt BUTTER. 
 
 O U muft always melt butter in a faucepan 
 well tin'd, in which a fpoonful of cold water 
 has been put, with a little duft of flour, and the 
 butter cut into bits. The faucepan muft be kept 
 Jhaking all one way, to prevent the oiling of the 
 butter. When it is melted, let it boil to make 
 it fmooth and fine. 
 
 1*0 burn BUTTER for thickning of SAUCE. 
 
 Put the butter in a faucepan, and fet it over the 
 fire, letting it boil till it is brown. Shake in fome 
 flour, and keep it ftirring till it is thick. This is 
 what many cooks keep by them to thicken and 
 brown their fauce, but it rs difagreeable to the 
 ftomach. 
 
 F 4 ft
 
 72 The Art O/*COOKERY. 
 
 To make GRAVY. 
 
 Take a piece of beef, mutton, and veal, and cut 
 them into very fmall bits, and put them into a deep 
 faucepan with a cover ; lay the beef at the bottom, 
 then the mutton, then a fmall rafher of bacon, 
 with a (lice or two of carrot, an onion fliced, a 
 bundle of fvveet herbs, whole pepper, mace, and 
 cloves. This done, lay the veal over all, cover 
 the faucepan clofe, and put it over a flow fire for 
 fix or feven minutes, making the faucepan now 
 and then. Throw fome flour in, and pour in boil- 
 ing water till all the meat is covered, and fome- 
 \vhat more. Cover the faucepan clofe again, and 
 flew the meat till the gravy is rich and good. Add 
 a little fait, and then (train it oft. 
 
 To draw GRAVY from Beef, Mutton^ or Veal. 
 
 Take a pound of beef, mutton, or veal, and 
 cut it thin ; as alfo a bit of bacon about two or 
 three inches long, and lay it at the bottom of the 
 faucepan, over which lay the meat. Add fome 
 carrot to thefe, and cover the faucepan clofe for 
 two or three minutes, fetting it over a flow fire. 
 Then pour in a quart of boiling water. Add fome 
 onions, fweet herbs, and fpice, with a cruft of 
 bread toafted. Set the faucepan again over the fire, 
 and thicken it with a bit of butter roll'd in flour. 
 When the gravy is done to your mind, throw in a 
 little fait, and ftrain it off. Some omit the 
 bacon. 
 
 To make GR AVY for WHITE SAUCE. 
 
 Cut a pound of veal into fmall pieces , put them 
 in*o a faucepan, and boil them in a quart of wa- 
 ter over a flow fire, with an onion, a few whole 
 pepper-corns, two cloves, and a blade of mace. 
 
 You
 
 *fbe Art of COOKERY. 73 
 
 You may let them fhw till you think the gravy is 
 rich enough. 
 
 To make GRAVY for TURKIES or FOWLS. 
 
 Cut and hack a pound of lean beef very well, 
 and flour it. Then put a piece of butter into a 
 (lew-pan, of the lize of an egg ; when it is melt- 
 ed, lay in the beef, and fry it till it is brown on 
 both fides. This done, pour in three pints of 
 boiling water, with a bundle of fweet herbs, a little 
 bit of carrot, a little cruft of bread toafled brown, 
 twelve whole pepper-corns, three blades of mace, 
 and four cloves ; cover the ftew-pan clofe, and let 
 it boil till there remains only a pint of gravy -, 
 then throw in a little fait, and flrain it off. 
 
 Another GRAVY for FOWLS. 
 
 Boil the gizzard, neck, and liver of a fowl, in 
 half a pint of water, with a bit of bread toafted 
 brown, a little pepper and fait, and a bit of thyme ; 
 boil away one half, and then put in half a glafs of 
 red wine ; ftrain the gravy, and take the liver and 
 bruife it well ; then put it into the gravy again, 
 and ftrain it a (Vcond time ; laft of all, thicken it 
 with a bit of butter roll'd in flour. 
 
 To make a FISH-GRAVY. 
 
 Let two or three eels, or other fifh, be cleaned 
 as if they were to be boiled, and cut them into 
 fmall bits -, put them into a faucepan with water 
 enough to cover them, a little cruft of bread toaft- 
 ed brown, forne whole pepper, fweet herbs, a blade 
 or two of mace, and a little bit of lemon-peel ; 
 let them boil till the gravy is rich and good ; and 
 if there is a pint left, melt a bit of butter of the 
 fize of a walnut with flour -, lhake the faucepan 
 till it is brown ; then ftrain the gravy into it, and 
 boil it for a few minutes, 
 
 Sauce
 
 74 'The Art of COOKERY* 
 
 Sauce for VENISON. 
 
 Sauce for venifon may be either currant jelly 
 warmed, or half a pint of red wine, fimmer'd over 
 a clear fire, with a quarter of a pound of fugar ; 
 or the fame quantity of vinegar, with a quarter of 
 a pound of fugar, fimmer'd over a clear fire, till 
 it becomes a fyrrup. 
 
 Proper fauce for a turkey, will be gravy in a 
 dim j and either bread, or onion fauce, in a ba- 
 Ibn. 
 
 Sauce for a boiled TURKEY. 
 
 Take a little water or mutton gravy, an ancho- 
 vy, an onion, a bit of thyme, a little bit of le- 
 mon peel, and a blade of mace. Boil thefe toge- 
 ther, and ftrain them ; then melt butter, and mix 
 with it. Lay a few fryed faufages round the dim j 
 and garnifh with lemon. 
 
 Sauce for FOWLS. 
 
 Put good gravy in a dim, and bread or onion-; 
 fauce in a bafon. 
 
 Egg fauce, for roafted FOWLS or CHICKENS. 
 
 Take two or three eggs, boil them hard, chop 
 them fine and put them in a bafon. Then melt 
 fome frefh butter thick, and pour over them. Put 
 Jome good gravy in the dim. 
 
 Sbalot fauce, for roafted FOWLS. 
 
 Put five or fix malots, peel'd and cut fmall, in- 
 to a faucepan, with two fpoonfuls of vinegar, two 
 of white wine, and two of water. Let them juft 
 boil, and pour them into a difh with pepper and 
 fait. 
 
 ^ 
 -
 
 Art of C o o K E R Y. 75 
 
 Lemon fauce, for I oiled FOWLS. 
 
 Firft pare off the rind of a lemon, then cut it 
 into dices, and take the kernels out ; afterwards 
 cut it fmall. Bruife the liver of the fowl with two 
 or three fpoonfuls of good gravy. This done^ 
 melt fome butter and mix them together ; put them 
 into a faucepan and let them boil ; chop the lemon- 
 peel very fmall and put it into the mixture. 
 
 Another fauce for boiled TURKIES or FOWLS. 
 
 Take a quarter of a pint of water, an ancho- 
 vy, a piece of lemon-peel, five or fix whole pep- 
 per corns, and a blade or two of mace. Boil them 
 together, ftrain out the liquor j and then add as 
 much butter and flour as will be fufficient for fauce. 
 Let it boil, and then it will be done. Lay the 
 faufages round the turky or fowl, and garnilh with 
 lemon. 
 
 Mujhroom fauce^ for TURKIES or FOWLS. 
 
 Put half a pint of cream, and a quarter of a 
 pound of butter, into a faucepan ; ftir them toge- 
 ther one way till the mixture is thick. Then add 
 a fpoonful of mumroom pickle and a few mum- 
 rooms, frefh or pickled. Let them boil, and the 
 fauce is done. Garnilh with lemon, 
 
 Sellery fauce^ for TURKIES, FOWLS, PAR- 
 TRIDGES, &c. 
 
 Warn a large bunch of fellery, pare it, and cut 
 it into thin bits. Boil them gently in water till 
 they are tender. Then add a little mace in pow- 
 der, grated nutmeg, with pepper and fait; thick* 
 en it with a good piece of butter, roll'd in flour, 
 Then let the fauce boil, and pour it into the
 
 76 tte Art of COOKERY* 
 
 Sauce for a roajled GOOSE. 
 
 Make a little good gravy, and put it into a ba- 
 fon by itfelf, and apple fauce in another. 
 
 Sauce for a toiled GOOSE. 
 
 Boil onions or cabbage firft, till they are done 
 enough ; then flew them in butter for about five 
 
 minutes. 
 
 Sauce for roafted DUCKS. 
 
 Put fome good gravy in the dim, and onions 
 boiled, in a cup. 
 
 Onion fauce, for boiled DUCKS or RABBITS. 
 
 This fauce is made of onions, in the following 
 manner. Take onions, peel them and boil them 
 in a good deal of water > take them out, put them 
 in another water, Jetting them boil for two hours ; 
 put them in a cullinder to drain, and chop them on 
 a board with a knife -, put them into a faucepan 
 with a good piece of butter ; (hake flour over them, 
 and put in a little milk or cream. ; let the fauce- 
 pan over the fire, and when the butter is all melt- 
 ed the fauce is enough. 
 
 Afpeedy way of making ONION- SAUCE. 
 
 Take onions, peel them and cut them into thin 
 flices ; put them into a faucepan with milk and wa- 
 ter; boil them for twenty minutes, and throw them 
 into a cullinder to drain ; then chop them and put 
 them in a faucepan again ; make a little flour over 
 them, and add a little milk or cre'am, with a good 
 piece of butter ; ftir them all together till the but- 
 ter is melted, and then it will be done.
 
 Tbe Art ^COOKERY. yj 
 
 <To make BREAD-SAUCE. 
 
 Take a pint of water and a good piece of bread, 
 with fome whole pepper, and a blade or two of 
 mace , boil them till the bread is foft, and take out 
 all the fpice ; pour out all the water, except juft 
 enough to keep the bread moid , beat the bread 
 foft with a fpoon j then put it into a faucepan with 
 a good piece of butter, and a little fait -, ftir them 
 well together for a minute or two, and then pour 
 the fauce into a bafon. 
 
 Sauce for PHEASANTS and PARTRIDGES. 
 
 This is only good gravy put into the dim, and 
 bread- fauce in a cup. 
 
 Sauce for LARKS. 
 
 Take a good piece of bread, and rub it in a 
 clean cloth to crumbs ; then throw them into a 
 faucepan with butter : but obferve that the butter 
 muft be melted before the crumbs arc put in. Stir 
 them about till they are brown, and then throw 
 them in a fieve to drain. Lay them round the 
 larks. 
 
 Sauce for a HARE. 
 
 Take a pint of cream and half a pound of frefti 
 butter , put them into a faucepan, and keep them 
 ilirring till the butter is melted, and the fauce 
 thick j pour the fauce into the difh. 
 
 Another fauce for a HARE. 
 
 Make fome very good gravy, and thicken it 
 with a little piece of butter roll'd in flour. 
 
 N. B. Some choofe curranc-jelly warm'd put in 
 a cup> Others take half a pint of red wine, and 
 a quarter of a pound of fugar, and fee them over 
 ?. flow fire for a quarter of an hour,
 
 78 The Art of Co OK E R~Y; 
 
 To make GRUELS, PANADOES, 
 CAUDLES, BROTHS, SOUPS, 
 FOOLS, 0WFURMITY. 
 
 To make WATER^GRUEL. 
 
 A K E a pint of water and a large fpoonful 
 of oatmel j put them into a faucepan and flir 
 them together; let them boil up three or four times, 
 and ftir them as often : take care that it don't boil 
 over. Then ftrain it through a fieve, and fait it 
 to your own liking. Put in a lump of butter, and 
 when it is melted mix them together with a fpoon. 
 Some like a little pepper. 
 
 To make BARLEY-WATER. 
 
 Take a quarter of a pound of pearl- barley, and 
 put it into two quarts of water ; boil them toge- 
 ther to the confumption of one half, taking off the 
 fcum, and then ftrain it off; put in two fpoonfuls 
 of wine and a little fugar ; drink it luke-warm. 
 
 To make PANADOE. 
 
 Take a quart of water, and put it into a fauce- 
 pan, with a large piece of crumb of bread, and a 
 blade of mace ; let them boil for two minutes, 
 take out the bread and bruife it in a bafon very fine ; 
 mix as much of the water as will make it of a pro- 
 per thicknefs, and fweeten it to your palate ; put 
 in a bit of butter of the fize of a walnut, and grate 
 in a little nutmeg. 
 
 To i
 
 fbe Art of COOKERY. 79 
 
 To boil SAGOE. 
 
 To three quarters of a pint of water, add a large 
 fpoonful of fagoe, and boil them together foftly, 
 till the liquor is of a thicknefs to your liking , then 
 put in a little white wine and fugar, and grate in 
 a little nutmeg. 
 
 To make WHITE CAUDLE. 
 
 Take two quarts of water and four fpoonfuls of 
 oatmel, with a piece of lemon-peel and a blade or 
 two of mace ; boil them for a quarter of an hour, 
 and ftir them often, taking care the liquor does 
 not boil over ; then ftrain it through a coarfe 
 fieve. At the time of ufe add fome wine, fugar, 
 and a little grated nutmeg. 
 
 To make a BROWN CAUDLE. 
 
 Take two quarts of water aud fix fpoonfuls of 
 oatmel ; boil it as above, and drain it. Then add 
 a quart of ale that is not bitter -, boil it, and fweet- 
 en it to your palate. Afterwards add half a pint 
 of white wine. Or you may make it with half 
 water and half ale, and leave out the white- 
 wine. 
 
 To make CHICKEN WATER. 
 
 Take a cock, or large fowl, and flea it ; then 
 bruife it with a hammer, and put it into a gallon 
 of water with a cruft of bread j let it boil half a- 
 way, and ftrain off the water. 
 
 To make CHICKEN-BROTH. 
 
 Take an old cock, or large fowl, flea it, and take 
 off all the fat. This done, bruife and break it with t 
 a rollfng-pin. Then put it into two quarts of wa- 
 ter,
 
 8o *fh* Art of COOKERY. 
 
 ter, with a good cruft of bread and a blade of mace , 
 let it boil foftly for five hours, and then put in a 
 quart more of boiling water ; cover it dole, boil 
 it a little while, and ftrain it off. Put in but a ve- 
 ry little fait. 
 
 7*0 make ftrong BEEF or MUTTON BROTH. 
 
 Take a pound of beef or mutton, or ha'f a pound 
 of each , take off all the fat and fkin, and cut the 
 meat into little pieces, and put them into two quarts 
 of water ; boil it till the liquor comes to a quarter 
 of a pint, and fkim off all the fat. This is de- 
 figned for thofe whofe ftomachs will bear but little 
 nourifhment, and who cannot digeft folid aliment. 
 A tea cup full of this is fufficient at a time. Some 
 can take but a fpoonful, or half a fpoonful, or a 
 tea-fpoonful at once. It is very nouriming. 
 
 70 make MUTTON -BROTH. 
 
 Take a pound of a loin of mutton, without the 
 fat, and put it into a quart of water j boil it, and 
 fkim the faucepan well. Then put in a good piece 
 of the upper-cruft of a loaf, and a blade or two 
 of mace ; cover the faucepan clofe, and boil it 
 gently for an hour ; pour off the broth without 
 ftirring, and throw in a very little fait. 
 
 Broth of a Scraig of VEAL. 
 
 Put a quart of water to every pound of veal in- 
 to a faucepan , let it boil a little, and ikim it ve- 
 ry clean. Then put in a good piece of the upper- 
 cruft of a loaf of bread, with a little parfley tied 
 with a thread, and as many blades of mace as there 
 are pounds of meat ; cover the pan clofe, and let 
 it boil gently for two hours, and then the broth 
 will be ready. 
 
 N.B.
 
 *fhe Art of C o o K E RY. ?I 
 
 N. B. The preparations above may be ufeful fcr 
 lying-in women, and for perfons that are weak c r 
 fick, or that are under a courfe of phyfic ; accoi- 
 ding to their feveral circumftances. 
 
 To make PLUM-GRUEL. 
 
 Take two large fpoonfuls of oatmeal, and ftir it 
 in two quarts of water j then put in a blade or two 
 of mace, and a bit of lemon-peel : boil thefe toge- 
 ther in- -a fauce-pan for five or fix minutes, and 
 ftrain the liquor : then return it into the fauce-pan, 
 and put in half a pound of currants, clean pickt and 
 warned -, let them boil about ten minutes, and 
 then add a glafs of white wine, a little grated 
 nutmeg, and fugar enough to fweeten it. 
 
 To make PLUM-PORRIDGE. 
 
 Take half a pound of pearl barley, a quarter of 
 a pound of raifins well cleaned, a quarter of a 
 pound of currants, clean pick'd and wam'd 5 put 
 them into a gallon of water, with two or three 
 blades of mace, and boil till rather more than half 
 is confumed : then add half a pint of white wine, 
 and as much fugar as will make it agreeable. 
 
 To make SCOTCH BARLEY-BROTH. 
 
 Chop a leg of beef in pieces, and boil it in three 
 gallons of water, with a cruft of bread, and a 
 piece of carrot, to the confumption of one half : 
 then ftra n off the liquor, and put it into the pot 
 again, with half a pound of pearl barley, four or 
 five heads of barley cleaned and cut fmall, a bundle 
 of fweet herbs, a large onion, a little chopt parQ^y, 
 and a few marygolds i boil them together for an 
 hour ; then take a cock, or fowl, well pick'd, 
 and put it into the pot , keep it boiling till you had 
 the broth rich and good , then throw in a iirtle 
 
 G fait,
 
 8-2 The Art of COOKER Y. 
 
 fait, pour it into a deep difh, take out the onion 
 and fweet herbs, and fend it to the table with the 
 ibwl in the middle. Some think the fowl is un- 
 necefiary. 
 
 70 make MUTTON BROTH. 
 
 Cut a neck of mutton in two, that weighs about 
 fix pounds, and boil the fcraig end in a gallon of 
 water , fkim the pot well, and then put in an 
 onion, a bundle of fweet herbs, and a good cruft of 
 bread : boil it about an hour, and put in the other 
 part of the mutton, with a turnep or two, a few 
 chives chopt fine, fome marygolds, and a little 
 parfley cut fmall. Put thefe in about a quarter of 
 an hour before the laft part of the mutton is boiled 
 enough. Seafon the broth with a little fauce. 
 When turneps are to be boiled to eat with the mut- 
 ton, they muft be put into a pot by themfelves, 
 otherwife the broth will will tafte tod' flrong of 
 them. 
 
 'To make BEEF BROTH. 
 
 Crack the bone of a leg of beef, in two or three 
 places -, then wafh it clean, and put it into a pot, 
 with a gallon of water : let it boil, and fkim it 
 well ; then put in a good cruft of bread, a bundle 
 of parQey, and three blades of mace : boil till not 
 only the beef, but the finews, are quite tender ; 
 toaft fiices of bread, cut it into fmall bits, and lay 
 them in a difh ; place the beef upon them, and 
 pour in the foop. 
 
 To make a Jfrong BROTH for foops. 
 
 Chop a leg of beef to pieces, and put it into a 
 pot, with four gallons of water ; fet the pot over 
 the life till it boils, and then fkim it clean : this 
 done, put in a bundle of fweet herbs, fome whole 
 
 pepper,
 
 The A-t of COOKERY. 83 
 
 pepper, and a few cloves -, boil them till two thirds 
 of the liquor is confumed ; then put in a Jittle 
 fait : afterwards let it boil, and then ftrain it off 
 for life. 
 
 make a very ftrong BROTH which may be kept 
 for federal ufes. 
 
 Take the fcraig end of a neck of mutton, and 
 a piece of a leg of beef; lay them in a pot, pour in 
 as much water as will cover them, and then throw 
 in a little fait ; let it boil, and take off the fkum ; 
 then put in a whole onion ftuck with cloves, a 
 bundle of fweet herbs, a nutmeg cut into four 
 parts, and fome whole pepper : thefe muft be 
 boiled till the meat is all in rags ; then put in four 
 anchovies, and when they are diffolved, ftrain off 
 the broth for ufe. 
 
 To make GRAVY for f oops. 
 
 Clean a leg of beef well ; cut and hack it, and 
 put it into a large earthen pan -, then add two 
 onions ftuck with cloves, a bundle of fweet herbs, 
 a piece of carrot, a fpoonful of whole pepper, a 
 blade or two of mace, and a quart of ftale beer : 
 pour in as much water as will cover them all, and 
 lay brown paper over the pan, rubb'd with butter. 
 It muft be done very clofe, and then fent to the 
 oven to be baked. When it comes home, ftrain 
 the gravy thro* a coarfe fieve, and keep it for ufe. 
 "When you have peafe ready boiled, this will foon 
 make a peafe foop. Or you may take fome of this 
 gravy, and fome vermicelly ; fry a french roll, 
 and put it in the middle, and it will make a 
 good foop. 
 
 To make a GRAVV-SOOP. 
 
 Cut and hack to pieces a pound of mutton, a 
 pound of veal, and a pound of beef ; put the 
 
 G 2 veal
 
 84 7* Art of COOKE R Y. 
 
 veal into two gallons of water, with an old cock 
 
 beat to pieces, the upper cruft of a penny-loaf 
 
 toafted crifp, an onion, a bundle of fweet herbs, 
 
 two tea-fpoonfuls of whole pepper, four or five 
 
 blades of mace, four cloves, and a piece of carrot : 
 
 cover the pot, and let it (lew over a flow fire till 
 
 half the liquor is confumed ; then ftrain the gravy 
 
 cfF, and put it into a fauce-pan, with two or three 
 
 fpoonfuls of rafpings, half an ounce of truffles and 
 
 morels, three or four heads of felery wafh'd and 
 
 cut fmall, and a few hearts of young favoys : 
 
 cover the pan clofe, and let it fimmGr gently over 
 
 a flow fire for two hours ; pour the foop into a 
 
 dim, to a trench roll fry'd, and fome fry'd forced 
 
 meat balls. 
 
 To make another GRAVY-SOOP. 
 
 Take fome of the ftrong broth or foop, and put 
 in as much water as will bring it to your palate; put 
 the mixture over the fire to boil, and it is done. 
 
 To make a green PEASE -SOOP. 
 
 Take a knuckle of veal that weighs about three 
 or four pounds, cut it into fmall pieces, and put it 
 in a large fauce-pan, with fix quarts of water ; 
 then add about halt an ounce of lean bacon fteeped 
 in vinegar for an hour, twenty-four whole pepper- 
 corns, four or five blades of mace, three or four 
 cloves, a little bundle of fweet herbs and parfley, 
 a little piece of the upper cruft of a loaf of bread 
 roafted crifp : cover the fauce-pan clofe, and let it 
 boil gently over a flow fire, till half the liquor is 
 confumed ; ftrain off the broth, and put it into the 
 fauce pan again when cleaned : and a pint of green 
 peafe, four heads of felery, and a lettuce, both 
 of which muft be cut very fmall j cover the fauce- 
 pan
 
 The Art of C o o K E R Y. 85 
 
 pan clofe, and let it flew gently over a flow fire for 
 two hours. In the mean while, boil a pint of old 
 peafe in a pint of water very tender ; ftrain the 
 liquor, with as much of the pulp as you can, 
 through a coarfe hair fieve ; pour it into the foop, 
 and let them boil together : put in as much fait as 
 fuits your palate ; pour it into a difh, to a 
 French roll fry'd crifp. The whole quantity fhould 
 be at lead two quarts. 
 
 To make SOOP of old peafe. 
 Boil a quart of peafe in two gallons of water, 
 till they are tender ; then put in a piece of fait 
 pork, which was laid in water the night before, 
 with two large onions peel'd, a bundfe of fvveet 
 herbs, fome felery, and a quarter of an ounce of 
 whole pepper ; boil the pork till it is enough, 
 and then ftrain the foop ; put it on the fire again 
 to boil, and rub in a good deal of dry mint , put 
 the pork in again, and let boil ; then ferve it up. 
 
 To make PORT ABLE -SOOP. 
 
 Strip all the fldn off a leg of veal, and carefully 
 take off all the fat ; then cut all the flefhy part 
 clean from the bones ; put this into a pot, with 
 four gallons of water, and boil it till as much of 
 the meat as can be diffolved is turned into a 
 jelly , and then what remains will be of no ufe or 
 value -, remembering to keep the pot fo clofe 
 covered, that as little may evaporate as poffible, 
 and not boil it too faft : you may try it by taking 
 the liquor out with a fpoon, and when you find it 
 to be a rich gelly, when cold, it is enough : then 
 ftrain it through a fieve into a clean earthen pan, 
 and when it is cold, take off the fat from the top ; 
 then take earthen-ware cups, well glazed, and fill 
 them with the gelly ; taking care not to meddle 
 
 G 3 with
 
 86 ?be Art of COOKERY. 
 
 with the fettling at the bottom , then place them 
 in a ftew-pan full of water, placed over a flove, 
 but in fuch a manner that none ot the water may 
 get into the cups, for that will render all the coft 
 and labour ineffectual , let the water in the ftew- 
 pan boil gently all the time, till the gelly becomes 
 as thick as glue , let them ftand to cool, and then 
 turn them out of the cups into fome clean flannel, 
 and that will fuck up the remainder of the moifture ; 
 keep them in a warm dry place, and in time, they 
 will become as hard as glue ; and then they may 
 be carried in the pocket without taking any harm ; 
 but the beft way is to keep them in tin boxes. 
 "When you would ufe them, boil herbs in the water, 
 to your own liking, and ftrain off the water, into a 
 pint of which put a bit of the glue, of the fize of 
 a walnut, and ilir it about over the fire till it is 
 melted : put in fait to your own liking. Obferve 
 that fome, and perhaps it is the beft way, put 
 onions, fpice, fweet herbs, and whatever elfe they 
 pleafe, and boil them in water , then they ftrain 
 off the water, and put it into the jelly boiling 
 hot, keeping the pot on the fire till it is fufficiently 
 done, and proceed as before. 
 
 tfo make an elegant PEASE-SOOP with flejh meat. 
 
 Boil a quart of fplit peafe in a gallon of water, 
 till they are quite foft \ then put in half a red 
 herring, or two anchovies, a bundle of fweet berbs, 
 fome whole pepper, a large onion, four or five 
 cloves, three blades of mace, five cloves, the green 
 tops of felery, and a good bundle of dried mint : 
 cover the pot clofe, .and let them boil to two 
 quarts. In the mean time, take the white part of 
 ielery cut fmall, with fome fpinage pick'd and 
 wam'd ; put a quart of water to them in a fauce- 
 pan, and let them ftew till the water is almoft 
 
 wafted,
 
 The Art ^/"COOKERY. 87 
 
 wafted, and then put them into the foop ; after- 
 ward take the crumb out of a french roll, and fry 
 the cruft brown in a little butter ; then fill the 
 hollow with fpinage flew'd in butter : this done, 
 take and cut it to pieces, and beat it in a mortar 
 with a raw egg, with fpinage, forrel, mace, and 
 nutmeg, a little of each, together with an anchovy ^ 
 roll them into little balls with flour, and fry them , 
 as alfo fry fome bread crifp cut into dice. Lay the 
 balls and bread into the dim, with the roll in the 
 middle , and pour the foop to them ; rub in fome 
 dry mint, and garnifh the dim with fpinage. 
 
 fT0 make a GREEN-PEASE-SOOP without flefh meat. 
 
 Boil a quart of old green peafe in a gallon of 
 water, till they are tender, with a bundle of mint, 
 a few fweet herbs, whole pepper, mace and cloves ; 
 then pafs both the liquor and pulp through a 
 coarfe fieve, and put all that comes through into 
 a fauce-pan, with four heads offelery, a handful 
 of fpinage, a lettuce, and a le?k, all cut fmall ; as 
 alfo a quart of green peafe, and a little fait : let 
 them boil gently, till there is about two quarts of 
 foop left, and then fend it to the table. 
 
 To make PEASE-PORRIDGE. 
 
 Boil a quart of green peafe in a quart of waters 
 a bundle of dried mint, and a little fait, till they 
 are quite tender ; then add fome beaten pepper, 
 and a bit of butter, of the fize of a walnut rolled in 
 flour ; ftir them all together, and boil them for a 
 few minutes ; then add two quarts of milk, and 
 let them boil for a quarter of an hour : take out 
 the mint, and ferve it up. 
 
 G 4 -To
 
 O rtk ff^f Jl M ^ f^ **. jl^ 
 
 7\ V? / rlfl si^T fit (J O K^ r Iv ir 
 
 V V ^ ' ** ' ' V^ 
 
 70 w^f <z BARLEY-SOOP. 
 
 Boil half a pound of pearl barley in a gallon of 
 water, with a large cruft of bread, a little lemon 
 peel, and a blade or two of mace, till it comes to 
 two quarts ; then add half a pint of white wine, 
 and fweeten it with a little fugar. 
 
 70 make RicE-Soop. 
 
 Put a pound of rice into two quarts of water, 
 with a little cinnamon, into a fauce-pan ; place it 
 over a gentle fire, and let it fimmer till the rice is 
 very tender ; take out the cinnamon, and grate in 
 half a nutmeg, with as much fugar as will fweeten 
 it. Then take half a pint of white wine, and beat 
 in the yolks of three eggs, and ftir the mixture into 
 the rice after it is quite cold ; then fet the fauce- 
 pan over a flow fire, and keep it conftantly ftirring, 
 to prevent its curdling : when it is boiled to a 
 proper thicknefs, take it up, and pour it into the 
 dim, 
 
 70 make RICE-MILK. 
 
 Boil half a pound of rice in a quart of water, 
 with a little cinnamon in a fauce-pan ; fet it over 
 the fire, and let it boil till the water is almoft all 
 wafted , then put in three pints of milk, with the 
 yolk of an egg beaten up , throw in a little fugar to 
 fweeten it, and keep it conftantly ftirring till it 
 boils up, and then it is done. 
 
 to make F u R M i T Y. 
 
 Take two quarts of milk, a quart of ready 
 boiled wheat, and a quarter of a pound of currants 
 well cleaned ; ftir thefe together, put them in a 
 ftuce-pan, and boil the mixture ; then beat up the 
 
 yolk?
 
 *fbe Art of COOK E R Y. So 
 
 */ 7 
 
 yolks of three eggs, with a little grated nutmeg, 
 two or three fpoonfuls of milk, and fugar enough 
 to fweeten the reft : mix the whole in the fauce-pan, 
 Itirring them together for a few minutes, and then 
 it will be fit to fend to the table. 
 
 To make ALMOND-SOOP. 
 
 Blanch a quarter of a pound of almonds, and beat 
 them in a marble mortar, with the yolks of twelve 
 hard eggs, till they become a fine pafte -, then take 
 two quarts of milk, a quart of cream, a quarter of a 
 pound of double refined fugar, and a fpoonful of 
 orange-flower water ; mix them together, and pour 
 a little of it to the pafte : when this is well blended 
 with the peftle, pour on the remainder, by little 
 and little, keeping them ftirring all the time. 
 When the whole is well mixt, put it into a fauce- 
 pan over a flow fire, keeping it ftirring all the 
 time : when it is thick enough, pour it into the 
 difh, and fend it to the table ; the whole difficulty 
 lies in the prevention of its curdling. 
 
 To make EEL-SOOP. 
 
 Before you make eel-foop, the quantity intended 
 muft be confidered , for a pound of eels will make 
 a pint of foop : therefore to every pound of eels 
 allow a pint of water, a cruft of bread, an onion, 
 a bundle of fweet herbs, a little whole pepper, 
 and two or three blades of mace : put them into a 
 fauce-pan together, and cover them clofe, and let 
 them boil till near half the liquor is wafted ; ftrain 
 it off, and pour it into a dim, where fome toafted 
 bread cut frnall has been laid. 
 
 To make THORNBACK or SCATE-SOOP. 
 
 Boil two pounds of fcate, or thornback, put it 
 into a large fauce-pan with fix quarts of water. 
 
 When
 
 90 *The Art of COOKERY. 
 
 When it is done enough, take the flefh off the 
 bones, and put the bones into the fauce-pan again j 
 then take two pounds of any frelh fifli, the cruft of 
 a penny loaf, a bundle of fweet herbs, fome whole 
 pepper, a fmall piece of horfe-radifh, two or three 
 blades of mace, a little parfley, and a bit of lemon- 
 peel : put thefe into the fauce-pan, and boil them 
 till about two quarts of liquor remains : ftrain it off, 
 and add an ounce of vermicelly, fet it on the fire 
 again, and boil it gently ; then take the flefti of 
 the fcate, put it into a fauce-pan, with two or three 
 fpoonfuls of the foop , fhake a little flour over it, 
 and then put in a bit of butter, with a little pepper 
 and fait , make them together, and when the mix- 
 ture is thick, fill the cruft of the roll with it : 
 pour the foop into the dim, and let the roll fwim 
 in the middle. 
 
 To make CRAW-FISH SOOP. 
 
 Boil a gallon of water with an onion ftuck with 
 cloves, a bunch of fweet herbs, three or four blades 
 of mace, and a little pepper and fait ; then take 
 two hundred craw-fifh, and lay twenty afide : take 
 a pint of any fort of peafe boiled tender, with the 
 bodies and fhells of the craw-fifh, faving the 
 tails whole ; beat thefe together, in a mortar, and 
 put them into the boiling water ; this done, ftrain 
 off the liquor boiling hot through a cloth, getting 
 as much out as you can. Pour the liquor back, 
 and let it over a flow fire, with a dry french roll cut 
 thin ; let it ftew till it is half wafted, and then add 
 a piece of butter of the fize of an egg : let it finimer 
 till it has done making a noife ; then put in a 
 onion, and fhake in two tea-fpoonfuls of flour, 
 ftirring it about at the fame time ; afterward, put 
 in the tails of the craw-fifh, and give them a fhake 
 
 round :
 
 7 he Art o/* COOKERY. 91 
 
 round : to thefe add a pint of good gravy, and let 
 them boil gently for four or five minutes ; take out 
 the onion, and pour a pint of the foop to it : flir 
 them well together, and pour the mixture back to 
 the foop ', let them fimmer very gently, for a 
 quarter of an hour. Fry a french roll brown with 
 the twenty craw-fifh ; pour the foop into the difli, 
 lay the roll in the middle, and the craw-fifh round 
 the difh. 
 
 70 make a GOOSEBERRY FOOL. 
 
 Set two quarts of goofeberries on the fire, with 
 a quart of water, and when they fimmer, begin to 
 plump and turn yellow, throw them into a cullen- 
 der to drain off the water j then with the back of a 
 fpoon, fqueeze the pulp through a coarfe fieve 
 into a dim ; add fugar enough to make them pretty 
 fweet, and let them {land till they are cold : take 
 two quarts of new milk, and the yolks of four 
 eggs, beaten up with a little grated nutmeg; mix 
 them together, put them into a fauce-pan, and ftir 
 the mixture gently over a (low fire : when it begins 
 to fimmer, take it off, and ftir it into the goofe- 
 berries by degrees ; when it is cold it may be ferved 
 up to the table. If you ufe cream, inftead of milk, 
 the eggs will be needlefs. 
 
 70 make an ORANGE FOOL. 
 
 Take a pint of cream, a quarter of a pound of 
 fugar, fix eggs well beaten, and the juice of fix 
 oranges -, mix them all together, put them into a 
 fauce-pan, and keep the mixture ftirring over a 
 flow fire till it is thick : then take it off, put in a 
 bit of butter, keep it ftirring till it is cold, "and 
 then put it in a difh.
 
 92 The Art of COOKERY. 
 
 'To make a WESTMINSTER FOOL. 
 
 Cut a penny loaf into thin dices, moiften them 
 with fack, and lay them in the bottom of a difh ; 
 then take a quart of cream, fix eggs beaten up, 
 two fpoonfuls of rofe-water, fome grated nutmeg, 
 and a blade of mace, with fugar enough to fweeten 
 it : put all thefe into a fauce-pan, fet it over a flow 
 fire, and keep it ftirring all the time to prevent a 
 curdling ; when it begins to be thick, pour it into 
 the difh over the bread. Let it ftand till it is cold. 
 
 To make PIES and TARTS. 
 
 5T0 make a good CRUST for great PIES. 
 
 A K E a pound and a half of butter, and half 
 a pound of tried fuet ; put them into boiling 
 water j then fkim off the butter and fuet, with as 
 much of the water as will be fufficient to make a 
 peck of flour into a light pafte : work them together 
 well, and roll out the pafte. 
 
 70 make a ftanding CRUST for great PIES. 
 
 Take fix pounds of butter, and boil them in a 
 gallon of water , fkim it off with as little of the 
 water as poffible ; work it well into a pafte, with a 
 peck of flour ; after this, pull it to pieces, let ic 
 cool, and then you may work it into any form. 
 
 70 make a CRUST with BEEF-DRIPPING. 
 
 Boil a pound and a half of beef dripping in 
 water, then take it off, and ftrain it ; boil it in 
 water again, and take it off as before. If you 
 would have it exceeding fine, this operation muft 
 
 be
 
 'The Art of COOKERY. 93 
 
 be performed two or three times more : this done, 
 work it well with three pound of flour, and add 
 cold water enough to make it into pafte. 
 
 !T<? make CRUST with cold materials. 
 
 Rub a pound and a half of butter into three 
 pounds of flour ; then break two eggs into it, 
 and with a fufficient quantity of water make a pafte. 
 
 70 make PUFF-PASTE. 
 
 Rub half a pound of butter into a quarter of a 
 peck of flour, with a little fait ; then add cold 
 water enough to make it into a light pafte ; but 
 let it be ftiff enough to work well ; then roll it 
 out, and flick little pieces of butter all over it : 
 this done, throw on a little flour, and roll it up ; 
 then roll it out again, in the fame manner as 
 before. This muft be repeated nine or ten times, 
 or fo long as to confume a pound and a half of 
 butter. This cruft is generally made ufe of for 
 moft forts of pies. 
 
 70 make PASTE for TARTS. 
 
 Take a pound of flour, and three quarts of a 
 pound of butter, mix them well together, and 
 beat the pafte with a rolling pin. 
 
 Another PASTE for TARTS. 
 
 Take half a pound of flour, half a pound of 
 butter, and half a pound of fugar ; mix them well 
 together, and then beat them with a rolling pin j 
 then roll it out thin. 
 
 To make a MUTTON PIE. 
 Skin a loin of mutton, and take the fat off from 
 the infide j cut it into freaks, and feafon with 
 
 pepper
 
 94 W* Art O/*COOKERY; 
 
 pepper and fait ; lay in the bottom and fide, and 
 fill it with meat, pouring as much water into the 
 difli, as will almoft fill it ; then put on the cruft, 
 and bake it well. 
 
 To make a BEEF-STEAK PIE. 
 
 Beat fine rump fteaks well with a rolling pin, 
 and feafon them with pepper and fait ; lay them 
 into the cruft, and fill it, pouring in as much 
 water over them, as will half fill the dilh j put on 
 the cruft, and bake it well. 
 
 make a fweet LAMB or VEAL PIE. 
 
 Butter the dim, and lay in pafte for the bottom 
 and fide cruft ; cut the meat into fmall pieces ; 
 feafon them with pepper, mace, nutmeg beaten 
 into powder, and a very little fait ; then put in a 
 layer of meat, and ftrew upon it currants well 
 cleaned, with a few rafins ftoned : then place an- 
 other layer of meat, and over that a little butter, 
 with water enough to bake it, and no more. As 
 foon as it comes out of the oven, pour in fome hot 
 white wine caudle, made very fweet, and fend it 
 to the table. 
 
 A favoury VEAL PIE. 
 
 Cut a breaft of veal into pieces, feafon it with 
 pepper and fait, and lay it all into your cruft ; 
 take the yolk of fix eggs boiled hard, and place 
 them here and here , fill the dim almoft full of 
 water, put on the cruft, and bake it well. 
 
 make a VENISON-PASTY. 
 
 Bone a neck and breaft of venifon, and feafon 
 them with fait -, cut them in feveral pieces, and 
 
 lay
 
 <Tbe Art cfCooKERY. 95 
 
 lay in the breaft and neck end firft -, place the beft 
 end of the neck at the top, and keep the fat whole : 
 the cruft muft be puff pafte, which mould be very 
 thick on the fides, middling at the bottom, and 
 thick on the top. W hen the dim is covered, lay 
 in the venifon as before directed, with half a 
 pound of butter, and a quarter of a pint of water : 
 then clofe up the pafty, and let it be baked two 
 hours in a very quick oven. In the mean time, 
 put the bones into a fauce-pan, with two quarts of 
 water, a little piece of cruft, toafted crifp and 
 brown, a whole onion, a little whole pepper, and 
 two or three blades of mace ; cover the fauce-pan 
 clofe, and let it boil over a flow fire, till half the 
 liquor is confumed. When the pafty comes out of 
 the oven, lift up the lid, and pour in the gravy. 
 
 'To make a mock VENISON PASTY. 
 
 Take a fat large loin of mutton, and let ic hang 
 in an airy place four or five days ; then bone it, 
 and leave the meat as whole as you can : lay it for 
 twenty four hours in half a pint of red wine, a 
 quarter of a pint of vinegar, and a quarter of a pint 
 of water, mixt together ; then take it out, and 
 make it into a pafty, in the fame manner as above. 
 Likewife boil the bones in the fame manner, to 
 make gravy to fill the pafty, when it comes out 
 of the oven. 
 
 2*0 make HAM-PIE. 
 
 Cut cold boiled ham into dices, about half an 
 inch thick, put a good thick cruft into the difh, 
 and then place in it a layer of ham : fliake a little 
 pepper over it, and then a young fowl picked and 
 finged, with a little pepper and fait in its belly, 
 and the out fide rubb'd with fait : lay this on the 
 ham, with the yolks of eggs hard boiled -, after- 
 
 wards
 
 96 tfht Art of COOKERY* 
 
 wards cover the whole with ham, and lay on the 
 upper crtifb made of puff pafte. When it is well 
 baked, take it off, and fill the pie with good hot 
 beef-gravy , lay on the cruft again, and lend it to 
 the table. 
 
 70 make a GOOSE -PiE. 
 
 Take pafte made for a (landing pie, and raife the 
 fides, taking care there is room enough to hold a 
 large goofe ; bone the goofe, and likewife a large 
 fowl, then feafon them, with the following mixture, 
 viz. a quarter of an ounce of beaten mace, a large 
 tea fpoonful of beaten pepper, and three tea-fpoon- 
 fuls of fait ; then put the fowl in the goofe, and a 
 pickled tongue in the fowl, with the root cut off, 
 and boiled long enough to peel : put them into the 
 cruft, with half a pound ot butter on the top, and 
 then lay on the lid. If this pie is well baked, it 
 will keep a great while. 
 
 'To make a GiBLET-PiE. 
 
 Put two pair of giblets well cleaned into a fauce- 
 pan, with two quarts of water, but keep out the 
 livers ; likewife put in a large onion, a bundle of 
 fweet herbs, twenty whole pepper corns, and three 
 blades of mace ; cover them dole, and ftew them 
 gently till they are tender : then lay a fine rump 
 fteak, feafon'd with pepper and fait, into a dim, 
 cover'd with a good cruft , lay the giblets over the 
 fteak with the livers, and then pour in the liquor 
 the giblets were ftew'd in, after it has been ftrained ; 
 lay on the lid, and bake it for an hour and a half. 
 
 To make a DUCK-PIE. 
 
 Take a couple of ducks fcalded and well cleaned, 
 with the pinions, heads, necks, livers, hearts, and 
 
 gizzards,
 
 *Tne Art of COOKERY. 97 
 
 gizzards, but cut off the feet ; pick out the fat of 
 the infide, and feafon them with pepper and fait 
 within and without : lay them in a dilh covered 
 with puff-pafie, and place the gibiets at each end ; 
 pour in as much water as will almoft fill the pie, 
 lay on the lid, and bake it moderately. 
 
 $0 make a PIDGEON-PIE. 
 
 After the pidgeons have been well picked and 
 cleaned, feafon them with fait, and put a bit of 
 butter, with pepper and fait into their bellies , then 
 lay them in a dim covered with puff-pafte, and 
 place the gizzards, livers, pinions, ne<.ks, and 
 hearts between, with a beef {leak, and the yolk of 
 a hard egg, in the middle : then pour in as much 
 water as will almoft fill the pie, lay on the lid, 
 and bake it well. 
 
 To make an EL-PIE. 
 
 After the eels have been well cleaned, cut them 
 into pieces, about half the length of one finger, 
 and feafon them with pepper, fait, and a little beaten 
 mace ; cover a dim with good cruft, and lay in 
 the eels, with as much water as the dim, will well 
 hold j put on the lid, and bake it well. 
 
 2"0 make a HERRING PIE. 
 
 Clean the herrings well, and cut off the heads, 
 fins, and tails ; then feafon them with pepper, 
 mace, and fait ; cover a dim with good emit, and 
 lay a little butter at the bottom : then lay a row of 
 herrings over it, and cover them with flices of 
 apples cut thin : over thefe again lay flices of onions 
 cut pretty thick : this, dene, put a little butter at 
 the top, pour in a little water, lay on the lid, and 
 bake it well. 
 
 H To
 
 Art 
 
 91? make a SALMON-PIE, 
 
 Take a piece of frefh falmon, and feafon it wfr& 
 nutmeg, mace, and fait , cover a dilh with a good 
 cruft, and lay a bit of butter at the bottom ; chop 
 the flefh of a lobfter fmall, and mix it Weil with 
 good melted butter , pour the mixture over the 
 falmon, lay en the lid, and bake it well. 
 
 70 make a SALT Fisn-PiE. 
 
 Lay the fide of a falt-fim in water all night ; in 
 the morning put it over the fire in a ftew-pan of 
 water, and boil it till it is tender ; then take it up, 
 flrip off all the fkin, and cle'ar the meat from the 
 bones ; afterwards mince it fmall, and mix it with 
 the crumb of two trench rolls boiled in a quart of 
 new milk ; the bread muft be firft broken fmall 
 with a fpoon, and then add the fifh, with a pound 
 of melted butter, two fpoonfuls of minced parfely, 
 half a nutmeg grated, three tea-fpoonfuls of muf- 
 tard, and a little beaten pepper-, mix them well 
 together, and lay them in a difh covered with a> 
 good cruft j lay on the lid, and bake it for an hour. 
 
 70 make a POT A TOE- PIE, 
 
 Make a good cruft, and cover the bottom of z 
 difh, on which lay half a pound of butter ; then 
 lay in three pounds of potatoes, after they have been 
 boiled and peeled ; grate a fmall nutmeg all over 
 them, as alfo a tea fpoonful of pepper, and fprinkle 
 on three tea-fpoonfuls of fait : then take fix hard 
 eggs, chop them fine, and ftrcw all over the top 5 
 then pour in half a pint of white wine, and lay oa 
 the lid. Bake it tillthe cruft is enough.
 
 *I%e Art of COOJCERY. 99 
 
 To make an ARTICHOKE-PIE* 
 
 Lay a good puff-pafte cruft all over the bottom 
 Of a difh, and cover it with a quarter of a 
 pound of butter ; over this lay a row of boiled ar- 
 tichoke bottoms ; then ftrew a little mace, pepper, 
 and fait over them ; afterwards lay on another row, 
 and ftrew on more fpice : This done, by on another 
 quarter of a pound of butter, in little bits ;likewife 
 take half an ounce of trufles and morels, and boil 
 them in a quarter of a pint of water ; pour the 
 water into the pie, and cut the trufles and morels 
 very irnalU and throw over the pie : take the yolks 
 of twelve hard eggs, and place them over all ; 
 then pour in a gill of white wine, lay the lid on, 
 and bake it till the cruft is enough. 
 
 To make an APPLE -PiE. 
 
 Lay Ibme good puff-pafte round the fides of the 
 dim, and then lay in a row of apples, pared, quar- 
 tered, and deprived of the cores : afterwards throw 
 in half the quantity of the fugar which you defign 
 for the whole pie : this done, mince a little lemon- 
 peel, and throw over the apples ; likewife fqueeze 
 in a little of the juice of a lemon; then put in a 
 clove here and there, with the reft of the apples, 
 and the remainder of the fugar ; boil the peeling of 
 the apples, and the cores, in water, with a blade 
 of mace, for fome time ; then ftrain off the liquor, 
 and boil it to a fyrup, with a little fugar , pour it 
 into the pie, lay on the lid, and bake it : fome 
 quince, or a little marmalade of quinces, may be 
 added, if you think proper. When it comes out 
 of the oven, take off the lid, and butter the apples \ 
 then cut the lid into little three ccrner'd pieces, 
 and ftick about the pie. 
 
 H 2 ? Q
 
 loo Tike Art e/CooKERY. 
 
 To make a PEAR-PIE. 
 
 This is made in the fame manner as the apple- 
 pie ; but there muft be no quinces. When it is 
 baked, butter it, and flick in the lid as above. 
 
 To make a CHERRY-PIE. 
 
 Make a good cruft, and lay a little of it round 
 the fide ^f the difh ; then ftrevv a little fugar at the 
 bottom, and lay in the cherries, with fugar,- at the 
 top : this done, lay on the lid, and bake the pie in 
 a flack oven. Some mix red currants with the 
 cherries. 
 
 To make GOOSEBERRY, CURRANT, and 
 
 P L U M-P I E 9. 
 
 Thefe are made exactly in the fame manner as 
 the cherry-pie ; but if you would have the goofe- 
 berries look red, the pie muft ftand a good while 
 in the oven, after the bread is drawn. 
 
 To make MINCE-PIES. 
 
 Take three pounds of fuet, chopt very fmall ; 
 two pounds of currants, well cleaned and dried at 
 the fire , as many railins ftoned and chopt fine ; 
 fifty golden pippins pared, cored, and chopt 
 fmall ; half a pound of loaf fugar made into 
 powder, a quarter of an ounce of mace, a quarter 
 of an ounce of cloves, and two large nutmegs, all 
 beaten to fine powder : put all thefe in a large pan, 
 pour in half a pint offack, half a pint of brandy, 
 and mix them well together. You may keep this 
 mixture for fome months. When you intend to 
 make the pies, take a clifh, a little larger than a 
 foop-plate, and lay a thin cruft all over it -, then 
 put in a thin layer of minced meat, over this a layer 
 
 of
 
 *fhe Art of COOKERY. 101 
 
 of Seville-oranges cut very thin ; next a layer of 
 minced meat, and over that orange-peel cut thin : 
 ]ayalittle minced meat upon this, and Iqueeze in the 
 juice of a Seville orange or lemon : pouring in three 
 fpoonfuls of red wine : lay on the lid, and let the 
 pie be carefully baked. Some choofe meat in thefe 
 pies, and then a neats tongue, will be proper ; 
 which mull be parboiled, peeled, and chopped, or 
 elfe take two pounds of the infide of a loin 
 of beef boiled. When made fine, they muft be 
 mixt with the reft. Some likewife make their mince 
 pies in patty pans. 
 
 20 make MINCE- PIES with eggs. 
 
 Boil fix eggs till they are hard, and chop them 
 fmall, twelve golden pippins,pared and chopt fmall, 
 a pound of raifins of the fun chopt fmall, a pound 
 of currants well cleaned, a large fpoonful of loaf 
 fugar in powder, two ounces of candied orange-peel, 
 cut fine ; a quarter of an ounce of cloves and mace, 
 a large nutmeg, all beaten fine ; mix all together 
 with a gill of brandy and a gill of fack ; put the 
 mixture into a dim, with a good crufl ; fqueeze 
 in a Seville orange, and pour in a glafs of wine ; 
 lay on the lid, and bake it in a flack oven. 
 
 To make APPLE, PEAR, end APRICOT- TARTS. 
 
 Pare the apples and pears, cut them into quar- 
 ters, and take out the cores , cut the quarters in 
 two, and fet them in a fauce-pan over the fire, 
 with water juft enough to cover them ; let them 
 fimmer till the fruit is tender, and then add a good 
 piece of lemon-peel : afterwards take patty-pan?, 
 buttered all over, and a thin cruft laid on the infide, 
 lay in a little fugar at the bottom, then the fruit, 
 and afterwards a little fugar at the top, a tea-fpoon- 
 
 H 3 ful
 
 102 fbe Art of C o o K E R Y. 
 
 ful of lemon juice, and three fpoonfuls of the li- 
 quor they were boiled in ; lay on the lid, and bake 
 them in a flack oven. Put no lemon juice in 
 apricot-tarts. 
 
 JVtowj&CHERfcy, RASBERRY, and PLUM-TARTS. 
 
 Butter the patty -pans, and put a thin cruft over 
 tjiem i then lay a little fine fugar at the bottom, 
 the fruit upon that, and a little fugar on the top \ 
 lay on the lids, and bake them in a flack oven. 
 
 <To make TARTS of preferred fruit. 
 
 Butter the patty pans, cover it with a thin cruft, 
 and lay in the fruit ; then bake the tarts as light as 
 poffible , or make the fecond cruft for tarts, with 
 fugar, and roll it as thin as a half-penny -, then 
 butter the patty pans, and lay fome over it : make 
 the cruft hollow to lay on the top. There muft be 
 an open part, to fee the fruit through. Then bake 
 this cruft in a flack oven, till it is crifp, but not to 
 difcolour it : when the cruft is cold, take it out of 
 the patty-pan, and fill it with what fruit you pleafe; 
 lay on the lid, and the tart is done. 
 
 female PUDDINGS, DUMPLINGS, 
 
 BLACK-PUDDINGS, and 
 
 SAUSAGES. 
 
 A general Rule to be obferved in boiling PUDDINGS. 
 
 "^T EVER put the pudding into the pot till the 
 * water boils, and when it is boiled enough, juft 
 dip it in a pan of cold water, and it will caufe the 
 pudding to come out clean, without flicking to 
 the cloth.
 
 Art of COOKER v. 103 
 
 T0 make a FLOUR -PUDDING. 
 
 Take four eggs without the whites and four with, 
 mix them with a quarter of a pint of milk, and ftir 
 in four large fpoonfuls of flour, and beat them well 
 together , then boil fix bitter almonds in two fpoon- 
 fuls of water ; pour the water into the mixture, 
 blanch the almonds, and beat them in a mortar, 
 with half a nutmeg, and a tea-fpoonful of fait ; add 
 this to the mixture likewife, and then pour in a 
 pint and three quarters of milk : flour your cloth 
 well., put in the batter, and let it boil an hour. 
 
 50 make a boiled SUET-PUDDING. 
 
 Take a pint of milk, and four eggs : beat them 
 well together, and mix them with flour till the bat- 
 ter is very thick. Then take a pint more of milk, 
 a pound of fuet ihredded fmall, two tea-fpoonfuls 
 of ginger, and a tea-fpoonful of fait : ftir them 
 together, and if the batter is not pretty thick, add 
 more flour. Boil the pudding two hours. 
 
 T? make a BATTER-PUDDING, 
 
 Take fix eggs, three with the whites, and three 
 without; beat them up, and mix them with a 
 quarter of a pint of milk, fix fpoonfuls of flour, a 
 tea-fpoonful of grated ginger, and a tea-fpoonful 
 of fait -, mix them all together, and add a pint and 
 three quarters of milk : ftir them well, put the 
 batter into a cloth, boil it for an hour and a 
 quarter, then take it up, and pour melted butter 
 over it. 
 
 A BATTER-PUDDING without eggs. 
 
 Take a quart of milk, and mix fix fpoonfuls of 
 flour with a quarter of a pint of it , then add two 
 
 H 4 tea
 
 104- The <&* of COOKERY. 
 
 tea-fpoonfuls of grated ginger, two of tincture of 
 faifron, and one of fait , then mix them with the 
 reft of the milk, put the batter in a cloth, and boil 
 it for an hour. This pudding may be mixt with 
 fruit at pleafure. 
 
 I's make a BREAD-PUDDING. 
 Take all the crumb of a penny-loaf, obtained 
 by cutting off the cruft, flice it thin into a quart ot 
 new milk, fet it over a chaffing-dim of coals, till 
 the bread has foaked up all the milk \ then put in 
 a piece of butter, ftirit about, and let the mixture 
 ftand till it is cold , or, which is as well, boil the 
 milk, and pour it over the bread , then take fix 
 eggs, three with the whites, and three without, and 
 be.it them up, with a little rofe- water and nutmeg, 
 as alfoa little fait, and, if you like it, fome fugar ; 
 mix all together, and boil the batter in a cloth for 
 half an hour. 
 
 'To ma ke an ordinary BREAD-PUDDING. 
 
 Take two ftale halfpenny rolls, and grate them, 
 then pour over them a pint of milk boiling hot ; 
 then take a little melted butter, two eggs, and a 
 little fait -, beat them well together, and mix 
 them with the bread and milk ; boil the batter for 
 half an hour in a cloth, then put the pudding into 
 a difh, with melted butter and fugar, 
 
 5T<? make a B R E A D - P u D D i \* G for baking. 
 
 Take the crumb of a penny loaf, and as much 
 flour , add a fufficient quantity of milk to bring 
 them to a proper thicknels - t then mix in four eggs, 
 a tea-fpoonful of ginger, with as much fugar and fait 
 as fhall be thought necefiary ; afterwards put in 
 half a pound of itoned raifins, and half a j ound of 
 currants well cleaned : pour the batter into a but- 
 tsre4 difh, and bake it,
 
 *fbe Art of COOKERY. 105 
 
 To I oil a Loaf to refemUe PUDDING. 
 
 Pour Haifa pint of milk over a penny loaf, and 
 let it ftand covered up, till it has foaked up all 
 the milk ; then tie it in a cloth, and let it boil for 
 a quarter of an hour. This done, lay it in the 
 dim, pour melted butter upon it, and ftrew fugar 
 all over it. A French roll eats very well boiled 
 in this manner. 
 
 *To make lolled PLUMB-PUDDING. 
 To a pint of milk, add a pound of flour, the 
 crumb of a penny loaf grated, a pound of fuet chopt, 
 a pound of raifins ftoned, a pound of currants, 
 eight eggs, half a nutmeg grated, a tea-fpoon 
 ful of beaten ginger, and a little fait. Firft 
 beat the eggs with the milk, then ftir in the 
 flour and bread by degrees -, then the fuet, fpice, 
 and fruit. It will require the addition of more 
 milk j but then the batter muft be kept thick. 
 This pudding muft be boiled five hours. 
 
 I'o make an agreeable PLUMB-PUDDIN-G. 
 
 Take eight eggs, four with the whites, and four 
 without ; beat them up, and mix them with a pint 
 of milk ; then ftir in a pound of grated bread, and 
 a pound of flour ; as alfo a pound of raifins ftoned, 
 4 pound of currants well cleaned, half a pound of 
 fugar, and a little grated ginger ; mix them well 
 together, and you may either boil or bake it. If 
 you bake it, it will take up three quarters of an 
 hour. 
 
 To make a bated PUDDING. 
 
 Boil a quart of milk, a little, with three bay- 
 leaves -, then take the leaves out, and with flour 
 make a hafty-pudding, adding a little fait to give 
 
 it
 
 Io6 l^e Art of C o o K E R V. 
 
 it a relim. When it is pretty thick, take it off the 
 fire, and flir in half a pound of butter, a quarter 
 of a pound of fugar, twelve eggs, fix with the 
 whites, and fix without : flir all together, and pour 
 the mixture into a difh covered with puff pafte. 
 Half an hour will bake it. 
 
 5T0 make a MARROW- PUDDING. 
 
 Mix a quart of cream with three Naples bifcuits, 
 ten eggs well beaten, half with the whites, and 
 half without, a grated nutmeg, and fugar enough to 
 fweeten the whole : put a bit of butter at the bot- 
 tom of the fauce-pan, and then pour in the mix- 
 ture, fetting it over the fire, and keep it ftirring 
 till it is pretty thick. Afterwards add a quarter of 
 a pound of currants plump'd in hot water, and 
 pour it into an earthen pan. The next, lay fome 
 fine pafte at the bottom of a dim, and round the 
 edges ; pour in the mixture, and lay long pieces 
 of marrow on the top i fet it immediately into the 
 oven, and bake it for half an hour. 
 
 70 make a STEAK or PIDGEON-? u DOING. 
 
 Take a quarter of a peck of flour, two pounds 
 of fuet, a little fait, and cold water enough to make 
 a fliff pafte ; roll it out, and put in beef-fteaks, or 
 mutton, or pidgeons, feafoned with pepper and 
 fait -, turn up the fides, clofe the top, and put it 
 into boiling water. If you make your pudding 
 very large, it will take five hours boiling, and fo 
 in proportion. 
 
 T0 boil a CUSTARD-PUDDING. 
 
 Take a pint of cream, of which take three fpoon- 
 fuls and mix with a fpoonful of flour ; fet the reft 
 
 over
 
 Art of COOKERY. 107 
 
 over the fire, and when it boils take it off, and ftir 
 in the cold cream and flour. When it is cold, mix 
 it with five yolks of eggs and two whites beaten up. 
 Stir in a little nutmeg, fait, and two or three fpoon- 
 fuls of fack, with fugar to your liking. Butter a 
 wooden bowl and put the mixture into it, tying 
 a cloth over it, and boil it halfa.n hour. 
 
 70 make a RICE-PUDDING. 
 
 Tie half a pound of raifms, ftoned, and a quar- 
 ter of a pound of rice together in a cloth. Allow 
 a great deal of room for the rice to fwell, and boil 
 it for two hours. Then take it up and put it in 
 a dim, with melted butter, fugar, and a little nut- 
 meg. 
 
 I'D make a -plain RICE-PUDDING. 
 
 Tie a quarter of a pound of rice in a cloth, and 
 allow room for it to fwell ; let it boil an hour, 
 then take it up and untie it, and ftir in a quarter of 
 a pound of butter with a fpoon ; grate in fome 
 nutmeg, add a little fugar, tie it clofe up again, 
 and let it boil another hour. This done, take it 
 up, put it in a dim, and pour melted buter over it. 
 
 7*0 make a baked RICE-PUDDING. 
 
 Put half a pound of rice into three quarts of milk, 
 with half a pound of fugar, and a little grated nut- 
 meg. Then break in half a pound of frefh butter ; 
 pour the mixture into a butter'd difh, and bake it. 
 
 Another baked RICE-PUDDING. 
 
 Boil a pound of rice till it is tender, and drain 
 off as much of the water as you can, without fqueez- 
 ing. Then ftir in a good piece of butter, with 
 what fugar you pleafe. Grate in a fmall nutmeg, 
 
 and
 
 jo8 The Art of COOKERY. 
 
 and pour the mixture into a butter'd dim, and 
 bake it. 
 
 'To make a MUTTON-PUDDING. 
 
 Take fome mutton chops cut thin ; feafon them 
 with pepper and fait, and put them into a thick 
 cruft, made with good dripping, or mutton-fuet 
 fhredded fine -, clofe it up, put it in a cloth, and 
 boil it for two or three hours, according to the big- 
 nefs. 
 
 The fame kind of pudding may be made with 
 lamb, beef, or pork. 
 
 To make a rich baked RICE-PUDDING. 
 
 Put a quarter of a pound of rice into a fauce- 
 pan, with a quart of new milk and a ftick of cinna- 
 mon ; fet it over the fire, and ftir it often. When 
 it is boiled thick, throw in a quarter of a pound 
 of frefh butter, and ftir them together. Grate in 
 half a nutmeg , add three or four fpoonfuls of rofe- 
 water, and mix them well. Sweeten the whole to 
 your liking, and let it fland to cool. Then beat 
 up eight eggs, four with the whites, and four with- 
 out. Add thefe to the reft, and put in a few cur- 
 rants, and fweet-meats. Pour the mixture into a 
 butter-difh, and bake it. 
 
 To make a YORKSHIRE-PUDDING. 
 
 Make a thick batter with a quart of milk, four 
 eggs, a little fait, and a fufficient quantity of flour. 
 Thtn take a (lew-pan with fome dripping, and 
 when the dripping boils pour in the batter. Keep 
 it on the fire till the pudding is baked near enough ; 
 then turn a plate upfide down in the dripping-pan, 
 which is fet under a good piece of meat, while it is 
 roafling, in fuch a manner, that the meat may drip 
 upon it ; and at the fame time it muft be near 
 
 enough
 
 Art of C o o K E R Y. 109 
 
 Enough the fire to be finely brown'd. When the 
 meat is done, drain as much of the fat as you can 
 from the pudding, and fet it on the fire again to 
 dry a little -, Hide it into a difli, and put a cup 
 with melted butter on the middle of the pudding. 
 
 tfo make a QUAKING-PUDDING. 
 
 Take fix eggs, three with the whites, and three 
 without ; beat them up and mix them with a pint 
 of cream ; add a little rofe- water, grated nutmeg, 
 and fait -, then grate in the crumb of a halfpenny 
 roll, and ftir them together. Take a cloth, flour 
 it, and pour in the mixture, tie the cloth up, but 
 not too clofe, and let it boil quick for half an 
 hour. 
 
 70 make an ORANGE-PuoDiNe. 
 
 Cut off the outfide peel of two Seville oranges, 
 without any of the white ; and put them into a 
 mortar and beat them to a pafte. Then take the 
 yolks of fixteen eggs, and beat them up ; mix them 
 with half a pound of frefh butter melted, half a 
 pound of white fugar, a little role-water, and nut- 
 meg. Mix thefe together by little and little till 
 they are all well united : then pour them into a 
 di(h, with puff pafte laid all over it, and round 
 the rim. Afterwards fend it to be baked. 
 
 Another ORANGE PUDDING; 
 
 Take the yolks of fixteen eggs, beat them well, 
 and mix them with half a pound of melted butter. 
 Then grate in the outfide rind of twoSeville oranges, 
 and add half a pound of fine fugar, half a pint of 
 cream, two Naples bifcuits, or the crumb of a half- 
 penny roll, foaked in the cream, a gill of fack, 
 two fpoonfuls of rofe-water, as much orange- fiour- 
 \yater, and mix them well together. Afterwards 
 
 make
 
 1 Jo *Tbe Art of C o o K E R V* 
 
 make a puff-pafte, lay it all over the dim and roum 
 the rim \ pour the pudding over this and bake it. 
 
 70 make a POTATOE-PUDDING. 
 
 Boil two pound of potatoes till they are enough, 
 peel them, and mam them well with the back oJ 
 a fpoon till they are fine. Then take fix eggs, 
 half a pound of firem butter melted, and half a 
 pound of fine fugar. Beat thefe well together, and 
 mix them with the potatoes, adding a glafs of fack 
 or brandy. Lay fome puff pafte in the bottom, 
 and round the fides of the dim ; pour in the pud- 
 ding and bake it. 
 
 'To make a CARROT-PUDDING. 
 
 Soak the crumb of two penny loaves in a quart 
 of boiling milk ; and when it is cold, grate in two 
 jarge carrots, and a little nutmeg, adding fugar 
 enough to fweeten it. Then beat up eight eggs, 
 and mix them with three quarters of a pound 
 a pound of frefh butter melted ; ftir them well to- 
 gether, and put them into a dim covered with puff- 
 palte. It will require an hour's time to bake it. 
 
 'fo make an APPLE -PUDDING. 
 
 When you have made a good puff-pafte, roll it 
 out about an inch thick, and put in apples, pared 
 and cored, enough to fill the cruft ; then clofe ic 
 up, put it in a cloth, and boil it. If the pudding 
 is fmall, it will take two hours -, if large, three or 
 four to boil it. After it is done, cut a piece of j 
 cruft out ot the top, and put in what butter and 
 fugar you fhall think necefiary. Lay on the cruft 
 again, and fend it to the table. 
 
 In i
 
 *be Art of C o o K E R r. 
 
 In the fame manner you may make puddings of 
 goofberies, currants, cherries, damfons,. or apri- 
 cots. 
 
 5T0 make a PEASE -PUDDINGS 
 
 Tie fome peafe up in a cloth, and boil them 
 till they are quite tender. Then untie them, fur 
 in a good piece of butter, a good deal of beaten 
 pepper, and a little fait. Tie them up tight again s 
 and let them boil for h&If an hour longer. 
 
 50 make YEAST- DUMPLINGS. 
 
 Take flour, yeaft, fait, and water, and make 
 them into a light dough, in the lame manner as for 
 bread ; cover it with a cloth, and fet it for half are 
 hour before the fire. Then make it into round 
 balls of the fize of a goofe-egg, and flat them. 
 Put them into a faucepan of boiling water, and 
 keep it boiling conftantly. They will be done in 
 a quarter of an hour. Then take them up and lay 
 diem in a difli with melted butter. If you can have 
 the dough ready made at a baker's it will fave 
 trouble. 
 
 'To make HARD -DUMPLINGS. 
 
 Make a pafte with flour, water, and a little fait;. 
 Form them into balls of the fize of a turky's egg,, 
 and flat them. Roll them in flour and throw them 
 into boiling water, and keep them in half an hour. 
 Some may be mixt with a few currants. They^ 
 will relifh beft when boiled with a piece of beef. * 
 
 Another way to make HARD-DUMPLINGS. 
 
 Rub a good piece of butter into fome flour, and 
 make a pafte as if for pye-cruft. Make them up 
 and boil them as above.
 
 112 ffie Art of COOKERY. 
 
 5T0 make SUET-DUMPLINGS. 
 
 Grate the crumb of a twopenny- loaf, and mix. 
 it with as much beef-fuet finely fhredded ; adding 
 two eggs beaten up with two fpoonfuls of fack, a 
 nutmeg grated, a large fpoonful of fugar, and a 
 little fait. Mix them all well together, and make 
 the dumplings of the fize of a turkey's egg ; fiat 
 them and throw them into boiling water. The 
 fauce may be melted butter with a little fack i 
 throw fugar over the whole. 
 
 To make SUET-DUMPLINGS with currants. 
 
 Take half a pint of milk, and mix it with flouf 
 enough to make a thick batter ; then beat in four 
 eggs, with three tea- fpoonfuls of ginger, and two 
 of fait. Then mix a pound of fuet and a pound 
 of currants, with another half pint of milk, and 
 add it to the batter by degrees. This done, put 
 in more flour, to make it like a thick pafte , break 
 it into pieces as big as a turky's egg, roll them in 
 flour, flat them, and throw them into boiling wa- 
 ter for half an hour. 
 
 To make APPLE-DUMPLINGS. 
 
 Pare large apples, cut them in quarters, and take 
 out the cores ; join every one together again, and 
 wrap them feparately in good puff-pafte, making 
 them round like a ball, with a little flour in your 
 hand. Dip cloths in boiling water, throw a little 
 flour over them, and tic up each dumpling by it- 
 felf. Put them into boiling water for little more 
 than half an hour, and they will be done. If they 
 are very large, they will take an hour. Then lay 
 them in a difh, throw fine fugar over them, and 
 
 fend
 
 The Art of COOKERY; 113 
 
 fend them to the table, with melted butter in a cup, 
 and fine fugar in a faucer. 
 
 70 make BLACK PUDDINGS. 
 
 Take a peck of groats, and boil them in water 
 for half an hour ; then drain them and put them 
 in a large panj this done, take two quarts of the 
 blood of a hog juft killed, and keep it ftirring till it 
 is quite cold ; then mix it with the groats and ftir 
 them well together. Then take equal quantities of 
 nutmegs, mace, and cloves, beaten into powder ; take 
 an ounce of it, with a large fpoonful of fait, and 
 throw into the mixture. Take like wife fome pen- 
 ny royal ftripped off the ftalks, a little favory, 
 fweet- marjoram, and thyme, enough to give them 
 a flavour and no more : Mix them well, and the 
 next day take the leaf of the hog and cut it into 
 dice; then take the guts of the hog, fcrape them 
 and wafh them clean ; tie them at one end and be- 
 gin to fill them, mixing in the fat at the fame time. 
 Fill the fkins three parts full, and tie the upper 
 end. Then tie them into puddings of any length^ 
 prick them with a pin, and throw them into boil- 
 ing water ; let them boil gently for an hour, then 
 take them out and lay them in clean ftraw. 
 
 make white HOGS -Pun DINGS. 
 
 Take four pounds of beef-fuet, three pounds of 
 grated bread, two pounds of currants well cleaned, 
 a pound and a half of fugar, a quart of cream, a 
 pint of fack, twenty eggs, half with the whites 
 and half without, well beaten up, cinnamon, cloves, 
 and mace beaten into a fine powder, of each a 
 quarter of an ounce, a little rofe- water, and a little 
 fait. Mix all thefe well together, and fill the guts 
 of a proper length, half full ; tie them up, boil 
 them a little, and prick them as they boil, other- 
 
 I wife
 
 U4 The Art 0/*CooKERY. 
 
 wife they will burft the guts. Take them up, lay 
 them on clean cloths, and then into the difh. Or 
 if they lie till they are cold, they may be boiled a 
 few minutes at the time of ufing. 
 
 70 make SAUSAGES. 
 
 Take three pounds of good fat pork, freed from 
 the fkin and griftles j chop both fat and lean toge- 
 ther very fine ; feafon it with two tea-fpoonfuls of 
 fait, one of pepper, and three of fage fhredded 
 fine. Put the meat into guts carefully cleaned; or 
 put it down in a pot, and when you ufe it make 
 it into rolls like faufages, and fry them. You make 
 faufages of beef in the fame manner. 
 
 70 make BOLOGNA-SAUSAGES. 
 
 Take beef, pork, bacon, veal, and beef-fuet, of 
 each a pound, and chop them very fine. As alfo 
 a fmall handful of the leaves of fage, well chopt, 
 with a few fweet-herbs. Seafon the meat well with 
 pepper and fait , and then fill a large gut with it 
 ready prepared. When you put it into boiling 
 wacer, prick it here and there, to prevent the burft- 
 ing of the gut. After it has been boiled gently 
 for an hour, take it out and lay it on a dry cloth. 
 It mufl be always kept dry. 
 
 To make a HASTY-PUDDING with flour. 
 
 Boil four bay-leaves in a quart of milk for a fhort 
 time i then take them out, and throw in a little 
 fait. . This done, take flour in one hand, and a 
 fpoon in the other, and as you put the flour in, ftir 
 it about ; repeat this till the mixture is of a proper 
 -thicknefs -, let it boil a little, keeping it flirring all 
 the time. When it is done, pour it into a dim, 
 flicking butter here and there, Some put in two 
 
 yolks
 
 Art (9/^CooKERY. 115 
 
 yolks of eggs, beaten np with two or three fpoon- 
 fuls of milk ; and mix it with the milk before the 
 flour is put in. 
 
 I'o make a HASTY-PUDDING with Qatmel. 
 
 Boil a quart of water with a piece of butter and 
 a little fait ; then ftir in the oatmel in the fame 
 manner as you did the flour, to make the former 
 pudding, till it is of a good thicknefs. When it has 
 boiled a few minutes pour it into a dim, and flick 
 pieces of butter here and there. 
 
 To make PANCAKES, FRIT- 
 TERS, F R O I S E S and 
 TANSIES. 
 
 To make PANCAKES. 
 
 TV/T I X fome flour with a little water, and then 
 **'* beat fix or eight eggs into a quart of milk ; 
 ftir them well together, and if the batter is not thick 
 enough, add more flour. This done, mix in two 
 tea-fpoonfuls of ginger, a glafs of brandy, and a 
 little fait. Put a bit of butter into a frying-pan, 
 or ftew-pan, and when it is melted, a ladle-full of 
 batter, taking care to move the pan fo as to make 
 it cover the bottom. When it is done on one fide 
 tofs it on the other, or turn it in the bed manner 
 you can. Fry the other fide, and flide it into a dim 
 lying before the fire. Proceed in the fame manner 
 to make the reft. Send them to the table with fu- 
 gar ftrew^d over them. 
 
 I
 
 u6 lie Art of COOKER r. 
 
 To make PANCAKES ef a finer fort* 
 
 Take eight eggs, and beat them well into a pint 
 of cream j then mix it with half a pound of good 
 frefh butter melted, a grated nutmeg, and a little 
 fait. This done, ftir in flour enough to make a 
 thin batter. Make it into pancakes as before, and 
 turn them on the back of a plate. They muft fry 
 no longer than juft to give them a colour. 
 
 To make RICE-PANCAKES. 
 
 Take three fpoonfuls of the flour of rice, and 
 mix it with a quart of cream, keeping it ftirring 
 over a flow fire till the mixture is as thick as pap. 
 To this add half a pound of melted butter, and a 
 grated nutmeg. When they are well flirred toge- 
 ther, pour them into an earthen pan, and let them 
 cool. Afterwards add three or four fpoonfuls of 
 flour, nine eggs well beaten, fome fugar, and a 
 little fait. When the batter is made, fry them as 
 above. 
 
 To make APPLE-FRITTERS. 
 
 Take golden-pippins, or other well tafted apples ' 
 pare, core, and chop them fmall ; then mix fomc 
 fine flour with a quart of new milk, to make it of a 
 moderate thicknefs. Add fix or eight eggs, a quar- 
 ter of a pint of fack, a glafs of brandy, with a little 
 nutmeg, mace, and fait. This done, ftir in a good 
 quantity of the chopt apples, and the batter is 
 done. Put a little butter in the pan, and drop in 
 one fpoonful of the batter after another, till the 
 bottom is covered ; but take care they don't run 
 into one another, or ftick together. Turn them 
 with an egg-flice, and fry them as dry as you can.
 
 The Art of COOKER r. 117 
 
 5T<? make APPLE -FROISES. 
 
 Take large apples, pare and cut them into thick 
 flices ; then fry them brown, and drain out the 
 This done, take five eggs and beat them up with 
 cream, flour, a little fack, nutmeg, and fugar ; 
 making the batter as thick as that for pancakes. 
 Put butter into the pan, and when it is hot drop 
 in a little batter, in the fame manner as to make 
 fritters. Lay a flice of apple upon each, and then 
 cover them with more batter. Fry them till they 
 are of a light brown ; then take them up, and 
 itrew fome double refined fugar over them. 
 
 21? make a TANSEY. 
 
 Grate the crumb of a halfpenny roll, and mix 
 it with half a pint of milk or cream. Then add 
 twelve eggs, with as much juice of tanfey and fpin- 
 age mixt together, as will make the whole of a fine 
 green. Throw in fome fugar, a fmall nutmeg 
 grated, and a little fait, with two or three fpoon- 
 fuls of rofe- water ; ftir them all together in a fauce- 
 pan over the fire, till the mixture is as thick as 
 hafty-pudding. Then butter a ftew-pan and pour 
 it in, and butter a dim to lay over it. When one 
 fide is enough, turn it on the dim, and flip the 
 other fide into the pan. When it is done, throw 
 fugar all over it, and garnifh with orange.
 
 1 1 8 tfbe Art of COOKERY. 
 
 To make CUSTARDS, CHEESED 
 CAKES, CREAM, GEL- 
 LIES, S Y L L A B U B S, and 
 FLUMMERY. 
 
 70 make CUSTARDS. 
 
 T> E A T up eight eggs, and mix them well 
 *-* with a quart of new milk, fweetened with fu- 
 gar. Pour the mixture into china cups or bafons, 
 or a deep china dim, and fet tkem in boiling wa- 
 ter ; the water mil ft not come above half way of 
 the cups or bafons. When they are enough take 
 them out, 
 
 70 make baked CUSTARDS. 
 
 Boil a little mace and cinnamon in a pint of cream ; 
 take them out, and beat four eggs into the cream, 
 with only two of the whites -, then add a little fack 
 and rofe-water, with fugar, and a little nutmeg ; 
 mix them well together, and bake them in china 
 cups. 
 
 70 make ALMOND-CUSTARDS. 
 
 Take a quarter of a pound of almonds, blanch 
 them, beat them fine, mix them with a pint of 
 cream, and two fpoonfuls of rofe-water; then beat 
 in the yolks of four eggs, and fet them over the 
 fire in a fauce-pan till the mixture becomes thick \ 
 afterwards pour it into china cups.
 
 The Art of COOKERY. 119 
 
 2*0 make ALMOND-CHEESE-CAKES. 
 
 Take five quarts of milk, hot from the cow, and 
 mix it with a pint of cream j then put rennet to 
 it, and juft ftir it about. When the curds appear 
 put them into a linnen bag, and drain off the whey ; 
 beat the curds fine in a mortar, and miz them with 
 half a pound of blanched almonds, beaten to a ve- 
 ry fine powder; as alfo with half a pound of Naples 
 bifcuits, beaten to a powder. Add to thefe, nine 
 yolks of eggs well beaten, half a pound of fugar, 
 and a grated nutmeg. When they are mixed to- 
 gether, ftir in a pound and a quarter of melted 
 butter ; cover patty-pans with puff-pafte juft made, 
 pour in the mixture, and bake them for half an 
 hour. You may add half a pound of currants to 
 the mixture ; and then they will be currant cheefe^ 
 cakes. If you take half a pound of mackaroons, 
 inftead of the Naples bifcuits, they will be mack- 
 aroon-cheefe-cakes. If you add tincture of faffron, 
 enough to give them a high colour, they are called 
 faffron-cheefe-cakes. 
 
 To make LEMON-CHEESE-CAKES. 
 
 Pare off the outfide peel of two large lemons, 
 boil it till it is tender, pound it well in a mortar, 
 with a quarter of a pound of loaf fugar, half a 
 pound of frefh butter, and the yolks of fix eggs. 
 When they are well mixt together, cover patty- 
 pans with puff-pafte, fill them half full, and bake 
 them for half an hour. 
 
 To make ORANGE-CHEESE-CAKES. 
 
 Take the outfide-peel of two oranges, and boil 
 them in two or three waters, to take out the bit- 
 ternefs, and then proceed in the fame manner as in 
 making the lemon-cheefe-cakes. 
 
 I 4 To
 
 120 'the Art of COOKE RY, 
 
 To make a fine CREAM. 
 
 Beat up four eggs in a pint of cream, and then 
 add two fpoonfuls of fack, a fpoonful of rofe-wa- 
 ter, and a fpoonful of orange-flour-water , fweeten 
 the mixture with fugar, and put it in a fauce-pan 
 over the fire ; ftir it one way till it is thick, and 
 then pour it into china cups. 
 
 To make WHIPT-CREAM. 
 
 Beat the whites of eight eggs into a quart of 
 cream, and half a pint of fack ; fweeten the mix- 
 ture with double-refined fugar, and whip it with a 
 \vhifk that has lemon-peel tied in its middle -, as 
 the froth rifes take it off with a fpoon, and lay it 
 jn glaffes. 
 
 To make LEMON -CREAM. 
 
 Take a pound of double-refined fugar reduced to 
 fine powder, half a pint of water, the whites of 
 feven eggs, and the yolk of one beaten up toge- 
 ther, and the juice of four lemons ; mix them all 
 together, and ftrain the liquor 5 fet it over a gentle 
 fire, keeping it ftirring all one way, and take off 
 the fcum ; put in the peel of one lemon, and let 
 it remain till it is quite hot ; then take it out and 
 pour it into china cups. 
 
 To make RATIFIA-CREAM. 
 
 Put fix large laurel-leaves into a quart of cream, 
 fet it over the fire, and when it boils take out the 
 leaves. Then beat up the yolks of five eggs with 
 a little cold cream, and pour in the mixture, add- 
 ing fugar enough to fweeten it. Set it over the 
 fire again, and keep it ftirring till it is hot, but 
 don't let it bpjl. Then pour it into china cups. 
 
 To
 
 121 
 
 To make HARTSHORN GELLY, 
 
 Take a fauce-pan that is well tin'd, put in three 
 quarts of water, and Haifa pound of hartfhorn fhav- 
 ings : fet it over the fire, let it boil till the harts- 
 horn is diflblved, and till it hangs to the fpoon 
 when a little of it is taken out ; ftrain the liquor 
 while it is hot, and return it into the fauce-pan again, 
 with a pint of Rhenifh-wine, and a quarter of a 
 pound of loaf fugar : beat the whites of five eggs, 
 with a whisk up to a froth, and flir them into the 
 gelly, by little and little, with a fpoon, in the 
 fame manner as if you were taking up liquor to cool 
 it ; let it boil three minutes, and then add the juice 
 of four lemons ; let it boil again a minute or two 
 longer, and when it is of a fine white, and looks 
 curdled, pour it into a bag made of fwan-fkin, and 
 hold over a China bafon ; when it has paft through, 
 pour it back again, repeating the fame till it is as 
 fine as rock-water : let it run the laft time into a 
 bafon that is quite clean, and with a fpoon fill your 
 glafTes j when you have ufed half the gelly, throw 
 fome of the outfide lemon-peel into the bafon to the 
 reft ; fill the reft of the glaflfes with this, and they 
 will be of a fine amber colour. The quantity of 
 fugar is too little for moft palates, and fome diflike 
 fo much lemon. 
 
 fo make CALVES-FEET GELLY. 
 
 Take two calves feet, and boil them in a gallon 
 pf water to a quart ; when it is cold, fkim off the 
 fat from the top, and take the gelly off clean from 
 fettling at the bottom : put the gelly into a fauce- 
 pan, with a pint of mountain wine, half a pound 
 pf loaf fugar, the juice of four lemons, and the 
 y/hite pf feven eggs beaten up to a froth with a 
 
 whifkj
 
 122 *fhe Art of C OOKERY. 
 
 whiflc ; ftir them all together, and let the mixture 
 boil for a few minutes : pour it into a large fwan-fkin 
 bag, and make it run quick into a bafon, which 
 repeat till it runs clear. Laftly, let it run into a 
 china bafon, in which is placed the yellow part of 
 lemon-peel, which will give it a fine colour ; then 
 with a clean fpoon fill yuur glaffes. 
 
 7e make CURRANT-GELLY. 
 
 Take red currants freed from the ftalks, and put 
 them into an (lone- ware-pan , fet it halfway into a 
 kettle of boiling water, and let it boil half an hour, 
 pour the currants into a coarfe hair fieve, to ftrain 
 out the juice ; put it into a ftone-ware-pipkin over 
 the fire, with a pound of fugar to each pint of 
 juice. Let the fire be quick, and keep the liquor 
 ftirring till the fugar is melted ; taking off the 
 fcum as it rifes : when it is clear and fine, pour it 
 into glafTes, and cover them with paper. Some 
 direct this to be done in a bell-metal fkillet , but 
 this is a pernicious practice, for all acids will cor- 
 rode brafs, and render the compofition unwhole- 
 fome. The fame may be faid of all other metals, 
 for they will yield a difagreeable tafte, though no 
 bad confequence fhould refult from them : even the 
 glafing of earthen-pans has been diflblved by 
 acids. Now, as this glafing is made of lead, it is no 
 wonder that many have felt the bad effect of this 
 practice : therefore, in all compofitions wherein 
 acid juices, acid wines, or falts, are ufed, the 
 pipkin mould be made of ftone, and the ftone-ware 
 made in Staffordfhire is undoubtely the befl. 
 
 jT<? make a SYLLABUB with milk from the Cow. 
 
 Take cyder, make it pretty fweet, and grate in 
 fome nutmeg ; milk the cow into this liquor, and 
 
 then
 
 The Art of COOKER v. 
 
 then pour over it half a pint, or a pint of cream, 
 according to the quantity : if you would make it at 
 home, put new milk into a large clean coffee-pot, 
 and make it about as warm as when juft milk'd ; 
 hold the coffee-pot high, and pour it out of the 
 fpout into the cyder. 
 
 make whipt SYLLABUBS. 
 
 Take half a pint of milk, and fqueeze two le- 
 mons or oranges into it ; when the curd is hard, 
 pour off the whey, andfweeten it with fugar; pour 
 fome of this into the bottom of each glafs you intend 
 to put the fyllabub in ; then take a quart of good 
 cream, half a pound of double refined fugar, half 
 a pint of fack, the jviice of two lemons, or Seville 
 oranges, and the grated peels of two lemons , put 
 them together in a broad earthen-pan, and whip 
 them well with a whifk : as" the froth rifes, take it 
 off with a fpoon, and lay it in your glafles till they 
 are quite full. If you want to colour them, you 
 may add faffron, or cochineal, or the juice of fpi- 
 nage. They will not keep long, 
 
 jT<? make FLUMMERY. 
 
 Put oatmeal into a broad deep earthen-pan, with 
 a good deal of water ; ftir them together, and let 
 them ftand twelve hours ; pour off the clear water, 
 and add fpefh ftirring them about ; at the end of 
 twelve hours, pour this carefully off, and add 
 more : perform the fame once again, and then 
 ftrain the oatmeal through a coarfe hair-fieve ; pu.t 
 it into a fauce-pan, and ftir it about with a clean 
 ftick till it boils, and becomes thick ; then pour 
 it into bafons or fmall dimes. When it is cold, it 
 is fit for eating with milk, or wine and fugar, or 
 f ydcr and fugar. 
 
 r*
 
 1 24 The Art of C o o K E R y , 
 
 cfoCfcc^t^lj^^c^ < 
 
 To make MUFFINS, BREAD, 
 
 GINGER-BREAD, CAKES, 
 
 and BISCUITS. 
 
 70 make MUFFINS. 
 
 TH E baking of muffins requires a round piece 
 of caft iron, called a bake-flone, fmooth on 
 the outfide, and placed in bricks juft like a copper : 
 thefe are very common in the north of England, 
 where^they live much on flat broad oat- cakes. Some 
 private families have a particular contrivance to 
 place them over a kitchin fire. When you have 
 this conveniency to bake the muffins, take a pint 
 and a half of good ale-yeaft, or barm, and pour 
 water upon it ; let them ftand a night, and pour 
 off the water clear the next day : then put the 
 yeaft into two gallons of water only milk-warm, 
 with two ounces of fait, and ftir them together for 
 fome time , put this into a bufhel of fine wheat 
 flour laid in a trough, and make it into light- 
 dough : let it lie an hour, and it will rife and 
 fwell; then take apiece of a proper fize, make it 
 round, roll it in flour, flat them with a rolling-pin, 
 and lay [it on the table,under a piece of flannel. That 
 the iron may be heated all alike, put a brick in the 
 middle of the fire, otherwife the middle of the 
 flone will be too hot. Lay on the muffins, and 
 when one fide changes colour a little, turn the other. 
 Take care they don't burn, nor become too brown. 
 When you ufe the muffins, toaft them crifp on 
 both fides, then pull them open with your hand, 
 and they will appear like a honey-comb ; lay on 
 
 a
 
 The Art of COOKERY. 125 
 
 a piece of butter, and clap the fides together again, 
 fetting them by the fire. When the butter is melted, 
 turn them upfide down : never ufe a knife. 
 
 To make OAT-CAKES. 
 
 Thefe are made exactly in the fame manner a 
 muffins ; only when they are made into round balls 
 they mud not be roll'd in flour, and then they will 
 fall and fpreadofthemfelves. Likewife the wheat- 
 flour muft be mixt with a certain quantity of oat- 
 meal. This give them the denomination of oat- 
 cakes. 
 
 To make FRENCH-ROLLS. 
 
 When you are about to make the bread, take a 
 pint and a half of good ale-yeaft, that is not bitter ; 
 put a gallon of water to it over night, and the next 
 day pour it off : mix this yeaft with three quarts 
 of water, and one of milk, which in the fummer 
 muft be milk-warm, in the winter fcalding hot : 
 break a quarter of a pound of butter into it with 
 your hand, and add a little fait : then beat up two 
 eggs in a bafon, and ftir them all together till the 
 butter is diflblved ; mix this liquor with a peck 
 and a half of flour, in the fummer a little Jefs, in 
 the winter a little more. When the dough is well 
 mixt, cover it with a cloth while the oven is heating, 
 and then make it in rolls, and put them in a very 
 quick oven ; let them lie a quarter of an hour on 
 one fide, then turn the other, and then bake for 
 another quarter of an hour : chip the outfides with 
 a knife, which is better then rafping them. 
 
 To make LIGHT- WIGS. 
 
 Take half a pint of milk, mix it with a quarter 
 of a pint of good ale-yeaft, and a pound and a half 
 
 of
 
 126 tfbe Art of COOKERY. 
 
 of flour : cover the mixture up, and lay it by the fire" 
 for half an hour-, then take half a pound of butter, 
 and half a pound of fugar, and work them intoapafte 
 with the reft , make it into wigs with as little more 
 flour as pofiible. Put them into a quick oven, and 
 they will rife well. 
 
 70 make BUNS. 
 
 Take a pint of good ale-yeaft, mix it with a 
 little fack, and three beaten eggs, with a little nut- 
 meg and fait , knead thefe with two pounds of fine 
 flour, a little warm, and lay the compofition 
 before the fire till it rifes light : then take a pound 
 of frefh butter, and a pound of caraway comfits ; 
 knead thefe all together, make buns, place them on 
 floured paper, and bake them in a quick oven. 
 
 70 make little PLUMB-CAKES. 
 
 Dry twopounds of flour in an oven, or before the 
 fire, and mix it with fix fpoonfuls of cream, and 
 four eggs beaten together ; to which add half a 
 pound of butter wafhtd in rofe-water, half a pound 
 of loaf fugar in powder, and half a pound of cur- 
 rants pick'd and rub'd very clean in a cloth. When 
 thefe are well united together, make them into 
 cakes, and put them into an oven hot enough to 
 bake rolls : bake them till they are coloured on 
 both fides, then take down the oven lid, and let 
 them foak. 
 
 70 make a POUND-CAKE. 
 
 Take a pound of melted butter, and beat it in 
 an earthen pan with your hand, or a large wooden 
 fpoon, all one way, till it appears like thick cream : 
 then beat up twelve eggs, fix with the whites, and 
 fix without, and mix them with the butter ; add 
 to thefe, a pound of flour, a pound of fugar, and 
 
 a
 
 Art ^/COOKERY. 127 
 
 a pound of caraways ; beat them together with a 
 large wooden fpoon for an hour, and pour the mix- 
 ture into a buttered pan ; this done, bake it for an 
 hour in a quick oven. 
 
 To make a SEED-CAKE. 
 
 Melt a pound and a half of butter in a fauce-pan s 
 with a pint of new milk ; pour the mixture into 
 half a peck of flour, with half a pint of good ale- 
 yeaft j then work it up like pafte, adding a pound 
 of fugar, half an ounce of Jamaica pepper in pow- 
 der, and an ounce and a half of caraways-feeds ; 
 make this quantity into two cakes, and bake them 
 for an hour and a half in a quick oven. 
 
 !70 make a very good CAKE. 
 
 Take twenty two eggs, and beat them up with 
 a pint of ale-yeaft ; pour this mixture into the 
 middle of five pounds of flour, well dried, mixt 
 with two pounds of chopt raifins, a pound of fugar, 
 a quarter of a pint of fack, half an ounce of mace, 
 and half an ounce of nutmeg beaten fine ; then 
 take two pounds and a half of frefh butter, and a 
 pint and a half of cream ; fet them over the fire till 
 the butter is melted, and when the mixture has 
 flood till it is blood-warm, work it into the pafte ; 
 fet it before the fire for an hour to rife ; afterwards 
 mix in feven pounds of currants plump'd in half a 
 pint of brandy, and three quarters of a pound of 
 candied lemon and orange peel. This muft be 
 baked in a hoop for an hour and a quarter. 
 
 'To make an ICE for CAKC. 
 
 Take a pound of double refined fugar, powdered 
 and lifted fine, put it into an earthen pan, with the 
 whites of twenty four eggs ; whip them well with a 
 
 whifk
 
 I2& The Art of COOKERY* 
 
 whisk for two or three hours, or till the mixture 
 looks white and thick; then with a bunch of feathers 
 fpread all over the top and fides of the cake, and 
 fet it for an hour into a cool oven, to dry and 
 harden it. 
 
 To make GINGER-BREAD. 
 
 Take two pounds of treacle, and fet it over the 
 fire, with three quarters of a pound of fine fugar ; 
 when it hot, for it is muft not boil, melt in three 
 quarters of a pound of butter, and add fome can- 
 died lemon and orange peel cut fine : mix this 
 with three quarts of fine flour, two ounces of bea- 
 ten ginger, a quarter of an ounce of mace, cloves, 
 and nutmeg, beaten together -, when they are all 
 united, make the pafte into a cake, and fet it in a 
 quick oven to bake for an hour. 
 
 To make GINGER-BREAD-NUTS, or CAKES. 
 
 Take a pound of treacle, with a quarter of a 
 pint of cream, and warm them together over the 
 fire ; to thefe add three pounds of flour, one pound 
 of butter, one pound of fugar, two ounces of gin- 
 ger beaten fine, and a large nutmeg grated ; work 
 all into a ftiff pafte, and if there is not flour enough, 
 add more. Some add candied lemon and orange 
 peel cut fine. Make them round like nuts, or roll 
 it out thin, and cut it in cakes with a China-cup ; 
 lay them on thin plates, and bake them in a 
 flack oven. 
 
 To make SHREWSBURY-CAKES. 
 
 Take four eggs, four fpoonfuls of cream, and 
 two fpoonfuls of rofe-water : beat them together, 
 and mix them with two pounds of flour, and three 
 quarters of a pound of loaf fugar, beaten to a pow- 
 der,
 
 Art of COOK E R Y. 129 
 
 der, and finely fifted : work them together into a 
 pafte, make them into little thin cakes, which roll 
 in a quarter of a pound of the like fugar, and bake 
 them in a quick oven. 
 
 To make MARCH-PAIN. 
 
 Take a pound of almonds, and blanch them in 
 cold water ; then beat them in a marble mortar, 
 very fine, putting a little rofe-water, to keep them 
 from oiling: afterwards take a pound of loaf fugar 
 in fine powder, and mix with the almonds, beating 
 them together into a pafte ; roll it, and form ic into 
 what fhapes you pleafe ; but duft a little fine fugar 
 under them, to keep them from flicking. This 
 done, d idol ve double- refined fugar in as little rofe- 
 water as poffible j dip a feather in the folution, and 
 fpread it over your march-pain to ice it j put 
 wafer-paper under them, and white paper under 
 that j then put them in an oven that is not over 
 hot, and bake them. 
 
 To make BISCUITS. 
 
 Take a pound of fiour, and a pound of loaf 
 fugar, finely powdered : mix them with fix eggs, 
 beaten up with a fpoonful ot fack, and a fpooniui 
 of rofe water ; add the eggs by degrees, and then 
 work in an ounce of coriander feeds : you may 
 make them into any form, but it is ufual to put 
 them into tin moulds, covered with paper. Set 
 them in an oven moderately hot, till they rife and 
 come to a good colour. 
 
 To make NAPLES-BISCUITS. 
 
 Take fixteen eggs, and beat them well, which, 
 done, add two pounds of loaf fugar in finepowdsr, 
 and one pound of flour ; beat them all together 
 
 K for
 
 j 30 *fhe Art of COOKE R Y. 
 
 for two hours , then butter your moulds and 
 coffins, fill and bake them carefully. 
 
 70 make ALMOND BISCUITS. 
 
 Take three quarters of a pound of blanched al- 
 monds, wafh them in cold water, and then pound 
 them fine in a mortar, with a little rofe-water, to 
 prevent their oiling : afterwards beat up the yolk 
 of fix, and the white of twelve eggs, for an hour, 
 to which add three pounds of fine fugar, and three 
 quarters of a pound of grated bread, or 5ne flour : 
 make the whole into a pafte ; make them into 
 what fhapes you pleafe-, fet them on tin plates, 
 lift fome fugar over them, and bake them. 
 
 70 make MACAROONS. 
 
 Take a pound of blanched almonds, warn them 
 in clean water, and then dry them in a cloth ; beac 
 them in a mortar, with the white of an egg, till 
 they are broke fine ; then add a pound of good 
 powder fugar, beat them together with the whites 
 of four egcjs, and mufk enough to cive them a 
 
 CJt_J ' ^J *_* 
 
 fcent ; afterward take fome out in a fpoon, lay it 
 on wafer paper, and make it of a round form: 
 bake them on tin-plates in a flow oven. 
 
 
 O/ POTTING and COLLARING. 
 
 I'o clarify BUTTER for Potting. 
 
 >Tp A K E any quantity of good frefli butter, lay 
 
 * it in a deep broad earthen pan before the fire 
 
 to melt, and if any fcum arifes take it off j then pour 
 
 it into another pan, quite clear from the whey or 
 
 7 butter
 
 The Art of COOKERY. 13 r 
 
 butter milk that finks to the bottom. This pre- 
 caution is abfolutely neceflary, otherwife it will 
 not keep. 
 
 'The common way of potting TONGUES, BEEF, 
 VENISON, and FOWLS. 
 
 Take a tongue, beef, &c. after it has been 
 boiled and is cold ; cut it fmall, and beat it in a mar- 
 ble mortar, with two anchovies and melted butter, 
 till it comes to a pafte ; then lay it down clofe in 
 your pots, and cover it with clarified butter. You 
 may feafon any fort of cold fowl, and put it into a 
 pot whole; cover it with butter in the fame manner. 
 
 A 'particular way to pot VENISON. 
 
 Lay a piece of fat and lean venifon in a broad 
 earthen pan, and flick bits of butter all over it ; 
 then cover the top with brown paper, tie it on, and 
 bake it : when it is enough, take the venifon out, 
 lay it in a dim, and drain it , when it is cold, take off* 
 the fkin, but not the fat, and then cut it fmall -, 
 put it in a marble-mortar, with a little of the but- 
 ter it was baked in, and beat it till it comes to a 
 pafte, feafon it with mace, cloves, nutmeg, pepper, 
 and fait ; then lay it done clofe in a pot, and cover 
 it with clarified butter. 
 
 'To pot EELS. 
 
 Take a large eel that is fkin*d and very well 
 clean'd, dry it in a cloth, and cut it into pieces as 
 long as one's finger : then feafon it with mace, nut- 
 meg, pepper, fait, and falt-petre, all in fine pow- 
 der i lay them in a pot, and cover them with cla- 
 rified butter : bake it in a quick oven, for half an 
 hour ; or till they are enough j then take the pieces 
 
 K 2 ouc
 
 132 The Art of COOKER Y. 
 
 out with a fork, and lay them on a coarfe cloth to 
 drain : when they are cold, feafon them again as 
 before ; afterward take the butter they were baked 
 in, clear from the gravy t of the fifti, fet it before 
 the fire, and when it is melted, pour the clear 
 butter over the eels. 
 
 I'D pot LAMPREYS. 
 
 After the lampreys are fkinned, cleanfed with fait, 
 and wiped dry, feafon them with pepper, mace, 
 and cloves beaten to powder, and mixt with fait; 
 Jay them in a pan, cover them with clarified but- 
 ter, and bake them for an hour ; then proceed in 
 the fame manner as in potting eels. 
 
 <70 pot CHAR s. 
 
 Directions for potting chars are almoft fuper- 
 rluous, for they are to be met with only in two 
 places in the kingdom : however, when any fall 
 into your hands, cut off the fins, tails, and heads, 
 then lay them in long pans in rows, bake them, and 
 proceed as in potting eels. 
 
 'To pot a PIKE. 
 
 After the pike is fcaled, cut off the head, and 
 iplit it down the back quite in two ; then take out 
 the back-bone, and the reft that join to it : this 
 done, ftrew bay-falt and pepper on the infide ; lay 
 the fides together, roll it round, and lay it in a 
 pot -, cover the pot, and bake it for an hour : after- 
 wards take it and drain it on a coarfe cloth ; when 
 it is cold, put it into the pot, and cover it with 
 clarified butter.
 
 77je Art of COOKERY. 1.3 j 
 
 fa pot TENCH, CARP, TROUT, and SALMON. 
 
 Take a piece or pieces of any of thefe fifh, of a 
 proper fize to lay in the pot, and when they are 
 well cleaned and dry, feafon them with black pep- 
 per, Jamaica pepper, mace, and cloves beaten to 
 a fine powder, and mixt with fait : they muft be 
 feafoned (lightly firft ; then pour clarified butter 
 over them, and bake them well ; afterwards take 
 them out, and lay them on a coarfe cloth to drain : 
 this done, feafon them well, lay them in the pot, 
 and pour the butter over them, after it has been cla- 
 rified afrem, by laying it before the fire. 
 
 To pot a LOBSTER, 
 
 Take a large lobfter juft boiled, and full of 
 meat ; break the claws, cut the tail, and take out 
 the gut ; pick the meat out of the body, and put 
 it all together in a mortar ; then beat it till it is 
 fine, and feafon with nutmeg, mace, and pepper 
 beaten to powder, and mixt with fait : beat them 
 together again with a bit of butter as big as a 
 walnut ; when it is reduced to a pafte, put it hard 
 down in a pot, and cover it with clarified butter, 
 
 2*0 pot CHESHIRE-CHEESE. 
 
 Put three pounds of good chelhire-cheefe into a 
 mortar, with half a pound of fine frefh butter : 
 beat them together, and while they are pounding, 
 add by little and little a quarter of a pint of rich 
 canary, with half an ounce of mace made into a 
 fine powder : when they are all intimately b ended 
 together, prefs the mixture down clofe in a pot, 
 cover it with clarified butter, and keep it in a cool 
 place, 
 
 K 3 TV
 
 134 ^ e -drt f COOK ER Y. 
 
 collar BEEF. 
 
 % \ 
 
 Strip the fkin off a piece of thin flank -beef, and 
 beat ic with a rolling-pin ; then difiblve a quart 
 of peter- fait (not falt-petre) in five quarts of pump- 
 water ; ftrain it, and put the beef in, letting it lie 
 for five days, turning it now and then : this done, 
 take a quarter of an ounce of cloves, a large nutmeg, 
 a little pepper and mace, beaten to fine powder, with 
 a handful of thyme ftript ofthe ftalks ; blend them 
 together, and ftrew this mixture all over the beef; 
 roll it up with the fkin placed on the outfide, and 
 tie it clofe and hard with a piece of tape ; then pour 
 a pint of claret into a pot, place the beef in it, and 
 bake it with a batch of bread. 
 
 To collar a BREAST of VEAL or MUTTON. 
 
 Take out all the bones of the veal or mutton 
 with a m'arp knife, taking care not to cut the 
 meat through -, pick all the fat and lean off the 
 bones, and lay it bye ; then feafon the infideof the 
 meat with nutmeg, pepper and mace, beaten to 
 powder, and mixt with fait. To thcfe add fome 
 fweet herbs v parfely, and a little lemon-peel, fhred- 
 ded fmall, with a few crumbs of bread, and the 
 pickings of the bones : this done, roll it up tight, 
 fallen it together with a fkewer, and a pack thread 
 tied round it ; put it on the fpit, and if it be veal, 
 place the caul on the outfide : when it has been an 
 hour at the fire, take off the caul, drudge the veal 
 with flour, bafte it with good butter, and roaft it 
 till it is of a fine brown : the fauce may be beef 
 gravy, in which mull be boiled trufles, morels, a 
 few mufhrooms, and two or thre artichoack-bot- 
 toms : to which add a fpoonful of catchup, and a 
 little fait ; cut the veal fweet-bread in four, and 
 
 brpil
 
 The Art of COOKERY. i >$$ 
 
 broil it of a fine brown, with a few forced meat 
 balls ; lay thefe round the difh, fet the meat upriehr 
 in the middle, pour in the fauce, and garmlh 
 with lemon. 
 
 Another way to collar a BREAST of VEAL. 
 
 Bone it, and feafon it as before, adding the fame 
 herbs, with a little pennyroyal and fage : this done, 
 roll it up like brawn, and bind it together clofe 
 with a narrow tape, tying a cloth round it ; then 
 put equal quantities of vinegar and water into a por, 
 with a few whole cloves, pepper, mace, and a little 
 fait : when the liquor boils, put in the collar, and 
 let it remain till it is tender : when it is enough, 
 take it up, pull off the cloth, put it in an earthen 
 pan, let it ftand till it is cold, and then pour the 
 liquor over it ; cover the pan clofe, and keep it for 
 ufe. 
 
 To collar EELS. 
 
 Cut off the heads and tails of the eels, and then 
 bone them -, take grated nutmeg, pepper in pow- 
 der, fage mredded fine, with fait ; mix them to- 
 gether, and ftrow on the mixture j roll them hard 
 up one by one, in little cloths, and fecure them 
 from flipping : this done, fet fome water over the 
 fire, with a few whole cloves, blades of mace, a 
 bay leaf or two, with a proper quantity of fait; 
 then put in the bones, heads, and tails, and boil 
 them well ; afterwards take them out, and put in 
 the ee's : when they are tender, take them out, 
 and let the liquor boil away till there is juil enough 
 left to cover them ; put the eels in an earthen-pan, 
 letting the cloths remain on till the time of ufe, 
 and when the liquor is cold, pour it over them, 
 covering the pan clofe. 
 
 K 4 Of
 
 1 36 *The Art ^COOKERY, 
 
 0/PRESERVES, MARMA- 
 LADES, and preparing FRUITS 
 for various ufes. 
 
 make MARMALADE cf Quinces, 
 
 *"p A K E three pints of the juice of quinces, 
 * clarified, and a pound of double-refined fu- 
 gar j boil them together till they come to be of a 
 proper confidence. 
 
 Another way to make MARMALADE of Quinces. 
 
 Take four pounds of quinces after they are pared 
 find cored; put them into a fufHcient quantity of 
 water, and boil them to a proper confidence. Then 
 take three pounds of double-refin'd fugar, diffolve 
 :( : in water, and boil it till it is of a due thicknefs, 
 Baking oflf the fcum : mix thefe together, let therq 
 and it is done. 
 
 MARMALADE- JELLY of Currants or Barberries. 
 
 Take currants or barberries clean pickt from 
 the ftalks, and double-refin'd fugar, of each one 
 pound ; boil them together till they are of a due 
 ponfiftence. 
 
 70 wake CLARIFIED-SUGAR for preferring. 
 
 Take three pound of loaf-fugar, put it in a pan 
 with water enough to wet the fugar , fet the pan 
 over a charcoal fire, let it boil, and then put in 
 ^welve whites of eggs, drained from the treads, 
 and beaten up into a froth. Cover the boiling fu- 
 
 ar with this froth, and let them boil together till 
 - t 
 
 the
 
 The Art of COOKERY. 137 
 
 the liquor is as clear as cryftal, taking off the 
 fcum. 
 
 To preferve PEACHES. 
 
 Put the peaches into boiling water to fcald them j 
 but don't let them boil ; then take them out and 
 put them in cold water ; afterwards drain them in 
 a fieve. When they are dry, put them into long 
 wide-mouth'd bottles, and pour as much clarified 
 fugar over them as will cover them ; pour in bran- 
 dy enough to fill the bottles, and dole the mouths 
 with bladder, and leather tied over them, 
 
 To preferve green APR ICOTS, 
 
 Take apricots before the Hones are hard, and 
 rub them in a cloth with fait, to take off the 
 roughnefs of the outfides. Then boil them in wa- 
 ter till they are tender j let them ftand to cool, and 
 when cold, put them into clarified fugar. Boil 
 them in it till they are clear, then put them in wide- 
 mouth'd bottles, with the clarified-fugar over them ; 
 {lop them clofe as above. 
 
 Topreferve DAMSONS and PLUMS for Tarts and 
 
 Pies. 
 
 Gather the fruit juft before it begins to ripen 
 pick out about one third of the ripeft, aud put as 
 much water to them as will cover the whole num- 
 ber ; fet them over the fire, let them boil, take off 
 the fcum, and when they are very foft, prefs them 
 with the liquor through a hair fieve. Then to eve- 
 ry quart of the liquor, add a pound and a half of 
 iugar. Boil the whole again, taking off the fcum 
 as it rifes. Then throw in the reft of the fruit, 
 and only fcald it. Afterwards take them off the 
 re, and when they are cold put them into wide- 
 mouth'd
 
 1 38 The Art of COOKERY. 
 
 mouth'd bottles, and pour the liquor over them. 
 Put a bit of writing-paper within the neck of the 
 bottle to lie on the top of the liquor, and pour a 
 little oil upon that. When you are about to ufe 
 them, take off the oil carefully, and then take out 
 the fruit. 
 
 The metho'd of keeping green GOOSE B E R i E s //'// 
 Winter* 
 
 Take large green goofeberies before they ripen, 
 put them in bottles and cork them. Then fetone 
 of the bottles to the neck in boiling water, and 
 keep it there till the goofeberies are coddled, the 
 water boiling foftiy all the while. When one bottle 
 is done put in another, and fo on till they are all 
 done. Then cut off the corks clofe, and cover the 
 tops all over with melted pitch orrofm, or fealing- 
 wax, to prevent the air from getting in. The bottles 
 muft be kept in a cool place. The goofeberries 
 prepared in this manner will bake as red as a cherry, 
 
 1*0 freferve red GOOSE B E R i E s. 
 
 To every quart of water add half a pound of 
 Lifbon fugar -, let the mixture over the fire to boil, 
 and take off the fcum as it rifes. Then take ripe 
 red goofeberries and put them into the mixture ; let 
 them boil for two or three minutes -, afterwards 
 pour them into ftone-jars, and when they are cold, 
 cover them up with a bladder and leather. 
 
 To preferve green PEAS. 
 
 Take peas, gathered on a dry day, that are nei- 
 ther old nor young, and when they are fhelled, put 
 diem into dry bottles, and fill them to the top ; 
 then cork them, cut the corks off clofe to the 
 bottle, and cover the tops with melted pitch or ro- 
 
 fm $
 
 Ihe Art of COOKERY. 139 
 
 fin ; which may be done by dipping them in fome 
 of either, when it is melted in a pipkin. 
 
 3*o preferve FRENCH-BEANS. 
 
 Take young french beans, gathered on a dry 
 day, and then put a layer of fait at the bottom of 
 a ' large dry ftone-jar , over this ftrew a layer of 
 beans, then another of fait, then another of beans, 
 and fo on till the jar is full, but Jet there be fait 
 at top to cover the whole. Tie a coarfe cloth over 
 the top ; then lay a board over it, and a. weight 
 upon that to keep it clofe down, that no air may 
 come in ; fet the jar in a cool place. At the time 
 of ufe take fome out and cover them up again as 
 before. Lay the beans that are taken out in foft 
 water for twenty-four hours, fliifting the water of- 
 ten. When you boil them, put no fait in the wa- 
 ter. A pint of beans may be boiled with the white 
 heart of a fmall cabbage. Then cut the cabbage 
 into fmall bits, and put it with the beans into a 
 faucepan, with a bit of butter as big as an egg 
 roll'd in flour, a quarter of a pint of gravy, and a 
 little pepper ; ftew them for ten minutes and they 
 will be ready. 
 
 To prefer ve APRICOTS. 
 
 Take any quantity of apricots and as much loaf- 
 fugar in very fine powder. Pare the apricots and 
 put them in a glafs or ftone veffel with the fugar ; 
 let them ftand all night together, or till a great 
 part of the fugar is difiblved. Then put the whole 
 in a prefer ving- pan, and fet it over a gentle fire ; 
 let them boil very ilowly, and when the fyrup is 
 thick enough, take them up and put them into 
 glafles. "When the fyrup is cold pour it over 
 them-
 
 140 The Art of COOKERY. 
 
 make APRICOT-CHIPS. 
 
 Take fugar and water, and boil them to a very 
 thick fyrup ; then pare fome apricots, and cut 
 them into thin flices ; then put them into the fy- 
 rup, where they muft remain till they look clear. 
 Afterwards let them ftand a day or two , then take 
 them out and lay them on tin plates, and dry them 
 in a warm oven. 
 
 'To make MARMALADE of Apricots. 
 
 Take ripe apricots and cut them into thin flices j 
 then take an equal weight of fugar, and fet them 
 together over the fire till all the fugar is melted ; 
 let them boil very quick till the mixture looks clear, 
 ftirring it all the while, left it burn to. After- 
 wards take it off and put itjnto glafles. 
 
 70 keep CHERRIES all the year. 
 
 Take any quantity of cherries, and boil them in 
 water till they are difiblved i ftrain the liquor thro' 
 a cloth. This done, take fome very fine cherries 
 v/ith the flalks on, without bruifes, and put them in 
 the liquor, and let them boil a little, but not long 
 enough to break them ; then take them up, and 
 put them gently into a dim, fo as not to bruife 
 them. Afterwards take the liquor the cherries were 
 boiled in, and put fugar enough in it to make a 
 pleafant fyrup ; let the cherries juft boil in the fyrup, 
 and let it cool. Let them continue in the fyrup, 
 and they will keep all the year. 
 
 To preferve CHERRIES. 
 
 Take fome of the fined cherries free from brui- 
 fes, and an equal weight of loaf-fugar ; as alfo 
 half the weight of juice of red currants ; put fome 
 of the fugar into the juice, and when it is diflblved 
 
 add
 
 Art of COOK ER Y. 
 
 add the cherries ; fet them over a quick fire, and 
 make them boil as quick as you can ; and while 
 they are boiling, ftrew in the reft of the cherries 
 by a little at a time. You may know when they 
 are enough by taking fome of the liquor in a fpoon ; 
 for if it jellies, you may take it off" and fill your 
 glaffes. When they are cold paper them up. 
 
 70 make MORELLO CHERRY-CAKES. 
 
 Take what quantity of thefe cherries yon pleafe, 
 and ftone them , then boil them in a preferving- 
 pan, till they are as thick as a pafte. Afterwards 
 to every pound of cherries add a pound of fugar, 
 and fet them again over the fire till the fugar is dif- 
 folved. This done, put them in glafTes and dry 
 them. 
 
 'To make dear CURRANT, or RASBERRY-CAKES. 
 
 Beat the currants or rafberries in a mortar, and 
 (train out the juice through a jelly-bag. Then fer 
 it on the fire, and as it boils fcum it well. Then 
 to every pound of juice add a pound and fix ounces 
 of double refined fugar , let them ftand over the 
 fire till the fugar is diflblved, without boiling. Put 
 the mixture into glafies and ftove it, or fet them 
 in the fun to dry. 
 
 70 keep PLUMS all the year. 
 
 Take any quantity of green plums that are 
 not fpotted, and put them into wide-mouth'd 
 bottles ; placing at the bottom a layer of fugar -, 
 then a layer of plumbs ; and fo on till they are fill- 
 ed. This done, flop them up clofe, and they will 
 grow ripe in the bottles.
 
 142 'The Art of COOKER Y. 
 
 'To preferve GOOSEBERRIES. 
 
 Take fine large goofeberies, and pick off the 
 black eyes, leaving the ftalks on , fet them over 
 the fire in an earthen pipkin to fcald, taking care 
 they neither boil nor break. When they are ten- 
 der take them out and put them in cold water. 
 To every pound of goofeberies allow a pound and 
 a half of fugar ; and to every pound of fugar, a 
 pint of water. Boil the fugar and water together 
 to make a fyrup, and take off the fcum. Put the 
 goofeberies into a preferving-pan, and then pour on 
 the fyrrup when it is cold, fetting them over a 
 gentle^fire. Let them boil, without breaking, till 
 the fugar has penetrated their fubftance. Then take 
 them off, cover the veffel with white paper, and 
 fet them by till the next day , at which time they 
 muft be taken out of the fyrup. Set the fyrup 
 on the fire, and let it boil till it begins to be ropy, 
 taking off the fcum. This done, put the goofeber- 
 ries into the fyrup again, and fet them over a gen- 
 tle fire, and let them continue till the fyrup will 
 rope , then take them off, and cover the vefiel with 
 paper, and let them cool. Likewife take goofeber- 
 ries and boil them in water till the liquor is ftrong 
 therewith ; then drain it and let it fettle. To eve- 
 ry pint of this liquor allow a pound of double- 
 refin'd fugar, and boil them to a jelly. Put the 
 goofberries in glafles, and next pour fome jelly 
 on the top, and paper them up dole. 
 
 $o dry GOOSEBERRIES. 
 
 Take goofeberries that begin to be ripe, and boil 
 them over a quick fire, in a fyrup made with fu- 
 gar and water, till they are clear. Then let them 
 ftand in the fyrup four or five days in a warm 
 place. Afterwards take them out, lay them on 
 
 fieves,
 
 *fhe Art of Co OKE R Y. 143 
 
 fieves, and fet them in the fun a day or two to dry, 
 taking care to turn them now and then. 
 
 To make GOOSEBERRY-CAKES. 
 
 Put green goofeberries into a ftone jugg, and co- 
 ver them clofe , then fet the jugg in a pot of boil- 
 ing water, keep it conftantly boiling over a quick 
 fire ; and after fome time pour the liquor out of 
 the jugg that proceeds from the goofeberries. Re- 
 peat this procefs till no more liquor can be got, 
 and then ftrain it. This done, fet the liquor over 
 the fire till it boils ; then add the fame weight of 
 fyrup of fugar, made llrong enough to rope. 
 When they are well united, put them in glaflfet 
 and dry them. 
 
 I'o preferve green FIGS. 
 
 Put the figs into boiling water, and boil them 
 till they are tender ; then take a pound of fugar 
 and a pint of water, and boil them together for a 
 while. Then put in a pound of figs, and boil them 
 an hour over a flow fire. Repeat this three days 
 together, making the fame fyrup boil before you 
 put in the figs. When they are enough they wiil 
 look glofly. Two days after fet them in the ftove 
 and let them dry. 
 
 o candy the peels of O R A N G E 3, LEMONS, cr 
 CITRONS. 
 
 Take any of the above mentioned peels, and 
 grate off the yellow part ; after which, foak them 
 in cold water, changing it every day till the bitter- 
 nefs is gone. Then take an equal weight of fugar, 
 and boil it with as much rofe-water as will diflblve 
 it. Pour this fyrup on the peel after it has been 
 drained, and fet it over the fire for a little while. 
 
 Repeat
 
 144 ^- -A?* gf Co OK E R V. 1 
 
 Repeat this every day till they are clear. Therf 
 boil them a little, take them out, and lay them in a 
 fieve, and dry them in a itove. If you defire the 
 virtues of the peel, leave the yellow part on, and 
 omit foaking them. Likewife their being clear is 
 of no confequence in this cafe. Orange-chips may 
 be prepar'd in the fame manner. 
 
 To make LEMON-CREAM. 
 
 Take the juice of five large lemons, ten ounces 
 of double-refin'd fugar, in fine powder, the whites 
 of fix eggs well beaten, and half a pint of fpring- 
 water ; mix them all together and ftrain the liquor 
 through a jelly-bag , fet it over a gentle fire, and 
 as the fcum rifes take it off. When it is as hot 
 as you can bear your finger in it, take it off the 
 fire and put it into glafles, with fhreds of lemon- 
 peel. 
 
 To flew GOLDEN-PIPPINS. 
 
 Take a pound of double-refined fugar in fine 
 powder, mix it with a quart of water, and boil 
 them together ; as the fcum rifes take it off. Then 
 put in a pound of pippins, after they are par'd, cor'd, 
 and cut in halves ; let them boil till they are as 
 tender and as clear as you defire. Afterwards put 
 in the juice of two lemons, and a few fmall mreds 
 of lemon-peel. Let them boil a minute or two, 
 and then pour the whole into a china difti. When 
 it is cold it may be ferved up. 
 
 I'o dry GOLDEN-PIPPINS. 
 
 Pare golden-pippins and boil them in water till 
 they are tender. Then take them out, and boil 
 them in a fyrup till they are clear, and let them 
 ftand in it two or three days. Afterwards take 
 double-refined loaf-fugar, and water enough to wee
 
 The Art of C o o KERY. 145 
 
 it ; fet the liquor over the fire, and ler it juft boii* 
 and then put in the pippins ; but it muft not boil 
 afterwards. Take them out, lay them one by one 
 in a broad difh or pan, and fet them in a ftove 
 with as much fyrup as will barely cover them 
 Let them ftew till they are candied at top. This 
 done, lay them in a plate, and duft a little fugar 
 over them through a fine rag. Keep them turn- 
 ing every day, and dull fugar on them till they are 
 dry. 
 
 To preferve black PLUMS. 
 
 Take any fort of black plums, when they are 
 ripe, (lit them and take out the ftones. Then take 
 their weight in fug = r, and as much water as will 
 wet them. Boil the water and fugar together, and 
 take off the fcum as it rifes. Afterwards put in 
 the plums and Jet them boil a little. Set them by- 
 till the next day, and then boil them till they are 
 tender. 
 
 To dry PLUMS. 
 
 Take any quantity of clean plums, and put them 
 in a jug, and place the jug in a kettle of boiling 
 water, and keep it there till they are tender. 
 Then pour off the liquor from them, and take 
 them out, freeing them from the (kins and the 
 ilones. Then take a pound of this pulp, and a 
 pound of very dry fugar ; mix them and fet them 
 over the fire, and boil them together, taking off the 
 fcum as it rifes. Afterwards put the mixture on 
 pans or plates, and dry it in an oven. 
 
 To dry PEARS clear. 
 
 Take any good kind of pear that is ripe and 
 found : pare them, leaving the ftalks on, and boil 
 them gently in water. Then put them into a thin 
 
 L fyrup,
 
 1 4 6 The Art of COOKERY. 
 
 jyrup, and give them two or three boils. After- 
 wards put them in a pot, and pour the fyrup to 
 them while it is warm, and let them remain two 
 or three days till they are clear. Then take fome 
 double-refined fugar, and with a fufficient quanti- 
 ty of water, boil it to a thick fyrup. Put the 
 pears into this, and give them a quick boil or 
 two ; take them oft the fire, and with a flice 
 take the pears out, and lay them in fieves as faft 
 as you can, and then fet them in a (love to dry. 
 
 70 keep QUINCES raw fill tb; year. 
 
 Take fome of the worft quinces and cur them 
 into fmall bits -, then boil them in fpring-water till 
 it is very ftrong of the quinces. Afterwards, to 
 every gallon of boiling liquor put two pounds of 
 honey, half a pint of white wine vinegar, and two 
 fpoonfuls of fait. Boil thefe together leifurely for 
 half an hour, and then {train the liquor, and put it 
 into a wooden vefieJ. This done, put as many quin- 
 ces into the liquor as the vefiel will hold, and flop 
 it up clofe. 
 
 *-: ****** : 
 
 Of making WINES and CATCHUP. 
 
 To make CURRANT-WINE. 
 
 \A7 HEN the currants are quite ripe, let them 
 be gathered on a dry day. Then put them* 
 into a tub and bruife them with a wooden peftle 
 till there is none left whole , let them Hand in the 
 cub for twenty-four hours, till they ferment ; then 
 fqueeze out the liquor through a hair fieve, and 
 to every gallon put two pounds and a half cf 
 
 white
 
 Art of COOKERY. 147 
 
 white fugar. When the fugar is difiblved put the 
 liquor into a veflel, with a quart of brandy to eve- 
 ry fix gallons. Let it ftand fix weeks ; and if it 
 is fine, bottle it ; if not, draw it off into large ftone 
 bottles, and let it (land a fortnight to fettle. Af- 
 terwards bottle it in quarts or pints as you pleafe. 
 
 5T0 make GOOSEBERRY-WINE. 
 
 When the goofeberries are half ripe, put a peck 
 at a time into a wooden veflel, or ftrong tub ; then 
 bruife them with a wooden mallet, or fome fuch 
 inftrument , put them into a hair cloth, and prefs 
 out the juice. Repeat the fame operation again, 
 till all the goofeberries are fqueezed. Afterwards 
 put three pound of dry powder-fugar to every gal- 
 lon of juice. When the fugar is difiblved, put 
 the liquor into a cafk, and let it be quite full. If 
 the cafk holds ten gallons, let it ftand in a cool 
 place three weeks ; if twenty, five weeks. Then 
 draw the liquor from the lees, cleanfe the cafk, and 
 put the liquor in again. A ten gallon cafk muft 
 ftand afterwards three months : one of twenty gal- 
 lons five months ; and then bottle it off. 
 
 70 make RAISIN WINE. 
 
 Put two hundred weight of raifms with the ftalks 
 into a hogfhead, and fill it up with water. Let 
 them ftand together for a fortnight, and then pour 
 ofT the liquor and prefs out the raifms ; put thefe 
 liquors both together in a cafk that they will juft 
 fill, and let it ftand open till it has done ferment- 
 ing, or making a noife. When this is over, flop 
 it up clofe, and let it ftand fix months. After- 
 wards you may peg it, to difcover whether it be 
 clear or not. If it is, rackit off into another vef- 
 fel, let it ftand three months longer, and then 
 bottle it. 
 
 L 2 re
 
 148 The Art cf C o o K E R Y, 
 
 To make ELDER-WINE. 
 
 Gather the berries when they are full ripe, pick 
 them, and put them in a (tone jar ; then fet the 
 jar in a kettle of boiling water, and let it ftand till 
 every part of it is hot. Then take them out, and 
 ftrain them well through a coarfe cloth. Put the 
 juice into a kettle well tin'd, and boil it with a 
 pound of lifbon-fugar to every quart of juice; take 
 off the fcum as it rifes, and Jet it boil. When it 
 is clear and fine, pour it into ajar, and keep it for 
 life. When the raifm-wine is made as above di- 
 rected, mix a pint of this liquor with every two 
 gallons of the wine, when you put it into a vef- 
 iel, and the compofition will be elder wine ; which 
 muft be rack'd off, and managed as above. 
 
 -70 make ORANGE-WINE. 
 
 Beat up the whites of ten eggs very well, and 
 put them into fix gallons of water, with twelve 
 pounds of the beft powder-fugar. Boil 'this li- 
 quor well for three quarters of an hour, and let it 
 ftand to cool. Squeeze the juice of twelve lemons 
 into an earthen cup or pan, with two pound cf 
 white fugar ; let them Hand all night ; in the morn- 
 ing take off the fcum, and put the mixture into the 
 other liquor. Then pare off the outward peel of 
 fifty orange?, and put them in likewife with the 
 juice of the fame. Let it ftand to work for tv/o 
 days and two nights. Afterwards add two quarts 
 of white wine, and put the mixture into a veffd. 
 
 Another way to make ORANGE- WINE. 
 
 Take fix gallons of water, twelve pounds of 
 fugar, and the whites of three eggs well beaten ; 
 mix them all together, and boil them very well 
 
 for
 
 *fbe Art of Coo KERY. 149 
 
 for a full hour, and take off the fcum as it rifes. 
 Let the liquor ftand till it is cold, and then put 
 in the juice of fifty oranges, and the yellow out- 
 fide peel of thirty, wfth fix Ipoonfuls of yeaft , let 
 them work together for two day and two nights, 
 and then put in two quarts of rhenifh-wine. Af- 
 terwards put it into a vefiel and flop it up very 
 dofe. In fix weeks time it will be ht to bottle. 
 
 make CHERRY-WINE. 
 
 Take any quantity of cherries deprived of the 
 ftalks, that are full ripe, and prefs out the juice 
 through a hair iieve. To every gallon of this add 
 two pounds of loaf-fugar beaten to powder. When 
 the lugar is diflblved in the juice, put the liquor 
 into a veflel that will juft hold it and no more. 
 When it has done working, and ceafes to make a 
 noife, (lop it up clofe for three months, and then 
 bottle it off. 
 
 To make COWSLIP- WINE. 
 
 Take a peck of cowflip flowers, pickt from the 
 cups, and put them into a tub, with the outfide 
 peels of fix lemons. Then take fix gallons of 
 water, twelve pounds of fugar, the juice of fix le- 
 mons, with the whites of four eggs well beaten. 
 Mix them together, and put them into a kettle 
 well tin'd , boil the liquor for half an hour, ta- 
 king off the fcum as it rifes, and pour it boiling 
 hot on the flowers ; ftir them about till they are 
 almoil cold, and then put in a dry toaft rubb'd 
 all over with yeaft, letting the liquor ftand to work 
 for two or three days. After which add fix oun- 
 ces of the fyrup of orange-juice, and then ftrain 
 it through a coarfe cloth. Then let it pafs through 
 a flannel bag, and put it in a veffel, letting the 
 bung lie loofe for feveral days, to fee if it will work 
 L 3 any
 
 150 The Ar* tf Co o K E R Y. 
 
 any more ; if nor, bung it up, and let it ftand 
 three months before you bottle it. 
 
 To make BIRCH-WINE. 
 
 Bore holes in the body of a birch-tree in the 
 month of March, before the leaves begin to {hoot ; 
 into which put fawcets ot elder-flicks, with the 
 pith taken out. Four or five holes may be made 
 in one tree at the fame time : and a vefiel muft be 
 hung under each to catch the lap that runs through. 
 Bore as many trees as will yield a fufficient quan- 
 tity the fame day; which you muft boil as foon as 
 you can ; and as long as any fcum arifes, taking it 
 off as it appears. To every gallon of this liquor add 
 four pounds of fugar, and the outiide peel of a 
 Jemon ; then boil it for half an hour longer, and 
 take off the fcum. This done, put it into a tub, 
 let it fland till it is almofl cold, and then put a 
 pitce of toafted bread covered with yeafl to fet it 
 a working. It muft ftand for five or fix days, 
 and be often flirred. Afterwards take a cafk that 
 will juft hold the liquor, and throw in a match dipt 
 in brimftone and lighted, through the bung- hole ; 
 flop it up clofe till the fumes are allayed, and then 
 put in the liquor, laying the bung light on till you 
 find the working is over. After which ftop it 
 clofe, and let it ftand three months before you 
 bottle it off. 
 
 make GINGER -WiNE. 
 
 Take three gallons of water, three pounds of 
 fugar, and nine ounces of ginger cut into flices ; 
 boil them together for an hour, and take off the 
 fcum as it rifes. Let the liquor ftand till it is luke- 
 warm, and then put in two fpoonfuls of yeaft to 
 fet it a.-working. When it is over, put it in a
 
 The Art of C o o K E R Y. ITT 
 
 - 1 J 
 
 caik i and it may be bottled off in a fortnight's 
 time. 
 
 'To make CATCHUP. 
 
 Take large mufhrooms, without the ftalks, and 
 clean them trom the dirt, but do not wafh them ; 
 lay them in a broad earthen pan, and drew fait 
 over them, letting them lie all night. In the 
 morning break them to pieces with your fingers, 
 and put them into a ftew-pan ; when they have 
 boiled a minute or two, ft rain them through a coarfe 
 cloth, and wring them hard to get out ail the juice. 
 Let the juice ftand to fettle, and then pour off the 
 clear into a flannel bag, to make it quite fine. To 
 every quart of this liquor add an ounce of whole 
 ginger, and half a quarter of an ounce of whole 
 pepper ; boil it brifkly for a quarter of an hour, 
 and then ftrain it. When it is cold, put it into 
 pint bottle's, with fix cloves and five blades of mace 
 in each, cork them well, and you may keep it 
 for two years. 
 
 70 make CATCHUP for long keeping. 
 
 Take two quarts of large mufhrooms, without 
 the (talks , break them (mail and put them into a 
 gallon of ftrong (tale beer, with a pound of peel'd 
 fnalots, a pound of anchovies without the pickle, 
 half an ounce of cloves, half an ounce of mace, 
 a quarter of an ounce of whole pepper, and three 
 large races of ginger. Put them in an earthen pah, 
 or a fauce-pan well tin'd, and cover it clofe. Let 
 them fimmer till half the liquor is confumed ; drain 
 it through a flannel bag, let it ftand till it is cold, 
 and put it into pint bottles. A fpoonful of this, 
 mjxt with melted butter, makes a good nm-fauce. 
 
 L 4 <Tbe
 
 52 *fbe Art of COOKERY. 
 
 The Art of P I C K L I N G. 
 
 To pickle WALNUTS. 
 
 A K E any quantity of walnuts as large as 
 you can, before the fhells gro\v hard ; lay 
 them in fait and water for two or three days, and 
 put them into frefh water, where they muft lie for 
 two days longer. Then take them out and put 
 them in more frefh water, where they muft lie for 
 three days. This done, fill a ftone-jar hair full, with 
 a large onion ftuck with cloves. Some put in a 
 handful of fhalots, or a head of garlick. For eve- 
 ry hundred of walnuts, allow half a puat of muf- 
 tard-feed, half an ounce of black pepper, half an 
 ounce of Jamaica pepper, a flick of horfe-raddifh, 
 and a quarter of an ounce of mace. Put fhefe in- 
 to the jar, and then fill it up with walnuts. This 
 done, pour as much boiling vinegar over them as 
 will cover them, and lay a plate on the top of the 
 jar till it is cold. Then tie a bladder and a piece 
 of leather over the top, to keep out the air. In 
 fix weeks time they will be fit for ufe. 
 
 pickle CUCUMBERS. 
 
 Take any quantity of cucumbers, and put them 
 in a ftone-jar j then take fpring-water and difiblve 
 ialtin till it it will bear anegg,boil it for two or three 
 minutes, and then pour as much on the cucum- 
 bers as will cover them. . This done, cover the jar 
 with a woolen cloth, and lay fomething over it to keep 
 it clofe ; fuch as a plate, or a pewter tfifh ; Jet them. 
 
 (land
 
 *fhe Art of COOKERY. 
 
 fland a day and a night, and then take them out, 
 putting them between two cloths to dry them. Af- 
 terwards wipe the jar dry with a cloth, and put the 
 cucumbers in again. For the pickle, add a quart 
 of water to every three quarts of vinegar, with a 
 little bay and common fait. To every gallon of 
 the pickle, allow a nutmeg cut into quarters, whole 
 pepper, mace, and cloves, of each a quarter of an 
 ounce, with a large race of ginger cut into flices. 
 
 * *^. ^ ^ 
 
 Put thefe into the jar, with a little dill or fennel. 
 Then boil the vinegar, fait, and watet together, 
 but not in a brafs veflel, as fome direct, for that is 
 unwhoiefome. Pour the boiling liquor into the 
 jar foasto cover the cucumbers, and let them (land 
 together for two days. Then pour out the pickle, 
 boil it, and return it back, letting it ftand as be- 
 fore ; perform this the third time. This done, co- 
 yer the jar with a bladder and leather tied over the 
 top. At tfie time of ufe, it will be bed to take 
 them out with a wooden f^oon. 
 
 70 fickle FRENCH BEANS. 
 
 French-beans muft be pickled exactly in the 
 fame manner as the cucumbers. 
 
 70 pickle RED CABBAGE. 
 
 Cut the cabbage into thin flices, and put it cold 
 into a ftone-jar, with vinegar and fait, and an 
 ounce of Jamaica pepper ; cover it clofe, and keep 
 it for ufe. 
 
 To pickle BEET-ROOT. 
 
 Boil beet- roots till they are tender, then rub off 
 the peel with a cloth, and lay them in a ftone-jar; 
 afterwards take three quarts of vinegar, two quarts 
 of water, and fait to your liking. Put them to- 
 gether into an earthen pan, and ftir them about 
 
 till
 
 j 54 The Art of COOKERY. 
 
 till the fait is melted. Pour this mixture cold in- 
 to the jar till there is enough to cover the beet. 
 Then tie a bladder and leather over the top of the 
 jar, and keep it for ufe. 
 
 fTo fickle CAULIFLOWERS. 
 
 Take fome fine large cauliflowers, and break 
 them into little bits, picking out the fmall leaves. 
 Then put fpring-water into a (lew-pan over the fire, 
 and when it boils put in the cauliflowers ; let them 
 boil for a minute only, and take them out with a 
 flice, throwing them in cold water ; take them out 
 from thence when they are cold, and lay them be- 
 tween two cloths till they are dry ; afterwards put 
 them into wide-mouth'd bottles, with three blad.s 
 of mace to each, and fill them up with diftilled vi- 
 negar. Melt mutton fuet and pour a little on the 
 top : then tie a bit of bladder and leather over them. 
 In a month's time they will be fit for ufe. 
 
 1*0 pickle MUSHROOMS. 
 
 Take mumrooms, warn them clean and dry them ; 
 then put them into wide-mouth'd bottles, with a 
 nutmeg in each, which muftbe fcalded in vinegar, 
 and cut into thin flices while it is hot. Then fill 
 them up with vinegar mixt with water, and pour a 
 little mutton-fuet over the top. A fpoonful of this 
 pickle will give a very good flavour to fauce. 
 
 2*0 pickle ONIONS. 
 
 Take any quantity of onions, and take off the 
 outward coat: then boil them in water till they be- 
 gin to be tender ; afterwards drain them through 
 a cullinder and let them cool. When they are 
 cold flip off two more of the outward coats, and 
 rub them gently in a foft linnen cloth. This done, 
 
 . 8 put ^
 
 Art of COOKERY. 155 
 
 put them into wide mouth'd bottles, allowing to 
 every quart, a quarter of an ounce of mace, two 
 large races of ginger diced, and feven bay leaves : 
 mix thefe among the onions : afterwards boil vine- 
 gar, with bay-falt, allowing two ounces of fait to 
 every quart of vinegar ; take off the fcum as it 
 arifes, and let the mixture ftand till it is cold ; 
 then pour it into the bottles till they are full, and 
 cover them with bladder and leather, tying them 
 the tops. 
 
 To pickle STERTION-BUDS. - 
 
 Take nafturtium or flertion-buds, when they 
 are large, put them into bottles, and fill them 
 up with vinegar, mixt with fpice to your own 
 liking ; then flop them up clofe. 
 
 To pickle PLUMS, PEACHES, NECTARINES, 
 and APRICOTS. 
 
 Take any of thefe when they are at their full 
 growth, and before they are quite ripe ; put them 
 into water mixt with equal quantities of common 
 and bay-falt, till it is ftrong enough to bear an egg -, 
 then lay a trencher or thin board over them, to 
 keep them down in the water : after they have Mood 
 three days, take them out, and wipe them carefully 
 with a foft cloth : this done, put them into a ftone 
 jar, and cover them with the following pickle : 
 take vinegar, and with every gallon mix a pint of 
 good muftard ready made, three heads of garlick, 
 five races of ginger diced, nutmeg, cloves, and 
 mace, of each half an ounce ; mix thefe toge- 
 ther, and the pickle is ready ; cover the mouth 
 of the jar with bladder and leather to keep out the 
 2Jr. In two months time they will be ready for ufe.
 
 156 *fbe Art of C OOKERY. 
 
 To pickle BARBERRIES. 
 
 Pick out the worft part of the barberries, and 
 put the fineft which remain into bottles ; then take 
 equal quantities of white wine vinegar and water, 
 mix them together, and to every quart of the mix- 
 ture put half a pound of powder fugar, and a 
 quarter of a pound of white fait : in this pickle, 
 boil the worft part of the barberries that were pickt 
 out, and take off the fcum ; when they have boiled 
 long enough to make it of a fine colour, take it off 
 the fire, and let it cool , then drain it through a 
 cloth as hard as you can ; let it ftand to fettle, and 
 pour off the clear into the bottles : boil a little 
 fennel in fome of the pickle, and pour a little 
 bit of it on the top of the pickle, in every bottle, 
 afterwards cover them clofe with bladder and 
 Jeather. 
 
 70 pickle SAMPHIRE. 
 
 Take green famphire, lay it in a clean earthen- 
 pan, and throw a handful of fait over it, pouring 
 in fpring water enough to cover it : when it has 
 lain a day and a night, take it out, and put it into 
 a fauce-pan well tin'd, not in a fauce-pan untin'd, 
 as fome direct : throw in a handfull of fait, and 
 pour in vinegar enough to cover it , fet it over a 
 flow fire, and take it off before it is foft ; then put 
 it into a (lone-jar, cover it clofe, and let it Hand 
 till it is cold -, then tie a bladder and leather over 
 the mouth, and keep it for ufe. 
 
 To pickle OISTERS. 
 
 Take two hundred of large plump f re fh oifters, 
 and when they are opened, place a pan under them 
 to fave all the liquor ; but remember to take off 
 the Ikirts or beards before you cut them from the 
 
 (hells i
 
 he Art ^COOKERY. 157 
 
 fliells ; this done, put the oifters and liquor into a 
 tin'd fauce-pan, and boil them very flowly for half 
 an hour, taking ojBf the fcum as it rifes ; then take 
 out the oiflers, ftrain the liquor through a fine 
 cloth, and put the oifters into the fame liquor 
 again, except a pint, which muft be refcrved ; 
 into this pint, while it is hot, put three quarters 
 of an ounce of mace, half an ounce of cloves, and 
 a quarter of an ounce of whole pepper j fet them over 
 the fire, and as foon as they boil, put in the oifters 
 with the remainder of the liquor, and ftir them to- 
 gether throwing in a fpoonful of fait, afterwards 
 put in three quarters of a pint of the beft white wine 
 vinegar. When they are cold, put them into a bar- 
 rel, with as much liquor as it will hold ; or into 
 jars, covered with bladder and leather. 
 
 To fickle COCKLES and MUSCLES. 
 
 Put two quarts of mufcles, or cockles, over the 
 fire, in a fauce pan, and let them ftew till they are 
 open , take them out, and ftrain the liquor ; wafh. 
 the cockles in water, to free them from grit , open 
 the mufcles one by one, take off the hair, and fee 
 that nothing is in the body : afterwards proceed to 
 the pickling in the fame manner as the oifters, 
 boiling them in the fame manner, and adding the 
 ame quantity of vinegar and fpice. The mufcles 
 ire fo clofe they are generally without grit or fand, 
 ind confequently need no warning after they are 
 lew'd. 
 
 MADE
 
 158 ^bc Art of COOKERY. 
 
 MADE DISHES of various kinds. 
 
 o ftcw VEAL COLLOPS. 
 
 TAKE a leg of veal, cut it intofmall collops, 
 and beat them well with the back of a knife ; 
 Fry them in butter, and when they are enough, 
 ftew them in gravy, with a fprig of time, a little 
 nutmeg, beaten pepper, a mallet, and fome an- 
 chovies minced fmall, with a little butter, and the 
 yolks of fix eggs : keep it fiiaking left it curdle , 
 then fry fome thin flices of bacon, and put into the 
 dim. 
 
 lake an Ox- CHEEK. 
 
 Take an ox cheek that is well clean'd, and break 
 all the bones on the infide with a cleaver ; then 
 feafon it with fait, pepper and a little mace ; this 
 done, put it into a broad pan, that has been rub'd 
 with an onion in the infide, if not difliked ; after- 
 wards put in a little thyme, fweet marjoram, and 
 three or four bay leaves : to thefe add half a pint 
 of mountain wine, with four fpoonfuls of water -, 
 and if any bones were taken out lay them upper- 
 moft , then cover the pan clofe, and fet it in the 
 oven for fix hours. If it is ftew'd, more liquor 
 muft be added. 
 
 I'D make curious BEEF- A- LA-MODE. 
 
 Take three pounds of beef cut into fmall bits, and 
 a pound of fuet tried ; then feafon it with mace, 
 nutmegs, pepper, and falt-peter : this done, take 
 fweet marjoram, thyme, penny- royal, and an onion; 
 Ihred them very fmall, and mix with the beef and 
 
 fuet ;
 
 The Art of COOKERY. 159 
 
 fuet , place a layer of thefe at the bottom of an 
 earthen pot, and then a layer of bacon, and foon ; 
 then put in half a pint of red port, and lay fome 
 butter on the top of all : cover the pan upclofe ; 
 and let it (land to bake in the oven for two hours ; 
 afterwards pour the liquor out of the pan, and put 
 in a proper quantity of butter. 
 
 Another way to make BEEF-A-LA-MODE. 
 
 Take a buttock of beef, and cut it into large 
 fleaks, and lard them with bacon ; fry them 
 brown, and put them in a pot that will juft hold 
 them ; then pour in two quarts of broth, or gravy, 
 a few fweet herbs, an onion, fome mace, cloves, 
 nutmeg, pepper, and fait : this done, cover it up 
 clofe, and (lew it till it is tender ; fkim off all the 
 fat, lay the meat in the dim, and ftrain the faucc 
 over it. Some omit the larding of the beef. . 
 
 To ftew a RUMP of BEEF. 
 
 Powder two nutmegs, mix them with pepper 
 and fait, and feafon the rump of beef therewith ; 
 lay the fat fide downward in the (lew-pan, with 
 three whole onions, (luck with a few cloves, and 
 a bunch of fweet herbs ; then pour in a pint of red 
 port, and three pints of water ; cover the pan clofe, 
 and let it (lew over a gentle fire for four or five 
 hours. Take up the beef, and lay it on fippets in a 
 dim ; then (kirn the fat off the liquor, and pour 
 the liquor over the meat. 
 
 To roll a RUMP of BEEF. 
 
 Take the bone out of a rump of beef, as care- 
 fully and as clean as you can, and flit it down 
 from the top to the bottom, and fpread it open : 
 this done, take the flefh of two fowls, with as much 
 
 boiled
 
 160 the Art of COOKERY^ 
 
 boiled ham and beef fuet ; add to thefea little pep- 
 per, an anchovy, a nutmeg grated, a little thyme, 
 a good deal of parfely, and a few mufhrooms : 
 chop them all together, and beat them in a mortar 
 with half a pint bafon full of crumbs of bread : to 
 this mixture add the yolks of four eggs, and when 
 they are incorporated together, put the whole into 
 the beef that was laid open ; clofc the beef round 
 the mixture, and roll it up, fattening it together 
 with afkewer, and tie it with a pack-thread crofs 
 and crofs, to bind it clofe. Take a pot, fauce-pan, 
 or deep ftew-pan that will juft hold it, and at the 
 bottom of it place a layer of beef, and a layer of 
 bacon cut into thin flices, together with a piece of 
 carrot, fome whole pepper, mace, fweet herbs, and 
 a large onion ; lay the roll'd beef upon thefe, and 
 pour in water enough juit to cover the beef : cover 
 the pan up clofe, and let it flew foftly over a flow 
 fire for eight or ten hours , then take the beef up, 
 keep it hot, and boil the gravy till it is good ; then 
 ftrainit off, and put in fome mufhrooms, morells, 
 and truffles cut fmall, with two fpoonfuls of white 
 wioe, the yolks of two eggs, and a piece of butter 
 rolled in flour : boil them all together, and in the 
 mean time fet the meat before the fire, bade it with 
 butter, and ftrew crumbs of bread all over it : 
 when the fauce is enough, lay the meat in the difh, 
 and pour the fauce over it. 
 
 Curious pickled BEEF for boiling. 
 
 Take a brifcuit of beef, a pound of common 
 fait, half a pound of coarfe fugar, and two ounces 
 of falt-petre-, mix them together, and rub the beef 
 over with the mixture ; lay it in an earthen-pan, 
 and turn it every day , let it lie a fortnight, and 
 then boil it : ferve it up with favoys, or a peafe 
 pudding. It eats exceeding well cold, when cut 
 into flices. 
 
 <7V
 
 *fbe Art of COOKERY. 16 1 
 
 'To make BEEF-COLLOPS. 
 
 Cut the beef into thin pieces, about two inches 
 long, and beat them very well with the back of a 
 knife ; grate Ibme nutmeg over them, and flour 
 them a little; lay them in a ilew-pan, with as 
 much water as will do for fauce, half an onion cut 
 fmall, a little piece of lemon-peel cut fmall, a 
 bundle of fweet herbs, a little pepper and fait, and 
 a piece of butter rolled in flour : fet them on a flow 
 fire, and when they begin to fimmer, ftir them 
 now and then. When they are quite hot, you need 
 not keep them on above ten minutes; they inuft 
 not bo 1 : take out the fweet herbs, pour the whole 
 in a dim, and fend them to the table. 
 
 170 ftew BEEF-STEAKS. 
 
 Take rump-fteaks, pepper and fait them, and 
 lay them in a ftew-pan, with half a pint of water, 
 a blade or two of mace, two or three cloves, a 
 little bundle of fweet herbs, an anchovy, a piece of 
 butter rolled in flour, aglafsof white wine, and an 
 onion : cover them clofe, and let them ftew foftly 
 till they are tender : then take them out, flour 
 them, and fry them in frefh butter ; pour away 
 all the fat, and ftrainthe fauce they were ftew'd in ; 
 pour it into the pan, and tofs up all together till 
 the fauce is thick : lay the fteaks in the dim, and 
 pour the fauce over them. Some add a quarter of a 
 pint of oifters. 
 
 70 fry BEEF-STEAKS. 
 
 Cut off all the fat from the fteaks, and lay it by 
 itfelf ; then take the lean fteaks, and beat them well 
 with the back of a knife ; fry them in as much 
 butcer over a gentle fire, as willjuft moiften the 
 
 M pan,
 
 1 62 V T&.' Art of COOKERY. 
 
 pan, and when the gravy runs out of the beef, 
 pour it off -, turn them often ; and when they are 
 enough, take them up j fry the fat by itfelf, and 
 lay it on the meat , then put a glafs of red wine to 
 the gravy, with half an anchovy, a little beaten 
 pepper, a fhallot cut fmall, and fait to your palate: 
 give ic two or three little boils, and pour it over 
 the fteaks. 
 
 Another way to drefs BEEF- STEAKS. 
 
 Lay your fteaks on the gridiron, and half broil 
 them ; after which feafon them with pepper and 
 &lt, put them in aftew-pan ; add a piece of butter 
 rolled in flour, and cover them with gravy ; ftew 
 them for half an hour, and then put in the yolks 
 of two eggs beaten together ; ftir all together for 
 two or three minutes, and then take them up. 
 
 70 drefs tie infide of a SIRLOIN 
 
 Separate the infide part of a firloin of beef care- 
 fully from the bones, and then drew over it fome 
 crumbs of bread, grated nutmeg, a little pepper 
 and fait, a little lemon peel, thyme and fhredded 
 parfely ; roll it up tight, and keep it faft with a 
 pack thread : lay it down to roaft, and bafte it with 
 a quart of milk, and a quarter of a pound of but- 
 ter poured into the dripping pan : when it is 
 enough, take it up, and untie it, and keep it to- 
 gether with a fmall fkewer : pour a little good 
 gravy into the dilh, and put fome fweet fauce in a 
 cup. 
 
 x 
 
 An extraordinary met bod of ft swing # RUMP ofBEEF. 
 
 Take a rump of beef properly falted, and boil 
 it till it is half enough ; then take it up, and ftufF 
 it with fweet herbs, beaten with the yolks of eggs ; 
 
 and
 
 The Art of COOKERY. 163 
 
 and fave the gravy that runs out while it is fluffing > 
 then put it into the pot again, and when ic is 
 boiled enough, take it up, and fluff it in other 
 places with beef marrow, and oiflers : boil it again 
 a little while, and then take it up. In the mean. 
 time, put a veal fweet bread parboiled, and feme 
 ox- palate well boiled, into the gravy, mixt with 
 a gill of red wine : flew thefe togehter well, and 
 then add what anchovies you think proper ; a 
 quart of oifler liquor, and add fome lemon-peel 
 fhredded fmall : when the oiilers are enough, add 
 the yolks of four or five eggs, and then ferve them 
 up with the beef. 
 
 fricaffy cold ROAST-BEEF. 
 
 Cut the beef into fmall thin dices, and then take 
 a handful of parfely fhredded fmall, with an onion 
 cut in quarters ; put them all into the frying- 
 pan together, with a good piece of butter, and a 
 good deal of gravy, or flrong broth ; fet it o^ the 
 fire, and let it boil : this done, take four eggs, 
 and beat them with a fufficient quantity of white 
 wine, and put the mixture into the pan : when it 
 begins to thicken, it is enough. Pour the fricafiy 
 into a dim, and fend it up to the table. Some rub 
 the infide of the dim with garlick. 
 
 To force a NEAT'S TONGUE. 
 
 When you have boiled the tongue till it is ten- 
 der, let it cool, and then make a hole in the root 
 of the tongue, and take out fome of the meat ; 
 chop it with as much beef-fevvet, and the pulp of 
 apples , then take a little pepper, mace, and nut- 
 meg all in powder, with fait, a few fweet herbs, 
 and the yolks of two eggs : beat them all together, 
 and then fluff the tongue, covering the end with 
 
 M 2 buttered
 
 1 64 7&* ^r/ ^COOKERY. 
 
 buttered paper : afterwards roaft it, bafte it with 
 tutter, and dilh it up. 
 
 'Tojlew a NEAT'S TONGUE whole. 
 
 Stew a neat's tongue in juft water enough to co- 
 ver it, for two hours , then take it up, and peel it ; 
 afterwards put it in again, with half a pint or up- 
 wards of ftrong gravy, and as much white wine, 
 a bundle of fweet herbs, a little pepper and fait, 
 ibme cloves, mace, and whole pepper ty'd in a 
 nuiflin rag, a fpoonful of capers chopt, and a lump 
 of butter rolled in flour ; (lew all together over a 
 flow fire for two hours, and then take out the 
 herbs and fpice , lay the whole in a difh, and fend 
 it to the table. 
 
 To fncaffy OX-PALATES. 
 
 Boil the palates very tender, by fetting them 
 over the fire in cold water ; and then clean and 
 blanch them : afterwards feafon with fait, cloves, 
 nutmeg, and pepper, all in powder : put the pala- 
 tes into a frying-pan, or (lew-pan, with butter, 
 and fry them brown on both fides j then take them 
 up, and put them in a difh with hot mutton-gravy, 
 in which two or three anchovies are duTolved ; 
 grate a little nutmeg, and fqueeze a lemon into 
 the fauce. 
 
 1*0 fry TRIPE. 
 
 Let your tripe be cut into bits about three inches 
 long, and then dip them in the yolks of eggs, 
 beaten with a few crumbs of bread , fry them 
 brown, and then lay them in a dim to drain : this 
 done, lay the tripe in a hot dim, and fend them to 
 table, with butter and muftard in a cup. 
 
 To
 
 Art of COOKERY. 165 
 
 70 flew TRIPE. 
 
 The tripe muft be cut into fmall bits, as above ; 
 and put tome water into a fauce-pan, with onions 
 cut into dices, a bundle of fweet herbs, a little 
 Jemon-peel, and a little fait. When the water boils, 
 put in the tripe, and keep it on the fire for about 
 twelve minutes : put the liquor, tripe, and onions, 
 into a difh, and fend it to the table, with butter 
 and muftard in a cup. 
 
 70 collar PIG. 
 
 Cut die pig in two parts, and bone it ; then put 
 it twenty four hours in water, and dry it well with 
 a cloth : this done, feafon it to your mind with fage, 
 pepper, nutmeg, mace, ginger, and fait ; roll it 
 up very hard, and fow it up clofe in a linnen cloth : 
 boil it with a bundle of fweet herbs, and the bones 
 of the pig : when it is tender, take it up, and put 
 it into a pan that will hold it -, then pour in the 
 liquor that it was boiled with, and a pint of white 
 wine -vinegar ; likewifeput in ten bay leaves, and 
 let it ftand till it is cold. 
 
 70 drefs PIG'S PETTY-TOES. 
 
 Set a fauce-pan over the fire, with half a pint of 
 water, a bundle of fweet herbs, an onion, a few 
 whole pepper-corns, and a blade of mace ; then 
 put in the petty-toes, and let them boil five mi- 
 nutes, after which, take out the heart, Jiver, and 
 Jights ; mince them very fmall, grate a little nut- 
 meg over them, and then make on a little flour. Let 
 the feet boil till they are tender, and take them up ; 
 ilrain the liquor, put them all together into a fauce- 
 pan, with a little fait, and a bit of butter of the 
 fize of a walnut. Let them fimmer for about fix 
 
 M 3 minutes,
 
 1 66 The Art of COOKERY. 
 
 minutes, (baking the fauce pan often : lay fome 
 toafted fippets in the difh, and the minced meat 
 over them, and the petty-toes round them after 
 they are fplit. Some like a little lemon fqueezed 
 into the difli. 
 
 A curious way to drefs a PIG. 
 
 Lay the pig down to roaft at the fire, till it is 
 thoroughly hot ; then take it up, and cut it into 
 imall pieces ; fet a fauce-pan over the fire, with a 
 pint ot gravy, or ftrong broth, and half a pint of 
 white wine ; feafon with onions, thyme, grated 
 nutmeg, and beaten pepper : this done, put in the 
 pig, and let it ilew for an hour -, afterwards put 
 in half a pint more gravy, a piece of butter rolled 
 in flour, fome anchovies, and a fpoonful of mum- 
 room pickle ; when it is enough, lay the pig in the 
 difh, and pour the gravy over it ; garnim with 
 orange and lemon. 
 
 ^To drefs a LAMB'S HEAD. 
 
 Let the head, lights, and heart be boiled till they 
 are tender, but take care the liver is not too much 
 done : when the head is enough, take it up, and 
 hack it crofs and crofs with a knife ; grate fome 
 nutmeg over it, and lay it on a di(h before a brifk 
 fire : then mix fome crumbs of bread, fome fvveet 
 herbs rub'd, a little lemon-peel chopt fine, a very 
 little pepper and fait ; drew this mixture over the 
 head, and bafte it with a little butter ; in the mean 
 while, take half the liver, lights, heart, and ton- 
 gue , chop them fmall, and (hake fome flour over 
 them : then ftir them together, and put in eight 
 fpoonfuls of water, a good piece of butter rolled in 
 flour, a little pepper and fait, with the liquor that 
 runs from the head in the dim : fimmer them all 
 
 together,
 
 The Art ^COOKERY. 167 
 
 together, for a few minutes, and then put in half a 
 fpoonful of vinegar ; pour the minced meat into 
 the dim, and lay the head in the middle : the other 
 half of the liver muft be cut thin, and be kept 
 ready, with fome broiled flices of bacon, which 
 muft be laid round the head. The dim 'may be 
 garnifh'd with lemon. 
 
 ha/h a CALF*S HEAD. 
 
 Half boil the head, and then cut it in pieces -, 
 put it into a ftew-pan, with a pint of white wine, 
 and a pint of ftrong broth, an onion cut in quarters, 
 and a little lemon peel ; add to thefe, a quart of 
 oifters, two or three anchovies, and a pickled 
 cucumber: when they are enough, add the brains, 
 fome forced meat balls, and fome gravy keep 
 them on the fire a while, and then put them in a 
 dim, and ferve them up. 
 
 To bake a CALF'S HEAD. 
 
 Clean the head, and take an earthen -dim rub'd 
 with butter, puting fome long iron fkewers acrofs 
 it, to lay the head on j then make a mixture of 
 grated nutmeg, fome crumbs of bread, a little 
 lemon-peel cut fine, and fome fweet herbs fh red- 
 ded ; ftrew this all over it, and then flour it : this 
 done, ftick bits of butter all over it, and then flour 
 it again : let it be baked till it is of a fine brown, 
 and then take it up, and fet it to the fire to keep 
 hot : put into the dim a piece of beef cut fmall, a 
 bundle of fweet herbs, an onion, fome whole pep- 
 per, a blade of mace, two cloves and a pint of 
 water : boil the brains with fome fage , then ilir all 
 together in the difh, pour the mixture into a fauce- 
 pan, and boil it , ftrain off the liquor, and put it 
 into the fauce-pan again with a piece of butter roll'd 
 
 M 4 in
 
 J68 T#<? Art of C o o K E R y. 
 
 in flour, adding the fage chopt fine that was in the 
 brains, a fpoonful of catchup, and two fpoonfuls 
 of red wine ; boil them together, and mix in the 
 brains, after they are well beaten, pour it into the 
 difh, and fend it to the table. 
 
 70 ragoo a BREAST of VEAL. 
 
 Let your bread of veal be almoft roafted, then 
 carbonadoeit, and afterwards, lay it in aftew-pan 
 with ftrong broth juft enough to cover it , this 
 done, take an onion duck with cloves, a bundle of 
 fweet herbs, a little fait, fome whole pepper, a 
 little bit of lemon-peel, and a bay leaf; put them 
 into the broth, and let them flew leifurely : when 
 the veal is almoft enough, put in a quart of dew'd 
 ciders, a roafted fweet bread or two, an anchovy, 
 two oranges fliced, fome fhredded capers, and half 
 a pint of white wine, with the fame quantity of 
 gravy, fome grated bread, and a lump of butter, 
 (hake them together ; lay the veal in the dim, and 
 pour out the fauce over it ; but the onions, herbs, 
 and fpice muft be picked out, before it is ferved up. 
 
 To fricaj/y TRIPE. 
 
 Cut a piece of double tripe into flices of two 
 inches long, and half an inch broad -, put them into 
 the ftew-pan, with a little fait, a bundle of fweet 
 herbs, a little lemon-peel, an onion, a little an- 
 chovy pickle, a bay leaf, and juft water enough 
 to cover them ; let them ftew together till the tripe 
 is very tender, and then take it up ; drain the 
 liquor out, and then fhred a fpoonful of capers into 
 half a pint of it, with a glafs of white wine : boil 
 this mixture a while with the tripe, and then beat 
 up the yolks of three eggs, with a little mace, 
 nutmeg, and two cloves, in fine powder ; afmall 
 
 handful
 
 Art of COOKER Y. 169 
 
 "handful of parfely pick'd and ihredded fine, a piece 
 of butter rolled in flour, and half a pint of cream : 
 mix thefe well together, and put the mixture into 
 the ftew-pan, keeping it (Hiring all one way -, 
 when it comes to be of a proper thicknefs, and 
 fmooth at the fame time, dim it up, and garnilh 
 with lemon. 
 
 70 fricaffy Pi DC EONS. 
 
 Take any number of pidgeons, for inftance eight, 
 and cut them into fmall pieces : then feafon them 
 with pepper and fait, and put them into a ftew-pan, 
 with a pint of water, and a pint of red wine ; like- 
 wife throw into the water an onion, a bundle of 
 fweet herbs, a piece of butter rolled in flou r , and 
 a blade or two of mace \ cover the ftew-pan clofe, 
 and let it remain on the fire till there is juft liquor 
 enough left for fauce : at which time take out the 
 onion and the herbs, and with a fpoon thruft the 
 pidgeons on one fide of the pan, and the gravy on 
 the other , then beat the yolks of three eggs toge- 
 ther, and put them into the gravy ; likewife grate 
 in half a nutmeg, and keep the mixture ftirring all 
 one way. When the fauce is fine and thick, fhake 
 it and the pidgeons together ; then put in half a 
 ipoonful of vinegar, and give them another make ; 
 afterwards put the pidgeons into a dim, and pour 
 the fauce over them ; then lay fome toafted flices 
 of bacon round, and fome fry'd oifters all over \ 
 garniih with lemon. 
 
 70 flew a TURKEY. 
 
 Take four fkewers large enough to lay acrofs the 
 bottom of the pot you intend to make ufe of ; lay 
 the turkey upon them, and pour a quart of gravy 
 over it : then put in a bunch of fellery fhredded 
 fmall, and two or three blades of mace : ftew the 
 
 turkey
 
 *fbe Art of COOKERY. 
 
 turkey foftly, till there is juft liquor enough left 
 for fauce , then add two fpconfuls of red wine, 
 two of catchup, a large piece of butter rolPd in 
 flour, with pepper and fait enough to feafon it : 
 this done, lay the turkey in the difh, pour the 
 fauce over it, and ferve it up. A fowl may be 
 done the fame way, as alfo a knuckle of veal. 
 
 An eafy way to force a SIRLOIN <?/BEEF. 
 
 Lay the firloin down to the fire to roaft, and 
 when it is roafled enough, lay the infide upper- 
 moil ; then lit: up the fkin very carefully, and, 
 with a (harp knife, cut and hack the flefli that lies 
 between it and the bones very fine : this done, 
 moiften it with a little red wine, and make in a little 
 pepper and fait, and two fhalots cut fine i after- 
 wards cover it with the fkin, and fend it to the table. 
 
 Ts give a baut-gout to a LEG of MUTTON. 
 
 Hang the leg of mutton for a fortnight in an 
 airy place, and then fluff it all over with cloves 
 of garlic, rubbing pepper and fait over the whole ; 
 then lay it down to roaft j when it is done, pour 
 fome good gravy, mixt with red wine, into the 
 difh with it, and ferve it up. 
 
 o rcaft a LEG of MUTTON with OISTERS. 
 
 Make fluffing with the yolks of eggs, mutton 
 fuet, pepper, fait, and nutmeg ; fluff the leg of 
 mutton with this, and lay it down to roaft : when 
 it is about half done, cut fome meat from the 
 under fide of the thick end ; let the bits be fmall, 
 and put them into a pipkin with a pint of oifters, 
 and all their liquor, half a pint of hot water, and 
 a little fait and mace ; let them flew till half the 
 liquor is confumed, and then put in a piece of 
 9 butter
 
 Art of COOKERY. 171 
 
 butter rolled in flour, making it m : when the 
 mutton is roafted enough, take it up, and pour 
 the fauce over it. 
 
 To bake MUTTON-STEAKS. 
 
 Lay the (leaks into a buttered dim, and then 
 ftrow fome pepper and fait over them : this done, 
 take a quart of milk, four fpoonfuls of flour, and 
 fix eggs well beaten ; firft beat the eggs and the 
 flour in a little of the milk, with a little beaten 
 ginger and fait ; then add the reft of the milk by 
 degrees ; pour this mixture over the {teaks, fend 
 the dim. to the oven, and bake it for an hour 
 and a half. 
 
 1*0 fry MUTTON or LAMB-STEAKS. 
 
 Strew a very little pepper and fait over the fteaks, 
 and fry them in frefh butter ; when they are 
 enough, lay them in a dim, and fet them before 
 the fire to keep hot ; pour out the butter, and 
 {hake a little flour over the bottom of the frying- 
 pan ; then put in a quarter of a pint of boiling 
 water, with a piece of butter ; make them toge- 
 ther, give them a boil or two, and pour it over 
 the fteaks. 
 
 I'o roaft rolled VEAL. 
 
 Cut ten or twelve dices of a leg of veal, and 
 cover them with forced meat ; roll them up, and 
 tie them crofs the middle with coarfe thread ; rub 
 them over with yolks of eggs, put them on a bird 
 fpit, and bafte them with butter -, they will be 
 roafted enough in half an hour's time ; take them 
 up, and lay them in a dim, with good gravy, 
 fome mumrooms, and a few trufles and morels ; 
 garnifh with lemon. 
 
 Another
 
 172 The Art of COOK E R Y. 
 
 Another way to roaft rolled VEAL. 
 
 Cut large dices off a leg of veal, lay them on a 
 drefier, and beat them with the back of a knife ; 
 then feafon them with pepper, nutmeg, cloves and 
 mace in fine powder ; afterwards make forced meat 
 with veal, beef fuet, oifters, fweet herbs fhredded 
 fine, and fome of the powder of the fpice , ftrew 
 this meat all over the cutlets, roll and tie them up : 
 put a fkewer through each, then tie them to a fpit, 
 and roaft them : add a couple of raw eggs to the 
 reft of your forced meat ; roll them in balls, and 
 fry them : when the rolls are roafted, put thefe to- 
 gether with them into a dim, with fauce made of 
 Itrong broth, an anchovy, a little white ihallot, 
 and fome fpice ftewed together, with a piece of 
 butter rolled in flour ; pour the fauce into the difh, 
 then lay in the meat, and garnifh with lemon. 
 
 To ronjl a BACON -HAM. 
 
 Firft take off the fkin, or rind, and then lay it 
 in warm water for three hours to frefhen it : this 
 done, lay it in a pan, and pour a quart of canary 
 over it, letting it fteep for twelve hours : afterwards 
 Jay it down to the fire to roaft, with writing paper 
 over the fat fide -, pour the faid canary into the 
 dripping pan, and bafte the ham with it all the 
 while it is roafting : when it is enough, take off the 
 paper, and drudge with crumbs of bread, and 
 parfely finely (hredded ; let the fire be brifk enough 
 to make it brown ; garnifh with crumbs of bread. 
 
 To fluff 'and roaft a CHINE of PORK.. 
 
 Let the fluffing be made with crumbs of bread> 
 the leaf of pork, eggs, parfely, thyme and fage ; 
 then let it be feafoned with fait, pepper, nutmeg, 
 
 and
 
 Art of COOKER Y. 173 
 
 and (ballot : when it is about a quarter roafted, cut 
 the fkin into flips , the fauce muft be made with 
 apples, lemon-peel, two or three cloves, and a blade 
 of mace ; put in fome butter, fweeten it with fugar, 
 and put muitard in a cup. 
 
 To roaft TRIPE. 
 
 Make a forced meat with the crumbs of bread, 
 the yolk of eggs, fweet herbs, lemon-peel, nutmeg, 
 fait, and pepper, mixt all together ; fhred this on 
 the fat fide of the tripe, and lay another piece upon 
 it, with the fat fide next the forced meat ; then roll 
 it up lightly, and keep it together with pack-thread: 
 put it on a fpit, lay it down to rcaft, and bafte it 
 with butter j make fauce of melted butter and the 
 tripe dripping, by boiling them together ; put the 
 tripe and fauce in a dim together, and garnim witli 
 rafpings. 
 
 To roofi a fluffed TURKEY. 
 
 The fluffing for the turkey may be made in the 
 
 following manner , take a quarter of a pound of 
 
 the crumbs of bread, as much beef fuet, an an-. 
 
 chovy, fome parfely, thyme, a little lemon-peel, ' 
 
 nutmeg, and pepper ; chop thefe well, and beat 
 
 them together with the yolk of an egg ; then. 
 
 loofen the fkin of the bread, and fluff it with this 
 
 mixture : this done, pin fome writing paper before 
 
 the bread, lay it down to the fire, roafling it 
 
 till it is of a fine brown, and take the paper off 
 
 when it is near enough. It muft be ferved up 
 
 with gravy in the difh, and bread fauce, which 
 
 lad is thus made : take a piece of the crumb of 
 
 bread, and put it into a pint of fpring-water, 
 
 with fome whole pepper, two or three cloves, 
 
 and a blade of mace ; let it boil up five or fix 
 
 times, and take out the fpice with a fpoon ; 
 
 after
 
 i/4 The Art of COOKER Y. 
 
 after which pour off the water, and beat up the 
 bread with a lump of butter and a little fait. 
 
 ftcw a TURKEY, FOWL, cr NECK of VEAL. 
 
 Take a fmall turkey, or a large one, put it into 
 a pot, with a quart of ftrong broth, or gravy ; to 
 which add a bunch of felery fhredded fmall, an 
 onion, and a fprig of thyme, as alfo a little Jamaica 
 pepper, black pepper, cloves, and mace, tyed to- 
 gether in a linnen rag. Stew this foftly for an 
 hour; a large turkey, or a neck of veal, will 
 take two hours ; then add a piece of butter rolled 
 in flour , lay the turkey, or fowl, in a dim, take 
 the onion, thyme, and fpice out of the fauce, 
 and pour it over it : remember to enlarge the 
 quantity of fauce, in proportion to the bulk of the 
 meat that is to be ftew'd. 
 
 Another way to drefs FOWLS or TURKEYS. 
 
 Raife the fkin from the breaft of a fowl, or 
 turkey, and fluff it with the following mixture : 
 take a veal fweet-bread, a few oifters, fome mum- 
 rooms, an anchovy, fome lemon-peel, pepper and 
 a little thyme ; chop thefe fmall, and mix them 
 with the yolk of an egg : you may likewife fill the 
 body of the fowl with oifters, then paper the 
 breaft, and lay it down to roaft. The fauce 
 muft be good gravy, with a few mumroorm : 
 garnifh with lemon. 
 
 2*0 Iroil CHICKENS. 
 
 After you flit the chicken down the back, feafon 
 it with pepper and fait, and lay the infide on a 
 gridiron, over a clear fire, but at fome diftance 
 from it i when it is half done, turn it on the other 
 fide, and ftrew fome fine rafpings of bread over it, 
 
 and
 
 Art cf Co OKE J^Y. 1 75 
 
 and let it be finely browned without burning : cut 
 and flam the gizzards, and broil them with pepper 
 and fait ; likewife broil the livers. Thefe, with 
 lemon, will ferve to garnifh the difli: thefauce 
 muft be gravy. 
 
 !70 drefs CHICKENS with HOG'S TONGUES. 
 
 Boil half a dozen chickens, and as many hog's 
 tongues, and peel them ; as alfo a whole cauli- 
 flower, in milk and water together, with a good 
 deal of fpinage by itfelf, as green as you can ; then 
 lay the cauliflower in the middle of the dim, the 
 chickens round it, and the tongues round the 
 chickens, with the roots outwards : put the fpinage 
 in fmall heaps between the tongues ; garnifti the 
 difh with little pieces of broiled bacon, and lay a 
 little bit on each tongue. 
 
 'To ftew DUCKS. 
 
 Cut two ducks into quarters, and fry them in 
 butter, till they are a little brown ; then pour 
 out all the fat, and ftrew a little flour on the 
 ducks ; afterwards pour in half a pint of ftrong 
 gravy, with a gill of red wine, an anchovy, a 
 bundle of fweet herbs, and two fhallots ; cover 
 the pan clofe, and ftew them for a quarter of an 
 hour : take out the herbs, and fkim off the fat ; 
 put the ducks in a dim, and pour the fauce over 
 them ; garnifh with lemon. 
 
 An agreeable way to lake PIDGEONS. 
 
 Seafon the pidgeons with beaten pepper, mace, 
 and fait ; put a bit of butter in the belly of each i 
 then make a batter, with a quart of milk and eggs, 
 and four cr five fpoonfuls of flour , pour this over 
 the pidgeons, and fend it to be baked. 
 
 A
 
 176 ^fht Art of COOKER?. 
 
 A curious method of dr effing a HA R E . 
 
 Firtl lard the hare, and put a pudding in the 
 belly ; then put it into a pot with two quarts of 
 gravy, one of red wine, a whole lemon fliced, a 
 bundle of fweet herbs, ibme pepper, nutmeg, fix 
 cloves, and a little fait ; cover the pot clofe, and 
 flew the hare over a flow fire till it is almoft 
 enough ; then take it up, put it in a dim, and 
 ilrew fome crumbs of bread over it, with fweet 
 herbs chopt fine, fome grated lemon-peel, and 
 half a nutmeg : fet the hare before the fire, and 
 bade it with butter till it is of alight brown ; take 
 the fat off the gravy the hare was ftew'd in, and 
 thicken it with the yolk of an egg , into which put 
 fix eggs boiled till they are hard, fome pickled 
 cucumbers in thin dices -, when they are well 
 mixt, pour the fauce into the dim. 
 
 Vo force HOGS-EARS. 
 
 Take half a pound of the crumbs of bread, as 
 much beef fuet, a little parfely boiled and chopt 
 fine, fome fage, an anchovy, and a little pepper; 
 mix them together, with the yolk of an egg, and 
 fluff the ears with this mixture. You mud flit the 
 cars very carefully to make room for the dulling, 
 and then fill them : flour them, fry them in frefli 
 butter till they are of a fine brown, and pour out 
 all the fat : to four ears allow half a pint of gravy, 
 a glafs of white wine, a fmall onion whole, half a 
 fpoonful of mudard, a little pepper, and a bit of 
 butter rolled in flour : put thcfe into the pan, 
 cover it clofe, and dew them gently for half an 
 hour, making the pan now and then : take out the 
 onion, lay them in a dim, and pour the fauce over 
 them. 
 
 N.B. The ears mud be fird half boiled, or foufed. 
 
 I'o
 
 The Art of Co o KE R V, 177 
 
 To ragoo OYSTERS. 
 
 Take two eggs well beaten, a little parfely 
 chopt fine, a little grated lemon-peel, a fmall nut- 
 meg grated, and a little mace in fine powder ; beat 
 thefe together with a little flour, and put the mix- 
 ture into a fauce-pan with butter : when it boils, 
 dip the oyfters in one by one ; then fry them tiil 
 they are of a light brown ; take them out with an 
 egg-flice, and lay them in a difb before the fire : 
 pour the fat out of the pan, and fhake a little flour 
 over the bottom of it : then, while it is on the fire, 
 rub a bit of butter over it with a knife ; this done, 
 put three fpoonfuls of the oyfter liquor, after it is 
 ftrained, one fpoonful of white wine, and a quarter 
 of a pint of gravy ; grate a little nutmeg into the 
 pan, and flir all together , afterwards put in the 
 oyfters, tofs the pan round, and, when the fauce is 
 of a proper thicknefs, pour the whole into a difh, 
 and garnifh with rafpings. Twenty large oyfters 
 are enough for the above quantity of batter. 
 
 fry cold VEAL. 
 
 Let the veal be cut into very thin flices* and 
 dipt in yolks of eggs, beaten firft, and then in 
 crumbs of bread mixt with a few fweet herbs, and 
 fhredded lemon-peel : put them into the pan with 
 hot frefh butter juft enough to fry them : while 
 this is doing, let there be a little gravy made with 
 the bone of the veal ; when it is fry'd enough, 
 take it out with a fork, and lay it in a difh before 
 the fire ; make a little flour into the pan, lhake it 
 round, and pour the gravy into it : afterwards pour 
 the liquor over the veal, and garnifh with le \ on. 
 
 N
 
 178 , ?be Art of COOKERY. 
 
 <To make COLLOPS of cold BEEF. 
 
 Take the infide of a firloin of beef, or any tender 
 part, without the fat ; cut it into bits, put as much 
 water into a (lew-pan as will do for fauce, with an 
 onion cut fmall, a bundle of fweet herbs, and a 
 little pepper and fait ; when the water boils, put 
 in the beef, with a piece of butter rolled in flour, and 
 fhake it round ; take out the herbs as foon as the 
 fauce is of a proper thicknefs, and pour the whole 
 into a dim. 
 
 20 make a SALMAGUNDY. 
 
 Take fome cold pork, veal, and fowl, and 
 mince them very fmall ; as alfo a red herring 
 without the bones, hard eggs, apples, an onion, 
 cucumber, pickled red cabbage, boiled parfely, 
 and fellery -, cut and chop thefe very fmall, mix 
 them and lay them in a heap in difh ; garnim 
 with pickles, nafturtium flowers, and lemon. 
 
 N. B. It is not necefiary to ufe the meat only 
 before mentioned, but any thing you have will do, 
 becaufe the herring, apples, and onions are the 
 moft erlential part ; the reft may be varied at 
 pleafure. 
 
 70 make a curious TANSEY. 
 
 Take as much fpinage and tanfey, in equal parts, 
 as will yield half a pint of juice ; then take the 
 yolks of fixteen eggs, and the whites of twelve, 
 beat them well together, and mix them with a 
 pint of cream, the juice, and a little fugar ; put 
 the mixture into a frying-pan rub'd with butter, 
 fet over a gentle fire, and ftir it till it is thick ; 
 and when it is baked enough on one fide, turn the 
 other, very carefully to prevent its breaking : when 
 it is enough, put it into a dim, and fqueeze an 
 orange over it, ftrewing on fome fugar.
 
 *fbe Art of COOKERY; 
 
 To make a SQUAB-PIE. 
 
 Cover the difh all over with a good cruft, and 
 place a layer of fliced apples at the bottom, with 
 fome fugar ftrew'd over them ; over thefe lay 
 chops off a loin of mutton, well feafoned with 
 pepper and fait : put a layer of apples over the 
 chops, and a layer of fliced onions over thefe ; 
 then another layer of mutton, and then apples and 
 onions , pour in a pint of water, lay a lid over the 
 pie, and bake it. This pie is much admired in 
 the weft of England . 
 
 fo make a CHESHIRE PORK-PIE. 
 
 Cover the difh with a good cruft, and put in. 
 pork fteaks, feafoned with pepper, fait, and nut- 
 meg : place a large layer of apples over this, with 
 fugar enough to fweeten the pye; then another 
 layer of pork, and half a pint of mountain wine, 
 with fome butter at the top : clofe up the pye with 
 the lid, and bake it. 
 
 N 2 Of
 
 jSo The 'Art of C o o K E R V. 
 
 Of FRUITS and the PRODUCT of 
 the KITCHEN-GARDEN, -which 
 may be had in every MONTH in 
 the year. 
 
 JANUARY. 
 
 FRUITS yet lofting. 
 
 ID E A R S of feveral forts, befides the winter 
 *- bonchretien ; as alfo the black pear of Worcefter 
 and the Englifh warden for baking. Apples , Gol- 
 den pippins, nonpareils, ruflet-apples, Kentilh- 
 pippins, Holland-pippins, Harvey-apples, Kirton- 
 pippins, winter-pearmains, John-apples, pomme- 
 yoys, winter-queenings, and others of lefs note : 
 likewife nuts, almonds, fervices, and medlars. 
 Grapes may be preferved, by cutting them with a 
 knot of the fhoot of the wine, and then hanging 
 them in rows in a dry warm room, taking care 
 they are at fuch a diftance that they don't touch 
 each other, and the air may pafs freely between 
 them -, otherwife they will grow mouldy and rot. 
 By this method they will be good in February. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Cabbages, favoys, carrots, parfneps, turneps, 
 potatoes, garlick, onions, leeks, fhallots, beets, 
 parfely, celery. Endive and lettuce. Moderate 
 hot beds will produce fallads of muftard, chervil, 
 tarragon, crefles, turnep, rape, burnet, radifh, 
 coriander and mint. There are likewife to be had 
 
 broccoli,
 
 The Art of C o o K E R Y ^ 18 1: 
 
 broccoli, coleWorts, and fprouts from cabbage and 
 favoy ftalks which were cut in October ; fkirrets, 
 Ipinage, fcorzonera, large parfely roots, parfely, 
 fage, rofemary, thyme, hyfTop, winter favoury, 
 ibrrel and mufhrooms. 
 
 FEBRUARY. 
 
 FRUITS to be had this month. 
 
 T> E A R S ; bonchretien, citron d'hyver, winter 
 * rufielet, bergamot de pafque, and lord Cheyne's 
 great pear. For baking ; Pickering, cardillac, 
 Englilh warden, and black pear of WorCefter. 
 Apples; golden ruflets, rennet grife, aromatic pip- 
 pin, golden pippin, Holland pippin, Kentilh pip- 
 pin, ftone pippin, nonpareil, John-apples, Har- 
 vey-apple, pile's ruflet, weaver's ruflet, Winter 
 pearmain, with fome others, 
 
 Product of the KITCHEN-GARDEN. 
 
 All that were to be had in January : to which 
 add Jerufalem artichokes, rocambole ; in fome 
 warm borders, radifhes that were fownin Autumnj 
 mufhrooms on the beds, that were carefully de- 
 fended from the wet, and froft-chervil for foups ; 
 afparagus from the hot beds of December ; like- 
 wife lavender, chard-beet, and pot-marjoram. 
 
 N MARCH.
 
 182 *fbe Art of COOKERY] 
 
 MARCH. 
 
 FRUITS to be bad this month. 
 
 T) E A R S i bergamot bugi, faint Martial, win- 
 * ter bonchretien, royal d'hyver. For baking , 
 cardillac, Parkinfon's warden pickering, with fome 
 others. Apples ; nonpareil, golden ruffet, Pile's 
 rufict, Wheeler's ruflet, Loan's pearmain, Kentifh 
 pippin, Holland pippin, French pippin, (lone 
 pippin, John-apple, and fome others. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Cabbage, favoys, winter fpinage, fprouts from 
 cabbages and favoys, broccoli, coleworts, borecole, 
 red beet, chard-beets, carrots, parfnips, turneps, 
 potatoes, Jerufalem artichokes, fellery, endive, 
 young fallad -herbs, cucumbers, afparagus, peas, 
 French beans, purflane from the hot beds. Warm 
 borders will produce mint, tanfey, clary, and tar- 
 ragon : as alfo burnet, forrel, rofemary, thyme, 
 fage, hyflop, marygolds, winter-favory, baum, 
 and other kinds of pot-herbs, 
 
 APRIL.
 
 Art of COOKERY. 183 
 
 APRIL. 
 
 FRUITS to be had this month. 
 
 "DEARS ; lord Cheyne's, great pears, berga- 
 * motdepafque, Parkinfon's warden, andfome- 
 times the carelillac, Apples ; golden ruflet, ftone 
 pippin, John-apple, Pile's rufiet, and fometimes 
 the nonpareil. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Young fallad-herbs, radifhes, fpinage, cabbage, 
 lettuce, forrel, mint, baum, borage, buglofs, win- 
 ter favoury, fpring coleworts, young onions, chives, 
 afparagus, peas, beans, early artichokes, early 
 cabbages, early cauliflowers, yellow carrots from 
 under walls and hedges, cucumbers, purflane, kid- 
 ney beans, from hot beds : with other fpring herbs. 
 
 MAY. 
 
 FRUITS to be had this month. 
 
 T> E A R S ; lord Cheyne's green, bergamot de 
 * pafque, parkinfon's warden, and fometimes the 
 cardillac. Apples ; golden rufiet, Hone pippin, 
 John-apples, winter ruffet, Pile's ruITet, and fome- 
 times the nonpareil. ' 
 
 May and may duke-cherries ; fcarlet ftrawberries, 
 in a warm foil j goofeberries and currants for tarts ; 
 mafculine apricots, and nutmeg peaches. 
 
 N 4 PFO-
 
 1 84 7&? Art C/COOKERY. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Young fallad herbs, feveral forts of cabbage, 
 lettuce, radifhes, fpinage, forrel, mint, baum, 
 winter favoury, borage, buglofs, fpring coleworts, 
 tragopogon, the young Ihoots of which are equal 
 to afparagus, young onions, chives, afparacrus, 
 peas, beans, early artichockes, cauliflowers, early 
 cabbages, young carrots from under walls and 
 hedges ; melons, cucumbers, purfelane, kidney 
 beans on a hot bed, and other fpring herbs. 
 
 JUNE. 
 
 FRUITS to be had this month. 
 
 CU R R A N T S, goofeberries, ftrawberries 
 of feveral forts ; Kentifh and duke-cherries, 
 Flanders-heart, white heart and black heart cher- 
 ries ; mafculine apricots : in the forcing frame, 
 peaches, nectarines, and grapes ; in the hot houfc 
 fine apples. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Afparagus, artichokes, cauliflowers, cabbages, 
 carrots, peafe, beans, turneps, cucumbers, melons, 
 kidney-beans, cabbages, lettuces, young fallad- 
 herbs, fuch as chervil, crefles, radifli, rape, corn 
 fallad, muftard, and early finpchia. All forts of 
 fweet herbs, fuch as lavender, thyme, winter fa- 
 voury, hyfiop, marum, niaftick, floechas, rofe- 
 mary, origanum, mint, baum, penny-royal, 
 parfely, forrel, burner, buglofs, borrage, and 
 other plants. 
 
 JULY,
 
 Art of COOKERY. 185 
 
 JULY. 
 
 FRUITS to be had this month. 
 
 A P P L E S ; codlings, Margaret apples, white 
 ** juneating, Stubbard's apples, fummer cofting, 
 fummer pearmain. Of laft year, the John-apple, 
 the ftone-apple, and oaken-pin. Pears j jargo- 
 nelles, the primitive, robine, petit mufcat, cuifle- 
 madam, green chifiet and orange muik. Goofe- 
 berries and currants. Cherries. Kentifh, Gafcoign's 
 heart; carnation, lukeward, ox ear, amber-heart, 
 coroon, amber, white Spanifli and black cherries. 
 The brown and white nutmeg, and Anne peach ; 
 Fairchild's early nutmeg. Nedtarine. The Orange 
 Breda, Roman, Algier, Bruxelles, and Turkey 
 apricots. Morocco, Orleans, blue primordian and 
 violet royal plums. Likewife rasberries, ftraw- 
 berries, and pine -apples. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Cabbages, cauliflowers, artichokes, carrots, 
 peafe, beans, kidneys-beans, turneps, lettuce, cu- 
 cumbers, melons, all forts of fmall fallad herbs, 
 and fweet herbs ; in fome places celery, and endive, 
 finochia, onioas, garlick, rocambole, parfely, for- 
 rel, chervil, fcorzonera, falfafy, beets, horfe-ra- 
 $ifh, and potatoes. 
 
 AUGUST.
 
 1 86 he Art of COOKERY. 
 
 AUGUST. 
 
 P p, u i T s /0 be had this month. 
 
 A P P L E S -, Margaret apples, codlins, the 
 *"** fummer white couftin, the fummer pearmain,, 
 and the fummer pippins. Pears ; jargonelle, Wind- 
 for, cuiiTe madam, orange musk, blanquette, long 
 {talked blanquette, poire fans peau, mufcat robin, 
 amber pear, green orange, capolet, Magdelen 
 pears, gros oignonet, poire rofe, fummer berga- 
 mot. Catherine pear , bonchretien, caflot, rolat, 
 and ruflelet. Peaches : red and white magdalen, 
 early Newington, the minion, Italian peach, no- 
 bleft, bellis, violet native, the belle Chevreufe, 
 early admirable, Albemarle, violet peach, Nevelte 
 peach, Montauban, royal George, teton de Venus, 
 purple alborge, Chancellor and Bourdine. Nec- 
 tarines ; Roman red, Elruge, Newington, Bru- 
 gnon and Italian murray. Plums : Orbans, white 
 pcrdigron, violet perdigron, red imperial, white 
 imperial, le royal, cheftune plum, drap d'or, 
 St. Catherine, Roche, Courbon, Reine, Claude, 
 Myrobalan, green Gage, la Mirabelle, apricot, 
 plum, prune monfieur, maitre Claude, and royal 
 dauphin. Grapes : white mufcadine, Orleans, 
 black clufter, white fweet water, meunier and 
 chaffelas. Figs : The long white, early white, 
 imall white, white flefh, long blue, round blue, 
 large yellow, green with white flefh,, green with 
 red flefh, green with purple flefh ; the Brunfwick 
 and Cyprus fig. Add to thefe, filberts, nuts, 
 mulberries, goofeberries, currants, black cherries, 
 Hertfordfhires, amber cherries, morella cherries, 
 and pine- apples. 
 
 PRO-
 
 The Art ^/COOKERY.' 1 87 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Kidney-beans, fome large kinds of peas, cab- 
 bages, garden beans, artichokes, potatoes, carrots, 
 cabbage lettuces, finochia, celery, turneps, cucum- 
 bers, melons, onions, purflane, young fallad-herbs, 
 marygolds, late cauliflowers, endive, and pot- 
 herbs of all forts. 
 
 SEPTEMBER. 
 
 FRUITS to be had this month. 
 
 P P L E S. Pearmains, golden rennets, em- 
 broidered apples, redcalvilles, white calvilles, 
 aromatic pippin, renne grife, cat's head, quince- 
 apples, and fpice-apples. Pears : autumn berga- 
 mot, Swifs bergamot, brute bonne, beure rouge, 
 St. Michael pear, vert long, autumn bon-chretien. 
 Peaches : the nivette, Portugal peach, purple al- 
 berge, old Newington, teton de Venus, pavy roy- 
 al, admirable, Catherine, ramboullet and male- 
 coton. Plums: white pear-plum, bonum mag- 
 num, greengage, St Catherine, impetrice, dama- 
 fcene, and bullace. Grapes ; white mufcadin, red 
 mafcadine, the chafielas, the white morillon, red 
 morillon, and black morillon, currant grape, par- 
 fely leaved grape, white, red and black frontiniac, 
 Warner's red Hamburgh, black Hamburgh, St 
 Peter or Hefperian grape, Orleans, Malmfey, 
 miller grape, damafk grape, pearl grape, and party- 
 coloured grape ; add to thefe feveral forts of figs, 
 walnuts, hazle-nuts, filberts, fome forts of cur- 
 rants, morelle cherries, quinces, lacaroles, med- 
 lars and pine-apples. 
 
 PRO-
 
 j88 *fbe Art of COOK ERY. 
 
 PRODUCT if the KITCHEN -GARDEN. 
 
 ' Potatoes, turneps, carrots, parfneps, artichokes, 
 cabbages, cabbage- lettuce, garlick, onions, leeks, 
 fhallots, celery, endive, fcorzonera, falfify, mufh- 
 rooms, melons, cucumbers for pickling, kidney- 
 beans, rouncival peas, marrow-peas, garden beans 
 planted late, large rooted parfely, -black and white 
 fpanifh radifhes, turnep-rooted cabbage, favoys, 
 fprouts, beets, chervil, forrel, capficum for pic- 
 kling, gourds, fquafhes, burnet, chardon, thyme, 
 bafil, marjoram, hyffop, winter favoury, parfely, 
 chervil, finochia, maryejolds, and all forts of 
 young fallad herbs, 
 
 OCTOBER. 
 
 FRUITS to be Toad this month. 
 
 APPLES. The golden rennet, golden 
 pippin, Loan's pear- main, quince-ap- 
 ple, red rennet, autumn pear-main, red calville, 
 white calville, rennet grife, royal ruflet, embroi- 
 dered apples, and others of lefs note. Pears : 
 Swifs bergamot, fwan's egg, St Michael, beurre 
 rouge, verte longue, long ftalked mufcat, mon- 
 fieur Jean, roufieline, green fugar, befidery, mar- 
 quis, mufcat flcury, Bels de la Motte, chat brule, 
 crafan, and others of lefs note. Add to thefe, 
 walnuts, hazle-nuts, almonds, late figs, Catherine 
 peaches, grapes, medlars, quinces, fervices, bul- 
 l?.ce, and bloody mallecotons. 
 
 PRO-
 
 <fhe Art of COOKERY. 189 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Potatoes, carrots, parfneps, turneps, cabbages, 
 favoys, late cauliflowers, artichokes, garlick, 
 onions, leeks, rocambole, efchalots, beets, fkir- 
 rets, fcorzonera, falfify, white and black Spanifh 
 radifhes, celery, endive, chardon, chervil, corn- 
 fallad, rape, radilh, muftard creffes, lettuces, all 
 forts of young fallad-herbs on warm borders. 
 Cabbage, lettuce, fpinage, coleworts, brown cole, 
 turnep-rooted cabbage, forrel, marygolds, mufh- 
 rooms, fprouts; as alfo, fage, thyme, rofemary, 
 winter favoury, and many aromatic plants. 
 
 NOVEMBER. 
 
 FRUITS to le bad this month. 
 
 "DEARS. Spanifh bon-chretien, fucre vert, 
 * la chafferie, la marquife, chat brule, le befi- 
 dery, bergamot, crafiane, Martin fee, 1'amadote, 
 Louife bonne, Colmar, petit oin, virgoul, am- 
 brette, and fome others, dppks : aromatic pip- 
 pins, nonpareil, golden pippins, rennet griie, 
 white calville, red calville, cour-pendu, fenoul- 
 lette, Hertfordlhire pear-main, Holland pippin, 
 French pippin,' Kentifh pippin, favoy apple, Pile's 
 rufTet, winter queening, golden ruffet, Wheeler's 
 rluTet, pear ruffet, with others of lefs note. Add 
 to thefe, chefnuts, hazle-nuts, walnuts, almonds, 
 medlars, fervices, bullace, and fome late grapes. 
 
 PRO-
 
 1 90 The Art of COOKERY; 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Potatoes, turneps, carrots, parfneps, late arti- 
 chokes, common cabbages, red cabbages, favoys, 
 cauliflowers fown in May, brown cole, fpinage, 
 fprouts, garlick, leeks, onions, rocambole, efchal- 
 lots, Ikirrets, falfify, fcorzonera, horfe-radifh, Je- 
 rufalem artichokes, black and white Spanifh ra- 
 difhes. For fallads : lettuces, crefles, turnep, 
 muftard corn-fallad, coriander and burnet. As 
 alfo endive and celery. For foups : beets, char- 
 don, thyme, celery, chervil, marygolds, winter 
 favoury, hyfibp, forrel, and fome others. 
 
 ^ 
 
 DECEMBER. 
 
 FRUITS to be bad this month. 
 
 T) E A R S. The Colmar, St Germain, St An- 
 * drew, virgoleufe, ambrette, lachaflerie, epine 
 d'hyver, Ste. Auguftine, beurre d'hyver, Spanifh 
 bonchretien, poire d'hyver, citron d'hyver, Mar- 
 tin fee, and fome others. Apples : the nonpareil, 
 golden pippin, French pippin, Holland pippin, 
 Kentifh pippin, Pile's ruffet, Wheeler's ruflet, aro- 
 matic ruffet, golden ruflet, pear ruflet, rennet 
 grife, winter gilly- flower, harvey apple, winter 
 queening, and fome others of lefs note. As alfo, 
 chefnuts, walnuts, fmall nuts, almonds, medlars, 
 fervices, and fome grapes carefully preferred. 
 
 PRODUCT of the KITCHEN-GARDEN. 
 
 Potatoes, parfneps, carrots, turneps, fldrrets, 
 
 cabbages, red cabbages, favoys, brown- cole, cau- 
 
 7 lifiowers,
 
 *Ths Art of COOKERY. 191 
 
 liflowers, brocoli, beets, fcorzonora, falfify, and 
 horfe-radifh. Garlick, onions, leeks, rocambole, 
 efchalots, thyme, winter favoury, hyffop, fage, 
 rofemary, chard-beets, chardons, celery and cher- 
 vil. For fallads : crefles, muftard, rape, radifli, 
 rurnep from hot beds, celery, endive, and brown 
 dutch lettuce from under glafles, mint and tarra- 
 gon from hot-beds, made the beginning of the laft 
 month : and afparagus from hot beds made in 
 Oclober.
 
 Art of C o o K E R 
 
 Of the NATURE o/ ALIMENTS; 
 
 or the good and bad effeEts of 
 
 MEATS and DRINKS. 
 
 Of ALIMENTS from QUADRUPEDES 
 
 or Jour footed animals. 
 
 Of the farts of QUADRUPEDES in general. 
 
 H E MUSCULOUS FLESH of quadrupedes is more 
 nourifhing than any other part, is moil in ufe, 
 and makes up the bulk of the body. When animals 
 are very young, and continue fucking, the flefh is 
 tender, foft, vifcous, and abounds with moifture : 
 However, it digefts eafily, and keeps the body 
 open. Older animals have flefh that is more firm, 
 of a richer juice, of a finer flavour, and yield more 
 nourifhment , but thofe which are very old are dry, 
 hard, and difficult of digeftion. Thofe which are 
 bred or fed in low mar my places, breed grofs hu- 
 mours ; while fuch as run upon high mountainous 
 land, where the air is pure and ferene, are better 
 tafted, more wholefome, and yield much better 
 nourimment. Hogs, that live upon acorns, or 
 are fed with peafe, afford much better meat than 
 thofe that eat grains, and devour all manner of 
 filth. Every one knows the difference between 
 tame rabbets, and thofe that are brought from a 
 warren, where they are nounmed with odoriferous 
 herbs. 
 
 The
 
 The Art of COOKERY. 193 
 
 The flefh of the males of fome of thefe creatures 
 is hot, rank, dry, and hard of digeflion, fuch as 
 the bull and ram ; while others are more agreeable 
 then that of the females, particularly buck-ve- 
 nifon. The gelding of animals while they are 
 young, renders the flefh tender, of a fweeter tafte, 
 much more nourifhing, and more eafy of digeflion. 
 Thus ox-beef, and weather mutton is preferable 
 to the other kinds. Boiled flefh is more moid than 
 that which is dreft in any other manner, and is 
 moft proper for hot, dry and bilious conftitutions ; 
 while that which is roafted, or fryed, agrees better 
 with the cold and phlegmatic, who are fubject to 
 catarrhs, and other moift di (orders. 
 
 Befides the mufculous flefh, there are other parts 
 which are frequently eaten, and therefore will come 
 next under ccnfideration. 
 
 The LIVER is a bowel defignedby nature for the 
 feparation of the gall, from the mafs of blood : 
 it is generally of a dole, compact fubftance, hard 
 of digeflion, and apt to occafion obftructions : 
 however, it differs greatly according to the age, the 
 nature of the animals, and the kind of the aliment 
 they live upon. Young animals that are well fed, 
 have livers which are tender, fucculent, and of an 
 agreeable tafte. Thus the livers of lambs, pigs, 
 calves, pullets, and capons, are generally looked 
 upon as good eating. 
 
 The MELTS or SPLEENS of animals generate a 
 thick, grofs and melancholy juice : therefore it is a 
 bad cuflom, which fome are guilty of, to make 
 gravy of this part. 
 
 The KIDNEYS of old animals are of a hard, corn- 
 pad fubftance, and are difficult to digeft; but 
 thofe of calves, lambs, and fucking pigs, are ten- 
 der, and have an agreeable tafte. 
 
 The HEART is of a folid compact fubftance, and 
 not very eafy of digeftion ; however, when well 
 
 O dreffed,
 
 1 94 h Art 0/*CooKERY. 
 
 drefled, it .yields good nourifhment, and a lau- 
 dable juice. 
 
 The LUNGS, or as fome call them the LIGHTS, 
 are of a foft, moift, fucculent, and light fubftances 
 eafy of digeftion, and fufficiently nourifhing ; but 
 there are not many who are fond of feeding upon 
 them alone. 
 
 The GLANDS, particularly the fweet-bread, are 
 tender, of an agreeable tafte, yield good juice 
 and nourifhment, being of eafy digeftion. 
 
 The STONES of young animals have a very fine 
 tafte, and yield exceeding good nourimment ; 
 lamb-ftones particularly are eafy enough to be 
 had, and are in high efteem for making a delicate 
 dim. 
 
 The TONGUE is inferior to no other part in tafte 
 and delicacy. The tongues of lambs, fheep, calves, 
 and hogs, are eafy of digeftion : that of an ox, 
 or a neats-tongue, is more grofs, but the flavour 
 is very agreeable, and it yields very good nou- 
 rimrrient. 
 
 The FEET are compofed of ligaments, tendons, 
 griftles, arteries, and veins ; when they are well 
 boiled, they diflblve into a kind of gelly, and arc 
 very proper for confumptive perfons, and thofe 
 whofe blood and juices are acrimonious, or full of 
 lharp humours. 
 
 The INTESTINES are of a membranous fubftance, 
 and confequently hard of digeftion ; but tripe that 
 is fat, good, and well boiled, is very much in 
 requeft, being readily digefted, and free from all 
 bad qualities. 
 
 The BLOOD is never ufed as aliment, except that 
 of hogs, in making black puddings ; but though 
 they are common food, efpecially in country pla- 
 ces, they are hard of digeftion, and yield no good 
 nourifhment. 
 
 Of
 
 Art of C o K E RV. 195 
 
 Of VEAL. 
 
 Good veal is of a cooling, moiftening, and bal- 
 famic nature, yields good nourifhment, and keeps 
 the body open : the head and lights are proper ali* 
 mcnt for perfons troubled with diforders of the 
 lungs, and who are likely to fall into a confump- 
 tion : the feet are pectoral likewife, and proper 
 to blunt and fheath the acrimony of the humours. 
 Veal broth is good in large bleedings, overflow- 
 ing of the menfes, piles, and fpitting of blood> 
 Veal agrees with all ages and conftitutions, but it 
 is moft proper for the weak and delicate, who 
 feldom ufe exercife. 
 
 Of BEEF. 
 
 Beef was cenfured by the antients as being hard 
 of digeflion, and yielding grofs nourimment j but 
 experience mows the contrary , for though it is very 
 much eaten among us, we- find no fuch bad effect : 
 on the contrary, it is very wholefome, and renders 
 perfons vigorous and ftrong. However, this mult 
 be unde. flood of cattle that are well fed, and 
 killed at a proper age. In general, it is beft for 
 thofe that have a good appetite, that ufe much 
 exercife, and are of a bilious coftftitution. Ox-beef 
 is bed, cow- beef next, and bull-beef word of all : 
 heifer- beef is thought by fome to be inferior to 
 none. 
 
 Of PORK, and PIG. 
 
 A barrow hog is a boar that was gelded under a 
 year old, which renders the flefh of a much finer 
 flavour than that either of the boar or fow. It 
 mufl be killed while young or middle aged, for an 
 old hog is dry, tough, and hard of digeftion. Ic 
 fhould be fed with acorns, peafe or beans ; but 
 
 O 2 the
 
 1 96 *fbe Art of COOKERY. 
 
 the two firft are beft. It is fubjeft to the leprofy, 
 quinfy, ano^ the evil. Pork infected with this laft 
 diftemper is faid to be meafled : it is known by 
 kernels in the fat, like hail-fhot. In all thefe cafes, 
 the flefh is very unwholefome, and apt to breed 
 difeafes : in general, pork fhould never be eaten 
 when the weather is very hot , it yields plenty of 
 nourifhment, but is hard of digeftion, and if ufed 
 too often, breeds thick grofs humours : it it bad 
 for perfons afflicted with the gout , as alfo for 
 thofe that are old, weak, delicate, and inactive. It 
 agrees beft with thofe that have a good appetite, 
 ufe muchexercife, and are of a bilious conftitution. 
 Sucking pigs abound with moifture, and are there- 
 fore beft roafted. 
 
 Of the WILD-BOAR. 
 
 The wild-boar is not to be met with in England 
 at prefent, whatever it might have been when the 
 country was over-run with woods. In many parts 
 of. America, the fwine, whick were carried over by 
 the Spaniards, are become wild, and hide them- 
 felves in the woods. As thefe animals ufe more 
 exercife, and feed in a different manner from the 
 tame, the flefli is lefs vifcous, more agreeable, 
 an$ eafy of digeftion, to which their being hunted 
 will contribute. It is very fit for healthy, robuft 
 perfons, who ufe a great deal of exercife, and 
 require a large quantity of nourifhment. 
 
 Of LAMB. 
 
 The flefh of a good lamb is tender, white, and 
 delicate. The feafon for it to be ufed, is the fpring ; 
 but now, by a particular management, it may be 
 had before Chriftmafs, and almoft at all times of 
 the year. It yields plenty of nourimment, does 
 not heat the body, nor create lharp acrimonious 
 
 humours.
 
 Art ^COOKERY. 197 
 
 humours. It will agree with all conftitutions, but 
 better with the hot and bilious, than the cold and 
 moift. In general, it is a fafe, innocent diet. It 
 ought to be well boiled or roafted. 
 
 Of MUTTON. 
 
 The beft fheep are bred in dry paftures and 
 downs, "where the air is pure and dry. The 
 youngeft is generally recommended ; but fome 
 gentlemen of fortune will not touch it till it is 
 above five years old ; the tafte and flavour being 
 then rich and high : However, it ought to be well 
 fed, fat, and free from the diftemper which fheep are 
 fubjeft to, that is the rot. It is greatly nourifhing, 
 balfamic, creates good juices, and agrees with all 
 ages and conftitutions. Weather mutton is beft, 
 the next is that of the ewe ; but ram-mutton is 
 rank, and has a fmell much like a goat. 
 
 Of the KID and GOAT. 
 
 A kid fhould be killed before it is weaned, and 
 tinder fix months old : for as this -creature advan- 
 ces in age, the flefh becomes hard, tough, and has 
 a difagreeable fmell ; the flefh is eafy of digeftion, 
 very nourifhing, and breeds good juices : it may 
 be eaten at all times of the year, and agrees with 
 all ages and conftitutions, efpecially thofe that are 
 recovering after a fit of ficknefs, or whofe ftrength 
 is exhaufted : the flefh of a goat is rank and un- 
 pleafant, but if gelded when young, he becomes 
 fat, and yields good nourishment. The flefh of 
 the fhamois-goat is more pleafant and wholefome. 
 
 Of the ROE-BUCK and ROE. 
 
 Thefe animals are to be met with in woody 
 mountains fuch as the Alps, in Switzerland, and 
 
 O 3 fome
 
 1 98 The Art of COOKERY. 
 
 fome parts of Scotland. The roe-buck has bran- 
 ched horns, which fall off yearly, and is of the fize 
 of a goat, of which kind he feems to be. It is a 
 fearful nimble animal, running with great fwift- 
 nefs, and has a very acute fight, feeing as well by 
 night as by day. If this creature is killed when 
 fat, young, and well fed, the flefh yields excellent 
 nourifhment fit for any age or conftitution , but if 
 old, it is dry, tough, and hard of digeftion. 
 
 Of VENISON. 
 
 Venifon is a fiefti that is generally admired, e- 
 fpecially while it is fat and in feafon, which is gene- 
 rally till September for buck-venifon 5 at which 
 time he begins to rut, and then the fiefh becomes 
 rank and difagreeable. Doe-venifon is not fo ex- 
 quifite and high flavoured, but is very good eating 
 if not too old, and is very wholefome and nou- 
 rifhing. "When thefe animals are old, the fiefh. 
 becomes hard and compacT:, hard of digeftion, lies 
 heavy on the ftomach, and generates grofs melan- 
 cholic humours. Venifon agrees well with all 
 ages and fexey, but is moft proper for young peo- 
 ple of bilious conftitutions, and who ufe a great 
 deal of exercife : but there needs little caution on 
 this head, becaufe the price of vcnifon is fo high, 
 there is no danger of living upon it conftantly. 
 The horns are of great ufe for making gellies, 
 which are ufeful to re-eflablifh the ftrength, to 
 fortify the ftomach, to fheath the acrimony of the 
 humours, to ftop a loofenefs, vomiting, and fpit- 
 
 ting of blood. 
 
 HARES. 
 
 A hare mould l?e young, tender, well fed, fat, 
 and caught by hunting : the flefli yields moderate 
 nourishment, and generates good juices. However, 
 
 when
 
 *fbe Art of COOKERY. 199 
 
 when too old, it is hard of digeftion, breeds grofs 
 melancholic humours, and renders perfons heavy 
 and fleepy. Hafes that frequent low, moift, mar- 
 fhy grounds are not fo good as thofe that live on 
 dry land and mountainous countries, becaule thefe 
 laft feed on aromatic herbs, which render the flefh 
 of a finer tafte, and a more high flavour. They 
 are likewife better in winter then in the fummer, for 
 in cold weather the flefh is more tender, more eafy 
 of digeftion, and has a more delicate rclifh. 
 
 Q v RABBETS. 
 
 Thofe rabbets are befl that are bred in warrens, 
 and feed upon odoriferous herbs, which frequently 
 grow wild in fuch places. Rabbets are beft when 
 middle aged, for when they are too young, they 
 breed vifcous humours, and when too old, the 
 flefh is dry, hard, and not eafy of digeftion. They 
 agree with all ages and conititutions, provided 
 they are ufed with moderation. Tame-rabbets are 
 more rank, and not fo well tailed as the wild, 
 becaufe their feeding is different, and thefe laft 
 ramble about at pleafure, which renders their flefh. 
 more wholefome and fit for nourifhment. 
 
 Of MILK. 
 
 Milk differs greatly with refpeft to the animal 
 from which it is taken ; the age of that animal, the 
 nature of its feeding, and the time of the year 
 wherein it is ufed. In medicine, the milk of a 
 found woman is moft wholefome ; next to this the 
 milk of an afs, which is found to be of great ufe in 
 confumptions, and other diforders of the lungs. 
 Goat's milk is not fo ferous, and therefore is more 
 fuitable to perfons of moift conftitutions, being very 
 proper to reftore the decays of nature. Ew's milk 
 yields more cheefe and butter than either of the 
 
 O 4 former,
 
 200 *he Art of COOKERY. 
 
 former, and is never ufed but when other milk is 
 wanting. Cow's milk is more generally ufed for 
 aliment than any other, becaufe it abounds with 
 oily particles, which renders it very proper for 
 nourifliment, befides, it has a more agreeable taftc 
 than the milk of other animals. Mare's milk is 
 more ferous than any, and contains lefs of the 
 cheefy and buttery parts. The hords of Tartars, 
 who wander -from place to place, have it in the 
 higheft efteem, and after it has undergone a fer- 
 mentation, they frequently drink it till they are 
 intoxicated. 
 
 The milk of every animal is more or lefs whole- 
 fome according to the different feafons of the year. 
 In the fpring and fummer it is more ferous, lefs 
 thick, and more eafy of digeftion than at any otHr 
 time, becaufe the animal feeds on more juicy grafs. 
 Likewife when the animal is in its ftrength and 
 vigour, its milk is more concocted, better condi- 
 tioned, and more eafy of digeftion. In general, 
 all forts of milk, when they are good in their kind, 
 are eafy of digeftion, nourifh much, increafe the 
 feminals fluids, reftore the health of the meagre, 
 attenuated and confumptive, take off heat of urine, 
 and the pains of the gout ; fheathe acrimonious 
 humours in the breaft and other parts ; for which 
 reafon it is good in loofeneffes, the bloody flux, 
 and when perfons have fwallowed corrofive poi- 
 fons. In this laft cafe, it muft be mixt with oil, 
 and drank plentifully. 
 
 The greaieft inconvenience is its curdling in the 
 flomach, for then it will caufe teniions of belly and 
 gripes, efpecially in children. For the fame reafon, 
 it it not good in fevers, pituitous catarrhs, nor for 
 perfons troubled with obftructions. Therefore all 
 thole that abound with acids in the ftomach and 
 fir ft pa/Tages, mould be careful how they ufe it till 
 they are corrected. 
 
 When
 
 Art of COOKERY. 201 
 
 When milk has flood for fome time, a cream 
 will rife to the top, which being whipt whith rods' 
 will become rarified, thin, and eafy of digeftion. 
 This is called whipt cream. 
 
 Of BUTTER and BUTTER-MILK. 
 
 There are as many different butters, as there 
 are milks of different animals \ but that moil in 
 ufe is butter made with cows milk, which is beft 
 in the month of May. Butter is nourishing and 
 pectoral, keeps the body open, blunts the points 
 of acrid poifons, and is properly mixt in clyflers 
 for the bloody flux. The exceffive ufe of butter 
 relaxes and weakens the flomach, deflroys the ap- 
 petite, caufes the reaching to vomit, and heats the 
 body, efpecially when it is old ; when it is frefli, 
 it is very wholefome, and agrees with all ages and 
 conftitutions. 
 
 Butter-milk is of excellent ufe as a medicine, 
 becaufe it not only nourifhes, but is cooling and 
 moiflening. It fuppreffes all preternatural heats 
 proceeding from diibrders of the bowels -, cures 
 obflinate hoarfneffes, catarrhs, hectic fevers, and 
 fuch bleeding in the flomach and guts as renders 
 the flools black with a horrible flench. It likewife 
 cures pifling of blood in the fmall pox, and has 
 been reckoned a great fecret in ulcers of the kidneys. 
 
 Of CHEESE and WHEY. 
 
 Cheefe is nothing elfe but the curds of milk fe- 
 parated from the ferum of whey, preffed and 
 dried with a gentle heat. It may be made with all 
 forts of milk, but that of cows is mofl common. 
 It ought to be made with new milk, and mould be 
 ufed when it is neither too old nor too new. Cheefe 
 yields plenty of nourifhment, but is hard ofdige- 
 ftion, and agrees beft with labouring people : eaten 
 
 at
 
 202 The Art of COOK E * Y. 
 
 at night it lies heavy on the flomach, and difturba 
 reft. However a little of it after meals promotes 
 the digeftion of others aliments. It is by no means 
 proper food for thofe who are troubled with the 
 gravel or ftone. When cheefe is new, it is foft, 
 clammy and abounds with humidity ; whence it is 
 hard of digeftion, lies heavy on the ftomach, and 
 generates wind. When it is very old, it becomes 
 dry, fharp, bites the tongue, and is quite of another 
 nature from what it was at firft, whenct many bad 
 effects enfue. All cheefe is not equally efteemed ; 
 Parmefan, Chiltoun, and Chedder, are the beft ; 
 good Gloceftermire and Chefhire are the next; 
 Suffolk cheefe is worft of all. Some have fuch a 
 natural antipathy to cheefe, that they cannot fit at 
 the table where it is placed. 
 
 Whey is proper to keep the body open, to cleanfe 
 the ftomach and guts, to cool preternatural heats, 
 and to purify the blood. Hence it is beneficial in 
 bilious, burning/and malignant fevers, either alone 
 or with a little of the juice of oranges or lemons. 
 In all cafes where there is more need of tempera- 
 ting the humours than nourifhment, whey is of the 
 greateft fervice. Whey drank for a month or two 
 is good in all chronic diftempers. 
 
 *4 ********************** **$^ 
 
 Of ALIMENTS from WINGED 
 ANIMALS. 
 
 Of FOWLS. 
 
 OWLS are of feveral kinds, and are diffe- 
 rent with refped to their fize, the beauty of 
 their plumage, and other particularities. Thofe 
 pullets that are young , well fed, and have not 
 
 yet 
 
 F
 
 *fbe Art of COOKER Y. 
 
 yet begun to lay, are beft : likewife cocks are belt 
 when they are about the fame age. The fiefh is 
 eafy of digeftion, generates good juices, is very 
 nourifhing, is cooling and moiftening, very who- 
 Jefome, and is proper for perfons who have been 
 brought low by difeafes. It agrees with all ages 
 and conftitutions, but more efpecially with the de- 
 licate, and thofe that lead an inactive life : for 
 thofe that are ftrong, robuft, and ufe much exer- 
 cife, generally require more folid aliment, which 
 does not pafs off fo fpeedily. The flefh of old 
 fowls is dry, hard, and not eafily digefted : howe- 
 ver they may be very properly made ufe of for 
 broths and foups, which are very nourifhing and 
 reftorative. Cocks-combs are reckoned a great 
 delicacy by fome. 
 
 Of CHICKENS. 
 
 Chickens are beft when they are about two or 
 three months old, and ought always to be roafted 
 or broiled, unlefs there is any particular reafon to 
 the contrary. The flefh is in all refpecls like the 
 former, but is more proper for fick perfons, becaufe 
 in fome degree it is more agreeable to a weak 
 flomach,and the juices are not fo rich : for the fame 
 reafon it islefs proper for ftrong healthy perfons, 
 efpecially for frequent ufe. There is a fort of 
 broth made with them which is called chicken 
 water which is very proper for perfons afflicted 
 with a fever, who can bear nothing but (lender 
 aliment, 
 
 Of CAPONS. 
 
 A capon, as every one knows, is a gelded cock, 
 whofe fiefii is rendered more tender by this ope- 
 ration. For as the cock is a very lafcivious ani- 
 mal, the balfamic parts of the blood are carryed off" 
 by 2. too frequent attendance on the hens - t which 
 
 is
 
 204 7^ -Art of C o o K E R Y. 
 
 is prevented by taking away the caufe. The fiefh 
 indeed is like that of a pullet, but it is more nou- 
 rifhing, more agreeable, and more fuitable to per- 
 fcnis accuftomed to fatigue, becaufe the juices of it 
 are more elaborated, better concocted, and abound 
 more with unftuous and balfamic particles. 
 
 Of T u R K i E s. 
 
 Thefe animals were formerly ftrangers in Europe, 
 and were firft imported from Numidia in Africa, 
 which being a hot country, it is no wonder they 
 are brought up with difficulty in this climate. 
 The nature and effects of the flefh differ very little 
 from fowls ; for when they are young, fat, and 
 well fed, they are very reftorative, contribute great- 
 ly to preferve health, and are very proper aliment 
 after a fit of ficknefs. Whatever has been faid of 
 fowls may be applied to turkies, only the flefh 
 is fomewhat more firm, and yields more lading 
 aliment. 
 
 Of PIGEONS. 
 
 Pigeons are of feveral forts, but they may be 
 reduced to two, the tame and the wild : tame 
 pigeons mould be chofen young, flefhy, fat, and 
 well fed. They nourifh much, are ftrongthening, 
 promote urine, but render the body a little coftive. 
 They agree with all ages and conftitutions, and are 
 feldom or never obferved to have any bad effects. 
 Even thofe that are old agree very well with ftrong 
 healthy perfons, efpecially if they ufe much exer- 
 cife. The ring-dove perches on boughs of trees, 
 and feldom or never lights on the ground. The 
 flefh is very well tafted, but is fomewhat drier 
 than that of the tame pigeon. The moft delicate 
 of all is the turtle-dove, for the flefh has the fined 
 tafte and flavour ; nor is it fo dry as the former. , 
 
 Of
 
 The Art of C o o K E R Y. 205 
 
 Of GEESE. 
 
 Geefe are either tame or wild, and are accounted 
 good eating, efpecially the wild, which are better 
 tafted than the other. Thofe are beft that are fat 
 and full grown, for when they are too young, the 
 flelh is clammy and breeds grofs, thick humours ; 
 when too old it is dry, hard, is full of bad juices, 
 and caufes indigeftion. They are moft in feafon 
 From September till Chriftmafs. In general, a 
 goofe is more agreeable to the tafte than to health, 
 becaufe it abounds with thick, grofs juices, which 
 render it hard of digeftion , tor which reafon it 
 fhould not be eaten too frequently : however, it 
 agrees well enough with flrong, robuft perfons, 
 who have a good appetite and ufe much exercife, 
 becaufe it yields folid and lafting nourifhment. 
 
 Of DUCKS. 
 
 A duck is an amphibious animal, becaufe it lives 
 as well in the water as the land. It is either 
 wild or tame : the latter is a very foul feeder, for 
 there is no naftinefs that it will not devour. The 
 fiefh is hard of digeftion and abounds with thick, 
 clammy, grofs humours. They are beft in cold 
 weather, and are fuitable for ftrong healthy per- 
 fons, but are notfo good for the weak and delicate. 
 The wild duck feeds cleaner, is finer eating and 
 yields better nourishment. Both forts mould be 
 chofen young, fat, and well fed. The widgeon 
 and teal are much of the fame nature as the wild 
 duck, only the teal is efteemed by fome to be a 
 much greater delicacy than the other two. 
 
 Of
 
 206 fbe Art 0fCooKtfRY. 
 Of BUSTARDS. 
 
 A buftard is about the fize of a turky, and flies 
 with great difficulty. It delights in large open 
 places, fuch as Salisbury plain. It lives upon 
 grain, herbs, and fruits. Some of them weigh 
 thirteens pounds and upwards. The flefh is a 
 great delicacy as well as a rarity, and is by fomc 
 preferred to a pheafant. It is of eafy digeftion, 
 nourifhes much, and agrees with all ages and con- 
 ftitutions. They are good, at all times of the year^ 
 but belt in winter. 
 
 Of PARTRIDGES. 
 
 Partridges are in high efteem for their fine taflft 
 and good qualities. The flem is firm, nourishing, 
 reftorative, balfamic, ftrengthening, proper for 
 perfons who are weakened by difeafes, and who are 
 troubled with a loofenefs. Partridges fhould not 
 be drefled immediately after they are killed ; for if 
 they are hung up in an airy place for a day or two, 
 they will become more tender, and eat better. 
 They are beft in the winter feafon, and agree with 
 all ages and conftitutions, but more particularly the 
 moift and phlegmatic. 
 
 Of PHEASANTS. 
 
 The pheafant is a bird as large as a fowl, arid 
 does not tafte much unlike it. However it is recko- 
 ned more delicate, and yields excellent nourifh- 
 ment. Some affirm a black-legged fowl approa- 
 ches neareft to the flavour of the pheafant than any 
 other. The cock-pheafant is in much higher 
 efteem than the hen for the richnefs of its juices: 
 the flefh is eafy of digeftion, reftorative, and good 
 for weak, hectic, and confumptive people. Some 
 affirm that it is good in convulfions and the falling 
 
 fkknefs.
 
 Art of COOKERY. 207 
 
 Icknefs. The autumn is the beft time for killing 
 this bird, for then it is flefhy and fat. 
 
 Of Q^u AILS. 
 
 The antients had a very bad opinion of quails, 
 and rcpreiented them as dangerous aliment ; but 
 experience has fhown the contrary, for they are 
 very good eating, only a little hard of digeftion : 
 the flefh is very nourifhing, breeds good juices, 
 and difagrees with no conftitutions. It is a bird of 
 the partridge kind, but lefs, being no more than 
 feven inches and a half to the end of the tail. 
 
 Of THRUSHES. 
 
 A thrum is a bird a little bigger than a lark, and 
 the flefh is well tafted and nourifhing, "becaufe it 
 abounds with unctuous and balfamic parts. It 
 ftrengthens the ftomach, yields good aliment, 
 and is good for perfons who are recovering from 
 a difeafe. Some think thrufhes are good for 
 the falling ficknefs, becaufe they feed on the ber- 
 ries of the mifletoe which is accounted a fpecific in 
 that difeafe. They are beft and mofl in leafon in 
 cold weather. 
 
 Of BLACK-BIRDS or OUZELS. 
 
 Black birds have many things in common with 
 thrufhes ; they delight in thick woods, and are more 
 famous for finging than for food , not but they are 
 nourifhing, ealy of digeftion, and breed good jui- 
 ces. Some think them ufeful eating in dyfenteries, 
 and the bloody flux. It needs not be mentioned that 
 thofe which are young and fat are moil fit for ufe. 
 But in taking thefe fort of birds, there is feldom any 
 choice to be made -, however, the winter in the beft 
 feafon for killing; them. 
 
 Of
 
 208 ffie Art of C o o K E R Y. 
 
 Of L A R K Si 
 
 Larks are very delicate birds, and inhighefteem 
 for their fine tafte, and the good effects they pro- 
 duce. They abound with balfamic and volatile 
 particles, which renders them reftorative, eafy of 
 digeftion, and proper to generate good juices. As 
 they grow old, they gradually loofe thefe volatile 
 and balfamic parts, becoming dry and hard of dige- 
 ftion. They are moft in feafon in the autumn j for 
 they are then fat, and beft flavoured. There are great 
 plenty of thefe birds taken on Dunftable-downs. 
 
 Of O R T O L A N S. 
 
 Ortolans are little birds of the fize of a chaffinch, 
 and are to be met with in large quantities in fome 
 parts of France. They take them firft in the be- 
 gining of April, and continue all the month. The 
 iecond time is the middle of A uguil, which lafts about 
 four weeks. They are feldom fat enough without 
 feeding, which they do in cages covered over with 
 a cloth, otherwife they would be in conftant agita- 
 tion. The flefh of an ortolan is tender, delicate, 
 juicy, of an exquifite tafte, and feems to be little 
 elfe but a lump of fat : they abound with balfa- 
 mic, unduous, and volatiles particles which ren- 
 ders them very wholefome : they are agreeable to 
 all conftitutions, and there is no exception againft 
 them, but their high price. There are feveral 
 other fmall birds, fuch as fparrows, linnets, gold- 
 finches, &c. which need not be mentioned in par- 
 ticular. 
 
 Of WOOD COCKS and SNIPES. 
 
 Wood-cocks and fnipes are much of the fame 
 nature, and differ chiefly in their fize : they are
 
 Art of COOKERY. 209 
 
 temperate, light of digeflion, very nourifliing, and 
 are beft in the winter time. The agreeable relifh. 
 of thefe birds is a fufficient warrant for their quali- 
 ties. Some fay they are hard of digeftion and heat 
 the body, but I may venture to affirm they never 
 found it by experience. There are feveral other 
 forts of birds that might have been mentioned, fuch 
 as water-hens, lapwings, plovers, rails, &c. but 
 as they are feldom to be met with, or are feldom 
 eaten, I lhali pafs them over in filence. 
 
 Of EGGS. 
 
 Eggs are of different forts -, thofe of hens and 
 turkies are the beft, thofe of geefe and ducks are 
 not fo good. Hens eggs are moft in ufe, which 
 ftiould be new laid, and then they yield good nou- 
 rifliment, increafe the feminal fluid, abate the 
 fharpnefs of humours in the bread, are good in 
 confumptions, enormous bleedings, and render 
 the voice clear. W hen eggs are old, they heat the 
 body, and are bad for bilious conftitutions. They 
 fhould be moderately boiled and neither too much 
 nor too little done, by which means they will be 
 moft eafy of digeftion, and be more readily diftri- 
 buted throughout the body. In general they may 
 be eaten at any time, and are fuitable to all ages 
 and conftitutions.
 
 2 1 o tfhe Art (/COOKERY. 
 
 Of ALIMENTS from FISH. 
 
 Of the PIKE. 
 
 H E pike is a frelh water fifh, and is feldom or 
 never met with in the fea. Thefe fifh taken in 
 clear running water are better and more wholefome 
 than thofe that are bred in muddy ponds or lakes. 
 Thofe fhould be chofen that are frefh, fat, large, 
 and well fed ; and the flefh will be firm, white, 
 and flaky. It is moderately nourifliing, and the 
 nourishment is pretty good. % It is beft in winter. 
 It is a voracious cruel hardy fifh, will feed on its 
 own kind, and will live a long while. The hard 
 rows will often vomit and purge violently. 
 
 Of tie CARP, BREAM, DACE, and ROACH. 
 
 The carp is a frefh water fifh, and is to be met 
 with in rivers, ponds, and lakes ; but the river 
 carp is beft. They have no tongues, and are na- 
 turally foft, clammy, and full of phlegmatic moi- 
 fture when they are young. Thofe that are large 
 and of a yellow colour are beft : likewife the male 
 carp has firmer flefh than the female. They fpawn 
 five or fix time a year. They are moft in feafon in 
 March and September. They are very wholefome 
 eating, for thofe that are fondeft of them never 
 find any bad effects from their ufe ; though fome 
 fay they are bad in the colic. 
 
 The bream is a fifh not very unlike a carp, 
 only it has a fmall head, is more flat, lefs, and not 
 fo highly efteemed : it is bred in the fame waters, 
 feeds in the fame manner, and produces the fame 
 eiTccls. It is in feafon in March and April. It 
 fpi'.wns in May. 
 
 The
 
 The Art of C o o K E R Y. 2 1 1 
 
 The dace is ftill lefs than the bream, and eats, 
 more firm than the carp. The roach is not very 
 different from the dace, unlefs in fhape : when they 
 are fpotted, they are bad. At the beft it is not 
 efteemed ; but if dreft immediately after they 
 ^re caught, they make no defpicable diih. 
 
 Of the P E R c H. 
 
 There are two forts of perches, the fea perch, and 
 the frefh water perch ; the former is lefs than the 
 latter. It is found near rocks, and lives upon 
 little fifties. The flefh is dry, tough, and hard of 
 digeftion, for which reafon it is feldom eaten. 
 The frefh water perch, when in good order, is de- 
 licate food, for it is eafy of digeftion, eats firm, is 
 very nourifhing, and breeds good juices. This like 
 all other fifh, when bred in muddy ponds is not fo 
 good. It fpawns in March and April, and then it 
 is out of feafon for fome time. 
 
 Of the BARBEL. 
 
 The barbel is a river fifh, and generally weighs 
 two or three pounds. However, there are fome of 
 feven or eight. He cannot well bear cold weather, 
 and therefore he is molt in feafon in the fummer 
 time. The ftefh is white, foft, and full of moifture, 
 which becomes more firm when old , for which 
 reafon he has a better flavour at that time, and 
 yields good nourifhment. The fpawn mould be 
 carefully taken out before dreffing,for it is a violent 
 purge and vomit. 
 
 Of EELS. 
 
 Eels are of feveral kinds, but they all eat very 
 well. The filver eel is accounted the beft -, the 
 
 P 2 flefh
 
 212 The Art of COOKERY. 
 
 flefh is tender, foft, and nourifhing, being full of 
 unctuous and ballamic parts : but as they abound 
 at the fame time with thick grofs clammy juices, 
 they are not very eafy of digeftion ; for which 
 reaibn they are beft when a little falted. They may 
 be eaten either boiled, broiled, or roafted ; but 
 the two latter ways are befl, becaufe by drefling 
 them in thofe manners they are deprived of a great 
 deal of their vifcous phlegm. They will likewife 
 bear feafoning, and a glafs of wine to help dige- 
 ftion. They may be eaten at all times of the year, 
 but are thought to be not very good for thofe that 
 are troubled with the gout or gravel. 
 
 Of tbe T E N c H. 
 
 The tench is a fiih at prefent in great efteem for 
 its tafte : it delights chiefly in Handing waters, and 
 in flow muddy rivers ; but is no lover of clear ra- 
 pid ftreams. For which reafon the ufe of it is 
 condemned by fome. But as lakes and ponds are 
 the natural habitation of thefe fifh, and as expe- 
 rience informs us that they are at leaft as good as 
 carp, we need not abftain from them on that 
 account. It yields good nourifhment to healthy 
 perfons of found conftitutions, but is not fo proper 
 for the weak and unhealthy. 
 
 Of T R o u T s. 
 
 There are feveral forts of trouts, which are diffe- 
 rent with refpect to the water which they inhabit, 
 their fize, and their colour. Some are found in 
 rapid brooks and rivulets, and others in lakes. 
 Some are blackifh, others reddifh, or rather of a 
 gold colour. The largeft kind is the falmon trout, 
 which fome think to be nothing but a young fal- 
 mon. A trout is covered with fmall fcales com- 
 monly
 
 *The Art of COOKERY. 213 
 
 monly fpotted with red. Thofe are beft that are 
 fat, well fed, and whofe fiefh is reddifh ; they are 
 eafy of digeftion, afford good nourimmcnt, and 
 increafe the ieminal fluid. They are moft in feafon 
 in thefummer, and mould not be kep: long before 
 they are dreft. In winter their fine flavour is loft. 
 
 Of GUDGEONS. 
 
 Common gudgeons are very well known, and 
 are to be met with everywhere. Sea gudgeons 
 have a long roundifh body about fix inches long, 
 and of various colours ; the tail and fins are ol a 
 pale blew ; the head is large and has a double row 
 of fmall teeth. Gudgeons are a very innocent 
 harmlefs fifh, and may be allowed to weak perfons. 
 It is in ufe at all times, and may be eaten by per- 
 fons of all conftitutions. 
 
 Of S M E L T s. 
 
 Smelts are fmall fifh which are bred in the fea, 
 and come up into rivers, particularly the Thames, 
 in the fpring feafon, where they are caught. They 
 are not unlike gudgeons, but have a violet fmell, a 
 bright pear colour, are a much greater delicacy, 
 and have a much finer flavour. They make a very 
 innocent dim, and are very far from producing 
 any bad effects, for they may be eaten by weak 
 fickly perfons as well as thofe that are in health, 
 
 Of L, A M P R E Y S. 
 
 Lampreys are of two kinds, the fea and the river 
 lamprey ; ahefe laft are very fmall in comparifon 
 of the other. The fea lampreys advance up the ri- 
 vers in the fpring every year to fpawn, at which 
 time they are in feafon, and are btft tafted , after 
 which they become hard and tough, lofing their 
 
 P 3 fine
 
 214 - ^ Je ^ rt f C OOKE R y. 
 
 fine relifh. They have a griflle down the back , 
 bur no bones, and are beft known by feven holes 
 under their eyes all in a row, which fome call eyes. 
 The flefli is foft and clammy, and yet more eafily 
 digefted than that of an eel, of which kind it is. 
 When properly dreft, they yield good nourifli- 
 ment, and produce no bad effects, but they are 
 fitteft for perfons in health and of hot conftitutions. 
 
 Of S A L M o N s. 
 
 The falmon is a fea-fifh, but comes up the rivers 
 to fpawn, growing to a great bulk, for fome have 
 weighed thirty fix pounds. It is fpotted with red 
 or yellow fpots, has fmall fcales, a little head, a 
 (harp fnout, and a forked tail. It is often caught 
 in the Thames and Severn, but is brought to Lon- 
 don,in the greateft quantities, from the rivers of the 
 North, either frefli or pickled. The flefh of a 
 falmon is flakey, fweet, lufcious, and extremely 
 well tafted : but there is no fifh whatever is harder 
 of digeftion, and more apt to load the ftomach. 
 However, this inconvenience may be remedied by 
 eating fparingly, and by proper drefllng. It is 
 nourilhing, ftrengthening, and reftorative, agree- 
 ing beft with the ftrong and robuft, but is not 
 proper for the weak and fickly. 
 
 Of WHITINGS. 
 
 Whitings are a thin (lender fea-fifh, and feldom 
 exceed a foot in length : the fcales are fmall, the 
 back whiter than other fifh of this kind, and the 
 belly is entirely white. There is no common filh 
 in higher efteem than this , for it is of eafy dige- 
 ftion, has an agreeable flavour, and may be eaten 
 fafely by all forts of conftitutions ; even thofe that 
 are weak and fickly may feed upon it, without any 
 bad confequence. They come into feafon in No- 
 vember. 7 Of
 
 *fke Art of COOKERY. 215 
 
 O/ H A D D O C K S. 
 
 The haddock is bigger than a whiting, and 
 lefs than a cod, and beneath the gills there is a black 
 fpot on each fide, refembling the mark of a finger 
 and a thumb ; the flefh eats firmer ^and dryer than 
 that of a whiting, for which reaibn it is not fo 
 much efleemed .However, it is a wholefome nou- 
 rifhing fifh, and with good fauce will make an 
 agreeable dim. They are in feafon in the begin- 
 ning of November, and continue for fome time. 
 
 Of C o D. 
 
 The fifh called a cod is of the fhape and colour 
 of a whiting, but is fomewhat darker on the back, 
 and diverfified with yellowifh fpots : it has fcales 
 that flick clofe to the fldn, large eyes, and a thick 
 and fkfhy head. Salted cod is brought in great 
 plenty from Newfoundland. When the flefh is 
 frefh and new, it is very agreeable, very nourifh- 
 ing, breeds good juices, and is eafy of digeflion j 
 but when faked, it is hard of digeftion, eating dry 
 and tough. When it is not fufficiently foaked, to 
 take out a part of the fait is very heating ; and 
 when it is foaked too much, it becomes infipid and 
 deprived of its juicy parts, leaving nothing but 
 hard indigeflible filaments. The longer it lies in 
 fait, the worfe it becomes. It begins to be in 
 feafon in October, and continues for fome months. 
 
 Of LING. 
 
 Ling is in fhape and colour pretty much like a 
 pike, having fmall fcales, and a long round flender 
 body , it is of the cod-kind, and by fome efteemed 
 a delicacy when frefh , but when faked properly, 
 and dryed, is reckoned by fome the beft of all fait 
 fifh. P 4 Of
 
 2i6 The Art cfCooKE RY. 
 
 Of the M A c K R E L. 
 
 The mackrel is upwards of a foot long, with a 
 thick, firm, flelhy body, but (lender towards the 
 tail. The Ihout is lharp, the tail forked, and the 
 back of a lovely green with black ftreaks, and the 
 belly of a filver colour. They are caught in great 
 plenty in May and June, continuing in feafon till 
 they are ftiotten or have loft their fpawn. It is a 
 fifh in general efteem, and though eaten freely, 
 ieldom or never produces any bad effects. Some 
 think they are more wholefome when broiled than 
 fried. 
 
 Of HERRINGS, PILCHARDS, and SPRATS. 
 Herrings are a fea-fifh, and univerfally known 
 throughout Europe. They are either frelh, faked, 
 pickled, or red. Frem herrings have a fat, foft, de- 
 licate and well tafted flelh, which is eafy of dige- 
 ftion, and yields good nourifhment. There is no 
 comparifon between thofe that are quite new, and 
 thofe that have been kept fome time. Salt her- 
 rings are rendered hard of digeftion, exciting heat 
 and third. The fame may be faid of red herrings, 
 efpecially when they are cured fo as to be hard and 
 dry , but when they continue moift, and are not 
 over fait, they are much more wholefome. When, 
 they are pickled after the Dutch manner, for which 
 purpofe we have fifheries lately eftablifhed, they 
 eat much more agreeably than either of the former 
 wr.ys, and fell at a higher price ; but are not 
 without inconveniences when eaten too freely : they 
 are commonly caught, on our coafts, in September, 
 and continue in feafon till they are fhotten. 1 he 
 pilchard is rather fhorter than a herring, and the 
 flefh eats fomewhat drier, otherwife it is much of 
 the fame nature. Sprats are of the fame fhape, and 
 
 have
 
 *Tbe Art of COOKERY. 217 
 
 have the fame properties as herrings, but are much 
 lefs. The beginning of catching them is generally 
 in December, and they continue in feafon for fome 
 time. They were formerly defpifed on account of 
 their low price-, but this prejudice is got over, and 
 they have made way to the tables of fome of the 
 nobility. When they are quite new, they are very 
 good eating. Some take them, but injudicioufly, 
 for young herrings. 
 
 Of the STURGEON. 
 
 The fturgeon is a large fifh with a fharp mouth 
 like a tube, and without jaws or teeth : it lives in 
 the fea and rivers, but grows fatteft in the latter. 
 It weighs from one hundred to two hundred 
 pounds, it has five rows of fcales, two on each fide, 
 and one on the back, which rife in knobs with 
 prickles. Sturgeons are now and then taken in the 
 Thames and other rivers in England. When the 
 flefh can be had quite new and unfalted, it makes a 
 very fine dim, is very nourifhing, and produces 
 folid aliment : When it is falted, it becomes hard 
 of digeftion, and unfit for weak infirm perfons j 
 though many are very fond of it even then. 
 
 Of the PLAISE, FLOUNDER, and DAB. 
 
 The plaife is a flat fifh which fometimes grows 
 to be a foot long, and feven inches broad. The 
 back and fins are fpotted with round red fpots. 
 The flounder is generally lefs, and much of the fame 
 lhape, unlefs the body be a little longer in propor- 
 tion when fully grown and fomewhat thicker. 
 Some flounders have yellowiih fpots both on the 
 back and fins. They are caught in rivers, though 
 they are in great plenty in the fea : their flefh nou- 
 rilhes much, and abates the fharp humours of the 
 
 breaft,
 
 ~ 1 8 tfbe Art of COOKERY. 
 
 breaft, becaufe they contain an unctuous and balfa- 
 mic juice. When eaten freely, they relax the in- 
 teftines and open the body. The dab is thicker 
 than the plaife, and has fcales, but no red fpots : 
 the flefh is nourishing, but is not in fo great efteem 
 as that of the former. 
 
 Of the TURBOT and HALLIBUT. 
 
 The turbot is a fea- fifh, and may be met with 
 at all times of the year. It has no fcales : it is 
 fometimes two foot and a half long, and about 
 two broad : the upper part of the body is of an am- 
 colour, and fprinkled, or as it were marbled, with 
 black fpots. It is in high efteem for its goodnefs 
 and agreeable tafte ; infomuch that fome call it the 
 pheafant of the water : it is eafy of digeftion, 
 breeds good juices, and nourimes very much. The 
 hallibut feems to bear fome relation to the former, 
 it grows to a much larger fize, and is for that 
 reafon feldom fold by the fimmongers before it is 
 cut in pieces. It likewife differs from the turbot 
 in having fcales : the flefh is good eating, but not 
 to be compared with that of the turbot. However, 
 a good cook will be able to drefs it fo as to make an 
 excellent difh. 
 
 Of the S o A L. 
 
 The foal is a fmooth fifli, of a longer and a nar- 
 rower body than the flounder, and grows to a foot 
 in length or upwards. The flelh is more firm and 
 folid than that of the flounder. It yields plenty of 
 nourifhment, has a pleafant tafte, and is full of good 
 juices. Some call it the fea partridge. There is 
 one thing remarkable of thefe fifh, that they are fold 
 by pairs ; for when they are properly forted, if you 
 lay the belly of one to the belly of another, they 
 will tally exactly ; which is true of no other flat 
 fifh that we know of. Of
 
 ^fbe Art of COOKERY. 219 
 
 Of the SKATE and THORNBACK. 
 
 The fkate is a fmooth fifh, and the thornback 
 rough with little round bits of bone which termi- 
 nate in fmall points ; befides this, the difference is 
 not confiderable. They are very well known, and 
 the flefh is in great efteem as a reftorative. When 
 thefe fifh are quite frefh, their flefh is hard, tough, 
 and difficult of digeflion , but by keeping them 
 fome days, it is brought to a proper temperature, 
 and becomes excellent aliment : for this reafon, 
 in land countries they may have thefe fifh in as 
 good order as thofe that live by the fea-fide. 
 
 Of the GAR-FISH. 
 
 The gar-fifh has a long and flender body, with 
 a very long fharp fnout : the back is green, the 
 fides and belly of a filver colour, and the head of 
 a bluifli green : the under jaw is longer than the 
 upper, and both are armed with very fharp teeth, 
 the upper jaw only is movable. The flefh is hard, 
 dry, and but indifferent eating. 
 
 Of the MULLET. 
 
 The mullet is an inhabitant of the fea, rivers, 
 and lakes. Some are bred in rivers, and others 
 "come out of the fea into the mouths of rivers, where 
 they flay fome time, and become fo fat as to render 
 it lefs efteemed than thofe taken in the fea, becaufe 
 the fat is of a bad tafle ; and therefore they eat beft 
 broiled. The flefh of the fea-mullet is more firm, 
 better tafted, more wholefome, and requires but 
 little feafoning in regard of thofe before mentioned. 
 Thofe that are taken in muddy waters are worft of 
 all, and generate bad humours : they agree beft 
 with ftrong healthy people, and are mcft in feafon 
 in the autumn and winter. Of
 
 220 The Art of COOKERY. 
 
 Of the S H A D. 
 
 The mad is a fea-fifh that comes up to the river^ 
 in the fpring, and is in feafon foon after ; for when 
 it firft leaves the fea, it is meagre, , dry, and ill- 
 tafted, but when it has been in the frefli water fome 
 time, it become flefhy, fat, and of a better tafte. 
 It is of the herring kind, and is at beft but a boney 
 indifferent fifti. Some, to mend them, notch them 
 deeply on the fides, and then lay them to broil over 
 a hot fire ; by this means, they affirm, the bones 
 are confumed, or at lead ceafe to be troublefome, 
 and eat abundantly better. The Severn fhad are 
 quite another fort of a fim. 
 
 Of LOBSTERS, CRABS, and CRAWFISH. 
 
 Thefe though different as to fhape and the 
 places where they inhabit, are much of the fame 
 nature, and yield the fame kind of nourifhment. 
 They are very reftorative, and a proper diet for 
 emaciated confumptive perfons. Crawfim foup 
 has been long famous for diforders of the breaft, 
 and for fupporting the ftrength of the weak and 
 feeble. It is certain that the juice of all thefe ani- 
 mals is unctuous and balfamic, and the flefh pro- 
 per to help ulcers in the throat and lungs, to pro- 
 mote urine, and to purify the blood. Lobfters and 
 crabs mould be frem caught, and flefhy. It is 
 faid they are not in feafon in thofe months with an 
 R in them. 
 
 ' Of O I S T E R S. 
 
 Oifters are of as many different kinds as the 
 places from which they are brought : Thofe in 
 higheft efteem are the Milton ; then Colchefter, 
 Queenborough, &c. They fhould be chofen of 
 
 middle
 
 The Art of COOKERY. 221 
 
 a middle fize, fat, plump, and full of liquor. Oifters 
 fharpen the appetite, promote urine, open the 
 body, and are great provocatives. Eaten mode- 
 rately they are very wholefome, and good in all 
 confumptive cafes, becaufe they nourim very much. 
 They are beft raw -, for when roafled, fcolloped, 
 or boiled, they are more hard of digeftion. They are 
 in feafon in cold weather, or, according to the 
 common faying, when there is an R in the month, 
 But the truth is, in the fummer time, when they 
 caft their fpat or fpawn, they are lean and fickly ; 
 and if no regard was had to this, they would never 
 be eatable between the tropicks, which is contrary 
 to all experience. . 
 
 Of MVSCLES and COCKLES. 
 
 Mufcles that are fat, white, and new, are very 
 
 nourifhing, and very eafy of digeftion. They are 
 
 never eaten raw, but are put in a fauce-pan over 
 
 the fire to ftew in their own liquor till they are all 
 
 open, and then they are done enough. It is well 
 
 known that fome, after eating mufcles, have been 
 
 fo puffed up and fwelled as if they had taken poi- 
 
 fon : the fpeedieft remedy in this cafe, is a vomit 
 
 with oily fat things. Some attribute this effect to 
 
 a fmall crab which is fometimes found in thefe 
 
 fhells ; but thofe that are taken near Copperas or 
 
 Brafs works will always produce this pernicious 
 
 accident : otherwife they appear to me to be very 
 
 wholefome, never overloading the ftomach, nor 
 
 caufing the leaft inconvenience. They are beft in 
 
 cold weather, and when taken in or near the fea. 
 
 Cockles are of the fame nature, and are equally 
 
 nourishing, but they give fome trouble to clear 
 
 them from the fand. They are never eaten raw.
 
 222 *fbe Art of COOKERY. 
 
 Of TORTOISES or SEA-TURTLES. 
 
 Tortoifes are reckoned a delicacy abroad, and 
 are often imported into this nation, with intent to 
 feaft particular peribns. There are feveral forts, 
 but the green and loggerhead are moft in vogue. 
 They lay a prodigious number of eggs of the fize 
 of a hen's, which are eaten very greedily by failors. 
 The fiefli of a tortoife has a very agreeable tafte, 
 and refembles beef, though others fay veal : the 
 fat looks green, is very fweet, and fits eafy on the 
 flomach, though it will fometimes happen that 
 thofe who are not ufed to this kind of meat will 
 find it a little purgative at firft. It is very nourilh- 
 ing, reftorative, and very proper for confump- 
 tive perfons. They are of different fizes according 
 to their age, and fome have weighed four hundred 
 pounds. In Jamaica it is to be found in the mar- 
 kets like beef or mutton, and is reckoned ufeful 
 againfl the fcurvy, gout, leprofy, French pox, and 
 many diforders of the (kin. 
 
 Of ALIMENT taken from 
 VEGETABLES. 
 
 Of STRAWBERRIES. 
 
 'T 1 HERE are two forts of ftrawberries, thofe 
 that grow in gardens, and thofe that will not. 
 The garden ftrawberries are beft, and moft in 
 efteem, of which fome are red, and fome are 
 white. They mould be chofen large, ripe, full 
 of juice, with a fragrant fmell, and a vinous tafte. 
 They are cooling, quench thirft, promote urine, 
 
 and
 
 The Art of COOKER Y. 223 
 
 and take off the heat of the ftomach. They may 
 be eaten after dinner with cream, and fugar, or 
 with wine, without any prejudice, avoiding excefs. 
 They are very ufeful in hot weather, efpecially to 
 thofe of warm conftitutions. 
 
 Of RASBERRIES. 
 
 Rafberries have much the fame nature as ftraw- 
 berries, and mould be chofen large, juicy, and 
 agreeable to the tafte and fmell. They are cooling, 
 cordial, and ftrengthen the ftomach when eaten 
 moderately. The juice mixt with fugar, is very 
 good to abate the heat in fevers. Rafberries infufed 
 in wine, impart a delicious tafte and fmell. In ge- 
 neral, they are very good for hot bilious perfons, 
 whofe blood and humours are in commotion. 
 
 Of GOOSEBERRIES. 
 
 Unripe goofeberries have an acid, auftere tafte; 
 for which reafon they are cooling and binding ; 
 as alfo very ufefui in fauce, to quicken the appetite; 
 but eaten raw, they are hurtful, void of all nou- 
 rimment, breed wind, and are bad for cold fto- 
 machs. When ripe, they are foft, fweet, of an 
 agreeable tafte, and lofe their binding quality. 
 They are apt to corrupt in the ftomach, and there- 
 fore mould not be eaten too freely. 
 
 Of CURRANTS. 
 
 Currants are red, white, and black. The two 
 former are of the fame nature, and are proper to 
 abate internal heat, to reftrain the commotions of 
 the blood and humours, to ftrengthen the fto- 
 mach, to excite the appetite, are very ufeful in bi- 
 lious loofeneffes and fevers ; as alfo in hzemorrha- 
 ge?,from a diflblution or effervefcence- of the blood. 
 
 Some
 
 224 The Art of COOKERY. 
 
 Some think them rather too fharp for the ftomach ; 
 but a little fugar will remedy that inconvenience. 
 Black currants have many phyfical virtues, for they 
 promote urine, and are ufeful in the gravel and 
 ftone. Some commend them in the wandring 
 gout, convulfions, and the palfey. The gelly made 
 with the juice has done wonders in curing the quin- 
 fey or inflammation of the throat. A little of it 
 fhould be (wallowed frequently. 
 
 Of CHERRIES. 
 
 Cherries are of feveral forts, fuch as the common 
 red cherry, the black cherry, the great and fmall, 
 white-heart, the black-heart, the bleeding heart, 
 and the morello. Black cherries are a very whole- 
 fome fruit, and the lead apt to furfeit of any. 
 They have been recommended by many phyficians 
 againft difeafes of the head and nerves, which fhows 
 they are very far from prejudicing health. Black- 
 cherries have been brought into difrepute from the 
 poifonous effects of their diftilled water, which have 
 been lately difcovered. But as this may be owing 
 to the manner in which it was made, it certainly 
 deferves farther conlideration. The common cher- 
 ries are cooling, quench thirft, temperate the bile, 
 and keep the body open. Their juice mixt with 
 water, and fweetened with fugar, make a very 
 agreeable drink in hot weather, is grateful to the 
 ftomach, and ufeful in fevers. They are bad for 
 thofe that haye a weak ftomach,which abounds with 
 acid humours, or who are troubled with loofenefies. 
 
 Of APRICOTS. 
 
 Thofe apricots are beft that are large, flefliy 
 coloured, ripe, and which part eafily from the 
 ftone. They are agreeable to the ftomach, excite 
 
 the
 
 The Art of COOKERY. 225 
 
 the appetite, promote urine, and are very proper 
 for young perfons of hot conftitutions : but they 
 are bad for the cold and moifl, and thofe that have 
 weak flomachs, for they corrupt therein. When 
 eaten immoderately,they fill the ilomach with wind, 
 yield a watry nourifhment, and by that means ren- 
 der the blood poor, breeding nervous fevers. 
 
 Of PEACHES and NECTARINES. 
 
 Nectarines differ in nothing from common pea- 
 ches, but in the fmoothnefs of the rind, being en- 
 tirely of the fame nature. Some divide peaches 
 into thofe that part readily from the ftone, and 
 thofe that do not. Thefe laft are more foft, mu- 
 cous, and watry than the former, and confequentiy 
 are not fo good. The belt have a fine fmell, 
 an agreeable lively tafte, and look beautiful to 
 the eye. They cool, moiften the body, and like 
 other fummer fruits, yield very little nourifhment. 
 When eaten immoderately, they breed crude juices, 
 colicks, loofenefles, the bloody flux, and nervous 
 fevers. They are hurtful to cold conftitutions, 
 and to thofe who have weak, cold flomachs. 
 
 Of PLUMBS. 
 
 The kinds of plumbs are almofl innumerable, 
 and differ as to fize, colour, fmell, and tafte. 
 They are generally bed that part readily from the 
 ftone, but the palate is the principal judge of their 
 goodnefs. In general, they are cooling, excite 
 the appetite, and quench thirft. They are very 
 good for young perfons, and thofe that are of a hot 
 and dry conftitution. But they are bad for thofe 
 that have weak flomachs, for they weaken the tone 
 of that part, produce loofenefles, which often turn 
 to a bloody flux. Therefore old perfons, and 
 thofe that abound with phlegm, ought to abftain 
 
 Q. from
 
 226 *fhe Art of COOKERY. 
 
 from them entirely. If we obferve thofe years ki 
 which this fruit is very plentiful, we fhall ftnd 
 bloody fluxes, nervous and putrid fevers to be very 
 common among low people. 
 
 Of A P P L E s. 
 
 Apples are of fo many kinds, ir would take a 
 volume to treat of them diftinctly ; I fhall there- 
 fore range them according to their tafte and fmell. 
 Thofe that are fragrant and fweet, with a little 
 tartnefs, are efteemed very wholefome, becaufc 
 they agree with cold weak ftomachs, and are re- 
 freming and nouriming. Sour apples are cooling, 
 and are fuitable to a ftomach that is full of grofs vif- 
 ctd humours, becaufe they are inciding and clean- 
 fmg: However, they breed wind> and when eaten 
 too often raw, they are hurtful to the nerves. Thofe 
 that are watery, and have an infipid tafte, corrupt 
 readily in the ftomach, and are little worth. Thofe 
 that have a rough tafte, and are of a firmer con- 
 fiftince, pafs flowly through the body, are ftreng- 
 thening, and occafion coftivenefs. All unripe ap- 
 ples are bad, hard of digeftion, and prejudicial to 
 health : from the eating of thefe, children and 
 woman are afflicted with various difeafes, efpecially 
 worms, colics, and weaknefs of the nerves. Ap- 
 ples mould be eaten with great moderation, and are 
 belt coddled or roafted. 
 
 Of PEARS. 
 
 There is a greater variety of pears than apples, 
 of which thofe are beft which have a fweet rich 
 vinous tafte. The rough and ftyptick are hard of 
 digeftion. Some have this quality to fuch a degree 
 that they cannot be fwallowed but with the utmoft 
 difficulty, and therefore they are called Choak- 
 pears. The unripe are hard of digeftion, and 
 
 u n who-
 
 The Art of COOTIE RY. 227 
 
 URwholefome. Even pears in general are reckoned 
 enemies to the nerves, when eaten immoderately. 
 This appears from the difeafes that afflict women 
 and children, who fwallow all forts without diftin- 
 clion in a plentiful year. They yield more nou- 
 rimment than apples, but it is of a bad fort, and 
 is apt to caufe nervous fevers, by impoveri thing 
 the blood. Some pears that are hard and unfit to 
 eat raw, become very ufeful when itewed with a 
 little fpice. 
 
 O/ F i G s> 
 
 There are feveral forts of figs, which differ in 
 lhape, fize, colour, and tafte. They ought to be 
 chofen foft, juicy, ripe, and of a fsveet delicious 
 tafte. In hot fouthern countries they are greatly 
 ufed as aliment as well as dates. They are eafy of 
 digeftion, yield moderate nourimment, have a de- 
 tergent faculty, and are ufeful in diforders of the 
 breaft, kidneys, and bladder. If eaten too fre- 
 quently, they are windy, deprave the blood, de- 
 ject the ftrength, and breed obftructions. Dry 
 figs imported from abroad are moft ufed in phyfick, 
 for they are good in diforders of the breaft and 
 lungs, coughs, and the aflhma. \Vhen eaten be- 
 fore dinner, they open the body, and cleanfe the 
 breaft from thick humours and the kidneys from 
 gravel. 
 
 Of Qjtf i N C E s. 
 
 Thofe quinces are beft that are ripe, flefhy, and 
 have an agreeable fmell. They fhould never be 
 eaten raw, becaufe then they generate wind, and 
 caufe crudities. They are beft made into marma- 
 lade, for this ftrengthens the ftomach, flops vomit- 
 ing, is good in loofenefies, and profufe bleeding 
 of all kinds : it is fuitable to all ages and confti- 
 tutions, provided it be taken moderately. 
 
 Q^2 Of
 
 228 The Art of COOKERY. 
 
 Of POME GRANATES. 
 
 There are three forts of pome granates, the ibur 9 
 the vinous, and the fweet. The four flrengthen 
 the ftomach, flop vomiting and loofenefles, fhar- 
 pen the appetite, and abate the heat of fevers : but 
 they are bad in diforders of the bread, and are 
 hurtful to the teeth and gums. The fweet are 
 cooling, moiftening, abate the Iharpnefs of acri- 
 monious humours in the breaft, and are ufeful in 
 coughs. Thefe and the vinous agree with all ages 
 and conftitutions, provided they are ufed with mo- 
 deration. The four are befl in hot weather, and 
 are moft fuitable to perfons of a bilious conftitu- 
 tion ; but are hurtful to old perfons, becaufe they 
 render the breathing difficult. 
 
 Of MELONS. 
 
 The fkm of melons is moiftening, allays the 
 heat of the blood, chears the fpirits, is eafy of di- 
 geftion, and yields good nourifnment when eaten 
 with moderation ; but when it is fed upon with 
 cxcefs, it generates crudities and caufes violent co- 
 lics, which are often followed with a very violent 
 loofenefs, or the bloody flux, which are hard to 
 cure. Sometimes the immoderate ufe of melons is 
 fucceeded with quartan agues, which are very obfti- 
 nate. Befides, old perfons, who are of a plegmatic 
 or melancholic constitution, ought to abftairi from 
 them. However, the bad efftfts may be prevented 
 by eating them with fait and pepper. Some fttow 
 fugar over them, and drink freely of generous 
 wine afterwards.
 
 The Art of COOKERY. 229 
 
 Of CUCUMBERS. 
 
 The world has been greatly divided in their 
 opinions about cucumbers, fome thinking them 
 abfolutely unwholefome, while others praife them 
 above meafure. The truth is, they are hard of 
 digeftion of themfelve.s are apt to rife in the fto- 
 mach, and cool too much. However, they arc 
 very good in the hot fcurvy,by abating the acrimo- 
 ny of the humours, and by abforbing the hurtful 
 falts of the blood. When they are ftafoned with a 
 little vinegar, oil, and pepper, they fit eaiyon the 
 ftomach, and are attended with no bad confequen- 
 ces, let a peribn's age be what it will. A famous 
 author, and fkilful herbalift, continued eating thefn 
 till fixty, without the lead inconvenience, and did 
 not leave them off then. The making them be- 
 tween two plates, to get out the juice, is a fuper- 
 fluous labour, for it is not at all noxious. 
 
 Of GOURDS. 
 
 The pulp or fleih of a gourd was faid by the 
 antients to be nothing but coagulated water. It is 
 cold, moift, yields little or no nourilhment, relaxes 
 the flomach-, and take away the defire of drinking. 
 Therefore it may be ufeful to the hot, and is no- 
 xious to the cold. But as it has a dead infipid 
 tafte, is is feldom brought to the table. 
 
 Of C i T R u L s. 
 
 Citruls have a near relation to gourds, and the pulp 
 is eaten either raw or boiled. It yields little nou- 
 rifliment, renders the blood watry,abates the inflam- 
 mation of the internal parts, and temperates the teat 
 of the bile. Thofe that think it worth their trouble, 
 cook them in various manners, and boil, fry, or 
 roafted them with butter, fait, onions, fpices, and 
 fugar They are bed in hot weather, for thgfe that 
 are young and of a bilious conftitution. 
 
 0,3 O/
 
 230 Tt.e Art of COOK.ERY. 
 
 Of ORANGES. 
 
 Thofe oranges are bed which grow in hot coun- 
 tries, for the fur, renders the juice more mellow and 
 fit for ufe. The pulp of China-oranges is cooling, 
 quenches third, and helps the appetite. The juice 
 of Seville-oranges is acid, and much more whole- 
 fome for fauce, or to make punch, than that of 
 lemons \ though no acids are good for coughs and 
 confumptions. Being diluted with water, and 
 fweetened with fugar, it makes Orangeat, which 
 is a very agreeable drink in hot weather, to quench 
 thirft, to temperate the heat of the blood, and is 
 very ufetul in levers, as alfo for thofe that are trou- 
 bled with the fcurvy. The peel helps digeftion, 
 ftrengthens the ftomach, renders the humours fluid, 
 cifcuifes wind, eafes the colic, promotes womens 
 monthly courfes, and kills worms. The rind of 
 orange peel,either dry or frem,made into a tincture 
 with fpirit of wine, is very good for the famepurpo- 
 fes,and makes a very good bitter. Thirty grains of 
 the peel;reduccd to powder,may be taken at a dofe. 
 
 Of CITRONS and LEMONS. 
 
 Citrons are not ufed as aliment, but as fauce, 
 being cut into quarters, and fqueezed over meat, 
 having-both an agreeable tafte and fmell. The juice 
 is an agreeable acid, excites an appetite and helps 
 digeftion, provided the ufe of it be moderate. It 
 is cooling, promotes urine, and is excellent in the 
 fcdr'vy. It Hops vomiting caufed by bilious hu- 
 mours, and is good in palpitations of the heart. 
 The. outward yellow peel has a fine aromatick 
 fmell, 'being full of effcntial oil : being chewed, it 
 mends the breath, by its bitternefs it ftrengthens 
 the'ftomach, kills worms, difcufies wind, and di- 
 gefts crude humours in the ftomach and inteftines. 
 Lemons are akin to citrons, but the juice is more 
 
 four,
 
 The Art ofCooKERY* 231 
 
 four, and confequently more cooling. It is put to 
 the lame uies as citron or orange juice, but is lefs 
 iriendly to the nerves, and is more apt to iritate the 
 lungs to coughing. Lemons are lels than citrons, 
 the peel is thinner, and the juice in greater plenty. 
 The peel has the fame virtues. The juice, water, 
 and fugar make lemonade or fherbet. 
 
 Of RAISINS and CURRANTS. 
 Raifms and currants are of the fame nature, and 
 abound with a fweet juice,which is very nourishing. 
 They keep the body open when ftoned, increale 
 the appetite, are good in difeafes of the breaft, and 
 cure a hoarfenefs. Eaten with their ftones, they 
 are more binding, help digeftion, and are good in 
 fluxes. They are bad in inflammatory fevers, be- 
 caufe they increafe the effervefcence of the humours. 
 Their too frequent ufe is bad ior the gums, and 
 diipofes them to grow rotten. 
 
 Of MULBERRIES. 
 
 Mulberries, before they are ripe, are rough and 
 aftringent, and are ufed in gargles for ulcers of the 
 mouth, and diforders of the throat. When they 
 are ripe, they are cooling, moiftening, quench 
 third, open the body, foften the humours of the 
 breaft, and promote expectoration or fpitting. 
 They are apt to be windy, are bad in the colic, and 
 to cold and moift conftitutions. 
 
 Of MEDLARS. 
 
 Medlars are fit to gather in September, but they 
 feldom grow ripe on the tree, and therefore they 
 are laid on ftraw, till they grow fbft, and are fit to 
 eat, otherwife they would be hurtful to the flomach, 
 to which at the belt they are not very friendly. They 
 are faid to flop vomiting, to be good in fluxes, and 
 to prevent drunkenefs. The riper they are the lefs 
 aftrineent they become. 
 
 Q.4 O
 
 232 W* Art of COOKE RY, 
 
 Cf S E R V I C E S. 
 
 There is a great affinity between fervices and 
 medlars, and they have much the fame properties ; 
 for they are aftrir.gent, ftop vomiting, fluxes, ex- 
 cefTive bleedings, and help an offenfive breath. 
 They mould be ripe, well tailed, and of an agree- 
 able fmell. They do not ripen on the tree like 
 other fruits, but are gathered in the autumn, and 
 laid u'pon ftraw, till, from being hard, rough, dif- 
 agreeable, they become foft. fweet, and delicious. 
 They are proper in the winter for hot conftitu- 
 tions, and a weak ftomach, provided they are uled 
 moderately ; for if they are eaten to excels, they 
 breed grofs humours, ferment in the ftomach and 
 guts, caufmg colics and gripings. 
 
 Of BARBERRIES. 
 
 Barberries are rather a medicine than an aliment, 
 and are accounted cooling and binding. They 
 reftrain the effervefcence of the humours caufed by 
 the fharpnefs and heat of the gall , they cure bilious 
 fluxes, ftrengthen the ftomach and inteftines, refto- 
 re a decayed appetite, are helpful in fluxes, and 
 ftop bleeding from the acrimony of the humours, 
 and the difTolution of the blood. They are not 
 proper for thofe that are troubled with a pain in the 
 ftomach, or who are afflicted with, or who have 
 a weak breaft or a difficulty of breathing. 
 
 Of W A L N u T s. 
 
 Walnuts have an agreeable tafle while they are 
 new, but in proportion as they grow old they be- 
 come oily, rancid, difagreeable, and prejudicial to 
 health. The exceffive ufe of the beft, will caufe a 
 itubborn coftivenefsj and bring on the iliac pafilon. 
 
 They
 
 Art of COOKERY. 233 
 
 They are hard of digeftion, occafion a cough, 
 bring on a hoarfenefs, and a heavinefs of the head. 
 When they are dry, they mould be fteeped in wa- 
 ter, and then the fkin will readily come off. 
 
 O/FILBERDS and HAZLE-NUTS. 
 
 Filberds and hazle-nuts are more nouriming than 
 walnuts, and they are befl when they are not quite 
 ripe, becaule they are then more moifi, and more 
 agreeable to the palate , but they are never digeil- 
 ed in the ftomach. When they are full ripe, and 
 have been kept fometime,they become more whole- 
 fome. When they are eaten too freely, they ren- 
 der the head heavy ; and if they are taken foon after 
 a meal, they caufe thirft, and a troublefome infla- 
 tion. It is a common opinion, that they caufe 
 Ihortnefs of breath, and bring on the afthma. 
 
 Of ALMONDS. 
 
 Frelh fweet almonds are nourifhing,but not much, 
 and they fit heavy on the ftomach of many whole 
 digeftive faculty is weak. Therefore the beft way 
 is to chew them very fmall, otherwife they will pals 
 unchanged through the body. They are given to 
 lick perfons to thicken thin humours, to render 
 thofe that are fharp foft, and to reftore the flefh of 
 thofe that are in a wafte and a confumption. They 
 mould be chofen frefh,not rancid,yellow and fmooth 
 outwardly, not wrinkled, very white within, and of 
 a fweet agreeable tafte. An emulfion made with 
 fweet almonds is given in burning fevers, watching, 
 heat of urine, inflammations of the kidneys and 
 bladder, all forts of pains, fluxes, and bleedings. 
 Bitter almonds are feldom ufed inwardly, and the 
 oil that is exprefied from them is like oil of fweet 
 almonds. They are poifon to dogs, foxes, and 
 many other animals which die in convulfions. 
 
 Of
 
 254 Ybe -Art of COOKERY. 
 
 Of PISTACHIO-NUTS. 
 
 Piftachio-nuts mould be chofen heavy, full, 
 frefh, of an agreeable fmell, and a fweet aroma- 
 tic tafte. They are agreeable to the palate and 
 ftomach, and yield plenty of nourimment, but 
 fomewhat grofs. They are reftorative, and very 
 proper for thofe that are emaciated, or have loll 
 their flefli. They are opening, ftrengthening the 
 ftomach and other bowels. They are good in 
 coughs and confuraptions, becaufe they abate the 
 acrimony of the humours. When they are ufed 
 immoderately,they are faid to be heating, otherwife 
 they agree with all conftitutions. 
 
 Of PINE-APPLE KERNELS. 
 
 Pine-apple kernels mould be frefh, large, white, 
 and tender. They are very nourifhing, but a little 
 hard of digeftionj they are ufeful to lean comfump- 
 tive people, becaufe they cleanfe the lungs, and 
 heal the ulcers. They likewife fheath the falts of 
 the blood and humours, and on that account are 
 good in heat of urine, and flranguaries, as well as 
 in ulcers of the kidneys and bladder. They in- 
 creafe milk, and the feminal fluid. 
 
 Of CHESNUTS. 
 
 Chefnuts are never eaten raw, but roafted either 
 in a pan over the fire, or under the afhes. In fome 
 mountainous countries they are ufed inftead of bread: 
 However, let them be cooked which way they 
 will, they are windy, hard of digeftion, yield grofs 
 nourimment, and are fit only for thofe that are 
 ftrong, and lead a laborious life. Therefore they 
 fhould be ufed with great moderation, efpecially 
 by thofe that are troubled with the gravel, the co- 
 lic,
 
 The Art of COOKERY. 235 
 
 He, and obftruftions of the bowels. However, they 
 are good in fluxes, and for thofe that fpit blood. 
 
 Of OLIVES. 
 
 Olives, before they are pickled, are rough, bit- 
 ter, and have a very naufeous tafte ; but after they 
 are prepared with fait, vinegar, and water, they arc 
 agreeable enough, efpecially to thofe who are ao 
 cuflomed to eat them. They ferve to whet the 
 appetite, to ftrengthen the ftomach, and to free it 
 from grofs plegm. They are very innocent, for 
 they produce no bad effects, unlefs ufed to excefs. 
 However, pickled olives are not agreeable to every 
 palate ; and I have known fome take a great deal 
 of pains to conquer their averfion to them, becaufe 
 they would be in the fafhion. 
 
 Of DATES. 
 
 Dates are the fruit of a palm-tree which grow in 
 Arabia, Syria, Africa, and other places, in fome 
 of which they are ufed inftead of bread. It is laid 
 the beft are brought to us from Tunis, which are 
 fold at high price, and are ufed only as a fweet- 
 meat. Therefore their virtues as an aliment are 
 not worth mentioning. They are a little binding, 
 ftrengthen the ftomach and are good in fluxes of aH 
 kinds. They are good in coughs, thin catarrhs, 
 and meath the (harpnefs of the humours. They 
 are ufeful to cleanfe the lungs, and bring up the 
 obftructing matter without difficulty. 
 
 Of CAPERS. 
 
 The capers that are brought to us are pickled, 
 and borrow their tafte from the liquor with which 
 they are prepared. They ferve to excite a languid 
 appetite, but are of themfelves difficult of digeftion. 
 
 Some
 
 236 The Art of COOKERY. 
 
 Some give them a beautiful green colour by pickling 
 them in a copper veffel, and by that means infed 
 them with the poifonous quality of that metal. 
 Therefore they mould not be chofen of too lively a 
 colour, for then they may juftly be fufpected. 
 
 Of BEANS. 
 
 There are feveral forts of beans, but they are all 
 of the fame nature, and therefore need not be treat- 
 ed of diftin&ly. They are hard of digeftion, and 
 are very proper food for perfons who undergo 
 hard labour, becaufe they yield plenty of grofs nou- 
 rifliment ; but are too ftrong for thofe that lead fe- 
 dentary in active lives. They are windy, difteiad 
 the belly, breed the colic, render the head heavy, 
 the fight dull, and blunt the faculties of the minds. 
 Moft are fond of young beans, but they are not fo 
 wholefome as thofe that are old, however agree- 
 able they may be to the palate. They mould not 
 be eaten at all by thofe of delicate conftitutions, 
 or who are troubled with the ftone, the colic, a pain 
 
 in the head, or coftivenefs. 
 
 
 Of PEASE. 
 
 Peafe are a very common aliment, and yield 
 plenty of nourimment, which agrees very well with 
 perfons of a robuft conftitution, and who ufe much 
 exercife. When they are green and young, they are 
 much eafier of digeftion than when they are old 
 and dry. They are laxative, windy, and unfit for 
 weak ftomachs. They are of great ufe for fea-fa- 
 ring people, becaufe when they come on more, 
 after long voyages, and eat raw green peafe, they 
 yield great relief in the fcurvy. They agree very 
 well with perfons of all conftitutions whofe ftomachs 
 will digeft them. 
 
 Of
 
 The Art of COOKERY. 23^ 
 
 Of KIDNEY-BEANS. 
 
 Some give kidneys-beans the name of French 
 beans, but improperly. When thefe are young, and 
 boiled in the pods, they yield good nourimment, 
 and are more eafy of digeftion than peafe, agreeing 
 well with mod conftitutions. Some fay they arc 
 heating, and moft fuitable to the young and robuft \ 
 but if we con ful t experience, we fhall never find 
 any complaints from the ufe of them ; which is the 
 greateft demonftration of their being wholefome. 
 They are opening, emollient, promote urine, and 
 are good in the gravel. 
 
 Of L E N T i L s. 
 
 Lentils are in no efleem for food among us," 
 though in fome countries they live upon them, 
 where they can get nothing better. If they were 
 fown in the fields, they would make a fodder for 
 cattle, 
 
 Of RICE. 
 
 Rice ferves inflead of bread in the greateft part 
 of Africa and Afia, being the chief and almoft only 
 aliment in fome countries -, therefore we muft be 
 obliged to defert the opinions of fome phyficians, 
 who pretend to talk of its bad qualities. It is very 
 temperate, yields wholefome nourimment, and is 
 thought to be a little binding, but not fo much as 
 to produce any inconvenience. Perhaps the fmail 
 degree of this quality, may be owing to its fhea- 
 thing fharp humours in the ftomach and interlines. 
 It is very proper nourimment for thofe that are 
 brought low by lofs of blood, as well as for con- 
 fumptive and heclic patients, becaufe there is no- 
 thing more eSicacious to abate the acrimony of 
 the blood, 
 
 5 Of
 
 138 *fbe Art of COOKER Y. 
 
 Of GROATS and OATMEAL. 
 
 Oatmeals is groats coarfely ground $ and groats 
 are decorticated oats. Thefe are good in coughs, 
 fheath the acrimony of the blood, temperate heat 
 and carry off hurtful falts by the urinary paflages. 
 Water-gruel has the fame ufes, and may be drank 
 in catarrhs, hoarfenefs, coughs, roughnefs of the 
 throat, and when there are fmall ulcers therein 5 
 as well as in all acute fevers, and other diforders 
 that require a low diet. 
 
 Of MILLET. 
 
 Millet is a fmall feed brought from the eaftern 
 parts of the world, and is much efteemed by fome 
 for making of puddings. It is ufed as aliment, in 
 ibme countries, boiled in milk. It is faid to be 
 emollient, cooling, and anodyne, to be ufeful in 
 obftinate coughs, and diforders of the breaft. Ic 
 is not fo good as rice. 
 
 Of BARLEY. 
 
 Barley, in whatever manner prepared, never 
 heats the body, but is cooling and cleanfing. It 
 is moiftening when boiled, and drying when par- 
 ched. Some people formerly made bread of bar- 
 ley, as they do at prefent in times of dearth. Ic 
 is not fo nourifhing as wheat, is harder of digeftion, 
 and yields lefs aliment. Pearl barley made into a 
 ptifan with water, has much the fame virtues as 
 water gruel, but is not quite fo nouriming. 
 
 Of BREAD. 
 
 Bread is commonly made of wheat- flour reduced 
 into dough with water and yeaft, and baked in an 
 
 oven.
 
 Art c/'CooKERY. 239 
 
 oven. It is an aliment that no nation is without, 
 except the Tartars, who neglect it entirely, and 
 neither have bread, nor any thing to anfwer its ufe. 
 I do no mean that other nations have this compofi- 
 tion in the fame manner with us, but that they ufe 
 fome vegetable which anfwers the fame purpofe. 
 Thus the Indians and Chinefe fubftitute rice, the 
 Arabians near the Euphrates dates, and the Cir- 
 caffians a certain fmall feed which they call Gom. 
 Bread is fo neceflary with us, that we know not how- 
 to live without it, becaufe we eat it with almoft 
 every thing elfe. 
 
 We are told that in the early ages, men made 
 bread of acorns, as they do at prefent of dates and 
 chefnuts. In America they ufe a root called cafla- 
 vi, and in our plantations Indian corn. In the 
 Molucca iflands they make it of the pith of a tree, 
 and call it fagoe. The Laplanders dry their fifh 
 for the fame purpofe, as do fome of the inhabitants 
 in the Gulph of Arabia. But we, in thefe parts of 
 the world/ prefer wheat bread to all others, as moft 
 agreeable to our conflitutions. Some make their 
 bread of rye, and fome of wheat and rye mixt, 
 which renders it more laxative, but it is not fo 
 nouriming. Barley bread, as was obferved above, 
 does not afford fuch plenty of aliment, nor is it fo 
 wholefome as wheat, and therefore it is not eaten 
 where the other fort is to be had. In fome parts 
 of this ifland, they live upon oat-cakes inftead of 
 bread; but this food difturbs perfpiration,and makes 
 them fubject to difeafes of the Ikin. In Italy they 
 make a pafte with wheat-flour, water, fugar, faf- 
 fron, and the yolks of eggs, which are formed in 
 threads like worms j and this they call vermicelly : 
 thisferve with us to make foupsj it fhould be cho- 
 fen frefh, dry, and of a good colour. 
 
 Of
 
 240 he Art of COOKERY,; 
 
 O/CABBAGES, CAULIFLOWERS, and COLEWORTS. 
 
 Cabbages, cauliflowers, and coleworts are all of 
 the fame nature, which is very bad if you will be- 
 lieve fome phyficians -, they tell you that they are 
 hard of digeilion, yield little nourifhment, breed 
 melancholy, puff up the belly, fill the head with 
 fumes, dull the fenfes, and caufe troublefome 
 dreams. But confult thofe who live very much 
 upon them, and you will find no fuch effects : be- 
 fides, the antient Romans for fix hundred years 
 make ufe of them againft all forts of difeafes. Ho- 
 wever, we cannot deny but fome particular perfons 
 may find cabbage difagree with them, and fo they 
 may any thing elfe. Experience, in this cafe, is the 
 only judge, and it will be no hard matter toab- 
 Itain from any aliment we find prejudicial to our 
 health. Broth or foup made with cabbage keeps 
 the body open. 
 
 C/ARTICHOAK.S. 
 
 Artichoaks are eafy of digeftion, and by a fmall 
 degree of ftypticity ftrengthen the ftomach : they 
 yield a grofs flatulent juice, and are on that account 
 looked upon by all as provocatives. Some fay 
 they are cordial, open obftruclions, cleanfe the 
 blood, and promote urine. They are never to be 
 eaten raw, for then they have bad effects. 
 
 Of ASPARAGUS. 
 
 Afparagus excites the appetite, promotes urine, 
 to which it communkares a ftrong fmell, and yields 
 but little nourifhment. When taken to excels, it 
 is heating, and renders the humours acrid. 
 
 Gf
 
 *fbe Art of COOKERY. 241 
 
 Of H o p-To P s. 
 
 The fhoots of this plant commonly called hop- 
 tops, boiled like afparagus, and eaten with butter, 
 loofen the belly, open obftruftions of the bowels, 
 cleanfe the blood, and render it more fluid, whence 
 it is thought to be a remedy againft breakings out, 
 and other diforders of the fkin. The ufe of hops 
 to preferve malt liquors, and to render them more 
 palatable is known to all the world. 
 
 '.Of LETTUCES. 
 
 Lettuces are of feveral forts, but the virtues are 
 nearly the fame. They are good to appeafe the 
 heat and commotions of the humours, to allay the 
 heat of the ftomach, liver, kidneys, and other 
 bowels : they likewife relax their fibres, when 
 they are too crifp and tenfe ; infomuch that by re- 
 ftoring their functions, they procure fleep. They 
 foften the belly, and are good for thofe that are 
 fubjecl: to coftivenefs, either eaten raw or boiled ; 
 as alfo for thofe that are troubled with the fcurvy, 
 vapours or 4 hypochondriac and melancholy difeafes. 
 If they produce any badjeffects at all, it muft be to 
 thofe that are of weak phlegmatic conftitutions. 
 
 Of S u c c o R Y. 
 
 Garden-fuccory is much of the fame nature as let- 
 tuce, and therefore needs not be repeated ; wild fuc- 
 cory is of excellent ufe as a fallad, and as a medicine. 
 It thins grofs humours, refolves thofe that are fizy, 
 ftrengthens the folids, promotes the fecretions, 
 gives a frefh colour to the face y abates the heat of 
 the bowels from obltruclions with (harp humours. 
 Hence it is good in thejaundice, cachexy, quinfy, 
 .and inflammation of the lungs. In which laft cafes 
 R three
 
 iH 2 The Art of COOKERY. 
 
 three or four ounces of the juice fhould be taken 
 every third or fourth hour. 
 
 Of BEETS. 
 
 Beet is either white or red ; the leaves of the for- 
 mer are ufed, and the root of the latter : They 
 both are faid to promote urine, loofen the belly, 
 increafe milk, purify the blood, and open obftruc- 
 tion. However, they are not eafy of digeftion, 
 and are a little windy. The juice muffed up the 
 nofe, caufes fneezing, and by purging the head of 
 watry humours, cures defluxions,and the head-ach. 
 
 Of BORAGE and BUGLOSS. 
 
 Borrage is a temperate herb, and yet it is cordial' 
 chears the fpirits, and drives away melancholy* 
 It cleanfes the blood, renders it more fluid, opens 
 obftructions, promotes urine, and helps expecto- 
 ration. It is good in all internal heats, which tend 
 to an inflammation, in the palpitation of the heart, 
 cachexy,and fuppreflion of the monthly courfes from 
 thick humours, when hotter medicines would do 
 harm. Buglofs is aftringent, and good in all forts 
 of bleedings, fpitting of blood, the bloody flux, 
 and the whites in women. As alfo in bruifes, falls, 
 internal wounds, and ulcers. Thefe herbs are ge- 
 nerally mixt together to put into a cool tankard. 
 
 Of MINT. 
 
 Mint is of feveral forts, but but they have all 
 the fame general virtues. They are of excellent 
 ule to reitore the faculties of the ftomach, to help 
 digeftion, to ftop vomiting, and to prevent any 
 thing from rifing after 'it is eaten. They are ufe- 
 ful to promote urine, to eafe the wind colic, to 
 open obftructions of the bowels, and confequently 
 they Itrengthen the heart, brain, and nerves.
 
 *?he Art of COOK E RV. 243 
 
 Of SORREL. 
 
 Sorrel is acid, cooling, reftrains commotions of 
 the blood, and renders ic lefs fluid ; whence it 
 abates the heat of the bowels, corrects choler, 
 quenches thirft, whets the appetite, and refills pu- 
 trefaction. It is alfo ufeful in fevers, efpecially of 
 the peftilential fort. It makes a very ufeful fauce in 
 hot feafons, and agrees beft with perfons of a hot 
 conflitution. 
 
 Of B u R N E T. 
 
 This is a fallad herb, but is not very eafy of 
 digeftion, efpecially if eaten in too large a quan- 
 tity. It is good againft the gravel, and is very 
 ferviceable againft bleedings of every kind : for 
 which purpofe it may be given in decoctions or 
 powder, after it has been dried in the made. 
 
 Of P A R s E L y. 
 
 The leaves and roots of it are in ufe ; the chief 
 virtues are to open obstructions of the bowels, to 
 promote urine, to cleanfe the kidneys, and to dif- 
 cufs wind. They have a tendency to promote wo- 
 mens monthly courfes, and to drive back the milk, 
 the leaves being bruifed, and laid to the breads. 
 The free ufe of it caufes diforders of the head, unlefs 
 the conftitution, is cold and phlegmatic. 
 
 Of TARRAGON. 
 
 The chief ufe of tarragon in fallads, is to cor* 
 ect the col^nefs of other herbs. It agrees weJI 
 mough with thofe that have a cold ftomach, for it 
 s very hot, and by that means excites the appetite, 
 lifperfes wind, opens obftructions, promotes urine 
 ind the menfes ; being chew'd, h provokes fpittle 
 R 2 like
 
 244 Th* ^ rt f COOKERY. 
 
 Hke pelitory of Spain, by which it cures the tooth- 
 ach, and purges a moid brain. Thofe who have 
 hot bilious conftitutions muft ufe it very fparingly. 
 
 Of LEEKS. 
 
 Leeks have been cenfured as being pernicious 
 aliment, but without reafon when they are boiled ; 
 for then they agree very well with perfons who have 
 thick grofs humours, with phlegmatic conftitu- 
 tions, and with old perfons. They promoter urine, 
 the menfes, and fometimes cure barrennefs. A 
 fyrup made with it, is good to promote expectora- 
 tion, and is ferviceable in the moift afthma. 
 
 Of ONIONS, SHALOTS, and CHIVES. 
 
 Onions are eaten raw by many perfons, efpecially 
 failors and country people, which makes their 
 breath ofFenfive. This may be avoided by boiling 
 them i for then they lofe their acrid tafte and 
 fmell. They revive a languid appetite, and agree 
 with a ftomach that abounds with thick cold clam- 
 my humours. They promote urine and the men- 
 fes, but yield little nourimment. When eaten top 
 freely, they caufe third, pains in the head, 
 and excite troublefome dreams. They are provo- 
 catives, inflame the blood, and are hurtful tpj 
 bilious conftitutions. Shalots have the fame tfFedis 
 with onions, though in a lefler degree, for they arq 
 milder. Chives are of the fame nature as the for- 
 mer, but are not fo ftrong. They are fometimes 
 mixt with fallads to quicken their tafte. They are 
 not eafily digefted, for which reafon they fill the 
 ftomach with wind.
 
 The Art of COOKERY. 245 
 
 Of GARLICK. and ROCAMBOLE. 
 
 Garlick is very much ufed in fome nations, while 
 others have it in great abhorrence. It yields very 
 little nourifhment, and that not good. It is no 
 way fuitable to perfons of warm or bilious confli- 
 tutions, but may be allowed to perfons of weak 
 flomachs, to help digeflion and excite the appetite. 
 Soldiers, failors, and rufticks are free with it to 
 correct bad aliment. It refills putrefaction, pro- 
 motes urine, cleanfes the kidneys, cures the wind- 
 colic, and kills worms. It promotes expectora- 
 tion in the moift afthma, and will fometimes carry 
 off the water in a dropfy. The too frequent ufe of 
 garlick inflames the flomack and bowels, creates 
 third, heats the blood, breeds wind, caufes the 
 head-ach, and hurts the eyes. The juice is good 
 for burns. Rocambole has the fame properties, 
 but weaker. 
 
 Of CHERVIL. 
 
 Chervil is a fallad herb very agreeable to 
 the fmell, palate, and ftomach. It is opening, 
 attenuating, and inciding ; promotes urine, clean- 
 fes the kidneys, brings down the menfes, opens 
 obftructions of the bowels, diffolves cloned blood 
 occafioned by falls, heals diforders of the fkin, is 
 very ufeful in chronic difeafes, and performs won- 
 ders in the dropfy. In thefe cafes, three or four 
 ounces of the juice muft be taken every third or 
 fourth hour. 
 
 Of PURSLANE. 
 
 Purflane is cooling, cleanfes the blood, abates 
 the fharpnefs of humours in the breaft, and is very 
 ufeful in the hot fcurvy. It agrees bell with young 
 perfons, and thofe of a hot conftitution. 
 
 R 3 Of
 
 Art 
 
 Of MARJORAM. 
 
 Marjoram is an aromatic pot- herb, and is good 
 in difeafes of the head and nerves. It difperfcs 
 wind, and is mixt in cephalic fnuffs. It is very 
 heating, and therefore the ufe of it ought to be 
 fparing. It is good for perfons of a phlegmatic or 
 melancholic conftitution, 
 
 gi 
 
 Of THYME. 
 
 Thyme has a fweet fmell,and a warm penetrating 
 aromatic tafte. It ftrengthens and rarifies fizy hu- 
 mours, helps digeftion, and is good in the afthma, 
 It is of great ufe in the kitchen as a wholefome 
 herb, which agrees well with perfons of a weak 
 ftomach, with the phlegmatic and the old. It 
 heats too much for thofe of a bilious conftitution, 
 and therefore they mould ufe it cautioufly. 
 
 Of CRESSES. 
 
 Garden crefles is much ufed in fallads, becaufe it 
 js not only agreeable to the tafte, but promotes the 
 digeftion of the reft, by ftrengtheningthe ftomach. 
 It incides grofs humours, and opens obftructions of 
 the liver, Ipleen, and womb. Befides which, it is 
 a good remedy againft the fcurvy. Perfons of hot 
 conftitutions mould not ufe it too freely. Water- 
 crerTes is excellent againft difeafes of the fkin cau- 
 fed by the fharpnefs of the lymph, as well as in 
 fcurvies, dropfies, and hypochondriac dilorders. 
 
 Of S P I N A G E, 
 
 Spinage is entirely a kitchen herb, and is very 
 innocent , for though it is a little cooling, it may 
 be eaten by all perfons without danger. It keeps 
 the body open, and is not bad in coughs.
 
 Art of COOKER r. 247 
 
 Of CELERY. 
 
 Celery is opening, excites the appetite, difiblves 
 grofs phlegm in the ftomach, difpels wind, and is 
 good for the difeafes of the womb. Yet fome wo- 
 men have anaverfion both to the fmell and tafte. 
 
 Of C O R N-S A L L A D. 
 
 Corn fallad is cooling, and cleanfing, being 
 much of the nature of lettuce. It is very fervicea- 
 ble in the rheumatifm, fcurvy, gout, and hypo- 
 chondriac difeafes. 
 
 Of MUSHROOMS or CHAMPIGNONS. 
 
 i. 
 
 When mufhrooms or champignons that are fit to 
 cat, firft appear out of the earth, they are round 
 like a button, and afterwards open by little and little, 
 mewing the red or flelh coloured part underneat 
 confiding of thin membranes or plates : the upper 
 part is fmooth and white, and the infide or flefh, 
 when broke, is exceeding white : the ftalk is fhort 
 and thick. Before they begin to open, the tafte 
 and fmell is good, which is the beft time for gather- 
 ing them ; becaufe when they are old, they have 
 a ftrong fmell, and change to a dark colour. They 
 rife fpontaneoufly in the fields and woods,generally 
 after rain. The gardeners have a method of raifing 
 them from beds of horfe-dung. There is a poi- 
 fonous fort which are often miftaken for the former, 
 and even the wholefome have bad effects, if eaten 
 too freely. When any are poifoned with them, the 
 beft remedy is large quantities of milk and oil. 
 
 R4 Of
 
 248 tte Art of COOKE RY. 
 
 Of MORELS. 
 
 A morel is a kind of early champignon, which 
 is fometimes of the fize of a walnut, and is pitted on 
 the outfide like a honey-comb. This is the fweet- 
 eft and bed of all fungous fubftances; it excites the 
 appetite, increafes the motion of the blood, and 
 revives the fpirits, but yields little nourimment. 
 The frequent ufe of it is faid to be hurtful to hot 
 coriftitutions. 
 
 Of TRUFFLES. 
 
 A truffle is a kind of fungus, found in the earth, 
 which hogs are very fond of, and in fome places 
 they difcover them by their means. It has neither 
 roots nor leaves, is rough and dark coloured with- 
 out, but white and fiefhy within. Some have been 
 found of a pound weight ; but the beft are middle 
 fized, pli mp, hard, ot a iwcetifh tafte, and agreea- 
 ble fmell. They are faid to be reftorative, provoca- 
 tive, to ftrengthen the ftomach, and to agree beft 
 with cold conftitutions. They may be round in 
 greareft plenty after rain in the autumn. 
 
 Of POTATOES. 
 
 Potatoes were originally brought from America, 
 but not from Virginia as fome have afferted -, for 
 their potatoes are as long as a child's leg and thigh, 
 and not unlike them in flhape, being probably what 
 are called Spanifh potatoes. The French call them 
 topinumboes, from a country near the river of the 
 Amazons, from whence they had them. They 
 lif.ewib grow wild in Brafil. No root ever came fo 
 much into ufe as this, for fome poor people almoft 
 live upon them a great part of the year ; which is a 
 
 t monftration they are very nourifhing,without any 
 
 bad
 
 Art of COOKERY. 249 
 
 bad qualities. They are proper aliment to abate 
 the acrimony of the blood and humours, as alfo to 
 help the disorders of the breaft and lungs. It is 
 pity we have no account who it was that firft 
 brought them into England. 
 
 Of the RADISH and HORSE-RADISH. 
 
 Common radifhes are only fit for ufe r when they 
 are young, and eafily broken. They promote 
 urine, cleanfe the kidneys, and whet the appetite ;. 
 but they are apt to rife again on the ftomach, which 
 is very difagreeabk ta many. Horfc radifh is ufed 
 only as a fauce to aliments, but may be made good 
 ufe of in phyfick upon many occafions. It cleanies 
 the ftomach, promotes urine, and is good in the 
 dropfy, the fcurvy, a hoarfenefs, and a moiffc 
 cough. The decoction of horf-radifh in milk, is 
 excellent for the wandring gout, and old rheuma- 
 tic pains. It muft be taken for a month early in a 
 morning in bed, and the dofe may be increased or 
 dirninifhed according to its effect ; outwardly 
 made into a liniment, it is good in palfies of the 
 limbs and pains of the fcurvy. 
 
 Of TURNERS. 
 
 Good turneps contain an oily balfamick juice, 
 very ufeful to abforb the acrid falts of the blood and 
 humours ; and therefore yield very proper nourifh- 
 ment for thofe that are young, or to hot conftitu- 
 tions. The water that is fq.ueezed out of boiled 
 turneps, fweetened with fugar, is very good for a 
 hoarfenefs and difeafes of the lungs. Turneps are 
 a little windy, efpecially when the ftomach is 
 weak.
 
 <Tbe Art of COOKERY. 
 
 Of CARROTS and PARSNIPS. 
 
 
 
 Carrots and parfnips are very ufeful roots, be- 
 caufe they are very temperate, nourifhing, and 
 agreeable to all ages and conflitutions. However, 
 fome have a natural antipathy to parfnips, while 
 others are as extravagantly fond of them. Some 
 affirm, when parfnips are too old, they diflurb the 
 brain; hence in fome countries they are called 
 Madnips. 
 
 Skirrets are the moft agreeable and wholefomeft 
 root that is planted in gardens, for which reafon it 
 is pity they are not more common. They mould 
 be chofen tender, eafy to break, and of a fweet 
 tafte. They are nourifhing, opening, provocative, 
 increafe the appetite, and agree with all ages and 
 conftitutions. They are one of the bcft remedies 
 for fpitting and piffing of blood, as alfo in the be- 
 ginning of a confumption, a ftrangury, tenefmus, 
 and a bloody flux. They may be boiled in milk 
 or whey, and ufed conftantly for diet. 
 
 Of MUSTARD-SEED. 
 
 Muftard is very good to help digeftion, to 
 quicken the appetite, to thin grofs humours in the 
 flomach, and is proper for phlegmatic conftitutions, 
 and perfons in years. The feed, as a medicine, is 
 good in the fcurvy, cachexy, green ficknefs, hypo- 
 chondriac, fleepy difeafes, and the rheumatifm.
 
 <The Art of COOKERY. 251 
 
 Of SPICES. 
 
 Nutmegs help digeftion, ftop vomiting, difculs 
 wind, cafe colic-pains, abate loofenefles, and arc 
 good in cold diforders of the nerves ; but too free 
 a ufe of them, is bad for the head. Mace is a cover- 
 ing of the nutmeg, and has the fame virtues. 
 Black-pepper and Long-pepperzre heating,drying and 
 opening. They ftrengthen the ftomach, clear the 
 fpirits, render grofs humours thin, and increafe the 
 motion of the blood. They are very ufeful for cold 
 ftomachs, and the cold temperature of the brain ; 
 but difpofe the ftomach and bowels to inflamma- 
 tion by heating the blood and humours. Cinnamon is 
 the belt of all fpices,being ftrengthening,reftorative, 
 and good in diforders of the nerves and brain: 
 whence it is good in loofenefles, the wind-colic, 
 the green ficknefs, and palfey ; but as it heats the 
 blcod and humours, it moft be ufed with mode- 
 ration. Cloves, like other fpices, have a heating and 
 drying faculty,are good in weaknefs of the ftomach, 
 the wind-colic, and all cold difeafes, efpecially 
 when they arife from a defect of motion : they are 
 very good againft c>ld difeafes of the head, and 
 venereal impotency. Ginger ftrengthens the fto- 
 mach, efpecially when it abounds with acid grofs 
 humours. It is good in all moift diforders, forti- 
 fies the brain, helps digeftion, difcufles wind, and 
 is a provocative. This, as well as all other fpices, 
 are not agreeable to hot bilious conftitutions. 
 
 Of SUGAR. 
 
 Sugar is the effential fait of the fugar can, and 
 a natural foap which will mix with or unite oil and 
 water. Hence it helps digeftion, cleanfes the lungs, 
 promotes urine, and is good in a hoarfenefs and 
 
 coughs.
 
 252 The Art of COOK E& y. 
 
 coughs. It never generates phlegm, but is good 
 in a fcurvy and all putrid difeafes, the leprofy, and 
 bloody flux. It is no enemy to the teeth as has 
 been commonly fuppofed, nor breeds an acid till 
 after fermentation. Mixt with brandy, it heals 
 wounds, cleanfes ulcers, and prevents putrefaction. 
 
 Of SALT. 
 
 Common fait is of great ufe to prevent the putre- 
 faction of aliments, and to reftrain the heat of the 
 humours of the body ; it abates the fharpnefs of 
 the fluids,and tend to carry the noxious particles off 
 by urine. It helps digeftion, prevent coftivenefs, 
 and procures an appetite : but faked meat breeds 
 the flone, caufes the fcurvy, fcabs, and the lepro- 
 fy, caufing great heat throughout the body, and 
 hurtine; all the functions. 
 
 c^ 
 
 Of D R I N K S. 
 
 T"Y R I N-K S reftore the fluid parts of the body, 
 -*^ are a vehicle for other aliments, and render 
 digeftion eafy. WATER is the principal, the m oft 
 wholefome, and moft necefiary for life. Soft wa- 
 ter is beft,which may be known by its lathering rea- 
 dily with foap, and is the greateft diflblvent in na- 
 ture , for which reafon it will cure many indifpofi- 
 tions -, but ufed too conftantly and freely, it relaxes 
 and weakens the folids, and brings cachexies, drop- 
 fies, and other difeafes. 
 
 WINE is never prejudicial to health, but when 
 ufed too freely, or in a morning as a whet, and 
 then it hardens the fibres, hurts the nerves', dimi- 
 
 nifhes
 
 The Art of COOKERY. 253 
 
 nifties the fecretions, deftroys the appetite, and 
 caufes tedious chronical difeafes. The fame may 
 be faid of rum, brandy, and other fpirituous li- 
 quors. Wine drank moderately, ftrengthens the 
 ftomach, procures digeftion,chears the fpirits,warms 
 the imagination, helps the memory, invigorates 
 the blood, paffes off by urine, and is a principal 
 remedy in low nervous fevers. 
 
 MALT-LIQUORS that are fine, clear, and light, 
 are grateful to the ftomach, pafs offeafily and free- 
 ly by urine. They do not create a heavinefs of the 
 head, nor a fournefs of the ftomach, nor fill the 
 body with wind : this depends greatly on the good- 
 nefs of the water, the boiling the ingredients in a 
 due manner, and caufing it to undergo a proper 
 fermentation. 
 
 VINEGAR is aftringent and cooling, a fmall 
 quantity whets the appetite, helps digeftion, cor- 
 rects the bile, and is excellent againft the plague 
 and other contagious difeafes ; but taken in large 
 quantities, it hurts the nerves, is pernicious to 
 thofe that are lean and fpare, to thofe that have 
 weak breads, that are troubled with a cough, that 
 have a difficulty of breathing, or are troubled with 
 melancholy disorders. Many perfons who have 
 drank vinegar, to make them lean, have fallen into 
 incurable confumptions. It agrees beft with hot 
 conftitutions. 
 
 CIDER : When it is ftrqng, fweet, and rich, has 
 much the fame qualities as wine, but it is not fo 
 heating, and quenches thirft better. It is likewife 
 of greater ufe in the fcurvy, and to prevent the 
 breeding of the ftone and gravel, for this difeafe is 
 -feldom known where they drink little elfe but 
 cider. Rough cider is more aftringent, and as 
 
 o B o 
 
 fome think more conducive to health ; but neither 
 kind will agree with fome conftitutions, which can 
 be only known by experience. 
 
 i PERRY
 
 Art of 
 
 PERRY has much the fame properties as cider; 
 but when it is geod, it comes neareft the nature of 
 white wine. 
 
 MEAD ftrengthens the ftomach, excites the ap- 
 petite, chears the fpirits, helps the breathing, is 
 good in coughs and the wind colic. When it is 
 new, it fits heavy on the ftomach, and often cau- 
 fcs vomiting. 
 
 CHOCOLATE is very nourifhing, reftorative, and 
 proper to re-eftablifh the ftrength and vigour ; it 
 helps digeftion, foftens Iharp humours that offend 
 the lungs, is provocative and refifts the malignity 
 of humours. 
 
 COFFEE ftrengthens the ftomach and brain, clears 
 the head, helps digeftion, and reprefies the fumes 
 of wine ; but in fome it hinders deep, and caufes a 
 trembling of the nerves. 
 
 TEA is good in difeafes of head and nerves, pre- 
 vents fleepinefs, chears the fpirits, reprefles vapours, 
 helps digeftion, promotes urine, purifies the blood, 
 and promotes perfpiratton. 
 
 FINIS.
 
 THE 
 
 FAMILY PHYSICIAN. 
 
 Of DISEASES, and their CURES. 
 
 ABORTION, or MISCARRIAGE, is the exclufion 
 of an Embryo, Foetus^ or child before it come to 
 maturity, or before the due time. However, a 
 child that is born five or fix weeks before the ufual te:m, 
 may, by due care, and good nurfmg, be preferved alive. 
 The moft common time of mifcarriage, is from the be- 
 ginning of the third month, to the end of the fourth. The 
 Signs of its approach are coldnefs, and fhivering, a preffing 
 pain in the loins, reaching to the bottom of the belly, pro- 
 ceeding to the bones oppofite to it behind, as alfo to the 
 groin, with a ftronger beating of the pulfe. It is likewife 
 preceded with the coming away of bloody water, bleeding, 
 <#r flooding, till the mifcarriage is completed. Add to 
 thefe, that the belly becomes flat, the infant ceafes to air, 
 and the breads are fofter than ufual and flabby, with a de- 
 i(ke of going to (tool. 
 
 When a mifcarriage is apprehended, or fear'd, keep the 
 body open the firft months with manna or rhubarb, bleed 
 In the arm in the third, and give the bark two or three 
 t;imes a day for a week. When the f\ mptoms of abortion 
 to appear, then bleeding is abioiutely neceflary ; after 
 A which
 
 2 We FAMILY PHYSICIAN. 
 
 which, give three ounces of linfeed oil. When coughing 
 is like to caufe abortion, give fix grains of the ftorax pills 
 at night, going to bed. When there is a flux of blood from 
 the genital parts, then mix equal parts of roch alum and 
 dragon's blood, and make them into a fine powder, giving 
 the patient half a dram of it every hour, till it ceafes. It 
 may be given in a draught, or be made into a bolus with 
 conferve of rofes. It will tfop, if at all, in feven hours. 
 
 ABSCESS. When an inflammation has caufed an ex- 
 travafation of the blood, it fometimes turns into a puru- 
 lent fubftance, and forms an abfcefs or impofthume, which 
 is .nothing elfe but a great collection of purulent matter in 
 Come particular part 1'hefe abfcefles vary according to the 
 parts in which they are feated, and particularly as they 
 are either external or internal ; and which are to be diftin- 
 guifhed by fome peculiar figns. In general, all large 
 abTcefles, in whatever part they are concealed, are attend- 
 ed with a flow quotidian fever, with a remiflion and 
 exacerbation, a weak quick pulfe, which foon impairs 
 the ftrength and preys upon the juices : hence proceed 
 nocturnal fweats, and a univerfal decay of the whole body, 
 
 ^mietimes an impofthume lies hid between the perito- 
 naeum and the mufcles of the abdomen, and is known 
 by a fixt pain, and a hard tumour, remaining there a long 
 while, which may be often brought to a head by an 
 emollient cataplafm. Sometimes a pleurify, an inflamma- 
 tion of the lungs, a grievous fall, the meafles or fmall 
 pox, will leave an abfcefs in the thorax or cheft, attended 
 with an obtufe preffing pain, an inexpreflible anxiety, a. 
 difficulty of breathing, a cough in the night, a quick lan- 
 guid pulfe, a falling away of the body, particularly of the 
 parts about the breafts, and the patient cannot bear to lie 
 on the well fide. When the vefiels break, and the matter 
 falls upon the diaphragm, it is called an Empyema ; which is 
 attended with an intolerable pain near the loins. But it 
 muft be obferved that all inflammations of the lungs ojT 
 pleura, are followed by an adheiion of thofe parts : fof 
 which reafon it is corrimon for abfcefles of the pleura and 
 intercoftal mufcles to break outwardly, and is not uncom- 
 mon for the lungs to do the fame. In this cafe, the tu- 
 mour muft be opened with a lancet, when the pus is fof- 
 med ] and if the difcharge is plentiful and conftant> that 
 
 the
 
 The FAMILY PHYSICIAN. 5 
 
 the ul'cer will not admit healing, it muft be kept open 
 with an hollow tent. 
 
 While the purulent matter is contained in a bag, it is called 
 a Vcmica ; and then there is a fixt lafting comprefiing pain ill 
 the breaft, with a quick pulfe, a dry cough, a ftinking 
 breath, a falling away, a lofs of itrength, a want of ap- 
 petite, and a debilitating fweat. VVhen this Vomica breaks, 
 the patient will fometimes cough up a plerty of matter. 
 
 An abfcefs in the mef-ntery, or membrane that ties the 
 guts together, is attended with a weight, without any great 
 pain or tumour, a flow fever, frequent fainting, with a 
 cold fweat. Sometimes the purulent matter is voided by 
 ftool. Sometimes the abfcefs breaks into the cavity of the 
 abdomen, and produces intolerable pains, and other hor- 
 rid fymptoms, particularly a fever, a tumour, and a 
 conftant urging to make water. An abfcefs in the back, 
 between the peritonaeum and the pfoa-i mufcle, has the 
 fymptoms common to abfcefles, together with a burning, 
 fixt, heavy pain of the loins ; as alfo a tumour, and the 
 urine fmall in quantity full of filaments and threads, at- 
 temied with a ftrangury. The kidneys are likewife fubject 
 to abfcefles, which confume their whole fubfance, except 
 a bag. In this cafe there is bloody urine, or it i mixt 
 with purulent matter, and looks milky, which fettles to the 
 bottom, and has a ftrong fmell. Sometimes the bladder is 
 corroded by it with intolerable pain. Neither is the head 
 free from abfcefTes, which in infants happens behind the 
 ears, when the running is ftopt with intolerable pain, a 
 fever and a delirium. Sometimes an abfcefs lies hid be- 
 tween the cavities of the bones of the fo-ehead, with a 
 moft intenfe pain in the forehead, and about the root of 
 the nofe, drawing the whole head into confent. When 
 fome fpoonfuls of a yellow fetid matter drops from the 
 nofe, or is drawn off by a proper errhine, the pain will 
 ceafe. 
 
 Thefe abfcefles differ greatly from uicers, for the forrrrr 
 -are in the flefhy parts, and contain pure white concocled 
 matter ; whereas ulcers attack the cold dry membrana- 
 ceous part?, and pour out a little fetid ichor, and depraved 
 ferum. The cure of internal abfcefles, in general, is 
 too much out of the reach of medicine : neverthelef , they 
 may be abforbed, or tranflated to parts within reach, psr- 
 
 A 2 ticu-
 
 4 The FAMILY PHYSICIAN. 
 
 tlcularly the legs, which has often been the cafe in thefc 
 diforders of the breaft. 
 
 ABSORBENTS. Thefe confift of fea-fhells, coral, cuttle- 
 fifh-bone, burnt hartfhorn, egg - {hells, crabs -eyes and 
 claws, chalk, the calx of all ftones, boles and fealed 
 earths; as alfo filings of iron, all fixt falts, and Magnefia 
 alba. They blunt and deftroy acids, though never fo 
 corrofwe, and change them into a different fubftance. The 
 fixt or alkaline falts being united to acids, become neutral falts, 
 and acquire other properties ; for they then will incide thick, 
 vifcid, tenacious humours, and by a gentle ftimulus either 
 move the belly, or promote urine, or excite infenfible per- 
 fpiration. It may likewife be obferved, that iron, coral, 
 or bole leave an aftringency behind them. 
 
 Abforbents are not good, when there is a great plenty 
 of thick foul matter in the ftomach, as is often the cafe 
 of burning, bilious, or hec~tic fevers. But they are very 
 proper to prepare the body for evacuations, when acidities 
 abound in the ftomach. If the intention is to abforb, 
 aftringe, and ftrengthen at the fame time, then coral, 
 oifter and egg-ihells are proper : if to reftrain a feminal 
 flux, cuttle bone ; if to loofen the belly, Magnefia alba ; 
 if to provoke urine, crabs-eyes ; if to promote perforation, 
 burnt hartshorn ; laftly, if to diflblve coagulated blood, crabs- 
 eyes dSflblved in vinegar. 
 
 ACIDS. Among all the errors of diet, there is none 
 more d^ruclive to a human body than acids ; and all 
 Aliments abounding with acid juices leffen the excretions, 
 thicken the blood and lymphatic fluids, caufe coagulations, 
 difpofe the vifcera to obftruclions or infarctions, flop the 
 ufual evacuations of blood, and confequently generate long 
 and grievous diforders. When acids are taken immodera- 
 tely, they hinder the generation of chyle, and confequen- 
 tly deprave the blood, and deprive all the parts of their 
 due nourifhment. Hence a little vinegar, given to puppies 
 for two or three months, will ftunt their growth. 
 
 Acids are exceeding hurtful to a weak ftomach, whofe 
 contents readily turn four, and being retained there be- 
 come frill worfe ; for mixing with the bilious juices, they 
 aiTume a corroiive and virulent nature, and by corroding 
 the nervous parts of the ftomach and inteftines, they will 
 draw the whole nervous fyftem into confcnt, and produce 
 5 the
 
 *Tbe FAMILY PHYSICIAN* 5 
 
 the mod grievous fymptoms. Acid crudities in the firft 
 paflages, by corrupting milk, fweet and fat things will 
 turn them into a kind of a poifon, which will occa- 
 fion heartburns, violent pains in the ftomach, inflations 
 of the ftomach and inteftines, head-ach, and obftru&ions 
 of the belly, pain in the bowels, a continual dcfire of 
 going to ftool, and pale excrements ; as alfo fuch bel- 
 chings as are attended with a cough and vomiting. Hence 
 it appears why hypochondriac, hyfteric, and feverifli pa- 
 tients are never the better for taking aliments. 
 
 Acids often occafion grievous and tedious illnefTes, fuch 
 as polypous concretions in the blood veflels, the ftone, pains 
 of the joints, the hypochondriac difeafes, and the gout. 
 They are very pernicious to women with child, that give 
 fuck, are in child-bed, or who have their menfes deficient 
 through age. 
 
 Acids are eafily corrected by foap, oifter-fhells, crabs- 
 eyes, fixed falts, and the like, which being joined with 
 laxatives, balfamics, and ftrengtheners, many grievous di- 
 feafes may be either cured, mitigated, or prevented. How- 
 ever, when perfons are young, or of a hot conftitu- 
 tion, or ufe much exercife, or who live in a hot climate, 
 or in hot weather, acids will preferve health, excite the ap- 
 petite, and promote digeftion. 
 
 AFTER-PAINS. The violent pains which continue 
 after the child is born, may generally be abated .^y drink- 
 ing plentifully of the decoction of camomile flowers, in 
 the manner of tea. If the labour has been hard, give an 
 ounce and a half of frefli oil of fweet almonds in a draught 
 of it hot. A dram of the yellow part of orange peel, given 
 for a dofe, is likewife very good : or the following bolus j 
 *' Take twenty grains of fperma ceti, five grains of volatile 
 " fait of hartshorn, five drops of balfam of Peru, thirty grains 
 " of Venice treacle, and make them into a bolus, with the 
 " fyrup of white popies." Give it foon after delivery. 
 
 AGUES. See INTERMITTING FEVERS. 
 
 AIR. This is fo neceflary for breathing, animals can- 
 not live long without it ; and as we are continually fuck- 
 ing it in, it is highly incumbent upon us to live in as 
 good an air as poflible. In general it fhould be pure, fweet, 
 temperate, and free from all impure exhalations. When we 
 have liberty of chufing a place of refidence, it fhould be 
 
 A 3 in
 
 6 The FAMILY PHYSICIAN. 
 
 in a champaign open country, on the fide of a gravelly rif- 
 ing ground, which lies towards the fouth or weft, and is 
 fheltered from the north and eaft winds. It mould be alfo 
 diiiant from mines and marfhes ; where the water is foft,, 
 clear, light, and iniipid. Some tender, weak conititutions, 
 cannot bear the northerly or eafterly winds, and therefore 
 their bed-rooms {hould be towards the weft or fouth. 
 
 In London, when the weather is d^rk, dull, and fog- 
 gy, weak perfons {hould keep at home, or go into the 
 country, where the air is clear, and the perfons about 
 them {hould be found and healthy ; and the houfe, fur- 
 niture, and cloaths, {hould be as clean and fweet as pof- 
 {Tble. Clofe fmail rooms art always prejudicial to health, 
 b.caufe the air, in fuch places, will he rendered unfit for 
 breathing by the vapours that proceed from our bodies ; and 
 it is often a fatal error to draw the curtains clofe about a 
 fick perfon, as well as to keep all frefli air out of the 
 room, for it prevents the fweet refrefhing influences of 
 the air. Befidcs, if a perfln in health cannot bear to fit 
 in fuch places, and is greatly annoyed with the difagreeable 
 fme!l ; how muft they be affected who are weak and dif- 
 O.'dei ecj ? 
 
 ALEXIPHARMACS. See SUDORIFICS. 
 
 ALOETICS. Thefe are medicines wherein aloes is the 
 chief ingredient, and are attended with the faculty of 
 gently opening the body ; as alfo of ftrengthening the 
 tromach, and_ inteftine , when they are weakened by pur- 
 ges. They are pr per for perfons of a weak digeftion, when 
 recovering from a difeafe, to corret and evacuate crude 
 juices, and when there are acid crudities in the ftomach, 
 which is the cafe of hypochondriacs. They are likewife 
 proper for child-bed women, and when there is an obftruc- 
 lion of the monthly courfes. 
 
 When aioes is not properly corrected, or is given in, 
 too large a dofe, it raifes commotions in the blood, pro- 
 rriotes haemorrhages, or bleeding, caufes too great a flux of 
 the menfes, and brings on the piles. 
 
 ANALEPTICS are fuch things as revive the fpirits, 
 and reftore decayed ftrength They have generally the 
 name of Cordials. They a& from a fweet, fragrant, 
 fubtile, oleous principle, which immediately affects the 
 nerves, and gives a kind of friendly motion to the nervous 
 
 fluid.
 
 Ike FAMILY PHYSICIAN. 7 
 
 fluid. The nerves lie no where more bare than in the 
 nofe, which accounts for the effects of fmells in fainting 
 fits. In difeafes, the fpeedieft way to reftore the itrength, 
 is by taking away the caufes. Befides, this is not to be 
 done merely by the force of medicines which put the fpirits 
 in motion, and fpur the folids j for in convulfions and 
 fevers, the motions are ftrong, and yet the natural ftrength 
 is languid. Whence we may conclude, that true ftrength de- 
 pends upon congruous aliment, turned into laudable blood 
 and juices, yielding plenty of animal fpirits, which give vi- 
 gour and firmnefs to the body. 
 
 ANODYNES are fuch medicines as eafe pain, and pro- 
 cure fleep. They are chiefly of the poppy-kind, of which 
 opium is the infpiflated juice ; as alfo faftron. NARCOTICS 
 are anodynes, by ftupifying the fenfes ; whence they are 
 not friendly to nature, but often bring on a deadly fleep, 
 or throw the patient into madnefs. Thefe pernicious drugs 
 are cheifly henbane, ftrammony, datura, and deadly night- 
 fliade. PAREGORICS confift of foft, fulphureous, mucous 
 parts, which, by their contact, relax the hard tenfe fibres, 
 which are contracted by fpafms, involving and blunting the 
 points of the irritating particles; and are therefore of great 
 ufe in pains, painful tumours, (harp defluxion*, in the form 
 of a cataplafm, ointment, or plafter ; fuch as faffron, ca- 
 momile-flowers, melilot-flowers, white-lilies, eLer-flowers, 
 mallow-flowers, poppies, milk, cream, the yolk of an egg, 
 elder- ointmer.t, the iaponaceous liniment, and fcveral other 
 (hop- medicines. 
 
 ST. ANTHONY'S FIRE. See ERYSIPELAS. 
 
 ANTISPASMODICS are fubftances that rdax fpaftic ftric- 
 tures, which fome perform by immediate contact, as afles 
 milk, cream, oil of fweet almonds, emulfions, and the fat 
 of animals. Some, by a fulphureous vapour, appeafe the un- 
 bridled motions of the nervous fluid ; fuch as fage { betony, 
 marjoram, the roots of valerian, &c. as alfo mufk, caftor, 
 and the like, which are of great ufe in convulfive difor- 
 ders, and the falling ficknefs. 
 
 APOPHLEGMATJZANTS, or provokers of Spittle. 
 Thefe are tobacco, pellitory of Spain, angelica root, zedoary, 
 galangab, myrrh, being held in the mouth, or chew'd. 
 They are very proper when in danger of catching a dtf- 
 eafe, by vifiting an infected perfon or otherwife. In which 
 
 A 4 cafe
 
 8 'the FAMILY PHYSICIAN. 
 
 cafe, fmoakini; tobacco is likewife good. The decor:on3 
 in wine, or infufions in brandy, of pellitory, cloves, mar- 
 joram, or angelica, are good for the tongue, mouth, 
 teeth, and gums ; as alfo in hardnefs of hearing, and 
 noik ,n the ears. They are likewife good in a re'axa- 
 tion of the uvula, lofs of voice, and palfy of the tongue, 
 with the addition of a little fal ammoniac, or fpirit of 
 the fame. 
 
 APO. LEXY. When aperfon is feized with a fit of an 
 apoplexy, bleed in the jugular vein as foon as poffible, and 
 fcarify the hind-part of the head, or rather let him be 
 cup'd in that place with fcarification. Then let him be 
 carried backward and forward a-crofs the room, by two 
 flrong men. If the patient is likely to come to himfelf, 
 a faline clyfter* which irritates the guts, will promote it. 
 " Take eight ounces of water, thirty grains of colloquin- 
 " tida pills, and three drams of common fait, make them 
 " into a clyfter. " Likewife rub the legs and arms 
 flrongly, efpecially the bottoms of the feet, with a rough 
 cloth to excite pain. Strong blifters fhould likewife be 
 applied to the neck, back, and calves of the legs. Vomits 
 fhould not be given, for they force the blood and humours 
 into the head, and griping purges have brought on the fit. 
 If the patient recover?, let him bleed, fpring and fall ; 
 keep his body open with rhubarb and Epfom fait, and let 
 him constantly drink tea made with balm, betony, fage, 
 and the lefllr cardamom feeds. 
 
 APPETITE, want of. This is often an attendant on 
 other difeafes, and the reftoring of it depends on their 
 cure. Sometimes it is a difeafe of itfelf, and then if there 
 js a reaching to vomit, give twenty grains of ipecacuanha, 
 to bring the foul matter off the ftomach. Then next, give 
 an ounce of Epfom fait, to cleanfe the firft paffages, and to 
 carry the humours downwards. After this, give thirty 
 drops of the elixir of aloes, three time a day, for a week. 
 To complete the cure, let the patient take half a fpoonful, 
 or a fpoonful of the bitter tincture every day, an hour 
 before dinner, for fome time. Mint, pepper-mint, orange- 
 peel, gentian, wormwood, ginger, cinnamon, and the 
 bark, are all good for the fame purpofe. "When the fio- 
 jnach has been weakened by hard drinking or frequent de- 
 bauches.
 
 The FAMILY PHYSICIAN. 9 
 
 bauches, then give thirty drops of the fweet elixir of vi- 
 triol twice a day. 
 
 ASTHMA. This, in general, is a very laborious and diffi- 
 cult breathing, with whcefmg, attended with unutterable 
 anxiety, and a ftraitnefs of the breaft. A tr.olft aftbma is 
 attended with a cough, which forces up phlegm, or a pi- 
 tuitous matter, wherewith the lungs are ftuffed, hindering 
 the free ingrefs and egrefs of the air. The dry fpafmodic 
 oftbma is a convqlfive contraction of the parts deugned 
 for breathing, and may be owing to various caufes, both 
 within, and without the body. 
 
 In the fit of moijl ajlbnia^ bleed firft of all, afterwards 
 give the following bolus. " Take fifteen grains of fper- 
 ' ma ceti, ten grains of gum ammoniac, feven grains of 
 " fait of hartshorn, and make them into a bolus, with 
 " fyrup of fugar. " Or a fpoonful of oxymel of fquills 
 may be given every hour, for three or four times. Like- 
 wife bathing the feet in warm water, will often give great 
 relief. Out of the fit, let the patient be purged every 
 third day, with rhubarb or manna, for three times. On 
 the days in which purging is omitted, give the powder of 
 anifeed made into pills, with Lucatelli's balfam, in the morn- 
 ing and at five in the afternoon : half a dram is a doze. 
 If the fymptoms ftill continue, repeat the fame method 
 over again. Inftead of the pills, the patient may take from 
 three drops to ten of the anifated balfam of fulphur, or the 
 following pills : ** Take three drams of gum ammoniac, 
 " three drams of Caftile foap, one dram of powder pf 
 " fquiiis, and make them into pills with white fugar. 
 *< Make ten pills out of every dram, and then three is 
 a dofe. " 
 
 In the fit of a dry convi/tylve or fpafmodlc ajlbma, if the 
 breathing is very difficult, bleeding will be neceflary, and 
 then give the following potion : " Take two drams of 
 " gum ammoniac, and difiolve it in four ounces of fennel 
 " water, then add two ounces of Rhenifh wine, and for- 
 " ty drops of liquid laudanum. Give two or three fpoon- 
 *' fuls every hour, till the difficulty of breathing remits. " 
 The feet muft likewife be rub'd hard, or put into warm 
 water. Out of the //, if the difeafe is owing to fullnefs 
 of blood in the breaft, bleed in the foot; if to the fup- 
 preffion of the bleeding piles, apply leeches to the funda- 
 ment ;
 
 10 The F AM i LY PH YSI c i A N. 
 
 znent ; likewife ufe exercife and a flender diet. If .to 
 the fuppreffion of the menfes, go to Bath. When there are 
 iymptoms of the hypochondriac difeafe, keep the body open 
 with manna, or Epfom fait, and order laxative ciylters. 
 When impure matter is drove back from the fkin, or old ul- 
 cers have been injudicioufiy healed, ufe medicines that promote 
 a gentle f/>eat, and laxatives. When the matter of tiie gout 
 has left the feet, bathing them in warm water w:ll bring 
 it back. 
 
 ASTRINGENTS contract and ftrengthen the fibres, 
 thicken the fluids, leflen the diameter of the veilels, and 
 ftraiten the pores ; whence they are coniblidating and con- 
 glutinating. When they are given injudiciouily in he- 
 morrhages and fluxes, they do a great deal of mifchief, 
 and bring on flow feven>, cachexies, dropiical tumours, 
 the colic, fpafmodic, and hypochondriacal diforders. They 
 are belt given in fmall dofes in a fufficient quantity of 
 liquid, uling exercife, if poiiible, at the fame time. Enor- 
 mous vomiting, bloody unne, haemorrhages of the noie, 
 ovtr-fiowing of the monthly courfes, an exce.Lve flux of 
 the piles, mould never be attempted to be cured by aftrin- 
 gents, before the fpafms are allaytd that occaiion them, 
 diverting the humours at the fame time to ot.:er parts. 
 Aitrinj!.ents are of great ufe in confumptions of the lun^s, 
 the fcurvy, cachexy, and gravel, when the tone of the 
 glands and bowels is weakened by a Itagnation of hu- 
 mours, unlefs the veflels are obftructed, the fibres con- 
 ftiinged, and the lungs are befet with tubercles. 
 
 ATTENDANTS. Some of thefe act upon the fluids, 
 and fome upon the folids : of the former fort t, ere are 
 very few j t;.e principal are aqueous dilue; ts, whicji cer- 
 lainly have a great efficacy in melting down and difiblving 
 clammy, fi'/-y humours; as alfo fixt alkaline faits, vola- 
 tile and nitrous falts ; for thefe, given in a liquid form, 
 render the blood, and thick denie humours more fluid. 
 Aimofi all the reft operate on the folids, by increafing 
 their tone, itrength and contractile force, by rendering 
 the vefiels more elaftic ; infomuch that they more ftrong- 
 ly prefs the contained fluids, make their progreffions more 
 quick, and the intcftine motions more lively \ infomuch 
 that by circulating more Itrongly and fpeedily through the 
 capillary veffeis, the globules of the juices will be broke, 
 
 and
 
 The FAMILY PHYSICIAN, ir 
 
 and reduced to a much lefs compafs, and confequently will 
 become more fluid. This action on the folids is perfor- 
 med in fome by an acrid fixed fait, as in the roots of 
 cuckow-pint, white-pimpenel, afarabacca, Florentine orris, 
 Solomon's-fea!, the leaves of arnica, or German leopard's 
 bane, and pepper-wort ; as alfo pepper and ginger. Again, 
 fome produce their efFecl: by a fubtile volatile acrid fait j 
 fuch as horfe-radifh, elecampane, crefles, fcurvy-grafs, mu- 
 ftard, leeks, onions and garlic : fome chiefly flimulate, as 
 the neutral falts, fuch as fa! ammoniac, Epfom fait, vitriclat- 
 ed tartar, and diuretic fait. Others a6t by an acrid fait, 
 imbuted with plenty of fulphureous particles, as gum am- 
 moniac, fagapenurn, opoponax, the wood of guaiac, and its 
 rofln. Laftly, fome operate by a fubtile, penetrating, meta- 
 lic fait, as Mercurius dulc.s, and sthiops mineral. 
 
 Some of thefe are moft proper to diflblve and incide 
 thick Immours in the ftomach and firft pafiages, fuch as 
 the root of cuckow-pint, pepper, ginger, fal ammoniac, 
 vitriolated tartar, fak of wormwood, and dulcified fpirit 
 of fait. If the humours are to be carried downwards, at 
 the fame time, nothing is better than Epfom fait. When 
 fizy humours are to be diffolved, in diforders of the breaft, 
 then make ufe of elecampane, Florentine crris, maiden- 
 hair, gum ammoniac, myrrh, benjamin, flowers of brim- 
 flone, balfam of Tolu and Peru, diuretic fait, and oxymel 
 of fquills. When the blood is foul and tainted with fcor- 
 butic humours, then give horfe-radifh, fcurvy-grafs, wa- 
 ter crefies, brooklime, buck beans, the lefier centaury, mu- 
 ftard feed, gum ammoniac, myrrh, oil of tartar per de'i- 
 quium, fpirit of fal ammoniac, and fait of wormwood, with 
 the juice of oranges. When the blood is congrumated in 
 any part by bruifes or falls, then direct the root of Sol- 
 mon's feal, the leaves of chervil, diftilled vinegar, with crabs 
 eyes, or ftibiated nitre. When the lympha is thickned by 
 the venereal difeafe, or otherwife, prefcribe the wood of 
 guaiac in decoclion, Mercurius dulcis-, or sethiops mineral. 
 
 BATHS. Under this title I mall only take notice of 
 domeftic baths, which are made in bathing tubs fitted for 
 that purpofe. The water made ufe of muft be foft and light, 
 latherino; readily with foap. If this is not to be had, it 
 muft foftned by the addition of foap, or by mixing it 
 with milk, or by boiling wheat bran in it. Likewife it may 
 be corrected by camomile flower, or the leaves, flowers or 
 
 roots
 
 1 2 ^hs FAMILY PHYSICIAN." 
 
 Foots of white lilies, or laflly the leaves of mallows or 
 marm-mallows. The water (hou'd be made pretty warm, 
 but not too hot, for then it will have bad effe&s. A bath 
 thus made vs ufeful to promote an eafy delivery, efpecially 
 if it be the firll: child, and the woman is not young and 
 of a dry conftitution ; but it muft be ufed principally in the 
 Jaft months. Likewife in the dorfal confumption of infants, 
 and in the rickets ; becaufe they open the obftru&ed and 
 conducted yeflels, render the nutritious juice more fluid, and 
 more eafy to be diftributed all over the body. But the 
 cold bath is the beft in this laft cafe< if the child is imme- 
 diately put between blankets, to fvveat after it. 
 
 Thefe fort of baths are good in difeafes of th head, in me- 
 lancholy, in diforders of the mind, attended with dreadful 
 dreams, the head-ach, giddinefs of the head, tooth-ach, and 
 other pains of the nervous parts ; particularly the pains of 
 the ftomach, the colic, and a fit of the gravel. They are fo 
 remarkable for eafing pains arifing from fpaflic ftrictures, 
 that though iome are quite at eafe while they fit in the bath, 
 they will return as foon as they are out of it. They like- 
 wife promote the circulation of the blood and humours, and 
 forward perfpiration through the flctn ; for if the patient re- 
 moves from the bath into a warm bed, and his body is rubbed 
 with dry cloths, he will fall into a profufe fweat. 
 
 BELLY- ACH DRY. This is a kind of colic, which fre- 
 quently degenerates into a palfy, and is called by fome a nervous 
 or convulfive colic. It is known by an intolerable piercing pain 
 fometimes in one part, fometimes in feveral parts of the inteftines 
 or guts, which fecms to draw them all up together in a heap. 
 The patient is kept continually upon the rack for eight, ten, 
 or fourteen days, with an obftinate coftivenefs. The whole 
 intention of cure, is to open the body, for which purpofe 
 fome give twenty grains of the cathartic extract, with a 
 grain of opium ; after which two fpoonfuls every hour of 
 the infufion of fenna, mixt with a fourth part of tincture of 
 fenna. But the following bolus is better : " Take a dram 
 4 of vitriolated tartar, ten grains of fait of tartar, and a drop 
 " of eflential oil of nutmegs ; make them into a bolus, with 
 " a fufficient quantity of lenitive electuary. " This muft be 
 repeated every fourth hour, till it begins to work. Some 
 ufe emollient fomentations to the belly, or half baths made 
 with camomile flowers and marfh mallows. When the cure
 
 FAMILY PHYSICIAN." 13 
 
 is advanced, rhubarb, or the tindtura facra will keep the 
 body open. 
 
 BITE of a MAD Doo. Dr. Mead's medicine for this is 
 as follows : " Take four drams of afli-coloured ground li- 
 " ver-wort, and two drams of black pepper; make them 
 *' into a powder." Divide this in into four dofes, and give 
 one in warm milk for four mornings fuccefiively. After 
 this the patient muft go into a cold bath, river, or pond, 
 for half a minute, with his head above water. This is to 
 be repeated early in the morning before breakfaft, for thirty 
 days together. The Eaft-India medicine, is twenty four 
 grains of native and factitious cinnabar, and fixteen grains 
 of mufk. If the patient has any fymptoms attending this 
 difeafe, he muft take the fame quantity at the end of three 
 hours, otherwife not till the end of thirty days. Mufk is 
 certainly an excellent medicine againft this difafter alone: 
 with cinnabar it has been given every three hours, after bleed- 
 ing largely, with opium in large dofes, that is two grains, 
 to procure fleep, and a galbanum plafter, with half an ounce 
 of pure opium, was laid to the throat and neck. This 
 was done after the patient was affected with the dread of 
 water. When {he was a little better, (he took them every 
 fix hours, with one grain of opium. On ti.e fecond day 
 ihe loft twenty ounces of blood, and twelve on the third; 
 on which the plafter was renew'd with only two drams 
 of opium, and only one opium pill at night. Being coftive 
 Ihe had three clyfters with antimonial wine. The fecond 
 wrought well. In a week's time {he was pretty well ; but 
 being terrified, re'apfed, and was quite cured with the fol- 
 lowing powder, her diforder being then hyfterical : " Take 
 " twelve grains of affa foetida, ten grains of mufk, and fix 
 *' grains of camphire ; make a powder. " This may be 
 made into a bolus with fyrup of fugar. This little extract 
 of the cafe is not laid down as an example, for then I 
 (hould have been more particular ; and thefe medicines muft 
 be regulated by the urgency of the fymptoms; for if two 
 dofes of opium procure fleep, it would be madnefs to give 
 a third, till the effe&s of the former were almoft over. 
 So probably many cafes will not require fo frequent a repe- 
 tition of the powder, nor may the coftivenefs require fre 
 quent clyfters. Nothing but fo dreadful a cafe could have 
 juftified fo free a ufe of the opium. However, this roe-
 
 1 4 The FAMILY PHYSICIAN. 
 
 thod affords excellent hints for the management of this dif- 
 eafe. I fhould have obferved fhe took the Jaft bolus twice 
 the firft day, and then once for two or three days more, 
 with draughts proper to cure the ficknefs of the ftomach. 
 
 BLEEDING at the NOSE. Tnis often happens when the 
 patient is afflicted with difeafes, and fometimes when he 
 is otherwife in health. I fhall only fpeak of the latter in 
 this place. It differs much as to quantity, for fome lofe only 
 a few drops, fome feveral ounces, and fome five or fix 
 pounds ; and it is very apt to return. It conduces to health, 
 when the patient is full of blood and humours. Sometimes 
 it cures a giddinefs and heavy pains in the head ; as alfo 
 a phrenfy, and even the falling ficknefs, When the bleed- 
 ing is periodical, and not too large, it fhould not be 
 ftopt, nor when there is a fuppreffion of the menfes in 
 women, or the lochia in child-bed, or the bleeding piles 
 in men, if they are ufed to return at ftated feafons When 
 this bleeding has been injudicioufly ftopt, it has produced 
 giddinefs, or fwimming in the head, noife in the ears, hard- 
 nefs of hearing, the apoplexy, convulfions, the falling fick- 
 nefs, and blindnefs. When this bleeding happens to per- 
 fons that are young, full of blood, in the fpring of the 
 year, or after hard drinking, the commotion of the blood 
 may be allayed with nitre thus : 4< Take half an ounce of 
 " purified nitre or fa!t-petre, two ounces of loaf fugar, 
 " twenty grains of cochineal, and two pints and an 
 " half of fpring-water. Boil them to a quart ; let it fettle, 
 " and pour off the clear liquor. " Three ounces of this 
 may be taken thrice a day : or the patient may take 
 five or fix fpoonfuls of the tincture of roies, and repeat it 
 as occafion requires. When the bleeding is very violent, 
 ten drops of liquid laudanum may be added to each dofe. 
 By way of revulfion, bleed the patient in the foot, and 
 put his feet in cold water. Outwardly dip a linen cloth 
 in the decoclion above mentioned, fqueeze it out gently, 
 and lay it to the back parts and fides of the neck. Like- 
 wife dip lint in the blue vitriolic water, and put it up 
 the noftril. If thefe fail, powder equal parts of roch alum, 
 and drazon's blood : the dofe is half a dram every hour. 
 BLISTERS. The applying of blifters properly, asiainft any 
 difeafe, is very ufeful, and may be fo managed as to cure 
 various maladies. But when laid on out of feafon, or in 
 4. fome
 
 FAMILY PHYSICIAN. i 
 
 fome ftages of a diftemper, will do a great deal of hurt : 
 therefore it is of the highel't confequence to know when 
 they are fuitable, and when nor. 
 
 In CHROMIC DISEASES they will relieve obftinate head- 
 achs, rhetimatifms of the head, when the blood veflels of 
 the whites of the eyes are turgid with blood attended with 
 a moift rheum, or when the rednefs of them proceeds from 
 the king's evil ; as alfo when the eye-lids are glued to- 
 gether in the night by a thick humour. They are likewife 
 good in obflinate defluxions on the eyes and ears, in a 
 tedious running of the nofe, in the tooth -ach from a fe- 
 rous rheum, in fleepy diforders, in little ulcers of the head 
 of a long ftanding, or when the humour of a fcald head 
 is driven inwardly. Moreover, they are ufeful in a palfy 
 of the tongue, in hardnefs of hearing, and in a noife of 
 the ears, from a cold caufv.-, and when breaking out, or 
 fpots on the (kin have ftruck in, and are to be recalled. 
 The fciatica, or hip- gout will yield to bleeding, and laying 
 a blifter on the part affe&ed. 
 
 In ACUTE DISEASES they are likewife of great ufe y . 
 particularly in the fmall pox, when the puftules lie buri- 
 ed in the fkin for two or three days, and when they ap- 
 pear like watry bladders. In the fit of an apoplexy, in- 
 low nervous fevers, in all fevers when there is a defect of 
 vital heat, and the pulfe is weak and languid ; for this 
 reafon they ought to be applied at the latter end of 
 putrid fevers, when the fpirits and pulfe fink, which is a 
 fign that nature wants a fpur, or when this difeafe brings 
 on a phrenfy, and bleeding is dangerous becaufe the pa- 
 tient is very low. In this laft cafe the defect may be fup- 
 plied by apply in I leeches to the temples, and a bliner to 
 the head and other parts of the body. But if the pulfe 
 is funk, and the patient appears ftupid or infenfible, blitters 
 and leeches muft be omitted, an! ftimulatin?; poultices or 
 finapifms muft be laid to the foals of the feet. In violent 
 inflammations of the eyes, blifters muft be laid behind the. 
 ears, muft lie on two or three days, and the fores muft 
 ' be kept running. In a quinfy, a large and ftrong blifter 
 muft be laid to the fore part of the neck. In a pleurify, 
 alter the firft bleeding, it mu 1 be applied upon the 
 pained fide. In an inflammation of the lungs, after the 
 firft bleeding it muft be laid to the back, and to one cr both 
 
 fifes.
 
 1 6 be FAMILV PHYSICIAN. 
 
 des. In a fpurious peripneumony, Jikewife, bliftering is of 
 great fervice. In the inflammation of the liver, ftomach* 
 or inteftines, in the iliac paffion, and a fact pain of the 
 bowels, a large blifter fhould be laid over the part affected; 
 BLISTERS ftiould never be applied in the beginning of 
 common fevers, if the pulfe is ftrong, and the difeafe is 
 gaining ftrength; nor yet to the hectic, to women with 
 child, to the lean, nor to thofe who have ftrong tenfe fi- 
 bres. Blifters are likewife very improper in a fit of the 
 gravel, in the ftone of the kidneys or bladder, when the pa- 
 tient is full of blood, without preceding evacuations, as alfo 
 in profufe bleedings of any kind. The reafon of all which 
 may be readily conceived, when we confider that blifters 
 act by ftimulating the folids, attenuating the fluids, by re- 
 vulfion, by bringing out the morbific matter, and that they 
 particularly affect the urinary paflages, often taufing a 
 flrangury, if not prevented in time. They fhould never be 
 laid to the thighs or legs, when they are oedematous or 
 diftended with water, left they produce a gangrene. Ajlran- 
 gury may be prevented by foft diluting liquors, particularly 
 by a folution of gum arabic in water. 
 
 BLOOD-LETTING. It is of very great confequence to 
 know when to bleed, and when not : for if the patient has too 
 little blood or is weak, or has a low weak languid pulfe, 
 bleeding is dangerous. But fometimes a lofs of ftrength or 
 a low pulfe may be owing to too much blood, and then 
 the pulfe will rife as (bon as the blood begins to flow. 
 Bleeding is generally neceffary in the beginning of acute, 
 continual, or inflammatory fevers, when the pulfe is ftrong 
 or hard ; in particular kinds of epidemic fevers it is doubt- 
 ful, and the height of the pulfe is moft commonly the rule. 
 Bleeding is dangerous in the fit of an ague, in hyfteric 
 fits, and in fits of the falling ficknefs j in a fuppreflion of 
 the menfes, it will be beft to bleed in the foot. In difea- 
 fes of the head, neck, or eyes, it will be propereft in the 
 jugular vein, or under the tongue. When the patient is 
 full of blood and ftrong, he may loofe twelve ounces at 
 once. But it muft be fparing in exceflive bleedings of any 
 kind, and in fpitting of blood. In general it ferves for three 
 purpofes ; evacuation, revulfion, and derivation. 
 
 BLOODY-FLUX. This begins with fhivering and (baking, 
 Which is fucceeded with heat, griping of the guts, flimy ftools, 
 
 and
 
 The FAMILY PHYSICIAN. 17 
 
 and violent pain. There is a preffing down, or feeming de- 
 fcent of all the bowels at every (tool. In procefs of time, the 
 ftools are mixt with blood, and afterwards pure b.ood only comes 
 away, which is followed by an incurable gangrene. When 
 this is taken in time, the patient muft firft be blooded, and 
 afterward take a vomit with twenty grains of ipecacuanha, 
 drinking a large quantity of warm water after it. This muft be 
 fometimes repeated : but fome think it better to give only five 
 grains at a time, and to repeat it twice or thrice the fame day, 
 till a vomiting or purging comes on, or the ipecacuanha will be 
 rendered more purgative, with a grain or two of emetic tartar. 
 The next day give two fcruples or a dram of good rhubarb : this 
 purge muft be repeated the next day or the following. No opi- 
 ates muft be given till after the patient has been vomited and pur- 
 ged j then " Take feven ounces of fmall cinnamon water> 
 " one ounce of ftrortg cinnamon water j two drams of the com- 
 " pound powder of bole with opium ; mix them. " Give a 
 fpoonful or two of this on the days rhubarb is omitted ; and 
 the fame night at bed- time. But if the cafe is very bad, omiting 
 all other medicines, give feven grains of the cerated glafs of 
 antimony every other day,, but let the patient drink nothing 
 after it, unlefs he hisfick and difpofed to vomit, and then allow 
 him warm water, as in other vomits. Sometimes one dofe will 
 cure, and at other times, feveral are required. The patient 
 may take water gruel, chicken broth, arid a little harts-horn jelly 
 now and then. 
 
 BLOODY URINE, is commonly called piffing of blood,which 
 comes away either with or without urine^ when the vefTels of 
 the kidneys or bladder are enlarged or broken. When pure 
 blood comes away fuddenly without pain, it proceeds from the 
 kidneys, or when it is coffee coloured, for then it precedes a fit of 
 the gravel. When there is a heat and pain in the pube<, at the 
 fame time that the blood is of a dark colour, it comes from the 
 bladder. Bloody urine may be caufed by a ftoppage of the bleed- 
 ing piles by violent "motions of the body, efpecially riding j 
 
 by ftones wounding the kidneys, ureters or bladder, from erofions 
 and ulcers of the bladder, from {harp diuretics, efpecially can- 
 tharides. 
 
 When the patient is full of blood, or any ufual evacuation 
 of blood has been fupprefled, it will be neceffary to breed in the 
 arm, and to take nitre, as directed in the bleeding of the nofe. 
 The body muft be kept open wirh rhubarb and cream of tartar 
 
 B If
 
 18 <be FAMILY PHYSICIAN. 
 
 If the diforder does not ceafe, let the patient drink three half 
 pints of lime water in a day. If the bleeding is exceflive, take 
 the powder mentioned in the bleeding of the nofe. Otherwife, 
 aftringents, that lock the blood up in the veflels, fhould be for- 
 borne. When there is purulent matter mixt with the blood, 
 there is an ulcer in the kidneys or bladder, and then the beft 
 remedy is tar water. 
 
 BOILS ; thefe are fo well known, they need no defcription. 
 Some, when they begin to appear, ufe applications to drive them 
 back, which is a very dangerous practice. The beft way is to 
 draw them to a head, and then open them. This may be done 
 withdiacyhlon with the gums, or the following poultice: "Take 
 " four ounces of figs, two ounces of yellow bafilicon, and half 
 " an ounce of drained galbanum ; beat the figs to a pulp 
 " with a little wine or ftrong beer ; then add the bafilicon and 
 " gafbanum melted together, and mix them well." When the 
 boil is quite ripe, which may be known by its yellow head, 
 it may be opened with a lancet or a pair of fciflars, and when 
 all the matter is difcharged, then it may be cover'd with dry 
 lint, and a plafter over that to keep it on; by which means it will 
 foon heal. When infants are troubled with boils, the nurfe 
 fhould be purged, and the infant take a few grains of the com- 
 pound powder of crab's claws, three times a day. 
 
 BRUISES. A bruife or contufion may be known by the eye; 
 for firft it will be red or black, then livid, yellow, green, 
 and at laft black again ; unlefs it be flight, for then it recovers 
 its natural colour without any application. When you 
 have reafon to fufpecl a bruife, and it is not difcoverable 
 by the eye, you may feel about the place, and if you feel an un- 
 ufual foftnefs, or a fluctuation of extravafated blood, you 
 may be fure that is the part affected : as alfo, when there is 
 a pain and ftiffhefs. If the inward parts are bruifed, you may 
 know which it is by one or other of the functions being hurt. 
 
 When the bruile is flight, as that of a child's fore-head 
 by a fall, it may be relieved with fpirit of wine, or campho- 
 rated fpirit of wine, or hungary water; or by dipping a bit 
 of thick brown paper in very cold water, and laying it on 
 the fwelling. If the bruife is large, you may apply lime- 
 water mht with camphorated fpirit of wine; or a fpunge 
 dipt in frefh urine, in which Venice foap has been diffolved, 
 or opodeldoc made warm. If the bruifed part tends to a 
 gangrene, a furgeon muft be fent for immediately to fcarify 
 
 the
 
 FAMILY PHYSICIAN. 19 
 
 the part, and fet the ftagnating fluids at liberty : after which 
 it muft be fomented with the common fomentation of the 
 London difpenfatory, rubbing the tumor with hot cloths 
 before it is fomented. Or you may take three ounces of pow- 
 der of briony root, and as much Venice treacle, and bring it to 
 the confidence of poultice with fea-water, fait water, or com- 
 mon water. 
 
 When the bruife is confiderable, internal remedies fhould 
 never be neglected ; fuch as the decoction of betony, male 
 fpeedwel, rofemary, or fage, drank plentifully. When the 
 bruife is internal, you may give a pint a day of the following 
 decoction ; " Take the leaves of ground ivy and plantane, 
 half an ounce of each j of fpring water three pints j boil it 
 to a quart, and fweeten it with an ounce of fine fugar." Or 
 give thirty or forty drops of the traumatic balfam, or Friar's 
 balfam, feveral times a day. Or you may advife a dram of 
 fperma ceti, in a draught of the above decoction. The pa- 
 tient muft eat no flefh, nor drink ftrong liquors, but live 
 wholly upon broths and fpoon-meat. 
 
 When the fluids in the bruife are difperfed or evacuated, 
 the fore may be cured as an ulcer ; which fee. 
 
 BURNS, Alum diflblved in water and applied, or rectified 
 fpirit of wine, will prevent the bliftering of a flight burn. 
 Or hold the part before the fire ; or apply raw onions, foap 
 and oil beaten together for a poultice. When a burn is bli- 
 fiered, it is not to be cut, but muft be treated with emollients ; 
 or foap and oil, or with the faturnine ointment. When the 
 burn is fo deep as to caufe a gangrene, it muft be fcarified 
 and treated with emollients ; as alfo warm fomentations and 
 poultices. When the efchar is caft off, it muft be cured as 
 a wound or ulcer. In all confiderable burns, the patient muft 
 bleed, take cooling purges, fuch as the lenitive eledluary, or 
 Epfom fait ; and drink plentifully of thin liquors. 
 
 BURNING FEVER. See FEVER BU.<NINO. 
 
 CACHEXY, or ill habit of body. In this the fkin is pale, 
 white, yellow, green, tawny or livid, with a heavinefs, a 
 fweliing under the eyes, and in oth'er tender parts. Thofe 
 moft diftant from the heart are bloated, with a palpitation of 
 the heart, which increafes on the leaft motion. The urine is 
 crude and thin, with watery fweats, and the body is at laft re- 
 duced to a fkeleton, or the patient falls into a dropfy. The 
 fiate of the blood and humours muft be made thin with AU- 
 
 B 2 cant.
 
 20 The FAMILY PHYSICIAN. 
 
 cant or Caftile foap, of which twenty grains may be taken 
 every three hours in the day time, made up into pills. Or 
 difiblve an ounce of fait of wormwood in a quart of water, 
 fweetening it with double refined fugar, and give half a gill glafs- 
 ful every third hour. Continue either of thefe for a week, and 
 then take half a dram of the ecphraHc pills night and morn- 
 ing, drinking at the fame time the decoiHon of wormwood, 
 purl, or bitter wine. Or inftead of the pills, the elixir of 
 aloes, formerly called Elixir Pmprietati^ may be taken three 
 times a day j the dofe is from twenty drops to fixty. If this 
 difea r e degenerates into a dropfy, it muft be cured as fuch. 
 
 CANCER in the breaft. This at firft is a tumour of the fize 
 of a pea, with little or no pain ; fometimes it is of the fize of 
 a hazle nut, but does not difcolour the fkin, and may continue 
 in that ftate for feveral years. When this fmall tumour be- 
 comes fuddenly round and livid with an unequal furface, there 
 is generally an intenfe (hooting pain. At length it breaks 
 through the fkin, and fheds a fordid, vifcid, bloody, famous 
 or ichorous matter, with an infupportable ftench. While the 
 cancer is fmall and not very painful, the beft way will be to 
 ufe a regular diet, and to defend it from external injuries. 
 When it is very painful, a thin plate of lead may be laid over 
 over it fmeared with quickfilver. Let her conftant drink be 
 a decoftion of Lignum Vita^ made with four ounces of the 
 rafpings, and three quarts of water boiled to two quarts. She 
 may be purged now and then with half a dram of rhubarb 
 mixt with five grains of calomel, and an ounce of diacodium, 
 or twenty drops of liquid laudanum, may be given to procure 
 fleep ; when this fails, thirty drops and upwards. When the 
 cancer is broke, the moft certain way is to have it taken off 
 before it eats too deep. 
 
 CHILBLAINS. See KIBES. 
 
 COLIC bilious. This colic is known by the hoarfenefs 
 of the voice, a violent pain in the ftomaeh, a continual loath- 
 ing of victuals, a burning acute continual pain about the 
 region of the navel, which either feems to gird in the belly, 
 or to bore it through j a vomiting up of green matter or gal> 
 a bitterifh tafte in the mouth, a feverim heat, intenfe thirft, 
 reftleflhefs, hiccupping, with little urine and high coloured. 
 When there is an obftinate coftivenefs, it foon turns to the 
 iliac paffion. The patient muft firft be bled freely, and then 
 give the following bolus : " Take forty grains of vitriolated 
 
 " tartar*
 
 FAMILY PH vsi c i AN. 2i 
 
 * e tartar, ten grains of fait of tartar, a drop of efTential oil of 
 " nutmegs, and make them into a bolus with lenitive eleo 
 " tuary." This mud be given every fourth hour till it purges, 
 which three dofes.will generally do. Likewife, a warm bath 
 made with an emollient decodion is of the greateft fervice 
 in this difeafe, becaufe it relaxes the ftriclure of the guts. 
 
 COLIC from a Jlone in the will-bladder. When there is a 
 ftone, or ftones in the gall-blacratr, which prevents the gall 
 from running into the guts, by plugging up the paflage; then 
 there is a conftant heavy fixed pain on the right fide about the 
 region of the liver, which fometimes reaches to the pit of the 
 ftomach. This pain is fometimes fo exafperated, that the 
 gripes and torture affecl: all the inward parts of the belly. Add 
 to thefe, a want of appetite, a reaching to vomit, a pain in 
 the ftomach, anxiety about the heart, and coftivenefs. This 
 is fucceeded by a jaundice, and in length of time a dropfy. 
 In the fit, it will be proper to bleed in the arm ; then give the 
 following potion : " Take two ounces of manna, an ounce 
 " and half of oil of fweet almonds, a dram and half of cream 
 " of tartar, twelve drains of purified nitre ; mix them." Let 
 the patient take it by fpoonfuls, at proper diftances of time in 
 the morning j or, the patient may take oil of fweet almonds 
 alone j or a dram of fperma ceti, diflblved in broth, or fyrup 
 of marfh mallows, or whatever elfe is foft, oily, and emollient. 
 Out of the fit, the beft remedies are, foap, quickfilver, and 
 fait water. Half a dram of Alicant foap may be taken fix 
 times a day, made into pills. Half an ounce of quickfilver 
 may be rub'd in a glafs mortar, with half an ounce of brown 
 fugar candy, and fixteen drops of eflential oil of juniper ber- 
 ries, till it difappears ; twenty grains of this may be given at 
 night, mixt with twelve grains of fperma ccti, and twenty 
 of conferve of mallow flowers, and be repeated every other 
 night, feveral times. The patient may likewife be purged, 
 now and then, with an ounce of Epfom fait, omitting the 
 other things on the fame day. Or half a pint of fea water 
 may be given early every morning, for fome time, after the 
 foap and quickfilver have been left off. 
 
 COLIC Convulfive. See BELLY-ACH DRY. 
 
 COLIC flatulent^ or COLIC ftom wind. This is an acute 
 Ipain in the fmall guts, with a puffing up and fuelling of the 
 ! belly, which can hardly bear to be touched. The ftomach is 
 diftended with wind, the breathing becomes difficult, and the 
 body is coftive. At length, the patient is troubled with an 
 
 B 3 in.
 
 2 Z The FAMILY PHYSICIAN. 
 
 ineffectual reaching to vomit, and violent pains in the fto- 
 mach. The pain may be either in the right or left fide, as 
 well as beneath the ftomach. When there is wind and excre- 
 ments pent up in the flexure of the colon, which is often the 
 cafe, give the following clyfter : " Take half an ounce of 
 " foft foap, and diflolve it in eight ounces of warm water, for 
 *' a clyfter." Inwardly direct the following mixture :" Take 
 " a gill of fennel-water, a gill of fimple orange* flower- water, 
 " a gill of compound juniper- water, a dram and half of dulci- 
 " fied fpirit of nitre, and an ounce of the fyrup ot orange peel ; 
 *.' mix them." Give a fpoonful of this mixture every hour till 
 the pain abates, and then every two hours. The body may be 
 kept open, with manna or rhubarb, or a dram of vitriolated 
 tartar. Camomile flowers may be frequently ufed like tea. 
 
 COLIC hyfteric, is a fymptom of thehyfteric paflion. It is 
 a very violent pain about the pit of the ftomach, attended with 
 a vomiting of greenifh matter, and a great finking of the fyi- 
 rits. It may continue a day or two, and will return when the 
 mind isdifturbed. To cure it, the ftomach fliould be cleanfed 
 by drinking a gallon of poiTct drink, and throwing it up again. 
 Then give twenty-five drops of liquid laudanum in an ounce 
 of ftrong cinnamon-water, which is to be repeated at due in- 
 tervals, till the fymptoms difappear. When it returns by fits, 
 the pstient may take twenty drops of Peruvian balfam thrice a 
 day, in a fpoonful of the fineft fugar ; or a dram night and 
 morning of the powder of zedoary, made into a bolus with 
 the fyrup of orange-pee!. 
 
 COLIC, from fumes of lead. This difeafe is called in 
 Scotland, the MILL-REEK, and is common to all the workers 
 in lead, fuch as miners, plumbers, makers of white-lead 4 and 
 grinders of colours. At firft, there is uneafmefs and weight 
 about the ftomach, efpecially about the pit of it > afterwards 
 <tne" e is an intolerable pa,in in the guts like the colic, with 
 great coftivenefs. The fpittle is fweet, and inclinable to be 
 a little i;luifb i the pulfe a little low ; the fkin all over cold, 
 and a clan^m/ fweat frequently breaks out; the legs grow 
 feeble with a tingling numbnefs ; the whole body is weak, 
 lazv, and unspt for motion. They lofe their appetite, and 
 want digefticn, Jf the patient fall into a loofcnefs in this 
 ftao-e, it carries off the difeafe, unlefs it continues too long, 
 and the patient drinks drams on an empty ftomach ; then 
 couws on a fixt pain in the ftomach and guts, efpecially the 
 lower part of the klly, extending from one hip to the other, 
 
 witty
 
 The FAMILY PHYSICIAN. 23 
 
 with a fenfe of gnawing. The pulfe becomes quick, and the 
 (kin warm, with a giddinefs and a violent pain in the head, fuc- 
 ceeded by infenfibility and talking idly. The hands and feet 
 tremble and are convulfed. The pulfe intermits every third 
 or fourth ftroke, and they die fleepy, or in an apoplexy. 
 
 The cure muft be attempted with a double dofe of a vomit; 
 that is, two ounces of emetic wine, or eight grains of emetic 
 tartar, drinking warm water plentifully while it works. If it 
 works upwards and downwards, the patient is in a fair way 
 of recovery. Then give twenty grains of ipecacuanha, 
 with two grains of tartar emetic, and that will compleat the 
 cure. If the double dofe does not work at all, another ftronger 
 muft be given foon after. If it does not purge as well as vomit, 
 give forty grains of tartar, with twesty grains of calomel. The 
 vomits and purges muft be repeated at proper intervals, till the 
 uneafmefs of the ftomach and guts is <juite gone. When blood 
 or matter is mixt with the ftools, then omit the vomits, till the 
 guts are cured. Then, " Take fpring water, eight ounces ; 
 *' lenitive eledlary, an ounce and half; Ljcatelli's balfam tiif- 
 *' folved in the yolk of an egg, half an ounce; mix them 
 * c for a clyfter." This being repeated at proper intervals with 
 (oft food, will take aw^y this appearance. When the belly 
 is much fwelled, emollient fomentations muft be applied to 
 the part. Fat broth taken in a morning, is the beji preservative 
 againji this difeafe. Likewife in the cure^ oil of fweet almonds 
 taken plentifully by the mouth^ and oily clv/iers^ are of fmgular 
 fervice. When this difeafe brings on a palfy of the arms, it 
 will be neceflary that the patient Ihould be bathed in foft fweet 
 water, and the back-bone mould be anointed with an ointment 
 made with hog's lard, exprefled oil of nutmegs, oil of rofe- 
 mary, and faffron. 
 
 CONSUMPTION. This is an ulcer of the lungs, with 
 a wafting away, a cough, a fpitting of purulent matter, which 
 is fometimes bloody, a heflic fever, and a difficulty of breath- 
 ing. It is fometimes preceded with a fpitting of blood ; or 
 arifes from a congeftion, or fuppuration of blood in the lungs. 
 When a confumption is beginning, it is often cured j but 
 when it is in its laft ftage, never. 
 
 Then the intentions of cure are to cleanfe and heal the ulcer, 
 to allay the cough, to take off the fever, and to preferve the 
 ftrength. In the beginning of a confumption, when the lungs 
 are fluffed with a grofs phlegm, and there is a continual cough, 
 efpecially in the night, take from fix to ten ounces of blood 
 
 B 4 from
 
 14 bc FAMILY PHYSICIAN. 
 
 from the arm, efpecially if the patient is full of blood, or ac- 
 cuftomed to bleeding. This muft be repeated twice or thrice at 
 proper intervals, particularly when there is a flux of ferum, 
 and a copious expectoration of phlegm. If there is a naufea or 
 inclination to vomit, give an ounce .and half of oxymel of 
 fquills in a draught of poffet-drink ; this may be repeated three 
 or four times, every third or fourth day, with a compofmg 
 draught at night, or fix grains of ftorax pills. Then give 
 manna to carry the humours downwards, and the fame piUs at 
 night. While the cough continues moift, give no oily medi- 
 cines, but medicines that gently promote a fweat, manna, 
 rhubarb, and apply a blifter between the moulders, not for- 
 getting the compofmg things at night : or inftead of fweating, 
 boil half an ounce of the bark, and half an ounce of lignum 
 vitae, in three pints of water, to two, and give fix fpoonfuls 
 every four hours, I have known thirty drops of Friar's balfam, 
 taken every four hours, cure the beginning of a confumption. 
 When the lungs are cbjlrutted^ and the throat and mouth are dry, 
 then it will be proper to fup often fome foft liquor, and to 
 draw in fleams from the fame. Likewife, " Take two drams 
 '* of fpermaceti, forty drops of balfam of Peru, unite them to- 
 " gether with part of the yolk of an egg, and then add two 
 " ounces of fyrup of marfh-mallows." Take a tea-fpoonful of 
 this often, letting it go gently down the throat. When the 
 difeafe is ccnftrm'd^ an iffue on the fide moft affected, will be 
 of great ufe; as alfo the following pills: " Take three drams 
 <c of the powder of hog-lice, one dram of fine gum ammoniac, 
 ** one dram of the flowers of benjamin, ten grains of the extract 
 cc of faffron, and as much balfam of Peru ; make them into pills 
 <c with anifated balfam of fulphur." The dofe is twenty grains 
 thrice a day. They are of excellent ufe in all flow confump- 
 tions, joined to the fcurvy or king's evil, before the tubercles 
 of the lung? inflame and putrify. The good effects of riding 
 are generally known, ac alfo of affes milk. Half an ounce 
 of conferve of rofes eaten at a time, and often, has cured 
 very dangerous confumptions. Some patients have taken 
 half a pound a day with fuccefi. Others have almoft lived 
 vpon it. 
 
 CONVULSIONS. The cure of thefe muft be begun 
 with bleeding, if the patient is full of blood, or the pulfe 
 great, but not till the fit is over, and may be repeated occafi- 
 
 Tta
 
 FAMILY PHYSICIAN. 25 
 
 The patient fhould remove into dry ferene air, and ufe con- 
 ftant exercife. The aliment fhould be eafy of digeftion, and 
 all drams fhould be forborne. The beft drink is whey. Warm 
 baths for the feet, fhould be made with foft water, wheat bran, 
 and camomile flowers. They fhould be ufed at bed time, and 
 the patient fhould fweat after them. If the patient is coftive, 
 his body fhould be kept open with manna and oily clyfters j 
 and at the full and change of the moon, give an ounce of man- 
 na with three grains of tartar emetic, to cleanfe the ftomach 
 and guts. If they happen about fifteen, the diet fhould be foft 
 and nourifhing ; fuch as whey, milk, hartfliorn jellies, and 
 chocolate. He fhouid likewife ufe baths of foft water with 
 milk. 
 
 When convulfions proceed from worms, no fharp medicines 
 (hould be ufed; but clyfters made of milk, fugar, and oil. 
 Liniments which purge fhould be laid to the navel ; or make 
 a plafter with two drams of aloes, eight drops of the efiential 
 oil of wormwood, and a fufficient quantity of ox-gall, and 
 lay it on the fame part. Likewife, wormfeed may be taken 
 inwardly, from a fcruple to a dram. Or you may firft give a 
 few fpoonfuls of oil of fweet almonds, and then from fix 
 grains to thirty of mercurius dulcis, made into a bolus with 
 conferve of rofes. If from the fuppreffion of womens monthly 
 evacuation, all hot medicines are hurtful, but bleeding and Bath 
 waters will be proper. Asalfothe tincture of caftor; the dofe 
 is forty drops, thrice a day. Or, " Take five grains of cam- 
 " phi re, four of mufk, and three of ana foetida : make them 
 *' into a bolus with conferve of mallow-flowers, and repeat it 
 " three times a day." When a ftoppage of the bleeding piles is 
 the caufe, ufe the fame remedies, and apply leeches to the fun- 
 dament. When the fweating of the feet is ftopt, or the mat- 
 ter of difeafes of the fkin is driven in, " Take three drams of 
 " wild valerian root, two drams of diaphoretic antimony, 
 <c twenty grains of cinnabar; nitre, faffron, and caftor, 
 * ( alfo twenty grains each ; make them into a powder." 
 The dofe is a fcruple, three or four times a day. The patient 
 fhould drink whey for fome weeks, and take now and then a 
 dofe of manna with cream of tartar j that is, an ounce of the 
 nrft, with two drams of the laft. 
 
 CORDIALS. See ANALEPTICS. 
 
 CORNS. Thefe are hard callous tubercles, infenfible of 
 themfelves, but by prefling and bruifmg the adjacent fibres, 
 they often become very painful, particularly when they hurt 
 
 the
 
 z6 The FAMILY PHYSICIAN. 
 
 the fibres of the tendons, or the periofleum^ that is the mem- 
 brane that immediately covers the bone. When the blood- 
 veflels are compreft by corns, the circulation through them 
 will be ftopt, whence arifes rednefs, and fometime an inflam- 
 mation. If one of thefe fine veflels burft, a drop or two of 
 blood will be extravafated, and then it will corrupt and caufe 
 the corn to turn blackifh, which forbodes an ulcer. 
 
 Sometimes corns are more painful in the evening, and a- 
 gainft change of weather ; becaufe, at thofe times, the nervous 
 fibres are more ftretch'd by a fulnefs of the veflels, caufed by a 
 diminifhed perfpiration, which is always lefs in the cool of the 
 evening, than in the day time; as alfo when the air is moifr, 
 the weight of the atmofphere is grown lefs, and the air be- 
 comes lefs elaftic, which is always the cafe before rain. 
 
 When the root of the corn penetrates to the tendons, or the 
 furfe/lfUm, and ftrongly compreiTes them, or when they have 
 received fome blow, or are cut 10 the quick, it has often bad 
 confequences, fuch as an inflammation, an abfcefs, a gangrene, 
 or convulfions. When corns are fuperficial, and only lodged 
 in t u e fkin, they are eafily cured. Thefe need only be foften- 
 ed in warm water, and cut as near the root as poffible ; after 
 which, a plafter muft be applied, confifting of equal parts of the 
 plafter of the mucilages, and that of ammoniac with mercury; or 
 a fmall bit of the laft alone will do of itfelf. Some ufe green 
 wax, or a thin bit of lead rub'd over with quickfilvcr, or even 
 fimple diachylon alone. But, above all, care muft be taken that 
 the corn is not pre's'd by the fhoe, or in any other manner. 
 
 Some have the art of drawing out a fuperficial corn, ro-.t and 
 all. But if it adheres to a tendon, or to the ferlojliiim^ great care 
 muft be taken not to hurt thofe nervous parts. Jn this cafe 
 you muft only foften them for fome time in warm water, and 
 then pare off the furface, rubbing them afterwards with hot 
 linfced oil, and laying a plafter of the mucilages over them. 
 Thofe that ufe cauftics, aqua fortis, or butter of antimony, 
 often occafion temble accidents. Some aJvife the cinnabar 
 plafter of Bates, and recommend it from experience, 
 
 COSTiVENESS. This diforder, when obftinate, is gene- 
 rally owing to fpafms in the guts, and is a ufual fymptom of 
 convulfions, and the falling ficknefs. It creates wind, makes 
 the excrements appear in little buttons like {beep's dung, and 
 other bad confequences, efpecially in thofe that are hyfteric or 
 hypochondriac. When it is conftitutional, it may be borne 
 a iui;g time without danger. Common coftivenefs may be 
 
 cured
 
 -1 K)e F A M I L Y P H Y S I C I A N. 27 
 
 cured by purging mineral waters, purging falts, an ounce 
 of Epfom fait, half an ounce of vitriolated taitar, or any 
 other neutral fait and lenitive elecluary. When the harclnefs of 
 the excrements is the caufe, eat ripe iummer fruit, or fcalded 
 apples, or throw up a clyfter made with half an ounce of foft 
 foap, diflblved in half a pint of warm water. 
 
 COUGHS. Thefe may be commonly cured with thirty 
 drops of Friar's balfam, taken every four hours, or anifated 
 balfam of fulphur, from three drops to ten, thrice a day. When 
 a cough is obftinate, firft bleed, and then take three or four 
 fpoonfuls of the following mixture every fourth hour : " Take 
 " fix ounces of fpring water, an ounce and half of fallad 
 " oil, an ounce of pe&oral fyrup, and forty drops of fpirit of 
 " harrfhorn ; mix them." When it is ftubborn, and has con- 
 tinued fome time, omit oily medicines, and take away from 
 four to feven ounces of blood, repeating it once in eight or ten 
 days, and give half a dram of the following pills tv/icea day ; 
 * c Take half an ounce of Alicant foap, gum ammoniac pre- 
 " pared, hog-lice, and frefh fquills, of each half an ounce; 
 " of balfam ofCapivi, enough to make them into pills." 
 
 COUGH, hooping. VVhen the child is full of blood, or 
 the fpittle is tindured with blood, bleed, efpecially when there 
 is a fmall fever, or the child looks black in the face with cough- 
 ing. Soon after a vomit muft be given with half a fpoonful 
 or a fpoonful, or upwards, of oxymel of fquills, according ,t* 
 the child's age, which will bring up the vifcid phlegm. When 
 there is a large quantity, it muft be repeated more than once; 
 or he may take the decodl'on of twenty grains of ipecauanha. 
 Then the body muft be Joofened with about ten grains of rhu- 
 barb, to which two or three grains of alkalifated mercury may 
 be added. When there is a difficulty of breathing, and an 
 oppreflion of the breaft, you may give a fpoonful of milk of 
 gum ammoniac, three or four times a day : likewile give eight 
 grains of the bark four times a day; or, which is better, 
 < f Take fix drams of the extra<St of the bark, twenty grains 
 *' ofcamphire, and twenty cf cantharides ; mix them." Ten 
 grains of this fhould be given every third or fourth hour, in 
 any water fweetened with fyrup of cloves. When a (harp 
 thin rheum drops on the lungs, this muft be. omitted, and 
 a blifter muft be laid to the back. 
 
 CRAM P . When a cramp is violent, and there is any ftop- 
 paie of the ufual evacuation of bloond, the patient muft bleed, 
 gs ajfo when the patient is full of blood, and the evacuations 
 
 if
 
 28 fbe FAMILY PHYSICIAN. 
 
 if pofllble muft be reftored. If this method fails, recourfe muft 
 be had to the fame remedies as in the falling ficknefs. Out- 
 wardly, rub the part with Hungary water, or the faponaceous 
 liniment, commonly called opodeldoc ; as alfo with the green 
 oil alone, or mixt with eflential oil of rofemary. Likewife, 
 the back bone, from the neck downwards, may.be rub'd with 
 the fame things. When the part continues hard, anoint it 
 with ointment of marfh-mallows, or neats foot oil, or the 
 green ointment, or the oil of amber. If thefe fail, recourfe 
 muft be had to the temperate baths, the drinking mineral waters, 
 ufmg regular diet, and keeping the mind eafy. 
 
 CRISIS Various are the opinions of authors, about the 
 nature and certainty of a crifis; but leaving them to their own 
 judgments, I (hall only relate what is agreeable to obfervation 
 and experience. The crifis has been defined by feme to be a 
 fudden change in a difeafe, either for life or death. Thefe 
 changes happen on certain days, which are called critical days : 
 they are reckoned by feptenaries, and femifeptenaries, that is, 
 every feven days, and half feven days or three days and a half. 
 This crifis is performed by excretions ; that is, by fw eat, ftool, 
 or an hasmorr. ;ige. On all other days, they are only fympto- 
 jmatical. 
 
 The fever called an ephemera, comes to a crifis in twenty- 
 four hours, and then ceafes. A continual fe\er without re- 
 irtifllon, the fourth day or feventh, by a bleeding at the nofe 
 with fleepinefs, or a large fweat. Burning and bilious fevers, on 
 the fourth or eleventh day, by a profufe fweat, often by a flux 
 of the belly. A continual tertian remits on the third or fourth 
 day, and turns to an intermittent. Catarrhal and epidemic 
 fevers have been obferved to remit on the th rd or fourth day, 
 with puftules about the nofe and lips, and an itching fweat. 
 A flight pleurify has gone off between the third and fourth 
 day, with the expectoration of bloody matter with a cough ; 
 in very young perfons on the feventh; in thofe that are older, 
 and the difeafe more violent, on the fourteenth, with a large 
 fweat, copious fpitting, and a free rcfpiration. A baflard pleu- 
 rify generally enJs on the feventh or eleventh day, by a fweat 
 or loofe-efs. 
 
 An erydpclaceous fever abates between the third and fourth 
 day, when an acrid bilious matter is Tent to the fkin. The 
 plague throws out buboes and carbuncles on the third, fourth, 
 or feventh ci-v. The fmall pox and meailes ger.eially appear 
 between the ;hl:J and fourth t'.ay. In the jpottcd fever, the 
 
 fp ts
 
 The FAMILY PHYSICIAN. 29 
 
 fpots appear on the fourth or feventh day. There is a kind of 
 crifis in intermitting fevers, by fcabby eruptions about the lips 5 
 and many chronic difeafes go off by eruptions on the fkin, ulce- 
 rous puftules, and the like. Likewife fleepy difeafes, the 
 vertigo and convulfive afthma, have been turned into the 
 gout. 
 
 DEAFNESS. Thepaflage into the ear maybe fometimes 
 obftrucled with wax, and be the caufe of deafnefs ; or the 
 drum of the ear may be ulcerated, corroded, or broken. Like- 
 wife the auditory nerve may be obftrucled, relaxed, or com- 
 prefled. Exceflive noife, as that of a cannon, will fometimes 
 caufe deafnefs. When there is any thing in the outwjrd cavity 
 of the ear, which caufes the obftruclion, it may be eafily feen. 
 When the fault is in the nerve, a grain of calomel taken every 
 night for a month in conferve of rofes, has had good fuccefs. 
 When wax plugs up the ear, it muft be taken out carefully with 
 a proper inftrument. When the nerve is relaxed, put three 
 drops of the following mixture into the ear : " Take a quarter 
 " of an ounce of the tin&ure of caftor, fix grains of mufk, 
 " fix drops of oil of rofemary, and two drops of the oil of 
 " cloves ; mix them." They may be dropt on cotton wool, 
 and put into the ear every evening ; or two grains of mufk 
 alone may be put into the ear, which has frequently been of 
 great fervice. 
 
 DIABETES. This happens when the patient makes water 
 too often, and too much, exceeding in quantity the liquor 
 drank. It is attended with a thirft, a wafting of the body, a 
 heat in. the bowels, with frothy fpittle. Briftol water is a good 
 remedy on this occafion, as alfo lime water, which may be 
 drank from three half pints, to three pints in a day, as occa- 
 fion (hall require. Or you may boil a pint of milk a very lit- 
 tle while, and then diflblve in it three drams of roch alum j 
 take off the curd, and give the patient a gill of it three times a 
 day, if the itomach will bear it ; if not, lefs. Or you may 
 quench a hot iron in new milk fo often as to ccnfume a third 
 part; the dofe is a gill twice a day. To perfect the cure, 
 " Take an ounce and half of the bark, half an ounce of roch 
 ** alum, and make them into an electuary with a fufficienr 
 <c quantity of the fyrup of lemons." Let the patient take the 
 quantity of a large nutmeg thrice a day. 
 
 DEMULCENTS, and EMOLLIEN.TS, are fuch things as 
 blunt, flieath, or involve the corroding burning acrimony of 
 the fluids : they likewife relax zr.d mollify hard rigid tenfe 
 
 fibres,
 
 50 7f FAMILY PHYSICIAN. 
 
 fibres, render them flexible, and dilate the veflels contracted 
 by ftrictures. Demulcents are of great ufe in poifons ; for 
 milk* oil, and fat taken plentifully, will blunt their fpicula or 
 points, relax the fpafms of the membranes, and promote their 
 expulfton by vomit or flool. Emollients given in infufion or 
 deco&ion, when in chronic difeafes the acrimony of the hu- 
 mours affect the nerves, have commonly wonderful fuccefs, 
 even in convulfions attended with madnefs, and fcorbutic con- 
 tractions of the joints, with a violent colic : thefe are roots of 
 marfli-mallow and piony, leaves of mallows and camomile- 
 flowers, borrage-flowers, white-lilies, elder-flowers, wild 
 poppy-flowers, figs and fennel-feeds ; a plentiful decodion of 
 thefe fhould be ufed, made in water or whey ; with a little oil 
 of fweet-almonds, and a bath of new milk and water. 
 
 The marrow of animals taken inwardly, is very good in an 
 acrid fcorbutic ftateof the humours : fweet whey, faponaceous 
 fubftances, foapitfclf taken often in a morning fatting, with a 
 draught of hot liquor, are proper in the wafting of a limb, crack- 
 ling of the bones, the flying-gout, and pains in the joints : in the 
 ulcers of the kidneys and bloody urine, attending the fmall-pox, 
 gum-tragacanth or cherry-tree-gum, or the dried white of an 
 egg duTolved in whey, are of great ufe: cream and new milk 
 are very good in hedtic-heats, proceeding from the acrimony of 
 the humours which arife from a fault in the bowels : in all 
 {harpnefs of the humours, as well as in a vomiting and loofe- 
 nefs, a bloody-flux, the fcurvy, a fcorbutic confumption, a 
 confumption of the lungs, it will be proper to give jellies, 
 made with hartfhorn, or calves feet, or flieeps trotters. In 
 coftivenefs from a ftriclure of the inteftines, oil of fweet-alr 
 monds, whey, water-gruel, or hartmorn, will be ufeful either 
 taken by the mouth or fi'iven in clyfters. Mucilage of quince^ 
 feeds, is good in erofions and ulcerations of the parts, with 
 heat and pain ; fuch as the thrufh, the blind and painful piles, 
 tcnefmus, bloody-flux, and the whites in women, which cor- 
 rode the parts. 
 
 DIAPHORETICS are fuch medicines as gently promote 
 perfpiration, which of all evacuations is the moft falutary ; for 
 it. fupprefiion occasions various difeafes. On the contrary, 
 the promotion of it corrects, refolves, digefts and difcufles the 
 morbific matter, whereby difeafes are fafcly cured. In acute 
 difeafes and fevers, as well as in inflammations of every kind, 
 diaphoretics alone, given in fmall dofes for fome time in pro- 
 per vehicles, anfwcr all the intentions of cure, and are the beft 
 
 purifiers
 
 FAM ILY PH Y s i c i AN. 31 
 
 purifiers of the mafs of blood. Earthy and alkaline fubftances 
 may become diaphoretics, fuch as bole-armoniac and burnt 
 hartfhorn, by deftroying acids which reprefs the fpirituous 
 parts of the blood : others by the vapours of a foft anodyne 
 fulphur, which relax theftritures of the fkin, and eafe pain ; 
 as the flowers of elder- faffiron, wild poppy-flowers, gentle 
 opiates, camphire, emulfions of poppy-feeds, and the thebaic 
 tindlure. Others abate the violent inteftine motion of the 
 blood, as fmall dofes of nitre with fixed diaphoretics, dulcified 
 fpirit of nitre, emulfions of the greatly cold feeds, the juice of 
 lemons and vinegar: others again gently ftimulate the fibres, 
 fuch as carduus benedidtus, fcordium, farfaparilla, the lefler 
 centaury, contrayerva-root, Virginian fnake-root, faffafras, 
 and zedoary. 
 
 DIET. The moft general rule of eating and drinking with 
 regard to health, is to proportion the quantity and quality of our 
 food to our digeftive powers. Hunger mews the beft time of eat- 
 ing, butcuftom confines us to certain hours, which however, 
 are different in different countries, in feveral parts of the fame 
 country, and even in various parts of this great metropolis. 
 Perfons that find no inconvenience from dining and Tupping 
 every day, need not change their manner of life : but large 
 fuppers, and thofe that are hard of digeftion, fhould be avoided 
 by every body that would have quiet reft, a clean mouth, an 
 eafy ftomach, and a clear head. 
 
 Solid aliments are taken from feeds, fruits, leaves, (talks and 
 roots ; of all which the feeds are moft laboured, and contain a 
 mealy and milky fubftance, and yield a foft oil which is very 
 friendly to human bodies. The principal preparation of feeds, 
 is bread, which is made of wheat, barley, rye, oats and Indian 
 corn. Wheat yields moft nourishment, barley is dry and promotes 
 coftivenefs, rye is laxative ; oat-cakes are eaten in moft parts of 
 | Scotland, and the north of England, without any inconveni- 
 I ence. Indian-corn is much ufed in our plantations in north 
 America, and is efteemed a wholefome food. The cruft of 
 bread is moft eafy of digeftion, the crum being more oily and 
 heavy : Some preparations of rice, barley and oats, are moift- 
 ening, emollient and reftorativc : Nuts, almonds and cheftnuts, 
 are full of a nourishing oil, but are very hard of digeftion. 
 Peafe, beans and lentiles, nourifh much, but they are heavy, 
 windy and vifcous, and confequently their too frequent ufe 
 will caufe obftruclions.
 
 32 fbe FAMILY PHYSICIAN* 
 
 Fruits, which are pulpy and tart abound with water, and are 
 ufeful in hot weather, being moiflening, refreshing and feda- 
 tive, becaufe they quench thirft, abate the too rapid motion 
 of the blood, and readily pafs off the ftomach, unlels eaten too 
 largely; fuch as flraw-berries, goofe-berries, currants, peaches, 
 apricots, pears, apples and figs: they mould be eaten ripe 
 and in fmall quantities, but as they are windy, they are beft 
 boiled or baked, or made into fweet- meats. 
 
 Pot-herbs^ fallad-herbs and roots, are lefs nourifliing than 
 the feeds abovementioned. Lettice, fuccory, purflain and for- 
 "rel, refrefh, moiften, loofen the belly, and appeafe the orgafm 
 of the blood : cellery, crefles, parfley, afparagus, and arti- 
 chokes, are a little heating :. jnuftard, pepper, fhallots, onionsj 
 garlic, cloves, mace, nutmegs, champignons, truffles, heat 
 very much. 
 
 It may be obferved in general with regard to vegetables, 
 that thofe are beft which arrive at perfection at their own na- 
 tural feafon ; not fuch as are forced by hot beds. The like 
 may be t faid of animals, for all cramm'd poultry, and ftall-fed 
 cattle, are not fo good as thofe that are brought up in a natu- 
 ral manner. 
 
 Fifh abounds with moifture, and is not fo nourifliing as the 
 flelh of four-footed animals, and in general pafles more readily 
 off the ftomach > I fay in general, becaufe falmon and fome 
 others are hard of digeftion. The flefh of young animals is 
 the propereft food for tender delicate conftitutions j the juices 
 of the old are fpirituous, gelatinous, and more agreeable to the 
 tafte, but their flefh is hard of digeftien. Wild animals are 
 always preferable to the tame of the fame kind ; and thofe that 
 live on vegetables or light frod, are better than thofe that live 
 on other animals or hard food. 
 
 Plain dreflcd food is eafier of digeftion, than what is pickled, 
 falted, baked, or any way high feafonedj belides, the conftant 
 ufe of high feafoned, falted, fmoak-dried meats, together 
 with acids, as well as fpirituous liquors, inftead of yielding 
 pood nouriftiment, tend to harden and ftiffen the parts of the 
 body, and to breed various difeafes, by rendering the blood 
 acrid, and rending the fmall capillary vcflels. Children 
 fhould be fed with light, thin, {lender, foft aliment, which is 
 eafy of digeftion, or with the milk of a woman newly brought 
 to bed, which is better than that which is older. Old perfons 
 likewife, fhould have foft, nourifhing, moiftening food, eafy 
 of digeftion, and not too much at a time, efpecially in the 
 evening. Upon
 
 FAMILY PHYSICIAN. 33 
 
 Upon the whole, the beft method of preferring health, is to 
 live upon plain, fimple aliment, lightly feafoned, if at all ; in a 
 quantity and quality agreeable to the age, ftrength of the fto- 
 mach, feafon of the year, fex, or constitution ; but more e- 
 fpecially what nature has been found by experience to require. 
 Perfect digeftion is the beft rule of regulating a meal, efpeci- 
 aliy if the perfon is more brifk and lively after a repaft, than 
 before. For farther particulars, fee the account of aliments. 
 
 DIGESTION, want of. This is attended with wind in the 
 ftomach, and frequent belching : fometimes the corrupt hu- 
 mours therein produce a fenfe of weight, and a pain. It may 
 be caufed by bad diet, or too plentiful feeding, efpecially upon 
 things that are fat and oily, with a fedentary life and idlenefs. 
 In this laft cafe it will be proper to give a vomit, and then chew 
 rhubarb to carry the humours downwards. The fpaw-waters 
 are very good in this cafe, with a fpare diet and exercife: add 
 to thefe, bitters, ftomachicsandftreugtheners. 6W APPETITE 
 wa nt of. 
 
 DIURETICS. Thefe are medicines that promote the fecre- 
 tion of urine. Little urine, or difficulty of making water, may 
 proceed from want of moijlure in the blood. Then water, whey, 
 tea, coffee, fpaw-water, or any aqueous fluid, will anfwer the 
 purpofe. Spaw-water is excellent in this cafe, becaufe it will 
 diflblve vifcid and tenacious humours, as well as open obftruc- 
 tions of the kidneys. % When grofs thick juices objlrufl the uri- 
 nary pajfogesy fixed, alkaline, or lixivial falts will be proper ; 
 or Alicant or Caftile foap, or tartar vitriolated, or the diuretic 
 fait, or lime-water. When there isfpafm of the tubes of the kid- 
 ney^ then nitre will be proper ; as alfo emulnons of the greater 
 Cold feeds, or of poppy- feeds, or faffron, or oil of fweet-al- 
 monds. When the tubes of the kidneys are too much refaxed, give 
 the natural balfams, or turpentine, or rob of juniper-berries, 
 alum poflet-drink, or decoctions of ground-ivy, and male- 
 fpeedwel. When thejlrength of thefe tubes is almofl //?, then 
 you may direct ftimularing diuretics, fuch as hogs-lice, leeks, 
 garlic, or cantharides. 
 
 In a fit of the gravel, hot ftimulating diuretics are impro- 
 per; but emulfions of white poppy- feeds are good, together 
 with nitre, dulcified fpirit of nitre, oil of fvveet-almonds, and 
 whey, as alfo emollient baths and fomentations. Stimulating 
 diuretics are good for ruftics, and perfons that feed coarfly, for 
 women that have the whites, in a gonorrhaea, and a difpofition 
 to a dropfy. When there are grofs humours in the bladder? the 
 
 C ' n,oit
 
 FAMILY PHYSICIAN. 
 
 .j * 
 
 moft acrid diuretics are beft, fuch as garlic taken with the fpi- 
 rit of juniper, powder of millepedes, tincture of cantha- 
 rides, C5c. 
 
 In general the mof. proper, fafe and ufeftil diuretics are fait of 
 tartar, fait of wormwood, fixed nitre, ftibiated nitre, vitriola- 
 tcd tartar, diuretic fait and fal polychrcftum : diuretics, efpeci- 
 ally the fixt falts and faponaceous medicines, are the beft prefer- 
 vatives againft thedropfy, ftone and gout, whether in the feet, 
 or what is called the flying gout. 
 
 DROPSY. There arc three forts of dropfies ; the one is 
 when water ftagnates in or is fhed all over the body under the 
 fkin, which at laft gets into the belly, and under the fkin of 
 the private parts in men. Another kind, is when the water is 
 only collected in the belly. Another kind, is when the belly 
 is puffed up with wind, and will found when ftruck : this is 
 Jcnown by the name of a tympany. The firft approach of the 
 dropfy may be perceived by a fwelling of the feet and ankles, 
 which will pit in the evening when prefled by the fingers ; e- 
 fpecially if there be a difficulty of breathing. In the morning 
 this fwelling difoppears. When the feet and legs are greatly 
 fwelled, the water rufhes into the belly, and caufes it to fwell 
 by little and little to a very great bulk. 
 
 The cure is to be performed by emetic-wine, purgatives, 
 clyfters and diuretics. An ounce and a half, or two ounces of 
 emetic-wine may be given in a morning, and it will in due 
 time free the belly from the load of waters. It muft be re- 
 peated as the patient's itrength will permit : if it does not purge 
 downwards, it muft be mixt with fyrup of buckthorn after the 
 third or fourth dofe. The beft purge is two grains of elateri- 
 um : but if the patient is eafily purged, an ounce of fyrup of 
 buckthorn alone will be fufEcier.t. 
 
 Some cannot bear either vomits or purge?, and then the cure 
 is to be attempted by iuch things as promote urine, thus : 
 " Take a pound of broom- afhes, an ounce of leaves of worm- 
 " wood, and two quarts of Rhenifh wine, mix them together 
 " cold, and let ftand a day or two." A gill of the clear 
 HjUo- muft be given in the morning, at five in the after- 
 ri.ion, and at night. Or, " take three quarters of a pint of 
 *' boiling water, and pour it on half an ounce of the leaves 
 " of wormwood, and a dram of fait of tartar. When the 
 tc liquor is cold ftrain it, and add half a gill of compound 1 
 " juniper water." This ferves for three dofes, and muft be : 
 taken in a day : it is of excellent fervice in dropfies, 
 
 .-,.-,,-
 
 Tie FA MI L Y PHYSICI AN. 3/- 
 
 ceeding fevers. Or, " take an ounce of broom -tops, boil 
 '* them in a fufficient quantity of water to a quart." Then 
 give the patient a fpoonful of whole mullard feed night and 
 morning;, drinking after each dofe, half a pint of the decoction. 
 Likewife a dram of nitre taken in a morning in a draught of 
 ale, has cured the dropfy, when every thing elfe failed : Or, 
 he may take fix grains of the powder of (quills, in a draught 
 of warm gruel, mixt with a glafs of mountain-wine. Or, 
 " take of the frefti root of fquills, fix grains ; of the com- 
 " pound-powder of arum, ten grajns ; of ginger, five grains. 
 " Pound them together, and make them into a bolus, with the 
 " fyrup of orange-peel " This is to he taken every morning* 
 When the bowels are found, the laft refuge is tapping. 
 
 When atympany fucceeds the bloody-flux, or agues, it will be 
 fufficient to keep the body open, by giving a fcruple of rhubarb 
 every night, with five grains of the aromatic fpecies. When the 
 fwelling begins to give way, then order the following electuary : 
 " Take two drams of camomile-flowers, and beat them toge- 
 " ther with a little fyrup of orange-peel ; then add two drams 
 .*' of powder of ginger, and a dram of fieel prepared with 
 " fulphur, with enough of the fyrup beforementioned to 
 " make an electuary. " The dofe is the fize of a large nut- 
 meg, twice a day. 
 
 DRY BELLY-ACH. See BELLY-ACH, dry. 
 
 EAR-ACH. Sometimes the pain of the ear is fo very vio- 
 lent, that it may have very bad confequences ; in which cafe it 
 will be neceflary to take thirty drops of liquid laudanum, and 
 to put a little bit of opium in the middle of a bit of flicking 
 plafter, and to lay it to the temple on the affected fide. After- 
 wards let the ear be held over a hot decodiion of camomile- 
 flowers in milk. You may likewife fill a hog's bladder with the 
 fame decoction, and lay it to the ear. In milder cafes, a few 
 drops of fp'nit of wine and carnphire may, with cotton-woo!, 
 be put into the ear, rubbing the parts behind the ear with the 
 fame: Or, rub a dram of carnphire, with an ounce of the oil 
 o f fweet-almonds, and ufe it in the fame manner. When any 
 thing isgot intotheear,rub the paflage with oil of fweet almonds ; 
 then give the patient fomething to make him fneeze, and it 
 will be forced out. When the pain comes after fevers, with a 
 fwelling of the glands under the ear, cupping on the neck with 
 fcarification will yield relief. Worms in the ears may be 
 enticed out by warm new milk, or killed with oil of worm- 
 wood or almonds. 
 
 EMETICS. $ VOMITS. 
 
 C 2 EMOLLIENTS.
 
 36 The FAMILY PHYSICIAN. 
 
 EMOLLIENTS. ^DEMULCENTS. 
 
 EMPYEMA. See ABSCESS. 
 
 ERRHINES are fubftances that promote a running at the 
 nofe, by ftimulating the pituitary glandulous coat of the nof- 
 trils. The milder are called errhines, and the ftronger fternu- 
 tatories, becaufe they caufe fneezing. Powders compounded 
 of marjoram, marum fyriacum, flowers of benjamin, lilly 
 of the valley, the rafpings of lignum aloes, and a grain or two 
 of ambergrife, are good in heavy pains of the head, the head- 
 ach, fleepy difeafes, weaknefs of memory, running at the nofe, 
 difficulty of hearing, a mucous defluxion on the eyes, giddi- 
 nefs, and add frefh vigour to the animal functions. Volatile 
 fal amoniac mixt with oil of marjoram, and two or three 
 grains put up the nofe, has a remarkable virtue in dimnefs of 
 fight and difficulty of hearing, in fleepy difeafes, in the palfey 
 and apoplexy from a cold caufe. The ftronger errhines are 
 pepper, afarabacca, precipitated mercury, powder of white- 
 hellebore and euphorbium ; however thefe three laft muft be 
 ufed with the utmoft caution. But after all, there is nothing 
 better than the watry extract of guaiac dried and reduced to 
 a powder, for it has not only a ftimulating but a ftrengthening 
 property, and is friendly to the nerves. 
 
 ERYSIPELAS, or St. ANTHONY'S FIJIE. This is common- 
 ly reckon'd a difeafe of the (kin, but is more properly an erup- 
 tive fever : it begins with chilnefs and fhivering ; when of a 
 very bad kind with a great making, a violent pain in the back 
 and heat, a vomiting, and a delirium. The eruption generally 
 attacks the head and face, but fometimes appears in other parts 
 of the body. The tumour is fuperficial, and appears fuddenly 
 on the fkin, with a fharp burning heat, and a lively red co- 
 lour, which turns white when prefled by the finger. It fre- 
 quently terminates in veficles full of a fharp ferous liquor. Some- 
 times the tumour fubfides in a day or two, the heat and pain 
 ceafe, the rofy colour turns yellow, the cuticle breaks and falls 
 off in fcales, and then the danger is over. But if the eryfi- 
 pelas is large, deep, and falls upon a part of exquifite fenfe, 
 the patient is not very fafe : if the red colour changes into 
 black and blue, it will end in a mortification. When the fe- 
 ver is attended with difficulty of breathing, a delirium, orflee- 
 pinefs, the patient fometimes dies in feven days time. 
 
 The curemuft be begun by taking away eight or ten ounces 
 of blood, efpecially if the patient is plethoric, or addicted to 
 fpirituous liquors, or when the difeafe attacks the head. In 
 
 this
 
 FAMILY PHYSICIAN. 37 
 
 this laft cafe, give the following purging draught, and lay a 
 blifter to the back ; otherwife the following may be omitted : 
 " Take Epfom fait and manna, of each three quarters of an 
 c< ounce; of boiling water three ounces: when the fait and 
 " manna are difiblved, ftrainoii the liquor, and then add a dram 
 fl of the tin&ure of cardamoms." When the head is free, dia- 
 phoretics will be fufficient. " Take of rob of elder-b^rr^s 
 *' an ounce, of burnt hartfliorn a dram, of fimple alexiterial 
 *' water four ounces; mix and make a draught:" Or, 
 " Take Mindererus's fpirit, and fyrup of white poppies, of 
 " each half an ounce ; mix them for a draught." When the 
 patient is very hot, add twelve grains of nitre to the firft dia- 
 phoretic draught. Afterwards cap-paper or linen rags may be 
 dipt in the following mixture, and laid pretty warm to the 
 part : <e Take of camphorated fpirit of wine half a pint, of 
 " Venice treacle two ounces ; mix them :" Or equal parts of 
 camphorated fpirit of wine and lime-water, will anfvver the 
 fame end. When the part tends to a mortification, give the 
 Peruvian bark inwardly, and apply hot tincture of myrrh out- 
 wardly with linen rags. 
 
 EXCREMENTS. Regular ftools are a fign of health, but 
 when they err either in quantity, quality, or time, they denote 
 fome diforder. Coftivenefs creates and exafperates difeafes of 
 the head, as is obfervable in the head-ach, epilepfy, madnefs, 
 melancholy, thepalfy, and inflammation of the eyes and hardnefs 
 of hearing. No fever makes its attack without previous coftive- 
 nefs j and when the (tools begin to be natural, it is a promifmg 
 fign of health. White or grey excrement denotes the jaun- 
 dice : green ftools are common to fucking children, with 
 the gripes and convulfion fits. Excrements mixt with pure 
 blood with little pain, (hews the diforder is the piles : but 
 when there are great pains about the navel, with frequent 
 ftools, it is the bloody-flux. In all difeafes, if the body is 
 coftive, it fhould be kept open by laxatives. Some perfons are 
 naturally coftive when in health, and then it may be borne with- 
 out any great inconvenience. 
 
 EXERCISE. This, properly made ufe of, is an excellent 
 means to preferve and reftore health. Children are fond of it ; 
 and thofe that make moft ufe of it, have founder conftitutions 
 [than thofe that fit moping at home. Walking is the beft exer- 
 |cife to preferve health before it is loft, or when it has been re- 
 jtrieved; but riding on horfeback is moft proper to regain it. 
 Riding in a coach agrees beft with the very infirm, as well as 
 
 C 3 young
 
 ^S The FAMILY PHYSICIAN. 
 
 young children. That exercife is beft which is ufcd on an 
 empty ftomach, at leaft after breakfaft ; and fhould never be 
 continued to wearinefs : and then it increafes the circulation 
 of the blood, attenuates and divides the fluids, promotes perfpi- 
 ration and a due fecretion of the humours, ISrengthens the 
 parts, creates an appetite, and helps digeiiicns ; wherefore thoie 
 that ufe exercife are generally very robuft, and feldom fubject to 
 difeafes. But immoderate exercife difiipatesthe (pirits, weakens 
 the body, dtftroys the elafticity of the fibres, and exhaufts the 
 fluid parts of the blood. 
 
 The lungs are fortified by loud talking, and walking up an 
 cafy afcent: riding helps digefcion, flrengthens the nerves, 
 and cures feveral kinds of head-achs. Riding in a coach over 
 the ftor.es, is good for the gravel in the kidneys, and will make 
 fmali ftones to pafs downwards, that ftick in the ureters. 
 Playing at tennis, billiards, bowls, &c. till a fweat is promoted, 
 is good for rheumatick pains. Thofe that have feeble arm?, 
 fhould play at fhuttle-cock cr tennis, and any fuch like game. 
 Thofe that have weak hams, fhould kick a foot-ball, and the 
 gouty may recover the ufe of their limbs by walking in rough 
 roads, but the fits will be K'ngeft prevented by riding on 
 horfe-back, or in a coach: thofe that are obliged to lead fcden- 
 tary iivefhculd, if pcilible, walk an hour before dinner, and 
 SS much before fupper. 
 
 C oid-bathln^ is a kind of exerci r e, and is very advantageous 
 to health ; but fhould never be made ufe of by thofe that have 
 weak lungs o* tn2 t are under the fit of a chronical diftemper, 
 with a quick pulfe, or the head-sen. The fiefh-brufh is a 
 rnoft ufcful exercife, as is very evident from the effect it has 
 upon horfes; for this by warming the parts diftributes the 
 nourifhrncnt into every part of the body : likewife rubbing 
 every part of the body with rough cloths or coarfe flannel, has 
 not only been found to preferve health, but to contribute to 
 the cure of feveral difeafes. 
 
 EXPECTORANTS, are fuch things as promote the excre- 
 tion of pituitous matter from the lungs. In the choice of thefe, 
 it muftbe obferved, that when the humour is thin and the paf- 
 fages ftraight, then emollients are beft, liquorice, faffron, 
 fperma ccti, mallows, wild poppies, cream, oil of fweet-al- 
 monds, diacodium, and hartihorn gtlly. When a plenty of 
 thick matter fluffs the lungs, then refolvents are neceflary, as 
 male fpeedwel, hyfiop, fcordium, diuretic fait, and ftibiated 
 nitre : likewife things that ftimulate the nervous coats to ex- 
 
 cretionj
 
 The FAMILY PHYSICIAN-. 39 
 
 cretion, fuch as gum ammoniac and its tincture, myrrh, ben- 
 jamin, elecampane-root, florentine-orice, precipitated fulphur, 
 and balfam of fulphur : when a greater fpur is. wanting, as in 
 the pitukous afthma and fuffocating catarrh, then oxymel of 
 fquills will be cf great fervice. 
 
 We muft: obferve in the ufe of expe&ojants, that when a 
 cough proceeds from a thin fharp matter, we ought to ufe no 
 ftimulating medicines before it is temperated ; nor on the con- 
 trary, we fhould not prefcribe emollients and relaxing things 
 when the matter is concocted and prepared. In a moift chronic 
 cough and pituitous afthma, when the lungs are fluffed with 
 phlegm, lambatives, fyrups and oils tend to weaken the fto- 
 mach, deftroy the appetite, digeftion and chylification, which 
 will occafion a greater quantity of phlegm, which brings on a 
 cachexy or the cedematous fwellings of the dropfy. In this 
 cafe it will be beft to order balfamic-peclorals, Friar's balfam, 
 tin&ure of myrrh, balfam of fulphur, or anifated balfam of 
 fulphur. 
 
 In a difpofition to a confumption or fpitting of blood, in a 
 dry cough, in ftraitnefs or difficulty of breathing, in a com- 
 preiling pain of the breaft, which arife rather from a con- 
 geftion of blood, than from any thing that wants to be brought 
 up, we muft neither mollify nor ftimulate, for the diforder 
 will be increafed by fuch a pradice. In acute difeafes of the 
 breaft, fuch as the pleurify and inflammation of the lungs, 
 expectorants muft be cautioufly ufed, efpecially in the begin- 
 ning, for fear of increafmg the inflammatory ftate of the blood : 
 but when the difeafe is declining, then they will be proper to 
 promote the ejection of thick concocted matter from the 
 lungs. 
 
 FALLING-SICKNESS. This Is fo called, becaufe when the 
 patient has a fit, he falls fuddenly on the ground. \Vhen it 
 gives warning of its coming, it may be known by a wearinefs 
 of the whole body, unquiet fleep, unufual dread, dimnefs of 
 fight, or a noife in the ears. In fome there is a fenfe of cold air 
 arifing from the lower part of the brain. The fits are longer or 
 fhorter, according to the different caufes ; fome return on certain 
 days, hours, and even months; fome at the new or full moon, 
 or both. In women often at the time of their monthly evacua- 
 tions : fometimes the paflions of the mind will bring on a fit, e- 
 fpecially a fudden fright. This difeafe generally ends of itfelf 
 in boys when they are fit for marriage, in girls when their 
 monthly evacuations begin to appear. Sometimes change O f 
 
 C 4 p'ace,
 
 4O tfbe FAMILY PHYSICIAN. 
 
 place, diet, and the way of living, will put an end to the fal- 
 ling ficknefs. 
 
 To perform a cure, blifters may be laid to the back part of 
 the head, a little before the fit is expected, and then " Take 
 " forty grains of valerian-root, and twenty grains of cinnabar ; 
 " make them into a powder." This is one dofe, and muft 
 be taken morning and evening, for three or four months. Or, 
 rather, " Take of the peruvian bark one ounce, of valerian- 
 ** root a quarter of an ounce, and make them into an elec- 
 " tuary with fyrup of orange-peel." The dofe is a dram, 
 morning and night, for three or four months, and afterwards, 
 two or three days before the full and change of the moon : but 
 if two drams of Virginian fnake-root be added to the above 
 electuary, it will make it {till better. Some recommend an 
 ounce of mifletoe with a dram of afla foetida, made into a 
 powder ; the dofe is half a dram every fixth hour, drinking a 
 draught of a itrong infufion of the fame plant after each dofe. 
 "When a patient is fo happy as to forefee the fit coming on, let 
 the feet and legs be rubbed ftrongly with a coarfe cloth, which 
 may prevent it. 
 
 But, after all, there is nothing better than ten grains of mufk, 
 taken twice a day ; unlefs a medicine lately difcovered, and 
 which may be had at Mr. Newbery's in St. Paul's Church-yard, 
 London. It has been ufed in fome of the London Hofpitals, 
 with great fuccefs, in the cure of this obftinate difeafe, and has 
 fucceeded when other remedies have failed, and perhaps is the 
 very beft hitherto found out for this purpofe. I have been 
 ivimefs to its efficacy in fome cafes of this kind myfelf. 
 
 INTERMITTING FEVERS or AGUES, are of feveral 
 forts : fometimes they come every day, and then they are called 
 quotidian ; fometimes every other day, and then they are ter- 
 tian ; fometimes there are two days between each fit, and then 
 they are quartan or third day agues. An ague generally begins 
 with coldnefs, fhivering and {baking, which is the cold fit, 
 after which the hot or burning fit takes place, which is fuc- 
 ceeded with a fweating, at which time the ague is over 
 till the next return : the length of thefe fits differ very much, 
 efpecially when they are epidemical or common, and fometimes 
 there is fcarcely any cold fit at all, at others the hot fit is 
 fcarcely perceptable. Spring agues may be generally cured 
 with the bark alone, which you muft begin to give as foon as 
 the fit is off, and not before : half a dram is a dofe, and fix of 
 thefe dofes muft be given in twenty four hours, till the fit re- 
 turns,
 
 FAMILY' PHYSICIAN. 4! 
 
 turns, which it feldom does ; however, fome give a vomit 
 before they will venture on the bark. To prevent a return, it 
 will be proper to repeat the bark every eight or ten days, for 
 three feveral times ; it may be taken in red wine, or made up 
 into an electuary with fyrup of lemons. Thofe agues that hap- 
 pen after the end of the fummer, are generally pretty obfti- 
 nate, and then it will be neceflary to add two drams and a half 
 of Virginian fnake-root to the electuary. When the counte- 
 nance is yellow, the belly hard, and the body coftive, it will 
 be neceflary to give the following electuary before the bark : 
 " Take of Caftile foap an ounce, fpecies of hiera picra and 
 44 fteel in filings, of each forty grains, of fyrup of orange- 
 " peel a fufficient quantity to make an electuary." The dofe 
 is half a dram, four times a day. Sometimes agues that will not 
 yield to the bark, may be cured by the following powder : 
 44 Take twenty grains of the powder of camomile-flowers, ten 
 44 grains of diaphoretic antimony, and the fame quantity of 
 44 fait of tartar ; make them into a bolus with fyrup of cloves :" 
 it may be repeated every three hours, 
 
 FEVER, REMITTING BILIOUS. Thefe aflTume the 
 type of a quotidian or tertian, the cure is the fame in both, 
 and are moft frequent in camps. It begins with chillirvefs, 
 wearinefs, pains of the head and bones, and a diforder of the 
 ftomach j at night the fever runs high, the heat and thirft are 
 great, the tongue is parched, and the head achs violently : 
 the patient cannot go to fleep, and often talks as if he had 
 loft his fenfes : but in the morning a fweat brings on a remif- 
 fion of all the fymptoms j in the evening it returns again, but 
 without any cold fit, and is commonly worfe than before : 
 thus it goes on till it turns to an intermitting or continual 
 fever. 
 
 Beginthe cure with bleeding, either in the remiflion or height 
 of the fit ; then give a vomit with twenty grains of ipecacu- 
 anha, and two grains of emetic-tartar, that it may work up- 
 wards and downwards ; this muft be done in the remiflion of 
 the fever, and if it brings away a great deal of corrupted gali, 
 the cure is effected. When the body is coftive, and there are 
 pains in the bowels, or a continual defirc of going to ftool, 
 give a dram of vitriolated tartar, with ten grains of fait of 
 tartar, diflblved in a convenient liquor, every fourth hour. 
 This will not only open the body, but caufe the fever to inter- 
 mit. Or when there is no coftivenefs, give the following 
 julep. " Take of mint-water and fyrup of lemons of each 
 
 " two
 
 42 Ibe FAMILY PHYSICIAN. 
 
 " two ounces, of fait of wormwood a dram ; mix them/' 
 The dofe is a fpoonful every hour. When the patient does not 
 fweat freely in the fit, give fome dofes of the following julep : 
 " Take four ounces of fimple alexiterial- water or milk-wa- 
 ** ter, two ounces of Mindererus's fpirit, ten grains of volatile 
 " fait of hartfhorn, and fix drams of loaf-fugar ; mix them." 
 The dofe is two fpoonfuls every two hours : when the fever 
 intermits, and the intermiflions are fhort, begin to give the bark 
 before the fweating is quite over. If the patient has not been 
 purged, add five grains of rhubarb to every dofe, till the body 
 is open. When through neglect it is changed to a continual fe- 
 ver, and the pulfe is full and hard, bleed in the arm ; when 
 the pu'fe, is fmall and there is a pain in the head or a delirium, 
 apply leeches to the temples, but blifters are the fureft remedy ; 
 no vomits or purges muft be given, but clyfters may : likcwife 
 the following powder every fixth hour. " Take of compound 
 ** powder of contrayerva twenty grains ; of pure nitre ten 
 44 grains, of camphire three grains ; mix them/' If the pulfe 
 and fpirits fink greatly, give ten grains of musk made into a 
 bolus, and repeat it occasionally. 
 
 FEVER, CATARRHALi This bears fome refemblance 
 with the former as to the fits, for it begins in the evening, 
 with fhivering and coldnefs of the hands and feer, but more 
 particularly the feet and foals of the feet ; there is a weaknefs 
 cf the head, a faintnefs of the whole body, thirft, difficulty 
 of fwallowing, a heat in the noftrils, mouth and throat, at- 
 tended with fneezing : add to thefe a weight in the breaft, and 
 a frequent clefire to make water. At night the pulfe grows 
 more quick and full with heat, a defluxion of rheum, unquiet 
 fieep and fweating in the morning. The caufe of this fever is 
 the fharpnefs of the ferum : hence a hoarfenefs, a cough, 
 hanking up tough phlegm, a fneezing, a defiuxion on the 
 lungs. 
 
 To abate the {harpnefs of the humours, and to put the pa- 
 tient i r ;to a breathing fweat, give the following powder every 
 fourth or fixth hour. " Take compound powder of contra- 
 " yerva twenty grains, Virginian fnake-root and faftron of 
 " each five grains ; make a powder." To appeafe the cough, 
 *' Take an ounce and a half of fallad-oil, fix ounces of 
 " fpring-water, forty drops of fpirit of hartfliorn, and an 
 " ounce of the pectoral fyrup ; mix them." The dofe is four 
 fpoonfuls every fourth hour ; at night give fix grains of ftorax 
 pills, unlefs the head is weak, for then they muft be -omitted : 
 
 very
 
 The FA M-ILY PHYSICIAN. 43 
 
 very heating and very cooling things are equally bad. If 
 the body is coftive, open it with manna, diflblved in water- 
 gruel ; or at night give twenty grains cf the aromatic pills, 
 with four grains of itorax pills. When the fever is declining, 
 and the cough is moft frequent and obftinate, give two ounces 
 of manna in fennel-water, to carry the humours downwards ; 
 or give a fcruple or half a dram of Rufus's pills. When the 
 fever is over, and the lungs are weak and lax, give thirty drops 
 of the traumatic or Friar's balfam, feveral times a day. You are 
 to obferi'e that bleeding is hurtful in this fever. 
 
 FEVER CONTINUAL, without rem>/icn. This is of the 
 inflammatory kind, and though it begins with a mild fenfe of 
 cold, yet it foon rifes very high, with grievous fymptoms ; it 
 always affects one part of the body more than another : when 
 it feizes the head, there is a ftrong beating of the temporal ar- 
 teries, a fwimming in the head, a drowfinefs, a kind of ftupi- 
 dity or a raving, with a pain therein, a fwelling of the face, 
 and a rednefs of the eyes, which are full of tears. When it 
 affects the heart and vefiel.-, of the lungs, there is a fhort difficult 
 breathing, with a ftraitnefs of the breaft, a ftrong beating of 
 the heart, with Icfs of ftrength and finking of the fpirits. 
 Thus, from the particular oppreflion in any part, the feat of this 
 fever may be always known. 
 
 In the cure, to free the vital parts from the inflammatory 
 
 congeftion of blood, the patient muft. lofe blood freely, and 
 
 toe patient may be indulged with gelly of currants, or the 
 
 juices of oranges or lemons } or a cooling drink may be made 
 
 thus: " Take a quart of fpring- water, and mix it with juice 
 
 " of oranges, rofe-water and loaf-fugar, of each an ounce." 
 
 Or he may dri;;k whey with a little lemon-juice : then repeat 
 
 the bleeding the next day if nothing forbids j if drops of blood 
 
 proceed from the nofe, promote it with thrufting up a ftraw : 
 
 if the patient was coftive before the difeafe, he muft take a 
 
 laxative, otherwife clyfters are furHcicnt to procure ftools; the 
 
 nitrous decolion will be likewife proper. " Take two pints 
 
 " and a half of fprin2;-water, with two ounces of fugar, 
 
 " half an ounce of nitre, and a fcruple of cochineal ; boil 
 
 " them to a quart." The dofe is a gill thrice a day. Or give 
 
 the diaphoretic mixture, with fpirit of Mindererus, mentioned in 
 
 the remitting bilious fever. When the jpirits fnk, and the in- 
 
 fiammatory fymptoms Jlili remain, then, and not before, blifters 
 
 may be ufed, and they will prove the chief remedy ; lay one 
 
 firft to the back, then the next day to the legs and thighs, re- 
 
 ferving
 
 44 e F A M i L Y PHYSICIAN. 
 
 fcrvin the arms for the Jaft : in great lownefs, attended with 
 a delirium, fmapifms muft be laid to the feet. Opiates are al- 
 ways unfafe in this difeafe. But let me remind you once for #//, 
 that the fafeft and fpecdiefl cure in this difeafi, is Dr. jAMES's 
 FEVER-POWDER, and not only in this but in all INFLAM- 
 MATORY FEVERS, PUTRID, YELLOW and NER- 
 VOUS FEVERS, as well as ACUTE RHEUMATISMS j 
 and therefore a great deal of hazard and trouble may be fpared 
 in attempting the cure any other way. 
 
 FEVERS affeaing INFANTS. Acidity is the chief caufe 
 of fevers in children, and therefore the cure depends on de- 
 llroyingit; this is done by rendering them fit to be expelled, 
 and then purging them out of the body. This is effected by ab- 
 forbir.g them with prepared oifter (hells, or compound powder 
 of crabs claws. When the child is about a year old, '* take 
 " a dram of the compound powder of crabs claws, forty 
 " grains of prepared crabs eyes, and fix grains of cochineal ; 
 " mix them :" divide this powder into fix parts, and give a dofe 
 immediately. If the cafe is urgent, another two hours after- 
 xvari's, and then every fourth hour, unlefs prevented by fleep; 
 this may be done for two days, in a fpoonful of the following 
 iulep. " Take of fimple alexiterial water fix ounces, of fpiri- 
 *' tuous alexiterial water half an ounce, of double refined 
 * 4 fugar half an ounce, mix them :" another fpoonful may be 
 taken to wafh it down. When there is a cough, give a fmall 
 fpoonful of the following julep : " Take four ounces of pen- 
 " nyroyal-water, two ounces of fyr up of marfti-m allows, and 
 <: one ounce of fyrup of balfam ; mix them." On the third 
 day, unlefs the meafies or fmall-pox appear, give the following 
 laxative. '* Take a quarter of an ounce of folutive fyrup of 
 " rofes, ten grains of rhubarb, and a quarter of an ounce of 
 " fimple alexiterial water ; mix them." When there is any 
 unufual fymptoms arifing from putrid humours, it will be beft 
 to give fix grains of Ethiops mineral the night before the purge, 
 in a fpoonful of any agreeable fyrup : after the purge, the ab- 
 forbent powders are to be repeated three or four times in twen- 
 ty four hours, for two days and two nights ; on the third day, 
 the purge is to be repeated, which muft be made ftronger or 
 weaker, according to the operation of the former; by thefe 
 means the fymptoms generally ceafe. 
 
 FEVER MILIARY. This begins with fhivering, fuc- 
 ceeded with heat and lofs of ftrerigth ; there is a ftraitnefs 
 about tbebreaft, attended with anxiety and deep fighs, reftlefs- 
 
 nefs
 
 The FAMILY PHYSICIAN. 45 
 
 nefs and watching; at leaft the flcep is very unquiet and dif- 
 turbed : there is a pricking kind of heat perceived in the back, 
 with an alternate fucceffion of cold, fhivering, and heat under 
 the fkin, but is moft fenfible in the palms of the hands. Child- 
 bed women have the lochia ftopt, and the milk leaves their 
 breafts. Then comes on a roughnefs of the fkin, like that of 
 a goofe, and a great number of puftules or pimples appear, 
 fometimes white, fometimes red, or bo'h together, of the fize 
 of millet or muftard feed. They firft appear on the neck, 
 then the breaft and back, afterwards the arms and hands. When 
 thefe pimples begin to rife, the more grievous fymptoms ceafe. 
 When they are ripe, they are full of ftinking matter. In feven 
 or eight days, the puftules dry and fall off in fcales. Sometimes 
 they appear on the fourth day, fometimes on the feventh, and 
 fometimes not till the fourteenth. 
 
 The cure muftbe begun with moderate bleed ing, unlefs the 
 patient be in a fweat, in which cafe it muft be omitted or put 
 off to a more convenient time. L/ikewife, when this fever 
 makes its attack with fudden lofs of ftrength, the patient muft 
 iofe no blood. Bliftersare generally neceflary, efpecialiy when 
 the pimples (bike in, and then they may be applied to the neck 
 and calves of the legs. When there is internal heat, thirft, 
 and a large pulfe, give the following bolus every fixth hour : 
 " Take fperma ceti and compound powder of crabs claws, of 
 " each twenty grains ; of purified nitre, fix grains ; of faf- 
 " fron, five grains ; make them into a bolus with the fyrup of 
 " red poppies." But when there are figns of malignity, with 
 coldnefs of the external parts, and heat by fits, nitre muft be 
 omitted. When there is a great number of tranfparent blad- 
 ders, or pimples hardly viable, give powerful alexipharmacs ; 
 fuch as, twelve grains of mufk made into a bolus, with the 
 fame quantity of the cordial confection ; or endeavour to carry 
 off the difeafe with laxatives, fuch as manna, rhubarb, or Ep- 
 fom fait. If, after the difeafe is cured, the patient fhould be 
 troubled with a thrufh or hiccuping, they will readily give way 
 to a few dofes of the bark. 
 
 FEVER NERVOUS. This comes on with flight tran- 
 fient chilneffes, often in a day, and uncertain flufhes of heat. 
 They are liftlefs, and feem to be quite weary ; they are apt to 
 jfigh, and complain of a heavinefs, finking of the fpirits, with 
 la load, pain and giddinefsin the head; as alfoto yawn and doze; 
 they have no ftomach, and difrelifh every thing; they have 
 a reaching to vomit, but bring up little or nothing. The 
 7 breath-
 
 46 The FAMILY PHYSICIAN. 
 
 breathing is difficult by fits, and at night all the fymptoms grow 
 worie with a LOW, QUICK, UNEQJJAL PULSE, which muji 
 be particularly cbferved, as being an infeparable fign of this difeafe. 
 The countenance is heavy and dejected ; fometimes they are 
 quite wakeful, or if they fall afleep, they will not own it. 
 They make water often and fuddcnly. The urine is pale. 
 There is often a dull pain and coldnefs on the hind part of the 
 head, or a heavy pain on the top of it. 1 hefe commonly pre- 
 cede a delirium. About the eighth day, the giddinefs, pain, 
 or heavinefs of the head become much greater, and all the 
 fymptoms are ftronger. The patient is fubjecl to faint in at- 
 tempting to fit up, which may be fometimes fatal, and there- 
 fore muft be avoided. 
 
 In tr.e cure, all ftrong medicines muft befhunned : hewever, 
 a gentle puke may be given at firft, and clyfters of milk, fugar, 
 and fait may be thrown up every fecond or third day. Blifters 
 and mild diaphoretics are chiefly to be depended upon ; for a 
 breathing fweat gives eafe, but a large one is pernicious. 
 " Take of the compound powder of crabs-claws, fifteen grains ; 
 *' faffron, caflxr, of each three grains; mix them and make 
 " a powder." This may be taken every fourth or fixth hour, 
 jn fack whey or foft wine. This laft is a great cordial in this 
 difeafe, and will fupport and revive the fpirits ftrangely ; for 
 which reafon, cordial juleps fhould not be given by fpoonfuls, 
 but by draughts. When there is a great confufion and dejec- 
 tion of fpirits, Witters may be laid to the neck, back part of 
 the head, or behind the ears. Whatever fymptoms appear, 
 for this difeafe will put on various fhapes, avoid bleeding when 
 the pulfe is fmail, quick, and unequal, which is always the 
 cafe in this fever. When the breathing is thick and laborious, 
 with fighing or fobbing, ti en give the following bolus : 
 *' Take compound powder of contrayerva, fifteen grains; of 
 " faffrqn, three grains; of confection alkermes, enough to 
 -' to make a bolus." After which, the following draught 
 muft be drank : " Take half an ounce of the juice of lemons, 
 " twenty grains of fait of wormwood j then add an ounce 
 " and a half of Ample alexiteriai v/ater, a dram and a half of 
 * c compound lavender water, and as much of fyrupof faffron, 
 " as alfo, a dram of fine loaf fugar ; m::c them." When 
 vaft tremblings come on, and touching of the tendons, in-> 
 ftead of the bolus, give ten or fifjeen grains of mufk, which 
 may be repeated every fifth, fixth, or eighth hour. Like- 
 \vife, lay a blifler to the thigha, legs, and arms. Be fure 
 
 i n.evib
 
 FAM ILY PH YSIC i AN-. 47 
 
 member, to indulge the patient with any fort of wine he lihs left. 
 Towards the decline of the fever, when the fweats are copious 
 and weakening, you may give the following tin&ure of the 
 bark, every fourth, fmh, or eighth hour : " Take two ounces 
 *' of Peruvian bark, an ounce and a half of the yellow part 
 " of orange-peel, three drams of Virginian fnake-root, four 
 " fcruples of faffron, two fcruples of cochineal, and a pint 
 " and a gill of French brandy ; put them into a bottle, cork 
 " it up, and let them ftand for fome days." When there is 
 an evident intermiffion, other preparations of the bark may be 
 given, with half an ounce of the fyrup of lemons, and twen- 
 ty grains of fait of wormwood. A dofe of ''lubarb now and 
 then will carry the putrid humours downward. 
 
 FEVER PUTRID, MALIGNANT, SPOTTED. 
 
 The fever makes its attack with fudden lofs of ftrenoth, in- 
 fomuch that the patient can hardly walk or ftand upright, and 
 is apt to faint. The head aches from the very beginning, and 
 is hot and dull, with lownefs of fpirtts, and a kind of defpair. 
 The patient has little or no fleep, at leaft that is refrefhing. The 
 appetite is loft, the countenance deje&ed, the pulfe is weak, 
 fmall, and unequal. The patient lies in bed in a diforderly 
 manner. There is an oppreffion of the breaft, fometimes with 
 a dry cough. There is an undulatory and tremulous twitching 
 of the fibres of the mufcles and tendons ; as alfo, a leaping 
 or twitching of the tendons themfelves. However, fome are 
 infenfible of all other fymptoms but weaknefs and want of fleep. 
 -On the fourth, fifth, and feventh day, the fpots appear on the 
 back and loins of various colours, generally without relief, be- 
 ing rather fymptomatical than critical. 
 
 In the cure, a full quick tenfe pulfe indicates moderate 
 bleeding, which muft never be repeated. Befides, takin away 
 a large quantity at firft is % generally fatal. If the head only 
 .fuffers, it will be fafeft to take blood away from the temples 
 with leeches. When there is a delirium, with a funk pulfe, 
 bleeding is pernicious. Many have recovered without bleeding, 
 but few or none that have loft much blood. Vomits at the be- 
 .ginning may nip the difeafe in the bud. When the fever is 
 fixed, and vomiting comes on of itfelf, it may be then dange- 
 rous to give one. But fome draughts of camomile tea may 
 be allowed, and the juice of lemons with fait of wormwood, 
 mentioned in the nervous fever, and three quarters of an 
 ounce of lyrup of white poppies, may be all given to allay 
 
 the
 
 48 fhe FAMILY PHYSICIAN." 
 
 the commotions j but the common ufe of opiates is dan- 
 gerous. 
 
 Coftiveriefs may be removed by laxative emollient clyfters, 
 and will be proper at any time of the fever, when there is a 
 naufeous bittemefs in the mouth, ficknefs at the ftomach, with 
 belchings that have a ftrong fmell. The next care is to promote 
 a breathing fweat, which muft be done by mild means : '* Take 
 " of contrayerva root, ten grains ; of nitre, fix grains; of 
 " camphire, three grains ; make a powder." This may be 
 taken every third hour. But the moft certain remedy to pro- 
 cure a fweat, is half an ounce of thefpirit of Mindererus. If 
 the patient can be brought to a thorough fweat with a fifing 
 pulfe, it may prove critical ; but it muft never be forced : when 
 it is too profufe in the beginning, it muft be checked. 
 
 If nature endeavours to relieve herfelf by vomit, between the 
 feventh and fourteenth day, or by loofe ftools, a gentle laxative 
 of manna, or cream of tartar may be proper, unlefs the ap- 
 pearance of an eruption, or a kindly fweat forbid it. When 
 the loofenefs is too profufe, it may be checked with red wine 
 mulled with cinnamon, or an aftringent clyfler with diafcor- 
 dium : but it is very dangerous to fupprefs a critical loofenefs 
 too foon, efpecially as the difeafe is often carried off that way. 
 It certainly promotes health, when the fever is part the height, 
 when there is a gentle breathing fweat, or a warm moifture of 
 the fkin. When the pulfe finks with a loofenefs, fome drops 
 of liquid laudanum may be added to other medicines. 
 
 When the pulfe finks and the ftupor jncreafes, at which time 
 the fpots commonly appear, the general remedies are an alexi- 
 pharmac decoclion, a cordial mixture, or wine given alternate- 
 ly, and the patient muft never be two hours without drinking 
 fome of them. The alexipharmac decoiSHon is thus made : 
 " Take Virginian fnake-root bruifed, and the Peruvian bark 
 " in powder, of each three drams ; boil them in a pint of wa- 
 " ter to one half, ftrain off the liquor, and then add an ounce 
 *' and a half of fpirituous cinnamon water, and a quarter of 
 " an ounce of fyrup of cloves." The dofe is four fpoonfuls 
 every fourth or fixth hour. This will keep the patient from 
 finking under the difeafe, and, when the fever is gone, will be 
 a prefervative againft a relapfe. The fnake-root alone may be 
 given as foon as the pulfe begins to fail ; but the bark is not to 
 be added till the decline of the difeafe. The patient may like- 
 wife be indulged in the free ufe of wine, which alone is a high 
 cordial. Some think generous red wine the beft. But if the 
 
 de-
 
 FAMILY PHYSICIAN. 49 
 
 delirium increafes on ufing wine, if the eyes look wild, or the 
 voice becomes quick, a true phrenzy is to be feared ; then all 
 heating medicines aggravate the fymptoms, and blifters, before 
 ufelefs, become of confiderable fervice ; likewife when the pulfe 
 moft funk, finapifms muft be laid to the feet ; that is, pul- 
 tices with horfe-radifh, or muftard feed with fait and vinegar. 
 The patient muft not be allowed to fit up, becaufe many have 
 loft their lives by attempting it. 
 
 FEVER, BURNING. This is known by the burning heat 
 of the flcin, which is moft remarkable about the heart. The 
 breath is extremely hot, with a drynefs of the whole Ikin, no- 
 fhils, mouth and tongue. The breathing is thick, difficult 
 and quick ; the tongue is yellow or black, parched and rough. 
 The thirft is unquenchable, with a loathing of food, a nau- 
 fea, and a vomiting But this fever is uncommon in this 
 climate. 
 
 The cure requires pure cool air, frequently renewed, and 
 after bleeding, he muft drink plentifully of foft, tartHb, watry 
 warm liquor, and receive the fteams of warm water into 
 the mouth. When there is a coftivenef?, it requires foft, dilut- 
 ing, laxative clyfters. A dram of pure nitre, diflblved in a 
 a quart of whey, may be given for drink. No medicines 
 {hould be given that promote fweat by their acrimony, but 
 their plenty, fuchas thole juft mentioned. They may be made 
 gratefully acid with tamarinds, which will tend to keep the 
 body open. There is a BURNING BILIOUS FEVRR of the 
 IVefi-lndie^ commonly called the YELLOW FEVER. It 
 has fome fymptoms in common with the former ; but may be 
 readily known by the faft'ron colour of the eyes, twelve hours 
 after the attack. There has been no certain remedy yet found 
 out to cure this difeafe, but Dr. James's FEVER POWDER. 
 
 FEVER, HECTIC. A continual heat attends this fever, 
 xvith a hard, quick, weak pulfe, which fymptoms increafe af- 
 ter eating, and towards evening. The fkin and tongue are 
 hard and dry, the cheeks red, the whole body is weak and 
 flabby, the fleep without refrefhment, the urine red with a 
 fediment, and a blue fatty fkin on the top. The whole body 
 falls away, fo that the bones ftick out every where. 
 
 There is a fever not unlike this called a SLOW FEVER, 
 which has milder fymptoms, a gentler heat, with profufe 
 fweats after fleeping ; after whic Si, and before noon, the pulfe 
 is natural. The Ikin is not fo dry, and urine not fo dark co- 
 loured. The c.mfe of this is in the fluids, buc the hectic in 
 
 D the
 
 ^o The FAMILY PHYSICIAN. 
 
 the folids, proceeding from a corruption of fome one of the 
 
 bowels ; whence it feldom or never admits of a cure. 
 
 When a flow fever proceeds from crudities, a vomit will 
 be proper, and then give vitriolated tartar to incide and 
 carry the humours downward ; afterwards a little rhubarb, and 
 thefe muft be given when the fever is off. And indeed, this 
 ]aft is an effectual remedy againft all flow fevers, unlefs they 
 depend on other difeafes, and then regard muft be principally 
 had to them. When it proceeds from a great lofs of blood, or 
 any of the neceflary fluids of the body, it requires reft both of 
 b.;dy and mind ; alight temperate diet, and fuch medicines as 
 allay heat, and at the fame time revive the fpirits ; fuch as affes 
 milk, chicken broth, craw-fifh-foop, oifters, and other fhell- 
 rim ; together v\ un wine mixt with water. In a HeBic Fever, 
 the only refuge is a milk diet, with frequent riding. If afles 
 milk cannot be had, let the patient drink the milk of a cow 
 at grafs in a morning ; that is, a pint mixt with an ounce of 
 manna, or fugar of rofes, or conferve of rofes. After this 
 let him drink a quart a day, difiblving in it half an ounce of 
 fugar, and half a dram of nitre. No wine muft be allowed, 
 but a little mead for the ftomach's fake. Likewife, he may 
 take fmall dofcs of the bark made into an ele&ary, with fy- 
 rup of lemon juice. 
 
 FEVER, MILK. The milk-fever happens on the third or 
 fourth day from the delivery, and arifes from the plentiful 
 flow of milk into the breafts. Sometimes there is a fwelling 
 in the breafts, which reaches as far as the arm-pits, where the 
 pain is commonly violent. It generally continues a day or two, 
 and ends by the benefit of nature, in a plentiful fweat. The 
 child fnould be put often to the breafts ; but if fhe does not 
 intend to give fuck, they fhould be drawn by a proper perfon. 
 When the pain is great, the lochia will flop, but flow again 
 as foon as it is over. To prevent the curdling of the milk, 
 warm linfeed oil, or oil of fweet almonds, may be ufed to keep 
 the breafts fupple, rubbing fome upon them with a warm hand. 
 If the fever (hould happen to be very acute and hot, threaten- 
 ing an inflammation of the breafts, it will be proper to bleed. 
 Women generally put double cloths dipt in brandy under the 
 arm- pits, to drive back the milk. 
 
 FEVER, SCARLET. This chiefly attacks children, and 
 
 begins with a coldnefs and fhivering, without any violent 
 
 ficknefs. Afterwards the fkin is covered with red fpots, which 
 
 are larger, more florid, and not fo uniform as the meafles. 
 
 9 Th*
 
 FAMILY PHYSICIAN." 51 
 
 The rednefs remains two or three days, and then difappears. 
 The cuticle falls < ff, leaving mealy -fcales behind them. In the 
 cure, let the patient abftain from flefh, hot cordials, and fpiri- 
 tuous liquors; keep him within, but not confined conftantiy to 
 his bed, and then medicines will be of little ufe. But if the 
 patient has convulfion fits about the beginning of the dif- 
 eafe, or is very fieepy, it will be necefTary to lay a large blifter- 
 ingpla'ier to the hind part of the neck, and to give a little 
 fyrupof white poppies every night till he is well. His drink 
 muft be milk mixt with thrice the quantity of water. After 
 it is over, give him a gentle purge. 
 
 FRENCH DISEASE. When a man or woman has had 
 the difeafe common called a clap, the cure of which has been 
 neglected, or not properly managed, then it rifes to the degree 
 called the French pox. This isrirft known by a fwelling like 
 boils in the groin, called buboes. Thefe are followed with 
 pains, which cruelly afflicl: the head, joints of the {houlders, 
 arms, and anclc-s. They are felt moft in the night when the 
 patient is warm in bed, and feldom leave him till towards 
 morning. Likewife, fcurf and fcabs appear in various parts 
 of the body, which are as yellow as a honey-comb ; fometimes 
 they are very broad, but the more they are difperfed over the 
 body, the lefs is the torment. All thefe fymptoms increafe by 
 .degrees, efpecially the pain, which becomes fo intenfe, that the 
 patient is not able to lie in bed. Afterwards nodes or knots 
 arife in the fkull, fljin-bones, and bones of the arms, which 
 being attended with conftant pain and inflammation, they at 
 length corrupt and grow rotten. Eating ulcers likewife feize 
 various parts of the body, beginning firft at the throat, and 
 from thence creep by degrees to the palate, to the griftle of 
 the nofe, which being confumed, |he nofe falls down flat. 
 
 The cure has generally been attempted by falivation, but 
 that is more hazardous, and lefs effectual than taking quickfi!- 
 ver pills: " Take two drams of quickfilver, and grind it in 
 *' a mortar, with turpentine enough to kill it, and then add 
 *< thirty grains of coloquintida pills, with aloes; mix them 
 together, and make twelve pills." One of thefe pills taken 
 night and morning, will keep the body open without gripes or 
 ficknefs. If they mould make the mouth fore, they muft be left 
 off" immediately, and not be taken again till it is gone. They 
 muft be repeated till all the fymptoms are gone. If the pa- 
 tient at night takes half a pint of the following decodion, as 
 'hot as he can, and fweats after it, it will haften the cure. 
 
 D 2 " Take
 
 52 'Tie FAMILY PHYSICIAN. 
 
 " Take four ounces of the rafpings of guaiacum, and boil 
 *' them in a gallon of water to two quarts." When there is 
 knots in the bones, lay fome of the following plafter over 
 them: " Take of factitious cinnabar, two ounces ; of yellow 
 *' bees wax, half a pound; oil of rofes, two ounces; melt 
 " them together for a plafter." This will difperfethem miracu- 
 loufly. A little of the blue ointment may be rub'd into the 
 buboes once a day, before they begin to ripen, which will dif- 
 perfe them. When the cure goes on fuccefsfully, all other 
 fymptoms will vanifh of courfe. 
 
 GALLING in Children. Sometimes the fharpnefs of the 
 urine will fret off the outward fkin near the private parts ; as 
 will fweating in the wrinkles of the neck, under the arms, and 
 in other places. To remedy this, the parts muft firft be wafhed 
 in warm water, and then put the fine powder of cerufs in a rag, 
 and fliake a little of it out upon the place. When the parts 
 are very fore, diflblve thirty grains of white vitriol in half a 
 pint of water, and dab a little of it on the fore place with a 
 rag. 
 
 GONORRHEA VIRULENT, or a CLAP. There are 
 many fyrnptoms by which this difeafe may be known, but I 
 (hall pafs them over, becaufe if either fex have a heat or 
 fmarting in making water, with a running that colours their 
 linen yellow or green, they may certainly conclude they are 
 infected. This may fometimes be received from a hufband or 
 wife, and the innocent party may not know what is the matter, 
 till they are far gone. In men, the urine feems to burn as it 
 were the urinary pafTage ; but women complain more of a 
 difficulty of making water. 
 
 The cure muft be begun with the following pills : " Take 
 * c of quickfilver, two drams ; of gum guaiacum, a dram ; 
 " grind this and the quickfilver together, with a little fyrup of 
 " lemons, till it difappears ; then add of the coloquintida pill, 
 " with aloes, half a dram, and beat them into a mafs, out of 
 " which make twenty-four pills." Two of thefe are to be 
 taken night and morning, for a week or ten days, unlefs the 
 patient's mouth begins to be fore, for then the quickfilver muft 
 be left out. If they purge too much, one pill may be taken 
 inftead of two. When the penis is bent downward by the 
 contraction of the bridle, and continues fo, give twenty grains 
 of nitre with as much fugar, in a draught of the following 
 mixture now and then : " Take a quart of mercurial water, 
 " and mix it with an ounce of the folution of gum arabic, and 
 
 an
 
 The FAMILY PHVSICIAN. . 53 
 
 Cc and an ounce of fyrup of marfh- mallows." The mercu- 
 rial water is thus made : " Take four ounces of quickfilver, 
 " and boil it in two quarts of foft water to a quart." The 
 patient may diink this through the whole courfe. After this, 
 the pills may be given for ten days more at night only, and 
 the quantity of a nutmeg of the following eled'tary in the 
 morning: " Take of virgin honey, an ounce and a half; of 
 " balfam capivi, fix drams ; powdered jalap and falt-petre, of 
 " each a dram ; make them into an eledtary." The patient 
 muft drink a draught of the mixture, both after the pill, and 
 after the eledluary. When the running grows lefs, more 
 white and more clammy, the electuary only muft be taken 
 night and morning fome days longer. If it purges too much, 
 put rhubarb in the room of jalap. If the running will not flop 
 by thefe means, give half a dram of boiled turpentine, three 
 times a day, made up into pills. When this method is obferved 
 carefully, the patient may be cured in about three weeks. 
 
 GOUT FLYING. This is improperly called by fome the 
 fcorbutic rbeumatifm, and may generally be diftinguifhed by the 
 patient's urine ; for a kind of filaments or threads may be feen 
 to float in it, which are not quite fo tranfparent as the urine it- 
 felf, but when taken out they will appear as pellucid ascryftal, 
 will rope to a great length, and when dry'd will turn white. 
 This is the morbific matter of the gravel, gout, hip-gout, and 
 all fuch kind of pains diftint from the rheumatifm. To cure 
 this diforder, nothing is more certain than Spanifh foap ; of 
 which, from half an ounce to an ounce muft be taken in a 
 day for a month together. 
 
 GOUT. This difeafe is well known, and needs nodefcrip- 
 
 tion. The beft cure for it is the duke of Portland's powder, 
 
 which is now fold in moft apothecaries {hops in London. A 
 
 dram of this is to be taken every morning for three months, in 
 
 a cup of wine, water, broth, or tea. Then three quarters of a 
 
 ram for three months longer, and half a dram every morning for 
 
 .x months more, fafting an hour and a half after each dofe. Af- 
 
 er the firft year, it will be fufficient to take half a dram every 
 
 ther day. The patient muft not be difcouraged if he perceives 
 
 no great amendment at firft. It works flow, but fure, and it 
 
 may be fometimes two years before he receives any benefit. A 
 
 ram of flower of brimftone taken every morning in a fpoon- 
 
 ul of milk, has prevented the gout for many years. 
 
 GRAVEL, a fit of. This is attended with a fixt pain in the 
 egion of the loins, bloody urine, voiding of gravel or fmall 
 
 D 3 flones,
 
 54 7^' FAMILY PHYSICIAN. 
 
 ftones, a numbnefs of the thigh on the fide of the part affe&ed, 
 a naufea and vomiting. When the ftone is fallen into the 
 bladder, the urine becomes thick, turbid, of the colour of cof- 
 fee, and is mere plentiful than before. The chief intention of 
 cure, is to make the ftone pafs eafily from the kidney to the 
 bladder, which may be beft done by the fol'owing medicine : 
 " Take of Alicant or Caftile foap, four ounces ; of double 
 " refined fugar, two ounces; of fine fall ad oil, an ounce; of 
 " oil of annifeeds, forty drops ; mix them." A dram of this 
 made into pills muft be taken every two hours during the fit. 
 When there is a vomiting, mix twenty grains of fait of worm- 
 wood with a fpoonful of juice of lemons, and give the patient. 
 ]f the pain is very violent, then bleed, and diflblve four grains 
 of opium in fix ounces of the common deco&ion, and give it 
 as a dyfter. Or you may make a bath of camomile flowers, 
 roots of marfh-mallows, and hnfeed oil, and let the patient fit 
 in it. This will often put an end to the pain, when bleeding 
 and opiates have had no effect. When the roots are wanting 
 ufe the leaves. 
 
 GREEN-SICKNESS. When a girl is affixed with this 
 this difeafe, her complexion at firft is pale and wan, which af- 
 ter a while becomes greenim or more dark, and there is a red 
 or dark circle appears under the eyes. The whole body is hea- 
 vy and dull. The feet feem unapt for motion, with a difficulty 
 of breathing, palpitation of the heart, a pain in the head, a 
 defire of eating coals, chalk, &c. At length the face is bloat- 
 ed, and the ancles and eye-lids become fwelled. The intention 
 of cure is to keep the body open, to warm the blood, to dif- 
 folve the fizy humours, and to open the obftructed veffels. All 
 which may be efFe&ed by the following eleclary : " Take of 
 " Caftile or Alicant foap, three ounces ; powder of rhubarb, 
 " fpecies of hiera picra, and filings of fteel, of each half 
 " an cunce ; of fyrup of orange peel, enough to make an 
 " clecbry." The dofe is forty grains, twice a day. The 
 patient's drink fhould be fpaw-water, or any other chal\ beat 
 water, or a fpoonful of the fteel wine, or two fpoonfuls of the 
 bitter wine. Jf the above eleclary fhould be too purgative, . 
 fubftitute the following : " Take of the Peruvian bark, half an 
 * c ounce; of the compound powder of crabs claws, half an ounce; 
 tc of the filings of fteel, t*o drams and a half; of fait of 
 *' wormwood, two fcrup'es ; make thefe into an eleclary 
 " with fyrup of orange peel." The dofe is the quantity of 
 a nutmeg twice a day. Or, take feven grains of the filings of 
 
 iteel,
 
 FAMILY PHYSICIAN. 55 
 
 fieel, and make them into three pills, with the extract of worm- 
 wood, for one dofe, which muft be taken early in the morning, 
 and at five in the afternoon, for thirty days together. HOOP- 
 ER's PILLS, fo'd by Mr. Newbery in 'St. Paul's church-yard, 
 London, have had very good effects in the cure of this difeafe, 
 and is perhaps the beft medicine yet difcovered for this pur- 
 pofe. 
 
 GUMS LAX and apt to BLEED. To cure this diforder 
 make ufe of the following gargle. " Take of oak-bark an 
 *' ounce, of fpring water a pint and a half ; boil them to a 
 " pint, and then add of roch alum a dram, of honey of ro- 
 " fes an ounce; mix them ;" and gargle the mouth with it 
 pretty often. 
 
 HE ART- BURN. This is a pain about the pit of the flo- 
 mach, often attended with anxiety, a naufea, reaching to vo- 
 mit, and fometimes actual vomiting ; it generally proceeds 
 from fharp four humours, gnawing icme part of the ftomach. 
 A common heart-burning that happens in a morning, may be 
 generally cured by drinking tea or coffee, or a decoclion of 
 camomile flowers, or a dram of orange peel in a glafs of wine, 
 made pretty hot and fweetened with fugar ; likewife crabs 
 claws prepared, or chalk, or any other abforbent powder is good 
 to correct the acrimonious humours of the ftomach ; as alfo 
 the lozenges, for the heart-burn, of the mops, which may be 
 carried in the pocket and eaten at pleafure : or, " take of pre- 
 " pared chalk half an ounce, of gum arabic twenty five 
 " grains, of white fugar an ounce, and pour on boiling hot 
 " water a quart ; then add of fpirituous cinnamon water half 
 * c an ounce ; mix them." This may be drank at pleafure. 
 When the heart-burn proceeds from a plentiful meal, give a 
 gentle vomit; if the vomiting is begun, you muft afiift it with 
 large draughts of carduus tea or warm water. 
 
 HIP-GOUT, or SCIATICA, is a violent and obftinate 
 pain in the hip, chiefly in the joint, wheie the head of the 
 thigh-bone is inferted into its focket : the pain will fometimes 
 reach as far as the lower part of the loins, to the thigh and leg, 
 and yet no change of colour in the fkin is to be feen outwardly. 
 In the cure the patient muft be purged twice a week, for fix 
 times, with twenty or thirty grains of rhubarb, and ten grains of 
 calomel, made up into a bolus with conferve of mallow flow- 
 ers : after this is over, " boil the rafpings or fhavings of guai- 
 " acum, of the bark and wood of faflafras, and of raifins 
 " ftoned, each a quarter of a pound, in a fufficient quantity of 
 
 D 4 ** water,
 
 56 The FAMILY PHYSICIAN. 
 
 " water, for ten hours, to a gallon ;" this muft be for common 
 cirink : then take the following bolus every night. *' Take of 
 " cinnabar a fcruple, of gum guaiacum and camphire each 
 " five grains, of volatile fait of amber four grains, of con- 
 " ferve of wood forrel half a dram, make them into a bolus 
 " with fyrup of balfam ;" this muft be continued five or fix 
 vceks. Some put the faponaceous Jiniment or opodeldoc upon 
 the part, others apply cupping glafles, and others a cauftic 
 made vviih a mixture of quick lime and foft foap ; but the beft 
 and fureft way ot curing this difeafe, may be feen in the flying 
 gout. 
 
 HYPOCHONDRIAC PASSION. This difeafe is at- 
 tended with tenfions and windy inflations of the ftomach 
 and inteftines, elpecially under the fpurious ribs on the left 
 fide, in which a pretty hard tumour may fometimes be per- 
 ceived ; befides, there are fuch a large train of fymptoms, it 
 would be a hard tafk to relate them all. There is commonly 
 a coitivenefs of the body, with an uneafmefs of the mind, 
 which renders the patient diftruftful, morofe, fad or melan- 
 choly, with loathing of food, wringing pains of the inteftines, 
 and various diforders of the head j in fhort, it imitates all dif- 
 eafes, and can be known by no fymptom more certainly, than 
 a defbair of recovery. The cure muft be begun with laxatives 
 or gentle purges, to cleanfe the firft paflages, fuch as manna, 
 rhubarb, tinftura facra^ or Epfom fait ; or the patient may 
 take the following pill. " Take fuccotrine aloes and Spanifh. 
 " foap of each equal parts, of thin honey enough to make 
 *' them into pills." The dofe is half a dram over night, or 
 early in the morning : all forts of good bitters will be proper 
 to flrengthen the ftomach, as alfo the fteel medicines mentioned 
 under the green ficknefs : or, " Take of filings of fteel fix 
 ** drams, of candied ginger an ounce, of conferve of orange- 
 " peel three ounces, of fyrup of orange peel enough to 
 " make an electary." The dofe is the quantity of a fmall 
 \valnutthree times a day ; likewife the following ele&ary is a 
 great ftrengthener : " Take of Peruvian bark an ounce and a 
 " half, of filings of fteei or colcothar of vitriol three drams, 
 " of fyrup of orange-peel enough to make an electary." The 
 dofe is the quantity of a nutmeg thrice a day. Sometimes it 
 will be proper to bleed in the foot ; or if the bleeeding piles 
 have been ftopt, leeches fhould be applied to the part affected, 
 as of; en as the patient is troubled with a pain of the loins, or 
 ;:ear the place from whence the eruption proceeded : in tie fit-, 
 
 the
 
 FAMILY PHYSICIAN. 57 
 
 the patient mould put his feet pretty deep in a warm deco&ion 
 of wheat-bran and camomile-flowers, and the body, if coftive, 
 Ihould be opened with clyfters. 
 
 HYSTERIC PASSION. This is a diforder proceeding 
 from the womb, when there is corrupted blood or ferum re- 
 tained therein ; an hyfteric fit is preceded with a preffing pain 
 of the forehead, temples or eyes, an effufion of tears, a dim- 
 jiefs of fight, and a dulnefs of the mind and fenfes ; the pa- 
 tient in the fit is exceeding coftive, and has a ftrong defire to 
 make water, which is thin and clear. The whoie body is lan- 
 guid, with a difficulty of breathing, a pain in the loins, and a 
 (hivering or making ; the belly is hard, and the navel is drawn 
 inwards, the heart flutters, the extremities are cold, and the 
 parts about the throat feem ftrait as if bound with a cord. 
 Some have ftrong convulfions of the head and limbs, others 
 have their face and neck look red and inflamed, others again 
 break out into fits of laughter, and utter many abfurd things. 
 The patients may generally be brought to their fenfes by burn- 
 ing feathers or the like under their nofe ; with afTa-foetida, or 
 preparations of caftor. For women in child-bed, a girdle 
 made of Ruffia-leather, and bound pretty tight, is excellent ; 
 likewife clyfters made with camomile-flowers, elder-flowers, 
 and male fpeedwel, boiled in whey, to which add a little oil 
 of elder. 
 
 Inwardly give twenty grains of the following pills : " Take 
 " of gum-ammoniac two drams, of Ruffian caftor a dram, of 
 " fait of amber thirty grains, balfam of Peru, enough to make 
 * c a mafs for pills." 
 
 Out of the fit, if the patient is full of blood, it will be 
 proper to take fome away, unlefs the fits come on at particular 
 times of the moon, as the full or new, or at the quarters ; 
 then take four grains of the mafs of gum-pills, and make them 
 into two pills for a dofe ; this quantity is to be taken every two 
 hours. Sometimes it will be proper to lay the following plafter 
 to the navel : " Take of galbanum, diflblved in tincture of 
 " caftor and ftrained, three drams, of tacamahac three drams ; 
 64 mix them, and make a plafter to be applied to the navel." 
 If the fits obferve the changes of the moon, then, * take of 
 '" wild valerian-root half a dram, of nitre or factitious cinna- 
 " bar in fine powder twenty grains, mix and make a powder," 
 to be taken morning and evening in a fpoonful of fyrup of 
 fugar, 
 
 It
 
 ^8 The FAMILY PHYSICIAN. 
 
 It is neceffary to obferve that all women cannot bear the 
 fame medicines: fome have an averlion to all medicines with a 
 flrong fmell, which are an immediate relief to others ; fome 
 have been brought to themfelves by fprinkl ng cold water on the 
 face, when more powerfui fpiri.uous medicines have failed ; 
 otheis cannot endure hot things either outwardly or inwardly, 
 fuch as baths, fomentations, liniments and nervous applicati- 
 ons. Anodynes and opiates, which give eafe and reft to fome, 
 are very injurious to thofe of weak nerves, or who are greatly 
 debilitated. 
 
 A fcruple of the Peruvian bark, given morning and evening, 
 is an excellent remedy in hyfteric convulfions. 
 
 JAUNDICE. This difeafe is firft difcovered by a yellow 
 tinclure of the fkin, but more efpecially in the coats of the 
 eyes, where it gives notice of the invafion j it is attended with 
 a wearinefs of the whole body, uneafmefs in the right fide, 
 ficknefs at the ftomach, oppreflion in the breaft, difficulty of 
 breathing, a dry harfh fkin, cofHvenefs, hard white ftools, 
 and yellow high coloureJ urine, which colours linen like faf- 
 fron. In the cure, firft give a vomit with a fcruple of ipeca- 
 cuanha, and a grain of emetic tartar ; the next night, give 
 half a dram of the following pills : " Take foccotrine-aloes 
 " and Caftile foap of each equal parts, of thin honey enough 
 " to make them into pills." Two or three dofts of this 
 may be given every other day; then give half a dram 
 of the following pills twice or thrice a day. " Take of 
 " Caftile foap three drams, of hog-lice prepared a dram ; 
 " make them into pills with fyrup of faffron :" or if an 
 eleclary is liked better, " take of Caftile foap three ounces, of 
 ** rhubarb in powder half an ounce, of the fpecies of hiera 
 *' picra half an ounce, of fyrup of orange-peel enough to 
 ct make an eleclary." After fome time, it will be proper to 
 add half an ounce of the filings of fteel ; the dofe is half a 
 dram twice a day : but if this fhould keep the body too open, 
 then " take of the conferve of orange-peel two ounces, of 
 41 Caftile foap an ounce and a half, of prepared cinnabar and 
 " hog-lice each half an ounce, of faffron in powder half a 
 u dram, of the fyrup of orange peel enough to make an 
 " ele&ary." The dofe is the quantity of a nutmeg thrice a 
 day. 
 
 When the jaundice fucceeds the colic, all purgatives are to 
 be omitted but rhubarb, and this is not to be given without 
 
 evident
 
 F A M I L Y P PI Y S I C I A N. 59 
 
 evident reafon. If this method fails, fend the patient to 
 Tunbridge to drink the waters. 
 
 ILIAC PASSION. This difeafe begins wr.h coftivenefs, 
 which is followed with {harp and violent pains ; as alf > a fwell- 
 ing about the navel, which feels hard to the touch ; the body is 
 fo bound, that neither wind nor excrements can pafs down- 
 wards : the wind tirft makes its way upwards, then comes on 
 ftcknefs and frequent vomiting of phlegm and yellow mat- 
 ter; whatever is eat or drank is foon thrown up again, then 
 the matter begins to be red, with a ftinking fmell, which is 
 fuppofed to be the excrements. This is fucceeded by lofs of 
 ftrength, a preternatural heat, a hard narrow pulfe, with great 
 thirft, the urine is red, and made with difficulty. 
 
 In the cure bleed immediately, and repeat it once or twice if 
 there is occafion, then apply a blifter where the pain lies,j this 
 done, give twenty grains of the cathartic extract, with one 
 grain of the Thebaic extract : when there is an inflammation, 
 give feven grains of purified nitre, with half a grain of cam- 
 phire diffolved in any finall liquor. If the blifter does not re- 
 lieve the patient, mix a dram of camphire with an ounce of 
 hogs-lard, and anoint the belly therewith. As one chief in- 
 tention is to procure ftools, the patient may be led backward 
 and forward over a cold floor, with the legs, feet and thighs 
 naked ; then dafh cold water on the feet, afterwards the legs, 
 and then the thighs, which will procure the intended effect 
 wonderfully ; or a pound of quick-filver may be given before 
 the cafe is defperate and not after, other wife it will be faid that 
 the quick-filver killed the patient. 
 
 INFLAMMATION of the INTESTINES. When this 
 happens, nothing will pafs through the body, and there is a 
 violent fixt burning pain in fome part of the belly, which is 
 exafperated by taking any thing inwardly. When the inflam- 
 mation is in the upper part of the guts, the ftomach will be 
 diftended with wind, and will produce vomiting, which will 
 turn to the Iliac pajfion. Obferve likewife that there is a quick 
 pulfe, a lofs of ftrength, an inquietude, and an unufual heat 
 throughout the whole body : when the pain is about the navel, 
 the fmall guts are certainly in fault. The cure muft be be- 
 gun with bleeding, and the only nourishment fhould be broth ; 
 alfo the patient may take a clyfter with river water and fyrup 
 of marfh mallows : purges rtnder the difeafe worfe, as well as 
 fharp clyfters. But in all internal inflammations whatever, 
 the beft method is to lay a Wider, after bleeding, as near the 
 
 part
 
 "60 *?he FAMILY PHYSICIAN. 
 
 part affected as pofHble ; nor is there any danger of a miftake, 
 for they \vill anfwer equally, whether the pain proceeds from 
 an inflammation or from wind. 
 
 INFLAMMATION of the EYE. This may be eafily 
 perceived ; for, betides a pricking pain, the vefTels of the white 
 of the eye are turgid with blood, whence an unufual rednefs 
 appears ail over that part. In this cafe, the patient muft ab- 
 itain from all heating things, tobacco and frmff; the light muft 
 not be flrong nor the room fmoaky, the drink may be water 
 alone, or a decolion of fennel feeds, hartfhorn and barley. 
 The flighter inflammations from the duft or fun, may be cured 
 by fomenting them with milk or water, and anointing the 
 eyes with ointment of tutty at night. If the eyes are weak, 
 and but little inflamed, they may be wafhed with brandy and 
 water. Sometimes moats or the hairs of the eye-lids growing 
 inwards, will caufe this inflammation ; therefore the eyes 
 fhould be carefully examined, that thefe caufes may be removed. 
 The (lighter cafes may be cured without bleeding; but when 
 there is a fever or a confiderable inflammation, the patient muft 
 be bled freely in the arm or jugular ; however, laying blifters 
 behind the ears will fometimes do alone, efpecially if they are 
 kept running two or three days : or rather fix two leeches to 
 the lower part of the orbit of the eye, or near the outward 
 corner ; the wound muft be fuffered to ooze for fome hours 
 after they are fallen ofF. In all great inflammations, this me- 
 thod muft be ufed after bleeding, bliftering and purging; 
 when the inflammation gives way a little to evacuations, the 
 alum curd fpread on lint may be laid to the eye at bed-time, 
 for it is the beft external remedy. When this difeafe proceeds 
 from 2 venereal taint, or from the king's evil, this method 
 will fail. 
 
 ITCH. The milder fort of this difeafe appears firft about 
 the hams and other joints, and from thence fpreads by degrees 
 all over the body, the head only excepted. The moift itch is 
 attended with pimples full of purulent matter, with a. flight 
 inflammation, which is known from their rednefs before they 
 break. The dry kind afHi&s thofe that are lean, old, and of a 
 melancholy conftitution : the pimples or puftules are moft nu- 
 merous between the fingers, and on the hams, thighs and 
 arms. When the itch is frefh caught, it may be fafely cured 
 by the following ointment: " Take of pomatum half a pound, 
 " of flower of brimftone two ounces, of the eflence of le- 
 " pions twenty drops ; mix and make an ointment." Part of 
 
 this
 
 The FAMILY PHYSICIAN. 61 
 
 this muft be rubbed into the joints, arms and thighs, every 
 night at bed-time. When the difeafe is obftinate, it will be 
 proper to give a purge with mercury thus : " Take of colo- 
 " quintida pills with aloes half a dram, of calomel ten grains, 
 " mix, and make five pills for one dofe." When the working 
 is over, give five of the following pills thrice a day : " Take 
 " Ethiops mineral half an ounce, calx of antimony a dram, 
 lc of conferve of hips enough to make them into pills, ten 
 " out of every dram." After the third day, the purge may 
 be repeated if neceflary, and then the other pills. When the 
 cafe is very ftubborn, take calomel and the golden fulphur 
 of antimony of each five grains, of foccotrine aloes fifteen 
 grains, and fyrup of balfam, make them into pills for five 
 dofes, to be taken morning and evening. At night the fol- 
 lowing liniment may be rubbed into the parts abovementioned : 
 " Take of hogs lard two ounces, of white mercury precipitate 
 " a dram, mix them." The diet muft be {lender, and all 
 falted meats and hot fpicy things mufl be avoided. 
 
 KING'S EVIL. This is known from the fwelling of the 
 kernels in the neck, which rife by degrees, and are generally 
 without pain ; they likewife appear under the chin, in the 
 armpits, groin and hams, but moft commonly in the neck, 
 and below the ears. This difeafe will caufe inflammations in 
 the eyes, and a rednefs and puffing up of the edges of the eye- 
 lids, as alfo a flux of tears and other matter from the greater 
 corner of the eye ; fometimes the upper lip will appear thick 
 and fwelled, and there will be a crufty foul ulcer in thenofe. 
 
 The cure of this difeafe requires the moft powerful remedies, 
 which muft be perfifted in a long while. " Take of burnt 
 " fpunge a fcruple, purified nitre, coraline and white fugar 
 " of each ten grains, mix and make a powder." This is to 
 be taken twice a day, drinking a large draught of fhell lime- 
 water after it : or rather let lime-water be the conftant drink. 
 He muft abftain from falted meats and high feafoned dier, 
 eating things eafy of digeftion : or, " Take mercurius dulcis 
 " and the golden fulphur of antimony of each five grains, of 
 " foccotrine aloes fifteen grains, of fyrup of balfam enough 
 " to make a mafs, out of which make five pills j" give one 
 morning and evening : they will hardly make the mouth foie, 
 but if they mould, leave them oft" for a while. Or, " Take 
 " of Ethiops mineral two ounces, of hog-lice prepared two 
 <l drams and a half, of fponge prepared two drams, of preci- 
 *' pitated fulphur two drams, of conferve of mallow flowers fix 
 
 drams,
 
 62 Tie FAMILY PHYSICIAN. 
 
 " drams, of folutive fyrup of rofes enough to make an eleft- 
 ary;" the dofe is the fize of a nutmeg morning and evening, 
 drinking a pint of fea- water after every morning dofe. 
 
 KIBES or CHILBLAINS. In this diforder whi'e the (kin 
 continues whole, and is only diftended with a troublefome in- 
 flammation and itching, it will be proper to rub the part with 
 fnow or co'd water, and to avoid coming near the fire as much 
 as poffible : for as this difeafe isoccafioned by cold, the fire will 
 be hurtful, as in all other cafes proceeding from exceffive 
 .cold. After the fnow, the part may be rubbed with campho- 
 rated fpirit of wine, and then the patient may be put tc be i, 
 and be made to fweat with internal medicines. When the 
 chilblain tends to break and fuppurate, it may be treated with 
 Peruvian balfam, or tin&ure of myrrh and aloes, which will 
 deterge and heal them, applying a compref5, dipt in a mixture 
 of lime-water and camphorated fpirit of wine; but if itfhould 
 turn to a gangrene or fphacelus, a fuppuration muftbe procured, 
 or an amputation made : the gangrene mud be fcarified to the 
 quick, and treated with warm fomentations or poultices, as in 
 burns, to feparate the corrupted part from the living. 1 But in 
 all fuch cafes the afliftance of an experienced furgeon muft be 
 called in. 
 
 LAXATIVES. Of which manna, caffia and raifins are 
 moft proper for difeafes of the breaft, coughs, fpitting of blood, 
 pleurefy and confumption ; as alfo indiforders from a fait, acrid 
 and fcorbutic ferum, as in pains of the joints, eruptions on 
 the fkin, and rheumatifms, becaufe they not only cleanfe the 
 belly, but temperate and correct the faline acrimony. Tama- 
 rinds, cream of tartar, fal polychreftum, and ftibiated nitre, 
 agree beft with hot climates, bilious conftitutions, in the heat 
 of fummer, bilious difeafes, attended with a violent heat, as 
 in a continual double fummer tertian, a burning fever, with 
 intolerable thirft, becaufe they reftrain the inteftine motion of 
 the fulphureous parts of the blood and bile. 
 
 In the cachexy and all chronic difeafes, attended with a thick - 
 nefs of the fluids, the bitter laxatives are beft, fuch as rhubarb 
 and aloes. When thick vifcid humours lurk in the firft paf- 
 fages, and caufe want of appetite, belching and wind, then 
 give pretty large dofes of natural falts, Epfom fait, in a draught 
 of liquor, and it will carry them downwards. In melancholic 
 and hypochondiac difeafes, as alfo in quartan agues, then 
 magnefia alba is moft^ effectual j ealomel is often dangerous to 
 
 childfen ;
 
 FAMILY PHYSICIAN. 3 
 
 children : the neutral falts fhould be given from half an ounce 
 to an ounce, particularly Epfom fait. 
 
 LEPROSY. This is beft diftinguifhed by fcales appearing 
 on the elbows and knees, which creep from thence gradually- 
 all over the body ; though other obftinate fcabby eruptions are 
 fometimes diftinguifhed by this name, efpecially if they are 
 fcaly : the cure is the fame as in the ftubborn itch, only it ge- 
 nerally requires a longer time, and a careful obfervation of a 
 proper diet. 
 
 LETHARGY. This is a heavy perpetual fieep, with 
 fcarce any intervals of waking, and is attended with a quick 
 pulfe j it docs not come on fuddenly, and may continue fome 
 time. In the cure fuch things muft be ufed as tend to roufc 
 the patient, fuch as cold water thrown on the head, holding 
 volatile falts to the nofe, or burning feathers under it ; or poul- 
 tices made with leaves of rue, bay-leaves, muftard-feed, caftor 
 and camphire may be laid to the head and temples ; that is, a 
 dram of camphire may be added to an ounce of the other in- 
 gredients mixt with honey ; likewife derivation muft be made 
 from the head by things that promote freezing : fuch as ten 
 grains of fait of white vitriol diflblved in half an ounce of 
 marjoram water, and drawn up the nofe ; blifters muft likewife 
 be laid on the feet and neck : add to thefe, cupping the neck 
 and moulders, as alfo ftrong frictions of the lower parts, and 
 clyfters, with the addition of half an ounce of common fait. 
 When the veflels are turgid with blood, bleeding will be ne- 
 ceflary; irfwardly the patient may take the following bolus 
 every four or fix hours. " Take of caftor a fcruple, of fait 
 ' of hartmorn five grains, of fyrup of fugar enough to make 
 " a bolus ;" but care muft be taken to keep the body open 
 with manna, rhubarb or clyfters. When the patient by thefe 
 means is brought to himfelf, he muft ufe medicines that 
 ftrengthen the nerves. 
 
 LOCHIA. Thefe are the natural cleanfings of women after 
 delivery ; when the quantity is too great it is called flooding, 
 and may endanger the life of the patient, if not remedied in. 
 time. When a woman is delivered, fhe mould be put to bed, 
 and a iheet fhould be placed under her hips to receive the 
 lochia ; warm linen fhould be applied to the genitil parts to 
 keep out the air,- and a comprefs dipt in wine fhould be laiJ 
 on the belly, but it muft not be bound too tight. When the 
 milk fever comes on, the lochia commonly flop, but as foon 
 as it is over return again : an immoderate flux brings on w eak- 
 
 nefs,
 
 64 fbe FAMILY PHYSICIAN. 
 
 fiefs, loathing and fainting, with a weak intermitting pulfe, 
 The beft and fpeedieft remedy is the following powder, of which 
 in urgent and dangerous cafes half a dram may be taken evey 
 hour, in a fpoonful of fyrup, and feven dofes are generally fuffici- 
 ent for a cure : " Take roch alum and dragons blood of each 
 " two drams, mix and make a powder." When the cafe is not 
 very urgent, half a dram of Jefuits bark, taken every two or 
 three hours, will be fufficient. When the flux of the lochia 
 is fupprefled, or is too fmall in quantity, the following plafter 
 fhould be laid to the patient's belly. " Take of galbanum 
 " diffolved in the tincture of caftor and ftrained three oun- 
 " ces, of tacamahac two drams, mix and make a plafter." 
 Then give the patient a fcruple of the compound plafter of 
 myrrh every fourth hour : " take caftor, myrrh, faffron, of 
 *' each fix grains, mix and make a powder." This muft be 
 given in a little pectoral fyrup every fourth and fixth hour ; if 
 thefe fail, give a dofe of liquid laudanum once only. If this 
 likewife is ineffectual, give a fingle clj'fter of fugar'd milk ; if 
 there is a loofenefs, it muft be ftopt. 
 
 LOOSENESS. The difeafe is generally known, and needs 
 no defcription ; fometimes this flux is neceflary to health, e- 
 fpecially when it is not attended with weaknefs nor lofs of ap- 
 petite ; in this cafe it is not to be ftopt at firft : but the pa- 
 tient may drink warm diluting liquors or weak broth j after 
 this he may take about twenty grains of rhubarb two or three 
 times, in as many days. When there is a load of indigefted 
 matter in the ftomach, it will be proper to begin with a vomit, 
 or two ounces of ipecacuanha in wine; the next day " take 
 " of rhubarb half a dram, of cinnamon twelve grains, mix 
 " and make a powder :" this may be given two days together 
 in any proper liquid, and fifteen drops of liquid laudanum 
 each night. If the loofenefs is violent, add as much diafcor- 
 
 D 
 
 dium to the rhubarb as will make it into a bolus, as alfo two 
 drops of the oil of cinnamon. 
 
 If the patient is feverifh when attacked with this difeafe, 
 then bleed, afterwards give a vomit, then rhubarb, and laft of 
 all aftringents ; the aftringent may be thus compounded : 
 " Take of the fhavings of logwood three ounces, of water 
 " two quarts, boil to three pints, and then ftrain of? the li- 
 " quor." The dofe is a tea-cup full every two hours, or 
 four ounces four times a day. The firft gently loofen the belly, 
 without raifing any commotions in the blood. 
 
 MEASLES.
 
 FAMILY PHYSICIAN. 65 
 
 MEASLES. This difeafe begins firft with chilnefs and fhi- 
 vering, fucceeded with heat, and then heat and cold fucceed 
 each other by turns. The next day the fever comes on with 
 great ficknefs, thirft and lofs of appetite ; the tongue is white 
 but not dry, with a little cough, a heavinefs of the head and 
 eyes, and a continual fleepinefs : there is a fneezing, and fwell- 
 ing of the eye-lids, fometimes a watry humour drops from the 
 nofe and eyes, which is a certain fign the fpots will foon ap- 
 pear ; which are fmall in the face, but broad and red on the 
 breaft, not rifing above the furface of the fkin. The patient 
 fometiines vomits, but oftner has a loofenefs with greenifh 
 ftools. 
 
 Thefe fymptoms increafe and continue till the fourth, fome- 
 times till the fifth day, at which time the fpots appear like flea- 
 bites, increafing in number and fize, running together in fome 
 places, and rendering the face varioufly fpotted ; from the 
 face the fpots proceed gradually to the breaft, belly, thighs 
 and legs. The vomiting ceafes after this, but the cough and 
 fever increafe, with difficulty of breathing : the weaknefs and 
 defiuxion on the eyes, fleepinefs and want of appetLe ftill con- 
 tinue. 
 
 On the fixth day or thereabouts, the (kin of the face and 
 forehead begin to grow rough, and the cuticle breaking, the 
 puftules die away, while the fpots on the reft of the body con- 
 tinue broad and red. On the ninth day they all vanifh, and 
 fine thin fcales like flower fall from the fkin at that time. 
 
 In the cure it will be proper to bleed before the eruption of 
 the puftules, to prevent an inflammation of the lungs ; and 
 then give either a gentle clyfter, or a laxative with manna, to 
 relieve the cough, " Take oil of fweet almonds and thepe&o- 
 " ral fyrup of each two ounces, of white fugar candy enough 
 " to bring them to the thicknefs of a lambative." The pa^ 
 tient may take a little of this as often as the coughing is trou- 
 blefome : likewife take of the pedloral decotion a pint and a 
 half, of the pectoral fyrup three ounces, mix them ; the dofe 
 of this is three ounces four times a day, and at night, give aft 
 ounce of diacodium mixt with three ounces of fimple alexite- 
 rial water, increafing or diminifhing the dofe according to the 
 age, but this muft be ufed fparingly during the increafe of the 
 diftemper. Sometimes after the meafles difappear, there will 
 happen a difficulty of breathing, a fever, and other fymptoms 
 refembling an inflammation of the lungs. Now as this is caufcd 
 by the ftriking in of the fpots, it may be prevented by giving 
 
 E fifteen
 
 66 37v FAMILY PHYSICIAN. 
 
 fifteen grains of the bark every three hours, with five grains 
 of the watry extract of myrrh, or more or lefs according to 
 the age, in fmall cinnamon water; for the bark will caufe the 
 fever and cough to ceafe on the feventh day, and the efflore- 
 fcence will not leave the face till after the twelfth. When the 
 fpots ftrike in before the due time, or become livid or of a bad 
 colour, rub the whole body with a hot flannel, and then give 
 the following bolus : " Take of virginian fnake-root fifteen 
 44 grains, of caftor ten grains, of camphire three grains, of 
 " fyrup of clove july-flowers enough to make a bolus." If 
 the patient fweats profufely, his linen muft be changed for 
 others dry and warm, taking care not to admit fudden cold, 
 for that will ftrike in the puftules : if a loofenefs appears when 
 the fcales fall off, it muft not be haftily ftopt, but a moderate 
 dofe of rhubarb may be given now and then, with toafted 
 nutmeg. 
 
 MLNSES. Womens monthly courfes are fo called, and 
 when they are irregular they are the caufe of many diforders ; 
 when they are obftru6led, you are to confider whether the pati- 
 ent is juft recovered from fomedifeafe, and there is confequently 
 a want of good blood and juices. In this cafe, the patient muft 
 take nourifhing broths and gcllies, and digefticn fhould be pro- 
 moted by proper remedies and ftomachic bitters. Sometimes 
 in the veflels of the womb and parts adjacent a paflage is de- 
 ny'd to this evacuation, and then all forcing things are dan- 
 gerous till the parts sre foftened and relaxed by fomentations 
 and baths ; or which is better, the patient may be well covered 
 and then placed over a hot bath, fo that the fleam or vapours 
 may afcend and open the obftru&ions : it may be made in a 
 veflel or tub of a convenient fize, with camomile flowers, 
 pennyroyal and mugvvort boiled in the water ; red hot flints 
 may be thrown in now and then to keep the water hot. When 
 the blood is poor, it will be proper to ufe fpices, mynh, rofe- 
 mary, pennyroyal, favine, and filings of iron : or, " Take 
 * 4 fait of lied and myrrh of each eight grains, of faffron five 
 *' grains, of oil of favine a drop ; mix the oil with the fugar r 
 44 and then make the whole into a powder." This may be 
 given twice or thrice a day in any proper vehicle; but if the 
 patient is of a full habit of body, then 4t take of fait of am- 
 44 ber fix grains, of faffron five grains, of the root of black 
 44 hellebore ten grains, mix and make a powder ;" to be taken 
 as before. But the beft remedy ready prepared is HOOPER's 
 
 PILLS,
 
 The FAMILV PHYSICIAN. 67 
 
 PILLS, which may le had of Mr. Newberry in St. Paul's 
 Church-yard, London. 
 
 When the menfes are evacuated in too great a quantity, or 
 return too often, the ftrength of the patient will foon be 
 brought low, with palenefs, coldnefs of the extremities, drop- 
 deal fwellings of the feet, fainting, convuUions, and fome- 
 times a dropfy. In common cafes, it will be fufficient to give 
 half a dram of the bark four times a day, which feldom fails 
 of producing the defired effect ; but when the flux is great, 
 give the alum and dragon's blood mentioned under LOCHIA. 
 
 NIGHT-MARE. This never attacks any one but in their 
 fleep, when the patient lies on his back, and after eating a 
 hearty fupper ; the patient feems to have a weight on his breaft, 
 and ftrives to fpeak but cannot : fome think they fee monftrous 
 fhapes, and that a witch or other imaginary beings ride on their 
 cheft ; whence fome affirm they are hag-ridden ; however, if 
 any body calls them by their name, or touches them, this fup- 
 pofed load immediately vanifhes. The beft remedy is to eat 
 little or no fupper, and to lie with the head pretty high ; it 
 frequently affets children, becaufe they eat more than they can 
 digeft. 
 
 OEDEMATOUS TUMOUR, or falling. This is a cold, 
 indolent and fuft, pitting tumour from watry humours, with- 
 out any alteration of the fkin, except a (hining tenfity and 
 fmoothnefs. 
 
 When this is attended with a weaknefs, a dropfical difpofi- 
 tion or old age, the patient muft take ftrengthening, cordial, 
 fpicy, faponaceous medicines inwardly ; and outwardly^he part 
 muft be rubbed with warm cloths often repeated, ufing mode- 
 rate exercife gradually increafed. The legs and feet muft be 
 fomented with a mixture of four ounces of lime water, four 
 ounces of rectified fpirit of wine, and one ounce of roch 
 alum ; then ftrait ftockings or bandages may be ufed, and the 
 patient may take the bark inwardly, with fleel medicines, be- 
 ginning with fmall dofes firft, and then iricreaung them gradu- 
 ally. 
 
 PAINS violent after DELIVERY. Thefe are often caufed by 
 a retention of the after-birth or part of it, or from clotted 
 blood in the cavity of the womb, or from hard labour, or 
 from a defective flux of the lochia, or from wind, efpiciilly if 
 the woman's belly has not been properly fwathed, or if (h- 3 has 
 caught cold. In this cafe it will be proper to mix faffrcn with 
 tea, or to drink tea made of camomile flowers, or to give a 
 
 2 dram
 
 68 %bt FAMILY PHYSICIAN. 
 
 dram of the yellow part of orange peel : an ounce or two of 
 oil of fweet almonds taken in a hot vehicle, will have a very 
 good effect. Or, *' Take of fpermaceti a fcruple, of vola- 
 " tile fait of hartfhorn five grains, of balfam of Peru five 
 " drops, of Venice treacle half a dram, of fyrup of white 
 " prppies enough to make a bolus:" this may be given 
 foon after delivery. When there is a confiderable heat, give 
 the following powder: *' Take of compourd powder of 
 " crabs claws fifteen grains, of purified nitre five grains, of 
 <c faffron four grains, of cinnabar three grains, mix and make 
 " a powder ;" this may be given in a fpoonful of fyrup of 
 fugar. In dangerous cafes give an emollient clyfter. 
 
 PALSEY. This happens when any limb or member of the 
 body is deprived of fenfe and motion, but more efpccially of 
 the latter. VV hen the palfey afte&s all one fide of the body, 
 it is generally the confequence of an apoplexy ; when on 
 member only is paralytic, it has been preceded with pain 
 and a defluxion ; and the parts affecled are generally foft, 
 flabby and limber. The tongue is fometimes afflicted with the 
 palfey, ancl then the patient cannot fpeak plain; fometimes the 
 urinary paflages, and then the patient cannot hold his water. 
 A ntimbntfs or trembling of any limb, is a flight kind of a 
 palfey. 
 
 When the palfey fucceeds an apoplexy, the patient's body 
 fhould be kept open with tintura facra, and an ifTue fhould be 
 made in the neck and (boulders above the blade bones ; befides, 
 it will be ferviceable to anoint the fkin with a liniment made 
 with two ounces of the green ointment, and a quarter of an 
 ounce of flrong fpirit of vitriol. When the part is red, the 
 liniment muft be taken off, and the part anointed with oint- 
 ment of elder. The patient fhould drink fage-tea feveral times 
 in a day, and fhould ufe muftard, horfe radifh and fpices pretty 
 freely ; or the following mixture may be rubbed into the flabby 
 limb : " Take compound fpirit of lavender three ounces, 
 tc tindhire of cafK r half an ounce, of fpirit of fal ammoniac 
 c< a quarter of an ounce, of caftor water fix ounce?, mix 
 " them." He may likewifc take forty drops of the following 
 cephalic mixture frequently on a lump of fugar : " Take 
 " of the volatile aromatic fpirit or fal volatile drops three 
 (i drams, of the compound fp : rit of lavender two drams, of 
 " the tinclure of caftor one dram ; mix them :" but as the 
 cure requires length of time, it will he proper to take medicines 
 which will be always at hand, as the following diet drink : 
 
 " Take
 
 
 The FAMILY PH YSI c i AN. 69 
 
 " Take of wild valerian root ten ounces, of whole muftard- 
 <c feed fix ounces, Virginian fnake-root and fage of each three 
 " ounces, of new fmall ale ten gallons, mix them " the dofe 
 of this is half a pint twice a day. Likewife as fteel is frequently 
 found ferviceable in this difeafe, the following warm eleclary 
 with fteel may be of great ufe : " Take of the ruft or filings 
 " of fteel three quarters of an ounce, of candied ginger an 
 " ounce, of conferve of orange peel three ounces, of fyrup 
 " of orange peel enough to make an ele&ary." Some re- 
 commend cold bathing, others the hot bath in Somerfetmire i 
 but this laft is doubtful. 
 
 PERIPNEUMONY, BASTARD. When this comes on, 
 the patient is hot and cold by turns, is giddy upon the leaft 
 motion, and complains of a rending pain of the head when- 
 ever he coughs; his breathing is thick and ftiort, his cheeks 
 and eyes look red and inflamed, he vom'ts up every thing that 
 he drinks, his urine is turbid and intenfely red ; the whole 
 cheft is full of pain, and when he coughs his lungs feem ex- 
 ceeding ftrait : whence the free courfe of circulation is pre- 
 vented, which fupprcfles the common fymptoms of a fever. 
 When there is a perpetual laborious wheezing, oppreffion and 
 anxiety about the heart, with drowfinefs, coldnefs of the ex- 
 tremities, and the nails and face are ill coloured, the patient 
 is in immediate danger. 
 
 In the cure take away ten ounces of blood from a wide ori- 
 fice, and the next morning give the patient two fcruples of the 
 coloqutntida pills with aloes, not forgetting to lay a large blifter 
 to the neck, and if there be occafion, to the legs and thighs. 
 ]f the patient is purged too much, he may fall into faintnefs 
 and cold fweats ; if he fpits concoled matter with eafe 
 and freedom, he muft neither bleed nor purge, at leaft du- 
 ring the expectoration : but he may take gentle laxatives and 
 clyfters of the fame kind ; as alfo thin muftard whey, or the 
 pectoral decodYion, with a fmall quantity of white wine in 
 them : likewife the faline draught made with a fpoonful of 
 juice of lemons or vinegar, and enough of fait or fpirit of 
 hartftiorn to neutralize them, that is, fpirit of hartftiorn may 
 be dropt into the juice as long as it caufes any eftervefcence : 
 it likewife relieves the difficulty of breathing, and commonly 
 operates by fweat or urine. But if after bleeding the patient 
 falls into great fleepinefs, and the breathing is very difficult, it 
 will be proper to cup and fcarify the neck and fhoulders, which 
 
 E 3 has
 
 70 The FAMILY PHYSICIAN. 
 
 has frequently had a furprizing effel ; when the cafe is very 
 dangerous lay blifters on the fcarifications. 
 
 PHLEGMON. This is an inflammatory tumour or fuell- 
 ing, attended with rednefs, heat, pricking pain, tenfion or re- 
 iiftance, with pulfation or throbbing. Thofe phlegmons that 
 are flight, without any previous indifpofuion, are moft likely 
 to difperfe ; thofe that follow a fever generally fuppurate j 
 thofe in very old or dropfical people, when in a foft part, often 
 turn to a gangrene or mortification ; when in a glandular part, 
 to a fchirrus or cancer : likewife the parts moft diftant from 
 the heart are moft likely to turn to a gangrene, and thofe 
 neareft the heart to an abfcefs. 
 
 Thefe inflammations may be difperfed by plentiful bleeding, 
 by purging with Epfom fait, by living upon veal or chicken 
 broth i by taking fix or feven grains of nitre diflbjved in 
 broth, three or four times a day. 
 
 But you muft never attempt to difperfe thefe tumour?, if 
 there is* danger of a gangrene, if they are critical, if they 
 are behind the ears, under the arm-pits, or in the groin ; if the 
 humour is malignant, as in peftilential or venereal buboes, or 
 from the bites of venemous beafts ; if the pain is exceeding 
 violent ; if the patient has a bad habit of body ; or laftly, if 
 there is any eruption on the fkin, as the herpes or the itch. 
 
 This tumour may be brought to fuppuration by moift and 
 emollient poultices, to relax and foften the fkin. " Take of 
 '* the crumb of white bread eight ounces, of white foap an 
 "ounce, of new milk a fufficient quantity, boil them to^e- 
 " ther a little." It may alfo be promoted by plafters, oint- 
 ments, or other unctuous topics. 
 
 When the fwelling is ripe, it may be opened with a knife 
 or lancet, according to the diie&ion of the fibres of the muf- 
 cles, avoiding large branches of the blood-veflels, and in the 
 moft depending part. Venereal buboes and fcrofulous tumours 
 are beft opened with caufticks ; in venereal and peftilential 
 buboes, we muft not wait till they are ripe. 
 
 When the abfcefs is opened, it may be dreft atfirft with dry 
 lint only, or with a foft digeMive fpread on dry lint. Over the 
 doffils of lint, lay a large pledgit of tow fpread with bafilicon, 
 which will lie much fofter than a defenfative plafter. The 
 fame dreffings are to be continued with a proper regimen, till 
 the cavity is filled up with fleftj by nature, taking care thai the 
 bandage fit loofe and eafy : it may be cicatrifcd with dry lint 
 or delkcative powders, keeping the margin clean and free 
 
 from
 
 The FAMILY PHYSICIAN. jt 
 
 from proud or fungous flefli, by making a moderate compref- 
 fure with dry lint, or by levelling the furface with Roman vi- 
 triol or red precipitate : the dreflings may be renewed in twenty 
 four hours, in hot weather oftner, or when the difcharge is 
 great. 
 
 PHRENSY. This is an inflammation of the membranes of 
 the brain, and is attended with a furious delirium, fhimng 
 eyes which are fet as it were in the head, a burning fever, 
 continual watching, and a violent pulfation of the arteries 
 about the head and temples j it is generally a dangerous fymp- 
 tom of a fever. 
 
 When this is a primary or original difeafe, the cure requires 
 fpeedy, large and repeated bleedings, particularly in the jugu- 
 lar vein ; the nofe {hould be made to bleed with a ftraw, pen 
 or flcewer, or fix or feven leeches to the temples: the reft of 
 the cure confifts in blifters, and other things common to inflam- 
 matory fevers. 
 
 The SYMPTOMATIC PHRENSY fometimes appears in 
 the ftate of the malignant, eruptive and fpotted fever, the 
 fmall pox, malignant catarrhal fevers, and camp fevers, efpe- 
 cially when they are injudicioufly treated. The cure of this 
 is to be begun by bleeding, if the pulfe will bear it ; but if this 
 cannot be done by reafon of the great lownefs, it muft be at- 
 tempted by leeches and blifters ; it is ufual to begin with 
 bliftering the head. The patient muft likewife take often fix 
 grains of nitre mixt with one of camphire. 
 
 When this difeafe is like to come on from the ftoppage of the 
 lochia or menfes, the patient muft be bled fpeedily and largely 
 in the foot. If from the ftoppage of the bleeding piles, leeches 
 muft be applied to the veins, from whence the flux proceeded. 
 The patient's drink {hould be whey turned with lemon juice and 
 fweeetned with fyrup of white poppies, and a dram of purified 
 nitre muft be added to every quart of the whey ; externally 
 linen cloths may be dipt in hot water and applied to the feet; 
 However, the method of cure muft be always accommodated to 
 the primary difeafe. 
 
 PLEURISY and PERIPNEUMONY. The pleurify is 
 known by a violent pricking pain in the fide, a frequent hard 
 pulfe, a difficult painful breathing, a very troublefome cough, 
 and fometimes bloody fpittle; it is either moift or dry. In the 
 peripneumonyy the pain is not fo acute, but is more tenfive, 
 blunt and prefiing j the difficulty of breathing and anxiety is 
 
 E 4 greater,
 
 ?2 *?be FAMILY PHYSICIAN. 
 
 greater, the pulfe is foft and quick, the expe&oration more 
 troublefome, and the fpittle is of various colours. 
 
 In the cure, you muft bleed freely the three firft days of the 
 difeafe, unlefs the fpitting begins in that time, and the bleeding 
 muft be omitted or fo moderated, that the breaft may be re- 
 lieved without checking the expectoration : after the fourth 
 day bleeding is unfafe, but blifters will fhorten the cure, and 
 prevent the lofs of a great deal of blood ; for a Ample pleurify, 
 or one attended with, little inflammation of the lungs, may be 
 cured with little bleeding, by a blifter of the fize of the hand? 
 and fingers laid to the affected fi~e, and is beft applied imme- 
 diately after the firft bleeding. If the fymptoms vanifh upon 
 this application, it will be fafeft to bleed again, unlefs a profufe 
 fweat eafes the pain, and then all other remedies will be ren- 
 dered unnccefTary ; but if the lungs are much inflamed, the 
 blifter and bleeding muft be repeated, though the patient is 
 pretty eafy. 
 
 In a PERIPNEUMON Y, bliftering is moft to be relied on 
 after bleeding, firft on the back, and then on both the fides ; 
 bliftering on the extremities likewife tends to eafe the breaft 
 and promote expectoration -, bleeding muft be cautioufly ufed 
 if at all, after die fpitting appears. 
 
 In the firft ftage of either of thcfe difeafes, laxative clyfters 
 are proper, as alib cool diaphoretics, fuch as eight grains of 
 nitre made up into a bolus with confervc of hips ; but purges 
 and warm diaphoretics are hurtful. Whenever the patient 
 begins tofpit, diaphoretics muft be omitted, or joined to things 
 that promote expectoration, of which the chief is oxymel of 
 fquills; the dofe is from two drams to half an ounce. In low- 
 nefs, after repeated bleedings, give the following pectoral bolus : 
 " Take of fperma ceti fifteen grains, of gum ammoniac ten 
 " grains, of fait of hartfhorn feven grains, of fyrup of fugar 
 " enough to make a bolus." This is a powerful remedy to 
 raife the pulfe, and to promote expectoration when it flags : 
 notwithftanding this difcharge, if the lungs continue to labour, 
 bleeding will be requifite, lor it will be dangerous to fufTer the 
 lungs to be overpower'd by the omiinon of bleeding, as well 
 as to hazard the fuppreffion of the fpitting by bleeding too 
 freely ; but blifters are always feafonable. In the courfe of 
 expectoration, a vomit, with an ounce and a half of oxymel of 
 fquiils, will be ufeful to difcharge the load of vifcid phlegm. 
 Opiates are not to be given when the pulfe is hard, the breath- 
 ing difficult, or watchf ulnefs continually occafioned by a fever : 
 
 but
 
 FAMILY PHYSICIAN. 73 
 
 but when the fever is over and fleep is only prevented by a thin 
 defluxion on the lungs, opiates will procure reft and promote 
 the fpitting. If the phlegm is tough and the patient coftive, 
 then fquills may be properly joined ; but if the body is open, 
 and the head is affected with the opiate, fait of hartfhorn is the 
 beft correclor. 
 
 PURGATIVES. Thefe are much ftronger than laxatives, 
 and act by means of a cauftic inflammatory fait, which ftimu- 
 lates the nervous membranes of the inteftines to difcharge their 
 contents ; they fhould never be made ufe of when laxatives 
 will ferve, they h-tve often produced moft terrible and fatal 
 effects ; they are very pernicious to infants, to old perfons, to 
 fuch as have recovered from a difeafe, to thofe who have a weak 
 ftomach, to thofe who are fubjet to nervous diforders, and to 
 perfons of bilious conftitutions ; as alfo to thofe who are liable 
 to hyfteric and hypochondriac diforders. 
 
 They are often neceffary in the dropfy, anafarca, when there 
 is no fchirrofity in the bowels and glands : in this let gamboge 
 or elaterium be given in proper dofes, or two or three ounces of 
 the juice of common purple 'flower-de-luce-in a pint of milk, 
 for dropfical perfons, have a kind of dulnefs of the inteltinal 
 fibres, which requires fuch a ftimulus : whenever thefe draftic 
 purges are given, it will be beft to mix them with cream of 
 tartar, or vitriolated tartar, and a few grains of the calx of 
 antimony ; or extract of black hellebore, fcammony, rofm of 
 jalap, or coloquintida fhould be corrected with cinnabar, faffron, 
 fait of ambar, myrrh, or fome aromatic oil. 
 
 QUiNSEY. This is an inflammation of the throat and fau- 
 ces, and is attended with a fever, burning pain, fwelling and 
 rednefs, with difficulty of breathing or fwallowing : when 
 there is no outward rednefs, but a burning pain inwardly, a 
 lof> of voice and difficulty of breathing, it often kills in twenty 
 four hours : fometimes there is no outward rednefs, but a great 
 difficulty of fwallowing and breathing, fo that whatever is 
 drank returns through the nofe. 
 
 In the cure bleed freely in the jugular, or firft in the arm, 
 and then under the tongue ; but the laft is not quite fo fafe : 
 then give the following purge. " Take of manna two 
 " ounces, of Epfom fait a quarter of an ounce, of whey half 
 " a pint ; diffolve the ingredients, and {train off the liquor." 
 If this cannot be taken by the mouth, then give the following 
 clyfter : " Take of milk half a pint, of oil of fweet almonds 
 64 two ounces, of common fait a quarter of an ounce, of 
 j " nitre
 
 74 e FAMILY PHYSICIAN. 
 
 " nitre a dram ; mix and make a clyfter :" likewife lay a 
 ftrong and large blifter to the fore part of the neck, or one 
 under the chin, and two more to the fides of the neck ; or, 
 which is very efficacious, moiften a piece of flannel in the fol- 
 lowing liniment, and lay it to the part affedted, which muft be 
 renewed every five hours. " Take an ounce of oil of fweet 
 *' almonds, and two drams of fpirit of fal ammoniac, ftir 
 " them together in a wide-mouthed vial till they perfeSly 
 " unite ; or take equal parts of oil and fpirits of hartfhorn, 
 " and unite them as before." When the fkin will bear it, 
 this laft may be ufed ; for a gargle, " boil two figs in a pint and 
 " a half of milk and water to a pint, and to the ftrained li- 
 " quor add two drams of the fpirit of fal ammoniac." This 
 will thin thefpittle, and caufe it to evacuate more freely ; when 
 the cure is not effe&ed by thefe means, the bleeding muft be 
 repeated the next day, and the evacuation by ftool the follow- 
 ing. To take off the fever, if it continues, give half a dram 
 of the mixture of contrayerva root and purified nitre, every 
 fix hours, or Dr. JAMES'S Fever powder j when the fymptoms 
 are very urgent, the bleeding may be repeated in fix or eight 
 hours time after the firft. 
 
 RHEUMATISM. This difeafe generally attacks perfonsin 
 the autumn, and fometimes in the fpring ; it is preceded with 
 a wearinefs, a heavinefs and coldnefs of the extreme parts, 
 which is followed with a chilnefs and fhivering, then a fever, 
 inquietude and thirft ; the pulfe is quick and narrow, the ap- 
 petite is loft, and the body coftive. In a day or two the pati- 
 ent feels a racking pain fometimes in one joint, fometimes in 
 another, but more frequently in the wrifts, fhoulders and 
 knees ; often fhifting from place to place, leaving a red- 
 nelsin the place laft vifited : fometimes it attacks the loins, and 
 the lower part of the back bone. 
 
 When the diftemper is mild, that is, when there is a fever 
 xvith rheumatic pains without a fwelling, the cure may be 
 completed in a few days by twice or thrice bleeding, and promo- 
 ting a diaphorefis with vinegar whey ; this is made by boiling 
 a pint of milk with a pint of water, and then turning it with 
 two fpoonfuls of vinegar. But when the rheumatifm is attend- 
 ed with an inflammatory fwelling of the joints, fweatin^ is im- 
 proper, and the cure is to be obtained by repeated and almoft 
 daily bleedings, till the patient's fever is gone, and the pains 
 are removed or eafierj for this diftemper generally attacks 
 fuch as can bear thefe evacuations. In this cafe, when the pain 
 
 and
 
 FAMILY PHYSICIAN. 75 
 
 and fwelling of the joints remain, apply three or four leeches 
 to the part where the fwelling and inflammation are greateft ; 
 and let the blood ooze out till it flops of itfelf ; the repetition 
 of this method need not be limited : but if there is not both an 
 inflammation and a fwelling, leeches will do no good. Inter- 
 nal medicines are of little fervice, and the diet muft be of the 
 loweft kind ; nor will outward applications avail any thing 
 while the fever or inflammation remains. 
 
 If the rheumatifm is confined to one part of the body with 
 little or no fever, it may be cured by bleeding once, and fweat- 
 ing, with the following draughts : " Take half a dram of 
 <l g um guaiac diflblved in the yolk of an egg, two ounces 
 " of fpring water, half an ounce of ftrong alexiterial wa- 
 " ter, an ounce of the fpirit of Mindererus, and two drams 
 " of the fyrup of orange peel ; mix them, and divide them in- 
 " to two draughts." One of thefe is to be taken over night, 
 and the other early the next morning. If the patient does not 
 fweat eafily, give fixty drops of the balfam of guaiacum three 
 or four times a day. 
 
 The chronic rheumatifm, which is either the remains of a 
 rheumatick fever, or proceeds from neglecled colds, requires 
 the taking away eight ounces of blood once in eight or ten 
 days, as long as it continues fizy, or the complaints remain : 
 between whiles let the patient be purged in the following man- 
 ner : " Take two fcruples of gum guaiac diflblved in the 
 " yolk of an egg, of fpring water two ounces, of nutmeg 
 *' water two drams, of the fyrup of orange peel a dramj 
 " mix them for a draught to be taken in a morning, keeping 
 " within doors." On the intermediate days give fixty drops of 
 fpirit of hartfhorn thrice in twenty four hours, if the joints 
 are fwelled and inflamed, leeches are to be ufed as before ; but 
 if there is no inflammation, the aching parts rr.uft be rubbed 
 with flannel, and anointed with the volatile or faponaceous 
 liniment : when this courfe has been continued fome time, 
 the recovery will be haftened by the ufe of the cold hath and 
 riding. In fome cafes, it will be proper to give a fcruple of 
 calomel over night, and to purge it off the next morning; 
 this may be repeated once or twice a week. When every 
 thing elfe fails, recourfe muft be had to the gout-powder men- 
 tioned under the article of the gout. 
 
 RHEUM in the EYE. When there is a hot fait defluxion 
 falls upon the eyes, which glews the eyelids together, cfpeci- 
 ally in the night time, you muft take a grain of white vitriol, 
 
 and
 
 76 $be FAMILY PHYSICIAN. 
 
 and mix it intimately with a little unfalted butter. Put this 
 into the greater corner of the eye at night going to bed, and 
 it will effect: a cure. A PELLICLE or thin fkin which covers 
 the eye may be taken off with the frefh fat of vipers dropt into 
 the eyes. 
 
 RICKETS. This is a difeafe of children very well known. 
 To cure it, give ten grains of calomel, and ten grains of rhu- 
 barb three times, allowing a day between each dofe ; then give 
 a fcruple of Ethiops mineral twice a day for feme time. But 
 above all, dip the child every morning in a cold bath. 
 
 SCURVY. This is known by a fpontaneous wearinefs, 
 heavinefs of the body, difficulty of breathing, efpecially after 
 bodily motion, rottennefs of the gums, ftinking breath, fre- 
 quent bleeding of thenofe, and difficulty of walking. There 
 is fometimes a fwelling, and fometimes a falling , away of the 
 legs ; in which there are always livid, plumbeous, yellow, or 
 violet coloured fpots. The colour of the face is generally of 
 a pale tawney. 
 
 When the pulfeis weak, fmall, and unequal, it is a fign of 
 the cold fcurvy, which is beft cured by mineral waters ; but 
 when thefe cannot be had, you may fubftitute a pure light 
 fpring water in which a hot iron has been quenched. Befides, 
 a milk diet and whey will be proper to deftroy the fcorbutic 
 acrimony, efpecially when mixt with the fcorbutic juices : fix 
 ounces may be mixt with as much whey as will ferve a day. 
 Or, " Take of the fcorbutic juices a quarter of a pint ; of 
 " cow's milk a pint ; boil them till the milk is turned, and then 
 ct take off the curd." This will ferve for one day. Some think 
 the chief virtue of tar-water is to cure the fcurvy. 
 
 The principal medicines againft a odd fcurvy, are, winters 
 bark, buckbeans, garlick, horfe-radifli, muftard-feed, com- 
 pound hor^-radim water, and elixir of property; to which 
 may be added the Peruvian bark. But in the hat fcurv\ , which 
 is known by a great and hard pulfe, they muft never be given 
 without acids, fuch as wood forrel, and the juice of oranges, 
 with cooling fallads, barley-broth, and a low diet. 
 
 Thofe that live on falted meats, as failors, and have rotten 
 gums, a (linking breath, eating ulcers, and faltifh urine, fhould 
 Jive upon vegetables, and ripe fruits if poffible : and while 
 they are at fea, they (hould take from twenty to fifty drops 
 of fpiritof fait. They {hould likewife wafh their gums and 
 fores in fea-water, and cover the latter with foft cloths or 
 
 fpunges
 
 The FAMILY PHYSICIAN. 77 
 
 fpunges dipt therein. Likewife, fea-water may be taken in- 
 wardly at the fame time. 
 
 Thofe that likemedicines in another form may take the follow- 
 ing : " Take of conferve of fcurvy-grafs, two ounces ; of 
 " conferve of wood forrel, an ounce ; of the compound pow- 
 " der of arum, fix drams; of fyrup of lemons, enough to 
 " make an ele&ary." The dofe is the quantity of a nutmeg 
 to be taken in the morning, at five in the afternoon, and at 
 night, drinking a glafs of the compound horfe-radifh-water 
 after each dofe. 
 
 All kinds of evacuations have a doubtful effect in this difeafe, 
 and therefore may be omitted. No purge muft be given 
 ftronger than a laxative ; and when there is a loofcnefs, it is 
 beft cured with toafted rhubarb. 
 
 When the fldn is affe&ed with corroding eruptions, the fol- 
 lowing eledtary will be proper : " Take of fine powder of 
 '* crude antimony, half an ounce; of conferve of garden fcurvy- 
 " grafs ; two ounces of gum-guaiac, two drams ; of the fyrup of 
 " the juice of lemons, enough to make an eleftary." The 
 dofe is the fize of a nutmeg morning and evening, drinking a 
 fmall draught of the decoction of the woods, or lime-water 
 after it. 
 
 SLEEPINESS. This difeafe is known to phyficians by the 
 name of coma fomno'enttrm, in which the patient complains of 
 a conftant drowfinefs. The patient often falls afleep at meals, 
 in converfation, and in the midft of bufinefs, and when he is 
 awaked he foon falls afleep again. It is not attended with any 
 fever. 
 
 There are two kinds ; the one is ferous or watry^ and the 
 other funguine. The firft requires the ferous evacuations to be 
 rcftored or promoted. Sneezing powders are of great ufe, be- 
 caufe they difcharge the ferum through the nofe, and ftimulate. 
 When there is a load of vifcid phlegm on the fromach, give 
 two grains of emetic tartar, with an ounce of manna, diflblved 
 in water gruel, and this will carry it off upwards and down- 
 wards. 
 
 In the fanguine kind, when the blood circulate? flowly thro* 
 the head, or Magnates there, as in thofe that are hypochondriac 
 or fcorbutic, all hot fpirituous remedies are as bad as poifon ; 
 but bleeding, clyfters, gentle laxatives, cooling and nervous 
 powders are ufcful. A red face, and eyes turgid with blood, 
 Ihow that bleeding is necelTary. 
 
 Warm
 
 78 The FAMILY PHYSICIAN. 
 
 Warm baths are bad in fleepy diforders, as well as faffYon 
 and opiates. Volatile fpirits and falts are good in the cold fe- 
 rous kind, but not in the fanguine. Sneezing powders fhould 
 not be ufed in the beginning of this difeafe if the body is full 
 of blood becaufe they caufe the humours to flow to the head, 
 which may occafion an apoplexy. 
 
 SMALL-POX. This is of two kinds, the dj/ltntf, and ccn- 
 fuent* The diftinct begins with chilnefs and (hivcring, intenfe 
 heat,, a violent pain in the head and back, and an inclination 
 to vomit. Epileptic fits in children, if breeding of the teeth 
 is over, is a fign the fmall-pox is at hand. On the fourth day 
 the fpcts appear, which are at firft reddifh and fpread themfelves 
 over the face, neck, breaft, and the whole body. Then there 
 is a pain in the threat, which increafes as the puftules grow 
 turgid. 
 
 On the eighth day, the fpaces between the puftules grow 
 reddifh, and are aff 6ted with a tenfive pain ; the eye-lids are 
 puffed up and clofe the eyes. Next after the face, the hands 
 begin to fwell, and the fingers are diftended ; the puftules of 
 the face, before fmooth and red, begin to grow rough and 
 whitifh, and throw out a yellow matter in colour like honey- 
 comb. The inflammation of the face and hands being now 
 at the height, the fpaces between the puftules are of the colour 
 of damaflc rofes j and the more mild the difeafe is, the greater 
 is the likenefs. The puftules about the face grow more rough 
 and yellow as they ripen ; but on the hands and other parts of 
 the body, they grow more white and lefs rough. On the ele- 
 venth day, thefwellingof the face and inflammation difappear ; 
 the puftules being ripe, and of the fize of a large pea, grow drjr 
 and fall off". On the fourteenth or fifteenth day, they perim 
 entirely} except fomeobftinate puftules on the hands, which 
 continue a day or two longer, and then break. The reft come 
 off in branny fcales. Throughout the whole courfe of this 
 d feafe, the patient's body is either wholly coftive, or he goes to 
 {tool but very feldom. 
 
 Thus, the firft ftate of the difeafe, from the time of inva- 
 fion, till the appearance of the fpots, is four days. The fecond- 
 ftate or time of eruption, continues from the fourth day till the 
 fcventh. The time of maturation, or ripening, is from the 
 feventh till the eleventh. The fourth ftate, or time of exficca- 
 tion, or drying of the puftules, is from the eleventh to the 
 fourteenth or fifteenth. 
 
 In
 
 F A M I LY P H Y S I C I A N. 79 
 
 In the confluent fert, all the fymptoms are more violent; on the 
 tMrd day, and fometimes before, the fpots appear, and the 
 fooner the more they will run together. When there is a very 
 violent pain in the loins, like the gravel; in the fide, like a pleu- 
 rify ; in the joints, like a rheumatifm ; in the ftomach, with 
 ficknefs and vomiting ; the eruption may be retarded till the 
 fourth or fifth day. But when this happen', the fymptoms do 
 not abate as in the diftint fort, but the fever and other com- 
 plaints continue many days after. As the fever increafes, the 
 puftules do not arrive to any confiderable height, but are 
 entangled with each other in the face, appearing like a red 
 blifter, and covering all the countenance, which fwells fooner 
 than in the diftinft kind. Afterwards they appear like a white 
 fkin glued to the face, and are not much higher than the 
 furface. 
 
 After the eighth day, this (kin or pellicle grows more rough, 
 and of a dufky colour ; the pain of the fkin becomes more 
 intenfe; and in the more cruel kind they do not fall off in broad 
 large fcales, till after the twentieth day. The browner the 
 puftules are, they are worfe, and the longer in falling off; but 
 the more yellow they are the lefs they run together, and the 
 fooner they fall off. 
 
 When the fkin or pellicle falls off, there is no roughnefs on 
 the face, but branny fcales come in their room, of a very cor- 
 rofive nature, which leave pits behind, and fometimes ugly 
 fears. 
 
 The danger of thedifeafe is to be eftimated from the num- 
 ber and multitude of the puftules on the face alone. The pa- 
 tient is in moft danger, in the common confluent fort, on the 
 eleventh day from the firft attack ; in the more crude the 
 fourteenth, and in tl>e moft crude the feventeenth. 
 
 In the milder fmail pox, the fever is feparated by two perfect 
 intermiflions ; and though they run into each other in the ma- 
 lignant fort, yet the traces of the limits may be difcerned by 
 fome degree of remiflion. Thus, there is a fever of defpumz- 
 tion-i and another of maturation^ to which may be added a 
 third of retrocejjion^ commonly called the fecondary fe\ er ; for 
 the very moment the bafes of the puftules loofe their fiery co- 
 lour, this fever kindles like a flam of lightning. 
 
 Some divide the fmall-pox into thejimple, and the malignant. 
 The fimple is, when the eruption is attended with a flight fever 
 of fbort duration ; the malignant is, when the eruption appears 
 with a malignant fever, and the puftule* hardly come to any to!e-
 
 So The FAMILY PHYSICIAN. 
 
 rable degree of ripencls. This has puftules of three forts : 
 the cryJiaUine, which are almoft tranfpurent and like bladders 
 filled with thin water. The warty: thefe contain no fluid 
 and are like warts ; they are peculiar to the diftinct fort. The 
 bloody : thefe are fometimes fmall tubercles filled with a black- 
 ifti blood, as if the fkin had been pinched with nippers, and 
 are attended with purple and livid fpots. Sometimes the pu- 
 liules, after the third or fourth day of their coming out, be- 
 come livid and a little bloody with black fpots over all the bo- 
 dy, which forebode death in a day or two ; in this cafe the 
 blood will flow out from every part of the body, fuch as the 
 mouth, nofe, eyes, and urinary pafTages 
 
 In the cure, when the pulfe is rapid, full, tenfe, the breath- 
 ing hot, {hort, and laborious, the urine high, the thirft great, 
 the tongue dry and foul, the pain in the head, back, loins, and 
 limbs exceeding acute, there can be no doubt about the necef- 
 fity of bleeding. 
 
 But bleeding is by no means proper, when the difeafe comes 
 on with the ufual fymptoms of a flow nervous fever, when the 
 patient has been drooping for fome time, and the fever is low, 
 the fpirits funk, the pulfe weak, quick, and fluttering, the 
 countenance pale and fallen, the urine crude and thin, no great 
 thirft, no great heat, a continual giddinefs and heavinefs of the 
 head, with tremblings, a perpetual naufea and puking, weak- 
 nefs and wearinefs, which ends in the fmall pox of a very bad 
 fort, being pale, crude and pitted, never rifing well, but con- 
 tinuing flat and flaccid, or running together in large watery 
 bliflers, full of thin imlijefted matter, and fo remaining to the 
 laft, while in the face, from a deadly pale colour like a corps, 
 they turn to a ghaftly black, if the patient live long enough ; 
 and even then, they generally prove fatal at laft. 
 
 Sometimes, as was obferved above, the fmall pox is attended 
 with a malignant fp tted fever, with profufe bleeding, bloody 
 and gangrenous puftules ; even when the pox are very few and 
 diftincK Each of which particular cafes require a particu- 
 lar method, and a regard to the difeafes to which they are re- 
 lated. 
 
 In the firft cafe, befides the fymptoms alicady mentioned, if 
 an acute pain in the head, rednefs of the eyes, throbbing of 
 the carotid and temporal arteries, denote the approach of a 
 phrenzy, it will be neceffary to bleed in the foot, as well as the 
 arm, which generally has an admirable effect. After bleeding, 
 a vomit fhouid be given, if the {tomach abound with phlegm 
 
 or
 
 F A M I L Y P II Y S I C I A N. 8 f 
 
 or bile, or be loaded with food unfeafonably taken. Otherwife 
 before the eruption of the pull ales, a parge may be prefcribed 
 with the infufion of fena and manna, or with manna alone, 
 efpecially for children. If in the courfe of this difcafe the 
 patient fliould be coftive, his body is to be o ened with a 
 clyfter every fecond or third day. Likewife, under thefe cir- 
 cumftances, the fever powder of Dr. 'James has always had 
 falutary confequences, when given in tim?, and has difpofed the 
 ,patient to go through every ifage of the difeafe, free from thofe 
 alarming circumftances which frequently attend this difeafe, 
 when unafiifted with fo powerful a medicine. 
 
 Moreover, the following powder has a tendency to keep t':c 
 inflammation of the blood within due bound., and to aflift the ex- 
 pullion of the morbific matter throug 1 the (kin : " Take of com- 
 " pound powder of crabs claws, half an ounce; of purified nitre, 
 " two drums; mix andmar.e a powder." Half a dram of this 
 may be given to an adult three or four times a day, diminifliing 
 jhe quantity for children in proportion to their age. When the 
 fever runs high, equal quantities of the ingredients may be pre- 
 fcribed, and the patient's drink may beftiarpened with fpirit of 
 vitri 1. When there is a reaching to vomit, it may be ap- 
 peafed with a fpoonfu! of the juice of lemons', and a fcruple of 
 the fait of wormwood. 
 
 When t;e eruption of the puuules are completed, the pa- 
 tient may take an ounce of the fyrup of white poppies in the 
 evening ; and when the inquietude is great, it may be repeated 
 in the morning. On the tenth day r from the invafion, at night, 
 fhe dofe may be increafed to an ounce and a half, and an ounce 
 in the morning, and fo o::, till the patient recovers, unlefs there 
 be a delirium, for then it is not convenient. Eighte n drops 
 of liquid laudanum may be given inftcad of an ounce of the 
 fyrup. But not when there is a fliortr.efs of breath, or ti.e 
 patient is like to be choaked with vifcid flime. un'efs oxymcl of 
 fquills be given at the fame time, or r.;ther the fteam here- 
 after mentioned. When the vefi:Ies do not fill, give from ten 
 grains to f.rty of the peruvian bark in fyrup of orange peel, di- 
 luted with nutmeg water, every fourth or fifth hour ; children 
 may take it in a clyfter. 
 
 But in order to prevent bad fympto;7is, on the day before the 
 face is expected to fink, the arms and legs mud be wrapt up 
 liihtly in a fuppurating cerate ; for irr.tance, the yellow ccrator, 
 which is made by melting an ounce of bees wax with half a 
 pound of yellow bafilicon. It rnufi be fpreacl on linen rollers. 
 
 F
 
 FAMILY PHYSICIAN. 
 
 and tacked together fo as to make one continuous plafter. This 
 facilitates the tranflation of the acrid ferum from the face and 
 head to the limbs, promotes the fuppuration of it when it is 
 tranflated, and prefently removes the burning pain, which is 
 infupport;;ble at this time of the difeafe. Thus, this dangerous 
 pesiod may be part over without any alarming fymptom. 
 
 Some perfons, otherwife ftrong, fall into a vaft dejedtion of 
 fpirits at the time of the feizure with the fmall pox through 
 fear, and then a little blood mould be taken away as early as 
 poflible, which muft be repeated if neceffary, but not too large 
 a quantity at once. Likewife fomething cordial may bz given 
 to chear the heart, and blifters muft be applied to prevent the 
 patient from finking under the difeafe ; efpecially when there 
 is a rawnefs, forenefs, or great heat of the mouth and throaJ, 
 with a fharp rheum, or a ftoppage of the noftrils, with fre- 
 quent freezing and a tickling cough. When the matter of fa- 
 livation is very vifcidand clogs the throat, the beft method rs 
 to boil marfh-mailows, myrrh, and honey in a fufficient quan- 
 tity of water and vinegar, and then tranfmit the fteam into the 
 patient's mouth, through a glafs or t'rn pipe, of fuch a fhape and 
 length as is futtable to the perfon while he lies down. This 
 has been found by long experience to be very falutary. 
 
 When the fmall pox has relation to the nervous fever, fome 
 cafy cordial nervous medicines will be neceflary, fuch as fack- 
 whey, wine and water, and in the more low deprefTed cafe, 
 wine alone. Blifters may be now employed, and ftiraulating 
 cataplafms to the feet. 
 
 In the malignant fort of the cryJJaUinefmaU pox, the water 
 of the puftules can never be brought to laudable fuppuration, 
 and therefore it will be proper to give from a fcruple to half a 
 dram of nitre, three or four times a day, in fmall wine, to car- 
 ry off the groffer humours. And towards the end of the difeafe, 
 the patient may be allowed a little canary to comfort the heart. 
 The flux of the humour into the puftules may be promoted 
 by the cordial confection, or a fcruple of the compound powder 
 of crabs-claws with three grains of faffron, or the bark in the 
 manner above mentioned, or rather the following tin&ure of 
 it, which is an excellent medicine : " Take of the Peruvian 
 " bark, two ounces ; of the yellow part of orange peel, an 
 ** ounce and a half; of Virginian fnake-root, three drams; 
 " of faffron four fcruples ; of French brandy, a pint and a 
 " quartern; put them together into a bottle, ftopitclofe, and 
 " kt it ftand for three or four days, and then ftrain off the 
 
 tv tine.-
 
 The FAMILY PHYSICIAN.' 83 
 
 " tin&ure." The dofe is from a dram to half an ounce, 
 every fourth or fixth hour. You may allb give the plain fpirit of 
 hartfhorn. The patient may be allowed a difh of coffee now 
 and then, with a little thin milk in it, 
 
 Befides, thefe on the fifth or fixth day of the eruption, 
 blifters are to be applied between the moulders, and to the 
 arms and legs, to difcharge the ferofities, and to help the 
 fever. 
 
 The warty J "mall-pox is more dangerous than the cryftalline, 
 becaufe the matter of the difeafe is too thick, and will neither 
 fuppurate nor pafs off by urine. Here the above cordial me- 
 dicines come in play, and blifters alfo : but there are little or 
 no hopes from any method. 
 
 In the bloody fmall-pox thofe medicines are beft, which by 
 their ftyplicity thicken the blood, and prevent its breaking 
 through the fmalleft arteries. In this cafe butter-milk will lend 
 great affiftance, efpecially as it is an enemy to putrefaction. 
 As alfo, Peruvian bark, alum, and oil of vitriol; but more 
 particularly equal quantities of roch alum and dragon's blood 
 melted together and beaten into a powder. A fcruple or half 
 a dram of this made into a bolus with conferve of rofes, is a 
 proper dofe. It may be repeated in a few hours in dangerous 
 bleedings. In lefs urgent cafes, a dram of the Peruvian bark 
 may be given every fixth hour; or five or fix fpoonfuls of the 
 tindlure of rofes, may be taken feveral times a day : and the 
 patients drink may be {harpened with it, when there are purple 
 or black fpots interfperfed among the puftules. When there is 
 a delirium, blifters may be fafely applied. 
 
 About the ninth or tenth day from the eruption a putrid fe- 
 ier, common called the feccndary fever, may come on, and it 
 has been common to give gentle purges ; as alfo to bleed when 
 the heat is too great, and the patient's ftrength will bear it, not 
 omitting blifters . But the patient may be cured without 
 bliftering or bleeding, if he takes the abforbent nitrous powder, 
 of compound powder of crabs-claws with nitre, before men- 
 tioned; as alfo analeptics and plenty of diluting abforbent li- 
 quors. The bark has likewife good effects in mitigating the 
 fecondary fever, unlefs the lungs be fluffed, and then it is to 
 be omitted. 
 
 There are accidents in tie fmall-pox which do not always 
 occur, and therefore it will be neceflary to mention them. 
 Sometimes the patient is feized with convulfions juft before the 
 eruption, which in children is no bad fign ; and then no blood 
 
 F 2 muft
 
 84 tfbe FAMILY PHYSICIAN. 
 
 inufl be taken away, but ablifter may be laid to the neck, and 
 a plafter with equal parts of the cephalic and bliftertng plafter 
 maybe laid to the feet Inwardly he may take wild valerian- 
 root, Ruffian caftor, and the fpirits of hardhorn. 
 
 When there is an entire fuppreflion of urine, the patient's 
 body may beppened with a clyfter, and he may take Glauber's 
 fait, which is diuretic and la.vativc ; or rather, \vhich is the belt 
 medicine, fait of amber, if it can be had genuine. The dofe 
 is from eight grains to twenty. 
 
 When the eruption appears without much fever and pain, 
 and the puftulcs do not ripen, it will be fucceeded with a fever, 
 attended with reitieiihefs of body, anxiety, of mind, difficulty 
 of breathing, and a delirium. In this cafe warm medicines 
 iliould be given to increafe the fever at firft, and afterwards to 
 promote fuppura ion. For this laft intention, li Take of Virgi- 
 " man fnake-root, twelve grains ; of contrayerva-root, fix 
 " grains ; myrrh and faffron, of each five grains ; mix and 
 " make a powder." This may be taken every four or five 
 hours, in any prcjit; vehicle. But Peruvian bark, as was ob- 
 ferved before, is excellent in this cafe, and particularly the 
 tincture of it above mentioned. If the patient is low, a blifter 
 will be neceffary. 
 
 When the matter of infection is over abundant, it will pro- 
 duce a fpitting on the firft day of the eruption in adults, and 
 in children a Joofentfs almoft throughout the whcle difeafe. If 
 in adults the fpitting does not fucceed to our wifhea, it fhould 
 be promoted with gargles made with a decofiion of muftard- 
 feed and pepper mixt with oxymcl : for in the confluent 
 and malignant fort, it ought to continue to the end of the 
 difeafe. 
 
 When a woman with child mifcarries in the fmall-pox, and 
 the flux of the lochia is too large, fhe muft take the fame re- 
 medies as in the bloody fmall-pox. If a woman's monthly e- 
 vacuations appear in this difeafe, they rather afford relief than 
 threaten danger, unlefs the difcharge is fo great as to weaken the 
 patient, and then fhe muft take the Ikme remedies as in the 
 bloody fmall-pox. 
 
 SCALD-HEAD. This is an ulcerated cruft or fcab, fpread- 
 ing over the hairy fcalp with an ill fmell and a violent itching: it 
 has often inequalities like a honey-Comb, and moftly affecls 
 children. At firft, the head is over-run with a white, dry, 
 branny covering ; then it appears granulated like the infide of 
 a fig when cut a crofs j and laft, it lov>ks like a honey-comb 
 
 as
 
 F A M I L Y P H Y S I C I A N. ^ ^ 
 
 *is, above. In the cure, great care mu ft be taken not to drive 
 the humour back by judicious applications, for that will be 
 fatal to the child. The beft way will be to correct the blood, 
 by taking prepared oifter-fliells, crabs eyes, diaphoretic an- 
 timony, or the like. As alfo, by two or three grains of cin- 
 nabar at night, or five grains of Ethiop's mineral. Some give 
 calomel, but it is often dangerous to infants. The (cabs may 
 be foftened with cream, or calves marrow, or frefti butter; 
 The rood efficacious of all external medicines, is tar melted 
 with an equal quantity of mutton fuct: touch the foabs lightly 
 with thisatfirft, and as you find the effefr, proceed more free- 
 ly, always remembring to give the internal medicines firft. 
 The furgeons would have a pitch plafter laid over a!! the head 
 to remove the fcabs, and pull all the hair up by the roots 3 but 
 this is a cruel operation, and likewife unneceflary, when the 
 former rules are obferved. The fmarting of the tar ointment 
 is but a flea-bite to this. 
 
 SEDATIVES. In this clafs anodynes are generally mention- 
 ed, which I have already fpoken of. They act by allaying 
 fpafms and appealing violent motions. In this cafe, nitre Or 
 falt-petre. is of extraordinary ufe, becaufe itas by retraining 
 the hot fulphufeous parts of the blood, by moivlening the fo! ids?, 
 and curbing their exorbitant motions ; upon which account: 
 it is anodyne, and good againft fpafms. Cinnabar is of great 
 fervice in appeafing convulfive and epileptic diforders, for it 
 diflblves the thick mucus which affects the brain and fpinal 
 marrow. Camphire mixt with nitre is excellent in pain, watch- 
 ing, and deliriums attending inflammations. Afla fcetida re- 
 laxes the fpafms of the inteftines in hyfterk: fits, by opening 
 the obftruclions of the glands and other vefiels. 
 
 SIGHT, dimnefs cf. This fometimes proceeds from a wea'c- 
 nefs '-f constitution, and lownefs of fpirits, and fometimes from the 
 forming of cataract, or the beginning of guttaftuwa. I n the firft 
 'cafe, it will be proper to drink tea conftantly made with cepha- 
 lic herbs and roots, varying them at pleafure. Thefe-are, wild 
 valerian root, the leaves of betony, fage, rofemary, fennel, 
 and the flowers of rofemary and lavender. In the other cafe', 
 regard muft be had to the difeafes; but the cataract muft be 
 fuffered to grow ripe and hard, and then it muft be depreft by 
 a furgeon fkilful in thefe matters. Sometimes a perfon can only 
 fee near objects ; in this cafe he muft make ufe of a concave 
 clafs, to be had of the opticians. When he can only fee dt- 
 
 F 3 font
 
 86 The FAMILY PHYSICIAN. 
 
 ftant objects diftinclly, which is almoft the conftant attendant 
 of age, he muft ufe a convex glafs or fpe&acles. 
 
 SPASMS, STICH, CRAMP. Thefe are generally of 
 the fame nature, only the pain of the pleurify is fometimes 
 improperly called a ftitch. They are an involuntary contrac- 
 tion of any mufcle, or of the mufcular, membranous, or ner- 
 vous fibres. Sometimes fimple frictions will perform a cure, 
 for this will often have fuch an effect that the thick humour, or 
 ftiarp matter may be removed or difperfed thereby; or it may be 
 appeafed by the application of fpirit of wine and camphire, or 
 Hungary water, or fpirits of lavender. When there is a very 
 violent cramp, enquiry muft be made whether the blood is too 
 abundant, or whether the cuftomary bleedings have been ftopt; 
 if this be the cafe, bleeding in the arm will contribute to a cure, 
 and the ufual evacuations muft be reftored. Outwardly, the 
 fpine of the back muft be rubbed carefully with the faponaceous 
 liniment or opodeldoc When the parts remain hard or ftiff, 
 anoint them with the ointment of marm-mallows, or the fat 
 of capons, or neat's foot oil, or oil of rofemary. if it returns 
 often ufe temperate baths, regular diet, and drink the Spaw 
 waters. The following liniment is excellent in thefe cafes : 
 " Take of Venice foap, two drams ; of camphire, two fcru- 
 " pies ; oil of mace by expreflion and Hungary water, of 
 " each half a dram ; of the fpirit of fal ammoniac, thirty 
 " drops; of the oil of juniper, forty drops ; of caftor a dram 
 <c and a half; mix them and make a liniment." 
 
 SPITTLE, to provoke. See APOPHLEGMATIZANTS. 
 
 SQUINTING. The mod common caufe of fquinting, is 
 an inequality of the ftrength of the eyes. To prove thi, 
 place the perfon near a window, and caufe him to look at a 
 fmall object, a pen for inftance; you will readily perceive 
 which eye is directed towards it ; then cover that eye with your 
 hand, and the perfon will be furprized to find that he has quite 
 loft the pen ; which is a demonftration, that he fees but with 
 one eye : therefore the beft method of cure, is to exercife the 
 weak eye by covering the other now and then, and making 
 ufe of the weak eye only. This method will generally fucceed 
 when the fquinting is curable. 
 
 STOMA CH, inflammation of. This is known by a con- 
 tinual fever, a fixed, burning, pricking pain at the pit of the 
 ftomach, which grows worfe when any thing is fwallcwed 
 down , then follows a painful vcmiting and hiccup. Add to 
 
 thefe
 
 FAMILY PHYSICIAN. 87 
 
 thefe a hard, contracted, quick pulfe, great reftleflhefs, thiift, and 
 coldnefs of the extremities. When it is owing to poifon, a vio- 
 lent emetic or purge, give new milk with falladoil, cream, or 
 oil .of fweet -almonds. When eruptions of the fkin are drove 
 back, direct emuliions of cold feeds, a few grains of nitre, 
 with one of carnphire mixt with a fcruple of compound pow- 
 der of crabs claws. In other cafes after bleeding, the beft re- 
 medy is a blifter laid on the part affeded. 
 
 STONE in the bladder. This is known from a pain at the 
 time of making water, as well as before and after, from the 
 urine coming away by drops, or flopping fuddenly when in a 
 full ftream ; from a white, thick, copious, mucous, {linking 
 fediment in the urine ; from an itching or pain in the head of 
 the penis ; from a tenefmus or defire of going to ftool while the 
 urine is difcharged ; and by fearching with the finger or a ca- 
 theter. To diflblve the ftone, the patient muft fwallow an 
 ounce of Alicant foap in what form he likes bed, and drink 
 three pints or more of oifter or cockle fhell lime-water. If 
 the foap is divided into three dofes, the largeft muft be taken 
 early in the morning fafting, the fecond at eleven before neon, 
 and the third at five in the afternoon, drinking a large draught 
 of lime-water after each dofe ; the remainder of which muft 
 be drank at meals inftead of other liquors. If the tafte of the 
 water is not agreeable, a little new milk mixt with it will make 
 it palatable. If the patient cannot take the foap, a larger 
 quantify of lime-water perfifted in for fome time, may produce 
 the effect without it. He fhould abftain from acids arid fer- 
 menting liquors. But he may drink punch without acid, com- 
 monly called rumbo. Spirits muft not be drank at ?11, and he 
 muft forbear fait meats, honey and acid fruits. But he may 
 eat artichoaks, afparagus, fpinnage, lettuce, parfeley, purflane, 
 turneps, carrots, potatoes, radifhes, and green peas ; but more 
 cfpecially onions, leeks and cellery. For common drink he 
 may ufe milk and water, but mould drink no more than will 
 juft quench his thirft, and he fhould retain his urine as long as 
 he can without uneafmefs. If the lime-water makes him co- 
 ftive, he may take manna, rhubarb, or fena. It will be beft 
 to inject four ounces of warm lime-water into the bladder 
 every day juft after making water. To make it more eafy, a 
 dram of ftarch maybe rriixt with eight ounces of lime-water 
 and be juft brought to boil, and no more ; or half the yolk of an 
 eo-g may be mixt with twelve ounces of lime-water for change. 
 
 F 4 Ihe
 
 58 ?'be FAMILY PHYSICIAN. 
 
 The gravel may be prevented by drinking a pint of lime-water 
 every morning two or three hour? before breakfaft. 
 
 STRENG'I HENERS. Analeptic and ajlnngents are of this 
 clafs which I have taken notice of already ; add to thefe, bal- 
 pimics AnAjfctaachiti, of which fomcthing remains to be faid. 
 Balfamics are hotter and more acrid than analeptics, and they 
 comprehend c epka ics as well as antiparalytic>. Of this kind arc 
 wood of aloes, yellow fanders, and its tincture evaporated to 
 a balfam, ambcrgreafe, amber, benjamin, cane florax, balfam 
 of Tolu, Peru and Capivi, Peruvian bark, cinnamon, cloves, 
 and all fpicesin general, lavender, rofemary, marjoram, thyme, 
 bawm, volatile fpirits, with the efTential oil of lavender, rofe- 
 mary, and fpirits and oil of ambar ; thefe are good in difeafcs 
 of the head, nerves, fpin^l marrow, ftomach and heart: as 
 alfo, in thofe difcafes wherein the humours are thick, and the 
 tone of the nerve-, are weakened ; as in the apoplexy, palfy, 
 lofs of memory, hardnefs of hearing, and the like. They are 
 likewife good when t e llomach abounds with acid crudities ; in 
 a bad digeuion, a loofenefs, vomiting, coughs, and in low 
 phlegmatic conftitutions. STOMACHICS are fuch things as 
 ftrengthen the tone of the ftomncb, and comprehend carmina- 
 tives. Thefe are gentian, galangals, zedoary, wormwood, 
 camomile flowers, calamus aromaticus, orange peel, the Pe- 
 ruvian bark, cinnamon, pepper, ginger, mace, cloves, mint, 
 pepper-mint, myrrh, annifeeds, cummin-feeds, caraway-feeds, 
 fennel-feeds ; all bitters and preparations of aloes : Add to thefe 
 the Spaw and Pyrmont waters. When there is a load of acid 
 undigefted crudities in the ftomach, ufe gentian, wormwood, 
 fpices ; in a loathing, naufea and vomiting, mint or pepper- 
 mint j for a pain in the ftomach, c ,lic, or gripes, fi cfh orange 
 peel, or dulcified fpirit of nitre; when a loofencfs proceeds 
 from a flipperinefs of the inr.efr.ines, cortex cletttoetiies. When 
 the ftomach and inteftines are puffed up with wind, nothing 
 is better than the diftiiled oils of caraways and curnmiri; a few 
 drops may be tr.!:en on a lump of fugar. 
 
 SUDORIFICS are fuch medicines as caufe fweating, fuch 
 as arum or cuckow-pint, a decoction of the woods, extract of 
 guaiac, volatile falts r.r,d fpirits, Mindererus's fpirit, the tincture 
 of (hake root, dccociion of make-root, camphire julep, all 
 diaphoretic draughts and bolus's, and the golden fulphur of 
 antimony. Sweating is ufeful in catarrhs, colds, coughs, rheu- 
 matifms, and tumours of the glands. In difeafes of the fkin, 
 (uch as the itch, leprofy, venereal fcabs and ulcers, as well as in 
 
 the
 
 The FAMILY PHYSICIAN. 89 
 
 the flying gout, rheumatifm, and in all cold difeafes ; fv/eats 
 iucceed belt with afufficient quantity of hot liquor. 
 
 TEET H, breeding of When this is difficult, the infant is 
 preternaturally hot, ftarts in his deep, cries often, bites the 
 nipple, and puts his fingers often in his mouth, tie gums fwell, 
 and look white or red, he fiobbers much, and is either coftive 
 or has a loofeneH- ; fometimes it is attended with an acute fe- 
 ver and convuliion fits. In this cafe, the nurfe fhould be very 
 regular in her diet, and the child's body mufl be kept open with 
 emollient oily clyfters, and the gums likevvife be anointed with 
 cream or unfalted butter, either alone or mixt with honey ; or 
 cut a fig in two and apply to the gums, or calves marrow, or 
 mucilage of quince feeds with a little of the yolk of an egg.; but 
 if the teeth cannot break through the fkin, the beft way wilt 
 be to cut the membrane with a lancet, which lies on the ends 
 of the t?eth. This feldom or never fails of fuccefs. 
 
 TENE j:\1US. This is a troublefome and conftant defire 
 of going to ftool, from a pain in the ftrait gut ; fometimes it 
 proceeds from worms called afcarides, which lodge in that part ; 
 fometimes from fharp urine in the dyfury and ftrangury ; from 
 a ftone in the bladder ; from the (harp matter in a bloody-flux, 
 and from the difeafe called the piles. When this difeafe pro- 
 ceeds from the afcarides, give frequent clyflers with only an 
 ounce and a half, or two ounces of oil of wormwood made by 
 decoction. If from a fharp urine, give abforbent powders and 
 cooling emulfions inwardly, and injecl: clyftcrs made with oil of 
 fweet almonds, poppie-, or linfeed, and fyrup of marfh-mal- 
 lows. Jf from the ftone in the bladder, no cure can be had 
 till it is removed; but it may be eafed with emollient clyfters' 
 prepared with milk, and a fuppofitory may be put up the fun- 
 dament of unfalted butter. When from the piles, the above 
 clyfter and fuppofitory are ufeful, or the part may be anointed 
 with the faturnine ointment. If from the bloody-flux, fit over 
 a veflel full of hot water after every motion, or injeft oily 
 emollient clyKers. 
 
 TETTERS, RINGWORMS, and SHINGLES. Thefe 
 diforders of the fkin, are nearly allied, and are fo weH known 
 they need no defcription, only fome kinds eat more deep and 
 ulcerate the fkin. The fhingles are fiery puftules that furround 
 t!ie body like a belt, and often begin at the cheft. In the cure, 
 the diet fhculd be regular, and the patient fhould take half a 
 fcruple of ar.timonial ethiops, made with rubbing together 
 etjual parts of quickfilver and the golden fulphur of antimony 
 
 till
 
 go ^Tbe FAMILY PHYSICIAN. 
 
 till they are united ; the dofe is feven grains ; fometimes it will 
 be necefiary to drink a decoHon of the woods along with 
 them, when the difeafe is deeply rooted. Sometimes a com- 
 mon ringworm may be cured with dabbing ink upon it pretty 
 often i if this fails, ufe the ointment made with precipitated 
 mercury ; but above all the tar ointment. In the fhingles, it 
 will be proper to fnip off the ends of the largeft puftules, and 
 then cover them with the white liniment, to prevent their flick- 
 ing to the fnirt. When they are ftubborn the ointment made 
 w'uh precipitated mercury may be uftd, not forgetting the in- 
 ternals. 
 
 THRUSFI. In this difeafe of infants, there are whitifli 
 puflules, or rather fmall ulcers, which befet the mouth, throat, 
 and fauces, not exceeding the fize of a hempfeed. The heat 
 and pain, not only make the child unquiet, but render the 
 fucking and fwallowing very difficult. In the cure, his body 
 muft be kept open with two drams of fyrup of rofcs folutive. 
 The puftules may be touched with the mucilage of quince 
 feeds mixt with honey of rofes. When it attends other dif- 
 eafes, that muft be cured, of which this is a fymptom. 
 
 TOOTH-ACH. This is known almoft to every body, 
 and proceeds fr<>m a humour which corrodes and rends the li- 
 gaments and coats which keep the teeth faft in their fockets. 
 The cure may fometimes be effected by taking an ounce of the 
 rob of elder-ben ies, and fweating with it in bed ; at the fame 
 time gargling the mouth with a little of it diflblved in beer. 
 Thofe that are fubje& to defiuxions, fhould drink the mineral 
 waters, and if the patient is of a weak bilious conftitution, they 
 fhould be mixed with afies milk. When the tooth is rotten, a 
 drop of the oil of cloves or box put into it, may be of fervice. 
 Jf it is hollow, fill it with a mixture of bees-wax and maftick, 
 or a fmall pill made with an equal quantity of opium and cam- 
 phire. If thefe will not do, it muft be drawn. When the 
 pain is raging, give a dofe of the following pills at night going 
 to bed: " Take of the aromatic pills, a dram; of ftorax pills, 
 " half a dram ; of extract of faffron, fix grains j mix them 
 * c and make pills." Twelve grains of this made into four pills is a 
 dofe; or put two or three grains of opium on a fmall bit of flick- 
 ing plafter, and lay this to the temple where the artery beats near 
 the cavity of the ear : or the juice of the root of yellow water 
 flower de luce rub'd on the aching tooth, will cure it like a charm. 
 Or which is now in hi^h efteem, ufe the tinclure made by Mr. 
 9 Green'
 
 The FAMILY PHYSICIAN. gt 
 
 Greenou'h for the tooth-ach, and fold by Mr. New/berry in St. 
 Paul's church-yard. 
 
 A VERTIGO, giddtne/!, or fwlmming of the bead. This 
 is either an original difeafe, or proceeds from diforders of the 
 ftomach. The former cafe is cured in the fame manner as the 
 falling ficknefs, -which fee. Sometimes the fecond kind pro- 
 ceeds from long fafting, and then a morfel of bread will drive 
 it away. Sometimes it arifes from crudities in the ftomach and 
 t! en give a dram of vitriolatcd tartar taken early in the morn- 
 ing feveral times ; next give a vomit, and afterward ftomachic 
 bitters, with cephalics, and a moderate ufe of wine at meals. 
 The wild valerian-root and cinnabar is as good a cephalic as 
 as any ; mix equal quantities together. The dofe is half a 
 dram. 
 
 VITUS St. his dance. This is a kind of convulfion which 
 boys and girls are fometimes fubjecl: to ; it is fo called, becaufe 
 they put themfelves into a great many ridiculous antic poftures. 
 When they want to drink, they ufe a thoufand odd gefticula- 
 tions before they can bring the cup to their mouth ; the fits arc 
 generally preceded by a coldnefs of the feet and limbs, or a 
 kind of tingling fenfation. To cure this difeafe, firft give a 
 gentle purge, then two ounces of the following expreflion of 
 hog lice three times a day : " Take of live hog lice three 
 " ounces, of fennel water a pint, of compound horfe radiih 
 " water half a pint; bruife the hog lice, and then pour on 
 * c the water by degrees, then prefs out the liquor j" after this 
 give the following ele&ary : " Take of the Peruvian bark an 
 " ounce and a half, of the ruft of iron, or prepared Heel 
 " three drams, of the fyrup of orange peel, enough to make 
 '* an eletfary :" the dofe is the quantity of a large nutmeg 
 thrice a day ; befides thefe the cold bath is of fingular fervice. 
 
 ULCER. A fimple ulcer is neither venereal nor fcorbutic, 
 nor callous, and requires nothing but to be cleanfed and brought 
 to the ftate of a clean wound ; to this end it muft be laid open 
 if necefiary, and you muft apply tincture of myrrh and aloes, 
 or yellow bafiltcon with red precipitate. During the incarna- 
 tion, it may be dreft only with dry lint, when the matter is 
 Jaudable ; otherwife a valnerary balfam may be fpread upon the 
 lint. If the ulcer is deep, it muft be rilled full of lint, to pre- 
 vent the lips from clofing too foon ; when the cavity is filled 
 up with flefh, it mav be cicatrifed with dry lint, or traumatic 
 balfam, or Fryer's balfam, and a moderate compreflure. If 
 there is any proud flefti, it muft be touched with blue vitriol, 
 
 or
 
 $ 2 The FAMILY PHYSICIAN. 
 
 or burnt alum, or powder of myrrh, or reJ precipitate, ta 
 bring it to a level, as the cuticle advances round about the 
 ibre. 
 
 ULCER of the BLADDER and KIDNEYS. The former is 
 known from a fetid matter, or blood coining away with 
 the urine j as a!fo fmuii pellicles. But if the ulcer i> in 
 the kidneys, there are fmall caruncles. The making water 
 is always difficult, and attended with pain. When the kid- 
 neys are thus affected, there are always intervals of eafe, both 
 with regard to the pain, and the difficulty of making water. 
 The ulcer of the bladder is very hard to cure, efpecialiy when 
 it is of long duration. Rhubarb given to half a fcruple at a 
 time, and continued long, may do confiderable fervice. The 
 drink fhould be whey or afles milk alone, or which is better 
 mixt with lime-water. When the purulent matter that comes 
 away is large in quantity, thirty drops of tincture of cantha- 
 rid^s fhould be taken twice a day, and if it produces any bad 
 efrecls, give five or fix g.ains of camphire. Cherry-tree gum 
 diflblved in water and drank is by fome accounted a great fe- 
 cret. Others give cow's milk, with half a dram of French 
 bole every morning, in an ulcer of the kidneys, which is 
 not fo hard to cure, the fame things are beneficial. Some ac- 
 count butter milk, when not very four, a .great fecret in this 
 cafe. Or you may give a quarter of a pint of new milk twice 
 a day, in which a hot iron has been quenched fo long as to 
 confume a third. The Spavv waters have been beneficial to 
 fome, and fpruce beer is reckoned a good balfamic in this dif- 
 order. 
 
 ULCER of tbo WOMB. The chief figns of this ulcer is 
 the flowing out of a purulent matter from this part, and the 
 greater the quantity, the profounder is the ulcer. When the 
 flux is yelloA 7 , vifcid, fanious or mixt with blood, it is a fign 
 the fubftance of the womb is vitiated. It is hard to be diftin- 
 guifhed from the whites, and therefore obferve, that a fixt pain 
 always attends an ulcer, and the matter is always more com- 
 pact and fetid. The beft diet is that of milk, which may be 
 riced cr mixt with an egg for variety fake : the drink fhould be 
 a fmall decoction of Cnina root, and fix drops of balfam of 
 Capivi fhould be mixt in every draught, with a little of the 
 pciSloral fyrup : or, " Take ground ivy and plantane, of each 
 " half an ounce ; of fpring-water, three pints, and then add an 
 " ounce of white fugar." The dofe is a pint in a day. ' Bal- 
 liimic injections ihould likewife be ufed, fuch-as the following: 
 
 " Take
 
 Ibe -FAMILY PHYSICIAN: 
 
 c * Take of balfam of Capivi, half an ounce} mix it intimate- 
 *' ly with the yolk of an egg; then add fix ounces of diluted 
 *' honey of rofes ; mix them all together." When the ulcer is 
 fetid and foul, add a little of the Egyptian ointment. Some- 
 times manna or rhubarb may be taken to divert the humours 
 from the womb. When the pain is great, an ounce of diaco- 
 dium or twenty drops of liquid laudanum may be taken at 
 night. If either of thefe is not fufficient, increafe the dofe. 
 
 VOMITS, or EMETICS, are of two kinds, the mild and the 
 ilrong. The mild are plenty of warm water alone, or warm 
 water and oil, or a decoction of carduus benedi"6tus, or a de- 
 codlion of the feeds of horfe-raddifh. The ftrong are all pur- 
 gatives taken in large dofes, ippecacuanha, gumboge, the leaves 
 of afarabacca, the juice of the middle bark of elder, white 
 vitriol, and tartar emetic. 
 
 The acTion of mild emetics does not extend beyond tne fto- 
 mach, and brings away {limy, crude and bilious humours, which 
 are collected therein for want of a good digcftion. Strong e- 
 metics in fmall dofes vellicate the ftomach, and the coats of the 
 inteftines ; in large dofes they penetrate into the biliary duels, 
 the glands of the in(,efline?, mefentery, pancreas, and even 
 into the liver, and expell the various humours contained in 
 thofe parts. But if they affeclthe whole nervous fyftem, they 
 then become prejudicial, and may produce very grievous 
 fymptorns. 
 
 The beft and fafeft of all thefa is ipecacuanha given to 
 half a dram, and is of great ufe in a loofenefs and the bloody 
 flux. The root of afarabacca given in powder to half a dram 
 and upwards, is a good vomit in an obftinate quartan ague, 
 the dropfy, and jaundice. Three or four grains of emetic tar- 
 tar may be properly added to the ippecacuanha to quicken its 
 effects : and if you would have a vomit and a purge at the 
 fame time, mix three or four grains of this tartar with a folu- 
 tion of manna. 
 
 In cafe of poifons, efpecially thofe of the narcotic kind, and 
 of fvvallowing the infectious particles in malignant difeafesj as 
 alfo when corrupt humours lodge in the ftomach and intefHnes, 
 and ftagnating there lay a foundation for flow fevers, quotidian 
 and quartan agues, chronic cou^h?, difeafes of the head, me- 
 kncholy, the head ach, falling ficknefs, or apoplexy; .then 
 flrong vomits become neceffary. 
 
 In difeafes which arife from a thick bile, plugging up the 
 biliary duels, iruhe yellow and. black jaundice, and the cachexy, 
 
 vomits
 
 54 2"^ FAMILY PHYSICIAN. 
 
 vomits wil} often cure, when other things have been tried in 
 Tain. In the dropfy, anafarca, oedematous tumour of the 
 parts, the dropfy afcites when curable, emetics fhould be given 
 in a larger dofe than ordinary, and then they will evacuate wa- 
 ter from the duels and glands of the interlines, mefentery, 
 pancreas, and liver, and carry it downwards. 
 
 Vomits are not to be given in the fit of an ague, an Inflam- 
 mation of the ftomach, in violent pains of the ftomach, in 
 hyfteric or hypochondriac fits, or where there is a difpofition 
 to fpitting of blood, or to too great a flux of the menfes or 
 the bleeding piles ; or when difeafes arife from too great a con- 
 geftion of humours in the head, fuch as the apoplexy, palfey, 
 vertigo, the lofs of fight or hearing ; nor yet in violent pains, 
 nor when the patient \s too full of blood and humours, before 
 bleeding ; nor laftly, when there is a coftivenefs, and the in- 
 teftines fluffed with excrements. 
 
 During the operation of a vomit, the patient muft always 
 drink a fufficient quantity of warm liquors, fuch as water- 
 gruel, carduus tea, &c. When the operation is over, the 
 patient muft avoid cold liquor, the cold air, all hot {Simu- 
 lating medicines, and flefh-meats : he muft rather ufe thofe 
 that are foft, that yield good juices, and are eafy of digeftion. 
 
 VOMITING. When the matter of the vomiting is phlegm 
 from the crudities of the firft paflages, the beft cure is to take 
 an emetic, efpecially when there is a troublefome reaching to vo- 
 mit, attended with ficknefs and the heartburn. Or, firft give 
 half a dram or a dram of vitriolated tartar, to incite the 
 phlegm, or a quarter of an ounce of oxymel of fquills, and 
 then warm water mixt with unfalted butter very plentifully, or 
 a fcruple of ipecacuauha. The common medicine is a fpoon- 
 ful of the juice of lemons, with a fcruple of the fait of worm- 
 wood. When the patient vomits yellow bilious fluff, which 
 proceeds from a bad digeftion, and has its feat in the duode- 
 num, this may be cured by gentle laxatives of manna and 
 rhubarb. If the biliary duts feem to be too lax, give the Pe- 
 ruvian bark, bitter tmc"ture, and fteel medicines. When its 
 paflages are plug'd up by flimy matter, or a ftone in the gall- 
 bladder, give foapy medicines and fait- water. 
 
 W^hen vomiting proceeds from poifons, give large quantities 
 of milk and fweetoil. When from the gout in the ftomach, 
 give half a dram of the compound powder of contrayerva 
 with five grains of camphire. Likewife, put the feet in 
 
 warm
 
 FAMILY PHYSICIAN. o - 
 
 warm water, rub them well with a coarfe cloth, and injecl 
 clyfters. 
 
 Vomiting caufed by a ftoppage of the monthly courfes or 
 the bleeding piles, may be cured by abforbents, by gentle lax- 
 atives, and more efpecially by bleeding, or caufing the flux to 
 return. Giving a vomit in this cafe is as bad as poifon, and 
 will either caufe a vomiting of blood, or an inflammation -of 
 the ftomach. Morning Teachings after hard drinking may be 
 cured by abforbents, by bitters, aud by taking thirty drops of 
 the elixir of vitriol twice a day. 
 
 When a woman with child is fubjecl to vomitin?, give a 
 fpoonful of cinnamon-water, with a little marmalade of quinces. 
 It requires reft both of mind and body, and fometimes bleeding 
 in the foot. The drinking of fine foft fpring water will fome- 
 times prevent a mifcarriage. 
 
 VOMITING of BLOOD. This happens to perfons that are 
 lean and {lender ; women that are irregular in their monthly 
 courfes, and when they are going to leave themj men of a weak 
 conftitution, who are fubject to the bleeding piles, which either 
 ceafe to flow or are too little in quantity. The firft remedy is 
 bleeding, which muft be in proportion to the age and ftrength 
 of the patient. When the pulfe is impetuous and ftrong, let 
 the patient drink the following mixture by little and little, that 
 is, a glafs at a time, and often : " Take fpring- water, a pint; 
 " of purified nitre, a dram ; of fyrup of wild poppies, half 
 " an ounce ; mix them." When there is a pricking pain or 
 ftitch in the left fide, add an ounce of diacodium to the mixture. 
 To bring the humours downward, give any common clyfter 
 with a dram of falt-petre. For outward application, diflblve a 
 dram of camphire in an ounce of oil of fweet almonds, and 
 anoint the pained fide therewith j if the blood is thrown up 
 in great quantities, with lofs of ftrength, makel'gatures upon 
 the legs and arms, or dip them in cold water : when the fit is 
 over, the patient may drink water in which hot iron has been 
 quenched j or, which is better, butter milk, and purge with 
 half a dram of rhubarb. 
 
 When vomiting of blood proceed from a fuppreflion of the 
 monthly courfes, bleed in the flood, and give frequent clyfters of 
 a decoction of pennyroyal and juniper berries : if (harp hu- 
 mours corrode the veflels of the ftomach, then give half a 
 dram of the compound powder of crabs-claws, and repeat if. 
 now and then ; or more particularly ftarch boiled in milk. 
 No aftringents or ftypticks muft be given unlefs the cafe is de- 
 
 (perate,
 
 56 The FAMILY PHYSICIAN-. 
 
 fperate, and then direl the powder of dragons-blood and alum 
 fo often mentioned. 
 
 VOMITING *W LOOSENESS. This is a fudden and 
 violent purging upwards and downwards, proceeding from a 
 convulfive contraction of the ftomach and intettines, caufed 
 by a lharp cauftic matter lodged therein ; this often kills the 
 patient in twenty four hours, and therefore requires the moft 
 fpeedy afiiftance : the cure confifts in giving diluting liquors, 
 and the fooner the better ; therefore at fir ft give a argc quan- 
 tity of warm water with oil ' r frefh butter or whey. While 
 this is doing, boil a large chicken in three gallons of water, 
 and let the patient drinK. large quantities of it; likewife inject 
 emollient clyfters or chicken broth. If oat-bread can be readi- 
 ly got, toaft it as br.own as coffee without burning, and make a 
 coffee-c loured decoction with it ; this may be drank as foon 
 as it ca * be go; ready, and will come in after the water and oil. 
 If the patient is exhaufted, he muft drink a large draught of 
 the decocYion as foon as poflible ; and when the naufea is a little 
 fettled, two thi:ds of a grain of opium If the patient is con- 
 vulfed and the extremities co!d, give twenty five drops of li- 
 quid laudanum in an ounce of ftrong cinnamon water, after- 
 wards an equal quantity of wine and of the deco&ion ; and 
 afterwards the decoction itfelf to qutnch thirft : to prevent a 
 relapfe, repeat the opiate for fome days morning and eve- 
 ning. 
 
 TJRINE, made too after:, and in too great a quantity. This is 
 called a DIABETES, which produces a gradual failure of the 
 ftrength, a wafting of body, and a drainin away of its fub- 
 #ance ; there is likewife a thirft, a heat of the bowels, a 
 fwelling of the loins and hips, and the fpittle i, frothy. The 
 Briftol water is very ufeful to cure t;us chforder ; as alfo the 
 following whey : " Take two quarts of milk and boil it a 
 " little, then add half an ounce of alum ; take off the curd :" 
 a quartern of this taken three or four times a day will feJdom 
 fail to cure this troublefome diforder. 
 
 URINE, difficulty of If th s proce ds from afpafm or cramp 
 of the neck of the bladder, oil of fweet Imonc's, poppy or 
 Jinfeed oil may oe g ven inwardly, a fpoonful at a time, aid 
 gentle opiates, if th,- difeafe requires them : when the fpafm is 
 caufed by fliarpnefs of urine, give laxatives to open the body, 
 and the powder of crabs claws, or diaphoretic antimony; the 
 dofe is half a dram, the decoction of mallows, or the fyrup of 
 n*arih mallows. When the difficulty proceeis from blood in 
 
 the
 
 The FAMILY PHYSICIAN. 97 
 
 the neck of the bladder, it muft be diflblved with tea made 
 with ground ivy, or male fpcedwel, or with diuretic fait, the 
 dofe is from half a dram to a dram : in the mean while apply 
 hot roafted onions to the region of the pubes, and give a 
 clyfter of camomile flowers boiled in miilc j if they fail, a 
 catheter muft be introduced into the neck of the bladder. 
 "When there is a difficulty of urine of pregnant women, the 
 beft remedy is to eafe the preffure on the part. 
 
 WARTS. The moft certain method of taking off warts 
 without deformity, is to diffolve fal ammoniac in as little wa- 
 t.r as you can, and dab them feveral times a day with the 
 folutionj if you are not impatient, they will vanim without 
 leaving any mark behind. 
 
 WHITES. To cure this diforder, it will be proper firft to 
 eleanfe the ftomach with a vomit of ipecacuanha, and after- 
 wards to take two or three dofes of half a dram of rhubarb, 
 with twelve grains of diuretic fait, twice a week ; fometimes 
 a prudent repetition of this will carry off the difeafe without 
 any farther trouble : if this fails, give the following bolus in 
 its room. " Take of rhubarb twenty five grains, of calomel 
 " feven grains, of folutive fyrup of rofes enough to make a 
 tc bolus:" it is to be given early in a morning, taking care of 
 catching cold. If this likewife is ineffectual, give thirty drops 
 of the tin<5ture of cantharides twice a day, in a large draught 
 of thedecotfion of guaiacum. After all, if nothing elfe will 
 do, recoude muft be had to the ftyptic powder as the only an- 
 chor of hope : that is, the powder of equal quantities of ro^h 
 alum and dragons-blood melted together, from a fcruple to a 
 dram of which may be taken thrice a day or oftner, accord- 
 ing to the urgency of the difeafe. But care muft be taken that 
 the patient has no venereal taint, or that this diforder is not in 
 coniequence of the King's evil j for then regard muft be had to 
 the original difeafe. 
 
 WHI TLOWS. This is a painful inflammation at the ex- 
 tremity of the finger tending to fuppurationj when it is flight, 
 it only affecls the fatty membrane round the nail : another kind 
 is attended with an inflammation of the periofteum, and is much 
 more painful than the former. Jt is often accompanied with 
 a fever, and other bad fymptoms. The worft kind is feated in 
 the tendons inferted into the bones of the laft joints of the fin- 
 gers ; in which cafe the pain will be very violent and caufe an 
 intenfe fever, reftlefsnefs, convulfions and a delirium. 
 
 G In
 
 n8 Tie FAMILY PHYSICIAN. 
 
 In all kinds of this difeafe, it will not be prudent to wait for 
 a fuppuration, but to lay the part open by incifion, and fo dif- 
 charge the confined matter ; in the firft cafe, it may be made 
 in length on each fide the nail j and when the periofteum is 
 inflamed through the nail to the bone j but in the laft and 
 woril kind the incifion muft be made on each fide the fin- 
 ger with a lancet, fo as to divide the ligamentary fheaths 
 which confine the tendons clofe to the bones, without injuring 
 the tendons themfelves. This operation muft be performed 
 by one well (killed in the ftrudure of the parts ; after this a fo- 
 mentation muft be applied with lime water and camphorated 
 fpirit of wine. The patient may be bled in the other arm, 
 and take Kpfom fait to purge him ; afterwards the wound may 
 be drefled with Peruvian balfam ; but if the bone is foul and 
 rotten, the wound muft be kept open till it exfoliates, or till 
 the whole bone comes away : the dreffing may be completed 
 with dry lint, kept on with a diachylon plafter, and fecured by 
 a proper bandage -applied fpirally round the finger. 
 
 WOMB, falling down of. This is a common diforder, 
 and fometimes proceeds fo far, that the womb becomes quite 
 vifible ; fometimes it is only the internal membrane of the 
 vagina : it is very feldom dangerous, for fome have had it thirty 
 years. In the cure, firft give a common clyfter; and then bleed, 
 then apply white bread and milk to the part, or place the pa- 
 tient in an emollient bath, to foftcn the parts : then place the 
 patient on her back with her hips higher than her head, and 
 her legs quite afunder ; then put the womb back by degrees 
 where you find the leaft refiftance, and without any violence : 
 let her lie in bed with her thighs clofe and her legs acrofs for 
 fifteen days. To compleat the cure, take a fcruple of alum 
 and dragons blood, mixt together in equal parts, three times a 
 day j then boil two ounces of oak bark in two quarts of wa- 
 ter to one ; towards the end, add an ounce of pomgranate 
 rind, and an ounce and a half of red rofes : ftrain the liquor* 
 and mix it with half a pint of red wine; let the parts be fo- 
 mented with flannel dipt in this liquor, morning and evening. 
 If thefe fhouid fail* a broad ring made of cork and covered 
 with bees wax, may be put up and retained without trouble. 
 
 WOMB 1 , Inflammation tf. This is attended with a pain, 
 heat anJ tcnfion at the bottom of the belly, an acute fever, 
 and inflation of the belly, a conftant urging to make water 
 and go to ftool : when the inflammation is violent, there is a 
 frequent fainting, and almolt imperceptible pulfe, and the ex- 
 
 tre-
 
 Ike FAMILY PHYSICIAN. 99 
 
 tremities are cold, with a delirium and a phrenfy, and what is 
 very remarkable, the breafts fwell in proportion as the inflamed 
 part. In this cafe, the patient muft live on chicken or veal 
 broth ; likewife after bleeding, let her take a fpoonful fre- 
 quently of a mixture of equal parts of fyrupof inarm mallows 
 and oil of fweet almonds, and inject a domeftic clyfter, or the 
 following : " Take of cows milk half a pint, brown funar 
 " and oil of fweet almonds of each an ounce, mix and make 
 " a clyfter." To eafe the pain, give anodynes or opiutes 
 from the very firft, beginning with the mildeft, as fix drams of 
 fyrup of white poppies, or half a grain of the Thebaic extract, 
 and afterwards twenty drops of the Thebaic tincture, en- 
 larging the dofes as occafion requires; after three or four days, 
 give an ounce of manna diflblved in a little whey ; but perhaps 
 the fhorteft method after bleeding, will be to lay a blifter over 
 the part affecled, or as near it as may be. 
 
 Sometimes after hard labour, or from the fault of unfkilful 
 midwives, women in childbed have a flight diforder of this 
 kind ; and then give a powder made with a fcruple of crabs 
 eyes, ten grains of diaphoretic antimony, four grains of pu- 
 rified nitre, and five grains of Virginian fnake root, repeat- 
 ing it as occafion requires. When there are hyfteric fpafms, 
 add four grains of caftor ; likewife it will be proper to give a 
 fpoonful of oil of fweet almonds mixt with fperma ceti every 
 day, anointing the belly with three ounces of oi! of elder, in 
 which a dram of camphire is diflblved. When this difeafe pro- 
 ceeds from external caufes, and there is a fever, a pain in the 
 groins, difficulty of urine and a coftivenefs, bleed firft in the 
 arm, and then in the foot ; afterwards give a clyfier, and then 
 lay fome of the following plafter to the grieved part : tC Take of 
 " the drawing platter two ounces, of fperma ceti half an 
 " ounce, of gum ammoniac two drams, of faffron a dram, 
 " of camphire half a dram ; mix and make a plafter." 
 
 WORMS. Children troubled with worms have a gnawing, 
 pricking pain in the belly, and fometimes a difcoloured face $ 
 they often ftart in their flcep, have a voracious appetite, and ft 
 ftinking breath : fometimes they have an inclination to vomit, 
 and their mouth becomes full of water: they have often a 
 fwimming in the head, or fcratch their nofe. Infants have 
 generally a fwelled belly, and void a t ; :ick whitifh matter : 
 fome are thrown into fits, others have a worm fever, and fome- 
 times adults void worms- upwards and downwards. 
 
 G 2 la-
 
 i co The FAMILY PHYSICIAN. 
 
 Infants who cannot take medicines by the mouth, may be 
 cured by the following plafter : " Take of chemical oil of 
 " wormwood eight drops, of aloes in powder eight grains, 
 *' of oxes gall enough to bring them to a proper confidence :" 
 fpread this on leather, and lay it to the navel. For others the 
 following powder will ferve in the room or every thing elfe. 
 " Take of block-tinreducedinto fine powderafcrupie,ofEthiops 
 " mineral ten grains ; mix them." This muft be taken every 
 morning in fyrup of fugar or common treacle, taking a 
 purge after every fourth dofe, as for example the following 
 powder: " Take of choice rhubarb thne drams, fcammony 
 " and calomel of each a dram; mix them." The dofe for an 
 adult is half a dram. 
 
 / WOUNDS without tefs of futylance. To cure thefe you 
 muft bring together the divided lips, and keep them in that pof- 
 ture; then drefs them with dry lint, or fome mild balfarn 
 fpread on lint, to keep the wound from the air. All flight 
 wounds may be cured with the traumatic balfam, or Frier's 
 balfam, applied with lint alone, without any trouble, and with- 
 out fuppuration : fometimes a wound requires digeflion, and 
 then lau 'able matter is to be procured by keeping the wound 
 from the external air, for then the heat of the part will change 
 the extravafated chyle and ferous juices into a white pus> which 
 will deterge and feparate the dead lacerated ends of the veflels 
 and fibres, that they may afterwards unite with each other , 
 and therefore laudable matter Is fo far from injuring a wound, 
 that it ferves both to incarn and confolidate it ; though fome, 
 from an erroneous opinion of its being offenfvve, are fo fcru- 
 puloufly exact in wiping it off, that they retard the healing of 
 the wound almoft as faft as it is advanced by nature. In all 
 dangerous wounds, a furgeon muft be called in immediately, 
 otherwife the patient may lofe his life by unneccflary delays j 
 the wound may be cicatrized with dry lint,, or with lint ciipt in 
 Frier's balfam. See ULCERS. 
 
 YAWS. This difeafe was very common among the blacks 
 of Africa, and has by them been introduced into all cur plan- 
 tations ; it appears firft in little fpots on the fkin in all parts of 
 the body, which daily encreafe, and become like large pimples : 
 afterwards they appear like white floughs, which falling off 
 leavered fungufes behind them. In the cure give the following 
 bolus every night, for a fortnight or three weeks : " Take of 
 " flowers of fulphur a fcruplc, of camphire difiblved in a little 
 ** fpiritof wine five grains, of Venice treacle a dram, of fy- 
 
 44 ru
 
 The F A MIL Y PH YSI ci A N. 101 
 
 <e rup of fafFron enough to make them into a bolus;" di/Iblve 
 a dram of corrofive fublimate in an ounce of rum, and touch 
 the yaws with a feather, and they will all fall of. His conftant 
 drink may be the decoction of guaiac and faflafras, fermented 
 with molafles. Afterwards the cure is to be perfected by the me- 
 thod of treating the French difeafe, or let him take the following 
 electary : " Take Ethiops mineral an ounce and a half, of gum 
 " guaiac half an ounce, Venice treacle and the conferve of rofes 
 " of each an ounce, of oil of faflafras twenty drops, of fyrup 
 " of fafFron enough to bring them to the confiftence of an 
 " electary ;" the dofe is two drams morning and evening. 
 But as mercurials, and even falivation, often fail in the cure of 
 this difeafe, I (hall give the reader another prefcription, which 
 is ufed in Carolina, and is faid to be a certain cure : " Take 
 " four ounces of the bark of Spanifli oak, two ounces of the 
 " middle bark of the pine-tree, two ounces of the root of 
 " fumach that bears the berries, of water fufficient to make a 
 " ftrong decoction." The patient muft drink a full pint of 
 this milk-warm, which will make him vomit plentifully ; the 
 day following, let the patient begin to drink half a pint three 
 times a day, that is, morning, noon and night, for fix weeks j 
 and let the fores be warned fix times a day with the fame decoc- 
 tion, till they are healed up, and the patient becomes well. 
 He muft abftain from flefh-meat and ftrong liquors during tb 
 courfe. 
 
 ADDENDA,.
 
 [ 102 
 
 ADDENDA. 
 
 LADDER, inflammation of. This is known by a 
 burning, preffing pain at the very bottom of the belly, 
 attended with a fever, a continual defire of going to 
 ftool, and a perpetual frriving to make water ; add to thefe a 
 want of appetite, vomiting, coldnefs of the extreme parts, 
 refllefnefs and fometimes convulfions. 
 
 If this difeafe has been preceded by an obftruction of the 
 menfes, or a ftoppage of the bleeding piles, the patient muft 
 be bled in the foot ; if he is coftive, give him an ounce or 
 two of manna ; then direct the following powder : " Take 
 *' of purified nitre a fcruple, of diaphoretic antimony fifteen 
 " grains of faffron five grains, of camphire two grains, 
 " mix and make a powder ;" then anoint the pained parts be- 
 tween the legs, with the following liniment : " Take of oil 
 " of fweet almonds three drams, of fpirit of fal ammoniac 
 " one dram, of camphire a fcruple, of ointment of marfh- 
 *' mallows an ounce, mix and make a liniment ;" fometimes 
 the perpetual needing, and the difficulty of making water, arife 
 from fpafms, or a kind of cramp ; and then boil camomile, 
 mallow and elder flowers in milk ; pour this decoclion into a 
 clofe-flool, and let the patient fit over it. 
 
 BREASTS, difeafes of. Thofe that give fuck are more 
 liable to diforders of the breafts than other women ; the firft 
 that I (hall mention, is a rough unequal SWELLING of ihebrea/1, 
 preceded with a flight fhivering, and attended with heat, 
 tenfion, pain and rednefs ; it is fucceeded by a feverifh diforder, 
 which frequently goes off in thirty fix hours; it fometimes, 
 when negle&ed, turns to a fuppuration and abfcefs ; its 
 caufe is the ftagnation of milk in the breafts : this may 
 arife from fudden cold, bad aliment, or change of dier, 
 irregular fuckting, and blows ; as alfo from the infant's 
 being too weak to fuck. When the fwelling is very great, 
 there is a pain in the back part of the arms, and parts adjacent : 
 when this diforder is very bid bleeding will be proper, and the 
 diet fhouid be thin broth, and thed.nn A lhould be maiden hair ufed 
 
 like
 
 The FAMILY PHYSICIAN-. 103 
 
 like tea ; keeping the patient, efpecially her breaft, very warm 3 
 her belly may be emptied by clyfters, and.a poultice with white 
 bread and milk, mixt with honey and half a fcruple of faffron, 
 may be laid to the breafts j but above all, the difordered breaft 
 fhould be drawn by a grown perfon ; which is the moft cer- 
 tain cure ; ir.ftead of the poultice, the following plafter may 
 be applied, which is very efficacious : " Take of fperma ceti an 
 " ounce, of white bees wax two ounces, of galbaniim half an 
 " ounce, of oil of elder enough to bring them to the confidence 
 " of a plafter ;" or the following cerate, which is to be had in 
 the fhops : " Take of oil of olives a quarter of a pint, of 
 " white wax four ounces, of fperma ceti half an ounce, 
 <c mix them together and keep the mixture ftirring till it is 
 " cold." 
 
 BREASTS, inflammation cf. When the former difeafe is 
 neglected, or is not refolved in three days, it will turn to an 
 inflammation, and this to an ABSCESS or ULCER. In this 
 cafe, fpeedy bleeding fhould never be omitted, either in the 
 arm or foot ; and the poultice with white bread and milk, mixt 
 with honey, fhould be applied to the part ; or marfh-mallows 
 may be boiled in milk for a fomentation, or linen cloths dipt 
 in fpirit of wine may be applied hot: when the inflammation 
 is difcufled by thefe means, it rarely happens before the feventh 
 day. When it tends to a fuppuration, apply the following 
 cataplafm : " Take of figs four ounces, of yellow bafilicon 
 " an ounce, of ftrained galbanum half an ounce ; firft beat 
 *' the figs to a pulp, with a little wine or ftrong beer; then 
 *' melt the bafilicon and galbanum together, and mix them 
 u well orer the fire." When the abfcefs breaks, or is open'd 
 with a lancet, your firft dreffing muft be dry lint, which muft 
 be very foft, and the cavity muft be entirely filled with it, 
 laying a pledgit over the whole : in a day after this, the lint may 
 befpread with a mixture of bafilicon and ointment of gum elemi, 
 or rather with the ointment itfelf: over the doffils of lint lay a 
 large pledgit of tow fpread with bafilicon \ thefe dreflings 
 muft be continued till the wound is incarned and filled up by 
 nature ; after this it may be healed by dry lint alone, or dipt 
 in Friers balfam. When the matter difcharged from the ab- 
 fcefs is mild and fmall in quantity, it will be fufficient to re- 
 new the drefling once in twenty four hours ; but when it is 
 acrid, or the weather hot, two or three dreflings are required in 
 that time. If it fhould turn to a foul ULCER, then cleanfc 
 it with bafilicon and red precipitate mixt together, and if it 
 
 G 4 fhould
 
 104 2^* FAMILY PHYSICIAN. 
 
 fhould be deep, keep it full of dry lint, to give an opportunity 
 of drefling the ulcer down to the bottom, and to prevent the 
 lips from clofmg too foon. 
 
 BREASTS, NIPPLES of, chapt. This difordermay be cured 
 by the application of the mucilage of quiuce feed, or with the 
 powder of gum tragacanth, fprinkled on through a fine muflin 
 rag, or with the oil f wax ; the infant fhould fuck the fore 
 nipple as little as poffible, that it may have time to heal. 
 
 COLD, catching of. When a perfon has caught cold, it may 
 be cured by lying much in bed j by drinking plentifully of 
 warm fack-whey, with twenty or thirty drops of fpirit of 
 hartfliorn in each draught; by avoiding all flefh-meat; by 
 taking a fcruple of the compound powder of crabs claws every 
 night and morning ; in fhort, by treating it as a flight fever : 
 for this reafon, a fmall dofe of Dr. James's Fev;r Powder is an 
 excellent remedy in this diforder. If the patient has a cough, 
 let it be foftened by a mixture of a little fugar candy, with 
 oil of fweet almonds, or a folution of gum ammoniac in an 
 ounce or two of barley water j or rather two or three fpoon- 
 fuls of the milk of gum ammoniac every three or four hours : 
 thefe things will render expectoration eafy. 
 
 EYE, blood-Jhot. This diforder may be known by the 
 blood-red colour of the white of the eye, which afterwards 
 turns livid or black ; it is caufed by a blow or fall, or a violent 
 vomiting, whereby the blood is extravafated in the coats of 
 the eye : when the cornea is thus affected, all objects will 
 appear of a red colour ; but this is feMom the cafe. When 
 the diforder is flight, it will vanifn in time without any ap- 
 plication ; but when great, the juice of fennel may be mixt 
 with a little balfam of Peru, and dropt into the eye; the pati- 
 ent likewife fhould bleed by way of revulfion, and take a gentle 
 purge, fuch as an ounce of Epfom fait : when it turns to an 
 ULCER, mix a little brown fugar with the fapphire coloured 
 water of the fhops, and drop it into the eye. 
 
 EYE, white jpeck cr fpot in. When this is fuperficial, it 
 always appears white j but when it is deeply rooted, it tends to 
 blacknefs, and is fcarce curable. That which follows an in- 
 flammation of the eye, generally difappears without any ap- 
 plication. To take off this, it is common to mix a little fu- 
 gar candy with the water of fennel or eye-bright, or the juice 
 of fennel or celandine ; or thefe laft may be mixt with a few 
 drops of the balfam of Peru ; when the juice of celandine is 
 ufed alone, it will be proper to diffolvc a little gum tragacanth 
 
 in
 
 FAMILY PHYSICIAN. 105 
 
 in it to (often it ; but the blew or fapphire coloured water of 
 the (hops, is as ufeful as any thing, dropt into the eye ; or ra- 
 ther the fpot mould be touched with a hair pencil dipt in the 
 water. 
 
 EYE, watry. This generally arifes from the weaknefs of 
 the lachrymal gland, for which reafon it will be proper to ufe 
 ftrengtheners externally, fuch as Hungary water, fennel and 
 valerian water ; the parts round about the eye fhould be 
 wafhed with thefe : likewife a revulfion fhould be made with 
 bliftcrs and iffues. When the nafal du6l is obftrucled, or 
 when it turns to a lachrymal hftula, the affiftance of a furgeon 
 will be wanted ; when the lachrymal gland is deftroyed, it is 
 incurable. 
 
 EYE, a web in. This is a flefhy fkin that arifes from the 
 corner of the eye, and at length covers the eye entirely or in 
 part ; fometimes the web is thin and white, fometimes thick, 
 rough, obfcure and painful ; fometimes it turns cancerous, 
 and then nothing is to be done. In the cure, this web or 
 coat is to be eaten off by corroding medicines, or removed by 
 the hand of the furgeon j the juice of celandine is recom- 
 mended, in which glafs of antimony or crocus metallorum 
 has been infufed j or make ufe of the following collyrium: 
 " Take of the (tone called haematites prepared half a fcruple, 
 " of white vitriol fifteen grains, myrrh and faffron of each 
 " five grains, of white fugar candy five grains, mix them 
 " and make a powder;" mix this with fennel water, and wi,h 
 a hair pencil or fine feather apply it to the part. 
 
 FAINTING FITS. Sometimes this difordtr proceeds 
 from lofs of ftrength, from profufe bleeding, from a fudden 
 fright, from fome terrifying fpeclacle, from long fafiing, and 
 from the hyfteric paflion, as well as from a decayed ftrength 
 proceeding from other difeafes. 
 
 In the (lighter fort which happens from the opening of a 
 vein, from the fight of blood, wounds, ulcers, the cutting of 
 a linib, and fo forth, the patient had beftgo into the air, which 
 will effel a cure ; but if this cannot be done, hold volatile fpirits 
 to the nofe, or fprinkle the face with cold water, or give them 
 a draught of generous wine. When the patient is to be let 
 blood, and is afraid of fainting, it will be proper to lay him 
 on the bed till it is over. 
 
 When the fainting fits are more grievous, apply the flrong 
 fpirit offal-ammoniac to the noftrils, temples and pulfes, with 
 itrong frictions 5 or give forty or fifty drops of fome frrong 
 
 volatile
 
 jo6 fbe FAMILY PHYSICIAN. 
 volatile fpirit inwardly in water ; not forgetting a draught of 
 frrong generous wine, or a glafs of cinnamon water ; likewifc 
 the hands and feet may be rubbed ftrongly with coarfe cloths, 
 or he may be pulled by the ears, nofe, &c . till he recovers. 
 
 When the patient is hyfteric, things that have a ftrong fmell 
 fhould be applied to the nofe, fuch as caftor, afTa foetid a, 
 partridges feathers burnt, burnt leather, horn or the like ; or 
 the volatile fetid fpirit, not forgetting vellications or fri&ions 
 of the aforefaid parts. 
 
 When it proceeds from lofingtoo much blood, from wounds 
 or otherwife, it muft be ftopt as foon as poflible ; and {he pa- 
 tient muft take ftrong broths, gellies, fpirituous liquors, and 
 generous wines. The fame remedies will do in lofs of fcrength 
 from difeafes, and from a defect of fpirits and good juices. 
 
 GUT1 A SERENA. This is a lofs of fight when no 
 fault appears in the eyes ; the cure may be promoted by drink- 
 ing the infufion of male fpeedwel, rofemary- flower-, fage, 
 fennel, valerian root, and fafiTafras in the manner of tea ; the 
 powder of ho^-lice are excellent in this cafe, the dofe is half 
 a dram twice a day, or two ounces of the expreffion of hog- 
 lice of the fhops ; fulphur of antimony, given to three or four 
 grains once a day, is accounted afpecific: iflues on the future 
 on the top of the head, are likewife proper, or in the neck ; 
 as alfo cupping with Rarification on the back part of the head, 
 by which fome have been reftored to fight in an infiant : a 
 grain of calomel given every night in conferve of rofes, has 
 been of great fervice. When all things elfe fail, the head 
 muft be fhaved, and a blifler laid all over it ; however, when 
 this difeafe is old and obftinate, it is generally incurable. 
 
 HE \D-ACH. Sometimes this happens from too great a 
 quantity of blood rufhing into the head, which arifcs from a 
 plethoric ftate of the body, or from the ufual bleeding of the 
 nofe being fupprefled ; and then there is a pain in the whole 
 head, which is hot, fwells, achs and looks red, the vefie!s of 
 it fwell, and there is a ftrong pulfe in the neck and temples. 
 In this cafe, bleeding is neceflary in the forehead or jugular 
 veins ; or leeches may be applied behind the ears ; or you may 
 bleed in the ankle firft, and then in the veins about the head 
 the next day : at the fame time the body muft be cleanfed with 
 manna, rhubarb and cream of tartar, or an ounce of Epfom 
 
 fait. 
 
 When the head-ach proceeds from a copious vitiated ferum 
 or rheum, ftajrnatin^ in the membranes of the head, with a 
 
 dull
 
 FAMILY PHYSICIAN. 107 
 dull heavy continual pain, which will neither yield to bleedinw 
 or laxatives, then the thick humours muft be diflblved by the 
 following pills, and carried downwards : " Take of gum-am- 
 *' moniac a dram ; myrrh, fuccotrine aloes, extract of black 
 ' hellebore, rofm of jalap, mercurius dulcis, prepared cinna- 
 * c bar, of each half a dram ; extract of faffron, caftor, and 
 ' fait of amber, of each fifteen grains ; make twelve pills out 
 * c of every fcruple, of which fix muft be taken at night, and 
 " fix in the morning ;" they may be repeated every three days, 
 and on the days they are taken, the patient muft have nothing 
 but thin broths : when there has been a fufficient evacuation, 
 the patient (hould exercife till he is in a fweat, and ufe ftrength- 
 eners, ftrong frictions, and fuch a diet as promotes ur;ne. 
 See diuretics. 
 
 If this fails, lay a blifter of the fize of a crown piece to the 
 nape of the neck> with a few grains of camphire; this muft be 
 renewed from time to time, and kept running for a Jong while ; 
 when the difeafe is evident to the fight and touch, lay a blifter 
 all over the head. 
 
 When there is a violent pain fixed in one place, Jay the 
 adhefive plafter on the part with a fmall hole in the middle, on. 
 which lay a mixture of volatile fal ammoniac and mufiard 
 feed. When the head-ach happens frpm a ftoppage of the 
 nofe, hold a ftrong fmelling bottle frequently thereto ; or take 
 an herb- muff with flowers of benjamin and powder of cloves 
 mixt therewith. 
 
 When the head-ach arifesfrom a corrupt mafs of blood, and 
 an impure ferum, as in the French difeafe and fcurvy, drink a 
 quart a day of the decoction of the woods, in which an ( unce 
 of powder of antimony has been boiled and tied up in a rag ; 
 J mean an ounce to every quart : this muft be ufed after evacu- 
 ations, with the pills abovementioned ; a medicine to promote 
 fweat will be likewife proper. " Take native cinnabar, dia- 
 *' phoretic antimony, volatile fait of hartfhorn, purified nitre, 
 " of each ten grains ; of camphire half a grain ; mix and make 
 * c a powder for one dofej" this is to be taken at bed time, 
 drinking a draught of the decoction of the wooes after it. 
 
 When the head-ach affects all one fide of the head, the hu- 
 mours fliould be carried off by a vomit, with an ounce of 
 ipecacuanha wine, and downward with an ounce of Epfom- 
 falt ; then give bitters to ftrengthen the ftomach. 
 
 When the head-ach is fo intolerable as to endanger the pati- 
 ent's Ufe, firft open the body with a clyfter, then give an 
 
 ounce
 
 io8 The FAMILY PHYSICIAN. 
 
 ounce of diacodium at night, or twenty drops of liquid lauda- 
 num, as alfo a fcruple of cinnabar, laying the following lini- 
 ment to the temples: " Take of expreffed oil of nutmegs half 
 an ounce, of cane ftorax a dram, extract of faffron and bal- 
 *' fam of Peru of each half a dram, of oil of rhodium twelve 
 " drops, make a liniment." When the pain is mitigated with 
 the above prefcriptions, give a gentle purge ; when there is a 
 violent pain in the infide of the nofe, caufe the nofe to bleed 
 with fomething thruft up the noftrils. When there is a 
 fharp humour lodged under the covering'of tHe fkull, make an 
 incifion as in a whitlow : fome affirm Marum Syriacum will cer- 
 tainly cure an obftinate head-ach ; the dofe is half a dram. 
 
 JAUNDICE in children. Many infants are afflicted with 
 this difeafe foon after they are born, for which the following 
 powder may be given in the nurfe's milk, viz. a grain of faff- 
 ron with a grain of mineral bezoar, twrce or thrice a day. 
 
 KIDNEYS, Inflammation of. This is known by a pungent 
 burning pain in the place where the kidneys are feated, attended 
 with a fever ; the urine is made often and fmall in quantity, 
 and is very red and flame-coloured ; but in the height of the 
 difeafe, watry ; there is a numbnefs of the thigh, and a pain in 
 the groin and tefticle of the fame fide, with a bilious vomiting 
 and continual belching. 
 
 Keep the body open with the following clyfter ; " Take of 
 e cows milk half a pint, mufcovado fugar and fallad oil of each 
 " an ounce mix them ;" then lay a blifter to the region of the 
 loins ; alfo gum arabic mould be taken often, mixt with fyrup of 
 marm mallows : when there is an exceffive pain, an ounce of 
 diacodium may be proper, which may be repeated at proper in- 
 tervals. This method carefully purfued, will cure this difeafe 
 without any thing elfe. 
 
 LABOUR, hard or difficult. When this arifes from want 
 of ftrength in the mother, and the child lies in a natural fitu- 
 ation, as alfo when the mouth of the womb is open, which 
 the midwife is to be fure of by examination, then fomething 
 cordial mould be given, as a fmall draught of generous wine 
 mulled or otherwife, which may be occafionally repeated : 
 fometimes the mother is teazed with falfe pains, refembling 
 thofe of the colic, and then it will be proper to give a grain 
 or two of opium, which will give her eafe, and nature will be 
 able to perform her work effectually j befides, this will open 
 and relax the genital parts. 
 
 When
 
 The FAMILY PHYSICIAN.' 109 
 
 When the genital parts are in fault as being too ftralt or 
 hard, which fometimes happens at the firft birth, efpeciallr 
 when the woman is not young ; or when the parts are too dry : 
 in thefe cafes, they muft be often anointed with frefh oil or 
 butter, and the mouth of the womb muft be carefully dilated 
 with the fingers. When the Womb is preternaturally clofe by 
 fome excrefcence or membrane, or the vagina is clofed by a 
 coalefcence, a fuigeon's affiftance will be wanted. 
 
 Sometimes the midwife is in fault, when fhe is for hurrying 
 on delivery too haftily, before there is any true labour- pains, 
 and before the mouth of the womb is open, which is a certain 
 fign to diftinguifli the true pains from the falfe. In this cafe, 
 DO forcing things fhould be given, but the mother mould be 
 luftered to reft till the true time of birth comes on. 
 
 When the fault is in the fituation of the child, the care of a 
 fkilful perfon is neceflarily required to deliver the mother in 
 the fafeft manner. 
 
 LIVER, Inflammation of. This is attended with a very 
 acute continual fever, and a violent pain in the nervous mem- 
 branes of the liver, which is felt every time the patient draws in 
 his breath : there is likewife a cough, fneezing, and a fenfe of 
 repletion or fullnefs of theftomach, a naufea, vomiting, acorn- 
 preflion of the belly ingoing to ftool or making water; the 
 breathing is not deep but fmall, and is performed by the breaft 
 only, for the abdomen or belly remains immoveable : there is 
 a conftant delirium, a fardonic laughter, and as the difeafe 
 advances, convulfions. The cure is the fame as in other in- 
 flammations, but clyfters are particularly advantageous ; and 
 the beft remedy after plentiful bleeding, is a blifter laid to the 
 part affected ; the liquors taken inwardly (hould be cooling 
 and fmall, fuch as whey with the leaves of forrel boiled in it, 
 or mixt with jelly of currants : as alfo tamarinds boiled with 
 water or whey. If this method is purfued in time, it is fel- 
 dom attended with any danger. 
 
 MADNESS, MELANCHOLY. Thefe are fo nearly allied, 
 that they cannot well be treated of apart ; when a perfon be- 
 gins to be melancholy, he is fad, deje&ed, dull without any 
 apparent caufe ; he is fearful, and yet loves to be alone : he is 
 generally, coftive and his excrements are often dry, round, and 
 covered with a black bilious humour; their urine is a little 
 /harp and bilious, the countenance is pale and wan, they are 
 weak and inactive, and vet are often greedy in euting. 
 
 Ttefe
 
 no 'The FAMILY PHYSICIAN. 
 
 Thofe who are aRually mad^ are in an exceflive rage when 
 provoked to anger ; fome make a hideous noife, others ftiun 
 the fight of mankind, and others again endeavour to do them- 
 felves a mifchief ; fome are mad only at times, and others have 
 their raving fit at the new and full moon, efpecially in hot 
 weather. 
 
 In the cure, bleeding is the mod efficacious of all remedies : 
 open a vein firft in the foot ; in a few days after in the arm, 
 then in the jugular, or in the noftrils with a ftraw ; and laft of 
 all in the vein of the forehead with a blunt lancet, for fear of 
 hurting the membrane that furrounds the fkull, making a liga- 
 ture round the neck to caufe the veins to fwell j warm half 
 baths are likewife convenient, to derive the blood from the 
 head to the lower parts : but before he enters the bath, he 
 fhould have his head covered with a cloth dipt in cold water, or 
 poured thereon ; purgatives are likewife ufeful, but the gentle 
 are preferable to the violent, efpecially when this difeafe pro- 
 ceeds from the hypochondriac pafiion. 
 
 Add to thefe the Sellers mineral waters, which is fold in 
 London, mixt with a third part of affes milk, which Ihould be 
 drank fpring and fall five or fix weeks ; but more efpecially, 
 the nitrous deception is of fingular fervice in melancholy- 
 madnefs ; the following mixture has cured many people : 
 " Take of the leaves of balm cut fmall a handful, infufe 
 " them in a quartern of brandy, and then add half a dram of 
 *' crabs eyes, mix them;" the dofe is two fpoonfuls three or 
 four times a day : fome give a dram of white briony root in a 
 quarter of a pint of milk to purge off the bad humours, and 
 fome direct large dofes of camphire, even to half a dram every 
 night. When the patient is exhaufted, bleeding is hurtful, and 
 reftoratives good ; fometimes it will be proper to give a fcruple 
 of black hellebore in the morning, and a compofing draught at 
 night, which may beufed frequently if not too violent in the 
 operation, and then the dofe may be lefTened ; but remember 
 that opiates often given, render the patient ftupid : among the 
 other medicines, it will be proper to give an ounce of tincture 
 of valerian root pretty often, for it is of fingular advantage to 
 the head. 
 
 NL'R S E, the choice of a good one. When the mother can- 
 not or does not choofe to give fuck, it will be neceflary to 
 provide a good nurfe ; her age (hould be from twenty three to 
 thirty, for then fhe is in her full health, flrength and vigour ; 
 (he mud have lain in no lefa than a month or fix weeks, and 
 
 nut
 
 The FAM ILY PH Y sic i AN. in 
 
 not above three or four months ; care muft be taken that her 
 child Is healthy, and if it be the fecond or third fo much the 
 better, becaufe me will then have a greater quantity of milk; 
 if me has already fuckled another's child with fuccefs, it is a 
 proof of her ability and the goodnefs of her milk ; but the 
 principal thing is the healthful conftitution of her body, for 
 on this all the reft depend. Her parents, if known, mould have 
 had no tedious chronic difeafe, much lefs the venereal infecti- 
 on ; (he muft not have a pale fickly look, nor be liable to dif- 
 orders of any kind ; but her fkin mould be white, neat, clear, 
 and free from breakings out of all kinds : (he mould not be 
 weak and inaSive, but able to undergo fatigues, and her hus- 
 band mould have the fame figns of health ; fhe mould neither 
 be too fat nor too lean, nor diftinguifhed by any deformity of 
 the body ; nor yet muft fhe have a return of her monthly 
 courfes, which fome nurfes have two or three months after 
 they have lain in, which is a fign the blood is not right ; be- 
 fides, it will leffen the quantity of her milk : fhe mould moreo- 
 ver be clean and neat in her perfon and apparel, that no bad 
 fmell may proceed from any part of her body ; add to thefe, 
 found teeth, a fvveet breath, a comely face, a lively eye, and 
 apleafant chearful countenance : befides, if fhe has an agreeable 
 voice, it will pleafe and enliven the child. 
 
 The nurfe's hreaft mould be of a fize fuffictent to contain a 
 proper quantity of milk, but not very large and fwagging ; 
 they mould be full, plump, fmooth, pretty firm, and free 
 from lumps, that the milk may be the better prepared ; but 
 they mould not be fat nor flefhy, nor clofe together ; the chcft 
 mould be broad and full, it being a fign of plenty of vital heat : 
 the nipples mould be of a moderate fize and firmnefs, but not too 
 fhort or thick, or hard or grifty or depreffed ; for if the nipple 
 is too fhort, the child cannot lay hole! of it ; and if too hard, it 
 is not eafily drawn ; if too big, it fills the mouth fo that it 
 cannot fuck : likewife the milk mould flow out at a good dif- 
 tance, by a gentle compreffion of the breaft, in feveral fmail 
 ftreams. 
 
 The milk fhould be of a thickifh confidence, not wheyifh or 
 watry, but (hould remain upon the hand, and not run off 
 from a gentle inclination ; but if it does not run off at all, it 
 is too thick : the whiter it is the better, for when it is wheyifh 
 it is blue : yellow milk is a fign of too great a thicknefs, or a 
 mixture of bile in thofe fubjedl to the jaundice. It mould be 
 
 perfectly
 
 1 1 2 The FAMILY P H v s r c i A .v. 
 
 perfe5lly well tailed, the fweeter the better, and free from 
 every uncommon flavour. 
 
 Laftly, the nurfe mould be of an agreeable, fweet, even 
 temper, not drunken nor (-aflionate nor melancholy ; but modefl, 
 ibbcr and compaffionate ; her diet fhould be nourifhing and 
 eafy of digeftion ; flie fhould carefully abftain from all failed 
 fmoak-dried provifions, four things, as well as fpices, drams, 
 and all kinds of {harp acrimonious food ; fhould live in a healthful 
 air, ufe moderate exercife, and avoid the inclemency of the 
 weather : fhe fhould be temperate in her eating and drinking, 
 and never faft too Ion.;:, or feed to'excefs. The'ecautions well 
 obferved, will not only prevent a great many diforders in chil- 
 dren, but hinder them from imbibing vicious inclinations, 
 which too often are fucked in with the nurfe's milk. 
 
 PILES. Thefe are either the BLEEDING, or the BLIND. 
 The bleeding piles are not always a difeafe, for fometimes they 
 return regularly once a month, and then they cannot be ftopt 
 without caufing grievous diforders. When it is a difeafe, it is 
 often exceffive, and will fometimes laft from twenty to thirty 
 day?, endangering the life of the patient : the blind are varicous 
 fwellings of the veins, fometimes with exceffive pain, and fel- 
 dom or never bleed. 
 
 In the bleeding piles, it will be neceflary to take blood from 
 the arm, when the patient is of a fuH habit of body, and the 
 patient fhould drink cooling liquors with a few grains of nitre, 
 and an ounce or tvo of fyrup of red poppies at night ; but 
 without giving a long detail of medicines, the patient need-? 
 only take half a drain ot the bark every three or four hours. 
 If this fails, which it feldom does, powder equal pans of alum 
 and dragon's blood ; the dole is half ,< dram every hour : a few 
 dofes are generally fufncient. In the blind piles, take half a 
 dram or m.-re of the flowers of fulphur in milk every morning, 
 till they nre cured ; fume take a fpoonful at a time, or " Take 
 ' cf lenitive eletary two ounces, of flowers of fulphur half an 
 * ounce, of purified nitre two drams, of fyrup of oranges 
 " enough to make an eleclnry;" t >e dofe is a dram twice a 
 day. When the pain is great, fry ied:s in butter, and that 
 will eafe it. 
 
 PLAGUE. This i; a malignant contaiious fever, attended 
 with a violent heat, thirft, anxiety, and other grievous fymp- 
 toms, together with buboes and carbuncles, commonly called 
 j-v-sruie fores; as alfo wiih black and blue marks on the fkin 
 iik.- the wales of a whip. The defcripcinn of this dreadful 
 
 difeafe
 
 'The FAMILY PHY si CIA N. 113 
 
 difeafe need not be more particular, for whenever it appears, the 
 alarm is general, infomuch that it is not liable to be miftaken ; 
 as foon as ever the patient feels a faintnefs with a pain at the 
 ftomach, give a vomit as foon as poflib'e,' which may crufh 
 the difeafe in the bud; then pour boiling water on two drams 
 of Virginian fnake-root, and when it has flood a little pour it 
 offj then put in a glafs of ftrong alexiterial water with vine- 
 gar, and let the patient fup it pretty hot in bed to promote a 
 fweat: rue, betony, garlick and juniper berries flceped in vine- 
 gar, and given to the patient now and then by fpoonfuls, has 
 caufed many to efcape; as alfo the following ele^ary : " Take 
 " rob of elder-berries, and honey, of each half a pound, of 
 " gunpowder an ounce, of camphire a dram; mix them; the 
 " dofe is a dram or two." When the buboes appear foon it is 
 a good fign, and cupping glafles fhould be fixt upon them to 
 draw them out ; or a blifter may be applied thereto : they Ihould 
 be opened with a lancet before they are quite ripe, and then 
 cleanfed with ointment of gum elemi, mixt with bafilicon. 
 Carbuncles fhould be treated with digeftives till the cruft 
 falls off, and then with Egyptian ointment ; if they mortify, 
 they muft be fcarified and drefTed with four ounces of fpirit of 
 wine, two drams of camphire, one dram of faffron, and as 
 much artificial nitre made with fal ammoniac and fpirit of 
 nitre, for this will diffolve entirely in fpirit of wine : in ge- 
 neral, the patient mould neither be kept too warm, nor too 
 cold. 
 
 POISONS. There are various kind of poifons, but it is of 
 very little confequence t be acquainted with their names or 
 nature, becaufe the cure is much the fame in all, except a 
 flow poifon to be mentioned hereafter. As foon as a perfon is 
 known to be poifoned, becaufe in thefe parts it is generally 
 done with fomewhat of a corrofive nature, the beft remedy is 
 milk mixt with fallad oil, and taken in quantities large enough 
 to caufe vomiting; for they by their foft oleous contexure, 
 blunt the acrimony of the poifon, and defend the coats of 
 the ftomach againft its effects: when the quantity of poifon 
 has been great, the patient has been fometimes obliged to take 
 ten quarts of this mixture before it has been all brought up. 
 When there is no oil at hand, milk alone may be given, and 
 if the patient does not vomit, it fhould be promoted with fome 
 squick emetic, fuch as two or three grains of emetic tartar, or 
 (half a dram of fait of vitriol : when the ftomach is emptied 
 as much as poflible, the patient fhould take half a dram of 
 
 H Venice
 
 U4 77;^ FAMILY PHYSICIAN. 
 
 Venice treacle or a dram of the confection of kermes, with a 
 glafs or two of foft generous wine j as alfo decoction of China 
 root or laflafras tea.. 
 
 There is likewife a flow poifon given by the Indians irr 
 America, the effects of which are there generally known ; the 
 cure for it is three ounces of the juice of plantain, and as 
 much of the roots of wild horehound frem or dried ; boil 
 them in two quarts of water to one, and let the patient take 
 one third of the decoction three mornings together : if he 'finds 
 relief, it muft be continued till he is perfectly recovered : 
 they will either of them cure alone. 
 
 RUNNING at the NOSE. The matter of this is a thin 
 {harp ferum in great plenty, which gradually becomes thick, 
 and fometimes changes its colour j it often excoriates the parts 
 and at length flops up the noftrils, fo as to hinder breathing. 
 Oil of anifeed mixt with barley-flower, will cure the forenefa 
 of the parts; as alfo oil of fweet almonds in which camphire 
 is diflolved, will do the fame, if rubbed thereon ; the matter 
 that flops up the nofe may be diflolved by oil of marjoram* 
 made into fnufF with the leaves of the fame plant. When the 
 head is heavy and dull, the top of it fhould be anointed with 
 balfam of Peru j when the cafe is very bad, it will be proper 
 to begin with bleeding in the arm, and then give laxatives to 
 carry the humours downward : the diet fhould be fparing and 
 temperate ; motion and exercife are proper, and a cold moift 
 air bad. 
 
 FINIS. 
 
 864
 
 THE LIBRARY 
 
 UNIVERSITY C 7ORNIA 
 
 LOS ANGELES