







 
   
     
       
         The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
      
       
         
           1675
        
      
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         A66834
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         ESTC R8138
         12710291
         ocm 12710291
         66090
         
           
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             The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...
             Woolley, Hannah, fl. 1670.
          
           [4], 382, [10] p., 3 leaves of plates : ill.
           
             Printed for B. Harris, and are to be sold at his shop ...,
             London :
             1675.
          
           
             Title on added engraved t.p.: the accomplisht-ladys delight.
             Three parts have special title pages: The physical cabinet, New and excellent experiments and secrets in the art of angling, and, The compleat cook's guide, all with imprint date 1675.
             Attributed, not without some doubt, to Mrs. Hanna Woolley. Cf. DNB; Halkett & Laing (2nd ed.).
             Dedication signed: T.P.
             Reproduction of original in Bodleian Library.
             Includes index.
          
        
      
    
     
       
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         eng
      
       
         
           Cookery -- Early works to 1800.
           Canning and preserving -- Early works to 1800.
           Medicine, Popular -- Early works to 1800.
           Beauty, Personal -- Early works to 1800.
           Fishing -- Early works to 1800.
        
      
    
     
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                   THE
                   Accomplisht
                   Ladys
                   Delight
                   .
                
                 
                   In
                   Preserving
                   ,
                   Physick
                   ,
                   Beautifying
                   and
                   Cookery
                   .
                
              
            
          
           
             
             
             
               THE
               ACCOMPLISH'D
               LADY'S
               DELIGHT
               In
               Preserving
               ,
               Physick
               ,
               Beautifying
               ,
               and
               Cookery
               .
            
             
               CONTAINING
               ,
            
             
               I.
               The
               ART
               of
               PRESERVING
               and
               CANDYING
               Fruits
               &
               Flowers
               ,
               and
               the
               making
               of
               all
               sorts
               of
               Conserves
               ,
               Syrups
               ,
               and
               Jellies
               .
            
             
               II.
               The
               PHYSICAL
               CABINET
               ,
               Or
               ,
               Excellent
               Receipts
               in
               Physick
               and
               Chirurgery
               ;
               Together
               with
               some
               Rare
               Beautifying
               Waters
               ,
               to
               adorn
               and
               add
               Loveliness
               to
               the
               Face
               and
               Body
               :
               And
               also
               some
               New
               and
               Excellent
               Secrets
               and
               Experiments
               in
               the
               ART
               of
               ANGLING
               .
            
             
               III.
               The
               COMPLEAT
               COOKS
               GUIDE
               ,
               Or
               ,
               Directions
               for
               Dressing
               all
               sorts
               of
               Flesh
               ,
               Fowl
               ,
               and
               Fish
               ,
               both
               in
               the
               English
               and
               French
               Mode
               ,
               with
               all
               Sauces
               and
               Sallets
               ;
               and
               the
               making
               Pyes
               ,
               Pasties
               ,
               Tarts
               ,
               and
               Custards
               ,
               with
               the
               Forms
               and
               Shapes
               of
               many
               of
               them
               .
            
             
               LONDON
               ,
               Printed
               for
               
                 B.
                 Harris
              
               ,
               and
               are
               to
               be
               Sold
               at
               his
               Shop
               ,
               at
               the
               Stationers
               Arms
               in
               Swithins
               Rents
               by
               the
               Royall
               Exchange
               1675
            
          
           
             
             
             
               To
               the
               Ladies
               &
               Gentlewomen
               .
            
             
               
                 Ladies
                 ,
              
            
             
               THough
               there
               have
               been
               many
               Books
               Extant
               of
               this
               kind
               ,
               yet
               I
               think
               something
               hath
               been
               deficient
               in
               them
               all
               ,
               I
               have
               therefore
               adventured
               to
               make
               another
               ,
               which
               I
               suppose
               comprehends
               all
               the
               Accomplishments
               necessary
               for
               Ladies
               ,
               in
               things
               of
               this
               Nature
               .
               For
               you
               have
               here
            
             
               1.
               
               The
               Art
               of
               Preserving
               and
               Candying
               all
               Fruits
               and
               Flowers
               ,
               as
               also
               of
               making
               Conserves
               ,
               both
               wet
               and
               dry
               ,
               and
               also
               the
               preparing
               of
               all
               sorts
               of
               Syrups
               ,
               Iellies
               ,
               and
               Pickles
               .
            
             
               2.
               
               Here
               are
               some
               Ex●ellent
               Receipts
               in
               Physick
               and
               Chirurgery
               ,
               for
               Curing
               most
               Diseases
               incident
               to
               the
               Body
               .
               Together
               with
               some
               Rare
               Beautifying
               Waters
               ,
               Oyls
               ,
               Oyntments
               ,
               and
               Powders
               ,
               for
               Adornment
               of
               the
               Face
               and
               Body
               ,
               and
               to
               cleanse
               it
               from
               all
               Deformities
               
               that
               may
               render
               Persons
               Vnlovely
               ;
               There
               are
               also
               added
               some
               Choise
               Secrets
               and
               Experiments
               in
               the
               Art
               of
               Angling
               ;
               a
               Recreation
               which
               many
               Ladies
               delight
               in
               ,
               and
               is
               not
               therefore
               thought
               altogether
               improper
               in
               a
               Book
               of
               this
               Nature
               .
            
             
               Lastly
               ,
               You
               have
               here
               a
               Guide
               to
               all
               manner
               of
               Cookery
               ,
               both
               in
               the
               English
               and
               French
               Mode
               ,
               with
               the
               preparing
               all
               kind
               of
               Sallets
               and
               Sauces
               proper
               thereunto
               .
               Together
               with
               Directions
               for
               making
               all
               sorts
               of
               Pyes
               ,
               Pasties
               Tarts
               ,
               and
               Custards
               ,
               with
               the
               Forms
               and
               Shapes
               of
               many
               of
               them
               to
               help
               your
               Practice
               ,
               with
               Bills
               of
               Fare
               upon
               all
               Occasions
               .
               So
               that
               in
               the
               whole
               ,
               I
               hope
               it
               may
               deserve
               the
               Title
               of
               the
               
                 Accomplish'd
                 Ladies
                 Delight
              
               ,
               and
               may
               acquire
               Acceptance
               at
               your
               fair
               Hands
               ,
               whereby
               you
               will
               very
               much
               encourage
               and
               Oblige
               ,
            
             
               
                 Ladies
                 ,
              
               
                 Your
                 very
                 Humble
                 Servant
                 ,
                 and
                 Admirer
                 ,
                 
                   T.
                   P.
                
                 
              
            
          
        
         
           
             
             
               THE
               Art
               of
               Preserving
               ,
               Conserving
               ,
               and
               Candying
               ,
               Fruits
               and
               Flowers
               ,
               as
               also
               of
               making
               all
               sorts
               of
               Conserves
               ,
               Syrups
               and
               Iellies
               .
            
             
               
                 1.
                 
                 To
                 make
                 Quince
                 Cakes
                 .
              
               
                 BAke
                 your
                 Quinces
                 in
                 an
                 Oven
                 with
                 some
                 of
                 their
                 own
                 juyce
                 ,
                 their
                 own
                 Coars
                 being
                 cut
                 and
                 bruised
                 ,
                 and
                 put
                 to
                 them
                 ,
                 then
                 weigh
                 some
                 of
                 this
                 juyce
                 with
                 some
                 of
                 the
                 Quince
                 ,
                 being
                 cut
                 into
                 small
                 pieces
                 ,
                 taking
                 their
                 weight
                 in
                 Sugar
                 ,
                 and
                 with
                 the
                 Quince
                 some
                 quantity
                 of
                 the
                 juyce
                 of
                 Barberies
                 .
                 
                 then
                 take
                 the
                 clearest
                 Syrup
                 and
                 let
                 it
                 stand
                 on
                 the
                 Coals
                 two
                 or
                 three
                 hours
                 ,
                 and
                 let
                 them
                 boyl
                 a
                 little
                 on
                 the
                 fire
                 ,
                 then
                 Candy
                 the
                 rest
                 of
                 the
                 Sugar
                 very
                 hard
                 ,
                 and
                 so
                 put
                 them
                 together
                 ,
                 stirring
                 it
                 while
                 it
                 is
                 almost
                 cold
                 ,
                 and
                 so
                 put
                 it
                 into
                 Glasses
                 .
              
            
             
               
                 2.
                 
                 To
                 make
                 Conserve
                 of
                 Barberries
                 .
              
               
                 When
                 the
                 stalks
                 are
                 pickt
                 off
                 ,
                 boyl
                 th●m
                 in
                 fair
                 water
                 till
                 they
                 swell
                 ,
                 and
                 be
                 very
                 soft
                 ,
                 then
                 bruise
                 them
                 in
                 a
                 morter
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 boyl
                 them
                 again
                 by
                 themselves
                 ,
                 then
                 take
                 for
                 every
                 pound
                 of
                 them
                 two
                 pound
                 of
                 Sugar
                 ,
                 and
                 boyl
                 them
                 together
                 but
                 not
                 too
                 long
                 ,
                 for
                 then
                 it
                 will
                 r●pe
                 .
              
            
             
               
                 3.
                 
                 To
                 make
                 Conserve
                 of
                 Roses
                 .
              
               
                 Take
                 of
                 the
                 buds
                 of
                 red
                 Roses
                 and
                 slip
                 away
                 the
                 white
                 ends
                 ,
                 and
                 then
                 slip
                 the
                 rest
                 of
                 the
                 Rose
                 as
                 small
                 as
                 you
                 can
                 ,
                 and
                 beat
                 them
                 fine
                 in
                 a
                 marble
                 morter
                 ;
                 and
                 put
                 to
                 every
                 pound
                 of
                 Roses
                 ,
                 three
                 pound
                 and
                 a
                 half
                 of
                 Sugar
                 ,
                 then
                 put
                 it
                 up
                 in
                 a
                 Gally-pot
                 and
                 set
                 it
                 in
                 the
                 Sun
                 for
                 a
                 fortnight
                 .
              
            
             
               
                 4.
                 
                 To
                 make
                 Cinnamon
                 Water
                 .
              
               
                 Take
                 a
                 quart
                 of
                 White-wine
                 ,
                 a
                 quart
                 of
                 Rose-water
                 ,
                 a
                 pint
                 of
                 Muscadine●
                 half
                 a
                 
                 pound
                 of
                 Cinamon
                 bruised
                 ,
                 lay
                 the
                 Cinamon
                 to
                 steep
                 in
                 the
                 wine
                 twelve
                 hours
                 stirring
                 them
                 now
                 and
                 then
                 afterward
                 put
                 them
                 into
                 an
                 Alerubick
                 and
                 still
                 them
                 with
                 a
                 gentle
                 fire
                 ,
                 and
                 you
                 may
                 draw
                 off
                 from
                 it
                 three
                 pints
                 .
                 But
                 if
                 you
                 will
                 not
                 have
                 it
                 strong
                 ,
                 instead
                 of
                 Muscadine
                 put
                 in
                 so
                 much
                 Rose-water
                 or
                 White-wine
                 .
              
            
             
               
                 5.
                 
                 To
                 preserve
                 Quinces
                 white
                 .
              
               
                 Take
                 to
                 every
                 pound
                 of
                 Quince
                 ,
                 a
                 pound
                 and
                 a
                 quarter
                 of
                 Sugar
                 ,
                 Clarifie
                 this
                 Sugar
                 with
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 coar
                 your
                 Quinces
                 ,
                 but
                 not
                 too
                 much
                 ,
                 then
                 put
                 this
                 Sugar
                 ,
                 and
                 Water
                 ,
                 and
                 Quince
                 being
                 ra●
                 together
                 ,
                 and
                 so
                 make
                 them
                 boyl
                 so
                 fast
                 that
                 you
                 can
                 see
                 no
                 Quince
                 ,
                 but
                 forget
                 not
                 to
                 turn
                 them
                 ,
                 and
                 take
                 off
                 what
                 scum
                 you
                 can
                 keep
                 them
                 boiling
                 thus
                 fast
                 till
                 you
                 think
                 they
                 are
                 enough
                 .
              
            
             
               
                 6.
                 
                 To
                 preserve
                 Raspices
                 .
              
               
                 Take
                 of
                 the
                 faire●
                 and
                 well
                 coloured
                 Raspices
                 ,
                 and
                 pick
                 off
                 their
                 stalks
                 very
                 clean
                 ,
                 then
                 wash
                 them
                 ,
                 but
                 be
                 sure
                 not
                 to
                 bruise
                 them
                 ;
                 then
                 weigh
                 them
                 ,
                 and
                 to
                 every
                 pound
                 of
                 Raspices
                 ,
                 put
                 six
                 ounces
                 of
                 hard
                 Sugar
                 ,
                 and
                 six
                 ounces
                 of
                 Sugar-Candy
                 ,
                 and
                 clarifie
                 it
                 with
                 half
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 and
                 
                 four
                 ounces
                 of
                 juice
                 of
                 Raspices
                 being
                 clarified
                 :
                 boyl
                 it
                 to
                 a
                 weak
                 Syrup
                 ,
                 and
                 then
                 put
                 in
                 your
                 Raspices
                 stiring
                 them
                 up
                 and
                 down
                 ,
                 and
                 so
                 let
                 them
                 boyl
                 till
                 they
                 are
                 enough
                 ,
                 and
                 you
                 may
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
                 7.
                 
                 To
                 make
                 Mackroons
              
               
                 Take
                 Almonds
                 ,
                 blanch
                 them
                 ,
                 and
                 beat
                 them
                 in
                 a
                 Morter
                 ,
                 with
                 serced
                 Sugar
                 mingled
                 therewith
                 ,
                 with
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 and
                 Rose-water
                 ,
                 then
                 beat
                 them
                 altogether
                 till
                 they
                 are
                 thick
                 as
                 Fritters
                 ,
                 then
                 drop
                 it
                 upon
                 your
                 Wa●ers
                 ,
                 and
                 take
                 it
                 .
              
            
             
               
                 8.
                 
                 To
                 Preserve
                 Cherries
                 .
              
               
                 Take
                 some
                 of
                 the
                 worst
                 Cherries
                 and
                 boil
                 them
                 in
                 fair
                 water
                 ,
                 and
                 when
                 the
                 liquor
                 is
                 well
                 coloured
                 strain
                 it
                 ,
                 then
                 take
                 some
                 of
                 the
                 best
                 Cherries
                 you
                 can
                 get
                 ,
                 with
                 their
                 weight
                 in
                 beaten
                 Sugar
                 ,
                 then
                 lay
                 one
                 laying
                 of
                 Sugar
                 ,
                 and
                 another
                 of
                 Cherries
                 ,
                 till
                 all
                 are
                 la●d
                 in
                 the
                 Preserving
                 pan
                 ;
                 then
                 pour
                 a
                 little
                 of
                 the
                 liquor
                 of
                 the
                 worst
                 Cherries
                 into
                 it
                 ,
                 boil
                 your
                 Cherries
                 till
                 they
                 be
                 well
                 coloured
                 ,
                 then
                 take
                 them
                 up
                 ,
                 and
                 boil
                 the
                 Syrup
                 till
                 it
                 will
                 button
                 on
                 the
                 side
                 of
                 the
                 dish
                 and
                 when
                 they
                 are
                 cold
                 put
                 them
                 up
                 
                 in
                 a
                 Glass
                 covered
                 close
                 with
                 paper
                 ,
                 untill●
                 you
                 use
                 them
                 .
              
            
             
               
                 9.
                 
                 To
                 make
                 Conserve
                 of
                 Oranges
                 and
                 Lemons
                 ,
                 or
                 Pippins
                 .
              
               
                 Boil
                 any
                 of
                 these
                 fruits
                 ,
                 as
                 you
                 would
                 do
                 to
                 make
                 past
                 thereof
                 and
                 when
                 it
                 is
                 ready
                 to
                 fashion
                 upon
                 the
                 Pye
                 plate
                 ,
                 then
                 put
                 it
                 into
                 your
                 Gally-pots
                 ,
                 and
                 never
                 dry
                 it
                 ;
                 and
                 this
                 is
                 all
                 the
                 difference
                 betwixt
                 Conser●e
                 and
                 Past
                 ,
                 and
                 this
                 serves
                 for
                 all
                 ●ar●
                 fruits
                 ,
                 as
                 Pippins
                 ,
                 Oranges
                 and
                 Lemmons
                 .
              
            
             
               
                 10.
                 
                 To
                 make
                 Symbals
                 .
              
               
                 Take
                 fine
                 flower
                 dry'd
                 ,
                 and
                 as
                 much
                 Sugar
                 as
                 flower
                 ,
                 then
                 take
                 as
                 much
                 whites
                 of
                 Eggs
                 as
                 will
                 make
                 it
                 Past
                 ;
                 put
                 in
                 a
                 little
                 Rose-water
                 ,
                 with
                 a
                 quantity
                 of
                 Coriander-seed
                 and
                 Anniseed
                 ,
                 then
                 mould
                 it
                 up
                 in
                 the
                 fashion
                 you
                 will
                 bake
                 it
                 in
                 .
              
            
             
               
                 11.
                 
                 To
                 make
                 Syrup
                 of
                 Clove-gilli-flowers
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Clove-gilli-flowers
                 ,
                 the
                 whites
                 being
                 cut
                 off
                 ,
                 infuse
                 them
                 a
                 whole
                 night
                 in
                 a
                 quart
                 of
                 fair
                 water
                 ,
                 then
                 with
                 four
                 pound
                 of
                 Sugar
                 dissolved
                 in
                 it
                 ,
                 make
                 it
                 into
                 a
                 Syrup
                 wishout
                 boiling
                 .
              
            
             
               
               
                 12.
                 
                 To
                 make
                 Syrup
                 of
                 Violets
                 .
              
               
                 Take
                 of
                 Violet
                 flowers
                 fresh
                 and
                 pickt
                 ,
                 a
                 pound
                 ,
                 clear
                 water
                 boiling
                 one
                 quart
                 ,
                 shut
                 them
                 up
                 close
                 together
                 in
                 a
                 new
                 glazed
                 pot
                 a
                 whole
                 day
                 ,
                 then
                 press
                 them
                 hard
                 out
                 ,
                 and
                 in
                 two
                 pound
                 of
                 the
                 Liquor
                 ,
                 dissolve
                 four
                 pound
                 and
                 three
                 ounces
                 of
                 white
                 Sugar
                 ,
                 take
                 away
                 the
                 scum
                 ,
                 and
                 so
                 make
                 it
                 into
                 a
                 Syrup
                 without
                 boiling
                 .
              
            
             
               
                 13.
                 
                 To
                 make
                 Murmelade
                 of
                 Quinces
                 .
              
               
                 Take
                 a
                 pottle
                 of
                 water
                 ,
                 and
                 four
                 pound
                 of
                 Sugar
                 ,
                 and
                 let
                 them
                 boyl
                 together
                 ,
                 and
                 when
                 they
                 boyl
                 ,
                 scum
                 them
                 as
                 clean
                 as
                 you
                 can
                 ,
                 then
                 take
                 the
                 whites
                 of
                 two
                 or
                 three
                 eggs
                 and
                 beat
                 them
                 to
                 froath
                 ,
                 put
                 the
                 froath
                 into
                 the
                 pan
                 to
                 make
                 the
                 scum
                 ●●se
                 ,
                 then
                 scum
                 it
                 as
                 clean
                 as
                 you
                 can
                 ;
                 take
                 off
                 the
                 Kettle
                 and
                 put
                 in
                 the
                 Quinces
                 ,
                 and
                 let
                 them
                 boil
                 a
                 good
                 while
                 and
                 stir
                 them
                 ,
                 and
                 when
                 they
                 are
                 boiled
                 enough
                 put
                 them
                 into
                 boxes
                 .
              
            
             
               
                 14.
                 
                 To
                 make
                 Hippocras
                 .
              
               
                 Take
                 a
                 gallon
                 of
                 White-wine
                 ,
                 two
                 pound
                 of
                 Sugar
                 ;
                 and
                 of
                 Cinamon
                 ,
                 Ginger
                 ,
                 long
                 Pepper
                 ,
                 Mace
                 n●t
                 bruised
                 ,
                 Grains
                 ,
                 Galingal
                 Cloves
                 not
                 bruised
                 ,
                 of
                 each
                 two
                 penny-worth
                 ,
                 bruise
                 every
                 kind
                 of
                 spice
                 a
                 little
                 ,
                 
                 and
                 put
                 them
                 all
                 together
                 into
                 an
                 earther
                 pot
                 for
                 a
                 day
                 ,
                 then
                 cast
                 them
                 through
                 your
                 bags
                 two
                 or
                 three
                 times
                 ,
                 as
                 you
                 see
                 cause
                 and
                 so
                 drink
                 it
                 .
              
            
             
               
                 15.
                 
                 To
                 make
                 Almond
                 Butter
                 .
              
               
                 Take
                 your
                 Almonds
                 and
                 blaunch
                 them
                 ,
                 and
                 beat
                 them
                 in
                 a
                 morter
                 very
                 small
                 ,
                 and
                 in
                 beating
                 put
                 in
                 a
                 little
                 water
                 ,
                 and
                 when
                 they
                 are
                 beaten
                 pour
                 in
                 water
                 into
                 two
                 pots
                 and
                 put
                 half
                 into
                 one
                 and
                 half
                 into
                 another
                 ,
                 put
                 Sugar
                 to
                 them
                 and
                 stir
                 them
                 ,
                 and
                 let
                 them
                 boil
                 a
                 good
                 while
                 ;
                 then
                 strain
                 it
                 through
                 a
                 strainer
                 with
                 Rose-water
                 ,
                 and
                 so
                 dish
                 it
                 up
                 .
              
            
             
               
                 16.
                 
                 To
                 preserve
                 Quinces
                 red
                 .
              
               
                 Pare
                 your
                 Quinces
                 ,
                 and
                 coar
                 them
                 ;
                 then
                 take
                 as
                 much
                 Sugar
                 as
                 they
                 weigh
                 ,
                 putting
                 to
                 every
                 pound
                 of
                 Sugar
                 one
                 quart
                 of
                 water
                 ,
                 boil
                 your
                 Quinces
                 therein
                 very
                 leasurely
                 being
                 close
                 covered
                 ,
                 turn
                 them
                 to
                 keep
                 them
                 from
                 spotting●
                 and
                 when
                 they
                 are
                 so
                 tender
                 that
                 you
                 may
                 prick
                 a
                 hole
                 through
                 them
                 with
                 a
                 rush
                 and
                 that
                 they
                 are
                 well
                 coloured
                 ,
                 then
                 boil
                 the
                 Syrup
                 till
                 it
                 will
                 button
                 on
                 a
                 dish
                 and
                 so
                 put
                 your
                 Syrup
                 and
                 them
                 up
                 together
                 .
              
            
             
               
               
                 17
                 To
                 pickle
                 Cucumbers
                 .
              
               
                 Wash
                 your
                 Cucumbers
                 clean
                 and
                 dry
                 them
                 in
                 a
                 cloath
                 ,
                 then
                 take
                 some
                 Water
                 .
                 Vinegar
                 ,
                 Salt
                 ,
                 Fennel
                 tops
                 ,
                 and
                 some
                 Dill
                 tops
                 ,
                 and
                 a
                 little
                 Mace
                 ,
                 make
                 it
                 fast
                 enough
                 and
                 sharp
                 enough
                 to
                 the
                 tast
                 ,
                 then
                 boil
                 it
                 a
                 while
                 ,
                 and
                 then
                 take
                 it
                 off
                 ,
                 and
                 let
                 it
                 stand
                 till
                 it
                 is
                 cold
                 ;
                 then
                 put
                 in
                 the
                 Cucumbers
                 ,
                 and
                 lay
                 a
                 board
                 on
                 the
                 top
                 to
                 keep
                 them
                 down
                 ,
                 and
                 tye
                 them
                 up
                 close
                 ,
                 and
                 within
                 a
                 week
                 they
                 will
                 be
                 fit
                 to
                 eat
                 .
              
            
             
               
                 18.
                 
                 To
                 Candy
                 Pears●
                 Plumbs
                 and
                 Apricocks
                 to
                 look
                 as
                 clear
                 as
                 Amber
                 .
              
               
                 Take
                 your
                 Apricocks
                 or
                 Plumbs
                 ,
                 and
                 give
                 every
                 one
                 a
                 cut
                 to
                 the
                 stone
                 in
                 the
                 notch
                 ,
                 then
                 cast
                 Sugar
                 on
                 them
                 and
                 bake
                 them
                 in
                 an
                 Oven
                 as
                 hot
                 as
                 for
                 Maunchet
                 close
                 stopt
                 ,
                 bake
                 them
                 in
                 an
                 earthen
                 Platter
                 and
                 let
                 them
                 stand
                 half
                 an
                 hour
                 ,
                 then
                 take
                 them
                 out
                 of
                 the
                 dish
                 ,
                 and
                 lay
                 them
                 one
                 by
                 one
                 upon
                 glass
                 plates
                 ,
                 and
                 so
                 dry
                 them
                 ;
                 if
                 you
                 can
                 get
                 glasses
                 made
                 like
                 Marmalet
                 boxes
                 to
                 lay
                 over
                 them
                 ,
                 they
                 will
                 be
                 the
                 sooner
                 Candyed
                 .
                 In
                 this
                 manner
                 you
                 may
                 candy
                 any
                 other
                 fruit
                 .
              
            
             
               
               
                 19.
                 
                 To
                 preserve
                 Oranges
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Oranges
                 ,
                 and
                 a
                 pound
                 of
                 Sugar
                 ,
                 pill
                 the
                 outward
                 rind
                 ,
                 and
                 inward
                 white
                 skin
                 off
                 then
                 take
                 juice
                 of
                 Oranges
                 and
                 put
                 them
                 into
                 the
                 juice
                 ,
                 boil
                 them
                 half
                 an
                 hour
                 and
                 take
                 them
                 off
                 .
              
            
             
               
                 20.
                 
                 To
                 make
                 Oyl
                 of
                 Violets
                 .
              
               
                 Set
                 the
                 Violets
                 in
                 Sallad
                 Oyl
                 ,
                 and
                 Strain
                 them
                 ,
                 then
                 put
                 in
                 other
                 fresh
                 Violets
                 and
                 let
                 them
                 lye
                 twenty
                 days
                 ,
                 then
                 strain
                 them
                 again
                 and
                 put
                 in
                 other
                 fresh
                 Violets
                 ,
                 and
                 let
                 them
                 stand
                 all
                 the
                 year
                 .
              
            
             
               
                 21.
                 
                 To
                 mak
                 cream
                 of
                 Quinces
                 .
              
               
                 Take
                 a
                 roasted
                 Quince
                 ,
                 pare
                 it
                 and
                 cut
                 it
                 into
                 thin
                 slices
                 to
                 the
                 coar
                 ,
                 boyl
                 it
                 in
                 a
                 pint
                 of
                 cream
                 with
                 a
                 little
                 whole
                 Ginger
                 ,
                 till
                 it
                 tast
                 of
                 the
                 Quinces
                 to
                 your
                 liking
                 ,
                 then
                 put
                 in
                 a
                 little
                 Sugar
                 and
                 strain
                 it
                 ,
                 and
                 always
                 serve
                 it
                 cold
                 to
                 the
                 Table
                 .
              
            
             
               
                 22.
                 
                 To
                 make
                 a
                 March-pan
                 ,
              
               
                 Steep
                 two
                 pound
                 of
                 picked
                 Almonds
                 one
                 day
                 and
                 two
                 nights
                 in
                 fair
                 water
                 ,
                 and
                 blaunch
                 them
                 out
                 of
                 it
                 ,
                 then
                 
                 beat
                 them
                 well
                 in
                 a
                 morter
                 ,
                 and
                 bedew
                 them
                 with
                 Rose-water
                 ,
                 put
                 to
                 your
                 Almonds
                 so
                 many
                 pound
                 of
                 Sugar
                 ,
                 and
                 beat
                 your
                 Sugar
                 with
                 your
                 Almonds
                 ;
                 then
                 make
                 very
                 fine
                 ●rust
                 either
                 of
                 past
                 or
                 wafer
                 ,
                 and
                 sprinkle
                 it
                 with
                 Rose-water
                 and
                 Sugar
                 ;
                 then
                 spread
                 the
                 stuff
                 on
                 it
                 ,
                 and
                 bake
                 it
                 at
                 a
                 very
                 soft
                 fire
                 ,
                 always
                 bedewing
                 it
                 with
                 Damask-water
                 ,
                 Civet
                 ,
                 and
                 Sugar
                 ;
                 and
                 lastly
                 with
                 a
                 gut
                 of
                 Dates
                 guilt
                 or
                 long
                 Comfits
                 guilt
                 ,
                 or
                 with
                 Cinamon-sticks
                 guilt
                 ,
                 or
                 the
                 kernels
                 of
                 the
                 Pine-apple
                 and
                 ●o
                 ●et
                 it
                 forth
                 .
              
            
             
               
                 23.
                 
                 To
                 make
                 Almond
                 Milk.
                 
              
               
                 Boyl
                 French
                 Barley
                 ,
                 and
                 as
                 you
                 boyl
                 it
                 cast
                 away
                 the
                 water
                 wherein
                 it
                 was
                 boil●d
                 ,
                 till
                 you
                 see
                 the
                 water
                 leave
                 to
                 change
                 colour
                 ;
                 as
                 you
                 put
                 in
                 more
                 fresh
                 water
                 ,
                 then
                 put
                 in
                 a
                 bundle
                 of
                 Straw-berry
                 leaves
                 :
                 and
                 as
                 much
                 Cullumbine
                 leaves
                 ,
                 and
                 boyl
                 it
                 a
                 good
                 while
                 ;
                 then
                 put
                 in
                 beaten
                 Almonds
                 and
                 strain
                 them
                 ,
                 and
                 then
                 season
                 it
                 with
                 Sugar
                 and
                 Rosemary
                 ,
                 then
                 strew
                 some
                 Sugar
                 about
                 the
                 dish
                 ,
                 and
                 send
                 it
                 to
                 the
                 Table
                 .
              
            
             
               
                 24.
                 
                 To
                 preserve
                 Apricocks
                 ,
                 or
                 Pear-plumbs
                 when
                 they
                 are
                 green
                 .
              
               
                 You
                 may
                 take
                 any
                 of
                 these
                 fruits
                 and
                 
                 scald
                 them
                 in
                 water
                 and
                 peel
                 them
                 ,
                 and
                 s●rape
                 the
                 spungy
                 substance
                 of
                 the
                 Apricocks
                 or
                 Quinces
                 ,
                 so
                 boyl
                 them
                 very
                 tender
                 ,
                 taking
                 their
                 weight
                 in
                 Sugar
                 ,
                 and
                 as
                 much
                 water
                 as
                 to
                 cover
                 them
                 ,
                 and
                 boyl
                 them
                 very
                 leasurely
                 ;
                 then
                 take
                 them
                 up
                 and
                 boil
                 the
                 Syrup
                 till
                 it
                 be
                 thick
                 ,
                 and
                 when
                 they
                 are
                 cold
                 put
                 them
                 up
                 with
                 you●
                 Syrup
                 into
                 your
                 preserving
                 Glasses
                 .
              
            
             
               
                 25.
                 
                 To
                 pickle
                 French
                 Beans
                 .
              
               
                 You
                 must
                 take
                 your
                 Beans
                 and
                 string
                 them
                 boyl
                 them
                 tender●
                 then
                 take
                 them
                 off●
                 and
                 let
                 them
                 stand
                 till
                 they
                 are
                 cold
                 ,
                 put
                 them
                 into
                 the
                 pickle
                 of
                 Beer
                 Vinegar
                 ,
                 Pepper
                 and
                 Salt
                 Cloves
                 and
                 Mace
                 with
                 a
                 little
                 Ginge
                 .
              
            
             
               
                 26●
                 To
                 make
                 an
                 excellent
                 Jelly
                 .
              
               
                 Take
                 three
                 gallons
                 of
                 fair
                 water
                 ,
                 and
                 boil
                 in
                 it
                 a
                 knuckle
                 of
                 Veal
                 ,
                 and
                 two
                 Calves
                 feet
                 slit
                 in
                 two
                 ,
                 with
                 all
                 the
                 fat
                 clean
                 taken
                 from
                 between
                 the
                 claws
                 ,
                 so
                 let
                 them
                 boil
                 to
                 a
                 very
                 tender
                 Jelly
                 keeping
                 it
                 clean
                 scum●d
                 ,
                 and
                 the
                 edges
                 of
                 the
                 pot
                 always
                 wiped
                 with
                 a
                 clean
                 ●●ath
                 ,
                 that
                 none
                 of
                 the
                 scum
                 may
                 boil
                 in
                 ,
                 strain
                 it
                 from
                 the
                 meat
                 ,
                 and
                 let
                 it
                 stand
                 all
                 night
                 ,
                 and
                 the
                 next
                 morning
                 take
                 away
                 the
                 top
                 and
                 the
                 bottom
                 ,
                 
                 and
                 take
                 to
                 a
                 Quart
                 of
                 this
                 Jelly
                 ,
                 half
                 a
                 pint
                 of
                 Sherry
                 sack
                 ,
                 half
                 an
                 ounce
                 of
                 Cinamon
                 ,
                 and
                 as
                 much
                 Sugar
                 as
                 will
                 season
                 it
                 ,
                 six
                 whites
                 of
                 Eggs
                 very
                 well
                 beaten
                 ,
                 mingle
                 all
                 these
                 together
                 ,
                 then
                 boil
                 it
                 half
                 an
                 hour
                 ,
                 and
                 let
                 it
                 run
                 through
                 your
                 Jelly
                 bag
                 .
              
            
             
               
                 27.
                 
                 To
                 make
                 Aqua-Mirabil
                 is
                 .
              
               
                 Take
                 of
                 Cloves
                 ,
                 Galanga
                 ,
                 Cubebs
                 ,
                 Mace
                 ,
                 Cardamums
                 ,
                 Nutmegs
                 ,
                 Ginger
                 ,
                 of
                 each
                 one
                 dram
                 ;
                 juice
                 of
                 Celandine
                 half
                 a
                 pound
                 ,
                 Spirit
                 of
                 Wine
                 one
                 pint
                 ,
                 White-wine
                 three
                 pints
                 ,
                 infuse
                 them
                 twenty
                 four
                 hours
                 ,
                 and
                 draw
                 off
                 a
                 Quart
                 with
                 an
                 Alembick
                 .
              
            
             
               
                 28.
                 
                 Dr.
                 Stevens
                 Water
                 .
              
               
                 Take
                 of
                 Cinamon
                 ,
                 Ginger
                 ,
                 Galanga
                 ,
                 Cloves
                 ,
                 Nutmegs
                 ,
                 Grains
                 of
                 Paradise
                 ,
                 seeds
                 of
                 Annis
                 ,
                 Fennel
                 ,
                 ●arraways
                 ,
                 of
                 each
                 one
                 dram●
                 herbs
                 of
                 Time
                 ,
                 Mother
                 of
                 Time
                 ,
                 Mints
                 ,
                 Sage
                 ,
                 Penny-royal
                 Pellitory
                 of
                 the
                 Wall
                 ,
                 Rosemary
                 ,
                 Flowers
                 of
                 Red
                 Roses
                 ,
                 Camomile
                 ,
                 Origanum
                 ,
                 Lavender
                 ,
                 of
                 each
                 one
                 handful
                 ,
                 infuse
                 them
                 twelve
                 hours
                 in
                 ●welve
                 pints
                 of
                 Gascoign
                 wine
                 ,
                 then
                 with
                 〈◊〉
                 Alembick
                 draw
                 three
                 pints
                 of
                 strong-water
                 from
                 it
                 .
              
            
             
               
               
                 29.
                 
                 To
                 make
                 good
                 cherry
                 Wine
                 .
              
               
                 Take
                 the
                 Syrup
                 of
                 Cherries
                 ,
                 and
                 when
                 it
                 hath
                 stood
                 a
                 while
                 bottle
                 it
                 up
                 ,
                 and
                 tye
                 down
                 the
                 Cork
                 ,
                 and
                 in
                 a
                 short
                 time
                 it
                 will
                 be
                 very
                 good
                 pleasant
                 Wine
                 .
              
            
             
               
                 30.
                 
                 To
                 make
                 Wa●ers
                 .
              
               
                 Take
                 a
                 pint
                 of
                 flower
                 ,
                 a
                 little
                 cream
                 the
                 yolks
                 of
                 two
                 Eggs
                 ,
                 a
                 little
                 Rose-water
                 ,
                 with
                 some
                 searced
                 Cinamon
                 and
                 Sugar
                 work
                 them
                 together
                 ,
                 and
                 bake
                 them
                 upon
                 hot
                 Irons
                 .
              
            
             
               
                 31.
                 
                 To
                 Preserve
                 Grapes
                 .
              
               
                 Stamp
                 and
                 strain
                 them
                 ,
                 let
                 it
                 settle
                 a
                 while
                 before
                 you
                 wet
                 a
                 pound
                 of
                 Sugar
                 or
                 Grapes
                 with
                 the
                 juice
                 ,
                 stone
                 the
                 Grapes
                 ,
                 save
                 the
                 liquor
                 ,
                 in
                 the
                 stoning
                 take
                 off
                 the
                 stalks
                 give
                 them
                 a
                 boiling
                 ,
                 take
                 them
                 off
                 ,
                 and
                 put
                 them
                 up
                 .
              
            
             
               
                 32.
                 
                 To
                 Pickle
                 Purslain
                 .
              
               
                 Take
                 the
                 Purslain
                 and
                 pick
                 it
                 into
                 little
                 pieces
                 ,
                 and
                 put
                 it
                 into
                 a
                 Pot
                 or
                 Barrel
                 ,
                 then
                 take
                 a
                 little
                 water
                 ,
                 Vinegar
                 and
                 Salt
                 to
                 your
                 tast
                 ,
                 it
                 must
                 be
                 pretty
                 strong
                 of
                 the
                 Vinegar
                 and
                 Salt
                 ,
                 and
                 a
                 little
                 
                 Mace
                 ,
                 and
                 boil
                 all
                 these
                 together
                 ,
                 and
                 pour
                 this
                 liquor
                 boiling
                 hot
                 into
                 the
                 Parslain
                 ,
                 and
                 when
                 it
                 is
                 cold
                 tye
                 it
                 close
                 ,
                 but
                 lay
                 a
                 little
                 board
                 on
                 the
                 top
                 to
                 keep
                 it
                 down
                 ,
                 and
                 within
                 a
                 week
                 or
                 two
                 it
                 is
                 fit
                 to
                 eat
                 .
              
            
             
               
                 33.
                 
                 To
                 preserve
                 green
                 Walnuts
                 .
              
               
                 Boil
                 your
                 Walnuts
                 till
                 the
                 water
                 tast
                 bitter
                 ,
                 then
                 take
                 them
                 off
                 ,
                 and
                 put
                 them
                 in
                 cold
                 water
                 ,
                 and
                 pill
                 off
                 the
                 bark
                 ,
                 and
                 weigh
                 as
                 much
                 Sugar
                 as
                 they
                 weigh
                 and
                 a
                 little
                 more
                 water
                 then
                 will
                 wet
                 the
                 Sugar
                 ,
                 set
                 them
                 on
                 the
                 fire
                 ,
                 and
                 when
                 they
                 boil
                 up
                 take
                 them
                 off
                 ,
                 and
                 let
                 them
                 stand
                 two
                 days
                 ,
                 and
                 then
                 boil
                 them
                 again
                 once
                 more
                 .
              
            
             
               
                 34.
                 
                 To
                 prese●ve
                 Currants
                 .
              
               
                 Part
                 them
                 in
                 the
                 tops
                 ,
                 and
                 lay
                 a
                 lane
                 of
                 Currants
                 ,
                 and
                 a
                 lane
                 of
                 Sugar
                 ,
                 and
                 so
                 boyl
                 them
                 as
                 fast
                 as
                 you
                 do
                 Ras-berries
                 ,
                 do
                 not
                 put
                 them
                 in
                 the
                 spoon
                 but
                 scum
                 them
                 ,
                 boil
                 till
                 the
                 Syrup
                 be
                 pretty
                 thick
                 ;
                 then
                 take
                 them
                 off
                 ,
                 and
                 let
                 them
                 stand
                 till
                 they
                 be
                 cold
                 and
                 put
                 them
                 into
                 a
                 glass
                 .
              
            
             
               
                 35.
                 
                 To
                 make
                 Goose
                 berry
                 Cakes
                 .
              
               
                 Pick
                 as
                 many
                 Goose-berries
                 as
                 you
                 please
                 and
                 put
                 them
                 into
                 an
                 earthen
                 Pitcher
                 
                 and
                 set
                 it
                 in
                 a
                 kettle
                 of
                 water
                 till
                 they
                 be
                 soft
                 ,
                 and
                 then
                 put
                 them
                 into
                 a
                 five
                 ,
                 and
                 let
                 them
                 stand
                 till
                 all
                 the
                 juice
                 be
                 out
                 ,
                 and
                 weigh
                 the
                 juice
                 ,
                 and
                 as
                 much
                 Sugar
                 as
                 Syrup
                 ,
                 first
                 boyl
                 the
                 Sugar
                 to
                 a
                 Candy
                 ,
                 and
                 take
                 it
                 off
                 ,
                 and
                 put
                 in
                 the
                 juice
                 and
                 set
                 it
                 on
                 again
                 till
                 it
                 be
                 hot
                 and
                 take
                 it
                 off
                 ,
                 and
                 set
                 them
                 in
                 the
                 Press
                 till
                 they
                 be
                 dry
                 ,
                 then
                 they
                 are
                 ready
                 .
              
            
             
               
                 36.
                 
                 An
                 excellent
                 broath
                 .
              
               
                 Take
                 a
                 Chicken
                 and
                 set
                 it
                 on
                 the
                 fire
                 ,
                 and
                 when
                 it
                 boils
                 scum
                 it
                 ,
                 then
                 put
                 in
                 a
                 Mace
                 ,
                 and
                 a
                 very
                 little
                 Oatmeal
                 ,
                 and
                 such
                 herbs
                 as
                 the
                 party
                 requires
                 ;
                 and
                 boil
                 it
                 well
                 down
                 ,
                 and
                 bruise
                 the
                 Chicken
                 and
                 put
                 it
                 in
                 again
                 and
                 it
                 is
                 good
                 broath
                 :
                 and
                 to
                 alter
                 it
                 you
                 may
                 put
                 in
                 six
                 Prunes
                 ,
                 and
                 leave
                 out
                 the
                 herbs
                 or
                 put
                 them
                 in
                 as
                 you
                 please
                 ,
                 and
                 when
                 it
                 is
                 well
                 boyled
                 ,
                 strain
                 it
                 and
                 season
                 it
                 .
              
            
             
               
                 37.
                 
                 To
                 make
                 Angellets
                 .
              
               
                 Take
                 a
                 quart
                 of
                 new
                 milk
                 ,
                 and
                 a
                 pint
                 of
                 cream
                 and
                 put
                 them
                 together
                 in
                 a
                 little
                 Runnel
                 ,
                 when
                 it
                 is
                 come
                 well
                 take
                 it
                 up
                 with
                 a
                 spoon
                 ,
                 and
                 put
                 it
                 into
                 the
                 Vate
                 softly
                 ,
                 and
                 let
                 it
                 stand
                 two
                 days
                 till
                 it
                 be
                 pretty
                 stiff
                 ;
                 then
                 slip
                 it
                 out
                 and
                 salt
                 it
                 a
                 little
                 at
                 both
                 
                 ends
                 ,
                 and
                 when
                 you
                 think
                 it
                 is
                 salt
                 enough
                 set
                 it
                 a
                 drying
                 ,
                 and
                 wipe
                 them
                 ,
                 and
                 within
                 a
                 quarter
                 of
                 a
                 year
                 they
                 will
                 be
                 ready
                 to
                 eat
                 .
              
            
             
               
                 38.
                 
                 To
                 make
                 Ielly
                 of
                 Harts-horn
                 .
              
               
                 Take
                 four
                 ounces
                 of
                 the
                 shavings
                 of
                 Harts-horn
                 of
                 the
                 inside
                 ,
                 and
                 two
                 Ale●
                 quarts
                 of
                 water
                 ,
                 put
                 this
                 in
                 a
                 Pipkin
                 ,
                 and
                 boil
                 it
                 very
                 gently
                 till
                 it
                 come
                 to
                 a
                 quart
                 ,
                 the
                 Harts-horn
                 must
                 be
                 steeped
                 3
                 or
                 4
                 hours
                 first
                 afterwards
                 put
                 a
                 little
                 into
                 a
                 Saucer
                 till
                 it
                 be
                 cold
                 ,
                 and
                 if
                 it
                 be
                 cold
                 and
                 Jellieth
                 it
                 is
                 boil'd
                 enough●
                 Then
                 being
                 warm
                 take
                 it
                 off
                 the
                 fire
                 ,
                 and
                 strain
                 it
                 hard
                 through
                 a
                 cloath
                 ,
                 and
                 set
                 it
                 a
                 cooling
                 till
                 it
                 be
                 hard
                 Jelly
                 ,
                 then
                 take
                 two
                 whites
                 of
                 eggs
                 ,
                 and
                 beat
                 them
                 very
                 well
                 ,
                 er
                 with
                 a
                 sprigg
                 of
                 Rosemary
                 or
                 birch
                 ,
                 (
                 but
                 not
                 with
                 a
                 spoon
                 )
                 till
                 a
                 water
                 come
                 in
                 the
                 bottom
                 ,
                 then
                 put
                 these
                 beaten
                 eggs
                 and
                 the
                 water
                 thereof
                 into
                 a
                 skillet
                 and
                 all
                 the
                 Jelly
                 upon
                 it
                 ,
                 with
                 three
                 spoonfuls
                 of
                 damask
                 Rose-water
                 ,
                 and
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Sugar
                 ,
                 and
                 when
                 it
                 boils
                 ,
                 sti●
                 and
                 lay
                 it
                 pretty
                 well
                 ,
                 then
                 strain
                 it
                 through
                 a
                 cloath
                 and
                 let
                 it
                 cool
                 ,
                 and
                 of
                 this
                 take
                 four
                 spoonfuls
                 in
                 the
                 morning
                 fasting
                 ,
                 and
                 four
                 a
                 clock
                 in
                 the
                 afternoon
                 and
                 this
                 is
                 excellent
                 good
                 for
                 the
                 weakness
                 of
                 the
                 ba●k
                 .
              
            
             
               
               
                 40.
                 
                 To
                 preserve
                 Damsons
                 red
                 ,
                 or
                 black
                 Plumbs
                 .
              
               
                 Take
                 their
                 weight
                 in
                 Sugar
                 ,
                 and
                 water
                 enough
                 to
                 make
                 a
                 Syrup
                 to
                 cover
                 them
                 ,
                 so
                 boil
                 them
                 a
                 little
                 therein
                 being
                 close
                 covered
                 turning
                 them
                 for
                 spotting
                 ,
                 let
                 them
                 stand
                 all
                 night
                 in
                 their
                 own
                 Syrup
                 ,
                 then
                 set
                 them
                 upon
                 a
                 pot
                 of
                 seething
                 water
                 ,
                 and
                 suffer
                 your
                 Plumbs
                 to
                 boyl
                 no
                 faster
                 then
                 the
                 water
                 under
                 them
                 ;
                 and
                 when
                 they
                 are
                 both
                 sweet
                 and
                 tender
                 take
                 them
                 up
                 ,
                 and
                 boil
                 the
                 Syrup
                 again
                 till
                 it
                 be
                 thick
                 ,
                 then
                 put
                 up
                 your
                 Plumbs
                 and
                 it
                 together
                 in
                 your
                 preserving
                 glasses
                 .
              
            
             
               
                 41.
                 
                 To
                 make
                 Rosemary
                 water
                 .
              
               
                 Take
                 the
                 Rosemary
                 and
                 the
                 flowers
                 in
                 the
                 midst
                 of
                 May
                 before
                 Sun-rise
                 ,
                 strip
                 the
                 leaves
                 and
                 flowers
                 from
                 the
                 stalks
                 ,
                 then
                 take
                 4
                 or
                 5
                 Elecampana
                 roots
                 ,
                 and
                 a
                 handful
                 or
                 two
                 of
                 sage
                 ,
                 then
                 beat
                 the
                 Rosemary
                 ,
                 sage
                 and
                 roots
                 together
                 ,
                 till
                 they
                 be
                 very
                 small
                 ,
                 then
                 take
                 three
                 ounces
                 of
                 Cloves
                 &
                 as
                 much
                 Mace
                 ,
                 and
                 half
                 a
                 pound
                 of
                 Anniseeds
                 ,
                 and
                 ●eat
                 these
                 spices
                 every
                 one
                 by
                 themselves
                 then
                 take
                 the
                 herbs
                 and
                 the
                 spices
                 ,
                 and
                 put
                 thereto
                 4
                 or
                 5
                 gallons
                 of
                 good
                 White-wine
                 ,
                 then
                 put
                 in
                 all
                 these
                 herbs
                 ,
                 spices
                 and
                 wine
                 
                 into
                 an
                 earthen
                 Pot
                 ,
                 and
                 put
                 the
                 Pot
                 into
                 the
                 ground
                 about
                 sixteen
                 days
                 ,
                 then
                 take
                 it
                 up
                 and
                 distil
                 it
                 with
                 a
                 very
                 soft
                 fire
                 .
              
            
             
               
                 43.
                 
                 To
                 make
                 Pomatum
                 .
              
               
                 Take
                 fresh
                 Hogs
                 suet
                 clean
                 sed
                 from
                 the
                 films
                 and
                 washt
                 in
                 White-wine
                 one
                 pound
                 and
                 as
                 much
                 sheeps
                 suet
                 washt
                 in
                 White-wine
                 ,
                 then
                 take
                 about
                 sixteen
                 Pomwater
                 Apples
                 cleansed
                 and
                 boyl
                 d
                 in
                 Rose-water
                 ;
                 add
                 to
                 these
                 Rose-wood
                 ,
                 Sassafras
                 ,
                 Roots
                 of
                 
                   Orrice
                   Florentine
                
                 of
                 each
                 six
                 drams
                 ,
                 of
                 
                   Benzoin
                   ,
                   Storax
                   Calamita
                
                 half
                 an
                 ounce
                 of
                 each
                 and
                 so
                 make
                 it
                 into
                 an
                 Oyntment
                 .
              
            
             
               
                 44.
                 
                 To
                 maks
                 Oyl
                 of
                 sweet
                 Almonds
                 .
              
               
                 Take
                 dryed
                 sweet
                 Almonds
                 as
                 many
                 as
                 you
                 please
                 ,
                 beat
                 them
                 very
                 small
                 and
                 put
                 them
                 into
                 a
                 rough
                 hemp●n●
                 loath
                 ,
                 and
                 without
                 fire
                 by
                 degrees
                 press
                 out
                 the
                 Oyl
                 .
              
            
             
               
                 45.
                 
                 An
                 excellent
                 Water
                 against
                 fit●
                 of
                 the
                 Mother
                 .
              
               
                 Take
                 Briony-roots
                 ,
                 Elder-berries
                 ripe
                 ,
                 and
                 d●estat
                 a
                 gentle
                 heat
                 in
                 a
                 furnace
                 and
                 cleans'd
                 from
                 their
                 stalks
                 ,
                 of
                 each
                 two
                 ounces
                 ;
                 leaves
                 of
                 Mugwort
                 ,
                 Dittany
                 ,
                 Featherfew
                 ,
                 Nep
                 ,
                 Basil
                 ,
                 Penny-royal
                 ,
                 Rue
                 ,
                 Sabine
                 ,
                 all
                 dryed
                 in
                 the
                 Sun●
                 of
                 each
                 half
                 
                 an
                 ounce
                 ,
                 peels
                 of
                 Oranges
                 the
                 out-side
                 dry'd
                 an
                 ounce
                 and
                 a
                 half
                 ,
                 Myrrh
                 ,
                 Castoreum
                 ,
                 of
                 each
                 three
                 drams
                 ,
                 Saffron
                 one
                 dram
                 ;
                 powder
                 them
                 and
                 steep
                 them
                 eight
                 days
                 in
                 two
                 quarts
                 of
                 the
                 spirit
                 of
                 Wine
                 ;
                 then
                 strain
                 through
                 a
                 very
                 quick
                 hair
                 strainer
                 ,
                 keep
                 the
                 strained
                 liquor
                 in
                 a
                 glass
                 very
                 well
                 stopt
                 .
              
            
             
               
                 46.
                 
                 To
                 make
                 syrup
                 of
                 Wormwood
                 .
              
               
                 Take
                 Roman
                 Wormwood
                 ,
                 or
                 Po●tick
                 VVormwood
                 half
                 a
                 pound
                 ,
                 of
                 red
                 Roses
                 two
                 ounces
                 ,
                 Indian
                 spike
                 three
                 drams
                 ;
                 old
                 rich
                 White-wine
                 and
                 juice
                 of
                 Quinces
                 of
                 each
                 two
                 pints
                 and
                 a
                 half
                 ,
                 bruise
                 them
                 in
                 an
                 earthen
                 Vessel
                 twenty
                 four
                 hours
                 ,
                 then
                 boil
                 them
                 till
                 half
                 be
                 wasted
                 ,
                 strain
                 it
                 ,
                 and
                 put
                 to
                 the
                 straining
                 two
                 pounds
                 of
                 Sugar
                 ,
                 and
                 boil
                 it
                 to
                 a
                 Syrup
                 .
              
            
             
               
                 47.
                 
                 To
                 make
                 conserve
                 of
                 Quinces
                 .
              
               
                 Take
                 three
                 quarts
                 of
                 the
                 juyce
                 of
                 Quinces
                 clarified
                 ,
                 boil
                 it
                 until
                 two
                 parts
                 be
                 wasted
                 then
                 put
                 to
                 it
                 two
                 pounds
                 of
                 white
                 Sugar
                 ,
                 then
                 boil
                 them
                 to
                 the
                 thickness
                 of
                 Honey
                 .
              
            
             
               
                 48.
                 
                 To
                 make
                 Syrup
                 of
                 Poppies
                 .
              
               
                 Take
                 the
                 heads
                 and
                 seeds
                 of
                 white
                 Poppy
                 and
                 black
                 ,
                 of
                 each
                 fifty
                 drams
                 ,
                 Venus
                 hair
                 
                 fifteen
                 ,
                 Licorice
                 five
                 drams
                 ,
                 Jujubes
                 thirty
                 Drams
                 ;
                 Lettic●
                 seeds
                 forty
                 drams
                 ,
                 and
                 of
                 the
                 seeds
                 of
                 Mallows
                 ;
                 and
                 Quinces
                 tied
                 up
                 in
                 a
                 fine
                 rag
                 ,
                 of
                 each
                 one
                 dram
                 and
                 half
                 ;
                 boil
                 them
                 in
                 eight
                 pints
                 of
                 water
                 ,
                 untill
                 half
                 be
                 wasted
                 ,
                 strain
                 it
                 ,
                 and
                 to
                 every
                 three
                 pound
                 of
                 liquor
                 put
                 thereto
                 Perrides
                 ,
                 &
                 Sugar
                 of
                 each
                 1
                 pound
                 ,
                 boil
                 them
                 to
                 a
                 Syrup
                 .
              
            
             
               
                 49.
                 
                 To
                 make
                 honey
                 of
                 Roses
                 .
              
               
                 Take
                 of
                 pure
                 white
                 honey
                 dispumed
                 ,
                 fresh
                 juice
                 of
                 red
                 Roses
                 one
                 pound
                 ,
                 put
                 them
                 into
                 a
                 Skillet
                 ,
                 and
                 when
                 they
                 begin
                 to
                 boil
                 ,
                 throw
                 into
                 them
                 of
                 fresh
                 red
                 Rose
                 leaves
                 picked
                 ,
                 four
                 pounds
                 ,
                 and
                 boil
                 them
                 untill
                 the
                 juice
                 be
                 wasted
                 ;
                 alway●
                 stirring
                 it
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 put
                 it
                 up
                 in
                 an
                 Earthen
                 pot
                 .
              
            
             
               
                 50.
                 
                 To
                 make
                 Syrup
                 of
                 Lemmons
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 Lemmons
                 purified
                 by
                 going
                 through
                 a
                 Woolen
                 strainer
                 with
                 crushing
                 ,
                 three
                 quarts
                 and
                 an
                 half
                 ,
                 and
                 of
                 white
                 Sugar
                 five
                 pound
                 ;
                 boil
                 them
                 with
                 a
                 soft
                 fire
                 to
                 a
                 Syrup
                 .
              
            
             
               
                 51.
                 
                 To
                 make
                 Spirit
                 of
                 Wine
                 .
              
               
                 Take
                 of
                 good
                 Claret
                 ,
                 or
                 White-wine
                 ,
                 or
                 Sack
                 ,
                 enough
                 to
                 fill
                 the
                 Vessel
                 ,
                 wherein
                 you
                 make
                 your
                 distillation
                 to
                 a
                 third
                 part
                 ,
                 then
                 put
                 on
                 the
                 head
                 furnished
                 with
                 the
                 
                 Nose
                 or
                 Pipe
                 ,
                 and
                 so
                 make
                 your
                 distillation
                 first
                 in
                 ashes
                 ,
                 drawing
                 about
                 a
                 third
                 part
                 from
                 the
                 whole
                 ;
                 as
                 for
                 example
                 ,
                 six
                 or
                 eight
                 pints
                 out
                 of
                 four
                 and
                 twenty
                 ,
                 then
                 still
                 it
                 again
                 in
                 
                   B.
                   M.
                
                 drawing
                 another
                 third
                 part
                 ,
                 which
                 is
                 two
                 pints
                 ,
                 so
                 that
                 the
                 oftner
                 you
                 distil
                 it
                 ,
                 the
                 less
                 liquor
                 you
                 have
                 b●t
                 the
                 more
                 strong
                 ,
                 some
                 use
                 to
                 rectifie
                 it
                 seven
                 times
                 .
              
            
             
               
                 52.
                 
                 To
                 make
                 Syrup
                 of
                 Maiden-hair
                 .
              
               
                 Take
                 of
                 the
                 herb
                 ●aiden-hair
                 ,
                 fresh
                 gathered
                 and
                 cut
                 a
                 little
                 ,
                 five
                 ounces
                 ,
                 of
                 roots
                 of
                 Licorish
                 Scraped
                 two
                 ounces
                 ,
                 steep
                 them
                 twenty
                 four
                 hours
                 in
                 a
                 sufficient
                 quantity
                 of
                 hot
                 water
                 then
                 boil
                 them
                 according
                 to
                 art
                 ;
                 Add
                 four
                 pounds
                 of
                 Sugar
                 to
                 five
                 pints
                 of
                 the
                 clarified
                 liquor
                 ,
                 and
                 then
                 boil
                 them
                 to
                 a
                 Syrup
                 .
              
            
             
               
                 53.
                 
                 To
                 make
                 Syrup
                 of
                 licorish
              
               
                 Take
                 of
                 the
                 Roots
                 of
                 licorish
                 scraped
                 two
                 ounces
                 of
                 colts-foot
                 four
                 handfuls
                 ;
                 of
                 Maiden-hair
                 one
                 ounce
                 of
                 Hysop
                 half
                 an
                 ounce
                 ,
                 infu●e
                 them
                 twenty
                 four
                 hours
                 in
                 a
                 sufficient
                 quantity
                 of
                 water
                 ,
                 then
                 boil
                 them
                 till
                 one
                 half
                 be
                 wasted
                 ,
                 add
                 to
                 the
                 strained
                 liquor
                 ,
                 a
                 pound
                 of
                 the
                 best
                 clarified
                 honey
                 ,
                 and
                 as
                 much
                 white
                 Sugar
                 ,
                 boil
                 them
                 to
                 a
                 Syrup
              
            
             
               
               
                 54.
                 
                 To
                 make
                 the
                 Kings
                 perfume
                 .
              
               
                 Take
                 six
                 spoonfuls
                 of
                 Rose-water
                 ,
                 and
                 as
                 much
                 Amber-greece
                 as
                 weigheth
                 two
                 Barley-corns
                 ,
                 and
                 as
                 much
                 Cive●
                 ,
                 with
                 as
                 much
                 Sugar
                 as
                 weigheth
                 two
                 pence
                 beaten
                 in
                 fine
                 powder
                 ;
                 all
                 these
                 boiled
                 together
                 in
                 a
                 perfuming
                 pan
                 is
                 an
                 excellent
                 perfume
                 .
              
            
             
               
                 55.
                 
                 The
                 Queens
                 perfume
                 .
              
               
                 Take
                 four
                 spoonfuls
                 of
                 spike
                 water
                 ,
                 and
                 four
                 spoonfuls
                 of
                 Damask
                 water
                 ,
                 thirty
                 cloves
                 ,
                 and
                 eight
                 bay
                 leaves
                 shred
                 as
                 much
                 Sugar
                 as
                 weigheth
                 two
                 pence
                 ;
                 all
                 these
                 boiled
                 make
                 a
                 good
                 perfume
                 .
              
            
             
               
                 56.
                 
                 King
                 Edwards
                 perfume
                 to
                 make
                 your
                 house
                 smell
                 like
                 Rosemary
                 .
              
               
                 Take
                 three
                 spoonfuls
                 of
                 perfect
                 Rosemary
                 ,
                 and
                 as
                 much
                 Sugar
                 as
                 half
                 a
                 Walnut
                 beaten
                 in
                 small
                 powder
                 ;
                 all
                 these
                 boiled
                 together
                 in
                 a
                 perfuming
                 Pan
                 upon
                 hot
                 Embers
                 with
                 a
                 few
                 coals
                 is
                 a
                 very
                 sweet
                 perfume
                 .
              
            
             
               
                 57.
                 
                 To
                 make
                 conserve
                 of
                 Rosemary
                 .
              
               
                 Take
                 your
                 Flowers
                 of
                 Rosemary
                 ,
                 which
                 you
                 may
                 gather
                 either
                 in
                 March
                 or
                 September
                 ,
                 
                 when
                 you
                 have
                 beaten
                 them
                 to
                 pap
                 ,
                 take
                 three
                 times
                 their
                 weight
                 in
                 Sugar
                 ,
                 pound
                 them
                 all
                 together
                 and
                 set
                 them
                 in
                 the
                 Sun
                 and
                 so
                 use
                 them
                 .
              
            
             
               
                 58.
                 
                 To
                 make
                 syrup
                 of
                 Cowslips
                 .
              
               
                 Take
                 the
                 distilled
                 water
                 of
                 Cow-slips
                 ,
                 and
                 put
                 thereto
                 your
                 flowers
                 of
                 Cow-slips
                 clean
                 pickt
                 ,
                 and
                 the
                 green
                 knobs
                 in
                 the
                 bottom
                 cut
                 off
                 ,
                 and
                 boil
                 them
                 up
                 into
                 a
                 Syrup
                 ,
                 take
                 it
                 in
                 Almond
                 Milk
                 ,
                 or
                 some
                 other
                 warm
                 thing
                 ;
                 it
                 is
                 good
                 against
                 the
                 Palsi●
                 and
                 ●renzy
                 ,
                 and
                 to
                 procure
                 sleep
                 to
                 the
                 si●k
                 .
              
            
             
               
                 59.
                 
                 To
                 make
                 Marmelade
                 of
                 Lemmons
                 and
                 Oranges
                 .
              
               
                 You
                 may
                 boil
                 eight
                 or
                 nine
                 Lemmons
                 or
                 Oranges
                 ,
                 with
                 four
                 or
                 five
                 Pippins
                 ,
                 and
                 draw
                 them
                 through
                 a
                 strainer
                 ;
                 then
                 take
                 the
                 weight
                 of
                 the
                 pulp
                 all
                 together
                 in
                 Sugar
                 and
                 boil
                 is
                 as
                 you
                 do
                 Marmelade
                 of
                 Quinces
                 and
                 so
                 box
                 it
                 up
                 .
              
            
             
               
                 60.
                 
                 To
                 make
                 Angelica
                 wat●r
                 .
              
               
                 Take
                 a
                 handful
                 of
                 
                   Carduus
                   benedictus
                
                 and
                 dry
                 it
                 ,
                 then
                 take
                 three
                 ounces
                 of
                 Angelica
                 roots
                 one
                 dram
                 of
                 Myrrh
                 ,
                 half
                 an
                 ounce
                 of
                 Nutmegs
                 ,
                 Cinamon
                 and
                 Ginger
                 
                 four
                 ounces
                 of
                 each
                 ,
                 one
                 dram
                 and
                 half
                 of
                 Saffron
                 ;
                 of
                 Cardonius
                 ,
                 Cubels
                 ,
                 Galingal
                 ,
                 and
                 Pepper
                 ,
                 of
                 each
                 a
                 quarter
                 of
                 an
                 ounce
                 ;
                 two
                 drams
                 of
                 Mace
                 ,
                 one
                 dram
                 of
                 grains
                 ,
                 of
                 Lignum
                 Aloes
                 ,
                 Spikenard
                 ,
                 
                   Iunius
                   Odoratus
                
                 ;
                 of
                 each
                 a
                 dram
                 ;
                 sage
                 ,
                 Borage
                 ,
                 Buglos
                 ,
                 Violets
                 ,
                 and
                 Rosemary
                 flowers
                 of
                 each
                 half
                 a
                 handful
                 ,
                 bruise
                 them
                 and
                 steep
                 them
                 in
                 a
                 pottle
                 of
                 Sack
                 twelve
                 hours
                 ,
                 and
                 distill
                 it
                 as
                 the
                 rest
                 .
              
            
             
               
                 61.
                 
                 To
                 make
                 Quiddany
                 of
                 Cherries
                 .
              
               
                 When
                 your
                 Cherries
                 are
                 fully
                 ripe
                 ,
                 and
                 red
                 to
                 the
                 stone
                 ,
                 take
                 them
                 and
                 pull
                 out
                 the
                 stones
                 ,
                 and
                 boil
                 your
                 Cherries
                 till
                 they
                 be
                 all
                 broken
                 then
                 strain
                 them
                 and
                 take
                 the
                 liquor
                 strained
                 out
                 ,
                 and
                 boil
                 it
                 over
                 again
                 ,
                 and
                 put
                 as
                 much
                 Sugar
                 to
                 it
                 as
                 you
                 think
                 convenient
                 ,
                 and
                 when
                 it
                 is
                 boil●d
                 that
                 you
                 think
                 it
                 is
                 thick
                 enough
                 put
                 it
                 into
                 your
                 boxes
                 .
              
            
             
               
                 62.
                 
                 To
                 dry
                 Cherries
                 .
              
               
                 Take
                 six
                 pound
                 of
                 Cherries
                 and
                 stone
                 them●
                 then
                 take
                 a
                 pound
                 of
                 Sugar
                 and
                 wet
                 it
                 with
                 the
                 juice
                 of
                 the
                 Cherries
                 ,
                 and
                 boil
                 it
                 a
                 little
                 ,
                 then
                 put
                 in
                 your
                 Cherries
                 and
                 boil
                 them
                 till
                 they
                 are
                 clear
                 ,
                 let
                 them
                 lye
                 in
                 the
                 Syrup
                 a
                 week
                 then
                 drein
                 them
                 from
                 
                 the
                 Syrup
                 ,
                 and
                 lay
                 them
                 on
                 thin
                 boards
                 ,
                 or
                 sheets
                 of
                 glass
                 to
                 dry
                 in
                 a
                 stove
                 ,
                 turn
                 them
                 twice
                 a
                 day
                 ,
                 and
                 when
                 they
                 are
                 dry
                 ,
                 wash
                 off
                 the
                 clamminess
                 with
                 warm
                 water
                 ●
                 and
                 dry
                 them
                 a
                 little
                 longer
                 .
              
            
             
               
                 63.
                 
                 To
                 make
                 brown
                 Metheglin
                 .
              
               
                 Take
                 strong
                 Ale-wort
                 ,
                 and
                 put
                 as
                 much
                 Honey
                 to
                 it
                 as
                 will
                 make
                 it
                 strong
                 enough
                 to
                 bear
                 an
                 Egg
                 ;
                 boil
                 them
                 very
                 well
                 together
                 ,
                 then
                 set
                 it
                 a
                 cooling
                 ,
                 and
                 when
                 it
                 is
                 almost
                 cold
                 put
                 in
                 some
                 Ale-yeast
                 ,
                 then
                 put
                 it
                 into
                 a
                 strong
                 Vessel
                 ,
                 and
                 when
                 it
                 hath
                 done
                 working
                 ,
                 put
                 a
                 bag
                 of
                 spices
                 into
                 the
                 Vessel
                 and
                 some
                 Lemon
                 Peel
                 and
                 stop
                 it
                 up
                 close
                 ,
                 and
                 in
                 a
                 few
                 days
                 it
                 will
                 be
                 fit
                 to
                 drink
                 ,
                 but
                 the
                 longer
                 you
                 keep
                 it
                 the
                 better
                 .
              
            
             
               
                 64.
                 
                 To
                 candy
                 Oranges
                 or
                 Lemons
                 ,
                 after
                 they
                 are
                 preserved
                 .
              
               
                 Take
                 them
                 out
                 of
                 the
                 Syrup
                 ,
                 and
                 drain
                 them
                 well
                 ,
                 then
                 boil
                 some
                 Sugar
                 to
                 a
                 candy
                 height
                 ,
                 and
                 lay
                 your
                 Peels
                 in
                 the
                 bottom
                 of
                 a
                 ●ive
                 ,
                 and
                 pour
                 your
                 hot
                 Sugar
                 over
                 them
                 ,
                 and
                 then
                 dry
                 them
                 in
                 a
                 stove
                 or
                 warm
                 oven
                 .
              
            
             
               
                 65.
                 
                 To
                 preserve
                 Oranges
                 after
                 the
                 Portugal
                 fashion
                 .
              
               
                 Open
                 your
                 Oranges
                 at
                 the
                 end
                 ,
                 and
                 take
                 
                 out
                 all
                 the
                 meat
                 ,
                 then
                 boil
                 them
                 in
                 several
                 waters
                 ,
                 till
                 a
                 straw
                 nay
                 go
                 through
                 them
                 ,
                 then
                 take
                 their
                 weight
                 ann
                 half
                 in
                 fine
                 Sugar
                 ,
                 and
                 to
                 every
                 pound
                 of
                 Sugar
                 ,
                 a
                 pint
                 of
                 water
                 ,
                 boil
                 it
                 and
                 scum
                 it
                 ,
                 then
                 put
                 in
                 your
                 Oranges
                 and
                 boil
                 them
                 a
                 little
                 more
                 ,
                 then
                 take
                 them
                 up
                 ,
                 and
                 fill
                 them
                 with
                 preserved
                 Pippins
                 ,
                 and
                 boil
                 them
                 again
                 till
                 you
                 think
                 they
                 are
                 enough
                 ,
                 but
                 if
                 you
                 will
                 have
                 them
                 jelly
                 ,
                 make
                 a
                 new
                 Syrup
                 with
                 the
                 water
                 wherein
                 some
                 sliced
                 Pippins
                 have
                 been
                 boiled
                 ,
                 and
                 some
                 sine
                 Sugar
                 ,
                 and
                 that
                 will
                 be
                 a
                 stiff
                 Jelly
                 .
              
            
             
               
                 66.
                 
                 To
                 make
                 good
                 Vsquebath
                 .
              
               
                 Take
                 two
                 Gallons
                 of
                 good
                 Aquavitae
                 four
                 ounces
                 of
                 the
                 best
                 liquorice
                 bruised
                 ,
                 four
                 ounces
                 of
                 Anniseed
                 brui●ed
                 ,
                 put
                 them
                 into
                 a
                 Wooden
                 ,
                 Glass
                 ,
                 or
                 Stone
                 Vessel
                 ,
                 and
                 cover
                 them
                 close
                 ,
                 and
                 so
                 let
                 them
                 stand
                 a
                 week
                 ,
                 then
                 draw
                 off
                 the
                 cleerest
                 and
                 Sweetest
                 with
                 Molosso's
                 ,
                 and
                 keep
                 it
                 in
                 another
                 Vessel
                 ,
                 and
                 put
                 in
                 some
                 Dates
                 ,
                 and
                 Raisens
                 stoned
                 ,
                 keep
                 it
                 very
                 close
                 from
                 the
                 Air.
                 
              
            
             
               
                 67.
                 
                 To
                 make
                 Italian
                 Bisket
                 .
              
               
                 Take
                 serced
                 Sugar
                 ;
                 and
                 a
                 little
                 of
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 with
                 some
                 Ambergreece
                 and
                 Musk
                 ,
                 beat
                 them
                 all
                 to
                 a
                 past
                 in
                 an
                 Alablaster
                 
                 Morter
                 ,
                 and
                 mould
                 it
                 in
                 a
                 little
                 Anniseed
                 finely
                 dusted
                 ,
                 then
                 make
                 it
                 up
                 in
                 Loaves
                 ,
                 and
                 cut
                 them
                 about
                 like
                 Maunchet
                 ,
                 then
                 bake
                 them
                 in
                 an
                 Oven
                 ,
                 as
                 hot
                 as
                 for
                 Maunchet
                 ,
                 and
                 when
                 they
                 are
                 risen
                 somewhat
                 high
                 upon
                 the
                 Plates
                 take
                 them
                 forth
                 and
                 remove
                 them
                 not
                 of
                 the
                 Plates
                 till
                 they
                 be
                 cold
                 ,
                 for
                 they
                 will
                 be
                 very
                 apt
                 to
                 break
                 .
              
            
             
               
                 68.
                 
                 To
                 make
                 French
                 Bisket
                 .
              
               
                 Take
                 half
                 a
                 peek
                 of
                 flower
                 ,
                 with
                 four
                 Eggs
                 half
                 a
                 pint
                 of
                 Ale-yeast
                 ,
                 one
                 ounce
                 and
                 half
                 of
                 Anniseed
                 ,
                 a
                 litle
                 sweet
                 cream
                 ,
                 and
                 a
                 little
                 cold
                 water
                 ,
                 make
                 all
                 into
                 a
                 Loaf
                 ,
                 and
                 fashion
                 it
                 something
                 long
                 ,
                 then
                 cut
                 it
                 into
                 thick
                 slices
                 like
                 Tosts
                 ,
                 after
                 it
                 hath
                 stood
                 two
                 days
                 ,
                 and
                 rub
                 them
                 over
                 with
                 powdred
                 Sugar
                 ,
                 and
                 lay
                 them
                 in
                 a
                 warm
                 Sun
                 ,
                 and
                 so
                 dry
                 them
                 and
                 Sugar
                 them
                 as
                 you
                 dry
                 them
                 three
                 ,
                 or
                 four
                 times
                 ,
                 then
                 put
                 them
                 into
                 Boxes
                 for
                 use
                 .
              
            
             
               
                 69.
                 
                 To
                 make
                 Sugar
                 Plate
                 .
              
               
                 Take
                 serced
                 Sugar
                 ,
                 and
                 make
                 it
                 up
                 in
                 past
                 with
                 Gum-dragon
                 steeped
                 in
                 Rose-water
                 ,
                 and
                 when
                 you
                 have
                 brought
                 it
                 to
                 a
                 perfect
                 past
                 ,
                 rowl
                 it
                 as
                 thin
                 as
                 ●●e
                 you
                 can
                 ,
                 and
                 then
                 print
                 it
                 in
                 moulds
                 of
                 what
                 fashion
                 you
                 please
                 ,
                 and
                 so
                 let
                 them
                 dry
                 as
                 they
                 ly
                 .
              
            
             
               
               
                 70.
                 
                 To
                 make
                 Pomander
                 .
              
               
                 Take
                 half
                 an
                 ounce
                 of
                 Benjamin
                 ,
                 and
                 as
                 much
                 Storax
                 ,
                 and
                 as
                 much
                 Lapdanum
                 ,
                 with
                 six
                 grains
                 of
                 Musk
                 ,
                 and
                 as
                 much
                 Civet
                 ,
                 and
                 two
                 grains
                 of
                 Amber-grease
                 ,
                 and
                 one
                 dram
                 of
                 sweet
                 balsom
                 ,
                 beat
                 all
                 these
                 together
                 in
                 a
                 hot
                 Morter
                 ,
                 then
                 roul
                 it
                 up
                 in
                 beads
                 as
                 big
                 ,
                 or
                 as
                 little
                 as
                 you
                 please
                 ,
                 and
                 whilst
                 they
                 are
                 hot
                 make
                 holes
                 in
                 them
                 to
                 serve
                 for
                 your
                 use
                 .
              
            
             
               
                 71.
                 
                 To
                 make
                 conserve
                 of
                 Damsons
                 .
              
               
                 Take
                 ripe
                 Damsons
                 and
                 put
                 them
                 into
                 scalding
                 water
                 ,
                 and
                 half
                 an
                 hour
                 after
                 set
                 them
                 over
                 the
                 fire
                 till
                 they
                 break
                 ;
                 then
                 strain
                 them
                 through
                 a
                 Cullender
                 ,
                 and
                 let
                 them
                 cool
                 therein
                 ,
                 then
                 strain
                 them
                 (
                 through
                 a
                 peice
                 of
                 Canvas
                 )
                 from
                 their
                 stones
                 and
                 skins
                 ,
                 and
                 then
                 set
                 them
                 over
                 the
                 fire
                 again
                 ,
                 then
                 put
                 to
                 them
                 a
                 good
                 quantity
                 of
                 red
                 Wine
                 ,
                 and
                 so
                 boil
                 it
                 often
                 stirring
                 it
                 till
                 it
                 be
                 thick
                 ,
                 and
                 when
                 it
                 is
                 almost
                 boil
                 d●enough
                 ,
                 put
                 in
                 a
                 convenient
                 proportion
                 of
                 Sugar
                 ,
                 and
                 stir
                 it
                 very
                 well
                 together
                 ,
                 and
                 then
                 put
                 it
                 into
                 your
                 gally-pots
                 .
              
            
             
               
                 72.
                 
                 To
                 bake
                 Oranges
                 .
              
               
                 Peel
                 all
                 the
                 bark
                 off
                 ,
                 and
                 boil
                 them
                 in
                 Rose-water
                 ,
                 and
                 Sugar
                 till
                 they
                 are
                 ●●nder
                 ,
                 then
                 
                 make
                 your
                 Pye
                 ,
                 and
                 set
                 them
                 whole
                 in
                 it
                 ,
                 and
                 put
                 in
                 the
                 liquor
                 they
                 are
                 boil●d
                 in
                 into
                 the
                 Pye
                 ,
                 and
                 season
                 it
                 with
                 Sugar
                 ,
                 Cinamon
                 and
                 Ginger
                 .
              
            
             
               
                 73.
                 
                 To
                 preserve
                 Peaches
                 .
              
               
                 Take
                 a
                 pound
                 of
                 your
                 fairest
                 and
                 best
                 colour'd
                 Peaches
                 and
                 with
                 a
                 wer
                 linnen
                 clo●t●
                 wipe
                 o●●
                 the
                 white
                 hoar
                 of
                 them
                 ,
                 th●n
                 parboil
                 them
                 in
                 half
                 a
                 pint
                 of
                 White-wine
                 and
                 a
                 pint
                 and
                 a
                 half
                 of
                 running
                 water
                 ,
                 and
                 being
                 parboil'd
                 peel
                 off
                 the
                 white
                 skin
                 of
                 them
                 and
                 then
                 weigh
                 them
                 ;
                 take
                 to
                 your
                 pound
                 of
                 Peaches
                 three
                 quarters
                 of
                 a
                 pound
                 of
                 refined
                 Sugar
                 ,
                 and
                 di●●olve
                 it
                 in
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 White-wine
                 ,
                 and
                 boyl
                 it
                 almost
                 to
                 the
                 height
                 of
                 a
                 Syrup
                 ,
                 then
                 put
                 in
                 your
                 Peaches
                 ,
                 and
                 let
                 them
                 boil
                 in
                 the
                 Syrup
                 a
                 quarter
                 of
                 an
                 hour
                 or
                 more
                 if
                 need
                 require
                 ,
                 then
                 put
                 them
                 up
                 &
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
                 74.
                 
                 To
                 preserve
                 Goose-berries
                 .
              
               
                 Take
                 Goose-berries
                 ,
                 or
                 Grape
                 ,
                 or
                 Barberries
                 ,
                 and
                 take
                 somewhat
                 more
                 then
                 their
                 weight
                 in
                 Sugar
                 beaten
                 very
                 fine
                 and
                 so
                 lay
                 one
                 laying
                 of
                 fruits
                 ,
                 and
                 another
                 of
                 Sugar
                 ,
                 till
                 all
                 are
                 laid
                 in
                 your
                 preserving
                 pan
                 ,
                 then
                 take
                 six
                 spoonfuls
                 of
                 fair
                 water
                 ,
                 and
                 boil
                 your
                 fruits
                 therein
                 as
                 fast
                 as
                 you
                 can
                 ,
                 until
                 they
                 be
                 very
                 clear
                 ,
                 then
                 take
                 
                 them
                 up
                 ,
                 and
                 boil
                 the
                 Syrup
                 by
                 it self
                 ,
                 till
                 it
                 be
                 thick
                 ,
                 when
                 they
                 are
                 cold
                 put
                 them
                 into
                 gally-pots
                 .
              
            
             
               
                 75.
                 
                 To
                 preserve
                 Pippins
                 white
                 .
              
               
                 Pare
                 your
                 Pippins
                 and
                 cut
                 them
                 the
                 cross
                 way
                 ,
                 and
                 weigh
                 them
                 ,
                 add
                 to
                 a
                 pound
                 of
                 Sugar
                 a
                 pint
                 of
                 water
                 ;
                 then
                 put
                 the
                 Sugar
                 to
                 the
                 water
                 and
                 let
                 it
                 boil
                 a
                 while
                 ,
                 and
                 then
                 put
                 in
                 your
                 Pippins
                 ,
                 and
                 let
                 them
                 boil
                 till
                 they
                 be
                 clear
                 at
                 the
                 core
                 ,
                 then
                 take
                 them
                 off
                 and
                 put
                 them
                 up
                 .
              
            
             
               
                 76.
                 
                 To
                 preserve
                 Grapes
                 .
              
               
                 
                 it
                 settle
                 a
                 while
                 ,
                 then
                 wet
                 a
                 pound
                 of
                 Sugar
                 or
                 Grapes
                 with
                 the
                 juice
                 ,
                 stone
                 the
                 Grapes
                 ,
                 save
                 the
                 liquor
                 in
                 the
                 stoning
                 ,
                 take
                 off
                 the
                 stalks
                 ,
                 give
                 them
                 a
                 boiling
                 ,
                 t●ke
                 them
                 off
                 ,
                 and
                 put
                 them
                 up
                 .
              
            
             
               
                 77.
                 
                 To
                 preserve
                 Angellica
                 Roots
                 .
              
               
                 Wash
                 the
                 Roots
                 and
                 slice
                 them
                 very
                 thin
                 ,
                 and
                 lay
                 them
                 in
                 water
                 three
                 or
                 four
                 days
                 ,
                 change
                 the
                 water
                 every
                 day
                 ,
                 then
                 put
                 the
                 Roots
                 into
                 a
                 pot
                 of
                 water
                 ,
                 and
                 set
                 them
                 in
                 the
                 embers
                 all
                 night
                 ,
                 in
                 the
                 morning
                 put
                 away
                 the
                 water
                 ,
                 then
                 take
                 a
                 pound
                 of
                 Roots
                 four
                 pints
                 of
                 water
                 ,
                 and
                 two
                 pound
                 of
                 Sugar
                 ,
                 
                 let
                 it
                 boil
                 and
                 scum
                 it
                 clean
                 ,
                 then
                 put
                 in
                 the
                 Roots
                 ,
                 which
                 will
                 be
                 bo●l●d
                 before
                 the
                 Syrup
                 then
                 take
                 them
                 up
                 and
                 boil
                 the
                 Syrup
                 after
                 ,
                 they
                 will
                 ask
                 a
                 whole
                 days
                 work
                 very
                 softly
                 ,
                 at
                 St.
                 Andrews
                 time
                 is
                 the
                 best
                 time
                 to
                 do
                 them
                 in
                 all
                 the
                 year
                 .
              
            
             
               
                 78.
                 
                 To
                 make
                 Syrup
                 of
                 Quinces
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 Quinces
                 clarified
                 three
                 quarts
                 ,
                 boil
                 it
                 over
                 a
                 gentle
                 fire
                 til●
                 half
                 of
                 it
                 be
                 consumed
                 ,
                 scum
                 it
                 and
                 add
                 to
                 it
                 three
                 pints
                 of
                 red
                 wine
                 ,
                 with
                 four
                 pound
                 of
                 white
                 Sugar
                 ,
                 boyl
                 it
                 into
                 a
                 Syrup
                 ,
                 and
                 perfume
                 it
                 with
                 a
                 dram
                 and
                 half
                 of
                 C●●
                 namon
                 ,
                 and
                 of
                 Cloves
                 and
                 Ginger
                 ,
                 of
                 〈…〉
                 two
                 scruples
                 .
              
            
             
               
                 79.
                 
                 To
                 make
                 Walnut-water
                 .
              
               
                 Take
                 of
                 green
                 Walnuts
                 a
                 pound
                 and
                 half
                 ,
                 Garden
                 Radish-ro●rs
                 one
                 pound
                 ,
                 green
                 Afarabacca
                 six
                 ounces
                 ,
                 Radish
                 seeds
                 four
                 ounces
                 ;
                 Let
                 all
                 of
                 them
                 being
                 bruised
                 be
                 steeped
                 in
                 three
                 pints
                 of
                 White-wine-Vinegar
                 for
                 three
                 days
                 ,
                 and
                 then
                 distil
                 them
                 in
                 a
                 leaden
                 Still
                 till
                 they
                 be
                 dry
                 .
              
            
             
               
                 80.
                 
                 To
                 make
                 Treakle
                 Water
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 green
                 Walnuts
                 four
                 pound
                 ,
                 juice
                 of
                 Rue
                 three
                 pound
                 ,
                 juice
                 of
                 
                 Carduus
                 ,
                 Marigolds
                 and
                 Balm
                 ,
                 of
                 each
                 two
                 pound
                 ,
                 green
                 Peta●●
                 is
                 Roots
                 one
                 pound
                 and
                 half
                 ,
                 the
                 roots
                 of
                 Burs
                 one
                 pound
                 ,
                 Angelica
                 and
                 Masterwort
                 of
                 each
                 half
                 a
                 pound
                 ;
                 the
                 leaves
                 of
                 Scordium
                 four
                 handfuls
                 ,
                 old
                 Venice
                 Treacle
                 and
                 Mithridate
                 of
                 each
                 eight
                 ounces
                 ,
                 Canary
                 wine
                 six
                 quarts
                 ,
                 Vinegar
                 three
                 quarts
                 ,
                 juice
                 of
                 Lemons
                 one
                 quart
                 ,
                 digest
                 them
                 two
                 days
                 either
                 in
                 Horse-dung
                 or
                 in
                 a
                 Bath
                 ,
                 the
                 Vessel
                 being
                 close
                 shut
                 ,
                 then
                 distil
                 them
                 in
                 Sand
                 ,
                 in
                 the
                 distillation
                 you
                 may
                 make
                 a
                 Theri●cal
                 extraction
                 .
              
            
             
               
                 81.
                 
                 To
                 make
                 Syrup
                 of
                 Cinamon
                 ,
              
               
                 Take
                 of
                 Cinamon
                 grosly
                 bruised
                 4
                 ounces
                 ●●eep
                 it
                 in
                 White-wine
                 ,
                 and
                 small
                 Cinamon
                 water
                 of
                 each
                 half
                 a
                 pound●
                 three
                 days
                 in
                 a
                 glass
                 by
                 a
                 gentle
                 fire
                 ;
                 strain
                 it
                 ,
                 and
                 with
                 a
                 po●nd
                 and
                 half
                 of
                 Sugar
                 boil
                 it
                 gently
                 to
                 a
                 Syrup
                 .
                 This
                 Syrup
                 refiesheth
                 the
                 Vital
                 Spirits
                 and
                 cherisheth
                 the
                 Heart
                 and
                 Stomach
                 ,
                 helps
                 Digestion
                 ,
                 and
                 cherisheth
                 the
                 whole
                 body
                 exceedingly
                 .
              
            
             
               
                 82.
                 
                 To
                 make
                 Syrup
                 of
                 Citron
                 peels
                 .
              
               
                 Take
                 of
                 freth
                 yellow
                 Citron
                 peels
                 ,
                 five
                 ounces
                 ,
                 the
                 berries
                 of
                 Cherms
                 ,
                 or
                 the
                 juice
                 of
                 the●
                 brought
                 over
                 to
                 us
                 two
                 drams
                 ,
                 
                 spring-water
                 two
                 quarts
                 ;
                 steep
                 them
                 all
                 night
                 ,
                 boyl
                 them
                 till
                 half
                 be
                 consumed
                 ,
                 take
                 off
                 the
                 scum
                 ,
                 strain
                 it
                 ,
                 and
                 with
                 two
                 pound
                 and
                 half
                 of
                 the
                 whitest
                 Sugar
                 ,
                 boyl
                 it
                 into
                 a
                 Syrup
                 :
                 let
                 half
                 of
                 it
                 be
                 without
                 Musk
                 ,
                 but
                 perfume
                 the
                 other
                 half
                 with
                 three
                 grains
                 of
                 Musk
                 tyed
                 up
                 in
                 a
                 rag
                 .
              
            
             
               
                 83.
                 
                 To
                 make
                 Syrup
                 of
                 Harts-horn
                 .
              
               
                 Take
                 of
                 Harts●
                 tongue
                 thee●
                 handfuls
                 ,
                 Polipodium
                 of
                 the
                 Oak
                 ,
                 the
                 roots
                 of
                 both
                 sorts
                 of
                 Buglos
                 ,
                 barks
                 of
                 the
                 roots
                 of
                 Capers
                 and
                 Tamaris
                 ,
                 of
                 each
                 two
                 ounces
                 ,
                 Hops
                 ,
                 Dodder
                 ,
                 Maiden-hair
                 ,
                 balm
                 ,
                 of
                 each
                 two
                 handfulls
                 ;
                 boil
                 them
                 in
                 four
                 quarts
                 of
                 spring-water
                 till
                 it
                 comes
                 to
                 five
                 ,
                 strain
                 it
                 ,
                 and
                 with
                 four
                 pound
                 of
                 Sugar
                 ,
                 make
                 it
                 into
                 Syrup
                 according
                 to
                 Art.
                 
              
            
             
               
                 84.
                 
                 An
                 Oyl
                 perfume
                 for
                 Gloves
                 that
                 shall
                 never
                 out
                 .
              
               
                 Take
                 Benjamin
                 two
                 ounces
                 ,
                 Storax
                 and
                 Calamint
                 each
                 an
                 ounce
                 ●ut
                 the
                 two
                 first
                 must
                 be
                 finely
                 bearen
                 by
                 themselves
                 ;
                 then
                 take
                 a
                 pound
                 of
                 sweet
                 Almonds
                 ,
                 and
                 mingle
                 it
                 with
                 the
                 Storax
                 and
                 Benjamin
                 upon
                 a
                 marble
                 stone
                 ,
                 and
                 then
                 put
                 it
                 into
                 an
                 earthen
                 pot
                 with
                 more
                 Oyl
                 ,
                 then
                 put
                 in
                 your
                 Gloves
                 powdered
                 ,
                 and
                 so
                 let
                 it
                 stand
                 
                 very
                 close
                 covered
                 ;
                 and
                 when
                 you
                 will
                 perfume
                 a
                 pair
                 of
                 Gloves
                 ,
                 take
                 a
                 little
                 fair
                 water
                 in
                 a
                 spoon
                 ,
                 and
                 wipe
                 your
                 Gloves
                 very
                 fine
                 with
                 ;
                 take
                 another
                 spoon
                 ,
                 and
                 dip
                 it
                 in
                 your
                 Oyl
                 ,
                 and
                 rub
                 it
                 on
                 your
                 Gloves
                 ,
                 and
                 let
                 them
                 dry
                 this
                 is
                 excellent
                 .
              
            
             
               
                 85.
                 
                 An
                 excellent
                 Water
                 for
                 one
                 that
                 is
                 in
                 a
                 Consumption
                 .
              
               
                 Take
                 three
                 pints
                 of
                 Milk
                 ,
                 and
                 one
                 pint
                 of
                 red
                 Wine
                 ,
                 twenty
                 four
                 yolks
                 of
                 new
                 laid
                 Eggs
                 ,
                 beat
                 them
                 very
                 well
                 together
                 ,
                 then
                 add
                 so
                 much
                 white
                 bread
                 as
                 will
                 drink
                 up
                 the
                 Wine
                 ,
                 and
                 put
                 to
                 it
                 some
                 Cow-slip
                 flowers
                 ,
                 and
                 distil
                 them
                 :
                 Take
                 a
                 spoonful
                 of
                 this
                 ,
                 Morning
                 and
                 Evening
                 ,
                 in
                 Chicken
                 ,
                 or
                 Muton
                 broth
                 ,
                 and
                 in
                 one
                 month
                 it
                 will
                 cure
                 any
                 Consumption
                 .
              
            
             
               
                 86.
                 
                 To
                 make
                 Barley
                 Water
                 ,
              
               
                 Take
                 a
                 penny-worth
                 of
                 Barley
                 ,
                 a
                 penny-worth
                 of
                 Raisins
                 of
                 the
                 Sun
                 ,
                 a
                 penny-worth
                 of
                 Anniseeds
                 ,
                 a
                 half
                 penny-worth
                 of
                 Liquorish
                 ,
                 about
                 two
                 quarts
                 of
                 water
                 ,
                 boil
                 all
                 together
                 till
                 half
                 be
                 consumed
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 when
                 it
                 is
                 cold
                 drink
                 it
                 ,
                 your
                 Liquorish
                 must
                 be
                 sliced
                 into
                 small
                 pieces
                 .
              
            
             
               
               
                 87.
                 
                 Dr.
                 Deodates
                 drink
                 for
                 the
                 Scurvy
                 .
              
               
                 Take
                 Roman
                 Wormwood
                 ,
                 
                   Carduus
                   benedictus
                
                 ,
                 Scurvy-grass
                 ,
                 Brook-lime
                 ,
                 Water-creases
                 ,
                 Water-trifoil
                 ,
                 of
                 each
                 one
                 handful
                 ,
                 Dodder
                 ,
                 Cetrach
                 ,
                 Soolopendria
                 .
                 Burrage
                 ,
                 Buglos
                 ,
                 Sorrel
                 ,
                 Vervain
                 ,
                 or
                 Speedwel
                 ,
                 of
                 each
                 half
                 a
                 handful
                 ,
                 Elicampane
                 root
                 one
                 ounce
                 ,
                 Raisins
                 of
                 the
                 Sun
                 three
                 ounces
                 ,
                 slices
                 of
                 Oranges
                 and
                 Lemmons
                 ,
                 of
                 each
                 fifteen
                 ,
                 boil
                 ,
                 or
                 rather
                 infuse
                 these
                 in
                 a
                 double
                 glass
                 ,
                 with
                 so
                 much
                 White-wine
                 as
                 will
                 make
                 a
                 pint
                 and
                 a
                 half
                 of
                 the
                 liquor
                 when
                 it
                 is
                 done
                 .
              
            
             
               
                 88.
                 
                 A
                 conserve
                 to
                 strengthen
                 the
                 Back
                 .
              
               
                 Take
                 Eringo
                 roots
                 ,
                 and
                 conserve
                 them
                 as
                 you
                 do
                 damask
                 ,
                 white
                 and
                 red
                 Roses
                 in
                 every
                 respect
                 the
                 pith
                 being
                 taken
                 out
                 ;
                 one
                 pound
                 and
                 a
                 half
                 of
                 Sugar
                 is
                 enough
                 for
                 every
                 pound
                 of
                 Roots
                 ,
                 with
                 three
                 pints
                 of
                 water
                 stew
                 them
                 closely
                 at
                 first
                 as
                 you
                 do
                 your
                 Roses
                 ;
                 if
                 you
                 add
                 to
                 them
                 five
                 or
                 six
                 grains
                 of
                 Amber
                 grease
                 beaten
                 to
                 fine
                 powder
                 ,
                 it
                 will
                 be
                 much
                 more
                 cordial
                 .
              
            
             
               
                 89.
                 
                 To
                 make
                 excellent
                 Aqua
                 Composita
                 for
                 a
                 Surfeit
                 or
                 cold
                 stomach
                 .
              
               
                 Take
                 a
                 handful
                 of
                 Rosemary
                 ,
                 a
                 root
                 of
                 
                 ●nula●
                 campane
                 ,
                 a
                 handful
                 of
                 Hysop
                 ,
                 half
                 a
                 handful
                 of
                 Thyme
                 ,
                 six
                 handfuls
                 of
                 Sage
                 ,
                 as
                 much
                 Mint
                 and
                 as
                 much
                 Penny-royal
                 ,
                 half
                 a
                 handful
                 of
                 Hore-hound
                 ,
                 two
                 ounces
                 of
                 Liquorish
                 well
                 bruised
                 and
                 as
                 much
                 Anniseeds
                 :
                 Then
                 take
                 two
                 gallons
                 of
                 the
                 best
                 strong
                 Ale
                 ,
                 and
                 take
                 all
                 the
                 herbs
                 afore●aid
                 ,
                 and
                 wring
                 them
                 asunder
                 ,
                 and
                 put
                 them
                 into
                 an
                 earthen
                 pot
                 well
                 covered
                 ,
                 and
                 let
                 them
                 stand
                 a
                 day
                 and
                 a
                 night
                 ,
                 from
                 thence
                 put
                 all
                 into
                 a
                 brass
                 pot
                 ,
                 and
                 set
                 it
                 on
                 the
                 fire
                 ,
                 and
                 let
                 it
                 stand
                 till
                 it
                 boil
                 ,
                 then
                 take
                 it
                 from
                 the
                 fire
                 and
                 set
                 your
                 Limbeck
                 on
                 the
                 pot
                 ,
                 and
                 stop
                 it
                 close
                 with
                 past
                 that
                 there
                 come
                 no
                 air
                 out
                 of
                 it
                 ,
                 and
                 still
                 it
                 out
                 with
                 a
                 soft
                 fire
                 ,
                 you
                 may
                 add
                 to
                 it
                 1
                 handful
                 of
                 red
                 Fennel
                 .
              
            
             
               
                 90.
                 
                 To
                 make
                 Balm
                 water
                 .
              
               
                 Take
                 four
                 gallons
                 of
                 strong
                 stale
                 Ale
                 ,
                 half
                 a
                 pound
                 of
                 Liquorish
                 ,
                 two
                 pound
                 of
                 Balm
                 two
                 ounces
                 of
                 Figgs
                 ,
                 half
                 a
                 pound
                 of
                 Anniseeds
                 ,
                 one
                 ounce
                 of
                 Nutmegs
                 ,
                 shred
                 the
                 Balm
                 and
                 Figgs
                 very
                 small
                 ,
                 and
                 let
                 them
                 stand
                 steeping
                 four
                 and
                 twenty
                 hours
                 ,
                 and
                 then
                 put
                 it
                 in
                 a
                 Still
                 as
                 you
                 use
                 Aqua-vitae
                 .
              
            
             
               
                 91.
                 
                 To
                 pickle
                 Broom-buds
                 .
              
               
                 Take
                 as
                 many
                 Broom-buds
                 as
                 you
                 please
                 ,
                 
                 make
                 linnen
                 bags
                 and
                 put
                 them
                 in
                 ,
                 and
                 tye
                 them
                 close
                 ,
                 then
                 make
                 some
                 brine
                 with
                 water
                 and
                 salt
                 ,
                 and
                 boil
                 it
                 a
                 little
                 ,
                 let
                 it
                 be
                 cold
                 ,
                 then
                 put
                 some
                 brine
                 in
                 a
                 deep
                 earthen
                 pot
                 ,
                 and
                 put
                 the
                 bags
                 in
                 it
                 ,
                 and
                 lay
                 some
                 weight
                 on
                 them
                 ,
                 let
                 it
                 lye
                 there
                 till
                 it
                 look
                 black
                 ,
                 then
                 shift
                 it
                 again
                 still
                 as
                 long
                 as
                 it
                 looks
                 black
                 ,
                 boil
                 them
                 in
                 a
                 little
                 Cauldron
                 ,
                 and
                 put
                 them
                 in
                 Vinegar
                 a
                 week
                 or
                 two
                 ,
                 and
                 they
                 will
                 be
                 fit
                 to
                 eat
                 .
              
            
             
               
                 92.
                 
                 To
                 make
                 good
                 Raspberry
                 Wine
                 .
              
               
                 Take
                 a
                 gallan
                 of
                 Sack
                 ,
                 in
                 which
                 let
                 two
                 gallons
                 of
                 Raspberries
                 stand
                 steeping
                 the
                 space
                 of
                 twenty
                 four
                 hours
                 ,
                 then
                 strain
                 them
                 and
                 put
                 to
                 the
                 liquor
                 three
                 pound
                 of
                 Raisins
                 of
                 the
                 Sun
                 stoned
                 ;
                 let
                 them
                 stand
                 together
                 four
                 or
                 five
                 days
                 ,
                 being
                 sometime
                 stirred
                 together
                 ,
                 then
                 pair
                 off
                 the
                 clearest
                 and
                 put
                 it
                 up
                 in
                 Bottles
                 and
                 set
                 it
                 in
                 a
                 cold
                 place
                 if
                 it
                 be
                 not
                 sweet
                 enough
                 you
                 may
                 put
                 Sugar
                 to
                 it
                 .
              
            
             
               
                 93.
                 
                 To
                 make
                 excellent
                 Hippocras
                 in
                 an
                 instant
                 .
              
               
                 Take
                 of
                 Cinamon
                 two
                 ounces
                 ,
                 Nutmegs
                 ,
                 Ginger
                 ,
                 of
                 each
                 half
                 an
                 ounce
                 ,
                 Cloves
                 two
                 
                 drams
                 ,
                 bruise
                 these
                 small
                 ,
                 then
                 mix
                 them
                 with
                 as
                 much
                 spirit
                 of
                 Wine
                 ,
                 as
                 will
                 make
                 them
                 into
                 a
                 Past
                 ,
                 let
                 them
                 stand
                 close
                 covered
                 in
                 a
                 glass
                 the
                 space
                 of
                 six
                 days
                 in
                 a
                 cold
                 place
                 ,
                 then
                 press
                 out
                 the
                 liquor
                 and
                 keep
                 it
                 in
                 a
                 glass
                 .
                 A
                 few
                 drops
                 of
                 this
                 liquor
                 put
                 into
                 any
                 Wine
                 giveth
                 it
                 a
                 gallant
                 relish
                 and
                 odour
                 ,
                 and
                 maketh
                 it
                 as
                 good
                 as
                 any
                 Hippocras
                 whatsoever
                 in
                 an
                 instant
                 .
              
            
             
               
                 94.
                 
                 To
                 make
                 artificial
                 Malmsey
                 .
              
               
                 Take
                 two
                 gallons
                 of
                 English
                 honey
                 ,
                 put
                 into
                 it
                 eight
                 gallons
                 of
                 the
                 best
                 spring-water
                 ,
                 set
                 these
                 in
                 a
                 Vessel
                 over
                 a
                 gentle
                 fire
                 ,
                 when
                 they
                 have
                 boil'd
                 gently
                 an
                 hour
                 take
                 them
                 off
                 ,
                 and
                 when
                 they
                 be
                 cold
                 put
                 them
                 into
                 a
                 small
                 Barrel
                 or
                 Runlet
                 hanging
                 in
                 the
                 Vessel
                 a
                 bag
                 of
                 spices
                 ,
                 and
                 set
                 it
                 in
                 the
                 Cellar
                 ,
                 and
                 in
                 half
                 a
                 year
                 you
                 may
                 drink
                 thereof
                 .
              
            
             
               
                 95.
                 
                 To
                 make
                 artificial
                 Claret-wine
                 .
              
               
                 Take
                 six
                 gallons
                 of
                 water
                 ,
                 two
                 gallons
                 of
                 the
                 best
                 Syder
                 ,
                 put
                 thereto
                 eight
                 pound
                 of
                 the
                 best
                 Malaga
                 raisins
                 bruised
                 in
                 a
                 Morter
                 ,
                 let
                 them
                 stand
                 close
                 covered
                 in
                 a
                 warm
                 place
                 the
                 space
                 of
                 a
                 fortnight
                 ,
                 every
                 two
                 days
                 stirring
                 them
                 well
                 together
                 ;
                 
                 then
                 press
                 out
                 the
                 Raisins●
                 and
                 put
                 the
                 liquor
                 into
                 the
                 s●id
                 Vessel
                 again
                 ,
                 to
                 which
                 add
                 a
                 quart
                 of
                 the
                 juice
                 of
                 Ras-berries
                 ,
                 and
                 a
                 pint
                 of
                 the
                 juice
                 of
                 black
                 Cherries
                 ;
                 cover
                 this
                 liquor
                 with
                 bread
                 spread
                 thick
                 with
                 strong
                 Mustard
                 ,
                 the
                 Mustard-seed
                 being
                 down●ward
                 ,
                 and
                 so
                 let
                 it
                 work
                 by
                 the
                 fire
                 side
                 three
                 or
                 four
                 days
                 ,
                 then
                 turn
                 it
                 up
                 and
                 let
                 it
                 stand
                 a
                 week
                 ,
                 and
                 then
                 bottle
                 it
                 up
                 ,
                 and
                 it
                 will
                 tast
                 as
                 quick
                 as
                 bottle
                 Beer
                 and
                 become
                 a
                 very
                 p●easant
                 drink
                 ,
                 and
                 indeed
                 far
                 better
                 and
                 wholsomer
                 then
                 our
                 common
                 Claret
                 .
              
            
             
               
                 96.
                 
                 To
                 make
                 spirit
                 of
                 Amber-grease
                 .
              
               
                 Take
                 of
                 Amber-grease
                 two
                 drams
                 ,
                 of
                 Musk
                 a
                 dram
                 cut
                 them
                 small
                 ,
                 and
                 put
                 them
                 into
                 a
                 pint
                 of
                 the
                 best
                 spirit
                 of
                 Wine
                 ,
                 close
                 up
                 the
                 glass
                 Hermetically
                 ,
                 and
                 digest
                 them
                 in
                 a
                 very
                 gentle
                 heat
                 till
                 you
                 perceive
                 they
                 are
                 dissolved
                 ,
                 then
                 you
                 may
                 use
                 it
                 ;
                 Two
                 or
                 three
                 drops
                 or
                 more
                 if
                 you
                 please
                 of
                 this
                 spirit
                 put
                 into
                 a
                 pint
                 of
                 Wine
                 ,
                 gives
                 it
                 a
                 rich
                 odour
                 ,
                 or
                 if
                 you
                 put
                 two
                 or
                 three
                 drops
                 round
                 the
                 brims
                 of
                 the
                 glass
                 it
                 will
                 do
                 as
                 well
                 ,
                 half
                 a
                 spoonful
                 of
                 it
                 taken
                 either
                 of
                 it self
                 ,
                 or
                 mixt
                 with
                 some
                 specifical
                 liquor
                 is
                 a
                 most
                 rich
                 cordial
                 .
              
            
             
               
               
                 97.
                 
                 An
                 excell●nt
                 sweet
                 Water
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Orange-flower
                 water
                 ,
                 as
                 much
                 Rose
                 water
                 ,
                 with
                 four
                 ounces
                 of
                 Musk-willow-seeds
                 grosly
                 bruised
                 ,
                 of
                 Benjamin
                 two
                 ounces
                 ,
                 of
                 Storax
                 an
                 ounce
                 ,
                 of
                 Latdanum
                 six
                 drams
                 ,
                 of
                 Lavender
                 flowers
                 two
                 pugils
                 ,
                 of
                 sweet
                 Marjoram
                 as
                 much
                 ,
                 of
                 
                   Calanius
                   Aromaticus
                
                 a
                 dram
                 ,
                 distil
                 all
                 these
                 in
                 a
                 glass
                 still
                 in
                 Balneo
                 ,
                 the
                 Vessel
                 being
                 very
                 well
                 closed
                 that
                 no
                 vapour
                 breath
                 forth
                 ;
                 note
                 that
                 you
                 may
                 make
                 a
                 sweet
                 water
                 in
                 an
                 instant
                 ,
                 by
                 putting
                 in
                 a
                 few
                 drops
                 of
                 some
                 distilled
                 Oyls
                 together
                 into
                 some
                 Rose-water
                 ,
                 and
                 brew
                 them
                 well
                 together
                 .
              
            
             
               
                 98.
                 
                 Dr.
                 Burges
                 Plague
                 Water
                 .
              
               
                 Take
                 three
                 pints
                 of
                 Muscadine
                 ,
                 and
                 boyl
                 in
                 it
                 Sage
                 and
                 Rue
                 ,
                 of
                 each
                 a
                 handful
                 till
                 a
                 pint
                 be
                 wasted
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 set
                 it
                 over
                 the
                 fire
                 again
                 ,
                 put
                 thereto
                 a
                 dram
                 of
                 long
                 Pepper
                 ,
                 Ginger
                 and
                 Nutmeg
                 ,
                 of
                 each
                 half
                 an
                 ounce
                 being
                 all
                 bruised
                 together
                 ;
                 then
                 boil
                 them
                 a
                 little
                 ,
                 and
                 put
                 thereto
                 half
                 an
                 ounce
                 of
                 Andramachus
                 Treacle
                 ,
                 three
                 drams
                 of
                 Methridate
                 ,
                 and
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Angellica
                 Water
                 .
                 Take
                 a
                 spoonful
                 or
                 two
                 of
                 this
                 morning
                 and
                 evening
                 .
              
            
             
               
               
                 99.
                 
                 To
                 dry
                 Cherries
                 or
                 Plumbs
                 in
                 the
                 Sun.
                 
              
               
                 If
                 it
                 be
                 small
                 fruit
                 you
                 must
                 dry
                 them
                 whole
                 by
                 laying
                 them
                 abroad
                 in
                 the
                 hot
                 Sun
                 in
                 Stone
                 or
                 Pewter
                 dishes
                 ,
                 or
                 tin
                 Pans
                 turning
                 them
                 as
                 you
                 see
                 cause
                 ;
                 but
                 if
                 your
                 Plumbs
                 be
                 large
                 slit
                 them
                 in
                 the
                 middle
                 and
                 lay
                 them
                 abroad
                 in
                 the
                 Sun
                 ;
                 an
                 if
                 they
                 be
                 very
                 large
                 then
                 give
                 each
                 Plumb
                 a
                 slit
                 on
                 each
                 side
                 ,
                 and
                 if
                 the
                 Sun
                 do
                 not
                 shine
                 sufficiently
                 ,
                 then
                 dry
                 them
                 in
                 an
                 Oven
                 that
                 is
                 temperately
                 warm
                 .
              
            
             
               
                 100.
                 
                 To
                 preserve
                 Pippins
                 green
                 .
              
               
                 Take
                 Pippins
                 when
                 they
                 be
                 small
                 &
                 green
                 off
                 the
                 Tree
                 ,
                 and
                 pare
                 three
                 or
                 four
                 of
                 the
                 worst
                 ,
                 and
                 cut
                 them
                 all
                 to
                 peices
                 ;
                 then
                 boil
                 them
                 in
                 a
                 quart
                 of
                 fair
                 water
                 till
                 they
                 be
                 pap
                 ;
                 then
                 let
                 the
                 liquor
                 come
                 from
                 them
                 as
                 they
                 do
                 from
                 your
                 Quiddany
                 into
                 a
                 bason
                 ;
                 then
                 put
                 into
                 them
                 one
                 pound
                 of
                 Sugar
                 clarified
                 ,
                 and
                 put
                 into
                 it
                 as
                 many
                 green
                 Pippins
                 unp●rd
                 ,
                 as
                 that
                 liquor
                 will
                 cover
                 ,
                 and
                 so
                 let
                 them
                 boyl
                 softly
                 ,
                 and
                 when
                 you
                 see
                 they
                 be
                 boil●d
                 as
                 tender
                 as
                 a
                 Cod●ing
                 ,
                 then
                 take
                 them
                 up
                 and
                 peel
                 off
                 the
                 outermost
                 white
                 skin
                 ,
                 and
                 then
                 they
                 will
                 be
                 green
                 ,
                 then
                 boil
                 them
                 again
                 in
                 the
                 Syrup
                 till
                 it
                 be
                 thick
                 and
                 you
                 may
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
               
                 101.
                 
                 To
                 maks
                 syrup
                 of
                 Hysop
                 .
              
               
                 Take
                 of
                 Hysop
                 one
                 handful
                 ,
                 of
                 Figgs
                 ,
                 Raisins
                 ,
                 Dates
                 ,
                 of
                 each
                 an
                 ounce
                 ,
                 boil
                 these
                 in
                 three
                 pints
                 of
                 water
                 to
                 a
                 quart
                 ,
                 then
                 strain
                 and
                 clarifie
                 it
                 with
                 the
                 whites
                 of
                 two
                 eggs
                 ,
                 and
                 two
                 pound
                 of
                 Sugar
                 ,
                 and
                 so
                 boil
                 them
                 to
                 a
                 Syrup
                 ,
                 and
                 being
                 boil●d
                 enough
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
                 102.
                 
                 To
                 make
                 Rosa
                 Solis
                 .
              
               
                 Take
                 Liquorish
                 eight
                 ounces
                 .
                 Anniseeds
                 and
                 Carr●way
                 of
                 each
                 an
                 ounce
                 ;
                 Raisins
                 ston'd
                 and
                 Dates
                 of
                 each
                 three
                 ounces
                 ,
                 Nutmegs
                 ,
                 Ginger
                 ,
                 Mace
                 ,
                 of
                 each
                 half
                 an
                 ounce
                 ,
                 Galingal
                 a
                 quarter
                 of
                 an
                 ounce
                 ,
                 Cubebs
                 one
                 dram
                 ,
                 Figgs
                 two
                 ounces
                 ,
                 Sugar
                 four
                 ounces
                 ;
                 bruise
                 these
                 and
                 distil
                 them
                 with
                 a
                 gallon
                 of
                 Aqua-vitae
                 as
                 the
                 rest
                 ,
                 but
                 when
                 it
                 is
                 distilled
                 ,
                 you
                 must
                 colour
                 it
                 with
                 the
                 herb
                 Rosa
                 Solis
                 or
                 Alkanet
                 root
                 .
              
            
             
               
                 103.
                 
                 To
                 make
                 Muscadine
                 Com●●ts
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 Musk
                 Sugar
                 beaten
                 and
                 searced
                 ,
                 then
                 take
                 Gumdragagant
                 steeped
                 in
                 Rose-water
                 ,
                 and
                 two
                 grains
                 of
                 Musk
                 
                 and
                 so
                 beat
                 them
                 in
                 an
                 Alablaster
                 Morter
                 till
                 it
                 come
                 to
                 perfect
                 past
                 ,
                 then
                 roul
                 it
                 very
                 thin
                 ,
                 and
                 cut
                 it
                 in
                 small
                 diamond
                 pieces
                 and
                 then
                 bake
                 them
                 ,
                 and
                 so
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
                 104.
                 
                 To
                 make
                 conserve
                 of
                 Burrage-flowers
                 .
              
               
                 Let
                 your
                 flowers
                 be
                 well
                 coloured
                 ,
                 and
                 pick
                 the
                 blacks
                 from
                 them
                 ,
                 then
                 weigh
                 them
                 and
                 to
                 every
                 ounce
                 of
                 flowers
                 you
                 must
                 take
                 three
                 ounces
                 of
                 Sugar
                 ,
                 and
                 beat
                 them
                 together
                 in
                 a
                 stone
                 Morter
                 with
                 a
                 wooden
                 pestle
                 till
                 they
                 be
                 very
                 fine
                 ;
                 then
                 take
                 them
                 out
                 and
                 put
                 the
                 conserve
                 into
                 a
                 pipki●
                 ,
                 and
                 ●ea●
                 it
                 thorow
                 hot
                 ,
                 put
                 them
                 up
                 and
                 keep
                 them
                 all
                 the
                 year
                 .
              
            
             
               
                 105.
                 
                 To
                 candy
                 Ginger
                 .
              
               
                 Take
                 very
                 fair
                 and
                 large
                 Ginger
                 and
                 pare
                 it
                 ,
                 and
                 lay
                 it
                 in
                 water
                 a
                 day
                 and
                 a
                 night
                 ;
                 then
                 take
                 double
                 refined
                 Sugar
                 and
                 boil
                 it
                 to
                 the
                 height
                 of
                 Sugar
                 again
                 ,
                 and
                 when
                 your
                 Sugar
                 begins
                 to
                 be
                 cold
                 ,
                 take
                 your
                 Ginger
                 and
                 stir
                 it
                 well
                 about
                 while
                 your
                 Sugar
                 is
                 hard
                 to
                 the
                 Pan
                 ;
                 then
                 take
                 it
                 out
                 piece
                 by
                 peice
                 and
                 lay
                 it
                 by
                 the
                 fire
                 four
                 hours
                 ,
                 then
                 take
                 a
                 pot
                 and
                 warm
                 it
                 and
                 put
                 the
                 Ginger
                 
                 in
                 it
                 tye
                 it
                 up
                 close
                 and
                 every
                 other
                 morning
                 stir
                 it
                 about
                 throughly
                 ,
                 and
                 it
                 will
                 be
                 rock-candyed
                 in
                 a
                 little
                 time
                 .
              
            
             
               
                 106.
                 
                 To
                 make
                 Manus
                 Christi
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 refined
                 Sugar
                 ,
                 and
                 some
                 Rose-water
                 ,
                 boil
                 them
                 together
                 till
                 it
                 come
                 to
                 Sugar
                 again
                 ,
                 then
                 stir
                 it
                 about
                 till
                 it
                 be
                 somewhat
                 cold
                 ,
                 then
                 take
                 leaf
                 gold
                 and
                 mingle
                 with
                 it
                 ,
                 then
                 cast
                 it
                 according
                 to
                 Art
                 into
                 r●und
                 gobbets
                 ,
                 and
                 so
                 keep
                 them
                 .
              
            
             
               
                 107.
                 
                 To
                 make
                 conserve
                 of
                 Strawberries
                 .
              
               
                 First
                 boil
                 them
                 in
                 water
                 ,
                 and
                 then
                 cast
                 away
                 the
                 water
                 and
                 strain
                 them
                 ;
                 then
                 boil
                 them
                 in
                 White-wine
                 ,
                 and
                 works
                 as
                 in
                 Prunes
                 ;
                 or
                 else
                 strain
                 them
                 being
                 ripe
                 then
                 boil
                 them
                 in
                 White-wine
                 and
                 Sugar
                 till
                 they
                 be
                 stiff
                 .
              
            
             
               
                 108.
                 
                 To
                 make
                 conserve
                 of
                 Prunes
                 .
              
               
                 Take
                 the
                 best
                 Prunes
                 put
                 them
                 into
                 scalding
                 water
                 ,
                 let
                 them
                 stand
                 a
                 while
                 ,
                 then
                 boil
                 themover
                 the
                 fire
                 till
                 they
                 break
                 ;
                 then
                 strain
                 out
                 the
                 water
                 through
                 a
                 Cullender
                 ,
                 
                 and
                 let
                 them
                 stand
                 therein
                 to
                 cool
                 ,
                 then
                 strain
                 the
                 Prunes
                 through
                 the
                 Cullender
                 ,
                 taking
                 away
                 the
                 stones
                 and
                 skins
                 ,
                 then
                 set
                 the
                 pulp
                 over
                 the
                 fire
                 again
                 and
                 put
                 thereto
                 a
                 good
                 quantity
                 of
                 red
                 Wine
                 ,
                 and
                 boil
                 them
                 to
                 a
                 thickness
                 still
                 stirring
                 them
                 up
                 and
                 down
                 ,
                 when
                 they
                 are
                 almost
                 enough
                 put
                 in
                 a
                 sufficient
                 quantity
                 of
                 Sugar
                 ,
                 stir
                 all
                 well
                 together
                 and
                 then
                 put
                 it
                 up
                 in
                 your
                 gally-pots
                 .
              
            
             
               
                 109.
                 
                 To
                 make
                 fine
                 christal
                 Ielly
                 .
              
               
                 Take
                 a
                 knuckle
                 of
                 Veal
                 ,
                 and
                 four
                 Calves
                 feet
                 ,
                 put
                 them
                 on
                 the
                 fire
                 with
                 a
                 gallon
                 of
                 fair
                 water
                 ,
                 and
                 when
                 the
                 flesh
                 is
                 boil'd
                 tender
                 take
                 it
                 out
                 ,
                 then
                 let
                 the
                 liquor
                 stand
                 still
                 till
                 it
                 be
                 cold
                 ,
                 then
                 take
                 away
                 the
                 top
                 and
                 the
                 bottom
                 of
                 the
                 liquor
                 ,
                 and
                 put
                 the
                 rest
                 into
                 a
                 clean
                 pipkin
                 ,
                 and
                 put
                 into
                 it
                 one
                 pound
                 of
                 refined
                 Sugar
                 ,
                 with
                 four
                 or
                 five
                 drops
                 of
                 Oyl
                 of
                 Cinamon
                 and
                 Nutmegs
                 ,
                 and
                 a
                 grain
                 of
                 Musk
                 ,
                 and
                 so
                 let
                 it
                 boil
                 a
                 quarter
                 of
                 an
                 hour
                 leasurely
                 on
                 the
                 fire
                 ;
                 then
                 let
                 it
                 run
                 through
                 a
                 Jelly-bag
                 into
                 a
                 Bason
                 ,
                 with
                 the
                 whites
                 of
                 two
                 Eggs
                 beaten
                 ;
                 and
                 when
                 it
                 is
                 cold
                 you
                 may
                 cut
                 it
                 into
                 lumps
                 with
                 a
                 spoon
                 ,
                 and
                 so
                 serve
                 three
                 or
                 four
                 lumps
                 upon
                 a
                 plate
                 .
              
            
             
               
               
                 110.
                 
                 To
                 make
                 Ielly
                 of
                 Strawberries
                 ,
                 Mulberries
                 ,
                 Raspisberries
                 or
                 any
                 other
                 such
                 tender
                 fruit
                 .
              
               
                 Take
                 your
                 berries
                 and
                 grind
                 them
                 in
                 a
                 stone
                 morter
                 with
                 four
                 ounces
                 of
                 Sugar
                 ,
                 and
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 and
                 as
                 much
                 Rose-water
                 ;
                 and
                 boyl
                 it
                 in
                 a
                 skillet
                 with
                 a
                 little
                 Ising-glass
                 ,
                 and
                 so
                 let
                 it
                 run
                 through
                 a
                 fine
                 cloath
                 into
                 your
                 Boxes
                 and
                 you
                 may
                 keep
                 it
                 all
                 the
                 year
                 .
              
            
             
               
                 111.
                 
                 To
                 candy
                 Rosemary
                 flowers
                 .
              
               
                 Pick
                 your
                 flowers
                 very
                 clean
                 ,
                 and
                 put
                 to
                 every
                 ounce
                 of
                 flowers
                 two
                 ounces
                 of
                 hard
                 Sugar
                 ,
                 and
                 one
                 ounce
                 of
                 Sugar-candy
                 ,
                 and
                 dissolve
                 them
                 in
                 Rosemary
                 flower
                 water
                 ,
                 and
                 boil
                 them
                 till
                 they
                 come
                 to
                 a
                 Sugar
                 again
                 ,
                 when
                 your
                 Sugar
                 is
                 almost
                 cold
                 put
                 in
                 your
                 Rosemary
                 flowers
                 and
                 stir
                 them
                 together
                 till
                 they
                 be
                 enough
                 ;
                 then
                 take
                 them
                 out
                 and
                 put
                 them
                 in
                 your
                 boxes
                 ,
                 and
                 keep
                 them
                 in
                 a
                 store
                 for
                 use
                 .
              
            
             
               
               
                 112.
                 
                 To
                 candy
                 Brrrage
                 flowers
                 .
              
               
                 Pick
                 the
                 flowers
                 clean
                 and
                 weigh
                 them
                 ,
                 and
                 do
                 in
                 every
                 respect
                 as
                 you
                 did
                 your
                 Rosemary
                 flowers
                 ,
                 only
                 when
                 they
                 be
                 candyed
                 you
                 must
                 set
                 them
                 in
                 a
                 Still
                 ,
                 and
                 sokeep
                 them
                 in
                 a
                 sheet
                 of
                 white
                 paper
                 ,
                 putting
                 eve●y
                 day
                 a
                 chafing-dish
                 of
                 coals
                 into
                 your
                 Still
                 ,
                 and
                 it
                 will
                 be
                 excellently
                 candyed
                 in
                 a
                 small
                 time
                 .
              
            
             
               
                 113.
                 
                 To
                 make
                 Bisket
                 Cakes
                 .
              
               
                 Take
                 a
                 peck
                 of
                 flower●●
                 four
                 ounces
                 of
                 Coriander-seed
                 ,
                 one
                 ounce
                 of
                 Anniseed
                 ;
                 then
                 take
                 three
                 Eggs
                 ,
                 three
                 spoonfuls
                 of
                 Ale-yeast
                 ,
                 and
                 as
                 much
                 warm
                 water
                 as
                 will
                 make
                 it
                 as
                 thick
                 as
                 past
                 for
                 Maunchet●
                 ,
                 make
                 it
                 into
                 a
                 long
                 roul
                 and
                 bake
                 it
                 in
                 an
                 Oven
                 an
                 hour
                 ,
                 and
                 when
                 it
                 is
                 a
                 day
                 old
                 ,
                 pare
                 it
                 and
                 slice
                 it
                 ,
                 Sugar
                 it
                 with
                 searced
                 Sugar
                 and
                 put
                 it
                 again
                 into
                 the
                 Oven
                 ,
                 and
                 when
                 it
                 is
                 dry
                 take
                 it
                 out
                 ,
                 and
                 new
                 Sugar
                 it
                 again
                 ,
                 and
                 so
                 box
                 it
                 and
                 keep
                 it
                 .
              
            
             
               
                 114.
                 
                 To
                 make
                 Past
                 Royal.
                 
              
               
                 Take
                 a
                 pound
                 of
                 refined
                 Sugar
                 ,
                 beaten
                 
                 and
                 searced
                 ,
                 and
                 put
                 into
                 a
                 stone
                 Morter
                 ,
                 with
                 an
                 ounce
                 of
                 Gumdragagant
                 steeped
                 in
                 Rose-water
                 ,
                 and
                 if
                 you
                 see
                 your
                 past
                 be
                 too
                 weak
                 put
                 in
                 more
                 Sugar●
                 if
                 too
                 dry
                 more
                 gum
                 ,
                 with
                 a
                 drop
                 or
                 two
                 of
                 Oyl
                 of
                 Ci●amon
                 ,
                 beat
                 it
                 into
                 a
                 perfect
                 past
                 ,
                 and
                 then
                 you
                 may
                 print
                 it
                 in
                 your
                 moulds
                 ,
                 and
                 when
                 it
                 is
                 dry
                 guild
                 it
                 and
                 so
                 keep
                 them
                 .
              
            
             
               
                 115.
                 
                 To
                 make
                 Apricock
                 Cakes
                 .
              
               
                 Procure
                 the
                 fairest
                 Apricocks
                 you
                 can
                 get
                 ,
                 and
                 let
                 them
                 be
                 parboil●d
                 very
                 tender
                 ;
                 take
                 of
                 the
                 same
                 quantity
                 of
                 Sugar
                 whereof
                 the
                 pulp
                 is
                 ,
                 and
                 boil
                 them
                 together
                 very
                 well
                 always
                 keeping
                 them
                 stirring
                 for
                 fear
                 of
                 burning
                 too
                 ;
                 when
                 the
                 bottom
                 of
                 the
                 skillet
                 is
                 dry
                 they
                 are
                 enough
                 ,
                 then
                 put
                 them
                 into
                 little
                 cards
                 sewed
                 round
                 about
                 ,
                 and
                 dust
                 them
                 with
                 fine
                 Sugar
                 ,
                 and
                 when
                 they
                 are
                 cold
                 stone
                 them
                 and
                 turn
                 them
                 ,
                 and
                 fill
                 them
                 up
                 with
                 some
                 more
                 of
                 the
                 same
                 stuff
                 ,
                 but
                 let
                 them
                 stand
                 three
                 or
                 four
                 days
                 before
                 you
                 remove
                 them
                 from
                 the
                 first
                 place
                 ,
                 when
                 you
                 find
                 them
                 begin
                 to
                 candy
                 take
                 out
                 the
                 cards
                 and
                 dust
                 them
                 with
                 Sugar
                 .
              
            
             
               
               
                 115.
                 
                 To
                 make
                 Conserve
                 for
                 Tarts
                 all
                 the
                 Year
                 .
              
               
                 Take
                 Damsons
                 ,
                 or
                 other
                 good
                 ripe
                 Plums
                 ,
                 and
                 peel
                 off
                 their
                 Skins
                 ,
                 and
                 so
                 put
                 them
                 into
                 a
                 Pot
                 ,
                 but
                 to
                 Pippins
                 pared
                 ,
                 and
                 cut
                 in
                 pieces
                 ,
                 and
                 so
                 bake
                 them
                 ;
                 then
                 strain
                 them
                 through
                 a
                 piece
                 of
                 Canvas
                 ,
                 and
                 reason
                 them
                 with
                 Cinamon
                 ,
                 Sugar
                 ,
                 Ginger
                 ,
                 and
                 a
                 little
                 Rose-water
                 :
                 Boyl
                 it
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 till
                 it
                 be
                 as
                 thick
                 as
                 a
                 Conserve
                 ;
                 and
                 then
                 put
                 it
                 into
                 your
                 Gally-pots
                 ,
                 and
                 you
                 may
                 keep
                 it
                 good
                 all
                 the
                 Year
                 .
              
            
             
               
                 116.
                 
                 To
                 dry
                 Pippins
                 .
              
               
                 Take
                 the
                 fairest
                 yellow
                 Pippins
                 ,
                 and
                 pare
                 them
                 ,
                 and
                 make
                 a
                 hole
                 through
                 every
                 one
                 ,
                 then
                 par-boyl
                 them
                 a
                 little
                 in
                 fair
                 water
                 ,
                 then
                 take
                 them
                 up
                 ,
                 and
                 put
                 them
                 into
                 as
                 much
                 Clarified
                 Sugar
                 as
                 will
                 cover
                 them
                 ,
                 and
                 let
                 them
                 boyl
                 very
                 gently
                 a
                 little
                 while
                 ,
                 in
                 that
                 Syrup
                 ;
                 then
                 take
                 them
                 out
                 ,
                 and
                 put
                 them
                 into
                 an
                 earthen
                 Platter
                 ,
                 then
                 cast
                 fine
                 Sugar
                 upon
                 them
                 ,
                 and
                 set
                 them
                 into
                 the
                 Oven
                 half
                 an
                 hour
                 ,
                 then
                 take
                 them
                 out
                 ,
                 and
                 cast
                 some
                 more
                 Sugar
                 on
                 them
                 ,
                 (
                 being
                 turned
                 )
                 and
                 do
                 so
                 three
                 times
                 ,
                 and
                 they
                 will
                 be
                 well
                 d●yed
                 .
              
            
             
               
               
                 117.
                 
                 To
                 make
                 Paste
                 of
                 Genua
                 .
              
               
                 Take
                 two
                 pound
                 of
                 the
                 pulp
                 of
                 Quinces
                 ,
                 and
                 as
                 much
                 of
                 Peaches
                 ;
                 strain
                 it
                 ,
                 and
                 dry
                 it
                 in
                 a
                 Pewter
                 Platter
                 upon
                 a
                 Chasing-dish
                 of
                 Coals
                 ;
                 then
                 weigh
                 it
                 ,
                 and
                 boyl
                 it
                 to
                 the
                 height
                 of
                 
                   Manus
                   Christi
                
                 ,
                 and
                 then
                 put
                 them
                 together
                 ,
                 and
                 so
                 fashion
                 it
                 upon
                 a
                 Pye-plate
                 ,
                 and
                 dry
                 it
                 in
                 an
                 Oven
                 with
                 a
                 Chafing-dish
                 of
                 Coals
                 till
                 it
                 be
                 through
                 dry
                 ,
                 and
                 then
                 if
                 you
                 please
                 you
                 may
                 spot
                 them
                 with
                 Gold.
                 
              
            
             
               
                 118.
                 
                 To
                 make
                 Leach
                 .
              
               
                 Make
                 your
                 Jelly
                 for
                 your
                 Leach
                 with
                 Calves
                 Feet
                 ,
                 as
                 you
                 do
                 your
                 Ordinary
                 Jelly
                 ,
                 but
                 a
                 little
                 stiffer
                 ;
                 and
                 when
                 it
                 is
                 cold
                 ,
                 take
                 off
                 the
                 top
                 ,
                 and
                 the
                 bottom
                 ,
                 and
                 set
                 it
                 over
                 the
                 Fire
                 with
                 some
                 Cinamon
                 and
                 Sugar
                 ;
                 then
                 take
                 your
                 Turnsole
                 being
                 well
                 steept
                 in
                 Sack
                 ,
                 and
                 crush
                 it
                 ,
                 and
                 so
                 strain
                 it
                 in
                 your
                 Leach
                 ,
                 and
                 let
                 it
                 boyl
                 to
                 such
                 a
                 thickness
                 ,
                 that
                 when
                 it
                 is
                 cold
                 you
                 may
                 slice
                 it
                 .
              
            
             
               
                 119.
                 
                 To
                 dry
                 any
                 kind
                 of
                 Fruits
                 after
                 they
                 are
                 preserved
                 .
              
               
                 Take
                 Pippins
                 ,
                 Pears
                 ,
                 or
                 Plums
                 after
                 they
                 are
                 Preserved
                 out
                 of
                 the
                 Syrup
                 ,
                 and
                 
                 wash
                 them
                 in
                 warm
                 water
                 ,
                 and
                 then
                 strew
                 them
                 over
                 with
                 Sugar
                 finely
                 sierced
                 ,
                 as
                 you
                 do
                 Flower
                 upon
                 Fish
                 to
                 fry
                 ,
                 and
                 set
                 them
                 into
                 a
                 broad
                 earthen
                 Pan
                 ,
                 and
                 lay
                 them
                 one
                 by
                 another
                 ;
                 then
                 set
                 them
                 into
                 a
                 warm
                 Stove
                 or
                 Oven
                 ,
                 until
                 they
                 be
                 dry
                 ,
                 and
                 turn
                 them
                 every
                 day
                 till
                 they
                 are
                 quite
                 dry
                 ;
                 and
                 if
                 you
                 please
                 ,
                 you
                 may
                 Candy
                 them
                 therewithal
                 ;
                 cast
                 Sugar
                 upon
                 them
                 three
                 or
                 four
                 times
                 as
                 you
                 dry
                 them
                 .
              
            
             
               
                 120.
                 
                 To
                 make
                 Quiddany
                 of
                 Quinces
                 .
              
               
                 Take
                 the
                 Kernels
                 out
                 of
                 seven
                 or
                 eight
                 great
                 Quinces
                 ,
                 and
                 boyl
                 the
                 Quinces
                 in
                 a
                 quart
                 of
                 Spring-water
                 ,
                 till
                 it
                 come
                 to
                 a
                 pint
                 ;
                 then
                 put
                 into
                 it
                 a
                 quarter
                 of
                 a
                 Pint
                 of
                 Rose-water
                 ,
                 and
                 one
                 pound
                 of
                 fine
                 Sugar
                 ,
                 and
                 so
                 let
                 it
                 boyl
                 till
                 it
                 come
                 to
                 be
                 of
                 a
                 deep
                 colour
                 ,
                 then
                 take
                 a
                 drop
                 and
                 drop
                 it
                 into
                 the
                 bottom
                 of
                 a
                 Saucer
                 ,
                 and
                 if
                 it
                 stand
                 ,
                 take
                 it
                 off
                 ;
                 then
                 let
                 it
                 run
                 through
                 a
                 Jelly-bag
                 into
                 a
                 Bason
                 ,
                 then
                 set
                 it
                 over
                 a
                 Chafing-dish
                 of
                 Coals
                 to
                 keep
                 it
                 warm
                 ,
                 then
                 take
                 a
                 Spoon
                 and
                 fill
                 your
                 Boxes
                 as
                 full
                 as
                 you
                 please
                 ;
                 when
                 they
                 be
                 cold
                 cover
                 them
                 ,
                 and
                 if
                 you
                 please
                 to
                 print
                 it
                 in
                 moulds
                 ,
                 wetting
                 your
                 moulds
                 with
                 
                 Rose-water
                 ,
                 and
                 so
                 let
                 it
                 run
                 in
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 turn
                 it
                 into
                 Boxes
                 .
              
            
             
               
                 121.
                 
                 To
                 make
                 Sweet
                 Cakes
                 without
                 either
                 Spice
                 or
                 Sugar
                 .
              
               
                 Take
                 Parsneps
                 ,
                 and
                 scrape
                 or
                 wash
                 them
                 clean
                 ,
                 slice
                 them
                 thin
                 ,
                 and
                 dry
                 them
                 well
                 ,
                 beat
                 them
                 to
                 powder
                 ,
                 mixing
                 one
                 third
                 part
                 thereof
                 with
                 two
                 thirds
                 of
                 fine
                 Wheat-Flower
                 ;
                 make
                 up
                 your
                 Paste
                 into
                 Cakes
                 ,
                 and
                 you
                 will
                 find
                 them
                 very
                 sweet
                 and
                 delicate
                 .
              
            
             
               
                 122.
                 
                 To
                 make
                 Wormwood-VVine
                 .
              
               
                 Take
                 small
                 Rochel
                 or
                 Comahe
                 Wine
                 ,
                 put
                 a
                 few
                 drops
                 of
                 the
                 Extracted
                 Oyl
                 of
                 Worm-wood
                 therein
                 ;
                 brew
                 it
                 together
                 out
                 of
                 one
                 pot
                 into
                 another
                 ,
                 and
                 you
                 shall
                 have
                 a
                 more
                 neat
                 and
                 wholsom
                 wine
                 for
                 your
                 Body
                 ,
                 than
                 that
                 which
                 is
                 Sold
                 for
                 right
                 Wormwood-Wine
                 .
              
            
             
               
                 123.
                 
                 To
                 make
                 Sweet
                 Bags
                 to
                 lye
                 among
                 Linning
                 .
              
               
                 Fill
                 your
                 Bags
                 only
                 with
                 Lignum
                 and
                 Rhodium
                 finely
                 beaten
                 ,
                 and
                 it
                 will
                 give
                 an
                 Excellent
                 Scent
                 to
                 your
                 Linnen
                 .
              
            
             
               
               
                 124.
                 
                 To
                 make
                 Spirit
                 of
                 Honey
                 .
              
               
                 Put
                 one
                 part
                 of
                 Honey
                 to
                 five
                 parts
                 of
                 Water
                 ,
                 when
                 the
                 water
                 boyleth
                 dissolve
                 your
                 Honey
                 therein
                 ,
                 scum
                 it
                 ;
                 and
                 having
                 boyled
                 an
                 hour
                 or
                 two
                 ,
                 put
                 it
                 into
                 a
                 wooden
                 Vessel
                 ,
                 and
                 when
                 it
                 is
                 Blood-warm
                 set
                 it
                 on
                 fire
                 with
                 Yeast
                 ,
                 after
                 the
                 usual
                 manner
                 of
                 Beer
                 and
                 Ale
                 ;
                 turn
                 it
                 ,
                 and
                 when
                 it
                 hath
                 lain
                 some
                 time
                 ,
                 it
                 will
                 yield
                 Spirit
                 by
                 Distillation
                 ,
                 as
                 Wine
                 ,
                 Beer
                 ,
                 and
                 Ale
                 will
                 do
                 .
              
            
             
               
                 125.
                 
                 To
                 Preserve
                 Artichoaks
                 .
              
               
                 Cut
                 off
                 the
                 stalks
                 of
                 your
                 Artichoaks
                 within
                 two
                 Inches
                 of
                 the
                 Choak
                 ,
                 and
                 make
                 a
                 strong
                 Decoction
                 of
                 the
                 rest
                 of
                 the
                 stalks
                 ,
                 slicing
                 them
                 into
                 thin
                 small
                 pieces
                 ,
                 and
                 let
                 the
                 Artichoaks
                 lye
                 in
                 this
                 Decoction
                 ;
                 and
                 when
                 you
                 use
                 them
                 ,
                 you
                 must
                 put
                 them
                 first
                 in
                 warm
                 water
                 ,
                 and
                 then
                 in
                 cold
                 ,
                 and
                 so
                 take
                 away
                 the
                 bitterness
                 of
                 them
                 .
              
            
             
               
                 126.
                 
                 To
                 make
                 Syrup
                 for
                 a
                 Cough
                 of
                 the
                 Lungs
                 .
              
               
                 Take
                 a
                 Pottle
                 of
                 fair
                 Running
                 water
                 in
                 a
                 new
                 Pipkin
                 ,
                 and
                 put
                 into
                 it
                 half
                 an
                 Ounce
                 of
                 Sydrack
                 ,
                 half
                 an
                 Ounce
                 of
                 
                 Maiden-hair
                 ,
                 and
                 a
                 good
                 handful
                 of
                 Elecampane
                 Roots
                 sliced
                 ;
                 boyl
                 all
                 together
                 ,
                 untill
                 half
                 be
                 boyled
                 away
                 ,
                 even
                 to
                 a
                 Syrup
                 ;
                 then
                 put
                 into
                 it
                 the
                 whites
                 of
                 Eggs
                 ,
                 and
                 let
                 it
                 boyl
                 two
                 or
                 three
                 walms
                 ;
                 and
                 give
                 the
                 Patient
                 a
                 Spoonful
                 Morning
                 and
                 Evening
                 .
              
            
             
               
                 127.
                 
                 To
                 make
                 Banbury
                 Cakes
                 .
              
               
                 Take
                 four
                 pound
                 of
                 Currants
                 ,
                 wash
                 ,
                 and
                 pick
                 them
                 very
                 clean
                 ,
                 and
                 dry
                 them
                 in
                 a
                 Cloath
                 ;
                 then
                 take
                 three
                 Eggs
                 ,
                 and
                 put
                 away
                 one
                 Yolk
                 ,
                 and
                 beat
                 them
                 ,
                 and
                 strain
                 them
                 with
                 Yeast
                 ,
                 putting
                 thereto
                 Cloves
                 ,
                 Mace
                 ,
                 Cinamon
                 ,
                 and
                 Nutmegs
                 ;
                 then
                 take
                 a
                 pint
                 of
                 Cream
                 ,
                 and
                 as
                 much
                 Mornings
                 Milk
                 ,
                 and
                 let
                 it
                 warm
                 ;
                 then
                 take
                 Flower
                 ,
                 and
                 put
                 in
                 good
                 store
                 of
                 cold
                 Butter
                 and
                 Sugar
                 ,
                 then
                 put
                 in
                 your
                 Eggs
                 ,
                 Yeast
                 ,
                 and
                 Meal
                 ,
                 and
                 work
                 them
                 all
                 together
                 an
                 hour
                 or
                 more
                 ;
                 then
                 save
                 a
                 piece
                 of
                 the
                 Paste
                 ,
                 and
                 break
                 the
                 rest
                 in
                 pieces
                 ,
                 and
                 work
                 in
                 your
                 Currants
                 ;
                 then
                 make
                 your
                 Cake
                 what
                 quantity
                 you
                 please
                 ,
                 and
                 cover
                 it
                 very
                 thin
                 with
                 the
                 Paste
                 wherein
                 were
                 no
                 Currants
                 ,
                 and
                 so
                 bake
                 it
                 according
                 to
                 the
                 bigness
                 .
              
            
             
               
               
                 128.
                 
                 To
                 make
                 Ginger-bread
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Honey
                 ,
                 and
                 set
                 it
                 on
                 the
                 coals
                 and
                 refine
                 it
                 ,
                 then
                 take
                 Ginger
                 ,
                 Pepper
                 ,
                 and
                 Licorise
                 ,
                 of
                 each
                 a
                 penny-worth
                 ,
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Anniseeds
                 ,
                 and
                 a
                 penny-worth
                 of
                 Saunders
                 ;
                 beat
                 all
                 these
                 ,
                 and
                 sierse
                 them
                 ,
                 and
                 put
                 them
                 into
                 the
                 Honey
                 ,
                 add
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Claret
                 Wine
                 ,
                 or
                 Old
                 Ale
                 ;
                 then
                 take
                 three
                 penny
                 Manchets
                 finely
                 grated
                 ,
                 and
                 strew
                 it
                 amongst
                 the
                 rest
                 ,
                 and
                 stir
                 it
                 till
                 it
                 come
                 to
                 a
                 stiff
                 Past
                 ;
                 make
                 them
                 into
                 Cakes
                 ,
                 and
                 dry
                 them
                 gently
                 .
              
            
             
               
                 129.
                 
                 To
                 make
                 VVormwood-VVater
                 .
              
               
                 Take
                 two
                 Gallons
                 of
                 good
                 Ale
                 ,
                 a
                 pound
                 of
                 Anniseeds
                 ,
                 half
                 a
                 pound
                 of
                 Licorise
                 ,
                 and
                 beat
                 them
                 very
                 fine
                 ;
                 then
                 take
                 two
                 good
                 handfuls
                 of
                 the
                 Crops
                 of
                 Wormwood
                 ,
                 and
                 put
                 them
                 into
                 Ale
                 ,
                 and
                 let
                 them
                 stand
                 all
                 Night
                 ,
                 and
                 let
                 them
                 stand
                 in
                 a
                 Limbeck
                 with
                 a
                 moderate
                 Fire
                 .
              
            
             
               
                 130.
                 
                 To
                 make
                 Paste
                 of
                 Quinces
                 .
              
               
                 First
                 boyl
                 your
                 Quinces
                 whole
                 ,
                 and
                 when
                 they
                 are
                 soft
                 ,
                 pare
                 them
                 ,
                 and
                 cut
                 the
                 Quince
                 from
                 the
                 Core
                 ;
                 then
                 take
                 the
                 finest
                 Sugar
                 you
                 can
                 get
                 finely
                 beaten
                 or
                 
                 sierced
                 ,
                 and
                 put
                 in
                 a
                 little
                 Rose-water
                 ,
                 and
                 boyl
                 it
                 together
                 till
                 it
                 be
                 stiff
                 enough
                 to
                 mould
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 roul
                 it
                 and
                 print
                 :
                 A
                 pound
                 of
                 Quinces
                 will
                 require
                 a
                 pound
                 of
                 Sugar
                 ,
                 or
                 thereabout
                 .
              
            
             
               
                 131.
                 
                 To
                 make
                 thin
                 Quince
                 Cakes
                 .
              
               
                 Take
                 your
                 Quince
                 when
                 it
                 is
                 boyled
                 soft
                 ,
                 as
                 before
                 ,
                 and
                 dry
                 it
                 upon
                 a
                 Pewter
                 Plate
                 with
                 a
                 soft
                 heat
                 ,
                 and
                 stir
                 it
                 with
                 a
                 slice
                 till
                 it
                 be
                 hard
                 ,
                 then
                 take
                 sierced
                 Sugar
                 to
                 the
                 same
                 weight
                 ,
                 and
                 strew
                 it
                 upon
                 the
                 Quince
                 as
                 you
                 beat
                 it
                 in
                 a
                 Wooden
                 or
                 Stone
                 Mortar
                 ,
                 and
                 so
                 roul
                 them
                 thin
                 ,
                 and
                 print
                 them
                 .
              
            
             
               
                 132.
                 
                 To
                 make
                 fine
                 Cakes
                 .
              
               
                 Take
                 a
                 Pottle
                 of
                 fine
                 Flower
                 ,
                 and
                 a
                 pound
                 of
                 Sugar
                 ,
                 a
                 little
                 Meale
                 ,
                 and
                 good
                 store
                 of
                 Water
                 to
                 mingle
                 the
                 Flower
                 into
                 a
                 stiff
                 Plate
                 ,
                 with
                 a
                 little
                 Salt
                 ,
                 and
                 so
                 knead
                 it
                 ,
                 and
                 roul
                 out
                 the
                 Cakes
                 thin
                 ,
                 and
                 bake
                 them
                 on
                 Papers
                 .
              
            
             
               
                 133.
                 
                 To
                 make
                 Suckets
                 .
              
               
                 Take
                 Curds
                 ,
                 and
                 the
                 paring
                 of
                 Limons
                 ,
                 
                 Oranges
                 ,
                 or
                 Pome-Citrons
                 ,
                 or
                 indeed
                 any
                 half-ripe
                 green
                 Fruit
                 ,
                 and
                 boyl
                 them
                 till
                 they
                 be
                 tender
                 ,
                 in
                 sweet
                 wort
                 ;
                 then
                 take
                 three
                 pound
                 of
                 Sugar
                 ,
                 the
                 whites
                 of
                 four
                 Eggs
                 ,
                 and
                 a
                 Gallon
                 of
                 water
                 ;
                 beat
                 the
                 water
                 and
                 Eggs
                 together
                 ,
                 and
                 then
                 put
                 in
                 your
                 Sugar
                 ,
                 and
                 set
                 it
                 on
                 the
                 Fire
                 ,
                 and
                 let
                 it
                 have
                 a
                 gentle
                 fire
                 ,
                 and
                 let
                 it
                 boyl
                 six
                 or
                 seven
                 walms
                 ,
                 then
                 strain
                 it
                 through
                 a
                 Cloath
                 ,
                 and
                 set
                 it
                 on
                 again
                 ,
                 till
                 it
                 fall
                 from
                 the
                 Spoon
                 ,
                 and
                 then
                 put
                 it
                 into
                 the
                 Rindes
                 ,
                 or
                 Fruits
                 .
              
            
             
               
                 134.
                 
                 To
                 make
                 Leach
                 Lombard
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 blanched
                 Almonds
                 ,
                 two
                 Ounces
                 of
                 Cinamon
                 beaten
                 and
                 sierced
                 ,
                 half
                 a
                 pound
                 of
                 Sugar
                 ;
                 beat
                 your
                 Almonds
                 ,
                 and
                 strew
                 on
                 your
                 Cinamon
                 and
                 Sugar
                 ,
                 till
                 it
                 come
                 to
                 a
                 Paste
                 ,
                 then
                 roul
                 it
                 ,
                 and
                 print
                 it
                 ,
                 as
                 afore-said
                 .
              
            
             
               
                 135.
                 
                 To
                 make
                 a
                 rare
                 Damask
                 Water
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Malmsey
                 Lees
                 ,
                 or
                 Malmsey
                 ,
                 one
                 handful
                 of
                 Marjoram
                 ,
                 as
                 much
                 Basil
                 ,
                 four
                 handfuls
                 of
                 Lavender
                 ,
                 one
                 handful
                 of
                 Bay-leaves
                 ,
                 four
                 handfuls
                 of
                 Damask-Rose-Leaves
                 ,
                 as
                 many
                 
                 Red-Rose
                 ,
                 the
                 Peels
                 of
                 six
                 Oranges
                 ,
                 or
                 else
                 one
                 handful
                 of
                 the
                 tender
                 Leaves
                 of
                 Walnut-Trees
                 ,
                 half
                 an
                 Ounce
                 of
                 Benjamin
                 ,
                 
                   Calamus
                   Aromaticus
                
                 as
                 much
                 ,
                 of
                 Camphire
                 four
                 Drams
                 ,
                 of
                 Cloves
                 an
                 Ounce
                 ,
                 of
                 Bildamum
                 half
                 an
                 Ounce
                 ;
                 then
                 take
                 a
                 Pottle
                 of
                 Running
                 Water
                 ,
                 and
                 put
                 in
                 all
                 these
                 Spices
                 bruised
                 into
                 your
                 Water
                 and
                 Malmsey
                 together
                 in
                 a
                 Pot
                 close
                 stopped
                 ,
                 with
                 a
                 good
                 handful
                 of
                 Rosemary
                 ,
                 and
                 let
                 them
                 stand
                 for
                 the
                 space
                 of
                 six
                 days
                 ,
                 then
                 Distill
                 it
                 with
                 a
                 soft
                 Fire
                 ,
                 and
                 set
                 it
                 in
                 the
                 Sun
                 sixteen
                 days
                 ,
                 with
                 four
                 Grains
                 of
                 Musk
                 bruised
                 .
                 This
                 Quantity
                 will
                 make
                 three
                 quarts
                 of
                 Water
                 .
              
            
             
               
                 136.
                 
                 To
                 make
                 Washing
                 Balls
                 .
              
               
                 Take
                 Storax
                 of
                 both
                 kinds
                 ,
                 
                   Benjamin
                   ,
                   Calamus
                   Aromaticus
                   ,
                   Labdanum
                   ,
                
                 of
                 each
                 alike
                 ,
                 and
                 bray
                 them
                 to
                 Powder
                 with
                 Cloves
                 and
                 Orris
                 ,
                 then
                 beat
                 them
                 all
                 with
                 a
                 sufficient
                 Quantity
                 of
                 Soap
                 ,
                 till
                 it
                 be
                 stiff
                 ,
                 then
                 with
                 your
                 hand
                 work
                 it
                 like
                 Paste
                 ,
                 and
                 make
                 round
                 Balls
                 thereof
                 .
              
            
             
               
               
                 137.
                 
                 To
                 make
                 a
                 Musk-Ball
                 .
              
               
                 Take
                 Nutmegs
                 ,
                 Mace
                 ,
                 Cloves
                 ,
                 Saffron
                 ,
                 and
                 Cinamon
                 ,
                 of
                 each
                 the
                 weight
                 of
                 two
                 pence
                 ,
                 and
                 beat
                 it
                 to
                 fine
                 Powder
                 ,
                 add
                 as
                 much
                 Mastick
                 ,
                 of
                 Storax
                 the
                 weight
                 of
                 Six
                 pence
                 ,
                 of
                 Labdanum
                 the
                 weight
                 of
                 Ten
                 pence
                 ,
                 of
                 Amber-grease
                 the
                 weight
                 of
                 Six
                 pence
                 ,
                 and
                 of
                 Musk
                 sour
                 Grains
                 ;
                 dissolve
                 and
                 work
                 all
                 these
                 in
                 hard
                 sweet
                 Soap
                 ,
                 till
                 it
                 come
                 to
                 a
                 stiff
                 Paste
                 ,
                 and
                 then
                 make
                 Balls
                 thereof
                 .
              
            
             
               
                 138.
                 
                 To
                 make
                 Imperial
                 VVater
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 Gascoin
                 Wine
                 ,
                 Ginger
                 ,
                 Galingal
                 ,
                 Nutmegs
                 ,
                 Grains
                 ,
                 Cloves
                 ,
                 Anniseeds
                 ,
                 Fennel-seeds
                 ,
                 Caraway-seeds
                 ,
                 of
                 each
                 one
                 dram
                 ;
                 then
                 take
                 Sage
                 ,
                 Mint
                 ,
                 Red
                 Roses
                 ,
                 Tine
                 ,
                 Pellitory
                 ,
                 Rosemary
                 ,
                 Wild
                 Thyme
                 ,
                 Camomile
                 ,
                 and
                 Lavender
                 ,
                 of
                 each
                 a
                 handful
                 ,
                 then
                 beat
                 the
                 Spices
                 small
                 and
                 the
                 Herbs
                 also
                 ,
                 and
                 put
                 all
                 together
                 into
                 the
                 Wine
                 ,
                 and
                 let
                 it
                 stand
                 so
                 twelve
                 hours
                 ,
                 stirring
                 it
                 divers
                 times
                 ,
                 then
                 Distill
                 it
                 with
                 a
                 Limbeck
                 ,
                 and
                 keep
                 the
                 first
                 water
                 ,
                 for
                 it
                 is
                 best
                 ;
                 of
                 a
                 Gallon
                 of
                 Wine
                 you
                 must
                 not
                 take
                 above
                 a
                 quart
                 
                 of
                 Water
                 .
                 This
                 Water
                 Comforteth
                 the
                 Vital
                 Spirits
                 ,
                 and
                 helpeth
                 the
                 inward
                 Diseases
                 that
                 come
                 of
                 Cold
                 ,
                 as
                 the
                 Palsie
                 ,
                 and
                 Contraction
                 of
                 Sinews
                 ;
                 it
                 also
                 killeth
                 Worms
                 ,
                 and
                 comforteth
                 the
                 Stomack
                 ,
                 it
                 Cureth
                 the
                 cold
                 Dropsie
                 ,
                 helpeth
                 the
                 Stone
                 ,
                 and
                 Stinking
                 Breath
                 ,
                 and
                 maketh
                 one
                 seem
                 Young.
                 
              
            
             
               
                 139.
                 
                 To
                 make
                 Verjuice
                 .
              
               
                 Gather
                 your
                 Crabs
                 as
                 soon
                 as
                 the
                 Kernels
                 turn
                 black
                 ,
                 and
                 lay
                 them
                 a
                 while
                 in
                 a
                 heap
                 to
                 Sweat
                 ,
                 then
                 pick
                 them
                 from
                 the
                 Stalks
                 ,
                 blacks
                 ,
                 and
                 rotteness
                 ,
                 then
                 crush
                 and
                 beat
                 them
                 all
                 to
                 pieces
                 in
                 a
                 Tub
                 ,
                 then
                 make
                 a
                 bag
                 of
                 course
                 Hair-cloath
                 as
                 big
                 as
                 your
                 Press
                 ,
                 and
                 fill
                 it
                 with
                 the
                 crusht
                 Crabs
                 ,
                 then
                 put
                 it
                 into
                 the
                 Press
                 and
                 Press
                 it
                 as
                 long
                 as
                 any
                 moisture
                 will
                 drop
                 out
                 ,
                 having
                 a
                 clean
                 Vessel
                 underneath
                 to
                 receive
                 the
                 Liquor
                 ;
                 then
                 Tun
                 it
                 up
                 in
                 sweet
                 Hogsheads
                 ,
                 and
                 to
                 every
                 Hogshead
                 put
                 half
                 a
                 dozen
                 handfuls
                 of
                 Damask
                 Rose
                 Leaves
                 ,
                 then
                 bring
                 it
                 up
                 ,
                 and
                 spend
                 it
                 as
                 you
                 have
                 Occasion
                 .
              
            
             
               
               
                 140.
                 
                 To
                 make
                 dry
                 Sugar
                 Leach
                 .
              
               
                 Blanch
                 your
                 Almonds
                 ,
                 and
                 beat
                 them
                 with
                 a
                 little
                 Rose
                 water
                 ,
                 and
                 the
                 white
                 of
                 one
                 Egg
                 ,
                 and
                 then
                 beat
                 it
                 with
                 a
                 good
                 quantity
                 of
                 Sugar
                 ,
                 and
                 work
                 it
                 as
                 you
                 would
                 work
                 a
                 piece
                 of
                 Paste
                 ;
                 then
                 roul
                 it
                 ,
                 and
                 Print
                 it
                 ,
                 only
                 be
                 sure
                 to
                 strew
                 Sugar
                 in
                 the
                 Print
                 ,
                 for
                 fear
                 of
                 cleaving
                 to
                 .
              
            
             
               
                 141.
                 
                 To
                 make
                 fine
                 Iumbals
                 .
              
               
                 Beat
                 a
                 pound
                 of
                 Sugar
                 fine
                 ,
                 then
                 take
                 the
                 same
                 quantity
                 of
                 fine
                 Wheat
                 Flower
                 ,
                 and
                 mix
                 them
                 together
                 ,
                 then
                 take
                 two
                 whites
                 and
                 one
                 Yolk
                 of
                 an
                 Egg
                 ,
                 half
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Blanched
                 Almonds
                 ,
                 then
                 beat
                 them
                 very
                 fine
                 altogether
                 ,
                 with
                 half
                 a
                 pound
                 of
                 sweet
                 Butter
                 ,
                 and
                 a
                 spoonful
                 of
                 Rose-water
                 ,
                 and
                 so
                 work
                 it
                 with
                 a
                 little
                 Cream
                 till
                 it
                 come
                 to
                 a
                 stiff
                 Paste
                 ,
                 then
                 roul
                 them
                 forth
                 as
                 you
                 please
                 ;
                 you
                 may
                 add
                 a
                 few
                 fine
                 dryed
                 Anniseeds
                 finely
                 rub●d
                 ,
                 and
                 strewed
                 into
                 the
                 Paste
                 ,
                 with
                 Coriander
                 seeds
                 .
              
            
             
               
               
                 142.
                 
                 To
                 make
                 dry
                 Vinegar
                 .
              
               
                 To
                 make
                 dry
                 Vinegar
                 ,
                 which
                 you
                 may
                 carry
                 in
                 your
                 pocket
                 ,
                 you
                 must
                 take
                 the
                 blacks
                 of
                 green
                 Co●●
                 ,
                 either
                 Wheat
                 or
                 Rye
                 ,
                 and
                 beat
                 it
                 in
                 a
                 Mortar
                 with
                 the
                 strongest
                 Vinegar
                 you
                 can
                 get
                 ,
                 till
                 it
                 come
                 to
                 Paste
                 ,
                 then
                 roul
                 it
                 into
                 little
                 Balls
                 and
                 dry
                 it
                 in
                 the
                 Sun
                 till
                 it
                 be
                 very
                 hard
                 ,
                 and
                 when
                 you
                 have
                 Occasion
                 to
                 use
                 it
                 ,
                 cut
                 a
                 little
                 piece
                 thereof
                 ,
                 and
                 dissolve
                 it
                 in
                 wine
                 ,
                 and
                 it
                 will
                 make
                 a
                 strong
                 Vinegar
                 .
              
            
             
               
                 143.
                 
                 To
                 make
                 Excellent
                 Date
                 Leach
                 .
              
               
                 Take
                 Dates
                 ,
                 and
                 take
                 out
                 the
                 stones
                 ,
                 and
                 the
                 white
                 Rinde
                 ,
                 and
                 beat
                 them
                 with
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Ginger
                 very
                 finely
                 ,
                 then
                 work
                 it
                 as
                 you
                 would
                 work
                 a
                 piece
                 of
                 Paste
                 ,
                 and
                 then
                 print
                 them
                 as
                 you
                 please
                 .
              
            
             
               
                 144.
                 
                 To
                 make
                 white
                 Ielly
                 of
                 Almonds
                 .
              
               
                 Take
                 Rose-water
                 ,
                 Gum-dragant
                 ,
                 or
                 Isinglass
                 dissolved
                 ,
                 and
                 some
                 Cinamon
                 grosly
                 beaten
                 ,
                 boyl
                 them
                 all
                 together
                 ,
                 
                 then
                 take
                 a
                 pound
                 of
                 Almonds
                 ,
                 blanch
                 them
                 ,
                 and
                 beat
                 them
                 fine
                 with
                 a
                 little
                 fair
                 water
                 ,
                 dry
                 them
                 in
                 a
                 fine
                 Cloath
                 ,
                 and
                 put
                 your
                 Rose-water
                 and
                 the
                 rest
                 into
                 the
                 Almonds
                 ,
                 boyl
                 them
                 together
                 and
                 stir
                 them
                 continually
                 ,
                 then
                 take
                 them
                 from
                 the
                 fire
                 ,
                 and
                 when
                 it
                 is
                 boyled
                 enough
                 take
                 it
                 off
                 .
              
            
             
               
                 145.
                 
                 To
                 Candy
                 Orange
                 Peels
                 .
              
               
                 Take
                 your
                 Orange
                 Peels
                 after
                 they
                 are
                 Preserved
                 ,
                 then
                 take
                 fine
                 Sugar
                 ,
                 and
                 Rose
                 water
                 ,
                 and
                 boyl
                 it
                 to
                 the
                 height
                 of
                 
                   Manus
                   Christi
                
                 ,
                 that
                 is
                 ,
                 till
                 it
                 is
                 Sugar
                 again
                 ,
                 then
                 draw
                 through
                 your
                 Sugar
                 ;
                 lay
                 them
                 on
                 the
                 bottom
                 of
                 a
                 Siev
                 ,
                 and
                 dry
                 them
                 in
                 an
                 Oven
                 after
                 you
                 have
                 drawn
                 Bread
                 ,
                 and
                 they
                 will
                 be
                 Candied
                 .
              
            
             
               
                 146.
                 
                 To
                 make
                 Paste
                 of
                 Violets
                 .
              
               
                 You
                 must
                 take
                 Violets
                 ready
                 pickt
                 ,
                 and
                 brui●e
                 them
                 in
                 a
                 Marble
                 Mortar
                 ,
                 and
                 wring
                 the
                 Juice
                 from
                 them
                 into
                 a
                 Porringer
                 ,
                 and
                 put
                 as
                 much
                 hard
                 Sugar
                 in
                 fine
                 Powder
                 ,
                 as
                 the
                 Juice
                 will
                 cover
                 ,
                 dry
                 it
                 ,
                 and
                 then
                 pouder
                 it
                 again
                 ;
                 then
                 take
                 as
                 much
                 Gum-dragant
                 steeped
                 in
                 Rose
                 water
                 as
                 will
                 bring
                 this
                 Sugar
                 into
                 a
                 perfect
                 
                 Paste
                 ,
                 then
                 take
                 it
                 up
                 &
                 print
                 it
                 with
                 your
                 Moulds
                 ,
                 and
                 so
                 dry
                 it
                 in
                 your
                 Stove
                 .
              
            
             
               
                 147.
                 
                 To
                 Preserve
                 Pippins
                 Red.
                 
              
               
                 Take
                 your
                 best
                 coloured
                 Pippins
                 and
                 pare
                 them
                 ,
                 then
                 take
                 a
                 piercer
                 and
                 bore
                 a
                 hole
                 through
                 them
                 ,
                 then
                 make
                 Syrup
                 for
                 them
                 as
                 much
                 as
                 will
                 cover
                 them
                 ,
                 and
                 so
                 let
                 them
                 boyl
                 in
                 a
                 broad
                 preserving
                 pan
                 ,
                 put
                 to
                 them
                 a
                 piece
                 of
                 Cinamon
                 ,
                 and
                 let
                 them
                 boyl
                 leisurely
                 ,
                 close
                 covered
                 ,
                 turning
                 them
                 very
                 often
                 ,
                 or
                 else
                 they
                 will
                 spot
                 ,
                 and
                 one
                 side
                 will
                 not
                 be
                 like
                 t'other
                 ,
                 and
                 let
                 them
                 boyl
                 till
                 they
                 begin
                 to
                 Jelly
                 ,
                 then
                 take
                 them
                 up
                 ,
                 and
                 you
                 may
                 keep
                 them
                 all
                 the
                 Year
                 .
              
            
             
               
                 148.
                 
                 To
                 make
                 Spirit
                 of
                 Roses
                 .
              
               
                 Bruise
                 the
                 Rose
                 in
                 his
                 own
                 Juice
                 ,
                 adding
                 thereto
                 ,
                 being
                 temperately
                 warm
                 ,
                 a
                 convenient
                 proportion
                 either
                 of
                 Yeast
                 ,
                 or
                 Ferment
                 ;
                 leave
                 them
                 a
                 few
                 days
                 to
                 ferment
                 ,
                 till
                 they
                 get
                 a
                 strong
                 and
                 heady
                 smell
                 ,
                 near
                 like
                 to
                 Vinegar
                 ;
                 then
                 Distill
                 them
                 ,
                 and
                 draw
                 so
                 long
                 as
                 you
                 find
                 any
                 scent
                 of
                 the
                 Rose
                 to
                 come
                 ,
                 then
                 distill
                 again
                 so
                 often
                 till
                 you
                 have
                 purchased
                 a
                 
                 perfect
                 Spirit
                 of
                 the
                 Rose
                 .
                 You
                 may
                 also
                 Ferment
                 the
                 Juice
                 of
                 Roses
                 only
                 ,
                 and
                 after
                 Distill
                 the
                 same
                 .
              
            
             
               
                 149.
                 
                 To
                 make
                 Syrup
                 of
                 Elder
                 .
              
               
                 Take
                 Elder
                 Berries
                 when
                 they
                 are
                 red
                 ,
                 bruise
                 them
                 in
                 a
                 Stone
                 Mortar
                 ,
                 strain
                 the
                 Juice
                 ,
                 and
                 boyl
                 it
                 away
                 to
                 almost
                 half
                 ,
                 scum
                 it
                 very
                 clean
                 ,
                 take
                 it
                 off
                 the
                 fire
                 whilst
                 it
                 is
                 hot
                 ;
                 put
                 in
                 Sugar
                 to
                 the
                 thickness
                 of
                 a
                 Syrup
                 ,
                 put
                 it
                 no
                 more
                 on
                 the
                 fire
                 ,
                 when
                 it
                 is
                 cold
                 ,
                 put
                 it
                 into
                 Glasses
                 ,
                 not
                 filling
                 them
                 to
                 the
                 top
                 ,
                 for
                 it
                 will
                 work
                 like
                 Beer
                 .
              
            
             
               
                 150.
                 
                 To
                 make
                 Orange-Water
                 .
              
               
                 Take
                 two
                 quarts
                 of
                 the
                 best
                 Malaga
                 Sack
                 ,
                 and
                 put
                 in
                 as
                 many
                 of
                 the
                 peels
                 of
                 Oranges
                 as
                 will
                 go
                 in
                 ,
                 cut
                 the
                 white
                 clean
                 off
                 ,
                 steep
                 them
                 twenty
                 four
                 hours
                 ,
                 then
                 Still
                 them
                 in
                 a
                 Glass
                 Still
                 ,
                 and
                 let
                 the
                 water
                 run
                 into
                 the
                 Receiver
                 upon
                 fine
                 Sugar-candy
                 ;
                 you
                 may
                 still
                 it
                 in
                 an
                 Ordinary
                 Still
                 .
              
            
             
               
               
                 151.
                 
                 To
                 make
                 a
                 Caudle
                 of
                 great
                 Virtue
                 .
              
               
                 Take
                 a
                 Pint
                 and
                 a
                 half
                 of
                 the
                 strongest
                 Ale
                 may
                 be
                 gotten
                 ,
                 twenty
                 Jordan
                 Almonds
                 clean
                 wiped
                 ,
                 but
                 neither
                 wash'd
                 nor
                 blanch'd
                 ,
                 with
                 two
                 Dates
                 minced
                 very
                 small
                 and
                 stamped
                 ;
                 then
                 take
                 the
                 pith
                 of
                 Young
                 Beef
                 ,
                 the
                 length
                 of
                 twelve
                 Inches
                 ,
                 lay
                 it
                 in
                 water
                 till
                 the
                 blood
                 be
                 out
                 of
                 it
                 ,
                 then
                 strip
                 the
                 skin
                 off
                 it
                 ,
                 and
                 stamp
                 it
                 with
                 the
                 Almonds
                 and
                 Dates
                 ,
                 then
                 strain
                 them
                 altogether
                 into
                 the
                 Ale
                 ,
                 boyl
                 it
                 till
                 it
                 be
                 a
                 little
                 thick
                 ,
                 give
                 the
                 party
                 in
                 the
                 Morning
                 Fasting
                 six
                 Spoonfuls
                 ,
                 and
                 as
                 much
                 when
                 he
                 goeth
                 to
                 Bed.
                 
              
            
             
               
                 152.
                 
                 An
                 Excellent
                 Surfeit
                 VVater
                 .
              
               
                 Take
                 Cellandine
                 ,
                 Rosemary
                 ,
                 Rue
                 ,
                 Pellitory
                 of
                 Spain
                 ,
                 Scabious
                 ,
                 Angelica
                 ,
                 Pimpernel
                 ,
                 Wormwood
                 ,
                 Mugwort
                 ,
                 Betony
                 ,
                 Agrimony
                 ,
                 Balm
                 ,
                 Dragon
                 and
                 Tormentile
                 ,
                 of
                 each
                 half
                 a
                 pound
                 ,
                 shred
                 them
                 somewhat
                 small
                 ,
                 and
                 put
                 them
                 into
                 a
                 narrow
                 mouthed
                 Pot
                 ,
                 and
                 put
                 to
                 them
                 five
                 quarts
                 of
                 VVhite
                 VVine
                 ,
                 stop
                 it
                 close
                 ,
                 and
                 let
                 it
                 stand
                 three
                 days
                 and
                 Nights
                 ,
                 
                 stirring
                 it
                 Morning
                 and
                 Evening
                 ,
                 then
                 take
                 the
                 Herbs
                 from
                 the
                 Wine
                 ,
                 and
                 Distill
                 them
                 in
                 an
                 Ordinary
                 Still
                 ,
                 and
                 when
                 you
                 have
                 Distill'd
                 the
                 Herbs
                 ,
                 Distill
                 the
                 Wine
                 also
                 ,
                 wherein
                 is
                 Virtue
                 for
                 a
                 weak
                 Stomack
                 .
                 Take
                 three
                 or
                 four
                 Spoonfuls
                 at
                 any
                 time
                 .
              
            
             
               
                 153.
                 
                 To
                 make
                 a
                 Syrup
                 for
                 one
                 short-winded
                 .
              
               
                 Take
                 a
                 good
                 handful
                 of
                 Hyssop
                 ,
                 and
                 a
                 handful
                 of
                 Horehound
                 ,
                 and
                 boyl
                 them
                 in
                 a
                 quart
                 of
                 Spring-water
                 to
                 a
                 pint
                 ,
                 then
                 strain
                 it
                 through
                 a
                 clean
                 Cloath
                 ,
                 and
                 put
                 in
                 Sugar
                 to
                 make
                 it
                 Pleasant
                 .
                 Stir
                 it
                 Morning
                 and
                 Evening
                 with
                 a
                 Licorise-stick
                 ,
                 and
                 take
                 about
                 three
                 spoonfuls
                 at
                 a
                 time
                 .
              
            
             
               
                 154.
                 
                 To
                 make
                 Syrup
                 of
                 Sugar
                 Candyed
                 .
              
               
                 Take
                 Sugar
                 Candyed
                 ,
                 and
                 put
                 it
                 into
                 a
                 clear
                 Bladder
                 ,
                 and
                 tye
                 it
                 ,
                 but
                 so
                 that
                 it
                 may
                 have
                 some
                 vent
                 ,
                 then
                 put
                 it
                 into
                 a
                 Bason
                 of
                 Water
                 ,
                 so
                 that
                 the
                 water
                 come
                 not
                 over
                 the
                 top
                 of
                 the
                 Bladder
                 ,
                 and
                 cover
                 it
                 with
                 a
                 Pewter
                 Dish
                 ,
                 and
                 let
                 it
                 stand
                 all
                 Night
                 ,
                 and
                 in
                 the
                 Morning
                 take
                 of
                 it
                 
                 with
                 a
                 Licorise-stick
                 .
              
            
             
               
                 155.
                 
                 To
                 make
                 an
                 Excellent
                 Syrup
                 against
                 the
                 Scurvy
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 Garden
                 Scurvy-Grass
                 ,
                 Brook●ime
                 ,
                 and
                 Water-cresses
                 ,
                 of
                 each
                 six
                 Ounces
                 ,
                 and
                 after
                 it
                 hath
                 stood
                 till
                 it
                 is
                 clear
                 ,
                 take
                 sixteen
                 Ounces
                 of
                 the
                 clearest
                 ,
                 and
                 put
                 to
                 it
                 four
                 Ounces
                 of
                 the
                 juice
                 of
                 Oranges
                 and
                 Lemmons
                 ,
                 make
                 it
                 a
                 clear
                 Syrup
                 with
                 so
                 much
                 fine
                 Sugar
                 as
                 will
                 serve
                 the
                 turn
                 .
              
            
             
               
                 156.
                 
                 To
                 make
                 Syrup
                 of
                 Roses
                 .
              
               
                 VVhen
                 your
                 Liquor
                 is
                 ready
                 to
                 boyl
                 ,
                 put
                 as
                 many
                 Roses
                 as
                 will
                 be
                 well
                 steept
                 into
                 it
                 ,
                 cover
                 it
                 close
                 ,
                 and
                 when
                 the
                 Roses
                 are
                 throughly
                 white
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 set
                 it
                 one
                 the
                 Fire
                 again
                 ,
                 and
                 so
                 use
                 it
                 thirteen
                 times
                 ,
                 and
                 to
                 every
                 pint
                 of
                 your
                 water
                 or
                 Liquor
                 ,
                 you
                 must
                 put
                 a
                 pound
                 of
                 Sugar
                 ,
                 and
                 let
                 it
                 stand
                 together
                 steeping
                 for
                 the
                 Space
                 of
                 one
                 Night
                 ,
                 then
                 scum
                 it
                 clean
                 ,
                 and
                 seeth
                 it
                 over
                 a
                 quick
                 Fire
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 then
                 take
                 some
                 whites
                 of
                 Eggs
                 and
                 beat
                 them
                 well
                 together
                 ,
                 take
                 off
                 your
                 Pot
                 ,
                 and
                 put
                 in
                 the
                 whites
                 ,
                 and
                 
                 then
                 set
                 it
                 on
                 the
                 fire
                 again
                 ,
                 and
                 let
                 it
                 boyl
                 a
                 good
                 space
                 ,
                 then
                 let
                 it
                 run
                 through
                 a
                 Jelly-bag
                 ,
                 till
                 it
                 will
                 stand
                 still
                 upon
                 your
                 Nail
                 .
              
            
             
               
                 157.
                 
                 To
                 make
                 a
                 Comfortable
                 Syrup
                 .
              
               
                 Take
                 a
                 handful
                 of
                 Agrimony
                 ,
                 and
                 boyl
                 it
                 in
                 a
                 Pint
                 of
                 water
                 till
                 half
                 be
                 consumed
                 ,
                 then
                 take
                 out
                 the
                 Agrimony
                 ,
                 and
                 put
                 in
                 a
                 good
                 handful
                 of
                 Currans
                 ,
                 and
                 boyl
                 them
                 till
                 they
                 are
                 ready
                 to
                 break
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 make
                 a
                 Syrup
                 of
                 them
                 ,
                 then
                 set
                 it
                 on
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 and
                 put
                 thereto
                 a
                 little
                 white
                 Saunders
                 ,
                 and
                 drink
                 it
                 either
                 hot
                 or
                 cold
                 .
              
            
             
               
                 158.
                 
                 To
                 make
                 an
                 Almond
                 Caudle
                 .
              
               
                 Take
                 three
                 pints
                 of
                 Ale
                 ,
                 boyl
                 it
                 with
                 Cloves
                 and
                 Mace
                 ,
                 and
                 slice
                 Bread
                 in
                 it
                 ,
                 then
                 have
                 ready
                 beaten
                 a
                 pound
                 of
                 Almonds
                 blanched
                 ,
                 and
                 strain
                 them
                 out
                 with
                 a
                 Pint
                 of
                 white
                 wine
                 ,
                 and
                 thicken
                 the
                 Ale
                 with
                 it
                 ,
                 sweeten
                 it
                 if
                 you
                 please
                 ,
                 but
                 be
                 sure
                 to
                 scum
                 the
                 Ale
                 when
                 it
                 boyls
                 .
              
            
             
               
               
                 159.
                 
                 To
                 Candy
                 Cherries
                 .
              
               
                 Take
                 your
                 Cherries
                 before
                 they
                 be
                 full
                 Ripe
                 ,
                 take
                 out
                 the
                 Stones
                 ,
                 put
                 Clarified
                 Sugar
                 boyled
                 to
                 a
                 height
                 ,
                 and
                 then
                 pour
                 it
                 on
                 them
                 .
              
            
             
               
                 160.
                 
                 To
                 make
                 Syrup
                 of
                 Saffron
                 .
              
               
                 Take
                 a
                 Pint
                 of
                 Endive
                 water
                 ,
                 two
                 Ounces
                 of
                 Saffron
                 finely
                 beaten
                 ,
                 and
                 steep
                 it
                 therein
                 all
                 Night
                 ,
                 the
                 next
                 day
                 boyl
                 it
                 ,
                 and
                 strain
                 out
                 the
                 Saffron
                 ,
                 then
                 with
                 Sugar
                 boyl
                 it
                 up
                 to
                 a
                 Syrup
                 .
              
            
             
               
                 161.
                 
                 To
                 make
                 Rose
                 Water
                 .
              
               
                 Stamp
                 the
                 Leaves
                 ,
                 and
                 first
                 Distill
                 the
                 juice
                 being
                 squeezed
                 out
                 ,
                 and
                 after
                 Distill
                 the
                 Leaves
                 ,
                 and
                 so
                 you
                 may
                 dispatch
                 more
                 with
                 one
                 Still
                 ,
                 than
                 others
                 will
                 do
                 with
                 three
                 or
                 four
                 ;
                 and
                 this
                 water
                 is
                 every
                 way
                 as
                 Medicinable
                 as
                 the
                 other
                 ,
                 serving
                 very
                 well
                 in
                 all
                 Decoctions
                 ,
                 and
                 Syrups
                 ,
                 &c.
                 though
                 it
                 be
                 not
                 altogether
                 so
                 pleasing
                 to
                 the
                 smell
                 .
              
            
             
               
               
                 162.
                 
                 To
                 make
                 Suckets
                 of
                 Green
                 Walnuts
              
               
                 Take
                 VValnuts
                 when
                 they
                 are
                 no
                 bigger
                 than
                 the
                 largest
                 Hasel
                 Nut
                 ;
                 pare
                 away
                 the
                 uppermost
                 green
                 ,
                 but
                 not
                 too
                 deep
                 ;
                 then
                 boyl
                 them
                 in
                 a
                 Pottle
                 of
                 water
                 ,
                 till
                 the
                 water
                 be
                 boyled
                 away
                 ,
                 then
                 take
                 so
                 much
                 more
                 fresh
                 water
                 ,
                 and
                 when
                 it
                 is
                 boyled
                 to
                 the
                 half
                 ,
                 put
                 thereto
                 a
                 quart
                 of
                 Vinegar
                 ,
                 and
                 a
                 Pottle
                 of
                 Clarified
                 Honey
                 .
              
            
             
               
                 163.
                 
                 To
                 make
                 white
                 Leach
                 of
                 Cream
                 .
              
               
                 Take
                 a
                 Pint
                 of
                 sweet
                 Cream
                 ,
                 and
                 six
                 Spoonfuls
                 of
                 Rose-water
                 ,
                 two
                 Grains
                 of
                 Musk
                 ,
                 two
                 drops
                 of
                 Oyl
                 of
                 Mace
                 ,
                 and
                 so
                 let
                 it
                 boyl
                 with
                 four
                 Ounces
                 of
                 Isinglass
                 ;
                 then
                 let
                 it
                 run
                 through
                 a
                 Jelly-bag
                 ,
                 when
                 it
                 is
                 cold
                 slice
                 it
                 like
                 brawn
                 ,
                 and
                 so
                 serve
                 it
                 out
                 .
                 This
                 is
                 the
                 best
                 way
                 to
                 make
                 Leach
                 .
              
            
             
               
                 164.
                 
                 To
                 Preserve
                 Pome-Citrons
                 .
              
               
                 You
                 must
                 take
                 a
                 pound
                 and
                 a
                 half
                 of
                 Pome-Citrons
                 ,
                 and
                 cut
                 them
                 in
                 halves
                 and
                 quarters
                 ,
                 take
                 the
                 Meat
                 out
                 of
                 them
                 ,
                 and
                 
                 boyl
                 them
                 tender
                 in
                 fair
                 water
                 ,
                 then
                 take
                 two
                 pound
                 of
                 Sugar
                 Clarified
                 ,
                 and
                 make
                 Syrup
                 for
                 them
                 ,
                 and
                 let
                 them
                 boyl
                 therein
                 a
                 quarter
                 of
                 an
                 hour
                 very
                 gently
                 ;
                 then
                 take
                 them
                 up
                 ,
                 and
                 let
                 your
                 Syrup
                 boyl
                 till
                 it
                 be
                 thick
                 ,
                 then
                 put
                 in
                 your
                 Pome-Citrons
                 ,
                 and
                 you
                 may
                 keep
                 them
                 all
                 the
                 Year
                 .
              
            
             
               
                 165.
                 
                 To
                 Pick●e
                 Clove-gilly
                 Flowers
                 for
                 Sallets
                 .
              
               
                 Take
                 the
                 fairest
                 Clove-Gilly-Flowers
                 ,
                 clip
                 off
                 the
                 whites
                 from
                 them
                 ,
                 put
                 them
                 into
                 a
                 wide-mouth'd
                 Glass
                 ,
                 and
                 strew
                 a
                 good
                 deal
                 of
                 Sugar
                 finely
                 beaten
                 among
                 them
                 ,
                 then
                 put
                 as
                 much
                 wine
                 Vinegar
                 to
                 them
                 as
                 will
                 throughly
                 wet
                 them
                 ,
                 tye
                 them
                 up
                 close
                 ,
                 and
                 set
                 them
                 in
                 the
                 Sun
                 ,
                 and
                 in
                 a
                 little
                 while
                 they
                 will
                 be
                 fit
                 for
                 use
                 .
              
            
             
               
                 166.
                 
                 To
                 make
                 Leach
                 of
                 Almonds
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 sweet
                 Almonds
                 ,
                 and
                 beat
                 them
                 in
                 a
                 Mortar
                 ,
                 then
                 strain
                 them
                 with
                 a
                 Pint
                 of
                 sweet
                 Milk
                 from
                 the
                 Cow
                 ,
                 then
                 put
                 to
                 it
                 one
                 grain
                 of
                 Musk
                 ,
                 two
                 spoonfuls
                 of
                 Rose-water
                 ,
                 two
                 Ounces
                 of
                 fine
                 Sugar
                 ,
                 the
                 weight
                 of
                 three
                 shillings
                 
                 in
                 Isinglass
                 that
                 is
                 very
                 white
                 ,
                 boyl
                 them
                 together
                 ,
                 and
                 let
                 it
                 all
                 run
                 through
                 a
                 strainer
                 ,
                 then
                 still
                 it
                 out
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 167.
                 
                 To
                 Candy
                 Marigolds
                 in
                 wedges
                 ,
                 the
                 Spanish
                 Fashion
                 .
              
               
                 Take
                 of
                 the
                 fairest
                 Marigold
                 Flowers
                 two
                 Ounces
                 ,
                 and
                 shred
                 them
                 small
                 ,
                 and
                 dry
                 them
                 before
                 the
                 Fire
                 ,
                 then
                 take
                 four
                 Ounces
                 of
                 Sugar
                 ,
                 and
                 boyl
                 it
                 to
                 a
                 height
                 ,
                 then
                 pour
                 it
                 upon
                 a
                 wet
                 Pye-plate
                 ,
                 and
                 between
                 hot
                 and
                 cold
                 cut
                 it
                 into
                 wedges
                 ,
                 then
                 lay
                 them
                 on
                 a
                 sheet
                 of
                 white
                 Paper
                 ,
                 and
                 put
                 them
                 in
                 a
                 Stove
                 .
              
            
             
               
                 168.
                 
                 To
                 Candy
                 Eringo
                 Roots
                 .
              
               
                 Take
                 your
                 Eringos
                 ready
                 to
                 be
                 Preserved
                 ,
                 and
                 weigh
                 them
                 ,
                 and
                 to
                 every
                 pound
                 of
                 your
                 Roots
                 take
                 of
                 the
                 purest
                 Sugar
                 you
                 can
                 get
                 two
                 pound
                 ,
                 and
                 Clarifie
                 it
                 with
                 the
                 whites
                 of
                 Eggs
                 exceeding
                 well
                 ,
                 that
                 it
                 may
                 be
                 as
                 clear
                 as
                 Crystal
                 ,
                 for
                 that
                 will
                 be
                 best
                 ;
                 it
                 being
                 Clarified
                 ,
                 boyl
                 it
                 to
                 the
                 height
                 of
                 
                   Manus
                   Christi
                
                 ,
                 then
                 dip
                 in
                 your
                 Roots
                 two
                 or
                 three
                 at
                 once
                 ,
                 till
                 all
                 be
                 Candyed
                 ,
                 and
                 so
                 put
                 them
                 in
                 a
                 Stove
                 ,
                 and
                 so
                 keep
                 them
                 all
                 the
                 Year
                 .
              
            
             
               
               
                 169.
                 
                 To
                 Candy
                 Elecampane
                 Roots
                 .
              
               
                 Take
                 of
                 your
                 fairest
                 Elecampane
                 Roots
                 ,
                 and
                 take
                 them
                 clean
                 from
                 the
                 Syrup
                 ,
                 and
                 wash
                 the
                 Sugar
                 off
                 them
                 ,
                 and
                 dry
                 them
                 again
                 with
                 a
                 Linnen
                 Cloath
                 ;
                 then
                 weigh
                 them
                 ,
                 and
                 to
                 every
                 pound
                 of
                 Roots
                 take
                 a
                 pound
                 and
                 three
                 quarters
                 of
                 Sugar
                 ,
                 Clarifie
                 it
                 well
                 ,
                 and
                 boyl
                 it
                 to
                 a
                 height
                 ,
                 and
                 when
                 it
                 is
                 boyled
                 dip
                 in
                 your
                 Roots
                 ,
                 three
                 or
                 four
                 at
                 once
                 ,
                 and
                 they
                 will
                 Candy
                 very
                 well
                 ,
                 and
                 so
                 stove
                 them
                 ,
                 and
                 keep
                 them
                 all
                 the
                 Year
                 .
              
            
             
               
                 170.
                 
                 To
                 make
                 Cinamon-Sugar
                 .
              
               
                 Lay
                 pieces
                 of
                 Sugar
                 in
                 close
                 Boxes
                 among
                 sticks
                 of
                 Cinamon
                 ,
                 or
                 Cloves
                 ,
                 and
                 in
                 short
                 time
                 it
                 will
                 have
                 the
                 tast
                 and
                 scent
                 of
                 the
                 Spice
                 .
              
            
             
               
                 171.
                 
                 To
                 make
                 a
                 Triste
                 .
              
               
                 Take
                 Cream
                 ,
                 and
                 boyl
                 it
                 with
                 a
                 cut
                 Nutmeg
                 ,
                 add
                 Limon
                 peel
                 a
                 little
                 ,
                 then
                 take
                 it
                 off
                 ,
                 cool
                 it
                 a
                 little
                 ,
                 and
                 season
                 it
                 with
                 Rose-water
                 and
                 Sugar
                 to
                 your
                 tast
                 ;
                 let
                 this
                 be
                 put
                 in
                 the
                 thing
                 you
                 serve
                 it
                 in
                 ,
                 then
                 put
                 it
                 in
                 a
                 little
                 Rundlet
                 to
                 make
                 it
                 
                 come
                 ,
                 and
                 then
                 it
                 is
                 sit
                 to
                 eat
                 .
              
            
             
               
                 172.
                 
                 To
                 make
                 Quiddany
                 of
                 Plums
                 .
              
               
                 Take
                 one
                 quart
                 of
                 the
                 Liquor
                 which
                 you
                 preserved
                 your
                 Plums
                 in
                 ,
                 and
                 boyl
                 six
                 fair
                 Pippins
                 in
                 it
                 ,
                 pared
                 ,
                 and
                 cut
                 into
                 small
                 pieces
                 ,
                 then
                 strain
                 the
                 thin
                 from
                 it
                 ,
                 and
                 put
                 to
                 every
                 Pint
                 of
                 Liquor
                 half
                 a
                 pound
                 of
                 Sugar
                 ,
                 and
                 so
                 boyl
                 it
                 till
                 it
                 will
                 stand
                 on
                 the
                 back
                 of
                 a
                 Spoon
                 like
                 a
                 Jelly
                 ;
                 then
                 wet
                 your
                 Moulds
                 ,
                 and
                 pour
                 it
                 thereinto
                 ,
                 and
                 when
                 it
                 is
                 almost
                 cold
                 ,
                 turn
                 it
                 off
                 upon
                 a
                 wet
                 Trencher
                 ,
                 and
                 so
                 slip
                 it
                 into
                 wet
                 Boxes
                 .
              
            
             
               
                 173.
                 
                 To
                 Candy
                 Barberries
                 .
              
               
                 First
                 Preserve
                 them
                 ,
                 then
                 dip
                 them
                 quickly
                 into
                 warm
                 water
                 ,
                 to
                 wash
                 off
                 the
                 Ropy
                 Syrup
                 ,
                 then
                 strew
                 them
                 over
                 with
                 siersed
                 Sugar
                 ,
                 and
                 set
                 them
                 into
                 an
                 Oven
                 or
                 Stove
                 three
                 or
                 four
                 hours
                 ,
                 always
                 turning
                 them
                 ,
                 and
                 casting
                 more
                 fine
                 Sugar
                 upon
                 them
                 ,
                 and
                 never
                 suffer
                 them
                 to
                 be
                 cold
                 till
                 they
                 be
                 dryed
                 ,
                 and
                 begin
                 to
                 look
                 like
                 Diamonds
                 .
              
            
             
               
               
                 174.
                 
                 To
                 make
                 Cream
                 of
                 Apricots
                 .
              
               
                 First
                 boyl
                 your
                 Apricots
                 with
                 water
                 and
                 Sugar
                 ,
                 till
                 they
                 be
                 somewhat
                 tender
                 ,
                 and
                 afterwards
                 boyl
                 them
                 in
                 Cream
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 season
                 it
                 with
                 Sugar
                 .
              
            
             
               
                 175.
                 
                 To
                 make
                 Quince-Cream
                 .
              
               
                 Take
                 a
                 Roasted
                 Quince
                 ,
                 pare
                 it
                 ,
                 and
                 cut
                 it
                 into
                 thin
                 slices
                 to
                 the
                 Core
                 ,
                 boyl
                 it
                 in
                 a
                 pint
                 of
                 Cream
                 ,
                 with
                 a
                 little
                 whole
                 Ginger
                 ,
                 till
                 it
                 tast
                 of
                 the
                 Quinces
                 to
                 your
                 liking
                 ,
                 then
                 put
                 in
                 a
                 little
                 Sugar
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 always
                 serve
                 it
                 cold
                 to
                 the
                 Table
                 .
              
            
             
               
                 176.
                 
                 To
                 Preserve
                 Barberries
                 .
              
               
                 Take
                 one
                 pound
                 of
                 Barberries
                 pickt
                 from
                 the
                 stalks
                 ,
                 put
                 them
                 in
                 a
                 Pottle-pot
                 ,
                 and
                 set
                 it
                 in
                 a
                 brass
                 Pot
                 full
                 of
                 hot
                 water
                 ,
                 and
                 when
                 they
                 be
                 stewed
                 ,
                 strain
                 them
                 ,
                 and
                 put
                 to
                 them
                 a
                 pound
                 and
                 half
                 of
                 Sugar
                 ,
                 and
                 a
                 Pint
                 of
                 Red
                 Rose-water
                 ,
                 and
                 boyl
                 them
                 a
                 little
                 ;
                 then
                 take
                 half
                 a
                 pound
                 of
                 the
                 fairest
                 Clusters
                 of
                 Barberries
                 you
                 can
                 get
                 ,
                 and
                 dip
                 them
                 in
                 the
                 Syrup
                 while
                 it
                 boyleth
                 ,
                 then
                 take
                 the
                 Barberries
                 out
                 
                 again
                 ,
                 and
                 boyl
                 the
                 Syrup
                 while
                 it
                 is
                 thick
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 put
                 them
                 in
                 the
                 Glasses
                 with
                 the
                 Syrup
                 .
              
            
             
               
                 177.
                 
                 To
                 make
                 a
                 Cullice
                 .
              
               
                 Take
                 a
                 Cock
                 ,
                 and
                 dress
                 him
                 ,
                 and
                 boyl
                 him
                 in
                 White
                 Wine
                 ,
                 scum
                 it
                 clean
                 ,
                 and
                 Clarifie
                 the
                 Broath
                 (
                 being
                 first
                 strained
                 )
                 then
                 take
                 a
                 Pint
                 of
                 sweet
                 Cream
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 so
                 mix
                 them
                 together
                 ;
                 then
                 take
                 beaten
                 Ginger
                 ,
                 fine
                 Sugar
                 ,
                 and
                 Rose-water
                 ,
                 and
                 put
                 them
                 all
                 together
                 ,
                 and
                 boyl
                 it
                 a
                 little
                 more
                 .
              
            
             
               
                 178.
                 
                 To
                 make
                 a
                 Cordial
                 strengthning
                 Broath
                 .
              
               
                 Take
                 a
                 Red
                 Cock
                 ,
                 strip
                 off
                 the
                 Feathers
                 from
                 the
                 skin
                 ,
                 then
                 break
                 his
                 Bones
                 to
                 shivers
                 with
                 a
                 rolling-pin
                 ;
                 ●●t
                 it
                 over
                 the
                 Fire
                 ,
                 and
                 just
                 cover
                 it
                 with
                 water
                 ,
                 put
                 in
                 some
                 Salt
                 ,
                 and
                 watch
                 the
                 scumming
                 ,
                 and
                 boyling
                 of
                 it
                 ,
                 put
                 in
                 a
                 handful
                 of
                 Harts-horn
                 ,
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 blew
                 Currans
                 ,
                 and
                 as
                 many
                 Raisins
                 of
                 the
                 Sun
                 stoned
                 ,
                 and
                 as
                 many
                 Pruans
                 ,
                 four
                 blades
                 of
                 large
                 Mace
                 ,
                 a
                 bottom
                 Crust
                 of
                 a
                 white
                 Loaf
                 ,
                 half
                 an
                 Ounce
                 of
                 China
                 Root
                 
                 sliced
                 ,
                 being
                 steeped
                 three
                 hours
                 before
                 in
                 warm
                 water
                 ,
                 boyl
                 three
                 or
                 four
                 pieces
                 of
                 Gold
                 ,
                 strain
                 it
                 ,
                 and
                 put
                 in
                 a
                 little
                 fine
                 Sugar
                 ,
                 and
                 juice
                 of
                 Orange
                 ,
                 and
                 so
                 use
                 it
                 .
              
            
             
               
                 179.
                 
                 To
                 Candy
                 Grapes
                 .
              
               
                 After
                 they
                 are
                 Preserved
                 ,
                 then
                 dip
                 them
                 into
                 warm
                 water
                 to
                 cleanse
                 them
                 from
                 the
                 Syrup
                 ,
                 then
                 strew
                 them
                 over
                 with
                 sierced
                 Sugar
                 ,
                 and
                 set
                 them
                 into
                 an
                 Oven
                 or
                 Stove
                 three
                 or
                 four
                 hours
                 ,
                 always
                 turning
                 them
                 ,
                 and
                 casting
                 more
                 fine
                 Sugar
                 upon
                 them
                 ,
                 and
                 never
                 suffer
                 them
                 to
                 be
                 cold
                 till
                 they
                 be
                 dry'd
                 ,
                 and
                 begin
                 to
                 sparkle
                 .
              
            
             
               
                 180.
                 
                 To
                 make
                 Sugar-Cakes
                 .
              
               
                 Take
                 one
                 pound
                 of
                 fine
                 Flower
                 ,
                 one
                 pound
                 of
                 Sugar
                 finely
                 beaten
                 ,
                 and
                 mingle
                 them
                 well
                 together
                 ,
                 then
                 take
                 seven
                 or
                 eight
                 Yolks
                 of
                 Eggs
                 ,
                 then
                 take
                 two
                 Cloves
                 ,
                 and
                 a
                 pretty
                 piece
                 of
                 Cinamon
                 ,
                 and
                 lay
                 it
                 in
                 a
                 spoonful
                 of
                 Rose-water
                 all
                 Night
                 ,
                 and
                 heat
                 it
                 almost
                 Blood-warm
                 ,
                 temper
                 it
                 with
                 the
                 rest
                 of
                 the
                 stuff
                 ;
                 when
                 the
                 Paste
                 is
                 made
                 ,
                 make
                 it
                 up
                 as
                 fast
                 as
                 you
                 can
                 ,
                 and
                 bake
                 them
                 in
                 a
                 soft
                 Oven
                 .
              
            
             
               
               
                 181.
                 
                 To
                 take
                 spots
                 and
                 stains
                 out
                 of
                 Cloaths
                 .
              
               
                 Take
                 four
                 Ounces
                 of
                 white
                 hard
                 Soap
                 ,
                 beat
                 it
                 in
                 a
                 Mortar
                 with
                 a
                 Limon
                 sliced
                 ,
                 and
                 as
                 much
                 Roch-Allom
                 as
                 an
                 Hasel-Nut
                 ,
                 roul
                 it
                 up
                 in
                 a
                 Ball
                 ,
                 rub
                 the
                 stain
                 therewith
                 ,
                 and
                 after
                 fetch
                 it
                 out
                 with
                 warm
                 water
                 ,
                 if
                 need
                 be
                 .
              
            
             
               
                 182.
                 
                 To
                 keep
                 Chesnuts
                 all
                 the
                 Year
                 .
              
               
                 After
                 the
                 Bread
                 is
                 ●rawn
                 ,
                 disperse
                 your
                 Nuts
                 thinly
                 over
                 the
                 bottom
                 of
                 the
                 Oven
                 ,
                 and
                 by
                 this
                 means
                 ,
                 the
                 moisture
                 being
                 dryed
                 up
                 ,
                 the
                 Nuts
                 will
                 last
                 all
                 the
                 Year
                 ;
                 but
                 if
                 you
                 perceive
                 them
                 to
                 mould
                 ,
                 put
                 them
                 into
                 the
                 Oven
                 again
                 .
              
            
             
               
                 183.
                 
                 To
                 preserve
                 Cucumbers
                 Green.
                 
              
               
                 You
                 must
                 take
                 two
                 quarts
                 of
                 Verjuice
                 ,
                 or
                 Vinegar
                 ,
                 and
                 a
                 Gallon
                 of
                 fair
                 water
                 ,
                 a
                 pint
                 of
                 Bay-Salt
                 ,
                 and
                 a
                 handful
                 of
                 green
                 Fennel
                 or
                 Dill
                 ,
                 boyl
                 it
                 a
                 little
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 put
                 it
                 into
                 a
                 Barrel
                 ,
                 then
                 put
                 your
                 Cucumbers
                 into
                 that
                 Pickle
                 ,
                 and
                 you
                 may
                 keep
                 them
                 all
                 the
                 Year
                 .
              
            
             
               
               
                 184.
                 
                 To
                 preserve
                 white
                 Damsons
                 Green.
                 
              
               
                 Scald
                 white
                 Damsons
                 in
                 water
                 ,
                 till
                 they
                 be
                 hard
                 ,
                 then
                 take
                 them
                 off
                 ,
                 and
                 pick
                 as
                 many
                 as
                 you
                 please
                 ,
                 take
                 as
                 much
                 Sugar
                 as
                 they
                 weigh
                 ,
                 put
                 two
                 or
                 three
                 spoonfuls
                 of
                 water
                 ,
                 then
                 put
                 in
                 the
                 Damsons
                 and
                 the
                 Sugar
                 ,
                 and
                 boyl
                 them
                 ,
                 take
                 them
                 off
                 ,
                 then
                 let
                 them
                 stand
                 a
                 day
                 or
                 two
                 ,
                 then
                 boyl
                 them
                 again
                 ,
                 take
                 them
                 off
                 ,
                 and
                 let
                 them
                 stand
                 till
                 they
                 be
                 cold
                 .
              
            
             
               
                 185.
                 
                 To
                 make
                 Cakes
                 of
                 Limons
                 .
              
               
                 Take
                 of
                 the
                 finest
                 double
                 refined
                 Sugar
                 ,
                 beaten
                 very
                 fine
                 ,
                 and
                 sierced
                 through
                 fine
                 Tiffany
                 ,
                 and
                 to
                 half
                 a
                 Porringer
                 of
                 Sugar
                 put
                 two
                 spoonfuls
                 of
                 water
                 ,
                 and
                 boyl
                 it
                 till
                 it
                 be
                 almost
                 Sugar
                 again
                 ,
                 then
                 grate
                 of
                 the
                 hardest
                 Rinded
                 Limon
                 ,
                 and
                 stir
                 it
                 into
                 your
                 Sugar
                 ,
                 put
                 it
                 into
                 your
                 Coffins
                 ,
                 and
                 a
                 paper
                 ,
                 and
                 when
                 they
                 be
                 cold
                 ,
                 take
                 them
                 off
                 .
              
            
             
               
               
                 186.
                 
                 To
                 make
                 Artificial
                 Walnuts
                 .
              
               
                 Take
                 some
                 Sugar-plate
                 ,
                 and
                 print
                 it
                 in
                 a
                 Mould
                 made
                 for
                 a
                 Walnut-kernel
                 ,
                 and
                 then
                 yellow
                 it
                 all
                 over
                 with
                 a
                 little
                 Saffron-water
                 ,
                 with
                 a
                 Feather
                 ;
                 then
                 take
                 Cinamon
                 sierced
                 ,
                 and
                 Sugar
                 a
                 like
                 Quantity
                 ,
                 working
                 it
                 to
                 a
                 Paste
                 with
                 Gum-dragon
                 steeped
                 in
                 Rose-water
                 ,
                 and
                 print
                 it
                 in
                 a
                 Mould
                 made
                 like
                 a
                 Walnut-shell
                 ,
                 and
                 when
                 the
                 kernel
                 and
                 shell
                 be
                 dry
                 ,
                 close
                 them
                 together
                 with
                 Gum-dragon
                 .
              
            
             
               
                 187.
                 
                 To
                 make
                 Black-Cherry-VVine
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 the
                 juice
                 of
                 Black-Cherries
                 ,
                 keep
                 it
                 in
                 a
                 Vessel
                 close
                 stopped
                 ,
                 till
                 it
                 begin
                 to
                 work
                 ,
                 then
                 filter
                 it
                 ,
                 and
                 an
                 Ounce
                 of
                 Sugar
                 being
                 added
                 to
                 every
                 Pint
                 ,
                 and
                 a
                 Gallon
                 of
                 White-Wine
                 ,
                 and
                 so
                 keep
                 it
                 close
                 stopped
                 for
                 Use.
                 
              
            
             
               
                 188.
                 
                 To
                 make
                 Rose-Vinegar
                 .
              
               
                 Take
                 of
                 Red-Rose
                 buds
                 (
                 gathered
                 in
                 a
                 dry
                 time
                 ,
                 the
                 whites
                 cut
                 off
                 ,
                 then
                 dry
                 them
                 in
                 the
                 shadow
                 three
                 or
                 four
                 days
                 )
                 one
                 pound
                 ,
                 of
                 Vinegar
                 eight
                 Sextaries
                 ;
                 set
                 
                 them
                 in
                 the
                 Sun
                 forty
                 days
                 ,
                 then
                 strain
                 out
                 the
                 Roses
                 ,
                 and
                 put
                 in
                 fresh
                 ;
                 and
                 so
                 repeat
                 it
                 three
                 or
                 four
                 times
                 .
              
            
             
               
                 189.
                 
                 To
                 make
                 syrup
                 of
                 Vinegar
                 .
              
               
                 Take
                 of
                 the
                 Roots
                 of
                 smalledge
                 ,
                 Fennel
                 ,
                 Endive
                 ,
                 each
                 three
                 Ounces
                 ;
                 Anniseeds
                 ,
                 smalledge
                 ,
                 Fennel
                 ,
                 of
                 each
                 an
                 Ounce
                 ,
                 Endive
                 half
                 an
                 Ounce
                 ,
                 clear
                 water
                 three
                 quarts
                 ;
                 boyl
                 it
                 gently
                 in
                 an
                 Earthen
                 Vessel
                 ,
                 till
                 half
                 the
                 water
                 be
                 consumed
                 ,
                 then
                 strain
                 ,
                 and
                 Clarifie
                 it
                 ,
                 and
                 with
                 three
                 pound
                 of
                 sugar
                 ,
                 and
                 a
                 pint
                 and
                 half
                 of
                 White-wine-Vinegar
                 ,
                 boyl
                 it
                 into
                 a
                 syrup
                 .
              
               
                 This
                 is
                 a
                 Gallant
                 syrup
                 for
                 such
                 whose
                 Bodies
                 are
                 stuffed
                 ,
                 either
                 with
                 Phlegm
                 ,
                 or
                 tough
                 Humours
                 ,
                 for
                 it
                 opens
                 Obstructions
                 or
                 stoppings
                 ,
                 both
                 of
                 the
                 stomack
                 ,
                 Liver
                 ,
                 spleen
                 ,
                 and
                 Reins
                 ;
                 it
                 cuts
                 and
                 brings
                 away
                 tough
                 Phlegm
                 ,
                 and
                 Choler
                 .
              
            
             
               
                 190
                 ,
                 To
                 make
                 syrup
                 of
                 Apples
                 .
              
               
                 Take
                 two
                 quarts
                 of
                 the
                 juice
                 of
                 sweet-scented
                 Apples
                 ,
                 the
                 juice
                 of
                 Bugloss
                 ,
                 Garden
                 ,
                 and
                 Wild
                 ,
                 of
                 Violet-leaves
                 ,
                 and
                 Rose-water
                 ,
                 of
                 each
                 a
                 pound
                 ,
                 boyl
                 them
                 
                 together
                 ,
                 and
                 Clarifie
                 them
                 ,
                 and
                 with
                 six
                 pound
                 of
                 very
                 fine
                 sugar
                 ,
                 boyl
                 them
                 into
                 a
                 syrup
                 ,
                 according
                 to
                 Art.
                 
              
            
             
               
                 191.
                 
                 To
                 make
                 the
                 Capon-water
                 against
                 a
                 Consumption
                 .
              
               
                 Take
                 a
                 Capon
                 ,
                 the
                 Guts
                 being
                 pull'd
                 out
                 ,
                 cut
                 it
                 in
                 pieces
                 ,
                 and
                 take
                 away
                 the
                 Fat
                 ,
                 boyl
                 it
                 in
                 a
                 close
                 Vessel
                 in
                 a
                 sufficient
                 quantity
                 of
                 spring-water
                 :
                 Take
                 of
                 this
                 Broath
                 three
                 pints
                 ,
                 of
                 Barrage
                 ,
                 and
                 Violet-water
                 a
                 pint
                 and
                 a
                 half
                 ,
                 White-Wine
                 one
                 pint
                 ,
                 Red-Rose
                 leaves
                 two
                 drams
                 and
                 an
                 half
                 ,
                 Burrage-Flowers
                 ,
                 Violets
                 ,
                 and
                 Bugloss
                 ,
                 of
                 each
                 one
                 Dram
                 ,
                 pieces
                 of
                 bread
                 out
                 of
                 the
                 Oven
                 half
                 a
                 pound
                 ,
                 Cinamon
                 bruised
                 ,
                 half
                 an
                 Ounce
                 ;
                 still
                 it
                 in
                 a
                 Glass
                 still
                 ,
                 according
                 to
                 Art.
                 
              
               
                 This
                 is
                 a
                 sovereign
                 Remedy
                 against
                 Hectick-Fevers
                 ,
                 and
                 Consumptions
                 ;
                 let
                 such
                 as
                 are
                 subject
                 to
                 those
                 Diseases
                 ,
                 hold
                 it
                 as
                 a
                 Jewel
                 .
              
            
             
               
                 192.
                 
                 To
                 make
                 Elder-Vinegar
                 .
              
               
                 Gather
                 the
                 Flowers
                 of
                 Elder
                 ,
                 pick
                 them
                 very
                 clean
                 ,
                 dry
                 them
                 in
                 the
                 Sun
                 ,
                 on
                 a
                 gentle
                 heat
                 ,
                 and
                 to
                 every
                 quart
                 of
                 Vinegar
                 
                 take
                 a
                 good
                 handful
                 of
                 Flowers
                 ,
                 and
                 let
                 it
                 stand
                 in
                 the
                 Sun
                 a
                 fortnight
                 ,
                 then
                 strain
                 the
                 Vinegar
                 from
                 the
                 Flowers
                 ,
                 and
                 put
                 it
                 into
                 the
                 Barrel
                 again
                 ,
                 and
                 when
                 you
                 draw
                 a
                 quart
                 of
                 Vinegar
                 ,
                 draw
                 a
                 quart
                 of
                 Water
                 ,
                 and
                 put
                 it
                 into
                 the
                 Barrel
                 luke-warm
                 .
              
            
             
               
                 193.
                 
                 To
                 make
                 China
                 Broath
                 .
              
               
                 Take
                 an
                 Ounce
                 of
                 China-Root
                 clipped
                 thin
                 ,
                 and
                 steep
                 it
                 in
                 three
                 pints
                 of
                 Water
                 all
                 Night
                 ,
                 on
                 Embers
                 covered
                 ;
                 the
                 next
                 day
                 take
                 a
                 Cock
                 Chicken
                 ,
                 clean
                 pickt
                 ,
                 and
                 the
                 Guts
                 taken
                 out
                 ,
                 put
                 in
                 its
                 Belly
                 Agrimony
                 and
                 Maiden-hair
                 ,
                 of
                 each
                 half
                 a
                 handful
                 ,
                 Raisins
                 of
                 the
                 Sun
                 stoned
                 ,
                 one
                 good
                 handful
                 ,
                 and
                 as
                 much
                 French
                 Barley
                 ;
                 boyl
                 all
                 these
                 in
                 a
                 Pipkin
                 close
                 covered
                 ,
                 on
                 a
                 gentle
                 Fire
                 ,
                 for
                 six
                 or
                 seven
                 hours
                 ,
                 let
                 it
                 stand
                 till
                 it
                 be
                 cold
                 ,
                 strain
                 it
                 ,
                 and
                 keep
                 it
                 for
                 your
                 Use
                 :
                 Take
                 a
                 good
                 Draught
                 in
                 the
                 Morning
                 ,
                 and
                 at
                 four
                 in
                 the
                 After-noon
                 .
              
            
             
               
               
                 194.
                 
                 To
                 make
                 Paste
                 of
                 tender
                 Plums
                 .
              
               
                 Put
                 your
                 Plums
                 into
                 an
                 Earthen
                 Pot
                 ,
                 and
                 set
                 it
                 into
                 a
                 Pot
                 of
                 boyling
                 water
                 ,
                 and
                 when
                 the
                 Plums
                 are
                 dissolved
                 ,
                 then
                 strain
                 the
                 thin
                 Liquor
                 from
                 them
                 through
                 a
                 C●oath
                 ,
                 and
                 reserve
                 that
                 Liquor
                 to
                 make
                 Quiddany
                 ,
                 then
                 strain
                 the
                 pulp
                 through
                 a
                 piece
                 of
                 Canvas
                 ,
                 and
                 take
                 as
                 much
                 Sugar
                 as
                 the
                 pulp
                 in
                 weight
                 ,
                 and
                 as
                 much
                 water
                 as
                 will
                 wet
                 the
                 same
                 ,
                 and
                 so
                 boyl
                 it
                 to
                 a
                 Candy
                 height
                 ,
                 then
                 dry
                 the
                 pulp
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 then
                 put
                 your
                 Syrup
                 and
                 the
                 pulp
                 so
                 hot
                 together
                 ,
                 and
                 boyl
                 it
                 ,
                 always
                 stirring
                 it
                 till
                 it
                 will
                 lye
                 upon
                 a
                 Pye-plate
                 ,
                 as
                 you
                 lay
                 it
                 ,
                 and
                 that
                 it
                 run
                 not
                 abroad
                 ,
                 and
                 when
                 it
                 is
                 somewhat
                 dry
                 ,
                 then
                 use
                 it
                 ,
                 but
                 put
                 to
                 it
                 the
                 pulp
                 of
                 Apples
                 .
              
            
             
               
                 196.
                 
                 To
                 make
                 Cream
                 of
                 Codlings
                 .
              
               
                 First
                 ,
                 scald
                 your
                 Codlings
                 ,
                 and
                 so
                 peel
                 off
                 the
                 skins
                 ,
                 then
                 scrape
                 the
                 pulp
                 from
                 the
                 Cores
                 ,
                 and
                 strain
                 them
                 with
                 a
                 little
                 Sugar
                 ,
                 and
                 Rose-water
                 ,
                 then
                 lay
                 your
                 pulp
                 of
                 Codlings
                 in
                 the
                 middle
                 of
                 the
                 Dish
                 ,
                 and
                 
                 so
                 much
                 raw
                 Cream
                 round
                 it
                 as
                 you
                 please
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 196.
                 
                 To
                 make
                 Sugar
                 of
                 Roses
                 .
              
               
                 Take
                 of
                 Red-Rose-Leaves
                 ,
                 the
                 whites
                 being
                 cut
                 off
                 ,
                 an
                 Ounce
                 ,
                 dry
                 them
                 in
                 the
                 Sun
                 speedily
                 ,
                 put
                 to
                 it
                 a
                 pound
                 of
                 white
                 Sugar
                 ,
                 melt
                 the
                 Sugar
                 in
                 Rose-water
                 ,
                 and
                 Juice
                 of
                 Roses
                 ,
                 of
                 each
                 two
                 Ounces
                 ,
                 which
                 being
                 consumed
                 by
                 degrees
                 ,
                 put
                 in
                 the
                 Rose-Leaves
                 in
                 powder
                 ,
                 mix
                 them
                 ,
                 put
                 it
                 upon
                 a
                 Marble
                 ,
                 and
                 make
                 it
                 into
                 Lozenges
                 ,
                 according
                 to
                 Art.
                 
              
            
             
               
                 197.
                 
                 To
                 make
                 a
                 Cream
                 Tart.
                 
              
               
                 Cut
                 the
                 Crust
                 of
                 a
                 Manchet
                 ,
                 and
                 grate
                 it
                 small
                 ,
                 and
                 mix
                 it
                 with
                 thick
                 Cream
                 ,
                 and
                 some
                 sweet
                 Butter
                 ;
                 then
                 take
                 twenty-four
                 Yolks
                 of
                 Eggs
                 ,
                 and
                 strain
                 them
                 with
                 a
                 little
                 Cream
                 ,
                 putting
                 thereto
                 a
                 good
                 quantity
                 of
                 Sugar
                 ;
                 mix
                 these
                 very
                 well
                 ,
                 and
                 set
                 it
                 upon
                 a
                 small
                 fire
                 ,
                 and
                 so
                 let
                 it
                 boyl
                 till
                 it
                 be
                 thick
                 ;
                 then
                 make
                 two
                 sheets
                 of
                 Paste
                 as
                 thin
                 as
                 you
                 can
                 ,
                 and
                 raise
                 the
                 sides
                 of
                 one
                 of
                 them
                 ,
                 the
                 height
                 of
                 one
                 of
                 your
                 fingers
                 in
                 breadth
                 ,
                 and
                 then
                 fill
                 it
                 ,
                 and
                 cover
                 it
                 with
                 the
                 other
                 sheet
                 ,
                 then
                 
                 bake
                 it
                 half
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 then
                 put
                 Sugar
                 on
                 it
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 198.
                 
                 To
                 make
                 Artificial
                 Oranges
                 .
              
               
                 Take
                 Alabaster
                 Moulds
                 made
                 in
                 three
                 pieces
                 ,
                 bind
                 two
                 of
                 the
                 pieces
                 together
                 ,
                 and
                 water
                 them
                 an
                 hour
                 or
                 two
                 ,
                 then
                 take
                 as
                 much
                 Sugar
                 as
                 you
                 think
                 will
                 fill
                 your
                 Moulds
                 ,
                 and
                 so
                 boyl
                 it
                 to
                 a
                 height
                 ;
                 then
                 pour
                 it
                 into
                 your
                 Moulds
                 one
                 by
                 one
                 very
                 quick
                 :
                 Then
                 put
                 on
                 the
                 Lid
                 of
                 the
                 Mould
                 ,
                 and
                 so
                 turn
                 it
                 round
                 with
                 your
                 Hand
                 as
                 quick
                 as
                 you
                 can
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 take
                 it
                 out
                 of
                 the
                 Mould
                 ,
                 and
                 they
                 will
                 be
                 both
                 whole
                 ,
                 and
                 hollow
                 within
                 ,
                 and
                 so
                 it
                 will
                 appear
                 ,
                 and
                 resemble
                 the
                 Mould
                 wherein
                 it
                 is
                 put
                 ,
                 whether
                 Oranges
                 ,
                 Limons
                 ,
                 Cucumbers
                 ,
                 or
                 the
                 like
                 .
              
            
             
               
                 199.
                 
                 To
                 make
                 Poppy-water
                 .
              
               
                 Take
                 of
                 Red
                 Poppies
                 four
                 pound
                 ,
                 put
                 to
                 them
                 a
                 quart
                 of
                 White-Wine
                 ,
                 then
                 Distill
                 them
                 in
                 a
                 Common
                 Still
                 ,
                 then
                 let
                 the
                 Distilled
                 water
                 be
                 poured
                 upon
                 fresh
                 Flowers
                 ,
                 and
                 repeated
                 three
                 times
                 ,
                 to
                 which
                 add
                 two
                 Nutmegs
                 sliced
                 ,
                 Red
                 Poppy-Flowers
                 a
                 pugil
                 ,
                 white
                 Sugar
                 two
                 
                 Ounces
                 ;
                 set
                 it
                 to
                 the
                 Fire
                 ,
                 to
                 give
                 it
                 a
                 pleasing
                 sharpness
                 ,
                 and
                 Order
                 it
                 according
                 to
                 your
                 taste
                 .
              
            
             
               
                 200.
                 
                 To
                 make
                 Mathiolus
                 Bezoar
                 Water
                 .
              
               
                 Take
                 of
                 Syrup
                 of
                 Citron-peels
                 a
                 quart
                 ,
                 and
                 as
                 much
                 of
                 Dr.
                 Mathiolus
                 great
                 Antidote
                 ,
                 with
                 five
                 pints
                 of
                 the
                 Spirit
                 of
                 Wine
                 ,
                 five
                 times
                 Distill'd
                 over
                 ;
                 put
                 all
                 these
                 in
                 a
                 Glass
                 that
                 is
                 much
                 too
                 big
                 to
                 hold
                 them
                 ;
                 stop
                 it
                 close
                 ,
                 that
                 the
                 Spirit
                 fly
                 not
                 out
                 ,
                 then
                 shake
                 it
                 together
                 ,
                 that
                 the
                 Electuary
                 may
                 be
                 well
                 mingled
                 with
                 the
                 Spirit
                 ,
                 so
                 let
                 it
                 stand
                 a
                 Moneth
                 ,
                 shaking
                 it
                 together
                 twice
                 a
                 week
                 (
                 for
                 the
                 Electuary
                 will
                 settle
                 at
                 the
                 bottom
                 )
                 After
                 a
                 Moneth
                 pour
                 off
                 the
                 clear
                 water
                 into
                 another
                 Glass
                 ,
                 to
                 be
                 kept
                 for
                 your
                 use
                 ,
                 stopping
                 it
                 very
                 close
                 with
                 Wax
                 and
                 Parchment
                 ,
                 else
                 the
                 strength
                 will
                 easily
                 fly
                 away
                 in
                 Vapours
                 .
              
            
             
               
                 201.
                 
                 To
                 make
                 Marmalade
                 of
                 Red
                 Currans
                 .
              
               
                 Take
                 the
                 juice
                 of
                 Red
                 Currans
                 ,
                 and
                 put
                 into
                 a
                 pretty
                 quantity
                 of
                 White
                 Currans
                 ,
                 
                 clean
                 pickt
                 from
                 the
                 stalks
                 and
                 buttons
                 at
                 the
                 other
                 end
                 ;
                 let
                 these
                 boyl
                 a
                 little
                 together
                 ,
                 have
                 also
                 ready
                 some
                 fine
                 Sugar
                 boyl'd
                 to
                 a
                 Candy
                 height
                 ,
                 put
                 of
                 this
                 to
                 the
                 Currans
                 ,
                 acording
                 to
                 your
                 discretion
                 ,
                 and
                 boyl
                 them
                 together
                 ,
                 till
                 they
                 be
                 enough
                 ,
                 and
                 bruise
                 them
                 with
                 the
                 back
                 of
                 your
                 spoon
                 ,
                 that
                 they
                 may
                 be
                 thick
                 as
                 Marmalade
                 ,
                 and
                 when
                 it
                 is
                 cool
                 put
                 it
                 into
                 Pots
                 :
                 You
                 need
                 not
                 stone
                 the
                 whole
                 Currans
                 ,
                 unless
                 you
                 please
                 .
              
            
             
               
                 202.
                 
                 To
                 make
                 a
                 Syllabub
                 .
              
               
                 Take
                 a
                 Pint
                 of
                 Verjuice
                 in
                 a
                 Bowl
                 ,
                 Milk
                 the
                 Cow
                 to
                 the
                 Verjuice
                 ;
                 then
                 take
                 off
                 the
                 Curd
                 ,
                 and
                 take
                 sweet
                 Cream
                 ,
                 and
                 beat
                 them
                 together
                 with
                 a
                 little
                 Sack
                 and
                 Sugar
                 ,
                 put
                 it
                 into
                 your
                 Syllabub-Pot
                 ,
                 strew
                 Sugar
                 on
                 it
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 203.
                 
                 To
                 make
                 pleasant
                 Mead.
                 
              
               
                 Put
                 a
                 quart
                 of
                 Honey
                 to
                 a
                 Gallon
                 of
                 Water
                 ,
                 with
                 about
                 ten
                 sprigs
                 of
                 Sweet-Marjoram
                 ,
                 and
                 half
                 so
                 many
                 Tops
                 of
                 Bays
                 ,
                 boyl
                 these
                 very
                 well
                 together
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 Bottle
                 it
                 up
                 ,
                 and
                 in
                 ten
                 days
                 it
                 will
                 be
                 ready
                 to
                 drink
                 .
              
            
             
               
               
                 204.
                 
                 To
                 make
                 Steppony
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 Conduit-water
                 ,
                 a
                 pound
                 of
                 blew
                 Raisins
                 of
                 the
                 Sun
                 stoned
                 ,
                 and
                 half
                 a
                 pound
                 of
                 Sugar
                 ,
                 squeeze
                 the
                 juice
                 of
                 two
                 Limons
                 upon
                 the
                 Raisins
                 and
                 Sugar
                 ,
                 and
                 slice
                 the
                 Rindes
                 upon
                 them
                 :
                 Boyl
                 the
                 water
                 ,
                 and
                 pour
                 it
                 boyling
                 hot
                 upon
                 the
                 Ingredients
                 in
                 an
                 Earthen
                 Pot
                 ,
                 and
                 stir
                 them
                 well
                 together
                 ,
                 so
                 let
                 it
                 stand
                 Twenty
                 four
                 hours
                 ;
                 then
                 put
                 it
                 into
                 Bottles
                 ,
                 having
                 first
                 let
                 it
                 run
                 through
                 a
                 strainer
                 ,
                 and
                 set
                 them
                 in
                 a
                 Cellar
                 ,
                 or
                 other
                 cool
                 place
                 .
              
            
             
               
                 205.
                 
                 To
                 make
                 Syder
                 .
              
               
                 Take
                 a
                 Peck
                 of
                 Apples
                 and
                 slice
                 them
                 ,
                 and
                 boyl
                 them
                 in
                 a
                 Barrel
                 of
                 Water
                 ,
                 till
                 the
                 third
                 part
                 be
                 wasted
                 ;
                 then
                 cool
                 your
                 water
                 as
                 you
                 do
                 for
                 Wort
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 you
                 must
                 pour
                 the
                 water
                 upon
                 three
                 Measures
                 of
                 grown
                 Apples
                 .
                 Then
                 draw
                 sorth
                 the
                 Water
                 at
                 a
                 Tap
                 three
                 or
                 four
                 times
                 a
                 day
                 ,
                 for
                 three
                 days
                 together
                 .
                 Then
                 press
                 out
                 the
                 Liquor
                 ,
                 and
                 Tun
                 it
                 up
                 ;
                 when
                 it
                 hath
                 done
                 working
                 ,
                 stop
                 it
                 up
                 close
                 .
              
            
             
               
               
                 206.
                 
                 To
                 make
                 Cock-Ale
                 .
              
               
                 Take
                 eight
                 Gallons
                 of
                 Ale
                 ,
                 then
                 take
                 a
                 Cock
                 ,
                 and
                 boyl
                 him
                 well
                 ,
                 with
                 four
                 pound
                 of
                 Raisins
                 of
                 the
                 Sun
                 well
                 stoned
                 ,
                 two
                 or
                 three
                 Nutmegs
                 ,
                 three
                 or
                 four
                 flakes
                 of
                 Mace
                 ,
                 half
                 a
                 pound
                 of
                 Dates
                 ;
                 beat
                 these
                 all
                 in
                 a
                 Mortar
                 ,
                 and
                 put
                 to
                 them
                 two
                 quarts
                 of
                 the
                 best
                 Sack
                 ;
                 and
                 when
                 the
                 Ale
                 hath
                 done
                 working
                 ,
                 put
                 these
                 in
                 ,
                 and
                 stop
                 it
                 close
                 six
                 or
                 seven
                 days
                 ,
                 and
                 then
                 Bottle
                 it
                 ,
                 and
                 a
                 Moneth
                 after
                 you
                 may
                 drink
                 it
                 ,
              
            
             
               
                 207.
                 
                 To
                 make
                 a
                 Caraway-Cake
                 .
              
               
                 Take
                 three
                 pound
                 and
                 a
                 half
                 of
                 the
                 fineest
                 Flower
                 ,
                 and
                 dry
                 it
                 in
                 an
                 Oven
                 ,
                 one
                 pound
                 and
                 a
                 half
                 of
                 Sweet
                 Butter
                 ,
                 and
                 mix
                 it
                 with
                 the
                 Flower
                 ,
                 till
                 it
                 be
                 crumbled
                 very
                 small
                 ,
                 that
                 none
                 of
                 it
                 be
                 seen
                 ;
                 then
                 take
                 three
                 quarters
                 of
                 a
                 pint
                 of
                 New
                 Ale-Yeast
                 ,
                 and
                 half
                 a
                 pint
                 of
                 Sack
                 ,
                 and
                 half
                 a
                 pint
                 of
                 New
                 Milk
                 ,
                 with
                 six
                 spoonfuls
                 of
                 Rose-water
                 ,
                 and
                 four
                 Yolks
                 ,
                 and
                 two
                 Whites
                 of
                 Eggs
                 ;
                 then
                 let
                 it
                 lye
                 before
                 the
                 Fire
                 half
                 an
                 hour
                 ,
                 or
                 more
                 ;
                 and
                 when
                 you
                 go
                 to
                 make
                 it
                 up
                 ,
                 put
                 in
                 three
                 quarters
                 
                 of
                 Carraway-Comfits
                 ,
                 and
                 a
                 pound
                 and
                 half
                 of
                 Biskets
                 .
                 Put
                 it
                 into
                 the
                 Oven
                 ,
                 and
                 let
                 it
                 stand
                 an
                 hour
                 and
                 an
                 half
                 .
              
            
             
               
                 208.
                 
                 To
                 make
                 Strawberry-wine
                 .
              
               
                 Bruise
                 the
                 Strawberries
                 ,
                 and
                 put
                 them
                 into
                 a
                 Linnen
                 bag
                 ,
                 which
                 hath
                 been
                 a
                 little
                 used
                 ,
                 that
                 so
                 the
                 Liquor
                 may
                 run
                 through
                 more
                 easily
                 ;
                 then
                 hang
                 in
                 the
                 Bag
                 at
                 the
                 bung
                 into
                 the
                 Vessel
                 .
                 Before
                 you
                 put
                 in
                 your
                 Strawberries
                 ,
                 put
                 in
                 what
                 quantity
                 of
                 Fruit
                 you
                 think
                 good
                 ,
                 to
                 make
                 the
                 Wine
                 of
                 a
                 high
                 Colour
                 ;
                 during
                 the
                 working
                 ,
                 leave
                 the
                 bung
                 open
                 ,
                 and
                 when
                 it
                 hath
                 work'd
                 enough
                 ,
                 stop
                 your
                 Vessel
                 :
                 Cherry-wine
                 is
                 made
                 after
                 the
                 same
                 Fashion
                 ,
                 but
                 then
                 you
                 must
                 break
                 the
                 Stones
                 .
              
            
             
               
                 209
                 ,
                 To
                 make
                 a
                 Cordial
                 Water
                 of
                 Clove-gilly
                 flowers
                 .
              
               
                 Put
                 Spirit
                 of
                 Wine
                 ,
                 or
                 Sack
                 upon
                 Clove-gilly-flowers
                 ,
                 digest
                 it
                 two
                 or
                 three
                 days
                 ;
                 put
                 all
                 in
                 a
                 Glass-body
                 ,
                 laying
                 other
                 Clove-gilly-flowers
                 at
                 the
                 mouth
                 of
                 it
                 upon
                 a
                 Cambrick
                 ,
                 or
                 Boulter-cloath
                 ,
                 (
                 that
                 the
                 Spirit
                 rising
                 ,
                 and
                 passing
                 through
                 
                 the
                 Flowers
                 ,
                 may
                 ting
                 it self
                 of
                 a
                 beautiful
                 Colour
                 )
                 add
                 a
                 Head
                 with
                 a
                 Limbeck
                 and
                 Receiver
                 :
                 Then
                 Distill
                 the
                 Spirit
                 as
                 strong
                 as
                 you
                 like
                 it
                 ,
                 which
                 sweeten
                 with
                 Syrup
                 of
                 Gilly-flowers
                 ,
                 or
                 fine
                 Sugar
                 .
              
            
             
               
                 210
                 To
                 make
                 an
                 Excellent
                 Surfeit-Water
                 .
              
               
                 Take
                 Mint
                 and
                 Carduus
                 four
                 parts
                 ,
                 Angelica
                 one
                 part
                 ,
                 Wormwood
                 two
                 parts
                 ;
                 chop
                 and
                 bruise
                 them
                 a
                 little
                 ,
                 put
                 a
                 sufficient
                 quantity
                 of
                 them
                 into
                 an
                 Ordinary
                 Still
                 ,
                 and
                 put
                 upon
                 them
                 enough
                 New
                 Milk
                 to
                 soak
                 them
                 ,
                 but
                 not
                 to
                 have
                 the
                 Milk
                 swim
                 much
                 over
                 them
                 .
                 Distill
                 this
                 as
                 you
                 do
                 Rose-water
                 ,
                 stirring
                 it
                 sometime
                 with
                 a
                 stick
                 ,
                 to
                 keep
                 the
                 Milk
                 from
                 growing
                 to
                 a
                 Cake
                 .
              
            
             
               
                 211.
                 
                 To
                 make
                 Mint-water
                 .
              
               
                 Take
                 two
                 parts
                 of
                 Mint
                 ,
                 and
                 one
                 part
                 of
                 Wormwood
                 ,
                 and
                 two
                 parts
                 of
                 Carduus
                 ;
                 put
                 these
                 into
                 as
                 much
                 New
                 Milk
                 as
                 will
                 soak
                 them
                 :
                 Let
                 them
                 infuse
                 five
                 or
                 six
                 hours
                 ,
                 then
                 Distill
                 as
                 you
                 Distill
                 Rose-water
                 ,
                 but
                 you
                 must
                 often
                 take
                 off
                 
                 the
                 Head
                 ,
                 and
                 stir
                 the
                 Matter
                 well
                 with
                 a
                 stick
                 :
                 Drink
                 of
                 this
                 Water
                 a
                 Wine-glass
                 full
                 at
                 a
                 time
                 ,
                 sweetned
                 with
                 fine
                 Sugar
                 to
                 your
                 taste
                 .
              
            
             
               
                 212.
                 
                 To
                 pickle
                 Artichoaks
                 .
              
               
                 Take
                 your
                 Artichoaks
                 before
                 they
                 are
                 over-grown
                 ,
                 or
                 too
                 full
                 of
                 strings
                 ,
                 and
                 when
                 they
                 are
                 pared
                 round
                 ,
                 then
                 nothing
                 is
                 left
                 but
                 the
                 bottom
                 ,
                 boyl
                 them
                 till
                 they
                 be
                 indifferent
                 tender
                 ,
                 but
                 not
                 full
                 boyled
                 ,
                 take
                 them
                 up
                 ,
                 and
                 let
                 them
                 be
                 cold
                 ,
                 then
                 take
                 good
                 stale
                 Beer
                 ,
                 and
                 White
                 Wine
                 ,
                 with
                 a
                 great
                 quantity
                 of
                 whole
                 Pepper
                 ,
                 so
                 put
                 them
                 up
                 into
                 a
                 Barrel
                 ,
                 with
                 a
                 small
                 quantity
                 of
                 Salt
                 ,
                 keep
                 them
                 close
                 ,
                 and
                 they
                 will
                 not
                 be
                 sour
                 ,
                 it
                 will
                 serve
                 for
                 baked
                 Meats
                 ,
                 and
                 boyled
                 Meats
                 all
                 the
                 Winter
                 .
              
            
             
               
                 213.
                 
                 To
                 make
                 Rasberry-Cream
                 .
              
               
                 When
                 you
                 have
                 boyled
                 your
                 Cream
                 ,
                 take
                 two
                 Ladle-fuls
                 of
                 it
                 ,
                 being
                 almost
                 cold
                 ,
                 bruise
                 the
                 Rasberries
                 together
                 ,
                 and
                 season
                 it
                 with
                 Sugar
                 ,
                 and
                 Rose-water
                 ,
                 and
                 put
                 it
                 into
                 your
                 Cream
                 ,
                 stirring
                 it
                 altogether
                 ,
                 and
                 so
                 dish
                 it
                 up
                 .
              
            
             
               
               
                 214.
                 
                 To
                 make
                 Snow-Cream
                 .
              
               
                 Break
                 the
                 whites
                 of
                 six
                 Eggs
                 ,
                 put
                 thereto
                 a
                 little
                 Rose-water
                 ,
                 beat
                 them
                 well
                 together
                 with
                 a
                 bunch
                 of
                 Feathers
                 ,
                 till
                 they
                 come
                 perfectly
                 to
                 resemble
                 Snow
                 ;
                 then
                 lay
                 on
                 the
                 said
                 Snow
                 in
                 heaps
                 upon
                 other
                 Cream
                 that
                 is
                 cold
                 ,
                 which
                 is
                 made
                 fit
                 for
                 the
                 Table
                 ;
                 you
                 may
                 put
                 under
                 your
                 Cream
                 in
                 the
                 bottom
                 of
                 the
                 Dish
                 ,
                 part
                 of
                 a
                 penny
                 Loaf
                 ,
                 and
                 stick
                 therein
                 a
                 branch
                 of
                 Rosemary
                 or
                 Bays
                 ,
                 and
                 fill
                 your
                 Tree
                 with
                 the
                 said
                 Snow
                 to
                 serve
                 it
                 up
                 .
              
            
             
               
                 215.
                 
                 To
                 make
                 Hydromel
                 .
              
               
                 Take
                 eighteen
                 quarts
                 of
                 Spring-water
                 ,
                 and
                 one
                 quart
                 of
                 Honey
                 ;
                 when
                 the
                 water
                 is
                 warm
                 ,
                 put
                 the
                 Honey
                 into
                 it
                 ,
                 when
                 it
                 boyls
                 up
                 scum
                 it
                 very
                 well
                 ,
                 even
                 as
                 long
                 as
                 any
                 scum
                 will
                 rise
                 ;
                 then
                 put
                 in
                 one
                 Race
                 of
                 Ginger
                 ,
                 sliced
                 in
                 thin
                 slices
                 ,
                 four
                 Cloves
                 ,
                 and
                 a
                 little
                 sprig
                 of
                 green
                 Rosemary
                 ;
                 boyl
                 all
                 together
                 an
                 hour
                 ,
                 then
                 set
                 it
                 to
                 cool
                 till
                 it
                 be
                 Blood-warm
                 ,
                 and
                 then
                 put
                 to
                 it
                 a
                 spoonful
                 of
                 Ale-yeast
                 ,
                 when
                 it
                 is
                 work'd
                 up
                 ,
                 put
                 it
                 into
                 a
                 Vessel
                 of
                 a
                 fit
                 size
                 ,
                 and
                 after
                 two
                 or
                 three
                 days
                 
                 Bottle
                 it
                 up
                 ;
                 you
                 may
                 drink
                 it
                 in
                 six
                 weeks
                 ,
                 or
                 two
                 Moneths
                 .
              
            
             
               
                 216.
                 
                 To
                 make
                 a
                 whipt
                 Syllabub
                 .
              
               
                 Take
                 the
                 whites
                 of
                 two
                 Eggs
                 ,
                 and
                 a
                 pint
                 of
                 Cream
                 ,
                 with
                 six
                 spoonfuls
                 of
                 Sack
                 ,
                 and
                 as
                 much
                 Sugar
                 as
                 will
                 sweeten
                 it
                 ,
                 then
                 take
                 a
                 Birchen
                 Rod
                 and
                 whip
                 it
                 ,
                 as
                 it
                 riseth
                 in
                 froth
                 scum
                 it
                 ,
                 and
                 put
                 it
                 into
                 the
                 Syllabub-pot
                 ,
                 so
                 continue
                 it
                 with
                 whipping
                 and
                 scumming
                 ,
                 till
                 your
                 Syllabub-Pot
                 be
                 full
                 .
              
            
             
               
                 217.
                 
                 To
                 make
                 Marmalade
                 of
                 Cherries
                 .
              
               
                 Take
                 four
                 pound
                 of
                 the
                 best
                 Kentish
                 Cherries
                 before
                 they
                 be
                 stoned
                 ,
                 to
                 one
                 pound
                 of
                 pure
                 Loaf-Sugar
                 ,
                 which
                 beat
                 into
                 small
                 powder
                 ,
                 stone
                 the
                 Cherries
                 ,
                 and
                 put
                 them
                 into
                 a
                 Preserving-Pan
                 over
                 a
                 gentle
                 Fire
                 ,
                 that
                 they
                 may
                 not
                 boyl
                 ,
                 but
                 dissolve
                 much
                 into
                 Liquor
                 .
                 Take
                 away
                 with
                 the
                 spoon
                 much
                 of
                 the
                 thin
                 Liquor
                 ,
                 leaving
                 the
                 Cherries
                 moist
                 enough
                 ,
                 but
                 not
                 swimming
                 ,
                 in
                 clean
                 Liquor
                 ;
                 then
                 put
                 to
                 them
                 half
                 your
                 Sugar
                 ,
                 and
                 boyl
                 it
                 up
                 quick
                 ,
                 and
                 scum
                 away
                 the
                 Froth
                 that
                 
                 riseth
                 ;
                 when
                 it
                 is
                 well
                 incorporated
                 and
                 clear
                 ,
                 strew
                 in
                 a
                 little
                 more
                 of
                 the
                 Sugar
                 ,
                 and
                 continue
                 so
                 by
                 little
                 and
                 little
                 ,
                 till
                 you
                 have
                 put
                 in
                 all
                 your
                 Sugar
                 ,
                 which
                 will
                 make
                 the
                 Colour
                 the
                 fairer
                 ;
                 when
                 they
                 are
                 boyled
                 enough
                 ,
                 take
                 them
                 off
                 ,
                 and
                 bruise
                 them
                 with
                 the
                 back
                 of
                 a
                 spoon
                 ,
                 and
                 when
                 they
                 are
                 cold
                 ,
                 put
                 them
                 up
                 in
                 Pots
                 .
              
            
             
               
                 218.
                 
                 To
                 make
                 a
                 Flomery-Caudle
                 .
              
               
                 When
                 Flomery
                 is
                 made
                 ,
                 and
                 cold
                 ,
                 you
                 may
                 make
                 a
                 pleasant
                 ,
                 and
                 wholesome
                 Caudle
                 of
                 it
                 ,
                 by
                 taking
                 some
                 lumps
                 and
                 spoonfuls
                 of
                 it
                 ,
                 and
                 boyl
                 it
                 with
                 Ale
                 and
                 White-Wine
                 ,
                 then
                 sweeten
                 it
                 to
                 your
                 taste
                 with
                 Sugar
                 .
                 There
                 will
                 remain
                 in
                 the
                 Caudle
                 some
                 lumps
                 of
                 the
                 Congealed
                 Flomery
                 ,
                 which
                 are
                 not
                 ingrateful
                 .
              
            
             
               
                 219.
                 
                 To
                 Preserve
                 Fruit
                 all
                 the
                 Year
                 .
              
               
                 Put
                 the
                 Fruit
                 into
                 a
                 fit
                 Case
                 of
                 Tin
                 ,
                 and
                 soder
                 it
                 together
                 ,
                 so
                 that
                 no
                 Air
                 can
                 get
                 in
                 ;
                 then
                 lay
                 it
                 in
                 the
                 bottom
                 of
                 a
                 cold
                 Well
                 in
                 Running
                 water
                 .
              
            
             
               
               
                 220.
                 
                 To
                 make
                 a
                 most
                 Rich
                 Cordial
                 .
              
               
                 Take
                 Conserve
                 of
                 Red
                 Roses
                 ,
                 Conserve
                 of
                 Orange-Flowers
                 ,
                 of
                 each
                 one
                 Ounce
                 ;
                 
                   Confect
                   .
                   Hyacinthi
                
                 ,
                 Bezoardick
                 ,
                 Theriacal
                 Powder
                 ,
                 of
                 each
                 two
                 Drams
                 ,
                 Confection
                 of
                 Alkermes
                 one
                 Dram
                 ,
                 of
                 powder
                 of
                 Gold
                 one
                 Scruple
                 ;
                 mix
                 all
                 these
                 well
                 together
                 in
                 the
                 form
                 of
                 an
                 Opiate
                 ,
                 and
                 if
                 the
                 Composition
                 be
                 too
                 dry
                 ,
                 add
                 to
                 it
                 some
                 Syrup
                 of
                 Red
                 Currans
                 ,
                 as
                 much
                 as
                 is
                 needful
                 ;
                 take
                 of
                 this
                 Composition
                 every
                 Morning
                 ,
                 the
                 quantity
                 of
                 a
                 Nut.
                 
              
            
             
               
                 221.
                 
                 To
                 Pickle
                 Red
                 and
                 White
                 Currans
                 .
              
               
                 Take
                 Vinegar
                 and
                 White-Wine
                 ,
                 with
                 so
                 much
                 Sugar
                 as
                 will
                 make
                 it
                 pretty
                 sweet
                 ,
                 then
                 take
                 your
                 Red
                 and
                 White
                 Currans
                 ,
                 being
                 not
                 fully
                 Ripe
                 ,
                 and
                 give
                 them
                 one
                 walm
                 ,
                 so
                 cover
                 them
                 over
                 with
                 the
                 said
                 Pickle
                 ,
                 keeping
                 them
                 always
                 under
                 Liquor
                 .
              
            
             
               
               
                 222.
                 
                 To
                 make
                 Red
                 Currans-Cream
                 .
              
               
                 Bruise
                 your
                 Currans
                 with
                 some
                 boyled
                 Cream
                 ,
                 then
                 strain
                 them
                 through
                 your
                 strainer
                 ,
                 or
                 Siev
                 ,
                 and
                 put
                 the
                 liquid
                 substance
                 thereof
                 to
                 the
                 said
                 Cream
                 ,
                 being
                 almost
                 cold
                 ,
                 and
                 it
                 will
                 be
                 a
                 pure
                 Red
                 ;
                 so
                 serve
                 it
                 up
                 .
              
            
             
               
                 223.
                 
                 To
                 Preserve
                 Medlars
                 .
              
               
                 Take
                 the
                 weight
                 of
                 them
                 in
                 Sugar
                 ,
                 adding
                 to
                 every
                 pound
                 thereof
                 ,
                 a
                 pint
                 and
                 a
                 half
                 of
                 fair
                 water
                 ,
                 let
                 them
                 be
                 scalded
                 therein
                 ,
                 till
                 their
                 skin
                 will
                 come
                 off
                 ;
                 then
                 take
                 them
                 out
                 of
                 the
                 water
                 ,
                 and
                 stone
                 them
                 at
                 the
                 Head
                 ,
                 then
                 add
                 your
                 Sugar
                 to
                 the
                 water
                 ,
                 and
                 boyl
                 them
                 together
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 put
                 your
                 Medlars
                 therein
                 ;
                 let
                 them
                 boyl
                 apace
                 till
                 it
                 be
                 thick
                 ;
                 take
                 them
                 from
                 the
                 Fire
                 ,
                 and
                 keep
                 them
                 for
                 Use.
                 
              
            
             
               
                 224.
                 
                 To
                 Preserve
                 Mulberries
                 .
              
               
                 Take
                 the
                 like
                 weight
                 of
                 Sugar
                 ,
                 as
                 of
                 Mulberries
                 ,
                 wet
                 the
                 Sugar
                 with
                 some
                 of
                 the
                 juice
                 thereof
                 ,
                 stir
                 it
                 together
                 ,
                 put
                 in
                 
                 your
                 Mulberries
                 ,
                 and
                 let
                 them
                 boyl
                 till
                 they
                 are
                 enough
                 ,
                 then
                 take
                 out
                 your
                 Mulberries
                 ,
                 but
                 let
                 your
                 Syrup
                 boyl
                 a
                 while
                 after
                 ;
                 then
                 take
                 it
                 off
                 ,
                 and
                 put
                 it
                 into
                 your
                 Mulberries
                 ,
                 and
                 let
                 them
                 stand
                 till
                 they
                 be
                 cold
                 ,
                 for
                 your
                 Use.
                 
              
            
             
               
                 225.
                 
                 To
                 make
                 white
                 Mead.
                 
              
               
                 Take
                 six
                 Gallons
                 of
                 Water
                 ,
                 and
                 put
                 in
                 six
                 quarts
                 of
                 Honey
                 ,
                 stirring
                 it
                 till
                 the
                 Honey
                 be
                 throughly
                 melted
                 ;
                 then
                 set
                 it
                 over
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 is
                 ready
                 to
                 boyl
                 ,
                 scum
                 it
                 very
                 clean
                 ;
                 then
                 put
                 in
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 Mace
                 ,
                 and
                 as
                 much
                 Ginger
                 ,
                 half
                 an
                 Ounce
                 of
                 Nutmegs
                 ,
                 Sweet
                 Marjoram
                 ,
                 broad
                 Thyme
                 ,
                 and
                 Sweet
                 Bryar
                 ,
                 of
                 all
                 together
                 a
                 handful
                 ,
                 and
                 boyl
                 them
                 well
                 therein
                 ,
                 then
                 set
                 it
                 by
                 till
                 it
                 be
                 throughly
                 cold
                 ,
                 and
                 then
                 Barrel
                 it
                 up
                 ,
                 and
                 keep
                 it
                 till
                 it
                 be
                 Ripe
                 .
              
            
             
               
                 226.
                 
                 To
                 make
                 Naples-Bisket
                 .
              
               
                 Take
                 of
                 the
                 same
                 stuff
                 the
                 Mackroons
                 are
                 made
                 of
                 ,
                 and
                 put
                 to
                 it
                 an
                 Ounce
                 of
                 Pine-Apple-seeds
                 ,
                 in
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 stuff
                 ,
                 for
                 that
                 is
                 all
                 the
                 difference
                 between
                 the
                 Mackroons
                 and
                 the
                 Naples
                 Biskets
                 .
              
            
             
               
               
                 227.
                 
                 To
                 make
                 Chips
                 of
                 Quinces
                 .
              
               
                 Scald
                 them
                 very
                 well
                 ,
                 and
                 then
                 slice
                 them
                 into
                 a
                 Dish
                 ,
                 and
                 pour
                 a
                 Candy
                 Syrup
                 to
                 them
                 scalding
                 hot
                 ,
                 and
                 let
                 them
                 stand
                 all
                 Night
                 ,
                 then
                 lay
                 them
                 on
                 Plates
                 ,
                 and
                 sierse
                 Sugar
                 on
                 them
                 ,
                 and
                 turn
                 them
                 every
                 day
                 ,
                 and
                 scrape
                 more
                 Sugar
                 on
                 them
                 till
                 they
                 be
                 dry
                 .
                 If
                 you
                 would
                 have
                 them
                 look
                 clear
                 ,
                 heat
                 them
                 in
                 Syrup
                 ,
                 but
                 not
                 to
                 boyl
                 .
              
            
             
               
                 228.
                 
                 To
                 make
                 Lozenges
                 of
                 Roses
                 .
              
               
                 Boyl
                 Sugar
                 to
                 a
                 height
                 ,
                 till
                 it
                 is
                 Sugar
                 again
                 ,
                 then
                 beat
                 your
                 Roses
                 fine
                 ,
                 and
                 moisten
                 them
                 with
                 the
                 juice
                 of
                 Limons
                 ,
                 and
                 put
                 them
                 into
                 it
                 ,
                 let
                 it
                 not
                 boyl
                 after
                 the
                 Roses
                 are
                 in
                 ,
                 but
                 pour
                 it
                 upon
                 a
                 Pye-Plate
                 ,
                 and
                 cut
                 it
                 into
                 what
                 form
                 you
                 please
                 .
              
            
             
               
                 229.
                 
                 To
                 make
                 Conserve
                 of
                 Bugloss-Flowers
                 .
              
               
                 Pick
                 them
                 as
                 you
                 do
                 Burrage-Flowers
                 ,
                 weigh
                 them
                 ,
                 and
                 to
                 every
                 Ounce
                 add
                 two
                 Ounces
                 of
                 Loaf-Sugar
                 ,
                 and
                 one
                 of
                 Sugar-Candy
                 ;
                 beat
                 them
                 together
                 ,
                 till
                 they
                 become
                 very
                 fine
                 ,
                 then
                 set
                 it
                 on
                 the
                 Fire
                 to
                 
                 dissolve
                 the
                 Sugar
                 ,
                 and
                 when
                 it
                 is
                 so
                 done
                 ,
                 and
                 the
                 Conserve
                 hot
                 ,
                 put
                 it
                 into
                 your
                 Glasses
                 ,
                 or
                 Gally-Pots
                 ,
                 for
                 your
                 Use
                 all
                 the
                 Year
                 .
              
            
             
               
                 230.
                 
                 To
                 Pickle
                 Limon
                 and
                 Orange-Piel
                 .
              
               
                 Boyl
                 them
                 with
                 Vinegar
                 and
                 Sugar
                 ,
                 and
                 put
                 them
                 up
                 into
                 the
                 same
                 Pickle
                 ;
                 you
                 must
                 Observe
                 to
                 cut
                 them
                 into
                 small
                 Thongs
                 ,
                 the
                 length
                 of
                 half
                 the
                 Piel
                 of
                 your
                 Limon
                 ,
                 being
                 pared
                 ;
                 it
                 's
                 a
                 handsom
                 savoury
                 Winter
                 Sallet
                 :
                 Boyl
                 them
                 first
                 in
                 Water
                 ,
                 before
                 you
                 boyl
                 them
                 in
                 Sugar
                 .
              
            
             
               
                 231.
                 
                 To
                 make
                 Goosberry-Paste
                 .
              
               
                 Take
                 Gooseberries
                 ,
                 and
                 cut
                 them
                 one
                 by
                 one
                 ,
                 and
                 wring
                 away
                 the
                 juice
                 ,
                 till
                 you
                 have
                 got
                 enough
                 for
                 your
                 turn
                 ,
                 boyl
                 your
                 juice
                 alone
                 ,
                 to
                 make
                 it
                 somewhat
                 thicker
                 ;
                 then
                 take
                 as
                 much
                 fine
                 Sugar
                 as
                 your
                 juice
                 will
                 sharpen
                 ,
                 dry
                 it
                 ,
                 and
                 then
                 beat
                 it
                 again
                 ;
                 then
                 take
                 as
                 much
                 Gum-dragon
                 steeped
                 in
                 Rose-water
                 as
                 will
                 serve
                 ;
                 then
                 beat
                 it
                 into
                 a
                 Paste
                 in
                 a
                 Marble
                 Mortar
                 ,
                 then
                 take
                 it
                 up
                 ,
                 &
                 print
                 it
                 in
                 your
                 Moulds
                 ,
                 and
                 dry
                 it
                 in
                 your
                 Stove
                 ,
                 when
                 it
                 is
                 dry
                 Box
                 it
                 up
                 for
                 your
                 Use
                 all
                 the
                 Year
                 .
              
            
             
               
               
                 232.
                 
                 To
                 make
                 Suckets
                 of
                 Lettuce-stalks
                 .
              
               
                 Take
                 Lettuce-stalks
                 ,
                 and
                 peel
                 away
                 the
                 out-side
                 ,
                 then
                 par-boyl
                 them
                 in
                 fair
                 water
                 ,
                 and
                 let
                 them
                 stand
                 all
                 Night
                 dry
                 ,
                 then
                 take
                 half
                 a
                 pint
                 of
                 the
                 same
                 Liquor
                 ,
                 and
                 a
                 quart
                 of
                 Rose-water
                 ,
                 and
                 so
                 boyl
                 it
                 to
                 a
                 Syrup
                 ,
                 and
                 when
                 the
                 Syrup
                 is
                 almost
                 cold
                 put
                 in
                 your
                 Roots
                 ,
                 and
                 let
                 them
                 stand
                 all
                 Night
                 to
                 take
                 Sugar
                 ;
                 then
                 boyl
                 your
                 Syrup
                 again
                 ,
                 because
                 it
                 will
                 be
                 weak
                 ,
                 and
                 then
                 take
                 out
                 your
                 Roots
                 .
              
            
             
               
                 233.
                 
                 To
                 make
                 Musk-Sugar
                 .
              
               
                 Bruise
                 four
                 or
                 five
                 Grains
                 of
                 Musk
                 ,
                 put
                 it
                 in
                 a
                 piece
                 of
                 Cambrick
                 or
                 Lawn
                 ;
                 lay
                 it
                 at
                 the
                 bottom
                 of
                 a
                 Gally-Pot
                 ,
                 and
                 strew
                 Sugar
                 thereon
                 ,
                 stop
                 your
                 Pot
                 close
                 ,
                 and
                 all
                 your
                 Sugar
                 in
                 a
                 few
                 days
                 will
                 both
                 smell
                 and
                 taste
                 of
                 Musk
                 ;
                 and
                 when
                 you
                 have
                 spent
                 that
                 Sugar
                 ,
                 lay
                 more
                 Sugar
                 thereon
                 ,
                 which
                 will
                 also
                 have
                 the
                 same
                 scent
                 .
              
            
             
               
               
                 234.
                 
                 To
                 make
                 Prince-Bisket
                 .
              
               
                 Take
                 one
                 pound
                 of
                 very
                 fine
                 Flower
                 ,
                 and
                 one
                 pound
                 of
                 fine
                 sugar
                 ,
                 and
                 eight
                 Eggs
                 ,
                 and
                 to
                 spoonfuls
                 of
                 Rose-water
                 ,
                 and
                 one
                 Ounce
                 of
                 Carraway-seeds
                 ,
                 and
                 beat
                 it
                 all
                 to
                 Batter
                 one
                 whole
                 hour
                 ,
                 for
                 the
                 more
                 you
                 beat
                 it
                 ,
                 the
                 better
                 your
                 Bread
                 is
                 ;
                 then
                 Bake
                 it
                 in
                 Coffins
                 of
                 white
                 Plate
                 ,
                 being
                 basted
                 with
                 a
                 little
                 Butter
                 ,
                 before
                 you
                 put
                 in
                 your
                 Batter
                 ,
                 and
                 so
                 keep
                 it
                 .
              
            
             
               
                 235.
                 
                 To
                 Candy
                 Rose-Leaves
                 .
              
               
                 Boyl
                 Sugar
                 and
                 Rose-water
                 a
                 little
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 then
                 put
                 the
                 Leaves
                 (
                 being
                 throughly
                 dryed
                 ,
                 either
                 by
                 the
                 Sun
                 ,
                 or
                 on
                 the
                 Fire
                 )
                 into
                 the
                 Sugar
                 ,
                 and
                 boyl
                 them
                 a
                 little
                 ;
                 then
                 strew
                 the
                 powder
                 of
                 double-refined
                 Sugar
                 upon
                 them
                 ,
                 and
                 turn
                 them
                 ,
                 and
                 boyl
                 them
                 a
                 little
                 longer
                 ,
                 taking
                 the
                 Dish
                 from
                 the
                 Fire
                 ,
                 then
                 strew
                 more
                 powdered
                 Sugar
                 on
                 the
                 contrary
                 side
                 of
                 the
                 Flowers
                 .
              
            
             
               
               
                 236.
                 
                 To
                 Preserve
                 Roses
                 ,
                 or
                 Gilly-flowers
                 whole
                 .
              
               
                 Dip
                 a
                 Rose
                 that
                 is
                 neither
                 in
                 the
                 Bud
                 ,
                 nor
                 over-blown
                 ,
                 in
                 a
                 Syrup
                 ,
                 consisting
                 of
                 Sugar
                 double-refined
                 ,
                 and
                 Rose-water
                 boyled
                 to
                 it
                 's
                 full
                 height
                 ,
                 then
                 open
                 the
                 leaves
                 one
                 by
                 one
                 with
                 a
                 fine
                 smooth
                 Bodkin
                 ,
                 either
                 of
                 Bone
                 or
                 Wood
                 ,
                 then
                 lay
                 them
                 on
                 Papers
                 in
                 the
                 heat
                 ,
                 or
                 else
                 dry
                 with
                 a
                 gentle
                 heat
                 in
                 a
                 close
                 Room
                 ,
                 heating
                 the
                 Room
                 before
                 you
                 set
                 them
                 in
                 ,
                 or
                 in
                 an
                 Oven
                 ,
                 then
                 put
                 them
                 up
                 in
                 Glasses
                 ,
                 and
                 keep
                 them
                 in
                 dry
                 Cup-boards
                 near
                 the
                 Fire
                 .
              
            
             
               
                 237.
                 
                 To
                 make
                 Ielly
                 of
                 Quinces
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 Quinces
                 Clarified
                 six
                 quarts
                 ,
                 boyl
                 it
                 half
                 away
                 ,
                 and
                 add
                 to
                 the
                 remainder
                 five
                 pints
                 of
                 Old
                 White-Wine
                 ,
                 consume
                 the
                 third
                 part
                 over
                 a
                 gentle
                 fire
                 ,
                 taking
                 away
                 the
                 scum
                 ,
                 as
                 you
                 ought
                 ;
                 let
                 the
                 rest
                 settle
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 with
                 three
                 pound
                 of
                 Sugar
                 boyl
                 it
                 ,
                 according
                 to
                 Art.
                 
              
            
             
               
               
                 238.
                 
                 To
                 make
                 Ielly
                 of
                 Currans
                 .
              
               
                 Take
                 four
                 pound
                 of
                 good
                 Sugar
                 ,
                 and
                 clarifie
                 it
                 with
                 whites
                 of
                 Eggs
                 ,
                 then
                 boyl
                 it
                 to
                 a
                 Candy
                 height
                 ,
                 that
                 is
                 ,
                 till
                 it
                 go
                 into
                 flashes
                 ;
                 then
                 put
                 to
                 it
                 five
                 pints
                 ,
                 (
                 or
                 as
                 much
                 as
                 you
                 please
                 )
                 of
                 the
                 pure
                 juice
                 of
                 Red
                 Currans
                 ,
                 first
                 boyled
                 ,
                 to
                 Clarifie
                 it
                 ,
                 by
                 scumming
                 it
                 ;
                 boyl
                 them
                 together
                 a
                 while
                 ,
                 till
                 they
                 be
                 scum'd
                 well
                 ,
                 and
                 enough
                 to
                 become
                 a
                 Jelly
                 ,
                 then
                 put
                 a
                 good
                 handful
                 or
                 two
                 of
                 the
                 Berries
                 of
                 Currans
                 whole
                 ,
                 and
                 cleansed
                 from
                 the
                 stalks
                 and
                 black
                 End
                 ,
                 and
                 boyl
                 them
                 till
                 they
                 are
                 enough
                 .
                 You
                 need
                 not
                 boyl
                 the
                 juice
                 before
                 you
                 put
                 to
                 the
                 Sugar
                 ,
                 neither
                 scum
                 it
                 before
                 the
                 Sugar
                 and
                 it
                 boyl
                 together
                 ,
                 but
                 then
                 scum
                 it
                 clean
                 ,
                 and
                 take
                 care
                 that
                 the
                 juice
                 be
                 very
                 clear
                 ,
                 and
                 well
                 strained
                 .
              
            
             
               
                 239.
                 
                 To
                 make
                 Syrup
                 of
                 Mint
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 sweet
                 Quinces
                 ,
                 and
                 between
                 sweet
                 and
                 sour
                 ,
                 the
                 juice
                 of
                 Pomegranats
                 ,
                 sweet
                 ,
                 between
                 sweet
                 and
                 sour
                 ,
                 of
                 each
                 a
                 pint
                 and
                 half
                 ;
                 dryed
                 Mint
                 half
                 a
                 pound
                 ,
                 Red
                 Roses
                 two
                 Ounces
                 ;
                 
                 let
                 them
                 lye
                 in
                 steep
                 one
                 day
                 ,
                 then
                 boyl
                 it
                 half
                 away
                 ,
                 and
                 with
                 four
                 pound
                 of
                 Sugar
                 boyl
                 it
                 into
                 Syrup
                 ,
                 according
                 to
                 Art.
                 
              
            
             
               
                 240.
                 
                 To
                 make
                 Honey
                 of
                 Mulberries
                 .
              
               
                 Take
                 of
                 the
                 juice
                 of
                 Mulberries
                 and
                 Black-berries
                 ,
                 before
                 they
                 be
                 Ripe
                 ,
                 gathered
                 before
                 the
                 Sun
                 be
                 up
                 ,
                 of
                 each
                 a
                 pound
                 and
                 half
                 ,
                 Honey
                 two
                 pound
                 ;
                 boyl
                 them
                 to
                 their
                 due
                 thickness
                 .
              
            
             
               
                 241.
                 
                 To
                 make
                 Syrup
                 of
                 Purslain
                 .
              
               
                 Take
                 of
                 the
                 seed
                 of
                 Purslain
                 grosly
                 bruised
                 half
                 a
                 pound
                 ,
                 of
                 the
                 juice
                 of
                 Endive
                 boyled
                 and
                 Clarified
                 two
                 pints
                 ,
                 Sugar
                 two
                 pound
                 ,
                 Vinegar
                 nine
                 Ounces
                 ;
                 infuse
                 the
                 seeds
                 in
                 the
                 juice
                 of
                 Endive
                 Twenty
                 four
                 hours
                 ,
                 afterwards
                 boyl
                 it
                 half
                 away
                 with
                 a
                 gentle
                 Fire
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 boyl
                 it
                 with
                 the
                 Sugar
                 to
                 the
                 consistence
                 of
                 a
                 Syrup
                 ,
                 adding
                 the
                 Vinegar
                 toward
                 the
                 latter
                 end
                 of
                 the
                 Decoction
                 .
              
            
             
               
               
                 242.
                 
                 To
                 make
                 Honey
                 of
                 Raisins
                 .
              
               
                 Take
                 of
                 Raisins
                 of
                 the
                 Sun
                 cleansed
                 from
                 the
                 stones
                 two
                 pound
                 ,
                 steep
                 them
                 in
                 six
                 pints
                 of
                 warm
                 water
                 ,
                 the
                 next
                 day
                 boyl
                 it
                 half
                 away
                 ,
                 and
                 press
                 it
                 strongly
                 ;
                 then
                 put
                 two
                 pints
                 of
                 Honey
                 to
                 the
                 Liquor
                 that
                 is
                 pressed
                 out
                 ,
                 and
                 boyl
                 it
                 to
                 a
                 thickness
                 :
                 It
                 is
                 good
                 for
                 a
                 Consumption
                 ,
                 and
                 to
                 loosen
                 the
                 Body
                 .
              
            
             
               
                 243.
                 
                 To
                 make
                 Syrup
                 of
                 Comfrey
                 .
              
               
                 Take
                 of
                 the
                 Roots
                 and
                 Tops
                 of
                 Comfrey
                 ,
                 the
                 greater
                 and
                 the
                 less
                 ,
                 of
                 each
                 three
                 handfuls
                 ,
                 Red
                 Roses
                 ,
                 Betony
                 ,
                 Plantain
                 ,
                 Burnet
                 ,
                 Knot-grass
                 ,
                 Scabious
                 ,
                 Colts-foot
                 ,
                 of
                 each
                 two
                 handfuls
                 ,
                 press
                 the
                 juice
                 out
                 of
                 them
                 ,
                 all
                 being
                 green
                 and
                 bruised
                 ,
                 boyl
                 it
                 ,
                 scum
                 it
                 ,
                 and
                 strain
                 it
                 ,
                 add
                 to
                 it
                 it's
                 weight
                 of
                 Sugar
                 ,
                 and
                 make
                 it
                 into
                 Syrup
                 ,
                 according
                 to
                 Art.
                 
              
            
             
               
                 244.
                 
                 To
                 Pickle
                 Quinces
                 .
              
               
                 Boyl
                 your
                 Quinces
                 whole
                 in
                 water
                 till
                 they
                 be
                 soft
                 ,
                 but
                 not
                 too
                 violently
                 ,
                 for
                 fear
                 of
                 breaking
                 them
                 ;
                 when
                 they
                 are
                 
                 soft
                 take
                 them
                 out
                 ,
                 and
                 boyl
                 some
                 Quinces
                 pared
                 ,
                 quartered
                 ,
                 and
                 Cored
                 ,
                 and
                 the
                 parings
                 of
                 the
                 Quinces
                 with
                 them
                 in
                 the
                 same
                 Liquor
                 ,
                 to
                 make
                 it
                 strong
                 ,
                 and
                 when
                 they
                 are
                 boyled
                 ,
                 that
                 the
                 Liquor
                 is
                 of
                 a
                 sufficient
                 strength
                 ,
                 take
                 out
                 the
                 quartered
                 Quinces
                 and
                 parings
                 ,
                 and
                 put
                 the
                 Liquor
                 into
                 a
                 Pot
                 big
                 enough
                 to
                 receive
                 all
                 the
                 Quinces
                 ,
                 both
                 whole
                 and
                 quartered
                 ,
                 and
                 put
                 them
                 into
                 it
                 when
                 the
                 Liquor
                 is
                 through
                 cold
                 ,
                 and
                 keep
                 them
                 for
                 Use
                 close
                 covered
                 .
              
            
             
               
                 245.
                 
                 To
                 make
                 Plague-water
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Rue
                 ,
                 of
                 Rosemary
                 ,
                 Sage
                 ,
                 Sorrel
                 ,
                 Celandine
                 ,
                 Mugwort
                 ,
                 of
                 the
                 tops
                 of
                 red
                 Brambles
                 ,
                 Pimpernel
                 ,
                 Wild
                 Dragons
                 ,
                 Agrimony
                 ,
                 Balm
                 ,
                 Angelica
                 ,
                 of
                 each
                 a
                 pound
                 ;
                 put
                 these
                 Compounds
                 in
                 a
                 Pot
                 ,
                 fill
                 it
                 with
                 White-Wine
                 above
                 the
                 Herbs
                 ,
                 so
                 let
                 it
                 stand
                 four
                 days
                 ,
                 then
                 Distill
                 for
                 your
                 Use
                 in
                 an
                 Alembeck
                 .
              
            
             
               
                 245.
                 
                 To
                 make
                 Quince-Cakes
                 white
                 .
              
               
                 First
                 Clarifie
                 the
                 Sugar
                 with
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 but
                 put
                 not
                 so
                 much
                 water
                 to
                 
                 it
                 as
                 you
                 do
                 for
                 Marmalade
                 ,
                 before
                 you
                 Clarifie
                 it
                 keep
                 out
                 almost
                 a
                 quarter
                 of
                 the
                 Sugar
                 ;
                 let
                 your
                 Quinces
                 be
                 scalded
                 ,
                 and
                 chopt
                 in
                 small
                 pieces
                 ,
                 before
                 you
                 put
                 it
                 into
                 the
                 Syrup
                 ,
                 then
                 make
                 it
                 boyl
                 as
                 fast
                 as
                 you
                 can
                 ,
                 and
                 when
                 you
                 have
                 scummed
                 it
                 ,
                 and
                 think
                 it
                 to
                 be
                 half
                 boyled
                 ,
                 then
                 jamire
                 it
                 ,
                 and
                 let
                 the
                 other
                 part
                 of
                 your
                 Sugar
                 be
                 ready
                 Candyed
                 to
                 a
                 hard
                 Candy
                 ,
                 and
                 so
                 put
                 them
                 together
                 ,
                 letting
                 it
                 boyl
                 but
                 a
                 very
                 little
                 after
                 the
                 Candy
                 is
                 put
                 to
                 it
                 ,
                 then
                 put
                 in
                 a
                 little
                 Musk
                 ,
                 and
                 so
                 lay
                 it
                 out
                 before
                 it
                 be
                 cold
                 .
              
            
             
               
                 246.
                 
                 To
                 make
                 Red
                 Quince-Cakes
                 .
              
               
                 Bake
                 them
                 in
                 an
                 Oven
                 ,
                 with
                 some
                 of
                 their
                 own
                 juice
                 ,
                 their
                 own
                 Cores
                 being
                 cut
                 and
                 bruised
                 ,
                 and
                 put
                 to
                 them
                 ;
                 then
                 weigh
                 some
                 of
                 the
                 Quince
                 ,
                 being
                 cut
                 into
                 small
                 pieces
                 ,
                 taking
                 their
                 weight
                 in
                 Sugar
                 ,
                 and
                 with
                 the
                 Quince
                 some
                 pretty
                 quantity
                 of
                 the
                 juice
                 of
                 Barberries
                 ,
                 being
                 baked
                 ,
                 or
                 stewed
                 in
                 a
                 Pot
                 ;
                 when
                 you
                 have
                 taken
                 the
                 weight
                 in
                 Sugar
                 ,
                 you
                 must
                 put
                 the
                 weighed
                 Quince
                 ,
                 and
                 above
                 three
                 Quarters
                 of
                 the
                 Sugar
                 together
                 ,
                 and
                 put
                 to
                 it
                 some
                 little
                 quantity
                 of
                 water
                 ,
                 as
                 you
                 shall
                 see
                 Cause
                 ,
                 but
                 make
                 
                 not
                 the
                 Syrup
                 too
                 thin
                 ;
                 and
                 when
                 you
                 have
                 put
                 all
                 this
                 together
                 ,
                 cover
                 it
                 ,
                 and
                 set
                 it
                 to
                 the
                 Fire
                 ,
                 keep
                 it
                 covered
                 ,
                 and
                 scum
                 it
                 as
                 much
                 as
                 you
                 can
                 ,
                 when
                 it
                 is
                 half
                 boyled
                 ,
                 then
                 symmer
                 it
                 ;
                 let
                 the
                 other
                 part
                 of
                 the
                 Sugar
                 have
                 no
                 more
                 water
                 put
                 to
                 it
                 ,
                 then
                 wet
                 the
                 Sugar
                 well
                 ,
                 and
                 so
                 let
                 it
                 boyl
                 to
                 a
                 very
                 hard
                 Candy
                 ,
                 and
                 when
                 you
                 think
                 they
                 be
                 boyled
                 enough
                 ,
                 then
                 lay
                 them
                 out
                 before
                 they
                 be
                 cold
                 .
              
            
             
               
                 247.
                 
                 To
                 make
                 clear
                 Cakes
                 of
                 Quinces
                 .
              
               
                 Prepare
                 your
                 Quinces
                 and
                 Barberries
                 ,
                 as
                 before
                 ,
                 and
                 then
                 take
                 the
                 clearest
                 Syrup
                 ,
                 and
                 let
                 it
                 stand
                 on
                 the
                 Coals
                 two
                 or
                 three
                 hours
                 ,
                 then
                 take
                 the
                 weight
                 of
                 it
                 in
                 Sugar
                 ,
                 and
                 put
                 near
                 half
                 the
                 Sugar
                 to
                 the
                 juice
                 ,
                 and
                 so
                 let
                 them
                 boyl
                 a
                 little
                 on
                 the
                 fire
                 ,
                 and
                 then
                 Candy
                 the
                 rest
                 of
                 the
                 Sugar
                 very
                 hard
                 ,
                 and
                 so
                 put
                 them
                 together
                 ,
                 stirring
                 it
                 till
                 it
                 be
                 almost
                 cold
                 ,
                 and
                 so
                 put
                 it
                 into
                 Glasses
                 .
              
            
             
               
                 248.
                 
                 To
                 make
                 Ielly
                 of
                 Raspices
                 .
              
               
                 First
                 strain
                 your
                 Raspices
                 ,
                 and
                 to
                 every
                 quart
                 of
                 juice
                 ,
                 add
                 a
                 pound
                 and
                 half
                 of
                 
                 Sugar
                 ,
                 pick
                 out
                 some
                 of
                 the
                 fairest
                 ,
                 and
                 having
                 strewed
                 Sugar
                 in
                 the
                 bottom
                 of
                 the
                 Skillet
                 ,
                 lay
                 them
                 in
                 one
                 by
                 one
                 ,
                 then
                 put
                 the
                 juice
                 upon
                 them
                 with
                 some
                 Sugar
                 ,
                 reserving
                 some
                 to
                 put
                 in
                 when
                 they
                 boyl
                 ,
                 let
                 them
                 boyl
                 apace
                 ,
                 and
                 add
                 Sugar
                 continually
                 ,
                 till
                 they
                 are
                 enough
                 .
              
            
             
               
                 249.
                 
                 To
                 make
                 all
                 sorts
                 of
                 Comfits
                 ,
                 and
                 to
                 cover
                 Seeds
                 ,
                 or
                 Fruits
                 with
                 Sugar
                 .
              
               
                 You
                 must
                 provide
                 a
                 Bason
                 very
                 deep
                 ,
                 either
                 of
                 Brass
                 or
                 Tin
                 ,
                 with
                 two
                 Ears
                 of
                 Iron
                 to
                 hang
                 it
                 with
                 a
                 Rope
                 over
                 an
                 Earthen
                 Pan
                 ,
                 with
                 hot
                 Coals
                 ,
                 then
                 provide
                 a
                 broad
                 Pan
                 for
                 Ashes
                 ,
                 and
                 put
                 hot
                 Coals
                 upon
                 them
                 ,
                 and
                 another
                 clean
                 Bason
                 to
                 melt
                 your
                 Sugar
                 in
                 ,
                 or
                 a
                 Skillet
                 ,
                 as
                 also
                 a
                 Ladle
                 of
                 Brass
                 to
                 run
                 the
                 Sugar
                 upon
                 the
                 Seeds
                 ,
                 together
                 with
                 a
                 Slice
                 of
                 Brass
                 ,
                 to
                 scrape
                 away
                 the
                 Sugar
                 from
                 the
                 Bason
                 that
                 hangs
                 ,
                 if
                 there
                 be
                 Occasion
                 .
                 Then
                 take
                 some
                 of
                 the
                 best
                 and
                 fairest
                 Sugar
                 you
                 can
                 get
                 ,
                 and
                 beat
                 it
                 into
                 powder
                 ;
                 cleanse
                 your
                 seeds
                 well
                 ,
                 and
                 dry
                 them
                 in
                 the
                 hanging
                 Bason
                 ;
                 put
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 seeds
                 ,
                 whether
                 Anniseed
                 ,
                 or
                 Coriander-seeds
                 ,
                 to
                 every
                 two
                 pound
                 of
                 
                 Sugar
                 ,
                 and
                 that
                 will
                 make
                 them
                 big
                 enough
                 ,
                 but
                 if
                 you
                 would
                 have
                 them
                 bigger
                 ,
                 add
                 the
                 more
                 Sugar
                 ,
                 which
                 you
                 must
                 melt
                 thus
                 ;
                 put
                 three
                 pound
                 of
                 Sugar
                 into
                 your
                 Bason
                 ,
                 adding
                 to
                 it
                 one
                 pint
                 of
                 clean
                 Running-water
                 ,
                 stir
                 it
                 well
                 with
                 a
                 brazen
                 slice
                 ,
                 till
                 it
                 be
                 well
                 moistened
                 ;
                 then
                 set
                 it
                 over
                 a
                 clear
                 fire
                 ,
                 and
                 melt
                 it
                 well
                 ,
                 and
                 let
                 it
                 boyl
                 mildly
                 till
                 it
                 ropes
                 from
                 the
                 Ladle
                 ,
                 then
                 keep
                 it
                 upon
                 hot
                 Embers
                 ,
                 but
                 let
                 it
                 not
                 boyl
                 ,
                 and
                 so
                 let
                 it
                 run
                 upon
                 the
                 Seeds
                 from
                 the
                 Ladle
                 :
                 If
                 you
                 would
                 have
                 them
                 done
                 quickly
                 ,
                 let
                 your
                 water
                 be
                 boyling
                 hot
                 ,
                 and
                 putting
                 a
                 Fire
                 under
                 the
                 Bason
                 ,
                 cast
                 on
                 your
                 Sugar
                 boyling
                 hot
                 ;
                 put
                 but
                 as
                 much
                 water
                 to
                 the
                 Sugar
                 as
                 will
                 dissolve
                 the
                 same
                 ,
                 neither
                 boyl
                 your
                 Sugar
                 too
                 long
                 ,
                 which
                 will
                 make
                 it
                 black
                 ;
                 stir
                 the
                 seeds
                 in
                 the
                 Bason
                 as
                 fast
                 as
                 you
                 can
                 as
                 you
                 cast
                 on
                 the
                 Sugar
                 ,
                 at
                 the
                 first
                 put
                 in
                 but
                 half
                 a
                 spoonful
                 of
                 the
                 Sugar
                 ,
                 moving
                 the
                 Bason
                 very
                 fast
                 ,
                 rubbing
                 the
                 seeds
                 very
                 well
                 with
                 your
                 hand
                 ,
                 which
                 will
                 make
                 them
                 take
                 Sugar
                 the
                 better
                 ,
                 and
                 let
                 them
                 be
                 very
                 well
                 dryed
                 between
                 every
                 Coat
                 ;
                 repeat
                 this
                 rubbing
                 and
                 drying
                 of
                 them
                 between
                 every
                 Coat
                 ,
                 which
                 will
                 make
                 them
                 the
                 sooner
                 ;
                 for
                 this
                 way
                 ,
                 in
                 every
                 three
                 hours
                 
                 hours
                 you
                 may
                 make
                 three
                 pound
                 of
                 Comfits
                 .
                 A
                 quarter
                 of
                 a
                 pound
                 Coriander-seeds
                 ,
                 and
                 three
                 pound
                 of
                 Sugar
                 will
                 make
                 very
                 large
                 Comfits
                 ;
                 keep
                 your
                 Sugar
                 always
                 in
                 good
                 temper
                 ,
                 that
                 it
                 run
                 not
                 into
                 lumps
                 .
                 When
                 your
                 Comfits
                 are
                 made
                 ,
                 lay
                 them
                 to
                 dry
                 upon
                 Papers
                 ,
                 either
                 before
                 the
                 Fire
                 ,
                 or
                 in
                 the
                 hot
                 Sun
                 ,
                 or
                 in
                 an
                 Oven
                 ,
                 which
                 will
                 make
                 them
                 very
                 white
                 .
              
            
             
               
                 250.
                 
                 To
                 Candy
                 Nutmegs
                 ,
                 or
                 Ginger
                 .
              
               
                 Take
                 a
                 pound
                 of
                 fine
                 Sugar
                 ,
                 and
                 six
                 or
                 seven
                 spoonfuls
                 of
                 Rose-water
                 ,
                 Gum-Arabick
                 ,
                 the
                 weight
                 of
                 six
                 pence
                 ,
                 but
                 let
                 it
                 be
                 clear
                 ;
                 boyl
                 all
                 these
                 together
                 ,
                 till
                 they
                 rope
                 ,
                 put
                 it
                 then
                 out
                 into
                 an
                 Earthen
                 Dish
                 ,
                 put
                 to
                 it
                 your
                 Nutmegs
                 or
                 Ginger
                 ,
                 then
                 cover
                 it
                 close
                 ,
                 and
                 lute
                 it
                 with
                 Clay
                 ,
                 that
                 no
                 Air
                 enter
                 in
                 ;
                 keep
                 it
                 in
                 a
                 warm
                 place
                 about
                 twenty
                 days
                 ,
                 and
                 they
                 will
                 Candy
                 into
                 a
                 hard
                 Rock-Candy
                 ;
                 then
                 break
                 your
                 Pot
                 ,
                 and
                 take
                 them
                 out
                 :
                 In
                 the
                 same
                 manner
                 you
                 may
                 Candy
                 Oranges
                 and
                 Limons
                 .
              
            
             
               
               
                 251.
                 
                 To
                 make
                 Currans-Wine
                 .
              
               
                 Pick
                 a
                 pound
                 of
                 the
                 best
                 Currans
                 ,
                 and
                 put
                 them
                 in
                 a
                 deep
                 streight-mouth'd
                 earthen
                 Pot
                 ,
                 and
                 pour
                 upon
                 them
                 about
                 three
                 quarts
                 of
                 hot
                 water
                 ,
                 having
                 first
                 dissolved
                 therein
                 three
                 spoonfuls
                 of
                 the
                 purest
                 and
                 newest
                 Ale-yeast
                 ;
                 stop
                 it
                 very
                 close
                 ,
                 till
                 it
                 begins
                 to
                 work
                 ,
                 then
                 give
                 it
                 vent
                 as
                 is
                 necessary
                 ,
                 and
                 keep
                 it
                 warm
                 ,
                 for
                 about
                 three
                 days
                 it
                 will
                 work
                 and
                 ferment
                 ,
                 taste
                 it
                 after
                 two
                 days
                 to
                 see
                 if
                 it
                 be
                 grown
                 to
                 your
                 liking
                 ,
                 then
                 let
                 it
                 run
                 through
                 a
                 strainer
                 ,
                 to
                 leave
                 behind
                 all
                 the
                 Currans
                 ,
                 and
                 the
                 Yeast
                 ,
                 and
                 so
                 Bottle
                 it
                 up
                 ;
                 it
                 will
                 be
                 very
                 quick
                 and
                 pleasant
                 ,
                 and
                 is
                 admirable
                 good
                 to
                 cool
                 the
                 Liver
                 ,
                 and
                 cleanse
                 the
                 Blood
                 ;
                 it
                 will
                 be
                 ready
                 to
                 drink
                 in
                 five
                 or
                 six
                 days
                 after
                 it
                 is
                 Bottled
                 ,
                 and
                 you
                 may
                 drink
                 it
                 safely
                 .
              
            
             
               
                 252.
                 
                 To
                 make
                 a
                 Sweet-meat
                 of
                 Apples
                 .
              
               
                 Make
                 your
                 Jelly
                 with
                 slices
                 of
                 Iohn-Apples
                 ,
                 but
                 first
                 fill
                 your
                 Glass
                 with
                 slices
                 cut
                 round-ways
                 ,
                 and
                 pour
                 in
                 the
                 Jelly
                 to
                 fill
                 up
                 the
                 vacuities
                 ;
                 let
                 the
                 Jelly
                 be
                 
                 boyled
                 to
                 a
                 good
                 stiffness
                 ,
                 and
                 when
                 it
                 is
                 ready
                 to
                 take
                 from
                 the
                 Fire
                 ,
                 put
                 in
                 some
                 juice
                 of
                 Limon
                 and
                 Orange
                 ,
                 if
                 you
                 like
                 it
                 ,
                 but
                 let
                 them
                 not
                 boyl
                 ,
                 but
                 let
                 it
                 stand
                 upon
                 the
                 fire
                 a
                 while
                 upon
                 a
                 pretty
                 good
                 heat
                 ,
                 that
                 the
                 juices
                 may
                 incorporate
                 well
                 ;
                 a
                 little
                 Amber-grease
                 added
                 doth
                 very
                 well
                 .
              
            
             
               
                 253.
                 
                 To
                 make
                 Conserve
                 of
                 Sage
                 .
              
               
                 Take
                 about
                 a
                 pound
                 of
                 Flowers
                 of
                 Sage
                 ,
                 fresh
                 blown
                 ,
                 and
                 beat
                 them
                 in
                 a
                 Mortar
                 ,
                 afterward
                 put
                 them
                 in
                 a
                 Glass
                 ,
                 and
                 stop
                 them
                 close
                 ,
                 and
                 then
                 set
                 them
                 by
                 a
                 warm
                 Fire
                 ,
                 or
                 in
                 the
                 Sun
                 ,
                 and
                 be
                 sure
                 to
                 〈◊〉
                 them
                 once
                 a
                 day
                 at
                 the
                 least
                 ,
                 and
                 it
                 will
                 keep
                 good
                 a
                 twelve-moneth
                 at
                 the
                 least
                 .
              
            
             
               
                 254.
                 
                 To
                 make
                 Paste
                 of
                 Cherries
                 .
              
               
                 Boyl
                 some
                 fair
                 Cherries
                 in
                 water
                 ,
                 till
                 they
                 come
                 to
                 a
                 pap
                 ,
                 and
                 then
                 strain
                 them
                 through
                 a
                 Siev
                 ;
                 then
                 boyl
                 some
                 good
                 Pippins
                 unto
                 pap
                 also
                 ,
                 put
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 the
                 Apple-pap
                 to
                 a
                 pound
                 of
                 the
                 pap
                 of
                 Cherries
                 ,
                 and
                 mingle
                 them
                 together
                 ,
                 then
                 dry
                 it
                 ,
                 and
                 so
                 make
                 it
                 up
                 into
                 Paste
                 .
              
            
             
               
               
                 255.
                 
                 To
                 make
                 Marmalade
                 of
                 Oranges
                 .
              
               
                 After
                 you
                 have
                 pared
                 your
                 Oranges
                 very
                 thin
                 ,
                 let
                 them
                 be
                 boyled
                 in
                 three
                 or
                 four
                 waters
                 ,
                 even
                 till
                 they
                 grow
                 very
                 tender
                 ;
                 then
                 take
                 a
                 quarter
                 of
                 a
                 hundred
                 of
                 good
                 Kentish
                 Pippins
                 ,
                 divide
                 them
                 ,
                 and
                 take
                 out
                 the
                 Cores
                 ,
                 boyl
                 them
                 very
                 well
                 to
                 pap
                 ,
                 or
                 more
                 ,
                 but
                 let
                 them
                 not
                 lose
                 their
                 Colour
                 ;
                 then
                 pass
                 your
                 Apples
                 through
                 a
                 strainer
                 ,
                 and
                 put
                 a
                 pound
                 of
                 Sugar
                 to
                 every
                 pint
                 of
                 Juice
                 ,
                 then
                 boyl
                 it
                 till
                 it
                 will
                 Candy
                 ;
                 then
                 take
                 out
                 the
                 pulp
                 of
                 the
                 Orange
                 ,
                 and
                 cut
                 the
                 Peel
                 into
                 long
                 slices
                 very
                 thin
                 ,
                 put
                 in
                 your
                 Peel
                 again
                 ,
                 adding
                 to
                 it
                 the
                 juice
                 of
                 two
                 or
                 three
                 Limons
                 ,
                 and
                 boyl
                 up
                 to
                 a
                 Candy
                 .
              
            
             
               
                 256.
                 
                 To
                 make
                 Paste
                 of
                 Apricots
                 .
              
               
                 Let
                 your
                 Apricots
                 be
                 very
                 Ripe
                 ,
                 and
                 then
                 pare
                 them
                 ,
                 then
                 put
                 them
                 into
                 a
                 skillet
                 ,
                 and
                 set
                 them
                 over
                 the
                 fire
                 without
                 water
                 ,
                 stir
                 them
                 very
                 well
                 with
                 a
                 skimmer
                 ,
                 and
                 let
                 them
                 be
                 over
                 the
                 fire
                 till
                 they
                 be
                 very
                 dry
                 ,
                 then
                 ●ake
                 some
                 Sugar
                 and
                 boyl
                 it
                 into
                 a
                 Conserve
                 ,
                 and
                 mix
                 an
                 equal
                 
                 quantity
                 of
                 each
                 together
                 ,
                 and
                 so
                 make
                 it
                 into
                 Paste
                 .
              
            
             
               
                 257.
                 
                 To
                 Pickle
                 Artichoak-Bottoms
                 .
              
               
                 Take
                 the
                 best
                 bottoms
                 of
                 Artichoaks
                 ,
                 and
                 par-boyl
                 them
                 ,
                 and
                 when
                 they
                 are
                 cold
                 ,
                 and
                 well
                 drain'd
                 from
                 the
                 water
                 ,
                 and
                 dryed
                 in
                 a
                 Cloath
                 ,
                 to
                 take
                 away
                 all
                 the
                 moisture
                 ,
                 then
                 put
                 them
                 into
                 Pots
                 ,
                 and
                 pour
                 your
                 brine
                 upon
                 them
                 ,
                 which
                 must
                 be
                 as
                 strong
                 as
                 you
                 can
                 make
                 it
                 ,
                 which
                 is
                 done
                 by
                 putting
                 in
                 so
                 much
                 sait
                 to
                 it
                 as
                 it
                 will
                 receive
                 no
                 more
                 ,
                 so
                 that
                 the
                 salt
                 sinks
                 whole
                 to
                 the
                 bottom
                 ;
                 cover
                 over
                 your
                 Artichoaks
                 with
                 this
                 water
                 ,
                 and
                 pour
                 upon
                 it
                 some
                 sweet
                 Butter
                 melted
                 ,
                 to
                 the
                 thickness
                 of
                 two
                 fingers
                 ,
                 that
                 no
                 Air
                 may
                 come
                 in
                 ;
                 when
                 the
                 Butter
                 is
                 cold
                 ,
                 set
                 up
                 your
                 Pot
                 in
                 some
                 warm
                 place
                 ,
                 covered
                 close
                 from
                 Vermine
                 .
                 Before
                 you
                 put
                 the
                 bottoms
                 in
                 the
                 Pot
                 ,
                 you
                 should
                 pull
                 off
                 all
                 the
                 leaves
                 and
                 choak
                 ,
                 as
                 they
                 are
                 served
                 at
                 Table
                 :
                 The
                 best
                 time
                 to
                 do
                 this
                 is
                 in
                 Autumn
                 ,
                 when
                 your
                 Plants
                 produce
                 those
                 which
                 are
                 Young
                 and
                 tender
                 ,
                 for
                 these
                 you
                 should
                 Pickle
                 ,
                 before
                 they
                 come
                 to
                 open
                 and
                 Flower
                 ,
                 but
                 not
                 before
                 their
                 
                 Heads
                 are
                 round
                 ;
                 when
                 you
                 would
                 eat
                 them
                 ,
                 you
                 must
                 lay
                 them
                 in
                 water
                 ,
                 shifting
                 the
                 water
                 several
                 times
                 ,
                 then
                 boyl
                 them
                 once
                 again
                 ,
                 and
                 so
                 serve
                 them
                 .
              
            
             
               
                 258.
                 
                 To
                 make
                 Marmalade
                 of
                 Grapes
                 .
              
               
                 Take
                 of
                 the
                 fairest
                 ,
                 and
                 ripest
                 blew
                 Grapes
                 ,
                 gathered
                 in
                 the
                 heat
                 of
                 the
                 day
                 ,
                 that
                 their
                 moisture
                 be
                 dryed
                 up
                 throughly
                 ,
                 spread
                 them
                 upon
                 a
                 Table
                 ,
                 or
                 Hindle
                 in
                 some
                 Room
                 ,
                 where
                 the
                 Air
                 and
                 sun
                 may
                 come
                 in
                 ,
                 let
                 them
                 lye
                 so
                 for
                 fifteen
                 or
                 sixteen
                 days
                 ,
                 that
                 they
                 may
                 both
                 sweat
                 and
                 shrink
                 ;
                 if
                 it
                 be
                 Cloudy
                 or
                 cold
                 weather
                 ,
                 you
                 may
                 put
                 them
                 into
                 an
                 Oven
                 ,
                 when
                 it
                 is
                 only
                 warm
                 ;
                 after
                 which
                 ,
                 press
                 them
                 well
                 with
                 your
                 hands
                 ,
                 cleansing
                 them
                 from
                 all
                 the
                 seeds
                 ,
                 and
                 stalks
                 ,
                 putting
                 the
                 husks
                 and
                 juice
                 to
                 boyl
                 in
                 the
                 Kettle
                 ,
                 carefully
                 scumming
                 and
                 clearing
                 it
                 from
                 the
                 seeds
                 ;
                 reduce
                 this
                 Liquor
                 also
                 to
                 a
                 third
                 part
                 ,
                 diminishing
                 the
                 Fire
                 as
                 the
                 Confection
                 thickens
                 ,
                 stirring
                 often
                 about
                 with
                 your
                 spoon
                 ,
                 to
                 prevent
                 it's
                 cleaving
                 to
                 the
                 Vessel
                 ,
                 and
                 to
                 make
                 it
                 boyl
                 equally
                 ;
                 then
                 strain
                 it
                 through
                 a
                 siev
                 ,
                 or
                 course
                 Cloath
                 .
                 bruising
                 the
                 husks
                 with
                 your
                 wooden
                 
                 Ladle
                 to
                 squeeze
                 out
                 the
                 Substance
                 ,
                 and
                 then
                 serving
                 it
                 out
                 in
                 a
                 press
                 ,
                 then
                 set
                 it
                 again
                 on
                 the
                 Fire
                 ,
                 and
                 let
                 it
                 boyl
                 once
                 more
                 ,
                 keeping
                 it
                 continually
                 stirring
                 till
                 you
                 think
                 it
                 be
                 sufficienty
                 boyled
                 ,
                 then
                 take
                 it
                 off
                 ,
                 and
                 pour
                 it
                 into
                 Earthen
                 Pans
                 ,
                 that
                 it
                 may
                 not
                 taste
                 of
                 the
                 kettle
                 ,
                 and
                 being
                 half
                 cold
                 ,
                 put
                 it
                 into
                 Gally-pots
                 to
                 keep
                 :
                 Let
                 your
                 Pots
                 stand
                 open
                 five
                 or
                 six
                 days
                 ,
                 and
                 then
                 cover
                 them
                 with
                 Paper
                 that
                 the
                 Paper
                 may
                 lye
                 upon
                 the
                 Conserve
                 ,
                 and
                 when
                 the
                 Paper
                 grows
                 mouldy
                 put
                 on
                 another
                 ,
                 till
                 all
                 the
                 superfluous
                 moisture
                 is
                 gone
                 out
                 ,
                 which
                 will
                 be
                 in
                 a
                 little
                 time
                 if
                 your
                 Confection
                 was
                 well
                 boyled
                 ,
                 but
                 if
                 it
                 were
                 not
                 ,
                 you
                 must
                 boyl
                 it
                 again
                 .
              
            
             
               
                 259.
                 
                 To
                 Pickle
                 Cornelians
                 .
              
               
                 Gather
                 the
                 fairest
                 and
                 biggest
                 Cornelians
                 when
                 they
                 first
                 begin
                 to
                 grow
                 red
                 ,
                 and
                 after
                 they
                 have
                 lain
                 a
                 while
                 ,
                 put
                 them
                 up
                 into
                 a
                 Pot
                 or
                 Barrel
                 ,
                 filling
                 them
                 up
                 with
                 Brine
                 ,
                 as
                 for
                 Artichoaks
                 ,
                 and
                 put
                 to
                 them
                 a
                 little
                 green
                 Fennel
                 ,
                 and
                 a
                 few
                 Bay-leaves
                 ,
                 to
                 make
                 them
                 smell
                 well
                 ,
                 then
                 stop
                 them
                 up
                 very
                 close
                 ,
                 and
                 let
                 them
                 stand
                 for
                 a
                 Moneth
                 :
                 If
                 you
                 find
                 them
                 too
                 
                 Salt
                 ,
                 make
                 the
                 Pickle
                 weaker
                 before
                 you
                 serve
                 them
                 to
                 Table
                 .
              
            
             
               
                 260.
                 
                 To
                 make
                 Ielly
                 of
                 Apples
                 .
              
               
                 Take
                 either
                 Pippins
                 or
                 Iohn-Apples
                 ,
                 and
                 cut
                 them
                 into
                 quarters
                 ,
                 either
                 pared
                 ,
                 or
                 un-pared
                 ,
                 boyl
                 them
                 in
                 a
                 good
                 quantity
                 of
                 water
                 ,
                 till
                 it
                 be
                 very
                 strong
                 of
                 the
                 Apples
                 ;
                 take
                 out
                 the
                 clear
                 Liquor
                 ,
                 and
                 put
                 to
                 it
                 a
                 sufficient
                 quantity
                 of
                 Sugar
                 to
                 make
                 Jelly
                 with
                 the
                 slices
                 of
                 Apples
                 ;
                 boyl
                 all
                 together
                 till
                 the
                 Apples
                 be
                 enough
                 ,
                 and
                 the
                 Liquor
                 like
                 a
                 Jelly
                 ;
                 or
                 else
                 you
                 may
                 boyl
                 the
                 slices
                 in
                 Apple-Liquor
                 without
                 Sugar
                 ,
                 and
                 make
                 Jelly
                 of
                 other
                 Liquor
                 ,
                 and
                 put
                 the
                 slices
                 into
                 it
                 ,
                 when
                 they
                 be
                 Jelly
                 ,
                 and
                 it
                 is
                 sufficiently
                 boyled
                 ;
                 put
                 to
                 it
                 some
                 juice
                 of
                 Limon
                 ,
                 and
                 Amber
                 ,
                 and
                 Musk
                 ,
                 if
                 you
                 will.
                 
              
            
             
               
                 261.
                 
                 To
                 make
                 Ielly
                 of
                 Gooseberries
                 .
              
               
                 Let
                 your
                 Gooseberries
                 be
                 full
                 Ripe
                 ,
                 then
                 strain
                 them
                 through
                 a
                 strainer
                 ,
                 and
                 to
                 every
                 two
                 pound
                 of
                 Juice
                 put
                 three
                 quarterns
                 of
                 Sugar
                 ,
                 boyl
                 it
                 before
                 you
                 mix
                 it
                 ,
                 and
                 then
                 boyl
                 it
                 again
                 together
                 ;
                 
                 when
                 they
                 are
                 mixed
                 try
                 ,
                 it
                 upon
                 a
                 Plate
                 ,
                 when
                 it
                 is
                 enough
                 ,
                 it
                 riseth
                 off
                 .
              
            
             
               
                 262.
                 
                 To
                 make
                 Bragget
                 .
              
               
                 Put
                 two
                 Bushels
                 and
                 a
                 half
                 of
                 Malt
                 to
                 one
                 Hogshead
                 of
                 Water
                 ,
                 the
                 first
                 running
                 makes
                 half
                 a
                 Hogshead
                 very
                 good
                 ,
                 but
                 not
                 very
                 strong
                 ;
                 the
                 second
                 is
                 very
                 weak
                 :
                 Boyl
                 but
                 half
                 a
                 quartern
                 of
                 Hops
                 ,
                 put
                 your
                 water
                 to
                 the
                 Malt
                 the
                 Ordinary
                 way
                 ,
                 boyl
                 it
                 very
                 well
                 ,
                 and
                 work
                 it
                 with
                 very
                 good
                 Beer-yeast
                 :
                 Now
                 ,
                 to
                 make
                 Bragget
                 ,
                 take
                 the
                 first
                 running
                 of
                 this
                 Ale
                 ,
                 but
                 put
                 less
                 Honey
                 in
                 it
                 than
                 you
                 do
                 for
                 your
                 Ordinary
                 Mead
                 ,
                 but
                 twice
                 or
                 thrice
                 as
                 much
                 Spice
                 and
                 Herbs
                 ;
                 then
                 put
                 it
                 in
                 a
                 Vessel
                 ,
                 after
                 it's
                 working
                 with
                 the
                 Yeast
                 ,
                 hang
                 within
                 it
                 a
                 Bag
                 of
                 bruised
                 Spices
                 ,
                 rather
                 more
                 than
                 you
                 boyled
                 it
                 with
                 ,
                 and
                 let
                 it
                 hang
                 in
                 the
                 Barrel
                 all
                 the
                 while
                 you
                 draw
                 it
                 .
              
            
             
               
                 263.
                 
                 To
                 make
                 Italian
                 Marmalade
                 .
              
               
                 Take
                 fifteen
                 pound
                 of
                 Quinces
                 ,
                 three
                 pound
                 of
                 Sugar
                 ,
                 and
                 two
                 pound
                 of
                 water
                 ,
                 and
                 boyl
                 them
                 all
                 together
                 ;
                 when
                 it
                 is
                 well
                 boyled
                 strain
                 it
                 by
                 little
                 and
                 little
                 through
                 
                 a
                 Cloath
                 ,
                 as
                 much
                 as
                 you
                 can
                 ,
                 then
                 take
                 the
                 juice
                 and
                 put
                 to
                 it
                 four
                 pound
                 of
                 Sugar
                 ,
                 and
                 then
                 boyl
                 it
                 ;
                 try
                 it
                 on
                 a
                 Plate
                 ,
                 to
                 know
                 when
                 it
                 is
                 enough
                 ,
                 and
                 if
                 it
                 come
                 off
                 ,
                 take
                 it
                 presently
                 off
                 the
                 Fire
                 ,
                 and
                 put
                 it
                 in
                 Boxes
                 for
                 your
                 Use.
                 
              
               
                 FINIS
                 .
              
            
          
        
      
       
         
           
             
             
             
               THE
               PHYSICAL
               Cabinet
               :
               CONTAINING
               Excellent
               Receits
               in
               Physick
               and
               Chirurgery
               ,
               for
               Curing
               most
               Diseases
               Incident
               to
               the
               BODY
               .
            
             
               TOGETHER
               With
               some
               Rare
               Beautifying
               Waters
               ,
               Oyls
               ,
               Oyntments
               ,
               and
               Powders
               ,
               to
               Adorn
               and
               add
               Loveliness
               to
               the
               FACE
               and
               BODY
               .
            
             
               AS
               ALSO
               Some
               New
               and
               Excellent
               Secrets
               and
               Experiments
               in
               the
               Art
               of
               ANGLING
               .
            
             
               London
               ,
               Printed
               in
               the
               Year
               1675.
               
            
          
        
         
           
             
             
             
               PHYSICK
               AND
               CHIRURGERY
               .
            
             
               
                 1.
                 
                 An
                 Approved
                 Remedy
                 for
                 the
                 Stone
                 and
                 Gravel
                 .
              
               
                 TAke
                 the
                 hard
                 Roe
                 of
                 a
                 Red
                 Herring
                 ,
                 and
                 dry
                 it
                 upon
                 a
                 Tile
                 in
                 an
                 Oven
                 ,
                 then
                 beat
                 it
                 to
                 powder
                 ,
                 and
                 take
                 as
                 much
                 as
                 will
                 lye
                 upon
                 a
                 Six-pence
                 every
                 Morning
                 Fasting
                 ,
                 in
                 a
                 Glass
                 of
                 Rhenish-Wine
                 .
              
            
             
               
                 2.
                 
                 An
                 Excellent
                 Drink
                 for
                 the
                 Scurvey
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Garden-Seurvy●
                 Grass
                 ,
                 six
                 handfuls
                 of
                 Wormwood
                 and
                 Elder-tops
                 ,
                 one
                 Ounce
                 of
                 Carraway-seeds
                 ,
                 and
                 one
                 Ounce
                 of
                 Nutmegs
                 ;
                 put
                 them
                 all
                 
                 together
                 into
                 six
                 Gallons
                 of
                 New
                 Ale
                 ,
                 and
                 let
                 them
                 work
                 together
                 ,
                 and
                 after
                 a
                 convenient
                 time
                 of
                 working
                 ,
                 Drink
                 of
                 it
                 every
                 Morning
                 Fasting
                 .
              
            
             
               
                 3.
                 
                 A
                 Receipt
                 for
                 the
                 Cout
                 ,
                 known
                 to
                 be
                 very
                 helpful
                 .
              
               
                 Take
                 five
                 or
                 six
                 black
                 Snails
                 ,
                 and
                 cut
                 off
                 their
                 Heads
                 ,
                 then
                 put
                 to
                 them
                 one
                 penny-worth
                 of
                 Saffron
                 ,
                 and
                 beat
                 them
                 together
                 ,
                 and
                 spread
                 it
                 on
                 the
                 woolly
                 side
                 of
                 a
                 piece
                 of
                 Sheeps
                 Leather
                 ,
                 and
                 apply
                 it
                 to
                 the
                 soles
                 of
                 the
                 Feet
                 ,
                 anointing
                 the
                 sore
                 place
                 with
                 the
                 Marrow
                 of
                 a
                 Stone-Horse
                 .
              
            
             
               
                 4.
                 
                 For
                 Griping
                 of
                 the
                 Guts
                 .
              
               
                 Take
                 Anniseeds
                 ,
                 Fennel
                 ,
                 Bay-berries
                 ,
                 Juniper-berries
                 ,
                 Tormentil
                 ,
                 Bistort
                 ,
                 Balaustius
                 ,
                 Pomegranate-pills
                 ,
                 each
                 one
                 Ounce
                 ,
                 Rose-leaves
                 a
                 handful
                 ,
                 boyl
                 them
                 in
                 Milk
                 ,
                 strain
                 it
                 ,
                 and
                 add
                 the
                 Yolk
                 of
                 an
                 Egg
                 ,
                 six
                 Grains
                 of
                 Laudanum
                 dissolved
                 in
                 the
                 Spirit
                 of
                 Mint
                 ;
                 prepare
                 it
                 for
                 a
                 Glyster
                 ,
                 and
                 give
                 it
                 warm
                 .
              
            
             
               
               
                 5.
                 
                 A
                 Sovereign
                 Medicine
                 for
                 any
                 ach
                 or
                 pain
                 .
              
               
                 Take
                 Barrows-grease
                 ,
                 a
                 Lap
                 full
                 of
                 Arch-Angel-leaves
                 ,
                 Flowers
                 ,
                 Stalks
                 and
                 all
                 ,
                 and
                 put
                 it
                 into
                 an
                 Earthen
                 Pot
                 ,
                 and
                 stop
                 it
                 close
                 ,
                 and
                 paste
                 it
                 ;
                 then
                 put
                 in
                 an
                 Horse
                 Dung-hill
                 nine
                 days
                 in
                 the
                 latter
                 End
                 of
                 May
                 ,
                 and
                 nine
                 days
                 in
                 the
                 beginning
                 of
                 Iune
                 ;
                 then
                 take
                 it
                 forth
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 so
                 use
                 it
                 .
              
            
             
               
                 6.
                 
                 For
                 the
                 Sciatica
                 ,
                 and
                 pains
                 in
                 the
                 Ioynts
                 .
              
               
                 Take
                 Balm
                 and
                 Cinquefoil
                 ,
                 but
                 most
                 of
                 all
                 Betony
                 ,
                 Nep
                 ,
                 and
                 Featherfew
                 ,
                 stamp
                 them
                 ,
                 and
                 drink
                 the
                 Juice
                 with
                 Ale
                 o●
                 Wine
                 .
                 Probatum
                 .
              
            
             
               
                 7.
                 
                 For
                 an
                 Ague
                 .
              
               
                 Take
                 the
                 Root
                 of
                 a
                 blew
                 Lilly
                 ,
                 scrape
                 it
                 clean
                 ,
                 and
                 stice
                 it
                 ,
                 and
                 lay
                 it
                 in
                 soak
                 all
                 Night
                 in
                 Ale
                 ,
                 and
                 in
                 the
                 Morning
                 stamp
                 it
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 give
                 it
                 the
                 Patient
                 Luke-warm
                 to
                 Drink
                 an
                 hour
                 before
                 the
                 Fit
                 cometh
                 .
              
            
             
               
               
                 8.
                 
                 For
                 all
                 Fevers
                 and
                 Agues
                 in
                 Sucking
                 Children
                 .
              
               
                 Take
                 Powder
                 of
                 Crystal
                 ,
                 and
                 steep
                 it
                 in
                 Wine
                 ,
                 and
                 give
                 it
                 the
                 Nurse
                 to
                 drink
                 ,
                 also
                 take
                 the
                 Root
                 of
                 Devils-bit
                 ,
                 with
                 the
                 Herb
                 ,
                 and
                 hang
                 it
                 about
                 the
                 Childs
                 Neck
                 .
              
            
             
               
                 9.
                 
                 A
                 good
                 Medicine
                 to
                 strengthen
                 the
                 Back
                 .
              
               
                 Take
                 Comsrey
                 ,
                 Knot-grass
                 ,
                 and
                 the
                 Flowers
                 of
                 Arch-Angel
                 ;
                 boyl
                 them
                 in
                 a
                 little
                 Milk
                 ,
                 and
                 Drink
                 it
                 off
                 every
                 Morning
                 .
              
            
             
               
                 10.
                 
                 For
                 the
                 Head-ach
                 .
              
               
                 Take
                 Rose-Cakes
                 ,
                 and
                 stamp
                 them
                 very
                 small
                 in
                 a
                 Mortar
                 with
                 a
                 little
                 Ale
                 ,
                 and
                 let
                 them
                 be
                 dryed
                 by
                 the
                 Fire
                 on
                 a
                 Tile-sheard
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Nape
                 of
                 the
                 Neck
                 ,
                 to
                 Bed-ward
                 .
                 Proved
                 .
              
            
             
               
               
                 11.
                 
                 For
                 the
                 Yellow
                 Iaundise
                 .
              
               
                 Take
                 a
                 great
                 white
                 Onion
                 ,
                 and
                 make
                 a
                 hole
                 where
                 the
                 Blade
                 goeth
                 out
                 ,
                 to
                 the
                 bigness
                 of
                 a
                 Chesnut
                 ,
                 then
                 fill
                 the
                 hole
                 with
                 Treacle
                 ,
                 being
                 beaten
                 with
                 half
                 an
                 Ounce
                 of
                 English
                 Honey
                 ,
                 and
                 a
                 little
                 Saffron
                 ,
                 and
                 set
                 the
                 Onion
                 against
                 the
                 Fire
                 ,
                 and
                 Roast
                 it
                 well
                 that
                 it
                 do
                 not
                 burn
                 ,
                 and
                 when
                 it
                 is
                 Roasted
                 ,
                 strain
                 it
                 through
                 a
                 Cloath
                 ,
                 and
                 give
                 the
                 juice
                 thereof
                 to
                 the
                 Sick
                 three
                 days
                 together
                 ,
                 and
                 it
                 shall
                 help
                 them
                 .
              
            
             
               
                 12.
                 
                 For
                 the
                 Black
                 Iaundise
                 .
              
               
                 Take
                 Fennel
                 ,
                 Sage
                 ,
                 Parsley
                 ,
                 Gromwell
                 ,
                 of
                 each
                 alike
                 much
                 ,
                 and
                 make
                 Pottage
                 thereof
                 with
                 a
                 piece
                 of
                 good
                 Pork
                 ,
                 and
                 eat
                 no
                 other
                 Meat
                 that
                 day
                 .
              
            
             
               
                 13.
                 
                 For
                 Infection
                 of
                 the
                 Plague
                 .
              
               
                 Take
                 a
                 spoonful
                 of
                 Running-water
                 ,
                 a
                 spoonful
                 of
                 Vinegar
                 ,
                 a
                 good
                 quantity
                 of
                 Treacle
                 ,
                 to
                 the
                 bigness
                 of
                 a
                 Hasel
                 Nut
                 ;
                 temper
                 all
                 these
                 together
                 ,
                 and
                 heat
                 it
                 luke-warm
                 ,
                 and
                 drink
                 it
                 every
                 four
                 and
                 twenty
                 hours
                 .
              
            
             
               
               
                 14.
                 
                 For
                 the
                 Cramp
                 .
              
               
                 Take
                 Oyl
                 of
                 Camomile
                 ,
                 and
                 Fenugreek
                 ,
                 and
                 anoint
                 the
                 place
                 where
                 the
                 Cramp
                 is
                 ,
                 and
                 it
                 helpeth
                 .
              
            
             
               
                 15.
                 
                 For
                 the
                 Ach
                 of
                 the
                 Ioynts
                 .
              
               
                 Take
                 Marshmallows
                 and
                 sweet
                 Milk
                 ,
                 Linseeds
                 ,
                 powder
                 of
                 Cummin
                 ,
                 the
                 whites
                 of
                 Eggs
                 ,
                 Saffron
                 ,
                 and
                 white
                 grease
                 ,
                 and
                 Fry
                 all
                 these
                 together
                 ,
                 and
                 lay
                 it
                 to
                 the
                 aking
                 Joynt
                 .
              
            
             
               
                 16.
                 
                 For
                 an
                 Ague
                 .
              
               
                 Take
                 a
                 Pottle
                 of
                 thin
                 Ale
                 ,
                 and
                 put
                 thereto
                 a
                 handful
                 of
                 Parsley
                 ,
                 as
                 much
                 Red
                 Fennel
                 ,
                 as
                 much
                 Centory
                 ,
                 as
                 much
                 Pimpernel
                 ;
                 and
                 let
                 the
                 Ale
                 be
                 half
                 Consumed
                 away
                 ,
                 and
                 then
                 take
                 ,
                 and
                 drink
                 thereof
                 .
              
            
             
               
                 17.
                 
                 To
                 make
                 the
                 Countess
                 of
                 Kents
                 Powder
                 .
              
               
                 Take
                 of
                 the
                 Magistery
                 of
                 Pearls
                 ,
                 of
                 Crabs-Eyes
                 prepared
                 ,
                 of
                 white
                 Amber
                 
                 prepared
                 ,
                 Harts-Horn
                 ,
                 Magistery
                 of
                 white
                 Coral
                 ,
                 of
                 
                   Lapis
                   contra
                   Yarvam
                
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ;
                 to
                 these
                 Powders
                 infused
                 ,
                 put
                 of
                 the
                 black
                 tops
                 of
                 the
                 great
                 Claws
                 of
                 Crabs
                 ,
                 the
                 full
                 weight
                 of
                 the
                 rest
                 :
                 Beat
                 these
                 all
                 into
                 a
                 fine
                 powder
                 ,
                 and
                 sierse
                 them
                 through
                 a
                 fine
                 Lawn
                 sierce
                 :
                 To
                 every
                 ounce
                 of
                 this
                 Powder
                 add
                 a
                 Dram
                 of
                 
                   Oriental
                   Bezoar
                
                 ,
                 make
                 all
                 these
                 up
                 into
                 a
                 lump
                 ,
                 or
                 Mass
                 with
                 Jelly
                 of
                 Harts-Horn
                 ,
                 and
                 colour
                 it
                 with
                 Saffron
                 ,
                 putting
                 thereto
                 a
                 scruple
                 of
                 Amber-grease
                 ,
                 and
                 a
                 little
                 Musk
                 also
                 finely
                 powdered
                 ,
                 and
                 dry
                 it
                 in
                 the
                 Air
                 ,
                 after
                 they
                 are
                 made
                 up
                 into
                 small
                 quantities
                 ,
                 you
                 may
                 give
                 to
                 a
                 Man
                 twenty
                 grains
                 ,
                 and
                 to
                 a
                 Child
                 twelve
                 Grains
                 .
                 It
                 is
                 Excellent
                 against
                 all
                 Malignant
                 ,
                 and
                 Pestilent
                 Diseases
                 ,
                 French
                 Pox
                 ,
                 Small-Pox
                 ,
                 Measles
                 ,
                 Plague
                 ,
                 Pestilence
                 ,
                 Malignant
                 or
                 Scarlet
                 Fevers
                 ,
                 and
                 Melancholy
                 ;
                 twenty
                 or
                 thirty
                 Grains
                 thereof
                 being
                 exhibited
                 (
                 in
                 a
                 little
                 warm
                 Sack
                 ,
                 or
                 Harts-Horn-Jelly
                 )
                 to
                 a
                 Man
                 ,
                 and
                 half
                 as
                 much
                 ,
                 or
                 twelve
                 Grains
                 to
                 a
                 Child
                 .
              
            
             
               
               
                 18.
                 
                 For
                 the
                 Falling
                 Sickness
                 ,
                 or
                 Convulsions
                 .
              
               
                 Take
                 the
                 Dung
                 of
                 a
                 Peacock
                 ,
                 make
                 it
                 into
                 Powder
                 ,
                 and
                 give
                 so
                 much
                 of
                 it
                 to
                 the
                 Patient
                 as
                 will
                 lye
                 upon
                 a
                 Shilling
                 ,
                 in
                 a
                 little
                 Succory-water
                 ,
                 Fasting
                 .
              
            
             
               
                 19.
                 
                 For
                 the
                 Pleurisie
                 .
              
               
                 Take
                 three
                 round
                 Balls
                 of
                 Horse-Dung
                 ,
                 and
                 boyl
                 them
                 in
                 a
                 pint
                 of
                 White-wine
                 till
                 half
                 be
                 consumed
                 ,
                 then
                 strain
                 it
                 out
                 ,
                 and
                 sweeten
                 it
                 with
                 a
                 little
                 Sugar
                 ;
                 let
                 the
                 Patient
                 drink
                 of
                 this
                 ,
                 and
                 then
                 lye
                 warm
                 .
              
            
             
               
                 20.
                 
                 To
                 prevent
                 Miscarrying
                 .
              
               
                 Take
                 Venice-Turpentine
                 ,
                 spread
                 it
                 on
                 black
                 brown
                 Paper
                 ,
                 the
                 breadth
                 and
                 length
                 of
                 a
                 hand
                 ,
                 and
                 lay
                 it
                 to
                 the
                 small
                 of
                 her
                 Back
                 ,
                 then
                 let
                 her
                 drink
                 a
                 Caudle
                 made
                 of
                 Muskadine
                 ,
                 putting
                 into
                 it
                 the
                 husks
                 of
                 about
                 twenty
                 sweet
                 Almonds
                 ,
                 dryed
                 ,
                 and
                 finely
                 powdered
                 .
              
            
             
               
               
                 21.
                 
                 For
                 the
                 Worms
                 in
                 Children
                 .
              
               
                 Take
                 Worm-seed
                 boyled
                 in
                 Beer
                 and
                 Ale
                 ,
                 and
                 sweetned
                 with
                 Clarified
                 Honey
                 ,
                 and
                 then
                 let
                 them
                 drink
                 it
                 .
              
            
             
               
                 22.
                 
                 For
                 the
                 Whites
                 .
              
               
                 Take
                 white
                 washed
                 Turpentine
                 ,
                 and
                 make
                 up
                 in
                 Balls
                 like
                 Pills
                 ,
                 then
                 take
                 Cinamon
                 ,
                 and
                 Ginger
                 ,
                 and
                 roul
                 the
                 Balls
                 in
                 it
                 ,
                 and
                 take
                 them
                 as
                 you
                 would
                 do
                 Pills
                 ,
                 Morning
                 and
                 Evening
                 .
                 Proved
                 .
              
            
             
               
                 23.
                 
                 For
                 a
                 dry
                 Cough
                 .
              
               
                 Take
                 Anniseeds
                 ,
                 Ash-seeds
                 ,
                 and
                 Violets
                 ,
                 and
                 beat
                 them
                 to
                 powder
                 ,
                 and
                 stamp
                 them
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ,
                 then
                 boyl
                 them
                 together
                 in
                 fair
                 water
                 ,
                 till
                 it
                 grows
                 thick
                 ,
                 then
                 put
                 it
                 up
                 ,
                 and
                 let
                 the
                 Patient
                 take
                 of
                 it
                 Morning
                 and
                 Evening
                 .
              
            
             
               
                 24.
                 
                 To
                 make
                 Unguentum
                 Album
                 .
              
               
                 Take
                 a
                 pint
                 of
                 Oyl-Olive
                 ,
                 and
                 half
                 a
                 pound
                 of
                 Diaculum
                 ,
                 Anniseeds
                 a
                 pretty
                 quantity
                 ,
                 and
                 put
                 them
                 together
                 ,
                 and
                 put
                 
                 thereto
                 a
                 pound
                 of
                 Ceruse
                 small
                 grounded
                 ,
                 boyl
                 them
                 together
                 a
                 little
                 ,
                 and
                 stir
                 them
                 alway
                 till
                 it
                 be
                 cold
                 ,
                 and
                 it
                 is
                 done
                 .
              
            
             
               
                 25.
                 
                 To
                 destroy
                 the
                 Piles
                 .
              
               
                 Take
                 Oyl
                 of
                 Roses
                 ,
                 Frankincense
                 ,
                 and
                 Honey
                 ,
                 and
                 make
                 an
                 Oyntment
                 of
                 them
                 ,
                 and
                 put
                 it
                 into
                 the
                 Fundament
                 ,
                 and
                 put
                 Myrrh
                 unto
                 the
                 same
                 ,
                 and
                 use
                 often
                 to
                 annoint
                 the
                 Fundament
                 therewith
                 ,
                 and
                 let
                 the
                 Fume
                 thereof
                 go
                 into
                 the
                 Fundament
                 .
              
            
             
               
                 26.
                 
                 For
                 the
                 Canker
                 .
              
               
                 Take
                 a
                 handful
                 of
                 unset
                 Leeks
                 ,
                 with
                 the
                 Roots
                 ,
                 and
                 a
                 small
                 quantity
                 of
                 Yarrow
                 ,
                 and
                 boyl
                 them
                 in
                 White-Wine
                 ,
                 till
                 they
                 be
                 all
                 very
                 soft
                 ,
                 then
                 strain
                 and
                 Clarifie
                 them
                 ,
                 and
                 let
                 the
                 Patient
                 drink
                 thereof
                 Morning
                 and
                 Evening
                 Blood-warm
                 .
              
            
             
               
                 27.
                 
                 For
                 the
                 Itch.
                 
              
               
                 Take
                 the
                 Juice
                 of
                 Pennyroyal
                 ,
                 the
                 juice
                 of
                 Savin
                 ,
                 the
                 juice
                 of
                 Scabious
                 ,
                 the
                 juice
                 of
                 Sage
                 ,
                 the
                 juice
                 of
                 Pellitory
                 ,
                 with
                 some
                 Barrows
                 grease
                 and
                 black
                 soap
                 ;
                 temper
                 
                 all
                 these
                 together
                 ,
                 and
                 make
                 a
                 Salve
                 for
                 the
                 Itch.
                 
              
            
             
               
                 28.
                 
                 For
                 the
                 Kings
                 Evil.
                 
              
               
                 Take
                 two
                 Ounces
                 of
                 the
                 Water
                 of
                 Broom-flowers
                 Distilled
                 ,
                 and
                 give
                 it
                 in
                 the
                 Morning
                 to
                 the
                 Patient
                 Fasting
                 ,
                 and
                 it
                 will
                 Purge
                 the
                 evil
                 Humour
                 downward
                 ,
                 and
                 wasteth
                 ,
                 and
                 healeth
                 the
                 Kernels
                 without
                 breaking
                 them
                 outwardly
                 .
              
            
             
               
                 29.
                 
                 To
                 break
                 an
                 Imposthume
                 .
              
               
                 Take
                 a
                 Lilly-root
                 and
                 an
                 Onion
                 ,
                 and
                 boyl
                 them
                 in
                 water
                 till
                 they
                 be
                 soft
                 ,
                 then
                 stamp
                 them
                 ,
                 and
                 fry
                 them
                 with
                 Swines
                 grease
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Imposthume
                 as
                 hot
                 as
                 the
                 Patient
                 may
                 suffer
                 it
                 .
              
            
             
               
                 30.
                 
                 For
                 biting
                 of
                 a
                 Mad
                 Dog.
                 
              
               
                 Stamp
                 large
                 Plantain
                 ,
                 and
                 lay
                 it
                 to
                 the
                 grieved
                 place
                 ,
                 and
                 it
                 will
                 Cure
                 the
                 Sore
                 .
              
            
             
               
               
                 31.
                 
                 For
                 the
                 Green-Sickness
                 .
              
               
                 Take
                 the
                 Keys
                 of
                 an
                 Ashen-Tree
                 ,
                 dryed
                 and
                 beaten
                 to
                 powder
                 ;
                 and
                 take
                 of
                 red
                 Fennel
                 ,
                 red
                 Sage
                 ,
                 Marjoram
                 ,
                 and
                 Betony
                 ,
                 and
                 seeth
                 them
                 in
                 Running-water
                 ,
                 from
                 a
                 Pottle
                 to
                 a
                 Quart
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 drink
                 thereof
                 a
                 good
                 draught
                 with
                 Sugar
                 ,
                 Morning
                 and
                 Evening
                 luke-warm
                 .
              
            
             
               
                 32.
                 
                 For
                 Deafness
                 .
              
               
                 Take
                 of
                 Wild
                 Mint
                 ,
                 mortifie
                 it
                 ,
                 and
                 squeeze
                 it
                 in
                 the
                 hand
                 till
                 it
                 rendreth
                 juice
                 ,
                 then
                 take
                 it
                 with
                 it's
                 juice
                 ,
                 and
                 put
                 it
                 into
                 the
                 Ear
                 ,
                 change
                 it
                 often
                 ;
                 this
                 will
                 help
                 the
                 Deafness
                 ,
                 if
                 the
                 Person
                 hath
                 heard
                 before
                 .
              
            
             
               
                 33.
                 
                 For
                 the
                 Dropsie
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 White-Wine
                 ,
                 and
                 put
                 into
                 it
                 a
                 handful
                 of
                 Roman
                 Wormwood
                 ,
                 and
                 a
                 good
                 piece
                 of
                 Horse-Radish
                 ,
                 and
                 a
                 good
                 quantity
                 of
                 Broom-ashes
                 tyed
                 in
                 a
                 Cloath
                 ;
                 then
                 take
                 a
                 good
                 bunch
                 of
                 dwarf-Elder
                 ,
                 beat
                 it
                 in
                 a
                 Mortar
                 ,
                 and
                 strain
                 out
                 the
                 juice
                 ,
                 and
                 put
                 it
                 into
                 the
                 
                 Wine
                 when
                 you
                 will
                 drink
                 it
                 ;
                 but
                 if
                 the
                 dwarf-Elder
                 be
                 dry
                 ,
                 you
                 must
                 steep
                 a
                 good
                 quantity
                 in
                 the
                 Wine
                 .
                 Take
                 of
                 this
                 half
                 a
                 pint
                 Morning
                 and
                 Evening
                 .
              
            
             
               
                 34.
                 
                 For
                 a
                 Sprain
                 in
                 the
                 Back
                 ,
                 or
                 any
                 other
                 weakness
                 .
              
               
                 Take
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 good
                 Muskadine
                 ,
                 a
                 spoonful
                 of
                 Madder
                 ,
                 Incorporate
                 them
                 well
                 together
                 ,
                 then
                 give
                 it
                 the
                 Patlent
                 to
                 drink
                 for
                 three
                 Mornings
                 together
                 ,
                 and
                 if
                 need
                 requireth
                 ,
                 you
                 may
                 use
                 it
                 often
                 in
                 a
                 day
                 .
                 This
                 will
                 strengthen
                 the
                 Back
                 exceedingly
                 .
              
            
             
               
                 35.
                 
                 An
                 Excellent
                 Water
                 for
                 Sore
                 Eyes
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 pure
                 Running-water
                 ,
                 and
                 eight
                 Drams
                 of
                 white
                 Coperas
                 ,
                 and
                 as
                 much
                 of
                 fine
                 white
                 Salt
                 ,
                 mix
                 them
                 together
                 ,
                 and
                 let
                 it
                 simper
                 half
                 an
                 hour
                 over
                 a
                 slow
                 Fire
                 ,
                 and
                 then
                 strain
                 it
                 for
                 Use.
                 
              
            
             
               
               
                 Catholicon
                 .
              
               
                 36.
                 
                 A
                 most
                 Excellent
                 Cordial
                 .
              
               
                 Take
                 half
                 a
                 peck
                 of
                 Ripe
                 Elder-Berries
                 ,
                 pick
                 them
                 clean
                 ,
                 and
                 let
                 them
                 stand
                 two
                 or
                 three
                 days
                 in
                 an
                 Earthen
                 Pan
                 ,
                 till
                 they
                 begin
                 to
                 hoar
                 or
                 mould
                 ,
                 then
                 bruise
                 and
                 strain
                 them
                 ,
                 and
                 boyl
                 the
                 Liquor
                 ti●●
                 half
                 be
                 consumed
                 ,
                 then
                 putting
                 a
                 pound
                 of
                 Sugar
                 to
                 every
                 pint
                 of
                 Liquor
                 ;
                 boyl
                 them
                 to
                 Syrup
                 .
              
            
             
               
                 37.
                 
                 A
                 Medicine
                 for
                 an
                 Ague
                 .
              
               
                 Take
                 a
                 quart
                 of
                 the
                 best
                 Ale
                 ,
                 and
                 boyl
                 it
                 to
                 a
                 pint
                 ,
                 and
                 let
                 the
                 Party
                 drink
                 it
                 as
                 hot
                 as
                 he
                 is
                 able
                 ,
                 and
                 then
                 let
                 the
                 Patientlye
                 down
                 upon
                 a
                 Bed
                 ,
                 and
                 be
                 covered
                 warm
                 when
                 the
                 first
                 Fit
                 grudges
                 ,
                 and
                 let
                 a
                 Bason
                 be
                 ready
                 to
                 Vomit
                 in
                 .
              
            
             
               
                 38.
                 
                 Another
                 for
                 an
                 Ague
                 .
              
               
                 Take
                 a
                 large
                 Nutmeg
                 ,
                 and
                 slice
                 it
                 ,
                 and
                 so
                 much
                 Roch-Allom
                 beaten
                 to
                 powder
                 ,
                 and
                 put
                 them
                 both
                 into
                 one
                 pint
                 of
                 the
                 best
                 White-Wine
                 ,
                 and
                 incorporate
                 them
                 ,
                 
                 well
                 together
                 ,
                 and
                 let
                 the
                 Patient
                 take
                 one
                 half
                 thereof
                 about
                 half
                 an
                 hour
                 before
                 the
                 the
                 Fit
                 ,
                 and
                 then
                 walk
                 apace
                 ,
                 or
                 use
                 some
                 other
                 Laborious
                 Exercise
                 ,
                 and
                 when
                 the
                 Fit
                 begins
                 to
                 come
                 ,
                 take
                 the
                 other
                 half
                 ,
                 and
                 continue
                 Exercise
                 .
                 Both
                 these
                 I
                 have
                 known
                 to
                 Cure
                 ,
                 to
                 Admiration
                 .
              
            
             
               
                 39.
                 
                 For
                 a
                 great
                 Lax
                 ,
                 or
                 Looseness
                 .
              
               
                 Take
                 one
                 quart
                 of
                 New
                 Milk
                 ,
                 and
                 have
                 ready
                 one
                 half
                 pint
                 of
                 Distilled
                 Plantain-water
                 ,
                 and
                 set
                 your
                 Milk
                 over
                 the
                 Fire
                 ,
                 and
                 when
                 your
                 Milk
                 by
                 boyling
                 rises
                 up
                 ,
                 take
                 two
                 or
                 three
                 spoonfuls
                 ,
                 as
                 Occasion
                 shall
                 be
                 ,
                 to
                 allay
                 the
                 rising
                 ,
                 and
                 and
                 when
                 it
                 rises
                 again
                 ,
                 do
                 the
                 like
                 ;
                 and
                 so
                 in
                 like
                 manner
                 till
                 the
                 Plantain-water
                 be
                 all
                 in
                 ,
                 and
                 then
                 boyling
                 up
                 as
                 before
                 ,
                 let
                 the
                 Patient
                 drink
                 thereof
                 warmed
                 hot
                 ,
                 or
                 how
                 else
                 he
                 likes
                 it
                 ;
                 I
                 never
                 yet
                 have
                 sound
                 it
                 fail
                 of
                 Curing
                 .
              
            
             
               
               
                 40.
                 
                 For
                 Curing
                 of
                 Deafness
                 .
              
               
                 Take
                 Herb-of-Grace
                 ,
                 and
                 pound
                 it
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 take
                 two
                 spoonfuls
                 of
                 the
                 Juice
                 ,
                 &
                 put
                 thereto
                 one
                 spoonful
                 of
                 Brandy-Wine
                 ,
                 and
                 when
                 it
                 is
                 well
                 evaporated
                 ,
                 dip
                 therein
                 a
                 little
                 black
                 wool
                 ,
                 or
                 fine
                 Lint
                 ,
                 being
                 first
                 bound
                 with
                 a
                 silk
                 thread
                 ,
                 and
                 put
                 it
                 into
                 your
                 Ear.
                 
              
            
             
               
                 41.
                 
                 For
                 the
                 Scurvey
                 .
              
               
                 Take
                 half
                 a
                 peck
                 of
                 Sea-Seurvey-grass
                 ,
                 and
                 as
                 much
                 Water-cresses
                 ,
                 of
                 Dwarf-Elder
                 ,
                 Roman
                 Wormwood
                 ,
                 Red
                 Sage
                 ,
                 Fumitory
                 ,
                 Harts-Horn
                 ,
                 and
                 Liverwort
                 ,
                 of
                 each
                 one
                 handful
                 ;
                 wash
                 the
                 Water-cresses
                 ,
                 and
                 dry
                 them
                 well
                 ;
                 the
                 other
                 Herbs
                 must
                 be
                 rubb'd
                 clean
                 ,
                 and
                 not
                 washed
                 ,
                 then
                 add
                 one
                 Ounce
                 of
                 Horse-Raddish
                 ,
                 and
                 a
                 good
                 handful
                 of
                 Madder-Roots
                 ;
                 beat
                 these
                 with
                 the
                 Herbs
                 ,
                 and
                 strain
                 the
                 juice
                 well
                 out
                 ,
                 for
                 the
                 last
                 is
                 best
                 ,
                 then
                 set
                 it
                 on
                 a
                 quick
                 Fire
                 ,
                 and
                 scum
                 it
                 clean
                 ,
                 then
                 let
                 it
                 stand
                 till
                 it
                 be
                 settled
                 ,
                 and
                 when
                 it
                 is
                 quite
                 cold
                 bottle
                 it
                 up
                 ,
                 and
                 keep
                 it
                 in
                 a
                 cold
                 place
                 :
                 You
                 must
                 take
                 four
                 or
                 five
                 spoonfuls
                 with
                 one
                 ,
                 spoonful
                 of
                 Syrup
                 
                 of
                 Limons
                 put
                 into
                 it
                 ,
                 each
                 Morning
                 Fasting
                 ,
                 and
                 Fast
                 one
                 hour
                 after
                 it
                 .
              
            
             
               
                 42.
                 
                 An
                 Excellent
                 Remedy
                 to
                 procure
                 Conception
                 .
              
               
                 Take
                 of
                 Syrup
                 of
                 Mother-wort
                 ,
                 Syrup
                 of
                 Mugwort
                 half
                 an
                 Ounce
                 ,
                 of
                 Spirit
                 of
                 Clary
                 two
                 Drams
                 ,
                 of
                 the
                 Root
                 of
                 English
                 Snake-weed
                 in
                 fine
                 powder
                 one
                 Dram
                 ,
                 Purslain-seed
                 ,
                 Nettle-seed
                 ,
                 Rochet-seed
                 ,
                 all
                 in
                 subtle
                 powder
                 ,
                 of
                 each
                 two
                 drams
                 :
                 Candied
                 Nutmegs
                 ,
                 Eringo-Roots
                 ,
                 Satyrion-Roots
                 Preserved
                 ,
                 Dates
                 ,
                 Pistachoes
                 ,
                 Conserve
                 of
                 Suceory
                 ,
                 of
                 each
                 three
                 Drams
                 ;
                 Cinamon
                 ,
                 Saffron
                 in
                 fine
                 powder
                 ,
                 of
                 each
                 a
                 seruple
                 ,
                 Conserve
                 of
                 Vervain
                 ,
                 Pine-Apple-Kernels
                 picked
                 and
                 pilled
                 ,
                 of
                 each
                 two
                 drams
                 ;
                 stamp
                 and
                 work
                 all
                 these
                 Ingredients
                 in
                 a
                 Mortar
                 to
                 an
                 Electuary
                 ,
                 then
                 put
                 it
                 up
                 into
                 Gally-Pots
                 ,
                 and
                 keep
                 it
                 for
                 Use.
                 Take
                 of
                 this
                 Electuary
                 the
                 quantity
                 of
                 a
                 good
                 Nutmeg
                 ,
                 in
                 a
                 little
                 Glass
                 full
                 of
                 White-Wine
                 ,
                 in
                 the
                 Morning
                 Fasting
                 ,
                 and
                 at
                 four
                 a
                 Clock
                 After-noon
                 ,
                 and
                 as
                 much
                 at
                 Night
                 going
                 to
                 Bed
                 ,
                 but
                 be
                 sure
                 do
                 no
                 violent
                 Exercise
                 .
              
            
             
               
               
                 43.
                 
                 For
                 a
                 sore
                 Breast
                 not
                 Broken.
                 
              
               
                 Take
                 Oyl
                 of
                 Roses
                 ,
                 Bean-flower
                 ,
                 the
                 Yolk
                 of
                 an
                 Egg
                 ,
                 a
                 little
                 Vinegar
                 ;
                 temper
                 all
                 these
                 together
                 ,
                 then
                 set
                 it
                 before
                 the
                 Fire
                 ,
                 that
                 it
                 may
                 be
                 a
                 little
                 warm
                 ,
                 then
                 with
                 a
                 Feather
                 strike
                 it
                 upon
                 the
                 Breast
                 Morning
                 and
                 Evening
                 ,
                 or
                 any
                 time
                 of
                 the
                 day
                 she
                 finds
                 it
                 pricking
                 .
              
            
             
               
                 44.
                 
                 To
                 heal
                 a
                 sore
                 Breast
                 ,
                 when
                 broken
                 .
              
               
                 Boyl
                 Lillies
                 in
                 New
                 Milk
                 ,
                 and
                 lay
                 it
                 on
                 to
                 break
                 it
                 ;
                 and
                 when
                 it
                 is
                 broken
                 Tent
                 it
                 with
                 a
                 Mallow-stalk
                 ,
                 &
                 lay
                 on
                 it
                 a
                 Plaister
                 of
                 Mallows
                 boyled
                 in
                 Sheeps
                 Tallow
                 ;
                 these
                 are
                 to
                 be
                 used
                 if
                 you
                 cannot
                 keep
                 it
                 from
                 breaking
                 .
              
            
             
               
                 45.
                 
                 For
                 a
                 Consumption
                 .
              
               
                 Take
                 a
                 pound
                 and
                 half
                 of
                 Pork
                 ,
                 Fat
                 and
                 Lean
                 ,
                 and
                 boyl
                 it
                 in
                 water
                 ,
                 and
                 put
                 in
                 some
                 Oat-meal
                 ,
                 and
                 boyl
                 it
                 till
                 the
                 heart
                 of
                 the
                 Meat
                 be
                 out
                 ,
                 then
                 put
                 to
                 it
                 two
                 quarts
                 of
                 Milk
                 ,
                 and
                 boyl
                 it
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 and
                 give
                 the
                 Patient
                 a
                 draught
                 in
                 the
                 Morning
                 ,
                 After-noon
                 ,
                 and
                 Evening
                 ,
                 
                 and
                 now
                 and
                 then
                 some
                 Barley-water
                 .
              
            
             
               
                 46.
                 
                 For
                 the
                 Falling
                 Sickness
                 .
              
               
                 Take
                 Powder
                 of
                 Harts-Horn
                 ,
                 and
                 drink
                 it
                 with
                 Wine
                 ,
                 and
                 it
                 helpeth
                 the
                 Falling-Evil
                 .
              
            
             
               
                 47.
                 
                 For
                 the
                 Tooth-ach
                 .
              
               
                 Take
                 Feathersew
                 ,
                 and
                 stamp
                 it
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 drop
                 a
                 drop
                 or
                 two
                 into
                 the
                 contrary
                 Ear
                 to
                 the
                 pain
                 ,
                 and
                 lye
                 still
                 half
                 an
                 hour
                 after
                 .
              
            
             
               
                 48.
                 
                 For
                 a
                 Wen.
                 
              
               
                 Take
                 black
                 Soap
                 ,
                 and
                 mix
                 it
                 with
                 unslaked
                 Lime
                 ,
                 made
                 into
                 powder
                 ,
                 and
                 lay
                 it
                 upon
                 the
                 Wen
                 ,
                 or
                 Kernel
                 .
              
            
             
               
                 49.
                 
                 For
                 the
                 Wind.
                 
              
               
                 Take
                 the
                 juice
                 of
                 Red
                 Fennel
                 ,
                 and
                 make
                 a
                 Posset
                 of
                 Ale
                 therewith
                 ,
                 and
                 drink
                 thereof
                 .
              
            
             
               
               
                 50.
                 
                 An
                 Excellent
                 Medicine
                 for
                 the
                 Dropsie
                 .
              
               
                 Take
                 two
                 Gallons
                 of
                 New
                 Ale
                 ,
                 then
                 take
                 setwel
                 ,
                 Calamus
                 Aromaticus
                 ,
                 and
                 Galingale
                 ,
                 of
                 each
                 two
                 penny-worth
                 ,
                 of
                 Spikenard
                 four
                 penny-worth
                 ;
                 stamp
                 all
                 together
                 ,
                 and
                 put
                 them
                 into
                 a
                 bag
                 ,
                 and
                 hang
                 it
                 in
                 the
                 Vessel
                 ,
                 and
                 when
                 it
                 is
                 four
                 days
                 old
                 drink
                 it
                 Morning
                 and
                 Evening
                 .
              
            
             
               
                 51.
                 
                 For
                 a
                 Scald
                 Head.
                 
              
               
                 Wash
                 thy
                 Head
                 with
                 Vinegar
                 and
                 Camomil
                 stampt
                 and
                 mingled
                 together
                 ;
                 there
                 is
                 no
                 better
                 help
                 for
                 the
                 Scald
                 :
                 Or
                 grind
                 white
                 Hellebore
                 with
                 Swines
                 grease
                 ,
                 and
                 apply
                 it
                 to
                 the
                 Head.
                 
              
            
             
               
                 52.
                 
                 To
                 make
                 the
                 Plague-water
                 .
              
               
                 Take
                 a
                 handful
                 of
                 Sage
                 ,
                 and
                 a
                 handful
                 of
                 Rue
                 ,
                 and
                 boyl
                 them
                 in
                 three
                 pints
                 of
                 Malmsey
                 ,
                 or
                 Muskadine
                 ,
                 till
                 one
                 pint
                 be
                 wasted
                 ,
                 then
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 and
                 strain
                 the
                 Wine
                 from
                 the
                 Herbs
                 ,
                 then
                 put
                 into
                 the
                 Wine
                 two
                 penny-worth
                 of
                 long-pepper
                 ,
                 half
                 an
                 Ounce
                 of
                 Ginger
                 ,
                 and
                 
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 Nutmegs
                 ,
                 all
                 grosly
                 bruised
                 ,
                 and
                 let
                 it
                 boyl
                 a
                 little
                 again
                 .
                 Then
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 and
                 dissolve
                 in
                 it
                 half
                 an
                 Ounce
                 of
                 good
                 Venice-Treacle
                 ,
                 and
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 Mithridate
                 ,
                 and
                 put
                 to
                 it
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 strong
                 Angelica-water
                 ,
                 so
                 keep
                 it
                 in
                 a
                 Glass
                 close
                 stopped
                 ,
                 for
                 your
                 Use.
                 This
                 Water
                 Cureth
                 Small-Pox
                 ,
                 Measles
                 ,
                 Surfeits
                 ,
                 and
                 Pestilential
                 Fevers
                 .
              
            
             
               
                 53.
                 
                 A
                 precious
                 Eye-water
                 for
                 any
                 Diseases
                 of
                 the
                 Eye
                 ,
                 often
                 proved
                 .
              
               
                 Take
                 of
                 the
                 best
                 White-Wine
                 half
                 a
                 pint
                 ,
                 of
                 white
                 Rose-water
                 as
                 much
                 ,
                 of
                 the
                 Water
                 of
                 Celendine
                 ,
                 Fennel
                 ,
                 Eyebright
                 ,
                 and
                 Rue
                 ,
                 of
                 each
                 two
                 Ounces
                 ,
                 of
                 prepared
                 Tutia
                 six
                 Ounces
                 ,
                 of
                 Cloves
                 as
                 much
                 ,
                 Sugar
                 rosate
                 a
                 dram
                 ,
                 of
                 Camphire
                 and
                 Aloes
                 ,
                 each
                 half
                 a
                 dram
                 ;
                 wash
                 the
                 Eyes
                 therewith
                 .
              
            
             
               
                 54.
                 
                 A
                 Cordial
                 Iulep
                 .
              
               
                 Take
                 Waters
                 of
                 Endive
                 ,
                 Purslain
                 ,
                 and
                 Roses
                 ,
                 of
                 each
                 two
                 Ounces
                 ,
                 Sorrel-water
                 half
                 a
                 pint
                 ,
                 Juice
                 of
                 Pomegranats
                 ,
                 and
                 
                 for
                 lack
                 thereof
                 ,
                 Vinegar
                 ,
                 four
                 Ounces
                 ,
                 Camphire
                 three
                 Drams
                 ,
                 Sugar
                 one
                 pound
                 .
                 Boyl
                 all
                 these
                 together
                 in
                 the
                 form
                 of
                 a
                 Julep
                 ,
                 and
                 give
                 three
                 or
                 four
                 Ounces
                 thereof
                 at
                 a
                 time
                 .
              
            
             
               
                 55.
                 
                 To
                 make
                 the
                 Green
                 Ointment
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Swines
                 grease
                 ,
                 one
                 Ounce
                 of
                 Verdigrease
                 ,
                 half
                 a
                 Scruple
                 of
                 
                   Sal
                   Gemm●e
                
                 ,
                 this
                 Oyntment
                 may
                 be
                 kept
                 forty
                 Years
                 ;
                 it
                 is
                 good
                 against
                 Cancers
                 ,
                 and
                 Running
                 Sores
                 ,
                 it
                 fretteth
                 away
                 dead
                 Flesh
                 ,
                 and
                 bringeth
                 New
                 ,
                 and
                 healeth
                 Old
                 Wounds
                 ,
                 put
                 it
                 within
                 the
                 Wound
                 ,
                 that
                 it
                 fester
                 not
                 .
              
            
             
               
                 56.
                 
                 For
                 Fits
                 of
                 the
                 Mother
                 .
              
               
                 Take
                 a
                 brown
                 Toast
                 of
                 soure
                 Bread
                 of
                 the
                 neither
                 Crust
                 ,
                 and
                 wash
                 it
                 with
                 Vinegar
                 ,
                 and
                 put
                 thereto
                 black
                 Soap
                 ,
                 like
                 as
                 you
                 would
                 butter
                 a
                 Toast
                 ,
                 and
                 lay
                 it
                 under
                 the
                 Navil
                 .
              
            
             
               
               
                 57.
                 
                 For
                 the
                 Rickets
                 in
                 Children
                 .
              
               
                 Take
                 of
                 Fennel-Seeds
                 ,
                 and
                 Dill-Seeds
                 ,
                 but
                 most
                 of
                 the
                 last
                 ;
                 ●boyl
                 them
                 in
                 Beer
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 sweeten
                 it
                 with
                 Sugar
                 ,
                 and
                 let
                 the
                 Child
                 drink
                 often
                 .
                 Probatum
                 .
              
            
             
               
                 58.
                 
                 For
                 the
                 Shingles
                 .
              
               
                 Take
                 the
                 green
                 leaves
                 of
                 Colts-foot
                 stamped
                 ,
                 and
                 mingled
                 with
                 Honey
                 ,
                 and
                 apply
                 it
                 ,
                 and
                 it
                 will
                 help
                 .
              
            
             
               
                 59.
                 
                 To
                 heal
                 a
                 Fistula
                 ,
                 or
                 Ulcer
                 .
              
               
                 Take
                 Figgs
                 ,
                 and
                 stamp
                 them
                 with
                 Shoomakers-wax
                 ,
                 and
                 spread
                 it
                 upon
                 Leather
                 ,
                 and
                 lay
                 it
                 on
                 the
                 Sore
                 ,
                 and
                 it
                 will
                 heal
                 .
              
            
             
               
                 60.
                 
                 For
                 a
                 Woman
                 in
                 Travel
                 .
              
               
                 Take
                 seven
                 or
                 eight
                 leaves
                 of
                 Betony
                 ,
                 a
                 pretty
                 quantity
                 of
                 Germander
                 ,
                 a
                 branch
                 or
                 two
                 of
                 Penny-royal
                 ,
                 three
                 Marygolds
                 ,
                 a
                 branch
                 or
                 two
                 of
                 Hyssop
                 ,
                 boyl
                 them
                 all
                 in
                 a
                 pint
                 of
                 White-Wine
                 ,
                 or
                 Ale
                 ,
                 then
                 put
                 into
                 it
                 Sugar
                 and
                 Saffron
                 ,
                 and
                 boyl
                 it
                 a
                 quarter
                 of
                 an
                 hour
                 more
                 ,
                 and
                 give
                 it
                 to
                 drink
                 warm
                 .
              
            
             
               
               
                 61.
                 
                 To
                 make
                 a
                 VVoman
                 be
                 soon
                 delivered
                 ,
                 the
                 Child
                 being
                 dead
                 or
                 alive
                 .
              
               
                 Take
                 a
                 good
                 quantity
                 of
                 the
                 best
                 Amber
                 ,
                 and
                 beat
                 it
                 exceeding
                 small
                 to
                 powder
                 ,
                 then
                 sierse
                 it
                 through
                 a
                 fine
                 piece
                 of
                 Lawn
                 ,
                 and
                 so
                 drink
                 it
                 in
                 some
                 Broath
                 or
                 Caudle
                 ,
                 and
                 it
                 will
                 will
                 by
                 God's
                 help
                 cause
                 the
                 Patient
                 to
                 be
                 presently
                 Delivered
                 .
              
            
             
               
                 62.
                 
                 For
                 Infants
                 troubled
                 with
                 wind
                 and
                 Phlegm
                 .
              
               
                 Give
                 them
                 a
                 little
                 pure
                 Sugar-candy
                 finely
                 bruised
                 ,
                 in
                 Saxsifrage-water
                 ,
                 or
                 Scabious-water
                 in
                 a
                 spoon
                 well
                 mingled
                 together
                 .
              
            
             
               
                 63.
                 
                 A
                 most
                 excellent
                 Medicine
                 to
                 cause
                 Children
                 to
                 breed
                 their
                 Teeth
                 easily
                 .
              
               
                 Take
                 of
                 pure
                 Capons
                 grease
                 ,
                 very
                 well
                 Clarified
                 ,
                 the
                 quantity
                 of
                 a
                 Nutmeg
                 ,
                 and
                 twice
                 as
                 much
                 of
                 pure
                 Honey
                 ,
                 mingle
                 and
                 incorporate
                 them
                 well
                 together
                 ,
                 and
                 
                 annoint
                 the
                 Childs
                 Gums
                 therewith
                 three
                 or
                 four
                 times
                 a
                 day
                 ,
                 when
                 it
                 is
                 Teething
                 ,
                 and
                 they
                 will
                 easily
                 break
                 the
                 Flesh
                 ,
                 and
                 prevent
                 Torments
                 and
                 Agues
                 ,
                 and
                 other
                 Griefs
                 ,
                 which
                 usually
                 Accompany
                 their
                 coming
                 forth
                 .
              
            
             
               
                 64.
                 
                 For
                 Agues
                 in
                 Children
                 .
              
               
                 Take
                 a
                 spoonful
                 of
                 good
                 Oyl
                 of
                 Populeon
                 ,
                 and
                 put
                 thereto
                 two
                 spoonfuls
                 of
                 good
                 Oyl
                 of
                 Roses
                 ,
                 mingle
                 them
                 well
                 together
                 ,
                 and
                 then
                 warm
                 it
                 before
                 the
                 Fire
                 ,
                 annoint
                 the
                 Childs
                 Joynts
                 and
                 Back
                 ,
                 also
                 his
                 Fore-head
                 and
                 Temples
                 twice
                 a
                 day
                 ,
                 chasing
                 the
                 Oyntment
                 well
                 in
                 .
              
            
             
               
                 65.
                 
                 To
                 cause
                 a
                 Young
                 Child
                 to
                 go
                 to
                 Stool
                 .
              
               
                 Chafe
                 the
                 Childs
                 Navil
                 with
                 May
                 Butter
                 before
                 the
                 Fire
                 ,
                 then
                 take
                 some
                 Black
                 wool
                 ,
                 and
                 dip
                 it
                 in
                 the
                 Butter
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Navil
                 ,
                 and
                 it
                 will
                 procure
                 a
                 Stool
                 :
                 This
                 is
                 also
                 good
                 for
                 one
                 in
                 Years
                 ,
                 that
                 can
                 take
                 no
                 other
                 Medicine
                 .
              
            
             
               
               
                 66.
                 
                 For
                 VVorms
                 in
                 Children
                 .
              
               
                 Take
                 of
                 Myrrh
                 and
                 Aloes
                 ,
                 very
                 finely
                 powdered
                 ,
                 of
                 each
                 a
                 penny-worth
                 ,
                 and
                 put
                 thereto
                 a
                 few
                 drops
                 of
                 Chymical
                 Oyl
                 of
                 Wormwood
                 ,
                 or
                 Savine
                 ,
                 and
                 a
                 little
                 Turpentine
                 ;
                 make
                 these
                 up
                 into
                 a
                 Plaister
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Childs
                 Navil
                 .
              
            
             
               
                 67.
                 
                 To
                 help
                 one
                 that
                 is
                 Blasted
                 .
              
               
                 Take
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 and
                 beat
                 it
                 in
                 a
                 Mortar
                 ,
                 put
                 to
                 it
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 Coperas
                 ,
                 and
                 grind
                 them
                 well
                 together
                 ,
                 till
                 it
                 come
                 to
                 an
                 Oyntment
                 ,
                 and
                 therewith
                 annoint
                 the
                 sore
                 Face
                 ,
                 and
                 it
                 will
                 ease
                 the
                 pain
                 ,
                 and
                 take
                 away
                 the
                 Swelling
                 ;
                 and
                 when
                 it
                 is
                 well
                 nigh
                 whole
                 annoint
                 the
                 place
                 with
                 a
                 little
                 P●puleon
                 ,
                 and
                 that
                 will
                 make
                 the
                 skin
                 fair
                 and
                 well
                 again
                 .
              
            
             
               
                 68.
                 
                 An
                 excellent
                 Salve
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 Bees-wax
                 ,
                 a
                 pint
                 of
                 Sallet-Oyl
                 ,
                 three
                 ounces
                 of
                 Red
                 Lead
                 ,
                 boyl
                 all
                 together
                 in
                 a
                 New
                 Earthen
                 Pipkin
                 ,
                 keeping
                 it
                 stirring
                 all
                 the
                 while
                 till
                 it
                 grows
                 of
                 a
                 darkish
                 colour
                 ;
                 then
                 keep
                 it
                 
                 for
                 Use
                 ,
                 or
                 make
                 Sear-cloaths
                 of
                 it
                 while
                 it
                 is
                 hot
                 .
              
               
                 It
                 is
                 most
                 approved
                 against
                 any
                 Pain
                 ,
                 Sore
                 ,
                 Scald
                 ,
                 Cut
                 ,
                 Burn
                 ;
                 to
                 strengthen
                 the
                 Back
                 ,
                 or
                 remove
                 any
                 old
                 Ach
                 whatsoever
                 .
              
            
             
               
                 69.
                 
                 A
                 Iu'ep
                 of
                 Dr.
                 Trench
                 ,
                 for
                 the
                 Fits
                 of
                 the
                 Mother
                 .
              
               
                 In
                 the
                 time
                 of
                 the
                 Year
                 Distill
                 Black-Cherry-water
                 ,
                 Piony
                 flower-water
                 ,
                 Cowslip-water
                 ,
                 Rue
                 ,
                 or
                 Herb-grace-water
                 ;
                 then
                 take
                 of
                 the
                 waters
                 of
                 Cowslip
                 ,
                 Black-Cherries
                 ,
                 Piony
                 ,
                 Rue
                 ,
                 of
                 each
                 an
                 ounce
                 ,
                 and
                 add
                 to
                 them
                 water
                 of
                 Castor
                 half
                 an
                 ounce
                 ,
                 Cinamon-water
                 one
                 dram
                 ,
                 Syrup
                 of
                 Clove-gilly-flowers
                 three
                 drams
                 ;
                 mix
                 all
                 these
                 together
                 ,
                 and
                 take
                 two
                 spoonfuls
                 at
                 a
                 time
                 of
                 it
                 ,
                 as
                 often
                 as
                 you
                 please
                 .
              
            
             
               
                 70.
                 
                 For
                 a
                 Tympany
                 .
              
               
                 Take
                 a
                 handful
                 of
                 the
                 Blossoms
                 of
                 Marigolds
                 ,
                 stamp
                 them
                 ,
                 and
                 strain
                 them
                 ,
                 and
                 give
                 the
                 Juice
                 thereof
                 to
                 the
                 Patient
                 in
                 a
                 draught
                 of
                 Ale
                 Fasting
                 .
              
            
             
               
               
                 71.
                 
                 To
                 provoke
                 Terms
                 ,
                 a
                 good
                 Medicine
              
               
                 Take
                 Wormwood
                 and
                 Rue
                 ,
                 of
                 each
                 one
                 handful
                 ,
                 with
                 five
                 or
                 six
                 Pepper-corns
                 ,
                 boyl
                 them
                 all
                 together
                 in
                 a
                 quart
                 of
                 white-wine
                 or
                 Malmsey
                 ,
                 strain
                 it
                 ,
                 and
                 drink
                 thereof
                 .
              
            
             
               
                 72.
                 
                 For
                 the
                 Bloody-flux
                 ,
                 or
                 Scouring
                 .
              
               
                 Take
                 a
                 great
                 Apple
                 ,
                 and
                 cut
                 out
                 the
                 Core
                 ,
                 and
                 put
                 therein
                 pure
                 Virgins-wax
                 ,
                 then
                 wet
                 a
                 paper
                 and
                 lap
                 it
                 therein
                 ,
                 then
                 rake
                 it
                 up
                 in
                 the
                 Embers
                 ,
                 and
                 let
                 it
                 roast
                 till
                 it
                 be
                 soft
                 ,
                 then
                 eat
                 of
                 it
                 as
                 your
                 stomack
                 will
                 give
                 leave
                 .
              
            
             
               
                 73.
                 
                 For
                 a
                 Rheumatick
                 Cough
                 ,
                 or
                 Cold.
                 
              
               
                 Take
                 a
                 pint
                 of
                 Hyssop-water
                 ,
                 Syrup
                 of
                 Gilly-flowers
                 ,
                 Syrup
                 of
                 Vinegar
                 ,
                 Syrup
                 of
                 Maiden-hair
                 ,
                 Syrup
                 of
                 Colts-foot
                 ,
                 of
                 each
                 one
                 ounce
                 ;
                 mingle
                 them
                 all
                 together
                 ,
                 and
                 drink
                 of
                 it
                 when
                 you
                 please
                 .
              
            
             
               
               
                 74.
                 
                 To
                 kill
                 a
                 Fellon
                 .
              
               
                 Take
                 an
                 Egg
                 ,
                 and
                 Roast
                 it
                 hard
                 ,
                 and
                 take
                 out
                 the
                 Yolk
                 thereof
                 ,
                 then
                 Roast
                 an
                 Onion
                 sost
                 ,
                 and
                 beat
                 the
                 Yolk
                 and
                 the
                 Onion
                 together
                 ,
                 and
                 lay
                 it
                 to
                 the
                 sore
                 ,
                 and
                 it
                 will
                 kill
                 the
                 Fellon
                 .
              
            
             
               
                 75.
                 
                 For
                 the
                 white
                 Flux
                 .
              
               
                 Take
                 the
                 powder
                 of
                 the
                 Flowers
                 of
                 Pomegranats
                 ,
                 and
                 drink
                 it
                 in
                 Red
                 Wine
                 .
              
            
             
               
                 76.
                 
                 For
                 the
                 Red
                 Flux
                 .
              
               
                 Take
                 
                   Sperma
                   Caeti
                
                 ,
                 and
                 drink
                 it
                 ,
                 and
                 tru●s
                 up
                 your self
                 with
                 a
                 piece
                 of
                 black●
                 Cotton
                 .
              
            
             
               
                 77.
                 
                 For
                 the
                 Cancer
                 in
                 a
                 VVomans
                 Breast
                 .
              
               
                 Take
                 The
                 Dung
                 of
                 a
                 Goose
                 ,
                 and
                 the
                 Juice
                 of
                 Celandine
                 ,
                 and
                 bray
                 them
                 well
                 in
                 a
                 Mortar
                 together
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Sore
                 ,
                 and
                 this
                 will
                 stay
                 the
                 Cancer
                 ,
                 and
                 heal
                 it
                 .
              
            
             
               
               
                 78.
                 
                 For
                 an
                 Ague
                 in
                 the
                 Breast
                 .
              
               
                 Take
                 Grounsel
                 ,
                 Daisie-leaves
                 and
                 roots
                 ,
                 and
                 course
                 W●
                 eat
                 sisted
                 ;
                 make
                 a
                 Poultess
                 thereof
                 with
                 the
                 Parties
                 own
                 water
                 ,
                 and
                 lay
                 it
                 warm
                 to
                 the
                 Breast
                 .
              
            
             
               
                 79.
                 
                 For
                 Bleeding
                 at
                 the
                 Nose
                 .
              
               
                 Take
                 Betony
                 ,
                 and
                 stamp
                 it
                 with
                 as
                 much
                 Salt
                 as
                 you
                 can
                 hold
                 betwixt
                 your
                 two
                 fingers
                 ,
                 and
                 put
                 it
                 into
                 your
                 Nose
                 .
              
            
             
               
                 80.
                 
                 For
                 spitting
                 of
                 Blood.
                 
              
               
                 Take
                 Smalledge
                 ,
                 Rue
                 ,
                 Mints
                 ,
                 and
                 Betony
                 ,
                 and
                 boyl
                 them
                 well
                 in
                 good
                 Milk
                 ,
                 and
                 drink
                 it
                 warm
                 .
              
            
             
               
                 81.
                 
                 To
                 stanch
                 the
                 bleeding
                 of
                 a
                 wound
                 ,
                 or
                 at
                 the
                 Nose
                 .
              
               
                 There
                 is
                 not
                 a
                 better
                 thing
                 than
                 the
                 powder
                 of
                 Bole
                 Armoniack
                 ,
                 to
                 stanch
                 the
                 bleeding
                 of
                 a
                 Wound
                 ,
                 the
                 powder
                 being
                 laid
                 upon
                 it
                 ;
                 or
                 for
                 the
                 Nose
                 ,
                 to
                 be
                 blown
                 in
                 with
                 a
                 Quill
                 .
                 Or
                 take
                 the
                 sha●ings
                 of
                 Parchment
                 ,
                 and
                 lay
                 it
                 to
                 the
                 
                 Wound
                 ,
                 and
                 it
                 stancheth
                 and
                 healeth
                 .
              
            
             
               
                 82.
                 
                 To
                 make
                 the
                 G●scoign
                 Powder
                 .
              
               
                 Take
                 of
                 Pearls
                 ,
                 white
                 Amber
                 ,
                 Harts-Horn
                 ,
                 Eyes
                 of
                 Crabs
                 ,
                 and
                 white
                 Coral
                 ,
                 of
                 each
                 half
                 an
                 Ounce
                 ,
                 of
                 black
                 thighs
                 of
                 Crabs
                 Calcined
                 ,
                 two
                 Ounces
                 ;
                 to
                 every
                 Ounce
                 of
                 this
                 Powder
                 put
                 in
                 a
                 dram
                 of
                 Oriental
                 Bezoar
                 ,
                 reduce
                 them
                 all
                 into
                 a
                 very
                 fine
                 powder
                 ,
                 and
                 sierse
                 them
                 ;
                 then
                 with
                 Harts-Horn-Jelly
                 and
                 a
                 little
                 Saffron
                 put
                 therein
                 ,
                 make
                 it
                 up
                 into
                 Paste
                 ,
                 and
                 make
                 therewith
                 Lozenges
                 ,
                 or
                 Trochices
                 for
                 your
                 Use.
                 
              
               
                 Get
                 your
                 Crabs
                 for
                 this
                 powder
                 about
                 May
                 ,
                 or
                 in
                 September
                 before
                 they
                 be
                 boyled
                 ;
                 dry
                 your
                 Lozenges
                 in
                 the
                 Air
                 ,
                 not
                 by
                 Fire
                 ,
                 nor
                 Sun.
                 
              
            
             
               
                 83.
                 
                 For
                 the
                 Megrim
                 ,
                 or
                 Imposthume
                 in
                 the
                 Head.
                 
              
               
                 Take
                 four
                 penny-weight
                 of
                 the
                 Root
                 of
                 Pellitory
                 of
                 Spain
                 ,
                 a
                 Farthing
                 weight
                 of
                 Spikenard
                 ,
                 and
                 boyl
                 them
                 in
                 good
                 Vinegar
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 put
                 thereto
                 a
                 spoonful
                 of
                 Honey
                 ,
                 and
                 a
                 Saucer
                 full
                 of
                 Mustard
                 ,
                 and
                 mingle
                 them
                 well
                 together
                 ,
                 
                 and
                 hold
                 thereof
                 in
                 your
                 Mouth
                 a
                 spoonful
                 at
                 once
                 ,
                 and
                 use
                 this
                 eight
                 or
                 nine
                 times
                 ,
                 spitting
                 it
                 out
                 continually
                 .
              
            
             
               
                 84.
                 
                 For
                 pain
                 in
                 the
                 ears
                 .
              
               
                 Take
                 the
                 juice
                 of
                 Wild
                 Cucumbers
                 ,
                 and
                 put
                 it
                 into
                 the
                 Ears
                 ,
                 and
                 it
                 asswageth
                 the
                 pain
                 .
                 Also
                 put
                 the
                 wood
                 of
                 green
                 Ash
                 in
                 the
                 Fire
                 ,
                 and
                 save
                 the
                 Liquor
                 that
                 cometh
                 out
                 at
                 the
                 End
                 ,
                 and
                 put
                 it
                 into
                 the
                 Ears
                 ,
                 it
                 causeth
                 the
                 pain
                 to
                 cease
                 ,
                 and
                 amendeth
                 the
                 Hearing
                 :
                 Also
                 beat
                 the
                 Juice
                 of
                 Wormwood
                 ,
                 and
                 drop
                 it
                 into
                 the
                 Ears
                 .
              
            
             
               
                 85.
                 
                 A
                 precious
                 water
                 for
                 the
                 Eye-sight
                 ,
                 made
                 by
                 K.
                 Edward
                 the
                 Sixth
                 .
              
               
                 Take
                 Smalledge
                 ,
                 Red
                 Fennel
                 ,
                 Rue
                 ,
                 Vervain
                 ,
                 Betony
                 ,
                 Agrimony
                 ,
                 Pimpernel
                 ,
                 Eufrane
                 ,
                 Sage
                 ,
                 Celandine
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ;
                 first
                 wash
                 them
                 clean
                 ,
                 then
                 stamp
                 them
                 ,
                 and
                 put
                 them
                 in
                 a
                 fair
                 Brazen
                 Pan
                 ,
                 with
                 the
                 powder
                 of
                 fourteen
                 or
                 fifteen
                 Pepper-Corns
                 ,
                 fair
                 ●iersed
                 into
                 a
                 pint
                 of
                 good
                 White-Wine
                 ;
                 put
                 them
                 into
                 the
                 Herbs
                 ,
                 with
                 three
                 spoonfuls
                 of
                 Honey
                 ,
                 and
                 five
                 spoonfuls
                 of
                 the
                 
                 water
                 of
                 a
                 Man-Child
                 ,
                 that
                 is
                 sound
                 ;
                 mingle
                 all
                 together
                 ,
                 and
                 boyl
                 them
                 over
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 is
                 boyled
                 ,
                 strain
                 it
                 through
                 a
                 fine
                 Linnen
                 Cloath
                 ,
                 and
                 put
                 it
                 into
                 a
                 Glass
                 ,
                 and
                 stop
                 it
                 well
                 and
                 close
                 ,
                 till
                 you
                 use
                 it
                 ;
                 and
                 when
                 you
                 need
                 ,
                 put
                 a
                 little
                 thereof
                 into
                 the
                 Sore
                 Eyes
                 with
                 a
                 Feather
                 ,
                 but
                 if
                 it
                 be
                 dry
                 ,
                 temper
                 it
                 with
                 White-Wine
                 ,
                 and
                 it
                 profiteth
                 much
                 all
                 manner
                 of
                 Sore
                 Eyes
                 :
                 This
                 Water
                 was
                 used
                 by
                 K.
                 Edward
                 the
                 Sixth
                 .
              
            
             
               
                 86.
                 
                 My
                 Lord
                 Dennies
                 Medicine
                 for
                 the
                 Gout
                 .
              
               
                 Take
                 Burdock-Leaves
                 and
                 stalks
                 ,
                 cut
                 them
                 small
                 ,
                 and
                 stamp
                 them
                 very
                 small
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 cleanse
                 them
                 ,
                 and
                 when
                 you
                 have
                 so
                 done
                 ,
                 put
                 them
                 into
                 Glasses
                 ,
                 and
                 put
                 pure
                 Oyl
                 of
                 Olives
                 on
                 the
                 top
                 of
                 them
                 ,
                 and
                 stop
                 it
                 close
                 from
                 the
                 Air
                 ,
                 and
                 when
                 you
                 would
                 use
                 it
                 for
                 the
                 Gout
                 ,
                 pour
                 it
                 into
                 a
                 Porringer
                 ,
                 and
                 warm
                 it
                 ,
                 and
                 wet
                 Linnen
                 Cloaths
                 in
                 it
                 ,
                 and
                 apply
                 it
                 warm
                 to
                 the
                 grieved
                 place
                 ,
                 warming
                 your
                 Cloaths
                 one
                 after
                 another
                 ,
                 as
                 they
                 grow
                 cold
                 that
                 are
                 on
                 .
              
            
             
               
               
                 87.
                 
                 Dr.
                 Stephen's
                 Sovereign
                 water
                 .
              
               
                 Take
                 a
                 G●llon
                 of
                 good
                 Gascoign
                 Wine
                 ,
                 then
                 take
                 Ginger
                 ,
                 Galingale
                 ,
                 Cancel
                 ,
                 Nutmeg
                 ,
                 Grains
                 ,
                 Cloves
                 ,
                 Anniseeds
                 ,
                 Carraway-seeds
                 ,
                 of
                 each
                 a
                 dram
                 ;
                 then
                 take
                 Sage
                 ,
                 Mints
                 ,
                 Red
                 Roses
                 ,
                 Thyme
                 ,
                 Pellitory
                 ,
                 Rosemary
                 ,
                 Wild
                 Thyme
                 ,
                 C●momile
                 ,
                 Lavender
                 ,
                 of
                 each
                 a
                 handful
                 ;
                 then
                 bray
                 both
                 Spices
                 and
                 Herbs
                 ,
                 and
                 put
                 them
                 all
                 into
                 the
                 Wine
                 ,
                 and
                 let
                 them
                 stand
                 for
                 twelve
                 hours
                 ,
                 divers
                 times
                 stirring
                 them
                 ;
                 then
                 Distill
                 in
                 an
                 Alembeck
                 ,
                 but
                 keep
                 that
                 which
                 you
                 Distill
                 first
                 by
                 it self
                 ,
                 for
                 that
                 is
                 the
                 best
                 ,
                 but
                 the
                 other
                 is
                 good
                 also
                 ,
                 but
                 not
                 so
                 good
                 as
                 the
                 first
                 .
                 This
                 water
                 comforteth
                 the
                 Vital
                 Spirits
                 ,
                 and
                 helpeth
                 inward
                 Diseases
                 which
                 come
                 from
                 Cold
                 ;
                 it
                 helpeth
                 Conception
                 in
                 Women
                 that
                 are
                 Barren
                 ,
                 and
                 Killeth
                 Worms
                 in
                 the
                 Body
                 ;
                 it
                 Cureth
                 the
                 cold
                 Cough
                 ,
                 and
                 helpeth
                 the
                 Tooth-ach
                 ,
                 it
                 comforteth
                 the
                 Stomack
                 ,
                 and
                 Cureth
                 stinking
                 breath
                 ;
                 it
                 preserveth
                 the
                 Body
                 in
                 good
                 liking
                 ,
                 and
                 makes
                 them
                 look
                 Young.
                 
              
            
             
               
               
                 88.
                 
                 The
                 VVater
                 called
                 Aqua
                 Mirabilis
                 &
                 Pretiosa
                 ,
                 made
                 by
                 Dr.
                 Willoughby
                 .
              
               
                 Take
                 of
                 Galingale
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 Cucubes
                 ,
                 Ginger
                 ,
                 Cardamum
                 ,
                 Nutmegs
                 ,
                 Mellilot
                 ,
                 Saffron
                 four
                 Ounces
                 ,
                 and
                 beat
                 all
                 these
                 into
                 powder
                 ,
                 Agrimony-water
                 the
                 quantity
                 of
                 a
                 dram
                 ,
                 and
                 somewhat
                 more
                 ;
                 then
                 take
                 of
                 the
                 juice
                 of
                 Selandine
                 half
                 a
                 pint
                 ,
                 and
                 mingle
                 all
                 these
                 together
                 ,
                 with
                 a
                 pint
                 of
                 good
                 Aqua-Vitae
                 ,
                 and
                 three
                 pints
                 of
                 good
                 White-Wine
                 ;
                 put
                 all
                 these
                 together
                 in
                 a
                 Still
                 of
                 Glass
                 ,
                 and
                 let
                 it
                 stand
                 so
                 all
                 Night
                 ,
                 and
                 on
                 the
                 Morrow
                 Distill
                 it
                 with
                 an
                 easie
                 Fire
                 as
                 may
                 be
                 :
                 This
                 water
                 dissoveth
                 the
                 swelling
                 of
                 the
                 Lungs
                 without
                 any
                 Grievance
                 ,
                 and
                 helpeth
                 ,
                 and
                 comforteth
                 them
                 being
                 wounded
                 ,
                 and
                 suffereth
                 not
                 the
                 Blood
                 to
                 putrifie
                 ;
                 he
                 shall
                 never
                 need
                 be
                 let
                 Blood
                 ,
                 that
                 useth
                 this
                 water
                 ,
                 it
                 suffers
                 not
                 the
                 Heart
                 to
                 burn
                 ,
                 nor
                 Melancholy
                 ,
                 nor
                 Rheum
                 to
                 have
                 Dominion
                 above
                 Nature
                 ;
                 it
                 also
                 expelleth
                 Rheum
                 ,
                 and
                 purifieth
                 the
                 Stomach
                 .
              
            
             
               
               
                 89.
                 
                 To
                 make
                 Allom-water
                 .
              
               
                 Take
                 a
                 pound
                 of
                 Allom
                 ,
                 and
                 beat
                 it
                 to
                 Powder
                 ,
                 then
                 take
                 a
                 Gallon
                 of
                 clean
                 water
                 ,
                 and
                 set
                 it
                 on
                 the
                 Fire
                 ,
                 letting
                 it
                 boyl
                 till
                 all
                 the
                 Allom
                 be
                 melted
                 ,
                 then
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 is
                 cold
                 put
                 it
                 into
                 a
                 Glass
                 ,
                 and
                 keep
                 it
                 for
                 your
                 Use.
                 
              
            
             
               
                 90.
                 
                 To
                 make
                 an
                 excellent
                 Electuary
                 ,
                 called
                 the
                 Electuary
                 of
                 Life
                 .
              
               
                 Take
                 
                   Scorlegio
                   ,
                   Morre
                   ,
                   Gentiana
                   ,
                   Grandoret
                   ,
                
                 and
                 Ialaom
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ;
                 stamp
                 them
                 ,
                 and
                 strain
                 them
                 ,
                 and
                 mingle
                 them
                 with
                 Honey
                 ,
                 that
                 hath
                 been
                 well
                 boyled
                 on
                 the
                 Fire
                 ,
                 and
                 scummed
                 clean
                 :
                 This
                 is
                 Excellent
                 for
                 Sickness
                 in
                 the
                 Stomach
                 ,
                 or
                 pain
                 in
                 the
                 Belly
                 ,
                 Heart
                 ,
                 or
                 Head
                 ;
                 or
                 for
                 those
                 that
                 are
                 bitten
                 with
                 any
                 venemous
                 Beast
                 ,
                 or
                 Poysoned
                 ;
                 it
                 must
                 be
                 taken
                 in
                 water
                 ,
                 three
                 or
                 four
                 spoonfuls
                 at
                 a
                 time
                 ,
                 in
                 the
                 Morning
                 Fasting
                 ;
                 if
                 the
                 Disease
                 be
                 of
                 any
                 long
                 time
                 standing
                 ,
                 he
                 must
                 drink
                 it
                 fifte●n
                 days
                 together
                 ,
                 and
                 he
                 will
                 be
                 whole
                 .
                 Probatum
                 .
              
            
             
               
               
                 91.
                 
                 Against
                 heat
                 of
                 the
                 Liver
                 .
              
               
                 Take
                 Fennel
                 ,
                 Endive
                 ,
                 Succory
                 ,
                 Plantain
                 ,
                 of
                 each
                 alike
                 ;
                 Distill
                 them
                 with
                 Red
                 Wine
                 and
                 Milk
                 ,
                 and
                 use
                 it
                 every
                 Morning
                 ,
                 nine
                 spoonfuls
                 at
                 a
                 time
                 ,
                 with
                 a
                 draught
                 of
                 Wine
                 and
                 Sugar
                 ,
                 or
                 else
                 five
                 spoonfuls
                 thereof
                 alone
                 .
              
            
             
               
                 92.
                 
                 For
                 Swooning
                 Fits.
                 
              
               
                 For
                 Swooning
                 ,
                 and
                 weakness
                 of
                 the
                 Heart
                 in
                 Fever
                 and
                 Sicknesses
                 ,
                 or
                 if
                 it
                 come
                 of
                 other
                 cause
                 ,
                 stamp
                 Mints
                 with
                 Vinegar
                 ,
                 and
                 a
                 little
                 Wine
                 ,
                 if
                 the
                 Patient
                 have
                 no
                 Fever
                 ,
                 then
                 toast
                 a
                 bit
                 of
                 Bread
                 ,
                 till
                 it
                 be
                 almost
                 burnt
                 ,
                 and
                 put
                 it
                 therein
                 till
                 it
                 be
                 well
                 soaked
                 ,
                 then
                 put
                 it
                 in
                 the
                 Nose
                 of
                 the
                 Patient
                 ,
                 and
                 rub
                 his
                 Lips
                 ,
                 Tongue
                 ,
                 Gums
                 ,
                 Teeth
                 ,
                 and
                 Temples
                 ;
                 and
                 let
                 him
                 chew
                 and
                 such
                 the
                 moistness
                 thereof
                 ,
                 and
                 swallow
                 it
                 .
              
            
             
               
               
                 93.
                 
                 A
                 Water
                 for
                 the
                 Eyes
                 ,
                 to
                 make
                 a
                 Man
                 see
                 in
                 forty
                 days
                 ,
                 who
                 hath
                 been
                 Blind
                 seven
                 Years
                 before
                 ,
                 if
                 he
                 be
                 under
                 fifty
                 years
                 of
                 Age.
                 
              
               
                 Take
                 Smalledge
                 ,
                 Fennel
                 ,
                 Rue
                 ,
                 Betony
                 ,
                 Vervain
                 ,
                 Agrimony
                 ,
                 Cinquef
                 oil
                 ,
                 Pimpernel
                 ,
                 Eye-bright
                 ,
                 Celandine
                 ,
                 Sage
                 ,
                 of
                 each
                 a
                 quartern
                 ;
                 wash
                 them
                 clean
                 ,
                 and
                 stamp
                 them
                 ,
                 do
                 them
                 in
                 a
                 fair
                 mashing-pan
                 ,
                 put
                 thereto
                 a
                 quart
                 of
                 good
                 White-Wine
                 ,
                 and
                 the
                 powder
                 of
                 thirty
                 Pepper-corns
                 ,
                 six
                 spoonfuls
                 of
                 Live
                 Honey
                 ,
                 and
                 ten
                 spoonfuls
                 of
                 the
                 Urine
                 of
                 a
                 Man-Child
                 that
                 is
                 wholsom
                 ;
                 mingle
                 them
                 well
                 together
                 ,
                 and
                 boyl
                 them
                 till
                 half
                 be
                 wasted
                 ,
                 then
                 take
                 it
                 down
                 ,
                 and
                 strain
                 it
                 ,
                 and
                 afterwards
                 Clarifie
                 it
                 ,
                 and
                 put
                 it
                 into
                 a
                 Glass
                 Vessel
                 well
                 stopt
                 ,
                 and
                 put
                 thereof
                 with
                 a
                 Feather
                 into
                 the
                 Eyes
                 of
                 the
                 Blind
                 ;
                 and
                 let
                 the
                 Patient
                 use
                 this
                 Medicine
                 at
                 Night
                 when
                 he
                 goeth
                 to
                 B●d
                 ,
                 and
                 within
                 forty
                 days
                 he
                 shall
                 see
                 :
                 It
                 is
                 good
                 for
                 all
                 manner
                 of
                 sore
                 Eyes
                 .
                 Wild
                 Tansie-water
                 is
                 good
                 for
                 the
                 Eye-sight
                 ,
                 and
                 eating
                 of
                 Fennel-seed
                 is
                 good
                 for
                 the
                 same
                 .
              
            
             
               
               
                 94.
                 
                 For
                 a
                 Web
                 in
                 the
                 eye
                 .
              
               
                 The
                 Leaves
                 of
                 white
                 Honey-Suckles
                 ,
                 and
                 Ground-Ivy
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ground
                 together
                 ,
                 and
                 put
                 every
                 day
                 into
                 the
                 Eye
                 ,
                 Cureth
                 the
                 Web.
                 Or
                 else
                 Salt
                 burnt
                 in
                 a
                 Flaxen
                 Cloath
                 ,
                 and
                 tempered
                 with
                 Honey
                 ,
                 and
                 with
                 a
                 Feather
                 annointed
                 on
                 the
                 Eye-lids
                 ,
                 killeth
                 worms
                 that
                 annoynt
                 the
                 Eye-lids
                 .
              
            
             
               
                 95.
                 
                 For
                 moist
                 Scabs
                 after
                 the
                 Small-Pox
                 .
              
               
                 Take
                 
                   Lapis
                   Calaminaris
                
                 ,
                 Letharge
                 of
                 Gold
                 and
                 Silver
                 ,
                 of
                 each
                 two
                 drams
                 ,
                 Brimstone
                 and
                 Ceruse
                 two
                 Ounces
                 ;
                 bring
                 all
                 these
                 into
                 a
                 fine
                 powder
                 ,
                 and
                 then
                 beat
                 them
                 in
                 a
                 Mortar
                 with
                 so
                 much
                 Barrows-grease
                 as
                 is
                 sufficient
                 to
                 make
                 it
                 up
                 in
                 an
                 Oyntment
                 ,
                 and
                 annoint
                 the
                 places
                 therewith
                 Evening
                 and
                 Morning
                 .
              
            
             
               
                 96.
                 
                 To
                 bring
                 down
                 the
                 Flowers
                 .
              
               
                 Take
                 of
                 Alligant
                 ,
                 Muskadine
                 ,
                 or
                 Claret
                 a
                 pint
                 ,
                 burn
                 it
                 ,
                 and
                 sweeten
                 it
                 well
                 with
                 Sugar
                 ,
                 put
                 thereto
                 two
                 spoonfuls
                 
                 of
                 Sallet-Oyl
                 ;
                 then
                 take
                 a
                 good
                 Bead
                 of
                 Amber
                 in
                 powder
                 in
                 a
                 spoon
                 ,
                 with
                 some
                 of
                 the
                 VVine
                 after
                 it
                 :
                 Take
                 this
                 Evening
                 and
                 Morning
                 .
              
            
             
               
                 97.
                 
                 To
                 stay
                 the
                 Flowers
                 .
              
               
                 Take
                 Amber
                 ,
                 Coral
                 ,
                 Pearl
                 ,
                 Jeat
                 ,
                 of
                 each
                 alike
                 ;
                 grind
                 them
                 to
                 a
                 fine
                 powder
                 ,
                 and
                 sierse
                 them
                 ,
                 take
                 thereof
                 as
                 much
                 as
                 will
                 lye
                 upon
                 a
                 Six-pence
                 with
                 Conserve
                 of
                 Quinces
                 ,
                 and
                 drink
                 a
                 draught
                 of
                 New
                 milk
                 after
                 it
                 :
                 Use
                 this
                 every
                 morning
                 .
              
            
             
               
                 98.
                 
                 To
                 Cure
                 Corns
                 .
              
               
                 Take
                 Beans
                 ,
                 and
                 chew
                 them
                 in
                 your
                 mouth
                 ,
                 and
                 tye
                 fast
                 to
                 your
                 Corn
                 ,
                 and
                 it
                 will
                 help
                 :
                 Do
                 this
                 at
                 Night
                 .
              
            
             
               
                 99.
                 
                 To
                 make
                 Oyl
                 of
                 Roses
                 .
              
               
                 Take
                 Red
                 Rose-leaves
                 a
                 good
                 quantity
                 ,
                 and
                 stamp
                 in
                 a
                 Mortar
                 ,
                 and
                 put
                 thereto
                 Oyl-Olive
                 ,
                 and
                 let
                 it
                 stand
                 in
                 the
                 Sun
                 twelve
                 days
                 ,
                 and
                 then
                 put
                 it
                 in
                 a
                 Glass
                 ;
                 and
                 bind
                 the
                 Glass
                 fast
                 about
                 with
                 Ropes
                 of
                 Hay
                 ,
                 and
                 set
                 it
                 in
                 a
                 Pan
                 full
                 of
                 water
                 ,
                 and
                 let
                 it
                 boyl
                 softly
                 two
                 hours
                 ,
                 and
                 then
                 
                 ●et
                 it
                 cool
                 ,
                 then
                 put
                 it
                 in
                 small
                 Glasses
                 ,
                 and
                 put
                 thereto
                 the
                 Leaves
                 of
                 Red
                 Roses
                 ,
                 all
                 whole
                 ,
                 and
                 stop
                 it
                 fast
                 ,
                 and
                 set
                 it
                 in
                 the
                 Sun
                 for
                 sixteen
                 days
                 ,
                 and
                 so
                 use
                 it
                 at
                 your
                 need
                 .
              
            
             
               
                 100.
                 
                 For
                 any
                 Itch
                 ,
                 or
                 Breaking
                 out
                 .
              
               
                 Take
                 Frankincense
                 ,
                 and
                 beat
                 it
                 small
                 in
                 a
                 Mortar
                 ,
                 and
                 mingle
                 it
                 with
                 Oyl
                 of
                 Bays
                 ,
                 and
                 therewith
                 annoint
                 all
                 over
                 ,
                 and
                 it
                 will
                 destroy
                 the
                 Itch.
                 
              
            
             
               
                 101.
                 
                 For
                 the
                 Piles
                 after
                 Child-Birth
                 .
              
               
                 Make
                 a
                 Bath
                 of
                 VVormwood
                 ,
                 Southern-wood
                 ,
                 Cinamon-Rinde
                 ,
                 and
                 the
                 bark
                 of
                 
                   Cassia
                   Fistula
                
                 boyled
                 well
                 in
                 VVine
                 ;
                 when
                 the
                 VVoman
                 delivered
                 goeth
                 forth
                 of
                 the
                 Bath
                 ,
                 put
                 bombace
                 ,
                 or
                 Cotton
                 with
                 powder
                 of
                 Alloes
                 ,
                 mixed
                 with
                 Oyl
                 of
                 Penny-royal
                 ,
                 unto
                 her
                 lower
                 parts
                 .
              
            
             
               
                 102.
                 
                 For
                 a
                 Stich
                 in
                 the
                 Side
                 .
              
               
                 Take
                 three
                 handfuls
                 of
                 mallows
                 ,
                 boyl
                 them
                 in
                 a
                 little
                 raw
                 Milk
                 ,
                 and
                 put
                 thereto
                 
                 a
                 handful
                 of
                 VVheat-Bran
                 ,
                 and
                 let
                 the●
                 boyl
                 together
                 ,
                 and
                 then
                 wring
                 out
                 the
                 Milk
                 ,
                 and
                 lay
                 it
                 hot
                 to
                 the
                 Stitch
                 ,
                 apply
                 it
                 often
                 .
                 Or
                 take
                 a
                 few
                 Leaves
                 of
                 Rue
                 and
                 Yarrow
                 ,
                 stamp
                 them
                 together
                 ,
                 and
                 wring
                 out
                 the
                 Juice
                 ,
                 and
                 drink
                 it
                 with
                 a
                 little
                 Ale.
                 
              
            
             
               
                 103.
                 
                 For
                 a
                 Tertian
                 ,
                 or
                 double-Tertian
                 Ague
                 .
              
               
                 Take
                 a
                 good
                 quantity
                 of
                 Celandine
                 ,
                 a
                 spoonful
                 of
                 Salt
                 ,
                 and
                 the
                 bigness
                 of
                 an
                 Egg
                 in
                 Leven
                 ,
                 and
                 as
                 much
                 Alligant
                 and
                 Spanish
                 Soap
                 ;
                 stamp
                 them
                 well
                 in
                 a
                 Mortar
                 ,
                 and
                 make
                 a
                 Plaister
                 of
                 them
                 ,
                 and
                 apply
                 them
                 to
                 the
                 Patients
                 Feet
                 one
                 hour
                 before
                 the
                 coming
                 of
                 the
                 Fit
                 ;
                 add
                 thereto
                 four
                 or
                 five
                 Yolk
                 of
                 Eggs.
                 Or
                 take
                 of
                 Anniseed-water
                 ,
                 the
                 best
                 you
                 can
                 get
                 ,
                 half
                 a
                 pound
                 of
                 Oyl
                 of
                 Vitriol
                 ,
                 shake
                 them
                 well
                 together
                 ,
                 and
                 drink
                 one
                 or
                 two
                 spoonfuls
                 thereof
                 ,
                 an
                 hour
                 before
                 the
                 Fit
                 comes
                 .
              
            
             
               
                 104.
                 
                 For
                 the
                 Spleen
                 .
              
               
                 Boyl
                 the
                 Rindes
                 and
                 Keys
                 of
                 an
                 Ash-Tree
                 very
                 tender
                 in
                 white-wine
                 ,
                 and
                 drink
                 a
                 good
                 draught
                 thereof
                 for
                 six
                 or
                 
                 seven
                 Mornings
                 together
                 ,
                 and
                 it
                 will
                 much
                 ease
                 the
                 Patient
                 ;
                 when
                 you
                 drink
                 this
                 annoint
                 the
                 Spleen
                 with
                 
                   Unguentum
                   Dialthea
                
                 every
                 Morning
                 and
                 Evening
                 ,
                 applying
                 also
                 a
                 Plaister
                 of
                 Melilot
                 to
                 the
                 place
                 .
              
            
             
               
                 105.
                 
                 An
                 Excellent
                 Powder
                 for
                 the
                 Green-Sickness
                 .
              
               
                 Take
                 four
                 scruples
                 of
                 Gentian
                 made
                 into
                 fine
                 powder
                 ,
                 of
                 raspt
                 Ivory
                 ,
                 and
                 Harts-Horn
                 ,
                 of
                 each
                 two
                 scruples
                 ;
                 make
                 these
                 into
                 fine
                 powder
                 ,
                 and
                 give
                 a
                 spoonful
                 thereof
                 with
                 White-Wine
                 ,
                 or
                 the
                 like
                 at
                 once
                 .
              
            
             
               
                 106.
                 
                 A
                 Drink
                 that
                 healeth
                 all
                 Wounds
                 without
                 any
                 Plaister
                 ,
                 or
                 Oyntment
                 ,
                 or
                 without
                 any
                 taint
                 ,
                 most
                 perfectly
                 .
              
               
                 Take
                 Sanicle
                 ,
                 Milfoil
                 ,
                 and
                 Bugle
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ,
                 stamp
                 them
                 in
                 a
                 Mortar
                 ,
                 and
                 temper
                 them
                 with
                 Wine
                 ,
                 and
                 give
                 the
                 Sick
                 that
                 is
                 Wounded
                 to
                 drink
                 twice
                 or
                 thrice
                 a
                 day
                 till
                 he
                 be
                 whole
                 :
                 Bugle
                 holdeth
                 open
                 the
                 Wound
                 ,
                 Milfoil
                 cleanseth
                 the
                 Wound
                 ,
                 Sanicle
                 healeth
                 it
                 ;
                 
                 but
                 Sanicle
                 may
                 not
                 be
                 given
                 to
                 him
                 that
                 is
                 hurt
                 in
                 the
                 Head
                 ,
                 or
                 in
                 the
                 Brain-pan
                 ,
                 for
                 it
                 is
                 dangerous
                 .
                 This
                 is
                 a
                 good
                 and
                 tryed
                 Medicine
                 .
              
            
             
               
                 107.
                 
                 For
                 pricking
                 of
                 a
                 Thorn.
                 
              
               
                 Take
                 of
                 Violet-leaves
                 one
                 handful
                 ,
                 stamp
                 them
                 together
                 ,
                 and
                 take
                 a
                 quantity
                 of
                 Boars-grease
                 ,
                 ond
                 of
                 Wheat-bran
                 one
                 handful
                 ,
                 set
                 it
                 on
                 the
                 Fire
                 in
                 clean
                 water
                 ,
                 and
                 make
                 a
                 Plaister
                 thereof
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Grief
                 .
              
            
             
               
                 108.
                 
                 To
                 make
                 Oyl
                 of
                 St.
                 Johns
                 wort
                 ,
                 good
                 for
                 any
                 Ach
                 ,
                 or
                 pain
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Sallet-Oyl
                 ,
                 and
                 put
                 thereto
                 a
                 quart
                 of
                 Flowers
                 of
                 St.
                 Iohns
                 wort
                 well
                 picked
                 ,
                 let
                 them
                 lye
                 therein
                 all
                 the
                 Summer
                 ,
                 till
                 the
                 Seeds
                 of
                 that
                 Herb
                 be
                 ripe
                 ,
                 the
                 Glass
                 must
                 be
                 kept
                 warm
                 ,
                 either
                 in
                 the
                 Sun
                 ,
                 or
                 in
                 the
                 water
                 all
                 the
                 Summer
                 ,
                 till
                 the
                 Seeds
                 be
                 ripe
                 ,
                 then
                 put
                 in
                 a
                 quart
                 of
                 St.
                 Iohns
                 wort-seeds
                 whole
                 ,
                 and
                 so
                 let
                 it
                 stand
                 twelve
                 hours
                 ,
                 the
                 Glass
                 being
                 kept
                 open
                 ,
                 then
                 you
                 must
                 boyl
                 the
                 Oyl
                 eight
                 hours
                 ,
                 the
                 water
                 in
                 the
                 Pot
                 
                 full
                 as
                 high
                 as
                 the
                 Oyl
                 in
                 the
                 Glass
                 ;
                 when
                 it
                 is
                 cold
                 ,
                 strain
                 it
                 ,
                 that
                 the
                 Seed
                 remain
                 not
                 in
                 it
                 ,
                 and
                 so
                 keep
                 it
                 for
                 your
                 Use.
                 
              
            
             
               
                 109.
                 
                 For
                 the
                 Tissick
                 .
              
               
                 Take
                 two
                 Ounces
                 of
                 Licorise
                 ,
                 scraped
                 and
                 bruised
                 ,
                 of
                 Figgs
                 three
                 Ounces
                 ,
                 of
                 Agrimony
                 ,
                 Horehound
                 ,
                 
                   Enula
                   Campana
                
                 ,
                 of
                 each
                 a
                 handful
                 ,
                 boyl
                 them
                 all
                 together
                 in
                 a
                 Gallon
                 of
                 water
                 ,
                 till
                 the
                 half
                 be
                 wasted
                 ,
                 then
                 strain
                 the
                 Herbs
                 from
                 the
                 juice
                 ,
                 and
                 use
                 it
                 early
                 and
                 late
                 .
                 Also
                 for
                 the
                 dry
                 Tissick
                 ,
                 stamp
                 Fennel-Roots
                 ,
                 and
                 drink
                 the
                 juice
                 thereof
                 with
                 White-Wine
                 .
              
            
             
               
                 110.
                 
                 To
                 make
                 Oyl
                 of
                 Fennel
                 .
              
               
                 Put
                 a
                 quantity
                 of
                 Fennel
                 between
                 two
                 Tile-stones
                 ,
                 or
                 Plates
                 of
                 Iron
                 ,
                 make
                 them
                 very
                 hot
                 ,
                 and
                 press
                 out
                 the
                 Liquor
                 ;
                 and
                 this
                 Oyl
                 will
                 keep
                 a
                 great
                 while
                 ,
                 for
                 it
                 is
                 good
                 for
                 the
                 Tissick
                 ,
                 dry
                 Scab
                 ,
                 burning
                 and
                 scalding
                 .
              
            
             
               
               
                 III.
                 To
                 make
                 the
                 black
                 Plaister
                 for
                 all
                 manner
                 of
                 Griefs
                 .
              
               
                 Take
                 a
                 quantity
                 of
                 Oyl-Olive
                 ,
                 a
                 quantity
                 of
                 Red
                 Lead
                 ,
                 boyl
                 these
                 together
                 ,
                 and
                 stirr
                 them
                 with
                 a
                 Slice
                 of
                 wood
                 continually
                 ,
                 till
                 it
                 be
                 black
                 ,
                 and
                 some
                 what
                 thick
                 ;
                 then
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 and
                 put
                 in
                 it
                 a
                 penny-worth
                 of
                 Red
                 wax
                 ,
                 and
                 a
                 pound
                 of
                 Rosin
                 ,
                 and
                 set
                 it
                 to
                 the
                 Fire
                 again
                 ,
                 but
                 do
                 not
                 blaze
                 it
                 ,
                 and
                 stir
                 it
                 ,
                 then
                 take
                 it
                 off
                 ,
                 and
                 let
                 it
                 stand
                 till
                 it
                 be
                 cold
                 ,
                 and
                 make
                 it
                 in
                 a
                 lump
                 :
                 It
                 is
                 good
                 for
                 a
                 New
                 Wound
                 ,
                 ●or
                 to
                 stanch
                 Blood
                 ,
                 pour
                 a
                 little
                 of
                 it
                 in
                 a
                 dish
                 ,
                 and
                 if
                 it
                 stick
                 fast
                 to
                 the
                 Dishes
                 side
                 ,
                 then
                 it
                 is
                 enough
                 ;
                 keep
                 it
                 for
                 your
                 Use
                 as
                 need
                 requireth
                 .
              
               
                 FINIS
                 .
              
            
          
           
             
             
               Beautifying
               Waters
               ,
               Oyls
               ,
               Ointments
               ,
               and
               Powders
               ,
               to
               Adorn
               ,
               and
               add
               Loveliness
               to
               the
               Face
               and
               Body
               .
            
             
               
                 1.
                 
                 To
                 make
                 the
                 Hair
                 very
                 Fair.
                 
              
               
                 WAsh
                 your
                 Hair
                 very
                 clean
                 ,
                 and
                 then
                 take
                 some
                 Allom-water
                 ,
                 warm
                 ,
                 and
                 with
                 a
                 Sponge
                 moisten
                 your
                 Hair
                 therewith
                 ,
                 and
                 it
                 will
                 make
                 it
                 fair
                 .
                 Or
                 you
                 may
                 make
                 a
                 Decoction
                 of
                 Turmerick
                 ,
                 Rubarb
                 ,
                 or
                 the
                 Bark
                 of
                 the
                 Barberry-Tree
                 ,
                 and
                 so
                 it
                 will
                 receive
                 a
                 most
                 fair
                 and
                 Beautiful
                 Colour
                 .
              
            
             
               
               
                 2.
                 
                 Another
                 .
              
               
                 Take
                 the
                 last
                 water
                 that
                 is
                 drawn
                 from
                 Honey
                 ,
                 and
                 wash
                 your
                 Head
                 therewith
                 ,
                 and
                 it
                 will
                 make
                 the
                 Hair
                 of
                 an
                 Excellent
                 fair
                 Colour
                 ;
                 but
                 because
                 it
                 is
                 of
                 a
                 strong
                 smell
                 ,
                 you
                 must
                 perfume
                 it
                 with
                 some
                 sweet
                 Spirit
                 .
              
            
             
               
                 3.
                 
                 To
                 make
                 the
                 Hair
                 grow
                 thick
                 .
              
               
                 Make
                 a
                 strong
                 Lye
                 ,
                 then
                 take
                 a
                 good
                 quantity
                 of
                 Hyssop-Roots
                 ,
                 and
                 burn
                 them
                 to
                 Ashes
                 ,
                 and
                 mingle
                 the
                 Ashes
                 and
                 the
                 Lye
                 together
                 ,
                 and
                 therewith
                 wash
                 your
                 Head
                 ,
                 and
                 it
                 will
                 make
                 the
                 Hair
                 grow
                 ;
                 also
                 the
                 Ashes
                 of
                 Froggs
                 burnt
                 doth
                 increase
                 Hair
                 ,
                 as
                 also
                 the
                 Ashes
                 of
                 Goats-dung
                 mingled
                 with
                 Oyl
                 .
              
            
             
               
                 4.
                 
                 To
                 make
                 the
                 Hair
                 Grow
                 .
              
               
                 Take
                 Marsh-Mallows
                 ,
                 and
                 boyl
                 them
                 ,
                 Roots
                 and
                 all
                 ,
                 and
                 wash
                 the
                 Head
                 therewith
                 ,
                 and
                 it
                 will
                 grow
                 in
                 a
                 short
                 time
                 :
                 Also
                 take
                 a
                 good
                 quantity
                 of
                 Bees
                 ,
                 and
                 dry
                 them
                 in
                 a
                 Siev
                 by
                 the
                 Fire
                 ,
                 and
                 make
                 powder
                 of
                 them
                 ,
                 and
                 temper
                 it
                 witth
                 Oyl-Olive
                 ,
                 
                 and
                 anoint
                 the
                 place
                 where
                 the
                 Hair
                 should
                 grow
                 :
                 Also
                 take
                 the
                 Oyl
                 of
                 Tartar
                 ,
                 and
                 warm
                 it
                 ,
                 and
                 annoint
                 any
                 bald
                 Head
                 therewith
                 ,
                 and
                 it
                 will
                 restore
                 the
                 Hair
                 again
                 in
                 a
                 short
                 time
                 .
              
            
             
               
                 5.
                 
                 To
                 make
                 the
                 Hair
                 Fair.
                 
              
               
                 Take
                 the
                 Ashes
                 of
                 a
                 Vine
                 burnt
                 ,
                 of
                 the
                 Knots
                 of
                 Barley
                 straw
                 ,
                 and
                 Licorise
                 ,
                 and
                 Sow-bread
                 ,
                 and
                 Distill
                 them
                 together
                 in
                 fair
                 water
                 ,
                 and
                 wash
                 the
                 Head
                 with
                 it
                 ;
                 also
                 sprinkle
                 the
                 Hair
                 while
                 it
                 is
                 Combing
                 ,
                 with
                 the
                 powder
                 of
                 Cloves
                 ,
                 Roses
                 ,
                 Nutmegs
                 ,
                 Cardamum
                 ,
                 and
                 Galingale
                 ,
                 with
                 Rose-water
                 ;
                 also
                 the
                 Head
                 being
                 often
                 washed
                 with
                 the
                 Decoction
                 of
                 Beech-Nut-Trees
                 ,
                 the
                 Hair
                 will
                 become
                 fair
                 .
              
            
             
               
                 6.
                 
                 To
                 make
                 the
                 Hair
                 grow
                 .
              
               
                 Taste
                 Hasle-Nuts
                 with
                 Husks
                 and
                 all
                 ,
                 and
                 burn
                 them
                 to
                 powder
                 ,
                 then
                 take
                 Beech-mast
                 ,
                 and
                 the
                 leaves
                 of
                 
                   Enula
                   Campana
                
                 ,
                 and
                 stamp
                 the
                 Herb
                 and
                 the
                 Mast
                 together
                 ,
                 then
                 seeth
                 them
                 together
                 with
                 Honey
                 ,
                 and
                 annoint
                 the
                 place
                 therewith
                 ,
                 and
                 strew
                 the
                 powder
                 thereon
                 ,
                 and
                 this
                 will
                 make
                 the
                 Hair
                 grow
                 .
              
            
             
               
               
                 7.
                 
                 To
                 take
                 away
                 Hair.
                 
              
               
                 Take
                 the
                 Juice
                 of
                 Fumitory
                 ,
                 mix
                 it
                 with
                 Gum-Arabick
                 ,
                 then
                 lay
                 it
                 on
                 the
                 place
                 ,
                 the
                 Hairs
                 first
                 plucked
                 out
                 by
                 the
                 Roots
                 ,
                 and
                 it
                 will
                 never
                 permit
                 any
                 more
                 Hair
                 to
                 grow
                 on
                 the
                 place
                 :
                 Also
                 annoint
                 your
                 Head
                 with
                 the
                 juice
                 of
                 a
                 Glo-worm
                 stamped
                 ,
                 and
                 it
                 hath
                 the
                 same
                 Virtue
                 .
              
            
             
               
                 8.
                 
                 For
                 the
                 Falling
                 of
                 Hair.
                 
              
               
                 Take
                 the
                 Ashes
                 of
                 Pigeons-dung
                 in
                 Lye
                 ,
                 and
                 wash
                 the
                 Head
                 therewith
                 ;
                 also
                 Walnut-leaves
                 beaten
                 with
                 Bears-suet
                 ,
                 restoreth
                 the
                 Hair
                 that
                 is
                 plucked
                 away
                 .
                 Also
                 the
                 Leaves
                 and
                 middle
                 Rinde
                 of
                 an
                 Oak
                 ,
                 sodden
                 in
                 Water
                 ,
                 and
                 the
                 Head
                 washed
                 therewith
                 ,
                 is
                 very
                 good
                 for
                 this
                 purpose
                 .
              
            
             
               
                 9.
                 
                 To
                 make
                 the
                 Face
                 Fair.
                 
              
               
                 Take
                 the
                 Flower
                 of
                 Beans
                 ,
                 and
                 Distill
                 them
                 ,
                 and
                 wash
                 the
                 Face
                 with
                 the
                 water
                 ;
                 some
                 say
                 ,
                 that
                 the
                 Urine
                 of
                 the
                 Party
                 is
                 very
                 good
                 to
                 wash
                 the
                 Face
                 withal
                 ,
                 to
                 make
                 it
                 Fair.
                 
              
            
             
               
               
                 10.
                 
                 For
                 cleansing
                 the
                 Face
                 and
                 Skin
                 .
              
               
                 If
                 the
                 Face
                 be
                 washed
                 with
                 the
                 Water
                 that
                 Rice
                 is
                 sodden
                 in
                 ,
                 it
                 cleanseth
                 the
                 Face
                 ,
                 and
                 taketh
                 away
                 Pimples
                 .
              
            
             
               
                 11.
                 
                 A
                 VVater
                 to
                 Adorn
                 the
                 Face
                 .
              
               
                 Take
                 Eggs
                 cut
                 in
                 pieces
                 ,
                 Orange-peels
                 ,
                 the
                 Roots
                 of
                 Melons
                 ,
                 each
                 as
                 much
                 as
                 is
                 sufficient
                 ,
                 in
                 a
                 large
                 Vessel
                 with
                 a
                 long
                 Neck
                 ,
                 Distill
                 by
                 an
                 Alembeck
                 ,
                 with
                 a
                 strong
                 and
                 careful
                 Fire
                 .
              
            
             
               
                 12.
                 
                 To
                 Beautifie
                 the
                 Face
                 .
              
               
                 Take
                 of
                 Cuckow-pintle
                 a
                 pretty
                 quantity
                 ,
                 bruise
                 the
                 thick
                 parts
                 with
                 Rose-water
                 ,
                 dry
                 them
                 by
                 the
                 Sun
                 three
                 or
                 four
                 days
                 ,
                 then
                 pouring
                 more
                 Rose-water
                 on
                 it
                 ,
                 use
                 it
                 .
              
            
             
               
                 13.
                 
                 To
                 make
                 the
                 Face
                 look
                 Youthful
                 .
              
               
                 Take
                 two
                 Ounces
                 of
                 Aqua-vitae
                 ,
                 Bean-flower-water
                 ,
                 and
                 Rose-water
                 ,
                 each
                 four
                 
                 Ounces
                 ,
                 Water
                 of
                 Water-Lillies
                 six
                 ounces
                 ,
                 mix
                 them
                 all
                 ,
                 and
                 add
                 to
                 them
                 one
                 Dram
                 of
                 the
                 whitest
                 Tragacinth
                 ,
                 set
                 it
                 in
                 the
                 Sun
                 six
                 days
                 ,
                 then
                 strain
                 it
                 through
                 a
                 fine
                 Linnen
                 Cloath
                 ;
                 wash
                 your
                 Face
                 with
                 it
                 in
                 the
                 Morning
                 ,
                 and
                 do
                 not
                 wipe
                 it
                 off
                 .
              
            
             
               
                 14.
                 
                 A
                 VVater
                 to
                 take
                 away
                 wrinkles
                 in
                 the
                 Face
                 .
              
               
                 Take
                 of
                 the
                 Decoction
                 of
                 Briony
                 and
                 Figgs
                 ,
                 each
                 alike
                 quantities
                 ,
                 and
                 wash
                 the
                 Face
                 with
                 it
                 .
              
            
             
               
                 15.
                 
                 An
                 Excellent
                 water
                 ,
                 called
                 Lac
                 Virginis
                 ,
                 or
                 Virgins
                 Milk
                 ,
                 to
                 make
                 the
                 Face
                 ,
                 Neck
                 ,
                 or
                 any
                 part
                 of
                 the
                 Body
                 fair
                 and
                 white
                 .
              
               
                 Take
                 of
                 
                   Alumen
                   Plumost
                
                 half
                 an
                 ounce
                 ,
                 of
                 Camphire
                 one
                 ounce
                 ,
                 of
                 Roch-Allom
                 one
                 ounce
                 and
                 a
                 dram
                 ,
                 
                   Sal
                   Gemmi
                
                 half
                 an
                 ounce
                 ,
                 of
                 white
                 Frankincense
                 two
                 ounces
                 ,
                 oyl
                 of
                 Tartar
                 one
                 ounce
                 and
                 half
                 ;
                 make
                 all
                 these
                 into
                 most
                 fine
                 powder
                 ,
                 and
                 mix
                 it
                 with
                 one
                 quart
                 of
                 Rose-water
                 ,
                 then
                 set
                 it
                 in
                 the
                 Sun
                 ,
                 and
                 let
                 it
                 stand
                 nine
                 days
                 ,
                 
                 often
                 stirring
                 it
                 ;
                 then
                 take
                 Littarge
                 of
                 Silver
                 half
                 a
                 pound
                 ,
                 beat
                 it
                 fine
                 ,
                 and
                 sierce
                 it
                 ,
                 then
                 boyl
                 it
                 with
                 one
                 pint
                 of
                 White-Wine-Vinegar
                 ,
                 till
                 one
                 third
                 part
                 be
                 consumed
                 ,
                 ever
                 stirring
                 it
                 with
                 a
                 stick
                 while
                 it
                 boyleth
                 ,
                 then
                 Distill
                 it
                 by
                 a
                 Philter
                 ,
                 or
                 let
                 it
                 run
                 through
                 a
                 Jelly-Bag
                 ,
                 then
                 keep
                 it
                 in
                 a
                 Glass
                 Vial
                 ,
                 and
                 when
                 you
                 will
                 use
                 those
                 Waters
                 ,
                 take
                 a
                 drop
                 of
                 the
                 one
                 ,
                 and
                 a
                 drop
                 of
                 the
                 other
                 in
                 your
                 hand
                 ,
                 and
                 it
                 will
                 be
                 like
                 Milk
                 ,
                 which
                 is
                 called
                 
                   Lac
                   Virginis
                
                 ;
                 wash
                 your
                 Face
                 ,
                 or
                 any
                 part
                 of
                 your
                 Body
                 therewith
                 ,
                 it
                 is
                 mo●●
                 precious
                 for
                 the
                 same
                 .
              
            
             
               
                 16.
                 
                 To
                 take
                 away
                 Sun-burn
                 .
              
               
                 Take
                 the
                 juice
                 of
                 a
                 Limon
                 ,
                 and
                 a
                 little
                 Bay-Salt
                 ,
                 and
                 wash
                 your
                 Face
                 or
                 Hands
                 with
                 it
                 ,
                 and
                 let
                 them
                 dry
                 of
                 themselves
                 ,
                 and
                 wash
                 them
                 again
                 ,
                 and
                 you
                 shall
                 find
                 all
                 the
                 Sun-burn
                 gone
                 .
              
            
             
               
                 17.
                 
                 To
                 make
                 the
                 Face
                 very
                 Fair.
                 
              
               
                 Boyl
                 the
                 Flowers
                 of
                 Rosemary
                 in
                 white-wine
                 ,
                 with
                 the
                 which
                 wash
                 your
                 Face
                 ;
                 also
                 if
                 you
                 drink
                 thereof
                 ,
                 it
                 will
                 make
                 you
                 have
                 a
                 sweet
                 Breath
                 .
                 Also
                 to
                 make
                 the
                 
                 Face
                 white
                 ,
                 make
                 powder
                 of
                 the
                 Root
                 of
                 Serpentine
                 ,
                 and
                 of
                 powder
                 of
                 Sepia
                 ,
                 and
                 mingle
                 them
                 with
                 Rose-water
                 ,
                 and
                 let
                 it
                 dry
                 ,
                 and
                 then
                 let
                 it
                 be
                 put
                 to
                 the
                 same
                 water
                 again
                 ,
                 and
                 dry
                 again
                 ,
                 do
                 this
                 four
                 or
                 five
                 times
                 ,
                 and
                 then
                 use
                 to
                 annoint
                 the
                 face
                 therewith
                 .
              
            
             
               
                 18.
                 
                 To
                 clear
                 the
                 Skin
                 ,
                 and
                 make
                 it
                 white
                 .
              
               
                 Take
                 fresh
                 Boars
                 grease
                 ,
                 and
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 and
                 stamp
                 them
                 together
                 with
                 a
                 little
                 powder
                 of
                 Bays
                 ,
                 and
                 therewith
                 annoint
                 the
                 skin
                 ,
                 and
                 it
                 will
                 clear
                 the
                 Visage
                 ,
                 and
                 make
                 it
                 white
                 .
              
            
             
               
                 19.
                 
                 To
                 take
                 away
                 Freckles
                 in
                 the
                 Face
                 .
              
               
                 Annoint
                 your
                 face
                 with
                 oyl
                 of
                 Almonds
                 ,
                 and
                 drink
                 Plantain-water
                 ,
                 or
                 annoint
                 your
                 Visage
                 well
                 and
                 often
                 with
                 Hares
                 blood
                 .
              
            
             
               
                 20.
                 
                 To
                 smooth
                 the
                 Skin
                 .
              
               
                 Mix
                 Capons-grease
                 with
                 a
                 quantity
                 of
                 Sugar
                 ,
                 and
                 let
                 it
                 stand
                 for
                 a
                 few
                 days
                 close
                 covered
                 ,
                 and
                 it
                 will
                 turn
                 to
                 a
                 clear
                 oyl
                 ,
                 
                 with
                 which
                 annoynt
                 your
                 face
                 .
              
            
             
               
                 21.
                 
                 To
                 Blanch
                 the
                 Face
                 .
              
               
                 Take
                 the
                 pulp
                 of
                 Limons
                 ,
                 and
                 take
                 out
                 the
                 Kernels
                 ,
                 and
                 put
                 to
                 them
                 a
                 quantity
                 of
                 fine
                 Sugar
                 ;
                 Distill
                 these
                 ,
                 and
                 keep
                 the
                 water
                 to
                 wash
                 your
                 face
                 every
                 Night
                 .
              
            
             
               
                 22.
                 
                 For
                 Morphew
                 ,
                 or
                 scurf
                 of
                 Face
                 or
                 Skin
                 .
              
               
                 Take
                 of
                 Brimstone
                 beaten
                 into
                 powder
                 two
                 ounces
                 ,
                 mix
                 it
                 with
                 as
                 much
                 black
                 Soap
                 that
                 stinketh
                 ,
                 and
                 tye
                 the
                 same
                 in
                 a
                 Linnen
                 Cloath
                 ,
                 and
                 let
                 it
                 hang
                 in
                 a
                 pint
                 of
                 strong
                 Wine-Vinegar
                 ,
                 or
                 Red-Rose-Vinegar
                 ,
                 for
                 the
                 space
                 of
                 eight
                 or
                 nine
                 days
                 ;
                 and
                 therewith
                 wash
                 any
                 kind
                 of
                 Scurf
                 ,
                 or
                 Morphew
                 ,
                 either
                 in
                 Face
                 or
                 Body
                 ,
                 dipping
                 a
                 Cloath
                 in
                 the
                 Vinegar
                 ,
                 and
                 rubbing
                 it
                 therewith
                 ,
                 and
                 let
                 it
                 dry
                 of
                 it self
                 .
                 Also
                 drink
                 the
                 water
                 of
                 Strawberries
                 .
                 Distilled
                 ,
                 or
                 Tincture
                 of
                 Strawberries
                 ,
                 it
                 certainly
                 killeth
                 Morphew
                 or
                 Scurf
                 .
              
            
             
               
               
                 23.
                 
                 For
                 taking
                 away
                 spots
                 in
                 the
                 Face
                 ,
                 after
                 the
                 Small-pox
                 .
              
               
                 Mix
                 the
                 juice
                 of
                 Limons
                 with
                 a
                 little
                 Bay-Salt
                 ,
                 and
                 touch
                 the
                 spots
                 therewith
                 often●times
                 in
                 a
                 day
                 ,
                 for
                 it
                 is
                 excellent
                 good
                 .
              
            
             
               
                 24.
                 
                 A
                 good
                 Oyntment
                 for
                 the
                 same
                 .
              
               
                 Take
                 Oyl
                 of
                 Sweet
                 Almonds
                 ,
                 Oyl
                 of
                 white
                 Lillies
                 ,
                 of
                 either
                 one
                 Ounce
                 ;
                 Capons-grease
                 ,
                 Goats-Tallow
                 ,
                 of
                 each
                 four
                 Drams
                 ,
                 Litharge
                 of
                 Gold
                 one
                 Dram
                 and
                 half
                 ;
                 Roots
                 of
                 Briony
                 ,
                 and
                 of
                 Ireos
                 ,
                 of
                 either
                 one
                 Scruple
                 ,
                 Sugar-Candy
                 white
                 one
                 Dram
                 ;
                 make
                 powder
                 of
                 all
                 those
                 that
                 may
                 be
                 brought
                 into
                 powder
                 ,
                 and
                 sierce
                 them
                 ,
                 then
                 put
                 them
                 all
                 in
                 a
                 Mortar
                 together
                 ,
                 beat
                 them
                 together
                 ,
                 and
                 in
                 the
                 working
                 put
                 thereto
                 Rose
                 ,
                 Bean-flower
                 ,
                 and
                 white
                 Lilly-water
                 ,
                 of
                 each
                 a
                 good
                 spoonful
                 ,
                 put
                 in
                 by
                 little
                 and
                 little
                 ,
                 and
                 so
                 work
                 them
                 together
                 till
                 they
                 become
                 an
                 Oyntment
                 ;
                 annoint
                 your
                 Face
                 and
                 Hands
                 with
                 it
                 every
                 Evening
                 ,
                 and
                 in
                 the
                 Morning
                 wash
                 it
                 away
                 in
                 water
                 boyled
                 with
                 
                 Barley
                 ,
                 Wheaten-Bran
                 ,
                 and
                 the
                 Seed
                 of
                 Mallows
                 .
              
            
             
               
                 25.
                 
                 To
                 take
                 away
                 the
                 holes
                 or
                 pits
                 in
                 the
                 Face
                 ,
                 by
                 reason
                 of
                 the
                 Small
                 Pox.
                 
              
               
                 For
                 helping
                 of
                 this
                 Accident
                 ,
                 I
                 have
                 tryed
                 many
                 things
                 ,
                 and
                 the
                 best
                 means
                 I
                 have
                 found
                 ,
                 is
                 to
                 wash
                 the
                 Face
                 one
                 day
                 with
                 the
                 Distilled
                 water
                 of
                 strong
                 Vinegar
                 ,
                 and
                 the
                 next
                 day
                 with
                 the
                 water
                 wherein
                 Bran
                 and
                 Mallows
                 have
                 been
                 boyled
                 ;
                 and
                 continue
                 this
                 twenty
                 days
                 ,
                 or
                 a
                 Moneth
                 together
                 .
              
            
             
               
                 26.
                 
                 For
                 Redness
                 of
                 the
                 Hands
                 or
                 Face
                 after
                 the
                 Small-pox
                 .
              
               
                 Take
                 Barley
                 ,
                 Beans
                 ,
                 Lupines
                 ,
                 of
                 each
                 one
                 handful
                 ;
                 bruise
                 them
                 all
                 in
                 a
                 Mortar
                 grosly
                 ,
                 and
                 boyl
                 them
                 in
                 three
                 pints
                 of
                 water
                 ,
                 till
                 it
                 grow
                 thick
                 like
                 a
                 Jelly
                 ,
                 then
                 strain
                 it
                 ,
                 and
                 annoint
                 the
                 Face
                 and
                 Hands
                 therewith
                 three
                 or
                 four
                 times
                 a
                 day
                 ,
                 for
                 three
                 or
                 four
                 days
                 together
                 ,
                 and
                 then
                 wet
                 the
                 Face
                 and
                 Hands
                 as
                 often
                 with
                 this
                 water
                 following
                 .
              
            
             
               
               
                 27.
                 
                 Another
                 .
              
               
                 Take
                 Vine-leaves
                 two
                 handfuls
                 ,
                 Bean-flower
                 ,
                 Dragon
                 ,
                 Wild
                 Tansie
                 ,
                 of
                 either
                 one
                 handful
                 ,
                 Camphire
                 three
                 Drams
                 ,
                 two
                 Calves
                 Feet
                 ,
                 the
                 pulp
                 of
                 three
                 Limons
                 ,
                 a
                 pint
                 of
                 raw
                 Cream
                 ;
                 shred
                 the
                 Herbs
                 small
                 ,
                 as
                 also
                 the
                 Limons
                 ,
                 and
                 break
                 ,
                 and
                 cut
                 the
                 Calves
                 Feet
                 small
                 ,
                 then
                 mix
                 them
                 together
                 ,
                 and
                 Distill
                 it
                 in
                 a
                 Glass
                 Still
                 ,
                 and
                 use
                 it
                 .
                 Also
                 the
                 water
                 of
                 
                 May-dew
                 is
                 Excellent
                 good
                 for
                 any
                 high
                 colour
                 ,
                 or
                 Redness
                 of
                 the
                 Face
                 .
              
            
             
               
                 28.
                 
                 For
                 Pimples
                 in
                 the
                 Face
                 .
              
               
                 Wash
                 your
                 Face
                 with
                 warm
                 water
                 when
                 you
                 go
                 to
                 Bed
                 ,
                 and
                 let
                 it
                 dry
                 in
                 ;
                 then
                 take
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 and
                 put
                 it
                 into
                 a
                 Saucer
                 ,
                 and
                 set
                 it
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 and
                 put
                 into
                 it
                 a
                 piece
                 of
                 Allom
                 ;
                 beat
                 it
                 together
                 with
                 a
                 spoon
                 ,
                 till
                 it
                 become
                 thick
                 ,
                 then
                 make
                 a
                 round
                 Ball
                 ,
                 and
                 therewith
                 annoint
                 the
                 Face
                 where
                 the
                 Pimples
                 are
                 .
              
            
             
               
               
                 29.
                 
                 For
                 Heat
                 and
                 Swelling
                 in
                 the
                 Face
                 .
              
               
                 Boyl
                 the
                 Leaves
                 of
                 the
                 Blossoms
                 of
                 Rosemary
                 ,
                 either
                 in
                 White-Wine
                 or
                 fair
                 Water
                 ,
                 and
                 use
                 to
                 wash
                 thy
                 Hands
                 and
                 Face
                 therewith
                 ,
                 and
                 it
                 will
                 preserve
                 thee
                 from
                 all
                 such
                 inconveniencies
                 ,
                 and
                 also
                 make
                 both
                 thy
                 Face
                 and
                 Hands
                 very
                 smooth
                 .
              
            
             
               
                 30.
                 
                 For
                 a
                 Red
                 Face
                 .
              
               
                 Take
                 Brimstone
                 that
                 is
                 whole
                 ,
                 and
                 Cinamon
                 ,
                 of
                 either
                 of
                 them
                 an
                 even
                 proportion
                 by
                 weight
                 ,
                 beat
                 them
                 into
                 small
                 powder
                 ,
                 and
                 sierse
                 it
                 through
                 a
                 fine
                 cloath
                 upon
                 a
                 sheet
                 of
                 white
                 Paper
                 to
                 the
                 quantity
                 of
                 an
                 Ounce
                 ,
                 or
                 more
                 ;
                 and
                 so
                 by
                 even
                 proportions
                 in
                 weight
                 mingle
                 them
                 together
                 in
                 clean
                 Clarified
                 Capons●grease
                 ,
                 and
                 temper
                 them
                 well
                 together
                 till
                 they
                 be
                 well
                 Mollified
                 ,
                 then
                 put
                 to
                 it
                 a
                 little
                 Camphire
                 ,
                 to
                 the
                 quantity
                 of
                 a
                 Bean
                 ,
                 and
                 so
                 put
                 the
                 whole
                 Confection
                 in
                 a
                 Glass
                 ,
                 and
                 use
                 it
                 .
              
            
             
               
               
                 31.
                 
                 To
                 take
                 away
                 Pimples
                 .
              
               
                 Take
                 Wheat-flower
                 mingled
                 with
                 Honey
                 and
                 Vinegar
                 ,
                 and
                 lay
                 it
                 upon
                 them
                 .
              
            
             
               
                 32.
                 
                 An
                 Excellent
                 Oyntment
                 for
                 an
                 Inflamed
                 Face
                 .
              
               
                 Take
                 an
                 Ounce
                 of
                 the
                 Oyl
                 of
                 Bays
                 ,
                 and
                 an
                 Ounce
                 of
                 Quick-Silver
                 ,
                 and
                 put
                 them
                 in
                 a
                 Bladder
                 together
                 ,
                 with
                 a
                 spoonful
                 of
                 Fasting-spittle
                 ,
                 and
                 then
                 rub
                 them
                 well
                 together
                 ,
                 that
                 nothing
                 of
                 the
                 Quick-Silver
                 be
                 seen
                 ;
                 take
                 of
                 this
                 Oyntment
                 ,
                 when
                 it
                 it
                 made
                 ,
                 and
                 annoint
                 the
                 Face
                 therewith
                 ,
                 and
                 it
                 will
                 heal
                 it
                 well
                 and
                 fair
                 ;
                 
                   Proved
                   true
                
                 .
              
            
             
               
                 33.
                 
                 For
                 a
                 Rich
                 Face
                 .
              
               
                 Take
                 three
                 Yolks
                 of
                 Eggs
                 raw
                 ,
                 as
                 much
                 in
                 quantity
                 of
                 fresh
                 Butter
                 ,
                 or
                 Capons-grease
                 without
                 Salt
                 ,
                 Camphire
                 two
                 penny-worth
                 ,
                 Red-Rose-water
                 half
                 a
                 pint
                 ,
                 two
                 Grains
                 of
                 Sivet
                 ,
                 and
                 boyl
                 all
                 these
                 together
                 in
                 a
                 Dish
                 ,
                 then
                 strain
                 them
                 through
                 a
                 clean
                 Cloath
                 ,
                 and
                 set
                 it
                 to
                 cool
                 ,
                 and
                 take
                 the
                 uppermost
                 ,
                 and
                 use
                 it
                 .
              
            
             
               
               
                 34.
                 
                 To
                 make
                 the
                 Skin
                 white
                 and
                 clear
                 .
              
               
                 Boyl
                 two
                 Ounces
                 of
                 French
                 Barley
                 in
                 three
                 pints
                 of
                 Conduit-water
                 ,
                 change
                 the
                 water
                 ,
                 and
                 put
                 in
                 the
                 Barley
                 again
                 ;
                 do
                 this
                 till
                 your
                 Barley
                 do
                 not
                 dis-colour
                 the
                 water
                 ,
                 then
                 boyl
                 the
                 last
                 three
                 pints
                 to
                 a
                 quart
                 ,
                 then
                 mix
                 half
                 a
                 pint
                 of
                 white-wine
                 therein
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 wring
                 the
                 juice
                 of
                 two
                 or
                 three
                 good
                 Limons
                 therein
                 ,
                 and
                 use
                 it
                 for
                 the
                 Morthew
                 ,
                 heat
                 of
                 the
                 Face
                 ,
                 and
                 to
                 clear
                 the
                 Skin
                 .
              
            
             
               
                 35.
                 
                 An
                 Excellent
                 Pomatum
                 ,
                 to
                 clear
                 the
                 Skin
                 .
              
               
                 Wash
                 Barrows-grease
                 ,
                 or
                 Lard
                 often-times
                 in
                 
                 May-dew
                 that
                 hath
                 been
                 Clarified
                 in
                 the
                 Sun
                 ,
                 till
                 it
                 be
                 exceeding
                 white
                 ;
                 then
                 take
                 Marsh-mallow-Roots
                 ,
                 scraping
                 off
                 the
                 out-sides
                 ,
                 make
                 thin
                 slices
                 of
                 them
                 ,
                 and
                 mix
                 them
                 ,
                 set
                 them
                 to
                 macerate
                 in
                 a
                 Balneo
                 ,
                 and
                 scum
                 it●
                 well
                 till
                 it
                 be
                 Clarified
                 ,
                 and
                 will
                 come
                 to
                 rope
                 ;
                 then
                 strain
                 it
                 ,
                 and
                 put
                 now
                 and
                 then
                 a
                 spoonful
                 of
                 
                 May-dew
                 therein
                 ,
                 beating
                 it
                 till
                 it
                 be
                 through
                 cold
                 in
                 often
                 change
                 of
                 
                 May-dew
                 ;
                 
                 then
                 throw
                 away
                 that
                 Dew
                 ,
                 and
                 put
                 it
                 in
                 a
                 Glass
                 ,
                 covering
                 it
                 with
                 
                 May-dew
                 ,
                 and
                 so
                 keep
                 it
                 for
                 your
                 Use.
                 
              
            
             
               
                 36.
                 
                 To
                 take
                 away
                 Spots
                 and
                 Freckles
                 from
                 the
                 Face
                 and
                 Hands
                 .
              
               
                 The
                 Sap
                 that
                 issueth
                 out
                 of
                 a
                 Birch-Tree
                 in
                 great
                 abundance
                 ,
                 being
                 opened
                 in
                 March
                 or
                 April
                 ,
                 and
                 a
                 Glass
                 Receiver
                 set
                 under
                 it
                 to
                 Receive
                 it
                 :
                 This
                 cleanseth
                 the
                 Skin
                 Excellently
                 ,
                 and
                 maketh
                 it
                 very
                 clear
                 ,
                 being
                 washed
                 therewith
                 .
                 This
                 Sap
                 will
                 dissolve
                 Pearl
                 ,
                 a
                 Secret
                 not
                 known
                 to
                 many
                 .
              
            
             
               
                 37.
                 
                 To
                 take
                 away
                 Freckles
                 and
                 Morphew
                 .
              
               
                 Wash
                 your
                 Face
                 in
                 the
                 wane
                 of
                 the
                 Moon
                 with
                 a
                 Sponge
                 ,
                 Morning
                 and
                 Evening
                 with
                 the
                 Distilled
                 water
                 of
                 Elder-leaves
                 ,
                 letting
                 it
                 dry
                 into
                 the
                 Skin
                 ;
                 you
                 must
                 Distill
                 your
                 Water
                 in
                 May
                 :
                 This
                 I
                 had
                 from
                 a
                 Traveller
                 ,
                 who
                 hath
                 Cured
                 himself
                 thereby
                 .
              
            
             
               
               
                 38.
                 
                 To
                 make
                 the
                 Teeth
                 white
                 and
                 sound
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Honey
                 ,
                 and
                 as
                 much
                 Vinegar
                 ,
                 and
                 half
                 so
                 much
                 White-Wine
                 ,
                 boyl
                 them
                 together
                 ,
                 and
                 wash
                 your
                 Teeth
                 therewith
                 now
                 and
                 then
                 .
              
            
             
               
                 39.
                 
                 A
                 Dentrifice
                 to
                 whiten
                 the
                 Teeth
                 .
              
               
                 Take
                 of
                 Harts-horn
                 and
                 Horses
                 Teeth
                 ,
                 of
                 each
                 two
                 Ounces
                 ,
                 Sea-shells
                 ,
                 Common
                 Salt
                 ,
                 Cypress-Nuts
                 ,
                 each
                 one
                 Ounce
                 ;
                 burn
                 them
                 together
                 in
                 an
                 Oven
                 ,
                 and
                 make
                 a
                 powder
                 ,
                 and
                 work
                 it
                 up
                 with
                 the
                 Mucilage
                 of
                 Gum
                 Tragacinth
                 ,
                 and
                 rub
                 the
                 Teeth
                 therewith
                 .
              
            
             
               
                 40.
                 
                 To
                 make
                 the
                 Teeth
                 white
                 as
                 Ivory
                 .
              
               
                 Take
                 Rosemary
                 ,
                 Sage
                 ,
                 and
                 a
                 little
                 Allom
                 and
                 Honey
                 ,
                 and
                 boyl
                 them
                 together
                 in
                 fair
                 Running-water
                 ,
                 and
                 when
                 it
                 is
                 well
                 boyled
                 ,
                 strain
                 out
                 the
                 fair
                 water
                 ,
                 and
                 keep
                 it
                 in
                 a
                 Glass
                 ,
                 and
                 use
                 it
                 sometime
                 to
                 wash
                 your
                 Mouth
                 and
                 Teeth
                 therewith
                 ,
                 and
                 
                 it
                 will
                 make
                 them
                 clean
                 :
                 Also
                 wash
                 your
                 Teeth
                 with
                 the
                 Decoction
                 of
                 Lady
                 Thistle-Root
                 ,
                 and
                 it
                 will
                 cleanse
                 and
                 fasten
                 the
                 Teeth
                 ,
                 and
                 the
                 sore
                 gums
                 made
                 whole●
                 also
                 the
                 Root
                 of
                 Hore-hound
                 drunk
                 ,
                 or
                 chewed
                 Fasting
                 ,
                 doth
                 quickly
                 heal
                 the
                 gums
                 ,
                 and
                 maketh
                 the
                 Teeth
                 clean
                 :
                 Strawberry-leaves
                 also
                 cleanseth
                 the
                 Teeth
                 and
                 Gums
                 ,
                 a
                 sure
                 and
                 tryed
                 Experiment
                 .
              
            
             
               
                 41.
                 
                 To
                 make
                 the
                 Teeth
                 white
                 .
              
               
                 Take
                 one
                 drop
                 of
                 the
                 Oyl
                 of
                 Vitriol
                 ,
                 and
                 wet
                 the
                 Teeth
                 with
                 it
                 ,
                 and
                 rub
                 them
                 afterwards
                 with
                 a
                 course
                 Cloath
                 ;
                 although
                 this
                 Medicine
                 be
                 strong
                 ,
                 fear
                 it
                 not
                 .
              
            
             
               
                 42.
                 
                 For
                 a
                 Stinking
                 Breath
                 .
              
               
                 Take
                 two
                 handfuls
                 of
                 Cummin
                 ,
                 and
                 stamp
                 it
                 to
                 powder
                 ,
                 and
                 boyl
                 it
                 in
                 wine
                 ,
                 and
                 drink
                 the
                 Syrup
                 thereof
                 Morning
                 and
                 Evening
                 for
                 fifteen
                 days
                 ,
                 and
                 it
                 will
                 help
                 .
                 Proved
                 .
              
            
             
               
               
                 43.
                 
                 To
                 make
                 the
                 Breath
                 Sweet
                 .
              
               
                 VVash
                 you
                 Mouth
                 with
                 the
                 water
                 that
                 the
                 shells
                 of
                 Citrons
                 have
                 been
                 boyled
                 in
                 ,
                 and
                 you
                 will
                 have
                 a
                 sweet
                 Breath
                 .
              
            
             
               
                 44.
                 
                 To
                 Sweeten
                 the
                 Breath
                 .
              
               
                 Take
                 Butter
                 and
                 the
                 juice
                 of
                 Feather-few
                 ,
                 and
                 temper
                 them
                 with
                 Honey
                 ,
                 and
                 take
                 every
                 day
                 a
                 spoonful
                 .
                 Also
                 these
                 things
                 sweeten
                 the
                 Breath
                 ,
                 the
                 Electuary
                 of
                 Aromaticks
                 ,
                 and
                 the
                 peels
                 of
                 Citrons
                 .
              
            
             
               
                 45.
                 
                 To
                 cleanse
                 the
                 Mouth
                 .
              
               
                 It
                 is
                 good
                 to
                 cleanse
                 the
                 Mouth
                 every
                 Morning
                 by
                 rubbing
                 the
                 Teeth
                 with
                 a
                 Sage-leaf
                 ,
                 Citron-peels
                 ,
                 or
                 with
                 powder
                 made
                 with
                 Cloves
                 and
                 Nutmegs
                 ;
                 forbear
                 all
                 Meats
                 of
                 ill
                 Digestion
                 ,
                 and
                 raw
                 Fruits
                 .
              
            
             
               
               
                 46.
                 
                 For
                 Running
                 in
                 the
                 Ears
                 .
              
               
                 Take
                 the
                 juice
                 of
                 Elder
                 ,
                 and
                 drop
                 i●
                 into
                 the
                 Ear
                 of
                 the
                 Party
                 grieved
                 ,
                 and
                 it
                 cleanseth
                 the
                 Matter
                 and
                 the
                 filth
                 thereof●
                 Also
                 the
                 juice
                 of
                 Violets
                 used
                 ,
                 is
                 very
                 good
                 for
                 the
                 Running
                 of
                 the
                 Ears
                 .
              
            
             
               
                 47.
                 
                 For
                 Eyes
                 that
                 are
                 Blood-shot
                 .
              
               
                 Take
                 the
                 Roots
                 of
                 Red
                 Fennel
                 ,
                 stamp
                 them
                 ,
                 and
                 wring
                 out
                 the
                 juice
                 ,
                 then
                 temper
                 it
                 with
                 Clarified
                 Honey
                 ,
                 and
                 make
                 an
                 Oyntment
                 thereof
                 ,
                 and
                 annoint
                 the
                 Eyes
                 therewith
                 ,
                 and
                 it
                 will
                 take
                 away
                 th●
                 Redness
                 .
              
            
             
               
                 48.
                 
                 To
                 make
                 the
                 Hands
                 white
                 .
              
               
                 Take
                 the
                 Flower
                 of
                 Beans
                 ,
                 of
                 Lupines
                 of
                 Starch-Corn
                 ,
                 Rice
                 ,
                 Orice
                 ,
                 of
                 each
                 six
                 Ounces
                 ;
                 mix
                 them
                 ,
                 and
                 make
                 a
                 powder
                 ,
                 with
                 which
                 wash
                 your
                 Hands
                 it
                 water
                 .
              
            
             
               
               
                 49.
                 
                 A
                 Delicate
                 washing
                 Ball.
                 
              
               
                 Take
                 three
                 Ounces
                 of
                 Orace
                 ,
                 half
                 an
                 Ounce
                 of
                 Cypress
                 ,
                 two
                 Ounces
                 of
                 
                   Calamus
                   Aromaticus
                
                 ,
                 one
                 Ounce
                 of
                 Rose-leaves
                 ,
                 two
                 Ounces
                 of
                 Lavender-Flowers
                 ;
                 beat
                 all
                 these
                 together
                 in
                 a
                 Mortar
                 ,
                 siersing
                 them
                 through
                 a
                 fine
                 sierce
                 ,
                 then
                 scrape
                 some
                 Castile-soap
                 ,
                 and
                 dissolve
                 it
                 in
                 Rose-water
                 ,
                 mix
                 your
                 powders
                 therewith
                 ,
                 and
                 beat
                 them
                 in
                 a
                 Mortar
                 ,
                 then
                 make
                 them
                 up
                 in
                 Balls
                 .
              
            
             
               
                 50.
                 
                 For
                 the
                 Lips
                 chopt
                 .
              
               
                 Rub
                 them
                 with
                 the
                 Sweat
                 behind
                 your
                 Ears
                 ,
                 and
                 this
                 will
                 make
                 them
                 smooth
                 ,
                 and
                 well
                 coloured
                 .
              
            
             
               
                 51.
                 
                 To
                 prevent
                 marks
                 of
                 the
                 Small-Pox
                 .
              
               
                 Boyl
                 Cream
                 to
                 an
                 Oyl
                 ,
                 and
                 with
                 that
                 annoint
                 the
                 wheals
                 with
                 a
                 Feather
                 as
                 soon
                 as
                 they
                 begin
                 to
                 dry
                 ,
                 and
                 keep
                 the
                 Scabs
                 always
                 moist
                 therewith
                 ;
                 let
                 your
                 Face
                 be
                 annointed
                 almost
                 every
                 half
                 hour
                 .
              
            
             
               
               
                 52.
                 
                 To
                 take
                 away
                 Child-blains
                 in
                 the
                 Hands
                 or
                 Feet
                 .
              
               
                 Boyl
                 half
                 a
                 peck
                 of
                 Oats
                 in
                 a
                 quart
                 of
                 water
                 till
                 it
                 grow
                 dry
                 ;
                 then
                 annoint
                 your
                 Hands
                 with
                 Pomatum
                 ,
                 and
                 after
                 they
                 are
                 well
                 Chased
                 ,
                 hold
                 them
                 within
                 the
                 Oats
                 as
                 hot
                 as
                 you
                 can
                 endure
                 them
                 ,
                 covering
                 the
                 Bowl
                 wherein
                 you
                 do
                 your
                 Hands
                 with
                 a
                 double
                 Cloath
                 to
                 keep
                 in
                 the
                 steam
                 of
                 the
                 Oats
                 ;
                 do
                 this
                 three
                 or
                 four
                 times
                 ,
                 and
                 it
                 will
                 do
                 :
                 You
                 may
                 boyl
                 the
                 same
                 Oats
                 with
                 fresh
                 water
                 three
                 or
                 four
                 times
                 .
              
            
             
               
                 53.
                 
                 To
                 take
                 away
                 Pock-holes
                 ,
                 or
                 any
                 spot
                 in
                 the
                 Face
                 .
              
               
                 Wet
                 a
                 Cloath
                 in
                 White-Rose-water
                 ,
                 and
                 set
                 it
                 all
                 Night
                 to
                 freeze
                 in
                 the
                 Winter
                 ,
                 and
                 then
                 lay
                 it
                 upon
                 your
                 Face
                 till
                 it
                 be
                 dry
                 ;
                 also
                 take
                 two
                 or
                 three
                 Poppies
                 ,
                 the
                 reddest
                 you
                 can
                 get
                 ,
                 and
                 quarter
                 them
                 ,
                 taking
                 out
                 the
                 Kernels
                 ,
                 then
                 Distill
                 them
                 in
                 a
                 quart
                 of
                 red
                 Cows-Milk
                 ,
                 and
                 with
                 the
                 water
                 thereof
                 wash
                 your
                 Face
                 .
              
            
             
               
               
                 54.
                 
                 An
                 Excellent
                 Beauty-water
                 ,
                 used
                 by
                 the
                 D.
                 of
                 C.
                 
              
               
                 Take
                 of
                 white
                 Tartar
                 two
                 drams
                 ,
                 Camphire
                 one
                 dram
                 ,
                 Coperas
                 half
                 a
                 dram
                 ,
                 the
                 whites
                 of
                 three
                 or
                 four
                 Eggs
                 ,
                 juice
                 of
                 a
                 couple
                 of
                 Limons
                 ,
                 Oyl
                 of
                 Tartar
                 four
                 Ounces
                 ,
                 and
                 as
                 much
                 Plantain-water
                 ,
                 white
                 Mercury
                 a
                 penny-worth
                 ,
                 two
                 Ounces
                 of
                 bitter
                 Almonds
                 ;
                 beat
                 all
                 these
                 to
                 powder
                 ,
                 and
                 mix
                 them
                 with
                 the
                 Oyl
                 ,
                 and
                 some
                 water
                 ,
                 and
                 then
                 boyl
                 it
                 upon
                 a
                 gentle
                 Fire
                 ,
                 strain
                 it
                 ,
                 and
                 so
                 keep
                 it
                 ;
                 when
                 you
                 use
                 it
                 ,
                 you
                 must
                 first
                 rub
                 your
                 Face
                 with
                 a
                 scarlet
                 Cloath
                 ,
                 and
                 at
                 Night
                 wash
                 your
                 Face
                 with
                 it
                 ,
                 and
                 in
                 the
                 Morning
                 wash
                 it
                 off
                 with
                 Bran
                 and
                 White-Wine
                 .
              
            
             
               
                 55.
                 
                 Against
                 a
                 Stinking
                 Breath
                 .
              
               
                 Take
                 a
                 handful
                 of
                 Wood-bine
                 ,
                 and
                 as
                 much
                 Plantain
                 ,
                 bruise
                 them
                 very
                 well
                 ,
                 then
                 take
                 a
                 pint
                 of
                 Eye-selt
                 ,
                 and
                 as
                 much
                 water
                 ,
                 with
                 a
                 little
                 Honey
                 and
                 Allom
                 ;
                 keep
                 all
                 these
                 waters
                 together
                 in
                 a
                 Glass
                 ,
                 and
                 wash
                 your
                 Mouth
                 well
                 therewith
                 ,
                 and
                 hold
                 it
                 in
                 your
                 Mouth
                 ,
                 and
                 it
                 will
                 destroy
                 
                 all
                 Cankers
                 ,
                 and
                 Cure
                 a
                 stinking
                 Breath
                 ,
                 and
                 preserve
                 the
                 Teeth
                 from
                 rottenness
                 .
              
            
             
               
                 56.
                 
                 To
                 procure
                 an
                 excellent
                 Colour
                 and
                 Complexion
                 in
                 the
                 Face
                 ,
                 used
                 by
                 the
                 C.
                 of
                 S.
                 
              
               
                 Take
                 the
                 juice
                 of
                 Hyssop
                 ,
                 and
                 drink
                 it
                 in
                 a
                 Morning
                 Fasting
                 ,
                 half
                 a
                 dozen
                 spoonfuls
                 in
                 Ale
                 ,
                 warm
                 ;
                 it
                 will
                 procure
                 an
                 excellent
                 Colour
                 ,
                 is
                 good
                 for
                 the
                 Eye-sight
                 ,
                 destroyeth
                 Worms
                 ,
                 and
                 is
                 good
                 for
                 the
                 Stomack
                 ,
                 Liver
                 ,
                 and
                 Lungs
                 .
              
            
             
               
                 57.
                 
                 To
                 keep
                 the
                 Teeth
                 white
                 ,
                 and
                 kill
                 worms
                 .
              
               
                 Take
                 a
                 little
                 Salt
                 in
                 a
                 Morning
                 Fasting
                 ,
                 and
                 hold
                 it
                 under
                 your
                 Tongue
                 till
                 it
                 be
                 melted
                 ,
                 and
                 then
                 rub
                 your
                 Teeth
                 with
                 it
                 .
              
            
             
               
                 58.
                 
                 To
                 procure
                 Beauty
                 ,
                 an
                 excellent
                 wash
                 .
              
               
                 Take
                 four
                 Ounces
                 of
                 Sublimate
                 ,
                 and
                 one
                 Ounce
                 of
                 crude
                 Mercury
                 ,
                 and
                 beat
                 them
                 together
                 exceeding
                 well
                 in
                 a
                 wooden
                 Mortar
                 ,
                 and
                 wooden
                 Pestle
                 ;
                 you
                 must
                 
                 do
                 it
                 at
                 least
                 six
                 ,
                 or
                 eight
                 hours
                 ,
                 then
                 with
                 often
                 change
                 of
                 cold
                 water
                 ,
                 take
                 away
                 the
                 salts
                 from
                 the
                 Sublimate
                 ,
                 change
                 your
                 water
                 twice
                 every
                 day
                 at
                 least
                 ,
                 and
                 in
                 seven
                 or
                 eight
                 days
                 it
                 will
                 be
                 dulcified
                 ,
                 and
                 then
                 it
                 is
                 prepared
                 ;
                 lay
                 it
                 on
                 with
                 Oyl
                 of
                 white
                 Poppy
                 .
              
            
             
               
                 59.
                 
                 A
                 Beauty-water
                 for
                 the
                 Face
                 ,
                 by
                 Madam
                 G.
                 
              
               
                 Take
                 Lye
                 that
                 is
                 not
                 too
                 strong
                 ,
                 and
                 put
                 two
                 peels
                 of
                 Oranges
                 ,
                 and
                 as
                 much
                 C●tron-peel
                 ,
                 Blossoms
                 of
                 C●momile
                 ,
                 Bay-leaves
                 ,
                 and
                 Maiden-hair
                 ,
                 of
                 each
                 a
                 handful
                 ,
                 of
                 Agrimony
                 two
                 or
                 three
                 Ounces
                 ,
                 of
                 Barley-straw
                 chopt
                 in
                 pieces
                 ,
                 a
                 handful
                 ,
                 as
                 much
                 Fenugreek
                 ,
                 a
                 pint
                 of
                 Vine-leaves
                 ,
                 two
                 or
                 three
                 handfuls
                 of
                 Broom-blossoms
                 ;
                 put
                 all
                 these
                 into
                 the
                 Lye
                 ,
                 and
                 mingle
                 them
                 together
                 ,
                 and
                 so
                 wash
                 the
                 Head
                 therewith
                 ,
                 put
                 to
                 it
                 a
                 little
                 Cinamon
                 and
                 Myrrh
                 ,
                 let
                 it
                 stand
                 ,
                 and
                 wash
                 your
                 Face
                 therewith
                 every
                 Evening
                 :
                 It
                 is
                 good
                 to
                 wash
                 the
                 Head
                 ,
                 and
                 to
                 comfort
                 the
                 Brain
                 and
                 Memory
                 .
              
            
             
               
               
                 60.
                 
                 Against
                 stink
                 of
                 the
                 Nostrils
                 .
              
               
                 Take
                 Cloves
                 ,
                 Ginger
                 ,
                 and
                 Calamint
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ,
                 boyl
                 them
                 in
                 White-Wine
                 ,
                 and
                 therewith
                 wash
                 the
                 Nose
                 within
                 ;
                 then
                 put
                 in
                 the
                 powder
                 of
                 Piritrum
                 to
                 provoke
                 one
                 to
                 sneeze
                 :
                 If
                 there
                 be
                 Phlegm
                 in
                 the
                 Head
                 ,
                 you
                 must
                 first
                 purge
                 the
                 Head
                 with
                 Pills
                 of
                 Colchie
                 ,
                 or
                 of
                 
                   Hieva
                   picra
                
                 :
                 Or
                 if
                 the
                 stink
                 of
                 the
                 Nose
                 come
                 from
                 the
                 Stomack
                 ,
                 purge
                 first
                 .
              
            
             
               
                 61.
                 
                 To
                 make
                 the
                 Hands
                 white
                 .
              
               
                 To
                 make
                 the
                 Hands
                 white
                 and
                 soft
                 ,
                 take
                 Daffodil
                 in
                 clean
                 water
                 till
                 it
                 grow
                 thick
                 ,
                 and
                 put
                 thereto
                 powder
                 of
                 Cantarium
                 ,
                 and
                 stir
                 them
                 together
                 ;
                 then
                 put
                 thereto
                 raw
                 Eggs
                 ,
                 and
                 stir
                 them
                 well
                 together
                 ,
                 and
                 with
                 this
                 Oyntment
                 annoint
                 your
                 Hands
                 ,
                 and
                 within
                 three
                 or
                 four
                 days
                 using
                 thereof
                 they
                 will
                 be
                 white
                 and
                 clear
                 .
              
            
             
               
               
                 62.
                 
                 A
                 Sweet
                 water
                 for
                 the
                 Hands
                 .
              
               
                 Take
                 of
                 the
                 Oyl
                 of
                 Cloves
                 ,
                 Mace
                 ,
                 or
                 Nutmegs
                 ,
                 three
                 or
                 four
                 drops
                 only
                 ,
                 and
                 mingle
                 it
                 with
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 stirring
                 them
                 a
                 pretty
                 while
                 together
                 in
                 a
                 Glass
                 ,
                 having
                 a
                 narrow
                 Mouth
                 ,
                 till
                 they
                 are
                 well
                 mingled
                 together
                 ,
                 and
                 wash
                 your
                 Hands
                 therewith
                 ,
                 and
                 it
                 will
                 be
                 a
                 very
                 sweet
                 water
                 ,
                 and
                 will
                 cleanse
                 and
                 whiten
                 the
                 Hands
                 very
                 much
                 .
              
            
             
               
                 63.
                 
                 For
                 heat
                 and
                 worms
                 in
                 the
                 Hands
                 .
              
               
                 Bruise
                 a
                 little
                 Chick-weed
                 ,
                 and
                 boyl
                 it
                 in
                 Running-water
                 ,
                 till
                 the
                 half
                 be
                 wasted
                 away
                 ,
                 and
                 wash
                 your
                 Hands
                 in
                 it
                 as
                 hot
                 as
                 you
                 can
                 suffer
                 it
                 ,
                 for
                 the
                 space
                 of
                 six
                 days
                 ,
                 and
                 it
                 will
                 drive
                 away
                 the
                 heat
                 ,
                 or
                 worms
                 in
                 the
                 Hands
                 .
              
            
             
               
                 64.
                 
                 To
                 make
                 the
                 Nails
                 grow
                 .
              
               
                 Take
                 Wheat-flower
                 ,
                 and
                 mingle
                 it
                 with
                 Honey
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Nails
                 ,
                 and
                 it
                 will
                 help
                 them
                 .
              
            
             
               
               
                 65.
                 
                 For
                 Nails
                 that
                 fall
                 off
                 .
              
               
                 Take
                 powder
                 of
                 Agrimony
                 ,
                 and
                 lay
                 it
                 on
                 the
                 place
                 where
                 the
                 Nail
                 was
                 ,
                 and
                 it
                 will
                 take
                 away
                 the
                 aking
                 ,
                 and
                 make
                 the●
                 Nails
                 to
                 grow
                 .
              
            
             
               
                 66.
                 
                 For
                 cloven
                 Nails
                 .
              
               
                 Mingle
                 Turpentine
                 and
                 Wax
                 together
                 ,
                 and
                 lay
                 it
                 on
                 the
                 Nail
                 ,
                 and
                 as
                 it
                 groweth
                 cut
                 it
                 away
                 ,
                 and
                 it
                 will
                 heal
                 .
              
            
             
               
                 67.
                 
                 For
                 Nails
                 that
                 are
                 rent
                 from
                 the
                 flesh
                 .
              
               
                 Take
                 some
                 Violets
                 ,
                 and
                 stamp
                 them
                 ,
                 and
                 fry
                 them
                 with
                 Virgins-wax
                 ,
                 and
                 Frankincense
                 ,
                 and
                 make
                 a
                 Plaister
                 ,
                 and
                 lay
                 it
                 to
                 the
                 Nail
                 ,
                 and
                 it
                 will
                 be
                 whole
                 .
              
            
             
               
                 68.
                 
                 Another
                 .
              
               
                 Annoint
                 your
                 Fingers
                 with
                 the
                 powder
                 of
                 Brimstone
                 ,
                 Arsenick
                 ,
                 and
                 Vinegar
                 ,
                 and
                 in
                 short
                 time
                 you
                 shall
                 find
                 great
                 ease
                 .
              
            
             
               
               
                 69.
                 
                 For
                 stench
                 under
                 the
                 Arm-holes
                 .
              
               
                 First
                 pluck
                 away
                 the
                 Hairs
                 of
                 the
                 Arm-holes
                 ,
                 and
                 wash
                 them
                 with
                 white-wine
                 and
                 Rose-water
                 ,
                 wherein
                 you
                 have
                 first
                 boyled
                 
                   Cassia
                   Lignum
                
                 ,
                 and
                 use
                 it
                 three
                 or
                 four
                 times
                 .
              
            
             
               
                 70.
                 
                 For
                 the
                 Yellow
                 Iaundies
                 .
              
               
                 Take
                 the
                 juice
                 of
                 Wormwood
                 and
                 Sorrel
                 ,
                 or
                 else
                 make
                 them
                 in
                 Syrup
                 ,
                 and
                 use
                 to
                 drink
                 it
                 in
                 the
                 Morning
                 .
              
            
             
               
                 71.
                 
                 To
                 take
                 away
                 VVarts
                 from
                 the
                 face
                 or
                 Hands
                 .
              
               
                 Take
                 Purslain
                 ,
                 and
                 rub
                 it
                 on
                 the
                 warts
                 ,
                 and
                 it
                 maketh
                 them
                 fall
                 away
                 :
                 Also
                 the
                 juice
                 of
                 the
                 Roots
                 of
                 Rushes
                 applyed
                 ,
                 healeth
                 them
                 .
              
            
             
               
                 72.
                 
                 To
                 smooth
                 the
                 Skin
                 ,
                 and
                 take
                 away
                 Morphew
                 and
                 Freckles
                 .
              
               
                 Annoint
                 the
                 Face
                 with
                 the
                 Blood
                 of
                 a
                 Hare
                 ,
                 or
                 Bull
                 ,
                 and
                 this
                 will
                 take
                 away
                 Morphew
                 and
                 Freckles
                 ,
                 and
                 smooth
                 the
                 Skin
                 .
              
               
                 FINIS
                 .
              
            
          
        
      
       
         
           
             
             
               
            
          
           
             
             
               New
               and
               Excellent
               EXPERIMENTS
               AND
               SECRETS
               In
               the
               ART
               of
               Angling
               .
            
             
               BEING
               Directions
               for
               the
               whole
               ART
               .
            
             
               LONDON
               ,
               Printed
               in
               the
               Year
               1675.
               
            
          
        
         
           
             
             
             
               New
               and
               Excellent
               EXPERIMENTS
               AND
               SECRETS
               In
               the
               ART
               of
               Angling
               .
            
             
               
                 To
                 make
                 the
                 Lines
                 .
              
               
                 TAke
                 Care
                 that
                 your
                 Hair
                 be
                 round
                 ,
                 and
                 free
                 from
                 Galls
                 ,
                 Scabs
                 ,
                 or
                 frets
                 ,
                 for
                 a
                 well
                 Chosen
                 ,
                 even
                 ,
                 clear
                 ,
                 round
                 Hair
                 ,
                 of
                 a
                 kind
                 of
                 a
                 Glass-colour
                 ,
                 will
                 prove
                 as
                 strong
                 as
                 three
                 un-even
                 scabby
                 Hairs
                 ,
                 that
                 are
                 ill
                 chose
                 .
              
               
               
                 Let
                 your
                 Hair
                 be
                 clean
                 washed
                 before
                 you
                 go
                 about
                 to
                 twist
                 it
                 ,
                 and
                 then
                 not
                 only
                 chuse
                 the
                 clearest
                 Hair
                 ,
                 but
                 Hairs
                 that
                 are
                 all
                 of
                 an
                 equal
                 bigness
                 ,
                 for
                 such
                 do
                 usually
                 stretch
                 altogether
                 ,
                 and
                 not
                 break
                 singly
                 one
                 by
                 one
                 ,
                 but
                 altogether
                 .
              
               
                 When
                 you
                 have
                 twisted
                 your
                 Links
                 ,
                 lay
                 them
                 in
                 water
                 for
                 a
                 quarter
                 of
                 an
                 hour
                 at
                 the
                 least
                 ,
                 and
                 then
                 twist
                 them
                 over
                 again
                 before
                 you
                 tye
                 them
                 into
                 a
                 Line
                 ,
                 for
                 those
                 that
                 do
                 not
                 so
                 shall
                 usually
                 find
                 their
                 Links
                 to
                 have
                 a
                 Hair
                 or
                 two
                 shrunk
                 ,
                 and
                 be
                 shorter
                 than
                 all
                 the
                 rest
                 ,
                 at
                 the
                 first
                 Fishing
                 with
                 it
                 ,
                 which
                 is
                 so
                 much
                 of
                 the
                 strength
                 of
                 the
                 Line
                 lost
                 ,
                 for
                 want
                 of
                 wetting
                 it
                 at
                 first
                 ,
                 and
                 then
                 re-twisting
                 it
                 ;
                 and
                 this
                 is
                 most
                 visible
                 in
                 a
                 seven
                 hair
                 Line
                 ,
                 which
                 hath
                 always
                 a
                 black
                 hair
                 in
                 the
                 middle
                 ,
                 called
                 by
                 Anglers
                 ,
                 the
                 Herring-bone
                 :
                 Those
                 Hairs
                 that
                 are
                 taken
                 from
                 an
                 Iron-gray
                 ,
                 or
                 a
                 Sorrel
                 Stone-Horse
                 ,
                 and
                 the
                 middle
                 of
                 the
                 Tayl
                 ,
                 are
                 best
                 .
              
            
             
               
               
                 A
                 Cement
                 for
                 Floats
                 to
                 Fish
                 withal
                 .
              
               
                 Take
                 black
                 Rozin
                 beaten
                 ,
                 Chalk
                 scraped
                 ,
                 Bees-wax
                 bruised
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ;
                 melt
                 all
                 these
                 over
                 a
                 gentle
                 small-coal
                 Fire
                 in
                 an
                 Earthen
                 Vessel
                 well
                 leaded
                 ,
                 and
                 so
                 warming
                 the
                 two
                 Quills
                 ,
                 fix
                 them
                 with
                 a
                 little
                 of
                 it
                 ;
                 it
                 cools
                 immediately
                 ,
                 and
                 being
                 cold
                 ,
                 is
                 so
                 hard
                 ,
                 strong
                 ,
                 and
                 tite
                 ,
                 that
                 you
                 can
                 hardly
                 pull
                 the
                 two
                 Quills
                 asunder
                 with
                 both
                 your
                 Hands
                 ,
                 without
                 breaking
                 them
                 in
                 pieces
                 .
              
            
             
               
                 To
                 sight
                 your
                 Caps
                 for
                 the
                 Float
                 aright
                 .
              
               
                 Let
                 the
                 uppermost
                 be
                 at
                 the
                 distance
                 from
                 the
                 top
                 of
                 the
                 Quill
                 ,
                 and
                 the
                 lower
                 Cap
                 near
                 to
                 the
                 end
                 of
                 the
                 Quill
                 ,
                 as
                 in
                 the
                 Description
                 of
                 it
                 .
              
            
             
               
                 To
                 dye
                 Bone
                 or
                 Quills
                 red
                 for
                 ever
                 .
              
               
                 Take
                 some
                 Urine
                 ,
                 and
                 put
                 into
                 it
                 as
                 much
                 powder
                 of
                 Brazile
                 as
                 will
                 make
                 it
                 very
                 red
                 ,
                 which
                 you
                 shall
                 know
                 by
                 dropping
                 some
                 with
                 a
                 Feather
                 upon
                 a
                 piece
                 of
                 
                 white
                 Paper
                 ,
                 and
                 put
                 therein
                 Bone
                 or
                 Quills
                 ,
                 being
                 first
                 well
                 scraped
                 ,
                 and
                 laid
                 a
                 while
                 in
                 a
                 water
                 made
                 of
                 Argol
                 ,
                 and
                 let
                 them
                 lye
                 in
                 it
                 ten
                 or
                 twelve
                 days
                 ,
                 then
                 take
                 them
                 out
                 ,
                 and
                 hang
                 them
                 up
                 till
                 they
                 are
                 dry
                 ,
                 and
                 rub
                 them
                 with
                 a
                 dry
                 Linnen
                 Cloath
                 ,
                 and
                 they
                 will
                 be
                 of
                 a
                 transparent
                 colour
                 .
              
            
             
               
                 Observations
                 .
              
               
                 A
                 Pike
                 is
                 called
                 ,
              
               
                 The
                 first
                 Year
                 a
                 Shotterel
                 .
              
               
                 The
                 Second
                 ,
                 a
                 Pickerel
                 .
              
               
                 The
                 Third
                 Year
                 ,
                 a
                 Pike
                 .
              
               
                 The
                 Fourth
                 Year
                 ,
                 a
                 Luce.
                 
              
               
                 Fish
                 are
                 Fattest
                 about
                 August
                 .
              
               
                 All
                 Fish
                 are
                 in
                 Season
                 a
                 Moneth
                 or
                 six
                 weeks
                 after
                 they
                 have
                 spawn'd
                 .
              
            
             
               
                 To
                 cleanse
                 Worms
                 .
              
               
                 Take
                 a
                 piece
                 of
                 a
                 Hop-Sack
                 (
                 because
                 that
                 is
                 not
                 so
                 close
                 struck
                 in
                 the
                 Weaving
                 as
                 other
                 Cloath
                 is
                 )
                 and
                 wash
                 it
                 clean
                 ,
                 and
                 let
                 it
                 dry
                 ,
                 then
                 take
                 some
                 of
                 the
                 Liquor
                 wherein
                 a
                 piece
                 of
                 fresh
                 Beef
                 hath
                 been
                 boyled
                 ,
                 but
                 be
                 sure
                 you
                 take
                 not
                 the
                 
                 Liquor
                 of
                 Salt
                 Beef
                 ,
                 for
                 that
                 will
                 kill
                 all
                 the
                 Worms
                 ;
                 dip
                 the
                 piece
                 of
                 Hop-Sack
                 in
                 the
                 Liquor
                 ,
                 and
                 wring
                 it
                 out
                 ,
                 but
                 not
                 hard
                 ,
                 so
                 that
                 some
                 of
                 the
                 Liquor
                 abide
                 in
                 the
                 Cloath
                 ;
                 put
                 the
                 Worms
                 into
                 this
                 Cloath
                 ,
                 and
                 lay
                 them
                 in
                 an
                 Earthen
                 Pot
                 ,
                 the
                 Worms
                 will
                 run
                 in
                 and
                 out
                 through
                 the
                 Cloath
                 ,
                 and
                 scour
                 themselves
                 ;
                 let
                 them
                 stand
                 from
                 Morning
                 to
                 Night
                 ,
                 then
                 take
                 out
                 the
                 Worms
                 from
                 the
                 Cloath
                 ,
                 and
                 wash
                 the
                 Cloath
                 as
                 before
                 ,
                 but
                 not
                 dry
                 it
                 ,
                 and
                 wet
                 it
                 again
                 in
                 some
                 of
                 the
                 Liquor
                 ;
                 thus
                 do
                 once
                 a
                 day
                 ,
                 and
                 thus
                 you
                 will
                 not
                 only
                 preserve
                 your
                 Worms
                 alive
                 for
                 three
                 weeks
                 ,
                 or
                 a
                 Moneth
                 ,
                 but
                 also
                 make
                 them
                 red
                 and
                 tough
                 .
                 Probatum
                 .
              
            
             
               
                 The
                 Secrets
                 of
                 .
                 J.
                 D.
                 
              
               
                 
                   Would'st
                   thou
                   catch
                   Fish
                   ?
                
                 
                   Then
                   here
                   's
                   thy
                   wish
                   :
                
                 
                   Take
                   this
                   Receipt
                
                 
                   T●
                   annoint
                   thy
                   Bait.
                   
                
              
               
                 
                   Thou
                   that
                   desirest
                   to
                   Fish
                   with
                   Line
                   and
                   Hook
                   ,
                
                 
                   Be
                   it
                   in
                   Pool
                   ,
                   in
                   River
                   ,
                   or
                   in
                   Brook
                   ;
                
                 
                 
                   To
                   bliss
                   thy
                   Bait
                   ,
                   and
                   make
                   the
                   Fish
                   to
                   bite
                   ,
                
                 
                   Loe
                   here
                   's
                   a
                   means
                   ,
                   if
                   thou
                   ca●st
                   hit
                   it
                   right
                   .
                
              
               
                 
                   Take
                   Gum
                   of
                   Life
                   fine
                   beat
                   ,
                   and
                   laid
                   to
                   soak
                
                 
                   In
                   Oyl
                   ,
                   well
                   drawn
                   from
                   that
                   *
                   which
                   kills
                   the
                   Oak
                   .
                
              
               
                 
                   Fish
                   where
                   thou
                   wilt
                   ,
                   thou
                   shalt
                   have
                   sport
                   thy
                   fill
                   ;
                
                 
                   When
                   twenty
                   fail
                   ,
                   thou
                   shalt
                   be
                   sure
                   to
                   kill
                   .
                   Probatum
                   .
                
              
               
                 
                   It
                   's
                   perfect
                   and
                   good
                   ,
                   if
                   well
                   understood
                   ;
                
                 
                   Else
                   not
                   to
                   be
                   told
                   ,
                   for
                   Silver
                   nor
                   Gold.
                   
                
              
            
             
               
                 To
                 unloose
                 the
                 Line
                 in
                 the
                 Water
                 .
              
               
                 Of
                 these
                 there
                 are
                 several
                 sorts
                 ,
                 according
                 to
                 several
                 Mens
                 Fancies
                 ;
                 that
                 which
                 I
                 approve
                 of
                 ,
                 as
                 being
                 the
                 surest
                 ,
                 is
                 a
                 forked
                 stick
                 ,
                 about
                 two
                 Yards
                 long
                 ,
                 if
                 it
                 be
                 not
                 long
                 enough
                 to
                 reach
                 the
                 bottom
                 ,
                 you
                 may
                 lash
                 it
                 to
                 any
                 other
                 stick
                 .
              
            
             
               
               
                 These
                 Fish
                 rise
                 best
                 at
                 a
                 Flye
                 .
              
               
                 
                   Salmon
                   .
                
                 
                   Trout
                   .
                
                 
                   Vinber
                   .
                
                 
                   Groyling
                   .
                
                 
                   Bleak
                   .
                
                 
                   Cherin
                   ,
                   or
                   Chub.
                   
                
                 
                   Roch.
                   
                
                 
                   Dace
                   .
                
              
            
             
               
                 Ad
                 Capiendum
                 Pisces
                 .
              
               
                 Recipe
                 musilago
                 vel
                 Scholaris
                 Fortes
                 
                   (
                   Anglicè
                   white
                   Mullen
                
                 )
                 collectae
                 circa
                 medium
                 Maii
                 ,
                 quando
                 Luna
                 ,
                 sit
                 plena
                 ,
                 distemperata
                 cum
                 nigro
                 sale
                 &
                 serva
                 in
                 olla
                 terrea
                 ,
                 &
                 quando
                 vis
                 occupare
                 ungue
                 manus
                 &
                 lava
                 eas
                 in
                 loco
                 ubi
                 sunt
                 Pisces
                 .
              
            
             
               
                 A
                 good
                 Bait
                 for
                 Fish
                 all
                 Seasons
                 of
                 the
                 year
                 .
              
               
                 Take
                 Wheat-flower
                 ,
                 and
                 Tallow
                 of
                 a
                 new
                 slain
                 Sheep
                 ,
                 and
                 the
                 white
                 of
                 an
                 Egg
                 ,
                 beat
                 them
                 all
                 together
                 ,
                 and
                 make
                 a
                 paste
                 therewith
                 ,
                 and
                 Bait
                 with
                 it
                 .
              
            
             
               
               
                 Roch
                 and
                 Dace
                 .
              
               
                 From
                 the
                 tenth
                 of
                 March
                 to
                 the
                 tenth
                 of
                 May
                 is
                 the
                 spawning
                 time
                 for
                 Roch
                 and
                 Dace
                 .
              
            
             
               
                 A
                 Paste
                 for
                 Roch
                 ,
                 Dace
                 ,
                 Chub.
                 
              
               
                 Fine
                 Manchet
                 ,
                 Old
                 Fat
                 Cheese
                 of
                 the
                 strongest
                 ,
                 Rusty
                 Bacon
                 ;
                 beat
                 these
                 in
                 a
                 Mortar
                 ,
                 and
                 moisten
                 it
                 with
                 a
                 little
                 Brandy
                 ,
                 and
                 colour
                 it
                 with
                 Turmerick
                 or
                 Cambogia
                 ,
                 or
                 Red
                 Vermilion
                 .
              
            
             
               
                 Baits
                 .
              
               
                 1.
                 
                 Take
                 the
                 Flesh
                 of
                 a
                 Rabbit
                 ,
                 or
                 a
                 Cat
                 cut
                 small
                 ,
                 and
                 Bean-flower
                 ,
                 and
                 for
                 want
                 of
                 that
                 ,
                 other
                 Flower
                 ;
                 mix
                 these
                 together
                 ,
                 and
                 put
                 to
                 them
                 either
                 Sugar
                 or
                 Honey
                 (
                 but
                 I
                 judge
                 Honey
                 the
                 best
                 )
                 beat
                 these
                 together
                 in
                 a
                 Mortar
                 ,
                 or
                 sometimes
                 work
                 them
                 in
                 your
                 hands
                 (
                 being
                 very
                 clean
                 )
                 then
                 make
                 it
                 into
                 a
                 Ball
                 ,
                 but
                 you
                 must
                 beat
                 it
                 so
                 long
                 ,
                 till
                 it
                 be
                 so
                 tuff
                 ,
                 that
                 it
                 will
                 hang
                 upon
                 the
                 hook
                 ,
                 yet
                 not
                 too
                 hard
                 neither
                 ,
                 that
                 you
                 may
                 the
                 better
                 dough-knead
                 with
                 your
                 Paste
                 a
                 little
                 
                 white
                 ,
                 or
                 yellow
                 wool
                 ;
                 if
                 you
                 would
                 have
                 this
                 Paste
                 keep
                 all
                 the
                 Year
                 ,
                 then
                 mix
                 with
                 it
                 Virgins-wax
                 and
                 Clarified
                 Honey
                 ,
                 and
                 work
                 it
                 together
                 with
                 your
                 Hands
                 before
                 the
                 Fire
                 ,
                 then
                 make
                 it
                 into
                 Balls
                 ,
                 and
                 it
                 will
                 keep
                 all
                 the
                 Year
                 .
              
            
             
               
                 2.
                 
                 Another
                 .
              
               
                 Take
                 a
                 handful
                 or
                 two
                 of
                 the
                 best
                 and
                 biggest
                 Wheat
                 you
                 can
                 get
                 ,
                 boyl
                 it
                 in
                 a
                 little
                 Milk
                 (
                 as
                 Furmity
                 is
                 boyled
                 till
                 it
                 be
                 soft
                 )
                 and
                 then
                 fry
                 it
                 very
                 leisurely
                 ,
                 with
                 Honey
                 and
                 a
                 little
                 beaten
                 Saffron
                 dissolved
                 in
                 Milk
                 ;
                 you
                 will
                 find
                 it
                 a
                 choyce
                 Bait
                 ,
                 and
                 good
                 I
                 think
                 for
                 any
                 Fish
                 ,
                 especially
                 for
                 Roch
                 ,
                 Dace
                 ,
                 Chub
                 ,
                 and
                 Cheven
                 .
              
            
             
               
                 3.
                 
                 Another
                 .
              
               
                 The
                 tenderest
                 part
                 of
                 the
                 Leg
                 of
                 a
                 Young
                 Rabbit
                 ,
                 Whelp
                 ,
                 or
                 Catlin
                 ,
                 as
                 much
                 Virgins-wax
                 ,
                 and
                 Sheeps
                 Suet
                 ;
                 beat
                 them
                 in
                 a
                 Mortar
                 ,
                 till
                 they
                 are
                 well
                 Incorporated
                 ,
                 then
                 with
                 a
                 little
                 Clarified
                 Honey
                 ,
                 temper
                 them
                 before
                 the
                 Fire
                 into
                 a
                 Paste
                 .
              
            
             
               
               
                 4.
                 
                 Another
                 .
              
               
                 Sheeps-Kidney-Suet
                 ,
                 as
                 much
                 Old
                 strong
                 Cheese
                 ,
                 fine
                 Flower
                 ,
                 or
                 Manchet
                 ;
                 beat
                 it
                 into
                 a
                 Paste
                 ,
                 and
                 soften
                 it
                 with
                 Clarified
                 Honey
                 .
              
            
             
               
                 5.
                 
                 Another
                 .
              
               
                 Sheeps-blood
                 ,
                 Old
                 Cheese
                 ,
                 fine
                 Manchet
                 ,
                 Clarified
                 Honey
                 ;
                 make
                 all
                 into
                 a
                 Paste
                 ,
                 as
                 before
                 .
              
            
             
               
                 6.
                 
                 Another
                 .
              
               
                 Cherries
                 ,
                 Sheeps-blood
                 ,
                 Saffron
                 ,
                 fine
                 Manchet
                 ;
                 make
                 all
                 into
                 a
                 Paste
                 ,
                 as
                 before
                 :
                 You
                 may
                 add
                 to
                 any
                 of
                 these
                 ,
                 or
                 other
                 Pastes
                 ,
                 
                   Cocalus
                   Indi●e
                   ,
                   Assa
                   faetida
                
                 ,
                 Oyl
                 of
                 Polypody
                 of
                 the
                 Oak
                 ,
                 the
                 Gum
                 of
                 Ivy
                 dissolved
                 ;
                 I
                 judge
                 there
                 is
                 Virtue
                 in
                 these
                 Oyls
                 ,
                 but
                 especially
                 in
                 the
                 Gum.
                 
              
            
             
               
                 7.
                 
                 Another
                 .
              
               
                 Pull
                 off
                 the
                 Scale
                 from
                 a
                 boyled
                 Prawn
                 ,
                 or
                 Shrimp
                 ,
                 Bait
                 the
                 Hook
                 with
                 it
                 ,
                 and
                 it
                 is
                 an
                 Excellent
                 Bait
                 for
                 Roch
                 ,
                 Dace
                 ,
                 Bleak
                 .
              
            
             
               
               
                 8.
                 
                 Another
                 .
              
               
                 Bean-flower
                 ,
                 Honey
                 ,
                 and
                 the
                 white
                 of
                 a
                 Egg
                 made
                 up
                 into
                 a
                 Paste
                 ,
                 is
                 an
                 Excellent
                 ,
                 an
                 d
                 long
                 Experienced
                 Bait
                 for
                 small
                 Fish
                 ,
                 which
                 if
                 they
                 once
                 taste
                 of
                 ,
                 they
                 will
                 never
                 for
                 sake
                 till
                 Death
                 .
              
            
             
               
                 9.
                 
                 Another
                 .
              
               
                 Gentles
                 ,
                 of
                 which
                 kind
                 the
                 best
                 are
                 those
                 that
                 are
                 bred
                 upon
                 a
                 Cat
                 ,
                 because
                 they
                 are
                 the
                 quickest
                 ,
                 and
                 liveliest
                 .
              
               
                 If
                 you
                 put
                 some
                 Gentles
                 into
                 a
                 Box
                 ,
                 where
                 Vermilion
                 hath
                 been
                 ,
                 they
                 will
                 live
                 in
                 it
                 two
                 or
                 three
                 days
                 ,
                 and
                 will
                 become
                 of
                 a
                 very
                 Transparent
                 Colour
                 ,
                 and
                 keep
                 so
                 in
                 the
                 water
                 when
                 you
                 Fish
                 with
                 them
                 .
              
               
                 When
                 you
                 Fish
                 in
                 a
                 quick
                 Stream
                 ,
                 a
                 long
                 Quill
                 or
                 Float
                 is
                 best
                 .
              
               
                 But
                 in
                 an
                 Eddy
                 ,
                 or
                 still
                 ,
                 Stream
                 ,
                 the
                 shorter
                 the
                 Quill
                 or
                 Float
                 is
                 ,
                 the
                 better
                 .
              
               
                 When
                 you
                 Fish
                 at
                 the
                 Well-boats
                 ,
                 or
                 at
                 the
                 Bank-side
                 ,
                 be
                 there
                 at
                 half
                 Ebbing
                 water
                 ,
                 and
                 Fish
                 upon
                 those
                 Well-boats
                 that
                 lye
                 nearest
                 to
                 the
                 shoar
                 ,
                 till
                 the
                 water
                 falls
                 away
                 from
                 them
                 ,
                 then
                 go
                 to
                 the
                 outermost
                 Boats.
                 
              
               
               
                 Some
                 of
                 the
                 Well-boats
                 do
                 sheer
                 to
                 and
                 again
                 from
                 the
                 place
                 where
                 your
                 Ground-bait
                 lyeth
                 ,
                 to
                 prevent
                 which
                 ,
                 and
                 that
                 you
                 may
                 always
                 Fish
                 in
                 that
                 place
                 where
                 you
                 have
                 cast
                 your
                 Ground-bait
                 ,
                 you
                 must
                 have
                 a
                 Buoy
                 to
                 lye
                 out
                 ,
                 and
                 then
                 you
                 are
                 sure
                 to
                 Fi●h
                 right
                 .
              
            
             
               
                 10.
                 
                 Another
                 Bait.
                 
              
               
                 Dry
                 Sheeps-blood
                 in
                 the
                 Air
                 upon
                 a
                 dry
                 board
                 ,
                 till
                 it
                 become
                 a
                 pretty
                 hard
                 dry
                 lump
                 ,
                 then
                 cut
                 it
                 into
                 small
                 pieces
                 for
                 your
                 Use.
                 
              
            
             
               
                 11.
                 
                 Another
                 .
              
               
                 You
                 shall
                 find
                 in
                 the
                 Moneths
                 of
                 
                   Iune
                   ,
                   Iuly
                
                 ,
                 and
                 August
                 ,
                 great
                 quantities
                 of
                 Ant-flyes
                 ,
                 go
                 to
                 the
                 Ant-hills
                 ,
                 and
                 take
                 a
                 great
                 handful
                 of
                 Earth
                 ,
                 with
                 as
                 much
                 of
                 the
                 Roots
                 of
                 the
                 Grass
                 as
                 you
                 can
                 ;
                 put
                 all
                 into
                 a
                 large
                 Glass
                 Bottle
                 ,
                 then
                 gather
                 a
                 Pottle
                 of
                 the
                 blackest
                 Ant-flyes
                 ,
                 but
                 take
                 heed
                 you
                 bruise
                 them
                 not
                 ;
                 Roch
                 and
                 Dace
                 will
                 bite
                 at
                 these
                 Flyes
                 under
                 water
                 ,
                 near
                 the
                 Ground
                 .
              
            
             
               
               
                 Directions
                 how
                 to
                 make
                 your
                 Paste
                 .
              
               
                 First
                 ,
                 wash
                 your
                 Hands
                 very
                 clean
                 ,
                 then
                 get
                 some
                 of
                 the
                 finest
                 Manchet
                 ,
                 of
                 two
                 or
                 three
                 days
                 old
                 ,
                 and
                 cut
                 away
                 all
                 the
                 Crust
                 ,
                 then
                 lay
                 it
                 in
                 water
                 ,
                 or
                 Milk
                 ,
                 which
                 is
                 better
                 ;
                 let
                 it
                 lye
                 no
                 longer
                 than
                 till
                 it
                 is
                 soaked
                 just
                 through
                 ,
                 then
                 squeeze
                 out
                 all
                 the
                 water
                 very
                 well
                 ,
                 then
                 knead
                 it
                 in
                 your
                 hands
                 very
                 well
                 ,
                 with
                 a
                 little
                 bit
                 of
                 sweet
                 butter
                 ,
                 to
                 make
                 it
                 stiff
                 ,
                 colour
                 it
                 with
                 Vermilion
                 ;
                 if
                 you
                 make
                 it
                 over-night
                 ,
                 keep
                 it
                 in
                 a
                 wet
                 Linnen
                 rag
                 ,
                 all
                 the
                 water
                 being
                 wrung
                 out
                 of
                 it
                 ;
                 in
                 the
                 kneading
                 scrape
                 a
                 little
                 old
                 Cheese
                 among
                 it
                 .
              
            
             
               
                 How
                 to
                 Bait
                 with
                 Gentles
                 .
              
               
                 Put
                 your
                 Hook
                 through
                 the
                 middle-part
                 of
                 the
                 Gentle
                 ,
                 and
                 no
                 more
                 ,
                 then
                 he
                 will
                 live
                 longest
                 ;
                 I
                 mean
                 through
                 the
                 skin
                 and
                 no
                 more
                 :
                 But
                 if
                 you
                 could
                 get
                 some
                 Oyl
                 of
                 Ivy
                 ,
                 that
                 is
                 rightly
                 taken
                 from
                 the
                 Tree
                 in
                 the
                 Moneth
                 of
                 May
                 ,
                 and
                 cast
                 but
                 two
                 drops
                 of
                 it
                 among
                 the
                 Gentles
                 before
                 you
                 use
                 them
                 ,
                 you
                 would
                 have
                 sport
                 beyond
                 expectation
                 .
              
            
             
               
               
                 When
                 to
                 drag
                 upon
                 the
                 Ground
                 ,
                 and
                 when
                 not
                 .
              
               
                 When
                 you
                 Fish
                 in
                 a
                 quick
                 Stream
                 drag
                 a
                 Quills
                 length
                 ,
                 or
                 more
                 .
              
               
                 Also
                 when
                 the
                 water
                 is
                 not
                 clear
                 ,
                 but
                 of
                 a
                 white
                 or
                 Clay
                 Colour
                 ,
                 and
                 if
                 you
                 put
                 a
                 little
                 piece
                 of
                 Scarlet
                 a
                 little
                 above
                 the
                 Hook
                 ,
                 the
                 Fish
                 will
                 see
                 the
                 Bait
                 the
                 better
                 .
              
               
                 Sometimes
                 when
                 you
                 are
                 at
                 the
                 Sport
                 the
                 Wind
                 ariseth
                 ,
                 and
                 makes
                 your
                 Float
                 dance
                 upon
                 the
                 Waves
                 ,
                 then
                 always
                 observe
                 ,
                 and
                 watch
                 well
                 the
                 motion
                 of
                 your
                 Float
                 under
                 water
                 ,
                 and
                 not
                 the
                 top
                 of
                 your
                 Float
                 .
              
               
                 I
                 saw
                 an
                 Angler
                 whipping
                 for
                 Bleaks
                 and
                 Dace
                 with
                 a
                 
                 May-flye
                 ,
                 but
                 he
                 put
                 on
                 a
                 Gentle
                 upon
                 the
                 Hook
                 besides
                 ,
                 and
                 he
                 had
                 excellent
                 sport
                 .
              
            
          
           
             
             
               Carp
               and
               Tench
               .
            
             
               
                 Baits
                 .
              
               
                 1.
                 
                 A
                 Carp
                 will
                 take
                 a
                 red
                 Worm
                 dipt
                 in
                 Tarr
                 ,
                 at
                 the
                 bottom
                 .
              
               
                 2.
                 
                 Malt-flower
                 ,
                 Old
                 Cheshire
                 Cheese
                 ,
                 English
                 Honey
                 ,
                 Eggs
                 ;
                 temper
                 these
                 together
                 with
                 a
                 little
                 water
                 (
                 but
                 I
                 should
                 think
                 Milk
                 is
                 far
                 better
                 )
                 colour
                 it
                 with
                 Saffron
                 ,
                 and
                 put
                 as
                 much
                 upon
                 the
                 Hook
                 ,
                 as
                 the
                 bigness
                 of
                 a
                 large
                 Hasle-Nut
                 .
              
               
                 Bait
                 the
                 place
                 where
                 you
                 intend
                 to
                 Fish
                 ,
                 very
                 well
                 over
                 Night
                 ,
                 with
                 Grains
                 and
                 Blood
                 ;
                 the
                 next
                 Morning
                 very
                 early
                 Fish
                 for
                 him
                 ,
                 with
                 a
                 well
                 scoured
                 Lob-worm
                 ,
                 or
                 the
                 Past
                 above-mentioned
                 .
              
               
                 You
                 may
                 dip
                 your
                 Worm
                 in
                 Tarr
                 ,
                 and
                 try
                 what
                 that
                 will
                 do
                 .
              
               
                 A
                 Carp
                 choseth
                 the
                 deepest
                 ,
                 and
                 stillest
                 places
                 in
                 Ponds
                 and
                 Rivers
                 ,
                 and
                 so
                 doth
                 the
                 Tench
                 ,
                 and
                 also
                 green
                 weeds
                 ,
                 which
                 he
                 loves
                 exceedingly
                 .
              
               
               
                 Late
                 in
                 the
                 Evening
                 the
                 Ale
                 ,
                 Grains
                 ,
                 and
                 Blood
                 ,
              
               
                 Well
                 mixed
                 together
                 ,
                 is
                 Bait
                 very
                 good
              
               
                 For
                 Carp
                 ,
                 Tench
                 ,
                 Roch
                 ,
                 and
                 Dace
                 to
                 prepare
                 ,
              
               
                 If
                 early
                 in
                 the
                 Morn
                 at
                 the
                 River
                 you
                 are
                 .
              
               
                 Strong
                 Tackle
                 for
                 Carp
                 ,
                 for
                 Roch
                 and
                 D●ce
                 fine
                 ,
              
               
                 Will
                 help
                 thee
                 with
                 Fish
                 sufficient
                 to
                 Dine
                 .
              
               
                 For
                 the
                 Carp
                 ,
                 let
                 thy
                 Bait
                 the
                 knotted
                 Worm
                 be
                 ,
              
               
                 The
                 rest
                 love
                 the
                 Cadis
                 ,
                 the
                 Paste
                 or
                 the
                 Flye
                 .
              
            
             
               
                 Chub
                 ,
                 Pike
                 ,
                 and
                 Bream
                 .
              
               
                 The
                 Pike
                 chuses
                 Sandy
                 ,
                 or
                 Clay
                 ground
                 ,
                 in
                 still
                 Pools
                 full
                 of
                 Fry
                 ;
                 the
                 Bream
                 loves
                 a
                 gentle
                 Stream
                 ,
                 and
                 the
                 broadest
                 part
                 of
                 the
                 River
                 ;
                 the
                 Chub
                 loves
                 the
                 same
                 ground
                 ,
                 and
                 spawns
                 in
                 May.
                 
              
               
                 One
                 ,
                 who
                 was
                 the
                 best
                 trouler
                 of
                 Pikes
                 in
                 England
                 .
                 used
                 always
                 to
                 troul
                 with
                 a
                 Hazle-Rod
                 twelve
                 Foot
                 long
                 ,
                 with
                 a
                 Ring
                 of
                 wyre
                 in
                 the
                 top
                 of
                 his
                 Rod
                 for
                 his
                 Line
                 to
                 run
                 through
                 ,
                 within
                 two
                 Foot
                 of
                 the
                 
                 Rod
                 there
                 was
                 a
                 hole
                 to
                 put
                 in
                 a
                 winder
                 ,
                 to
                 turn
                 with
                 a
                 Barril
                 ,
                 to
                 gather
                 up
                 his
                 Line
                 ,
                 and
                 loose
                 it
                 at
                 his
                 pleasure
                 ;
                 this
                 was
                 his
                 manner
                 of
                 trouling
                 with
                 a
                 small
                 Fish.
                 
              
               
                 There
                 are
                 several
                 other
                 ways
                 to
                 take
                 Pikes
                 ;
                 there
                 is
                 a
                 way
                 to
                 take
                 a
                 Pike
                 ,
                 which
                 is
                 called
                 the
                 Snap
                 ,
                 for
                 with
                 Angling
                 you
                 must
                 have
                 a
                 pretty
                 strong
                 Rod
                 ,
                 for
                 you
                 must
                 Angle
                 with
                 a
                 Line
                 no
                 longer
                 than
                 your
                 Rod
                 ,
                 which
                 must
                 be
                 very
                 strong
                 ,
                 that
                 you
                 may
                 hold
                 the
                 Fish
                 to
                 it
                 ;
                 your
                 Hook
                 must
                 be
                 a
                 double
                 Hook
                 ,
                 made
                 of
                 a
                 large
                 wyre
                 ,
                 and
                 Armed
                 with
                 wyre
                 one
                 or
                 two
                 Links
                 long
                 ;
                 you
                 must
                 Bait
                 the
                 Fish
                 with
                 the
                 Head
                 upwards
                 ,
                 and
                 the
                 point
                 must
                 come
                 forth
                 of
                 his
                 Side
                 ,
                 a
                 little
                 above
                 his
                 vent
                 .
              
               
                 In
                 all
                 your
                 Baitings
                 for
                 a
                 Pike
                 ,
                 you
                 must
                 enter
                 the
                 Needle
                 where
                 the
                 point
                 cometh
                 forth
                 ,
                 so
                 draw
                 your
                 Arming
                 through
                 ,
                 until
                 the
                 Hook
                 lyeth
                 as
                 you
                 think
                 fit
                 ,
                 then
                 make
                 it
                 fast
                 with
                 a
                 thread
                 to
                 the
                 wyre
                 ,
                 but
                 first
                 tye
                 the
                 thread
                 about
                 the
                 wyre
                 ,
                 otherwise
                 the
                 Fish
                 will
                 skip
                 up
                 and
                 down
                 ,
                 so
                 fall
                 to
                 work
                 :
                 The
                 Bait
                 must
                 be
                 a
                 Gudgeon
                 ,
                 a
                 small
                 Trout
                 ,
                 Roch
                 ,
                 or
                 Dace
                 .
              
               
                 Now
                 ,
                 I
                 will
                 pawn
                 my
                 Credit
                 ,
                 that
                 I
                 
                 will
                 shew
                 a
                 way
                 ,
                 either
                 in
                 Ware
                 ,
                 Pond
                 ,
                 or
                 River
                 ,
                 that
                 shall
                 take
                 more
                 Pikes
                 ,
                 than
                 any
                 Trouler
                 shall
                 do
                 by
                 Trouling
                 ;
                 and
                 it
                 is
                 this
                 .
              
               
                 First
                 ,
                 take
                 a
                 forked
                 stick
                 ,
                 a
                 Line
                 of
                 twelve
                 Yards
                 long
                 wound
                 upon
                 it
                 ,
                 at
                 the
                 lower
                 end
                 leave
                 a
                 Yard
                 to
                 tye
                 ;
                 either
                 a
                 bunch
                 of
                 Flaggs
                 ,
                 or
                 a
                 Bladder
                 ,
                 to
                 Buoy
                 up
                 the
                 Fish
                 ,
                 to
                 carry
                 the
                 Bait
                 from
                 the
                 Ground
                 ,
                 that
                 the
                 Fish
                 may
                 swim
                 clear
                 ;
                 the
                 Bait
                 must
                 be
                 alive
                 ,
                 either
                 a
                 small
                 Trout
                 ,
                 Gudgeon
                 ,
                 Roch
                 ,
                 or
                 Dace
                 ;
                 the
                 forked
                 stick
                 must
                 have
                 a
                 slit
                 on
                 the
                 one
                 side
                 of
                 the
                 fork
                 to
                 put
                 the
                 Line
                 in
                 ,
                 that
                 the
                 live
                 Fish
                 may
                 swim
                 at
                 the
                 gauge
                 you
                 set
                 the
                 Fish
                 to
                 swim
                 at
                 ,
                 that
                 when
                 the
                 Pike
                 takes
                 the
                 Bait
                 ,
                 the
                 Pike
                 may
                 have
                 the
                 full
                 Liberty
                 of
                 the
                 Line
                 for
                 his
                 feed
                 ;
                 you
                 may
                 turn
                 as
                 ●ou
                 please
                 of
                 these
                 loose
                 in
                 the
                 Pond
                 or
                 River
                 all
                 day
                 long
                 ,
                 the
                 more
                 the
                 better
                 ,
                 and
                 do
                 it
                 in
                 a
                 Pond-wind
                 ;
                 the
                 Hooks
                 must
                 be
                 double
                 Hooks
                 .
              
            
             
               
                 To
                 Bait
                 the
                 Hook.
                 
              
               
                 Take
                 one
                 of
                 the
                 Baits
                 alive
                 ,
                 and
                 with
                 your
                 Needle
                 enter
                 the
                 Fish
                 within
                 a
                 straws
                 breadth
                 of
                 the
                 Gill
                 ,
                 so
                 put
                 the
                 Needle
                 in
                 betwixt
                 the
                 Skin
                 and
                 the
                 Fish
                 ,
                 then
                 draw
                 
                 the
                 Needle
                 out
                 at
                 the
                 hindermost
                 fin
                 ,
                 drawing
                 the
                 Arming
                 through
                 the
                 Fish
                 ,
                 untill
                 the
                 Hook
                 come
                 to
                 lye
                 close
                 to
                 the
                 Body
                 ;
                 but
                 I
                 hold
                 it
                 better
                 ,
                 if
                 it
                 be
                 Armed
                 with
                 wyre
                 ,
                 to
                 take
                 off
                 the
                 Hook
                 ,
                 and
                 put
                 the
                 Needle
                 in
                 at
                 the
                 hindermost
                 fin
                 ,
                 and
                 so
                 come
                 forth
                 at
                 the
                 Gill
                 ,
                 then
                 put
                 on
                 the
                 Hook
                 ,
                 and
                 it
                 will
                 hurt
                 the
                 live
                 Fish
                 the
                 less
                 ,
                 so
                 knit
                 the
                 Arming
                 with
                 the
                 live
                 Fish
                 to
                 the
                 Line
                 .
              
               
                 But
                 I
                 judge
                 the
                 Baiting
                 with
                 a
                 live
                 Fish
                 is
                 done
                 far
                 better
                 ,
                 as
                 it
                 is
                 done
                 ,
                 Baiting
                 with
                 a
                 Minew
                 ,
                 to
                 Fish
                 for
                 a
                 Trout
                 .
              
               
                 A
                 Rod
                 twelve
                 Foot
                 long
                 ,
                 and
                 a
                 Ring
                 of
                 wyre
                 ,
              
               
                 A
                 winder
                 and
                 Barril
                 will
                 help
                 thy
                 desire
                 ,
              
               
                 In
                 killing
                 a
                 Pike
                 ;
                 but
                 the
                 forked
                 stick
                 ,
              
               
                 With
                 a
                 slit
                 and
                 a
                 Bladder
                 ,
                 and
                 the
                 other
                 fine
                 trick
                 ,
              
               
                 Which
                 our
                 Artists
                 call
                 Snap
                 ,
                 with
                 a
                 Goose
                 or
                 a
                 Duck
                 ,
              
               
                 Will
                 kill
                 two
                 for
                 one
                 ,
                 if
                 thou
                 have
                 any
                 luck
                 .
              
               
                 Chub
                 takes
                 a
                 black
                 Snail
                 about
                 August
                 ;
                 and
                 for
                 a
                 Bait
                 ,
                 take
                 the
                 fourth
                 Receipt
                 prescribed
                 for
                 Roch
                 and
                 Dace
                 ,
                 but
                 colour
                 it
                 with
                 Saffron
                 ,
                 or
                 Gambogia
                 .
              
               
               
                 The
                 Pike
                 in
                 the
                 Moneth
                 of
                 March
                 ,
                 before
                 which
                 time
                 it
                 is
                 good
                 Fishing
                 for
                 him
                 ,
                 but
                 after
                 March
                 it
                 is
                 not
                 good
                 till
                 the
                 middle
                 of
                 May
                 :
                 A
                 Smelt
                 is
                 a
                 Rare
                 Bait
                 ,
                 a
                 Pole
                 for
                 trouling
                 should
                 be
                 eleven
                 Foot
                 long
                 ,
                 for
                 the
                 Snap
                 twelve
                 Foot.
                 
              
               
                 When
                 you
                 troul
                 ,
                 the
                 head
                 of
                 the
                 Fish
                 must
                 be
                 downward
                 at
                 the
                 bent
                 of
                 the
                 hook
                 ;
                 but
                 when
                 you
                 snap
                 ,
                 the
                 head
                 must
                 be
                 upward
                 at
                 the
                 shank
                 of
                 the
                 hook
                 .
              
               
                 If
                 you
                 Fish
                 at
                 Snap
                 for
                 a
                 Pike
                 ,
                 give
                 him
                 leave
                 to
                 run
                 a
                 little
                 before
                 you
                 strike
                 ,
                 and
                 then
                 strike
                 the
                 contrary
                 way
                 he
                 runs
                 .
              
               
                 If
                 you
                 Fish
                 with
                 a
                 dead
                 Bait
                 for
                 him
                 ,
                 take
                 this
                 as
                 a
                 most
                 Excellent
                 one
                 .
              
               
                 Take
                 a
                 Minew
                 ,
                 or
                 yellow
                 Frogg
                 ,
                 a
                 Dace
                 ,
                 or
                 a
                 Roch
                 ,
                 and
                 having
                 dissolved
                 some
                 Gum
                 of
                 Ivy
                 in
                 Oyl
                 of
                 Spike
                 ,
                 annoint
                 your
                 Bait
                 therewith
                 ,
                 and
                 cast
                 it
                 where
                 the
                 Pikes
                 frequent
                 ,
                 and
                 when
                 it
                 hath
                 lain
                 a
                 little
                 while
                 at
                 the
                 bottom
                 ,
                 draw
                 it
                 up
                 to
                 the
                 top
                 ,
                 and
                 so
                 up
                 the
                 Stream
                 ,
                 and
                 if
                 Pikes
                 are
                 in
                 the
                 place
                 where
                 you
                 Fish
                 ,
                 you
                 will
                 quickly
                 perceive
                 them
                 to
                 follow
                 it
                 with
                 much
                 eagerness
                 .
              
            
             
               
               
                 Perch
                 .
              
               
                 The
                 Perch
                 loveth
                 a
                 gentle
                 Stream
                 ,
                 of
                 a
                 reasonable
                 depth
                 ,
                 seldom
                 shallow
                 .
              
            
             
               
                 Baits
                 .
              
               
                 1.
                 
                 His
                 Bait
                 is
                 most
                 commonly
                 a
                 red
                 knotted
                 Worm
                 ,
                 or
                 a
                 Minew
                 .
              
            
             
               
                 2.
                 
                 Another
                 .
              
               
                 Make
                 a
                 Bait
                 with
                 the
                 Liver
                 of
                 a
                 Goat
                 ,
                 and
                 Bait
                 your
                 Hook
                 therewith
                 .
              
            
             
               
                 3.
                 
                 Another
                 .
              
               
                 Take
                 yellow
                 Butter-flyes
                 and
                 Cheese
                 made
                 of
                 Goats-Milk
                 ,
                 of
                 each
                 half
                 an
                 O●nce
                 ,
                 of
                 Opoponax
                 the
                 weight
                 of
                 two
                 French
                 Crowns
                 ,
                 of
                 Hoggs-blood
                 half
                 an
                 O●nce
                 ,
                 Galbanum
                 as
                 much
                 ;
                 pound
                 them
                 all
                 well
                 ,
                 and
                 mix
                 them
                 together
                 ,
                 pouring
                 upon
                 them
                 red
                 Wine
                 ,
                 and
                 make
                 thereof
                 little
                 balls
                 ,
                 such
                 as
                 you
                 use
                 to
                 make
                 perfumes
                 into
                 ,
                 and
                 dry
                 them
                 in
                 the
                 shade
                 .
              
            
             
               
               
                 4.
                 
                 Another
                 .
              
               
                 To
                 bait
                 your
                 Hook
                 with
                 a
                 live
                 Minew
                 ,
                 when
                 you
                 Fish
                 for
                 a
                 Trout
                 ,
                 or
                 Perch
                 ,
                 with
                 a
                 Running
                 Line
                 .
              
               
                 First
                 put
                 your
                 Hook
                 in
                 at
                 his
                 Mouth
                 ,
                 and
                 out
                 at
                 his
                 Gill
                 ,
                 then
                 having
                 drawn
                 your
                 Hook
                 two
                 or
                 three
                 Inches
                 beyond
                 ,
                 or
                 through
                 his
                 Gill
                 ,
                 put
                 it
                 again
                 into
                 his
                 Mouth
                 ,
                 and
                 the
                 point
                 and
                 beard
                 out
                 at
                 his
                 Tayl
                 ,
                 and
                 then
                 tye
                 the
                 Hook
                 and
                 his
                 Tayl
                 with
                 a
                 white
                 thread
                 ,
                 which
                 will
                 make
                 it
                 apter
                 to
                 turn
                 quick
                 in
                 the
                 water
                 ;
                 then
                 pull
                 back
                 that
                 part
                 of
                 your
                 Line
                 which
                 was
                 slack
                 ,
                 when
                 you
                 put
                 your
                 Hook
                 into
                 the
                 Mouth
                 the
                 second
                 time
                 ;
                 I
                 say
                 ,
                 pull
                 that
                 part
                 of
                 it
                 back
                 ,
                 so
                 that
                 it
                 shall
                 fasten
                 the
                 Head
                 ,
                 that
                 so
                 the
                 body
                 of
                 the
                 Minew
                 shall
                 be
                 almost●
                 streight
                 on
                 the
                 Hook
                 ;
                 then
                 try
                 how
                 it
                 will
                 turn
                 by
                 drawing
                 it
                 cross
                 the
                 water
                 ,
                 or
                 against
                 the
                 Stream
                 ,
                 and
                 if
                 it
                 do
                 not
                 turn
                 nimbly
                 ,
                 then
                 turn
                 the
                 Tayl
                 a
                 little
                 to
                 the
                 right
                 or
                 left
                 hand
                 ,
                 and
                 try
                 again
                 till
                 it
                 turn
                 quick
                 ,
                 for
                 if
                 not
                 ,
                 you
                 are
                 in
                 danger
                 to
                 catch
                 nothing
                 ;
                 for
                 know
                 ,
                 that
                 't
                 is
                 impossible
                 it
                 should
                 turn
                 too
                 quick
                 :
                 But
                 if
                 you
                 want
                 a
                 Minew
                 ,
                 then
                 a
                 
                 small
                 Roch
                 ,
                 or
                 stickle-back
                 ,
                 or
                 any
                 other
                 small
                 Fish
                 will
                 serve
                 as
                 well
                 ;
                 If
                 you
                 Salt
                 your
                 Minews
                 ,
                 you
                 may
                 keep
                 them
                 three
                 or
                 four
                 days
                 fit
                 for
                 Use
                 ,
                 or
                 longer
                 ;
                 Bay-Salt
                 is
                 best
                 .
              
            
             
               
                 5.
                 
                 Another
                 .
              
               
                 To
                 Bait
                 with
                 a
                 Lob-worm
                 ,
                 to
                 Fish
                 for
                 a
                 Trout
                 or
                 Perch
                 with
                 a
                 Running
                 Line
                 ,
                 with
                 a
                 Swivel
                 .
              
               
                 Suppose
                 it
                 be
                 a
                 big
                 Lob-worm
                 ,
                 put
                 your
                 hook
                 into
                 him
                 above
                 the
                 middle
                 ,
                 then
                 draw
                 your
                 worm
                 above
                 the
                 Arming
                 of
                 your
                 hook
                 ,
                 enter
                 your
                 worm
                 at
                 the
                 tayl-end
                 of
                 the
                 worm
                 ,
                 the
                 point
                 may
                 come
                 out
                 toward
                 the
                 Head
                 ,
                 and
                 having
                 drawn
                 him
                 above
                 the
                 Arming
                 of
                 your
                 hook
                 ,
                 put
                 the
                 point
                 of
                 your
                 Hook
                 again
                 into
                 the
                 very
                 Head
                 of
                 the
                 worm
                 ,
                 till
                 it
                 come
                 to
                 the
                 place
                 where
                 the
                 point
                 of
                 the
                 hook
                 first
                 came
                 out
                 ,
                 and
                 then
                 draw
                 back
                 that
                 part
                 of
                 the
                 worm
                 that
                 was
                 above
                 the
                 Shanker
                 Arming
                 of
                 the
                 Hook.
                 And
                 so
                 Fish
                 with
                 it
                 ,
                 you
                 cannot
                 lose
                 above
                 two
                 or
                 three
                 worms
                 before
                 you
                 attain
                 to
                 what
                 I
                 Direct
                 you
                 ,
                 and
                 having
                 attained
                 it
                 ,
                 you
                 will
                 find
                 it
                 very
                 useful
                 ,
                 for
                 
                 you
                 will
                 run
                 upon
                 the
                 Ground
                 without
                 tangling
                 ,
                 but
                 you
                 must
                 have
                 a
                 Swivel
                 .
              
            
             
               
                 Trout
                 .
              
               
                 The
                 Trout
                 loves
                 small
                 purling
                 Brooks
                 ,
                 or
                 Rivers
                 that
                 are
                 very
                 swift
                 ,
                 and
                 run
                 upon
                 Stones
                 ,
                 or
                 Gravel
                 ;
                 he
                 feeds
                 while
                 he
                 is
                 in
                 strength
                 in
                 the
                 swi●test
                 Streams
                 ,
                 behind
                 a
                 Stone
                 ,
                 Log
                 ,
                 or
                 some
                 small
                 bank
                 that
                 shooteth
                 into
                 the
                 River
                 ,
                 and
                 there
                 lyes
                 watching
                 for
                 what
                 comes
                 down
                 the
                 Stream
                 .
                 He
                 spawns
                 about
                 October
                 .
              
            
             
               
                 Baits
                 .
              
               
                 1.
                 
                 You
                 shall
                 find
                 in
                 the
                 Root
                 of
                 a
                 great
                 Dock
                 ,
                 a
                 white
                 Worm
                 with
                 a
                 red
                 Head
                 ,
                 with
                 this
                 Worm
                 Fish
                 for
                 a
                 Trout
                 at
                 the
                 bottom
                 ,
                 he
                 lyes
                 in
                 the
                 deep
                 ,
                 but
                 feeds
                 in
                 the
                 Stream
                 .
              
            
             
               
                 2.
                 
                 Another
                 .
              
               
                 He
                 also
                 takes
                 very
                 freely
                 a
                 Worm
                 ,
                 called
                 a
                 Brandling
                 ,
                 of
                 which
                 sort
                 the
                 best
                 are
                 sound
                 at
                 the
                 Bear-Garden
                 ,
                 amongst
                 the
                 Bears
                 Dung.
                 
              
            
             
               
               
                 An
                 Universal
                 Bait
                 to
                 take
                 all
                 manner
                 of
                 Fish
                 ,
                 but
                 especially
                 Trouts
                 ,
                 which
                 hath
                 been
                 Experienced
                 by
                 an
                 Ancient
                 Angler
                 ,
                 and
                 made
                 by
                 a
                 Chy●ist
                 ,
                 in
                 1668.
                 
              
               
                 Take
                 of
                 the
                 Juice
                 of
                 Ca●●omile
                 two
                 spoonfuls
                 ,
                 Oyl
                 of
                 Spike
                 four
                 drams
                 ,
                 Spirit
                 of
                 Vitriol
                 one
                 Ounce
                 ,
                 Oyl
                 of
                 Comfrey
                 by
                 Infusion
                 ,
                 six
                 drams
                 ,
                 Goose-grease
                 one
                 Ounce
                 ;
                 Dissolve
                 these
                 over
                 the
                 Fire
                 ,
                 being
                 well
                 melted
                 ,
                 let
                 it
                 stand
                 till
                 it
                 is
                 cold
                 ,
                 then
                 put
                 it
                 into
                 a
                 strong
                 Glass
                 ,
                 and
                 let
                 it
                 stand
                 three
                 or
                 four
                 days
                 before
                 you
                 stop
                 it
                 up
                 ,
                 with
                 a
                 good
                 Cover
                 made
                 of
                 Parchment
                 and
                 Leather
                 ,
                 and
                 it
                 will
                 keep
                 good
                 for
                 seven
                 Years
                 .
              
            
             
               
                 Gudgeons
                 .
              
               
                 A
                 Gudgeon
                 spawns
                 in
                 May
                 ,
                 and
                 sometimes
                 in
                 April
                 .
              
            
             
               
                 Bait.
                 
              
               
                 A
                 Gudgeon
                 takes
                 nothing
                 but
                 a
                 red
                 knotted
                 Worm
                 ,
                 in
                 a
                 Horse
                 Dung-hill
                 .
              
            
             
               
               
                 Barbel
                 .
              
               
                 The
                 Barbel
                 (
                 as
                 Gesner
                 saith
                 )
                 is
                 one
                 of
                 those
                 Leather-mouth'd
                 Fishes
                 ,
                 having
                 his
                 Teeth
                 in
                 his
                 Throat
                 .
              
               
                 There
                 are
                 divers
                 ways
                 of
                 Fishing
                 for
                 him
                 ,
                 as
                 with
                 a
                 Casting-Line
                 of
                 small
                 Whip-cord
                 ,
                 a
                 Plummet
                 ,
                 and
                 a
                 pair
                 of
                 small
                 drablers
                 of
                 Hair.
                 
              
               
                 Others
                 Fish
                 for
                 him
                 with
                 a
                 standing-Line
                 ,
                 either
                 of
                 Silk
                 ,
                 or
                 small
                 Brass
                 wyre
                 well
                 nealed
                 ,
                 with
                 a
                 Plummet
                 of
                 one
                 ,
                 two
                 ,
                 three
                 ,
                 or
                 four
                 Ounces
                 ,
                 according
                 to
                 the
                 swiftness
                 of
                 the
                 Stream
                 ,
                 and
                 a
                 pair
                 of
                 drabbers
                 ,
                 as
                 before
                 .
              
               
                 Some
                 Fish
                 for
                 Barbel
                 with
                 Casting-Lines
                 ,
                 as
                 at
                 London-bridge
                 ,
                 a
                 Plummet
                 of
                 one
                 pound
                 and
                 half
                 ,
                 and
                 a
                 pair
                 of
                 drabbers
                 .
              
               
                 
              
            
             
               
               
                 Baits
                 .
              
               
                 His
                 Baits
                 are
                 green
                 Gentles
                 ,
                 strong
                 Cheese
                 ,
                 sometimes
                 a
                 Lob-worm
                 ,
                 and
                 sometimes
                 a
                 piece
                 of
                 Pickled
                 Herring
                 .
              
            
             
               
                 Eels
                 .
              
               
                 To
                 reckon
                 up
                 the
                 several
                 ways
                 of
                 taking
                 Eels
                 ,
                 were
                 almost
                 ,
                 if
                 not
                 altogether
                 ,
                 impossible
                 ;
                 and
                 therefore
                 I
                 shall
                 only
                 tell
                 you
                 how
                 the
                 Anglers
                 here
                 in
                 London
                 take
                 them
                 .
              
               
                 Take
                 a
                 shooting-Line
                 ,
                 of
                 10
                 ,
                 12
                 ,
                 14
                 ,
                 16
                 ,
                 or
                 20
                 Hooks
                 ,
                 as
                 many
                 ,
                 and
                 as
                 few
                 as
                 you
                 please
                 ;
                 and
                 this
                 cannot
                 but
                 be
                 an
                 Excellent
                 way
                 ,
                 either
                 in
                 Pond
                 ,
                 ●River
                 ,
                 or
                 Moat
                 .
              
               
                 The
                 manner
                 of
                 making
                 it
                 is
                 very
                 well
                 known
                 to
                 all
                 those
                 that
                 Sell
                 Hooks
                 and
                 Fishing-Tackle
                 in
                 Crooked-Lane
                 ,
                 where
                 you
                 may
                 buy
                 them
                 ready
                 made
                 .
              
            
             
               
                 Baits
                 .
              
               
                 His
                 Bait
                 is
                 green
                 Gentles
                 ,
                 strong
                 Cheese
                 ,
                 Lob-worms
                 ,
                 Pickled-Herring
                 ,
                 Powdered
                 Beef
                 ,
                 or
                 Periwinkles
                 .
              
               
               
                 Your
                 Plummet
                 must
                 be
                 three
                 pound
                 ,
                 or
                 three
                 pound
                 and
                 an
                 half
                 of
                 Lead
                 .
              
            
             
               
                 Bream
                 .
              
               
                 The
                 Bream
                 loveth
                 a
                 red
                 Worm
                 ,
                 taken
                 at
                 the
                 Root
                 of
                 a
                 great
                 Dock
                 ,
                 it
                 lyeth
                 wrapt
                 up
                 in
                 a
                 knot
                 ,
                 or
                 round
                 Clue
                 .
                 He
                 chuseth
                 the
                 same
                 waters
                 as
                 the
                 Pike
                 .
              
            
             
               
                 Salmon
                 .
              
               
                 The
                 Salmon
                 〈◊〉
                 ●arge
                 swist
                 Rivers
                 ,
                 where
                 it
                 Ebbs
                 and
                 Flowes
                 ;
                 he
                 spawns
                 at
                 the
                 latter
                 end
                 of
                 the
                 Year
                 .
              
            
             
               
                 To
                 Fish
                 for
                 Salmon
                 .
              
               
                 The
                 first
                 thing
                 you
                 must
                 gain
                 ,
                 must
                 be
                 a
                 Rod
                 of
                 some
                 ten
                 Foot
                 in
                 the
                 Stock
                 ,
                 that
                 will
                 carry
                 a
                 top
                 of
                 six
                 Foot
                 ;
                 stiff
                 and
                 strong
                 ;
                 the
                 Reason
                 is
                 ,
                 because
                 there
                 must
                 be
                 a
                 wyre
                 Ring
                 at
                 the
                 upper
                 end
                 of
                 the
                 top
                 ,
                 for
                 the
                 Line
                 to
                 run
                 through
                 ,
                 that
                 you
                 may
                 take
                 up
                 ,
                 and
                 loose
                 the
                 Line
                 at
                 your
                 pleasure
                 ,
                 you
                 must
                 have
                 the
                 winder
                 within
                 two
                 Foot
                 of
                 the
                 bottom
                 of
                 your
                 Rod
                 ,
                 made
                 in
                 the
                 manner
                 exprest
                 ,
                 with
                 a
                 spring
                 ,
                 that
                 you
                 may
                 put
                 it
                 on
                 as
                 low
                 as
                 you
                 please
                 .
              
               
               
                 The
                 Salmon
                 swimmeth
                 most
                 commonly
                 in
                 the
                 midst
                 of
                 the
                 River
                 ,
                 in
                 all
                 his
                 Travels
                 he
                 desires
                 to
                 see
                 the
                 uppermost
                 part
                 of
                 the
                 River
                 ,
                 Travelling
                 on
                 his
                 Journey
                 in
                 the
                 heat
                 of
                 ●he
                 Day
                 ,
                 he
                 must
                 take
                 a
                 B●sh
                 ,
                 if
                 the
                 Fisher-Man
                 espye
                 him
                 ,
                 he
                 goeth
                 at
                 him
                 with
                 his
                 Spear
                 ,
                 and
                 so
                 shortneth
                 his
                 Journey
                 .
              
               
                 The
                 Angler
                 that
                 goeth
                 to
                 Fish
                 for
                 him
                 with
                 a
                 Hook
                 and
                 Line
                 ,
                 must
                 Angle
                 for
                 him
                 as
                 nigh
                 the
                 middle
                 of
                 the
                 water
                 as
                 he
                 can
                 with
                 one
                 of
                 these
              
            
             
               
                 Baits
                 .
              
               
                 Take
                 two
                 Lob-worms
                 ,
                 and
                 put
                 the
                 hook
                 so
                 near
                 through
                 the
                 middle
                 of
                 them
                 ,
                 that
                 the
                 four
                 ends
                 may
                 hang
                 of
                 an
                 equal
                 length
                 ,
                 and
                 so
                 Angle
                 as
                 near
                 the
                 bottom
                 as
                 you
                 can
                 ,
                 feeling
                 your
                 Plummet
                 run
                 on
                 the
                 ground
                 ,
                 some
                 twelve
                 Inches
                 from
                 the
                 hook
                 .
              
               
                 If
                 you
                 Angle
                 for
                 him
                 with
                 a
                 Flve
                 (
                 which
                 he
                 will
                 rise
                 at
                 like
                 a
                 Trout
                 )
                 the
                 Flye
                 must
                 be
                 made
                 of
                 a
                 large
                 hook
                 ,
                 which
                 hook
                 must
                 carry
                 six
                 wings
                 ,
                 or
                 sour
                 at
                 the
                 least
                 ;
                 there
                 is
                 Judgment
                 in
                 making
                 these
                 Flyes
                 .
              
               
                 The
                 Salmon
                 will
                 come
                 at
                 a
                 Gudgeon
                 in
                 the
                 manner
                 of
                 a
                 Trouling
                 Line
                 ,
                 and
                 cometh
                 
                 at
                 it
                 bravely
                 ,
                 which
                 is
                 fine
                 Angling
                 for
                 him
                 ;
                 you
                 must
                 be
                 sure
                 your
                 Line
                 be
                 of
                 twenty
                 six
                 ,
                 or
                 thirty
                 Yards
                 long
                 ,
                 that
                 you
                 may
                 have
                 your
                 convenient
                 time
                 to
                 turn
                 him
                 ,
                 or
                 else
                 you
                 are
                 in
                 danger
                 to
                 lose
                 him
                 ,
                 but
                 if
                 you
                 turn
                 him
                 ,
                 you
                 are
                 likely
                 to
                 have
                 him
                 ,
                 all
                 the
                 danger
                 is
                 in
                 the
                 running
                 out
                 ,
                 both
                 of
                 Salmon
                 and
                 Trout
                 .
              
               
                 You
                 must
                 fore-cast
                 to
                 turn
                 the
                 Fish
                 as
                 you
                 do
                 a
                 wild
                 Horse
                 ,
                 either
                 upon
                 the
                 Right
                 or
                 Left
                 hand
                 ,
                 and
                 wind
                 up
                 your
                 Line
                 as
                 you
                 find
                 occasion
                 in
                 the
                 guiding
                 the
                 Fish
                 to
                 the
                 shoar
                 ,
                 having
                 a
                 large
                 Landing-hook
                 to
                 take
                 him
                 up
                 ,
              
               
                 Close
                 to
                 the
                 bottom
                 ,
                 in
                 the
                 midst
                 of
                 the
                 water
                 ,
              
               
                 I
                 Fish●d
                 for
                 a
                 Salmon
                 ,
                 and
                 there
                 I
                 caught
                 her
                 .
              
               
                 My
                 Plummet
                 twelve
                 Inches
                 from
                 the
                 large
                 hook
                 ,
              
               
                 Two
                 Lob-worms
                 hung
                 equal
                 ,
                 which
                 she
                 ne●r
                 ●orsook
                 :
              
               
                 Nor
                 yet
                 the
                 great
                 hook
                 ,
                 with
                 the
                 six
                 winged
                 Flye
                 ,
              
               
                 And
                 she
                 makes
                 at
                 a
                 Gudgeon
                 most
                 furiously
                 .
              
               
               
                 My
                 strong
                 Line
                 was
                 just
                 twenty
                 six
                 yards
                 long
                 :
              
               
                 I
                 gave
                 him
                 a
                 turn
                 ,
                 though
                 I
                 found
                 him
                 strong
                 .
              
               
                 I
                 wound
                 up
                 my
                 Line
                 ,
                 to
                 guide
                 him
                 from
                 shoar
                 ;
              
               
                 The
                 Landing-hook
                 helpt
                 much
                 ,
                 but
                 the
                 Cookery
                 more
                 .
              
            
             
               
                 The
                 Names
                 of
                 the
                 Flyes
                 that
                 are
                 used
                 in
                 Angling
                 ,
                 with
                 the
                 Times
                 when
                 they
                 are
                 in
                 Season
                 ,
                 and
                 what
                 the
                 Bodies
                 and
                 Wings
                 are
                 made
                 of
                 .
              
               
                 1.
                 
                 AStone
                 Fly
                 ,
                 which
                 is
                 in
                 Season
                 in
                 April
                 ,
                 the
                 Body
                 of
                 it
                 is
                 made
                 with
                 black-wool
                 ,
                 made
                 yellow
                 under
                 the
                 Wings
                 ,
                 and
                 under
                 the
                 Tayl
                 ;
                 the
                 Wings
                 are
                 made
                 of
                 a
                 Mallards
                 Feather
                 .
              
               
                 2.
                 
                 A
                 Ruddy
                 Fly
                 ,
                 is
                 in
                 Season
                 in
                 the
                 beginning
                 of
                 May
                 ;
                 the
                 Body
                 is
                 made
                 of
                 red
                 wooll
                 wrapt
                 about
                 with
                 blue
                 Silk
                 ,
                 the
                 Wings
                 are
                 made
                 of
                 the
                 Wing
                 of
                 a
                 Drake
                 ,
                 and
                 a
                 red
                 Hackle
                 .
              
               
                 3.
                 
                 The
                 yellow
                 ,
                 or
                 greenish
                 Fly
                 ,
                 in
                 Season
                 in
                 May
                 ,
                 made
                 of
                 yellow
                 wool
                 ,
                 his
                 Wings
                 made
                 of
                 red
                 Hackles
                 ,
                 and
                 the
                 Wing
                 of
                 a
                 Drake
                 .
              
               
               
                 4.
                 
                 The
                 Dun
                 Fly
                 is
                 sometimes
                 of
                 Dunwool
                 ,
                 and
                 sometimes
                 black
                 ,
                 in
                 Season
                 in
                 March
                 ;
                 his
                 Wings
                 made
                 of
                 Partridge
                 .
                 Feathers
                 ,
                 black
                 Drakes
                 Feathers
                 ,
                 and
                 the
                 Feathers
                 under
                 his
                 Tayl.
                 
              
               
                 5.
                 
                 The
                 Black
                 Fly
                 ,
                 in
                 Season
                 in
                 May
                 ,
                 made
                 of
                 black-wool
                 ,
                 and
                 wrapt
                 about
                 with
                 Peacocks
                 Tayl
                 ,
                 the
                 Feathers
                 of
                 the
                 wings
                 of
                 a
                 brown
                 Capon
                 ,
                 with
                 the
                 blue
                 Feathers
                 in
                 his
                 head
                 .
              
               
                 6.
                 
                 The
                 sad
                 yellow
                 Fly
                 ,
                 in
                 Season
                 in
                 Iune
                 ,
                 made
                 of
                 black-wool
                 ,
                 with
                 a
                 yellow
                 List
                 on
                 either
                 side
                 ;
                 the
                 wings
                 of
                 a
                 Buzzard
                 ,
                 bound
                 with
                 black
                 braked
                 hemp
                 .
              
               
                 7.
                 
                 The
                 Moorish
                 Fly
                 ,
                 in
                 Season
                 in
                 Iune
                 ,
                 made
                 of
                 duskish
                 wool
                 ,
                 the
                 wings
                 the
                 black
                 Male
                 of
                 a
                 Drake
                 .
              
               
                 8.
                 
                 The
                 tawny
                 Flye
                 ,
                 good
                 till
                 the
                 middle
                 of
                 Iune
                 ,
                 made
                 of
                 Bears-wool
                 ,
                 the
                 wings
                 made
                 contrary
                 one
                 against
                 the
                 other
                 ,
                 of
                 the
                 whitish
                 Male
                 of
                 a
                 wild
                 Drake
                 .
              
               
                 9.
                 
                 The
                 Wasp-Fly
                 ,
                 in
                 Season
                 in
                 Iuly
                 ,
                 made
                 of
                 black-wool
                 ,
                 wrapt
                 about
                 with
                 yellow
                 Silk
                 ;
                 the
                 wings
                 of
                 a
                 Drakes
                 Feathers
                 ,
                 or
                 Buzzards
                 .
              
               
                 10.
                 
                 The
                 Shell-fly
                 ,
                 good
                 in
                 the
                 middle
                 of
                 Iune
                 ,
                 made
                 of
                 greenish
                 wool
                 ,
                 lapt
                 about
                 with
                 Pearl
                 of
                 a
                 Peacocks
                 Tayl
                 ;
                 the
                 wings
                 of
                 a
                 Buzzards
                 Feathers
                 .
              
               
               
                 11.
                 
                 The
                 dark
                 Drake-Fly
                 ,
                 made
                 of
                 black-wool
                 wrapt
                 about
                 with
                 black
                 Silk
                 ;
                 in
                 Season
                 in
                 August
                 ,
                 the
                 wings
                 ,
                 the
                 Male
                 of
                 the
                 Black
                 Drake
                 with
                 a
                 black
                 Head.
                 
              
               
                 12.
                 
                 The
                 
                 May-Fly
                 ,
                 made
                 of
                 greenish
                 coloured
                 Cruel
                 ,
                 or
                 Willow
                 colour
                 ,
                 and
                 darken
                 it
                 in
                 most
                 places
                 with
                 waxed
                 Silk
                 ,
                 or
                 Ribb'd
                 with
                 a
                 black
                 hair
                 ,
                 or
                 some
                 of
                 them
                 Ribb'd
                 with
                 Silver
                 thread
                 ,
                 and
                 such
                 wings
                 for
                 the
                 colour
                 ,
                 as
                 you
                 see
                 the
                 Fly
                 to
                 have
                 at
                 that
                 Season
                 .
              
               
                 13.
                 
                 The
                 Oak-Fly
                 ,
                 the
                 Body
                 made
                 of
                 Orange-tawny
                 ,
                 and
                 black
                 Cruel
                 ;
                 the
                 wings
                 the
                 brown
                 of
                 a
                 Mallards
                 Feather
                 .
              
               
                 The
                 best
                 way
                 of
                 Dressing
                 these
                 ,
                 and
                 all
                 other
                 sorts
                 of
                 Fish
                 ,
                 you
                 may
                 find
                 in
                 the
                 next
                 Part
                 following
                 .
              
               
                 FINIS
                 .
              
            
          
        
      
       
         
           
             
             
             
               THE
               Compleat
               Cook
               's
               GUIDE
               .
               OR
               ,
               Directions
               for
               the
               Dressing
               of
               all
               Sorts
               of
               Flesh
               ,
               Fowl
               ,
               and
               Fish
               ,
               both
               in
               the
               English
               and
               French
               Mode
               ;
               with
               the
               preparing
               of
               all
               manner
               of
               Sawces
               and
               Sallets
               proper
               thereunto
               .
            
             
               TOGETHER
               With
               the
               making
               of
               all
               Sorts
               of
               Pyes
               ,
               Pasties
               ,
               Tarts
               ,
               and
               Custards
               ;
               with
               the
               Forms
               and
               Shapes
               of
               many
               of
               them
               .
            
             
               WITH
               Bills
               of
               Fare
               ,
               both
               for
               Ordinary
               ,
               and
               Extraordinary
               .
            
             
               London
               ,
               Printed
               in
               the
               Year
               1675.
               
            
          
        
         
           
             
             
             
               THE
               Compleat
               Cook
               's
               GUIDE
               .
            
             
               
                 1.
                 
                 To
                 make
                 a
                 Lamb
                 Pye.
                 
              
               
                 FIrst
                 ,
                 Cut
                 your
                 Lamb
                 into
                 pieces
                 ,
                 and
                 then
                 Season
                 it
                 with
                 Nutmegs
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 ,
                 and
                 some
                 Salt
                 with
                 Currans
                 ,
                 Raisins
                 of
                 the
                 Sun
                 ,
                 and
                 Sweet
                 Butter
                 ;
                 and
                 if
                 you
                 will
                 eat
                 it
                 hot
                 ,
                 when
                 it
                 is
                 baked
                 put
                 in
                 some
                 Yolks
                 of
                 Eggs
                 ,
                 with
                 Wine-Vinegar
                 and
                 Sugar
                 beaten
                 together
                 ;
                 but
                 if
                 you
                 will
                 eat
                 it
                 cold
                 ,
                 put
                 in
                 no
                 Eggs
                 ,
                 but
                 only
                 Vinegar
                 and
                 Sugar
                 .
              
            
             
               
               
                 2.
                 
                 To
                 make
                 a
                 Rice-Pudding
                 .
              
               
                 Take
                 thin
                 Cream
                 ,
                 or
                 good
                 Milk
                 ,
                 of
                 what
                 quantity
                 you
                 please
                 ,
                 boyl
                 it
                 with
                 a
                 little
                 Cinamon
                 in
                 it
                 ,
                 and
                 when
                 it
                 hath
                 boyled
                 a
                 while
                 ,
                 take
                 out
                 the
                 Cinamon
                 ,
                 and
                 put
                 in
                 Rose-water
                 ,
                 and
                 Sugar
                 enough
                 to
                 make
                 it
                 sweet
                 and
                 good
                 ;
                 then
                 having
                 your
                 Rice
                 ready
                 beaten
                 ,
                 as
                 fine
                 as
                 Flower
                 ,
                 and
                 siersed
                 as
                 some
                 do
                 it
                 ,
                 strew
                 it
                 in
                 ,
                 till
                 it
                 be
                 of
                 the
                 thickness
                 of
                 a
                 Hasty-pudding
                 ,
                 then
                 pour
                 it
                 into
                 a
                 Dish
                 ,
                 and
                 Serve
                 it
                 .
              
            
             
               
                 3.
                 
                 To
                 make
                 Cheese-Cakes
                 ,
                 the
                 best
                 way
                 .
              
               
                 Take
                 two
                 Gallons
                 of
                 New
                 Milk
                 ,
                 put
                 into
                 them
                 two
                 spoonfuls
                 and
                 a
                 half
                 of
                 Runnet
                 ,
                 heat
                 the
                 Milk
                 little
                 less
                 than
                 Blood-warm
                 ,
                 cover
                 it
                 close
                 with
                 a
                 Cloath
                 ,
                 till
                 you
                 see
                 the
                 Cheese
                 be
                 gathered
                 ,
                 then
                 with
                 a
                 scumming-dish
                 gently
                 take
                 out
                 the
                 whey
                 ,
                 when
                 you
                 have
                 dreyn'd
                 the
                 Curd
                 as
                 clean
                 as
                 you
                 can
                 ,
                 put
                 it
                 into
                 a
                 Siev
                 ,
                 and
                 let
                 it
                 drain
                 very
                 well
                 there
                 ;
                 then
                 to
                 two
                 quarts
                 of
                 Curds
                 ,
                 take
                 a
                 quart
                 of
                 thick
                 Cream
                 ,
                 a
                 pound
                 of
                 Sweet
                 Butter
                 ,
                 twelve
                 Eggs
                 ,
                 a
                 pound
                 and
                 half
                 of
                 Currans
                 ,
                 a
                 penny
                 .
                 
                 worth
                 of
                 Cloves
                 ,
                 Nutmeg
                 and
                 Mace
                 beaten
                 ,
                 half
                 a
                 pound
                 of
                 good
                 Sugar
                 ,
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Rose-water
                 ;
                 mingle
                 it
                 well
                 together
                 ,
                 and
                 put
                 it
                 into
                 Puff-paste
                 .
              
            
             
               
                 4.
                 
                 To
                 make
                 an
                 Egg-Pye
                 ,
                 or
                 Mince-Pye
                 of
                 Eggs.
                 
              
               
                 Take
                 the
                 Yolks
                 of
                 two
                 dozen
                 of
                 Eggs
                 hard
                 boyled
                 ,
                 shred
                 them
                 ,
                 take
                 the
                 same
                 quantity
                 of
                 Beef-Suet
                 ,
                 half
                 a
                 pound
                 of
                 Pippins
                 ,
                 a
                 pound
                 of
                 Currans
                 well
                 washt
                 ,
                 and
                 dry'd
                 ,
                 half
                 a
                 pound
                 of
                 Sugar
                 ,
                 a
                 penny-worth
                 of
                 beaten
                 Spice
                 ,
                 a
                 few
                 Carraway-Seeds
                 ,
                 a
                 little
                 Candyed
                 Orange-peel
                 shred
                 ,
                 a
                 little
                 Verjuice
                 and
                 Rose-water
                 ;
                 fill
                 the
                 Coffin
                 ,
                 and
                 bake
                 it
                 with
                 gentle
                 heat
                 .
              
            
             
               
                 5.
                 
                 To
                 Carbonado
                 Mutton
                 .
              
               
                 Broyl
                 a
                 Shoulder
                 ,
                 or
                 Breast
                 of
                 Mutton
                 ,
                 then
                 Scotch
                 them
                 with
                 your
                 Knife
                 ,
                 and
                 strew
                 on
                 minc'd
                 Thyme
                 and
                 Salt
                 ,
                 and
                 a
                 little
                 Mutmeg
                 ;
                 when
                 they
                 are
                 broyled
                 ,
                 Dish
                 them
                 up
                 :
                 The
                 Sauce
                 is
                 Claret-wine
                 boyled
                 up
                 with
                 two
                 Onions
                 ,
                 a
                 little
                 Camphire
                 and
                 Capers
                 ,
                 with
                 a
                 little
                 Gravy
                 ,
                 
                 Garnish'd
                 with
                 Limons
                 .
              
            
             
               
                 6.
                 
                 To
                 stew
                 a
                 Pheasant
                 ,
                 French
                 Fashion
                 .
              
               
                 Roast
                 your
                 Pheasant
                 ,
                 till
                 he
                 be
                 half
                 Roasted
                 ,
                 then
                 boyl
                 it
                 in
                 Mutton-Broath
                 ,
                 and
                 put
                 into
                 the
                 Broath
                 whole
                 Pepper
                 ,
                 whole
                 Mace
                 ,
                 and
                 sliced
                 Onions
                 ,
                 and
                 Vinegar
                 ,
                 and
                 make
                 it
                 sharp
                 ,
                 and
                 put
                 in
                 Pr●ans
                 and
                 Currans
                 ,
                 and
                 colour
                 your
                 Broath
                 with
                 bruised
                 Pruans
                 .
              
            
             
               
                 7.
                 
                 To
                 make
                 Bisket-bread
                 .
              
               
                 Take
                 half
                 a
                 peek
                 of
                 Flower
                 fine
                 ,
                 two
                 Ounces
                 of
                 Anniseeds
                 ,
                 two
                 Ounces
                 of
                 Coriander-seed
                 ,
                 the
                 whites
                 of
                 six
                 Eggs
                 ,
                 a
                 pint
                 of
                 Ale-Yeast
                 ,
                 with
                 as
                 much
                 warm-water
                 ,
                 as
                 will
                 make
                 it
                 up
                 into
                 a
                 Paste
                 ,
                 so
                 bake
                 it
                 in
                 a
                 long
                 Roul
                 ;
                 when
                 it
                 is
                 two
                 days
                 Old
                 ,
                 pare
                 it
                 ,
                 and
                 slice
                 it
                 ,
                 then
                 Sugar
                 it
                 ,
                 and
                 dry
                 it
                 in
                 an
                 Oven
                 ,
                 and
                 so
                 keep
                 it
                 all
                 the
                 Year
                 ,
              
            
             
               
                 8.
                 
                 To
                 make
                 a
                 Dish
                 of
                 Marrow
                 .
              
               
                 Take
                 a
                 piece
                 of
                 fine
                 Paste
                 ,
                 and
                 roul
                 it
                 very
                 thin
                 ;
                 then
                 take
                 the
                 Marrow
                 all
                 as
                 whole
                 out
                 of
                 the
                 Bones
                 as
                 you
                 can
                 ,
                 and
                 
                 cleave
                 it
                 into
                 four
                 quarters
                 ;
                 then
                 take
                 it
                 and
                 season
                 it
                 with
                 a
                 little
                 Pepper
                 ,
                 Salt
                 ,
                 Sugar
                 ,
                 and
                 Dates
                 small
                 minced
                 ,
                 then
                 lay
                 one
                 piece
                 in
                 your
                 Paste
                 ,
                 and
                 make
                 it
                 up
                 like
                 a
                 Pescod
                 ;
                 so
                 make
                 half
                 a
                 dozen
                 of
                 them
                 ,
                 and
                 fry
                 them
                 in
                 Clarified
                 Butter
                 ,
                 scrape
                 Sugar
                 on
                 ,
                 and
                 serve
                 them
                 .
              
            
             
               
                 9.
                 
                 To
                 make
                 a
                 Herring-pye
                 .
              
               
                 Put
                 great
                 store
                 of
                 sliced
                 Onions
                 ,
                 with
                 Currans
                 and
                 Raisins
                 of
                 the
                 Sun
                 ,
                 both
                 above
                 and
                 under
                 the
                 Herrings
                 ,
                 and
                 store
                 of
                 Butter
                 ;
                 put
                 them
                 into
                 your
                 Pye
                 ,
                 and
                 bake
                 them
                 .
              
            
             
               
                 10.
                 
                 To
                 make
                 Black-puddings
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Sheeps-blood
                 ,
                 and
                 a
                 quart
                 of
                 Cream
                 ,
                 ten
                 Eggs
                 ,
                 the
                 yolks
                 and
                 the
                 whites
                 beaten
                 together
                 ;
                 stir
                 all
                 this
                 Liquor
                 very
                 well
                 ,
                 then
                 thicken
                 it
                 with
                 grated
                 bread
                 ,
                 and
                 Oat-meal
                 finely
                 beaten
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ,
                 Beef-suet
                 finely
                 shred
                 ,
                 and
                 Marrow
                 in
                 little
                 lumps
                 ,
                 ●●●son
                 it
                 with
                 a
                 little
                 Nutmeg
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 mingled
                 with
                 Salt
                 ,
                 a
                 little
                 sweet
                 Marjoram
                 ,
                 Thyme
                 ,
                 and
                 Penny-royal
                 shred
                 very
                 well
                 together
                 ,
                 and
                 mingle
                 them
                 
                 with
                 the
                 other
                 things
                 ,
                 some
                 put
                 in
                 a
                 few
                 Currans
                 :
                 Then
                 fill
                 them
                 in
                 cleansed
                 Guts
                 ,
                 and
                 boyl
                 them
                 very
                 carefully
                 .
              
            
             
               
                 11.
                 
                 To
                 make
                 a
                 good
                 Spanish
                 Olio
                 .
              
               
                 Take
                 a
                 Rump
                 of
                 Beef
                 ,
                 or
                 some
                 of
                 a
                 Brisket
                 or
                 Buttock
                 ,
                 cut
                 it
                 to
                 pieces
                 ;
                 a
                 Loyn
                 of
                 Mutton
                 with
                 the
                 Fat
                 taken
                 off
                 ,
                 and
                 a
                 fleshy
                 piece
                 of
                 a
                 Leg
                 of
                 Veal
                 ,
                 or
                 a
                 Knuckle
                 ,
                 a
                 piece
                 of
                 inter-laided
                 Bacon
                 ,
                 three
                 or
                 four
                 Onions
                 ,
                 or
                 some
                 Garlick
                 ,
                 and
                 if
                 you
                 will
                 ,
                 a
                 Capon
                 or
                 two
                 ,
                 or
                 else
                 three
                 great
                 Tame-Pigeons
                 .
                 First
                 ,
                 put
                 into
                 the
                 water
                 the
                 Beef
                 and
                 Bacon
                 ,
                 after
                 a
                 while
                 the
                 Mutton
                 ,
                 Veal
                 ,
                 and
                 Onions
                 ,
                 but
                 not
                 the
                 Capon
                 or
                 Pigeons
                 ,
                 only
                 so
                 long
                 till
                 they
                 are
                 boyled
                 enough
                 ;
                 if
                 you
                 have
                 Garavanza's
                 ,
                 put
                 them
                 in
                 at
                 the
                 first
                 ,
                 after
                 they
                 have
                 been
                 soaked
                 with
                 Ashes
                 all
                 night
                 in
                 heat
                 ,
                 wash
                 them
                 well
                 in
                 warm
                 water
                 ;
                 or
                 if
                 you
                 have
                 Cabbage
                 ,
                 Roots
                 ,
                 Leeks
                 ,
                 or
                 whole
                 Onions
                 ,
                 put
                 them
                 in
                 time
                 enough
                 to
                 be
                 sufficiently
                 boyled
                 .
                 You
                 may
                 at
                 first
                 put
                 in
                 some
                 Crusts
                 of
                 Bread
                 ,
                 or
                 Venison
                 Pye-Crust
                 ;
                 it
                 must
                 boyl
                 in
                 all
                 five
                 or
                 six
                 hours
                 gently
                 ,
                 like
                 stewing
                 ;
                 after
                 it
                 is
                 well
                 boyled
                 ,
                 a
                 quarter
                 ,
                 or
                 half
                 an
                 hour
                 before
                 you
                 intend
                 to
                 take
                 it
                 ,
                 take
                 out
                 
                 a
                 porringer
                 full
                 of
                 Broath
                 ,
                 and
                 put
                 to
                 it
                 some
                 Pepper
                 ,
                 and
                 five
                 or
                 six
                 Cloves
                 ,
                 and
                 a
                 Nutmeg
                 ,
                 and
                 some
                 Saffron
                 ,
                 and
                 mingle
                 them
                 well
                 in
                 it
                 ,
                 then
                 put
                 that
                 into
                 the
                 Pot
                 ,
                 and
                 let
                 it
                 boyl
                 ,
                 or
                 stew
                 with
                 the
                 rest
                 a
                 while
                 ,
                 put
                 in
                 a
                 bundle
                 of
                 sweet
                 Herbs
                 ,
                 salt
                 must
                 be
                 put
                 in
                 when
                 it
                 is
                 scumm'd
                 .
              
            
             
               
                 12.
                 
                 To
                 Stew
                 Venison
                 .
              
               
                 If
                 you
                 have
                 much
                 Venison
                 ,
                 and
                 do
                 make
                 many
                 cold
                 baked
                 Meats
                 ,
                 you
                 may
                 stew
                 a
                 Dish
                 in
                 hast
                 thus
                 :
                 When
                 it
                 is
                 sliced
                 out
                 of
                 your
                 Pye
                 ,
                 Pot
                 ,
                 or
                 Pasty
                 ,
                 put
                 it
                 in
                 your
                 stewing-Dish
                 ,
                 and
                 set
                 it
                 on
                 a
                 heap
                 of
                 coals
                 ,
                 with
                 a
                 little
                 Claret
                 Wine
                 ,
                 a
                 sprigg
                 or
                 two
                 of
                 Rosemary
                 ,
                 half
                 a
                 dozen
                 Cloves
                 ,
                 a
                 little
                 grated
                 bread
                 ,
                 Sugar
                 ,
                 and
                 Vinegar
                 ,
                 so
                 let
                 it
                 stew
                 together
                 a
                 while
                 ,
                 then
                 grate
                 on
                 Nutmeg
                 ,
                 and
                 Dish
                 it
                 up
                 .
              
            
             
               
                 13.
                 
                 To
                 boyl
                 a
                 Leg
                 of
                 Veal
                 and
                 Bacon
                 .
              
               
                 Lard
                 your
                 Leg
                 of
                 Veal
                 with
                 Bacon
                 all
                 over
                 ,
                 with
                 a
                 little
                 Limon-peel
                 amongst
                 it
                 ,
                 then
                 boyl
                 it
                 with
                 a
                 piece
                 of
                 Middle-Bacon
                 ;
                 when
                 your
                 Bacon
                 is
                 boyled
                 ,
                 cut
                 it
                 in
                 slices
                 ,
                 season
                 it
                 with
                 Pepper
                 and
                 dryed
                 Sage
                 mixt
                 
                 together
                 ;
                 Dish
                 up
                 your
                 Veal
                 with
                 the
                 Bacon
                 round
                 about
                 it
                 ,
                 send
                 up
                 with
                 it
                 saucers
                 of
                 green
                 Sauce
                 ;
                 strew
                 over
                 it
                 Parsley
                 and
                 Barberries
                 .
              
            
             
               
                 14.
                 
                 To
                 make
                 Furmety
                 .
              
               
                 Take
                 
                 French-barley
                 ,
                 and
                 pick
                 it
                 ,
                 and
                 wash
                 it
                 ,
                 lay
                 it
                 in
                 steep
                 one
                 Night
                 ,
                 then
                 boyl
                 it
                 in
                 two
                 or
                 three
                 several
                 waters
                 ,
                 and
                 so
                 cover
                 it
                 as
                 as
                 you
                 would
                 do
                 Wheat
                 to
                 make
                 it
                 swell
                 ;
                 then
                 take
                 a
                 quart
                 of
                 good
                 Cream
                 ,
                 and
                 boyl
                 it
                 with
                 a
                 Race
                 of
                 Ginger
                 cut
                 in
                 two
                 pieces
                 ,
                 one
                 blade
                 of
                 Mace
                 ,
                 and
                 half
                 a
                 Nutmeg
                 all
                 in
                 one
                 piece
                 ;
                 then
                 put
                 thereto
                 so
                 much
                 of
                 the
                 Barley
                 as
                 will
                 thicken
                 it
                 ,
                 and
                 when
                 it
                 is
                 almost
                 boyled
                 ,
                 stir
                 in
                 two
                 or
                 three
                 Yolks
                 of
                 Eggs
                 well
                 beaten
                 ,
                 and
                 fo
                 strained
                 with
                 a
                 few
                 beaten
                 Almonds
                 and
                 Flower
                 ,
                 or
                 five
                 spoonfuls
                 of
                 Rose-water
                 ;
                 then
                 take
                 out
                 the
                 whole
                 Spices
                 ,
                 and
                 season
                 your
                 Furmety
                 with
                 Salt
                 ,
                 and
                 sweeten
                 it
                 with
                 Sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 15.
                 
                 To
                 make
                 a
                 Pig-pye
                 .
              
               
                 Flea
                 your
                 Pigg
                 ,
                 and
                 cut
                 it
                 into
                 pieces
                 ,
                 and
                 season
                 it
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 Nutmeg
                 ,
                 and
                 large
                 Mace
                 ,
                 lay
                 into
                 your
                 Coffin
                 good
                 
                 store
                 of
                 Raisins
                 of
                 the
                 Sun
                 ,
                 and
                 Currans
                 ,
                 and
                 fill
                 it
                 up
                 with
                 sweet
                 Butter
                 ,
                 so
                 close
                 it
                 ,
                 and
                 serve
                 it
                 hot
                 .
              
            
             
               
                 16.
                 
                 To
                 make
                 a
                 Neats-Foot-Pye
                 .
              
               
                 First
                 boyl
                 your
                 Neats-Foot
                 ,
                 and
                 take
                 out
                 the
                 Bones
                 ,
                 then
                 put
                 in
                 as
                 much
                 Beef-suet
                 as
                 in
                 quantity
                 thereto
                 ,
                 and
                 so
                 mince
                 them
                 ,
                 then
                 Season
                 it
                 with
                 Cloves
                 ,
                 Mace
                 ,
                 Nutmeg
                 ,
                 Sugar
                 ,
                 and
                 Salt
                 ,
                 and
                 put
                 it
                 into
                 your
                 Coffin
                 with
                 some
                 Barberries
                 ,
                 Currans
                 ,
                 and
                 Raisins
                 of
                 the
                 Sun
                 ,
                 then
                 bake
                 it
                 ,
                 and
                 always
                 serve
                 it
                 hot
                 .
              
            
             
               
                 17.
                 
                 To
                 make
                 an
                 Orang
                 ado-pye
                 .
              
               
                 Make
                 a
                 handsom
                 thin
                 Coffin
                 ,
                 with
                 hot
                 butter'd
                 Paste
                 ,
                 slice
                 your
                 Orangado
                 ,
                 and
                 put
                 over
                 the
                 bottom
                 of
                 it
                 ;
                 then
                 take
                 some
                 Pippins
                 ,
                 and
                 cut
                 every
                 one
                 into
                 eight
                 parts
                 ,
                 and
                 lay
                 them
                 in
                 also
                 upon
                 the
                 Orangado
                 ,
                 then
                 pour
                 some
                 Syrup
                 of
                 Orangado
                 ,
                 and
                 Sugar
                 on
                 the
                 top
                 ,
                 and
                 so
                 make
                 it
                 up
                 ,
                 and
                 bake
                 it
                 ,
                 and
                 serve
                 it
                 up
                 with
                 Sugar
                 scraped
                 on
                 it
                 .
              
            
             
               
               
                 18.
                 
                 To
                 make
                 a
                 Pork-pye
                 .
              
               
                 Boyl
                 your
                 Leg
                 of
                 Pork
                 ,
                 season
                 it
                 with
                 Nutmeg
                 ,
                 Pepper
                 ,
                 and
                 Salt
                 ;
                 and
                 bake
                 it
                 five
                 hours
                 in
                 a
                 Round
                 Pye.
                 
              
            
             
               
                 19.
                 
                 To
                 make
                 a
                 Fricasie
                 of
                 Veal
                 .
              
               
                 Cut
                 your
                 Veal
                 in
                 thin
                 slices
                 ,
                 beat
                 it
                 well
                 with
                 a
                 Rowling-pin
                 ;
                 season
                 it
                 with
                 Nutmegs
                 ,
                 Limon
                 ,
                 and
                 Thyme
                 ,
                 fry
                 it
                 slightly
                 in
                 the
                 Pan
                 ,
                 then
                 beat
                 two
                 Eggs
                 ,
                 and
                 one
                 spoonful
                 of
                 Verjuice
                 ;
                 put
                 it
                 into
                 the
                 Pan
                 ,
                 stir
                 it
                 together
                 ,
                 fry
                 it
                 ,
                 and
                 Dish
                 it
                 .
              
            
             
               
                 20.
                 
                 To
                 make
                 a
                 Quince-Pye
                 .
              
               
                 Take
                 a
                 Gallon
                 of
                 Flower
                 ,
                 a
                 pound
                 and
                 half
                 of
                 Butter
                 ,
                 six
                 Eggs
                 ,
                 thirty
                 Quinces
                 ,
                 three
                 pound
                 of
                 Sugar
                 ,
                 half
                 an
                 Ounce
                 of
                 Cinamon
                 ,
                 half
                 an
                 Ounce
                 of
                 Ginger
                 ,
                 half
                 an
                 Ounce
                 of
                 Cloves
                 ,
                 and
                 Rose-water
                 ;
                 make
                 them
                 into
                 a
                 Tart
                 ,
                 and
                 being
                 baked
                 ,
                 strew
                 on
                 double-refined
                 Sugar
                 .
              
            
             
               
               
                 21.
                 
                 To
                 make
                 a
                 Gooseberry-Fool
                 .
              
               
                 Pick
                 your
                 Gooseberries
                 ,
                 and
                 put
                 them
                 into
                 clean
                 water
                 ,
                 and
                 boyl
                 them
                 till
                 they
                 be
                 all
                 as
                 thick
                 that
                 you
                 cannot
                 discern
                 what
                 it
                 is
                 ;
                 to
                 the
                 quantity
                 of
                 a
                 quart
                 ,
                 take
                 six
                 Yolks
                 of
                 Eggs
                 well
                 beaten
                 with
                 Rose-water
                 ,
                 before
                 you
                 put
                 in
                 your
                 Eggs
                 ,
                 season
                 it
                 well
                 with
                 Sugar
                 ,
                 then
                 strain
                 your
                 Eggs
                 ,
                 and
                 let
                 them
                 boyl
                 a
                 while
                 ;
                 put
                 it
                 in
                 a
                 broad
                 Dish
                 ,
                 and
                 let
                 it
                 stand
                 till
                 it
                 is
                 cold
                 ,
                 and
                 serve
                 it
                 ,
              
            
             
               
                 22.
                 
                 To
                 make
                 a
                 Tart
                 of
                 Green-Pease
                 .
              
               
                 Boyl
                 your
                 Pease
                 tender
                 :
                 and
                 pour
                 them
                 out
                 into
                 a
                 Cullender
                 ,
                 season
                 them
                 with
                 Saffron
                 ,
                 Salt
                 ,
                 sweet
                 butter
                 ,
                 and
                 Sugar
                 ;
                 then
                 close
                 it
                 ,
                 and
                 let
                 it
                 bake
                 almost
                 an
                 hour
                 ,
                 then
                 draw
                 it
                 forth
                 and
                 Ice
                 it
                 ,
                 put
                 in
                 a
                 little
                 Verjuice
                 ,
                 and
                 shake
                 it
                 well
                 ,
                 then
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
               
                 23.
                 
                 To
                 souce
                 an
                 Eel
                 .
              
               
                 Souce
                 an
                 Eel
                 with
                 a
                 handful
                 of
                 Salt
                 ,
                 split
                 it
                 down
                 the
                 back
                 ,
                 take
                 out
                 the
                 Chine-bone
                 ,
                 season
                 the
                 Eel
                 with
                 Nutmeg
                 ,
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 sweet
                 Herbs
                 minc'd
                 ;
                 then
                 lay
                 a
                 pack
                 thread
                 at
                 each
                 end
                 ,
                 and
                 the
                 middle
                 roul
                 up
                 like
                 a
                 Collar
                 of
                 Brawn
                 ,
                 then
                 boyl
                 it
                 in
                 water
                 ,
                 Salt
                 ,
                 and
                 Vinegar
                 ,
                 a
                 blade
                 or
                 two
                 of
                 Mace
                 ,
                 and
                 half
                 a
                 slice
                 of
                 Limon
                 ,
                 boyl
                 it
                 half
                 an
                 hour
                 ,
                 keep
                 it
                 in
                 the
                 same
                 Liquor
                 two
                 or
                 three
                 days
                 ,
                 then
                 cut
                 it
                 out
                 in
                 round
                 pieces
                 ,
                 and
                 lay
                 six
                 or
                 seven
                 in
                 a
                 Dish
                 with
                 Parsley
                 and
                 Barberries
                 ;
                 and
                 serve
                 it
                 with
                 Vinegar
                 in
                 Saucers
                 .
              
            
             
               
                 24.
                 
                 To
                 make
                 a
                 Bacon-Tart
                 .
              
               
                 Take
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 the
                 best
                 Jordan-Almonds
                 ,
                 and
                 put
                 them
                 in
                 a
                 little
                 warm
                 water
                 to
                 blanch
                 them
                 ,
                 then
                 beat
                 them
                 together
                 in
                 a
                 Mortar
                 with
                 three
                 or
                 four
                 spoonfuls
                 of
                 Rose-water
                 ,
                 then
                 sweeten
                 them
                 with
                 fine
                 Sugar
                 ;
                 then
                 take
                 Bacon
                 that
                 is
                 clear
                 and
                 white
                 ,
                 and
                 hold
                 it
                 upon
                 the
                 point
                 of
                 a
                 Knife
                 against
                 the
                 Fire
                 ,
                 till
                 it
                 hath
                 dropt
                 a
                 sufficient
                 quantity
                 ,
                 then
                 stir
                 it
                 well
                 together
                 ,
                 and
                 put
                 it
                 into
                 the
                 Paste
                 ,
                 and
                 bake
                 it
                 .
              
            
             
               
               
                 25.
                 
                 To
                 make
                 an
                 Umble-Pye
                 .
              
               
                 Lay
                 Beef-suet
                 minc'd
                 in
                 the
                 bottom
                 of
                 the
                 Pye
                 ,
                 or
                 slices
                 of
                 Inter-larded
                 Bacon
                 ,
                 and
                 cut
                 the
                 Umbles
                 as
                 big
                 as
                 small
                 Dice
                 ,
                 cut
                 your
                 Bacon
                 in
                 the
                 same
                 Form
                 ,
                 and
                 season
                 it
                 with
                 Nutmeg
                 ,
                 Pepper
                 ,
                 and
                 Salt
                 ,
                 fill
                 your
                 Pyes
                 with
                 it
                 ,
                 with
                 slices
                 of
                 Bacon
                 and
                 Butter
                 ,
                 close
                 it
                 up
                 ,
                 and
                 bake
                 it
                 ;
                 Liquor
                 it
                 with
                 Claret
                 ,
                 Butter
                 ,
                 and
                 stripped
                 Thyme
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 26.
                 
                 To
                 keep
                 Asparagus
                 all
                 the
                 Year
                 .
              
               
                 Par-boyl
                 your
                 Asparagus
                 very
                 little
                 ,
                 and
                 put
                 them
                 into
                 Clarified
                 Butter
                 ,
                 cover
                 them
                 with
                 it
                 ,
                 and
                 when
                 the
                 Butter
                 is
                 cold
                 ,
                 cover
                 them
                 with
                 Leather
                 ,
                 and
                 about
                 a
                 Moneth
                 after
                 refresh
                 the
                 Butter
                 ,
                 melt
                 it
                 ,
                 and
                 put
                 it
                 on
                 them
                 again
                 ;
                 then
                 set
                 them
                 under
                 Ground
                 ,
                 being
                 covered
                 with
                 leather
                 .
              
            
             
               
               
                 27.
                 
                 To
                 Roast
                 a
                 Hanch
                 of
                 Venison
                 .
              
               
                 If
                 your
                 Venison
                 be
                 seasoned
                 ,
                 your
                 must
                 water
                 it
                 ,
                 and
                 stick
                 it
                 with
                 short
                 sprigs
                 of
                 Rosemary
                 :
                 Let
                 your
                 Sauce
                 be
                 Claret-Wine
                 ,
                 a
                 handful
                 of
                 grated
                 Bread
                 ,
                 Cinamon
                 ,
                 Ginger
                 ,
                 Sugar
                 ,
                 a
                 little
                 Vinegar
                 ;
                 boyl
                 these
                 up
                 so
                 thick
                 ,
                 as
                 it
                 may
                 only
                 run
                 like
                 batter
                 ;
                 it
                 ought
                 to
                 be
                 sharp
                 and
                 sweet
                 :
                 Dish
                 up
                 your
                 Meat
                 on
                 your
                 Sauce
                 .
              
            
             
               
                 28.
                 
                 To
                 Carbonado
                 Hens
                 .
              
               
                 Let
                 your
                 sauce
                 be
                 a
                 little
                 White-Wine
                 and
                 Gravy
                 ,
                 half
                 a
                 dozen
                 of
                 the
                 Yolks
                 of
                 hard
                 Eggs
                 minced
                 ,
                 boyled
                 up
                 with
                 an
                 Onion
                 ,
                 add
                 to
                 it
                 a
                 grated
                 Nutmeg
                 ;
                 thicken
                 it
                 up
                 with
                 the
                 Yolk
                 of
                 an
                 Egg
                 or
                 two
                 ,
                 with
                 a
                 Ladle-full
                 of
                 drawn
                 butter
                 ;
                 Dish
                 up
                 your
                 Hens
                 ,
                 and
                 pour
                 over
                 your
                 sauce
                 ,
                 strew
                 on
                 Yolks
                 of
                 Eggs
                 minced
                 ,
                 and
                 garnish
                 it
                 with
                 Limon
                 .
              
            
             
               
               
                 29.
                 
                 To
                 fry
                 Artichoaks
                 .
              
               
                 When
                 they
                 are
                 boyled
                 ,
                 and
                 sliced
                 fitting
                 for
                 that
                 purpose
                 ,
                 you
                 must
                 have
                 your
                 Yolks
                 of
                 Eggs
                 beaten
                 with
                 a
                 grated
                 Nutmeg
                 or
                 two
                 ;
                 when
                 your
                 Pan
                 is
                 hot
                 ,
                 you
                 must
                 dip
                 them
                 into
                 the
                 Yolks
                 of
                 Eggs
                 ,
                 and
                 charge
                 your
                 Pan
                 ;
                 when
                 they
                 are
                 fryed
                 on
                 both
                 sides
                 ,
                 pour
                 on
                 drawn
                 butter
                 :
                 And
                 if
                 you
                 will
                 fry
                 Spanish
                 Potato's
                 ,
                 then
                 the
                 Sauce
                 is
                 ,
                 Butter
                 ,
                 Vinegar
                 ,
                 Sugar
                 ,
                 and
                 Rose-water
                 ;
                 these
                 for
                 a
                 need
                 may
                 serve
                 for
                 Second-Course
                 Dishes
                 .
              
            
             
               
                 30.
                 
                 To
                 make
                 a
                 Hedge-hog-Pudding
                 .
              
               
                 Put
                 some
                 Raisins
                 of
                 the
                 Sun
                 into
                 a
                 deep
                 wooden
                 Dish
                 ,
                 and
                 then
                 take
                 some
                 grated
                 Bread
                 ,
                 and
                 one
                 pint
                 of
                 sweet
                 Cream
                 ,
                 three
                 Yolks
                 of
                 Eggs
                 ,
                 with
                 two
                 of
                 the
                 whites
                 ,
                 and
                 some
                 Beef-suet
                 ,
                 grated
                 Nutmeg
                 ,
                 and
                 Salt
                 ;
                 then
                 sweeten
                 it
                 with
                 Sugar
                 ,
                 and
                 temper
                 all
                 well
                 together
                 ,
                 and
                 so
                 lay
                 it
                 into
                 the
                 Dish
                 upon
                 the
                 Raisins
                 ,
                 then
                 tye
                 a
                 Cloath
                 about
                 the
                 Dish
                 ,
                 and
                 boyl
                 it
                 in
                 Beef-broath
                 ,
                 and
                 when
                 you
                 take
                 it
                 up
                 lay
                 it
                 in
                 a
                 pewter
                 Dish
                 ,
                 with
                 the
                 Raisins
                 
                 uppermost
                 ,
                 and
                 then
                 stick
                 blanched
                 Almonds
                 very
                 thick
                 into
                 the
                 Pudding
                 ,
                 then
                 melt
                 some
                 butter
                 ,
                 and
                 pour
                 it
                 upon
                 the
                 Pudding
                 ,
                 then
                 strew
                 some
                 Sugar
                 about
                 the
                 Dish
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 31.
                 
                 To
                 stew
                 a
                 Leg
                 of
                 Lamb.
                 
              
               
                 Cut
                 it
                 into
                 pieces
                 ,
                 and
                 put
                 it
                 into
                 your
                 stewing-pan
                 ,
                 being
                 first
                 seasoned
                 with
                 Salt
                 and
                 Nutmeg
                 ,
                 and
                 as
                 much
                 butter
                 as
                 will
                 stew
                 it
                 ,
                 with
                 Raisins
                 of
                 the
                 Sun
                 ,
                 Currans
                 ,
                 and
                 Gooseberries
                 ;
                 when
                 it
                 is
                 stewed
                 ,
                 make
                 a
                 Caudle
                 with
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 Eggs
                 ,
                 and
                 some
                 Wine-Vinegar
                 and
                 Sugar
                 beaten
                 together
                 ,
                 and
                 put
                 it
                 into
                 your
                 Meat
                 ,
                 and
                 stew
                 all
                 a
                 little
                 longer
                 together
                 ;
                 then
                 Dish
                 it
                 ,
                 strew
                 Sugar
                 on
                 the
                 brims
                 ,
                 and
                 serve
                 it
                 hot
                 .
              
            
             
               
                 32.
                 
                 To
                 bake
                 a
                 Pickerel
                 .
              
               
                 Boyl
                 your
                 Pickerel
                 ,
                 and
                 pull
                 out
                 the
                 Ribs
                 and
                 Bones
                 ,
                 then
                 put
                 it
                 into
                 your
                 Paste
                 ,
                 and
                 season
                 it
                 with
                 Pepper
                 and
                 salt
                 ,
                 and
                 put
                 in
                 some
                 Butter
                 ,
                 and
                 Raisins
                 of
                 the
                 Sun
                 ,
                 and
                 so
                 bake
                 it
                 .
              
            
             
               
               
                 33.
                 
                 To
                 make
                 a
                 Haggess-Pudding
                 .
              
               
                 Take
                 a
                 fat
                 Haggess
                 ,
                 par-boyl
                 it
                 well
                 ,
                 take
                 out
                 the
                 Kernels
                 ,
                 shred
                 it
                 small
                 ,
                 and
                 temper
                 it
                 with
                 a
                 handful
                 or
                 two
                 of
                 grated
                 Manchet
                 ;
                 then
                 take
                 three
                 or
                 four
                 Eggs
                 well
                 beaten
                 ,
                 Rose-water
                 ,
                 Sugar
                 ,
                 Cloves
                 ,
                 Nutmeg
                 ,
                 Cinamon
                 ,
                 and
                 Mace
                 finely
                 beaten
                 ,
                 Currans
                 and
                 Marrow
                 good
                 store
                 ;
                 temper
                 them
                 all
                 together
                 with
                 a
                 quantity
                 of
                 Cream
                 ,
                 being
                 first
                 moderately
                 seasoned
                 with
                 salt
                 .
              
            
             
               
                 34.
                 
                 To
                 make
                 a
                 Dish
                 of
                 Meat
                 with
                 Herbs
                 .
              
               
                 Take
                 Sives
                 ,
                 Parsley
                 ,
                 Thyme
                 ,
                 Marjoram
                 ,
                 &
                 Roast
                 three
                 or
                 four
                 Eggs
                 hard
                 ,
                 and
                 a
                 quantity
                 of
                 Mutton-suet
                 ,
                 Beef
                 ,
                 or
                 Lamb
                 ,
                 chop
                 them
                 fine
                 all
                 together
                 ,
                 and
                 season
                 it
                 with
                 Cloves
                 ,
                 Mace
                 ,
                 Ginger
                 ,
                 Sugar
                 ,
                 and
                 Cinamon
                 ,
                 and
                 a
                 little
                 Salt
                 ;
                 then
                 Fry
                 them
                 with
                 a
                 little
                 sweet
                 butter
                 .
              
            
             
               
               
                 35.
                 
                 To
                 make
                 Cream
                 of
                 Eggs.
                 
              
               
                 Take
                 one
                 quart
                 of
                 Cream
                 ,
                 and
                 boyl
                 it
                 ,
                 then
                 beat
                 four
                 whites
                 of
                 Eggs
                 very
                 well
                 with
                 two
                 spoonfuls
                 of
                 Rose-water
                 ;
                 when
                 the
                 Cream
                 is
                 boyled
                 enough
                 ,
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 is
                 cool
                 ,
                 stir
                 in
                 the
                 Eggs
                 with
                 a
                 little
                 salt
                 ;
                 then
                 garnish
                 your
                 Dish
                 with
                 fine
                 Sugar
                 scraped
                 thereon
                 ,
                 and
                 serve
                 it
                 always
                 cold
                 ,
                 for
                 a
                 closing
                 dish
                 .
              
            
             
               
                 36.
                 
                 To
                 make
                 a
                 fine
                 pudding
                 in
                 a
                 Dish
                 .
              
               
                 Take
                 a
                 penny
                 white
                 loaf
                 ,
                 and
                 pare
                 off
                 all
                 the
                 Crust
                 ,
                 and
                 slice
                 ir
                 thin
                 into
                 a
                 Dish
                 ,
                 with
                 a
                 quart
                 of
                 Cream
                 ,
                 and
                 let
                 it
                 boyl
                 over
                 a
                 Chasing-dish
                 of
                 Coals
                 ,
                 till
                 the
                 bread
                 be
                 ●lmost
                 dry
                 ;
                 then
                 put
                 in
                 a
                 piece
                 of
                 sweet
                 butter
                 ,
                 and
                 take
                 it
                 off
                 ,
                 and
                 let
                 it
                 stand
                 in
                 the
                 Dish
                 till
                 it
                 be
                 cold
                 ,
                 then
                 take
                 the
                 yolks
                 of
                 three
                 Eggs
                 ,
                 and
                 the
                 quantity
                 of
                 one
                 with
                 some
                 Rose-water
                 ,
                 and
                 Sugar
                 ,
                 and
                 stirring
                 them
                 all
                 together
                 ,
                 put
                 it
                 into
                 another
                 Dish
                 well
                 butter'd
                 ,
                 and
                 bake
                 it
                 .
              
            
             
               
               
                 37.
                 
                 To
                 broyl
                 Scollops
                 .
              
               
                 First
                 boyl
                 the
                 Scollops
                 ,
                 then
                 take
                 them
                 out
                 of
                 the
                 shells
                 ,
                 and
                 wash
                 them
                 ,
                 then
                 slice
                 them
                 ,
                 and
                 season
                 them
                 with
                 Nutmeg
                 ,
                 Ginger
                 ,
                 and
                 Cinamon
                 ,
                 and
                 put
                 them
                 into
                 the
                 bottom
                 of
                 your
                 shells
                 again
                 with
                 a
                 litle
                 Butter
                 ,
                 White-wine
                 ,
                 Vinegar
                 ,
                 and
                 grated
                 bread
                 ,
                 let
                 them
                 be
                 broyled
                 on
                 both
                 sides
                 ;
                 if
                 they
                 are
                 sharp
                 ,
                 they
                 must
                 have
                 Sugar
                 added
                 to
                 them
                 ,
                 for
                 the
                 Fish
                 is
                 luscious
                 ,
                 and
                 sweet
                 Naturally
                 ;
                 therefore
                 you
                 may
                 broyl
                 them
                 with
                 Oyster-Liquor
                 and
                 Gravy
                 ,
                 with
                 dissolved
                 Anchovies
                 ,
                 minced
                 Onions
                 ,
                 and
                 Thyme
                 ,
                 with
                 the
                 juice
                 of
                 Limon
                 in
                 it
                 .
              
            
             
               
                 38.
                 
                 To
                 boyl
                 Wild-Ducks
                 .
              
               
                 First
                 ,
                 half
                 Roast
                 them
                 ,
                 then
                 take
                 them
                 off
                 ,
                 and
                 put
                 them
                 in
                 a
                 shallow
                 broad
                 pan
                 that
                 will
                 contain
                 them
                 ,
                 with
                 a
                 pint
                 of
                 Claret-Wine
                 ,
                 and
                 a
                 pint
                 of
                 strong
                 Broath
                 ,
                 a
                 dozen
                 of
                 Onions
                 cut
                 in
                 halves
                 ,
                 a
                 Faggot
                 or
                 two
                 of
                 sweet
                 Herbs
                 ,
                 with
                 a
                 little
                 whole
                 Pepper
                 ,
                 and
                 some
                 slices
                 of
                 Bacon
                 ;
                 cover
                 your
                 Pan
                 ,
                 and
                 let
                 them
                 stove
                 up
                 ,
                 add
                 gravy
                 to
                 part
                 of
                 the
                 Liquor
                 at
                 least
                 so
                 much
                 as
                 
                 will
                 serve
                 to
                 Dish
                 them
                 :
                 Garnish
                 them
                 with
                 Bacon
                 and
                 Onions
                 if
                 you
                 please
                 .
              
            
             
               
                 39.
                 
                 To
                 make
                 a
                 Venison-Pasty
                 .
              
               
                 When
                 you
                 have
                 powdered
                 your
                 Haunch
                 of
                 Venison
                 ,
                 or
                 the
                 sides
                 of
                 it
                 ,
                 by
                 taking
                 away
                 all
                 the
                 bones
                 and
                 Sinews
                 ,
                 and
                 the
                 skin
                 ,
                 or
                 fat
                 ,
                 season
                 it
                 with
                 Pepper
                 and
                 Salt
                 only
                 ,
                 beat
                 it
                 with
                 your
                 Rolling-pin
                 ,
                 and
                 proportion
                 it
                 for
                 the
                 Pasty
                 ,
                 by
                 taking
                 away
                 from
                 one
                 part
                 ,
                 and
                 adding
                 to
                 another
                 ,
                 your
                 Paste
                 being
                 made
                 with
                 a
                 peck
                 of
                 fine
                 flower
                 ,
                 and
                 about
                 three
                 pound
                 of
                 butter
                 ,
                 and
                 twelve
                 Eggs
                 ;
                 work
                 it
                 up
                 with
                 cold
                 water
                 into
                 as
                 stiff
                 a
                 Paste
                 as
                 you
                 can
                 ,
                 drive
                 it
                 forth
                 for
                 your
                 Pasty
                 ,
                 let
                 it
                 be
                 as
                 thick
                 as
                 a
                 Mans
                 Thumb
                 ,
                 roul
                 it
                 up
                 upon
                 a
                 Rolling-pin
                 ,
                 and
                 put
                 under
                 it
                 a
                 couple
                 of
                 sheets
                 of
                 Cap-paper
                 well
                 flowered
                 ,
                 then
                 your
                 white
                 being
                 already
                 minced
                 and
                 beaten
                 with
                 water
                 ;
                 proportion
                 it
                 upon
                 the
                 Pa●ty
                 to
                 the
                 breadth
                 and
                 length
                 of
                 the
                 Venison
                 ;
                 then
                 lay
                 your
                 Venison
                 in
                 the
                 said
                 white
                 ,
                 wash
                 it
                 round
                 with
                 your
                 Feather
                 ,
                 and
                 put
                 on
                 a
                 border
                 ,
                 season
                 your
                 Venison
                 on
                 the
                 top
                 ,
                 and
                 turn
                 over
                 your
                 other
                 Leaf
                 of
                 Paste
                 ,
                 so
                 close
                 up
                 your
                 Pasty
                 ;
                 then
                 drive
                 out
                 another
                 border
                 for
                 Garnishing
                 
                 the
                 sides
                 up
                 to
                 the
                 top
                 of
                 the
                 Pasty
                 ,
                 so
                 close
                 it
                 together
                 by
                 the
                 Rolling-pin
                 ,
                 by
                 Rolling
                 it
                 up
                 and
                 down
                 by
                 the
                 sides
                 and
                 ends
                 ;
                 and
                 when
                 you
                 have
                 flourish'd
                 your
                 Garnishing
                 ,
                 and
                 edg'd
                 your
                 Pasty
                 ,
                 vent
                 it
                 at
                 the
                 top
                 ,
                 set
                 it
                 in
                 the
                 Oven
                 ,
                 and
                 let
                 it
                 have
                 four
                 or
                 five
                 hours
                 baking
                 at
                 the
                 least
                 ,
                 and
                 then
                 draw
                 it
                 .
              
            
             
               
                 40.
                 
                 To
                 make
                 a
                 Damson-Tart
                 .
              
               
                 Take
                 Damsons
                 ,
                 and
                 seeth
                 them
                 in
                 Wine
                 ,
                 and
                 strain
                 them
                 with
                 a
                 little
                 Cream
                 ,
                 then
                 boyl
                 your
                 stuff
                 over
                 the
                 fire
                 ,
                 till
                 it
                 be
                 thick
                 ,
                 and
                 put
                 thereto
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Ginger
                 ,
                 but
                 set
                 it
                 not
                 in
                 the
                 Oven
                 after
                 ,
                 but
                 let
                 your
                 Paste
                 be
                 baked
                 before
                 .
              
            
             
               
                 41.
                 
                 To
                 Roast
                 a
                 Rabbet
                 with
                 Oysters
                 .
              
               
                 Wash
                 your
                 Rabbet
                 ,
                 and
                 dry
                 it
                 well
                 ,
                 then
                 take
                 half
                 a
                 pint
                 of
                 Oysters
                 ,
                 wash
                 them
                 ,
                 and
                 wipe
                 them
                 clean
                 one
                 by
                 one
                 ,
                 and
                 put
                 them
                 into
                 the
                 Rabbets
                 belly
                 ,
                 a
                 couple
                 of
                 Onions
                 shred
                 ,
                 whole
                 Pepper
                 ,
                 large
                 Mace
                 ,
                 two
                 or
                 three
                 sprigs
                 of
                 Thyme
                 ,
                 sew
                 up
                 the
                 belly
                 ;
                 and
                 for
                 the
                 sauce
                 ,
                 as
                 
                 usual
                 ;
                 the
                 Liver
                 and
                 Parsley
                 ,
                 and
                 a
                 hard
                 Egg
                 ,
                 shred
                 them
                 together
                 ,
                 and
                 beat
                 some
                 butter
                 thick
                 ,
                 put
                 into
                 the
                 Dish
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 42.
                 
                 To
                 stew
                 Collops
                 of
                 Beef
                 .
              
               
                 Take
                 of
                 the
                 buttock
                 of
                 Beef
                 thin
                 slices
                 ,
                 cross
                 the
                 grain
                 of
                 the
                 Meat
                 ;
                 then
                 hack
                 them
                 ,
                 and
                 fry
                 them
                 in
                 sweet
                 butter
                 ;
                 and
                 being
                 fryed
                 fine
                 and
                 brown
                 ,
                 put
                 them
                 in
                 a
                 Pipkin
                 with
                 some
                 strong
                 broath
                 ,
                 a
                 little
                 Claret-Wine
                 ,
                 and
                 some
                 Nutmeg
                 ;
                 stew
                 it
                 very
                 tender
                 ,
                 and
                 half
                 an
                 hour
                 before
                 you
                 Dish
                 it
                 ,
                 put
                 to
                 it
                 some
                 good
                 Gravy
                 ,
                 Elder-Vinegar
                 ,
                 and
                 a
                 Clove
                 or
                 two
                 ;
                 when
                 you
                 serve
                 it
                 ,
                 put
                 some
                 juice
                 of
                 Orange
                 ,
                 and
                 three
                 or
                 four
                 slices
                 on
                 it
                 ,
                 stew
                 down
                 the
                 Gravy
                 somewhat
                 thick
                 ,
                 and
                 put
                 unto
                 it
                 when
                 you
                 Dish
                 it
                 ,
                 some
                 beaten
                 butter
                 .
              
            
             
               
                 43.
                 
                 To
                 make
                 a
                 Beef-pasty
                 like
                 Red-Deer
                 .
              
               
                 Take
                 fresh
                 Beef
                 of
                 the
                 finest
                 ,
                 without
                 Sinews
                 or
                 Suet
                 ,
                 and
                 mince
                 it
                 as
                 small
                 as
                 you
                 can
                 ,
                 and
                 season
                 it
                 with
                 Salt
                 and
                 Pepper
                 ,
                 and
                 put
                 in
                 two
                 spoonfuls
                 of
                 Malmsey
                 ;
                 
                 then
                 take
                 Lard
                 ,
                 and
                 cut
                 it
                 into
                 small
                 pieces
                 .
                 and
                 lay
                 a
                 layer
                 of
                 Lard
                 ,
                 and
                 a
                 layer
                 of
                 Beef
                 ,
                 and
                 lay
                 a
                 shin
                 of
                 beef
                 upon
                 it
                 like
                 Venison
                 ,
                 and
                 so
                 close
                 it
                 up
                 .
              
            
             
               
                 44.
                 
                 To
                 bake
                 a
                 Hare
                 .
              
               
                 Take
                 the
                 best
                 of
                 the
                 Hare
                 ,
                 minced
                 and
                 seasoned
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 Mace
                 ;
                 then
                 make
                 a
                 proportion
                 of
                 the
                 Head
                 ,
                 or
                 shoulders
                 ,
                 as
                 you
                 make
                 for
                 an
                 Hare-pafty
                 ,
                 and
                 lay
                 in
                 a
                 layer
                 of
                 Flesh
                 ,
                 and
                 a
                 layer
                 of
                 Lard
                 ,
                 and
                 butter
                 aloft
                 ,
                 and
                 beneath
                 ,
                 and
                 make
                 a
                 Gallentine
                 for
                 it
                 in
                 a
                 saucer
                 .
              
            
             
               
                 45.
                 
                 To
                 boyl
                 a
                 Salmon
                 .
              
               
                 Take
                 as
                 much
                 water
                 as
                 will
                 cover
                 it
                 ,
                 then
                 take
                 Rosemary
                 ,
                 Thyme
                 ,
                 and
                 Winter-Savoury
                 ,
                 and
                 Salt
                 ;
                 boyl
                 all
                 these
                 very
                 well
                 ,
                 and
                 then
                 put
                 in
                 some
                 Wine-Vinegar
                 ,
                 and
                 when
                 your
                 Salmon
                 is
                 boyled
                 ,
                 let
                 him
                 remain
                 in
                 the
                 same
                 water
                 always
                 ,
                 untill
                 you
                 have
                 occasion
                 to
                 eat
                 of
                 it
                 .
              
            
             
               
               
                 46.
                 
                 To
                 make
                 an
                 Oyster-pye
                 .
              
               
                 First
                 ,
                 dry
                 your
                 Oysters
                 ,
                 and
                 then
                 put
                 them
                 into
                 your
                 Coffin
                 with
                 some
                 Butter
                 ,
                 and
                 whole
                 large
                 Mace
                 ,
                 and
                 so
                 bake
                 it
                 ;
                 then
                 take
                 off
                 the
                 Lid
                 ,
                 and
                 fill
                 it
                 up
                 with
                 more
                 Butter
                 ,
                 putting
                 some
                 of
                 the
                 Liquor
                 of
                 the
                 Oysters
                 also
                 thereunto
                 ;
                 then
                 season
                 it
                 well
                 with
                 Sugar
                 ,
                 and
                 serve
                 it
                 hot
                 to
                 the
                 Table
                 at
                 the
                 First
                 Course
                 .
              
            
             
               
                 47.
                 
                 To
                 Butter
                 Eggs
                 upon
                 Toasts
                 .
              
               
                 Take
                 twenty
                 Eggs
                 ,
                 beat
                 them
                 in
                 a
                 Dish
                 with
                 some
                 Salt
                 ,
                 and
                 put
                 Butter
                 to
                 them
                 ,
                 then
                 have
                 two
                 large
                 Rolls
                 ,
                 or
                 fine
                 Manchets
                 ,
                 cut
                 them
                 in
                 Toasts
                 ,
                 and
                 Toast
                 them
                 against
                 the
                 Fire
                 ,
                 with
                 a
                 pound
                 of
                 fine
                 sweet
                 Butter
                 ,
                 being
                 finely
                 butter'd
                 in
                 a
                 fair
                 clean
                 Dish
                 ;
                 put
                 the
                 Eggs
                 on
                 the
                 Toasts
                 ,
                 and
                 Garnish
                 your
                 Dish
                 with
                 Pepper
                 and
                 Salt
                 ,
                 otherwise
                 half-boyl
                 them
                 in
                 the
                 shells
                 ,
                 then
                 Butter
                 them
                 ,
                 and
                 serve
                 them
                 on
                 Toasts
                 ,
                 or
                 Toasts
                 about
                 them
                 .
              
            
             
               
               
                 48.
                 
                 To
                 make
                 a
                 Fricacie
                 of
                 Chickens
                 .
              
               
                 Scald
                 three
                 or
                 four
                 Chickens
                 ,
                 and
                 flea
                 off
                 the
                 skin
                 and
                 Feathers
                 together
                 ,
                 put
                 them
                 in
                 a
                 little
                 water
                 ;
                 take
                 half
                 a
                 pint
                 of
                 White-wine
                 ,
                 and
                 two
                 or
                 three
                 whole
                 Onions
                 ,
                 some
                 large
                 Mace
                 and
                 Nutmeg
                 tyed
                 up
                 in
                 a
                 Cloath
                 ,
                 a
                 bundle
                 of
                 sweet-Herbs
                 ,
                 and
                 a
                 little
                 Salt
                 ;
                 and
                 put
                 them
                 all
                 in
                 a
                 Pipkin
                 close
                 covered
                 ;
                 let
                 them
                 simper
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 then
                 take
                 six
                 Yolks
                 of
                 Eggs
                 ,
                 half
                 a
                 pound
                 of
                 sweet
                 Butter
                 ,
                 four
                 Anchovies
                 dissolved
                 in
                 a
                 little
                 Broath
                 ;
                 shred
                 your
                 boyled
                 Spice
                 small
                 ,
                 take
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Capers
                 ,
                 and
                 shred
                 them
                 very
                 small
                 ,
                 put
                 the
                 Anchovies
                 dissolved
                 into
                 the
                 Eggs
                 and
                 Butter
                 ,
                 and
                 Capers
                 ,
                 and
                 so
                 stir
                 it
                 all
                 together
                 over
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 till
                 it
                 begin
                 to
                 thicken
                 ,
                 then
                 take
                 the
                 Chicken
                 out
                 of
                 the
                 Broath
                 ,
                 and
                 put
                 lear
                 upon
                 them
                 ;
                 Serve
                 them
                 with
                 Sippets
                 ,
                 and
                 Limon
                 sliced
                 .
              
            
             
               
               
                 49.
                 
                 To
                 make
                 an
                 Eel-pye
                 ,
                 with
                 Oysters
                 .
              
               
                 Wash
                 your
                 Eels
                 ,
                 and
                 Gut
                 them
                 ,
                 and
                 dry
                 them
                 well
                 in
                 a
                 Cloath
                 ;
                 to
                 four
                 good
                 Eels
                 allow
                 a
                 pint
                 of
                 Oysters
                 well
                 washed
                 ,
                 season
                 them
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 Nutmeg
                 ,
                 and
                 large
                 Mace
                 ;
                 put
                 half
                 a
                 pound
                 of
                 Butter
                 into
                 the
                 Pye
                 ,
                 and
                 half
                 a
                 Limon
                 sliced
                 ,
                 so
                 bake
                 it
                 ;
                 when
                 it
                 is
                 drawn
                 ,
                 take
                 the
                 Yolks
                 of
                 two
                 Eggs
                 ,
                 a
                 couple
                 of
                 Anchovies
                 dissolved
                 in
                 a
                 little
                 White-Wine
                 ,
                 with
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 fresh
                 Butter
                 ,
                 melt
                 it
                 ,
                 and
                 mix
                 all
                 together
                 ,
                 and
                 make
                 a
                 lear
                 of
                 it
                 ,
                 and
                 put
                 into
                 the
                 Pye.
                 
              
            
             
               
                 50.
                 
                 To
                 make
                 Puff-Paste
                 .
              
               
                 Break
                 two
                 Eggs
                 in
                 three
                 pints
                 of
                 Flower
                 ,
                 make
                 it
                 with
                 cold
                 water
                 ,
                 then
                 roul
                 it
                 out
                 pretty
                 thick
                 ,
                 and
                 square
                 ;
                 then
                 take
                 so
                 much
                 Butter
                 as
                 Paste
                 ,
                 and
                 divide
                 your
                 Butter
                 in
                 five
                 pieces
                 ,
                 that
                 you
                 may
                 lay
                 it
                 on
                 at
                 five
                 several
                 times
                 ;
                 roul
                 your
                 Paste
                 very
                 broad
                 ,
                 and
                 break
                 one
                 part
                 of
                 the
                 same
                 Butter
                 in
                 little
                 pieces
                 all
                 over
                 your
                 Paste
                 ,
                 then
                 throw
                 a
                 handful
                 of
                 Flower
                 slightly
                 on
                 ,
                 then
                 fold
                 up
                 your
                 Paste
                 ,
                 and
                 beat
                 it
                 
                 with
                 a
                 Rolling-pin
                 ,
                 so
                 roul
                 it
                 out
                 again
                 ;
                 thus
                 do
                 several
                 times
                 ,
                 and
                 then
                 make
                 it
                 up
                 .
              
            
             
               
                 51.
                 
                 To
                 make
                 Barley-Broath
                 .
              
               
                 Put
                 your
                 Barley
                 into
                 fair
                 water
                 ,
                 give
                 it
                 three
                 qualms
                 over
                 the
                 Fire
                 ,
                 separate
                 the
                 Waters
                 ,
                 and
                 put
                 it
                 into
                 a
                 Cullender
                 ,
                 boyl
                 it
                 in
                 a
                 ●ourth
                 water
                 with
                 a
                 b●ade
                 of
                 Mace
                 ,
                 and
                 a
                 Clove
                 ;
                 and
                 when
                 it
                 is
                 boyled
                 away
                 ,
                 put
                 in
                 some
                 Raisins
                 and
                 Currans
                 ,
                 and
                 when
                 the
                 Fruit
                 is
                 boyled
                 enough
                 ,
                 take
                 it
                 off
                 ,
                 and
                 season
                 it
                 with
                 White-wine
                 ,
                 Rose-water
                 ,
                 Butter
                 ,
                 and
                 Sugar
                 ,
                 and
                 a
                 couple
                 of
                 Yolks
                 of
                 Eggs
                 beaten
                 with
                 it
                 .
              
            
             
               
                 52.
                 
                 To
                 bake
                 a
                 Pig.
                 
              
               
                 Take
                 a
                 good
                 quantity
                 of
                 Clay
                 ,
                 and
                 having
                 moulded
                 it
                 ,
                 stick
                 your
                 Pig
                 ,
                 and
                 Blood
                 him
                 well
                 ,
                 and
                 when
                 he
                 is
                 warm
                 ,
                 put
                 him
                 in
                 your
                 prepared
                 Coffin
                 of
                 Clay
                 ,
                 thick
                 every
                 where
                 ,
                 with
                 his
                 Hair
                 ,
                 Skin
                 and
                 all
                 (
                 his
                 Entrails
                 drawn
                 ,
                 and
                 Belly
                 sewed
                 up
                 again
                 )
                 then
                 throw
                 him
                 into
                 the
                 Oven
                 ,
                 or
                 below
                 the
                 stock-hole
                 under
                 the
                 Furnace
                 ,
                 and
                 there
                 let
                 him
                 soak
                 ,
                 turn
                 him
                 now
                 and
                 then
                 when
                 the
                 Clay
                 is
                 hardened
                 ,
                 
                 for
                 twelve
                 hours
                 ,
                 and
                 he
                 is
                 then
                 sufficiently
                 baked
                 ;
                 then
                 take
                 him
                 ,
                 and
                 break
                 off
                 the
                 Clay
                 ,
                 which
                 easily
                 parts
                 ,
                 and
                 he
                 will
                 have
                 a
                 fine
                 crispy
                 Coat
                 ,
                 and
                 all
                 the
                 juice
                 of
                 the
                 Pigg
                 in
                 your
                 Dish
                 ;
                 remember
                 but
                 to
                 put
                 a
                 few
                 leaves
                 of
                 Sage
                 ,
                 and
                 a
                 little
                 salt
                 in
                 his
                 Belly
                 ,
                 and
                 you
                 need
                 no
                 other
                 sauce
                 .
              
            
             
               
                 53.
                 
                 A
                 Grand
                 Sallet
                 .
              
               
                 Take
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Raisins
                 of
                 the
                 Sun
                 ,
                 as
                 many
                 blanched
                 Almonds
                 ,
                 as
                 many
                 Capers
                 ,
                 as
                 many
                 Olives
                 ,
                 as
                 much
                 Samphire
                 ,
                 as
                 many
                 pickled
                 Cucumbers
                 ,
                 a
                 Limon
                 shred
                 ,
                 some
                 pickled
                 
                 FrenchBeans
                 ,
                 a
                 wax
                 Tree
                 set
                 in
                 the
                 middle
                 of
                 the
                 Dish
                 ,
                 pasted
                 to
                 the
                 Dish
                 ;
                 lay
                 all
                 their
                 Quarters
                 round
                 the
                 Dish
                 ,
                 (
                 you
                 may
                 also
                 mince
                 the
                 Flesh
                 of
                 a
                 Roasted
                 Hen
                 ,
                 with
                 Sturgeon
                 ,
                 and
                 Shrimps
                 )
                 and
                 Garnish
                 the
                 Dish
                 with
                 cut
                 Beans
                 ,
                 and
                 Turneps
                 ,
                 in
                 several
                 Figures
                 .
              
            
             
               
                 54.
                 
                 To
                 make
                 a
                 Sallet
                 of
                 a
                 Cold
                 Hen
                 ,
                 or
                 Pullet
                 .
              
               
                 Take
                 a
                 Hen
                 ,
                 and
                 Roast
                 it
                 ,
                 let
                 it
                 be
                 cold
                 ,
                 Carve
                 up
                 the
                 Leggs
                 ,
                 take
                 the
                 Flesh
                 and
                 
                 mince
                 it
                 small
                 ,
                 shred
                 a
                 Limon
                 ,
                 a
                 little
                 Parsley
                 and
                 Onions
                 ,
                 an
                 Apple
                 ,
                 a
                 little
                 Pepper
                 and
                 Salt
                 ,
                 with
                 Oyl
                 and
                 Vinegar
                 ;
                 Garnish
                 the
                 Dish
                 with
                 the
                 Bones
                 and
                 Limon-peel
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 55.
                 
                 To
                 boyl
                 a
                 Capon
                 ,
                 Pullet
                 ,
                 or
                 Chicken
                 .
              
               
                 Boyl
                 them
                 in
                 good
                 Mutton-Broath
                 ,
                 with
                 Mace
                 ,
                 a
                 Faggot
                 of
                 sweet
                 Herbs
                 ,
                 Sage
                 ,
                 Spinage
                 ,
                 Marygold-leaves
                 and
                 Flowers
                 ,
                 white
                 or
                 green
                 Endive
                 ,
                 Burrage
                 ,
                 Bugloss
                 ,
                 Parsley
                 ,
                 and
                 Sorrel
                 ;
                 and
                 serve
                 it
                 on
                 Sippets
                 .
              
            
             
               
                 56.
                 
                 To
                 Stew
                 Ducks
                 ,
                 the
                 French
                 Fashion
                 .
              
               
                 Take
                 the
                 Duck
                 ,
                 and
                 half-Roast
                 it
                 ,
                 put
                 half
                 a
                 score
                 Onions
                 in
                 the
                 belly
                 whole
                 ,
                 some
                 whole
                 Pepper
                 ,
                 a
                 bundle
                 of
                 Thyme
                 ,
                 and
                 a
                 little
                 salt
                 ;
                 when
                 it
                 is
                 half-Roasted
                 ,
                 take
                 it
                 up
                 ,
                 and
                 slash
                 it
                 into
                 pieces
                 ,
                 put
                 it
                 between
                 two
                 Dishes
                 ,
                 and
                 pierce
                 the
                 Gravy
                 ,
                 mix
                 some
                 Claret-Wine
                 with
                 that
                 Gravy
                 ,
                 and
                 a
                 little
                 sliced
                 Nutmeg
                 ,
                 a
                 couple
                 of
                 Anchovies
                 ,
                 wash
                 them
                 ,
                 and
                 slit
                 them
                 ,
                 slice
                 the
                 Onions
                 in
                 the
                 Ducks
                 belly
                 ,
                 cover
                 
                 the
                 Dishes
                 close
                 ,
                 so
                 let
                 them
                 stew
                 while
                 enough
                 ;
                 take
                 some
                 butter
                 ,
                 beat
                 it
                 thick
                 ,
                 and
                 shred
                 a
                 Limon
                 in
                 it
                 ,
                 and
                 serve
                 it
                 :
                 Garnish
                 your
                 Dish
                 with
                 the
                 Limon-peel
                 ,
                 and
                 your
                 Onions
                 .
              
            
             
               
                 57.
                 
                 To
                 make
                 a
                 Florentine
                 .
              
               
                 Take
                 the
                 Kidney
                 of
                 a
                 Loyn
                 of
                 Veal
                 ,
                 or
                 the
                 Wing
                 of
                 a
                 Capon
                 ,
                 or
                 the
                 Legg
                 of
                 a
                 Rabbit
                 ;
                 mince
                 any
                 of
                 these
                 small
                 with
                 the
                 Kidney
                 of
                 a
                 Loyn
                 of
                 Mutton
                 ,
                 if
                 it
                 be
                 not
                 fat
                 enough
                 ;
                 then
                 season
                 it
                 with
                 Cloves
                 ,
                 Mace
                 ,
                 Nutmegs
                 ,
                 and
                 Sugar
                 ,
                 Cream
                 ,
                 Currans
                 ,
                 Eggs
                 ,
                 and
                 Rose-water
                 :
                 mingle
                 these
                 four
                 together
                 ,
                 and
                 put
                 them
                 into
                 a
                 Dish
                 between
                 two
                 sheets
                 of
                 Paste
                 ,
                 then
                 close
                 it
                 ,
                 and
                 cut
                 the
                 Paste
                 round
                 by
                 the
                 brim
                 of
                 the
                 Dish
                 ;
                 then
                 cut
                 it
                 round
                 about
                 like
                 Virginal-Keys
                 ,
                 turn
                 up
                 one
                 ,
                 and
                 let
                 the
                 other
                 lye
                 ;
                 prick
                 it
                 ,
                 bake
                 it
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 58.
                 
                 To
                 make
                 Curd-Cakes
                 .
              
               
                 Take
                 a
                 pint
                 of
                 Curd
                 ,
                 four
                 Eggs
                 ,
                 take
                 out
                 two
                 of
                 the
                 whites
                 ,
                 put
                 in
                 some
                 Sugar
                 ,
                 〈◊〉
                 Nutmeg
                 ,
                 and
                 a
                 little
                 Flower
                 ;
                 stir
                 〈◊〉
                 together
                 ,
                 and
                 drop
                 them
                 in
                 ,
                 〈◊〉
                 fry
                 them
                 with
                 a
                 little
                 Butter
                 .
              
            
             
               
               
                 59.
                 
                 To
                 Roast
                 a
                 Leg
                 of
                 Mutton
                 ,
                 the
                 French
                 way
                 .
              
               
                 Take
                 half
                 a
                 pound
                 of
                 Mutton
                 ,
                 and
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 suet
                 ,
                 season
                 it
                 with
                 sweet
                 Herbs
                 ,
                 and
                 a
                 little
                 Nutmeg
                 ,
                 and
                 two
                 or
                 three
                 shallots
                 ;
                 slice
                 these
                 very
                 small
                 ,
                 and
                 stuff
                 the
                 Mutton
                 round
                 ;
                 then
                 take
                 some
                 of
                 the
                 best
                 Hackney
                 Turneps
                 ,
                 and
                 boyl
                 them
                 in
                 Beef-broath
                 very
                 tender
                 ,
                 then
                 squeeze
                 the
                 water
                 from
                 them
                 a
                 little
                 ,
                 set
                 them
                 in
                 a
                 Dish
                 under
                 the
                 Leg
                 of
                 Mutton
                 ,
                 when
                 it
                 is
                 half
                 roasted
                 ,
                 and
                 so
                 let
                 the
                 gravy
                 drop
                 into
                 them
                 ;
                 and
                 when
                 the
                 Meat
                 is
                 Roasted
                 ,
                 serve
                 them
                 in
                 the
                 Dish
                 with
                 it
                 ,
                 with
                 a
                 little
                 fresh
                 butter
                 and
                 Vinegar
                 :
                 Garnish
                 your
                 Dish
                 with
                 sliced
                 Onions
                 and
                 Parsley
                 ,
                 and
                 some
                 of
                 the
                 Turneps
                 slic'd
                 .
              
            
             
               
                 60.
                 
                 To
                 Stew
                 a
                 Carp.
                 
              
               
                 Take
                 a
                 Living
                 Carp
                 ,
                 and
                 knock
                 him
                 on
                 the
                 Head
                 ,
                 open
                 him
                 in
                 the
                 Belly
                 ,
                 take
                 heed
                 you
                 break
                 not
                 the
                 Gall
                 ,
                 pour
                 in
                 a
                 little
                 Vinegar
                 ,
                 and
                 wash
                 out
                 all
                 the
                 blood
                 ,
                 stir
                 it
                 about
                 with
                 your
                 hand
                 ,
                 and
                 keep
                 the
                 blood
                 safe
                 ;
                 then
                 put
                 as
                 much
                 White-Wine
                 into
                 a
                 pan
                 or
                 skillet
                 ,
                 as
                 will
                 almost
                 
                 cover
                 ,
                 and
                 set
                 it
                 on
                 the
                 Fire
                 ;
                 put
                 to
                 it
                 an
                 Onion
                 cut
                 in
                 the
                 middle
                 ,
                 a
                 Clove
                 ,
                 or
                 less
                 of
                 Garlick
                 ,
                 a
                 Race
                 of
                 Ginger
                 shred
                 ,
                 a
                 Nutmeg
                 quartered
                 ,
                 a
                 Faggot
                 ,
                 or
                 bundle
                 of
                 sweet
                 Herbs
                 ,
                 and
                 three
                 or
                 four
                 Anchovies
                 ;
                 your
                 Carp
                 being
                 cut
                 out
                 ,
                 and
                 rubbed
                 all
                 over
                 with
                 salt
                 ,
                 when
                 the
                 Wine
                 (
                 into
                 which
                 you
                 may
                 put
                 in
                 a
                 little
                 water
                 )
                 doth
                 boyl
                 ,
                 put
                 the
                 Carp
                 in
                 ,
                 and
                 cover
                 him
                 close
                 ,
                 and
                 let
                 him
                 stew
                 up
                 about
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 then
                 put
                 in
                 the
                 Blood
                 and
                 Vinegar
                 ,
                 with
                 a
                 little
                 butter
                 ;
                 so
                 Dish
                 up
                 the
                 Carp
                 ,
                 and
                 let
                 the
                 spawn
                 ,
                 Milt
                 ,
                 and
                 Revet
                 be
                 laid
                 upon
                 it
                 ;
                 the
                 Liquor
                 that
                 boyled
                 him
                 ,
                 with
                 the
                 butter
                 is
                 the
                 best
                 sauce
                 ,
                 and
                 is
                 to
                 be
                 eaten
                 as
                 broath
                 :
                 Garnish
                 the
                 Dish
                 with
                 Limons
                 and
                 grated
                 bread
                 .
              
            
             
               
                 61.
                 
                 To
                 make
                 Marrow-puddings
                 .
              
               
                 Take
                 a
                 pound
                 of
                 the
                 best
                 Jordan-Almonds
                 ,
                 blanch
                 them
                 ,
                 beat
                 them
                 fine
                 in
                 a
                 stone
                 ,
                 or
                 wooden
                 Mortar
                 (
                 not
                 in
                 brass
                 )
                 with
                 a
                 little
                 Rose-water
                 ,
                 take
                 a
                 pound
                 of
                 fine
                 powder-sugar
                 ,
                 a
                 penny-loaf
                 grated
                 ,
                 Nutmeg
                 grated
                 ,
                 a
                 pint
                 of
                 Cream
                 ,
                 the
                 Marrow
                 of
                 two
                 Marrow-bones
                 ,
                 two
                 grains
                 of
                 Amber-griece
                 ;
                 mingle
                 them
                 all
                 together
                 
                 with
                 a
                 little
                 salt
                 ,
                 fill
                 the
                 skins
                 ,
                 and
                 boyl
                 them
                 gently
                 ,
                 as
                 before
                 .
              
            
             
               
                 62.
                 
                 To
                 make
                 a
                 Sack-posset
                 .
              
               
                 Set
                 a
                 Gallon
                 of
                 Milk
                 on
                 the
                 Fire
                 ,
                 with
                 whole
                 Cinamon
                 and
                 large
                 Mace
                 ;
                 when
                 it
                 boyls
                 ,
                 stir
                 in
                 a
                 half
                 ,
                 or
                 whole
                 pound
                 of
                 Naples-bisket
                 grated
                 very
                 small
                 ,
                 keeping
                 it
                 stirring
                 till
                 it
                 boyls
                 ;
                 then
                 beat
                 eight
                 Eggs
                 together
                 ,
                 casting
                 of
                 the
                 whites
                 away
                 ;
                 beat
                 them
                 well
                 with
                 a
                 Ladle-full
                 of
                 Milk
                 ,
                 then
                 take
                 the
                 Milk
                 off
                 the
                 Fire
                 ,
                 and
                 stir
                 in
                 the
                 Eggs
                 ;
                 then
                 put
                 it
                 on
                 again
                 ,
                 but
                 keep
                 it
                 stirring
                 ,
                 for
                 fear
                 of
                 Curdling
                 ;
                 then
                 make
                 ready
                 a
                 pint
                 of
                 Sack
                 ,
                 warming
                 it
                 upon
                 the
                 Coals
                 ,
                 with
                 a
                 little
                 Rose-water
                 :
                 season
                 your
                 Milk
                 with
                 Sugar
                 ,
                 and
                 pour
                 it
                 into
                 the
                 Sack
                 in
                 a
                 large
                 bason
                 ,
                 and
                 stir
                 it
                 apace
                 ;
                 then
                 throw
                 on
                 a
                 good
                 deal
                 of
                 beaten
                 Cinamon
                 ,
                 and
                 so
                 serve
                 it
                 up
                 .
              
            
             
               
                 63.
                 
                 To
                 Hash
                 a
                 Rabbit
                 .
              
               
                 When
                 your
                 Rabbit
                 is
                 wash'd
                 ,
                 you
                 must
                 take
                 the
                 Flesh
                 from
                 the
                 bones
                 ,
                 and
                 mince
                 it
                 small
                 ;
                 then
                 put
                 to
                 it
                 a
                 little
                 strong
                 broath
                 and
                 Vinegar
                 ,
                 an
                 Onion
                 or
                 two
                 ,
                 with
                 a
                 grated
                 Nutmeg
                 ,
                 and
                 let
                 it
                 stew
                 up
                 
                 together
                 ;
                 then
                 mince
                 a
                 handful
                 of
                 boyled
                 Parsley
                 green
                 ,
                 with
                 a
                 Limon
                 cut
                 like
                 Dice
                 ,
                 and
                 a
                 few
                 Barberries
                 ;
                 put
                 it
                 into
                 the
                 Hash
                 ,
                 and
                 toast
                 it
                 all
                 together
                 ;
                 and
                 when
                 it
                 is
                 enough
                 ,
                 put
                 a
                 Ladle●
                 ful
                 of
                 sweet
                 butter
                 to
                 it
                 ,
                 and
                 Dish
                 it
                 upon
                 the
                 Chines
                 ,
                 and
                 Garnish
                 it
                 with
                 Limons
                 .
              
            
             
               
                 64.
                 
                 To
                 make
                 a
                 Fresh
                 Cheese
                 .
              
               
                 Take
                 some
                 New
                 Milk.
                 or
                 Cream
                 ,
                 and
                 a
                 Race
                 of
                 Cinamon
                 ,
                 scald
                 it
                 ;
                 then
                 take
                 it
                 off
                 the
                 Fire
                 ,
                 sweeten
                 it
                 with
                 fine
                 Sugar
                 ,
                 then
                 take
                 a
                 spoonful
                 of
                 Runnet
                 to
                 two
                 quarts
                 of
                 Milk
                 ,
                 set
                 it
                 by
                 ,
                 and
                 keep
                 it
                 close
                 covered
                 ,
                 and
                 so
                 let
                 it
                 stand
                 ;
                 when
                 the
                 Cheese
                 comes
                 ,
                 strew
                 a
                 little
                 fine
                 Sugar
                 and
                 grated
                 Nutmeg
                 ,
                 and
                 serve
                 it
                 in
                 with
                 Sippets
                 ,
                 Sops
                 in
                 Sack
                 ,
                 or
                 Muskadine
                 .
              
            
             
               
                 65.
                 
                 To
                 make
                 an
                 Artichoak-pye
                 .
              
               
                 Take
                 the
                 bottoms
                 of
                 six
                 Artichoaks
                 ,
                 boyled
                 very
                 tender
                 ,
                 put
                 them
                 in
                 a
                 Dish
                 ,
                 and
                 some
                 Vinegar
                 over
                 them
                 ,
                 season
                 them
                 with
                 Ginger
                 and
                 Sugar
                 ,
                 a
                 little
                 Mace
                 whole
                 ,
                 and
                 put
                 them
                 in
                 a
                 Coffin
                 of
                 Paste
                 ;
                 when
                 you
                 lay
                 them
                 in
                 ,
                 lay
                 some
                 Marrow
                 and
                 Dates
                 sliced
                 ,
                 and
                 a
                 few
                 Raisins
                 of
                 the
                 
                 Sun
                 in
                 the
                 bottom
                 ,
                 with
                 good
                 store
                 of
                 butter
                 ;
                 when
                 it
                 is
                 half
                 baked
                 ,
                 take
                 a
                 Gill
                 of
                 Sack
                 ,
                 being
                 boyled
                 first
                 with
                 Sugar
                 ,
                 and
                 a
                 peel
                 of
                 Orange
                 :
                 Put
                 it
                 into
                 the
                 Pye
                 ,
                 and
                 set
                 it
                 in
                 the
                 Oven
                 again
                 ,
                 till
                 you
                 Use
                 it
                 .
              
            
             
               
                 66.
                 
                 To
                 make
                 Marrow-pasties
                 .
              
               
                 Shred
                 the
                 Marrow
                 and
                 Apples
                 together
                 ,
                 and
                 put
                 a
                 little
                 sugar
                 to
                 them
                 ;
                 put
                 them
                 into
                 puff-paste
                 ,
                 and
                 fry
                 them
                 in
                 a
                 pan
                 with
                 fresh
                 butter
                 ,
                 and
                 serve
                 them
                 up
                 to
                 the
                 Table
                 ,
                 with
                 a
                 little
                 white
                 sugar
                 strewed
                 on
                 it
                 .
              
            
             
               
                 67.
                 
                 To
                 make
                 Green
                 Sauce
                 .
              
               
                 Take
                 a
                 good
                 handful
                 of
                 Sorrel
                 ,
                 beat
                 it
                 in
                 a
                 Mortar
                 with
                 Pippins
                 pared
                 ,
                 and
                 quartered
                 ,
                 with
                 a
                 little
                 Vinegar
                 and
                 Sugar
                 ;
                 put
                 it
                 into
                 Saucers
                 .
              
               
                 Or
                 take
                 Sorrel
                 ,
                 beat
                 it
                 ,
                 and
                 stamp
                 it
                 well
                 in
                 a
                 Mortar
                 ,
                 squeeze
                 out
                 the
                 juice
                 of
                 it
                 ,
                 and
                 put
                 thereto
                 a
                 little
                 Vinegar
                 ,
                 sugar
                 ,
                 and
                 two
                 hard
                 Eggs
                 minced
                 small
                 ,
                 a
                 little
                 Nutmeg
                 grated
                 ,
                 and
                 butter
                 ;
                 set
                 this
                 upon
                 the
                 Coals
                 ,
                 till
                 it
                 is
                 hot
                 ,
                 and
                 pour
                 it
                 into
                 the
                 Dish
                 on
                 the
                 sippets
                 :
                 This
                 is
                 sauce
                 for
                 Hen
                 ,
                 and
                 Veal
                 ,
                 and
                 Bacon
                 .
              
            
             
               
               
                 68.
                 
                 To
                 pickle
                 Oysters
                 .
              
               
                 Take
                 a
                 quart
                 of
                 the
                 largest
                 great
                 Oysters
                 with
                 the
                 Liquor
                 ,
                 wash
                 them
                 clean
                 ,
                 and
                 wipe
                 them
                 ,
                 add
                 to
                 them
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 with
                 half
                 a
                 pint
                 of
                 White-Wine-Vinegar
                 ,
                 half
                 an
                 Ounce
                 of
                 whole
                 Pepper
                 ,
                 an
                 handful
                 of
                 Salt
                 ,
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 large
                 Mace
                 ,
                 with
                 the
                 Liquor
                 of
                 the
                 Oysters
                 strained
                 ;
                 put
                 all
                 together
                 in
                 a
                 pipkin
                 over
                 a
                 soft
                 Fire
                 ,
                 let
                 them
                 simper
                 together
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 when
                 the
                 Oysters
                 are
                 enough
                 ,
                 take
                 them
                 up
                 ,
                 and
                 put
                 them
                 into
                 a
                 little
                 fair
                 water
                 and
                 Vinegar
                 ,
                 till
                 they
                 be
                 cold
                 ,
                 the
                 pickle
                 boyling
                 a
                 quarter
                 of
                 an
                 hour
                 after
                 the
                 Oysters
                 are
                 taken
                 up
                 ;
                 both
                 being
                 cold
                 ,
                 put
                 them
                 up
                 together
                 :
                 When
                 you
                 Use
                 them
                 ,
                 Garnish
                 the
                 Dish
                 with
                 Barberries
                 ,
                 and
                 Limons
                 ,
                 and
                 a
                 little
                 Mace
                 and
                 Pepper
                 ,
                 and
                 pour
                 in
                 some
                 of
                 the
                 Pickle
                 .
              
            
             
               
                 69.
                 
                 To
                 make
                 S●●●●●
                 Cellops
                 ,
                 of
                 Ve●●
              
               
                 Cut
                 out
                 your
                 Fillet
                 〈◊〉
                 very
                 broad
                 slices
                 ,
                 fat
                 and
                 lean
                 ,
                 not
                 to
                 thick
                 :
                 Take
                 eight
                 Eggs
                 ,
                 beat
                 them
                 very
                 well
                 with
                 a
                 
                 little
                 Salt
                 ,
                 grate
                 a
                 whole
                 Nutmeg
                 ,
                 take
                 a
                 handful
                 of
                 Thyme
                 ,
                 and
                 strip
                 it
                 ;
                 then
                 take
                 a
                 pound
                 of
                 Sausages
                 ,
                 half
                 a
                 pint
                 of
                 stewing
                 Oysters
                 of
                 the
                 largest
                 ,
                 wash
                 and
                 cleanse
                 them
                 from
                 the
                 gravel
                 ,
                 then
                 half-fry
                 your
                 Veal
                 with
                 sweet
                 Butter
                 ,
                 then
                 put
                 in
                 your
                 Sausages
                 and
                 Oysters
                 ;
                 then
                 take
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Capers
                 ,
                 shred
                 them
                 very
                 small
                 ,
                 with
                 three
                 Anchovies
                 dissolved
                 in
                 White-wine
                 and
                 fair
                 water
                 ,
                 so
                 put
                 in
                 your
                 Eggs
                 ,
                 shred
                 Capers
                 and
                 Anchovies
                 ,
                 Butter
                 and
                 Spice
                 ,
                 and
                 mingle
                 them
                 ,
                 and
                 strew
                 them
                 in
                 the
                 pan
                 upon
                 the
                 Veal
                 and
                 Oysters
                 ,
                 serve
                 it
                 with
                 Sippets
                 ,
                 with
                 a
                 little
                 fresh
                 Butter
                 and
                 Vinegar
                 ,
                 with
                 Limons
                 sliced
                 ,
                 and
                 Barberries
                 ,
                 with
                 a
                 little
                 Salt.
                 You
                 must
                 have
                 a
                 care
                 to
                 keep
                 the
                 Meat
                 stirring
                 ,
                 lest
                 the
                 Eggs
                 curdle
                 with
                 the
                 heat
                 of
                 the
                 Fire
                 .
              
            
             
               
                 70.
                 
                 To
                 make
                 a
                 rare
                 White-Pot
                 .
              
               
                 Take
                 three
                 pints
                 of
                 Cream
                 ,
                 whole
                 Cinamon
                 ,
                 a
                 little
                 sliced
                 Nutmeg
                 ;
                 set
                 on
                 the
                 Cream
                 and
                 Spice
                 ,
                 and
                 scald
                 it
                 ,
                 take
                 a
                 penny-loaf
                 ,
                 and
                 slice
                 it
                 very
                 thin
                 ,
                 take
                 a
                 couple
                 of
                 Marrow-bones
                 ,
                 lay
                 the
                 Marrow
                 sliced
                 on
                 the
                 bottom
                 of
                 the
                 Dish
                 ,
                 upon
                 the
                 Marrow
                 lay
                 the
                 Bread
                 ,
                 then
                 lay
                 Raisins
                 
                 of
                 the
                 Sun
                 over
                 the
                 Bread
                 ,
                 and
                 lay
                 Marrow
                 again
                 ,
                 as
                 before
                 :
                 To
                 the
                 three
                 pints
                 of
                 scalded
                 Cream
                 add
                 nine
                 Yolks
                 of
                 Eggs
                 well
                 beaten
                 with
                 Rose-water
                 ;
                 sweeten
                 the
                 Cream
                 with
                 white
                 Sugar
                 ,
                 and
                 take
                 out
                 the
                 whole
                 Cinamon
                 ,
                 and
                 beat
                 the
                 Cream
                 and
                 Eggs
                 well
                 ,
                 fill
                 up
                 a
                 broad
                 shallow
                 Bason
                 ,
                 and
                 bake
                 it
                 ,
                 when
                 it
                 is
                 enough
                 ,
                 scrape
                 fine
                 Sugar
                 on
                 it
                 ,
                 and
                 stick
                 it
                 with
                 red
                 and
                 white
                 Muscadoes
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 71.
                 
                 To
                 make
                 a
                 very
                 fine
                 Custard
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Cream
                 ,
                 and
                 boyl
                 it
                 with
                 whole
                 Spice
                 ;
                 then
                 beat
                 the
                 Yolks
                 of
                 ten
                 Eggs
                 ,
                 and
                 five
                 whites
                 ,
                 mingle
                 them
                 with
                 a
                 little
                 Cream
                 ,
                 and
                 when
                 your
                 Cream
                 is
                 almost
                 cold
                 ,
                 put
                 your
                 Eggs
                 into
                 it
                 ,
                 and
                 stir
                 them
                 very
                 well
                 ,
                 then
                 sweeten
                 it
                 ,
                 and
                 put
                 out
                 your
                 Custard
                 into
                 a
                 deep
                 Dish
                 ,
                 and
                 bake
                 it
                 ;
                 then
                 serve
                 it
                 in
                 with
                 French
                 Comfits
                 strewed
                 on
                 it
                 .
              
            
             
               
                 72.
                 
                 To
                 make
                 minc'd
                 Pyes
                 of
                 an
                 Eel
                 .
              
               
                 Take
                 a
                 fresh
                 Eel
                 ,
                 flea
                 it
                 ,
                 and
                 cut
                 off
                 the
                 Fish
                 from
                 the
                 Bones
                 ,
                 mince
                 it
                 small
                 ;
                 
                 then
                 pare
                 two
                 or
                 three
                 Wardens
                 ,
                 or
                 Pears
                 ,
                 mince
                 of
                 them
                 as
                 much
                 as
                 of
                 the
                 Eel
                 ,
                 temper
                 them
                 together
                 ,
                 and
                 season
                 them
                 with
                 Ginger
                 ,
                 Pepper
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 Salt
                 ,
                 a
                 little
                 Sanders
                 ,
                 some
                 C●rrans
                 ,
                 Raisins
                 ,
                 Pruans
                 ,
                 Dates
                 ,
                 Verjuice
                 ,
                 Butter
                 ,
                 and
                 Rose-water
                 .
              
            
             
               
                 73.
                 
                 To
                 bake
                 Rabbits
                 ,
                 to
                 be
                 eaten
                 cold
                 .
              
               
                 When
                 your
                 Rabbits
                 are
                 par-boyled
                 ,
                 take
                 out
                 all
                 the
                 Bones
                 you
                 can
                 well
                 take
                 out
                 ,
                 and
                 Lard
                 them
                 ,
                 then
                 season
                 them
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Nutmegs
                 ,
                 with
                 a
                 good
                 quantity
                 of
                 Savoury
                 ,
                 and
                 forc'd
                 Meat
                 ;
                 then
                 put
                 them
                 into
                 your
                 prepared
                 Coffin
                 ,
                 put
                 in
                 Butter
                 ,
                 and
                 close
                 your
                 Pye
                 ,
                 bake
                 it
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 fill
                 it
                 with
                 Clarified
                 Butter
                 .
              
            
             
               
                 74.
                 
                 To
                 bake
                 a
                 Ioll
                 of
                 Ling
                 in
                 a
                 Pye.
                 
              
               
                 Let
                 your
                 Ling
                 be
                 almost
                 boyled
                 ,
                 and
                 then
                 season
                 it
                 with
                 Pepper
                 only
                 ,
                 (
                 the
                 skin
                 being
                 first
                 taken
                 off
                 ,
                 strew
                 the
                 bottom
                 of
                 your
                 prepared
                 Coffin
                 with
                 an
                 Onion
                 or
                 two
                 minced
                 small
                 ;
                 close
                 your
                 Pye
                 ,
                 and
                 
                 bake
                 it
                 ;
                 then
                 take
                 the
                 Yolks
                 and
                 Whites
                 of
                 about
                 a
                 dozen
                 Eggs
                 ,
                 not
                 boyled
                 altogether
                 hard
                 ;
                 mince
                 them
                 small
                 with
                 your
                 Knife
                 ,
                 and
                 put
                 them
                 into
                 drawn
                 Butter
                 ,
                 toss
                 them
                 together
                 ;
                 then
                 draw
                 your
                 Pye
                 ,
                 and
                 pour
                 in
                 this
                 Lear
                 of
                 Eggs
                 all
                 over
                 ,
                 and
                 shake
                 it
                 together
                 ,
                 so
                 put
                 on
                 your
                 Lid
                 ,
                 and
                 Dish
                 your
                 Pye.
                 
              
            
             
               
                 75.
                 
                 To
                 Bake
                 a
                 Turkey
                 .
              
               
                 Boyl
                 and
                 Lard
                 your
                 Turkey
                 ,
                 when
                 it
                 is
                 par-boyled
                 ,
                 season
                 it
                 with
                 Pepper
                 ,
                 salt
                 ,
                 and
                 a
                 little
                 Cloves
                 and
                 Mace
                 ;
                 then
                 put
                 him
                 into
                 your
                 prepared
                 Coffin
                 ,
                 lay
                 on
                 Butter
                 ,
                 and
                 close
                 it
                 ;
                 put
                 the
                 Head
                 on
                 the
                 top
                 with
                 your
                 Garnish
                 ,
                 then
                 bake
                 it
                 ,
                 and
                 fill
                 it
                 with
                 Clarified
                 Butter
                 when
                 it
                 is
                 cold
                 .
              
            
             
               
                 76.
                 
                 To
                 Roast
                 Calves-Feet
                 .
              
               
                 First
                 ,
                 boyl
                 them
                 tender
                 ,
                 and
                 blanch
                 them
                 ,
                 and
                 being
                 cold
                 ,
                 Lard
                 them
                 thick
                 with
                 small
                 Lard
                 ,
                 then
                 spit
                 them
                 on
                 a
                 small
                 spit
                 ,
                 and
                 Roast
                 them
                 ;
                 serve
                 them
                 with
                 sauce
                 made
                 of
                 Vinegar
                 ,
                 Cinamon
                 ,
                 Sugar
                 ,
                 and
                 Butter
                 .
              
            
             
               
               
                 77.
                 
                 To
                 bake
                 a
                 Goose.
                 
              
               
                 Break
                 the
                 bones
                 of
                 your
                 Goose
                 ,
                 and
                 par-boyl
                 him
                 ,
                 then
                 season
                 him
                 with
                 Pepper
                 and
                 Salt
                 ,
                 and
                 a
                 little
                 Cloves
                 and
                 Mace
                 ;
                 if
                 pou
                 please
                 ,
                 you
                 may
                 bake
                 a
                 Rabbit
                 or
                 two
                 with
                 it
                 ,
                 because
                 your
                 stubble-Geese
                 are
                 very
                 Fat
                 ,
                 and
                 your
                 Rabbits
                 dry
                 ,
                 you
                 need
                 not
                 Lard
                 either
                 ;
                 bake
                 it
                 in
                 good
                 hot
                 butter-paste
                 .
              
            
             
               
                 78.
                 
                 To
                 make
                 Apple-pyes
                 ,
                 to
                 Fry.
                 
              
               
                 Take
                 about
                 twelve
                 Pippins
                 ,
                 pare
                 them
                 ,
                 cut
                 them
                 ,
                 and
                 almost
                 cover
                 them
                 with
                 water
                 ,
                 and
                 almost
                 a
                 pound
                 of
                 Sugar
                 ,
                 let
                 them
                 boyl
                 on
                 a
                 gentle
                 Fire
                 close
                 covered
                 ,
                 with
                 a
                 stick
                 of
                 Cinamon
                 ,
                 minced
                 Orange-peel
                 ,
                 a
                 little
                 Dill
                 seed
                 beaten
                 ,
                 and
                 Rose-water
                 ,
                 when
                 this
                 is
                 cold
                 and
                 stiff
                 ,
                 make
                 them
                 into
                 little
                 Pasties
                 ,
                 with
                 rich
                 Paste
                 ,
                 and
                 so
                 fry
                 them
                 .
              
            
             
               
               
                 79.
                 
                 To
                 make
                 a
                 Rare
                 Dutch
                 Pudding
                 .
              
               
                 Take
                 a
                 pound
                 and
                 a
                 half
                 of
                 Fresh
                 Beef
                 ,
                 all
                 Lean
                 ,
                 with
                 a
                 pound
                 and
                 a
                 quarter
                 of
                 Beef-suet
                 ,
                 both
                 sliced
                 very
                 small
                 ;
                 then
                 take
                 a
                 stale
                 half-penny
                 loaf
                 ,
                 and
                 grate
                 it
                 ,
                 a
                 handful
                 of
                 Sage
                 ,
                 a
                 little
                 Winter-savoury
                 ,
                 and
                 a
                 little
                 Thyme
                 ;
                 shred
                 these
                 very
                 small
                 ,
                 take
                 four
                 Eggs
                 ,
                 half
                 a
                 pint
                 of
                 Cream
                 ,
                 a
                 few
                 Cloves
                 ,
                 Nutmegs
                 ,
                 Mace
                 ,
                 and
                 Pepper
                 finely
                 beaten
                 ;
                 mingle
                 them
                 all
                 together
                 very
                 well
                 with
                 a
                 little
                 Salt
                 ,
                 roul
                 it
                 all
                 up
                 together
                 in
                 a
                 green
                 Colwort-Leaf
                 ,
                 and
                 then
                 tye
                 it
                 up
                 hard
                 in
                 a
                 Linnen
                 Cloath
                 :
                 Garnish
                 your
                 Dish
                 with
                 grated
                 bread
                 ,
                 and
                 serve
                 it
                 up
                 with
                 Mustard
                 in
                 Saucers
                 .
              
            
             
               
                 80.
                 
                 To
                 make
                 Sausages
                 .
              
               
                 Take
                 Pork
                 ,
                 more
                 Lean
                 than
                 Fat
                 ,
                 mince
                 it
                 exceeding
                 small
                 together
                 ;
                 then
                 take
                 part
                 of
                 the
                 Fleak
                 of
                 Pork
                 ,
                 which
                 is
                 the
                 Suet
                 ,
                 in
                 pieces
                 ,
                 about
                 the
                 bigness
                 of
                 the
                 top
                 of
                 your
                 Finger
                 ,
                 season
                 each
                 apart
                 ,
                 with
                 Sage
                 minced
                 ,
                 good
                 store
                 of
                 Pepper
                 and
                 Salt
                 ,
                 with
                 some
                 Cloves
                 and
                 Mace
                 
                 mixt
                 in
                 the
                 seasoning
                 each
                 of
                 them
                 ;
                 then
                 take
                 small
                 Sheeps-guts
                 ,
                 and
                 cleanse
                 them
                 ,
                 (
                 some
                 use
                 Capons-guts
                 )
                 and
                 fill
                 them
                 with
                 your
                 Funnel
                 ;
                 always
                 putting
                 some
                 of
                 the
                 fleak
                 between
                 the
                 minced
                 ;
                 if
                 you
                 have
                 it
                 ready
                 ,
                 you
                 may
                 sprinkle
                 a
                 little
                 Sack
                 on
                 the
                 top
                 of
                 the
                 Sausage-meat
                 ,
                 and
                 it
                 will
                 make
                 it
                 fill
                 the
                 better
                 .
              
            
             
               
                 81.
                 
                 To
                 stew
                 Beef
                 in
                 Gobbets
                 ,
                 the
                 French
                 Fashion
                 .
              
               
                 Take
                 a
                 Flank
                 of
                 Beef
                 ,
                 or
                 any
                 part
                 but
                 the
                 Leg
                 ,
                 cut
                 it
                 into
                 slices
                 ,
                 or
                 Gobbets
                 as
                 big
                 as
                 Pullets-Eggs
                 ,
                 with
                 some
                 Gobbets
                 of
                 Fat
                 ,
                 and
                 boyl
                 it
                 in
                 a
                 Pot
                 or
                 Pipkin
                 with
                 some
                 fair
                 Spring-water
                 ,
                 scum
                 it
                 clean
                 ,
                 and
                 after
                 it
                 hath
                 boyled
                 an
                 hour
                 ,
                 put
                 to
                 it
                 Carrots
                 ,
                 Parsnips
                 ,
                 Turnips
                 ,
                 great
                 Onions
                 ,
                 some
                 Salt
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 whole
                 Pepper
                 ;
                 cover
                 it
                 close
                 ,
                 and
                 stew
                 it
                 ,
                 till
                 be
                 very
                 tender
                 ;
                 and
                 half
                 an
                 hour
                 before
                 its
                 ready
                 put
                 into
                 it
                 some
                 pick'd
                 Thyme
                 ,
                 Parsley
                 ,
                 Winter-savoury
                 ,
                 Sweet
                 Marjoram
                 ,
                 Sorrel
                 ,
                 and
                 Spinage
                 (
                 being
                 a
                 little
                 bruised
                 with
                 the
                 back
                 of
                 a
                 Ladle
                 )
                 with
                 some
                 Claret-Wine
                 :
                 Then
                 Dish
                 it
                 on
                 fine
                 Sippets
                 ,
                 and
                 serve
                 it
                 to
                 the
                 Table
                 hot
                 ;
                 Garnish
                 it
                 with
                 Grapes
                 ,
                 Barberries
                 ,
                 
                 or
                 Gooseberries
                 :
                 Or
                 else
                 use
                 Spices
                 ,
                 the
                 bottoms
                 of
                 boyled
                 Artichoaks
                 put
                 into
                 beaten
                 Butter
                 ,
                 and
                 grated
                 Nutmeg
                 ,
                 garnished
                 with
                 Barberries
                 .
              
            
             
               
                 82.
                 
                 To
                 boyl
                 a
                 Capon
                 ,
                 or
                 Chicken
                 with
                 Sugar-pease
                 .
              
               
                 When
                 the
                 Cods
                 be
                 but
                 young
                 ,
                 string
                 them
                 ,
                 and
                 pick
                 off
                 the
                 Husks
                 ;
                 then
                 take
                 two
                 or
                 three
                 handfuls
                 ,
                 and
                 put
                 them
                 into
                 a
                 Pipkin
                 ,
                 with
                 half
                 a
                 pound
                 of
                 sweet
                 Butter
                 ,
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 gross
                 Pepper
                 ,
                 Salt
                 ,
                 Mace
                 ,
                 and
                 some
                 Sallet-Oyl
                 ;
                 stew
                 them
                 till
                 they
                 be
                 very
                 tender
                 ,
                 and
                 strain
                 to
                 them
                 three
                 or
                 four
                 yolks
                 of
                 Eggs
                 ,
                 with
                 six
                 spoonfuls
                 of
                 Sack.
                 
              
            
             
               
                 83.
                 
                 To
                 boyl
                 Perches
                 .
              
               
                 Let
                 your
                 Liquor
                 boyl
                 ,
                 and
                 your
                 pan
                 be
                 seasoned
                 with
                 a
                 little
                 White-wine
                 ,
                 a
                 couple
                 of
                 Onions
                 cut
                 in
                 halves
                 ,
                 a
                 bunch
                 of
                 sweet
                 Herbs
                 ,
                 and
                 a
                 little
                 white
                 Pepper
                 ;
                 boyl
                 them
                 up
                 very
                 quick
                 ,
                 and
                 flea
                 them
                 on
                 both
                 sides
                 ,
                 and
                 Dish
                 them
                 upon
                 Sippets
                 :
                 Then
                 take
                 a
                 little
                 White-wine
                 ,
                 Gravy
                 ,
                 and
                 Vinegar
                 ,
                 with
                 a
                 grated
                 Nutmeg
                 ,
                 and
                 almost
                 boyl
                 it
                 over
                 a
                 Chafing-dish
                 ,
                 
                 then
                 pour
                 sweet
                 Butter
                 over
                 it
                 ;
                 Garnish
                 it
                 with
                 Barberries
                 ,
                 and
                 sliced
                 Limons
                 .
              
            
             
               
                 84.
                 
                 To
                 boyl
                 Eels
                 .
              
               
                 Cut
                 the
                 Eels
                 ,
                 and
                 stew
                 them
                 ;
                 when
                 they
                 are
                 half
                 done
                 ,
                 beat
                 a
                 little
                 Ale
                 with
                 Vinegar
                 ,
                 and
                 put
                 into
                 the
                 Liquor
                 ,
                 with
                 some
                 Parsley
                 and
                 sweet
                 Herbs
                 ;
                 Dish
                 them
                 ,
                 and
                 serve
                 them
                 up
                 in
                 their
                 broath
                 with
                 a
                 little
                 salt
                 .
              
            
             
               
                 85.
                 
                 A
                 Turkish
                 Dish
                 of
                 Meat
                 .
              
               
                 Take
                 an
                 inter-larded
                 piece
                 of
                 Beef
                 ,
                 cut
                 into
                 thin
                 slices
                 ,
                 and
                 put
                 it
                 into
                 a
                 pot
                 with
                 a
                 close
                 cover
                 ,
                 or
                 stewing-pan
                 ;
                 then
                 put
                 into
                 it
                 a
                 good
                 quantity
                 of
                 clean
                 pick'd
                 Rice
                 ,
                 skin
                 it
                 very
                 well
                 ,
                 and
                 put
                 into
                 it
                 a
                 quantity
                 of
                 whole
                 Pepper
                 ,
                 two
                 or
                 three
                 whole
                 Onions
                 ,
                 and
                 let
                 it
                 boyl
                 very
                 well
                 ,
                 and
                 take
                 out
                 the
                 Onions
                 ,
                 and
                 Dish
                 it
                 on
                 Sippets
                 ;
                 the
                 thicker
                 it
                 is
                 ,
                 the
                 better
                 .
              
            
             
               
               
                 86.
                 
                 To
                 boyl
                 a
                 Chine
                 of
                 Beef
                 powdered
                 .
              
               
                 Take
                 either
                 a
                 Chine
                 ,
                 Rump
                 ,
                 Surloin
                 ,
                 Brisket
                 ,
                 Rib
                 ,
                 Flank
                 ,
                 Buttock
                 ,
                 or
                 Fillet
                 of
                 Beef
                 ,
                 and
                 give
                 them
                 in
                 Summer
                 ,
                 a
                 weeks
                 powdering
                 ,
                 in
                 Winter
                 a
                 Fortnight
                 ,
                 you
                 may
                 stuff
                 them
                 ,
                 or
                 let
                 them
                 be
                 plain
                 ;
                 if
                 you
                 stuff
                 them
                 ,
                 do
                 it
                 with
                 all
                 manner
                 of
                 sweet
                 Herbs
                 ,
                 with
                 Fat
                 Beef
                 minced
                 ,
                 and
                 some
                 Nutmeg
                 ;
                 serve
                 them
                 on
                 Brewis
                 ,
                 with
                 Roots
                 ,
                 or
                 Cabbage
                 boyled
                 in
                 Milk
                 ,
                 with
                 beaten
                 Butter
                 .
              
            
             
               
                 87.
                 
                 To
                 make
                 a
                 Hash
                 of
                 a
                 Capon
                 or
                 Pullet
                 .
              
               
                 Take
                 a
                 Capon
                 ,
                 or
                 Partridge
                 ,
                 or
                 Hen
                 ,
                 and
                 Roast
                 them
                 ,
                 and
                 being
                 cold
                 ,
                 mince
                 the
                 Brains
                 and
                 Wings
                 very
                 fine
                 ,
                 and
                 tear
                 the
                 Legs
                 and
                 Rumps
                 whole
                 ,
                 to
                 be
                 Carbonado●d
                 ;
                 then
                 put
                 some
                 strong
                 Mutton-broath
                 ,
                 or
                 good
                 Gravy
                 ,
                 grated
                 Nutmeg
                 ,
                 a
                 great
                 Onion
                 and
                 salt
                 ;
                 then
                 stew
                 them
                 in
                 a
                 large
                 Earthen
                 Pipkin
                 ,
                 or
                 sauce-pan
                 ,
                 stew
                 the
                 Rumps
                 and
                 Legs
                 in
                 the
                 same
                 strong
                 Broath
                 in
                 another
                 pipkin
                 ;
                 then
                 take
                 some
                 light
                 French
                 Bread
                 chipt
                 ,
                 and
                 
                 cover
                 the
                 bottom
                 of
                 the
                 Dish
                 ,
                 steep
                 the
                 bread
                 in
                 the
                 same
                 broath
                 ,
                 or
                 good
                 Mutton
                 Gravy
                 ,
                 then
                 pour
                 the
                 Hash
                 on
                 the
                 steeped
                 bread
                 ,
                 lay
                 the
                 Legs
                 ,
                 and
                 the
                 Rump
                 on
                 the
                 Hash
                 with
                 some
                 fryed
                 Oysters
                 ,
                 sliced
                 Limon
                 ,
                 and
                 Limon-peel
                 ,
                 the
                 juice
                 of
                 an
                 Orange
                 ,
                 and
                 Yolks
                 of
                 Eggs
                 strained
                 ,
                 and
                 beaten
                 butter
                 ;
                 Garnish
                 the
                 Dish
                 with
                 carved
                 Oranges
                 ,
                 Limons
                 ,
                 &c.
                 
                 Thus
                 you
                 may
                 Hash
                 any
                 kind
                 of
                 Fowl.
                 
              
            
             
               
                 88.
                 
                 To
                 Dress
                 a
                 Cods-Head
                 .
              
               
                 Cut
                 off
                 the
                 Cods-Head
                 beyond
                 the
                 Gills
                 ,
                 that
                 you
                 may
                 have
                 part
                 of
                 the
                 body
                 with
                 it
                 ,
                 boyl
                 it
                 in
                 water
                 and
                 salt
                 ,
                 to
                 which
                 you
                 may
                 add
                 half
                 a
                 pint
                 of
                 Vinegar
                 ,
                 the
                 Head
                 must
                 be
                 little
                 more
                 than
                 covered
                 :
                 Before
                 you
                 put
                 it
                 into
                 the
                 Cauldron
                 ,
                 take
                 a
                 quart
                 of
                 the
                 biggest
                 ,
                 cleanest
                 Oysters
                 ,
                 and
                 a
                 bunch
                 of
                 sweet
                 Herbs
                 and
                 Onions
                 ,
                 and
                 put
                 them
                 into
                 the
                 mouth
                 of
                 the
                 Head
                 ,
                 and
                 with
                 a
                 pack-thread
                 bind
                 the
                 Jaws
                 fast
                 ,
                 you
                 must
                 be
                 sure
                 to
                 pick
                 it
                 ,
                 and
                 wash
                 it
                 very
                 clean
                 :
                 When
                 it
                 is
                 boyled
                 enough
                 ,
                 take
                 it
                 up
                 ,
                 and
                 set
                 it
                 a
                 drying
                 over
                 a
                 Chafing-dish
                 of
                 Coals
                 ;
                 then
                 take
                 the
                 Oyster-Liquor
                 ,
                 four
                 Anchovies
                 ,
                 and
                 a
                 sliced
                 Onion
                 ;
                 put
                 to
                 them
                 a
                 quarter
                 
                 of
                 a
                 pint
                 of
                 White-wine
                 ,
                 and
                 sweet
                 butter
                 ,
                 and
                 melt
                 them
                 together
                 ,
                 and
                 pour
                 it
                 on
                 the
                 Cods-Head
                 ;
                 stick
                 all
                 ,
                 or
                 most
                 of
                 the
                 Oysters
                 upon
                 the
                 Head
                 ,
                 or
                 where
                 they
                 will
                 enter
                 ,
                 and
                 Garnish
                 it
                 over
                 with
                 them
                 ;
                 grate
                 on
                 a
                 little
                 Nutmeg
                 ,
                 and
                 send
                 it
                 smoaking
                 up
                 ;
                 garnish
                 the
                 brims
                 of
                 the
                 Dish
                 with
                 Limon
                 ,
                 and
                 sliced
                 Bay-leaves
                 .
              
            
             
               
                 89.
                 
                 To
                 boyl
                 Widgeons
                 ,
                 or
                 Teal
                 .
              
               
                 Par-boyl
                 your
                 Widgeons
                 ,
                 or
                 Teal
                 ,
                 and
                 then
                 stick
                 whole
                 Cloves
                 in
                 their
                 breasts
                 ,
                 put
                 into
                 their
                 bellies
                 a
                 little
                 Winter-savory
                 ,
                 or
                 Parsley
                 ;
                 boyl
                 them
                 in
                 a
                 Pipkin
                 by
                 themselves
                 ,
                 thicken
                 it
                 with
                 Toasts
                 ,
                 season
                 it
                 with
                 Verjuice
                 ,
                 sugar
                 ,
                 and
                 a
                 little
                 Pepper
                 ;
                 Garnish
                 your
                 Dish
                 with
                 Barberries
                 ,
                 and
                 Pruans
                 ,
                 and
                 so
                 serve
                 them
                 .
              
            
             
               
                 90.
                 
                 To
                 make
                 a
                 Veal-pye
                 .
              
               
                 When
                 your
                 Paste
                 is
                 raised
                 ,
                 then
                 cut
                 your
                 Leg
                 of
                 Veal
                 into
                 pieces
                 ,
                 and
                 season
                 it
                 with
                 Pepper
                 ,
                 Nutmeg
                 ,
                 and
                 salt
                 ,
                 with
                 some
                 whole
                 large
                 Mace
                 ,
                 and
                 so
                 lay
                 it
                 into
                 your
                 prepared
                 Coffin
                 ,
                 with
                 good
                 store
                 of
                 Raisins
                 of
                 the
                 sun
                 ,
                 and
                 Currans
                 ,
                 and
                 fill
                 
                 it
                 up
                 with
                 sweet
                 Butter
                 ;
                 then
                 close
                 it
                 ,
                 and
                 set
                 it
                 in
                 the
                 Oven
                 ,
                 and
                 when
                 bak'd
                 ,
                 serve
                 it
                 hot
                 .
              
            
             
               
                 91.
                 
                 To
                 make
                 fry'd
                 Puddings
                 .
              
               
                 Take
                 grated
                 bread
                 ,
                 Currans
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 ,
                 with
                 Beef-suet
                 ,
                 and
                 Sugar
                 ,
                 and
                 one
                 Yolk
                 of
                 an
                 Egg
                 beaten
                 ;
                 mix
                 all
                 well
                 together
                 ,
                 and
                 make
                 them
                 into
                 flat
                 bowls
                 ,
                 then
                 fry
                 them
                 in
                 Beef-suet
                 ,
                 and
                 garnish
                 your
                 Dish
                 with
                 Sugar
                 ;
                 serve
                 them
                 always
                 at
                 the
                 First
                 Course
                 .
              
            
             
               
                 92.
                 
                 To
                 bake
                 a
                 Breast
                 of
                 Veal
                 .
              
               
                 First
                 ,
                 par-boyl
                 it
                 ,
                 and
                 take
                 out
                 the
                 long
                 bones
                 ,
                 and
                 so
                 lay
                 it
                 in
                 a
                 Dish
                 in
                 Vinegar
                 two
                 or
                 three
                 hours
                 ;
                 then
                 take
                 it
                 out
                 ,
                 and
                 season
                 it
                 with
                 Pepper
                 and
                 Salt
                 ,
                 and
                 so
                 lay
                 it
                 into
                 a
                 thin
                 fine
                 Paste
                 ,
                 with
                 good
                 store
                 of
                 fine
                 sweet
                 Herbs
                 ,
                 finely
                 chopt
                 ,
                 and
                 good
                 store
                 of
                 Butter
                 ,
                 or
                 Marrow
                 ;
                 then
                 bake
                 it
                 ,
                 then
                 put
                 in
                 some
                 juice
                 of
                 Oranges
                 ,
                 and
                 Sugar
                 ,
                 and
                 serve
                 it
                 hot
                 .
              
            
             
               
               
                 93.
                 
                 To
                 make
                 a
                 Paste
                 for
                 all
                 manner
                 of
                 Tarts
                 .
              
               
                 Take
                 very
                 sweet
                 butter
                 ,
                 and
                 put
                 into
                 fair
                 water
                 ,
                 and
                 make
                 it
                 boyl
                 on
                 the
                 Fire
                 ;
                 then
                 take
                 the
                 finest
                 Flower
                 you
                 can
                 get
                 ,
                 and
                 mix
                 them
                 well
                 together
                 ,
                 till
                 it
                 come
                 to
                 a
                 Paste
                 ,
                 and
                 so
                 raise
                 it
                 ;
                 but
                 if
                 you
                 doubt
                 that
                 it
                 will
                 not
                 be
                 stiff
                 enough
                 ,
                 then
                 you
                 may
                 mix
                 some
                 Yolks
                 of
                 Eggs
                 with
                 it
                 ,
                 as
                 you
                 temper
                 all
                 your
                 stuff
                 together
                 .
              
            
             
               
                 94.
                 
                 To
                 make
                 a
                 baked
                 Pudding
                 .
              
               
                 Grate
                 a
                 penny-loaf
                 ,
                 and
                 put
                 thereto
                 more
                 suet
                 than
                 bread
                 minc'd
                 small
                 ,
                 with
                 some
                 Nutmeg
                 and
                 Sugar
                 ,
                 and
                 two
                 Yolks
                 of
                 Eggs
                 ,
                 tempering
                 it
                 only
                 with
                 Rose-water
                 :
                 Then
                 butter
                 a
                 little
                 Pewter
                 Dish
                 in
                 the
                 bottom
                 ,
                 and
                 put
                 your
                 stuff
                 after
                 it
                 is
                 well
                 tempered
                 ,
                 thereinto
                 ,
                 then
                 bake
                 it
                 ;
                 when
                 't
                 is
                 bak'd
                 ,
                 stir
                 it
                 up
                 from
                 the
                 bottom
                 of
                 the
                 Dish
                 ,
                 and
                 so
                 turn
                 the
                 under-side
                 uppermost
                 ,
                 then
                 strew
                 some
                 Sugar
                 upon
                 it
                 ,
                 and
                 upon
                 the
                 brims
                 of
                 the
                 Dish
                 ,
                 and
                 serve
                 it
                 first
                 to
                 the
                 Table
                 .
              
            
             
               
               
                 95.
                 
                 To
                 boyl
                 Sparrows
                 ,
                 Larks
                 ,
                 or
                 other
                 small
                 Birds
                 .
              
               
                 Take
                 a
                 Ladle-ful
                 of
                 strong
                 Mutton-broath
                 ,
                 a
                 little
                 whole
                 Mace
                 ,
                 and
                 a
                 handful
                 of
                 Parsley
                 ;
                 put
                 in
                 a
                 little
                 Winter-Savoury
                 ,
                 season
                 it
                 with
                 Verjuice
                 ,
                 Sugar
                 ,
                 and
                 a
                 little
                 Pepper
                 ;
                 thicken
                 it
                 with
                 a
                 spoonful
                 of
                 Cream
                 ,
                 and
                 the
                 Yolk
                 of
                 an
                 Egg.
                 
              
            
             
               
                 96.
                 
                 To
                 boyl
                 a
                 Capon
                 with
                 Asparagus
                 .
              
               
                 Boyl
                 your
                 Capon
                 ,
                 or
                 Chicken
                 in
                 fair
                 water
                 ,
                 and
                 some
                 salt
                 ,
                 then
                 put
                 in
                 their
                 bellies
                 a
                 little
                 Mace
                 ,
                 chopped
                 Parsley
                 ,
                 and
                 sweet
                 Butter
                 ;
                 being
                 boyled
                 ,
                 serve
                 them
                 on
                 Sippets
                 ,
                 and
                 put
                 a
                 little
                 of
                 the
                 Broath
                 on
                 them
                 :
                 Then
                 have
                 a
                 bundle
                 or
                 two
                 of
                 Asparagus
                 boyled
                 ,
                 put
                 in
                 beaten
                 butter
                 ,
                 and
                 serve
                 it
                 on
                 your
                 Capon
                 ,
                 or
                 Chicken
                 .
              
            
             
               
               
                 97.
                 
                 To
                 boyl
                 a
                 Chicken
                 ,
                 or
                 Capon
                 in
                 white
                 broath
                 .
              
               
                 First
                 ,
                 boyl
                 the
                 Capon
                 in
                 water
                 and
                 salt
                 ,
                 then
                 three
                 pints
                 of
                 strong
                 Broath
                 ,
                 and
                 a
                 quart
                 of
                 White-wine
                 ,
                 and
                 stew
                 it
                 in
                 a
                 Pipkin
                 with
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Dates
                 ,
                 half
                 a
                 pound
                 of
                 fine
                 Sugar
                 ,
                 four
                 or
                 five
                 blades
                 of
                 large
                 Mace
                 ,
                 the
                 Marrow
                 of
                 three
                 Marrow-bones
                 ,
                 a
                 handful
                 of
                 white
                 Endive
                 ;
                 stew
                 these
                 in
                 a
                 Pipkin
                 very
                 leisurely
                 ,
                 that
                 it
                 may
                 but
                 only
                 simper
                 ,
                 then
                 being
                 finely
                 stewed
                 ,
                 and
                 the
                 broath
                 well
                 tasted
                 ,
                 strain
                 the
                 Yolks
                 of
                 ten
                 Eggs
                 with
                 some
                 of
                 the
                 broath
                 ,
                 before
                 you
                 Dish
                 up
                 the
                 Capons
                 ,
                 or
                 Chickens
                 ,
                 put
                 the
                 Eggs
                 into
                 the
                 broath
                 ,
                 and
                 keep
                 it
                 stirring
                 ,
                 that
                 it
                 may
                 not
                 Curdle
                 ,
                 give
                 it
                 a
                 walm
                 ,
                 and
                 set
                 it
                 from
                 the
                 Fire
                 ;
                 the
                 Fowls
                 being
                 Dish'd
                 up
                 ,
                 put
                 on
                 the
                 Broath
                 ,
                 and
                 Garnish
                 the
                 Meat
                 with
                 Dates
                 ,
                 Marrow
                 ,
                 large
                 Mace
                 ,
                 Endive
                 ,
                 Preserved
                 Barberries
                 ,
                 Oranges
                 ,
                 boyled
                 Skirrets
                 ,
                 Pomgranats
                 ,
                 and
                 Kernels
                 .
                 Make
                 a
                 Lear
                 of
                 Almond-Paste
                 ,
                 and
                 Grape-Verjuice
                 .
              
            
             
               
               
                 98.
                 
                 To
                 boyl
                 a
                 Capon
                 with
                 Sage
                 and
                 Parsley
                 .
              
               
                 First
                 ,
                 boyl
                 it
                 in
                 water
                 and
                 salt
                 ,
                 then
                 boyl
                 some
                 Parsley
                 ,
                 Sage
                 ,
                 two
                 or
                 three
                 Eggs
                 hard
                 ,
                 and
                 chop
                 them
                 ;
                 then
                 have
                 a
                 few
                 thin
                 slices
                 of
                 fine
                 Manchet
                 ,
                 and
                 stew
                 all
                 together
                 ,
                 but
                 break
                 not
                 the
                 slices
                 of
                 bread
                 ;
                 stew
                 them
                 with
                 some
                 of
                 the
                 broath
                 wherein
                 the
                 Capon
                 boyls
                 ,
                 some
                 large
                 Mace
                 ,
                 Butter
                 ,
                 a
                 little
                 White-wine
                 ,
                 or
                 Vinegar
                 ,
                 with
                 a
                 few
                 Barberries
                 ,
                 or
                 Grapes
                 ;
                 Dish
                 up
                 the
                 Chickens
                 on
                 the
                 sauce
                 ,
                 and
                 run
                 them
                 over
                 with
                 sweet
                 Butter
                 and
                 Limon
                 cut
                 like
                 Dice
                 ,
                 the
                 peel
                 being
                 cut
                 like
                 small
                 Lard
                 ,
                 and
                 boyl
                 a
                 little
                 peel
                 with
                 the
                 Chickens
                 .
              
            
             
               
                 99.
                 
                 To
                 Fry
                 Rabbets
                 with
                 sweet
                 Sauce
                 .
              
               
                 Cut
                 your
                 Rabbet
                 in
                 pieces
                 ,
                 wash
                 it
                 ,
                 and
                 dry
                 it
                 well
                 in
                 a
                 Cloath
                 ,
                 take
                 some
                 fresh
                 Butter
                 ,
                 and
                 fry
                 the
                 Rabbet
                 in
                 it
                 ;
                 when
                 your
                 Rabbet
                 is
                 little
                 more
                 than
                 half
                 Fryed
                 ,
                 take
                 some
                 slices
                 shred
                 very
                 small
                 ,
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Cream
                 ,
                 the
                 Yolks
                 of
                 a
                 couple
                 of
                 Eggs
                 ,
                 some
                 grated
                 Nutmeg
                 and
                 
                 salt
                 ;
                 when
                 the
                 Rabbet
                 is
                 enough
                 ,
                 put
                 them
                 into
                 the
                 Pan
                 ,
                 and
                 stir
                 them
                 all
                 together
                 ;
                 take
                 a
                 little
                 Vinegar
                 ,
                 fresh
                 Butter
                 ,
                 and
                 Sugar
                 ,
                 melt
                 it
                 together
                 ,
                 and
                 so
                 serve
                 it
                 with
                 Sippets
                 ,
                 the
                 Dish
                 Garnished
                 with
                 Flowers
                 ,
                 &c.
                 
              
            
             
               
                 100.
                 
                 To
                 make
                 a
                 French
                 pottage
                 ,
                 called
                 Skink
                 .
              
               
                 Take
                 a
                 leg
                 of
                 Beef
                 ,
                 and
                 chop
                 it
                 into
                 three
                 pieces
                 ,
                 then
                 boyl
                 it
                 in
                 a
                 Pot
                 with
                 three
                 Pottles
                 of
                 Spring-water
                 ,
                 a
                 few
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 whole
                 Pepper
                 ;
                 after
                 the
                 Pot
                 is
                 scumm'd
                 put
                 in
                 a
                 bundle
                 of
                 sweet
                 Marjoram
                 ,
                 Rosemary
                 ,
                 Thyme
                 ,
                 Winter-savoury
                 ,
                 Sage
                 ,
                 and
                 Parsley
                 ,
                 bound
                 up
                 hard
                 ,
                 some
                 salt
                 ,
                 and
                 two
                 or
                 three
                 great
                 Onions
                 whole
                 ,
                 then
                 about
                 an
                 hour
                 before
                 Dinner
                 put
                 in
                 three
                 Marrow-bones
                 ,
                 and
                 thicken
                 it
                 with
                 some
                 strained
                 Oatmeal
                 ,
                 or
                 Manchet
                 sliced
                 and
                 steeped
                 with
                 some
                 Gravy
                 ,
                 strong
                 Broath
                 ,
                 or
                 some
                 of
                 the
                 ●●tage
                 ,
                 then
                 a
                 little
                 before
                 you
                 Dish
                 up
                 the
                 ●●●nk
                 ,
                 put
                 into
                 it
                 a
                 little
                 fine
                 powder
                 of
                 saffron
                 ,
                 and
                 give
                 it
                 a
                 walm
                 or
                 two
                 ;
                 Dish
                 it
                 on
                 large
                 slices
                 of
                 French
                 Bread
                 ,
                 and
                 Dish
                 the
                 Marrow-bones
                 on
                 them
                 in
                 a
                 fine
                 clean
                 large
                 Dish
                 ;
                 then
                 have
                 two
                 or
                 three
                 
                 Manchets
                 cut
                 into
                 Toasts
                 ,
                 and
                 being
                 finely
                 Toasted
                 ;
                 lay
                 on
                 the
                 Knuckle
                 of
                 Beef
                 in
                 the
                 middle
                 of
                 the
                 Dish
                 ,
                 the
                 Marrow-bones
                 round
                 about
                 it
                 ,
                 and
                 the
                 Toasts
                 round
                 about
                 the
                 Dish
                 brim
                 :
                 serve
                 it
                 hot
                 .
              
            
             
               
                 101.
                 
                 To
                 make
                 Gooseberry-Cream
                 .
              
               
                 First
                 boyl
                 ,
                 or
                 you
                 may
                 preserve
                 your
                 Gooseberries
                 ;
                 then
                 having
                 a
                 clear
                 Cream
                 boyled
                 up
                 ,
                 and
                 seasoned
                 with
                 Old
                 Cinamon
                 ,
                 Nutmeg
                 ,
                 Mace
                 ,
                 Sugar
                 ,
                 Rose-water
                 ,
                 and
                 Eggs
                 ;
                 Dish
                 it
                 up
                 ,
                 and
                 when
                 it
                 is
                 cold
                 ,
                 take
                 up
                 the
                 Gooseberries
                 with
                 a
                 pin
                 ,
                 and
                 stick
                 them
                 on
                 in
                 rounds
                 as
                 thick
                 as
                 they
                 can
                 lye
                 upon
                 the
                 said
                 Cream
                 ,
                 Garnishing
                 your
                 Dish
                 with
                 them
                 ,
                 and
                 strew
                 them
                 over
                 with
                 the
                 finest
                 sugar
                 ,
                 and
                 serve
                 them
                 up
                 .
              
            
             
               
                 102.
                 
                 To
                 make
                 a
                 Quaking-pudding
                 .
              
               
                 Take
                 a
                 Quart
                 of
                 sweet
                 Cream
                 ,
                 and
                 near
                 half
                 a
                 pound
                 of
                 Almonds
                 blanched
                 ,
                 and
                 finely
                 beaten
                 ;
                 then
                 strain
                 them
                 ;
                 and
                 boyl
                 it
                 with
                 large
                 Mace
                 ,
                 and
                 season
                 it
                 with
                 Rose-water
                 and
                 Sugar
                 ;
                 then
                 take
                 ten
                 Eggs
                 ,
                 and
                 five
                 of
                 their
                 whites
                 well
                 beaten
                 with
                 small
                 Cinamon
                 ,
                 and
                 two
                 or
                 three
                 spoonfuls
                 
                 of
                 Flower
                 ;
                 mix
                 all
                 well
                 together
                 ,
                 and
                 make
                 it
                 of
                 the
                 thickness
                 of
                 Batter
                 ,
                 then
                 wet
                 a
                 Cloath
                 ,
                 and
                 rub
                 it
                 with
                 Flower
                 ,
                 tying
                 your
                 Pudding
                 round
                 therein
                 ,
                 and
                 boyl
                 it
                 in
                 Beef-broath
                 two
                 hours
                 ;
                 take
                 it
                 up
                 ,
                 and
                 put
                 a
                 little
                 White-wine
                 ,
                 Sugar
                 ,
                 and
                 sliced
                 Nutmeg
                 into
                 a
                 Pewter
                 Dish
                 ,
                 and
                 put
                 your
                 pudding
                 into
                 it
                 ;
                 then
                 scrape
                 some
                 sugar
                 on
                 the
                 brims
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 103.
                 
                 To
                 make
                 clouted
                 Cream
                 .
              
               
                 Take
                 New
                 Milk
                 ,
                 and
                 set
                 it
                 on
                 the
                 Fire
                 from
                 Morning
                 till
                 Evening
                 ,
                 but
                 let
                 it
                 not
                 boyl
                 :
                 And
                 this
                 is
                 called
                 ,
                 my
                 Lady
                 Youngs
                 Clouted
                 Cream
                 .
              
            
             
               
                 104.
                 
                 To
                 Souce
                 a
                 young
                 pig
                 .
              
               
                 Scald
                 a
                 Young
                 Pig
                 ,
                 boyl
                 it
                 in
                 fair
                 water
                 ,
                 and
                 White-wine
                 ,
                 put
                 thereto
                 some
                 Bay-leaves
                 ,
                 whole
                 Ginger
                 ,
                 and
                 Nutmegs
                 quartered
                 ,
                 and
                 a
                 few
                 whole
                 Cloves
                 ,
                 boyl
                 it
                 throughly
                 ,
                 and
                 let
                 it
                 lye
                 in
                 the
                 same
                 Broath
                 in
                 an
                 Earthen
                 pot
                 .
              
            
             
               
               
                 105.
                 
                 To
                 make
                 Polonian
                 Sausages
                 .
              
               
                 Take
                 the
                 Fillets
                 of
                 a
                 Hog
                 ,
                 chop
                 them
                 very
                 small
                 with
                 a
                 handful
                 of
                 Red
                 Sage
                 ,
                 season
                 it
                 hot
                 with
                 Ginger
                 and
                 Pepper
                 ;
                 then
                 put
                 it
                 into
                 a
                 great
                 Sheeps-gut
                 ,
                 let
                 it
                 lye
                 three
                 Nights
                 in
                 Brine
                 ,
                 then
                 boyl
                 it
                 ,
                 and
                 hang
                 it
                 up
                 in
                 a
                 Chimney
                 where
                 Fire
                 is
                 usually
                 kept
                 :
                 These
                 Sausages
                 will
                 keep
                 a
                 whole
                 Year
                 ,
                 and
                 are
                 good
                 for
                 Sallets
                 ,
                 or
                 to
                 garnish
                 boyled
                 Meats
                 ,
                 or
                 to
                 relish
                 a
                 Glass
                 of
                 Wine
                 .
              
            
             
               
                 106.
                 
                 To
                 keep
                 Salmon
                 fresh
                 a
                 whole
                 Moneth
                 .
              
               
                 First
                 ,
                 boyl
                 your
                 Salmon
                 as
                 usually
                 ,
                 then
                 put
                 it
                 into
                 an
                 Earthen
                 Pot
                 ,
                 and
                 cover
                 it
                 in
                 good
                 white
                 Vinegar
                 ,
                 putting
                 thereto
                 a
                 branch
                 of
                 Rosemary
                 ,
                 and
                 keep
                 it
                 very
                 close
                 covered
                 ;
                 and
                 so
                 you
                 may
                 keep
                 it
                 ,
                 that
                 it
                 will
                 retain
                 its
                 perfect
                 taste
                 and
                 delicacy
                 for
                 a
                 Moneth
                 ,
                 or
                 more
                 .
              
            
             
               
               
                 107.
                 
                 To
                 make
                 tender
                 and
                 delicate
                 Brawn
                 .
              
               
                 Put
                 a
                 Collar
                 of
                 Brawn
                 in
                 a
                 Kettle
                 of
                 water
                 ,
                 and
                 set
                 it
                 into
                 an
                 Oven
                 ,
                 as
                 for
                 Houshold-bread
                 ,
                 cover
                 it
                 close
                 ,
                 and
                 let
                 it
                 stand
                 as
                 long
                 as
                 you
                 would
                 do
                 bread
                 ,
                 and
                 it
                 will
                 be
                 very
                 excellent
                 Brawn
                 .
              
            
             
               
                 108.
                 
                 To
                 keep
                 powdered
                 Beef
                 ,
                 after
                 it
                 is
                 boyled
                 ,
                 sweet
                 five
                 or
                 six
                 weeks
                 .
              
               
                 When
                 your
                 Beef
                 hath
                 been
                 powdered
                 about
                 a
                 fortnight
                 ,
                 then
                 boyl
                 it
                 well
                 ,
                 and
                 dry
                 it
                 with
                 a
                 Cloath
                 ,
                 and
                 wrap
                 it
                 in
                 dry
                 Cloaths
                 ,
                 and
                 put
                 it
                 into
                 some
                 Pot
                 or
                 Vessel
                 ,
                 and
                 keep
                 it
                 close
                 from
                 the
                 Air
                 ,
                 and
                 it
                 will
                 keep
                 sound
                 two
                 or
                 three
                 Moneths
                 .
              
            
             
               
                 109.
                 
                 To
                 Dress
                 Neats-Tongues
                 and
                 Vdders
                 .
              
               
                 When
                 they
                 are
                 boyled
                 enough
                 in
                 Beef-broath
                 ,
                 and
                 scumm'd
                 ,
                 you
                 must
                 have
                 your
                 Turneps
                 ready
                 boyled
                 ,
                 cut
                 in
                 pieces
                 ,
                 and
                 soak'd
                 in
                 butter
                 ,
                 or
                 else
                 Colliflowers
                 and
                 Carrots
                 ,
                 or
                 all
                 of
                 them
                 ;
                 then
                 put
                 the
                 
                 Turneps
                 all
                 over
                 the
                 bottom
                 of
                 a
                 large
                 Dish
                 ,
                 then
                 slice
                 out
                 the
                 Tongues
                 ,
                 and
                 lay
                 the
                 sides
                 one
                 against
                 another
                 ,
                 slice
                 the
                 Udders
                 ,
                 and
                 lay
                 them
                 between
                 ,
                 opposite
                 to
                 one
                 another
                 ;
                 Garnish
                 the
                 Colliflowers
                 all
                 over
                 them
                 ,
                 and
                 the
                 Carrots
                 up
                 and
                 down
                 between
                 the
                 Colliflowers
                 ,
                 with
                 Barberries
                 and
                 Parsley
                 on
                 the
                 brim
                 of
                 the
                 Dish
                 .
              
            
             
               
                 110.
                 
                 To
                 make
                 Pannado
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Running-water
                 ,
                 and
                 put
                 it
                 on
                 the
                 Fire
                 in
                 a
                 Skillet
                 ,
                 then
                 cut
                 a
                 light
                 Roul
                 of
                 bread
                 in
                 slices
                 ,
                 about
                 the
                 bigness
                 of
                 a
                 groat
                 ,
                 and
                 as
                 thin
                 as
                 Wafers
                 ,
                 lay
                 it
                 on
                 a
                 Dish
                 on
                 a
                 few
                 Coals
                 ,
                 then
                 put
                 it
                 into
                 the
                 water
                 ,
                 with
                 two
                 handful
                 of
                 Currans
                 pick'd
                 ,
                 and
                 wash'd
                 ,
                 a
                 little
                 large
                 Mace
                 ,
                 when
                 it
                 is
                 enough
                 ,
                 season
                 it
                 with
                 Sugar
                 and
                 Rose-water
                 .
              
            
             
               
                 111.
                 
                 To
                 make
                 Liver-Puddings
                 .
              
               
                 Take
                 the
                 Guts
                 of
                 a
                 Young
                 Hog
                 ,
                 wash
                 them
                 very
                 clean
                 ,
                 and
                 lay
                 them
                 two
                 or
                 three
                 days
                 in
                 water
                 ,
                 take
                 the
                 Liver
                 of
                 the
                 same
                 Hog
                 ,
                 and
                 boyl
                 it
                 ,
                 till
                 it
                 will
                 grate
                 ,
                 then
                 grate
                 it
                 very
                 small
                 and
                 fine
                 ,
                 take
                 to
                 the
                 weight
                 of
                 the
                 Liver
                 almost
                 the
                 weight
                 
                 of
                 Beef-suet
                 ,
                 season
                 it
                 with
                 salt
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Nutmeg
                 finely
                 beaten
                 ,
                 a
                 penny-loaf
                 grated
                 ,
                 a
                 pound
                 of
                 the
                 best
                 white
                 Sugar
                 ,
                 two
                 pound
                 of
                 good
                 Currans
                 ,
                 a
                 pint
                 of
                 good
                 Cream
                 ,
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Rose-water
                 ,
                 three
                 Eggs
                 ;
                 mix
                 all
                 together
                 to
                 such
                 a
                 thickness
                 ,
                 that
                 you
                 may
                 fill
                 the
                 Guts
                 ,
                 then
                 prick
                 them
                 ,
                 and
                 put
                 them
                 into
                 boyling
                 water
                 ,
                 and
                 keep
                 an
                 even
                 Fire
                 for
                 half
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 then
                 take
                 them
                 up
                 ,
                 and
                 lay
                 them
                 upon
                 straw
                 ;
                 you
                 must
                 have
                 a
                 care
                 not
                 to
                 tye
                 them
                 too
                 hard
                 ,
                 nor
                 too
                 slack
                 ,
                 lest
                 they
                 break
                 in
                 boyling
                 .
              
            
             
               
                 112.
                 
                 To
                 make
                 a
                 rare
                 Citron-Pudding
                 .
              
               
                 Take
                 a
                 penny-loaf
                 ,
                 and
                 grate
                 it
                 ,
                 a
                 pint
                 and
                 half
                 of
                 Cream
                 ,
                 half
                 a
                 dozen
                 of
                 Eggs
                 ,
                 one
                 Nutmeg
                 sliced
                 ,
                 a
                 little
                 salt
                 ,
                 an
                 Ounce
                 of
                 Candyed
                 Citron
                 sliced
                 small
                 ,
                 a
                 little
                 Candyed
                 Orange-peel
                 sliced
                 ,
                 three
                 Ounces
                 of
                 Sugar
                 ;
                 put
                 these
                 into
                 a
                 wooden
                 Dish
                 well
                 Flowred
                 ,
                 and
                 covered
                 with
                 a
                 Cloath
                 ,
                 and
                 when
                 the
                 water
                 boyleth
                 put
                 it
                 in
                 ,
                 boyl
                 it
                 well
                 ,
                 and
                 serve
                 it
                 up
                 with
                 Rose-water
                 and
                 Sugar
                 ,
                 and
                 stick
                 it
                 with
                 Wafers
                 ,
                 or
                 blanched
                 Almonds
                 .
              
            
             
               
               
                 113.
                 
                 To
                 bake
                 a
                 Gammon
                 of
                 Bacon
                 .
              
               
                 Water
                 it
                 fresh
                 enough
                 ,
                 and
                 seeth
                 it
                 as
                 tender
                 as
                 you
                 may
                 to
                 handle
                 it
                 ,
                 then
                 pull
                 off
                 the
                 skin
                 ,
                 and
                 stuff
                 it
                 with
                 Parsley
                 ,
                 Penny-royal
                 ,
                 Thyme
                 ,
                 Marjoram
                 ,
                 Marigolds
                 ,
                 Camomile
                 ,
                 and
                 Sage
                 ,
                 chop
                 them
                 small
                 ,
                 and
                 season
                 them
                 with
                 Salt
                 and
                 Pepper
                 ,
                 Cloves
                 ,
                 small
                 Ra●sins
                 ,
                 Yolks
                 of
                 Eggs
                 hard
                 Roasted
                 ;
                 then
                 stuff
                 your
                 Bacon
                 ,
                 and
                 cut
                 off
                 the
                 Lean
                 of
                 the
                 Bacon
                 ,
                 and
                 mince
                 it
                 small
                 ,
                 and
                 take
                 a
                 handful
                 of
                 your
                 stuffing
                 ,
                 and
                 mingle
                 it
                 with
                 three
                 or
                 four
                 Yolks
                 of
                 raw
                 Eggs
                 ,
                 and
                 then
                 put
                 it
                 upon
                 the
                 Gammon
                 ,
                 then
                 close
                 on
                 the
                 skin
                 again
                 ,
                 and
                 close
                 it
                 in
                 Paste
                 .
              
            
             
               
                 114.
                 
                 To
                 boyl
                 Woodcocks
                 ,
                 or
                 Snites
                 .
              
               
                 Boyl
                 them
                 either
                 in
                 strong
                 Broath
                 ,
                 or
                 in
                 water
                 and
                 Salt
                 ,
                 and
                 being
                 boyled
                 ,
                 take
                 out
                 the
                 Guts
                 ,
                 and
                 chop
                 them
                 small
                 with
                 the
                 Liver
                 ,
                 put
                 to
                 it
                 some
                 Crumbs
                 of
                 grated
                 White-bread
                 ,
                 a
                 little
                 Cock-broath
                 ,
                 and
                 some
                 large
                 Mace
                 ;
                 stew
                 them
                 together
                 with
                 some
                 Gravy
                 ,
                 then
                 dissolve
                 the
                 Yolks
                 of
                 two
                 Eggs
                 in
                 some
                 Wine-Vinegar
                 ,
                 and
                 a
                 little
                 grated
                 Nutmeg
                 ;
                 and
                 
                 when
                 you
                 are
                 ready
                 to
                 Dish
                 it
                 ,
                 put
                 in
                 the
                 Eggs
                 ,
                 and
                 stir
                 it
                 among
                 the
                 Sauce
                 with
                 a
                 little
                 Butter
                 ;
                 Dish
                 them
                 on
                 Sippets
                 ,
                 and
                 run
                 the
                 Sauce
                 over
                 them
                 with
                 some
                 beaten
                 Butter
                 and
                 Capers
                 ,
                 a
                 Limon
                 minced
                 small
                 ,
                 Barberries
                 ,
                 or
                 whole
                 pickled
                 Grapes
                 .
              
            
             
               
                 115.
                 
                 To
                 make
                 a
                 made
                 Dish
                 of
                 Apples
                 .
              
               
                 Put
                 on
                 your
                 Skillet
                 of
                 water
                 with
                 some
                 Currans
                 a
                 boyling
                 ,
                 then
                 pare
                 about
                 a
                 dozen
                 of
                 Pippins
                 ,
                 and
                 cut
                 them
                 from
                 the
                 Core
                 into
                 the
                 said
                 water
                 ;
                 when
                 they
                 are
                 boyled
                 tender
                 pour
                 them
                 into
                 a
                 Cullender
                 ,
                 when
                 the
                 water
                 is
                 drained
                 from
                 them
                 ,
                 put
                 them
                 into
                 a
                 Dish
                 ,
                 and
                 season
                 them
                 ,
                 (
                 but
                 stay
                 till
                 they
                 are
                 cold
                 ,
                 lest
                 it
                 melt
                 your
                 Sugar
                 )
                 with
                 Sugar
                 ,
                 Rose-water
                 ,
                 Cinamon
                 ,
                 and
                 Carraway-seeds
                 ,
                 then
                 roul
                 out
                 two
                 sheets
                 of
                 Paste
                 ,
                 put
                 one
                 into
                 the
                 Dish
                 bottom
                 ,
                 and
                 all
                 over
                 the
                 brims
                 ,
                 then
                 lay
                 the
                 Apples
                 in
                 the
                 bottom
                 round
                 and
                 high
                 ,
                 wet
                 it
                 round
                 ,
                 and
                 cover
                 it
                 with
                 the
                 other
                 sheet
                 ,
                 close
                 it
                 ,
                 and
                 carve
                 it
                 about
                 the
                 brims
                 of
                 the
                 Dish
                 as
                 you
                 please
                 ,
                 prick
                 it
                 ,
                 and
                 bake
                 it
                 ,
                 scrape
                 Sugar
                 upon
                 it
                 ,
                 and
                 serve
                 it
                 up
                 .
              
            
             
               
               
                 116.
                 
                 To
                 make
                 a
                 Fool.
                 
              
               
                 Set
                 two
                 quarts
                 of
                 Cream
                 over
                 the
                 Fire
                 ,
                 let
                 it
                 boyl
                 ,
                 then
                 take
                 the
                 Yolks
                 of
                 twelve
                 Eggs
                 ,
                 and
                 beat
                 them
                 very
                 well
                 ,
                 with
                 three
                 or
                 four
                 spoonfuls
                 of
                 cold
                 Cream
                 ,
                 and
                 then
                 strain
                 the
                 Eggs
                 in
                 the
                 Skillet
                 of
                 hot
                 Cream
                 ,
                 stirring
                 it
                 all
                 the
                 time
                 to
                 keep
                 it
                 from
                 burning
                 ,
                 then
                 set
                 it
                 on
                 the
                 Fire
                 ,
                 and
                 let
                 it
                 boyl
                 a
                 little
                 while
                 ,
                 but
                 keep
                 it
                 still
                 stirring
                 ,
                 for
                 fear
                 of
                 burning
                 ,
                 then
                 take
                 it
                 off
                 ,
                 and
                 let
                 it
                 stand
                 and
                 cool
                 ,
                 then
                 take
                 two
                 or
                 three
                 spoonfuls
                 of
                 Sack
                 ,
                 and
                 put
                 it
                 in
                 the
                 Dish
                 ,
                 with
                 four
                 or
                 five
                 Sippets
                 ,
                 set
                 the
                 Dish
                 and
                 Sippets
                 a
                 drying
                 ,
                 and
                 when
                 they
                 be
                 dry
                 that
                 they
                 hang
                 to
                 the
                 Dish
                 ,
                 sweeten
                 the
                 Cream
                 ,
                 and
                 pour
                 it
                 into
                 the
                 Dish
                 softly
                 ,
                 because
                 the
                 Sippets
                 shall
                 not
                 rise
                 up
                 ;
                 this
                 will
                 make
                 three
                 Dishes
                 :
                 When
                 it
                 is
                 cold
                 it
                 is
                 fit
                 to
                 be
                 eaten
                 .
              
            
             
               
                 117.
                 
                 To
                 boyl
                 Flounders
                 ,
                 or
                 Iacks
                 ,
                 the
                 best
                 way
                 .
              
               
                 Take
                 a
                 pint
                 of
                 White-wine
                 ,
                 the
                 Tops
                 of
                 Young
                 Thyme
                 and
                 Rosemary
                 ,
                 a
                 little
                 whole
                 Mace
                 ,
                 a
                 little
                 whole
                 Pepper
                 ,
                 seasoned
                 
                 with
                 Verjuice
                 ,
                 salt
                 ,
                 and
                 a
                 piece
                 of
                 sweet
                 Butter
                 ,
                 and
                 so
                 serve
                 it
                 ;
                 you
                 may
                 do
                 Fish
                 in
                 the
                 same
                 Liquor
                 three
                 or
                 four
                 times
                 .
              
            
             
               
                 118.
                 
                 To
                 boyl
                 a
                 Haunch
                 of
                 Venison
                 .
              
               
                 First
                 ,
                 stuff
                 your
                 Venison
                 with
                 a
                 handful
                 of
                 sweet
                 Herbs
                 ,
                 and
                 Parsley
                 minced
                 ,
                 with
                 a
                 little
                 Beef-suet
                 ,
                 and
                 Yolks
                 of
                 Eggs
                 boyled
                 hard
                 ;
                 season
                 your
                 stuffing
                 with
                 Pepper
                 ,
                 Nutmeg
                 ,
                 Ginger
                 ,
                 and
                 Salt
                 ;
                 put
                 your
                 Haunch
                 of
                 Venison
                 a
                 boyling
                 ,
                 being
                 powdered
                 before
                 ;
                 then
                 boyl
                 up
                 three
                 or
                 four
                 Colliflowers
                 in
                 strong
                 Broath
                 ,
                 and
                 a
                 little
                 Milk
                 :
                 When
                 they
                 are
                 boyled
                 ,
                 put
                 them
                 forth
                 into
                 a
                 Pipkin
                 ,
                 add
                 to
                 them
                 drawn
                 Butter
                 ,
                 and
                 keep
                 them
                 warm
                 by
                 the
                 Fire
                 ;
                 then
                 boyl
                 up
                 two
                 or
                 three
                 handfuls
                 of
                 Spinage
                 in
                 the
                 same
                 Liquor
                 ,
                 when
                 it
                 is
                 boyled
                 up
                 ,
                 pour
                 out
                 part
                 of
                 the
                 broath
                 ,
                 and
                 put
                 in
                 a
                 little
                 Vinegar
                 ,
                 and
                 a
                 Ladleful
                 of
                 sweet
                 butter
                 ,
                 and
                 a
                 grated
                 Nutmeg
                 ;
                 your
                 Dish
                 being
                 ready
                 with
                 Sippets
                 in
                 the
                 bottom
                 ,
                 put
                 on
                 the
                 Spinage
                 round
                 toward
                 your
                 Dish
                 side
                 ;
                 then
                 take
                 up
                 the
                 Venison
                 ,
                 being
                 boyled
                 ,
                 and
                 put
                 it
                 into
                 the
                 middle
                 of
                 your
                 Dish
                 ,
                 and
                 put
                 in
                 your
                 Colliflowers
                 
                 all
                 over
                 it
                 ,
                 pour
                 on
                 your
                 sweet
                 butter
                 over
                 your
                 Colliflowers
                 ,
                 and
                 Garnish
                 it
                 with
                 Barberries
                 ,
                 and
                 the
                 brims
                 of
                 the
                 Dish
                 with
                 green
                 Parsley
                 minced
                 ;
                 Cabbage
                 is
                 as
                 good
                 ,
                 done
                 in
                 the
                 same
                 manner
                 as
                 Colliflowers
                 .
              
            
             
               
                 119.
                 
                 To
                 make
                 an
                 Eel-Pye
                 .
              
               
                 Wash
                 ,
                 flea
                 ,
                 and
                 cut
                 your
                 Eeels
                 in
                 pieces
                 ,
                 put
                 to
                 them
                 a
                 handful
                 of
                 sweet
                 Herbs
                 ,
                 Parsley
                 minced
                 with
                 an
                 Onion
                 ,
                 season
                 them
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Nutmeg
                 ,
                 and
                 having
                 your
                 Coffin
                 made
                 of
                 good
                 Paste
                 ,
                 put
                 them
                 in
                 ,
                 and
                 strew
                 over
                 them
                 two
                 handfuls
                 of
                 Currans
                 ,
                 and
                 a
                 Limon
                 cut
                 in
                 slices
                 ,
                 then
                 put
                 on
                 butter
                 and
                 close
                 the
                 Pye
                 ;
                 when
                 it
                 is
                 baked
                 ,
                 put
                 in
                 at
                 the
                 Funnel
                 a
                 little
                 sweet
                 butter
                 ,
                 White-wine
                 ,
                 and
                 Vinegar
                 ,
                 beaten
                 up
                 with
                 a
                 couple
                 of
                 Yolks
                 of
                 Eggs.
                 
              
            
             
               
                 120.
                 
                 To
                 bake
                 steaks
                 ,
                 the
                 French
                 way
                 .
              
               
                 Season
                 the
                 Steaks
                 with
                 Pepper
                 ,
                 Nutmeg
                 ,
                 and
                 Salt
                 lightly
                 ,
                 and
                 set
                 them
                 by
                 ;
                 then
                 take
                 a
                 piece
                 of
                 the
                 leanest
                 of
                 the
                 Leg
                 of
                 Mutton
                 ,
                 and
                 mince
                 it
                 small
                 with
                 some
                 Beef-Suet
                 ,
                 
                 and
                 a
                 few
                 sweet
                 Herbs
                 ,
                 as
                 Tops
                 of
                 Thyme
                 ,
                 and
                 Penny-royal
                 ,
                 grated
                 bread
                 ,
                 Yolks
                 of
                 Eggs
                 ,
                 sweet
                 Cream
                 ,
                 Raisins
                 of
                 the
                 Sun
                 ,
                 &c.
                 work
                 all
                 these
                 together
                 ,
                 and
                 work
                 it
                 into
                 little
                 Balls
                 ,
                 or
                 Puddings
                 ,
                 put
                 them
                 into
                 a
                 deep
                 round
                 Pye
                 on
                 the
                 steaks
                 ;
                 then
                 put
                 to
                 them
                 some
                 Butter
                 ,
                 and
                 sprinkle
                 it
                 with
                 Verjuice
                 ,
                 close
                 it
                 up
                 ,
                 and
                 bake
                 it
                 ,
                 when
                 it
                 is
                 enough
                 cut
                 it
                 up
                 ,
                 and
                 Liquor
                 it
                 with
                 a
                 juice
                 of
                 two
                 or
                 three
                 Oranges
                 or
                 Limons
                 .
              
            
             
               
                 121.
                 
                 To
                 make
                 a
                 Warden
                 ,
                 or
                 Pear-Pye
                 .
              
               
                 Bake
                 your
                 Wardens
                 ,
                 or
                 Pears
                 in
                 an
                 Oven
                 ,
                 with
                 a
                 little
                 water
                 ,
                 and
                 good
                 quantity
                 of
                 Sugar
                 ,
                 let
                 your
                 Pot
                 be
                 covered
                 with
                 a
                 piece
                 of
                 dough
                 ;
                 let
                 them
                 not
                 be
                 fully
                 baked
                 by
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 when
                 they
                 are
                 cold
                 ,
                 make
                 a
                 high
                 Coffin
                 ,
                 and
                 put
                 them
                 in
                 whole
                 ,
                 adding
                 to
                 them
                 some
                 Cloves
                 ,
                 whole
                 Cinamon
                 ,
                 Sugar
                 ,
                 with
                 some
                 of
                 the
                 Liquor
                 in
                 the
                 Pot
                 ,
                 so
                 bake
                 it
                 .
              
            
             
               
               
                 122.
                 
                 To
                 stew
                 a
                 Trout
                 .
              
               
                 Take
                 a
                 large
                 Trout
                 fair
                 trim'd
                 ,
                 and
                 wash
                 it
                 ,
                 put
                 it
                 into
                 a
                 deep
                 pewter
                 Dish
                 ;
                 then
                 take
                 half
                 a
                 pint
                 of
                 sweet
                 Wine
                 ,
                 with
                 a
                 lump
                 of
                 butter
                 ;
                 and
                 a
                 little
                 whole
                 Mace
                 ,
                 Parsley
                 ,
                 Savoury
                 ,
                 and
                 Thyme
                 ;
                 mince
                 them
                 all
                 small
                 ,
                 and
                 put
                 them
                 into
                 the
                 belly
                 of
                 the
                 Trout
                 ,
                 and
                 so
                 let
                 it
                 stew
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 then
                 mince
                 the
                 Yolk
                 of
                 an
                 hard
                 Egg
                 ,
                 and
                 strew
                 it
                 on
                 the
                 Trout
                 ,
                 lay
                 the
                 Herbs
                 about
                 it
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 up
                 .
              
            
             
               
                 123.
                 
                 To
                 make
                 sauce
                 for
                 Pigeons
                 .
              
               
                 Melt
                 some
                 Vinegar
                 and
                 Butter
                 together
                 ,
                 and
                 Roast
                 some
                 Parsley
                 in
                 the
                 Belly
                 of
                 the
                 Fowl
                 ;
                 or
                 else
                 Vine-leaves
                 ,
                 and
                 mix
                 it
                 well
                 together
                 ,
                 and
                 pour
                 it
                 on
                 .
              
            
             
               
                 124.
                 
                 A
                 General
                 sauce
                 for
                 Wild-Fowl
                 .
              
               
                 The
                 most
                 General
                 sauce
                 for
                 Wild
                 Fowl
                 Roasted
                 ;
                 as
                 Ducks
                 ,
                 Mallard
                 ,
                 Widgeon
                 ,
                 Teal
                 ,
                 Snipe
                 ,
                 Shel-drake
                 ,
                 Plovers
                 ,
                 Puets
                 ,
                 and
                 the
                 like
                 ,
                 is
                 only
                 Mustard
                 and
                 Vinegar
                 ,
                 or
                 Mustard
                 and
                 Verjuice
                 mixed
                 
                 together
                 ;
                 or
                 else
                 an
                 Onion
                 ,
                 Water
                 ,
                 and
                 Pepper
                 .
              
            
             
               
                 125.
                 
                 To
                 Roast
                 a
                 Cows
                 Vdder
                 .
              
               
                 Boyl
                 your
                 Udder
                 very
                 well
                 ,
                 then
                 stick
                 it
                 thick
                 all
                 over
                 with
                 Cloves
                 ,
                 and
                 when
                 it
                 is
                 cold
                 spit
                 it
                 ,
                 and
                 lay
                 it
                 on
                 the
                 Fire
                 ,
                 and
                 baste
                 it
                 very
                 well
                 with
                 sweet
                 butter
                 ,
                 and
                 when
                 it
                 is
                 sufficiently
                 Roasted
                 and
                 brown
                 ,
                 draw
                 it
                 from
                 the
                 Fire
                 ,
                 and
                 put
                 some
                 Vinegar
                 and
                 Butter
                 on
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 and
                 crumb
                 in
                 some
                 white-bread
                 ,
                 and
                 boyl
                 it
                 till
                 it
                 be
                 thick
                 ,
                 then
                 put
                 to
                 it
                 good
                 store
                 of
                 Sugar
                 and
                 Cinamon
                 ,
                 and
                 putting
                 it
                 into
                 a
                 clean
                 Dish
                 ,
                 lay
                 the
                 Cows
                 Udder
                 therein
                 ,
                 and
                 trim
                 the
                 sides
                 of
                 the
                 Dish
                 with
                 sugar
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 126.
                 
                 To
                 make
                 a
                 Spinage-Tart
                 .
              
               
                 Take
                 of
                 good
                 Spinage
                 ,
                 and
                 boyl
                 it
                 in
                 White-wine
                 ,
                 till
                 it
                 be
                 very
                 soft
                 as
                 Pap
                 ;
                 then
                 take
                 it
                 ,
                 and
                 strain
                 it
                 well
                 into
                 a
                 Pewter
                 Dish
                 ,
                 not
                 leaving
                 any
                 unstrain'd
                 :
                 Put
                 to
                 it
                 Rose-water
                 ,
                 good
                 store
                 of
                 Sugar
                 ,
                 Cinamon
                 ,
                 &
                 Rose-water
                 ,
                 and
                 boyl
                 it
                 till
                 it
                 be
                 as
                 thick
                 as
                 Marmalade
                 ,
                 then
                 let
                 it
                 cool
                 ,
                 and
                 afterward
                 fill
                 your
                 Coffin
                 ,
                 and
                 adorn
                 it
                 ,
                 and
                 serve
                 it
                 ;
                 it
                 will
                 be
                 of
                 a
                 green
                 colour
                 .
              
            
             
               
               
                 127.
                 
                 To
                 make
                 a
                 Tart
                 of
                 Rice
                 .
              
               
                 Pick
                 your
                 Rice
                 very
                 clean
                 ,
                 and
                 boyl
                 it
                 in
                 sweet
                 Cream
                 till
                 it
                 be
                 very
                 soft
                 ,
                 then
                 let
                 it
                 stand
                 and
                 cool
                 ;
                 put
                 to
                 it
                 good
                 store
                 of
                 Cinamon
                 and
                 Sugar
                 ,
                 and
                 the
                 Yolks
                 of
                 a
                 couple
                 of
                 Eggs
                 ,
                 and
                 some
                 Currans
                 ;
                 stir
                 and
                 beat
                 all
                 well
                 together
                 :
                 then
                 having
                 made
                 a
                 Coffin
                 as
                 for
                 other
                 Tarts
                 ,
                 put
                 your
                 Rice
                 therein
                 ,
                 and
                 spread
                 it
                 all
                 over
                 the
                 Coffin
                 ,
                 and
                 break
                 many
                 small
                 bits
                 of
                 sweet
                 butter
                 upon
                 it
                 all
                 over
                 ,
                 and
                 scrape
                 some
                 Sugar
                 over
                 it
                 ,
                 then
                 cover
                 the
                 Tart
                 and
                 bake
                 it
                 ,
                 and
                 serve
                 it
                 as
                 other
                 Tarts
                 .
              
            
             
               
                 128.
                 
                 To
                 make
                 a
                 Codling-Tart
                 .
              
               
                 Take
                 Green
                 Apples
                 from
                 the
                 Tree
                 ,
                 and
                 coddle
                 them
                 in
                 scalding-water
                 without
                 breaking
                 ,
                 then
                 peel
                 the
                 thin
                 skin
                 from
                 them
                 ,
                 and
                 so
                 divide
                 them
                 into
                 halves
                 ,
                 and
                 cut
                 out
                 the
                 cores
                 ,
                 and
                 so
                 lay
                 them
                 into
                 the
                 Coffin
                 ,
                 and
                 do
                 as
                 in
                 a
                 Pippin-Tart
                 ,
                 and
                 before
                 you
                 cover
                 it
                 when
                 the
                 Sugar
                 is
                 cast
                 in
                 ,
                 sprinkle
                 good
                 store
                 of
                 Rose-water
                 on
                 it
                 ,
                 then
                 close
                 it
                 ,
                 and
                 do
                 as
                 in
                 the
                 Pippin-Tart
                 .
              
            
             
               
               
                 129.
                 
                 To
                 make
                 a
                 Pippin-Tart
                 .
              
               
                 Take
                 of
                 the
                 fairest
                 Pippins
                 ,
                 and
                 pare
                 them
                 ,
                 and
                 then
                 divide
                 them
                 just
                 in
                 halves
                 ,
                 and
                 take
                 out
                 the
                 cores
                 clean
                 ;
                 then
                 roul
                 the
                 Coffin
                 flat
                 ,
                 and
                 raise
                 off
                 a
                 small
                 verge
                 ,
                 of
                 an
                 Inch
                 or
                 more
                 high
                 ;
                 lay
                 the
                 Pippins
                 with
                 the
                 hollow
                 side
                 down-ward
                 ,
                 close
                 one
                 to
                 another
                 ,
                 then
                 put
                 in
                 a
                 few
                 Cloves
                 ,
                 a
                 stick
                 of
                 Cinamon
                 broken
                 ,
                 and
                 a
                 little
                 piece
                 of
                 Butter
                 ;
                 cover
                 all
                 clean
                 over
                 with
                 Sugar
                 ,
                 and
                 so
                 cover
                 the
                 Coffin
                 ,
                 and
                 bake
                 it
                 as
                 other
                 Tarts
                 ;
                 when
                 it
                 is
                 bak'd
                 boyl
                 some
                 Butter
                 and
                 Rose-water
                 together
                 ,
                 and
                 annoint
                 the
                 Lid
                 all
                 over
                 with
                 it
                 ,
                 then
                 scrape
                 ,
                 or
                 strew
                 on
                 it
                 good
                 store
                 of
                 Sugar
                 ,
                 and
                 so
                 set
                 it
                 in
                 the
                 Oven
                 again
                 ,
                 and
                 then
                 serve
                 it
                 up
                 .
              
            
             
               
                 130.
                 
                 To
                 make
                 a
                 Cherry-Tart
                 .
              
               
                 Take
                 the
                 fairest
                 Cherries
                 you
                 can
                 get
                 ,
                 and
                 pick
                 them
                 clean
                 from
                 Leaves
                 and
                 stalks
                 ,
                 then
                 spread
                 out
                 your
                 Coffin
                 ,
                 as
                 for
                 your
                 Pippin-Tart
                 ,
                 and
                 cover
                 the
                 bottom
                 with
                 Sugar
                 ,
                 then
                 cover
                 the
                 Sugar
                 all
                 over
                 with
                 Cherries
                 ,
                 then
                 cover
                 these
                 Cherries
                 with
                 Sugar
                 ,
                 some
                 sticks
                 of
                 Cinamon
                 ,
                 
                 and
                 a
                 few
                 Cloves
                 ;
                 then
                 lay
                 in
                 more
                 Cherries
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Cloves
                 ,
                 till
                 the
                 Coffin
                 be
                 filled
                 up
                 ,
                 then
                 cover
                 it
                 ,
                 and
                 bake
                 it
                 in
                 all
                 points
                 as
                 the
                 Codling
                 ,
                 and
                 Pippin
                 Tarts
                 ,
                 and
                 so
                 serve
                 it
                 .
                 In
                 the
                 same
                 manner
                 you
                 may
                 make
                 Tarts
                 of
                 Gooseberries
                 ,
                 Strawberries
                 ,
                 Rasberries
                 ,
                 Bilberries
                 ,
                 or
                 any
                 other
                 Berry
                 whatsoever
                 .
              
            
             
               
                 131.
                 
                 To
                 make
                 a
                 Minc'd-Pye
                 .
              
               
                 Take
                 a
                 Leg
                 of
                 Mutton
                 ,
                 or
                 a
                 Neats-Tongue
                 ,
                 and
                 par-boyl
                 it
                 well
                 ,
                 the
                 Mutton
                 being
                 cut
                 from
                 the
                 Bone
                 ,
                 then
                 put
                 to
                 it
                 three
                 pound
                 of
                 the
                 best
                 Mutton-suet
                 shred
                 very
                 small
                 ;
                 then
                 spread
                 it
                 abroad
                 ,
                 and
                 season
                 it
                 with
                 salt
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 ;
                 then
                 put
                 in
                 good
                 store
                 of
                 Currans
                 ,
                 great
                 Raisins
                 ,
                 and
                 Pruans
                 ,
                 clean
                 washed
                 ,
                 and
                 pick'd
                 ,
                 a
                 few
                 Dates
                 sliced
                 ,
                 and
                 some
                 Orange-peels
                 sliced
                 ;
                 then
                 being
                 all
                 well
                 mixt
                 together
                 ,
                 put
                 it
                 into
                 a
                 Coffin
                 ,
                 or
                 many
                 Coffins
                 ,
                 and
                 so
                 bake
                 them
                 ,
                 and
                 when
                 they
                 are
                 served
                 up
                 open
                 the
                 Lids
                 ,
                 and
                 strew
                 store
                 of
                 Sugar
                 on
                 the
                 Top
                 of
                 the
                 Meat
                 ,
                 and
                 upon
                 the
                 Lid.
                 
              
            
             
               
               
                 132.
                 
                 To
                 make
                 a
                 Calves-Foot-Pye
                 .
              
               
                 Boyl
                 your
                 Calves-Feet
                 very
                 well
                 ,
                 and
                 then
                 pick
                 all
                 the
                 Meat
                 from
                 the
                 Bones
                 ,
                 when
                 it
                 is
                 cold
                 ,
                 shred
                 it
                 as
                 small
                 as
                 you
                 can
                 ,
                 and
                 season
                 it
                 with
                 Cloves
                 and
                 Mace
                 ,
                 and
                 put
                 in
                 good
                 store
                 of
                 Currans
                 ,
                 Raisins
                 ,
                 and
                 Pruans
                 ;
                 then
                 put
                 it
                 into
                 the
                 Coffin
                 with
                 good
                 store
                 of
                 sweet
                 Butter
                 ,
                 then
                 break
                 in
                 whole
                 sticks
                 of
                 Cinamon
                 ,
                 and
                 a
                 Nutmeg
                 sliced
                 ,
                 and
                 season
                 it
                 with
                 Salt
                 then
                 close
                 up
                 the
                 Coffin
                 ,
                 and
                 only
                 leave
                 a
                 vent-hole
                 ,
                 put
                 in
                 some
                 Liquor
                 made
                 of
                 Verjuice
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Butter
                 boyled
                 together
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 133.
                 
                 To
                 make
                 a
                 Tansey
                 .
              
               
                 Take
                 a
                 Certain
                 Number
                 of
                 Eggs
                 ,
                 according
                 to
                 the
                 bigness
                 of
                 your
                 Frying-pan
                 ,
                 and
                 break
                 them
                 into
                 a
                 Dish
                 ,
                 taking
                 away
                 the
                 white
                 of
                 every
                 third
                 Egg
                 ,
                 then
                 with
                 a
                 spoon
                 take
                 away
                 the
                 little
                 white
                 Chicken-knots
                 ,
                 that
                 stick
                 upon
                 the
                 Yolks
                 ,
                 then
                 with
                 a
                 little
                 Cream
                 beat
                 them
                 very
                 well
                 together
                 ;
                 then
                 take
                 of
                 green
                 Wheat-blades
                 ,
                 Violet-leaves
                 ,
                 Strawberry-leaves
                 ,
                 
                 Spinage
                 ,
                 and
                 Succory
                 ,
                 of
                 each
                 a
                 like
                 quantity
                 ,
                 and
                 a
                 few
                 Walnut-Tree-buds
                 ;
                 chop
                 and
                 beat
                 all
                 these
                 very
                 well
                 ,
                 and
                 then
                 strain
                 out
                 the
                 juice
                 ;
                 mix
                 it
                 then
                 with
                 a
                 little
                 more
                 Cream
                 ,
                 put
                 to
                 it
                 the
                 Eggs
                 ,
                 and
                 stir
                 all
                 well
                 together
                 ;
                 then
                 put
                 in
                 a
                 few
                 crumbs
                 of
                 fine
                 grated
                 bread
                 ,
                 Cinamon
                 ,
                 Nutmeg
                 ,
                 and
                 Salt
                 ;
                 then
                 put
                 some
                 sweet
                 butter
                 into
                 a
                 Frying-pan
                 ,
                 and
                 as
                 soon
                 as
                 it
                 is
                 melted
                 ,
                 put
                 in
                 the
                 Tansey
                 ,
                 and
                 Fry
                 it
                 brown
                 without
                 burning
                 ,
                 and
                 with
                 a
                 Dish
                 turn
                 it
                 in
                 the
                 Pan
                 as
                 Occasion
                 shall
                 serve
                 ,
                 strew
                 good
                 store
                 of
                 Sugar
                 on
                 it
                 ,
                 and
                 serve
                 it
                 up
                 .
              
            
             
               
                 134.
                 
                 To
                 Stew
                 a
                 Pike
                 .
              
               
                 After
                 your
                 Pike
                 is
                 Drest
                 and
                 opened
                 in
                 the
                 Back
                 ,
                 and
                 laid
                 flat
                 ,
                 as
                 if
                 it
                 were
                 to
                 Fry
                 ,
                 then
                 lay
                 it
                 in
                 a
                 large
                 Dish
                 ,
                 put
                 to
                 it
                 White-wine
                 to
                 cover
                 it
                 ;
                 set
                 it
                 on
                 the
                 Coals
                 ,
                 and
                 let
                 it
                 boyl
                 gently
                 ,
                 if
                 scum
                 arise
                 ,
                 take
                 it
                 off
                 ,
                 then
                 put
                 to
                 it
                 Currans
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 Barberries
                 ,
                 as
                 many
                 Pruans
                 as
                 will
                 Garnish
                 the
                 Dish
                 ,
                 then
                 cover
                 it
                 close
                 with
                 another
                 Dish
                 ,
                 and
                 let
                 it
                 stew
                 till
                 the
                 Fruit
                 be
                 soft
                 ,
                 and
                 the
                 Pike
                 enough
                 ,
                 then
                 put
                 to
                 it
                 a
                 good
                 piece
                 of
                 sweet
                 Butter
                 ;
                 with
                 your
                 Scummer
                 take
                 
                 up
                 the
                 Fish
                 ,
                 and
                 lay
                 it
                 in
                 a
                 Dish
                 with
                 Sippets
                 ;
                 then
                 take
                 a
                 couple
                 of
                 Yolks
                 only
                 ,
                 of
                 Eggs
                 ,
                 and
                 beat
                 them
                 together
                 well
                 with
                 a
                 spoonful
                 of
                 Cream
                 ,
                 and
                 as
                 soon
                 as
                 the
                 Pike
                 is
                 taken
                 out
                 ,
                 put
                 it
                 into
                 the
                 broath
                 ,
                 and
                 stir
                 it
                 exceedingly
                 to
                 keep
                 it
                 from
                 curdling
                 ,
                 then
                 pour
                 the
                 broath
                 upon
                 the
                 Pike
                 ,
                 and
                 trim
                 the
                 sides
                 of
                 the
                 Dish
                 with
                 Sugar
                 ,
                 Pruans
                 ,
                 and
                 Barberries
                 ,
                 with
                 slices
                 of
                 Oranges
                 and
                 Limons
                 ,
                 and
                 so
                 serve
                 it
                 up
                 .
              
            
             
               
                 135.
                 
                 To
                 Roast
                 Venison
                 .
              
               
                 If
                 you
                 will
                 Roast
                 any
                 Venison
                 ,
                 after
                 you
                 have
                 wash'd
                 it
                 ,
                 and
                 cleansed
                 all
                 the
                 Blood
                 from
                 it
                 ,
                 you
                 must
                 stick
                 it
                 with
                 Cloves
                 all
                 over
                 on
                 the
                 out-side
                 ,
                 and
                 if
                 it
                 be
                 lean
                 ,
                 lard
                 it
                 either
                 with
                 Mutton
                 ,
                 or
                 Pork-lard
                 ,
                 but
                 Mutton
                 is
                 best
                 ;
                 then
                 Spit
                 it
                 ,
                 and
                 Roast
                 it
                 by
                 a
                 soaking
                 Fire
                 ,
                 then
                 take
                 Vinegar
                 ,
                 Crumbs
                 of
                 Bread
                 ,
                 and
                 some
                 of
                 the
                 Gravy
                 that
                 comes
                 from
                 the
                 Venison
                 ,
                 and
                 boyl
                 them
                 well
                 in
                 a
                 Dish
                 ,
                 then
                 season
                 it
                 with
                 Sugar
                 ,
                 Cinamon
                 ,
                 Ginger
                 ,
                 and
                 Salt
                 ,
                 and
                 serve
                 the
                 Venison
                 upon
                 the
                 Sauce
                 when
                 it
                 is
                 Roasted
                 enough
                 .
              
            
             
               
               
                 136.
                 
                 To
                 Roast
                 a
                 piece
                 of
                 Fresh
                 Sturgeon
                 .
              
               
                 Stop
                 your
                 Sturgeon
                 with
                 Cloves
                 ,
                 then
                 Spit
                 it
                 ,
                 and
                 let
                 it
                 Roast
                 very
                 leisurely
                 ,
                 basting
                 it
                 continually
                 ,
                 which
                 will
                 take
                 away
                 the
                 hardness
                 ;
                 when
                 it
                 is
                 enough
                 ,
                 serve
                 it
                 upon
                 Venison-sauce
                 ,
                 with
                 Salt
                 only
                 thrown
                 upon
                 it
                 .
              
            
             
               
                 137.
                 
                 To
                 boyl
                 a
                 Gurnet
                 ,
                 or
                 Roch.
                 
              
               
                 First
                 ,
                 draw
                 your
                 Fish
                 ,
                 and
                 then
                 either
                 split
                 it
                 ,
                 or
                 Joynt
                 it
                 open
                 in
                 the
                 Back
                 ,
                 and
                 Truss
                 it
                 round
                 ;
                 then
                 wash
                 it
                 clean
                 ,
                 and
                 boyl
                 it
                 in
                 water
                 and
                 Salt
                 ,
                 with
                 a
                 bunch
                 of
                 sweet
                 Herbs
                 ;
                 then
                 take
                 it
                 up
                 into
                 a
                 large
                 Dish
                 ,
                 and
                 pour
                 into
                 it
                 Verjuice
                 ,
                 Nutmeg
                 ,
                 Butter
                 ,
                 and
                 Pepper
                 ;
                 after
                 it
                 hath
                 stewed
                 a
                 little
                 ,
                 thicken
                 it
                 with
                 the
                 Yolks
                 of
                 Eggs
                 ;
                 then
                 remove
                 it
                 hot
                 into
                 another
                 Dish
                 ,
                 and
                 Garnish
                 it
                 with
                 slices
                 of
                 Oranges
                 and
                 Limons
                 ,
                 Barberries
                 ,
                 Pruans
                 ,
                 and
                 Sugar
                 ,
                 and
                 so
                 serve
                 it
                 up
                 ,
              
            
             
               
               
                 138.
                 
                 To
                 make
                 a
                 Carp-Pye
                 .
              
               
                 After
                 you
                 have
                 drawn
                 ,
                 wash'd
                 and
                 scalded
                 a
                 fair
                 large
                 Carp
                 ,
                 season
                 it
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 Nutmeg
                 ,
                 and
                 then
                 put
                 it
                 into
                 a
                 Coffin
                 ,
                 with
                 good
                 store
                 of
                 sweet
                 Butter
                 ,
                 and
                 then
                 cast
                 on
                 Raisins
                 of
                 the
                 Sun
                 ,
                 the
                 juice
                 of
                 Limons
                 ,
                 and
                 some
                 slices
                 of
                 Orange-peels
                 ,
                 and
                 then
                 sprinkling
                 on
                 a
                 little
                 Vinegar
                 ,
                 close
                 it
                 up
                 ,
                 and
                 bake
                 it
                 .
              
            
             
               
                 139.
                 
                 To
                 make
                 a
                 Chicken-Pye
                 .
              
               
                 After
                 you
                 have
                 Trust
                 your
                 Chickens
                 ,
                 then
                 break
                 their
                 Legs
                 and
                 Breast-bones
                 ,
                 and
                 raise
                 your
                 Crust
                 of
                 the
                 best
                 Paste
                 ,
                 lay
                 them
                 in
                 a
                 Coffin
                 close
                 together
                 ,
                 with
                 their
                 Bodies
                 full
                 of
                 Butter
                 ,
                 then
                 lay
                 upon
                 them
                 ,
                 and
                 underneath
                 them
                 ,
                 Currans
                 ,
                 great
                 Reasons
                 ,
                 Pruans
                 ,
                 Cinamon
                 ,
                 Sugar
                 ,
                 whole
                 Mace
                 and
                 Sugar
                 ,
                 whole
                 Mace
                 and
                 Salt
                 ;
                 then
                 cover
                 all
                 with
                 good
                 store
                 of
                 Butter
                 ,
                 and
                 so
                 bake
                 it
                 ;
                 then
                 pour
                 into
                 it
                 White-wine
                 ,
                 Rose-water
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Vinegar
                 mixt
                 together
                 ,
                 with
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 Eggs
                 beaten
                 amongst
                 it
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
               
                 140.
                 
                 To
                 make
                 Almond-Cream
                 .
              
               
                 Take
                 blanched
                 Almonds
                 beaten
                 in
                 a
                 Mortar
                 very
                 small
                 ,
                 putting
                 in
                 now
                 and
                 then
                 one
                 spoonful
                 of
                 Cream
                 to
                 keep
                 them
                 from
                 Oyling
                 ;
                 then
                 boyl
                 as
                 much
                 Cream
                 as
                 you
                 please
                 with
                 your
                 beaten
                 Almonds
                 ,
                 together
                 with
                 a
                 blade
                 of
                 Mace
                 ,
                 and
                 season
                 it
                 with
                 Sugar
                 ;
                 then
                 strain
                 it
                 ,
                 and
                 stir
                 it
                 ,
                 till
                 it
                 be
                 almost
                 cold
                 ,
                 and
                 then
                 let
                 it
                 stand
                 till
                 you
                 serve
                 it
                 ,
                 and
                 then
                 Garnish
                 your
                 Dish
                 with
                 fine
                 Sugar
                 scraped
                 thereon
                 .
              
            
             
               
                 141.
                 
                 To
                 make
                 an
                 Almond-pudding
                 .
              
               
                 Take
                 two
                 pound
                 of
                 blanched
                 Almonds
                 ,
                 and
                 beat
                 them
                 small
                 ,
                 put
                 thereto
                 some
                 Rose-water
                 and
                 Amber-greece
                 often
                 thereinto
                 as
                 you
                 beat
                 them
                 ;
                 then
                 season
                 them
                 with
                 Nutmeg
                 and
                 Sugar
                 ,
                 and
                 mix
                 them
                 with
                 grated
                 bread
                 ,
                 Beef-suet
                 ,
                 and
                 two
                 Eggs
                 ,
                 and
                 so
                 put
                 it
                 into
                 a
                 Dish
                 ,
                 tying
                 a
                 Cloath
                 round
                 about
                 ,
                 and
                 so
                 boyl
                 it
                 .
              
            
             
               
               
                 142.
                 
                 To
                 make
                 Water-gruel
                 .
              
               
                 Take
                 a
                 Pottle
                 of
                 Water
                 ,
                 a
                 handful
                 of
                 great
                 Oatmeal
                 ,
                 pickt
                 and
                 beat
                 in
                 a
                 Mortar
                 ,
                 put
                 it
                 in
                 boyling
                 ;
                 when
                 it
                 is
                 half
                 enough
                 ,
                 put
                 to
                 it
                 two
                 handfuls
                 of
                 Currans
                 washed
                 ,
                 a
                 Faggot
                 or
                 two
                 of
                 sweet
                 Herbs
                 ,
                 four
                 or
                 five
                 blades
                 of
                 large
                 Mace
                 ,
                 and
                 a
                 little
                 sliced
                 Nutmeg
                 ,
                 let
                 a
                 Grain
                 of
                 Musk
                 be
                 infused
                 a
                 while
                 in
                 it
                 ;
                 when
                 it
                 is
                 enough
                 ,
                 season
                 it
                 with
                 Sugar
                 and
                 Rose-water
                 ,
                 and
                 put
                 to
                 it
                 a
                 little
                 drawn
                 Butter
                 .
              
            
             
               
                 143.
                 
                 To
                 Stew
                 Sausages
                 .
              
               
                 Boyl
                 them
                 a
                 little
                 in
                 fair
                 water
                 and
                 Salt
                 ,
                 and
                 for
                 sa●c●
                 ,
                 boyl
                 some
                 Currans
                 alone
                 ;
                 when
                 they
                 be
                 almost
                 tender
                 ,
                 pour
                 out
                 the
                 water
                 from
                 them
                 ,
                 and
                 put
                 to
                 them
                 a
                 little
                 White-wine
                 ,
                 Butter
                 ,
                 and
                 Sugar
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 144.
                 
                 To
                 make
                 a
                 Rare
                 Fricacie
                 .
              
               
                 Take
                 Young
                 Rabbits
                 ,
                 Young
                 Chickens
                 ,
                 or
                 a
                 Rack
                 of
                 Lamb
                 ,
                 being
                 cut
                 one
                 Rib
                 from
                 another
                 ,
                 and
                 par-boyl
                 either
                 of
                 
                 these
                 well
                 in
                 a
                 Frying-pan
                 with
                 a
                 little
                 water
                 and
                 salt
                 ,
                 then
                 pour
                 the
                 water
                 and
                 salt
                 from
                 it
                 ,
                 and
                 Fry
                 it
                 with
                 sweet
                 Butter
                 ,
                 and
                 make
                 sauce
                 with
                 three
                 Yolks
                 of
                 Eggs
                 beaten
                 well
                 ,
                 with
                 six
                 spoonfuls
                 of
                 Verjuice
                 ,
                 and
                 a
                 little
                 shred
                 Parsley
                 ,
                 with
                 some
                 sliced
                 Nutmeg
                 ,
                 and
                 scalded
                 Gooseberries
                 ;
                 when
                 it
                 is
                 fryed
                 ,
                 pour
                 in
                 the
                 sauce
                 all
                 over
                 the
                 Meat
                 ,
                 and
                 so
                 let
                 it
                 thicken
                 a
                 little
                 in
                 the
                 pan
                 ;
                 then
                 lay
                 it
                 in
                 a
                 Dish
                 with
                 the
                 sauce
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 145.
                 
                 To
                 make
                 an
                 Oatmeal-pudding
                 .
              
               
                 Take
                 a
                 pint
                 of
                 Milk
                 ,
                 and
                 put
                 to
                 it
                 a
                 pint
                 of
                 large
                 ,
                 or
                 midling
                 Oatmeal
                 ,
                 let
                 it
                 stand
                 on
                 the
                 Fire
                 till
                 it
                 be
                 scalding
                 hot
                 ,
                 then
                 let
                 it
                 stand
                 by
                 ,
                 and
                 soak
                 about
                 half
                 an
                 hour
                 ,
                 then
                 pick
                 a
                 few
                 sweet
                 Herbs
                 ,
                 and
                 shred
                 them
                 ,
                 and
                 put
                 in
                 half
                 a
                 pound
                 of
                 Currans
                 ,
                 and
                 half
                 a
                 pound
                 of
                 Suet
                 ,
                 and
                 about
                 two
                 spoonfuls
                 of
                 Sugar
                 ,
                 and
                 three
                 or
                 four
                 Eggs
                 ;
                 these
                 put
                 into
                 a
                 bag
                 ,
                 and
                 boyled
                 ,
                 do
                 make
                 a
                 very
                 good
                 Pudding
                 .
              
            
             
               
               
                 146.
                 
                 To
                 make
                 an
                 Almond-Tart
                 .
              
               
                 Raise
                 an
                 Excellent
                 good
                 Paste
                 with
                 six
                 Corners
                 ,
                 an
                 Inch
                 deep
                 ;
                 then
                 take
                 some
                 blanched
                 Almonds
                 very
                 finely
                 beaten
                 with
                 Rose-water
                 ,
                 take
                 a
                 pound
                 of
                 Sugar
                 to
                 a
                 pound
                 of
                 Almonds
                 ,
                 some
                 grated
                 Nutmeg
                 ,
                 a
                 little
                 Cream
                 ,
                 with
                 strain'd
                 Spinage
                 ,
                 as
                 much
                 as
                 will
                 colour
                 the
                 Almonds
                 green
                 ,
                 so
                 bake
                 it
                 with
                 a
                 gentle
                 heat
                 in
                 an
                 Oven
                 ,
                 not
                 shutting
                 the
                 Door
                 ;
                 draw
                 it
                 ,
                 and
                 stick
                 it
                 with
                 Candyed
                 Orange
                 ,
                 Citron
                 ,
                 and
                 put
                 in
                 red
                 and
                 white
                 Muskadine
                 .
              
            
             
               
                 147.
                 
                 To
                 boyl
                 Pigeons
                 with
                 Rice
                 .
              
               
                 Boyl
                 your
                 Pigeons
                 in
                 Mutton-broath
                 ,
                 putting
                 sweet-Herbs
                 in
                 their
                 bellies
                 ;
                 then
                 take
                 a
                 little
                 Rice
                 ,
                 and
                 boyl
                 it
                 in
                 Cream
                 with
                 a
                 little
                 whole
                 Mace
                 ,
                 season
                 it
                 with
                 Sugar
                 ,
                 lay
                 it
                 thick
                 on
                 their
                 breasts
                 ,
                 wringing
                 also
                 the
                 juice
                 of
                 a
                 Limon
                 upon
                 them
                 ,
                 and
                 so
                 serve
                 them
                 .
              
            
             
               
               
                 148.
                 
                 To
                 Barrel
                 up
                 Oysters
                 .
              
               
                 Open
                 your
                 Oysters
                 ,
                 take
                 the
                 Liquor
                 from
                 them
                 ,
                 and
                 mix
                 it
                 with
                 a
                 reasonable
                 quantity
                 of
                 the
                 best
                 White-wine-Vinegar
                 ,
                 with
                 a
                 little
                 Salt
                 and
                 Pepper
                 ;
                 then
                 put
                 the
                 Oysters
                 into
                 a
                 small
                 Barrel
                 ,
                 and
                 fill
                 them
                 up
                 with
                 this
                 Pickle
                 ,
                 and
                 this
                 will
                 keep
                 them
                 six
                 Moneths
                 sweet
                 and
                 good
                 ,
                 and
                 with
                 their
                 Natural
                 taste
                 .
              
            
             
               
                 149.
                 
                 To
                 make
                 a
                 Cowslip-Tart
                 .
              
               
                 Take
                 the
                 blossoms
                 of
                 a
                 Gallon
                 of
                 Cowslips
                 ,
                 mince
                 them
                 exceeding
                 small
                 ,
                 and
                 beat
                 them
                 in
                 a
                 Mortar
                 ,
                 put
                 to
                 them
                 a
                 handful
                 or
                 two
                 of
                 grated
                 Naple-Bisket
                 ,
                 and
                 about
                 a
                 pint
                 and
                 a
                 half
                 of
                 Cream
                 ;
                 boyl
                 them
                 a
                 little
                 on
                 the
                 Fire
                 ,
                 then
                 take
                 them
                 off
                 ,
                 and
                 beat
                 in
                 eight
                 Eggs
                 with
                 a
                 little
                 Cream
                 ;
                 if
                 it
                 do
                 not
                 thicken
                 ,
                 put
                 it
                 on
                 the
                 Fire
                 till
                 it
                 doth
                 ,
                 gently
                 ,
                 but
                 take
                 heed
                 it
                 Curdles
                 not
                 ;
                 season
                 it
                 with
                 Sugar
                 ,
                 Rose-water
                 ,
                 and
                 a
                 little
                 Salt
                 :
                 Bake
                 it
                 in
                 a
                 Dish
                 ,
                 or
                 little
                 open
                 Tarts
                 ;
                 it
                 is
                 best
                 to
                 let
                 your
                 Cream
                 be
                 cold
                 before
                 you
                 stir
                 in
                 the
                 Eggs.
                 
              
            
             
               
               
                 150.
                 
                 To
                 bake
                 a
                 Calves-Head
                 ,
                 to
                 be
                 eaten
                 cold
                 .
              
               
                 You
                 must
                 half-boyl
                 a
                 fair
                 Calves-head
                 ,
                 then
                 take
                 out
                 all
                 the
                 Bones
                 on
                 both
                 sides
                 ,
                 and
                 season
                 it
                 with
                 the
                 afore-said
                 seasoning
                 ,
                 and
                 lard
                 it
                 with
                 Bacon
                 ,
                 and
                 a
                 little
                 Limon-peel
                 ;
                 then
                 having
                 a
                 Coffin
                 large
                 enough
                 ,
                 not
                 very
                 high
                 ,
                 nor
                 very
                 thick
                 ,
                 but
                 make
                 it
                 four-square
                 ,
                 lay
                 on
                 some
                 sheets
                 of
                 Lard
                 on
                 the
                 top
                 ,
                 and
                 butter
                 ;
                 when
                 it
                 is
                 bak'd
                 ,
                 and
                 cold
                 ,
                 fill
                 it
                 with
                 Clarified
                 Butter
                 .
              
            
             
               
                 151.
                 
                 To
                 make
                 Pear-Puddings
                 .
              
               
                 Take
                 a
                 cold
                 Capon
                 ,
                 or
                 half
                 roasted
                 ,
                 which
                 is
                 much
                 better
                 ;
                 then
                 take
                 suet
                 shred
                 very
                 small
                 ,
                 the
                 Meat
                 and
                 Suet
                 together
                 ,
                 with
                 half
                 as
                 much
                 grated
                 bread
                 ,
                 two
                 spoonfuls
                 of
                 Flower
                 ,
                 Nutmegs
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 ;
                 Sugar
                 as
                 much
                 as
                 you
                 please
                 ,
                 half
                 a
                 pound
                 of
                 Currans
                 ,
                 the
                 Yolks
                 of
                 two
                 Eggs
                 ,
                 and
                 the
                 white
                 of
                 one
                 ,
                 and
                 as
                 much
                 Cream
                 as
                 will
                 make
                 it
                 up
                 into
                 a
                 stiff
                 Paste
                 :
                 Then
                 make
                 it
                 up
                 in
                 Fashion
                 of
                 a
                 Pear
                 ,
                 a
                 stick
                 of
                 Cinamon
                 for
                 the
                 stalk
                 ,
                 and
                 the
                 Head
                 of
                 a
                 Clove
                 .
              
            
             
               
               
                 152.
                 
                 To
                 make
                 a
                 Hotch-pot
                 .
              
               
                 Take
                 a
                 piece
                 of
                 Brisket
                 Beef
                 ,
                 a
                 piece
                 of
                 Mutton
                 ,
                 a
                 Knuck●e
                 of
                 Veal
                 ,
                 a
                 good
                 Cullender
                 of
                 Pot-herbs
                 ,
                 half
                 minced
                 Carrots
                 ,
                 Onions
                 ,
                 and
                 Cabbage
                 a
                 little
                 broken
                 ;
                 boyl
                 all
                 these
                 together
                 untill
                 they
                 be
                 very
                 thick
                 .
              
            
             
               
                 153.
                 
                 To
                 make
                 a
                 Tart
                 of
                 Medlars
                 .
              
               
                 Take
                 Medlars
                 that
                 are
                 rotten
                 ,
                 then
                 scrape
                 them
                 ,
                 and
                 set
                 them
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 season
                 them
                 with
                 the
                 Yolks
                 of
                 Eggs
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 and
                 Ginger
                 ;
                 let
                 it
                 boyl
                 well
                 ,
                 and
                 lay
                 it
                 on
                 Paste
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 154.
                 
                 To
                 make
                 a
                 Limon●Caudle
                 .
              
               
                 Take
                 a
                 pint
                 of
                 White-wine
                 ,
                 and
                 a
                 pint
                 of
                 Water
                 ,
                 and
                 let
                 it
                 boyl
                 ,
                 put
                 to
                 it
                 half
                 a
                 Manchet
                 ,
                 cut
                 as
                 thin
                 and
                 small
                 as
                 you
                 can
                 ,
                 put
                 it
                 in
                 with
                 some
                 large
                 Mace
                 ;
                 then
                 beat
                 the
                 Yolks
                 of
                 two
                 Eggs
                 to
                 thicken
                 it
                 ,
                 then
                 squeeze
                 in
                 the
                 juice
                 of
                 half
                 a
                 dozen
                 Limons
                 ,
                 and
                 season
                 it
                 with
                 Sugar
                 and
                 Rose-water
                 .
              
            
             
               
               
                 155.
                 
                 To
                 make
                 an
                 Italian
                 Pudding
                 .
              
               
                 Take
                 a
                 fine
                 Manchet
                 ,
                 and
                 cut
                 it
                 in
                 small
                 pieces
                 like
                 Dice
                 ,
                 then
                 put
                 to
                 it
                 half
                 a
                 pound
                 of
                 Beef-suet
                 minced
                 small
                 ,
                 Raisins
                 of
                 the
                 Sun
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 Dates
                 minced
                 ,
                 Sugar
                 ,
                 Marrow
                 ,
                 Rose-water
                 ,
                 Eggs
                 ,
                 and
                 Cream
                 ;
                 mingle
                 all
                 these
                 together
                 ,
                 put
                 them
                 in
                 a
                 butter'd
                 Dish
                 ;
                 in
                 less
                 than
                 an
                 hour
                 it
                 will
                 be
                 well
                 baked
                 ,
                 when
                 it
                 s
                 enough
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 up
                 .
              
            
             
               
                 156.
                 
                 To
                 make
                 a
                 rare
                 Pudding
                 ,
                 to
                 be
                 bak'd
                 or
                 Boyled
                 .
              
               
                 Beat
                 a
                 pound
                 of
                 Almonds
                 as
                 small
                 as
                 possible
                 ,
                 put
                 to
                 them
                 some
                 Rose-water
                 and
                 Cream
                 as
                 oft
                 as
                 you
                 beat
                 them
                 ;
                 then
                 take
                 one
                 pound
                 of
                 Beef-suet
                 finely
                 minced
                 ,
                 with
                 five
                 Yolks
                 of
                 Eggs
                 ,
                 and
                 but
                 two
                 of
                 their
                 whites
                 ;
                 make
                 it
                 as
                 thin
                 as
                 B●tter
                 for
                 Fritters
                 ,
                 mixing
                 it
                 with
                 sweet
                 thick
                 Cream
                 ,
                 seasoning
                 it
                 with
                 beaten
                 Mace
                 ,
                 Sugar
                 ,
                 and
                 Salt
                 ;
                 then
                 set
                 it
                 into
                 the
                 Oven
                 in
                 a
                 Pewter
                 Dish
                 ,
                 and
                 when
                 you
                 draw
                 it
                 forth
                 ,
                 strew
                 some
                 Sugar
                 on
                 the
                 top
                 of
                 your
                 Pudding
                 ,
                 and
                 Garnish
                 
                 
                   
                
                 
                   
                
                 
                 
                 your
                 Dish
                 with
                 Sugar
                 ,
                 and
                 serve
                 it
                 always
                 first
                 to
                 the
                 Table
                 .
              
            
             
               
                 157.
                 
                 To
                 make
                 a
                 Gooseberry-Custard
                 .
              
               
                 When
                 you
                 have
                 cut
                 off
                 the
                 sticks
                 and
                 Eyes
                 of
                 your
                 Gooseberries
                 ,
                 and
                 wash'd
                 them
                 ,
                 then
                 boyl
                 them
                 in
                 water
                 till
                 they
                 will
                 break
                 in
                 a
                 spoon
                 ,
                 then
                 strain
                 them
                 ,
                 and
                 beat
                 half
                 a
                 dozen
                 Eggs
                 ,
                 and
                 stir
                 them
                 together
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 with
                 some
                 Rose
                 water
                 ,
                 then
                 sweeten
                 it
                 very
                 well
                 with
                 Sugar
                 ,
                 and
                 always
                 serve
                 it
                 cold
                 .
              
            
             
               
                 158.
                 
                 To
                 make
                 a
                 Fricacie
                 of
                 Rabbits
                 .
              
               
                 Cut
                 your
                 Rabbits
                 in
                 small
                 pieces
                 ,
                 and
                 mince
                 a
                 handful
                 of
                 Thyme
                 and
                 Parsley
                 together
                 ,
                 and
                 season
                 your
                 Rabbits
                 with
                 a
                 Nutmeg
                 ,
                 Pepper
                 ,
                 and
                 Salt
                 ;
                 then
                 take
                 two
                 Eggs
                 and
                 Verjuice
                 beaten
                 together
                 ,
                 then
                 throw
                 it
                 in
                 the
                 Pan
                 ,
                 stick
                 it
                 ,
                 and
                 dish
                 it
                 up
                 in
                 Sippets
                 .
              
            
             
               
               
                 159.
                 
                 To
                 make
                 Cracknels
                 .
              
               
                 Take
                 five
                 or
                 six
                 pints
                 of
                 the
                 finest
                 wheat-flower
                 you
                 can
                 get
                 ,
                 to
                 which
                 put
                 in
                 a
                 spoonful
                 ,
                 and
                 not
                 more
                 ,
                 of
                 good
                 Yeast
                 ;
                 then
                 mingle
                 it
                 well
                 with
                 Butter
                 ,
                 Cream
                 ,
                 and
                 Rose-water
                 ,
                 and
                 Sugar
                 finely
                 beaten
                 ,
                 and
                 working
                 it
                 well
                 into
                 Paste
                 ,
                 make
                 it
                 into
                 what
                 form
                 you
                 please
                 ,
                 and
                 bake
                 it
                 .
              
            
             
               
                 160.
                 
                 To
                 make
                 Pancakes
                 .
              
               
                 Put
                 eight
                 Eggs
                 to
                 two
                 quarts
                 of
                 Flower
                 ,
                 casting
                 by
                 four
                 whites
                 ,
                 season
                 it
                 with
                 Cinamon
                 ,
                 Nutmeg
                 ,
                 Ginger
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Salt
                 ;
                 then
                 make
                 it
                 up
                 into
                 a
                 strong
                 B●tter
                 with
                 Milk
                 ,
                 beat
                 it
                 well
                 together
                 ,
                 and
                 put
                 in
                 half
                 a
                 pint
                 of
                 Sack
                 ,
                 make
                 it
                 so
                 th●n
                 ,
                 that
                 it
                 may
                 run
                 in
                 your
                 pan
                 how
                 you
                 please
                 ,
                 put
                 your
                 Pan
                 on
                 the
                 Fire
                 with
                 a
                 little
                 Butter
                 ,
                 or
                 suet
                 ,
                 when
                 it
                 is
                 very
                 hot
                 ,
                 take
                 a
                 Cloath
                 and
                 wipe
                 it
                 out
                 ,
                 so
                 make
                 your
                 Pan
                 very
                 clean
                 ,
                 then
                 put
                 in
                 your
                 Batter
                 ,
                 and
                 run
                 it
                 very
                 thin
                 ,
                 supply
                 it
                 with
                 little
                 bits
                 of
                 Butter
                 ,
                 so
                 toss
                 it
                 often
                 ,
                 and
                 bake
                 it
                 crisp
                 and
                 brown
                 .
              
            
             
               
               
                 161.
                 
                 To
                 make
                 a
                 Iunket
                 .
              
               
                 Take
                 Ewes
                 ,
                 or
                 Goats-Milk
                 ,
                 or
                 for
                 want
                 of
                 these
                 ,
                 Cows-Milk
                 ,
                 and
                 put
                 it
                 over
                 the
                 Fire
                 to
                 warm
                 ,
                 then
                 put
                 in
                 a
                 little
                 Runnet
                 ,
                 then
                 pour
                 it
                 out
                 into
                 a
                 Dish
                 ,
                 and
                 let
                 it
                 cool
                 ,
                 then
                 strew
                 on
                 some
                 Cinamon
                 and
                 Sugar
                 ,
                 and
                 take
                 some
                 of
                 your
                 Cream
                 and
                 lay
                 on
                 it
                 ,
                 scrape
                 on
                 sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 162.
                 
                 To
                 make
                 Excellent
                 Marrow-Spinage-pasties
                 .
              
               
                 Take
                 Spinage
                 ,
                 and
                 chop
                 it
                 a
                 little
                 ,
                 then
                 boyl
                 it
                 till
                 it
                 be
                 tender
                 ;
                 then
                 make
                 the
                 best
                 Rich
                 light
                 Crust
                 you
                 can
                 ,
                 and
                 roul
                 it
                 out
                 ,
                 and
                 put
                 a
                 little
                 of
                 your
                 Spinage
                 into
                 it
                 ,
                 and
                 Currans
                 ,
                 and
                 Sugar
                 ,
                 and
                 store
                 of
                 lump
                 of
                 Marrow
                 ;
                 clap
                 the
                 Paste
                 over
                 this
                 to
                 make
                 little
                 Pasties
                 deep
                 within
                 ,
                 and
                 Fry
                 them
                 with
                 Clarified
                 Butter
                 .
              
            
             
               
                 163.
                 
                 To
                 make
                 a
                 Pine-Apple-Tart
                 .
              
               
                 Beat
                 two
                 handfuls
                 of
                 Pine-Apples
                 with
                 a
                 prick'd
                 Quince
                 ,
                 and
                 the
                 pulp
                 of
                 two
                 or
                 three
                 Pippins
                 ;
                 when
                 they
                 are
                 well
                 beaten
                 ,
                 put
                 to
                 them
                 half
                 a
                 pint
                 of
                 Cream
                 ,
                 a
                 little
                 
                 Rose-water
                 ,
                 the
                 Yolks
                 of
                 six
                 Eggs
                 ,
                 with
                 a
                 handful
                 of
                 sugar
                 ,
                 if
                 it
                 be
                 thick
                 ,
                 add
                 a
                 litte
                 more
                 Cream
                 to
                 it
                 ,
                 so
                 having
                 your
                 thin
                 low
                 Coffins
                 for
                 it
                 dryed
                 ,
                 fill
                 them
                 up
                 ,
                 and
                 bake
                 them
                 ;
                 you
                 may
                 Garnish
                 them
                 with
                 Orangado
                 ,
                 or
                 Lozenges
                 of
                 Sugar-Plate
                 ,
                 or
                 what
                 else
                 you
                 please
                 .
              
            
             
               
                 164.
                 
                 To
                 dry
                 Neats-Tongues
                 .
              
               
                 Take
                 Bay-salt
                 beaten
                 very
                 fine
                 ,
                 and
                 Salt-petre
                 ,
                 of
                 each
                 alike
                 ,
                 and
                 rub
                 over
                 your
                 Tongues
                 very
                 well
                 with
                 that
                 ,
                 and
                 cover
                 all
                 over
                 with
                 it
                 ,
                 and
                 as
                 it
                 wastes
                 put
                 on
                 more
                 ,
                 and
                 when
                 they
                 are
                 very
                 hard
                 and
                 stiff
                 they
                 are
                 enough
                 ;
                 then
                 roul
                 them
                 in
                 Bran
                 ,
                 and
                 dry
                 them
                 before
                 a
                 soft
                 Fire
                 ,
                 and
                 before
                 you
                 boyl
                 them
                 ,
                 let
                 them
                 lye
                 one
                 Night
                 in
                 Pump-water
                 ,
                 and
                 boyl
                 them
                 in
                 the
                 same
                 water
                 .
              
            
             
               
                 165.
                 
                 To
                 stew
                 Birds
                 ,
                 the
                 Lady
                 Butlers
                 way
                 .
              
               
                 Take
                 small
                 Birds
                 ,
                 pick
                 them
                 ,
                 and
                 cut
                 off
                 their
                 Legs
                 ,
                 Fry
                 them
                 in
                 sweet
                 Butter
                 ,
                 lay
                 them
                 in
                 a
                 Cloath
                 to
                 dry
                 up
                 the
                 Butter
                 ;
                 then
                 take
                 Oysters
                 ,
                 and
                 mince
                 them
                 ,
                 and
                 put
                 them
                 in
                 a
                 Dish
                 ,
                 put
                 to
                 them
                 white-wine
                 
                 and
                 Cinamon
                 ,
                 put
                 in
                 the
                 Birds
                 wi●h
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Pepper
                 ;
                 let
                 all
                 these
                 stew
                 together
                 covered
                 till
                 they
                 be
                 enough
                 ,
                 then
                 put
                 into
                 it
                 some
                 Sugar
                 ,
                 and
                 some
                 toasted
                 Manchet
                 ,
                 and
                 put
                 it
                 in
                 the
                 Dish
                 ,
                 and
                 so
                 serve
                 it
                 up
                 to
                 the
                 Table
                 .
              
            
             
               
                 166.
                 
                 To
                 make
                 a
                 sweet-Pye
                 ,
                 with
                 Lamb-stones
                 ,
                 and
                 Sweetbreads
                 ,
                 and
                 Sugar
                 .
              
               
                 Slit
                 the
                 Lamb-stones
                 in
                 the
                 middle
                 ,
                 and
                 skin
                 them
                 ,
                 wash
                 the
                 Sweetbreads
                 ,
                 both
                 of
                 Veal
                 and
                 Lamb
                 ,
                 and
                 wipe
                 them
                 very
                 dry
                 ;
                 take
                 the
                 Lambs
                 Liver
                 ,
                 and
                 shred
                 it
                 very
                 small
                 ,
                 take
                 the
                 Udder
                 of
                 a
                 Leg
                 of
                 Veal
                 ,
                 and
                 slice
                 it
                 ;
                 season
                 all
                 with
                 a
                 little
                 Salt
                 ,
                 Nutmeg
                 ,
                 Mace
                 ,
                 and
                 Cloves
                 beaten
                 ,
                 and
                 some
                 whole
                 Pepper
                 ;
                 then
                 shred
                 two
                 or
                 three
                 Pippins
                 and
                 Candyed
                 Limon
                 and
                 Orange-peel
                 ,
                 half
                 a
                 dozen
                 Dates
                 sliced
                 ,
                 with
                 Currans
                 ,
                 white
                 Sugar
                 ,
                 a
                 few
                 Carraway-seeds
                 ,
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Verjuice
                 ,
                 and
                 as
                 much
                 Rose-water
                 ,
                 a
                 couple
                 of
                 Eggs
                 ;
                 roul
                 up
                 all
                 these
                 together
                 in
                 little
                 Puddings
                 ,
                 or
                 Balls
                 made
                 green
                 with
                 the
                 juice
                 of
                 Spinage
                 ,
                 and
                 lay
                 a
                 Pudding
                 ,
                 then
                 a
                 sweetbread
                 ,
                 then
                 a
                 Lamb-stone
                 ,
                 till
                 you
                 have
                 filled
                 up
                 the
                 Pye
                 ,
                 and
                 
                 cover
                 them
                 with
                 Dates
                 ,
                 and
                 sliced
                 Citron
                 ,
                 and
                 Limon
                 .
                 When
                 it
                 is
                 drawn
                 ,
                 take
                 two
                 or
                 three
                 Yolks
                 of
                 Eggs
                 ,
                 beat
                 them
                 ,
                 and
                 put
                 to
                 them
                 a
                 little
                 fresh
                 Butter
                 ,
                 white-wine
                 and
                 Sugar
                 ,
                 and
                 pour
                 it
                 into
                 the
                 Tunnel
                 ,
                 scrape
                 some
                 Loaf-sugar
                 upon
                 the
                 Lid
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 167.
                 
                 To
                 Roast
                 Eels
                 .
              
               
                 When
                 they
                 are
                 flea'd
                 ,
                 cut
                 them
                 to
                 pieces
                 ,
                 about
                 three
                 or
                 four
                 Inches
                 long
                 ,
                 dry
                 them
                 ,
                 and
                 put
                 them
                 into
                 a
                 Dish
                 ,
                 mince
                 a
                 little
                 Thyme
                 ,
                 two
                 Onions
                 ,
                 a
                 piece
                 of
                 Limon-peel
                 ,
                 a
                 little
                 Pepper
                 beaten
                 small
                 ,
                 Nutmeg
                 ,
                 Mace
                 ,
                 and
                 Salt
                 ;
                 when
                 it
                 is
                 cut
                 exceeding
                 small
                 ,
                 strew
                 it
                 on
                 the
                 Eels
                 ,
                 with
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 Eggs
                 ;
                 then
                 having
                 a
                 small
                 Spit
                 (
                 or
                 else
                 a
                 couple
                 of
                 square
                 sticks
                 made
                 for
                 that
                 purpose
                 )
                 spit
                 through
                 the
                 Eels
                 cross-ways
                 ,
                 and
                 put
                 a
                 Bay-leaf
                 between
                 every
                 piece
                 of
                 Eel
                 ,
                 and
                 tying
                 the
                 sticks
                 on
                 a
                 spit
                 ,
                 let
                 them
                 Roast
                 ;
                 you
                 need
                 not
                 turn
                 them
                 constantly
                 ,
                 but
                 let
                 them
                 stand
                 till
                 they
                 hiss
                 ,
                 or
                 are
                 brown
                 ,
                 and
                 so
                 do
                 them
                 on
                 the
                 other
                 side
                 ,
                 and
                 put
                 the
                 Dish
                 (
                 in
                 which
                 the
                 Eel
                 was
                 with
                 the
                 seasoning
                 )
                 underneath
                 ,
                 to
                 save
                 the
                 Gravy
                 ;
                 baste
                 it
                 over
                 with
                 sweet
                 butter
                 .
                 The
                 
                 sauce
                 must
                 be
                 a
                 little
                 Claret-wine
                 ,
                 some
                 minced
                 Oysters
                 ,
                 with
                 their
                 Liquor
                 ,
                 a
                 grated
                 Nutmeg
                 ,
                 and
                 an
                 Onion
                 ,
                 with
                 sweet
                 Butter
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 168.
                 
                 To
                 boyl
                 Cocks
                 ,
                 or
                 Larks
                 .
              
               
                 Boyl
                 them
                 with
                 the
                 Guts
                 in
                 them
                 in
                 strong
                 Broath
                 ,
                 or
                 fair
                 water
                 ,
                 and
                 three
                 or
                 four
                 whole
                 Onions
                 ,
                 large
                 Mace
                 ,
                 and
                 Salt
                 ;
                 the
                 Cocks
                 being
                 boyled
                 ,
                 make
                 sauce
                 with
                 some
                 thin
                 slices
                 of
                 Manchet
                 ,
                 or
                 grated
                 bread
                 in
                 another
                 Pipkin
                 ,
                 and
                 some
                 of
                 the
                 broath
                 where
                 the
                 Fowl
                 ,
                 or
                 the
                 Co●ks
                 boyl
                 ;
                 then
                 put
                 to
                 it
                 some
                 butter
                 ,
                 and
                 the
                 Guts
                 and
                 Liver
                 minced
                 ;
                 then
                 take
                 some
                 Yolks
                 of
                 Eggs
                 dissolved
                 with
                 Vinegar
                 ,
                 and
                 some
                 grated
                 Nutmeg
                 ;
                 put
                 it
                 to
                 the
                 other
                 Ingredients
                 ,
                 stir
                 them
                 together
                 ,
                 and
                 dish
                 the
                 Fowl
                 in
                 fine
                 Sippets
                 ,
                 pour
                 on
                 the
                 sauce
                 with
                 some
                 sliced
                 Limon
                 ,
                 Grapes
                 ,
                 or
                 Barberries
                 ,
                 and
                 run
                 it
                 over
                 with
                 beaten
                 butter
                 .
              
            
             
               
                 169.
                 
                 To
                 broyl
                 Oysters
                 .
              
               
                 Lake
                 the
                 biggest
                 Oysters
                 you
                 can
                 get
                 ,
                 then
                 take
                 a
                 little
                 minced
                 Thyme
                 ,
                 grated
                 Nutmeg
                 ,
                 grated
                 bread
                 ,
                 and
                 a
                 little
                 salt
                 ,
                 
                 put
                 this
                 to
                 the
                 Oysters
                 ;
                 then
                 get
                 some
                 of
                 the
                 largest
                 bottom-shells
                 ,
                 and
                 place
                 them
                 on
                 the
                 Grid-Iron
                 ,
                 and
                 put
                 two
                 or
                 three
                 Oysters
                 in
                 each
                 shell
                 ,
                 then
                 put
                 some
                 butter
                 to
                 them
                 ,
                 and
                 let
                 them
                 simper
                 on
                 the
                 Fire
                 till
                 the
                 Liquor
                 bubbles
                 low
                 ,
                 supplying
                 it
                 still
                 with
                 butter
                 ;
                 when
                 they
                 are
                 crisp
                 ,
                 feed
                 them
                 with
                 White-wine
                 and
                 a
                 little
                 of
                 their
                 own
                 Liquor
                 ,
                 with
                 a
                 little
                 grated
                 bread
                 ,
                 Nutmeg
                 ,
                 and
                 minced
                 Thyme
                 ,
                 but
                 as
                 much
                 only
                 as
                 to
                 relish
                 it
                 ,
                 so
                 let
                 it
                 boyl
                 up
                 again
                 ;
                 then
                 add
                 some
                 drawn
                 butter
                 to
                 thicken
                 them
                 ,
                 and
                 Dish
                 them
                 .
              
            
             
               
                 170.
                 
                 To
                 pickle
                 Oysters
                 .
              
               
                 Take
                 a
                 quart
                 of
                 the
                 largest
                 great
                 Oysters
                 with
                 the
                 Liquor
                 ,
                 wash
                 them
                 clean
                 ,
                 and
                 wipe
                 them
                 ,
                 add
                 to
                 them
                 a
                 pint
                 of
                 fair
                 water
                 ,
                 and
                 half
                 a
                 pint
                 of
                 White-wine-Vinegar
                 ,
                 half
                 an
                 Ounce
                 of
                 whole
                 Pepper
                 ,
                 an
                 handful
                 of
                 salt
                 ,
                 a
                 quarter
                 of
                 an
                 Ounce
                 of
                 large
                 Mace
                 ,
                 with
                 the
                 Liquor
                 of
                 the
                 Oysters
                 strained
                 ;
                 put
                 all
                 together
                 in
                 a
                 Pipkin
                 over
                 a
                 soft
                 Fire
                 ,
                 let
                 them
                 simper
                 together
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 when
                 the
                 Oysters
                 are
                 enough
                 ,
                 take
                 them
                 up
                 ,
                 and
                 put
                 them
                 into
                 a
                 little
                 fair
                 water
                 and
                 Vinegar
                 till
                 they
                 be
                 cold
                 ;
                 let
                 the
                 Pickle
                 boyl
                 
                 a
                 quarter
                 of
                 an
                 hour
                 after
                 the
                 Oysters
                 are
                 taken
                 up
                 ;
                 both
                 being
                 cold
                 ,
                 put
                 them
                 up
                 together
                 :
                 When
                 you
                 use
                 them
                 ,
                 Garnish
                 the
                 Dish
                 with
                 Barberries
                 and
                 Limon
                 ,
                 and
                 a
                 little
                 of
                 the
                 Mace
                 and
                 Pepper
                 ,
                 and
                 pour
                 in
                 some
                 of
                 the
                 Pickle
                 .
              
            
             
               
                 171.
                 
                 To
                 make
                 English
                 Pottage
                 .
              
               
                 Make
                 it
                 with
                 Beef
                 ,
                 Mutton
                 ,
                 and
                 Veal
                 ,
                 putting
                 in
                 some
                 Oatmeal
                 ,
                 and
                 good
                 Pot-Herbs
                 ,
                 as
                 Parsley
                 ,
                 Sorrel
                 ,
                 Violet-leaves
                 ,
                 and
                 a
                 very
                 little
                 Thyme
                 ,
                 and
                 sweet
                 Marjoram
                 ,
                 scarce
                 to
                 be
                 tasted
                 ,
                 and
                 some
                 Marigold-leaves
                 at
                 last
                 ;
                 you
                 may
                 begin
                 to
                 boyl
                 it
                 over-Night
                 ,
                 and
                 let
                 it
                 stand
                 warm
                 all
                 Night
                 ,
                 and
                 make
                 an
                 end
                 of
                 boyling
                 it
                 next
                 Morning
                 ;
                 it
                 is
                 good
                 to
                 put
                 into
                 the
                 Pot
                 at
                 first
                 twenty
                 or
                 thirty
                 Corns
                 of
                 whole
                 Pepper
                 .
              
            
             
               
                 172.
                 
                 To
                 stew
                 Beef
                 .
              
               
                 Take
                 very
                 good
                 Beef
                 ,
                 and
                 slice
                 it
                 very
                 thin
                 ,
                 and
                 beat
                 it
                 with
                 the
                 back
                 of
                 a
                 knife
                 ,
                 put
                 to
                 it
                 the
                 Gravy
                 of
                 some
                 Meat
                 ,
                 and
                 some
                 Wine
                 ,
                 and
                 strong
                 broath
                 ,
                 sweet
                 Herbs
                 a
                 quantity
                 ;
                 let
                 it
                 stew
                 till
                 be
                 very
                 tender
                 ,
                 season
                 it
                 to
                 your
                 liking
                 ;
                 and
                 varnish
                 
                 your
                 Dish
                 with
                 Marygold-flowers
                 ,
                 or
                 Barberries
                 .
              
            
             
               
                 173.
                 
                 To
                 make
                 Excellent
                 Minced-Pyes
                 .
              
               
                 Par-boyl
                 Neats-To●gues
                 ,
                 then
                 peel
                 and
                 hash
                 them
                 with
                 as
                 much
                 as
                 they
                 weigh
                 of
                 Beef-suet
                 and
                 stoned
                 Raisins
                 ,
                 and
                 pickt
                 Currans
                 ;
                 chop
                 all
                 exceeding
                 small
                 ,
                 that
                 it
                 be
                 like
                 Pap
                 ;
                 employ
                 therein
                 at
                 least
                 an
                 hour
                 more
                 than
                 Ordinarily
                 is
                 used
                 ,
                 then
                 mingle
                 a
                 very
                 little
                 sugar
                 with
                 them
                 ,
                 and
                 a
                 little
                 Wine
                 ,
                 and
                 thrust
                 in
                 up
                 and
                 down
                 some
                 thin
                 slices
                 of
                 green
                 Candyed
                 Citron-peel
                 ;
                 and
                 put
                 this
                 into
                 Coffins
                 of
                 fine
                 ,
                 light
                 ,
                 well
                 reared
                 Crust
                 ;
                 half
                 an
                 hours
                 baking
                 will
                 be
                 enough
                 :
                 If
                 you
                 strew
                 a
                 few
                 Carraway
                 Comfits
                 on
                 the
                 top
                 ,
                 it
                 will
                 not
                 be
                 amiss
                 .
              
            
             
               
                 174.
                 
                 To
                 Pickle
                 Roast-beef
                 ,
                 Chine
                 ,
                 or
                 Surloin
                 .
              
               
                 Stuff
                 any
                 of
                 the
                 afore-said
                 Beef
                 with
                 Penny-royal
                 ,
                 or
                 other
                 sweet
                 Herbs
                 ,
                 or
                 Parsley
                 minced
                 small
                 ,
                 and
                 some
                 salt
                 ;
                 prick
                 in
                 here
                 and
                 there
                 a
                 few
                 whole
                 Cloves
                 ,
                 and
                 Roast
                 it
                 ;
                 then
                 take
                 Claret-wine
                 ,
                 wine-Vinegar
                 ,
                 
                 whole
                 Pepper
                 ,
                 Rosemary
                 ,
                 Bays
                 ,
                 and
                 Thyme
                 bound
                 up
                 close
                 in
                 a
                 bundle
                 ,
                 and
                 boyled
                 in
                 some
                 Claret-wine
                 ,
                 and
                 wine-Vinegar
                 ;
                 make
                 the
                 pickle
                 ,
                 and
                 put
                 some
                 Salt
                 to
                 it
                 ,
                 and
                 pack
                 it
                 up
                 in
                 a
                 Barrel
                 that
                 will
                 but
                 just
                 hold
                 it
                 ,
                 put
                 the
                 pickle
                 to
                 it
                 ,
                 close
                 it
                 on
                 the
                 Head
                 ,
                 and
                 keep
                 it
                 for
                 your
                 Use.
                 
              
            
             
               
                 175.
                 
                 To
                 make
                 a
                 double-Tart
                 .
              
               
                 Peel
                 Codlings
                 tenderly
                 boyled
                 ,
                 cut
                 them
                 in
                 halves
                 ,
                 and
                 fill
                 your
                 Tart
                 ;
                 put
                 into
                 it
                 a
                 quarter
                 of
                 a
                 hundred
                 of
                 Codlings
                 ,
                 a
                 pound
                 and
                 half
                 of
                 Sugar
                 ,
                 a
                 few
                 Cloves
                 ,
                 and
                 a
                 little
                 Cinamon
                 ;
                 close
                 up
                 the
                 Coffin
                 and
                 bake
                 it
                 .
                 When
                 it
                 comes
                 out
                 ,
                 cut
                 off
                 the
                 lid
                 ,
                 and
                 having
                 a
                 Lid
                 cut
                 in
                 flowers
                 ready
                 ,
                 lay
                 it
                 on
                 ,
                 and
                 Garnish
                 it
                 with
                 Preserves
                 of
                 Damsons
                 ,
                 Rasberries
                 ,
                 Apricots
                 ,
                 and
                 Cherries
                 ,
                 and
                 place
                 a
                 Preserved
                 Quince
                 in
                 the
                 middle
                 ,
                 and
                 strew
                 it
                 with
                 Sugar-biskets
                 .
              
            
             
               
                 176.
                 
                 To
                 make
                 a
                 Warden
                 ,
                 or
                 Pear-Pye
                 .
              
               
                 Bake
                 your
                 Wardens
                 ,
                 or
                 Pears
                 in
                 an
                 Oven
                 ,
                 with
                 a
                 little
                 water
                 ,
                 and
                 good
                 
                 quantity
                 of
                 Sugar
                 ;
                 let
                 your
                 pot
                 be
                 covered
                 with
                 a
                 piece
                 of
                 Dough
                 ,
                 let
                 them
                 not
                 be
                 fully
                 baked
                 by
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 when
                 they
                 are
                 cold
                 ,
                 make
                 a
                 high
                 Coffin
                 ,
                 and
                 put
                 them
                 in
                 whole
                 ,
                 adding
                 to
                 them
                 some
                 Cloves
                 ,
                 whole
                 Cinamon
                 ,
                 Sugar
                 ,
                 with
                 some
                 of
                 the
                 Liquor
                 they
                 were
                 baked
                 in
                 ,
                 so
                 bake
                 it
                 .
              
            
             
               
                 177.
                 
                 To
                 bake
                 a
                 Pig
                 ,
                 Court-Fashion
                 .
              
               
                 Flea
                 a
                 small
                 Young
                 Pig
                 ,
                 cut
                 it
                 in
                 quarters
                 ,
                 or
                 in
                 smaller
                 pieces
                 ,
                 season
                 it
                 with
                 Pepper
                 ,
                 Ginger
                 ,
                 and
                 Salt
                 ,
                 lay
                 it
                 into
                 a
                 fit
                 Coffin
                 ,
                 strip
                 ,
                 and
                 mince
                 small
                 a
                 handful
                 of
                 Parsley
                 ,
                 six
                 springs
                 of
                 Winter-savoury
                 ,
                 strew
                 it
                 on
                 the
                 Meat
                 in
                 the
                 Pye
                 ,
                 and
                 strew
                 upon
                 that
                 the
                 Yolks
                 of
                 three
                 or
                 four
                 hard
                 Eggs
                 minced
                 ,
                 and
                 lay
                 upon
                 them
                 five
                 or
                 six
                 blades
                 of
                 Mace
                 ,
                 a
                 handful
                 of
                 Clusters
                 of
                 Barberries
                 ,
                 a
                 handful
                 of
                 Currans
                 well
                 washt
                 and
                 pickt
                 ,
                 a
                 little
                 Sugar
                 ,
                 half
                 a
                 pound
                 of
                 sweet
                 Butter
                 ,
                 or
                 more
                 ;
                 close
                 your
                 Pye
                 ,
                 and
                 set
                 it
                 in
                 an
                 Oven
                 as
                 hot
                 as
                 for
                 Manchet
                 ,
                 and
                 in
                 three
                 hours
                 it
                 will
                 be
                 well
                 baked
                 ;
                 draw
                 it
                 forth
                 ,
                 and
                 put
                 in
                 half
                 a
                 pound
                 of
                 Sugar
                 ,
                 being
                 warmed
                 upon
                 the
                 Fire
                 ,
                 pour
                 it
                 all
                 over
                 
                 the
                 Meat
                 ,
                 and
                 put
                 on
                 the
                 Pye-lid
                 again
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 and
                 serve
                 it
                 hot
                 to
                 the
                 Table
                 .
              
            
             
               
                 178.
                 
                 To
                 make
                 a
                 Pudding
                 of
                 Hogs-Liver
                 .
              
               
                 Boyl
                 your
                 Liver
                 ,
                 and
                 grate
                 it
                 ,
                 put
                 to
                 it
                 more
                 grated
                 bread
                 than
                 Liver
                 ,
                 with
                 as
                 much
                 fine
                 Flower
                 ,
                 as
                 of
                 either
                 ,
                 put
                 twelve
                 Eggs
                 ,
                 to
                 the
                 value
                 of
                 a
                 Gallon
                 of
                 this
                 mixture
                 ,
                 with
                 about
                 two
                 pound
                 of
                 Beef-suet
                 minced
                 small
                 ,
                 and
                 a
                 pound
                 and
                 half
                 of
                 Currans
                 ,
                 half
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Rose-water
                 ,
                 a
                 good
                 quantity
                 of
                 Cloves
                 and
                 Mace
                 ,
                 Nutmeg
                 ,
                 Cinamon
                 ,
                 and
                 Ginger
                 ,
                 all
                 minced
                 very
                 small
                 ;
                 mix
                 all
                 these
                 with
                 sweet
                 Milk
                 and
                 Cream
                 ,
                 and
                 let
                 it
                 be
                 no
                 thicker
                 than
                 Fritter-Batter
                 ;
                 To
                 fill
                 your
                 Hogs-guts
                 ,
                 you
                 make
                 it
                 with
                 the
                 Maw
                 ,
                 fit
                 to
                 be
                 eaten
                 hot
                 at
                 Table
                 ;
                 in
                 your
                 knitting
                 ,
                 or
                 tying
                 the
                 Guts
                 ,
                 you
                 must
                 remember
                 to
                 give
                 them
                 three
                 or
                 four
                 Inches
                 scope
                 :
                 In
                 your
                 putting
                 them
                 into
                 boyling-water
                 ,
                 you
                 must
                 handle
                 them
                 round
                 ,
                 to
                 bring
                 the
                 Meat
                 equal
                 to
                 all
                 parts
                 of
                 the
                 Gut
                 ;
                 they
                 will
                 ask
                 about
                 half
                 an
                 hours
                 boyling
                 ,
                 the
                 boyling
                 must
                 be
                 sober
                 ,
                 if
                 the
                 wind
                 ri●e
                 in
                 them
                 ,
                 you
                 must
                 be
                 ready
                 to
                 
                 prick
                 them
                 ,
                 or
                 else
                 they
                 will
                 flye
                 ,
                 and
                 burst
                 in
                 pieces
                 .
              
            
             
               
                 179.
                 
                 Olives
                 of
                 Beef
                 stewed
                 and
                 Roasted
                 .
              
               
                 Take
                 a
                 Buttock
                 of
                 Beef
                 ,
                 and
                 cut
                 some
                 of
                 it
                 into
                 thin
                 slices
                 as
                 broad
                 as
                 your
                 hand
                 ,
                 then
                 hack
                 them
                 with
                 the
                 back
                 of
                 a
                 knife
                 ,
                 Lard
                 them
                 with
                 small
                 Lard
                 ,
                 and
                 season
                 them
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 Nutmeg
                 ;
                 then
                 make
                 a
                 farsing
                 with
                 some
                 sweet
                 herbs
                 ,
                 Thyme
                 ,
                 Onions
                 ,
                 the
                 Yolks
                 of
                 hard
                 Eggs
                 ,
                 Beef-suet
                 ,
                 or
                 Lard
                 ,
                 all
                 minced
                 ,
                 some
                 Salt
                 ,
                 Barberries
                 ,
                 Grapes
                 ,
                 or
                 Gooseberries
                 ;
                 season
                 it
                 with
                 the
                 former
                 Spices
                 lightly
                 ,
                 and
                 work
                 it
                 up
                 together
                 ;
                 then
                 lay
                 it
                 on
                 the
                 slices
                 ,
                 and
                 roul
                 them
                 up
                 round
                 with
                 some
                 Caul
                 of
                 Veal
                 ,
                 Beef
                 ,
                 or
                 Mutton
                 ,
                 bake
                 them
                 in
                 a
                 Dish
                 in
                 the
                 Oven
                 ,
                 or
                 Roast
                 them
                 ;
                 then
                 put
                 them
                 in
                 a
                 Pipkin
                 with
                 some
                 butter
                 and
                 Saffron
                 ,
                 or
                 none
                 ;
                 blow
                 off
                 the
                 Fat
                 from
                 the
                 Gravy
                 ,
                 and
                 put
                 it
                 to
                 them
                 ,
                 with
                 some
                 Artichoaks
                 ,
                 Potato
                 ,
                 or
                 Skir●ets
                 blanched
                 ,
                 being
                 first
                 boyled
                 ,
                 a
                 little
                 Claret-wine
                 ,
                 and
                 serve
                 them
                 on
                 Sippets
                 ,
                 with
                 some
                 slic'd
                 Orange
                 ,
                 Limon
                 ,
                 Barberries
                 ,
                 Grapes
                 ,
                 or
                 Gooseberries
                 .
              
            
             
               
               
                 180.
                 
                 To
                 make
                 a
                 French-Barley-Posset
                 .
              
               
                 Put
                 two
                 quarts
                 of
                 Milk
                 to
                 half
                 a
                 pound
                 of
                 
                 French-Barley
                 ,
                 boyl
                 it
                 small
                 till
                 it
                 is
                 enough
                 ;
                 when
                 the
                 Milk
                 is
                 almost
                 boyled
                 away
                 ,
                 put
                 to
                 it
                 three
                 pints
                 of
                 good
                 Cream
                 ,
                 let
                 it
                 boyl
                 together
                 a
                 quarter
                 of
                 an
                 hour
                 ;
                 then
                 sweeten
                 it
                 ,
                 and
                 put
                 in
                 Mace
                 and
                 Cinamon
                 in
                 the
                 beginning
                 when
                 you
                 first
                 put
                 in
                 your
                 Cream
                 ;
                 when
                 you
                 have
                 done
                 so
                 ,
                 take
                 White-wine
                 a
                 pint
                 ,
                 or
                 Sack
                 and
                 White-wine
                 together
                 ,
                 of
                 each
                 half
                 a
                 pint
                 ,
                 sweeten
                 it
                 as
                 you
                 love
                 it
                 ,
                 with
                 Sugar
                 ,
                 pour
                 in
                 all
                 the
                 Cream
                 ,
                 but
                 leave
                 your
                 Barley
                 behind
                 in
                 the
                 skillet
                 ;
                 this
                 will
                 make
                 an
                 Excellent
                 Posset
                 ,
                 nothing
                 else
                 but
                 a
                 tender
                 Curd
                 to
                 the
                 bottom
                 ;
                 let
                 it
                 stand
                 on
                 the
                 Coals
                 half
                 a
                 quarter
                 of
                 an
                 hour
                 .
              
            
             
               
                 181.
                 
                 To
                 bake
                 chucks
                 of
                 Veal
                 .
              
               
                 Par-boyl
                 two
                 pound
                 of
                 the
                 lean
                 Flesh
                 of
                 a
                 Leg
                 of
                 Veal
                 ,
                 mince
                 it
                 as
                 small
                 as
                 grated
                 Bread
                 ,
                 with
                 four
                 pound
                 of
                 Beef-suet
                 ;
                 then
                 season
                 it
                 with
                 Biskay
                 ,
                 Dates
                 ,
                 and
                 Carraways
                 ,
                 and
                 some
                 Rose-water
                 ,
                 Sugar
                 ,
                 Raisins
                 of
                 the
                 Sun
                 ,
                 and
                 Currans
                 ,
                 
                 Cloves
                 ,
                 Mace
                 ,
                 Nutmegs
                 ,
                 and
                 Cinamon
                 ,
                 mingle
                 them
                 altogether
                 ,
                 fill
                 your
                 Pyes
                 ,
                 and
                 bake
                 them
                 .
              
            
             
               
                 182.
                 
                 How
                 to
                 Stew
                 a
                 Mallard
                 .
              
               
                 Roast
                 your
                 Mallard
                 half
                 enough
                 ,
                 then
                 take
                 it
                 up
                 ,
                 and
                 cut
                 it
                 in
                 little
                 pieces
                 ;
                 then
                 put
                 it
                 into
                 a
                 Dish
                 with
                 the
                 Gravy
                 ,
                 and
                 a
                 piece
                 of
                 fresh
                 Butter
                 ,
                 and
                 a
                 handful
                 of
                 Parsley
                 chopt
                 small
                 ,
                 with
                 two
                 or
                 three
                 Onions
                 ,
                 and
                 a
                 Cabbage-Lettuce
                 ;
                 let
                 them
                 stew
                 one
                 hour
                 ,
                 then
                 season
                 it
                 with
                 Pepper
                 and
                 Salt
                 ,
                 and
                 a
                 little
                 Verjuice
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 183.
                 
                 To
                 Stew
                 a
                 Rabbit
                 .
              
               
                 Half-Roast
                 it
                 ,
                 then
                 take
                 it
                 off
                 the
                 Spit
                 ,
                 and
                 cut
                 it
                 into
                 little
                 pieces
                 ,
                 and
                 put
                 it
                 into
                 a
                 Dish
                 with
                 the
                 Gravy
                 ,
                 and
                 as
                 much
                 Liquor
                 as
                 will
                 cover
                 it
                 ;
                 then
                 put
                 in
                 a
                 piece
                 of
                 fresh
                 Butter
                 ,
                 and
                 some
                 powder
                 and
                 Ginger
                 ,
                 Pepper
                 and
                 salt
                 ,
                 two
                 or
                 three
                 Pippins
                 minced
                 small
                 ;
                 let
                 these
                 stew
                 an
                 hour
                 ,
                 and
                 Dish
                 them
                 upon
                 Sippets
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
               
                 184.
                 
                 To
                 make
                 a
                 Pigeon-Pye
                 .
              
               
                 Truss
                 your
                 Pigeons
                 to
                 bake
                 ,
                 and
                 set
                 them
                 ,
                 and
                 Lard
                 the
                 one
                 half
                 of
                 them
                 with
                 Bacon
                 ,
                 mince
                 a
                 few
                 sweet
                 herbs
                 and
                 Parsley
                 with
                 a
                 little
                 Beef-suet
                 ,
                 the
                 Yolks
                 of
                 hard
                 Eggs
                 ,
                 and
                 an
                 Onion
                 or
                 two
                 ,
                 season
                 it
                 with
                 Salt
                 ,
                 beaten
                 Pepper
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 and
                 Nutmeg
                 ;
                 work
                 it
                 up
                 with
                 a
                 piece
                 of
                 butter
                 ,
                 and
                 stuff
                 the
                 bellies
                 of
                 the
                 Pigeons
                 ,
                 season
                 them
                 with
                 Salt
                 and
                 Pepper
                 ,
                 as
                 before
                 :
                 Take
                 also
                 as
                 many
                 Lamb-stones
                 seasoned
                 as
                 before
                 ,
                 with
                 six
                 Collops
                 of
                 Bacon
                 ,
                 the
                 salt
                 drawn
                 out
                 ;
                 then
                 make
                 a
                 round
                 Coffin
                 and
                 put
                 in
                 your
                 Pigeons
                 ,
                 and
                 if
                 you
                 will
                 ,
                 put
                 in
                 Lamb-stones
                 and
                 sweetbreads
                 ,
                 and
                 some
                 Artichoak-bottoms
                 ,
                 or
                 other
                 dry
                 Meat
                 to
                 soak
                 up
                 the
                 Juice
                 ,
                 because
                 the
                 Pye
                 will
                 be
                 very
                 sweet
                 ,
                 and
                 full
                 of
                 it
                 ;
                 then
                 put
                 a
                 little
                 White-wine
                 beaten
                 up
                 with
                 the
                 Yolk
                 of
                 an
                 Egg
                 ,
                 when
                 it
                 comes
                 out
                 of
                 the
                 Oven
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
               
                 185.
                 
                 To
                 Stew
                 a
                 Fillet
                 of
                 Beef
                 ,
                 the
                 Italian
                 Fashion
                 .
              
               
                 Take
                 a
                 Young
                 tender
                 Fillet
                 of
                 Beef
                 ,
                 and
                 take
                 away
                 all
                 the
                 skins
                 and
                 Sinews
                 clean
                 from
                 it
                 ,
                 put
                 to
                 it
                 some
                 good
                 White-wine
                 in
                 a
                 Boul
                 ,
                 wash
                 it
                 ,
                 and
                 crush
                 it
                 well
                 in
                 the
                 Wine
                 ;
                 then
                 strew
                 upon
                 it
                 a
                 little
                 Pepper
                 ,
                 and
                 as
                 much
                 salt
                 as
                 will
                 season
                 it
                 ;
                 mingle
                 them
                 very
                 well
                 ,
                 and
                 put
                 to
                 it
                 as
                 much
                 Wine
                 as
                 will
                 cover
                 it
                 ,
                 lay
                 a
                 Trencher
                 upon
                 it
                 to
                 keep
                 it
                 down
                 in
                 a
                 close
                 pan
                 ,
                 with
                 a
                 weight
                 on
                 it
                 ,
                 and
                 let
                 it
                 steep
                 two
                 Nights
                 and
                 a
                 Day
                 ;
                 then
                 take
                 it
                 out
                 ,
                 and
                 put
                 it
                 into
                 a
                 Pipkin
                 with
                 some
                 good
                 Beef-broath
                 ,
                 but
                 none
                 of
                 the
                 pickle
                 to
                 it
                 ,
                 but
                 only
                 Beef-broath
                 ,
                 and
                 that
                 sweet
                 ,
                 and
                 not
                 salt
                 ;
                 cover
                 it
                 close
                 ,
                 and
                 set
                 it
                 on
                 the
                 Embers
                 ,
                 then
                 put
                 to
                 it
                 a
                 few
                 whole
                 Cloves
                 and
                 Mace
                 ,
                 and
                 let
                 it
                 stew
                 till
                 it
                 be
                 enough
                 ;
                 it
                 will
                 be
                 very
                 tender
                 ,
                 and
                 of
                 an
                 Excellent
                 Taste
                 :
                 Serve
                 it
                 with
                 the
                 same
                 broath
                 as
                 much
                 as
                 will
                 cover
                 it
                 .
              
            
             
               
               
                 186.
                 
                 To
                 boyl
                 a
                 Capon
                 ,
                 or
                 Chicken
                 with
                 several
                 Compositions
                 .
              
               
                 You
                 must
                 take
                 off
                 the
                 skin
                 whole
                 ,
                 but
                 leave
                 on
                 the
                 Legs
                 ,
                 Wings
                 ,
                 and
                 Head
                 ;
                 mince
                 the
                 Body
                 with
                 some
                 Beef-suet
                 ,
                 or
                 Lard
                 ,
                 put
                 to
                 it
                 some
                 sweet
                 Herbs
                 minced
                 ,
                 and
                 season
                 it
                 with
                 Cloves
                 ,
                 Mace
                 ,
                 Pepper
                 ,
                 Salt
                 ,
                 two
                 or
                 three
                 Eggs
                 ,
                 Grapes
                 ,
                 Gooseberries
                 or
                 Barberries
                 ,
                 bits
                 of
                 Potato
                 or
                 Mushromes
                 ;
                 in
                 the
                 Winter
                 ,
                 with
                 Sugar
                 ,
                 Currans
                 ,
                 and
                 Pruans
                 :
                 Fill
                 the
                 skin
                 ,
                 prick
                 it
                 up
                 ,
                 and
                 stew
                 it
                 between
                 two
                 Dishes
                 ,
                 with
                 large
                 Mace
                 ,
                 and
                 strong
                 broath
                 ,
                 pieces
                 of
                 Artichoaks
                 ,
                 Cardones
                 ,
                 or
                 Asparagus
                 and
                 Marrow
                 ;
                 being
                 finely
                 stewed
                 ,
                 serve
                 it
                 on
                 Carved
                 Sippets
                 ,
                 and
                 run
                 it
                 over
                 with
                 beaten
                 butter
                 ,
                 Limon
                 sliced
                 ,
                 and
                 scrape
                 on
                 Sugar
                 .
              
            
             
               
                 187.
                 
                 To
                 broyl
                 a
                 Leg
                 of
                 Pork
                 .
              
               
                 Cut
                 your
                 Pork
                 into
                 slices
                 very
                 thin
                 ,
                 having
                 first
                 taken
                 off
                 the
                 skinny
                 part
                 of
                 the
                 Fillet
                 ,
                 then
                 hack
                 it
                 with
                 the
                 back
                 of
                 your
                 Knife
                 ,
                 then
                 mince
                 some
                 Thyme
                 and
                 Sage
                 exceeding
                 small
                 ,
                 and
                 mingle
                 it
                 with
                 Pepper
                 and
                 Salt
                 ,
                 and
                 therewith
                 season
                 your
                 
                 Collops
                 ,
                 and
                 then
                 lay
                 them
                 on
                 the
                 Grid-Iron
                 ;
                 when
                 they
                 are
                 enough
                 ,
                 make
                 sauce
                 for
                 them
                 with
                 Butter
                 ,
                 Vinegar
                 ,
                 Mustard
                 ,
                 and
                 Sugar
                 ,
                 and
                 so
                 serve
                 them
                 .
              
            
             
               
                 188.
                 
                 To
                 make
                 a
                 Fricacie
                 of
                 Patridges
                 .
              
               
                 After
                 you
                 have
                 Trussed
                 your
                 Patridges
                 ,
                 Roast
                 them
                 till
                 they
                 are
                 almost
                 enough
                 ,
                 and
                 then
                 cut
                 them
                 to
                 pieces
                 ;
                 then
                 having
                 chopped
                 an
                 Onion
                 very
                 small
                 ,
                 fry
                 them
                 therewith
                 ;
                 then
                 put
                 to
                 them
                 half
                 a
                 pint
                 of
                 Gravy
                 ,
                 two
                 or
                 three
                 Anchovies
                 ,
                 a
                 little
                 bread
                 grated
                 ,
                 some
                 drawn
                 butter
                 ,
                 and
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 Eggs
                 beaten
                 up
                 with
                 a
                 little
                 White-wine
                 ;
                 let
                 them
                 boyl
                 till
                 they
                 come
                 to
                 be
                 pretty
                 thick
                 ,
                 and
                 so
                 Dish
                 them
                 up
                 .
              
            
             
               
                 189.
                 
                 To
                 bake
                 Calves-Feet
                 .
              
               
                 You
                 must
                 season
                 them
                 with
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 Currans
                 ,
                 and
                 then
                 bake
                 them
                 in
                 a
                 Pye
                 ;
                 when
                 they
                 are
                 baked
                 ;
                 take
                 the
                 Yolks
                 of
                 three
                 or
                 four
                 Eggs
                 ,
                 and
                 beat
                 them
                 with
                 Verjuice
                 ,
                 or
                 Vinegar
                 ,
                 Sugar
                 ,
                 and
                 grated
                 Nutmeg
                 ;
                 put
                 it
                 into
                 your
                 Pye
                 ,
                 then
                 scrape
                 on
                 Sugar
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
               
                 190.
                 
                 To
                 Fry
                 Neats-Tongues
                 .
              
               
                 First
                 ,
                 boyl
                 them
                 ,
                 and
                 after
                 blanch
                 them
                 ,
                 and
                 then
                 cut
                 them
                 into
                 thin
                 slices
                 ;
                 season
                 them
                 with
                 Nutmeg
                 ,
                 Sugar
                 ,
                 Cinamon
                 ,
                 put
                 to
                 them
                 the
                 Yolks
                 of
                 raw
                 Eggs
                 ,
                 and
                 a
                 Limon
                 cut
                 into
                 little
                 square
                 pieces
                 ,
                 then
                 Fry
                 them
                 in
                 spoonfuls
                 with
                 sweet
                 butter
                 ;
                 make
                 your
                 sauce
                 with
                 White-wine
                 ,
                 Sugar
                 ,
                 and
                 Butter
                 ,
                 heat
                 it
                 hot
                 ,
                 and
                 pour
                 it
                 on
                 your
                 Tongues
                 ,
                 scrape
                 Sugar
                 on
                 it
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 191.
                 
                 To
                 Roast
                 a
                 Hare
                 .
              
               
                 When
                 you
                 Case
                 your
                 Hare
                 ,
                 do
                 not
                 cut
                 off
                 his
                 hinder
                 Legs
                 ,
                 or
                 Ears
                 ,
                 but
                 hack
                 one
                 Leg
                 through
                 another
                 ,
                 and
                 so
                 also
                 cut
                 a
                 hole
                 through
                 one
                 Ear
                 ,
                 and
                 put
                 it
                 through
                 the
                 other
                 ,
                 and
                 so
                 Roast
                 him
                 ;
                 make
                 your
                 Sauce
                 with
                 the
                 Liver
                 of
                 the
                 Hare
                 boyled
                 ,
                 and
                 minced
                 small
                 with
                 a
                 little
                 Marjoram
                 ,
                 Thyme
                 ,
                 and
                 Winter-Savoury
                 ,
                 and
                 the
                 Yolks
                 of
                 thre
                 or
                 four
                 hard
                 Eggs
                 ,
                 with
                 a
                 little
                 Bacon
                 and
                 Beef-suet
                 ;
                 boyl
                 this
                 all
                 up
                 with
                 Water
                 and
                 Vinegar
                 ,
                 and
                 then
                 grate
                 a
                 little
                 Nutmeg
                 ,
                 and
                 put
                 to
                 it
                 some
                 sweet
                 butter
                 ,
                 and
                 a
                 little
                 Sugar
                 ;
                 Dish
                 your
                 
                 Hare
                 ,
                 and
                 serve
                 it
                 .
                 This
                 may
                 also
                 serve
                 for
                 Rabbits
                 .
              
            
             
               
                 192.
                 
                 To
                 Roast
                 a
                 Shoulder
                 of
                 Mutton
                 with
                 Oysters
                 .
              
               
                 Par-boyl
                 your
                 Oysters
                 ,
                 then
                 mince
                 Winter-savoury
                 ,
                 Thyme
                 ,
                 Parsley
                 ,
                 and
                 the
                 Yolks
                 of
                 five
                 or
                 six
                 hard
                 Eggs
                 ,
                 hard
                 boyled
                 ;
                 add
                 to
                 these
                 a
                 half-penny
                 loaf
                 of
                 grated
                 bread
                 ,
                 and
                 three
                 or
                 four
                 Yolks
                 of
                 Eggs
                 ;
                 mingle
                 all
                 these
                 together
                 with
                 your
                 Hands
                 ,
                 when
                 you
                 have
                 Spitted
                 your
                 Mutton
                 ,
                 make
                 holes
                 in
                 it
                 as
                 big
                 as
                 you
                 think
                 convenient
                 ;
                 put
                 in
                 your
                 Oysters
                 ,
                 with
                 the
                 other
                 Ingredients
                 ,
                 about
                 twenty
                 five
                 ,
                 or
                 thirty
                 Oysters
                 will
                 be
                 enough
                 ,
                 let
                 it
                 Roast
                 indifferent
                 long
                 ,
                 then
                 take
                 the
                 remainder
                 of
                 a
                 quart
                 of
                 Oysters
                 ,
                 for
                 you
                 must
                 have
                 so
                 many
                 in
                 all
                 ,
                 and
                 put
                 them
                 into
                 a
                 deep
                 Dish
                 with
                 Claret-wine
                 ,
                 two
                 or
                 three
                 Onions
                 cut
                 in
                 halves
                 ,
                 and
                 two
                 or
                 three
                 Anchovies
                 ;
                 put
                 all
                 this
                 in
                 the
                 Dripping-pan
                 under
                 your
                 Mutton
                 ,
                 and
                 save
                 your
                 Gravy
                 ,
                 and
                 when
                 the
                 Meat
                 is
                 enough
                 ,
                 put
                 your
                 sauce
                 upon
                 the
                 Coals
                 ,
                 and
                 put
                 to
                 it
                 the
                 Yolk
                 of
                 an
                 Egg
                 beaten
                 ,
                 grated
                 Nutmeg
                 ,
                 and
                 sweet
                 butter
                 ;
                 Dish
                 your
                 Mutton
                 ,
                 and
                 pour
                 in
                 your
                 Oysters
                 ,
                 Sauce
                 and
                 all
                 upon
                 it
                 ,
                 Garnishing
                 your
                 
                 Dish
                 with
                 Limons
                 and
                 Barberries
                 .
              
            
             
               
                 193.
                 
                 A
                 Rare
                 Broath
                 .
              
               
                 Take
                 a
                 couple
                 of
                 Cocks
                 ,
                 and
                 cut
                 off
                 their
                 Wings
                 and
                 Legs
                 ,
                 and
                 wash
                 them
                 clean
                 ,
                 and
                 par-boyl
                 them
                 very
                 well
                 ,
                 till
                 there
                 rise
                 no
                 scum
                 ,
                 then
                 wash
                 them
                 again
                 in
                 fair
                 water
                 ;
                 then
                 put
                 them
                 in
                 a
                 Pitcher
                 with
                 a
                 pint
                 of
                 Rhenish
                 Wine
                 ,
                 and
                 some
                 strong
                 Broath
                 ,
                 as
                 much
                 as
                 will
                 cover
                 them
                 ,
                 together
                 with
                 a
                 little
                 China-Root
                 ,
                 an
                 Ounce
                 or
                 two
                 of
                 Harts-horn
                 ,
                 with
                 a
                 few
                 Cloves
                 ,
                 Nutmeg
                 ,
                 large
                 Mace
                 ,
                 Ginger
                 shred
                 ,
                 and
                 whole
                 Pepper
                 ,
                 and
                 a
                 little
                 Salt
                 ;
                 stop
                 up
                 your
                 Pitcher
                 close
                 ,
                 that
                 no
                 steam
                 may
                 come
                 out
                 ;
                 boyl
                 the
                 Pitcher
                 in
                 a
                 great
                 pot
                 of
                 water
                 about
                 six
                 hours
                 ,
                 then
                 pour
                 out
                 the
                 broath
                 ,
                 and
                 strain
                 it
                 into
                 a
                 Bason
                 ,
                 and
                 squeeze
                 into
                 it
                 the
                 juice
                 of
                 two
                 or
                 three
                 Limons
                 ,
                 and
                 so
                 eat
                 it
                 .
              
            
             
               
                 194.
                 
                 To
                 bake
                 Sweetbreads
                 .
              
               
                 Boyl
                 your
                 Sweetbreads
                 ,
                 and
                 put
                 to
                 them
                 the
                 Yolks
                 of
                 two
                 Eggs
                 ,
                 new
                 laid
                 ,
                 grated
                 bread
                 ,
                 with
                 some
                 par-boyled
                 Currans
                 ,
                 and
                 three
                 or
                 four
                 Dates
                 minced
                 ;
                 and
                 when
                 you
                 have
                 seasoned
                 it
                 lightly
                 with
                 Pepper
                 ,
                 Sugar
                 ,
                 Nutmeg
                 ,
                 and
                 Salt
                 ,
                 
                 put
                 to
                 it
                 the
                 juice
                 of
                 a
                 Limon
                 ;
                 put
                 up
                 all
                 these
                 together
                 into
                 Puff-paste
                 ,
                 and
                 so
                 bake
                 it
                 .
              
            
             
               
                 195.
                 
                 To
                 make
                 Pottage
                 of
                 French-Barley
                 .
              
               
                 Pick
                 your
                 Barley
                 very
                 clean
                 from
                 dirt
                 ,
                 and
                 dust
                 ,
                 then
                 boyl
                 some
                 Milk
                 ,
                 and
                 put
                 it
                 in
                 while
                 it
                 boyls
                 ;
                 when
                 it
                 is
                 well
                 boyled
                 ,
                 put
                 in
                 a
                 little
                 salt
                 ,
                 sugar
                 ,
                 large
                 Mace
                 ,
                 and
                 a
                 little
                 Cream
                 ;
                 and
                 when
                 you
                 have
                 boyl'd
                 it
                 pretty
                 thick
                 ,
                 Dish
                 it
                 ,
                 and
                 serve
                 it
                 up
                 with
                 Sugar
                 scraped
                 thereon
                 .
              
            
             
               
                 196.
                 
                 To
                 boyl
                 a
                 Hanch
                 of
                 Venison
                 .
              
               
                 First
                 ,
                 stuff
                 your
                 Venison
                 with
                 a
                 handful
                 of
                 sweet
                 Herbs
                 and
                 Parsley
                 minced
                 with
                 a
                 little
                 Beef-suet
                 ,
                 and
                 some
                 Yolks
                 of
                 Eggs
                 boyled
                 hard
                 ;
                 season
                 your
                 stuffing
                 with
                 Nutmeg
                 ,
                 salt
                 ,
                 and
                 Ginger
                 ;
                 having
                 powdered
                 your
                 Hanch
                 ,
                 boyl
                 it
                 ,
                 afterwards
                 boyl
                 up
                 two
                 or
                 three
                 Colliflowers
                 in
                 strong
                 broath
                 ,
                 adding
                 to
                 it
                 a
                 little
                 Milk
                 ;
                 when
                 they
                 are
                 boyled
                 ,
                 put
                 them
                 into
                 a
                 Pipkin
                 ,
                 and
                 put
                 to
                 them
                 drawn
                 butter
                 ,
                 keeping
                 them
                 warm
                 ;
                 then
                 boyl
                 up
                 two
                 or
                 three
                 handfuls
                 of
                 Spinage
                 in
                 the
                 
                 same
                 Liquor
                 ;
                 when
                 it
                 is
                 boyled
                 up
                 ,
                 pour
                 out
                 part
                 of
                 your
                 Broath
                 ,
                 and
                 put
                 to
                 it
                 a
                 little
                 Vinegar
                 ,
                 a
                 Ladle-ful
                 of
                 sweet
                 butter
                 ,
                 and
                 a
                 grated
                 Nutmeg
                 ;
                 your
                 Dish
                 being
                 ready
                 with
                 Sippets
                 on
                 the
                 bottom
                 ,
                 put
                 the
                 Spinage
                 round
                 the
                 sides
                 of
                 your
                 Dish
                 ;
                 when
                 the
                 Venison
                 is
                 boyled
                 ,
                 take
                 it
                 up
                 ,
                 and
                 put
                 it
                 in
                 the
                 middle
                 of
                 the
                 dish
                 ,
                 lay
                 your
                 Colliflowers
                 over
                 it
                 ,
                 pour
                 on
                 sweet
                 Butter
                 over
                 that
                 ,
                 Garnish
                 it
                 with
                 Barberries
                 ,
                 and
                 some
                 Parsley
                 minced
                 round
                 the
                 brims
                 of
                 the
                 Dish
                 .
              
            
             
               
                 197.
                 
                 To
                 make
                 a
                 Florentine
                 of
                 Sweet-breads
                 ,
                 or
                 Kidneys
                 .
              
               
                 Take
                 three
                 or
                 four
                 Kidneys
                 ,
                 or
                 Sweet-breads
                 ,
                 and
                 when
                 they
                 are
                 par-boyled
                 ,
                 mince
                 them
                 small
                 ;
                 season
                 it
                 with
                 a
                 little
                 Cinamon
                 and
                 Nutmeg
                 ,
                 sweeten
                 it
                 with
                 sugar
                 and
                 a
                 little
                 grated
                 bread
                 ,
                 with
                 the
                 Marrow
                 of
                 two
                 or
                 three
                 Marrow-bones
                 in
                 good
                 big
                 pieces
                 ,
                 add
                 to
                 these
                 about
                 a
                 quarter
                 of
                 a
                 pound
                 of
                 Almond-paste
                 ,
                 and
                 about
                 half
                 a
                 pint
                 of
                 Malaga
                 Sack
                 ,
                 two
                 spoonfuls
                 of
                 Rose-water
                 ,
                 and
                 Musk
                 and
                 Amber-greece
                 ,
                 of
                 each
                 a
                 grain
                 ,
                 with
                 a
                 quarter
                 of
                 a
                 pint
                 of
                 Cream
                 ,
                 and
                 three
                 or
                 four
                 Eggs
                 ;
                 mix
                 all
                 together
                 ,
                 and
                 make
                 
                 it
                 up
                 in
                 puss-paste
                 ,
                 then
                 bake
                 it
                 ;
                 in
                 three
                 quarters
                 of
                 an
                 hour
                 it
                 will
                 be
                 enough
                 .
              
            
             
               
                 198.
                 
                 To
                 stew
                 a
                 Rump
                 of
                 Beef
                 .
              
               
                 Season
                 your
                 Beef
                 with
                 some
                 Nutmeg
                 grated
                 ,
                 together
                 with
                 some
                 salt
                 and
                 pepper
                 ,
                 season
                 it
                 on
                 the
                 bony
                 side
                 ,
                 and
                 lay
                 it
                 in
                 the
                 Pipkin
                 with
                 the
                 Fat
                 side
                 downward
                 ;
                 then
                 take
                 two
                 or
                 three
                 great
                 Onions
                 ,
                 and
                 a
                 bunch
                 of
                 Rosemary
                 tyed
                 up
                 together
                 with
                 three
                 pints
                 of
                 Elder-Vinegar
                 ,
                 and
                 three
                 pints
                 of
                 Water
                 ;
                 stew
                 all
                 these
                 three
                 or
                 four
                 hours
                 together
                 in
                 a
                 pipkin
                 ,
                 close
                 covered
                 over
                 a
                 soft
                 Fire
                 ;
                 Dish
                 it
                 upon
                 Sippets
                 ,
                 blowing
                 off
                 the
                 Fat
                 from
                 the
                 Gravy
                 ,
                 put
                 some
                 of
                 the
                 Gravy
                 to
                 the
                 Beef
                 ,
                 and
                 serve
                 it
                 up
                 .
              
            
             
               
                 199.
                 
                 To
                 make
                 Pottage
                 of
                 a
                 Capon
                 .
              
               
                 Take
                 Beef
                 and
                 Mutton
                 ,
                 and
                 cut
                 it
                 into
                 pieces
                 ;
                 then
                 boyl
                 a
                 large
                 Earthen
                 pot
                 ot
                 Water
                 ,
                 take
                 out
                 half
                 the
                 water
                 ,
                 put
                 in
                 your
                 Meat
                 ,
                 and
                 skim
                 it
                 ,
                 and
                 when
                 it
                 boyls
                 season
                 it
                 with
                 Pepper
                 and
                 salt
                 ;
                 when
                 it
                 hath
                 boyled
                 about
                 two
                 hours
                 ,
                 add
                 four
                 or
                 five
                 Cloves
                 ,
                 half
                 an
                 hour
                 before
                 you
                 think
                 
                 it
                 is
                 enough
                 ,
                 put
                 in
                 your
                 Herbs
                 ,
                 Sorrel
                 ,
                 Purslain
                 ,
                 Burrage
                 ,
                 Lettuce
                 ,
                 and
                 Bugloss
                 ,
                 or
                 green
                 Pease
                 ;
                 and
                 in
                 the
                 Winter
                 ,
                 parsley-Roots
                 ,
                 and
                 white
                 Endive
                 ;
                 pour
                 the
                 Broath
                 upon
                 light
                 bread
                 toasted
                 ,
                 and
                 stew
                 it
                 a
                 while
                 in
                 the
                 Dish
                 covered
                 .
                 If
                 your
                 water
                 consume
                 in
                 boyling
                 ,
                 fill
                 it
                 up
                 with
                 water
                 boyling
                 hot
                 .
                 The
                 less
                 there
                 is
                 of
                 the
                 broath
                 ,
                 the
                 better
                 it
                 is
                 ,
                 though
                 it
                 be
                 but
                 a
                 porringer-full
                 ,
                 for
                 then
                 it
                 would
                 be
                 as
                 stiff
                 as
                 Jelly
                 when
                 it
                 is
                 cold
                 .
              
            
             
               
                 200.
                 
                 To
                 make
                 a
                 Pye
                 with
                 pippins
                 .
              
               
                 Pare
                 your
                 pippins
                 ,
                 and
                 cut
                 out
                 the
                 Cores
                 ;
                 then
                 make
                 your
                 Coffin
                 of
                 Crust
                 ,
                 take
                 a
                 good
                 handful
                 of
                 Quinces
                 sliced
                 ,
                 and
                 lay
                 at
                 the
                 bottom
                 ,
                 then
                 lay
                 your
                 pippins
                 a
                 top
                 ,
                 and
                 fill
                 the
                 holes
                 where
                 the
                 Core
                 was
                 taken
                 out
                 with
                 syrup
                 of
                 Quinces
                 ,
                 and
                 put
                 into
                 every
                 pippin
                 a
                 piece
                 of
                 Orangado
                 ,
                 then
                 pour
                 on
                 the
                 top
                 syrup
                 of
                 Quinces
                 ,
                 then
                 put
                 in
                 sugar
                 ,
                 and
                 so
                 close
                 it
                 up
                 ;
                 let
                 it
                 be
                 very
                 well
                 baked
                 ,
                 for
                 it
                 will
                 ask
                 much
                 soaking●
                 especially
                 the
                 Quinces
                 .
              
            
             
               
               
                 201.
                 
                 To
                 boyl
                 Pigeons
                 ,
                 the
                 Dutch
                 way
                 .
              
               
                 Lard
                 ,
                 and
                 set
                 your
                 Pigeons
                 ,
                 put
                 them
                 into
                 a
                 Pipkin
                 ,
                 with
                 some
                 strong
                 broath
                 made
                 of
                 Knuckles
                 of
                 Veal
                 ,
                 Mutton
                 ,
                 and
                 Beef
                 ,
                 let
                 them
                 be
                 close
                 covered
                 ,
                 and
                 when
                 they
                 are
                 scumm'd
                 ,
                 put
                 in
                 a
                 Faggot
                 of
                 sweet
                 Herbs
                 ,
                 a
                 handful
                 of
                 Capers
                 ,
                 and
                 a
                 little
                 large
                 Mace
                 ,
                 with
                 a
                 few
                 Raisins
                 of
                 the
                 Sun
                 minced
                 very
                 small
                 ,
                 about
                 six
                 Dates
                 quartered
                 ,
                 a
                 piece
                 of
                 butter
                 ,
                 with
                 two
                 or
                 three
                 Yolks
                 of
                 hard
                 Eggs
                 minced
                 ,
                 with
                 a
                 handful
                 of
                 Grapes
                 ,
                 or
                 Barberries
                 ;
                 then
                 beat
                 two
                 Yolks
                 of
                 Eggs
                 with
                 Verjuice
                 and
                 some
                 white-bread
                 ,
                 a
                 Ladle-full
                 of
                 sweet
                 Butter
                 ,
                 and
                 a
                 grated
                 Nutmeg
                 ;
                 serve
                 it
                 upon
                 Sippets
                 .
              
            
             
               
                 202.
                 
                 To
                 make
                 Excellent
                 Black-puddings
                 .
              
               
                 Beat
                 half
                 a
                 score
                 Eggs
                 ,
                 the
                 Yolks
                 and
                 Whites
                 together
                 very
                 well
                 ;
                 then
                 take
                 about
                 a
                 quart
                 of
                 Sheeps-blood
                 ,
                 and
                 as
                 much
                 Cream
                 ;
                 when
                 you
                 have
                 stirred
                 all
                 this
                 well
                 together
                 ,
                 thicken
                 it
                 with
                 grated
                 bread
                 ,
                 Oatmeal
                 finely
                 beaten
                 ,
                 of
                 each
                 a
                 
                 like
                 quantity
                 ;
                 add
                 to
                 these
                 some
                 Marrow
                 in
                 little
                 lumps
                 ,
                 and
                 a
                 little
                 Beef-suet
                 shred
                 small
                 ,
                 season
                 it
                 with
                 Nutmeg
                 ,
                 Cloves
                 ,
                 Mace
                 mingled
                 with
                 Salt
                 ,
                 a
                 little
                 sweet
                 Marjoram
                 ,
                 Thyme
                 ,
                 and
                 Penny-royal
                 shred
                 very
                 well
                 together
                 ;
                 mingle
                 all
                 together
                 ,
                 put
                 to
                 them
                 a
                 few
                 Currans
                 ,
                 cleanse
                 your
                 Guts
                 very
                 well
                 ,
                 fill
                 them
                 ,
                 and
                 boyl
                 them
                 carefully
                 .
              
            
             
               
                 203.
                 
                 To
                 make
                 a
                 Pye
                 of
                 Neats-Tongues
                 .
              
               
                 Par-boyl
                 a
                 couple
                 of
                 Neats-Tongues
                 ,
                 then
                 cut
                 out
                 the
                 Meat
                 at
                 the
                 Root-end
                 as
                 far
                 as
                 you
                 can
                 ,
                 not
                 breaking
                 it
                 out
                 at
                 the
                 sides
                 ;
                 take
                 the
                 Meat
                 you
                 cut
                 out
                 ,
                 and
                 mingle
                 it
                 with
                 a
                 little
                 suet
                 ,
                 a
                 little
                 Parsley
                 ,
                 and
                 a
                 few
                 sweet
                 Herbs
                 ,
                 cut
                 all
                 very
                 small
                 ,
                 and
                 mingled
                 together
                 ;
                 season
                 all
                 this
                 with
                 Ginger
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 Pepper
                 ,
                 Salt
                 ,
                 and
                 a
                 little
                 grated
                 bread
                 ,
                 and
                 as
                 much
                 Sugar
                 ,
                 together
                 with
                 the
                 Yolks
                 of
                 three
                 or
                 four
                 Eggs
                 ;
                 make
                 this
                 up
                 together
                 ,
                 and
                 season
                 your
                 Tongues
                 ,
                 in-side
                 ,
                 and
                 out-side
                 ,
                 with
                 your
                 seasoning
                 afore-said
                 ,
                 and
                 wash
                 them
                 within
                 with
                 the
                 Yolk
                 of
                 an
                 Egg
                 ,
                 and
                 force
                 them
                 where
                 you
                 cut
                 forth
                 the
                 Meat
                 ,
                 and
                 what
                 remains
                 make
                 into
                 a
                 
                 sorc'd
                 ;
                 then
                 make
                 your
                 Paste
                 into
                 the
                 Fashion
                 of
                 a
                 Neats-Tongue
                 ,
                 and
                 lay
                 them
                 in
                 with
                 Puddings
                 ,
                 and
                 little
                 Balls
                 ,
                 then
                 put
                 to
                 them
                 Limon
                 and
                 Dates
                 shred
                 ,
                 and
                 butter
                 on
                 the
                 top
                 ,
                 and
                 close
                 it
                 ;
                 when
                 it
                 is
                 baked
                 ,
                 put
                 in
                 a
                 lear
                 of
                 the
                 Venison-sauce
                 ,
                 which
                 is
                 Claret-wine
                 ,
                 Vinegar
                 ,
                 grated
                 bread
                 ,
                 Cinamon
                 ,
                 Ginger
                 ,
                 Sugar
                 ,
                 boyl
                 it
                 up
                 thick
                 ,
                 that
                 it
                 may
                 run
                 like
                 butter
                 ,
                 and
                 let
                 it
                 be
                 sharp
                 and
                 sweet
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 204
                 ,
                 To
                 stew
                 a
                 Breast
                 ,
                 or
                 Loyn
                 of
                 Mutton
                 .
              
               
                 Joynt
                 either
                 your
                 Loyn
                 or
                 Breast
                 of
                 Mutton
                 well
                 ,
                 draw
                 it
                 ,
                 and
                 stuff
                 it
                 with
                 sweet
                 Herbs
                 ,
                 and
                 Parsley
                 minced
                 ;
                 then
                 put
                 it
                 in
                 a
                 deep
                 stewing-dish
                 with
                 the
                 right
                 side
                 downward
                 ,
                 put
                 to
                 it
                 so
                 much
                 White-wine
                 and
                 strong
                 Broath
                 as
                 will
                 stew
                 it
                 ,
                 set
                 it
                 on
                 the
                 Coals
                 ,
                 put
                 to
                 it
                 two
                 or
                 three
                 Onions
                 ,
                 a
                 bundle
                 of
                 sweet
                 Herbs
                 ,
                 and
                 a
                 little
                 large
                 Mace
                 ;
                 when
                 it
                 is
                 almost
                 stewed
                 ,
                 take
                 a
                 handful
                 of
                 Spinage
                 ,
                 Parsley
                 ,
                 and
                 Endive
                 ,
                 and
                 put
                 into
                 it
                 ,
                 or
                 else
                 some
                 Gooseberries
                 and
                 Grapes
                 ;
                 in
                 the
                 Winter
                 time
                 ,
                 Samphire
                 and
                 Capers
                 ;
                 add
                 these
                 at
                 any
                 time
                 :
                 Dish
                 up
                 your
                 Mutton
                 ,
                 and
                 
                 put
                 by
                 the
                 Liquor
                 you
                 do
                 not
                 use
                 ,
                 and
                 thicken
                 the
                 other
                 with
                 Yolks
                 of
                 Eggs
                 and
                 sweet
                 butter
                 ,
                 put
                 on
                 the
                 sauce
                 and
                 the
                 Herbs
                 over
                 the
                 Meat
                 ;
                 Garnish
                 your
                 Dish
                 with
                 Limon
                 and
                 Barberries
                 .
              
            
             
               
                 205.
                 
                 To
                 make
                 a
                 Sallet
                 of
                 Green
                 Pease
                 .
              
               
                 Cut
                 up
                 as
                 many
                 green
                 Pease
                 as
                 you
                 think
                 will
                 make
                 a
                 Sallet
                 ,
                 when
                 they
                 are
                 newly
                 come
                 up
                 about
                 half
                 a
                 Foot
                 high
                 ;
                 then
                 set
                 your
                 Liquor
                 over
                 the
                 Fire
                 ,
                 and
                 let
                 it
                 boyl
                 ,
                 and
                 then
                 put
                 them
                 in
                 ;
                 when
                 they
                 are
                 boyled
                 tender
                 put
                 them
                 out
                 ,
                 and
                 drain
                 them
                 very
                 well
                 ;
                 then
                 mince
                 them
                 ,
                 and
                 put
                 in
                 some
                 good
                 sweet
                 butter
                 ,
                 salt
                 it
                 ,
                 and
                 stir
                 it
                 well
                 together
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 206.
                 
                 To
                 make
                 a
                 Sallet
                 of
                 Fennel
                 .
              
               
                 Cut
                 your
                 Fennel
                 while
                 it
                 is
                 Young
                 ,
                 and
                 about
                 four
                 Fingers
                 high
                 ,
                 tye
                 it
                 up
                 in
                 bunches
                 like
                 Asparagus
                 ;
                 gather
                 enough
                 for
                 your
                 Sallet
                 ,
                 and
                 put
                 it
                 in
                 when
                 your
                 water
                 is
                 boyling
                 hot
                 ,
                 boyl
                 it
                 soft
                 ,
                 drain
                 it
                 ,
                 Dish
                 it
                 up
                 with
                 Butter
                 ,
                 as
                 the
                 green
                 Pease
                 .
              
            
             
               
               
                 207.
                 
                 To
                 make
                 a
                 Tansie
                 of
                 Spinage
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Cream
                 ,
                 and
                 about
                 twenty
                 Eggs
                 ,
                 without
                 the
                 Whites
                 ,
                 add
                 to
                 it
                 Sugar
                 and
                 grated
                 Nutmeg
                 ,
                 and
                 colour
                 it
                 green
                 with
                 the
                 juice
                 of
                 Spinage
                 ;
                 then
                 put
                 it
                 in
                 your
                 Dish
                 ,
                 and
                 squeeze
                 a
                 Limon
                 or
                 two
                 on
                 it
                 ;
                 Garnish
                 it
                 with
                 slices
                 of
                 Orange
                 ,
                 then
                 strew
                 on
                 Sugar
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 208.
                 
                 To
                 make
                 a
                 Hash
                 of
                 a
                 Duck.
                 
              
               
                 When
                 your
                 Ducks
                 are
                 Roasted
                 ,
                 take
                 all
                 the
                 Flesh
                 from
                 the
                 Bones
                 ,
                 and
                 hash
                 it
                 very
                 thin
                 ;
                 then
                 put
                 it
                 into
                 your
                 stewing-pan
                 with
                 a
                 little
                 Gravy
                 ,
                 strong
                 Broath
                 ,
                 and
                 Claret-wine
                 ,
                 put
                 to
                 it
                 an
                 Onion
                 or
                 two
                 minced
                 very
                 small
                 ,
                 and
                 a
                 little
                 small
                 Pepper
                 ;
                 let
                 all
                 this
                 boyl
                 together
                 with
                 a
                 little
                 Salt
                 ,
                 then
                 put
                 to
                 them
                 about
                 a
                 pound
                 of
                 Sausages
                 ,
                 when
                 you
                 think
                 they
                 are
                 ready
                 ,
                 stir
                 them
                 with
                 a
                 little
                 Butter
                 drawn
                 :
                 Garnish
                 it
                 with
                 Limon
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
               
                 209.
                 
                 To
                 make
                 French
                 Puffs
                 with
                 Green
                 Herbs
                 .
              
               
                 Take
                 a
                 quantity
                 of
                 Endive
                 ,
                 Parsley
                 ,
                 and
                 Spinage
                 ,
                 and
                 a
                 little
                 Winter-Savoury
                 ,
                 and
                 when
                 you
                 have
                 minc'd
                 them
                 exceeding
                 small
                 ,
                 season
                 them
                 with
                 Sugar
                 ,
                 Ginger
                 ,
                 and
                 Nutmeg
                 ;
                 beat
                 as
                 many
                 Eggs
                 as
                 you
                 think
                 will
                 wet
                 your
                 Herbs
                 ,
                 and
                 so
                 make
                 it
                 up
                 ;
                 then
                 pare
                 a
                 Limon
                 and
                 cut
                 it
                 in
                 thin
                 slices
                 ,
                 and
                 to
                 every
                 slice
                 of
                 Limon
                 put
                 a
                 slice
                 of
                 your
                 prepared
                 stuff
                 ,
                 then
                 fry
                 it
                 in
                 sweet
                 butter
                 ,
                 and
                 serve
                 them
                 in
                 Sippets
                 ,
                 after
                 you
                 have
                 put
                 to
                 them
                 either
                 a
                 Glass
                 of
                 Canary
                 ,
                 or
                 White-wine
                 .
              
            
             
               
                 210.
                 
                 To
                 make
                 Excellent
                 stewed
                 Broath
                 .
              
               
                 Take
                 a
                 Leg
                 of
                 Beef
                 ,
                 boyl
                 it
                 well
                 ,
                 and
                 scum
                 it
                 clean
                 ,
                 then
                 take
                 your
                 Bread
                 and
                 slice
                 it
                 ,
                 and
                 lay
                 it
                 to
                 soak
                 in
                 your
                 Broath
                 ,
                 then
                 run
                 it
                 through
                 a
                 strainer
                 ,
                 and
                 put
                 as
                 much
                 into
                 your
                 Broath
                 as
                 will
                 thicken
                 it
                 ;
                 when
                 it
                 hath
                 boyled
                 a
                 pretty
                 while
                 ,
                 put
                 in
                 your
                 Pruans
                 ,
                 Raisins
                 ,
                 and
                 Currans
                 ,
                 with
                 Cinamon
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 beaten
                 ;
                 when
                 your
                 Pruans
                 are
                 boyled
                 ,
                 take
                 them
                 
                 up
                 ,
                 and
                 run
                 them
                 also
                 through
                 a
                 strainer
                 ,
                 as
                 you
                 did
                 the
                 bread
                 ,
                 then
                 put
                 in
                 half
                 a
                 pint
                 of
                 Claret
                 ,
                 then
                 let
                 it
                 boyl
                 very
                 well
                 ,
                 and
                 when
                 it
                 is
                 ready
                 ,
                 put
                 to
                 it
                 Rose-water
                 and
                 Sugar
                 ,
                 and
                 so
                 serve
                 it
                 .
              
            
             
               
                 211.
                 
                 To
                 Stew
                 a
                 Dish
                 of
                 Breams
                 .
              
               
                 Take
                 your
                 Breams
                 ,
                 and
                 dress
                 them
                 ,
                 and
                 dry
                 them
                 well
                 ,
                 and
                 salt
                 them
                 ;
                 then
                 make
                 a
                 Charcoal
                 Fire
                 ,
                 and
                 lay
                 them
                 on
                 the
                 Grid-Iron
                 over
                 the
                 Fire
                 being
                 very
                 hot
                 ;
                 let
                 them
                 be
                 indifferent
                 brown
                 on
                 both
                 sides
                 ,
                 then
                 put
                 a
                 Glass
                 of
                 Claret
                 into
                 a
                 Pewter
                 Dish
                 ,
                 and
                 set
                 it
                 over
                 the
                 Fire
                 to
                 boyl
                 ,
                 put
                 into
                 it
                 two
                 or
                 three
                 Anchovies
                 ,
                 as
                 many
                 Onions
                 ,
                 and
                 about
                 half
                 a
                 pint
                 of
                 Gravy
                 ,
                 a
                 pint
                 of
                 Oysters
                 ,
                 with
                 a
                 little
                 Thyme
                 minced
                 small
                 ;
                 when
                 it
                 hath
                 boyled
                 a
                 while
                 ,
                 put
                 to
                 it
                 a
                 little
                 melted
                 Butter
                 and
                 a
                 Nutmeg
                 .
                 Then
                 Dish
                 your
                 Bream
                 ,
                 and
                 pour
                 all
                 this
                 upon
                 it
                 ,
                 and
                 then
                 set
                 it
                 again
                 on
                 the
                 Fire
                 ,
                 putting
                 some
                 Yolks
                 of
                 Eggs
                 over
                 it
                 .
              
            
             
               
               
                 212.
                 
                 To
                 boyl
                 a
                 Mullet
                 .
              
               
                 Having
                 scalled
                 your
                 Mullet
                 ,
                 you
                 must
                 save
                 their
                 Livers
                 and
                 Roes
                 ,
                 then
                 put
                 them
                 in
                 water
                 boyling
                 hot
                 ,
                 put
                 to
                 them
                 a
                 Glass
                 of
                 Claret
                 ,
                 a
                 bundle
                 of
                 sweet
                 Herbs
                 ,
                 with
                 a
                 little
                 Salt
                 and
                 Vinegar
                 ,
                 two
                 or
                 three
                 whole
                 Onions
                 ,
                 and
                 a
                 Limon
                 sliced
                 ;
                 then
                 take
                 some
                 whole
                 Nutmegs
                 and
                 quarter
                 them
                 ,
                 and
                 some
                 large
                 Mace
                 ,
                 and
                 some
                 Butter
                 drawn
                 with
                 Claret
                 ,
                 wherein
                 dissolve
                 two
                 or
                 three
                 Anchovies
                 ;
                 Dish
                 up
                 your
                 Fish
                 ,
                 and
                 pour
                 on
                 your
                 Sauce
                 ,
                 being
                 first
                 seasoned
                 with
                 Salt
                 :
                 Garnish
                 your
                 Dishes
                 with
                 fryed
                 Oysters
                 and
                 Bay-leaves
                 ;
                 and
                 thus
                 you
                 may
                 season
                 your
                 Liquor
                 for
                 boyling
                 most
                 other
                 Fish.
                 
              
            
             
               
                 213.
                 
                 To
                 Farce
                 ,
                 or
                 stuff
                 a
                 Fillet
                 of
                 Veal
                 .
              
               
                 Take
                 a
                 large
                 Leg
                 of
                 Veal
                 ,
                 and
                 cut
                 off
                 a
                 couple
                 of
                 Fillets
                 from
                 it
                 ,
                 then
                 mince
                 a
                 handful
                 of
                 sweet
                 Herbs
                 ,
                 and
                 Parsley
                 ,
                 and
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 hard
                 Eggs
                 ;
                 let
                 all
                 these
                 be
                 minced
                 very
                 small
                 ,
                 then
                 season
                 it
                 with
                 a
                 couple
                 of
                 grated
                 Nutmegs
                 ,
                 and
                 a
                 little
                 Salt
                 ,
                 and
                 so
                 Farce
                 ,
                 or
                 stuff
                 your
                 
                 Veal
                 with
                 it
                 ,
                 then
                 Lard
                 it
                 with
                 Bacon
                 and
                 Thyme
                 very
                 well
                 ,
                 then
                 let
                 it
                 be
                 Roasted
                 ,
                 and
                 when
                 it
                 is
                 almost
                 enough
                 ,
                 take
                 some
                 of
                 your
                 stuffing
                 ,
                 about
                 a
                 handful
                 ,
                 and
                 as
                 many
                 Currans
                 ,
                 and
                 put
                 these
                 to
                 a
                 little
                 strong
                 broath
                 ,
                 a
                 Glass
                 of
                 Claret
                 ,
                 and
                 a
                 little
                 Vinegar
                 ,
                 a
                 little
                 Sugar
                 ,
                 and
                 some
                 Mace
                 ;
                 when
                 your
                 Meat
                 is
                 almost
                 ready
                 ,
                 take
                 it
                 up
                 ,
                 and
                 put
                 it
                 into
                 this
                 ,
                 and
                 let
                 it
                 stew
                 ,
                 putting
                 to
                 it
                 a
                 little
                 Butter
                 melted
                 ,
                 put
                 your
                 Meat
                 in
                 your
                 Dish
                 ,
                 and
                 pour
                 your
                 Sauce
                 upon
                 it
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 214.
                 
                 To
                 make
                 a
                 Pudding
                 of
                 Oatmeal
                 .
              
               
                 Take
                 a
                 quart
                 of
                 Milk
                 ,
                 and
                 boyl
                 it
                 in
                 a
                 Skillet
                 ,
                 put
                 to
                 it
                 a
                 good
                 handful
                 of
                 Oatmeal
                 beat
                 very
                 small
                 ,
                 with
                 a
                 stick
                 or
                 two
                 of
                 Cinamon
                 ,
                 and
                 Mace
                 ;
                 put
                 in
                 this
                 Oatmeal
                 as
                 much
                 as
                 will
                 thicken
                 it
                 ,
                 before
                 the
                 Milk
                 be
                 hot
                 ,
                 then
                 keep
                 it
                 stirring
                 ,
                 and
                 let
                 it
                 boyl
                 for
                 about
                 half
                 an
                 hour
                 ,
                 putting
                 into
                 it
                 a
                 handful
                 of
                 Beef-suet
                 minced
                 very
                 small
                 ,
                 then
                 take
                 it
                 off
                 ,
                 and
                 pour
                 it
                 into
                 a
                 Dish
                 ,
                 and
                 let
                 it
                 stand
                 to
                 cool
                 ,
                 if
                 it
                 be
                 too
                 thick
                 ,
                 put
                 to
                 more
                 Milk
                 ,
                 then
                 put
                 in
                 a
                 Nutmeg
                 grated
                 ,
                 a
                 handful
                 of
                 Sugar
                 ,
                 with
                 three
                 or
                 four
                 Eggs
                 beaten
                 ,
                 and
                 some
                 Rose-water
                 ,
                 
                 then
                 rub
                 the
                 Dish
                 within
                 with
                 butter
                 ,
                 and
                 pour
                 out
                 your
                 Pudding
                 into
                 it
                 ;
                 let
                 it
                 be
                 as
                 thin
                 as
                 Batter
                 ,
                 let
                 it
                 bake
                 half
                 an
                 hour
                 ,
                 scrape
                 Sugar
                 on
                 it
                 ,
                 serve
                 it
                 up
                 .
              
            
             
               
                 215.
                 
                 To
                 make
                 a
                 pudding
                 of
                 Rice
                 .
              
               
                 Take
                 a
                 good
                 handful
                 of
                 Rice
                 beaten
                 small
                 ,
                 and
                 put
                 it
                 into
                 about
                 three
                 pints
                 of
                 Milk
                 ,
                 adding
                 a
                 little
                 Mace
                 and
                 Cinamon
                 ,
                 then
                 boyl
                 it
                 ,
                 keeping
                 it
                 always
                 stirring
                 ,
                 till
                 it
                 grow
                 thick
                 ,
                 then
                 put
                 a
                 piece
                 of
                 Butter
                 into
                 it
                 ,
                 and
                 let
                 it
                 boyl
                 a
                 quarter
                 of
                 an
                 hour
                 ,
                 then
                 pour
                 it
                 out
                 to
                 cool
                 ,
                 then
                 put
                 to
                 it
                 half
                 a
                 dozen
                 Dates
                 minced
                 ,
                 a
                 little
                 Sugar
                 ,
                 a
                 little
                 beaten
                 Cinamon
                 ,
                 and
                 a
                 couple
                 of
                 handfuls
                 of
                 Currans
                 ,
                 then
                 beat
                 about
                 half
                 a
                 score
                 Eggs
                 ,
                 throwing
                 away
                 two
                 or
                 three
                 of
                 the
                 whites
                 ,
                 put
                 in
                 some
                 salt
                 ,
                 butter
                 the
                 bottom
                 of
                 your
                 Dish
                 ,
                 pour
                 in
                 your
                 Pudding
                 ,
                 bake
                 it
                 as
                 before
                 ,
                 put
                 on
                 a
                 little
                 Rose-water
                 and
                 sugar
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 216.
                 
                 To
                 make
                 a
                 Florentine
                 of
                 Spinage
                 .
              
               
                 Take
                 a
                 good
                 quantity
                 of
                 Spinage
                 ,
                 to
                 the
                 quantity
                 of
                 two
                 Gallons
                 ,
                 set
                 your
                 water
                 over
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 boyls
                 very
                 
                 high
                 ,
                 put
                 in
                 your
                 Spinage
                 ,
                 and
                 let
                 it
                 remain
                 in
                 a
                 little
                 while
                 ,
                 then
                 put
                 it
                 out
                 into
                 a
                 strainer
                 ,
                 and
                 let
                 it
                 drain
                 very
                 well
                 ,
                 and
                 squeeze
                 out
                 all
                 the
                 water
                 ,
                 then
                 take
                 it
                 and
                 mince
                 it
                 small
                 with
                 a
                 Candyed
                 Orange-peel
                 or
                 two
                 ,
                 add
                 to
                 it
                 about
                 three
                 quarters
                 of
                 Currans
                 boyled
                 also
                 ,
                 season
                 it
                 with
                 Salt
                 ,
                 Ginger
                 beaten
                 ,
                 Cinamon
                 ,
                 and
                 Nutmeg
                 ;
                 then
                 lay
                 your
                 Paste
                 thin
                 in
                 a
                 Dish
                 ,
                 and
                 put
                 it
                 in
                 ,
                 adding
                 Butter
                 and
                 Sugar
                 ,
                 close
                 it
                 up
                 ,
                 prick
                 it
                 with
                 holes
                 ,
                 and
                 bake
                 it
                 ;
                 when
                 it
                 is
                 nigh
                 baked
                 ,
                 put
                 into
                 it
                 a
                 Glass
                 of
                 Sack
                 ,
                 and
                 a
                 little
                 melted
                 Butter
                 and
                 Vinegar
                 ,
                 stir
                 it
                 together
                 with
                 your
                 Knife
                 ,
                 scrape
                 Sugar
                 upon
                 it
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 217.
                 
                 To
                 make
                 a
                 Tansey
                 of
                 Cowslips
                 .
              
               
                 Take
                 your
                 Cowslips
                 or
                 Violets
                 ,
                 and
                 pound
                 them
                 in
                 a
                 Wooden
                 or
                 Marble
                 Mortar
                 ,
                 put
                 to
                 them
                 about
                 twelve
                 Eggs
                 ,
                 with
                 three
                 or
                 four
                 of
                 the
                 whites
                 taken
                 out
                 ,
                 about
                 a
                 pint
                 of
                 Cream
                 ,
                 a
                 quartern
                 of
                 white
                 Sugar
                 ,
                 Cinamon
                 beaten
                 small
                 ,
                 Nutmeg
                 ,
                 and
                 about
                 a
                 handful
                 of
                 grated
                 bread
                 ,
                 with
                 a
                 little
                 Rose-water
                 ;
                 then
                 take
                 all
                 these
                 together
                 ,
                 and
                 put
                 them
                 in
                 a
                 skillet
                 with
                 a
                 little
                 Butter
                 ,
                 and
                 set
                 them
                 over
                 the
                 
                 Fire
                 ,
                 stirring
                 it
                 till
                 it
                 grow
                 thick
                 ;
                 then
                 put
                 your
                 Frying-pan
                 on
                 the
                 Fire
                 ,
                 and
                 when
                 it
                 is
                 hot
                 ,
                 put
                 some
                 Butter
                 into
                 it
                 ,
                 and
                 then
                 put
                 in
                 your
                 Tansey
                 ;
                 when
                 you
                 think
                 it
                 enough
                 of
                 one
                 side
                 ,
                 butter
                 a
                 Pewter
                 Plate
                 ,
                 and
                 turn
                 it
                 therewith
                 ;
                 when
                 it
                 is
                 Fryed
                 ,
                 squeeze
                 on
                 a
                 Limon
                 ,
                 scrape
                 on
                 Sugar
                 ,
                 Garnish
                 it
                 with
                 Oranges
                 quartered
                 ,
                 and
                 serve
                 it
                 .
              
            
             
               
                 218.
                 
                 To
                 make
                 Excellent
                 white
                 puddings
                 .
              
               
                 Take
                 the
                 humbles
                 of
                 a
                 Hog
                 ,
                 and
                 boyl
                 them
                 very
                 tender
                 ,
                 then
                 take
                 the
                 Heart
                 ,
                 the
                 Lights
                 ,
                 and
                 all
                 the
                 Flesh
                 about
                 them
                 ,
                 picking
                 them
                 clean
                 from
                 all
                 the
                 Sinewy
                 skins
                 ,
                 and
                 then
                 chop
                 the
                 Meat
                 as
                 small
                 as
                 you
                 can
                 ,
                 then
                 take
                 the
                 Liver
                 ,
                 and
                 boyl
                 it
                 hard
                 ,
                 and
                 grate
                 a
                 little
                 of
                 it
                 and
                 mingle
                 therewith
                 ,
                 and
                 also
                 a
                 little
                 grated
                 Nutmeg
                 ,
                 Cinamon
                 ,
                 Cloves
                 ,
                 Mace
                 ,
                 Sugar
                 ,
                 and
                 a
                 few
                 Carraway-seeds
                 ,
                 with
                 the
                 yolks
                 of
                 four
                 or
                 five
                 Eggs
                 ,
                 and
                 about
                 a
                 pint
                 of
                 the
                 best
                 Cream
                 ,
                 a
                 Glass
                 of
                 Canary
                 ,
                 and
                 a
                 little
                 Rose-water
                 ,
                 with
                 a
                 good
                 quantity
                 of
                 Hogs-suet
                 ,
                 and
                 salt
                 ;
                 make
                 all
                 into
                 Rouls
                 ,
                 and
                 let
                 it
                 lye
                 about
                 an
                 hour
                 and
                 half
                 before
                 you
                 put
                 it
                 in
                 the
                 Guts
                 ,
                 laying
                 
                 the
                 Guts
                 asteep
                 in
                 Rose-water
                 before
                 ,
                 boyl
                 them
                 ,
                 and
                 have
                 a
                 care
                 of
                 breaking
                 them
                 .
              
            
             
               
                 219.
                 
                 To
                 stew
                 Flounders
                 .
              
               
                 Draw
                 your
                 Flounders
                 ,
                 and
                 wash
                 them
                 ,
                 and
                 scorch
                 them
                 on
                 the
                 white
                 side
                 ,
                 being
                 put
                 in
                 a
                 Dish
                 ,
                 put
                 to
                 them
                 a
                 little
                 White-wine
                 ,
                 a
                 few
                 minced
                 Oysters
                 ,
                 some
                 whole
                 Pepper
                 ,
                 and
                 sliced
                 Ginger
                 ,
                 a
                 few
                 sweet
                 Herbs
                 ,
                 two
                 or
                 three
                 Onions
                 quartered
                 ,
                 and
                 Salt
                 ;
                 put
                 all
                 these
                 into
                 your
                 stewing-pan
                 ,
                 covered
                 close
                 ,
                 and
                 let
                 them
                 stew
                 as
                 soon
                 as
                 you
                 can
                 ,
                 then
                 Dish
                 them
                 on
                 Sippets
                 ;
                 then
                 take
                 some
                 of
                 the
                 Liquor
                 they
                 were
                 stewed
                 in
                 ,
                 put
                 some
                 butter
                 to
                 it
                 ,
                 and
                 the
                 Yolk
                 of
                 an
                 Egg
                 beaten
                 ,
                 and
                 pour
                 it
                 on
                 the
                 Flounders
                 ;
                 Garnish
                 it
                 with
                 Limon
                 ,
                 and
                 Ginger
                 beaten
                 on
                 the
                 brims
                 of
                 the
                 Dish
                 .
              
            
             
               
                 220.
                 
                 To
                 draw
                 Butter
                 for
                 Sauce
                 .
              
               
                 Cut
                 your
                 Butter
                 into
                 thin
                 slices
                 ,
                 put
                 it
                 into
                 your
                 Dish
                 ,
                 let
                 it
                 melt
                 leisurely
                 upon
                 the
                 Coals
                 ,
                 being
                 often
                 stirred
                 ;
                 and
                 after
                 it
                 is
                 melted
                 ,
                 put
                 to
                 it
                 a
                 little
                 Vinegar
                 ,
                 or
                 fair
                 water
                 ,
                 which
                 you
                 will
                 ,
                 bea●
                 it
                 up
                 till
                 it
                 be
                 thick
                 ,
                 if
                 it
                 keep
                 its
                 colour
                 
                 white
                 ,
                 it
                 is
                 good
                 ;
                 but
                 if
                 yellow
                 and
                 turn'd
                 ,
                 it
                 is
                 not
                 to
                 be
                 used
                 .
              
            
             
               
                 221.
                 
                 To
                 Roast
                 a
                 Salmon
                 whole
                 .
              
               
                 Draw
                 your
                 Salmon
                 at
                 the
                 Gills
                 ,
                 and
                 after
                 it
                 is
                 scaled
                 ,
                 washt
                 ,
                 and
                 dry'd
                 ,
                 Lard
                 it
                 with
                 pickled
                 Herring
                 ,
                 or
                 a
                 fat
                 Eel
                 salted
                 ;
                 then
                 take
                 about
                 a
                 pint
                 of
                 Oysters
                 parboyled
                 ,
                 put
                 to
                 these
                 a
                 few
                 sweet
                 Herbs
                 ,
                 some
                 grated
                 bread
                 ,
                 about
                 half
                 a
                 dozen
                 hard
                 Eggs
                 ,
                 with
                 a
                 couple
                 of
                 Onions
                 ;
                 shred
                 all
                 these
                 very
                 small
                 ,
                 and
                 put
                 to
                 it
                 Ginger
                 ,
                 Nutmeg
                 ,
                 Salt
                 ,
                 Pepper
                 ,
                 Cloves
                 ,
                 and
                 Mace
                 ;
                 mix
                 these
                 together
                 ,
                 and
                 put
                 them
                 all
                 within
                 the
                 Salmon
                 at
                 the
                 Gills
                 :
                 put
                 them
                 into
                 the
                 Oven
                 in
                 an
                 Earthen
                 pan
                 ,
                 born
                 up
                 with
                 pieces
                 of
                 Wood
                 ,
                 in
                 the
                 bottom
                 of
                 the
                 Dish
                 ,
                 put
                 Claret-wine
                 ,
                 and
                 baste
                 your
                 Salmon
                 very
                 well
                 over
                 with
                 Butter
                 before
                 you
                 put
                 it
                 in
                 the
                 Oven
                 ;
                 when
                 it
                 is
                 drawn
                 ,
                 make
                 your
                 Sauce
                 of
                 the
                 Liquor
                 that
                 is
                 in
                 the
                 pan
                 ,
                 and
                 some
                 of
                 the
                 spawn
                 of
                 the
                 Salmon
                 boyled
                 with
                 some
                 melted
                 Butter
                 on
                 the
                 top
                 ;
                 stick
                 him
                 about
                 with
                 Toasts
                 and
                 Bay-leaves
                 fryed
                 ,
                 take
                 ●ut
                 the
                 Oysters
                 from
                 within
                 ,
                 and
                 Garnish
                 the
                 Dish
                 therewith
                 .
              
            
             
               
               
                 222.
                 
                 To
                 make
                 Excellent
                 Sauce
                 for
                 Mutton
                 ,
                 either
                 Chines
                 ,
                 Legs
                 ,
                 or
                 Necks
                 .
              
               
                 Take
                 half
                 a
                 dozen
                 Onions
                 shred
                 very
                 small
                 ,
                 a
                 little
                 strong
                 Broath
                 ,
                 and
                 a
                 glass
                 of
                 White-wine
                 ;
                 boyl
                 all
                 these
                 well
                 together
                 :
                 Then
                 take
                 half
                 a
                 pint
                 of
                 Oysters
                 ,
                 and
                 mince
                 them
                 ,
                 with
                 a
                 little
                 Parsley
                 ,
                 and
                 two
                 or
                 three
                 small
                 bunches
                 of
                 Grapes
                 ,
                 if
                 in
                 season
                 ,
                 with
                 a
                 Nutmeg
                 sliced
                 ,
                 and
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 Eggs
                 ;
                 put
                 in
                 all
                 these
                 together
                 with
                 the
                 former
                 ,
                 and
                 boyl
                 it
                 ,
                 and
                 pour
                 it
                 all
                 over
                 your
                 Meat
                 ,
                 and
                 then
                 pour
                 some
                 melted
                 Butter
                 on
                 the
                 top
                 ,
                 and
                 strew
                 on
                 the
                 Yolks
                 of
                 two
                 or
                 three
                 hard
                 Eggs
                 minced
                 small
                 .
              
            
             
               
                 223.
                 
                 Another
                 good
                 Sauce
                 for
                 Mutton
                 .
              
               
                 Take
                 a
                 handful
                 of
                 Pickled
                 Cucumbers
                 ,
                 as
                 many
                 Capers
                 ,
                 and
                 as
                 much
                 Samphire
                 ;
                 put
                 them
                 into
                 a
                 little
                 Verjuice
                 ,
                 White-wine
                 ,
                 and
                 a
                 little
                 strong
                 Broath
                 ,
                 and
                 a
                 Limon
                 cut
                 in
                 small
                 pieces
                 ,
                 and
                 a
                 little
                 Nutmeg
                 grated
                 ;
                 let
                 them
                 boyl
                 together
                 ,
                 and
                 then
                 beat
                 them
                 up
                 thick
                 ,
                 with
                 a
                 Ladleful
                 
                 of
                 Butter
                 melted
                 ,
                 and
                 a
                 couple
                 of
                 Yolks
                 of
                 Eggs
                 ,
                 and
                 a
                 little
                 sugar
                 ;
                 Dish
                 your
                 Meat
                 upon
                 Sippets
                 ,
                 pour
                 on
                 your
                 sauce
                 ,
                 and
                 Garnish
                 it
                 with
                 Samphire
                 ,
                 Capers
                 ,
                 and
                 Barberries
                 .
              
            
             
               
                 224.
                 
                 To
                 make
                 Sauce
                 for
                 Turkies
                 ,
                 or
                 Capons
                 .
              
               
                 Take
                 a
                 two-penny
                 white
                 loaf
                 ,
                 and
                 lay
                 it
                 a
                 soaking
                 in
                 strong
                 broath
                 ,
                 with
                 Onions
                 sliced
                 therein
                 ;
                 then
                 boyl
                 it
                 in
                 Gravy
                 ,
                 together
                 with
                 a
                 Limon
                 cut
                 in
                 small
                 pieces
                 ,
                 a
                 little
                 Nutmeg
                 sliced
                 ,
                 and
                 some
                 melted
                 ,
                 put
                 this
                 under
                 your
                 Turky
                 ,
                 or
                 Capon
                 ,
                 and
                 so
                 serve
                 it
                 ;
                 you
                 will
                 find
                 it
                 Excellent
                 Sauce
                 .
              
            
          
           
             
             
             
               Because
               many
               Books
               of
               this
               Nature
               have
               the
               Terms
               of
               Carving
               added
               to
               them
               ,
               as
               being
               necessary
               for
               the
               more
               proper
               Nominating
               of
               things
               ;
               I
               have
               thought
               good
               also
               to
               add
               them
               :
               As
               also
               some
               Bills
               of
               Fare
               ,
               both
               upon
               Ordinary
               ,
               and
               Extraordinary
               Occasions
               .
            
             
               
                 Terms
                 of
                 Carving
                 ,
                 both
                 Fish
                 ,
                 Fowl
                 ,
                 and
                 Flesh.
                 
              
               
                 
                   ALlay
                   a
                   Pheasant
                   .
                
                 
                   Barb
                   a
                   Lobster
                   .
                
                 
                   Border
                   a
                   Pasty
                   .
                
                 
                   Break
                   a
                   Deer
                   ,
                   or
                   Egript
                   .
                
                 
                   Break
                   a
                   Sarcel
                   ,
                   or
                   Teal
                   .
                
                 
                   Chine
                   a
                   Salmon
                   .
                
                 
                   Culpon
                   a
                   Trout
                   .
                
                 
                   Cut
                   up
                   a
                   Turky
                   ,
                   or
                   Bustard
                   .
                
                 
                   Dis-member
                   that
                   Heron.
                   
                
                 
                   Display
                   that
                   Crane
                   .
                
                 
                   Dis-figure
                   that
                   Peacock
                   .
                
                 
                   Fin
                   that
                   Chevin
                   .
                
                 
                   Leach
                   that
                   Brawn
                   .
                
                 
                   Lift
                   that
                   Swan
                   .
                
                 
                   
                   Mince
                   that
                   Plover
                   .
                
                 
                   Rear
                   that
                   Goose.
                   
                
                 
                   Sauce
                   a
                   Capon
                   ,
                   or
                   Tench
                   .
                
                 
                   Sauce
                   a
                   Plaice
                   ,
                   or
                   Flounder
                   .
                
                 
                   Side
                   that
                   Haddock
                   .
                
                 
                   Splay
                   that
                   Bream
                   .
                
                 
                   Splat
                   that
                   Pike
                   .
                
                 
                   Spoil
                   that
                   Hen.
                   
                
                 
                   String
                   that
                   Lamprey
                   .
                
                 
                   Tame
                   a
                   Crab.
                   
                
                 
                   Thigh
                   a
                   Pigeon
                   ,
                   and
                   Woodcock
                   ,
                   and
                   all
                   manner
                   of
                   small
                   Birds
                   .
                
                 
                   Timber
                   the
                   Fire
                   .
                
                 
                   Tire
                   an
                   Egg.
                   
                
                 
                   Tranch
                   that
                   Sturgeon
                   .
                
                 
                   Transon
                   that
                   Eel
                   .
                
                 
                   Trush
                   that
                   Chicken
                   .
                
                 
                   Tusk
                   a
                   Barbel
                   .
                
                 
                   Unbrace
                   a
                   Mallard
                   .
                
                 
                   Under-tench
                   a
                   Porpuss
                   .
                
                 
                   Unjoynt
                   a
                   Bittern
                   .
                
                 
                   Unlace
                   a
                   Coney
                   .
                
                 
                   Untach
                   that
                   Curlew
                
                 
                   Untach
                   that
                   Brew
                   .
                
              
            
          
           
             
             
               Particular
               Directions
               how
               to
               Carve
               ,
               according
               to
               the
               former
               Terms
               of
               Carving
               .
            
             
               
                 Unlace
                 that
                 Coney
                 .
              
               
                 LAY
                 your
                 Coney
                 on
                 the
                 Back
                 ,
                 and
                 cut
                 away
                 the
                 Vents
                 ,
                 then
                 raise
                 the
                 Wings
                 ,
                 and
                 the
                 sides
                 ,
                 and
                 lay
                 the
                 Carkass
                 and
                 sides
                 together
                 ;
                 then
                 put
                 to
                 your
                 sauce
                 ,
                 with
                 a
                 little
                 beaten
                 Ginger
                 and
                 Vinegar
                 .
              
            
             
               
                 Thigh
                 a
                 Woodcock
                 .
              
               
                 Raise
                 the
                 Legs
                 and
                 Wings
                 of
                 the
                 Woodcock
                 ,
                 as
                 you
                 would
                 do
                 of
                 a
                 Hen
                 ,
                 then
                 take
                 out
                 the
                 Brains
                 ,
                 and
                 no
                 other
                 sauce
                 but
                 salt
                 .
              
            
             
               
               
                 Allay
                 a
                 Pheasant
                 .
              
               
                 Raise
                 the
                 Leggs
                 and
                 Wings
                 of
                 the
                 Pheasant
                 ,
                 as
                 of
                 a
                 Woodcock
                 ,
                 as
                 also
                 of
                 a
                 Snite
                 and
                 a
                 Plover
                 ,
                 and
                 only
                 salt
                 .
              
            
             
               
                 Display
                 a
                 Crane
                 .
              
               
                 Unfold
                 the
                 Legs
                 of
                 the
                 Crane
                 ,
                 and
                 cut
                 off
                 his
                 Wings
                 by
                 the
                 Joynts
                 ;
                 then
                 take
                 up
                 his
                 Wings
                 and
                 Legs
                 ,
                 and
                 make
                 sauce
                 of
                 Mustard
                 ,
                 salt
                 ,
                 Vinegar
                 ,
                 and
                 a
                 little
                 beaten
                 Ginger
                 .
              
            
             
               
                 To
                 cut
                 up
                 a
                 Turkey
                 .
              
               
                 Raise
                 up
                 the
                 Leg
                 very
                 fair
                 ,
                 and
                 open
                 the
                 Joynt
                 with
                 the
                 point
                 of
                 your
                 Knife
                 ,
                 but
                 cut
                 it
                 not
                 off
                 ;
                 then
                 lace
                 down
                 the
                 Breast
                 with
                 the
                 point
                 of
                 your
                 Knife
                 ,
                 and
                 open
                 the
                 Breast
                 Pinion
                 ,
                 but
                 take
                 it
                 not
                 off
                 ,
                 then
                 raise
                 up
                 the
                 merry-thought
                 betwixt
                 the
                 Breast-bone
                 and
                 the
                 top
                 ,
                 then
                 lace
                 down
                 the
                 Flesh
                 on
                 both
                 sides
                 the
                 Breast-bone
                 ,
                 and
                 raise
                 up
                 the
                 Flesh
                 ,
                 called
                 the
                 Brawn
                 ,
                 and
                 turn
                 it
                 outward
                 upon
                 both
                 sides
                 ,
                 but
                 break
                 it
                 not
                 ,
                 nor
                 cut
                 it
                 off
                 ,
                 then
                 cut
                 off
                 the
                 Wing-Pinions
                 at
                 the
                 Joynt
                 
                 next
                 the
                 Body
                 ,
                 and
                 stick
                 in
                 each
                 side
                 the
                 Pinion
                 in
                 the
                 place
                 you
                 turned
                 out
                 the
                 Brawn
                 ,
                 but
                 cut
                 off
                 the
                 sharp
                 end
                 of
                 the
                 Pinion
                 ,
                 and
                 take
                 the
                 middle
                 piece
                 ,
                 and
                 that
                 will
                 fit
                 just
                 in
                 the
                 place
                 ;
                 you
                 may
                 cut
                 up
                 a
                 Capon
                 ,
                 or
                 Pheasant
                 the
                 same
                 way
                 .
              
            
             
               
                 Break
                 a
                 Sarcel
                 ,
                 or
                 Teal
                 ,
                 or
                 Egript
                 .
              
               
                 Raise
                 the
                 Legs
                 and
                 Wings
                 of
                 the
                 Teal
                 ,
                 and
                 no
                 sauce
                 but
                 salt
                 .
              
            
             
               
                 Wing
                 a
                 Partridge
                 ,
                 or
                 Quail
                 .
              
               
                 Raise
                 his
                 Legs
                 and
                 Wings
                 ,
                 as
                 of
                 a
                 Hen
                 ,
                 and
                 if
                 you
                 mince
                 him
                 ,
                 make
                 sauce
                 with
                 a
                 little
                 White-wine
                 ,
                 and
                 a
                 little
                 beaten
                 Ginger
                 ,
                 keeping
                 him
                 warm
                 upon
                 a
                 Chafing-dish
                 of
                 Coals
                 ,
                 till
                 you
                 serve
                 him
                 .
              
            
             
               
                 To
                 untach
                 a
                 Curlew
                 ,
                 or
                 Brew
                 .
              
               
                 Take
                 either
                 of
                 them
                 ,
                 and
                 Raise
                 their
                 Legs
                 ,
                 as
                 before
                 ,
                 and
                 no
                 sauce
                 but
                 salt
                 .
              
            
             
               
               
                 To
                 Unbrace
                 a
                 Mallard
                 .
              
               
                 Raise
                 up
                 the
                 Pinion
                 and
                 Legs
                 ,
                 but
                 take
                 them
                 not
                 off
                 ,
                 and
                 raise
                 the
                 merry-thought
                 from
                 the
                 Breast
                 ,
                 and
                 lace
                 down
                 each
                 side
                 with
                 your
                 Knife
                 ,
                 waving
                 it
                 two
                 and
                 fro
                 .
              
            
             
               
                 To
                 Sauce
                 a
                 Capon
                 .
              
               
                 Lift
                 up
                 the
                 Right
                 Leg
                 of
                 the
                 Capon
                 ,
                 and
                 also
                 the
                 Right
                 Wing
                 ,
                 and
                 so
                 lay
                 it
                 in
                 the
                 Dish
                 in
                 the
                 posture
                 of
                 Flying
                 ,
                 and
                 so
                 serve
                 them
                 ;
                 but
                 remember
                 ,
                 that
                 Capons
                 and
                 Chickens
                 be
                 only
                 one
                 sauce
                 ,
                 and
                 Chickens
                 must
                 have
                 green
                 sauce
                 ,
                 or
                 Verjuice
                 .
              
            
          
           
             
             
               Bills
               of
               Fare
               for
               all
               times
               of
               the
               Tear
               ;
               and
               also
               for
               Extraordinary
               Occasions
               .
            
             
               
                 A
                 Bill
                 of
                 Fare
                 for
                 the
                 Spring
                 Season
                 .
              
               
                 
                   1.
                   
                   A
                   Collar
                   of
                   Brawn
                   and
                   Mustard
                   .
                
                 
                   2.
                   
                   A
                   Neats-Tongue
                   and
                   Udder
                   .
                
                 
                   3.
                   
                   Boyled
                   Chickens
                   .
                
                 
                   4.
                   
                   Green
                   Geese
                   .
                
                 
                   5.
                   
                   A
                   Lumbard-Pye
                   .
                
                 
                   6.
                   
                   A
                   Dish
                   of
                   Young
                   Rabbits
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Haunch
                     of
                     Venison
                     .
                  
                   
                     2.
                     
                     Veal
                     Roasted
                     .
                  
                   
                     3.
                     
                     A
                     Dish
                     of
                     Soles
                     ,
                     or
                     Smelts
                     .
                  
                   
                     4.
                     
                     A
                     Dish
                     of
                     Asparagus
                     .
                  
                   
                     5.
                     
                     Tansie
                     .
                  
                   
                     6.
                     
                     Tarts
                     and
                     Custards
                     .
                  
                
              
            
             
               
               
                 A
                 Bill
                 of
                 Fare
                 for
                 Midsomer
                 .
              
               
                 
                   1.
                   
                   A
                   Neats-Tongue
                   and
                   Colliflowers
                   .
                
                 
                   2.
                   
                   A
                   Fore-Quarter
                   of
                   Lamb.
                   
                
                 
                   3.
                   
                   A
                   Chicken-Pye
                   .
                
                 
                   4.
                   
                   Boyled
                   Pigeons
                   .
                
                 
                   5.
                   
                   A
                   couple
                   of
                   stewed
                   Rabbits
                   .
                
                 
                   6.
                   
                   A
                   Breast
                   of
                   Veal
                   Roasted
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Artichoak-Pye
                     .
                  
                   
                     2.
                     
                     A
                     Venison-Pasty
                     .
                  
                   
                     3.
                     
                     Lobsters
                     and
                     Salmon
                     .
                  
                   
                     4.
                     
                     A
                     Dish
                     of
                     Pease
                     .
                  
                   
                     5.
                     
                     A
                     Gooseberry-Tart
                     .
                  
                   
                     6.
                     
                     A
                     Dish
                     of
                     Strawberries
                     .
                  
                
              
            
             
               
                 A
                 Bill
                 of
                 Fare
                 for
                 Autumn
                 ,
                 or
                 Harvest
                 .
              
               
                 
                   1.
                   
                   A
                   Capon
                   and
                   white
                   Broath
                   .
                
                 
                   2.
                   
                   A
                   Westphalia
                   Ham
                   ,
                   with
                   Pigeons
                   .
                
                 
                   3.
                   
                   A
                   Grand
                   Sallet
                   .
                
                 
                   4.
                   
                   A
                   Neats-Tongue
                   and
                   Udder
                   Roasted
                   .
                
                 
                   5.
                   
                   A
                   powdered
                   Goose.
                   
                
                 
                   6.
                   
                   A
                   Turkey
                   Roasted
                   .
                
              
               
                 
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Potato
                     ,
                     or
                     Chicken
                     Pye.
                     
                  
                   
                     2.
                     
                     Roasted
                     Patridges
                     .
                  
                   
                     3.
                     
                     Larks
                     and
                     Chickens
                     .
                  
                   
                     4.
                     
                     A
                     Made
                     Dish
                     .
                  
                   
                     5.
                     
                     A
                     Warden
                     Pye
                     ,
                     or
                     Tart.
                     
                  
                   
                     6.
                     
                     Custards
                     .
                  
                
              
            
             
               
                 A
                 Bill
                 of
                 Fare
                 for
                 Winter
                 Season
                 .
              
               
                 
                   1.
                   
                   A
                   Collar
                   of
                   Brawn
                   .
                
                 
                   2.
                   
                   A
                   Lambs
                   Head
                   and
                   white
                   Broath
                   .
                
                 
                   3.
                   
                   A
                   Neats-Tongue
                   and
                   Udder
                   Roasted
                   .
                
                 
                   4.
                   
                   A
                   Dish
                   of
                   Minc'd
                   Pyes
                   .
                
                 
                   5.
                   
                   A
                   Venison
                   ,
                   or
                   Lamb-Pye
                   .
                
                 
                   6.
                   
                   A
                   Dish
                   of
                   Chickens
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Side
                     of
                     Lamb.
                     
                  
                   
                     2.
                     
                     A
                     Dish
                     of
                     Wild-Ducks
                     .
                  
                   
                     3.
                     
                     A
                     Quince-Tart
                     .
                  
                   
                     4.
                     
                     A
                     Couple
                     of
                     Capons
                     Roasted
                     .
                  
                   
                     5.
                     
                     A
                     Turkey
                     Roasted
                     .
                  
                   
                     6.
                     
                     A
                     Dish
                     of
                     Custards
                     .
                  
                
              
            
             
               
               
                 A
                 Bill
                 of
                 Fare
                 upon
                 an
                 Extraordinary
                 Occasion
                 .
              
               
                 
                   1.
                   
                   A
                   Collar
                   of
                   Brawn
                   .
                
                 
                   2.
                   
                   A
                   Couple
                   of
                   Pullets
                   boyled
                   .
                
                 
                   3.
                   
                   A
                   bisk
                   of
                   Fish.
                   
                
                 
                   4.
                   
                   A
                   Dish
                   of
                   C●rps
                   .
                
                 
                   5.
                   
                   A
                   Grand
                   boyled
                   Meat
                   .
                
                 
                   6.
                   
                   A
                   Grand
                   Sallet
                   .
                
                 
                   7.
                   
                   A
                   Venison
                   Pasty
                   .
                
                 
                   8.
                   
                   A
                   Roasted
                   Turkey
                   .
                
                 
                   9.
                   
                   A
                   Fat
                   Pig.
                   
                
                 
                   10.
                   
                   A
                   powdered
                   Goose.
                   
                
                 
                   11.
                   
                   A
                   Haunch
                   of
                   Venison
                   Roasted
                   .
                
                 
                   12.
                   
                   A
                   Neats-Tongue
                   and
                   Udder
                   Roasted
                   .
                
                 
                   13.
                   
                   A
                   Westphalia
                   Ham
                   boyled
                   .
                
                 
                   14.
                   
                   A
                   Joll
                   of
                   Salmon
                   .
                
                 
                   15.
                   
                   Minced
                   Pyes
                   .
                
                 
                   16.
                   
                   A
                   Sur-Loyn
                   of
                   Roast
                   beef
                   .
                
                 
                   17.
                   
                   Cold
                   baked
                   Meats
                   .
                
                 
                   18.
                   
                   A
                   Dish
                   of
                   Custards
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     Jellies
                     of
                     all
                     sorts
                     .
                  
                   
                     2.
                     
                     A
                     Dish
                     of
                     Pheasants
                     .
                  
                   
                     3.
                     
                     A
                     Pike
                     boyled
                     .
                  
                   
                     4.
                     
                     An
                     Oyster-Pye
                     .
                  
                   
                     
                     5.
                     
                     A
                     Dish
                     of
                     Plovers
                     .
                  
                   
                     6.
                     
                     A
                     Dish
                     of
                     Larks
                     .
                  
                   
                     7.
                     
                     A
                     Joll
                     of
                     Sturgeon
                     .
                  
                   
                     8.
                     
                     A
                     couple
                     of
                     Lobsters
                     .
                  
                   
                     9.
                     
                     A
                     Lumber-Pye
                     .
                  
                   
                     10.
                     
                     A
                     Couple
                     of
                     Capons
                     .
                  
                   
                     11.
                     
                     A
                     Dish
                     of
                     Patridges
                     .
                  
                   
                     12.
                     
                     A
                     Fricacie
                     of
                     Fowls
                     .
                  
                   
                     13.
                     
                     A
                     Dish
                     of
                     Wild-Ducks
                     .
                  
                   
                     14.
                     
                     A
                     Dish
                     of
                     cram'd
                     Chickens
                     .
                  
                   
                     15.
                     
                     A
                     Dish
                     of
                     stewed
                     Oysters
                     .
                  
                   
                     16.
                     
                     A
                     Marchpane
                     .
                  
                   
                     17.
                     
                     A
                     Dish
                     of
                     Fruits
                     .
                  
                   
                     18.
                     
                     A
                     Dish
                     of
                     Tarts
                     .
                  
                
              
            
             
               
                 A
                 Bill
                 of
                 Fare
                 for
                 Fish-days
                 .
              
               
                 
                   1.
                   
                   A
                   Dish
                   of
                   Butter
                   and
                   Eggs.
                   
                
                 
                   2.
                   
                   A
                   Barrel
                   of
                   Oysters
                   .
                
                 
                   3.
                   
                   A
                   Pike
                   boyled
                   .
                
                 
                   4.
                   
                   A
                   stewed
                   Carp.
                   
                
                 
                   5.
                   
                   An
                   Eel-Pye
                   .
                
                 
                   6.
                   
                   A
                   Pole
                   of
                   Ling.
                   
                
                 
                   7.
                   
                   A
                   Dish
                   of
                   green
                   Fish
                   buttered
                   with
                   Eggs.
                   
                
                 
                   8.
                   
                   A
                   Dish
                   of
                   stewed
                   Oysters
                   .
                
                 
                   9.
                   
                   A
                   Spinage
                   Sallet
                   boyled
                   .
                
                 
                   10.
                   
                   A
                   Dish
                   of
                   Soles
                   .
                
                 
                   
                   11.
                   
                   A
                   Joll
                   of
                   Fresh
                   Salmon
                   .
                
                 
                   12.
                   
                   A
                   Dish
                   of
                   Smelts
                   Fry'd
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Couple
                     of
                     Lobsters
                     .
                  
                   
                     2.
                     
                     A
                     Roasted
                     Spitcheock
                     .
                  
                   
                     3.
                     
                     A
                     Dish
                     of
                     Anchovies
                     .
                  
                   
                     4.
                     
                     Fresh
                     Cod.
                     
                  
                   
                     5.
                     
                     A
                     Bream
                     Roasted
                     .
                  
                   
                     6.
                     
                     A
                     Dish
                     of
                     Trouts
                     .
                  
                   
                     7.
                     
                     A
                     Dish
                     of
                     Plaice
                     boyled
                     .
                  
                   
                     8.
                     
                     A
                     Dish
                     of
                     Perches
                     .
                  
                   
                     9.
                     
                     A
                     Carp
                     Farced
                     .
                  
                   
                     10.
                     
                     A
                     Potato-Pye
                     .
                  
                   
                     11.
                     
                     A
                     Dish
                     of
                     Prawns
                     buttered
                     .
                  
                   
                     12.
                     
                     Tenches
                     with
                     short
                     Broth.
                     
                  
                   
                     13.
                     
                     A
                     Dish
                     of
                     Turbut
                     .
                  
                   
                     14.
                     
                     A
                     Dish
                     of
                     Eel-pouts
                     .
                  
                   
                     15.
                     
                     A
                     Sturgeon
                     with
                     short
                     broth
                     .
                  
                   
                     16.
                     
                     A
                     Dish
                     of
                     Tarts
                     and
                     Custards
                     .
                  
                
              
            
             
               
               
                 A
                 Bill
                 of
                 Fare
                 for
                 a
                 Gentlemans
                 House
                 about
                 Candlemas
                 .
              
               
                 
                   1.
                   
                   A
                   Pottage
                   with
                   a
                   Hen.
                   
                
                 
                   2.
                   
                   A
                   Chatham
                   -
                   pudding
                   .
                
                 
                   3.
                   
                   A
                   Fricacie
                   of
                   Chickens
                   .
                
                 
                   4.
                   
                   Leg
                   of
                   Mutton
                   with
                   a
                   Sallet
                   .
                   Garnish
                   your
                   Dishes
                   with
                   Barberries
                   .
                
              
               
                 
                   Second
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Chine
                     of
                     Mutton
                     .
                  
                   
                     2.
                     
                     A
                     Chine
                     of
                     Veal
                     .
                  
                   
                     3.
                     
                     A
                     Lark-pye
                     .
                  
                   
                     4.
                     
                     A
                     Couple
                     of
                     Pullets
                     ,
                     one
                     Larded
                     .
                     Garnished
                     with
                     Orange-slices
                     .
                  
                
              
               
                 
                   Third
                   Course
                   .
                
                 
                   
                     1.
                     
                     A
                     Dish
                     of
                     Woodcocks
                     .
                  
                   
                     2.
                     
                     A
                     Couple
                     of
                     Rabbits
                     .
                  
                   
                     3.
                     
                     A
                     Dish
                     of
                     Asparagus
                     .
                  
                   
                     4.
                     
                     A
                     Westphalia
                     Gammon
                     .
                  
                
              
               
                 
                   Last
                   Course
                   .
                
                 
                   
                     1.
                     
                     Two
                     Orange-Tarts
                     ,
                     one
                     with
                     Herbs
                     .
                  
                   
                     2.
                     
                     A
                     Bacon-Tart
                     .
                  
                   
                     
                     3.
                     
                     An
                     Apple-Tart
                     .
                  
                   
                     4.
                     
                     A
                     Dish
                     of
                     Bon-Chriteen-pears
                     .
                  
                   
                     5.
                     
                     A
                     Dish
                     of
                     Pippins
                     .
                  
                   
                     6.
                     
                     A
                     Dish
                     of
                     Pear-mains
                     .
                  
                
              
            
             
               
                 A
                 Banquet
                 for
                 the
                 same
                 Season
                 .
              
               
                 
                   1.
                   
                   A
                   Dish
                   of
                   Apricots
                   .
                
                 
                   2.
                   
                   A
                   Dish
                   of
                   Marmalade
                   of
                   pippins
                   .
                
                 
                   3.
                   
                   A
                   Dish
                   of
                   preserved
                   Cherries
                   .
                
                 
                   4.
                   
                   A
                   whole
                   red
                   Quince
                   .
                
                 
                   5.
                   
                   A
                   Dish
                   of
                   dryed
                   Sweet-meats
                   .
                
              
               
                 FINIS
                 .
              
            
          
        
         
           
             
             
               A
               TABLE
               TO
               THE
               Art
               of
               Preserving
               ,
               Conserving
               ,
               and
               Candying
               .
            
             
               
                 A.
                 
              
               
                 ALmond-Butter
                 .
              
               
                 Pag.
                 7
              
               
                 Almond-Candle
                 .
              
               
                 69.
                 
              
               
                 Almond-Milk
                 .
              
               
                 10.
                 
              
               
                 Angellets
                 to
                 make
                 .
              
               
                 15
              
               
                 Angelica-Roots
                 preserved
                 .
              
               
                 30
              
               
                 Angelica
                 water
                 .
              
               
                 23
              
               
                 Apricot-Cakes
                 .
              
               
                 48
              
               
                 Apricots
                 preserved
                 .
              
               
                 10
              
               
                 Aqua
                 Composita
                 .
              
               
                 35
              
               
                 Aqua
                 Mirabilis
                 .
              
               
                 12
              
               
                 Artichoak-bottoms
                 pickled
                 .
              
               
                 118
              
               
                 Artichoaks
                 to
                 pickle
                 .
              
               
                 94
              
               
                 Artificial
                 Claret-Wine
                 .
              
               
                 38
              
               
                 Artificial
                 Malmsey
                 .
              
               
                 28
              
               
                 Artificial
                 Oranges
                 .
              
               
                 87
              
               
                 Artificial
                 Walnuts
                 .
              
               
                 81
              
            
             
               
                 B.
                 
              
               
                 Banbury-Cakes
                 .
              
               
                 54
              
               
                 Barberries
                 Candyed
                 .
              
               
                 75
              
               
                 Barberries
                 preserved
                 .
              
               
                 76
              
               
                 Barley-Water
                 .
              
               
                 34
              
               
                 Baum-water
                 .
              
               
                 36
              
               
                 Bisket-Cakes
                 to
                 make
                 .
              
               
                 36
              
               
                 Black-Cherry-Wine
                 .
              
               
                 81
              
               
                 Bragget
                 to
                 make
                 .
              
               
                 122
              
               
                 Broom-buds
                 to
                 pickle
                 .
              
               
                 36
              
               
                 Burrage-flowers
                 to
                 Candy
              
               
                 47
              
               
                 Dr.
                 Burges
                 Plague-water
              
               
                 40.
                 
              
            
             
               
                 C.
                 
              
               
                 Cakes
                 of
                 Limon
                 .
              
               
                 80
              
               
                 Capon-water
                 .
              
               
                 83
              
               
                 Carraway
                 Cake
                 .
              
               
                 91
              
               
                 Candying
                 Pears
                 ,
                 Plums
                 ,
                 and
                 Apricots
                 .
              
               
                 8
              
               
                 Caudle
                 of
                 great
                 Virtue
                 .
              
               
                 66
              
               
                 Cherries
                 to
                 Candy
                 .
              
               
                 70
              
               
                 Cherries
                 dryed
                 in
                 the
                 Sun.
                 
              
               
                 41
              
               
                 Cherries
                 preserved
                 .
              
               
                 4
              
               
                 
                 Cherry-Wine
                 .
              
               
                 13
              
               
                 Cherries
                 to
                 dry
                 .
              
               
                 24
              
               
                 Chesiuts
                 kept
                 all
                 the
                 year
                 .
              
               
                 79
              
               
                 China-broath
                 .
              
               
                 84
              
               
                 Chips
                 of
                 Quinces
                 .
              
               
                 10●
              
               
                 Crystal
                 Jelly
                 to
                 make
                 .
              
               
                 45
              
               
                 Cinamon
                 S●gar
                 .
              
               
                 74
              
               
                 Cinamon-water
                 .
              
               
                 2
              
               
                 Clove-gilly
                 flowers
                 to
                 pickle
                 .
              
               
                 72
              
               
                 Comfortable
                 Syrup
                 .
              
               
                 69
              
               
                 Comfits
                 of
                 all
                 sorts
                 to
                 make
                 .
              
               
                 112
              
               
                 Conserve
                 of
                 Barberries
                 .
              
               
                 2
              
               
                 Conserve
                 of
                 Burrage-flowers
                 .
              
               
                 43
              
               
                 Conserve
                 of
                 Bugloss
                 flowers
                 .
              
               
                 101
              
               
                 Conserve
                 of
                 Damsons
                 .
              
               
                 28
              
               
                 Conserve
                 of
                 Oranges
                 .
              
               
                 5
              
               
                 Conserve
                 of
                 Prua
                 s.
                 
              
               
                 44
              
               
                 Conserve
                 of
                 Qunces
                 .
              
               
                 19
              
               
                 Conserve
                 of
                 Roses
                 .
              
               
                 2
              
               
                 Conserve
                 of
                 Rosemary
                 .
              
               
                 23
              
               
                 Conserve
                 of
                 Sage
                 .
              
               
                 116
              
               
                 Conserve
                 to
                 strengthen
                 the
                 Back
                 .
              
               
                 35
              
               
                 Conserve
                 of
                 Strawberries
                 .
              
               
                 44
              
               
                 Conserves
                 for
                 Tarts
                 all
                 the
                 Year
                 .
              
               
                 49
              
               
                 Cock-Ale
                 to
                 make
                 .
              
               
                 9
              
               
                 Cordial
                 strengthning
                 broath
                 .
              
               
                 77
              
               
                 Cream
                 of
                 Apricots
                 .
              
               
                 76
              
               
                 Cream
                 of
                 Codlings
                 .
              
               
                 8
              
               
                 Cream
                 of
                 Quinces
                 .
              
               
                 9
              
               
                 Cream-Tarts
                 .
              
               
               
                 Cornelians
                 to
                 pickle
                 .
              
               
                 120
              
               
                 Cordial
                 water
                 of
                 Clove
                 gilly
                 flowers
                 .
              
               
                 92
              
               
                 Cucumbers
                 to
                 pickle
                 .
              
               
                 8
              
               
                 Cucumbers
                 preserved
                 green
                 .
              
               
                 79
              
               
                 Cullice
                 to
                 make
                 .
              
               
                 77
              
               
                 Currans
                 preserved
                 .
              
               
                 14
              
               
                 Currans-Wine
                 .
              
               
                 115
              
            
             
               
                 D.
                 
              
               
                 Damask-water
                 .
              
               
                 57
              
               
                 Damsons
                 preserved
                 .
              
               
                 7
              
               
                 Dr.
                 Deodates
                 drink
                 for
                 the
                 Scurvy
                 .
              
               
                 35
              
               
                 Date-Leach
                 .
              
               
                 62
              
               
                 Dry
                 Vinegar
                 to
                 make
                 .
              
               
                 62
              
            
             
               
                 E.
                 
              
               
                 Elder-Vinegar
                 .
              
               
                 83
              
               
                 Elecampane-Roots
                 Candyed
                 .
              
               
                 74
              
               
                 Eringo
                 Roots
                 Candyed
                 .
              
               
                 73
              
               
                 Excellent
                 Broth.
                 
              
               
                 15
              
               
                 Excellent
                 Hippocras
                 presently
                 .
              
               
                 37
              
               
                 Excellent
                 Jelly
                 .
              
               
                 10
              
               
                 Excellent
                 Sur●eit-water
                 .
              
               
                 93
              
               
                 Excellent
                 sweet
                 water
                 .
              
               
                 40
              
            
             
               
                 F
              
               
                 Fine
                 Cakes
                 .
              
               
                 56
              
               
                 Flomery-Caudle
                 .
              
               
                 97
              
               
                 French
                 Beans
                 to
                 pickle
                 .
              
               
                 10
              
               
                 French
                 Bisket
                 to
                 make
                 .
              
               
                 27
              
               
                 Fruits
                 dryed
                 .
              
               
                 ●0
              
               
                 Fruits
                 preserved
                 all
                 the
                 year
                 .
              
               
                 97
              
            
             
               
                 G.
                 
              
               
                 Ginger
                 to
                 Candy
                 .
              
               
                 43
              
               
                 Ginger-bread
                 to
                 make
                 .
              
               
                 55
              
               
                 Gooseberry-Cakes
                 .
              
               
                 14
              
               
                 Gooseberry
                 paste
                 .
              
               
                 102
              
               
                 Gooseberries
                 preserved
                 .
              
               
                 29
              
               
                 Grapes
                 to
                 Candy
                 .
              
               
                 78
              
               
                 Grapes
                 preserved
                 .
              
               
                 13
              
            
             
               
               
                 H.
                 
              
               
                 Hartichoaks
                 preserved
                 .
              
               
                 53
              
               
                 Hippocras
                 to
                 make
                 .
              
               
                 6
              
               
                 Honey
                 of
                 Mulberries
                 .
              
               
                 107
              
               
                 Honey
                 of
                 Raisins
                 .
              
               
                 108
              
               
                 Honey
                 of
                 Roses
                 .
              
               
                 20
              
               
                 Hydromel
                 to
                 make
                 .
              
               
                 95
              
            
             
               
                 I
              
               
                 Jelly
                 of
                 Almonds
                 white
                 .
              
               
                 62
              
               
                 Jelly
                 of
                 Apples
                 .
              
               
                 121
              
               
                 Jelly
                 of
                 Currans
                 .
              
               
                 106
              
               
                 Jelly
                 of
                 Harts-horn
                 .
              
               
                 16
              
               
                 Jelly
                 of
                 Quinces
                 .
              
               
                 105
              
               
                 Jelly
                 of
                 Strawberries
                 and
                 Mulberries
                 .
              
               
                 46
              
               
                 Jelly
                 of
                 Gooseberries
                 .
              
               
                 121
              
               
                 Jelly
                 of
                 Raspices
                 .
              
               
                 111
              
               
                 Imperial
                 Water
                 .
              
               
                 59
              
               
                 Italian
                 Bisket
                 .
              
               
                 27
              
               
                 Italian
                 Marmalade
                 .
              
               
                 122
              
               
                 Jumbals
                 to
                 make
                 .
              
               
                 61
              
            
             
               
                 K.
                 
              
               
                 Kings
                 persume
                 .
              
               
                 22
              
               
                 K.
                 Edwards
                 persume
                 .
              
               
                 22
              
            
             
               
                 L.
                 
              
               
                 Leach
                 of
                 Almonds
                 .
              
               
                 72
              
               
                 Leach
                 Lumbard
                 .
              
               
                 57
              
               
                 Leach
                 to
                 make
                 .
              
               
                 50
              
               
                 Limon
                 and
                 Orange-peel
                 pickled
                 .
              
               
                 102
              
               
                 Lozenges
                 of
                 Roses
                 .
              
               
                 101
              
            
             
               
                 M.
                 
              
               
                 Manus
                 Christi
                 .
              
               
                 44
              
               
                 Marmalade
                 of
                 Cherries
                 .
              
               
                 96
              
               
                 Marmalade
                 of
                 Currans
                 .
              
               
                 88
              
               
                 Marmalade
                 of
                 Grapes
                 .
              
               
                 119
              
               
                 Marmalade
                 of
                 Oranges
                 .
              
               
                 11●
              
               
                 Marmalade
                 of
                 Oranges
                 and
                 Limons
                 .
              
               
                 23
              
               
                 Marmalade
                 of
                 Quinces
                 .
              
               
                 6
              
               
                 Mackroons
                 to
                 make
                 .
              
               
                 4
              
               
                 Marchpane
                 to
                 make
                 .
              
               
                 9
              
               
                 Marygolds
                 Candyed
                 in
                 wedges
                 .
              
               
                 73
              
               
                 Mathiolus
                 Bezoar
                 water
                 .
              
               
                 88
              
               
                 Mead
                 ,
                 or
                 Metheglin
                 to
                 make
              
               
                 25
              
               
                 Mead
                 pleasant
                 to
                 make
                 .
              
               
                 89
              
               
                 Medlars
                 preserved
                 .
              
               
                 99
              
               
                 Mint-water
                 .
              
               
                 93
              
               
                 Muscadine
                 Comfits
                 .
              
               
                 42
              
               
                 Musk-balls
                 to
                 make
                 .
              
               
                 59
              
               
                 Musk-Sugar
                 .
              
               
                 103
              
               
                 Mulberries
                 preserved
                 .
              
               
                 99
              
            
             
               
                 N.
                 
              
               
                 Naples-Bisket
                 to
                 make
                 .
              
               
                 100
              
               
                 Nutmegs
                 to
                 Candy
                 .
              
               
                 114
              
            
             
               
                 O.
                 
              
               
                 Oranges
                 and
                 Limons
                 Candyed
                 .
              
               
                 25
              
               
                 Oranges
                 to
                 bake
                 .
              
               
                 28
              
               
                 Orange-peels
                 Candyed
                 .
              
               
                 63
              
               
                 Oranges
                 preserved
                 .
              
               
                 ●
              
               
                 Oranges
                 preserved
                 Portugal
                 Fashion
                 .
              
               
                 25
              
               
                 Orange-water
                 .
              
               
                 65
              
               
                 Oyl
                 of
                 Sweet
                 Almonds
                 .
              
               
                 ●8
              
               
                 Oyl
                 of
                 Violets
                 .
              
               
                 9
              
            
             
               
                 P.
                 
              
               
                 Paste
                 of
                 Apricots
                 .
              
               
                 117
              
               
                 Paste
                 of
                 Cherries
                 .
              
               
                 116
              
               
                 Paste
                 of
                 Genua
                 .
              
               
                 50
              
               
                 Paste
                 of
                 Quinces
                 .
              
               
                 55
              
               
                 Paste
                 Royal.
                 
              
               
                 47
              
               
                 Paste
                 of
                 tender
                 Plums
                 .
              
               
                 85
              
               
                 Paste
                 of
                 Violets
                 .
              
               
                 63
              
               
                 Peaches
                 preserved
                 .
              
               
                 29
              
               
                 Pears
                 or
                 Plums
                 to
                 Candy
                 .
              
               
                 18
              
               
                 Perfume
                 for
                 Gloves
                 .
              
               
                 33
              
               
                 Pippins
                 dryed
                 .
              
               
                 49
              
               
                 Pippins
                 preserved
                 green
                 .
              
               
                 41
              
               
                 Pippins
                 preserved
                 red
                 .
              
               
                 64
              
               
                 Pippins
                 preserved
                 white
                 .
              
               
                 30
              
               
                 Plague-water
                 .
              
               
                 109
              
               
                 Pome
                 Citrons
                 preserved
                 .
              
               
                 71
              
               
                 Pomander
                 to
                 make
                 .
              
               
                 28
              
               
                 Pomatum
                 to
                 make
                 .
              
               
                 18
              
               
                 Poppy-water
                 .
              
               
                 87
              
               
                 
                 Prince-Bisket
                 .
              
               
                 104
              
               
                 Purslain
                 to
                 pickle
                 .
              
               
                 13
              
            
             
               
                 Q.
                 
              
               
                 Quiddany
                 of
                 Cherries
                 .
              
               
                 24
              
               
                 Quiddany
                 of
                 Quinces
                 .
              
               
                 51
              
               
                 Quiddany
                 of
                 Plums
                 .
              
               
                 75
              
               
                 Queens
                 perfume
                 .
              
               
                 22
              
               
                 Quince-Cakes
                 to
                 make
                 .
              
               
                 1
              
               
                 Quince-Cakes
                 clear
                 .
              
               
                 111
              
               
                 Quince-Cakes
                 red
                 .
              
               
                 110
              
               
                 Quince-Cakes
                 white
                 .
              
               
                 109
              
               
                 Quince-Cakes
                 thin
                 .
              
               
                 56
              
               
                 Quince-Cream
                 .
              
               
                 76
              
               
                 Quinces
                 preserved
                 red
                 .
              
               
                 7
              
               
                 Quinces
                 preserved
                 white
                 .
              
               
                 3
              
               
                 Quinces
                 to
                 pickle
                 .
              
               
                 108
              
            
             
               
                 R.
                 
              
               
                 Rasberry-Cream
                 .
              
               
                 94
              
               
                 Rasberry-Wine
                 .
              
               
                 37
              
               
                 Raspices
                 preserved
                 .
              
               
                 3
              
               
                 Red
                 Currans-Cream
                 .
              
               
                 98
              
               
                 Red
                 and
                 white
                 Currans
                 pickled
                 .
              
               
                 98
              
               
                 Rich
                 Cordial
                 .
              
               
                 98
              
               
                 Rose-leaves
                 Candyed
                 .
              
               
                 104
              
               
                 Rosemary-water
                 .
              
               
                 17
              
               
                 Rosemary-flowers
                 Candyed
                 .
              
               
                 46
              
               
                 Roses
                 preserved
                 whole
                 .
              
               
                 10
              
               
                 Rose-Vinegar
                 .
              
               
                 8
              
               
                 Rose-water
                 .
              
               
                 70
              
               
                 
                   Rosa
                   Solis
                
                 to
                 make
                 .
              
               
                 4
              
            
             
               
                 S.
                 
              
               
                 Snow-Cream
                 .
              
               
                 9
              
               
                 Spirit
                 of
                 Amber
                 greece
              
               
                 35
              
               
                 Spirit
                 of
                 Honey
                 .
              
               
                 53
              
               
                 Spirit
                 of
                 Roses
                 .
              
               
                 64
              
               
                 Spirit
                 of
                 Wine
                 .
              
               
                 20
              
               
                 Dr.
                 Stephens
                 Water
                 .
              
               
                 12
              
               
                 Steppony
                 to
                 make
                 .
              
               
                 90
              
               
                 Strawberry
                 Wi●e
                 .
              
               
                 92
              
               
                 Spots
                 out
                 of
                 Cloaths
                 .
              
               
                 79
              
               
                 Suckets
                 to
                 make
                 .
              
               
                 56
              
               
                 Suckets
                 of
                 green
                 Walnuts
                 .
              
               
                 7
              
               
                 Suckets
                 of
                 Lettuce
                 stalks
                 .
              
               
                 10
              
               
                 Sugar-Cakes
                 to
                 make
              
               
                 78
              
               
                 Sugar-Leach
                 .
              
               
                 61
              
               
                 Sugar
                 of
                 Roses
                 .
              
               
                 86
              
               
                 Sugar-plate
                 to
                 make
                 .
              
               
                 27
              
               
                 Surfeit-water
                 .
              
               
                 66
              
               
                 Sweet
                 Cakes
                 without
                 Sugar
                 .
              
               
                 52
              
               
                 Sweet
                 meat
                 of
                 Apples
                 .
              
               
                 115
              
               
                 Sweet
                 bags
                 for
                 Linnen
                 .
              
               
                 52
              
               
                 Syllabub
                 to
                 make
                 .
              
               
                 89
              
               
                 Symbals
                 to
                 make
                 .
              
               
                 5
              
               
                 Syrup
                 of
                 Apples
                 .
              
               
                 82
              
               
                 Syrup
                 of
                 Citron-peels
                 .
              
               
                 32
              
               
                 Syrup
                 of
                 Cinamon
                 .
              
               
                 32
              
               
                 Syrup
                 of
                 Comfrey
                 .
              
               
                 108
              
               
                 Syrup
                 of
                 Cowslips
                 .
              
               
                 23
              
               
                 Syrup
                 of
                 Elder
                 .
              
               
                 65
              
               
                 Syrup
                 of
                 Clove
                 gilly
                 flowers
                 .
              
               
                 5
              
               
                 Syrup
                 of
                 Harts-Horn
                 .
              
               
                 33
              
               
                 Syrup
                 of
                 Hyssop
                 .
              
               
                 42
              
               
                 Syrup
                 of
                 Licorise
                 .
              
               
                 2●
              
               
                 Syrup
                 of
                 Limons
                 .
              
               
                 20
              
               
                 Syrup
                 for
                 the
                 Lungs
                 .
              
               
                 53
              
               
                 Syrup
                 of
                 Maiden-hair
                 .
              
               
                 21
              
               
                 Syrup
                 of
                 Mints
                 .
              
               
                 106
              
               
                 Syrup
                 of
                 Poppies
                 .
              
               
                 19
              
               
                 Syrup
                 of
                 Purslain
                 .
              
               
                 107
              
               
                 Syrup
                 of
                 Quinces
                 .
              
               
                 31
              
               
                 Syrup
                 of
                 Roses
                 .
              
               
                 68
              
               
                 Syrup
                 of
                 Saffron
                 .
              
               
                 70
              
               
                 Syrup
                 for
                 short-wind
                 .
              
               
                 67
              
               
                 Syrup
                 of
                 Sugar-candy
                 .
              
               
                 67
              
               
                 Syrup
                 against
                 Scurvy
                 .
              
               
                 68
              
               
                 Syrup
                 of
                 Violets
                 .
              
               
                 6
              
               
                 Syrup
                 of
                 Wormwood
                 .
              
               
                 19
              
               
                 Syrup
                 of
                 Vinegar
                 .
              
               
                 82
              
               
                 Syder
                 to
                 make
                 .
              
               
                 90
              
            
             
               
                 T.
                 
              
               
                 Trifle
                 to
                 make
                 .
              
               
                 74
              
               
                 Treacle-water
                 to
                 make
                 .
              
               
                 31
              
            
             
               
                 V.
                 
              
               
                 Verjuice
                 to
                 make
                 .
              
               
                 60
              
               
                 ●s●●ebah
                 to
                 make
                 .
              
               
                 26
              
            
             
               
               
                 W.
                 
              
               
                 Walnuts
                 preserved
                 .
              
               
                 14
              
               
                 Walnut-water
                 .
              
               
                 31
              
               
                 Washing-Balls
                 to
                 make
                 .
              
               
                 59
              
               
                 Wasers
                 to
                 make
                 .
              
               
                 13
              
               
                 Waters
                 against
                 Consumptions
                 .
              
               
                 34
              
               
                 Water
                 against
                 Fits
                 of
                 Mother
                 .
              
               
                 18
              
               
                 Wormwood-wine
                 .
              
               
                 52
              
               
                 Wormwood
                 water
                 .
              
               
                 55
              
               
                 White
                 Damsons
                 preserved
                 green
                 .
              
               
                 80
              
               
                 White
                 Leach
                 of
                 Cream
                 .
              
               
                 71
              
               
                 White
                 Mead.
                 
              
               
                 100
              
               
                 Whipt
                 Syllabub
                 .
              
               
                 96
              
            
          
           
             
               The
               Table
               to
               Physick
               ,
               Beautifying
               Waters
               ,
               and
               Secrets
               in
               Angling
               .
            
             
               
                 A.
                 
              
               
                 Ach
                 of
                 the
                 Joynts
                 .
              
               
                 132
              
               
                 Ach
                 or
                 pain
                 .
              
               
                 129
              
               
                 Ad
                 Capiendum
                 Pisces
                 .
              
               
                 211
              
               
                 Ague
                 in
                 the
                 Breast
                 .
              
               
                 156
              
               
                 Agues
                 in
                 Children
                 .
              
               
                 151
              
               
                 Ague
                 to
                 Cure.
                 
              
               
                 129
              
               
                 Another
                 .
              
               
                 132
              
               
                 Another
                 .
              
               
                 140
              
               
                 Another
                 .
              
               
                 140
              
               
                 Allom-water
                 to
                 make
                 .
              
               
                 162
              
            
             
               
                 B.
                 
              
               
                 Back
                 to
                 strengthen
                 .
              
               
                 130
              
               
                 Baits
                 for
                 Barbels
                 .
              
               
                 230
              
               
                 Baits
                 for
                 Bream
                 .
              
               
                 232
              
               
                 Baits
                 for
                 Carp
                 or
                 Tench
                 .
              
               
                 219
              
               
                 Baits
                 for
                 Chub
                 and
                 Pike
                 .
              
               
                 220
              
               
                 Baits
                 for
                 Eels
                 .
              
               
                 231
              
               
                 Bait
                 for
                 Fish
                 all
                 the
                 Year
                 .
              
               
                 211
              
               
                 Baits
                 for
                 Gudgeons
                 .
              
               
                 229
              
               
                 Bait
                 with
                 Gentles
                 .
              
               
                 2●7
              
               
                 Baits
                 for
                 Perch
                 .
              
               
                 225
              
               
                 Baits
                 for
                 Roch
                 and
                 Dace
                 .
              
               
                 212
              
               
                 Baits
                 for
                 Salmon
                 .
              
               
                 233
              
               
                 Baits
                 for
                 Trout
                 .
              
               
                 228
              
               
                 Beauty
                 to
                 procure
                 .
              
               
                 196
              
               
                 Beauty
                 water
                 for
                 the
                 Fa●e
                 .
              
               
                 197
              
               
                 Beauty-water
                 ,
                 called
                 ,
                 
                   Lac
                   Virginis
                
                 .
              
               
                 178
              
               
                 Biting
                 of
                 a
                 mad-Dog
                 .
              
               
                 137
              
               
                 Blasting
                 to
                 Cure.
                 
              
               
                 152
              
               
                 Bleeding
                 at
                 the
                 Nose
                 .
              
               
                 1●6
              
               
                 Bleeding
                 of
                 a
                 Wound
                 .
              
               
                 156
              
               
                 Bloody-flux
                 ,
                 or
                 Scowring
                 .
              
               
                 154
              
               
                 Black
                 Plaister
                 for
                 all
                 griefs
                 .
              
               
                 172
              
               
                 Bone
                 or
                 Quills
                 dyed
                 red
                 for
                 Fishing
                 .
              
               
                 207
              
               
                 Breath
                 to
                 make
                 sweet
                 .
              
               
                 191
              
               
                 Breath
                 to
                 sweeten
                 ,
                 another
                 .
              
               
                 191
              
            
             
               
                 C.
                 
              
               
                 Cancer
                 to
                 cure
                 .
              
               
                 136
              
               
                 Cancer
                 in
                 a
                 Womans
                 Breast
                 to
                 cure
                 .
              
               
                 155
              
               
                 Caps
                 to
                 sight
                 for
                 Fishing
                 .
              
               
                 207
              
               
                 
                 Cement
                 for
                 Floats
                 to
                 Fish.
                 
              
               
                 207
              
               
                 Childblains
                 in
                 Hands
                 or
                 feet
                 to
                 cure
                 .
              
               
                 194
              
               
                 Conception
                 to
                 procute
                 .
              
               
                 143
              
               
                 Consumption
                 to
                 cure
                 .
              
               
                 144
              
               
                 Cough
                 dry
                 to
                 cure
                 .
              
               
                 135
              
               
                 Cordial
                 Julip
                 .
              
               
                 147
              
               
                 Corns
                 to
                 cure
                 .
              
               
                 166
              
               
                 Cramp
                 to
                 cure
                 .
              
               
                 132
              
            
             
               
                 D.
                 
              
               
                 Deafness
                 to
                 cure
                 .
              
               
                 138
              
               
                 Deafness
                 ,
                 another
                 .
              
               
                 142
              
               
                 Delicate
                 washing-ball
                 .
              
               
                 19●
              
               
                 Dentrifice
                 to
                 whiten
                 the
                 Teeth
              
               
                 189
              
               
                 Drink
                 to
                 heal
                 wounds
                 .
              
               
                 169
              
               
                 Dropsie
                 to
                 cure
                 .
              
               
                 138
              
               
                 Dropsie
                 ,
                 another
                 .
              
               
                 146
              
            
             
               
                 E.
                 
              
               
                 Ears
                 running
                 to
                 help
                 .
              
               
                 192
              
               
                 Ears
                 pained
                 to
                 cure
                 .
              
               
                 158
              
               
                 Electuary
                 of
                 Life
                 .
              
               
                 162
              
               
                 Excellent
                 Beauty-water
                 .
              
               
                 195
              
               
                 Excellent
                 complexion
                 to
                 procure
                 .
              
               
                 196
              
               
                 Excellent
                 Cordial
                 .
              
               
                 140
              
               
                 Excellent
                 Salve
                 .
              
               
                 152
              
               
                 Excellent
                 wash
                 for
                 Beauty
              
               
                 195
              
               
                 Eyes
                 blood-shot
                 .
              
               
                 192
              
               
                 Eye-water
                 .
              
               
                 147
              
            
             
               
                 F.
                 
              
               
                 Face
                 and
                 Skin
                 to
                 cleanse
                 .
              
               
                 177
              
               
                 Face
                 to
                 Adorn.
                 
              
               
                 177
              
               
                 Face
                 to
                 beautifie
                 .
              
               
                 177
              
               
                 Face
                 to
                 look
                 Youthful
                 .
              
               
                 177
              
               
                 Face
                 to
                 make
                 fair
                 .
              
               
                 176
              
               
                 Face
                 to
                 make
                 very
                 fair
                 .
              
               
                 179
              
               
                 Face
                 pitted
                 by
                 the
                 Small-pox
                 .
              
               
                 183
              
               
                 Face
                 to
                 whiten
                 .
              
               
                 181
              
               
                 Falling
                 off
                 of
                 Hair
                 to
                 prevent
              
               
                 176
              
               
                 Falling-Sickness
                 ,
                 or
                 Convulsions
                 .
              
               
                 134
              
               
                 Falling-Sickness
                 ,
                 another
                 .
              
               
                 145
              
               
                 Fevers
                 or
                 Agues
                 in
                 Children
                 .
              
               
                 130
              
               
                 Fellon
                 to
                 kill
                 .
              
               
                 155
              
               
                 Fishing-Lines
                 to
                 make
                 .
              
               
                 205
              
               
                 Fishing●Lines
                 to
                 unloose
                 in
                 water
                 .
              
               
                 210
              
               
                 Fits
                 of
                 the
                 Mother
                 .
              
               
                 148
              
               
                 Fistula
                 ,
                 or
                 Ulcer
                 .
              
               
                 149
              
               
                 Fits
                 of
                 the
                 Mother
                 ,
                 a
                 Julip
                 .
              
               
                 153
              
               
                 Flowers
                 to
                 bring
                 down
                 .
              
               
                 165
              
               
                 Flowers
                 to
                 stay
                 .
              
               
                 166
              
               
                 Flyes
                 used
                 in
                 Angling
                 ,
                 to
                 make
                 .
              
               
                 235
              
               
                 Flux
                 red
                 to
                 cure
                 .
              
               
                 155
              
               
                 Flux
                 white
                 to
                 cure
                 .
              
               
                 155
              
               
                 Freckles
                 in
                 the
                 Face
                 .
              
               
                 180
              
               
                 Freckles
                 and
                 Morphew
                 .
              
               
                 188
              
            
             
               
                 G.
                 
              
               
                 Gascoign
                 Powder
                 to
                 make
                 .
              
               
                 157
              
               
                 Gout
                 to
                 cure
                 .
              
               
                 128
              
               
                 Gout
                 ,
                 Lord
                 Dennies
                 Medicine
                 .
              
               
                 159
              
               
                 Green-Sickness
                 to
                 cure
                 .
              
               
                 138
              
               
                 Green-Sickness
                 ,
                 a
                 powder
                 .
              
               
                 169
              
               
                 Griping
                 of
                 the
                 Guts
                 to
                 cure
                 .
              
               
                 128
              
            
             
               
                 H.
                 
              
               
                 Hands
                 to
                 make
                 white
                 .
              
               
                 192
              
               
                 Hands
                 to
                 whiten
                 .
              
               
                 198
              
               
                 Hands
                 ,
                 a
                 sweet
                 water
                 .
              
               
                 199
              
               
                 Hair
                 to
                 make
                 grow
                 .
              
               
                 174
              
               
                 Hair
                 to
                 grow
                 thick
                 .
              
               
                 174
              
               
                 Hair
                 to
                 make
                 fair
                 .
              
               
                 173
              
               
                 Hair
                 to
                 take
                 away
                 .
              
               
                 176
              
               
                 Head-ach
                 to
                 cure
                 .
              
               
                 130
              
               
                 Heat
                 of
                 the
                 Liver
                 .
              
               
                 163
              
               
                 Heat
                 and
                 swelling
                 in
                 the
                 Face
                 .
              
               
                 185
              
               
                 Heat
                 or
                 Worms
                 in
                 the
                 hands
                 .
              
               
                 199
              
            
             
               
               
                 I.
                 
              
               
                 Jaundies
                 black
                 to
                 Cure.
                 
              
               
                 131
              
               
                 Jaundies
                 yellow
                 to
                 Cure.
                 
              
               
                 131
              
               
                 Imposthume
                 to
                 break
                 .
              
               
                 137
              
               
                 Inflamed
                 Face
                 to
                 Cure.
                 
              
               
                 186
              
               
                 Itch
                 ,
                 or
                 breaking
                 out
                 to
                 cure
                 .
              
               
                 167
              
               
                 Itch
                 ,
                 another
                 .
              
               
                 136
              
            
             
               
                 K.
                 
              
               
                 C.
                 K●nts
                 Powder
                 to
                 make
              
               
                 132
              
               
                 Kings-Evil
                 to
                 cure
                 .
              
               
                 137
              
            
             
               
                 L.
                 
              
               
                 Lax
                 ,
                 or
                 Looseness
                 .
              
               
                 141
              
               
                 Lips
                 chopt
                 to
                 cure
                 .
              
               
                 193
              
            
             
               
                 M.
                 
              
               
                 Marks
                 of
                 Small
                 pox
                 to
                 prevent
                 .
              
               
                 193
              
               
                 Megrim
                 ,
                 or
                 Imposthume
                 in
                 the
                 Head.
                 
              
               
                 1●7
              
               
                 Mis-carrying
                 to
                 prevent
                 .
              
               
                 134
              
               
                 Moist
                 seabs
                 after
                 Small-pox
                 .
              
               
                 165
              
               
                 Morphew
                 or
                 Scurff
                 of
                 Pace
                 or
                 Skin
                 .
              
               
                 181
              
               
                 Mouth
                 to
                 cleanse
                 .
              
               
                 191
              
            
             
               
                 N.
                 
              
               
                 Nails
                 cloven
                 to
                 cure
                 .
              
               
                 200
              
               
                 Nails
                 that
                 fall
                 off
                 .
              
               
                 200
              
               
                 Nails
                 to
                 make
                 grow
                 .
              
               
                 199
              
               
                 Nails
                 rent
                 from
                 the
                 Flesh.
                 
              
               
                 200
              
               
                 Nostrils
                 stinking
                 to
                 cure
                 .
              
               
                 198
              
            
             
               
                 O.
                 
              
               
                 Oyl
                 of
                 Fennel
                 .
              
               
                 171
              
               
                 Oyl
                 of
                 St.
                 Iohns
                 wort
                 .
              
               
                 170
              
               
                 Oyl
                 of
                 Roses
                 .
              
               
                 166
              
               
                 Oyntment
                 green
                 to
                 make
                 .
              
               
                 148
              
               
                 Oyntment
                 for
                 pimples
                 in
                 the
                 face
              
               
                 186
              
            
             
               
                 P.
                 
              
               
                 Paste
                 for
                 Fishing
                 .
              
               
                 2●2
              
               
                 Piles
                 to
                 destroy
                 .
              
               
                 136
              
               
                 Piles
                 after
                 Child-Birth
                 .
              
               
                 167
              
               
                 Pimples
                 in
                 the
                 Face
                 to
                 cure
              
               
                 186
              
               
                 Pimples
                 in
                 the
                 Face
                 ,
                 another
              
               
                 184
              
               
                 Plague
                 to
                 cure
                 .
              
               
                 131
              
               
                 Plague-water
                 .
              
               
                 146
              
               
                 Pleurisie
                 to
                 cure
                 .
              
               
                 1●4
              
               
                 Pock
                 holes
                 in
                 the
                 Face
                 .
              
               
                 194
              
               
                 Pomatum
                 to
                 clear
                 the
                 skin
                 .
              
               
                 187
              
               
                 Powder
                 for
                 Green-Sickness
                 .
              
               
                 169
              
            
             
               
                 R.
                 
              
               
                 Red
                 Face
                 to
                 cure
                 .
              
               
                 185
              
               
                 Redness
                 ,
                 Hands
                 and
                 Face
                 by
                 Small
                 pox
                 .
              
               
                 183
              
               
                 Redness
                 to
                 take
                 away
                 ,
                 another
                 ,
              
               
                 184
              
               
                 Rich
                 Face-to
                 help
                 .
              
               
                 186
              
               
                 Rheumatick
                 Cough
                 or
                 Cold.
                 
              
               
                 154
              
               
                 Rickets
                 in
                 Children
                 .
              
               
                 149
              
            
             
               
                 S.
                 
              
               
                 Scald
                 Head.
                 
              
               
                 146
              
               
                 Sciatica
                 ,
                 or
                 pains
                 in
                 the
                 joynts
              
               
                 129
              
               
                 Scurvy
                 to
                 cure
                 .
              
               
                 127
              
               
                 Scurvy
                 ,
                 another
                 .
              
               
                 142
              
               
                 Secrets
                 in
                 Angling
                 ,
                 by
                 J.
                 D.
                 
              
               
                 209
              
               
                 Shingles
                 to
                 cure
                 .
              
               
                 149
              
               
                 Skin
                 to
                 clear
                 .
              
               
                 187
              
               
                 Skin
                 to
                 smooth
                 ,
                 and
                 take
                 away
                 Freckles
                 .
              
               
                 201
              
               
                 Skin
                 to
                 make
                 white
                 and
                 clear
                 .
              
               
                 180
              
               
                 Skin
                 to
                 make
                 smooth
                 .
              
               
                 180
              
               
                 Sore
                 breast
                 to
                 cure
                 .
              
               
                 144
              
               
                 Spitting
                 of
                 Blood.
                 
              
               
                 156
              
               
                 Spleen
                 to
                 cure
                 .
              
               
                 168
              
               
                 Sprain
                 in
                 the
                 Back
                 .
              
               
                 139
              
               
                 Dr.
                 Stephens
                 Water
                 .
              
               
                 161
              
               
                 Stinking
                 breath
                 to
                 cure
                 .
              
               
                 190
              
               
                 Stitch
                 in
                 the
                 Side
                 .
              
               
                 167
              
               
                 Stench
                 under
                 the
                 Arm●
                 holes
              
               
                 201
              
               
                 Stone
                 and
                 Gravel
                 .
              
               
                 127
              
               
                 
                 Sun-burn
                 to
                 take
                 away
              
               
                 179
              
               
                 Swooning-fits
              
               
                 163
              
            
             
               
                 T.
                 
              
               
                 Termes
                 to
                 provoke
              
               
                 154
              
               
                 Teeth
                 to
                 make
                 white
                 and
                 Sound
              
               
                 189
              
               
                 Teeth
                 to
                 keep
                 white
                 and
                 kill
                 worms
              
               
                 190
              
               
                 Teeth
                 white
                 as
                 Jvory
              
               
                 119
              
               
                 Teeth
                 in
                 children
                 to
                 breed
                 easily
              
               
                 150
              
               
                 Toothach
                 to
                 cure
              
               
                 145
              
               
                 Tertian
                 or
                 double
                 Tertian
                 Ague
              
               
                 168
              
               
                 Thorn
                 to
                 draw
                 out
              
               
                 170
              
               
                 Timpany
                 to
                 cure
              
               
                 153
              
               
                 Tissick
                 to
                 cure
              
               
                 171
              
            
             
               
                 U.
                 
              
               
                 Unguentum
                 album
                 to
                 make
              
               
                 135
              
            
             
               
                 W.
                 
              
               
                 Warts
                 in
                 the
                 face
                 or
                 hands
              
               
                 201
              
               
                 Washing
                 b●ll
                 to
                 make
              
               
                 193
              
               
                 Water
                 for
                 eyesight
                 by
                 King
                 Edward
                 the
                 6.
                 
              
               
                 158
              
               
                 Water
                 for
                 the
                 eyes
                 excellent
              
               
                 164
              
               
                 Water
                 for
                 sore
                 eyes
              
               
                 139
              
               
                 Web
                 in
                 the
                 Eye
              
               
                 165
              
               
                 Wen
                 to
                 cure
              
               
                 145
              
               
                 Dr.
                 Willoughbyes
                 water
              
               
                 161
              
               
                 Wind
                 to
                 help
              
               
                 145
              
               
                 Wind
                 &
                 flegun
                 in
                 Children
              
               
                 1●0
              
               
                 Woman
                 in
                 Travel
              
               
                 149
              
               
                 Woman
                 soon
                 delivered
              
               
                 150
              
               
                 Worms
                 in
                 Children
              
               
                 152
              
               
                 Worms
                 in
                 children
                 another
              
               
                 135
              
               
                 Worms
                 to
                 clease
                 for
                 fishing
              
               
                 208
              
               
                 Wrinckles
                 in
                 the
                 face
              
               
                 178
              
               
                 Whites
                 to
                 cure
              
               
                 135
              
            
             
               
                 Y.
                 
              
               
                 Yellow
                 Jaundies
              
               
                 201
              
               
                 Young
                 children
                 to
                 go
                 to
                 stool
              
               
                 151
              
            
          
           
             
               The
               Table
               to
               the
               Compleat
               Cooks
               Guid.
               
            
             
               
                 A.
                 
              
               
                 Almond
                 Cream
              
               
                 317
              
               
                 Almond
                 pudding
              
               
                 317
              
               
                 Almond
                 Tart
              
               
                 320
              
               
                 Apple
                 pyes
                 to
                 fry
              
               
                 281
              
               
                 Artichoakes
                 fryed
              
               
                 255
              
               
                 A●ichoake
                 Pye
              
               
                 274
              
            
             
               
                 B.
                 
              
               
                 Bacon
                 Tart
              
               
                 25●
              
               
                 B●rley
                 broth
              
               
                 2●7
              
               
                 Beef
                 pasty
                 like
                 red
                 Deer
              
               
                 262
              
               
                 Beef
                 to
                 keep
                 Sweet
              
               
                 298
              
               
                 Beef
                 to
                 Stew
              
               
                 333
              
               
                 Beef
                 to
                 stew
                 French
                 fash●●n
              
               
                 283
              
               
                 
                 Black
                 Puddings
              
               
                 245
              
               
                 Birds
                 to
                 stew
                 L.
                 Butlers
                 way
              
               
                 328
              
               
                 Bisket
                 bread
              
               
                 244
              
               
                 Brawn
                 tender
                 &
                 delicate
              
               
                 298
              
            
             
               
                 B.
                 
              
               
                 Breams
                 stewed
              
               
                 358
              
               
                 Breast
                 or
                 loyn
                 mutton
                 stewed
              
               
                 3●4
              
               
                 Breast
                 of
                 veal
                 baked
              
               
                 289
              
               
                 Butter
                 to
                 draw
                 for
                 Sauce
              
               
                 364
              
            
             
               
                 C.
                 
              
               
                 Calves
                 foot
                 Pye
              
               
                 312
              
               
                 Calves
                 feet
                 baked
              
               
                 344
              
               
                 Calves
                 feet
                 roasted
              
               
                 280
              
               
                 Calves
                 head
                 baked
              
               
                 322
              
               
                 Capon
                 or
                 pullet
                 boyld
              
               
                 269
              
               
                 Capon
                 boyld
                 with
                 sage
                 and
                 pa●fly
              
               
                 293
              
               
                 Capon
                 boyld
                 with
                 Asparagus
              
               
                 221
              
               
                 Capon
                 boyld
                 with
                 sugar
                 pease
              
               
                 284
              
               
                 Capon
                 boyld
                 with
                 white-broth
              
               
                 292
              
               
                 Capon
                 or
                 Chicken
                 several
                 Compositions
              
               
                 343
              
               
                 Carp
                 Pye
              
               
                 316
              
               
                 Carp
                 to
                 stew
              
               
                 271
              
               
                 Cheescakes
                 to
                 make
              
               
                 242
              
               
                 Cheese
                 fresh
                 to
                 make
              
               
                 274
              
               
                 Chine
                 of
                 beef
                 poudered
              
               
                 286
              
               
                 Cherry
                 Tart
              
               
                 310
              
               
                 Chicken
                 Pye
              
               
                 316
              
               
                 Chucks
                 of
                 veal
                 to
                 bake
              
               
                 339
              
               
                 Citron
                 pudding
              
               
                 300
              
               
                 Clowted
                 Cream
              
               
                 296
              
               
                 Cods
                 head
                 to
                 dress
              
               
                 287
              
               
                 Codling
                 Tart
              
               
                 309
              
               
                 Cocks
                 or
                 barks
                 to
                 boyl
              
               
                 331
              
               
                 Collops
                 of
                 beef
                 stewed
              
               
                 262
              
               
                 Cows
                 udder
                 roasted
              
               
                 308
              
               
                 Cows●ip
                 Tart
              
               
                 321
              
               
                 Cream
                 of
                 Eggs
              
               
                 258
              
               
                 Cracknels
                 to
                 make
              
               
                 326
              
               
                 Custards
                 to
                 make
              
               
                 278
              
            
             
               
                 D.
                 
              
               
                 Damson
                 Tart
              
               
                 261
              
               
                 Dish
                 of
                 marrow
              
               
                 244
              
               
                 Dish
                 of
                 meat
                 with
                 herbs
              
               
                 257
              
               
                 Dutch
                 pudding
              
               
                 282
              
            
             
               
                 E.
                 
              
               
                 Eels
                 to
                 boyl
              
               
                 285
              
               
                 Eel
                 Pye
              
               
                 305
              
               
                 Eel
                 Pye
                 with
                 Oysters
              
               
                 266
              
               
                 Eels
                 to
                 roast
              
               
                 330
              
               
                 Eels
                 to
                 Soufe
              
               
                 252
              
               
                 Egg
                 Pye
              
               
                 243
              
               
                 Excellent
                 mincet
                 Pyes
              
               
                 334
              
            
             
               
                 F.
                 
              
               
                 Feasant
                 stewed
                 French
                 fashion
              
               
                 244
              
               
                 Fillet
                 beef
                 stewed
                 Ital.
                 fashion
              
               
                 342
              
               
                 Fine
                 pudding
                 in
                 a
                 dish
              
               
                 258
              
               
                 Flounders
                 or
                 Jacks
                 to
                 boyl
              
               
                 303
              
               
                 Flounders
                 stewed
              
               
                 365
              
               
                 French
                 barley
                 posset
              
               
                 339
              
               
                 French
                 pottage
                 called
                 Skink
              
               
                 294
              
               
                 Fricasy
                 of
                 Chickens
              
               
                 265
              
               
                 Fricasy
                 of
                 Rabbits
              
               
                 325
              
               
                 Fricasy
                 of
                 Veal
              
               
                 2●0
              
               
                 Furmity
                 to
                 make
              
               
                 248
              
            
             
               
                 G.
                 
              
               
                 Goose
                 to
                 bake
              
               
                 281
              
               
                 Goosberry
                 Cream
              
               
                 295
              
               
                 Grand
                 sallet
              
               
                 268
              
               
                 Green
                 sauce
              
               
                 275
              
            
             
               
                 H.
                 
              
               
                 Haggis
                 Pudding
              
               
                 257
              
               
                 Haunch
                 ofvenison
                 boyled
              
               
                 304
              
               
                 Haunch
                 of
                 venison
                 rosted
              
               
                 254
              
               
                 Hare
                 to
                 roast
              
               
                 345
              
               
                 Hash
                 of
                 a
                 Capon
                 or
                 Pullet
              
               
                 28●
              
               
                 
                 Hen
                 Carbonadoed
              
               
                 254
              
               
                 Herring
                 Pye
              
               
                 245
              
               
                 Hotchpot
                 to
                 make
              
               
                 323
              
            
             
               
                 I.
                 
              
               
                 Italian
                 pudding
              
               
                 324
              
               
                 Iunket
                 to
                 make
              
               
                 327
              
            
             
               
                 L.
                 
              
               
                 Lamb
                 Pye
              
               
                 241
              
               
                 Leg
                 of
                 Pork
                 broild
              
               
                 343
              
               
                 Limon
                 Caudle
              
               
                 323
              
            
             
               
                 M.
                 
              
               
                 Made
                 dish
                 of
                 Apples
              
               
                 302
              
               
                 Mallard
                 to
                 stew
              
               
                 340
              
               
                 Marrow
                 Pasties
              
               
                 275
              
               
                 Marrow
                 puddings
              
               
                 272
              
               
                 Medler
                 Tart
              
               
                 323
              
            
             
               
                 N.
                 
              
               
                 Neats
                 f●ot
                 Pye
              
               
                 249
              
               
                 Neats
                 Tongues
                 to
                 dry
              
               
                 328
              
               
                 Neats
                 Tongues
                 fryed
              
               
                 345
              
               
                 Neats
                 Tongue-Pye
              
               
                 353
              
               
                 Neats
                 Tongue
                 &
                 Udder
              
               
                 298
              
            
             
               
                 O.
                 
              
               
                 Oatmeal
                 pudding
              
               
                 360
              
               
                 Oysters
                 to
                 Pickle
              
               
                 332
              
            
             
               
                 P.
                 
              
               
                 Pannado
                 to
                 make
              
               
                 299
              
               
                 Past
                 for
                 all
                 Tarts
              
               
                 290
              
               
                 Pear
                 or
                 warden
                 pye
              
               
                 306
              
               
                 Pe●ch●●
                 to
                 boyl
              
               
                 284
              
               
                 Pig
                 to
                 bake
                 Court
                 fashion
              
               
                 336
              
               
                 Pig
                 to
                 souse
              
               
                 256
              
               
                 Pidgeon
                 Pye
                 to
                 make
              
               
                 341
              
               
                 Pickarel
                 to
                 bake
              
               
                 236
              
               
                 Pippin
                 Pye
              
               
                 351
              
               
                 Polonian
                 Sausages
              
               
                 297
              
               
                 Pottage
                 of
                 a
                 Capon
              
               
                 350
              
               
                 Pudding
                 to
                 bake
              
               
                 ●90
              
               
                 Pudding
                 of
                 Rice
              
               
                 361
              
               
                 Pudding
                 of
                 hogs
                 liver
              
               
                 337
              
               
                 Puff-past
                 to
                 make
              
               
                 266
              
            
             
               
                 Q
              
               
                 Quaking
                 Pudding
              
               
                 295
              
               
                 Quince
                 Pye
              
               
                 250
              
            
             
               
                 R.
                 
              
               
                 Rabbits
                 to
                 bake
              
               
                 279
              
               
                 Rabbits
                 to
                 hash
              
               
                 273
              
               
                 Rabbits
                 to
                 stew
              
               
                 340
              
               
                 Rare
                 broth
              
               
                 347
              
               
                 Rare
                 Pudding
              
               
                 324
              
               
                 Rice
                 Pudding
              
               
                 242
              
               
                 Rice
                 Tart
              
               
                 309
              
               
                 Rost
                 beef
                 pickled
              
               
                 334
              
            
             
               
                 S.
                 
              
               
                 Sallet
                 of
                 a
                 cold
                 hen
              
               
                 268
              
               
                 Sallet
                 of
                 green
                 Pease
              
               
                 355
              
               
                 Salmon
                 to
                 boyl
              
               
                 263
              
               
                 Salmon
                 to
                 keep
                 fresh
              
               
                 297
              
               
                 Sauce
                 for
                 mutton
              
               
                 366
              
               
                 Sack
                 posset
                 to
                 make
              
               
                 273
              
               
                 Sauce
                 for
                 Pidgeons
              
               
                 307
              
               
                 Sauce
                 for
                 Turkys
                 &
                 Capons
              
               
                 367
              
               
                 Sauce
                 for
                 wildfowl
              
               
                 307
              
               
                 Sansages
                 to
                 make
              
               
                 282
              
               
                 Scotch
                 Collops
                 of
                 Veal
              
               
                 276
              
               
                 Scollops
                 to
                 b●oil
              
               
                 259
              
               
                 Shoulder
                 of
                 mutton
                 and
                 Oysters
              
               
                 346
              
               
                 Spanish
                 Oleo
              
               
                 246
              
               
                 Sparrows
                 and
                 Larks
                 to
                 boyl
              
               
                 291
              
               
                 Stewed
                 broth
                 to
                 make
              
               
                 357
              
               
                 Sweet
                 breads
                 baked
              
               
                 347
              
            
             
               
                 T.
                 
              
               
                 Tansey
                 to
                 make
              
               
                 312
              
               
                 Tansey
                 of
                 Cowslips
              
               
                 362
              
               
                 Tart
                 of
                 Spinage
              
               
                 309
              
               
                 Trout
                 to
                 stew
              
               
                 307
              
            
             
               
                 V.
                 
              
               
                 Veal
                 Pye
                 to
                 make
              
               
                 288
              
               
                 Venison
                 Pasty
              
               
                 260
              
               
                 Venison
                 to
                 stew
              
               
                 247
              
               
                 Umble
                 Pye
              
               
                 253
              
            
             
               
                 W.
                 
              
               
                 watergruel
                 to
                 make
              
               
                 318
              
               
                 widgeons
                 or
                 Teal
                 to
                 boyl
              
               
                 288
              
            
             
               FINIS
               .
            
             
          
        
      
    
     
       
         Notes, typically marginal, from the original text
         
           Notes for div A66834-e15090
           
             *
             That
             which
             kills
             the
             Oak
             ,
             I
             conjecture
             to
             be
             Ivy.
             
          
        
      
    
  

