a true gentlewomans delight wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very necessary for all ladies and gentlewomen. published by w. i. gent. kent, elizabeth grey, countess of, 1581-1651. this text is an enriched version of the tcp digital transcription a47270 of text r220380 in the english short title catalog (wing k317a). textual changes and metadata enrichments aim at making the text more computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life. the text has been tokenized and linguistically annotated with morphadorner. the annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). textual changes aim at restoring the text the author or stationer meant to publish. this text has not been fully proofread approx. 150 kb of xml-encoded text transcribed from 81 1-bit group-iv tiff page images. earlyprint project evanston,il, notre dame, in, st. louis, mo 2017 a47270 wing k317a estc r220380 99831784 99831784 36251 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a47270) transcribed from: (early english books online ; image set 36251) images scanned from microfilm: (early english books, 1641-1700 ; 2127:5, 2365:13b) a true gentlewomans delight wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very necessary for all ladies and gentlewomen. published by w. i. gent. kent, elizabeth grey, countess of, 1581-1651. w. j. [20], 140 p. printed by g.d. and are to be sold by william shears, at the sign of the bible in st. pauls church-yard, london : 1653. attributed to elizabeth talbot grey, countess of kent, by wing 2nd ed. with six preliminary contents leaves. tightly bound; print faded. copy at reel 2365:13b bound and filmed following k311. reproductions of the original in the cambridge university library. eng cookery -england -early works to 1800. canning and preserving -early works to 1800. a47270 r220380 (wing k317a). civilwar no a true gentlewomans delight. wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very nec kent, elizabeth grey, countess of 1653 29161 385 0 0 0 0 0 132 f the rate of 132 defects per 10,000 words puts this text in the f category of texts with 100 or more defects per 10,000 words. 2007-06 tcp assigned for keying and markup 2007-07 apex covantage keyed and coded from proquest page images 2007-08 emma (leeson) huber sampled and proofread 2007-08 emma (leeson) huber text and markup reviewed and edited 2008-02 pfs batch review (qc) and xml conversion a true gentlewomans delight . wherein is contained all manner of cookery : together with preserving , conserving , drying , and candying . very necessary for all ladies and gentlewomen . published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the virtuous and most hopefull gentlewoman , mis. anne pile , eldest daughter of the honorable sr. francis pile baronet , deceased . most accomplisht lady , the many singular favours , which i have received , not onely from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the due tyes of gratitude , to tender a just acknowledgement : i wish the same heart , that for many and just causes truely honours you , had any present worthy your acceptance . now shall it be your singular goodnesse to patronage this small treatise , which ( if i mistake not ) carries with it two parts , delight , and utility . i doubt not then , but that it will find a generall acceptance among all those , who are any way the least lovers of such pleasing and all delightfull studies . i intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that hath been published of the like nature : so hoping you will accordingly esteem ●f it , i beg pardon for my boldnesse , and rest ever , a true and faithfull honourer of your transparent virtues , w. j. to the vertuous and most noble lady , latitia popham ▪ wife of the honorable and truely valiant colonel alexander popham . thrice noble and truely vertuous lady . after mature deliberation , what to tender unto your acceptance worthy your patronage , nothing occurred more probable , than this small manuall ; which was once esteemed a rich cabinet of knowledge , by a person truely honourable . may it auspitiously procure but your honours like friendly estimation , and then i doubt not , but it will find a universal acceptance amongst persons of greatest eminency . sure i am , it may be justly deemed as a rich magaz●ne of experience , having long since taught the world its approved excellency , yea , even in many dangerous exigencies . all i humbly crave for the present is my boldnesse might be favorably excused , since 't was my lawfull ambition , thereby to avoid ingratitude for the many singular favours i have already received from your endeared truely honourable husband , my always true noble friend , and most happy countryman . god multiplie his blessings upon all your noble family , and make you no lesse honourable here on earth , than eternally happy hereafter : which shall be the daily prayer of him , whose highest emulation is in all due ways abundantly to honour and serve you , w. j. to the reader . friendly reader ▪ heer thou hast a small treatise entituled , a true gentlewomans delight , presented to thy view : be so courteous as to read before thou censure it . if then the effect be answerable to its name , i shall be right glad : if there be any errors , it will be no error , but a singular token of thy exemplar humanity to passe i● by , and sign it with thy pardon ; for which i engage my self , thine on the like occasion , w. i. a table of the contents . a to make apple cream . 3 to fry apple pies . 16 to make ●n arterchoke pie. 17 to make angellets . 21 to preserve apricocks 43 , 56 to make apricock cakes . 44 to candy apricocks . 50 to make cakes of almonds . 60 to preserve angelica roots . 68 to make almond butter . 75 to make flesh of apricocks . 76 lady o●arundels manchet . 118 b to bake beef like red dear . 19 to make stew'd broth . 30 to pickle broom-buds . 35 to make bisket bread . 48 to make paste of barberries or english currans . 5● to make papp of barly . 5● a broth to drink . 71 , 7● a broth to eat on fasting dayes . ibid ▪ to stew beef . 7● to boil brawn . 8● to boil a gammon of bacon . ibid to bake a gammon of bacon . 9 to bake fillets of beef , &c. 9● to souce brawn . 10● to make bonny clutter . 10● to draw butter . 11● c to make a chrystall jelly . 2 to make clouted cream . 4 to make quince cream . 5 to make a fresh cheese . ibid to make codlin cream . 6 to make cheesecakes . 6 to make a slipcoat cheese . 11 to make cheese-loaves . 12 to make curd-cakes . 16 to make a chicken pie , 18 a good way to stew chickens . 31 to pickle cowcembers . 33 to doe clove ▪ gillyfloures up for ●alletting all the year . 34 to preserve currans . 41 to make a calfes-foot pie. 66 to boyle a capon with brewis . 68 to make a spice cake . 69 to boyle a chicken , &c. 72 to make a caudle . 74 to dry cherries . 79 to boil a capon in white broth 81 to boil chicken , and ●orrel● ops . ●4 to stew calves feet . 87 to stew cold chickens . 90 to make paste for a custard . 91 to bake calfes-feet . 94 , 123 to bake a chicken pie. 96 , 120 to fry chickens . 104 , 105 to make a tart of cherries . 112 to boyle cream . 117 a calfes head pie for supper . 124 a frigasie of chickens . 131 to make a cake . 133 to souce a calfes-head . 137 d to make a made dish . 15 to make a forc'd dish of any cold meat . 2● to make a forc'd dish of a leg of mutton or lamb . 27 to boyle a duck . 28 , 139 to preserve white damsons . 45 to preserve damsons . 47 , 57 to make fine diet-bread . 55 to boil a duck with turnips . 84 e to make essings . 65 to souce eeles . 107 to souce an eele . 136 f to make a white fool . 7 to make a fool . 8 to make furmenty . 16 to candy all kind of fruitrages , as oranges . &c. 64 to candy all kind of floures . ibid ▪ to boil flounders , &c. 76 to boil divers kinds of fishes ▪ 86 to bake a florentine . 98 to make fritters . 106 to marble fish . 110 g. to make a goosberry fool . 6 to make a goosberry custard . 7 to make grout . 36 to make goosberry tarts . 40 to preserve goosberries . 41 to make goosberry cakes . 42 to doe goosberries like hops . 43 to preserve grapes . 47 to preserve grapes to look clear and gr●en 50 to make paste of goosberries . 51 to souce a carp or gurnet . 70 h to bake a hare . 95 to roast a hare . 99 to make a tart of hips . 1●3 a hartechoak pie. 123 i to make an excellent jelly . 1 to make a jelly of marmalet . 37 to make a junket . 114 k a florendine of kidnies . 119 l to make leach . 11 to make yellow leach . ibid. to fry a coast of lamb . 28 to make cakes of lemons . 47 to candy lemons and oranges . 59 to make white lemon cakes 61 a lamb pie. 120 , 121 a lark pie. 126 a frigasie of lamb . 131 m. to make sauce for a shoulder of mutton . 15 , 120 to roast a shoulder of mutton with thyme . 20 to roast a shoulder of mutton with oysters . ibid. to boyle a leg of mutton . 32 to preserve medlers . 41 to make mackaroons . 44 to preserve mulberries . 45 to boil a mallard , &c. 84 to s●ew a mallard . 88 to roast a shoulder of mutton . 10 , 140 to roast a leg of mutton . 102 to roast a neck of mutton . ibid. to roast a chine of mutton . 103 to ro●st a giggit of mutton . 104 to make a tart of medlers . 112 to scald milk after the western fashion . 114 to harsh a shoulder of mutton . 133 to make a leg of mutton three or four dishes . 134 n to make broth for a neats-tongue . 70 to roast a neats-tongue . 100 a hot neats tongue for supper . 127 a cold neats-tongue pie. ibid. o to pickle oy●●●rs . 36 to make paste of oranges and of lemons . 52 to preserve oranges . 78 an oyster pie. 122 p to make a sack posset . 10 to make black puddings . 21 to make white puddings . 22 to make almond puddings . 23 to make a pudding to bake . ibid. to make a boyl'd pudding . 24 to make a cream pudding to be boyled . 25 to pickle purslain . 34 to make a jelly of pippins . 38 to preserve pippins white . 46 to make paste royall in spice . 53 to candie peares , plums , &c. 54 to make paste royall white , &c. ib. to preserve pomecitron . 62 to make a very good pie. 67 to make a fine padding . 71 to make a ponado . 74 to souce a young pig . 76 to dry peaches . 79 to boil a pike in white broth . 85 to stew a pullet or capon . 90 to make paste for a pasty of venison . ibid. to make paste for a pie to keep long 91 to make paste for buttered loaves . 92 to make paste for dumplins . ibid. to make puffe-paste . 93 , 129 to make an italian pudding . 98 to roast a pig with a pudding in the belly . 101 to souce a pig . 107 to make a tart of green pease . 111 to make a pippin tart. 113 to make a pudding in haste . 116 to make a pudding in a dish . ibid. to boyle pigeons . 118 a pork pie. 119 a potato pie for supper . 128 pigeon or rabbet pie. ibid. to make a pudding . 130 q to keep quinces all the year . 32 to preserve white quinces . 40 to make quince cakes . 46 to preserve quinces red . 48 to make flesh of quinces . 77 to bake quinces or wardens ▪ &c. 95 r to preserve resberries . 40 to candy ringus roots . 63 to boil a rabbet . 83 , 139 to stew a rabbet . 89 , 137 to make a tart of rice . 111 a frigasie of rabbets . 134 s to stew saucesedges . 28 to make sugar cakes . 66 to make simbals . 67 to make sallet of all manner of hearbs . 87 to stew steakes between two dishes . ibid. to stew smelts or flounders . 89 to bake a steak pie. 97 to make a tart of strawberries . 112 a skerret pie. 124 t to make a tan●ie . 13 to make black tart stuffe . 14 to make yellow tart stuffe . ibid. to make gallendine sauce for a turkey . 31 to stew trouts . 88 to bake a turkie . 94 to fry tongues 106 to souce a tench or barbell . 108 v to make cakes of violets . 47 to make oyle of violets . 61 to boil veal , 80 to bake chucks of veal . 96 to roast a breast of veal . 99 to roast a haunch of venison . 103 to roast a shoulder or fillet of veal . ibid. to souce a breast of veal . 108 to souce a fillet of veal . 109 to marble beef , mutton , or venison . ibid. a frigasie of veal . 131 w to make a whitepot . 26 , 115 to make white broth with a capon . 29 to preserve green walnuts . 39 to make a tart of wardens . 111 a true gentlewomans delight . to make an excellent jelly . take three gallons of fair water , boil in it a knuckle of veal , and two calves feet flit in two , with all the fat clear taken from between the clawes , so let them boil to a very tender jelly , keeping it clean scummed , and the edges of the pot alwaies wiped with a clean cloth , that none of the scum may boil in , then strain it from the meat , and let it stand all night , the next morning take away the top and the bottome , and take to every quar● of this jelly , half a pint of sherry sack , half an ounce of cinnamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boil it half an hour , and let it run through your jelly bag . to make a christall ielly . take two calves feet , fley them , and lay them in fair spring water with a knuckle of veal , shift it in half a dozen waters , take out the fat betwixt the clawes , but do not break the bones , for if you do , the marrow of the bones will stain the jelly , when they are soft and pickt very clean , boil them very tender in spring water , when they be boiled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or pipkin till it be cold , then take away the bottome and the top , and put the clear into a fair pipkin , put into it half a pound of fair sugar-candy , or other sugar , three drops of oil the di●h you mean to serve it in . to make a quince cream . take the quinces and put them into boiling water unpared , and let them boil very fast uncovered that they may not colour , and when they are very tender , take them off and peel them and beat the pap very small with sugar , and then take raw cream and mix with it , till it be of fit thicknes to eat like a cream , but if you boil the cream with a stick of cinnamon , i think it the better , but it must stand till it be cold before you put it to the qui●ces . to make a fresh cheese . take a pint of fresh cream , set it on the fire , then take the white of six eggs , beat them very well , and wring in the juyce of a good lemon into the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheesecloth , and let the whay be drawn from it , then take the curd and pound it in a stone morter with a little rose-water and sugar , and put it into an earthen cullender , and so let it stand till you send it to the table , then put it into a dish , put a little sweet cream to it , and so serve it in . to make a codling cream . after your coolings be throughly cooled and yeelded , put them into a silver dish , and fill the dish almost half full with rose-water , and half a pound of sugar , boil all this liquor together , untill half be consumed , and keep it sti●ring till it be ready , then fill up your dish with sweet cream , and stir it till it be well mingled , and when it hath boiled round about the dish , take it up , sweeten it with sugar and serve it cold . how to make a goosberrie fool . take your goosberries and pick them , and put them into clean water , and boil them till they be all as of nutmeg , three drops of oil of mace , and a grain of musk , and so let i● boil leasurely a quarter of an hour , then let it run through a jellie bag into a gallie pot , when it is cold you may serve it in little carelesse lumps being taken out with a childs spoon , and this is the best way to make your christal jelly . to make apple cream at any time . take twelve pippins pare and slit them , then put them in a skillet , and some claret wine , and a race of ginger shred thin , and a little lemon pill cut small , and a little sugar , let all these stand together till they be soft , then take them off , and put them in a dish till they be cold , then take a quart of cream boiled with a little nutmeg a while , then put in as much of the apple stuffe , to make it of what thickness you please , and so serve it up . to make a trifle cream . take some cream and boil it with a cut nutmeg , and lemon pill a while , then take it off , cool it a little , and season it with a little rose-water and sugar to your taste , let this be put in the thing you serve it in , then put in a little runnet to make it come , then it is fit to eat . to make clouted cream . take three gallons of new milk , set it on the fire till it boileth , make a hole in the middle of the cream of the milk , then take a pottle or three pints of very good cream , put it into the hole you made in the middle of the milk , as it boileth , and let it boil together half an hour , then put it into three or four milkpans , so let it stand two daies , if the weather be not to hot , then take it up in clouts with a scummer or slice , and put it in that which you will serve it , if you like it seasoned , you may put some rose-water between every clout as you lay one upon another , with your slice in thick that you cannot discern what it is to the value of a quart , take six yolks of eggs well beaten with rose-water , and before you put in your eggs season it well with sugar , then strain your eggs , and let them boil a little while , then take it up , put it in a broad dish , & let it stand till it be cold , thus it must be eaten . how to make a white fool . take a quart of cream , and set it over the fire , and boil it with whole cinnamon , and sliced nutmeg , and sugar , then when it is almost ready take the whites of six eggs well beaten with rose-water , and skum off the ●roth from them , and put it into the cream , and boil it together a pretty while , then season it , and take the whole spice out of it , and put it up in a broad dish , and when it is cold then it must be eaten . to make a goosberry custard . take as many goosberries as you please , boil them till they be soft , then take them out , and let them stand & cool , and drain them , draw them with your hand through a canvas strainer , then put in a little rose-water , sugar , and three whites , and stir them altogether , put them in a skillet , and stir them apace else they will burn , let them stand and cool a little while , and take them off , and put them in a glasse . to make a fool . take two quarts of cream , set it over the fire , and let it boil , then take the yolks of twelve eggs , and beat them very well with three or four spoonfuls of cold cream , before you put the eggs into the hot cream , take three or four spoonfuls of the cream out of the skillet , and put it into the eggs , and stir it together , and then strain the egges into the skillet of hot cream , stirring it all the time to keep it from turning , then set it on the fire , and let it boil a little while , but keep it with stirring for fear of burning , the● take it ●ff , and let it stand and cool , then take two or three spoonfuls of sack , and put it in the dish , and some four or five sippits , and put them in the dish , set the dish and sippits a drying , and when they be dry that they hang to the dish , sweeten the cream , and pour it in the dish softly because the sippits shall not rise up , this will make three dishes , when it is cold it is fit to be eaten . to make cheese-cakes . for the crust take half a pint of flower , and four spoonfuls of cold water , and three parts of a quarter of a pound of butter , beat and knead these together , and put the past asunder several times , then roul it square and turn it over , then take a pint of cream , and seven eggs , and a quarter of a pound of sugar , and a quarter of a pound of currans plump before you put them in , and a whole nutmeg grated on a knife , the pepper must be beaten , but not too much , it must be gently boiled and stirred as you do buttered eggs , the stuffe must be cold , and then put in the coffin , and so bake it . to make a sack posset . take two quarts of pure good cream , a quarter of a pound of the best almonds , stamp them in the cream , and boil amber and musk therein , then take a pint of sack in a bason , and set it on a chafingdish till it be bloud warm , then take the yolkes of twelve eggs , with four whites , and beat them very well together , and so put the eggs into the sack , and make it good and hot , let the cream cool a little before you put it into the sack , then stir all together over the coales till it be as thick as you would have it , if you take some amber and musk , and grind it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant taste ▪ to make leach . make your jelly for your leach with calves feet , as you do your ordinary jelly , but a little stiffer , and when it is cold , take off the top and bottome , and set it over the fire with some cinnamon and sugar , then take your turnsele , being well steept in sack , and crush it , and so strain it into your leach , and let it boil to such a thicknesse , that when it is cold you may slice it . to make yellow leach . your yellow leach is just the same , but in steed of turnsele you must colour it with saffron , and when it is boiled enough , then put in your saffron and not before , it must not boil in it . to make a slipcoat cheese . take five quarts of new milk from the cow , and one quart of water , and one spoonful of runnet , and stir it together , and let it stand till it doth come , then lay your cheese-cloth into the vate , and take up your curd as fast as you can without breaking , and put into your vate , and let the whay soak out of it self ; when you have taken it all up , lay a cloth on the top of it , and one pound weight for one hour , then lay two pound weight for one hour more , then turn him when he hath stood two hours lay three pound on him for an hour more , then take him out of the vate , and let him lie two or three hours , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie a day or a night , then put nettles under and upon him , and change them once a day , the cheese will come to his eating in eight or nine daies . to make cheese-loaves . take the curds of a tender new milk cheese , and let them be well pressed from the whay , and then break them as small as you can possible , then take crums of manchet , and yolkes of eggs , with half the whites , and some sweet cream , and a little fine flower , mingle all these together , and make a paste of it , but not too stiffe , then make them into little loaves and bake them , when they be baked , cut off the tops and butter them , with sugar , nutmeg , and melted butter , and put it in with a spoon , and stir it altogether , then lay on the tops , and seare them with scraped sugar . how to make a very good tansie . take fifteen eggs , and six of the whites , beat them very well , then put in some sugar , and a little sack , beat them again , then put about a pint or a little more of cram● , then beat them again , then put in the juyce of spinnage or of primrose leaves , to make it green , then put in some more sugar if it be not sweet enough , then beat it againe a little , and so let it stand till you fry it , when the first course is in , then fry it with a little sweet butter , it must be stirred and fried very tender when it is fried enough , then put i● in a dish , and strew some sugar upon it , and serve it in . to make black tart stuffe . to a dozen pound of prune take half a dozen of maligo raisins , wash and pick them clean , and put them into a pot of water , se● them over the fire till all these ar● like pulpe , and stir them often leas● they burn too , then take them off and let them be rubbed through ● hair sive hard with your hands , b● little and little till all be through then season them to your taste wit● searced ginger . to make yellow tart stuffe . take four and twenty eggs , an● beat them with salt together , an● put it into a quart of seething milk stirring it untill it caudles , then tak● it off , and put in into a napkin , hanging it up till all the whay be ru● through , when it is cold , take i● and grind it in a stone morter wit● sack and sugar , to your taste ; and otherwise to make it look white , leave the yolks , and instead of sack put in rosewater . to make a made dish . take a quarter of a pound of almonds , beat them small and ●n the beatin of them put in a little rosewater to keep them from oyling , strain them into cream , then take arterchoak bottomes , and marrow , and boil the rednesse of the marrow out , then take a quart of cream , and boil it with dates , ro●e-water , and sugar , and when it is boiled to a convenient thicknesse , take it off , and take your arterchoak and pare off the leaves , and lay them into the dish , and some marrow upon them , then pour some cream upon them , then set it on coals til you serveit in . to make sauce for a shoulder of mutton . take a few oysters , and some sweet hearbs , and an onyon , and a pint of white wine , and a little beaten nutmeg , a little salt , and a large mace ▪ a little lemon pild , and a little sugar , a little leaker poss●t ▪ i● you have no oysters take capers in the room of them , and some gravie of the mutton ▪ to fry appl● pies . take apples and pare them , and chop them very small , beat in a little cinnamon , a little ginger , some sugar , and a little rose-water , take your paste , roul it thin , and make them up as big pasties as you please , to hold a spoonful or a little lesse of your apples , and so stir them with butter not to hastily least they be burned . to make curd-cakes . take a pint of curds , four eggs , take out two of the whites put in some sugar , a little nutmeg , and a little flower , stir them well together , and drop them in , and fry them with a little butter . to make furmenti● . take a quart of sweet cream , two or three sprigs of mace , and a nutmeg cut in half put into your cream , so let it boil , then take your french barley or rice , being first washed clean in fair water three times , and picked clean , then boil it in sweet milk till it be tender , then put it into your cream , and boil it well , and when it hath boiled a good while , take the yolks of six or seven eggs , beat them very well , and thicken on a soft fire , boil it , and stir it , for it will quickly burn , when you think it is boiled enough , sweeten it to your taste , and so serve it in with rose-water and musk sugar , in the same manner you may make it with wheat . to make an arterchoak pie. take the bottome of six arterchoaks , being boiled very tender , put them in a dish , and put some vinegar over them , season them with ginger and sugar , a little mace whole , putting them into a pie , and when you lay them in , lay some marrow , and dates sliced in , and a few raisins of the sun in the bottome , with good store of butter , so close the pie , when it is half baked , take a dish of sack , being boiled first with sugar , and a pill of orange , put it in your pie , and set it in the oven again , till you use it . to make a chicken pie. make your paste with good store of butter , and yolks of eggs and sugar , then take six chickens small , taking out the breast-bone , and trussing them round , take two nutmegs , and a good quantity of cinnamon , and put it in in little pieces , take two yolks of eggs , and beat them with six spoonfuls of verjuice , then take your juice and verjuyce , and a little salt , stir them well together , take a good deal of butter , and wet it in the verjuyce , and put it in the bellies of the chikens , so lay them in the pie with butter under them , then take half a pound of currans washed and dried , so lay them on the top of the chickens , with a piece of marrow , barberries , grapes , and good store of butter and sugar , as will season it , a little before you draw out your pie , put in verjuyce and sugar boiled together . to bake beef like red deer . take a pound of beef , and slice it thi● , and half a pint of good wine vinegar , some three cloves , and mace above an ounce , three nutmegs , pound them altogether , pepper and salt according to your discretion , and a little sugar , mix these together , take a pound and half of suet , shred and beat it small in a morter , then lay a row of suet , a row of beef , strow your spices between every lain , then your vinegar , so do till you have laid in all , then make it up , but first beat it close with a rowling pin , then press it a day before you put it in your paste . to roast a shoulder of mutton with thyme . draw yout shoulder of mutton ; and when it is half roasted , save the gravy , and cut a good deal of the inside of it , and mince it grosse , and boyle it in a dish with the gravy , and thyme , claret wine , and sliced nutmeg , and when your shoulder is roasted , lay it in the dish with sliced lemon , but remember to scorch your mutton in roasting , as you doe when you boyle it . to roast a shoulder of mutton with oysters . when you open the oyster save the liquor , then season them with pepper , and a little cloves , and mace , and hearbs finely chopped , and the yolk of two or three eggs chopped small , and some currans parboyled a little , then stuffe your shoulder of mutton thick with your oysters , then season it , and lay it to the fire , and roast it , then take the rest of your cysters , and boyle them with a little white wine and some butter , this is sauce for your shoulder of mutton , when your oysters are opened , you may parboyle them in their own liquor , then take them out , and season them . to make angellets . take a quart of new milk , and a pint of cream , and put them together with a little runnet , when it is come well , take it up with a spoon , and put it into the vate softly , and let it stand two dayes , till it is pretty stiffe , then slip it out , and salt it a little at both ends , and when you 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 . to make black puddings , take your bloud when it is warm , put in some salt , and when it is throughly cold put in your groats well pickt , and let it stand soking a night , then put in hearbs , which must be rosemary , large savory , pennyroyall , thyme , and fennell , then make it soft , with putting of good cream hot untill the bloud look pale , then beat four or five eggs whites and all , and mingle it ▪ then season it with cloves , mace , pepper , fennell seeds , then put good store of beef suet in your stuffe , and mince your fat not too small . to make white puddings . after the humbles are very tender boyled , take some of the lights , with the hearts , and all the flesh and fat about them , picking from them all the sinewes and skin , then chop the meat small as can be , then put to it a little of the liver very finely searced , some grated bread searced , four or five yolks of eggs , a pint of very good cream , a spoonfull or two of sack , a little sugar , cinnamon , cloves , and mace , a little nutmeg , a few canary seeds , a little rosewater mingled with a good deal of swines fat , a little salt , roul it in roules two houres before you goe about it , let the fat side of the skin be turned and steeped in rosewater till you fill them . to make almond puddings . take a pound of almonds blanched , and beat them very small with a little rosewater , boyle good milk with a flake of mace , and a little sliced n●tmeg , when it is boyled , take it clean ●●om the spice , then take the quantity of a penny loaf , grate it , and searce it through a cullender , and then put it into the milk , and let it stand till it be pretty cool , then put in the almonds , and five or six yolks of eggs , and a little salt and sugar , what you think ●it , and good store of b●ef suet , and marrow very finely ●hred . to make a pudding to bake . take a penny loaf , pare it , slice it in a quart of cream , with a little rosewater , and break it very small , take three ounces of jordan almonds blanched , and beaten small with a little sugar , put in some eight eggs beaten , a marrow bone , and two or three pippins sliced thin , or any way , mingle these together , and put in a little ambergriece if you please . to make a boyld pudding . take a pint o● cream or milk , boyle it with a stick of ciunamon a little while , and take it off , and let it stand till it be cold , put in six eggs , take out three whites , beat your eggs a little before you put them into the milk , then stirre them together , then take a penny roul , and slice it very thin ▪ and let it lie and soke , and then braid it very small , then put in some sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh butter , and a little sa● , and sugar , beat all these together , and put it into tke dish with your pudding to be served in . to make a cream pudding to be boyled . take a pint and a half of thick cream , and boyle it with mace , ginger , and nutmeg quartered , then put to it eight eggs , with four whites beaten , and almonds blancht a pound , and strained in with the cream , a little rosewater and sugar , and a spoonful of flower searted very fine , then take a thick napkin , wet it , & rub it with flower , and tie the pudding up in it , where mutton is boyled , or in the beefpot , remember to take out the whole spice out of the cream when it is boyled , the sauce for this pudding is a little sack , and sugar , a pretty piece of butter , you must blanch some almonds , when they are blanched , cut every almond in three or four pieces the long way , and stick them up an end upon the pudding very thick . to make a white-pot . take a pint and a half of cream a quarter of a pound of sugar , little rosewater , a few dates sliced a few raisins of the sunne , six o● seven eggs , and a little large mace a sliced pippin , or lemon , cu● sippet fashion for your dishes yo● bake in , and dip them in sack o● rosewater . to make a forc'd dish of any col● meat . take any cold meat and shre● it small , a little cloves , and mace , and nutmeg , and two yolkes of eggs , a spoonfull or two of rosewater , a little grated bread , a little beef suet shred small , make it up into balls or any fashion you please , and boyle them in fried suet between two earthen dishes , your suet must boyle before you put in your meat for sauce , a little butter , verjuyce , and sugar . to make a forc'd dish of a leg of mutton , or lamb . take a leg of mutton , or lamb , cut out the flesh , and take heed you break not the skin of it , then parboyle it , and mince it with a little beef suet ▪ put into it a little sweet hearbs shred , three or four dates sliced , a little beaten nutmeg , cloves , and mace , a few currans , a little sugar , a little verjuyce , three or four eggs , mix them together , and put them in the skin , and set it in a dish , and bake it . to boyle a calves head with oysters . take the head , and boyle it with water and salt , and a little white wine or verjuyce ▪ and when it is almost enough then cut some oysters , and mingle them together , and a blade or two of mace , a little pepper , and salt , and a little liquor of the oysters , then put it together , and put it to the calves head , and the largest oysterr upon it , and a slit lemon , and barberries , so serve it in . to fry a coast of lamb . take a coast of lamb , and parboyle it , take out all the bones as near as you can , and take some four or five yolkes of eggs beaten , a little thyme , and sweet majoram , and parsly minced very small , and beat it with the eggs , and cut your lamb into square pieces , and dip them into the eggs and hearbs , and fry them with butter , then take a little butter , white wine , and sugar for sauce . to st●w saucesedges . boyle them in fair water and salt a little , for sauce boyle some cur●ans alone , when they be almost tender , then pour out the water , and put in a little white wine , butter , and sugar . to boyle ducks . when they be half boyled , take a quart of the liquour and strain it , and put a quart of white wine , and some whole mace , cloves , and nutmegs sliced , and cinnamon , and a few onions shred , a bundle of sweet hearbs , a few capers , and a little sampire , when it is boyled put some sugar to season it withall . to make white broth with a capon . trusse your capons , and boyle them in fair water , and when they are half boyled , take out three pints of the liquor , and put it to a quart of sack , and as much white wine , and slice two ounces of dates half or quarter wise as you please , a little whole mace , cloves , and cinnamon , a nutmeg shred , of each a little quantity , boyle the broth in a pipkin by it self , untill the dates begin to be tender , then put in the marrow of two bones , and let it boyle a little , not too much for fear , then when your capons be near ready , break twenty eggs , save the yolkes from the whites , and beat the yolkes untill you may take up a spoonfull and it will not run beside the spoon , then you must put a little cold broth to them , and so strain them through a cloth , then take up some of the hot broth to heat your eggs , because else it will turn , let it have a walm or two after your eggs be in , but not seeth too much for fear it turns , then dish your capons , and pour your broth on them , and garnish your dish as you please . to make stewed broth . take a neck of mutton , or a rump of beef , let it boil , and scum your pot clean , thicken your pot with grated bread , and put in some beaten spice , as mace , nutmegs , cinnamon , and a little pepper , put in a pound of currans , a pound and a half of raisins of the sun , two pound of prunes last of all , then when it is stewed , to season it put in a quart of claret , and a pint of sack , and some saunders to colour it , and a pound of sugar to sweeten it , or more if need be , you must seeth some whole spice to garnish your dish withall , and a few whole prunes out of your pot . to make gallendine sau●e for a turkey . take some claret wine , and some grated bread , and a sprig of rosemary , a little beaten cloves , a little beaten cinnamon , and some sugar . an exceeding good way to stew chickens . take chickens , fley them , and cut them in pieces crosse way , then put them in a pipkin or skillet , and cover them almost with pepper , and mace , and water , so let them stew softly with a whole onion in it till part of that liquor be consumed , then put in as much white wine as will cover them againe , take parsley , sweet majoram , winter savory , with a little thyme , and shred them very small , and put them in , and let them boil till they are almost enough , then put in a good piece of butter . to boil a leg of mutton . take a leg of mutton and stuff● it , for the stuffing take a little bee● suet , and a few sweet hearbs , cho● them small , and stuffe it , and the● boil it , and put in a handfull o● sweet hearbs , cut them small , mingl● a hard egg amongst the hearbs , an● strew it upon the mutton , melt little butter and vinegar , and pou● it into the dish , and send it in . to keep quinces all the year . first you must core them , an● take out the kernels clean , and kee● the cores and kernels , then set ove● some water to boil them , then pu● them in when you set over the water then let them boil till they be a littl● soft , and then take them up , an● set them down till they be cold , the● take the kernels and stamp the● and put them into the same wat● they were boiled in , and l● them boil till they be thick see you have as much liquor as w● cover the quinces , and if you hav● not enough , take of the smallest quinces and stamp them to make more liquor , and when it is boiled good and thick , you must strain it through a course cloth , and when the quinces be cold , then put them into a pot , and the liquor also , and be sure the liquor cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand fourteen daies , and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoa●y or thick , then take it from the liquor , for it will have a skin on it within a moneth or six weeks . to pickle cowcumbers . take the cowcumbers , and wash them clean , and dry them clean in a cloth , 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 taste , then boil it a while , and then take it off , and let it stand and be cold , and then put in the cowcumbers , and lay a board on the top to keep them down , and tye them close , and within a week they will be fit to ●at . to pickl● purslain . take the pursl●in , and pick it in little piec●s , and put it into a pot o● ba●re● ▪ then take a little water , vinegar , and salt to your taste , it must be pr●t●y strong of the vineg●● and salt , and a little mace , and b●il all these together , and pour this liquor in s● thing hot into the ●urs●aine , and when it is cold tye it close , but put a little board on the to● to keep it down , and within a week or two it is fit to eat . to do clove-gillifloures up for sall●ting all the year . take as many clove-gillifloures as you please , and slip off the leaves , then strow some sugar in the bottome of the gallipot that you● doe them in , and then a lane of gillifloures , and then a lane of sugar , and so do till all the gillifloures be done , then pour some claret wine into them as much as will cover them , then cut a piece of a thin board , and lay it to them to keep them down , then tye them close , and set them in the sun , and let them stand a moneth or thereabouts , but keep them from any rain or wet . to pickle broom-buds . take as many broom-buds as you please , make linnen bags , and put them in , and tye them close , then make some brine with water and salt , and 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 upon them , let it lie there ti●l it look black , then s●ift it againe , so you must do as long as it looks black , you must boil them in a little caldron , and put them in vinegar a week or two , and then they be fit to eat . to pickle oysters . take your oysters and pick them out of the shells , and save the liquor that commeth from them , then take your oysters one by one , and wash them clean out of grist , then strain the liquor , then take a quantity of white wine , and a larg● mace or two , and two or three slice● of nutmeg , and pepper grosly beaten , and salt them , boil it together , then put in your oysterr and boil them , then take the yolk● of an egg , and beat it well wit● wine vinegar , then take up you oysters , and let them cool , the● put in your egg and let it boil take it off , and let it cool , and p● it up together . to make grout . take some wheat and beane● and when you have made it in● malt , then rittle it , then take som● water , or some small wort , an● heat it scalding hot , and put it in● a pail , then stir in the malt , the take a peice of sower leaven , then stir it about and cover it , and let it stand till it will cream , then put in some orange pills , then put it over the fire and boil it , keeping it stirring till all the white be gone . to make jelly of marmalet . take quinces and pa●e them , cut them into water in little pieces , and when you have done all , then take them ●ut of the water and weigh them , and to every pound of quinces , take five quarters of a pound of sugar , and half a quarter ▪ then put it into the skillet , and put as much water as will make it pretty thin , then set it on the fire and clarifie it with the white of an egg , and scum it off clear , then put in your quinces , and let it boil a pretty pace , and cover it close , till it is pretty thick , then leave stirring it ●ill it is thick enough for marmalet , ●hen take it off , and put it in your glasse , and doe it with your ●nife in little works , when you have done , let it stand , your costly must boil all the while , you must put it as much water as will ma●e it pretty thin , when it is boiled to a pretty good colour , then stir it and wei●● it , then take of loaf sugar as much as it weighs , and boil it altogethe● to a jellie , then pour it into your marmalet glasse , then put it in ● stove , and put some ●ire in every day . to make jelly of pippins . take pippins and pare them ▪ and quarter them , and c●ar them lay them in water , and when yo● set them on the fire , shift them i● another water , and put them i● a skillet , and put as much water ● will cover them and a little mor● set them over the fire , and ma● them boil as fast as you can , whe● the apples are soft , and the liqu● taste strong of the apples , then ta● them off , and strain them throu● a pi●ce of canvas gently ; take to pound of juice a pound of suga● then set it on the fire , when it is melted , strain it into a bason , and rince your skillet againe , set it on the fire , and when it is boiled up then scum it , and make it boil as fast as you can , and when it is almost boiled , put in the juice of three lem●ns strained through a cloth , if you will have orange pill pare it thin ▪ that the whi●e be not seen , and then l●y it in the water all night , then boil the● in the water till the pill be soft , then cut them in long pieces , then put it into the sirrupe and ●ti● it about and fill your glasses , and let it stand till it be cold , and then it is ready to eat . to preserve green vvalnuts . take walnuts , and boil them till the water do taste 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 than will wet the sugar , set them on the fire , and when they boil up , take them off , and let them stand two daies , and boil them againe once more . to preserve white quinces . take a pound of quinces , boil them with the skins on , but core them and pare them , take a quarter of a p●u●d of sugar , with water , no more then will wet the sugar , put the quinces into it presently , boil them as fast as may be , and skin them , when the sirupe is thick take it up . to make goosberry tarts . take a pint of goosberries , and put them into a quarter of a pound of sugar , and two spoonfuls of water , and put them on the fire , and stir them as you did the former . to preserve resberries . take as many as you please , a lay of sugar , and a lay of resberries , and so lay them into the ●ki●let , and as much sugar as you think will make sirrupe enough , and boil them , and put two spoonfuls of water in , boscom it , take it off , and let it stand . to preserve currans . part them in the tops , lay a lain of cur●ans , and a lain of sugar , and so boil them as fast as you do resberries , do not put in the spoon , but scum them , boil them till the sirrup be pretty thick , then take them off , and let them stand till they be cold , and then put them in a glasse . to preserve medlers . take the just weight of sugar as they weigh , to a pound of sugar put a pint and a half of water , scald them as long as the ski●s will come off , stone them at the head ▪ put the water to the sugar , and b●il it and strain it , put in the medlers , boil them apace , let them stand till they be thick , then take them off . to preserve goosberries . take the fairest goosber●ies you can get with the stalks on , prick three or four holes in every one of them , then take the weight of them in sugar , lay the best part of the sugar in the bottome of a silver or peuter dish , then lay your goosberries one by one upon it , strew some of the rest of the sugar upon them , and put two spoonfuls of the water , into half a pound , then set the go●sb●r●i●s on a cha●ingdish of coales , and let them stand uncovered , scal●ing upon the fire a pretty while before they boil , but not too long , for then th●y will grow red , and when th●y b● b●iled , let them not boil too f●st when they be enough put them up ▪ you must put the rest of the sugar on them as they boil , and that w●ll harden them , and keep them from breaking . to make goosberry cakes . prick as ●●ny goosbe●ries as you please , and put them into an earthen p●●h●r , and ●et it in a kettle of water till they be soft , and then put them into a sive , and let them stand till all the juice be out , and weigh the juice , and as much sugar , as sirrup ; first boil the sugar to a candy , and take it off , and put i● the juyce , and set it on again till it be hot , and take it ●ff , and set them in a presse till they be dry , then they are r●●dy . to do goosberries like hops . take pricks of black thorn , then take goosberries , and cut them a little a crosse , t●ke out the stones , put them upon the pricks , weigh as much sugar , as they weigh & take a quart or a pint of water and put into the sugar and let it boil a while , then put in the hops , let them stand and scald two hours upon the coales till they be so●t , then take out the hops , and boil the sirrupe a while , then take it off , and put in the hops . to preserve apricocks . first stone them and weigh them , and take as much sugar as apricocks , put it in a bason , some in the bottome , and some on the top , let them stand all night , set them on the fire till they ▪ be scalding hot , then heat them twice more . to make apricock cakes . take as many apricocks as you please , and pare them , put as much sugar as they weigh , take more water than will melt the sugar , then boil the sugar and it together , till they be pretty stiffe , then take them off , and put them in saucers . to make mackeroons take half a pound of almonds , put them in water , stamp them small , put in some rose-water , a good spoonful of flower , four eggs , half a pound of sugar , in the beating of the eggs , put in the almonds , heat the oven hot enough to bake a custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pa●s round , and buttered very thin . how to preserve white damsons green . take white damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , strew a little in the bottome , put two or three spoonfuls of water , then put in the damsons and the sugar , and boil them , take them off , then let them stand a day or two , then boil them again , take them off , and let them stand till they be cold . to preserve mulberries . take as many mulberries as you please and as much sugar as they weigh : first wet the sugar with some juice of mulberries ▪ stir your sugar together , then put in your mulberies , then boil them apace : till you think they are boiled enough , then take them off , and boil the sirupe a while , and put it into the mulberries , let them stand till they be cold . to preserve pippens white . take some pippens and pare them , and cut them the crosse way , and weigh them , and to a pound of sugar , a pint of water , then put the sugar to the water , and then let it boil a while , and then put in the pippens , and let them boil till they be clear at the core , take them off , and put them up . to make whi●e quince cakes . take quinces and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and doe it through a sieve , and then weigh as much sugar as it doth weigh , and b●at it , and sift it into the quinces , and stir it altogether , and set it on the coales , and stir it about , but let it not boil at all , but let it stand and cool , till it be pretty thick , then take it off , and put it in glasse sancers . to preserve grapes . stamp and strain them , let it settle awhile , before you wet a pound of sugar , or grapes with the juice , stone the grapes , save the liquor , in the stoning take of the stalks , give them a boiling , take them off , and put them up to preserve damsons . take as many as you please , and weigh , as much sugar as they weigh ▪ and strew some in the bottome and some on the top ▪ and you may w●t the sugar with some sirrup , of damsons , or a little water , then set them upon the fire and let them stand and soke softly about an hour , then take them off , and let them stand a day or two , then boil them up till you think they be enough , take them off , and put them up . how to make cake of lemons or violets . take ●f the ●●st double refined sugar , beaten very fine and searced through fine tiffen●e , and to half a silver porringer of sugar , put to it two spoonfuls of water , and boil it till it be almost sugar again , then grate of the hardest rinded lemon , then stir it into your sugar , put it into your coffins of paper , and when they be cold take them off . to preserve quinces red . take your quinces and weigh them , to a pound put a pound of sugar , and half a pint of water , put your water to your sugar , and let it stand , your quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them in the skillet where the sugar is , then set them on the fire , and let them boil two houres , if it be not enough , boil it a little more , pour it to the quinces , and stop it close . to make bisket bread . take a pound and a half of white loaf sugar , and so much flower , as much anni●ested , coliander seed , and car●a●●y seed as you please , and twelve eggs , three whites left out , take the sugar and sift it fine , and the flower also , and beat your eggs a little , then mingle them well together with four spoonfuls of damask rose-water , beat them well together , and put in two spoonfuls more , and beat it againe about an hour and a half in all , then butter plate trenchers , and fit them with stuffe , scrape some sugar on them , and blow it off againe , heat your oven hot enough to bake a pie , and let the lid stand up a little while , to draw down the heat from the top , then take the lid down againe and let it stand till it be cool , that you may suffer your hand in the bottom , then set in the plates , and set up the lid againe untill , they rise , then take them out and loose them from the plates , and scrape the bottoms , and let them stand four hours , then they be fit to eat . to preserve grapes to look clea● and green . take a pound of grapes wit● no stalk● on them , when they d● begin to be ripe , then weigh as muc● double r●●ine● sugar beaten small then t●ke the grapes that were weighed , stone the● at the place wh●r● the stalks are , pull off the sk●ns ▪ an● strain some sugar in the bottom of the thing you do them in ▪ and s● lay them in the sugar you did weigh till you have stoned and pilled the and so strew the sugar upon them then set them on the fire , and le● them boil as fast as can be , till ●h● syrup be pretty thick , then take then off , and put them up till they b● cold . to candie apricocks . take your apricocks the fairest and scald them , and pill them , between two clothes crush the wate softly out of them as dry as you can without too much flatting them then take of searced sugar almos● as much as they weigh , and boil it altogether to a candie height , then take it off the fire , and lay the apricocks in it one by one , with a feather annoint them over , then set them on a chafing-di●h of coales , and let them be through ●od but not boil , then take them off he fire , and set it in a stone or bloud-warm oven , and twice a day set them on a fire , and turn them once at every heating , annointing them with a feather , and the same syrup every time you take them off the fire , this doe untill you see the syrrup begin to sparkle , and full of eyes , then take them out of the syrup , and lay them on glasse plates , and dry them in a stove or oven ▪ turning them a day or two till they be dry , white pear plums may be done thus . to make paste of goosberries , or barberies , or english currans . take any of these tender fruits , and boil them softly on a chafingdish of coales , then strain them with the pap of a rotten apple , then take as much sugar as it weighes , and boil it to a candie height , with as much rose-water , as will melt the sugar , then put in the pap of your fruit into the hot sugar , and so let it boil leasurely , till you see it reasonable stiffe , almost as thick as for marmalet , then fashion it on a sheet of glasse , and so put it into the oven upon two billets ▪ that the glasse may not touch the bottom of the oven , for if it do , it will make the paste tough , and so let it drie leasurely , and when it is dry , you may box it , and keep it all the year . to make paste of oranges and lemons . take your oranges and lemons , and set on the fire two vessels of faire water at once , boil them , and then shift the water seven times , that the bitternesse may be taken from them , and they very tender , then cut them through the midst , and take out the kernels ; and wring out all the water from them , then beat them in an alabaster morter , with the papps of three or four pippens , then strain it through a fine strainer , then take as much sugar as that pap doth weigh , being boiled to a candie height ; with as much rose-water as will melt the sugar , then put the pap of your oranges and lemons into the hot sugar , and so let it boil leasurely with stirring , and when you see it stiffe as for ▪ manchet , then fashion it on a sheet of glasse , and so set it in a stove or oven , and when it is throughly dry , box it for all the year . to make paste royall in spice . take sugar the quantity of four ounces , very finely beaten and searced , and put into it an ounce of cinnamon , and ginger , and a grain of musk , and so beat it into paste , with a little gum-dragon steeped in rose-water , and when you have beaten it into paste in a stone morter , then ●oul it thin , and print it with your moulders , then dry it before the ●ire , and when it is dry , box and keep it all the year . to candie peares , plums , or apricocks , that shall look as clear as amber . take your apricocks and plums , and give every one a cut to the stone in the notch , and then cast sugar on them , and bake them in an oven as hot as for manchet close stopped , bake them in an earthen psatter , let them stand half an hour ▪ then take them out of the dish , and lay them one by one upon glasse plates , and so dry them , if you can get glasses made like marmalet boxes to layover them they will be sooner candi'd , this is the manner to candie any such fruit . to make paste royall white , that you may make court bouls , or caps , or gloves , shooes , or any pretty thing printed in m●ulds . take half a pound of double refined sugar , and beat it well , and searce it through a fine lawn , then put it into a fine alabaster morter , with a little gum-dragon steeped in a little rosewater , and a grain of musk , so beat them in a mo●ter till it come to a pretty paste , then roul it thin with a rouling pin , and print it with your moulders ▪ like gloves , shooes , or any thing else , and some you may ●oul very thin with a r●uling pin , and let dry in an ashen dish , otherwise called a court cap , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board farre from the fire , but you must not put them in an oven , they will be dry in two or three houres ; and be as white as snow , then you may guilt box and cap. ta make fine diet bread . take a pound of fine flower twice or thrice drest , and one pound and a quarter of hard sugar finely beaten , and take seven new laid eggs , and put away the yolkes o● one of them , then beat them very well , and put four or five spoonfuls of rosewater amongst them , and then put them into an alabaster or marble morter , and then put in the flower and sugar by degrees and beat it or pound it for the space of two houres , untill it be perfectly white , and then put in an ounce of canary seeds , then butter your plates or saucers ; and put into every one , and so put them into the oven ; if you will have it glosse and icie on the top , you must wast it with a feather , and then strew sugar very finely beaten on the top before you put it into the oven . to preserve apricocks . take your apricocks , and put them into a skillet of fair water and put them over the fire untill they be something tender , then take them up out of the water , and take a bodkin and thrust out the stone at the top , and then peel off their skins , and when you have so done , put them into a silver dish or bason , and lay sugar very finely beaten over and under them , then put a spoonfull or two of water unto them , and set them over a ver● soft fire untill they be ready , then take them up , and lay them 〈◊〉 another dish a cooling , and if you see good boyle the sirrup a litt●e more , when they are cold , and the sirrup almost cold , put them up in a gally-pot or glasse altogether . to preserve damsons . take a pound or something more of pure sugar finely beaten , and then take a pound of dams●ns , and cut one scotch in the side of each of them , then put a r●w of sugar in a silver dish or bas●n , and then lay in a row of plums , and then cover it with sugar , and so lay it in till they be all in , and then take two spoonfuls of clean water , and make a hole in the middle of them , and set it over a very soft fire , and look to it carefully , for fear the sugar should burn , and when the sugar is all dissolved , shake them together , and stirre them gently , and then set them down , and cover them till they be cold , and when they are cold , set them upon the coales again , and then let them boyle gently till they be ready , and when they are ready take them down , and take them every one by its stem , and cover them with the skins as well as you can , and then put them all one by one ●n a dish , and if the sirrup be not boyled enough , set it over , and let it boyle a little longer , and when ▪ the plums be cold , put them in a gally pot or glasse , and pour the sirrup to them while it is a little warm , you must not forget to take away the skin of the plums as it riseth . to make papp of barly . take barly , and boyle it in fair water softly untill it begin to break , then put that liquour out , then put as much hot water to it as you put forth , and so let it boyle till it be very soft , then put it into a cullender and strain it , then take a handfull of almonds , and grind them very well with your barly and some of the liquour , so season it with sugar , and a little rosewater , a little whole mace , and cinnamon , and boyle them well together . to candy lemons and oranges . take the peels of your oranges and lemons , the white cut away , then lay them in water five or six dayes , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lie till they be cold , then cut them in small pieces square , the bignesse of a penny or lesse , then take to every three two ounces of sugar , put to it a quantity of fair water , and a lesse quantity of rosewater , and make a sirrup thereof , then skum it very clean , and put in your peels , and let them boyle for the space of an hour or longer , if you find your liquour wanting , you may put in more water at your pleasure , then boyle them a little space after with a little sharp fire , stirring it alwayes for burning , then take it off the fire three or four times , stirring them all the while , and set them on again untill they be candied . to m●ke cakes of almonds . take one pound and a half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds , blanch them , and grind them ●ine in a morter , then strain them with as much sack as will mingle the flower , sugar , and almonds together , make a paste , bake them in an oven not too hot . to make white lemon cakes . take half a dozen of yellow lemons the best you can get , then cut and pare them , leave none of the yellow behind , then take away the soure meat of it , and reserve all the white , and lay it in water two dayes , then seeth it in fair water till it be soft , then take it out ▪ and set it by till he water be gone from it , then weigh it , and take twice the weight in sugar , mince the white stuffe very fine , then take an earthen pipkin , and put therein some fair water , and some rosewater , if you have a pound of sugar , you must have half a pint of water , of both sorts alike , let your water and sugar boyle together , then skum it , and put in the stuffe , and so let them boyle together , alwayes stirring it till it be thick , it will shew very thin , and when it is cold it will be thick enough . to make oyle of violets . set the violets in sallade oyle , and strain them , then put in other fresh violets , and let them lye twenty dayes , then strain them again , and put in other fresh violets , and let them stand all the year . to preserve pomecitron . take pomecitron and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water four and twenty houres , then set over a posnet with fair water , and when it boyles put them in , and so shift till you find the water be not bitter , then take them up and weigh them , and to every pound of pomecitron put ● pound and quarter of sugar , the● take of your last water a pint and quarter , set your water and sugar over the fire , then take two white of eggs and beat them with a little fair water , and when your sirru● begins to boyle , cast in the sam● that riseth from the eggs , and s● let it boyle , then let it run through a clean fine cloth , then put it in ▪ clean posnet , and when your sirrup begins to boyle , put in your pomecitron , and let it boyle softly three or four houres , untill you find your sirrup thick enough ; be sure you keep them alwayes under sirrup , and never turn them , take them up , and put them into your glasse , and when they be cold cover them . to candy ringus roots . take your ringus roots and boyle them reasonable tender , then peel them , and pith them , then lay them together , then take so much sugar as they weigh , and put it into a posnet with as much rosewater as will melt it , then put in your roots , and so let it boyle very softly , untill the sugar be consumed into the roots , then take them and turn them , and shake them till the sugar be dryed up , and then lay them a drying upon a lattice of wyer untill they be cold , in like sort you may candy any other roots , which you please . to candie all kind of fruitrages , as oranges , lemons , citrons , lettice stockes , the sugar-candy , such as the comfet-makers doe candy the fruits with . take one pound of refined sugar , and put it into a posnet with as much water as will wet it , and so boyle it untill it come to a candy height , then take all your fruit being preserved and d●yed , then draw them through your hot sugar , and then lay them on your hardle , and in one quarter of an hour they will be finely candied . to candie all kind of floures in wayes of the spanish candie . take double refined sugar , put it in to a posnet with as much rosewater as will melt it , and put into it the papp of half a roasted apple , and a grain of musk , then let it boyl till it come to a candie height , then put in your floures being pick'd , and so let it boyle , then cast them on a fine plate , and cut it in waves with your knife , then you may spot it with gold and keep it . to make essings . take one peck of oatmeal grots , the greatest you can get and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening milk as will cover it and something more , boyle it , and cool it again till it be bloud-warm , then put it to the oatmeal and let it soak all night , the next morning strain it from your milk as dry as you can through a cloth , then take three pints of good cream , boyle it with a mace and the yolkes of eight eggs , when it is boyled put it into your stuffe , then put in six eggs more whites and yolkes , season it with a good quantity of cinnamon , nutmeg , and ginger , and a lesse quantity of cloves and mace , put in as much sugar as you think will sweeten it , have a good store of suet shred small , and forget not salt , so boyle them . to make sugar cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take seven or eight yolkes of eggs , and if your flower be good , take one white or two as you shall think good , take two cloves , and a pretty piece of cinnamon , and lay it in a spoonfull of rosewater all night , and heat it almost bloud-warm , temper it with the rest of your stuffe , when the paste is made , make it up with as much haste as you can , bake them in a soft oven . to make a galfes-foot pie. take your calfes-feet , boyle them , and blanch them , then boyle them again till they be tender , then take out all the bones , season it with cloves , mace , ginger , and cinnamon , as much as you shall think good , then put in a good quantity of currans and butter , bake your pie in a soft oven , and when it is baked , take half a pint of white wine vinegar , beat three yolkes of eggs , and put to the coales , season it with sugar and a little rosewater , alwayes stirring it , then put it into your pie , and let it stand half a quarter of an hour . to make a very good pie. take the backs of four white herrings watred , the bones and skin taken away , then take so much wardens in quantity pared and cored , half a pound of rasins of the sun stoned , mince all these together , and season it with cinnamon and ginger , and when the pie is baked put in a little rosewater , and scrape sugar on it , if you put in butter , then put in a handfull of grated bread . to make simbals . take fine flower dryed , and as much sugar as flower , then take as much whites of eggs as will make it a paste , and put in a little rosewater , then put in a quantity of co●iander seed , and annise seed , then mould it up in that fas●ion you will bake it in . to preserve angelica roots . take the roots and wash them , then slice them very thin , and lay them in water three or four dayes , change the water every day ▪ then p●● the roots in a pot of water , and set them in the embers all night , in the morning put away the water , then take to a pound of roots four pints of water , and two pound of sugar , let it boyle , and skum it clean , then put in the roots , they will be boyled before the sirrup , then take them up , and boyle the sirrup after , they will ask you a whole dayes work , for they must boyle very softly ; at st. andrewes time is the best time to doe them in all the year . to boyle a capon with brewis . take a capon , and trusse him to boyle , set him on the fire in a good quantity of water , skum it very clean , before you set on your capon put a little winter savory and thyme into the belly of it , and a little salt and grosse pepper , when you have skummed it clean , cover it close to boyle , then take a g●od handfull of hearbs , as marigolds , violet leaves , or any such green hearbs as you shall think fit , wa●● them , and set them on the fire with some of the uppermost of the broth that boyles the capon , then put into it good store of mace , and boyle it with the capon , when the hearbs be boyled , and the broth very green , and almost consumed away , take the uppermost of your ●apon and strain it together , and scald your brewis , and put it into a dish , and lay the capon on them . to make a spice cake . take one bushel of flower , six pound of butter , eight pound of currans , two pints of cream , a pottle of milk , half a pint of good sack , two pound of sugar , two ounces of mace , one ounce of nutmegs , one ounce of ginger , twelve yolkes , two whites , take the milk and cream , and stirre it all the time that it boyles , put your butter into a bason , and put your hot seething milk to it , and melt all the butter in it , and when it is bloud-warm temper the cake , put not your currans in till you have made the paste , you must have some ale yest , and forget not salt . to make broth for a neats-tongue . take claret wine , grated bread , currans , sweet butter , sugar , cinnamon , ginger , boyle them altogether , then take the neats-tongue , and slice it , and lay it in a dish upon sippets , and so serve it . to souce a carp or gurnet . take fair water and vinegar , so that it may be sharp , then take parsly , thyme , fennell , and boyle them in the broth a good while , then put in a good quantity of salt , and then put in your fish , and when it is well boyled put the broth into a vessell , and let it stand . to make a fine pudding . take crums of white bread , and so much fine flower , then take the yolkes of four eggs , and one white , a good quantity of sugar , take so much good cream as will temper it as thick as you would make pancake batter , then butter your pan , and bake it , so serve it , casting some sugar upon it , you must shred suet very small , and put into it . to make a broth to drink , take a chicken , and a little of the neck of mutton , and set them on , and scum it well , then put in a large mace , and so let it boyle while the chicken be tender , then take the chicken out ; and beat it all to pieces in a stone morter , and put it in again , and so let it boyle from four pints to a little more than half a pint , then cast it through a strainer , and season it . to boyle a chicken , partridge , or pyton . take your chicken ; and set it a boyling with a little of the neck of mutton , and scum it well , then put in a mace , and so let it boyle down , and when it it almost boyled , have some few hearbs parboyled , as lettice , endive , spinage , marigold leaves , for note these hearbs are usually used to be boyled , which by course will hold their colour in boyling , and put some of these aforesaid hearbs to the chicken and mutton , if you think your br●th strong enough , take out your mutton , then you may put a little piece of sweet butter , and a little verjuyce , and a very little sugar , and salt , so serve it in with sippets , a broth to drink . take a chicken and set it on , and when it boyles scum it , then put in a mace , and a very little oatm●al , and such hearbs as the party requires , and boyle it well down , and bruise the chicken , and put it in again , and it is a pretty broth , and to alter it you may put in half a dozen prunes , and leave out the hearbs , or put them in , so when it is well boyled , strain it , and season it . a broth to eat on fasting dayes . take fair water , and set it a boyling , and when it boyleth , put to it so much strained oatmeal as you think will thicken it , and a large mace , a handfull of raisins of the sun , as many prunes , and as many currans , if your quantity require it , so boyle it , and when it is boyled , season it with salt and sugar , and a piece of sweet butter if the time will allow it , and for an alteration , when this broth is boyled , put in a quantity of cream , and it will doe well . to make ponado . the quantity you will make set on in a posnet of fair water , and when it boyles put a mace in , and a little piece of cinnamon , and a handfull of currans , and so much bread as you think meet , so boyle it , and season it with salt and sugar , and rosewater , and so serve it . to make a caudle . take ale , the quantity that you mean to make , and set it on the fire , and when it is ready to boyle , scum it very well , then cast in a large mace , and take the yolkes of two eggs for one messe , or one draught , and beat them well , and take away the skin of the yolks , and then put them into the ale , when it seethes , be sure to stir them well till it seeth again for a youngling , then let it boyle a while , and put in your sugar , and if it be to eat , cut three or four tosts of bread thin , and toste them dry , but not brown , and put them to the caudle , if to drink , put none . to make almond butter . blanch your almonds , and beat them as fine as you can with fair water two or three houres , then strain them through a linnen cloth , boil them with rose-water , whole mace , and annise seeds till the substance be thick , spread it upon a fair cloth draining the whey from it , after let it hang in the same cloth some few houres , then strain it , and season it with rose-water and sugar . to stew beef . take a good rump of beef cut from the bones , shred turnips and carroots small , and spinnage and lettice , put all in a pan , and let it stew four houres with so much water , and a quart of white wine ▪ as will cover it , when it is stewed enough , then put in a wine glasse full of elder vinegar , and serve it in with sippets . to souce a young pig . take a young pig being scalded , boil it in faire water , and white wine , put thereto bay leaves , whole ginger , and nutmegs quartered , a few whole cloves , boil it throughly , and leave it in the same broth in an earthen pot . to boil flounders or pickrels after the frencb fashion . 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 ; this broth will serve to boil fish twice or thrice in , or four times . to make flesh of apricocks . take apricocks when they are green , and pare them and slice them , and take half their weight in sugar , put it to them , so put them in a skillet , and as much water as you think will melt the sugar , so let them boil and keep them stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much sugar as you had before , and boil them to a candie height , and then put in your apricoks , and set them over a soft fire , but let them not boil , so keep them with oft stirring , till the sirupe begin to jelly , then put them in glasses , and keep them for your use . to make flesh of quinces . take quinces , pare them , and core them , and cut them in halfs , boil them in a thin sirupe till they be tender , then take them off , and let them lie in sirrupe , then take quinces , pare them , and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor a pound of sugar put as much water to the sugar as will melt it , then boil it to a candie height , then stir the quinces that are in the sirupe as thin as you can : when your sugar is at a full candy height , put in a pint of the liquor , then set it over a soft fire stirring it leasurely till the sugar be dissolved , then put in half a pound of your slices , keeping it still stirring but not to boil , you must take the jelly of quince kernels , that have lai● in water two or three hours , take two good spoonfuls of it and put it to the flesh , so keep it stirring leasurely till it begin to jelly upon the spoon , then put it into thin glasses , and keep it in a stove . to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off take juice of oranges , put them in to the juice , boil them half an hour and take them off . to dry cherries . take the fairest cherries , stone them , take to six pound of cherries a pound of sugar , put them into a skillet , straining the sugar amongst them as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into an earthen pan or pot , let them stand in the liquor four daies , then take them up and lay them severally one by one upon silver dishes , or earthen dishes , set them into an oven after the bread being taken out , and so shift them every day upon dry dishes , and so till they be dry . to dry peaches . take peaches and coddle them , take off the skins , stone them ; take to four pound of peaches , a pound of sugar , then take a gallie pot and lay a laier of peaches , and a laier of sugar , till all be laid out , then put in half a pint of water , so cover them close and set them in embers to keep warm , so let them stand ● night and a day , put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand four and twenty houres , then scald them againe , then take them out of your sirupe , and lay them on silver dishes to dry , you may dry them in an oven when the bread is taken out , but to dry them in the sun is butter , you must turn them every day into clear dishes . to boil veal , take veal and cut in thin slices , and put it into a pipkin with as much water as will cover it , then wash a handful of currans , and as much pruins , then take a court roul , and cut it in long slices like a butchers skiver , then put in a little mace , pepper , and salt , a piece of butter , a little vinegar , some crums of bread , and when it hath stewed two hours , take it up and serve it . to boil a capon in white broth trusse a capon to boil , and put it into a pipkin of water , and let it boil two hours , and when it is boiled , take up a little of the broth , then take the yolks of eggs , and beat them very fair with your broth that you take up , then set it by the fire to keep warm , season it with grated nutmeg , sugar and salt , then take up your capon , and pour this broth on it with a little sack , if you have it , garnish it with sippets , and serve it , remember to boil whole mace with your capon , and marrow , if you have it . to boil a capon or chicken in white broth with almonds . boil your capon as in the other , then take almonds , and blanch them , and beat them very small , putting in sometimes some of your broth to keep them from oyling , when they are beaten small enough , put as much of the uppermost broth to them as will serve to cover the capon , then strain it , and wring out the substance clear , then season it as before , and serve it with marrow on it . to boil brawn . water your brawn four and twenty hours , and wash and scrape it four or five times , then take it out of the water , and lay it on a fair table , then throw a handful of salt on every coller , then bind them up as fast as you can , with hemp , bass , or incle , then put them into your kettle when the water boileth , and when it boileth , scum it clean , let it boil untill it be so tender that you may thrust a straw through it , then let it cool untill the next morning , by the souced meats you may know how to souce it . to boil a gammon of bacon . water your gammon of bacon twenty four hours , then put it into a deep kettle with some sweet hay , let it boil softly six or seven hours , then take it up with a scummer and a plate , and take off the skin whole , then stick your gammon full of cloves , strew on some grosse pepper , then cut your skin like sippets , and garnish your gammon , and when you serve it , stick it with bayes . to boil a rabbet . fley and wash a rabbet , and slit the hinder legs on both sides of the back-bone , from the forward , and trusse them to the body , set the head right up with a skiver , right down in the neck , then put it to boiling with as much water as will cover it , when it boils , scum it , season it with mace , ginger , salt , and butter , then take a handful of parsley , and a little thyme , boil it by it self , then take it up , beat it with a back of a knife , then take up your rabbet , and put it in a dish , then put your hearbs to your broth , and scrape in a carret root , let your broth boil a little while , put in salt , pour it on your rabbet and serve it to boil a mallard with a cabbage . half rost your fowl , then take it off , and case it down , then put it into a pipkin with the gravie , then pick and wash some cabbage , and put to your mallard with as much fair water as will cover it , then put in a good piece of butter , and let it boil an hour , season it with pepper and salt , and serve it upon sops , to boil a duck with turnips . half rost her , then cover it with liquor , boil your turnips by themselves half an hour , then cut them in cakes & put them to your duck , with butter and pa●sley chopt small , and when it hath boiled half an hour season it with pepper and salt , and serve them upon sops . to boil chicken , and sorrel sops . trusse your chickens , and boil them in water and salt very tender , then take a good handfull of sorrel , and beat it stalks and all , then strain it , and take a manchet , and cut it in sippets and dry them before the fire , then put your green broth upon the coales , season it with sugar , and grated nutmeg , and let it stand untill it be hot , then put your sippets into a dish , put your chickens , upon them , and pour sauce upon it , and serve it . to boil a pike in white broth . cut your ▪ pike in three pieces , and boil it with water and salt , and sweet hearbs , let it boil untill it stain , then take the yolks of half a dozen eggs , and beat them with a little sack , sugar , melted butter , and some of the pikes broth , then put it on the fire to keep warm , but stir it often least it curdle , then take up your pike , and put the head and tail together , then cleave the other pieces in two , take out the back bone , and put the one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish with sippets and boiled parsley , and strew on pouder of ginger , and wipe the edge of the dish round , and serve it . to boil divers kinds of fishes . bat , conger , thornback , plaice , salmon , trout , or mullet , boil any of these with water , salt , and sweet hearbs , when they boil skum it very clean , then put in vinegar and let it boil till you think it is enough , your liquor must be very hot of the salt , then take it off , you may let it stand five or six days in the liquor , then if you would keep it longer , pour that liquor away , and put water and salt to it , or soucing drink , you must remember to let your mullets boil softly , and your thornback and other fish very fast , you must blanch your thornback while it is warm , and when you serve any of these fishes , strew on some green hearbs . to make sallet of all manner of hearbs . take your hearbs and pick them clean , and the floures , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with cowcumbers , and lemons , sliced very thin , then scrape on sugar , and put in vinegar and oil , then spread the floures on the top , garnish your dish with hard eggs , and all sorts of your floures , scrape on sugar and serve it . to stew steakes between two dishes . you must put parsley , currans , butter , verjuyce , and two or three yolks of eggs , pepper , cloves , and mace , and so let them boil together , and serve them upon sops , likewise you may do steakes of mutton or beef . to stew calves feet . boil them and blanch them , cut them in two , and put them into a pipkin with strong broth , then put in a little pouder of saffron , and sweet butter , pepper , sugar , and some sweet hearbs finely minced , let the ●●st●w an hour , put in salt and serve them . to stew a mallard . rost your mallard half enough ▪ then take it up , and cut it in little pieces , then put it into a dish with the gravie , and a piece of fresh butter , and a handful of parsley ch●pt small , with two or three onions , and a cabbage-lettice , le● them stew one hour , then season i● with pepper and salt , and a little verjuyce , then serve it . to stew trouts . draw your trouts , and wash them , and then put them into a dish with white wine and water and a piece of fresh butter , then take a handfull of parsley , a little thyme and a little savo●ie , mince these small , and put to your tr●uts with a little sugar , let them stew hal● an hour , then mingle the yolks of two or three hard eggs , and strew them on your trouts with pepper and salt , then let them stew a quarter of an hour , and serve them . to stew smelts or flounders . put your smelts or flounders into a deep dish with white wine and water , a little rosemary and thyme , a piece of fresh butter and some large mace , and salt , let them stew half an hour , then take a handfull of parsley , and boil it , then beat it with the back of a knite , then take the yolks of three or four eggs , and beat them with some of your fish broth , then dish up your fish upon sippets , pour on your sauce , scrape on sugar and serve it . to stew a rabbet . half rost it , then take it off the spit , and cut it in little pieces , and put it into a dish with the gravie , and as much liquor as will cover it ▪ then put in a piece of fresh butter ▪ and some pouder of ginger , some pepper and salt , two or three pippins minced small , let these stew an hour , then dish them upon sippets to stew a pullet or capon . half rost it , then cut it into pieces , and put it into a dish with the gravie , and put in a little clove and mace , with a few barbe● berries or grapes , put these to you pullet with a pint of claret , and piece of butter , let these stew a● hour , dish them upon sippets , an● serve it . to stew cold chickens . cut them up in pieces , put then into a pipkin of strong broath , an● a piece of butter , then grate some bread , and a nutmeg , thicken yo● broth with it , season your meat wi● grosse pepper , and salt , dish it up on sippets , and serve it . to make paste for a pasty of venison . take almost a peck of flower wet it with two pound of butter , an● as much suet , then wet your past● ▪ put in the yolks of eight or ten eggs , make it reasonable lithe paste , then roul it out , and lay on suet ; first lay a paper under your paste , then lay on your venison , close it , pinke it , baste it with butter , and bake it , when you draw it out , baste it with butter again . to make paste for a pie to keep long . your flower must be of rye , and your liquor nothing but boiling water , make your paste as stiffe as you can , raise your coffin very high , let your bottome and sides be very thick , and your lid also . to make paste for a custard . your liquor must be boiling water , make your paste very stiffe , then roul out your paste , and if you would make a great tart , then raise it , and when you have done , cut out the bottome a little from the side , then roul out a thin sheet of paste , lay a paper under it , strew flower that it may not stick to it , then set your coffin on it of what fashion you will , then dry it , and f● it , and bake it . to make paste for buttered loaves . take a pottle of flower , put there to ginger , and nutme●s , the wet it with milk , yolks of eggs y●st , and salt , then make ● up into little loaves , then butte● a paper , and put the loaves on it ▪ then bake them , and when they are baked draw them forth , and cut them in cakes , butter them , then se● them as they were , scrape on sugar and serve them . to make paste for dumplins . season your flower with pepper salt , and y●st ▪ let your water be more than warm , then make the● up like manchets , but let them b● somewhat little , ▪ then put them into your water when it boileth , and le● them boil an hour , then butter them . to make puffe-paste . take a quart of flower , and a pound and a half of butter , and work the half pound of butter dry into the flower , then put three or four eggs to it , and as much cold water as will make it lithe paste , then work it in a piece of a foot long then strew a little flower on the table , and take it by the end , beat it untill it stretch long , then put the two ends together , and beat it againe and so do five or six times , then work it up round , and roul it up broad , then beat your pound of butter with a rouling pin , that it may be lithe , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rowling pin , and roul it out again , and so do five or six times , then use it as you will . to bake a gammon of bacon . you must first boil it two hours , before you stuffe it , stuffe it with sweet hearbs , and hard eggs chopt together with parsley . to bake fillets of beef , or clods , in stead of red deer . first take your beef , and lard it very thick , then season it with pepper and salt , ginger , cloves and mace good store , with a great deal more pepper and salt than you would do to a piece of venison , then close it , and when it is baked put in some vinegar , sugar , cinnamon and ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . to bake calves feet . season them with pepper , salt , and currans , when they be baked ▪ take the yolks of three or four eggs , and beat them with verjuyce or vinegar , sugar , and grated nutmeg , put it into your pie , scrape on sugar and serve it . to bake a turkie . take out his bones and guts , then wash him , then prick his back together againe , then perboil him , season him with pepper and salt , stick some cloves in the brest of him , then lard him , and put him into your coffin with butter , in this sort you may bake a goose , pheasant , or capon . to bake a hare . take out his bones , and beat the flesh in a mor●er with the liver , then season it with all sorts of spices , then work it up with three or four yolks of eggs , then lay some of it all over the bottome of your pie , then lay on some lard , and so doe untill you have laid on all , then bake it well with good store of sweet butter . to bake quinces or wardens , so as the fruit look red , and the crust white . your wardens must be stewed in a pipk in with claret wine , sugar , cinnamon , and cloves , then cover your pipkin with a sheet of paste , and let it stand in the oven five or six hours , then raise a coffin of short paste , put in your wardens with sugar , and put it into the oven , when it hath stood an hour , take it out and wash it with rose-water and butter , then scrape on sugar , and put it in a quarter of an hour more , and it will be red upon the top , then scrape on sugar and serve it . to bake chucks of veal . perboil two pound of the lean flesh of a leg of veal , so it may be eaten , mince it as small as grated bread , with four pound of beef suet , then season it with biskay dates , and carraways , rose-water , sugar , raisins of the sun and currans , cloves , mace , nutmeg , and cinnamon , then mingle them all together , fill your pies , and bake them . to bake a chicken pie. season your chicken with nutmeg , salt , and pepper , and sugar , then put him into your coffin , then take some marrow and season with the same spice , then roul it in yolkes of eggs , and lay it on your chicken with minced dates , and good store of butter , then bake it , and put in a little sack , or muscadine , or white wine and sugar , then shake it , scrape on sugar , and serve it . to bake a steak pie. cut a neck of mutton in steaks , beat them with a cleaver , season them with pepper , and salt , and nutmeg , then lay them on your coffin with butter and large mace , then bake it , then take a good quantity of parsly , and boyle it , beat it as soft as the pulp of an apple , put in a quarter of a pint of vinegar , and as much white wine with a little sugar , warm it well , and pour it over your steaks , then shake it , that the gravy and the liquour may mingle together , scrape on sugar , and serve it . to make an italian pudding . take a ●●anchet , and cut it in square pieces like a die , then put to it half a pound of beef suet minced small , raisins of the sun the stones picked out , cloves , mace , minced , dates , sugar , marrow , rosewater , eggs , and cream , mingle all these together , and put it into a dish fit for your stuffe , in lesse than an hour it will be baked , then scrape on sugar , and serve it . to bake a florentine . take the kidney of a loin of veal , or the wing of a capon , or the leg of a rabbet , mince any of these small with the kidney of a loin of mutton , if it be not fat enough , then season it with cloves , mace , nutmegs , and sugar , cream , currans , eggs , and rosewater , mingle these four together , and put them into a dish between two sheets of paste , then close it , and cut the paste round by the brim of the dish , then cut round about like virginall keyes , then turn up one , and let the other lie , then pink it , cake it , scrape on sugar , and serve it . to roast a breast of veal . take parsly , and thyme , wash them , and chop them small , then take the yolkes of five or six eggs , grated bread , and cream , mingle them together with cloves , mace , nutmeg , currans , and sugar , then raise up the skin of the breast of veal , and put in your stuffe , prick it up close with a skiver , then roast it , and baste it with butter , when it is roasted , wring on the juyce of lemon , and serve it . to roast a hare . case your hare , but cut not off her eares , nor her legs , then wash her , and dry her with a cloth , then make a pudding and put into her belly , then sow it up close , then trusse her as if she were running , then spit her , then take some claret wine , and grated bread , suga● and ginger , barberries , a● butter , boyle these together for yo● sauce . to roast a shoulder of mutton . roast it with a quick fire , the the fat may drop away ▪ and wh● you think it is half roasted set a dis● under it , and slash it with a kni● acrosse as you doe pork , but y● must cut it down to the bone o● both the sides , till the gravy ru● into the dish , baste it no more afte● you have cut it , put unto the gra● half a pint of white wine vinega● a handfull of capers and olives five or six blades of mace , and ● handfull of sugar , and stew a● these together , and pour it on you● meat . to roast a neats-tongue . boyle him , and blanch him , cu● out the meat at the butt end , an● mingle it with beef suet as muc● as an egg , then season it with nutmeg , and sugar , dates , currans , ●nd yolkes of raw eggs , then put your meat to your tongue , and ●ind it with a caul of veal or mutton , then roast it , baste it with butter , save the gravy , and put hereto a little sack or muscaline , let it stew a little while , ●hen pour it on your tongue , and ●erve it . to roast a pig with a pudding in his belly . fley a fat pig , trusse his head ●ooking over his back , then temper ●s much stuffe as you think will ●ll his belly , then put it into your pig , and prick it up close , when it ●s almost roasted wring on the ●uyce of a lemon , when you are ready to take it up , take four or five yolkes of eggs , and wash your pig ●ll over , mingle your bread with a ●ittle nutmeg and ginger , then ●ry it , and take it up as fast as you ●an , let your sauce be vinegar , butter , and sugar , the yolk of a ●ard egg minced , and serve it hot . to roast a leg of mutton . cut holes in a leg of mutton with a knife , then thrust in slices o● kidney suet , and stick it with cloves , roast it with a quick fire when it is half roasted cut off ● piece underneath , and cut it into thin slices , then take a pint of great oysters with the liquour , three or four blades of mace , a little vinegar and sugar ▪ stew these till the liquour be half consumed , then dish up your mutton , pour on the sauc● and serve it . to roast a neck of mutton . cut away the swag , and roast i● with a quick fire , but scorch it not , baste it with butter a quarter of an hour , after wring on the juyce of half a lemon , save the gravy then baste it with butter again wring on the other half of the lemon , when it is roasted , dry it with manchet and grated nutmeg then dish it , and pour on you● sauce . to roast a shoulder or haunch of venison , or a chine of mutton . take any of the meats and lard them , prick them with rosemary , ●aste them with butter , then take half a pint of claret wine , cinnamon , ginger , sugar , and grated bread , rosemary , and butter , let all boyle together untill it be as thick as watergruel , then put in a little rosewater and musk , it will make your gallintine taste very pleasantly , put it on a fitting dish , draw off your meat , and lay it into that dish , strew it with salt . to roast a shoulder or fillet of veal take parsly , winter savory , and thyme , mince these small with hard eggs , season it with nutmeg , pepper , currans , work these together with raw yolks of eggs , then stuffe your meat with this , roast it with a quick fire , baste it with butter , when it is roasted , take the gravy and put thereto vinegar , sugar , and butter , let it boyle , when your meat is roasted pour this sauce on it , and serve it . to roast a giggit of mutton . take your giggit , with cloves and rosemary , and lard it , roast it , baste it with butter , and save the gravy , put thereto some claret wine , with a handfull of capers , season it with ginger and sugar , when it is boyled well , dish up your giggit , and pour on your sauce . to fry chickens . boyle your chickens in water and salt , then quarter them into a pan with sweet butter , and let them fry leisurely , then put thereto a little verjuyce , and nutmeg , cinnamon , and ginger , the yolks of two or three raw eggs , stirre these well together , and dish up your chickens , pour the sauce upon them . to fry calfes-feet . boyle them , and blanch them , then cut them in two , then take good store of parsly , put thereto some yolkes of eggs , season it with nutmeg , sugar , pepper , and salt , and then roul your calfes-feet in them , and fry them with sweet butter , then boyle some parsly and beat it very tender , put to it vinegar , butter , and sugar , heat it hot , then dish up your feet upon sippits , pour on your sauce , scrape on some sugar , and serve it hot . to fry tongues . boyle them , and blanch them , cut them in thin slices , season them with nutmeg , sugar cinnamon , and salt , then put thereto the yolkes of raw eggs , the core of a lemon cut in square pieces like a die , then fry them in spoonfuls with sweet butter , let your sauce be white wine , sugar , and butter , heat it hot , and pour it on your tongues , scrape on sugar , and serve it . to make fritters . make your batter with ale , and eggs , and yest , season it with milk , cloves , mace , cinnamon , nutmeg , and salt , cut your apples like beanes , then put your apples and butter together , fry them in boyling lard , strew on sugar , and serve them . to souce brawn . take up your brawn while it be hot out of your boyler , then cover it with salt , when it hath stood an hour , turn the end that was under upward , then strew on salt upon that , then boyle your soucing drink , and put thereto a good deal of salt , when it is cold , put in your brawn with the salt that is about it , and let it stand ten dayes , then change your soucing drink , and as you change your soucing drink put in salt , when you spend it , if it be too salt , change it in fresh drink . to souce a pig . cut off the head , and cut your pig into two fleikes , and take out the bones , then take a handfull of sweet hearbs . and mince them small , then season your pig and hearbs with nutmeg , ginger , cloves , mace , and salt , then strew your hearbs in the inside of your pig , then roul them up like two collers of brawn , then bind them in a cloth fast , then put them a boyling in the boyling pot , put in some vinegar and salt , when they are boyled very tender , take them off , let them stand in the same liquour two or three dayes , then put them into soucing drink , and serve it with mustard and sugar . to souce eeles . take two fair eeles and fley them , cut them down the back , and take out the bones , and take good store of parsly , thyme , and sweet majoram , mince them small , season them with nutmeg , ginger , pepper , and salt , strew your hearbs in the inside of your eeles ▪ then roul them up like a coller of brawn , put them into a cloth , and boyle them tender with salt and vinegar , when they are boyled , then take them up , let it be in the pickle two or three dayes , and then spend them . to souce a breast of veal . take out the bones of a breast of veal , and lay it in water ten or twelve houres , then take all manner of sweet hearbs and mince them small , then take a lemon and cut it in thin slices , then lay it with your hearbs in the inside of your breast of veal , then roul it up like a coller , and bind it in a cloth , and boyle it very tender , then put it into soucing drink and spend it . to souce a tench or barbell . first cut them down the back , then wash them , then put them a buyling with no more water then will cover them , when they boyle , put in some salt and vinegar , scum it very clean , when it is boyled enough take it up , and put it into a dish fit for the fish , then take out the bones , pour on as much liquour as will cover it , with grated nutmeg , and pouder of cinnamon , when it is cold serve it . to souce a fillet of veal . take a fair fillet of veal , and lard it very thick , but take out the bones , season it with nutmeg , ginger , pepper , and salt , then roul it up hard , let your liquour be the one half white wine , the other half water , when your liquour boyleth put in your meat , with salt , and vinegar , and the peel of a lemon , then scum it very clean , let it boyle untill it be tender , then take it not up untill it be cold , and souce it in the same liquour . to marble beef , mutton , or venison . stick any of these with rosemary and cloves , then roast it , being first joynted very well , then baste it often with water and salt , and when it is throughly roasted , take it up and let it cool , then take claret wine , and vinegar , and as much water , boyle it with rosemary , bayes , good store of pepper , cloves , salt , when it hath boyled an hour take it off , and let it cool , then put your meat into a vessell , and cover it with this liquour and hearbs , then stop it up close , the closer you stop it , the longer it will keep . to marble fish . take flounders , trouts , smelts , or salmons , mullets , makrels , or any kind of shell fish , wash them , and dry them with a cloth , then fry them with sallade oyle , or clarified butter , fry them very crispe , then make your pickle with claret wine , and fair water , some rosemary , and thyme , with nutmegs cut in slices , and pepper , and salt , when it hath boyled half an hour take it off , and let it cool , then put your fish into a vessell , cover it with liquour and spice , and stop it close . to make a tart of wardens . you must first bake your wardens in a pot , then cut them in quarters and core them , then put them into your tart , with sugar , cinnamon , and ginger , then close up your tart , and when it is almost baked doe it as your warden pie , scrape on sugar and serve it . to make a tart of green pease . take green pease and seeth them tender , then pour them out into a cullender , season them with saffron , salt , and sweet butter , and sugar , then close it , then bake it almost an hour , then draw it forth and ice it , put in a little verjuyce , and shake it well , then scrape on sugar , and serve it . to make a tart of rice . boyle your rice , and pour it into a cullender , then season it with cinnamon , nutmeg , ginger , and pepper , and sugar , the yolkes of three or four eggs , then put it into your tart with the juyce of an orange , then close it , bake it , and ice it , scrape on sugar , and serve it . to make a tart of medlers . take medlers that are rotten , then scrape them , then set them upon a chafing dish of coales , season them with the yolkes of eggs , sugar , cinnamon , and ginger , let it boyle well , and lay it on paste , scrape on sugar , and serve it . to make a tart of cherries . take out the stones , and lay the cherri●s into your tart , with sugar , ginger , and cinnamon , then close your tart , bake it , and ice it , then make a sirrup of muskadine and damask-water , and pour this into your tart , scrape on sugar , and serve it . to make a tart of strawberries . wash your strawberries , and put them into your tart , season them with sugar , cinnamon , ginger , and a little red wine , then close it , and bake it half an hour , ice it , scrape on sugar , and serve it . to make a tart of hips . take hips , and cut them , and take out the seeds very clean , then wash them , season them with sugar , cinnamon , and ginger , then close your tart , bake it , ice it , scrape on sugar , and serve it . to make a pippin tart. take fair pippins and pare them , then cut them in quarters and core them , then stew them with claret wine , cinnamon , and ginger , let them stew half an hour , then pour them out into a cullender , but break them not , when they are cold , lay them one by one into the tart , then lay on sugar , bake it , ice it , scrape on sugar , and serve it . to scald milk after the western fashion . when you bring your milk from the cow strain it into an earthen pan , and let it stand two houres , then set it over the fire untill it begin to heave in the middle , then take it off , but jog it as little as you can , then put it in a room where it may cool , and no dust fall into it , this milk or cream you may keep two or three dayes . to make a junket . take ewes or goats milk , if you have neither of these , then take cowes milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish , and let it cool , then strew on cinnamon and sugar , then take some of your aforesaid cream and lay on it , scrape on sugar , and serve it . to make bonny clutter . take milk , and put it into a clean earthen pot , and put thereto runnet , let it stand two dayes , i will be all in a curd , then season it with some sugar , cinnamon , and cream , then serve it , this is best in the hottest of the summer . to make a whitepot . take a quart of cream , and put it over the fire to boyle , season it with sugar , nutmeg , and cinnamon , sack , and rosewater , the yolkes of seven or eight eggs , beat your eggs with sack and rosewater , then put it into your cream , stirre it that it curdle not , then pare two or three pippins , core and quarter them , and boyle them with a handfull of raisins of the sun , boyle them tender , and pour them into a cullender , then cut some sippets very thin , and lay some of them in the bottome of the dish , and lay on half your apples and currans , then pour in half your milk , then lay on more sippits , and the rest of your apples and raisins , then pour on the rest of your milk , bake it , scrape on sugar , and serve i● . to make a pudding in haste . take a pint of milk , and put thereto a handfull of raisins of the sun , and as much currans , and a piece of butter , then grate a manchet , and a nutmeg also , and put thereto a little flower , when your milk boyleth put in your bread , let it boyle a quarter of an hour , and put in a piece of butter in the boyling of it , and stirre it alwayes , then dish it up , pour on butter , and serve it . to make a pudding in a dish . take a quart of cream , put thereto a pound of beef suet minced small , put it to your milk , season it with nutmeg , sugar , and rosewater , and cinnamon , then take some seven or eight eggs , and beat them very well , then take a c●st of manchets , and grate them , and put unto it , then mingle these together well , then put it into a dish , and bake it , when it is baked , scrape on sugar , and serve it . to boyle cream . take a quart of cream , and set it a boyling with mace , whilest your cream is boyling , cut some thin sippets , then take seven or eight yolks of eggs , beat them with rosewater , and sugar , and a little of your cream , when your cream boyleth , take it off the fire , and put in your eggs , and stirre it very fast that it curdle not , then put your sippets into the dish , pour in your cream and let it coole when it is cold , scrape on sugar , and serve it . to draw butter . take your butter and cut it into thin slices , put it into a dish , then put it upon the coals where it may melt leisurely , stir it often , and when it is melted put in two or three spoonfuls of water , or vinegar , which you will , then stir and beat it untill it be thick . lady os arundels manchet take a bushel of fine wheat flower , twenty eggs , three pound of fresh butter , then take as much salt and barme as to the ordinary manchet , temper it together with new milk pretty hot , then let it lie the space of half an hour to rise , so you may work it up into bread , and bake it , let not your oven be too hot . to boyle pigeons . boyle them in water and salt , take a handfull of parsly , as much thyme stript , two spoonfuls of capers minced altogether , and boyle it in a pint of the same liquour a quarter of an hour , then put in two or three spoonfuls of verjuy●e , two eggs beaten , let it boyle a little , and put too a little butter , when you have taken it off the fire , stir this altogether , and pour it upon the pigeons , with sippets round the dish . a florendine of sweet-breads or kidnies . parboyle three or four kidnies , and mince them small , season them with nutmeg , one stick of cinnamon , beat as much sugar as will sweeten it , and a penny loaf grated , and the marrow of three bones in good pieces , and a quarter of a pound of almond paste , a glasse of mallego sack , two spoonfus of rosewater , a grain of musk , and one grain of ambergriece , and a quarter of a pint of cream , three or four eggs , and mix it altogether , and make it up in puffe paste , and bake it three quarters of an hour . a pork pie. boyle your leg of pork , season it with nutmeg , and pepper , and salt , bake it five houres in a high round pie a chicken pie. scald and season your chickens with nutmegs , as much sugar as cinnamon , pepper , and salt , then put them into your pie , then put three quarters of quartered lettice , and six dates quartered , and a handfull of goosberries , and half a sliced lemon , and three or four branches of barberries , and a little butter , you may use to four chickens three marrow bones rould in yolkes of eggs , and ringo roots , and some preserved lettice ; make a caudle and put in when the pie comes out of the oven , an hour and a half is enough to stand in the oven . a lamb pie. take the same ingredients you did for the chicken pie , onely leave out the marrow , the ringo roots , and the preserved lettice , make your caudle of white wine , verjuyce , and butter , put it in when your pie comes out of the oven . sauce for a shoulder of mutton . take a spoonfull of hearbs , and as many capers , half a pint of white wine , half a nutmeg , and two eggs , when it is boyled put a piece of butter to the gravy , when 't is boyled , take it off , and put the butter in . a lumber pie. take three or four sweet-breads of veal , parboyle and mince them very small , then take the curd of a quart of milk , turned with three eggs , and half a pound of almond paste , and a penny loaf grated , mingle these together , then take a spoonfull of sweet hearbs minced very small , also six ounces of oringado and mince it , then season all this with a quartern of sugar , and three nutmegs , then take five dates , and a quarter of a pint of cream , four yolks of eggs , three spoonfuls of rosewater , three or four marrow bones ▪ mingle all this together , except the marrow , then make it up in long boles about the bignesse of an egg , and in every bole put a good piece of marrow , put these into the pie , then put in a quarter of a pound of butter , and half a sliced lemon , then make a caudle of white wine , sugar , and verjuyce , put it in when you take your pie out of the oven , you may use a grain of musk and ambergriece ▪ an oyster pie. season your oysters with nutmegs , pepper , and salt , and sweet hearbs , your oysters being first thrown into scalding water and parboyled , season them , and put them into the pie , put two or three blades of mace , and half a sliced lemon , and the marrow of two bones rouled in the yolkes of eggs , and some butter , then let your pie stand almost an hour in the oven , then make a caudle of verjuyce , butter , and sugar , put it into your pie when you take it out of the oven ; you may use two nutmegs to one quart of oysters , and as much pepper as the quantity of three nutmegs , but lesse salt , and one spoonfull of sweet hearbs . a hartechoak pie. take the bottomes of boyled hartechoaks , and quarter them , and take the meat from the leaves , season it with half an ounce of cinnamon , and half an ounce of beaten nutmegs , and two ounces of sugar , and put them into your pie , and boild marrow rould in yolkes of eggs , and six blades of large mace , lemon sliced , six quartered dates , and a quarter of a pound of ringo roots , half a pound of fresh butter , then let it stand in the oven one hour , and when you take it out put a caudle into your pie , made of white wine , sugar , and verjuyce . a calfes-foot pie. mince your caltes-feet very small , then season them with two nutmegs , and three quarters of an ounce of cinnamon , one quarter of a pound of sugar , half a pound of currans , two lemon peels minced , ten dates minced , three spoonfuls of rosewater , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white wine , sugar , and verjuyce . a skerret pie. take a quarter of a peck of skerrets blanched , and sliced , season them with three nutmegs , and an ounce of cinnamon , and three ounces of sugar , and ten quartered dates , and the marrow of three bones rouled in yolkes of eggs , and one quarter of a pound of ringo roots , and preserved lettice , a sliced lemon , sour blades of mace , three or four branches of preserved barberries , and half a pound of butter , then let it stand one hour in the oven , then put a caudle made of white wine , verjuyce , butter , and sugar , put it into the pie when it comes out of the oven . a calfes-head pie for supper . boyle your calfes-head almost enough , cut it in thin slices all from the bone , season it with three beaten nutmegs , a quarter of an ounce of pepper , and as much salt as there is seasoning , then take a spoonfull of sweet hearbs minced small , and two spoonfuls of sugar , and two or three hartechoak bottomes boyled , and cut them in thin slices , and the marrow of two bones rouled in yolkes of eggs , a quarter of a pound of ringo roots , and a quarter of a pound of currans , then put it into your pie , and put a quarter of a pound of butter , and a sliced lemon , three or four blades of mace , three or four quartered dates , let it stand an hour or more in the oven , then when you take it out , put into it a caudle , made of sugar , white wine , verjuyce , and butter . a lark pie. take three dozen of larks , season them with four nutmegs , and half an ounce of pepper , a quarter of an ounce of mace beaten , then take the lumber pie meat , and fill their bellies if you will , if not , take half a pound of suet , and one pound of mutton minced , half a pound of raisins of the sun , and six apples minced altogether very small , then season it with a nutmeg , pepper , and salt , and one spoonfull of sweet hearbs , and a lemon peel minced , one penny loaf grated , a quarter of a pint of cream , two or three spoonfuls of rosewater , three spoonfuls of sugar , one or two spoonfuls of verjuyce , then make this in boles , and put it into their bellies , and put your larks in your pie , then put your marrow rould in yolkes of eggs upon the larks , and large mace , and sliced lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , sugar , and white wine vinegar , put it into the pie . a hot neats tongue for supper . boil your tongue till it be tender , blanch it , and cut it in thin pieces season it with a nutmeg , and a quarter of an ounce of pepper , and as much salt as seasoning , then take six ounces of currans , season all together , and put it into the pie , then put a lemon sliced and dates , and butrer , then bake it , and let it stand one hour and a half , then make a caudle of white wine , and verjuice , sugar , and eggs , and put it in when you take it out of the oven . a cold neats-tongue pie. your tongue being boild , blanched , and larded with pork or bacon , season it with the same ingredients the deer hath , that is three nutmegs , three races of ginger , half an ounce of cloves and mace together , and half an ounce of pepper , beat your spices altogether , more salt then seasoning , and likewise lay in the liquor , bake it two hours , but put one pound of butter in your pie before you lid it . a potato pie for supper . take three pound of boyled and blanched potatoes , and three nutmegs , and half an ounce of cinnamon beaten together , and three ounces of sugar , season your potatoes , and put them in your pie , then take the marrow of three bones , rould in yolks of eggs , and sliced lemon , and large mace and half a pound of butter , six dates quartered , put this into your pie , and let it stand an hour in the oven ; then make a sharp caudle of butter , sugar , verjuice and white wine , put it in when you take your pie out of the oven . pigeon or rabbet pie. take one ounce of pepper and more salt , then season your pigeons or rabbets , and take two nutmegs grated with your seasoning , then lay your rabbet in the pie , and one pound of butter , if you heat the pie hot , then put in two or three slices of lemon , and two or three blades of mace , and as many branches of barberies , and a good piece of fresh butter melted , then take it , and let it stand an hour and half ▪ but put not in the fresh butter till it comes out of the oven . to make a puffe-●aste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much butter as paste , and lay it in rank , and divide your butter in five pieces , that you may lay it on at five severall times , roul your paste very broad , and take one part of the same butter in little pieces all over your paste then throw a handful of flower slightly on , then fold up your paste and beat it with a rouling pin , so roul it out againe , thus do five times and make it up . a pudding . tak a quart of cream , and two eggs , beat them , and strain them them into the cream , and grate in a nutmeg and half , take six spoonfuls of flower , beat half a pound of almonds with some cream , and put it into the cream , and mix this together , boil your pudding an hour and no more , first flower the bag you put it in , then melt fresh butter and take sugar and rose-water , beat it thick , and pour it on the pudding , you may put to a little milk , and stick blanched almonds , and waters in it ; add to the same pudding , if you will , a pennie loaf grated , a quartern of sugar , two marrow bones , one glasse of mallago sack , six dates minced , a grain of amber-greice , a grain of musk , two or three spoonfuls of rose-water , bake this pudding in little wood dishes , but first butter them , your marrow must be stuck to and again , then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew sugar about the branch , and sliced lemon , set four round , and one in the top . frigasie of veal . cut your meat in thin slices , beat it well with a rouling pin , season it with nutmeg , lemon and thy●e ▪ ●ry it slightly in the pan , beat two eggs , and one spoonful of verjuice , and put it into the pan , and stir it together and dish it . frigasie of lamb . cut your lamb in thin slices , season it with nutmeg , pepper , and salt , mince some thyme , and lemon , and throw it upon your meat , then frie it slightly in a pan , then throw in two eggs beaten in verjuyce and sugar into the p●n , also a handful of goosberries , shake it together and dish it . frigasie of chickens . kill your chickens , pull skin and feathers off together , cut them in thin slices , season them with thyme & lemon minced , nutmeg and salt , a handful of sorrel minced , and then fry it well with six spoonfuls of water , and some fresh butter , when its tender , take three spoonfuls of verjuice , one spoonful of sugar , beat it together , so dish it with sippets about . another frigasie of chickens . take the former ingredience , and adde to it boiled hartechoak bottomes , with the meat of the leaves , and a handful of scalded goosberies , and boiled skerrets and lettice toss'd in butter when they are boiled , add two spoonfuls of sugar , two eggs and verjuice beaten together , and lay your lettice upon your chickens , as before , and sliced lemon upon it , and sippets upon the dish . a frigasie of rabbets . cut your rabbets in small pieces , and mince a handful of thyme and parsley together , and a nutmeg , pepper and salt , season your rabbets , then take two eggs , and verjuice beaten together , and throw it in the pan , stick it , and dish it up in sippets . to harsh a shoulder of mutton . half roast your mutton at a quick fire , cut it in thin slices , stew it with gravie , sweet majoram , and capers , and onyons , three anchovies , two oysters , half a nutmeg , half a sliced lemon , stir this altogether with the meat , let it stew till it be tender in a dish , then break 3 or 4 yolks of eggs , and throw it in the dish with some butter , toss it well together , and dish it with sippets . to make a cake . take half a peck of flower , two pound and a half of currans , three or four nutmegs , one pound of almond paste , two pound of butter , and one pint of cream , three spoonfuls of rose-water , three quarters of a pound of sugar , half a pint of sack , a quarter of a pint of y●st , and six eggs , so make it , and bake it . to make a leg of mutton three or four dishes . take a leg of mutton , cut out the flesh and the bone , but save the skin wh●le , divide the meat in three pieces , and take the tenderest , and cut it in thin slices , and beat it with a ●ouling pin , season it with nutmeg , pepper and salt , and mince thyme and lemon pill , fry it till it be tender , then beat two eggs with a spoonful of verjuice , throw two anch●veis into the pan , shake it altogether , and put it into the dish with ●●ppe●s round the di●● , being dr●st with barberries scalded , parsly and hard e●gs minced . another part of the same meat stew in a di●● , with a little white w●ne , a little butter , and sliced l●m●● ▪ on● anch●vy two oysters , tw● 〈◊〉 of mace , a little thyme in a branch , and one whole onion , take out the thyme and the onion when it is stewed , doe it altogether on a chafingdish of coales till it be tender , then dish it , garnish your dish with hard eggs , and barberries , and sliced lemon , and sippets round the dish . take another part of the same meat , mince it small with beef suet , and a handfull of sage , to three quarters of a pound of suet adde one pound of meat , you may use a spoonfull of pepper and salt , mix this altogether , and stuffe the skin of the leg of mutton , hard skiver it close , and spit it at a quick fire , and well roast it in an hour . take another part of the same meat , then put in the pepper and salt , with a grated nutmeg , some sweet hearbs , and a lemon peel minced , a penny loaf grated , one spoonfull of sugar , a quarter of a pound of raisins , and a quartern of currans , mince altogether with the meat , and the suet , and the rest of the ingredients , put to two spoonfuls of rosewater , and as much salt as spice , then make it up in little long boles or roules , and butter your dish , and lay them in with a round bole in the middest , set them in an ●ven half an hour , then pour out the liquour which will be in the the dish , and melt a little butter , verjuyce , and sugar , and pour upon it , garnish your dish , stick in every long roule a floure of paste , and a branch in the middle . to souce an eele . scoure your eel with a handfull of salt , split it down the back , take ●ut the chine bone , season the e●le with nutmeg , pepper , and salt , and sweet hearbs minced , then lay a packthread at each end , and the middle roul up like a col●er of brawn , then boyle it in water , and salt , and vinegar , and a blade or two of mace , and half a sliced lemon , boil it half an hour , keep it in the same liquor two or three daies , then cut it out in round pieces , and lay six or seven in a dish , with parsly and barberries , and serve it with vinegar in saucers . to souce a calfes head . boil your calfes head in water and salt so much as will cover it , then put in half a pint of vinegar , a branch of sweet hearbs , a sliced lemon , and half a pint of white wine , two or three blades of mace , and one ounce or two of ginger sliced , boil it altogether till it be tender , keep it in the liquor two or three daies , serve it , the dish upright , and stick a branch in the mouth , and in both the eyes , garnish the dish with jelly or pickled cowcumbers with saucers of vinegar , and jelly , and lemon minced . a stewed rabbet . cut your rabbet in pieces , and season it with pepper , and salt , thyme , parsly winter savoury , and sweet majoram , three apples , and three onions minced altogether , st●w it till it be tender with vinegar and water , put a good piece of butter in , sti● it together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish with sippets in the mouth . lay your pig in the same ingredients you did for your calfes head . use the same for a capon , and the same for a leg of mutton . to boil chickens . boyl your chickens in water , and salt , and wine vinegar , a blade of mace , a good handfull of endive , and as much succory , two handfulls of ske●rets boyled and blan●h●d , when the chickens and th●●e things are st●wed , take a pint of liquor up , and put to a quarter of white wine , and one ounce and half of sugar , and three eggs to thicken it , a piece of butter , and lay them in the dish , and pour it on . to boil a rabbet . boil them in water and salt , mince thyme and pa●sly together , a handfull of each , b●● it in some of the same liquor , then take three or four spoonfuls of verjuice , a piece of irish butter , two or three eggs , stir the eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the rabbet , so serve it in . to boil a duck . half roast your duck with a quick fire , take as much wine and water as will cover them , take some thyme and parsly , and one handful of sweet majoram , two blades of mace , half a lemon sliced , stew these together half an hour without onions , take some of your liquor and thicken it with three or four eggs , two or three spoonfuls of verjuice , a piece of butter , and as much sugar as will lye upon it , dish your duck , and boil three or four slices of lemon by it self , and hard eggs minced , put this upon your duck , then pour your liquor upon it with barberries ; so you may boil pigeons with the same ingredients , or plover , or teale . a roasted shoulder of mutton . when it is roasted ▪ slash it , and ca●bonado it , take two spoonfuls of capers , and a litte thyme , and lemon ●n●●ced , half a nutmeg , two anch●vi●s , a quarter of a peck of oysters , mixed altogether , boil them one hour in strong broth and white wire , then pour it upon the meat , with hard eggs minced , and sippets round the dish , throw first salt on the meat , then the hard eggs , and sliced lemon , and barberries . finis . the compleat servant-maid; or, the young maidens tutor directing them how they may fit, and qualifie themselves for any of these employments. viz. waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. composed for the great benefit and advantage of all young maidens. woolley, hannah, fl. 1670. 1677 approx. 163 kb of xml-encoded text transcribed from 95 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66839 wing w3273a estc r221142 99832508 99832508 36982 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a66839) transcribed from: (early english books online ; image set 36982) images scanned from microfilm: (early english books, 1641-1700 ; 2104:06) the compleat servant-maid; or, the young maidens tutor directing them how they may fit, and qualifie themselves for any of these employments. viz. waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. composed for the great benefit and advantage of all young maidens. woolley, hannah, fl. 1670. [12], 167, [3] p. [2] leaves of plates (fold.) printed for t. passinger, at the three bibles on london bridge, london : 1677. by hannah woolley. preliminary leaf reads: licensed january, 20. 1676/7 r. l'estrange. the words "waiting woman, ... under cook-maid," and "nursery-maid, ... scullery-maid." are bracketed together on title page. with three final pages of advertisment. copy tightly bound with some loss of text. incorrectly labelled wing b3273b in reel guide. reproduction of the original in the british library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts 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at the text creation partnership web site . eng cookery -early works to 1800. canning and preserving -early works to 1800. house cleaning -early works to 1800. beauty, personal -early works to 1800. women -education -early works to 1800. 2000-00 tcp assigned for keying and markup 2001-10 spi global keyed and coded from proquest page images 2002-04 tcp staff (michigan) sampled and proofread 2002-04 mona logarbo text and markup reviewed and edited 2002-05 pfs batch review (qc) and xml conversion the compleat servant-maid ; or , the young maidens tutor . directing them how they may fit , and qualifie themselves for any of these employments . viz. waiting-woman , house-keeper chamber-maid , cook-maid , vnder cook-maid , nursery-maid , dairy-maid , laundry-maid , house-maid scullery-maid . composed for the great benefit and advantage of all young maidens . london , printed for t. passinger , at the three bibles on london bridge , 1677. licensed january , 20. 1676 / 7 r. l'estrange . the epistle to all young maidens . sweet hearts , the great desire i have for your good , advantage and preferment in the world , is such that i respect it equal with my own , i have therefore with great pains and industry composed this little book , as a rich store-house for you , from whence you may be furnished with such excellent directions as may qualifie you for , and make you capable of serving the greatest person of honour or quality , or gentleman or gentlewoman either in city or country : for besides those necessary directions which teaches you how to behave and carry your self , and perform your duty in the several employments of waiting-woman , house-keeper , chamber-maid , cook-maid , vnder cook-maid , nursery-maid , dairy-maid , laundry-maid , house-maid , and scullery-maid . you have directions for preserving , conserving , and candying , for writing the most usual hands for women , as mixt hand , roman and italian hands : for arithmetick , as much as is necessary for your sex : also the art of carving , and distilling , with choice receipts for physick and chyrurgery : for washing and starching of tiffanies , points , and laces : for making of pies , custards , cheesecakes and the like : also for making of pickles and sawces , and for dressing of flesh , fowl , and fish , and for making several sorts of creams and syllabubs . with variety of choice receipts for preserving the hair , teeth , face , and keeping the hands white : also a bill of fare , of the most usual and proper meats for every month in the year . so that if you carefully and diligently peruse this book , and observe the directions therein given , you will soon gain the title of a complete servan●-maid , which may be the means of making you a good mistress : for there is no sober , honest , and discreet man , but will make choice of one , that hath gained the reputation of a good and complete servant , for his wife , rather than one who can do nothing but trick up her self fine , an● like a bartholomew baby● is fit for nothing else but to be looked upon . this consideration , wil● i hope , stir you up to th● attaining of these most excellent qualifications , and accomplishments . which that you may do , is the earnest desire of your well wisher . general directions to young maidens . if you would endeavour to gain the esteem and reputation of a good servant , and so procure to your self not only great wages , but also great gifts and vales , the love and respect of your lady , master or mistress , and the blessing of god almighty upon all your lawful endeavours , you must in the fir●● place , be mindful of your duty to your ●reator , according to the advice of solo●●●● eccles. 12. 1. remember thy creaton in 〈…〉 thy youth . be careful that you 〈…〉 ●rayers morning and evening , that ●ou re●d good books , and hear sermons as often as conve●iently you can . 2. that you endeavour carefully to please your lady , master or mistress , be faithful , diligent and suhmis●ive to them , encline not to sloth or laze in bed , but rise early in a morning . 3. be humble and modest in your behaviour . 4. be ●eat , cleanly , and huswifely , in your clothes , and lay up what money can handsomely be spared . 5. be careful o● what is given you , o● what you have in your charge , that by so doing you may oblige them to be loving and kind to you , and cause them to speak well of you . 6. do not ke●p familiarity with any bu● those , with whom you may improve you● time . 7. if you are entrusted with any secrets be careful that you reveal them not . 8. be careful that you wast not , or spoi● your ladies , or mistresses goods , neither si● you up junketing a nights , after your maste● and mistress be abed . lastly , if you behave your self civilly , a●● be neat , cleanly , and careful to 〈◊〉 , yo● will be cherished and encoura●●● not onl● with good words but good 〈◊〉 . thus have i given you s●●e short dire●ctions in general , i shall now give you particular directions for every employment , from the waiting gentlewoman to the scullery maid , that so you may be capable of serving in the highest as well as the lowest place . directions for such as desire to be waiting gentlewomen . if you desire to be a waiting gentlewoman to a person of honour or quality , you must , 1. learn to dress well . 2. preserve well . 3. write well a legible hand , good language and good english. 6. have some skill in arithmetick . 7. carve well . having learned these , you must remember to be courteous and modest in your behaviour , to all persons according to their degree , humble and submissive to your lord and lady , or m●s●er and mistress , neat in your habit , loving to servants , sober in your countenance and discourse , not using any wanton gesture , which may give gentlemen any occasion to suspect you of levity ; and so court you to debauchery , and by that means lose a reputation irrecoverabl●● i shall now give you some short directions , whereby you may learn to preserve , write well , carve well , and have some skill in arithmetick . directions for preserving , conserving , and candying . h●w to preserve barberies . make choice of the largest and fairest bunches , picking off the withered or shrunk ba●beries , and wash them clean , drying them in a clean cloth , after this take a quantity of barberies , and boyl them in claret wine till they be soft , then strain them well thorow a strainer , wringing the juice hard thorow it , boyl this strained liquor with sugar till it be thick and very sweet , let it then stand till it be cold , then put your branches of barberries into gally pots , and fill th●m up with this liquor : by this means you will have both the syrup of barberies , and their preserves . to preserve pears . take pears that are sound and newly gathered from the tree , indifferent ripe , then lay in the bottom of an earthen pot some dried vine leaves , and so make a lay of pears , and leaves till the pot is filled up , laying betwixt each lay some sliced ginger , then pour in as much old wine as the pot will hold , laying some heavy thing on the pears , that the pot may not swim . to preserve green pippins . take half a score green pippins from the tree , pare them , and boil them in a pottle of water till they are like a pulp , strain them from the cores , then ●ake two pound of sugar , and mingle it with the liquor or pulp so strained , then set it on the fire , and as soon as it boyleth put in the pippins you intend to preserve , so let them boil leasurely till they be enough , when they are preserved they will be green . in like sort you may preserve quinces , plumbs , peaches , and apricocks , if you take them green . to preserve black cherries . take them fresh or as they come from the tree and out of the stalk , take one pound of sugar for two pounds of cherries , seeth and clarifie them , and when they are half boyl'd put in your other cherries , and let them seeth softly together , until the sugar may be drawn between the fingers like small threads ; when it is almost cold put the cherries in the pots with the stalks downwards . to preserve mulb●rries . take mulberries and add to them their weight in sugar , having wet your sugar with some juice of mulberries , then stir your sugar together and put in your mulberries , and boyl them till they are enough , then take them out and boyl the syrup a while , then put in the mulberries and let them stand till they be cold . to prese●ve oranges and lemmons . take the fairest you can get , and lay them in water three days and three nights , to take away their bitterness , then boyl them in fair water till they be tender , make as much syrup as will make them swim about the pan , let them not boyl long , for then the skin will be tough , let them lye all night in the syrup , that they may soak themselves therein : in the morning boyl the syrup to a convenient thickness , then with it and the oranges and lemmons , fill your gallipots and keep them all the year . in this manner you may preserve citrons . to preserve gooseberries . let the gooseberries be gathered with their stalks on , cut off their heads and stone them , then put them in scalding water and let them stand therein a little while , then take their weight of sugar finely beaten , and lay first a layer of sugar then of gooseberries in your preserving pot or skillet , till all be in , put in for every pound of gooseberries a spoonful of fair water , set them on the embers till the sugar be melted , then boyl them as fast as you can , till the syrup be thick enough , when cold put them up . in this manner you may preserve raspices and mulberries . to preserve roses . take one pound of roses , three pound of sugar , one pint and a little more of rose-water , make your syrup first , and let it stand till it be cold , then take your rose leaves having first clip'd off all the white , put them in the cold syrup and cover them , let your fire be very soft , that they may only simmer two or three hours , then whilst they are hot , put them out into pots or glasses for your use . to preserve cherries . take cherries fully ripe and newly gathered , put them to the bottom of the preserving pan , let the cherries and sugar be of equal weight , throw some sugar on the cherries and set them on a quick fire , and as they boyl throw on the sugar till the syrup be thick enough , then take ●hem out and put them into a g●llipot whilst they are warm , it will not be amiss to add two or three spoon●uls of rose-water to them . to preserve ripe apricocks . let the weigh● of your sugar equal the weight of your apricocks , what quantity soever you have a mind to use , pare and stone your apricocks , and lay them in the sugar in the preserving pan all night , and in the morning set them on the embers all night till the sugar be melted , and then let them stand and scald an hour , then take them off the fire and let them stand in that syrup two days , and then boyl them so●tly , till they be tender and well coloured , and after that when they are coloured , put them up in glasses or pots , which you please . to preserve green walnuts . take walnuts and boyl them till the water tasts bitter , then take them off and put them in cold water and peel off their rind , and put to them as much sugar as their weight , and a little more water than will wet the sugar , set them on a fire , and when they boyl up , take them off , and let them stand two days , then boyl them again once more . to preserve eringo roots . take eringo roots fair and knotty , one pound , and wash them clean , then set them on the fire and boyl them very tender , peel off their outermost skin , but break them not a● you pare them , then let them lye a while in cold water , a●ter this you must take to every ●ound of roots , three qu●rte●s of a pound of clarified sugar , and boyl it almost ●o the height of a syrrup , and then put in your roots , but look that they boyl but gently , together , and stir them as little as may be for fear of br●aking , when they are cold put them up and keep them . to preserve ennula-c●mpana roots . wash them and scrape them very clean , and cut them thin to the pith , the length of your lit●le finger , and as you cut them , put them in water , and let them lye there thirty days , shifting them twice every day to take away the bitterness : then weigh them , and to every pound of roots , add twelve ounces of sugar clarified first , boyling ●he roots very tender , then put them into the sugar , and let them boyl upon a gentle fire until they be enough , having stood a good while on the fire , pot them up between hot and cold . to make conserve of roses . take red ros●buds , clip all ●he white either bruised or wi●hered ●rom them , then add to every pound of roses three pound of sugar , stamp the ros●s very small , putting to them a little juice of lemons or rosewater as they become dry : when you think your roses small enough , then put your sugar to them , so beat them together till they be well mingled , then pot it up in gallipots or glasses . in this manner is made the conserves of flowers of violets , which doth cool and open in a burning fever or ague , being dissolved in almond milk and so taken , and excellent good for any inflammation in children . thus yon may also make the conserve of cowslips , marigolds sage and scabious , and the like . how to candy all sorts of flowers , as they grow wi●h their stalk on . take the flowers and cut the stalks somwhat short , then take one pound of the whitest and hardest sugar you can get , put to it eight spoon●uls of rosewater , and boyl it till it will roul between your little finger and your thumb , then take it from the fi●e and cool it with a stick , and as it waxeth cold dip all your flowers , and taking them out again lay them one by one on the bo●●tom of a sieve , then turn a joynt-stool 〈◊〉 the feet upward , set the sieve on 〈◊〉 ●eet thereof , then cover it with a fa●● linnen cloth , and set a chafing dish of ●●●●s in the midst of the stool underneath 〈◊〉 sieve , and the heat thereof will dry yo●●●andy speedily , which will look very pl 〈◊〉 〈◊〉 y , and keep the whole year . to c●ndy eringo roots . take of your eringo roots ready to be preserved and w●igh th●m , and to every pound of roots , you must 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 : it b●ing clarified you must boyl it to the height of manus christi , and then dip in your roots two or three at once , till th●y are all candied : put them in a stove and so keep them all the year . the best w●y to dry plumbs . take plumbs when they are fully grown , with the stalks to them , however let them be green , split them on the one side , and put them in hot water but not too hot , and so let them stand three or four hours , then to a pound of them take three quarters of a pound of sugar beaten very fine , and eight spoon●uls o● water to every pound , set them on hot embers till the sugar be melted , and ●●●er that boyl them till they be very tender , 〈…〉 them stand in their syrup two or 〈◊〉 ●●ys to plump them , then take them out and wash the syrup from them with warm w●●●● , and wipe them dry in a fair linnen clot● , then set them on pla●es , and let them dry ●n a stove , dry them not in an oven ; for then they will be tough . colours for fruit. if you would colour fruit yellow , you must make use of saffron , for the best green colour take sap green , and for the best red , indian lake , &c. you must be sure to mix the colours with gum arabick dissolved in rosewater . to make marmelade of quinces . take of the fairest quinces , wash them very clean and stamp them very small , and wring out as much juice as you can , then take other quinces and cut them in six pieces , put them in a pot and let them be evaporated with hot water , until they be thorowly mellow , then take half a pot ●ull of the former juice , and pour it upon the former , stewed and cut to pieces , break it well together and put the rest of the juice among it , then wring it thorow a clean thin cloth , seeth no more of this juice at once ●han will fill a box therewith , and put white sugar to it as much as you please . how ●o ma●e sy●up ●f violets . boyl fair water and scum it , and to every ounce so scum'd and boyl'd , take six quarters o● the blew of violets , only shi●t them as before nine times , and the last time take nine ounces of violets , let them stand between times of shi●ting twelve hours , keeping the liquor still on hot emb●rs , that it may be but milk warm , after the first shifting , you must stamp and strain the last nine ounces of violets , and put in only the juice of them , then take to every pint of this liquor thus prepared , one pound of sugar finely beaten● boyl it and keep it stirred till all ●he sugar be melted , which you must do if you can before it boyl , afterwards boyl it up with a quick fire . to make syrup of roses . take damas● roses and clip off the white of them , for every pint of water , take six ounces of roses , boyl your wa●er first and scum it , then let th●m stand twelve ●●urs , w●inging out the roses and putting in new eight times , then wringing out the last put in the juice of four ounces only , and so make it up as b●fore . to make syrup of coltsfoot . take the leav●s of coltsfoot and wash them very clean , then wipe them wi●h a clean cloth leaf by l●a● , then dry them well with a cloth , then beat them in a morter and put them in a strainer , and wring all ●●e juice ou● of them and put it into glasses , ●nd let it stand in them to settle all night , ●he next day pour out the clearest of the ●uice from the grounds into a clear bason , and take for every pint thereof a pound of suga● finely beaten , boyl the juice of colts●foot softly on a charcole fire , and when you have well scum'd it , put in the sugar according to its proportion , and so let ther● boyl together keeping it with due scummin● until it will stand on a stiff purl , dropping it on a plate : then take it from the fire , and pour it thorow a jelly bag into a fair bason , putting first a branch or two of ros●mary into the bags bottom , then keep it stirring with a spoon until it be lukewarm , otherwise it will have a cream upon it , so letting it stand all night , put it in what vessels you think fit to keep it in , for your future use and service . by the foresaid rules and directions , you may now make most sorts of syrups now in use , as syrup of wormwood , betony , burrage , bugloss , carduus , cammomil , succory , endive , strawber●ies , fumitory , pu●slain , sage , s●abious , scordium , housleek and the like . thus having given you some short directions for preferving , conservi●g , and candying , i shall in the next place give yo● some rules and directions , how you may attain to write a good legible hand . directions for writing the most vsual and legible hands for women ; as mixt hand , roman hand , and italian hand . before i come to give you full directions ●or the writing of the a●oresaid hands , i shall give you some instructions how to make a pen , hold a pen , how to sit to write , together with some other necessaries for writing . how to make a pen. having a pe●knife with a smooth , thin , sharp edge , take the first or second quill of a goose wing and s●rape it , then hold it in your l●ft hand with the feather end from you , beginning even in the back , cut a small piece off sloping , then to make a slit , ente● the knife in the mid●t of ●he first cut● put in a quill and forc● it up , so 〈◊〉 as you desire the slit should be in l●ng●h , which done cut a piece sloping a way ●rom the other side above th● slit , and fashion the mo by 〈◊〉 writing sample writing sample writing sample off both the sides equally down , then place ●he nib on the nail of your left hand thumb , ●nd to end it draw the edge into it sl●nting , ●nd being half thorow turn the edge almost ●ownright and cut it off . how to hold your pen. hold the pen in the right hand , with the ●ollow side downward , on the left side place your thumb rising in joynt , on the left side you● middle finger near half an inch from the end of the nib , and your forefinger on the top , a small distance from your thumb . how to sit to write . chose a foreright light , or one that comes on the left hand , hold your head up ●he distance of a span from the paper , when you are writing hold not your head one way nor other , but look right forward : draw in your right elbow , turn your hand outward and bear it lightly , gripe not the pen too hard , with your left hand stay the paper . necessaries for writing . let your ink be thin , such as may freely run from the pen , let the paper which you write on be white , fine , and well gumm'd , for dispatch procure a round ruler , for certainty a flat one , at your first writing rule double lines , with a quill cut forked the depth of your intended letters , or else with a black lead pen : rub your paper lightly with gum-sandarac beaten fine , and tyed up in a linnen cloth , which makes the paper bear ink better , and the pen run more smooth . directions for writing of mixt hand . in writing of this hand , i would advise you to a pen with an even nib , a long slit , and not too hard , rule double lines that you may keep your letters even at head and foot . keep a waste paper under your hand , whereon to try every letter be●ore you write it fair , at the first write slowly and carefully , diligently mind your copy , and observe the true proportion and agreement of letters . first , in their compassing , as the a. b. d. g. o. p. q. &c. which must be made with equal whites . secondly , in their lengths and depths , keep them even at head and foot . thirdly , keep the stems of all letters to an equal height . fourthly , let all incline one way , to the right hand or to the left . fifthly , in making all heads of long letters , begin them on the left side , then turn your pen to a flat , and draw it down smoothly on the right side . these rules well observed , will be sufficient for this hand ; therefore i shall proceed to give you directions for the roman hand . when double lines are ruled , and every thing ready ; with an indifferent size pen , well cut , first imitate the small l. n. and o. so long till you can make them well : then proceed to make the small letters that bear resemblance one to another , as the c. e. a● o. g. q. then the b. d. f. h. k. l. and a. which stems or body stroaks keep often equal height . directions for italian hand . since the exact writing of these hands depends wholly on the form of an oval , i would advise you to use your hand to the making of a larger and lesser oval . this hand must be written with a pen that hath a clear long slit , and a long small nib ; and the hand in writing hereof must be bore lightly and freely . in your imitation , observe the rule for likeness of letters delivered in the roman . in joyning you mu●● unite all such letters , as will naturally joyn by small hair strokes , drawn with the lef● corner of the pen ; and imitate the copy . here place the two plates . i shall now give you some directions , whereby you may understand so much o● arithmetick , as is necessary for keeping your accounts ; viz. numeration , addition and substraction . directions for arithmetick . of numeration . numeration is that part of arithmetick , whereby we may duly value and express any figure set down in their places , and that you might the better know and understand what it is , i have here inserted the table of numeration . c. of millions . x. of mil●ions . millions . c. of thousands . x. of thousands . thousands . hundreds . tens . vnites . 1 1 ● 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 5 5 5 5 5 5 5 5 5 6 6 6 6 6 6 6 6 6 7 7 7 7 7 7 7 7 7 8 8 8 8 8 8 8 8 8 9 9 9 9 9 9 9 9 9 this table hath nine places , and in every one of them are set the value of each figure , at the upper end of the table ; so that by this you may learn to express any number . every figure hath its denomination ; as one unites , another tens , another hundreds , &c. so that if you would number the first line , which are all ones , you must begin with the first figure on your left hand ; look over the head of it , and you will see its denomination , which is hundreds of millions : you must therefore reckon thus , one hundred and eleven millions , one hundred and eleven thousands , one hundred and eleven : two hundred twenty two millions , two hundred twenty two thousand , two hundred twenty two : and so of any of the rest of the figures . thus much for numeration , which shews you the place of the figures . the next thing you must learn is addition , which shews you the adding together of figures . of addition . addition is that part of arithmetick , which shews to collect or add divers summs together , and to express their total value in one summ. as for example , suppose you had disbursed for your lady several summs of money ; as ,   lib. for wine . 5 for sugar . 4 for oranges . 3 for lemons . 2 in all 14 now , to know how much the total of this is which you have laid out , you must add them up together ; beginning at the bottom , say , 2 and 3 makes 5 , and 〈…〉 and 5 is 14. so that it doth 〈◊〉 the total summ which you 〈◊〉 ●●●ursed , is 14 pounds ; therefore mak●● stroke at the bottom , and set down 14 underneath , as you see in the example . thus much may suffice for pounds alone , but if your disbursments consist of pounds , shillings , pence and farthings , you must set it down after this manner .   lib. s. d. q. for wine , 7 12 09 2 for oranges , 0 17 03 1 for lemons , 1 02 11 3 for sugar , 3 09 04 2 for quinces , 1 15 03 0 for aprecocks . 0 07 09 0 total 15 05 05 0 now to cast up this , you must know that fo●r farthings make one penny , twelve pence make one shilling , twenty shillings make one pound : therefore , in ●he first place add up the farthings ; saying , 2 and 3 makes 5 , and 1 is 6 , and 2 is 8 , which is all ●he number of farthings ; you must therefore say , 8 farthings make two pence , which you must carry to the next row towards your left hand , which is pence ; setting down a cypher or round 0 underneath the farthings , because there doth remain no odd farthings . now add up the pence , saying , 2 which you carried , and 9 is 11 , and 3 is 14 , and 4 is 18 , and 11 is 29 , and ● is 32 , and 9 is 41 : then say 41 pence make three shillings , 5 pence ; therefore ●et the 5 pence underneath the title pence , and carry the 3 shillings to the next row on your left hand , which is shillings ; saying , 3 which i ca●ried , and 7 is 10 , and 15 is 25 , and 9 is 34 , and 2 is 36 , and 17 is 53 , ●nd 12 is 65 : then say 65 shillings make 3 pound 5 shillings ; which 5 shillings set down under the row of shillings , and car●y the 3 pound to the next row on the left ●and , which is pounds ; saying , 3 which ● carried and 1 is 4 , and 3 is 7 , and 1 is 8 , and 7 is 15 ; which 15 set down under the row of pounds : and then you will plainly see , that the total of what you have disbursed comes to fi●teen pounds , 5 shillings , and 5 pence . now to prove whether your summ be right added or cast up , you must cut off the uppermost line , with a stroke drawn as you may see in this example . then cast up all lib. s. d. q. 07 12 09 0● 00 17 03 01 01 02 11 03 03 09 04 02 01 15 03 00 00 07 09 00 15 05 05 00 07 12 07 02 15 05 05 00 your summ to that ●●roke ; which by so ●●ing , you will find come to seven pound , ●welve shillings , seven pence , half penny ; which set down underneath your ●otal sum : then add 〈◊〉 summ with the uppermost line you cut off and if they both make the same summ ● the total , the sum is right cast up , other●wise not , as you may see by this example for seven pound , twelve shillings , seve● pence half penny , added to the uppermo●● line , which is seven pound , twelve shilling● nine pence , half penny , makes the tot●● summ , which is fifteen pound , five shilling● five pence . thus much for addition ; the next thin● you are to learn is substraction . of substraction . this rule teacheth you to substract a lesser sum from a greater , and then to know what remains , as suppose your lady order you to receive of iohn iones , an hundred and twenty pounds , and then to pay ●o goodman stiles seventy five pounds , how would you know what you have remaining in your hands ? to do this you must first set down the greatest sum , then underneath the lesser sum : as for example . now subtract the   lib. received 120 paid 75 remains 45 lesser from the greater , then you will see what remains which you must do thus : say 5 from 0 i cannot , but 5 from 10 and there remains 5. then say one which i borrowed and 7 is 8 , 8 from 12 and there remains 4. which set down under the 7 as you see in the example● so you may plainly see if you receive a hundred and twenty pound , and pay away seventy five pounds , you must have remaining in your hands forty five pounds . another example , suppose you receiv● for your lady at several ●imes , these su● of money ●ollowing .   li. s. d. received 212 14 10   75 09 0●   30 12 0●   05 04 03 in all 324 00 11 which added up together makes three hundred twenty four pounds and eleven pence . then suppose you have paid out these   li. s. d. paid 127 14 06   49 02 04   32 03 09   07 04 10   214 06 05 sums following which added together , makes in the total that you have paid , two hundred and four●een pounds , six shillings , and five pence . now to substract and know what you have remaining , set down the total of what you have received , and underneath the total of what you have paid , thus . then substract , saying   li. s. d. received 324 00 11 paid 214 06 05   109 14 96 five pence from eleven pence and there ●emains sixpence , which set down under ●he pence , then say six shillings from nought i cannot , but take 6 shillings from twenty and there remains 14 shillings , which set down right under the shillings , then go to the pounds and say , one that i borrowed and 4 is 5 , 5 from 4 i cannot , but take 5 from 14 and there remains 9 which set down right under 4 in the pounds , then say one as i borrowed and one is 2 , 2 from 2 and there remains nothing , which set down under , then say 2 from 3 and there remains one , which set down right under the 2 so you will plainly see , there remains one hundred and nine pounds fourteen shillings and sixpence . now for proof to know whether your sum be right , add the two lowermost lines together , and if they produce the same figures which the uppermost line hath , then is your sum right and not otherwise . thus huve i briefly and plainly shewn you so much of arithmetick , as is necessary for your keeping account of what you receive and disburse for your lady , master , or mistress . i shall now give you some directions for carving . directions for carving . i shall in the first place acquaint you with those proper terms that are used by the curious in the art of carving . in cutting up all small birds it is proper to say thigh th●m , as thigh ●hat woodcock , thigh that pidgean : but as to others say , mince that plover , wing that quail , and wing that partridge , allay that pheasant , untack that curlew , unjoynt that b●t●ern , disfigu●e that peacock , display that crane , dismember that hern , unbrace that mallard , frust that chicken , spoyl that hen , sawce that capon , lift that swan , reer that goose , tire that egg : as to the flesh of beasts , unlace that coney , break that deer , leach tha● brawn : for fish , chine that salmon , ●iring that lamprey , splat that pike , sawce that plaice , and sawce that tench , splay that bream ; side that haddock , tu●k that barbel , culpon that trout , transon that eel , tranch that sturgeon , tame that crab , barb that lobster &c. how to lift a swan . slit her right down in the middle of the breast , and so clean thorow the back , from the neck to the rump , and so divide her equally in the middle , without tearing the flesh from either part . having layed it in the dish with the slit side downwards , let your sawce be chaldron apart in saucers . h●w to rear or break a goose. this must be done by taking off the legs very fair , then cut off the bellypiece round , close to the lower end of the breast , lace her down with your knife clean thorow the brest , on each side two thumbs bredth from the brest bone , then take off the wings on each side with the flesh which you first laced , raising it up clear from the bone , then cut up the merry thought , and having cut up another piece of flesh which you formerly laced , then turn your carkass and cut it asunder , the back bone above the loyn bones , then take the rump end of the backbone , and lay it at the fore end of the merry-thought with the skin side upward , then lay your pinnion on each side contrary , set your legs on each side contrary behind them , that the bone end of the legs may stand up cross in the middle of the dish . and the wing pinnions on the out side of them , put under the wing pinnions on each side , the long slices of flesh which you did cut off from the brest bone , and let the ends meet under the leg bon●s . how to cut up a turkey or bustard . to do this , you must raise up the leg very fair then open the joynt with the point of your sharp knife , yet take not off the leg , then lace down the brest on both sides , and op●n the brest pinnion , but take it not off , then ra●se up the merry-thought betwixt the brest bone and the top of the merry-thought , lace down the flesh on both sides of the brest bone and raise up the flesh called the brawn , turn it outwards on both sides , but break it not , nor cut it off , then cut off the wing pinnion at the joynt next the body , and stick on each side the pinnion in the place where you turn'd out the brawn , but cut off the sharp end of the pinion , take the middle piece and that will just fit the place , you may cut up a capon or pheasant the same way , but be sure you cut not off the pinnion of your capon , but in the place where you put the pinnion of the turkey , place there your divided gizard on each side half . ho● to dismember a hen. to do this you must take off both the legs and lace it down the breast , then rai●e up the flesh and take it clean off with the pinnion , then stick the head in the brest , set the pinnion on the contrary side of the carkass , and the legs on the other side , so that the bones ends may meet cross over the carkass , and the other wing cross over upon the top of the carkass . how to unbrace a mallard . raise up the pinnion and the leg , but take them not off , raise the merry-thought from the brest ; and lace it down slopingly , on each side the brest with your knife . to unlace a coney . in doing this you must turn the back downwards , and cut the belly flaps clean off from the kidneys , then put in the point of your knife between the kidneys , and loosen the flesh from each side the bone , then turn up the back of the rabbet and cut it cross between the wings , and lace it down close by the bone on each side , then open the flesh from the bone against the kidneys , and put the leg open softly with your hand : but pluck it not off , then thrust in your knife betwixt the ribs and the kidney , slit it out , then lay the legs close together . how to allay a pheasant . to do this you must raise his wings and legs , and so proceed as you are before taught in the dismembring a hen. to display a crane . in doing this you must unfold his legs and cut off his wings by the joynts , then take up his wings and legs and sawce them with powder of ginger , mustard , vinegar and s●lt . you may dismember a hern in the same manner , and sawce him accordingly . thus have i given you some short ; but necessary directions , which may qualifie you for the waiting upon a person of honour or quality . directions for such who intend to be house-keepers to persons of honour or quality . those persons who would qualifie themselves for this employment , must in their behaviour carry themselves grave , solid and serious ; which will inculcate into the beliefs of the persons whom they are to serve , that they will be able to govern a family well . they must endeavour to gain a competent knowledge in preserving , conserving , and candying , making of cates , and all manner of spoon meats , jellies and the like . also in distilling all manner of waters . they must likewise endeavour to be careful in looking after the rest of the servants , that every one perform their duty in the●r several places , that they keep good hours in their up-rising and lying down , and that no goods be either spoiled or embezelled . they must be careful also , that all strangers be nobly and civilly used in their chambers , and that your master or lady be not dishonoured through neglect or miscarriage of servants . they must likewise endeavour to have a competent knowledge in physick and chyrurgery , that they may be able to help their mamed , sick and indigent neighbours ; for commonly , all good and charitable ladies make this a part of their house-keeper's business . directions for distilling of waters . to make aqua mirabilis . take three pints of white wine , of aqua vitae and juice of celendine , of each a pint ; one dram of cardamum , one dram of mellilot-flower , cubebs a dram , of gallingal , nutmegs , cloves , mace , ginger , of each a dram : mingle all these together over night ; the next morning ●et them a stilling in a glass lymbick . this admirable water dissolveth the swelling of the lungs , and restoreth them when perished : it suffereth not the blood to putrifie , neither need he or she to breath a vein , that useth this excellent water often . it cureth the heart-burn , and expelleth melancholy and flegm , it expelleth urine , and preserveth a good colour in the face , and is an utter enemy to the palsie : take three spoon-fuls of it at a time , morning or evening , twice a week . to make dr. stephens his famous water . take a gallon of gascoin wine , of ginger , galingal , cinnamon , granes , cloves , mace , nutmegs , annis-seeds , caraway-seeds , coriander-seeds , fenil-seed and sugar , of every one a dram ; then take of sack and ale a quart of each ; of cammomile , sage , mint , red roses , tyme , pellitory of the wall , wild marjarom , wild tyme , lavender , penny-royal , fenil roots , and setwal roots , of each half a handful : then beat the spice small , and bruise the herbs , and put all together into the wine , and so let it stand sixteen hours , stirring it now and then● then distil it in a limbick , with a soft fire . the first pint of the water by it self , for it is the best . the principal use of this water is against all old diseases ; it preserveth youth , comforteth the stomach , cureth the stone , of what nature soever , using but two spoonfuls in seven days . it preserved dr. stephens , ten years bed-rid , that he lived to ninety eight years . an excellent water for the eyes . take a new laid egg and roast it hard , then cut the shell in the midst , and take-out the yolk , and put some white coper as where the yolk was ; then bind the egg together again , and then let it lie till it begin to be a water ; then take the white forth from both sides the egg , and put the same into a glass of fair running water , and so let it stand a while ; then strain it through a fair linnen cloth , and keep it close stopped in a glass ; and therewith wash your eyes morning and evening . to make an excellent plague-water . take a pound of rue ; rosemary , sage , sorel , celandine , mugwort , of the tops of red brambles , pimpernel , wild dragons , agrimony , balm , angelica of each a pound : put these together in a pot ; then fill it with white wine above the herbs , so let it stand four days ; then distil it in an alembick for your use . to make an excellent surfeit-water . take celandine , rosemary , rue , pellitory of spain , sc●bious , angelica , pimpernel , wormwood , mugwort , betony , agrimony , balm , dragon and tormentil , of each half a pound ; shred them very small , and put them into a narrow mouthed pot , and put to them five quarts of white wine ; 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 distilled the herbs , distil the wine also ; wherein is vertue for a weak stomach . take three or four spoonfuls at any time . to make angelica-water . 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 an half of saffron ; of cardonius , cubebs , gallingal and pepper , of each a quarter of an ounce , two drams of mace , one dram of grains ; of lignum al●es , spikenard , iuncus odora●us , of each a dram ; sage , bourage , bugloss , violets and rosemary flowers , of each half an handful : bruise them , and steep them in a pottle of sack twelve hours , and distil it as the rest . to make mint-water . take two parts of mint , and one part of worm-wood , and two parts of carduus ; put these into as much new milk as will soak them : let them infuse five or six hours , then distil it as you do rose-water ; but you must often take off the head , and stir the water well with a stick . drink of this water a wine-glass full at a time , sweetned with white sugar to your taste . to make a very good cordial-water : without stilling . take two quarts of brandy , and keep it in a great glass with a narrow mouth ; put into it of cloves , nutmegs , cinamon , ginger , cardamum seeds , coriander seeds , anis-seeds , liquorish ; of each of these half an ounce bruised ; long pepper and grains , of each one dram bruised , elecampane one quarter of an ounce bruised : let all these steep in the brandy a fortnight ; then pour it out into a long glass softly , so long as it will run clear : then put more brandy into the glass where the ingredients are , and let that stand three weeks ; and so long as you find there is any strength in the ingredients , still put in more brandy , and let it stand every time longer and longer . then take your first two quarts of brandy which you poured of , and put in it four ounces of white sugar-candy , and so much syrup of clove-gilliflowers as will colour it , with store of leaf gold : give two spoonfuls at a time . it is good in case of any illness or swouning , to drive out any infection and venomous humours . to make poppy water . take of red poppies four pound , put to them a quart of white wine , then distil 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 . to make rose-water . stamp the leaves , and first distil the juice , afterwards distil the leaves ; and so you may dispatch more with one still , than others with three or four ; and this water is every way as medicinable as the other ; serving well in all decoctions and syrups , though it be not altogether so pleasing to the smell . to make spirit of roses . bruise the rose in his own juice , adding thereto , being temperately warmed , 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 distil them , and draw so long as you find any scent of the rose to come ; then distil again so often , till you have purchased a perfect spirit of the rose . you may also ferment the juice of roses only , and after distil the same . to make a most excellent wa●er . which comforteth the vital spirits , and helpeth the inward diseases which come of cold , as the palsie , contraction of sinnews ; also it killeth worms , and comforteth the stomach ; it cureth the dropsie , helpeth the stone and stinking breath , and maketh one seem young . to make this , take a gallon of g●scoin wine ; ginger , galingal , nutmegs , gran●s , cloves , annis-seeds , fenil-seeds , carraway-seeds , of each one dram : then take sugar , mint , red roses , tyme , pellitory , rosemary , wild tyme , cammomile , and lavender ; then beat the herbs and spices small , and put it all together into the wine , and let it stand so twelve hours , stirring it divers times ; then distil it with a limbick , and keep the first water , for it is best . of a gallon of wine , you must not take above a quart . directions for the making of some of the choicest receipts in physick and chyrurgery . a receipt for an ague . take the root of a blew lilly , scrape it clean , and slice it , and lay it in soak all night in ale ; and in the morning stamp it , and strain it , and give it the patient to drink , luke warm , an hour before the fit cometh . to cure a quartan● ague . take a white flint-stone , and let it lie in a quick fire until it be red hot ; then take some small beer and quench it therein : when the fit is coming let the diseased drink a good draught thereof , and another in the midst of the fit , let this be done ●our several days both in the fit , and when the fit is coming . this is accounted an excellent receipt a very good receipt to comfort the stomach . take two ounces of old conserve of red roses , and of mithridate two drams ; mingle them together , and when you are going to bed , eat thereof the quantity of an hasle-nut . this will expel all flatulency , and windiness of the stomach ; drives away raw humours , and venomous vapours ; helpeth digestion , and dryeth up rheum , and strengtheneth the sight and memory . to cure corns . take beans , and chew them in your mouth , and then tie them fast to your corns ; and it will help . do this at night . for the yellow iaundis : take a green 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 honey against the fire , and roast it well , that the onion do not burn ; and when it is roasted , strain it through a cloth , and give the juice thereof to the sick three days together , and it shall help them . for the black iaundies . take fenil seed , sage , parsly , gromwel , of each a like quantity , and make pottage thereof with a piece of good pork , and eat no other meat that day . for inf●ction of the plague . take a spoonful of running water , a good quantity of treacle , to the bigness of an hasle-nut : temper all these together , and heat it luke-warm , and drink it every four and twenty hours . for all feavers or 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 devil's bit , with the herb , and hang it about the child's neck . for the head-ach . take rose-cakes and stamp them very small in a morter , with a little ale , and let them be dryed by the fire on a pot-sheard , and lay it to the nape of the neck to bedward . an excellent dyet drink for the spring , to purge and cleanse the blood. take o● scurvygrass half a peck , brook-lime , watercresses , agrimony , maiden-hair , liverwort , burrage , bugloss , betony , sage , sweet-marjarum , sea-worm wood , tops of green hops , fumitory , of each a good handful , of ivory , hartshorn , and yellow saunders of each one ounce , red-dock roots two ounces , purslain , fennel , asparagus roots , of each an ounce , raisins half a pound , boyl these very well in a gallon of beer , then stamp and strain them , and put into it three gallons of new beer to work together . a good receipt for the dropsie , either ho● or cold. take of tops of red mint , of archange or blind nettles , and red sage of either ● small quantity , stamp them together and strain the juice of them into some stale ale so much as will serve to drink morning an● evening , do this for ten days together , an● god willing it will effect the cure . another most excellent for the dropsie . take green broom and burn it in some clean place , that you may take the ashes o● it , take ten or twelve spoonfuls of the same ashes , and boyl them in a pint of whitewine , till ●he virtue thereof be in the wine , then ●ool it and drein the wine from the dregs , and make three draughts of the wine , one fasting in the morning , the other at three in the afternoon , and the other when you go to bed : this seldom fails of the desired effect . how to prevent the tooth-ach . wash your mouth once a week in white-wine , in which spurge hath been ●oyled , ●nd you shall never be troubled with the ●ooth-ach . a present remedy for the tooth-ach . if your tooth be hollow and paineth you much , take of the herb called spurge and ●queeze it , and mingle wheat flower with ●he milk that issueth from it , with this make ● paste , and fill the cavity of your tooth ●herewith , and leaving it there a while , you must change it every two hours , and the tooth will drop out of it self . a good receipt for the s●one and gravel . take a hard row 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 sixpence every morning fasting , in a glass of rhenish wine . for the griping of ●he guts . take anniseeds , fennelseeds , bayberries , juniper berri●s , tormentil , bistort , balaustins , pomgranate pills , each one ounce , rose leaves a handful , boyl th●m in milk , strain it and add the yolk of an egg , 〈◊〉 grains of laudanum dissolved in ●he spirit o● mint , prepare it for a glister and give 〈◊〉 warm . the plaister of plaisters . take of roses beaten to powder two pound and an half , heifers tallow two pound and a quarter , try it with a gentle fire and cleanse it , when it is cold , scrape away the dross from the bottom , and melt it in a brass vessel , then strew in the rosi● by handfuls , and stir it with a willow spatula , continually stirring it until it be all stirred and melted , then have ready a bason of pewter , and in it of water of camomil , of english briony root , and o● damask rosewater , of each eight ounces with powder of salt of wormwood , salt of tartar , salt of scurvygrass , vitriol , camphonete , of each one ounce and an half , then pour in the melted body , and stir it with the spatula round continually , until the body have seemingly swallowed up all the salt and waters , continue it stirring until the water appear , and thus work i● till the body b● as white as snow , then let it stand a month in the water covered from dust , and when you use it let it not come near any fire , but work a little at a time until it be as white as snow on the brawn of your hand over against your little finger , spread it on a linnen cloth or leather , for the best plaister in the world , for the reins in all accidents , and for all bruises and great conclusions , &c. for the falling sickness or convulsion fits. 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 . for the worms in children . take wormseed and boyl it in beer or ale , and sweeten it with a little clarified ●●●ey , and then let them drink it . for a dry cough . take aniseeds , 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 thereof morning and evening . for the i●ch . take the juice of penny-royal , the juice of savine , scabious , the juice of sage , the juice of pellitory , with some barrow● grease and black sope , temper all these and make a salve , and with it anoint all your joynts . for deafness . take wild mint , mortifie it and sque●● it in the hand till it rendreth juice , then take it with its juice and put it into the ear , change it often , this will help the deafness if the person ever heard before . to make oyl of st. iohns wort , good for any ach or pain . take a quart of sallet oyl , and put thereto a quart of the flowers of st. john● wort well picked , let them lye therein al● the summer , till the seeds o● that herb b● ripe , the glass must be kept warm , eithe● in the sun or in the water all the summe●●ill the seeds be ripe , then put in a quart o● st. johns wort seed , and so let it stand twelve hours , the glass being kept open , then must you boyl the oyl eight hours , the water in the pot full as high as the oyl in the glass , when it is cold strain i● that the seed r●m●in not in it , and so keep it for your use . to make an oin●ment for any wound or sore . take two pound of sheep suet or rather d●er suet , a pint of candy-oyl , a quarter of a pound of the newest and best beeswax , melting them altogether and stirring them well , and put to them one ounce of the oyl of spike , and hal● an ounce or the goldsmiths burras , then heat them again and stir them all together , put it up in a gallipot , and k●ep it close stopped till you have cause to use it , this is an approved ointment ●or any wound or sore new or old . a searcloth for all ach●s . take rosin one pound , perresin a quarter of a pound , as much mastick , d●er suet the like , turpentine two ounces , cloves bruised one ounce , mace bruised two ounces , saffron two drachms , boyl all these ●ogether in oyl o● cammomil , and preserve it for your use , this hath done many good when nothing else would . a m●st exc●llent balsom for wounds and other things . take of venice turpentine one pound , of oyl olive three pints , yellow wax half a pound , of natural balsom one ounce , oyl of st. iohn's wort one ounce , of red saunders one ounce , six spoon●uls of sack , cut the wax , and melt it on the fire , then let it catch the fire ; take it off , and put in the turpentine to it , having first w●shed the venice-turpentine thrice with damask-rose-water ; and having mingled your s●llet-oyl with the sack , put also the oly to ●hem , and put them all on the fire , and stir it till it begin to boil ; for if it boil much , it will run over speedily : then suffer it to cool for a night or more , until the water and wine be sunk all to the bottom : then make some holes in the stuff , ●hat the water may run out of it ; which being done , put it over the fire again , putting to it the balsom and the oyl of st. iohn's-wort ; and when it is melted , then put the saunders to it ; stir it well , that it may incorporate ; and when it first begins to boil take it of● the fire , and stir it the space of two hours , till it be grown thick . then put it up , and keep it for your use , as most precious , for thirty or forty years or more . the vertues of this most excellent balsom are many . 1. it is good ●o heal any wound inward or outward , being squirted warm into the inward wound , being applyed to the outward wound with fine lint or linnen , anointing also those parts thereabouts , it not only taketh away the pain , but al●o keepeth it from any inflammation , and also draweth forth all broken bones , or any other thing that might putrefie or fe●●er it , so that the brains or inwards , as the liver , guts , nor heart be not troubled , it will heal it in four or five days dr●ssing , so that nothing else be applied thereunto . 2. it healeth any burning or scalding , and healeth also any bruise or cut , being first anointed with the said oyl , and a piece of linen cloth or lint dipt in the same , being warmed and laid unto the place , it will heal it without any scar remaining . 3. it helpeth the head-ach by anointing the temples and nostrils therewith . 4. it is good against the wind-colick , or stitch in the side , applied there to warm with hot cloths morning and evening , at both times you may use a quarter of an ounce . 5. it helpeth the biting of a mad dog , or any other beast . 6. it is good against the plague , anointing only the nostrils and the lips there with in ●he morning before you go forth . 7. it also healeth a fis●ula or an ulcer , being never so deep in any part of the body , b●ing applied as a●oresaid is directed for a cut . 8. it is good against worms or canker , being used as in a cut , but it will require long●r ●ime to help them . 9. it is good for one infected with the plague or meazles , so as it be presently taken in warm bro●h , the quantity of a quarter of an ounce four mornings together and sweat upon it . 10. i● helpeth digestion● anointing the navel and stomach therewith when the party goeth to bed , it will stan●h any blood of a great wound , by putting a plaister of lint therein , and ●ying it very hard . 11. take the quantity of a nutmeg in sack blood warm and sweat thereon , i● bringeth forth all manner of cl●tted blood , and takes away all aches . 12. it also healeth the rose-gout and scurvy . 13. it helpeth all pains of womens brests , all chops , or wolf , that cometh with a bruise . 14. it helpeth the small pox being anointed there with , without any scar. 15. it helpeth all sprains and swellings , and indeed i cannot tell what comes amiss ●o it . how to help a stinking bre●●h , which comes from the stomach . take two handfuls of cummin-s●eds and beat them to powder , and seeth it in a pottle o● whitewine until half be boyled away then give the party a good draught thereof morning and evening as hot as he can suffer it , and in fifteen or sixteen days it will help them . to m●ke the leaden plaister . take two pound and four ounces of oyl of olive of the best , of good red lead one pound , white lead one pound well beaten to dust , twelve ounces of spanish sope , and incorporate all these very well together in an earthen pot , well glazed before you put them to boyl , and when that they are well incorporated that the sope cometh upward , put it upon a small fire of coals continuing it on the fire , the space of an hour and an half , still stirring it with an iron ball upon the end of a stick , then make the fire something bigger , un●il the redness be turned into a gray colour , but you must not leave stirring till the matter be turn'd into the colour o● oyl or ●omewhat darker , then drop it upon a wooden trencher , and if it cleave not to the finger it is enough , then make it up into roles it will keep twenty years , the older the better . the virtues of this plaister are several . 1. if it be laid upon the stomach it provoketh appetite , and take●h a way any grief in the stomach . 2. being laid on the belly it is a present remedy for the colick . 3. if it be laid to the reins of the back , it is good for the bloody flux , running of the reins , heat of the kidneys , and weakness o● the back . 4. it healeth all swellings , bruises , and it taketh a way ach. 5. it breaketh fellens , pushes , and other imposthumes and healeth them . 6. it draweth out any running humours , without breaking the skin . 7. being applied to the fundament it healeth any disease there growing . 8. b●ing laid to the th●oat it is good for the uvula , it breaketh the headach and is good for the eyes , for the wind colick . take the flowers of walnuts and dry them to powder , and take of them in your ale or beer , or in your broth as you like best , and it will help you . thus have i given you some short but suitable directions , for the qualifying you either as waiting-gentlewomen , to a person of honour or quality , or otherwise to serve them as house-keepers , which qualifications if you will endeavour to attain unto , you will raise your self much both in esteem and fortune . ladies will much covet and desire your company , let you have the honour to sit at table , and have command in the house : you will gain respect from the rest of the servants , you will wear good clothes , and have a considerable salary . i shall now give some directions to servants of a lower rank . directions for such who desire to be chamber-maids , to persons of honour or quality , or gentlewomen either in city or country . would you endeavour to fit your self for this employment , that you may be capable of serving a person of honour or quality , you must in the first place learn to dress well , that you may be able to supply the place of the waiting-woman , should she chance to fall sick or be absent from your lady , you must also learn to wash fine linnen well , and to starch tiff●●ies , lawns , points and laces , you mu●● li●ewi●e learn to mend them neatly , and wash white sarsenets with such li●e things . then you must learn to make your ladies bed , well , soft , and easie , to lay up her night-clothes , and see that her chamber be kept neat and clean , and that nothing be wanting which she desires or requires to be done . then you must learn to be modest in your deportment or behaviour , to be ready at her call , and to be always diligent , never answering again when she taketh occasion to reprove you , but endeavour to mitigate her anger with pacifying words . be loving and courteous to your fellow servants , not gigling o● idling out your time , or wantoning in the society of men , you will soon find the benefit thereof . for an honest and sober man will rather make that woman his wife , whom he seeth employed continually about her business , than one who makes it her business to trifle away her own and others time . neither will a virtuous and understanding mistress , long entertain such a servant whom she finds of such a temper . be not subject to change , but still remember that a rouling stone never getteth moss , and as you gain but little money , so if you rumble up and down you will gain but little credit . if you would fit your self to serve a gentle woman only , ( either in city or country ) you must not only learn how to dress , wash and starch very well , all manner of tiffanies , lawns , points and laces , and to mend the same , but you must learn to work all sorts of needle work and plain work , to wash black and white sarsenets , you must know how to make all manner of spoon meats , to raise paste , to dress meat well ( though not often required thereunto ) to make sawces both for fish and flesh , to garnish dishes , to make all sorts of pickles , to see that every thing be served in well and handsomely to the table iu due time , and to wait with a graceful decorum at table if need should require , keep your mistress's chamber clean and lay up every thing in its due place . you mus● also learn to be skilful in buying any thing in the market if you be entrusted therewith , if there be no butler in the house . you must see that all things be decent and ●itting in the parlour and dining-room , you must endeavour to take off your mistress from all the care you can , giving to her a just and true account of what moneys you lay out for her , shewing yonr self thrifty in all your disbursements . be careful in overlooking inferiour servants , that they waste nothing which belongs to your master and mistress . lastly , you must learn to be diligent to perform whatsoever your mistress commands you , to be neat in your habit , modest in your carriage , silent when she is angry , willing to please , quick and neat handed about what you have to do . if you attain to these qualifications , and be of an humble good disposition , you will deserve a good salary , and a great deal of respect , which that you may do i shall give you ●ome short directions for starching of tiffany , for making clean points and laces , for washing● and starching of points , for washing of sarsenets white or black , and the like , also for raising of paste , making of spoon meats , sawces and pickles . directions for starching of tiffany . soap not your tiffany save only on the hemns or laces with crown sope , then wash them very well in three ladders pretty hot , and let your last ladder be made thin of the sope , do not rince th●m nor wring them hard , then dry them over brimstone , and keep them all the time ●rom the air for that will spoil them . then make your starch of a reasonable thickness , and blew it according to your liking , and to a qu●rter of a pound of starch put as much allum as an hazle nut , boyl it very well and strain it , and while it is hot wet your tiffanies with it very well , and lay them in a cloth to keep them from drying . then with your hands clean and dry them , then hold your tiffanies to a good fire till they be thorow hot , then clap them and rub them between your hands from the fire , till you see they be very clear , then shape them by a piece of paper , cut out by them before they were washed , and iron them with a good hot iron , and then they will look glossy like new tiffany . thus you may starch lawns , but observe to iron them on the wrong side , and upon a cloth wetted and wrung out again , sometime ( if you please instead of starch ) you may lay gum arabick in water , and when it is dissolved wet the lawns in that instead of starch , and hold them to the fire as before directed , clapping them and rubbing them till they are very clear . directions for washing white and black sarsenets . let them be very smooth and streight upon aboard , and if there be any dirty places soap them a little , then take a little hard brush and soap it well , then dip the brush in water , and with it make a pretty thick ladder , then take the brush and rub your sarsenet well , the right way of the sarsenet , sideways of the brush , and when you have washed one side well , turn it and wash the other . then have a clean ladder ●calding hot , and cast your hoods in double into it and cover it , and still as fast as you wash them cast them into that , you must give them three good washes upon the board , and after the first ladder let the other be very hot , and ca●t them in a s●ald every time , then make up a scalding hot ladder , into which put some gum arabick steeped before in water , and some smal● to blew it a little , let them be doubled up in that , close covered for one hour , when you come for to take them out , be sure you dip them very well all over , and then fold them up to a very little compass , and squeeze them smooth betwixt your hands , then smoak them over brimstone , th●● draw them between your hands every way till they be little more than half dry , then smooth them with good hot irons the same way you did wash them , and upon the right side of the sarsenet . to wash coloured silk . they are done the same way with the white , only there must be no blew nor smoaking over brimstone . to wash black sarsenets . they are washed the same way with the other , only rinc'd in strong beer cold , without any gum , and iron'd upon the wrong side and on a woollen cloth . to wash silk stockings . make a strong ladder with soap , and pretty hot , then lay your stockings on a table , and take a piece of such cloth as the seamen use for their sails , double it up and rub them soundly with it , turn them first on one side and then on the other , till they have passed through three ladders , then rince them well , and hang them to dry with the wrong side outwards , and when they are near dry , pluck them out with your hands , and smooth them with an iron on the wrong side , to make clean points and laces . take white bread of half a day old , and cut it in the middle , and pare the crust round the edge , so that you may not hurt your points when you rub them , then lay them upon a table on a clean cloth , and rub them very well with the white bread all over , then take a clean little brush and rub over the bread very well , till you think you have rubbed it very clean , then take your point or lace and shake the bread clean off , then take a clean linen cloth and gently flap it over oftentimes . thus you may get the soil off ●rom white sattin , taffety , tabby , or any coloured silk , provided it be not greasie , no● too much soiled . directions to wash and starch points . take your points and put them into a tent , then make a strong ladder with the best soap you can get , then dip a brush in that ladder , and soundly rub your points on both sides , so do till you have washed it in four ladders , then wash it in fair water alone , then wash it in blew water , and when you have so done take starch made thin with water , and with your brush on the wrong side wash it over with it , so let it dry , then lay your tent upon a table , and with an ivory bodkin made for the purpose , run into every close and narrow part of it , to open it betwixt the gimp or overcast , likewise into every ilet hole , to open them . for the laces , after you have pulled them out well with your hands , you must iron them on the wrong side : let the water be warm wherewith you make your ladder , when you take them out of the tent , iron them on the wrong side , let not the water be too blew with which you wash them . to make clean gold and silver lace . take the lace off from your garment , and lay it upon a table , and with a brush rub it all over very well with burnt allum beaten fine , till you find it to become of the right colour , then shake it very well and wipe it very well with a clean linnen cloth oftentimes over . to get spots of ink out of linne● cloth. before that you suffer it to be washed , lay it all night in urine , the next day rub all the spots in the urine as i● you were washing-in water ; then lay it in more urine another night and then rub it again , and so do till you find they be quite out . to get the stains of fruits out of any linnen ctoth . take them before they are washed , and with a little butter rub every spot well , then let the cloth lye in scalding hot milk a while and when it is a little cooled , rub the spotted places in the milk till you see they are quite out , and then wash it in water and soap . to take out any greasie spots out of silk , stuff or cloth. take a linnen rag and wet it very well in fair water , then with a pair of tongs put a live sea cole or wood cole upon the rag , and hastily close the rest of the rag about the cole , and presently lay it upon the greasie spot whilst it is smoking hot , and when you perceive it to cool do so again , and so do till you find the spots are quite taken out . how to make clean plaie . wash your plate first in soap suds and dry it , then if there be any spots rub them out with salt and vinegar , then anoint your plate all over with vinegar and chalk , then lay it in the sun or before the fire to dry , then rub it off with warm linnen clothes , very well , and it will look like new . how to keep the hair clean , and preserve it . take two handfuls of rosemary , and boyl it softly in a quart of spring water , till it comes to a pint , and let it be covered all the while , then strain it out and keep it , every morning when you comb your head , dip a spunge in the water and rub up your hair , and it will keep it clean and preserve it , for it is very good for the brain , and will dry up rheum . to wash the face . there i● no better thing to wash the face with , to keep it smooth and to scowr it clean , than to wash it every night with brandy , wherein you have steeped a little flower of brimstone , and the next day wipe it only with a cloth . to make a salve for the lips. take two ounces of white bees wax , and slice it thin , then melt it over the fire , with two ounces or more of sallet oyl , and a little white sugar candy , and when you see it is well incorporated , take it off the fire and let it stand till it be cold , then set the skillet on the fire again , till the bottom is warm and so turn it out , anoint your lips , or sore nose or sore nipples with this , and it will heal them . to keep the teeth clean and sound . take common white salt one ounce , as much cuttle bone , beat them together and rub your teeth with them every morning , and then wash them wi●h fair water . to make the hands white and soft . take daffadil in clean water till it grow thick , and put thereto powder of cantarium and stir them together , then put thereto two eggs , and stir them well together , and with this ointment anoint your hands , and within three or four days using thereof , they will be white , clear , and soft . to smooth the skin , and take away morphew and freckles . anoint your face with the blood of a hare or bull , and this will take away morphew and freckles and smooth the skin . directions for making of custards , cheesecakes , raising of paste , and making of tarts end pyes . to make custards . take a quart of cream and boyl it well 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 all toge●her , or else into several small china cups or dishes , like coffee dishes and bake them , then if you please you may serve them in with french comfits strowd on them or without . to make cheesecakes . take two gallons of new milk , put into it two spoonfuls and a half of runnet , heat the milk little less than blood warm , and cover it close with a cloth till you see the cheese be gathered , then with a scumming dish gently take out the whey , when you have drained the curd as clean as you can , put it into a sieve , 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 an half of currants , a penny worth of cloves , nutmeg and mace beaten , half a pound of good sugar , a quarter of a pint of rosewater , mingle it well together , and put it into puff-paste . how 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 into five pieces , that you may lay it on at five several times , roul your paste very broad , and break one part of the said 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 rowling pin , and so roul it out again , thus do five times and then make it up . how to make paste for all manner of tarts and pyes . take very sweet butter and put it 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 it will not be thick enough , then you may mix some yolks of eggs with it , as you temper all your stuff together . 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 and strained spinage , as much as will cover ●he almonds , green , so bake it with a gentle heat in an oven not shutting the door , draw it and stick it with candied orange , citron , and put in red and whi●e muscadine . to make a cowslip tart. take the blossoms of a gallon of cowslips , mince them exceeding small and heat them in a morter , put to t●em a handful or ●wo of grated naples bisquet , and 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 doth not thicken , put it on the fire till it doth gently , but take heed it curdles not , season it with sugar , rosewater , and a little salt , bake it in a dish or little open tarts , it is b●st to let your cream be cold before you stir in the eggs. to make an artichoke pye. take the bottom of six artichokes , and boyl them very ●ender , 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 gil of sack being boyl'd first with the sugar and a peel of orange , put it into the pye and set it into the oven again till you use it . to m●ke 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 strowed on them . 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 currants , raisins and prunes , then put it into the coffin with good store of sweet butter , then break in a whole stick of cinamon and a nutmeg sliced , and season it with salt , then close up the coffin and only leave a vent hole , put insome liquor made of verjuice , cinnamon and butter boyled together , and so serve it . to make an eel pye with oysters . wash your eels and gut them , and dry them well in a cloth , to four good eels allow a pint of good 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 lemon sliced , so bake it , when it is drawn , take the yolks of two eggs , a couple of anchovies dissolved in a little whitewine , with a quarter of a pound of fresh butter , melt it and mix all together aud make a leer of it , and put it into the pye. to make a lamb pye. first cut your lamb into pieces , and then season it with nutmegs , cloves , and mace , and some salt with currants , raisins of the sun , and sweet butter . if you would 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 . to make an egg pye , or a minced pye of eggs. take the yolks of two dozen of eggs hard boyl'd and shred them , take the same quan●ity of beef suet , half a pound of raisins , a pound of currants well washed and dryed , half a pound of sugar , a pennyworth of beaten spice , a few carraway seeds , a little candied orange peel shred , a little verjuice and rose-water , fill the coffin and bake it with a gentle heat . to make a herring pye. put great store of sliced onions , with currants and raisins of the sun , both above and under the herrings , and store of butter , put them into your pye and bake them . to make a quince pye. take a gallon of flower , a pound and a half of butter , six eggs , thirty quinces , three pound of sugar , half an ounce of cinnamon , the like of cloves , the like of ginger , a little rosewater , make them up into a tart , and being baked strow on th●m a little double refined sugar . to make an humble pye. lay beef suet minced on the bottom of the pye , or slices of interlarded bacon , and cut the humbles 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 slic●s of bacon and butter , close it up and bake it , liquor it with claret , butter and stript time , and so serve it up . to make a venison pasty . when you have powdered your haunch of venison or the sides of it , by taking away all the bones , sinews , and skin and ●at , season it with pepper and salt only , beat it with your rowling pin , and proportion it for the pasty , by taking a way from one part and adding to another , your paste being made with a peck of fine flower , and three pound of butter aud twelve eggs , work it up with cold water as stiff a pa●●e as you can , drive it ●orth ●or your pasty , let it be as thick as a mans thumb , rowl it up upon a rowling pin , and put under it a couple of sheets of cap paper , then your white being already minced and beaten with water , proportion it upon the pasty , to the bredth and length of the venison , then lay your venison in the said white , wash it round with a 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 , ●hen drive out another border for garnishing the sides up to the top of the pasty , so close it together by the rowling pin , by rowling it up and down by the sides and ends , and when you have flourished your garnishing and edged your pas●y , 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 . 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 malmsie , 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 . to make an oister pye. first dry your oisters , and then put them into your coffin , with some butter and whole large mace and then bake it , then take off the lid and fill it up with more butter , putting some of the liquor of the oisters also thereunto , ●hen season it well with sugar and serve it up . to make a goose pye. break the bones of your goose , then perboyl him , then season him with pepper and salt , and a little cloves and m●ce , if you please you may bake a rabbet or two in it , because your stubble geese are very fat and your rabbets d●y , you need not lard either , bake it in good hot butter paste . to make a veal pye. when your paste is raised cut your leg o● veal into pieces , and season it with pepper , nu●meg and salt , with some whole large mace , and so lay it into your prepared coffin , with good store of raisins of the sun and curran●s , and fill it up with sweet butter , then close it and set it in the oven , and when baked serve it in . to make an eel pye. wash , flea and cut your eels in pieces , put to them a handful of sweet herbs , parsly 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 currants , and lemon cut in slices , ●hen put on butter and close ●he pye , when it is baked put in at the funnel a little sweet butter , whitewine and vinegar , beat up with a couple of yolks of eggs . to make a warden or pear pye. bake your wardens or pears in an oven with a little water , and a 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 an high coffin , and put them in whole , adding to them some cloves , whole cinamon , and sugar with some of the liquor in the pot , so bake th●m . to make a codling tart. take green codlings from the tree , and codle them in scalding water without breaking them , peel the skin from them , and so d●vide them into halves , and cut out the cores , and lay them into the co●fin , then put in a good handful of quinces sliced , a little oringado , and a good quantity of sugar , a little rosewater , then close it up and bake it well . to make a gooseberry tart. when your gooseberries are picked and washed , then boyl them in wat●r till they will break in a spoon , then strain them and beat h●lf a dosen eggs , and stir them together upon a chafing dish of coals with some rosewater , then sweeten it very well with sugar , and always serve it cold . to make an excellent minc'd pye. perboyl neats tongues , then peel and hash them with as much as they weigh of beef suet , and stoned raisins and picked currants , chop all exceeding small that it be like pap , then mingle a very little sugar with them , and a little wine and thrust it up , and throw in some thin slices of candied 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 . to make a pidgeon pye. truss your pidgeons to bake , and set them , and lard one half of them with bacon , mince a sew sweet herbs and parsly with a little suet , the yolks of hard eggs and an onion or two , season it with salt , beaten pepper , cloves , mace , nutmegs , work it up with a piece of butter , and stuff the bellies of the pidgeons , 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 large coffin and put in your pidgeons , and ●● you will , put in lamb-stones and sweet-breads and some ar●ichoke bottoms or other dry meat to soak up the juice , because the pye will be very sweet and full of ●t , then when it comes out of the oven , put in a lit●le whitewine beat up with the yolk of an egg . to make a pippin tart or pye. pare your pippins and cut out the cores , then make your coffin of good 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 cores were taken out with syrup os 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 . directions for making of spoon meat , as caudles , broths , and iellies . take a pint and a half of the strongest ale may be gotten , twenty jordan almonds clean wiped , but neither washed nor blanched , 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 of it and stamp it with the almonds and dates , then strain them all together into the ale , boyl it till it be a little thick , give it the party in a morning fasting to drink six spoonfuls , and as much when they go to bed . to make an almond caudle . take three pints of ale and 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 whitewine , and thicken the ale with it , sweeten it if you please , but be sure to scum it well when it boyls . to make a cordi●l strengthening broth . take a red cock , strip off the feathers from the skin , then break the bones to shivers with a rowling pin , set it over the fire and just cover it with water , put in some salt and wash the scumming and boyling off it . put in a handful of hartshorn , a quarter of a pound of blew currants , and as many raisins of the sun stoned , and as many prunes , four blades of large mace , a bottom crust of whiteloaf , half an ounce of china root sliced , being steeped three hours before in warm water , boyl in it three or four pieces of gold , strain it and put in a little fine sugar , and juice of orange , and so use it . to make china broth. take an ounce of china root clipp'd thin , and steep it in three pints of water all night , or embers covered , the next day take a good chicken clean picked , and the guts taken out , put in his belly agrimony and m●iden-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 afternoon . to make a flummery ca●dle . when flummery is made and cold , you may make a pleasant and wholesome caudle with it , by taking some lumps and spoonfuls of it● and boyl it with ale and whitewine , then sweeten it to your taste with sugar , there will remain in the caudle some lumps of congealed flummery , which are not ungrateful . to make ielly of hartshorn . take four ounces of the shaving of harts-horn of the inside , and two quarts of water , put this into a p●pkin and boyl it very gently till it come to a quart , the hartshorn must be steeped three or four hours first , afterwards put a little into a sawcer till it be cold , and if it be cold and jellyeth it is boyled enough , then being warm take it off the fire and strain it hard thorow a cloth , and set it a cooling till it be a hard jelly , then take two whites of eggs and beat them very well , with a sprig of rosemary or birch , but not with a spoon , till a water come at the bottom then put these beaten eggs and the water thereof in●o a skillet , and all the jelly upon it , with three spoonfuls of damask rose-water , and ● quarter of a pound of sugar , and when it boyls stir and layth it pretty well , then strain it thorow a cloth and let it cool , and of this take four spoonfuls in a morning fasting , and at four a clock in ●he af●ernoon , and this is very good for the weakness in the back . to make a cock broth , very good for weak people . take a good cock , pluck , draw , and wash him very well , and bruise his legs , boyl him in a little water and salt very well for one hour , then add some water wherein mutton hath been boyled , and put in a quarter of a pound of french barley or rice which you please , with some time , winter savory , and a little lemon peel , a little large mace and sliced nutmeg with a clove or two , when it is clean scum'd let it only stew till it be enough , then take up the cock for a while and boyl the broth very well , then put him in again , and heat him thorowly , then serve him into the table , and garnish your d●sh with lemon and barberries . to make white broth of chicken or capon . first boyl the capon or chicken in water and salt , then take three pints of strong broth and a quart of whitewine , 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 , s●ew these in a pipkin very leisurely , that it may but only simper , then being finely stewed and the broth well tasted , strain the yolks of ten eggs with some of the broth , before you dish up the capons or chickens , put the eggs into the broth and keep it stirring that it may not curdle , give it a warm and set it from the fire , the fowls being dished up , put on the broth , and garnish the meat with dates , marrow , large mace , endive , preserved barberries , oranges , boyled skerrets , pomegranates and kernels , make a leaf of almond paste and grape verjuice . directions for making of pickles and sawces . how 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 wit● water and salt and boyl it a little , let it be cold , then put some brine in a deep earthen pot , and put some bags in them and lay the weight on them , let it lye there till it look black , and shift it again s●ill as long as it looks black , boyl them in a little caldron and put them in vinegar a week or two , and they will be fit to eat . to pickle cucumbers . wash your cucumbers clean , and dry them in a cloth , then take some water , vinegar , salt , fennel tops and some dill tops and a little mace , make it salt enough and sharp enough to the taste , then boyl it a while , and then take it off and let it stand till it be 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 . to pickle artichoke bottoms . take the best bottoms of artichokes and parboyl them , and when they are cold and well drained from the wa●●r , and dryed in a cloth to take away all the moisture , then put them into pots , and pour your brine on them , which must be as strong as you can make it , which is done by putting in so much salt to it , as it will receive no more , so that the salt sinks whole to the bottom , cover over your artichokes with this water , and pour upon it some sweet butter melted , to the thickness of two fingers , that no air may come in , when your butter is cold set up your pot in some warm place , cover it close from vermin , 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 the 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 . 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 in a pot or barrel , filling them up with brine as for artichokes , and put to them a little green fennel , and a few bay leaves to make them smell w●ll , then stop them up very close , and let them stand for a month , if you find them too salt , make the pickle weaker before you serve them to table . to pickle red and white currants . take vinegar and whitewine with so much sugar as will make it sweet , then take your red and white currants being not fully ripe , and give them one walm , so cover them over in the same pickle , keeping them always under liquor . to pickle artichokes . take artichokes before they are too fully grown or two 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 whitewine , with a great quantity of whole pepper , so put them up in a barrel with a small quantity of salt , keep them close and it will not be sowr , it will serve for baked and boyled meats all the winter . to pickle flowers of all sorts . put them into a gallipot or glass with as much sugar as they weigh , fill them up with wine-vinegar , to a pint of vinegar a pound of sugar and a pound of flowers , so keep them for sallads and boyl'd meats . to pickle oisters . take eight quarts of oisters and parboyl them in their own liquor , then take them out and cleanse them in warm water ; then wipe them dry , then take the liquor they were parboyl'd in , and clear it from the grounds into a large pipkin or skillet , put to it a pottle of good whitewine , a quart of wine vinegar , some large mace , whole pepper and a good quantity of salt , set it over the fire and boyl it leisurely , scum it clean , and being well boyled put the liquor into barrels , and when it is cold put in the oysters and close up the head . directions for making os sawces . to make sawce for green geese . take the juice o● sorrel mixed with scalded gooseberries , and served on sippets with sugar and beaten butter , &c. to make sawce for land fowl. take boyled prunes and strain them with the blood of the fowl , cinamon , ginger , and sugar , boyl it to an indifferent thickness , and serve it in sawcers , and serve in the dish with the fowl , gravy , and sawce of the same fowl. to make divers sawces for roast mutton . 1. take gravy , capers , samphire , and salt , and stew them well together . 2. water , onion , claret wine , sliced nutmeg , and gravy boyled up . 3. whole onions stewed in strong broth , or gravy , whitewine , pepper , pickled capers , mace , and three or four slices of a lemon . 4. mince a little roast mutton hot from the spit , and add to it some chop'd parsley and onions , verjuice or vinegar , ginger and pepper , stew it very tender in a pipkin , and serve it under any joynt with some gravy of the mutton . 5. onions , claret liquor , capers , claret gravy , nutmeg and salt boyl'd together . 6. chop'd parsley , verjuice , butter , sugar and gravy boyled together . 7. take vinegar , butter , and currants , put them in a pipkin with sweet herbs finely minced , the yolks of two hard eggs , and ●wo or three slices of the brownest of the leg ( mince it also ) some cinnamon , ginger , sugar and salt . 8. pickled capers and gravy , or gravy ●nd samphire , cut an inch long . 9. chop'd parsly and vinegar . 10. salt , pepper , and juice of o●●nges . 11. strained prunes , wine , and sugar . 12. whitewine , gravy , large mace , ●nd butter thickned w●th two or three ●olks of eggs. 13. oister liquor and gravy boyled to●ether , with eggs and verjuice to thicken ●t , then juice of oranges and slices of lemons over all . 14. onions chop'd with sweet herbs , vi●egar and salt boyled together . to make several sawces for roast veal . 1. gravy , claret , nutmeg , vinegar , butter , sugar , and oranges , melted together . 2. juice of orange , gravy , nutmeg , and sliced lemon on it . 3. vinegar and butter . 4. all manner of sweet herbs chop'd small , with the yolks of two or three eggs , and boyl them in vinegar , butter , and a few bread crumbs , currants , beaten cinnamon , sugar , and a whole clove or two , put it unde● the veal , with slices of orange and lemon about the dish . 5. claret , sawce of boyled carrots and boyled quinces , stamped and strained with lemon , nutmeg , pepper , rose vinegar , sugar and verjuice , boyled to an indifferent height or thickness , with a few whole cloves . to make sawces for red deer . 1. the gravy and sweet herbs chop'● small and boyled together , or the grav● only . 2. the juice of oranges and lemons an● gravy . 3. a gallendine sawce made with strained bread , vinegar , claret wine , cinnamon , ginger and sugar , strain it and be●●ng finely beaten with the spices , boyl it u● with a few whole cloves and a spri● o● rosemary . 4. white bread boyled in water , pretty thick without spices , and put to it some butter , vinegar and sugar . if you will stuff or farce any venison , stick them with rosemary , time , savoury , or cloves , or else with all manner of sweet herbs minced with beef suet . to make sawces for roast pork . 1. gravy , chop'd sage , and onions boyled together with some pepper . 2. mustard , vinegar and pepper . 3. apples pared , quartered , and boyled in fair water , with some sugar and butter . 4. gravy , onions , vinegar and pepper . to make sawces for rabbets . 1. beaten butter , and rub the dish with a clove of garlick or shelot . 2. sage and parsly minced , roul it in a ball with some butter , and fill the belly with this stuffing . 3. beaten butter with lemon and pepper . 4. in the french fashion , onions minced small and fryed , and mingle with mustard and p●pper . 5. the rabbet being roasted wash the belly with the gravy of mutton , and add to it a slice or two of lemon . to mabe sawces for roast hens . 1. take beer , salt , the yolks of three hard eggs minced small , grated bread , three or four spoonfuls of gravy , and being almost boyled , put in the juice of two or ●hree oranges , slices of lemon and orange with lemon peel shred small . 2. beaten butter with juice of lemon , oranges and claret wine . 3. gravy and claret wine boyled with a piece of an onion , nutmeg , and salt , serve it with the slices of lemons or oranges , or the juice of the same . 4. with oyster liquor , an anchovy or two , nutmeg and gravy , and rub the dish with a clove of garlick or shelot . 5. take the yolks of hard eggs and lemon peel , mince them very small and stew them in whitewine , salt , and the gravy of the fowl. to make sawces for roast chickens . 1. gravy , and the juice or slices of orange . 2. butter , verjuice , and gravy of the chicken , or mutton gravy . 3. butter and vinegar boyled together , put to it a little sugar , then make thin sops of bread , lay the roast chickens on them , and serve them up ho● . 4. take sorrel , wash and stamp it , then have thin slices of manchet , put them in a dish with some vinegor , strained sorrel , sugar , some gravy , beaten cinnamon , beaten butter , and some slices of orange or lemon , and strew thereon ●ome cinnamon and sugar . 5. take sliced oranges and put to them a little whitewine , rosewater , beaten mace , ginger , some sugar and butter , set them on a chafing dish of coals and st●w th●m , then have some slices of m●nchet 〈…〉 lay ●he chickens being roasted on th● sawce . to make sawces for roast pidgeons . 1. gravy and juice of orange . 2. boyled parsly minc●d , and put among some butter , and beaten up thic● . 3. gravy , claret wine and an onion stewed together wi●h a little salt . 4. vine leaves roasted wi●h the pidgeons minced , and put in claret wine and salt boyled together , some butter and gravy . 5. sweet butter and juice of orange , beat together and made thick . 6. minced onions boyled in claret wine almost dry , then put to it nutmeg , sugar , gravy of the fowl and a little pepper . 7. gravy of the pidgeons only . to make sawces for all manner of roast land fowl. as , turkey , peacock , pheasant , par●ridge , and the like . 1. sliced onions being boyled , stir them in some wat●r , salt , pepper , some grated bread , and the gravy of the fowl. 2. take slices of white bread , and boyl them in fair water with two whole onions some gravy , half a grat●d nutmeg and a little salt , strain th●m together thorow a strainer , and boyl it up as thick as water-grewel , then add to it the yolks of two eggs , dissolv●d with the juice of two oranges , &c. 3. take thin slices of the manchet , a little of the fowl , some sweet butter , grated nutmeg , pepper and salt , stew all together and being stewed put in a lemon minced with the peel . 4. onions sliced and boyled with fair water and a little salt , a few bread crumbs beaten pepper , nutmeg , three spoonfuls of whitewine , and some lemon peel finely minced and boyled all togethet , being almost boyled put in the juice of an orange , beaten butter , and the gravy of a fowl. 5. stamp small nuts to a pa●te , with bread , nutmeg , pepper , saffron , cloves , and the juice of orange and strong broth , strain and boyl them together pretty thick . 6. quinces prunes , currants and raisins boyled , muskified bisquet boyled , stampt and strained with whitewine , rofe-vinegar , nutmeg , cinnamon , cloves , juice of oranges and sugar , boyl it not too thick . 7. boyl carrots and quinces , strain them with rose-vinegar and verjuice , sugar , cinamon , pepper , nutmeg , boyled with a few whole cloves and a little mace. 8. take a manchet , pare off the crust and slice it , then boyl it in fair water , and being boyled fomething thick , put in some whitewine , wine-vinegar , rose or elder-vinegar , some sugar and butter . 9. almond paste and crumbs of manchet , stamp them together with some sugar , vinegar and salt ; strain them with grape verjuice , and juice of oranges , boyl it pretty thick . to make s●wce for a stubble or fat goose. 1. take sowr apples , slice them and boyl them in beer all to mash , then put to them sugar and beaten butter , sometimes for variety add barberries and the gravy of ●he ●owl . 2. roast sowr apples or pippins strain 〈…〉 grated bread beaten cinnamon , mustard , and boyl●d onions strained and put to it . sawce for a young stubble goose. take the liver and gizzard , mince it ●●ry small with some beaten spinage , sweet herbs , sage , salt and some minced lard , fill the belly of the goose and so sow up the rump or vent , as also the neck , roast it , and then take out the farsing and put it in a dish● then add to it the gravy of the goose , verjuice and pepper , give it a warm on the fire , and serve it with this sawce in a clean dish . the french sawce for a goose , is butter , mustard , sugar , vinegar , and barberries . to make sawces for a duck or mallard . 1. onions sliced , and carrots cut square like dice , boyled in whitewine , strong broth , some gravy , minced parsly , savory chop'd , mace and butter , being stewed together it will serve for divers wild fowl , but most proper for water fowl . 2. vinegar and sugar boyled to a syrup , with two or three cloves , and cinnamon , or cloves only . 3. oyster liquor , gravy of the fowl , whole onions boyled in it , nutmeg and an anchovy . if the fowl be lean ●arse and lard them . to make sawces for any kind of roast sea fowl make a gallendine with some grated bread , beaten cinnamon and ginger , a quartern of sugar , a quart of claret wine , a pint of wine-vinegar , strain the foresaid materials , and boyl ●hem in a skillet with a few whole cloves , in the boyling stir it with a sprig of rosemary , add a a little red saunders and boyl it as thick as water grewel . to make green sawce for pork , goslings , chickens , lamb or kid. stamp sorrel with white bread and pared pippins in a ●tone or wooden morter , put sugar to it and wine vinegar , then strain it thorow a fine cloth pretty thick , dish it in sawcers and scrape sugar on it . to make sawces for roast or boyled salmon . 1. take the gravy of the salmon , or oyster liquor boyled up thick with beaten butter , claret wine , nutmeg , and some slices of orange . 2. gravy of the salmon , butter , juice of orange or lemon , sugar and cinnamon , beat up the same with butter pretty thick , dish up the salmon , pour on the sawce and lay on it slices of lemon . 3. beaten butter with slices of orange or lemon , or the juice of them , or grape verjuice and nutmeg . 4. gravy of the salmon , two or three cloves dissolved in it , grated nu●meg and grated bread , beat up thick with butter , the yolk of an egg , or slices of orange wi●h the juice of it . i should give you now some directions for dressing of flesh and fish , but you will find that more properly set down , in my directions to cook-maids● directions for such who desire to be nursery-maids to person● of honour or quality , or else to gentlewomen either in city or country . if you intend to fit your self for this employment , you must naturally encline your self to love young children , otherwise you will soon discover your unfitness to manage that charge , you must be very neat and cleanly about them , and careful to keep good hours for them , both to a●ise and go to bed , likewise to get their breakfasts and suppers at good and convenient time . let them not sit too long but walk them often up and down , especially those who cannot go well of themselves , you must also be extraordinary careful and vigilant , tha● they get not any falls through your neglect , ●or by such falls , many ( the cause at first being unperceivable ) have grown irrecoverably lame or crooked . therefore i● any such thing should happen , be sure you conceal it not , but acquaint your lord or lady , master or mistress thereof , with all convenient speed , that so means may be used for the childs recovery before it be too late , you must be extraordinary careful that you be not churlish or dogged to the children , but be always merry and pleasant , and contrive and invent pretty sports and pastimes , as will be most ●uitable and agreeable to the childrens age , keep their linnen and other things always mended , and suffer them not to run too fast to decay . do not let the children see that you love any one child above the other , for that will be a means of dejecting and casting down the other . be careful to hear them read if it be imposed upon you , and be not too hasty with them , have a special care how you behave your sel● before them , neither speaking nor acting mis-becomingly , lest your bad example prove the subject of their imitation . consider the cha●ge you ●ake in hand , and do not desire this employment as too many do , because it is an easie kind os life , and void of labour and pains taking , thinking also that children are easily pleased with any thing , you will find the contrary , and that it is a troublesome employment , and the charge of a greater weight , than such vainly imagine . directions for such as desire to be cook-maids , in noble , or gentlemens families . if you would fit your self for this employment , and so consequently gain great wages , good vales , and the reputation of an accomplished cook , you must learn to be skilful in dr●ssing all sorts of flesh , fowl , and fish , to make variety of sawces proper for each of them , to raise all manner of pastes and kickshaws , to be curious in garnishing your dishes , and making all manner of pickles , &c. and as you must ●now how to dress meat well , so must you know how to save what is left of that you have dress●d , of which you may make both handsome and toothsome dishes again , to the saving of your masters purse , and credit of his table . you must be sure to be as saving as you can , and cleanly about every thing , seeing likewise that your kitchin be kept clean , and all things scowred in due time , your larders also and cupboards , that there be no bits of bread and meat lye about them to spoyl and stink . you must be careful that your meat taint not , for want of good salting . you must also keep good hours for your meals , otherwise you put an house quite out of order , do not covet to have the kitching stuff for your vales , but rather ask the more wages , for that may make you an ill huswife of your masters goods , and teach you to be a thief , for you would be apt to put that which should go in to the tryed suet , into your pot. lay not all your wages upon your back , but lay up something against sickness , and an hundred other casualties , for you may assure your self it is more commendable , for one in your employment to go decent and clean , than gaudishly fine . i have already in this book , in my directions to chamber-maids , given some directions for raising of paste , for making of sawces and pickles . i shall now give you some directions for the best and newest way of dressing of flesh● fowl and fish. directions for dressing of flesh , fowl and fish. first , for dressing of flesh. to boyl a leg of veal and bacon . lard your leg of veal with bacon all over , with a little lemon peel●among it , then boyl it with a middle piece of b●con , when your bacon is boyled , cut it in pieces , season it with pepper and dried sage mix'd together , dish up the veal with the bacon round about it , send it up with sawcers of green sawce , strew over it parsly and barberries . to m●ke a fri●asie of veal . cut your veal in thin slices , beat it well with a rowling pin , season it well with nutmegs , lemon 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 . to roast a haunch of venison . if your venison be seasoned , you must water it , and stick it with short sprigs of rosemary , let your sawce be claret wine , a handful of grated bread , cinnamon , ginger , sugar , a little vinegar , boyl these up so thick as it may only run like butter , it ought to be sharp and sweet , dish up your meat on your sawce . to stew a leg of lamb. cut it in 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 , currants 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 top and serve it up hot . to make sco●ch colo●●s of veal● cut out your veal into very broad slices ●at and lean , not too 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 sawsages half a pint of stewing oysters , wash and cleanse them from the gravel , then half ●ry your veal with sweet butter , then put in your sawsages and oysters , then take a quarter of a pound of capers , shred them very small with three anchovies dissolved in whitewine 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 t●e veal and oysters , serve it with sipits with a little fresh butter and vinegar and lemon sliced , and barberries with a little salt . you must have a care to keep the meat s●irring , lest the eggs curdle with the heat of the fire . to boyl a chine , rump , surloin , brisket , rib , flank , buttock , or fillet of beef . take any of these pieces of beef , and give them in summer a weeks powdering , in winter a fortnights , you may either stuff them or not , if you stuff them you must do it with all manner of sweet herbs , and fa● beef minced very small , and some nutmeg mingled together , you may serve them in on bruess , with roots or cabbage boyled in milk , with beaten butter . to roast a shoulder of mutton with oysters . parboyl your oysters , then mix winter savory , thyme , parsly and the yolks of five or six hard eggs , and to these a hal●-penny loaf of grated bread , and three or four yolks of eggs , mingle all these together with your hands , when you have spi●ted your mutton , make holes in it as big as you think convenient , put in your oysters with your other ingredients , about twenty five or thirty oisters will be enough , let it roast indifferent long , and take the remainder of a quart of oysters , and put them● into a deep dish with with claret wine , put to them two or three onions cut in halves with two or three anchovies , put this into the dripping pan under your mutton and save your gravy , and when the meat is enough , put your sawce upon the coals , and put in it the yolk of an egg beaten , grated nutmeg and sweet butter , dish your mutton and pour in your oysters , sawce and all upon it , garnishing your dish with lemons and barberries . to stew a rump of beef . season your beef with some nutmeg grated , together with some salt and p●pper , season it on the bony side and lay it in the pipkin with the fat side downwards , then take two or three great onions and a bunch of rosemary tyed up together , also three pints of elder vinegar and three pints of water , stew all these together in a pipkin close covered over a so●t fire three or four hours together , dish it upon sipits , taking off the fat from the gravy : put some of the gravy to the beef and serve it up . to stew a breast , loyn , or neck of mutton . joynt either of these very well , draw it and stuff it with sweet herbs and parsly minced , then put it in a deep stewing dish with the right side downward , put to it so much whitewine and strong broth as will stew it , set it on the coals and put to it two or three onions , a bundle of sweet herbs and a littl● large mace , when it is almost stewed take ● handful of spinage , parsly and endive , an● put into it , or else some gooseberries an● grapes , and in the winter time samphir● and capers , you may add them at any time ● dish up your mutton and put by the liquo● you do not use , and thicken the other with yolks of eggs and sweet butter , put on the sawce and herbs over the meat , garnish your dish with lemon and barberries . to farce , or s●uff a fillet of veal . take a large leg of veal and cut off a couple of fillets from it , then mince a handfull of sweet-herbs and parsly , and the yolks of two or three hard eggs , let all these be minc'd very small , then season it with a couple of grated nutmegs and a little salt , and so ●arce or stuff your veal , ●hen lard it with bacon and thyme very well , then let it be roasted , and when it is almost enough , take some of your stuffing and as many curran●s , about a handful , and put these to a little strong broth , 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 sawce on it , and serve it up . to dress a leg of mutton , a savoury dish . boyl your mutton in water and salt for the space of an hour , then cut it into thin slices and put it into a dish over a chafing dish of coals without any liquor , and in a little time you will find the gravy will be liquor enough , then put in a little salt and a little grated nutmeg , one onion or two or three shelots sliced , a sprig of thyme and winter savory , let it stew between dishes till it be almost enough , then put in a piece o● fresh butter , and when it hath stewed a little longer , take it up and serve it in , garnish your dish with pickled barberries and pickled oisters . to boyl a fore-loin of pork , with good sawce to it . let your pork be reasonably well salted and boyl it very well , then have in readiness a good quantity of sorrel stript from the stalks , and beaten in a morter as fine as possible you can , then put in a few crumbs of bread , the yolks of hard eggs with a little mustard and salt ; and so serve in your pork with this sawce , and garnish your dish with parsly , or any other green leaves . directions for dressing of fowl. how to roast a hen or pullet . take a pullet or hen full of eggs , draw it and roast it , being roasted break it up and mince the braun● in thin slices , save the wings whole or not mince the brauns and save the rump with the legs whole , stew all in the gravy and a little salt , then have a minced lemon and put it in the gravy , dish the minced meat in the midst of the dish , and the thighs , wings , and rumps abou● it , garnish the dish with orange and lemon quartered , and serve them up covered . to roast wood●ocks the english way . first pull and draw them , then being washed and trussed roast them , baste them with butter and save the gravy , then make tosts and butter them , being roasted bread them with grated bread and flower , and serve them on a clean dish , on the tost and gravy . to roast woodcocks the french way . being new and fresh killed that day you use them , pull , truss , and lard them with a broad piece o● lard or bacon pricked over the brest , being roasted serve them on broiled tosts , put in verjuice or the juice of orange with the gravy , and warmed on a fire . to roast a pig the plain way . take a pig , scald and draw it , wash it clear and put some sage in the belly , prick it up and spit it , being roasted fine and crisp make sawce with chop'd sage and currants , well boyled in vinegar and fair water , then put to them the gravy of the pig , a little grated bread , the brains and some barberries , give these a walm or two and serve the pig on the sawce with a little beaten butter . to roast a pig otherways . take a pig , scald and draw it , then mince some sweet herbs either sage or penni-royal , and roul it up in a ball with some butter , prick it up in the pigs belly and roast him , being ro●●ted make s●wce with butter , vinegar , the brains and some barb●rri●s . to roast a h●re . take a hare , flea it , set it , and lard it with small lard , stick it with cloves and make a pudding in his belly with grated bread , grated nutmeg and beaten cinnamon , salt , currants , eggs , cream and sugar , make it good and stiff , fill the hare and roast it . if you would have the pudding green , put to it juice of spinage ; if yellow , saffron : make for sawce beaten ginger , nutmeg , cinnamon , pepper , boyled prunes and currants strained , bisket bread beaten into powder , sugar and cloves , all boyled up as thick as water-grewel . land , or sea fowl , how to boil them . half roast your fowls , sticking on them some cloves as they roast , save the gravy , and when they are half roasted put them in a pipkin with the gravy , some claret wine , as much strong broth as will cover them , mace , cloves , pepper , ginger , some fryed onions and salt , stew all well together , and serve them on carved ●ippets . how to boyl plovers , quails , blackbirds , rails , thrushes , snipes , wheat ears , larks and sparrows . take them and truss them , or cut off the heads and legs and boyl them , scum your pipkin aud put therein large mace , white-wine , currants well picked and washed , d●tes , m●rrow , pepper and salt , being well stewed , dish them on carved sippets , thicken the broth with strained almonds , rose-water and sugar , garnish them with lemon , barberries , and grated bread . to boyl capons , pullets , chickens , pidgeons , pheasants , par●ridges . farce them either with the bone or bon'd , then take off the skin whole , with the neck , wings and legs on , mince the body with some bacon or beef suet , season it with some nutmeg , pepper , cloves , beaten ginger , salt , and a few sweet herbs finely m●nced , and mingled amongst some three or four yolks of eggs , some sugar , whole grapes , gooseberries , b●rberries and pistaches , fill the skins and prick them up in the back , then stew them between two dishes with some strong broth , whitewine , butter , some large mace , marrow , gooseberries and sweet herbs , being stewed serve them on s●pets with some marrow and sliced lemon , in winter currants . to boyl c●p●ns or c●●ckens , with s●●e● 〈…〉 . first boyl them in water and salt , then boyl some parsly , sage , two or three hard eggs , 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 broth wherein the chick●ns boyls , some large mace , butter , a little whitewine or vinegar , with a few barberries or grapes , dish up the capons or chickens on the sawce , and run ●hem over with sweet butter and lemon cut like dice , the peel cut like small lard , and boyl a little peel with the chickens . to boyl any large water fowl , as swan , whopper , wild or tame geese , crane , hern , duck , mall●rd , &c. take a goose and salt it two or three days , then truss it to boyl , cut lard as big as your little finger and lard the brest , season the lard with pepper , mace and salt , then boyl it in beef broth or water and salt , put to it pepper grosly beaten , a handful or two of bayleaves , thyme and rosemary bound up very well , boyl them very well with the fowl , then prepare some cabbage boyled very well with water and salt , squeeze out the water from it and put it into a pipkin with some strong broth , claret wine , and a good big onion or two , season it with pepper , mace and salt , and two or three anchovies dissolved , stew these together with a ladle full of sweet butter and a little vinegar , and when your goose is boyled enough , and your cabbage on sippets , lay on the goose with some cabbage on the brest and serve it up . thus you may dress any large wild fowl. to boyl pidgeons . take pidgeons being finely cleans'd and trussed , put them in a pipkin or skillet with some mutton broth or fair water , set them a boyling and scum them clean , then put to them large mace or well washed currants , some strained bread strained with vinegar and broth , put it to the pidgeons with some sweet butter and capers , boyl ●hem very white , and being boyled serve them on fine carv'd sippets in the broth with some sugar , garnish them with lemon , fine sugar , mace , grapes , gooseberries and barberries , and run them over with beaten butter , garnish the dish with grated manchet . to stew pidgeons in the french fashion . take pidgeons ready pulled and scalded , take the flesh out of the skin , and leave the skin whole , with the legs and wings hanging to it , mince the bodies with some lard or beef suet together very small , then put to them some sweet herbs finely minced , and season all with cloves , mace , ginger , pepper , some grated bread or parmison grated and yolks of eggs , fill again the skins and prick them up on the back , then put them in a dish with some strong broth and sweet herbs chop'd , large mace , gooseberries , barberries or grapes , then have some cabbage le●tice boyled in water and salt , put to them butter and serve them up on fine sippets . how to pot up fowl for to carry to sea , or otherwise to be spent at home . take a good company of ducks or mallards , pull them and draw them , and lay them in a tub with a little pepper and salt for twenty four hours , then truss them and roast them , and when they are roasted let them drain from their gravy , for that will make them corrupt , then put them handsomly into a pot , and take the fat which came from them in the roasting and good store of butter , and melt them together in a pot set in a kettle of boyling water , put therein good store of cloves bruised a little , some sliced mace , nu●meg , bayleaves and salt , and let them stew in the butter a while , then while it is hot pour it over your fowls in the pot , and let the pot be filled so that the fowls be covered , then lay a trencher upon them , and keep them down with a weight or stone until they be cold , then take of the same kind of spice which you did put into your butter , beat it very fine and strew over it , and lay some bayleaves on the top so cover it up , they will keep a good while , drain your fowl from the gravy , twenty four hours before you put them into your pot . directions for dressing of fish. how to stew a ca●p . dress the carp and take out the milt , put it in a dish with the carp , take out the gall then save the blood , and scotch with your knife the back of the carp if the carp be large , take a quart of claret or whitewine , four or five blades of large mace , ten cloves , two large races of ginger sliced , two sliced nutmegs , with the tops of thyme , marjoram , savory , and parsly chop'd very small , four great onions whole , three or four bayleaves and some salt , stew them all together with the wine , when the liquor boyls put in the carp , with a quarter of a pound of sweet butter , being stewed enough take a large dish , and laying ●he carp therein , pour the sawce thereon with the spices , lay on sliced lemon with some of the peel cut small , and run it over with beaten butter , garnish the dish with m●nchet grated and searced , and carved sipets laid round the dish , you may ●or variety , the carp being scaled , garnish the body with stewed oisters , some fryed in white butter , some in green made by the juice of spinage . how to roast a carp. take a live carp draw and wash it , taking away the gall , milt or spawn , then make a pudding with some grated manchet some almond paste , cream , currants , grated nutmeg , raw yolks of eggs , sugar , carraway seed candied , some salt and lemon , make a stiff pudding , and put it thorow the gills into the belly of the carp , then spit it , and when it is roasted make sawce with the gravy that falls from it , with juice of orange , sugar and cinnamon , beat up the sawce thick with the butter , and di●h it up . to stew oysters . take a pot●le o● large oysters , parboyl them in their own liquor , then wash them from the dregs in warm water , and put them in a pipkin with a good big onion or two , and five or six blades of large mace , a little whole pepper , a sliced nutmeg , a quarter of a pint of whitewine , as much wine vinegar , a quarter of a pound of sweet butter with a little salt , stew them together on a soft fire the space of half an hour , then dish them on sipets of french bread , sliced lemon and barberries on that , then run them over with beaten butter , and garnish the dish with grated manchet . to fry oysters . strain the liquor from them , and parboyl them in a kettle , then dry and rowl them in flower or make a bitter o● eggs , flower , a little cream and salt , dip them therein and fry them in butter beating it up thick , having warmed the dish rub it with some garlick and lay thereon the oysters , garnishing the dish with sliees of orange . to boyl a pike . take your pike and wash it clean , then truss it whole round with the tale in his mouth , and his back scotched or cut in three places , then boyl it in water , salt and vinegar , put not the pike in till the liquor boyls , and then make it boyl apace , and that will crisp your pike , but afterwards softly ; the pike being boyled dish it , and garnish the dish with grated white bread , or ginger fine beaten , then beat up the sawce with half a pound of butter , minced lemon or orange , and pour it on the pike wi●h sipets . to make the sawce , you must put into a pipkin a pint of whitewine , sliced ginger , mace , dates quartered , a pint of large oysters with their liquor , a little vinegar and salt , boyl them a qua●ter of an hour , then mince a few sweet-herbs and pa●sly , stew them till half the liquor be consumed . to stew a pike . take a pike , flat it and lay it in a dish , when the blood is clean washed out , put to it as much whitewine as will cover it , and set it a stewing , when it boyls put in the fish and scum it , and put to i● some large mace , whole cinnamon and some salt , when thorowly s●ewed , dish it on sipets finely c●r●e● . to boyl s●lmon . take as much water as will cover your salmon , then take rosemary , thyme , winter savory and salt , boyl all these very well together , then put in some wine vinear , and when your salmon is boyled , let him remain in the same water always until you have occasion to eat of it . to roast salmon . take a rand or jole , cut it into four pieces and season it with a little nutmeg and salt , stick a few cloves and put it on a small spit , put between it some bayleaves , and stick it wi●h little sprigs of rosemary , roast it and baste it with butter , save the gravy , and add to i● for sawce some vinegar , butter , and slices of orange . to fry salmon . take a jole , chine or rand , and fry it in clarified butter , being stiff and crisp fryed , make sawce with a little claret wine , sweet butter , grated nutmeg , slices of orange , and oyster liquor , stew them all together and pour on the sawce , and on that parsly , alisaunder and sage leaves fryed in butter . thus have i given you some short directions , for dressing of flesh , fowl and fish. i shall now give you directions for making bills of fare both first and second course , for every month in the year , and so conclude my directions to cook-maid● . a bill of fare for every month in the year . ianuary . 1. brawn and mustard . 2. two boyled capons aud white broth. 3. a turkey roasted . 4. a shoulder of mutton hash'd . 5. two geese boyled . 6. a goose roasted . 7. ribs or surloin of beef . 8. minc'd pyes . 9. a loin of veal . 10. a pasty of venison . 11. a marrow pye. 12. roasted capons . 13. lamb. 14. wooodcocks , partridges , and smaller birds . second course . 1. a sous'd pig. 2. a warden pye. 3. dryed neats tongues . 4. a sous'd capon . 5. pickled oysters and mushrooms toget●er . 6. sturgeon . 7. a goose or turkey pye. february . 1. a chine of roast pork . 2. veal or beef roasted . 3. a lamb pye and mince pyes . 4. a couple of wild ducks . 5. a couple of rabbets . 6. fryed oysters . 7. a skirret pye. second course . 1. a whole lamb roasted . 2. three widgeons . 3. a pippin pye. 4. a iole of sturgeon . 5. a cold turkey pye. march. 1. neats tongue and vdder● 2. boyled chickens . 3. a dish of stewed oysters . 4. a di●h of young rabbets . 5. a grand sallet . second course . 1. a dish of soles or smelts . 2. marinate flounders . 3. a lambstone pye. 4. an hundred of asparagus . 5. a warden pye. april . 1. green geese or veal and bacon . 2. a haunch of venison roasted . 3. a lumber pye. 4. rabbets and tarts . second course . 1. cold lamb. 2. cold neats tongue pye. 3. salmons , lobsters , and prawns . 4. asparagus . may. 1. boyl'd chickens . 2. roasted veal . 3. roasted capons . 4. rabbets . second course . 1. artichoke pye hot . 2. westphalia bacon and tarts● 3. sturgeon , salmon , lobsters . 4. a dish of asparagus , 5. a tanfie . june . 1. a neats tongue or leg of mutton and colliflowers . 2. a steak pye. 3. a shoulder of mutton . 4. a forequarter of lamb. 5. a dish os pease . second course . 1. sweet-bread pye. 2. a capon . 3. a gooseherry tart. 4. strawberries and cream , or strawberries , whitewine , rose-water and sugar . july . 1. a westphaliaham and pidgeons . 2. a loin of veal . 3. a venison pasty . 4. roast capons . second course . 1. pease or french beans . 2. a codling tart. 3. artichokes , or a pye made thereof● 4. roast chickens . august . 1. calves head and bacon . 2. an olio or grand boyled meat . 3. a haunch of venison . 4. a pig roasted . second course . 1. marinate smelts . 2. a pidgeon pye. 3. roast chickens . 4. a tart. 5. some cream and fruit. september . 1. capon and white broth. 2. neats tongue and vdder roasted . 3. a powdered go●se . 4. a roast turkey . second course . 1. a potato pye. 2. ro●st par●ridges . 3. a dish of larks . 4. creams and fruit. october . 1. roast veal . 2. two brand geese roasted . 3. a grand salle● . 4. roasted capons . second course . 1. pheasants , pouts and pidgeons . 2. a dish of quails and sparrows . 3. a warden pye , tarts and custards . november . 1. a shoulder of mutton and oysters . 2. a loin of veal . 3. geese roasted . 4. a pasty of venison . second course . 1. two herns one l●●ded . 2. a sowsed turbot . 3. two pheasants one lard●d . 4. a rowl of beef . 5. a sows'd mullet and bafe . 6. iellies and tarts . december . 1. stewed broth of mutton and m●rrow b●nes . 2. lambs head and white broth. 3. a chine of b●ef roasted . 4. minc'd pyes . 5. a roast turkey stuck wi●h cloves . 6. two capons , one larded . second course . 1. a yung lamb or kid. 2. two brace of partridges . 3. b●llone sawsages , anchovies , mushrooms , cavier , and pickled oysters in a dish toge●her . 4. a quince pye. 5. six woodcocks . directions for vnder cook-maids . if you would so fit your self for this employment , as that it may be a means of raising you to higher prefermen● , you must be careful to be diligent and willing to do what you are bid to do , and though your employment be greasie and smooty , yet if you be careful you may keep your self ●rom being nasty . therefore let it be your care to keep your self neat and clean , observe every thing in cookery that is done by your superior or head cook , treasure it up in your memory , and when you meet with a convenient opportunity , put that in practice which you have observed , this course will advance you from a drudge , to be a cook another day . every one must have a beginning , and if you be ingenious and bend your mind to it , and be willing to learn , there is none will be so churlish or unkind , as to be unwilling to teach you , but if you be stubborn and careless , and not give your mind to learn , who do you think will be willing to teach you ; you must beware of gossips and chairwomen , for they will misadvise you , take heed of the sollicitations of the flesh for they will undo you , and though you may have mean thoughts of your self , and think none will meddle with such as you , it is a mistake , for sometimes brave gallants will fall foul upon the wench in the scullery . directions for such as desire to be dairy-maids . those who would endeavour to gain the esteem and reputation of good dairy maids , must be careful that all their vessels be scalded well , and kept very clean , that they milk their cattel in due time , for the kine by custom will expect it though you neglect , which will tend much to their detriment . the hours and times most approved , and commonly used for milking , are in the spring and summer time between five and six in the morning , and between six and seven in the evening : and in the wint●r between seven and eight in the morning , and four and five in the ev●ning . in the next place you must be careful that you do not waste your cream by giving it away to liquorish persons . you must keep certain days for your churning , and be sure to make up your butter neatly and cleanly , washing it well from the butter-milk and then salt it well . you must be careful to make your cheeses good and tender by well ordering of them , and see that your hogs have the whey , and that it be not given away to gossiping and idle people , who live merely upon what they can get from servants . that you provide your winter butter and cheese in summer , as in may : and when your rowings come in , be sparing of your fire and do not lavish away your milk , butter , or cheese . if you have any fowls to fat , look to them that it may be for your credit and not your shame , when they are brought to table . when you milk the cattel , stroke them well , and in the summer time save those strokings by themselves , to put into your morning milk cheese . i look upon it to be altogether needless , for to give you any directions for the making of butter or cheese , since there are very few , ( especially in the country ) that can be ignorant thereof : i shall only say , that the best time to pot up butter for winter , is in the month of m●y , for then the air is most temperate , and the butter will take salt best . how●ver it may be done at any time betwixt may and september . i shall now give you some few directions for made cream , and for milk made better by art , and so conclude my directions to dairy-maids . how to make your ordinary clouted cream . take a quantity of milk from the cow , and put into a broad earthen pan , and set it over a very slow fire , letting it stand there from morning to night , suffering it not by any means to boyl , then take it off the fire and set it in some place all night to cool , in the morning dish off your cream , for it will be very thick . to make fresh cheese and cream . take a pottle of new milk as it cometh from the cow , and half a pound of blanch'd almonds beaten very small , and make a thick almond milk with a pint of cream strained , and a little before you go to dinner make it blood warm , and season it with a little sugar , rose-water , and ●ierced ginger , and put to it a little runner , and when it is scum'd bread it up and whey it , and put it into a mould and press it with your hand , aud when it is well wheyed , put it into a dish with cream . to make a cream of codlings . after you have scalded your codlings and peel'd of the skins , and scraped the pulps from the cores with a little sugar and rose-water , strain them , and lay the pulp of your codlings in a dish , with as much cream as you please about them . to make a iunket . take ewes or goats milk , if you have neither of these then take cows milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish and let it cool , then strew on cinnamon and sugar , then take some cream and lay upon it , scraping sugar thereon serve it up . to make rasbery cream . when you have boyled your cream take two ladlefulls of it being almost cold , bruise the rasberrries together with it , and season it with sugar and rose-water , and put it into your cream stirring it all together , and so dish it up . to make s●ow cream . break the whites of six eggs , put thereto a little rose-water , beat them very 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 your dish , part of a penny loaf , and stick therein a branch of rosemary and bays and fill your tree with the said snow , so serve it up . 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 up . 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 , and so continue it with whipping and scumming till your syllabub pot be full . to make an excellent cream . take a quart of cream and set it a boyling with a large mace or two , whilst it is boyling cut some thick sippets , and lay them in a very fine clean dish , then have seven or eight yolks of eggs strained with rose-water , put some sugar to them , then take the cream from the fire , put in the eggs and stir all together , then pour on the slices of fine manchet , and being cold scrape on sugar and serve it . directions for such who intend to be laundry-maids in great houses . if you would have the esteem credit and reputation of a compleat laundry-maid , you must observe these following directions . first , you must take care of all the linen in the house ( except points and laces ) and whatever you wash do it quickly and do not let it lye and stink and grow yellow , and so create to your self the trouble of washing it again before it be used . secondly , you must take care that all the bracks and rents in the linen be duly mended . thirdly , keep your certain days for washing of your linen , and other days for washing of such rooms as are appointed you to wash and keep clean . fourthly , you must be sparing and not lavish and wastful of your sope , fire and candle . fifthly , entertain no chairwomen unknown to your lady or mistress : sixthly , be careful that your tubs and copper , or whatever else you make use of be kept clean , and in good repair . seventhly , you must be careful that you rise early every morning , but more especially on washing days . directions for house-maids in great houses . 1. your principal office is to make clean the greatest part of the house , and see that you suff●r no room to lye foul . 2. that you look well to all the stuff , as hangings , chairs , stools , &c. and ●ee that they be often brushed and the beds frequently turn'd . 3. that you do not misplace any thing by carrying it out of one room to another , for that is the way to have them lost , or you soundly chid for not keeping them in their proper places . 4. that you be careful and diligent to all strangers , and see that they lack nothing in their chambers , which your mistress or lady will allow , and that your close stools and chamber pots be duely emptied , and kept clean and sweet . 5. that you help the laundry-maid in a morning on the washing day . 6. that in the afternoon you b● ready to help the waiting-woman or house-keeper in their preserving and distilling . directions for scullery maids in great houses . 1. you must be careful to keep sweet and clean , the several rooms which belongs to your charge , as the kitchin , pantry , wash house , &c. 2. you must wash and scowr all the plates and dishes that are used in the kitchin , likewise the dressers and cupboards , also all kettles , pots , pans , chamberpots , with all other iron , brass , tin , and pewter materials , that belong to the chambers and kitchin. 3. you must wash your own linen , keeping your self sweet and clean , remembring always , so soon as you have made an end of your dirty work , to wash and dress your self neatly , titely and cleanly . now if you be careful and diligent , and cleanly in performing this place , you will have notice taken of you , and you will be advanced to a higher and more profitable employment . finis . books sold by thomas passinger at the three bibles on london-bridge . a french and english dictionary , composed by mr. randolph cotgrave , folio . a mirror or looking-glass for saints and sinners , shewing the justice of god on the one , and his mercy toward the other . set forth in some thousand of examples by sam. clark late minister of bennet finck london , in two volumes in folio . royal and practical chymistry , by oswaldus crollius , and iohn hartman , faithfully rendred into english , folio , price 10 s. gods revenge against murther , by iohn reynolds , containing thirty tragical stories , digested into six books newly reprinted , folio , price 10 s. lord bacon's natural history , folio , price 8 s. sandy's travels , containing a description of the turkish empire of egypt , and the holy land , of the remote parts of italy , and islands adjoyning , folio , price 8 s. markham's master-piece . roman antiquities , by th● . goodwin , quarto , price 2 s. 6 d. the famous history of the destruction of troy , in three books , quarto , price 3 s. valentine and orson , price 18 d. etymologicum parvum , by francis gregory , octavo , price 3 s. chymical essays by iohn beguminus , price 1 s. 8 d. spiritual antidotes against sinful contagion , by tho. doolittle , price 18 d. pool's dialogue betwixt a papist and a protestant , twelves , price bound 1 s. monasticon favershamiense , or a description of the abby of faversham , octavo , price bound 18 d. the christians crown of glory , or holiness the way to happiness , octavo , price bound 18 d. the path way to health , price bound 18 d. the compleat academy , or nursery of complements , bound 1 s. the book of knowledge in three parts , price 10 d. the book of palmistry in octavo , price bound 18 d. the wise virgin , being a narrative of gods dealing with martha hatfield , price bound 18 d. the pilgrims port , or the weary mans rest in the grave , in twelves , price bound 1 s. the famous history of the five wise philosophers , containing the life of iehosaphat , son of avenerio , emperor of corma , and his wonderful conversion to the christian faith. the great assize , by sam● smith . the delectable history of amadis de g●ul . the pleasant history of paladine of england . the bear-baiting of women . the history of fryar bacon and fryar bungy . new conceited letters . the jovial garland , containing all the newest songs that are now used . the penitent prodigal , or a gracious reproof for pharisaical saints , by i. h. the christians best exercise in the wors● of times , by i. h. scarborough spaw , being a de●cription of the nature and virtues of the spaw of scarborough in yo●●shire , by doctor wittie . the french schoolmaster . farnabies epigrams . newton's art of logick . newton's art of rhetorick . the famous history of don bellianis of greece , in three parts , being now compleat . the famous history of montelion , knight of the oracle . hodder's arithmetick in twelves . ovid de tristibus in english. bishop hall's soliloquies in twelves . the poems of ben. iohnson iunior . a plain and familiar exposition of the ten commandments , by iohn dod. a choice manual of rare and select secrets in physick and chyrurgery collected and practised by the right honorable, the countesse of kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by w.i., gent. kent, elizabeth grey, countess of, 1581-1651. 1653 approx. 328 kb of xml-encoded text transcribed from 169 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2005-12 (eebo-tcp phase 1). a47264 wing k311 estc r11656 12254286 ocm 12254286 57281 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text 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(eebo-tcp ; phase 1, no. a47264) transcribed from: (early english books online ; image set 57281) images scanned from microfilm: (early english books, 1641-1700 ; 152:3) a choice manual of rare and select secrets in physick and chyrurgery collected and practised by the right honorable, the countesse of kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by w.i., gent. kent, elizabeth grey, countess of, 1581-1651. w. j. (w. jar) [16], 176, [16], 128 p. printed by g.d., and are to be sold by william shears ..., london : 1653. first ed. cf. wing. "a true gentlewomans delight" ([16], 128 p.) has special t.p. "the epistle dedicatory" of second work is signed by the editor: w.j. 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(qc) and xml conversion a choice manval of rare and select secrets in physick and chyrurgery ; collected , and practised by the right honorable , the countesse of kent , late deceased . as also most exquisite ways of preserving , conserving , candying , &c. published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the vertuous and most noble lady , letitia popham , wife of the honorable and truely valiant colonell alexander popham . thrice noble and truely vertuous lady , after mature deliberation , what to tender unto your acceptance worthy your patronage , nothing occurred more probable , than this small manuall ; which was once esteemed as a rich cabinet of knowledge , by a person truely honorable . may it auspitiously procure but your honours like friendly estimation , and then i doubt not , but it will find a universall acceptance amongst persons of greatest eminency . sure i am , it may be justly deemed as a rich magazene of experience , having long since taught the world its approved excellency , yea , even in many dangerous exigencies . all i humbly crave for tht present is , my bouldnesse might be favourablely excused , since t was my lawfull ambition , thereby to avoid ingratitude for the many singular favours i have already received from your endeared truely honorable husband , my always true noble friend , and most happy country-man . god multiplie his blessings on all your noble family , and make you no lesse honourable heer on earth , than eternally happy hereafter : which shall be the daily prayer of him , whose highest emulation is , in all due ways abundantly to honour and serve you . w. j. to the reader . courteous reader . well remembring , that we are all born for the weal-publique good : i here tender to thy perusall this small , and yet most excellent treatise , entituled , a choice manuall of rare and select secrets in physick . if thereby thou suck abundance of profit , i shall be superlatively glad , but if any , or perchance many unlook'd for mistaks , for want of a due application , bids thee entertain contrary thoughts , the effect not answering thy curious expectation , upon a more serious reflex , know , that nothing is absolutely perfect , and withall , that the richest and most soveraign antidote may be often missapplied : wherefore the fault not being mine , excuse and cease to censure : for which just , and but reasonable favour , thou shalt deservedly oblige me , thine , w. j. a table of the contents . aqua mirabilis , and the vertues thereof , 4 , 5. another way to make the same water , ibid. for an ague , 26 131 139 147 for an ach , 27 38 57 59 121 123 141 155 for an ague in the breast , 34 116 to cure the bone-ach , 60 for the sting of an adder , 148 mr. ashleys ointment , 153 b. for a bruise under the rib , 10 29 51 55 74 100 106 142 a restoring broth , 18 a cordiall break-fast , 20 a restoring break-fast , 21 for gripings of the belly , ibid. to keep the belly lapintine , 22 for boiles . 25 124 to clear the bloud , 30 for burning in the back , 32 for weaknesse in the back , 33 75 76 99 111 a plaister for a sore breast , 37 for a stinking breath , 38 a water to preserve the health of the body , 43 for spitting of bloud , 45 69 70 71 for one that pisseth bloud , 46 against the biting of venomous beasts , 67 for a burning caused by lightning , 80 to stanck bloud inwardly , 82 to comfort the brain , 99 for a burning or scald , 120 to make balm water , 137 for a blast , 159 c for a consumption , 1 19 24 94 for a cold or cough , 11 13 158 168 china broth for the consumption , 22 to make cammomill oyle , 25 a water for a consumption and cough of the lungs , 28 to make pectorall roules for a cold , 33 for cornes , 49 to make a strong water for the canker , 51 991 45 for convulsions , 54 to cure wounds that be cankered , and doe burn , 60 for cods swoll'n , 65 to cure them that have pain after their child-bearing , 65 for the collick , 78 98 for a dead child in a womans body , 87 149 aqua composita , 110 121 130 a water for the canker , 113 for the dry cough and ptisick , 116 to prevent a consumption , 127 to cool choler , 130 for the collick passion , 131 for children that are troubled with a great cough , 141 a sear-cloth against carbunkles 156 the powder of crabs clawes , 174 d how to make horse-radish drink , 7 for the dropsie , 3 to cure the biting of a mad dog , 61 70 148 to deliver a child in danger , 127 e an eye-water for all the infirmities and diseases of the eyes , 29 31 48 105 162 164 165 for a pin and web , and rednesse in the eyes , 35 72 104 for the emeroids , 92 122 144. to prevent rheume running into the eyes , ibid. a pouder for sore eyes , 125 for sore eyes caused by heat , 140 142 f for the falling sicknesse , 3 54 162 cordials and restoratives for the same , ibid. against flegm that stops the throat and stomack , 11 how to know whether he that hath the flux shall live or die , 46 a fomentation , 54 to cure the bloudy flux , ibid. 132 163. flos unguentorum , 55 to break or kill the felon , 62 117 one bruised with a fall , 91 oyle of foxes or badgers , with the virtues of them , 100 for a felon of the finger , 124 jelly of frogs , 167 for a red face . 171 g. to make a glister , 14 for the gout , 42 88 89 to cure the garget in the throat , 86 for one burn'd with gunpowder , 92 to make gascoin powder , 172 the apothecaries gascoin powder , 173 h. to take away hoarsnesse 13 to take away headach , ibid. to make a jelly of hears-horn , 14 a cordial to cheer the hearte 15 to make a cap for the pain and coldnesse in the head , 33 for such as cannot hear , 43 heads of children breaking out cured , 53 for bunches and knots in the head , 67 for a new hurt , 69 to cleanse the head , 71 to drive infectious diseases from the heart , 84 for the hearing , 87 117 for rheume in the head , 91 for a singing in the head 94 to make oyle of hypericon . 160 for heat of the soles of the feet , 172 i for the itch , 10 91 164 for the yellow jaundies , 36 for the black jaundies 85 a felon in the joynts , 117 for joynts nummed , 124 k. for kibes , 25 162 the countesse of kents powder , 175 l for the liver , 11 29 109 for the lask , 66 91 107 113 for grief in the lungs , 70 127 to cause easie labour , 174 to keep ones body-loose or soluble , 170 m. against melancholy , 468 108 for such as are sick after meat , ibid. a sirupe against melancholy , 8 a strengthning meat , 19 to prevent miscarrying , 25 for the mother , 114 145 p. against the plague , 9 95 103 104 132 146 147 166 a cordiall for the same , ibid. a gentle purge , 23 39 a receipt for the plurisie , 25 71 pectorall roules , 36 for the palsie , 37 98 a syrupe to purge , 57 to make the leaden plaister , with the virtue of it , 101 102 to break the plague sore , 104 146 to make the best paracelsus salve , 149 plague water for three several times , 157 a defensive plaister , 158 lapis prunellae , 162 to preserve against the plague , 169 r. restoratives 16 17 for running of the reins , 34 65 79 119 159 for the reines in the back , 59 for one that hath a rupture , 96 112 for rheume , 125 s. sir john digbies medicine for the stone in the kidneyes , 26 for a stitch under the ribs , 10 59 95 for foul scabs , ibid. for the spleen , 27 143 to make a searcloth , ibid. for the scurvy , 30 a sirupe to strengthen the stomack , 31 for sun-burnt , 34 to preserve the sight , 35 117 for swellings , 38 50 51 69 110 for one that hath surfeited , 47 38 106 165 for sinewes shrunk , 61 doctor stevens his water , 62 137 a remedy for a fit of the stone , and when that the water stops , 72 85 90 108 109 a syrupe for pain in the stomack , 73 a cordiall for the sea , 75 oyle of st. johns wort. 77 a salve for an old sore . 77. 82. 86. 90. 97. 114 for the green sicknesse . 80. oyle of sage good for any grief . 83 for a scald . 93. 118. 144. 163. oyle of swallows . 111. for one that cannot sleep . 114. 118. for one that hath a heat in his stomack . 115. burning and pricking in the soles of the feet . 120. to break a sore . 123. an electuary to comfort the stomack . 125. a powder for the stone . 128. 129. for stiffnesse of sinews . 131. for a strain in the joynts . 128. 152. t to distill triacle water . 12. to cure a tetter . 54. 94. 170. to keep the teeth clean . 82. for the tooth-ache . 84. 167. to heale a prick with a thorn. 93. 103. 112. to quench or slack thirst. 115. to make teeth stand fast . 168. for one that hath lost his taste . ibid. v to stay vomiting . 32. to stanch bleeding of a vein . 46. for a vein that is evill smitten . ibid. to clense vlcers . 53. for the falling of the vvula in the throat . 172. w a cordial for wind in the stomack or any other part of the body . 16. 27. 40. 139. a balme for green wounds . 26. 52 104. 119. a broth for one that is weak . 38. 40. to stanch the bleeding of wounds . 44. for a woman travailing with child . 47. for a wen. 53. dr. willoughbies water . 63. to draw an arrow head , or iron out of a wound . 66. a plaister for a wound . ibid. 68. 79. 126. for women that have had a mischance . 76. for a woman that hath her flowers too much . 88. to cause a woman to have her sicknesse . 90. to kill worms . 91. 145. a water for one that is sick and weak . 107. to take away warts . 116. against wind in any part . 148. for to cause a young childe to make water . 171. a choice manuall , or , rare and select secrets in physick , by the right honourable the countess of kent . a very good medicine for a consumption , and cough of the lungs . take a pound of the best honey as you can get , and dissolve it in a pipkin , then take it off the fire , and put in two penniworth of flower of brimstone , and two penniworth of pouder of elecampana , and two penniworth of the flower of liquorice , and two penniworth of red rose-water , and so stir them together , till they be all compounded together , and put it into a gallie pot , and when you use it , take a liquorish stick beaten at one end , and take up with it as much almost as half a walnut , at night when you goe to bed , and in the mornings fasting , or at any time in the night when you are troubled with the cough , and so let it melt down in your mouth by degrees . st. john digbies medicine for the stone in the kidnies . take a pound of the finest honey , and take seven quarts of conduit water , set them on the fire , and when it is ready to seeth , scum it , and still as the froth doth rise scum it , and put in twenty whole cloves , and let it seeth softly for the space of half an hour , and so bottle it up for your use , and drink it morning and evening , and at your meat , and no other drinke untill you are well . a medicine for the falling sickness . take a penny weight of the pouder of gold , six pennie weight of pearl , six pennie weight of amber , six pennie weight of corrall , eight grains of bezar , half an ounce of pionie seeds ; also you must put some pouder of dead mans scull that hath been an anatomie , for a woman , and the pouder of a woman for a man , compound all these together , and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in endive water , and drink a good draught of endive water after it . for cordials and restoratives use these things following . in any faintness take three drops of oyle of cinnamon , mixed with a spoonfull of sirrup of gillifloures , and as much cinnamon water , drinke this for a cordiall . against melancholie . take one spoonfull of gillifloures , the weight of seven barlie corns of beverstone , bruise it as fine as flour , and so put it into two spoonfuls of sirrup of gilliflours , and take it four hours after supper , or else four hours after dinner , this will cheer the heart . if you be sick after meat , use this . take of the best green ginger is preserved in sirrup , shred it in small peeces , put it into a gallie pot , and put cinnamon water to it , then after dinner or supper , eat the quantity of two nutmegs upon a knifes point . aqua mirabilis . take three pints of white wine , one pint of aqua vitae , one pint of juice of salandine , one drachm of cardamer , a drachm of mellilot flours , a drachm of cubebs , a drachm of galingal , nutmegs , mace , ginger and cloves , of each a drachm , mingle all these together over night , the next morning set them a stilling in a glass limbeck . the vertues . this water dissolveth swelling of the lungs , and being perished doth help and comfort them , it suffereth not the bloud to putrifie , he shall not need to be let bloud that useth this water , it suffereth not the heart burning , nor melancholy or flegm to have dominion , it expelleth urine , and profiteth the stomack , it preserveth a good colour , the visage , memorie , and youth , it destroyeth the palsie . take some three spoonfuls of it once or twice a week , or oftner , morning and evening , first and last . another way to make aqua mirabilis . take galingall , cloves , quibs , ginger , mellilip , cardamonie , mace , nutmegs , of each a drachm , and of the juyce of salledine half a pint , adding the juyce mints and balm , of each half a pint more , and mingle all the said spices being beaten into pouder with the juyce , and with a pint of good aqua vitae , and three pints of good white wine , and put all these together into a pot , and let it stand all night being close stopt , and in the morning still it with a soft sire as can be , the still being close pasted , and a cold still . a medicine for the stone in the kidnies . take a good handful of pellitorie of the wall , a handfull of mead parsley , or saxifrage , a handfull of wilde thime , a handful of garden parsley , three spoonfuls of fennel seeds , six horse raddish roots sliced , then shred all these together , and put them in a gallon of new milk , and let them stand and steep in a close pot one whole night , and then still them milk and all together , this must be done in may or june , for then hearbs are in their best state , and when it is taken , you must put to two or three spoonfulls of this water as much white wine , as rennish , and if you please a little sugar , and so take it two dayes before the change , and two dayes after , and two dayes before the full , and two dayes after , continuing taking the same all the yeare , and the patient undoubtedly shall find great ease , and void many stones , and much gravell with little pain . to make horse raddish drinke . take half a pound of horse raddish , then wash and scrape them very clean , and slice them very thin , crosse wayes on the root , then put them into six quarts of small ale , such as is ready for drinking , which being put into a pipkin close covered , set on the embers , keeping it little more then bloud warm , for twelve hours , then take it off the fire , and let it stand to cool untill the next morning , then pour the clear liquor into bottles , and keep it for your use , drinking a good draught thereof in the morning , fasting two houres after , and the like quantitie at four in the afternoon , this drink is excellent good against winds , as also for the scouring , and dropsie being taken in time . an excellent sirrup against melancholly . take four quarts of the juyce of pearmains , and twice as much of the juyce of buglosse , and borrage , if they be to begotten , a drachm of the best english saffron , bruise it , and put it into the juyce , then take two drachms of kermes small beaten to powder , mix it also with the juyce , so being mixt , put them into an earthen vessell , covered or stopt forty eight houres , then strain it , and allow a pound of sugar to every quart of juyce , and so boyle it to the ordinary height of a sirrup ; after it is boyled , take one drachm of the species of diamber , and two drachms of teh species of diamargariton frigidum , and so few the same slenderly in a linnen bag , that you may put the same easily into the bottle of sirrup , and so let it hang with a thread out at the mouth of the bottle ; the species must be put into the sirrup in the bag , so soon as the sirrup is off the fire , whilst it is hot , then afterwards put it into the bottle , and there let it hang : put but a spoonfull or two of honey amongst it whilst it is boyling , and it will make the scum rise , and the sirrup very clear . you must adde to it , the quantity of a quarter of a pint of the juyce of balm . an excellent receipt for the plague . take one pound of green walnuts , half an ounce of saffron , and half an ounce of london triacle , beaten together in a morter , and with a little carduus , or some such water , vapour it over the fire , till it come to an electuary : keep this in a pot , and take as much as a walnut , it is good to cure a fever , plague , and any infection . an excellent cordiall . take the floures of marigolds , and lay them in small spirit of wine , when the tincture is fully taken out , pour it off from the floures , and vapour it away , till it come to a consistence as thick as an electuary . for a bruise , or stich , under the ribs . take five or six handfuls of cabbage , stamp it , and strain it , after it is boyled in a quart of fair water , then sweeten it with sugar , and drink of it a wine glasse , in the morning , and at four in the afternoon , for five or six dayes together : then take a cabbage lease , and between two dishes stew it , being wet first in canary wine , and that lay hot to your side evenings and mornings . an excellent receipt for an itch , or any foule scabs . take fox gloves , and boyle a handful of them in posset drink , and drink of it a draught at night , and in the morning , then boyle a good quantity of the fox gloves in fair running water , and annoint the places that are sore with that water . a receipt good for the liver . take turpentine , slice it thinne , and lay it on a silver , or purslane plate , twice or thrice in the oven with the bread till it be dry , and so make it into powder , every day take as much as will lie on a six-pence in an egg for flegm , and stopping in the throat and stomack . d. t. take oyle of almonds , linseed oyle , buds of orange floures , boyle all these in milk , and annoint the stomack well with it , and lay a scarlet cloth next to it . for an extream cold and a cough . take of hysop water six ounces , of red poppy water four ounces , six dates , ten figs , and slice them small , a handful of raisins of the sun , the weight of a shilling of the powder of licorice , put these into the aforesaid waters , and let them stand five or six houres upon warm embers close covered , and not boyle , then strain forth the water , and put into it , as much sugar of roses as will sweeten it , drink of this in the morning , and at four of the clock in the afternoon , and when you goe to bed . to distill triacle water . take one ounce of harts-horn shaved , and boyle it in three pints of carduus water till it come to a quart , then take the roots of elecampane , gentian , cipresse , turmentill , and of citron rindes , of each one ounce , borrage , buglosse , rosemary floures , of each two ounces , then take a pound of the best old triacle , and dissolve it in six pints of white wine , and three pints of rose-water , so infuse altogether , and distill it . it is good to restore spirits , and speech , and good against swouning , faintnesse , agues , and wormes , and the small pox. triacle water . take three ounces of venice triacle , and mingle it in a quart of spirit of wine , set it in horse-dung four or five dayes , then still it in ashes or sand twice over , after take the bottome which is left in the still , and put to it a pint of spirit of wine , and set it in the dung till the tincture be clean out of it , and strain the clear tincture out of it , and set it on the fire till it become to be a thick consistence , it must be kept with a soft fire . and so the like with saffron . to take away a hoarsnesse . take a turnip , cut a hole in the top of it , and fill it up with brown sugar-candy , and so roast it in the embers , and eat it with butter . to take away the head-ach . take the best sallade oyle , and the glasse half full with the tops of poppy floures which groweth in the corn , set this in the sun a fortnight , and so keep it all the year , and annoint the temples of your head with it . for a cough . take sallade oyle , aqua vitae , and sack , of each an equall quantity , heat them altogether , and before the fire rub the soles of your feet with it . to make a jelly of harts-horn . take a quart of running water , and three ounces of harts-horn scraped very fine , then put it into a stone jug , and set the jug in a kettle of water over the fire , and let it boyle two or three houres untill it jelly , then put into it three or four spoonfuls of rose-water , or white wine , then strain it : you may put into it musk , or ambergreece , and season it as you please . to make a glister . take half a quart of new milk , or three quarters , set it on the fire , and make it scalding hot , then take it off , and put into it a yoalk of a new laid egg beaten , two ounces of brown sugar candie , or black sugar , give it the party bloud-warm . to make a glister . take the bone of a neck of mutton , or veal clean washed , set it on the fire to boyl in three pints of fair water , and when it is clean scummed , then put in the roots of fennel and parsely clean washed and scraped , of either of them the roots bruised , a handfull of cammomile , and mallows a handfull , let all these boil together till half be wasted , then strein it , take three quarters of a pint of this broth , brown sugar candie two ounces , of oyle of flaxseed two ounces , mingle all these together , and take it for a glister bloud-warm , when it is in your body keep it half an hour , or three quarters of an hour , or an hour if you can . a comfortable cordial to cheer the heart . take one ounce of conserve of gillifloures , four grains of the best musk bruised as fine as flower , then put it into alitle tin pot , and keep it till you have need to make this cordiall following ; viz. take the quantitie of one nutmeg out of your tin pot , put to it one spoonfull of cinnamon water , and one spoonful of the sirrup of gilliflours , amber-greece , mix all these together , and drink them in the morning , fasting three or four houres , this is most comfortable . a cordial for winde in the stomack , or any part. take six or eight spoonfuls of penny-royall water , put into it four drops of oyle of cinnamon , so drinke it any time of the day , so you fast two houres after . restoratives . take a well flesht capon from the barn-door , and pluck out his intrals , then wash it within with a little white-wine , then flea of all the skin , and take out his bones , and take the flesh , onely cut it in little peeces , and put it into a little stone bottle , and put to it an ounce of white sugar-candie , six dates slit , with the stones and piths taken out , one large mace , then stop the bottle up fast , and set it in a chafer of water , and let it boil three houres , then take it out , and pour the juice from the meat , and put to it one spoonful of red rose water , and take the better part for your breakfast four hours before dinner , and the other part at three a clock in the afternoon , being bloud-warm . another restorative . take half a pint of claret wine , and half a pint of ale , and make a caudle with a new laid egg , put in half a nutmeg , cut into two peeces , then take it off the fire , and put in seven grains of ambergreece , drinke this for two breakfasts , for it will increase bloud and strength . another restorative . take two new laid eggs , and take the whites clean from them , and put the yolks both in one shell , then put in two spoonfulls of claret wine , seven grains of amber-greece small bruised , and a little sugar candie , stir all these together , and make them bloud-warm , and sup them up for a breakfast three or four hours before dinner . another restorative . take a young leg of mutton , cut off the skin , and the fat , take the flesh being cut into small peeces , and put it into a stone bottle , then put to it two ounces of raisins of the sun stoned , large mace , an ounce and half of sugar candie , and stop the bottle very close , and let it boil in a chafer three hours , and so put the juice from the meat , and keep it in a clean glasse , it will serve for three breakfasts , or if he will , he may take some at three a clock in the afternoon being made warm . a restoring broath . take two ounces of chene roots , first slit very thin , then put it in a new pipkin with five pints of running water , being close covered , and so set it upon embers all night long , where it may be very hot , but not seeth , then put to that water , a great cock chicken , and when it is clean scummed , put into it two spoonfuls of french barly , six dates slit , with the pithes and stones taken out , two ounces of raisins of the sun stoned , large mace , let all these boyle together till half be consumed , then take out the cock , and beat the flesh of it in a clean morter , and a little of the broth , then strain it altogether throughout a hair collender , then put in two spoonfuls of red rose-water , and sweeten it with white sugar-candy , drink of this broth being made warm half a pint in the morning early fasting , and sleep after it if you can , drink a good draught at three of the clock in the afternoon ; this broth is very good for a consumption , and the longer they taste it , it is the better . a strengthening meat . take potato roots , roste them , or bake them , then pill them , and slice them into a dish , put to it lumps of raw marrow , and a few currans , a little whole mace , and sweeten it with sugar to your taste , and so eat it in stead of buttered parsnips . broath for a consumption . take three marrow bones , break them in pieces , and boil them in a gallon of water till half be consumed , then strain the liquor through a collender , and let it stand 〈◊〉 it be cold , then take off all the fat clean , and put the broth into a pipkin , and put to it a good cock chicken , and a knuckle of veal , then put into it the bottome of a white loaf , a whole mace , two ounces of raisins of the sun stoned , six dates slit , let all these boil together till half be consumed , then strain it , instead of almonds take a few pistaties kernels , and beat them , and strain them with your broths as you doe allum milk , and so sweeten it with white sugar , and drink half a pint early in the morning , and at three a clock in the afternoon , and so continue a good while together , or else it will doe you no good . another cordiall . take a preserved nutmeg , cut it in four quarters , eat a quarter at a breakfast , and another in the afternoon , this is good for the head and stomack . a cordial for a breakfast fasting . eat a good peice of a pomecitron preserved , as big as your two fingers in length and breadth , and so at three of the clock in the afternoon . a restoring breakfast . take the brawn of a capon , or pullet , twelve jordan almonds blanched , beat them together , and strain out the juyce , with a draught of strong broath , and take it for a breakfast , or to bedward . a medicine for any gripings of the belly . take a pint of claret wine , put to it a spoonful of parseley seed , and a spoonful of sweet fennel seed , half a dosen cloves , a branch of rosemary , a wild mallow root clean washt and scrapt , and with the pith taken out , with a good peece of sugar ; set this on the fire , and burn the claret very well with all these things in it , then drinke a good draught of it in the morning fasting , and at three a clock in the afternoon . to keep the body lapintine . take half a pint of running water , put it in a new pipkin with a cover , then put into the water two ounces of manna , and when it is dissolved , strain it , and put to it four ounces of damask prunes , eight cloves , a branch of rosemary , let all these stew together while they be very tender , then eat a dosen of them with a little of the liquor an hour before dinner or supper , then take a draught of broth and dine . to make the china broth for a consumption . take china root thin sliced two ouncs , steep it twenty four houres in eight pints of fair water , letting it stand warm all the time , being close covered in an earthen pipkin , or iron pot , then put to it a good cockrell , or two chickens clean dressed , and scum it well , then put in five leaved grasse two handfuls , maiden-hair , harts tongue , of either half a handful , twenty dates sliced , two or three mace , and the bottome of a manchet , let all these stew together , untill not above one quart remains , then strain it , and take all the flesh , and sweet bones , beat them in a stone morter , and strain out all the juyce with the broth , then sweeten it with two ounces of white sugar candie in pouder , and take thereof half a pint at once , early in the morning warm , and sleep after it if you can , and two houres before supper at your pleasure , when you steep the root , slice two drachms of white sanders , and as much red sanders , and let them boyl in the broth . a gentle purge . take an ounce of damask roses , eat it all at one time , fast three quarters of an hour after , then take a draught of broth , and dine . another purge . take the weight of four or five pence of rubarb , cut it in little pieces , and take a spoonfull or two of good currants washt very clean , so mingle them together , and so eat them , fast an hour after , and begin that meal with broth , you may take it an hour before if you will. broth for a consumption . take a course pullet , and sow up the belly , and an ounce of the conserves of red roses , of the conservs of borage , and bugloss flours , of each of them half an ounce , pine apple kernels , and pistaties of each half an ounce bruised in a morter , two drachms of amber pouder , all mixed together , and put in the belly , then boyle it in three quarts of water , with egrimonie , endive , and succorie , of each one handful , sparrowgrass roots , fennel roots , caper roots , and one handfull of raisins of the sun stoned , when it is almost boiled , take out the pullet , and beat it in a stone morter , then put it into the liquor again , and give it three or four walmes more , then strain it , and put to it a little red rosewater , and half a pint of white wine , and so drinke it in a morning , and sleep after it . to prevent miscarrying . take venice turpentine , spread it on black brown paper , the breadth and length of a hand , lay it to the small of her back , then give her to drinke a caudle made of muscadine , and put into it the husks of twentie three sweet almonds dryed and finely poudred . for boils or kibes , or to draw a sore . take strong ale , and boil it from a pint to four spoonfuls , and so keep it , it will be an ointment . to make cammomile oyle . shred a pound of cammomile , and knead it into a pound of sweet butter , melt it , and strain it . a receipt for the plurisie . take three round balls of horse-dung , boil them in a pint of white wine till half be consumed , then strain it out , and sweeten it with a little sugar , and let the patient goe to bed and drink this , then lay him warm . for an ague . take a pint of milk , and set it on the fire , and when it boils put in a pint of ale , then take off the curd , and put in nine heads of carduus , let it boil till half bee wasted , then to every quarter of a pint , put a good spoonful of wheat-flower , and a quarter of a spoonful of grosse pepper , and an hour before the fit , let the patient drinke a quarter of a pint , and be sure to lye in a sweat before the fit . an excellent balm for a green wound . take two good handfuls of english tobacco , shred it small , and put it into a pint of sallet oyle , and seeth it on a soft fire to simper , till the oyle change green , then strain it , and in the cooling put in two ounces of venice turpentine . for an ach. take of the best gall , white wine vinegar , and aqua vitae , of each a like quantity , and boil it gently on the fire , till it grow clammie , then put it in a glasse or pot , and when you use any of it , warm it against the fire , rub some of it with your hand on the akeing place , and lay a linnen cloth on it , doe this mornings and evenings . to make a searcloth . virosius wax , spermaceti , venice turpentine , oyle of white poppie , oyle of ben , oyle of sweet almonds . for wind in the stomack , and for the spleen . take a handfull of broom , and boil it in a pint of beer or ale , till it be half consumed , and drinke it for the wind , and the stomack , and for the spleen . a most excellent water for a consumption , and cough of the lungs . take a running cock , pull him alive , then kill him when he is almost cold , cut him abroad by the back , and take out the intrals , and wipe him clean , then cut him in quarters , and break the bones , put him into such a still as you still rosewater in , and with a pottle of sack , a pound of currants , a pound of raisins of the sun stoned , a quarter of a pound of dates the stones taken out , and the dates cut small , two handfulls of wilde thyme , two handfuls of orgares , two handfuls of pimperball , and two handfuls of rosemary , two handfuls of bugloss and borage flours , a pottle of new milk of a red cow , still this with a soft fire , put into the glasse that the water doth drop into , half a pound of sugar candie beaten very small , one book of leaf gold cut small among the sugar , four grains of amber greece , twelve grains of prepared pearl , you must mingle the strong water with the small , and drink four spoonfuls at a time in the morning fasting , and an houre before supper , you must shake about the glasse when you drinke it . a medicine good for the liver . take turpentine , slice it thin , and lay it on a silver or purslane plate twice or thrice into the oven with the bread till it bee dry , and so make it into pouder every day , take as much as will lye on a sixpence in an egg. for a bruise . take six spoonfuls of honey , a great handful of linseed , bruise these in a morter , and boyle them in a pint of milk an hour , then strain it very hard and annoint your breast and stomack with it every morning and evening , and lay a red hose upon it . the eye-water for all the infirmities and diseases of the eye . take of the distilled water of the white wild rose , half a pound of the distilled water of celendine , fennel , eyebright , and rue , of each two ounces , of cloves one ounce and a half , of white sugar-candy one drachm , of tutia prepared four ounces , pulverise all these ingredients each by themselves , saving that you must bruise the campihre with your sugar-candy , for so it breakes best , then mix all the pouders together in a paper , put them in a strong glasse , pour the distilled waters upon them , and three pints of the best french white wine that can be had , shake it every day three or four times long together for a moneth , and then you may use it ; remember to keep it very close stopt ; this is verbatim , as it was had from the lord kelley . a medicine very good for the dropsie , or the scurvy , and to clear the blond . take four gallons of ale , drawn from the tap into an earthen stand , when the ale is two dayes old , then you must put in four handfuls of brooklime , four handfuls of watercresses , four handfuls of water-mints with red stalkes , half a peck of scurvy-grasse , let all these be clean picked and washed , and dried with a cloth , and ●hred with a knife , and then put into a ●ag , then put in the ale , and stop it close , so that it have no vent , stop it with rie ●aste ; the best scurvy-grasse groweth by the water side : it must be seven dayes after the things be in before you drink it . take two quarts of water , and put in four ounces of guaiacam , two ounces of sarsaparilla , one ounce of saxifrage , put it into a pipkin , and infuse it upon the embers for twelve houres , and then strain it , and put it into the ale as soon as it hath done working , this being , added makes the more caudle . for sore eyes . take half a pint of red rosewater , put therein four penny of alloesuckatrinay , as much bole armoniack in quantity , let this lie four and twenty houres in steep , then wash your eyes with it evenings and mornings with a feather , and it will help them . a sirrup to strengthen the stomack , and the brain , and to make a sweet breath . take rindes while they be new one pound , of running water the value of five wine pints , then seeth it unto three pints , then strain it , and with one pound of sugar seeth it to a sirupe , and when you take it from the fire , put to it four graines of musk. for the burning in the back . take the juyce of plantain , and womans milk , being of a woman child , put thereto a spoonfull of rosewater , and wet a fine cloth in the same , and so lay it to your back where the heat is . a very good medicine to stay the vomiting . take of spare mince , wormwood , and red rose leaves dried , of each half a handfull , of rye bread grated a good handfull , boyle all these in red rosewater , and vinegar , till they be somewhat tender , then put it in a linnen cloth , and lay it to the stomack as hot as you can indure it , heating it two or three times a day with such as it was boyled with . for weaknesse in the back . take nixe , and clary , and the marrow of an oxe back , chop them very small , then take the yolks of two or three eggs , and strain them altogether , then fry them , use this six or seven times together , and after it drink a good draught of bastard , or muskadine . to make a cap for the pain and coldnesse in the head. take of storix , and benjamine , of both some twelve pennyworth , and bruise it , then quilt it in a brown paper , and wear it behinde on your head . to make pectorall roules for a cold. take four ounces of sugar finely beaten , and half an ounce of searsed licorice , two graines of musk , and the weight of two pence of the sirupe of licorice , and so beat it up to a perfect paste , with a little sirupe of horehound , and a little gum-dragon being steeped in rosewater , then toul them in small rouls , and dry them , and so you may keep them all the whole year . a proved medicine for any one that have an ague in their breast . take the patients own water , or any others that is very young , and set it over the fire , put therin a good handfull of rosemary , and let it boyle , then take two red clothes and dip them in the water , then nip it hard , and lay it on the breast as hot as it may be indured , and apply it till you see the breast asswaged , then keep it very warm . for the running of the reines . take the pith of an oxe that goeth down the back , a pint of red wine , and strain them together through a cloth , then boyle them a little with a good quantity of cinnamon , and a nutmeg , and large mace , a quantity of ambergreece , drink this first and last daily . for sun-burnt . take the juyce of a lemon , and a little baysalt , and wash your hands with it , and let them dry of themselves , wash them again , and you shall find all the spots and staines gone . for a pin and web , and rednesse in the eye . take a pint of white rosewater , half a pint of white wine , as much of lapis calaminaris as a walnut bruised , put all these in a glasse , and set them in the sun one week , and shake the glasse every day , then take it out of the sun , and use it as you shall need . a speciall medicine to preserve the sight . take of brown fennell , honeysuckles of the hedge , of wild dasies roots picked , and washed , and dryed , of pearl-wort , of eyebright , of red roses the white clipped away , of each of these a handfull dry gathered , then steep all these hearbs in a quart , or three pints , of the best white wine in an earthen pot , and so let it lye in steep two or three dayes close covered , stirring it three times a day , and so still it with a gentle fire , making two distillings , and so keep it for your use . a proved medicine for the yellow jaundies . take a pint of muscadine , a pretty quantity of the inner bark of a barberry tree , three spoonfuls of the greenest goose dung you can get , and take away all the white spots of it , lay them in steep all night , on the morrow strain it , and put to it one grated nutmeg , one penniworth of saffron dried , and very fine beaten , and give it to drink in the morning . to make pectorall roules . take one pound of fine sugar , of licorice and annise seeds two spoonfulls , of elicampane one spoonful , of amber and corrall of each a quarter of a spoonfull , all this must be very finely beaten and fearsed , and then the quantity that is set down must be taken , mix all these pouders together well , then take the white of one egg , and beat it with a pretty quantitie of musk , then take a brasen morter very well scoured , and a spoonful on two of the pouders , and drop some of the egg to it , so beat them to a paste , then make them in little roules , and lay them on a plate to dry . a plaister for a sore breast . take crums of whitebread , the tops of mint chopped small , and boil them in strong ale , and make it like a poultess , and when it is almost boyled , put in the pouder of ginger , and oyle of thyme , so spread it upon a cloth , it will both draw and heal . a medicine for the dead palsie , and for them that have lost their speech . take borage leaves , marigold leaves or flours , of each a good handfull , boil it in a good ale posset , the patient must drinke a good draught of it in the morning and sweat , if it be in the arms or legs , they must be chaffed for an hour or two when they be grieved , and at meals they must drink of no other drink till their speech come to them again , in winter if the hearbs be not to be had , the seeds will serve . an approved medicine for an ach or swelling . take the flours of cammomile , and rose leaves , of each of them a like quantitie , and seeth them in white wine , and make a plaister thereof , and let it be laid as hot as may be suffered to the place grieved , and this will ease the pain , and asswage the swelling . an approved medicine for a stinking breath . take a good quantity of rosemary leaves and flours , and boil them in white wine , and with a little cinnamon and benjamin beaten in pouder , and put therein , and let the patient use to wash his mouth very often therewith , and this will presently help him . a good broth for one that is weak . take a part of the neck of lambe , and a pretty running fowl , and set them on the fire in fair spring water , and when it boyleth scum it well , so done , put in two large mace , and a few raisins of the sun stoned , and a little fennel root , and a parsley root , and let them boil , if the party be grieved with heat or cold in the stomack ; if heat , put in a handfull of barlie boyled before in two waters , and some violet leaves , sorrel , succorie , and a little egrimonie ; if cold , put in rose●●●y , thyme , a lillie , marigold leaves , bo●●ge , and bugloss , and boyle this from lour pints to lesse then one . a receipt for purging , d. t. take the leaves of new sene six ounces , of chosen rubarb one ounce and half , leaves of sage , red dock roots of each an ounce , of barberies half an ounce , cinnamon and nutmegs of each an ounce , annise-seeds and fennel seeds of each six drachms , of tamarisk half an ounce , cloves and mace , of each half a drachm , beat them into a grosse pouder , and hang them in a linnen bag , in six gallons of new ale , so drinke of it fasting in the morning , and at night . to comfort the stomack , and help windiness and rheum . take of ginger one penniworth , cloves four penniworth , mace seven penniworth , nutmegs four penniworth , cinnamon four penniworth , and galingale two penniworth , of each one ounce , of cubebs , corall , and amber , of each two drachms , of fennel seed , dill seed , and carraway seed , of each one ounce , of liquorice and annise seeds of each an ounce , all beaten into fine pouder , one pound and a halfe of fine beaten sugar , which must be set on a soft fire , and being dissolved , the pouders being well mixed therewith till it bee stiffe , then put thereunto half a pint of red rosewater , and mix them well together and put it into a gallie pot , and take thereof first in the morning , and last in the evening , as much as a good hasell nut , with a spoonfull or two of red wine . to make a callice for a weak person . take a good chicken , and a peece of the neck end of lamb or veal , not so much as the chicken , and set them on the fire , and when they boyl and are well scummed cast in a large mace , and the piece of the bottome of a manchet , and half a handful of french barlie boyled in three waters before , and put it to the broth , and take such hearbs as the partie requireth , and put them in when the broth hath boyled half an hour , so boyl it from three and a half to one , then cast it through a strainer , and scum off all the fat , so let it cool , then take twenty good jordan almonds , or more , if they be small , and grind them in a morter with some of the broth , or if you thinke your broth too strong , grinde them with some fair water , and strain them with the broth , then set it upon a few coals , and season it with some sugar not so much , and when it is almost boyled , take out the thickest , and beat it all to pieces in the morter , and put it in again , and it will doe well , so there be not too much of the other flesh . for the gout . take six drachms of cariacostine fasting in a morning , and fast two houres after it , you may roll it up in a wafer , and take it as pills , or in sack , as you conceive is most agreeable for the stomack ; this proportion is sufficient for a woman , and eight drachms for a man , and take it every second day untill you find remedie for it , it is a gentle purge that works onely upon winds and water . the poultesse for the gout . take a pennie loaf of whitebread , and slice it , and put it in fair water , two eggs beaten together , a handfull of red-rose leaves , two penniworth of saffron dryed to pouder , then take the bread out of the water , and boil it in a quantity of good milk , with the rest of the ingredients , and apply it to the place grieved as warm as you can well indure . for them that cannot hear . put into their eares good dried suet. a soveraign water good for many cures and the health of bodies . take a gallon of good gascoign wine , white or claret , then take ginger , galingall , cardomon , cinnamon , nutmegs , grains , cloves , annise seeds , fennel seeds , carraway seeds , of each of them three drachms , then take sage , mints , red rose leaves , thyme , pellitorie , rosemary , wild thyme , wild majoram ; organy , pennymontain , pennyroyall , cammomile , lavender , avans of each of them a handful , then beat the spices small , and the hearbs , and put all into the wine , and let it stand for the space of twelve houres , stirring it divers times : then still it in a limbeck , and keep the first water by it self , for it is best , then will there come a second water which is good , but not so good as the first ; the vertues of this water be these , it comforteth the spirit vitall , and preserveth greatly the spirit vitall , and preserveth greatly the youth of man , and helpeth all inward diseases coming of cold , and against shaking of the palsie , it cureth the contract of sinnews , and helpeth the conception of the barren , it killeth the worms in the belly , it killeth the gout , it helpeth tooth ach , it comforteth the stomack very much , it cureth a cold dropsie , it breaketh the stone in the back , and in the reins of the back , it cureth the canker , it helpeth shortly the stinking breath , and whosoever useth this water oft , it preserveth them in good liking ; this water will be the better if it stand in the sun all the summer , and you must draw of the first water but a pint , and of the second as farre as it will run , untill the whole gallon of wine and hearbs be all done out , but the last water is very small , and not half so good as the first ; if you doe draw above a pint of the best water , you must have of all things more , as is before said . to stanch the bleeding of a wound . take a hounds turd , and lay that on a hot coal , and binde it thereto , and that shall stanch bleeding , or else bruise a long worm , and make pouder of it , and cast it on the wound , or take the ear of a hare , and make pouder thereof , and cast that on the wound , and that will stanch bleeding . for spitting of blood , after a fall or bruise . take bittanie , vervain , nosebled , and five leaved grasse , of each alike , and stamp them in a morter , and wring out the juyce of them , and put to the juyce as much goats milk , and let them seeth together , and let him th●t is hurt drinke of that liquor seven dayes together , till the waxing of the moon , and let him drink also osmorie and cumferie with stale ale , and he shall be whole . for to heal him that spitteth bloud . take the juyce of bittanie and temper that with good milk , and give the sick to drink four dayes , and he shall be whole . for to know whether he that hath the flux shall live or die . take a pennie weight of trefoyle seed , and give it him to drinke in wine or water , and doe this three dayes , and if it cease , he shall live , with the help of medicine , if not , he shall die . for to stanch the bleeding of a vein . take rue and seeth it in water , and after stamp it in a morter , and lay it on the vein , then take lambs wooll that was never washed , and lay that thereon , and that shall stanch bleeding . for a vein that is evill smitten . take beanes , and peel away the lacke , and seeth them well in vinegar , and lay them on the vein hot in manner of a plaister . for one that pisseth bloud . take and seeth garlick in water , till the third part be wasted away , let him drinke of the water , and he shall be whole . for a woman travelling with child . take and give her titany to drink in the morning , and shee shall be delivered without peril , or else give her hysop with water that is hot , and shee shall be delivered of the child although the child be dead and rotten , and anon when shee is delivered give her the same without wine , or binde the hearb argentine to her nostrils , and she shall be soon delivered , or else polipodie and stamp it , and lay that on the womans foot in manner of a plaister , and she shall be delivered quick or dead , or else give her savorie with hot water , and shee shall be delivered . for one that hath surfeited , and cannot digest . take the bottome of a wheaten loafe , and tost it at the fire , till that be very brown and hard , and then take a good quantity of aqua vitae , and put that upon the same so tosted , and put that in a single linnen cloth , and lay that at the breast of the patient all night , and with the help of god he shall recover , and he shall vomit or purge soon after . a water to comfort weake eyes , and to preserve the sight . take a gallon and a half of old wheat fair and clean picked from all manner of soil , and then still it in an ordinary still with a soft fire , and the water that comes of it must be put in a glasse , then take half a pound of white sugar candie , and bruise it in a morter to pouder , and after three dayes when the water hath been in a glasse , then put in the pouder candie , then take an ounce of lapis stewsie prepared , and put it into the glasse to the rest of the stuffe , then take an ounce of camphire , and break it between your fingers small , and put it into the glasse , then stop the glasse close , and the longer it stands , the better it will be . for tender eyes , or for children . take a little piece of white sugar candie , as much as a chesnut , and put it into three or four spoonfulls of white-wine to steep , then take it out again , and dry it , and when it is dry bruise it in a clean morter that must taste of no spice , then put it upon a piece of whitepaper , and so hold it to the fire that it may be through dry , and then fearce it through a little sieve . for hot eyes and red . take slugs , such as when you touch them will turn like the pummel of swords , a dozen or sixteen , shake them first in a clean cloth , and then in another , and not wash them , then stamp them , and put three or four spoonfuls of ale to them , and strain it through a dry cloth , and give it the partie morning and evening , first and last . for cornes . take fair water half a pint , mercurie sublimate , a penniworth , allum as much as a bean , boyle all these together in a glass still , till a spoonfull be wasted , and alwaies warm it when you use it , this water is also good for any itch , tetter , ringworm , or wart . a searcloth for a sore or sprain , or any swelling . take vervain seven ounces , of siros seven ounces , of camphire three drachms , of oile of roses ten ounces , let the wax and the oyle boil till the wax be melted , then put in your siros tinely beaten , stirring it● one the fire till it look brown ; then put in the camphire finely beaten , and let it boil two or three walmes , and then dip in your cloths . a poultess for a swelling . take a good handfull of violet leaves , and as much groundsel , half a handfull of mallows , and half a handful of chickweed , cut all these with a knife , and so seeth them well in conduit water , and and thicken it with barlie meal , being finely sifted , and so roule it sure , and lay it to the swelled place , and shift it twice a day . to make a strong water good for a canker , or any old sore , or to eat any lump of flesh that groweth . take of celandine a handfull , of red sage a handfull , and of woodbind leaves a handfull , shred all these together very small , and steep them in a quart of white wine , and a pint of water , letting it stand all night , and on the morrow strain it , and put therein of borex nine penny-worth , of camphire nine pennyworth , and of mercury four pennyworth , and set them on a soft fire , boyling softly for the space of an hour , and when you will use it warm a little of it , dip it in a cloth , and lay it to the sore , or in any cotten . to heal any bruise , sore , or swelling . take two pound of wax , and two pound of rosin , and two pound and a half of butter , and four spoonfuls of flower , and two good spoonfuls of honey , put in your wax , rosin , and your butter altogether , boyle all these together and clarifie it , then put in two ounces of carmerick , and when it hath thus boyled a quarter of an hour , put a little water in a dish , and put it in , and let it stand till it be cold , and when you will use it , you may melt it on a soft fire , and put in your clothes and make searcloth , and you may spred it plaisterwise to heal any wound . a medicine for any wound old or new . take a pint of sallade oyle , and four ounces of bees wax , and two ounces of stone-pitch , and two ounces of rosin , and two ounces of venice turpentine , and one pennyworth of frankincense , and a handfull of rosemary tops , and a handfull of tutson leaves , and a handfull of plantain leaves ; these hearbs must be stamped , and the juyce of them put to the things aforesaid , and let them boyle altogether about a quarter of an hour , or thereabouts , this being done , put it into an earthen pot , and when it is cold you may use it as you have occasion , and keep it two year a most excellent medicine . a medicine for a wen. take black sope , and unquencht lime , of each a like quantity , and beat them very small together , and spread it on a wollen cloth , and lay it on the wen , and it will consume it away . for breaking out of childrens heads . take of white wine , and sweet butter , a like , and boyle them together till it come to a salve , and so annoint the head therewith . for to mundifie , and gently to cleanse vlcers , and to break new flesh . take rosin eight ounces , colophonia four ounces , era , & olia , ana . one pound , adipis ovini , gum amoniaci , opoponaci , ana . one ounce , fine eruginis raris , boyl your wax , colophony , and rosin , with the oyle together , then strain the gums , being first dissolved in vinegar , and boyle it with a gentle fire , then take it off , and put in your verdigreece , and fine powder , and use it according to art. a fomentation . take the liquour wherein neats feet have been boyled , with butter , and new milk , and use it in manner of a fomentation . for the falling sicknesse , or convulsions . take the dung of a peacock , make it into powder , and give so much of it to the patient as will lie upon a shilling , in succory water fasting . for a tetter , proceeding of a salt humour , in the breast and paps . annoint the sore place with tanners owse . for the bloudy flux . take the bone of a gammon of bacon , and set it up an end in the middle of a charcoal fire , and let it burn till it looks like chalk , and that it will burn no longer , then powder it , and give the powder thereof unto the sick . a plaister for all manner of bruises . take one pound of mede wax , and a quartern of pitch , half a quartern of galbanum , and one pound of sheeps tallow , shred them , and seeth them softly , and put them to a little white wine , or good vinegar , and take of frankincense , and mastick , of each half an ounce in powder , and put it to , and boyle them altogether , and still them till it be well relented , and spread this salve upon a mighty canvas that will over-spread the sore , and lay it thereon hot till it be whole . to make an ointment , called flos unguentorum . take rosin , perrosin , and half a pound of virgin wax , frankincense a quarter of a pound , of mastick half an ounce , of sheeps tallow a quarter of a pound , of camphire two drachms , melt that that is to melt , and powder that that is to powder , and boyl it over the fire , and strain it through a cloth into a pottle of white wine , and boyle it altogether , and then let it cool a little , and then put thereto a quartern of turpentine , and stir all well together till it be cold , and keep it well : this ointment is good for sores old and new ; it suffereth no corruption in the wound , nor no evill flesh to be gendered in it ; and it is good for head-ach , and for all manner of imposthumes in the head , and for wind in the brain , and for imposthumes in the body , and for boyling eares and cheeks , and for sauce-flegm in the face , and for sinewes that be knit , or stiffe , or sprung with travall ; it doth draw out a thorn , or iron , in what place soever it be , and it is good for biting or stinging of venomous beasts ; it rotteh and healeth all manner of botches without , and it is good for a fester , and canker , and noli me tangere , and it draweth out all manner of aking of the liver , and of the spleen , and of the mervis , and it is good for aking and swelling of many members , and for all members , and it ceaseth the flux of menstrua , and of emeroides , and it is a speciall thing to make a sumed cloth to heal all manne of sores , and it searcheth farthest inward of any ointment . an ointment for all sort of aches . take bettany , cammomil , celendine , rosemary , and rue , of each of them a handful , wash the hearbs and presse out the water , and then chop , or stamp them very small , and then take fresh butter unwashed and unsalted a quart , and seeth it untill half be wasted , and clarified , then scum it clean , and put in of oyle olive one ounce , a piece of virgins wax for to harden the ointment in the summer time , and if you make it in the winter , put into your ointment a little quantity of footsenne instead of the virgins wax . an excellent syrupe to purge . take sena alexandrina one pound , polipodium of the oak four ounces , sarsaparilla two ounces , damask prunes four ounces , ginger seven drachms , annise-seeds one ounce , cumminseeed half an ounce , carraway seeds half an ounce , cinnomon ten drachms , aristolochia rotunda , peonia , of each five drachms , rubarb one ounce , agarick six drachms , i amarisk two handfulls , boil all these in a gallon of fair water unto a pottle , and when the liquor is boyled half away , strain it forth , and then put in your rubarb and agarick , in a clean thin handkercher , and tye it up close , and put it into the said liquor and then put in two pound of fine sugar , and boil it to the height of a sirrup , and take of it the quantity of six spoonfulls or more , or lesse as you find it worketh in you . to make drinke for all kind of surfets . take a quart of aqua , or small aqua vitae , and put in that a good handfull of couslip flours , sage flours a good handfull , and of rosemary flours a handful , sweet majoram a little , pellitorie of the wall , a little bittanie and balm of each a prettie handful , cinnamon half an ounce , nutmegs a quarter of an ounce , fennel-seed , annise seed , colliander seed , carraway seed , gromel seed , juniper berries , of each a drachm , bruise your spices and seeds , and put them into your aqua or aqua vitae , with your hearbs together , and put to that three quarters of a pound of very fine sugar , stir them together , and put them in a glasse , and let it stand nine dayes in the sun , and let it be stirred every day , it is to be made in may , steeped in a wide mouth'd glasse , and strained out into a narrow mouth'd glass . a medicine for the reins of the back . take housleek , and stamp , and strain it , then dip a fine linnen cloth into it , and lay it to the reins of the back , and that will heal it . a medicine for the ache in the back . take egrimonie , and mugwort , both leaves and roots , and stamp it with old bores grease , and temper it with honey and eysell , and lay it to the back . for a stitch. take roses , and cammomile , of each a handfull , and oyle of roses , and oyle of cammomile , of both together a saucerfull , and a quantity of barlie flower , boil all these together in milk , and then take a linnen bag , and put it therein , and lay the plaister as hot as may be suffered where the stitch is . to make a salve for wounds that be cankered , and doe burn. take the juyce of smallage , of morrels of waberd , of each alike , then take the white of eggs , and mingle them together , and put thereto a little wheat flower , and stir them together till it be thick , but let it come nigh no fire but all cold , let it be laid on raw to the sore , and it shall cleanse the wound . a medicine for bone-ach . take brooklime , and smallage , and daises , with fresh sheeps tallow , and fry them together , and make thereof a plaister , and lay it to the sore , all hot . for sinews that are shrunk . take young swallows out of the nest , a dozen or sixteen , and rosemarie , lavender , and rotten strawberie leaves , strings and all , of each a handfull , after the quantity of the swallows , the feathers , guts and all , bray them in a morter , and fry all them together , with may butter , not too much , then put it into an earthen pot , and stop it close nine dayes , then fry it again with may butter , and fry it well , and strain it well , when you shall use it chase it against the fire . a water for the biting of a mad dog. take scabios , matsiline , yarrough , nightshade , wild sage , the leaves of white lillies , of each a like quantity , and still them in a common still , and give the quantity of three or four spoonfulls of the water mingled with half a spoonfull of triacle , to any man or beast that is bitten , within three dayes after the biting , and for lack of the water , take the juyce of these hearbs mingled with triacle , it will keep the sore from rankling ; take dittanie , egrimonie , and rustie bacon , and beat them fine together , and lay it unto the wound , and it will keep it from rankling . to kill a fellon . take red sage , white sope and bruise them , and lay it to the fellon , and that will kill it , to breake a felon . take the grounds of ale , and as much vinegar , the crumbs of leavened bread , and a little honey and boil them altogether till they be thick , and lay that hot to the joynt where the felon is , and that will heal it . doctor stevens soveraign water . take a gallon of good gascoign wine , then take ●●●ger , galingal , cancel , nutmegs , grains , gloves , annise seeds , carraway seeds , of each a drachm , then take sage , mints , red roses , thyme , pellitorie , rosemary , wild thyme , cammomile , lavender , of each one handfull ; then bray both the spices and the hearbs , and put them all into the wine , and let them stand for twelve hours , divers times stirring them , then still that in a limbeck , but keep that which you still first by it self , for that is the best , but the other is good also , but not so good as the first . the vertues of this water are these , it comforteth the spirits vitall , and helpeth the inward diseases which come of cold , and the shaking of the palsie , that dureth the contraction of sinnews , and helpeth the conception of women that be barren , it killeth worms in the body , it cureth the cold cough , it helpeth the toothach , it comforteth the stomack , it cureth the cold dropsie , it helpeth the stone , it cureth shortly the stinking breath , and who so useth this water enough , but not too much , it preserveth him in good liking making him young . doctor willoughbies water . take galingal , cloves , cubebs , ginger , melilot , cardamome , mace , nutmegs , of each a drachm , and of the juyce of celendine half a pint , and mingle all these made in pouder with the said juyce , and with a pint of good aqua vitae , and three pints of good white wine , and put all these together in a still of glasse , and let it stand so all night , and on the morrow still it with an easie fire as may be . the vertue is of secret nature , it dissolveth the swelling of the lungs without any grievance , and the same lungs being wounded , or perished , it helpeth and comforteth , and it suffereth not the bloud to putrifie , he shall never need to be let bloud that useth this water , and it suffereth not the heart to be burnt , nor melancholly or flegm to have dominion above nature , it also expelleth the rheum , and purifieth the stomack , it preserveth the visage , and the memorie , and destroyeth the palsie , and if this water be given to a man or woman labouring toward death , one spoonfull relieveth : in the summer time , use once a week fasting the quantity of one spoonful , and in winter two spoonfuls . a medicine for them that have a pain after their child bed . take tar and fresh barrows grease , and boil it together , then take pigeons dung , and fry it in fresh grease , and put it in a bag . for the drinke , take a pint of malmsey and boil it , and put bay berries in it , and sugar , the bay berries must be of the whitest , and put therein some sanders . take some fair water , and set it over the fire , and put some ground malt in it , when they use these things they must keep their bed . for running of the reins . take venice turpentine rolled in sugar and rosewater , swallow it in prettie rouls , and put a peece of scarlet warm to your back . for codds that be swollen . stamp rue , and lay thereto . to draw an arrow head , or other iron out of a wound . take the juyce of valerian , in the which you shall wet a tent , and put it into the wound , and lay the same hearb stamped upon it , then your band or binding as appertaineth , and by this meanes you shall draw out the iron , and after heal the wound as it requireth . a plaister for a green wound . take flower and milk , and seeth them together till it be thick , then take the white of an egg , and beat them together , and lay it to the wound , and that will keep it from rankling . for a laske . take an egg , and aqua vitae , and boil it with the egg till it be dry ; the● take cinnamon and sugar , and eat it with the egg. for him that hath a bunch or knot in his head , or that hath his head swollen with a fall . take one ounce of bay salt , raw honey three ounces , turpentine two ounces , intermingle all this well upon the fire , then lay it abroad upon a linnen cloth , and thereof make a plaister , the which you shall lay hot to his head , and it will altogether asswage the swelling , and heal it perfectly . against the biting ●f any venomous beast . as soon as the person feeleth himself bit with any venomous beast , or at least , as soon as is possible , let him take green leaves of a fig-tree , and presse the milk of them three or four times into the wound : and for this also serveth mustard-seed mingled with vinegar . a perfect remedy for him that is sore wounded with any sword or staffe . take taxus barbatus and stamp it , and take the juyce of it , and if the wound bleed , wipe it and make it clean , washing it with white wine or water , then lay the said juyce upon the wound , and the hearb , whereof you take the juyce , upon it , then make your band , and let it abide on a whole day , and you shall see a wonderful effect . a bag to smell unto for melancholly , or to cause one to sleep . take dry rose leaves , keep them close in a glasse which will keep them sweet , then take powder of mints , powder of cloves in a grosse powder , and put the same to the rose leaves , then put all these together in a bag , and take that to bed with you , and it will cause you to sleep , and it is good to smell unto at other times . for spitting of bloud . take the juyce of bettony tempered with goates milk , and drink thereof three or four mornings together . an ointment for all sores , cuts , swellings and heat . take a good quantity of smallage , and mallowes , and put thereto two pound of bores grease , one pound of butter , and oyle of neats foot a quantity , stamp them well together , then fry them , and strain them into an earthen pot , and keep it for your use . a salve for a new hurt . take the whitest virgins wax you can get , and melt it in a pan , then put in a quantity of butter , and honey , and seeth them together , then strain them into a dish of fair water , and work it in your hands , and make it in a round ball , and so keep it , and when you will use it , work some of it between your hands , and strike it upon a cloth , and lay it upon the sore , and it will draw it and heal it . against the biting of a mad dog , and the rage or madnesse that followeth a man after he is bitten . take the blossomes or floures of wild thistles dryed in the shade , and beaten to powder , give him to drink of that powder in white wine half a walnut shell full , and in thrice taking it , he shall be healed . against the greif in the lungs , and spitting of bloud . take the hearb , called of the apothecary vngula caballina , in english coltsfoot , incorporate it well with the lard of a hog chopped , and a new laid egg , boyle it together in a pan , and give it the patient to eat , doing this nine mornings , you shall see a marvellous thing , this is also good to make a man fat . against spitting of bloud by reason of some vein broken in the breast . take mise-dung beaten into powder as much as will lye upon a groat , and put it in half a glasse-ful of the juyce of plantam with a little sugar , and so give the patient to drink thereof in the morning before breakfast , and at night before he goe to bed , continuing the same , it will make him whole and sound . for to cleanse the head. take pellitory of spain , and chew the roots three dayes a good quantity , and it will purge the head , and doe away the ach , and fasten the teeth in the gummes . a good remedy against the plurisie . open a white loaf in the middle new baked , and spread it well with triacle on both the halfes on the crown side , and heat it at the fire , then lay one of the halfes on the place of the disease , and the other half on the other side of the body directly against it , and so bind them , that they loose not no● stirre , leaving them so a day and a night , or untill the imposthume break , which i have sometimes seen in two houres or lesse , than take away the bread , and immediately the patient will begin to spit and void the putrefaction of the imposthume , and after he hath slept a little , yee shall give him meat , and with the help of god he shall shortly heal . for a pin or web in the eye . take two or three lice out of ones head , and put them alive into the eye that is greived , and so close it up , and most assuredly the lice will suck out the web in the eye , and will cure it , and come forth without any hurt . a remedy to be used in a fit of the stone , when the water stops . take the fresh shels of snails , the newest will look of a reddish colour , and are best , take out the snails , and dry the shels with a moderate heat in an oven after the bread is drawn ; likewise take bees and dry them so , and beat them severally into powder , then take twice so much of the bees powder as the snails , and mix them well together , keep it close covered in a glasse , and when you use it , take as much of this powder as will lye upon a sixpence , and put it into a quarter of a pint of the stilled water of bean ● ures , and drink it fasting , or upon an empty stomack , and eat nor drink nothing for two or three houres after . this is good to cause the party to make urine , and bring away the gravell or stone that causeth the stopping , and hath done very much good . a syrupe for the pain in the stomack . take two good handfuls of young rue , boyle it in a quart of good white wine vinegar till it be half consumed , so soon as it is thorough cold strain it , and put to every pint of the liquor a pound and a quarter of loaf-sugar , and boyle it till it come to a syrupe , when you use it , take a good spoonfull of this in the morning fasting , and eat nor drink nothing for two or three houres after , it is good for pain in the stomack that proceeds of windy vapours , and is excellent good for the lungs , and obstructions of the breast . receipts for bruises , approved by the lady of arundell . take black jet , beat it to powder , and let the patient drink it every morning in beer till he be well . another for the same . take the sprigs of oak trees , and put them in paper , roast them , and break them , and drink as much of the powder as will lye upon a sixpence every morning , untill the patient be well . to cause easie labour . take ten or twelve dayes before her looking six ounces of brown sugar-candy beaten to powder , a quarter of a pound of raisins of the sun stoned , two ounces of dates unstoned sliced , half an ounce of annise-seeds bruised , a quarter of an ounce of cowslip floures , one drachm of rosemary floures , put these in a fine lawn bag with a flint stone , that it may sink into a pottle of white wine , let it steep four and twenty houres , and after take of it , in the morning , and at four in the afternoon , and in the evening , the quantity of a wine glasse full . a cordiall for the sea. take one ounce of syrupe of clove-gill floures , one drachm of confectio alebernis , one ounce and a half of borrage water , and the like of mint water , one ounce of mr. mountfords water , and as much of cinnamon water , temper all these together in a cordiall , and take a spoonfull at a time when you are at sea. a plaister to strengthen the back . take eight yolks of eggs new laid , one ounce of i rankincense beaten into fine powder , mingle them well together , put in as much barly flower as will make it thick for a plaister , spread it on leather , lay it to the small of the back , letting it lye nine houres , use four plaisters one after another , you must slit the 〈◊〉 in the midst , so as it may not lye 〈◊〉 the b●ck bone . a present remedy for a woman with child , that hath taken harm by fall , or fright , or any mischance . to stay the child and strengthen it , take one ounce of pickerell jawes , fine beaten and searsed , of dates stones , and bole armoniack , of each one ounce , of sanguis draconis half an ounce , give of these , being well searsed and mingled together , a french crown weight in muskadine or malmsey , and let the woman keep her very warm . for a weak back . take of red lead half a pound , of white lead half a pound , boil these in three pints of sallet oyle in a pipkin , stirring them continually with a peece of iron , untill it be of a gray colour , then roul it up in rouls and keep it for your use . oyle of saint johns wort. take a quart of sallet oyle , put thereto a quart of flour of s. johns wort well picked , let them lye therein all the year till the seeds be ripe , the glasse must be kept warm , either in the sun , or in water all the summer untill the seeds be ripe ; then put in a quart of s. johns wort seeds whole , and so let it stand twelve hours , then you must seeth the oyle eight hours , the glasse being kept open , and the water in the pot full as high as the oyle is of height in the glasse , then when it is cold strain it , that the seeds may remain , not in the oyle , and then put up the oyle for your use . a green salve for an old sore . take a handfull of groundsell , as much housleek , of marigold leaves a handfull , pick and wipe these hearbs clean , but wash them not , then beat all these hearbs in a wooden boul , as small as is possible , then strein out all the juyce , and put in a quantity of hogs grease , as much as two eggs , beat all these together again , and then put in the juyce again , and put in 10 eggs , yolks and whites , and five spoonfuls of english honey , and as much wheat flower , as will make all this as thick as a salve , and so stir it very well together , and put it close up in a pot , that it take no ayre , and so keep it for your use . a most excellent pouder for the collick and stone . you must take it morning and evening before you goe to bed , sperma ceti one ounce and half , cloves and mace one quarter of an ounce , annise seeds and ●●●stone of each two ounces , cinnamon and small pepper , of each one quarter of an ounce , date stones a quarter of an ounce , liquorice , fennel , red sage , bay berries , of each three quarters of an ounce , acornes one quarter and half of an ounce , lillie roots two drachms , the white of oyster shels burned in the fire one quarter of an ounce ; beat all these into fine pouder , and drinke as much thereof in ale or beer , as will lye on a sixpence , and fast one hour or two after it : if the part●e be so●e grieved , take one handfull of parsely , and seeth it in ale untill half be s●d away , with twentie or thirtie prunes therein streined , and put thereto two spoonfulls of this pouder , and drinke it mornings and evenings somewhat warm . a present remedie for the running of the reins . take an ounce of nutmegs , half an ounce of mastick , then slice the nutmegs , and put them in steep in rose vinegar all one night , then lay them in a dish to dry before the fire , then take the mastick and lay it in papers , and beat it with a hammer very small and put a little corral well beaten unto it , and as much ambergreece , then mingle these things together with sugar , and make it pleasant to eat , and so take a good quantity morning and evening . a salve for a green wound . take two handfuls of water dittanie , two handfuls of rosemary shred very small , a quarter of a pint of turpentine , half a pound of yellow wax , a quart of sallet oyle , half a pint of white wine , boil all these together , while the white wine be quite consumed , then it will bee green , and come to the height of a salve . a proved medicine for a burning or scalding by lightning or otherwise . take hogs grease , or sheeps treacles , and alehoose , beat these very well together , then take more hogs grease , and boil it to a salve . to use it . annoint the place grieved with this ointment , and then lay upon the sore so annointed colewort leaves , which must be boyled very soft in water , and the strings made smooth , with beating them with a pestel . a pouder for the green sicknesse , approved with very good success upon many . take of cloves , mace , nutmegs , of each one quarter of an ounce , beat them severally , and then altogether very well , fine sugar very small beaten one quarter of a pound , and then mix and beat them all four together , pearl the fixt part of half an ounce very finely beaten , mingle it with the rest , and beat them altogether again , the filing of steel or iron one ounce and a quarter , sift it very fine , and mingle it with the rest , but if so small a quantity will not serve , adde a quarter more of the mettall , let it be sifted before you weigh it , but if all this will not serve the turn , put in a little rubarb , or a little alexakatrina . the manner of using this pouder . in the morning when you rise take half a spoonful of it , take as much at four a clock in the afternoon , and as much when you go to bed , walk or stir much after the first takings of it , i mean every morning and evening , fast one hour after the taking of it , or more , and then eat some sugar sops or thin broath . the patients diet. she must forbear oatmeal in broth or any other thing , cheese , eggs , custards , or any stopping meat . take care that this be not given to any woman that hath conceived , or is with child . a drink to stanch bloud inwardly . take the juyce of one handfull of shepherds purse , of parsley , and five-finger , of each as much , take five flips of egrimony , strain all these juyces into the milk of a red cow , and drinke thereof early and late warm . a pouder to keep the teeth clean , and from worm-eaten . take rosemary burned to ashes , cuttles bone , harts-horn burned to pouder , sal gemmae twelve pennie weight , the floures of pomegranets , white coral , of each six pennie weight , make all these in pouder , and with a little rosewater and a sage leaf rub the teeth . a salve to heal all manner of sores and cuts . take one pint of turpentine , one pint of oyle olive , a quarter of a pint of running water , nine branches of rosemary , one ounce of unwrought wax , two ounces of roset , seeth all these together in a little pan over the fire , let it seeth untill there arise a little white scum upon it , then stir it with a stick , suffering it to boil untill one quarter be consumed , then take it from the fire , strain it through a course cloth , but it must be done quickly after it be taken from the fire for cooling , after you have strained it into an earthen pot , let it cool , and keep it for your use . to make oyle of sage good for the grief in any joynt , or for any ach . take sage and parsley , seeth them in oyle olive , till it be thick and green . a medicine to purge and amend the heart , stomack , spleen , liver , lungs , and brain . take alexander , water-cresses , young mallows , borage , and fennel roots pared , mercurie , harts tongue , and clarie , and make of these pottage . to drive infectious diseases from the heart . take of mithridate , and centurie , of each two ounces , eight spoonfuls of dragon water , one pint of white wine , seven spoonfuls of aqua vitae , boil altogether a little , strain it , then set it on the fire again a little while , and drinke of it morning and evening . for the tooth-ach . take pepper , and grains , of each one ounce , bruise them , and compound them with the water of the diseased , and make it of a good thicknesse , and lay it outwards on the cheek , against the place grieved , and it will help it for ever after . another . take dryed sage , make pouder of it burnt allum , bay salt dryed make all in fine pouder , and lay it to the tooth where the pain is , and also rub the gums with it for the strangullion or the stone . take the inner rind of a young ash , between two or three yeares of growth , dry it to pouder , and drinke of it as much at once , as will lye on a sixpence in ale or white wine , and it will bring present remedie : the partie must be kept warm two hours after it . for the stone . take the stone that groweth within the gall of an oxe , grate it , and drink of it in white wine , as much as will lye upon a sixpence at once , for want of white wine make a posset of ale , and clarifie the ale from the curd , then boil one handful of pellitorie therein , and drinke of the pouder with it . for the black jaundies . take earthen wormes , wash them in white wine then dry them , and beat them into pouder , and put to a little saffron , and drinke it in beer . a drawing salve for an old sore . take rosin half a pound beaten to pouder , sheeps tallow , one quarter of a pound , melt them together , and pour them into a bason of water , and when they begin to cool a little , work them well with your hands in the water , and out of the water , drawing of it up and down the space of one hour till it be very white , then make it up in rouls , and reserve it to strike thin plaisters upon old sores . a water to wash sores withall . take wormwood , sage , plantain leaves , of each one handful , allum two ounces , honie two sawcers full , boil all these together in three pints of water , till half be sod away , then strain it , and reserve that liquor to wash the sore withall . a medicine to cure the garget in the throat . take a pint of may butter , and put it on the fire in a postnet , and put into it of the inner bark of elder one good handful , and some daisie roots , seeth it to half the quantity , and strain it , and so keep it cool , take this ointment , and annoint your throat , then take the ointment , and strike a long plaister with it very thick of the ointment , then strike upon the ointment the best jane triacle , and upon that strew grosse pepper very thick , strike it on with a knife , warm the plaister , and bind it round your throat t● your eares , renew it once a day with the ointment , and the triacle and pepper , and lay it on again ; before you use this ointment , scour the mouth and throat with the pouder of roch allom burned , mix it with the pouder of madder or pepper . for the hearing . take one onyon , take the core out of it , fill it with pepper , slice it in the midst , being first wrapt in paper , and rosted in the embers , lay it to each ear . for a dead child in a womans bodie . take the juyce of hysop , temper it in warm water , and give it to the woman to drink . for a woman that hath her flowers too much . take a hares foot , and burn it , make pouder of it , and let her drinke it with stale ale. a medicine for the gout . take tetberrie roots , and wash and scrape them clean , and slice them thin , then take the grease of a barrow hog , the quantity of either alike , then take an earthen pot , then lay a lane of grease in the bottome , then a lane of roots , then the grease again , and so roots and grease till the pot be full , then stop the pot very close , and set it in a dunghil one and twentie dayes , then beat it altogether in a boul , then boil it a good while , then strain it , and put in a penniworth of aqua vitae , then annoint the place grieved , very warm against the fire . a diet drinke for the running gout , ach in the joynts , and for all infections . set seven quarts of water on the fire , and when it boileth , put therein four ounces of sarsaparilla bruised , and let it boil two hours very softly , close stopped , or covered , then put in four ounces of sene , three ounces of liquorice bruised , of st●●ados , hermodactill , epithymum , and of cammomile flours , of every one half an ounce , and so boil all these two houres very softly , then strain it , and keep it in a close vessel close stopped : when it is cold , then boil again all the aforesaid ingredients in seven quarts of water , four hours with a soft fire close covered , then strain it , and keep it as the other by it self , and take of the first a good draught one hour before you arise in the morning , and a draught at the beginning of dinner , and another at supper , and going to bed , and and at all other times , drinke of the latter when you lift , and eat no meat but dry rosted mutton , capon , rabbet , without salt , and not basted , but to your breakfast , a poched egg , no bread but bisket , or dried crust , and at night raisins of the sun , and bisket bread , drink no other drinke but this . a plaister to heal any sore . take of sage , herb-grace , of each a like quantitie , ribwort , plantain , and dasie roots , more then half so much of each of them as of the other , with wax , fresh grease , and rosin , make it a salve , if the flesh grow proud , then put alwaies upon the plaister , before you lay it to the sore , burnt allum , and it will correct the flesh . to cause a woman to have her sickness . take egrimonie , motherwort , avens , and parsley , shred them small with oatmeal , make pottage of them with pork , let her eat the pottage , but not the pork . for the stone . take the green weed of the sea , which is brought with oysters , wash it , and dry it to pouder , drinke it with malmsey fasting . to kill worms . take alexakatrina two ounces , let it stand in a quart of malmsie eight houres , drink of it morning and evening . for a hot rheum in the head. take rosewater , vinegar , and sallet oyle , mix them well together , and lay it to the head warm . for a lask . take the nether jaw of a pike , seeth it to pouder and drinke it . for an itch or dry scurs of the body . take elecampane roots or leaves , stamp them and fry them with fresh grease , strain it into a dish , and annoint the patient . for one that is bruised with a fall. take horse dung , and sheeps suet , boil them together , and apply it to the same place , being laid upon a cloth . for the emeroids . take hops and vinegar , fry them together , and put it into a little bag , and lay it as hot as it may be endured to the fundament , divers bags one after another , and let one continue at it . for one that is burned with gunpowder , or otherwise . take one handfull of groundsel , twelve heads of housleek , one pint of goose-dung , as much chickens dung , of the newest that may be gotten , stamp the hearbs as small as you can , then put the dung into a morter , temper them together with a pottle of bores grease , labour them together half an hour , and strain it through a canvas bag with a cleft stick into an earthen pan , and use it when need requireth , it will last two year . to heal a prick with a nail or a thorn. take two handfuls of salendine , as much orpen , cut it small , and boyl it with oyle olive , and unwrought wax , then strain it and use it . to stop the bleeding of a cut or wound . take hop , stamp it , and put it into the wound , if hop will not doe it , then put to it vinegar with the hop . for a scald . take the leaves of ground ●●ie , three handfuls , housleek one handful , wash them , and stamp them in a stone mortar very small , and as you stamp them , put in one pint of cream by little and little , then strain it , and put it in a pot with a feather , take of this and annoint the scalded place , and then wet a linnen cloth in the same ointment , and lay it on the place , and over that roul other cloathes . an ointment for a tetter . take sal armoniack one ounce , beat it into fine powder , then mix it with sope , and fresh grease , of each two ounces , make an ointment , and annoint the place . for the singing in the head. take one onyon , cut out the core , and fill that place with the pouder of cummin , and the juyce of rue , set on the top again , and roast the onyon in embers , then put away the out-side , and put in a cloth , wring out the juyce , take black woll and dip it in , put this in thine c●re where the singing is , and if it be on both sides , then serve one after another . a drink for one that is weak , and misdoubting a consumption . take three handfuls of rosemary , bruise it a little , and close it in paste , bake it in an oven untill it be well dryed , then cut the paste , and take forth the rosemary , infuse it in two quarts of claret wine , with two ounces of good triacle , one ounce of nutmegs , of cinnamon , and ginger , of each half an ounce bruised , let them stand infused two nights and one day , then distill it in a limbeck , drink hereof one spoonfull or two next your heart . a drink for the plague . take red sage , hearb-grace , elder leaves , red briar leaves , of each one handful , stamp them and strain them with a quart of white wine , and then put to it aqua vitae and ginger , drink hereof every morning one spoonfull nine mornings together , and it will preserve you . for a bruise or stitch. take the kernels of walnuts and small-nuts , figs , rue , of each one handfull , white salt the quantity of one walnut , one race of ginger , one spoonfull of honey , beat them altogether very fine , and eat of it three or four times every day , make a plaister of it , and lay it to the place grieved . a drink for one that hath a rupture . take comfery one good handfull , wild daisie roots as much , and the like of knotted grasse , stamp all these together , and strain it with malmsey , and give it to the patient to drink morning and evening nine dayes bloud-warm : if it be a man that hath been long so , he must lye nine dayes upon his back , and stir as little as he can : if he be a child , he must be kept so much lying as you may for nine dayes ; if you think the drink too strong for the child , give it him but five dayes in malmsey , and the rest in stale ale ; have care that the party have a good trusse , and keep him trussed one whole year at the least . a plaister for a rupture . take the juyce of comfery , wild daisie roots , and knotted grasse , of each a like quantity , fresh butter , and unwrought wax , of each a like quantity , clarifie them severally , then take of the root of comfery , dry it , and make pouder of it ; take the pouder of anniseseed , and cummin-seed , but twice as much cumminseed as anniseseed , boyle these pouders in the butter and unwrought wax upon a soft fire a good while together , then put in your juyce , and let it boyle one walm or two , then take it from the fire , and stir it altogether till it be cold , take hereof , and spread it , and lay it to his codds as hot as he can suffer it , and use this till he be whole : this plaister is most excellent for a child that is burst at the navill . gratiosa cura . a water for a cut or a sore . take honeysuckles the knots nipt off , floures of celendine , floures of red sage , of each three spoonfuls , five-finger , camphery such as is to knit bones , daisies with the roots thereon , ladder of heaven , blossomes of rosemary , setwell , hearbgrace , smalledge , red roses with the knots on , or else red rosecakes , adder-tongue , of each of these one handfull , seeth all together in six gallons of water that runneth towards the east , untill two gallons be sod in , then strain them , and put to the water three quarts of english honey , one pound of roch allum , one pennyworth of madder , one pennyworth of long pepper , seeth all together untill one gallon be consumed , then cleanse the water . for the wind collick . take the floures of walnuts , and dry them to pouder , and take of them in your ale , or beer , or in your broth , as you like best , and it will help you . to make a soveraign oyle of a fox , for the numme palsie . take a fox new killed , cased , and bowelled , then put into the body , of dill , mugwort , cammomil , campits , southernwood , red sage , origanum , hop , , staecad , rosemary , costmary , cowslip floures , balm , bettony , sweet-majoram , of each a good handfull , chop them small , and put thereto of the best oyle of castor , dill , and cammomill , of each four ounces , mix the hearbs and oyles together , and strew over them aphronitum a good handfull , put them all into the fox , and sow up his belly close , and with a quick fire roast him , and the oyle that droppeth out is a most singular oyle for all palsies or numnesse . approved . to comfort the brain , and procure sleep . take brown bread crums the quantity of one walnut , one nutmeg beaten to pouder , one drachm of cinnamon , put these into a napkin , with two spoonfuls of vinegar , four spoonfuls of rosewater , and one of womans milk . for the weaknesse in the back . take the pith of an oxe back , put it into a pottle of water , then seeth it to a quart , then take a handful of comphelly , one handful of knotted grasse , one handful of shepherd spurse , put these into a quart of water , boyle them unto a pint , with six dates boyled therein . for a canker in any part of the body . take filberd nut leaves , lavender-cotton , southernwood , wormwood , sage , woodbine leaves , sweet-bryar leaves , of each a like quantity , of allum , and honey , a good quantity , seeth all these till they be half sodden , wash the sore with it . for an old bruise . take one spoonful of the juyce of tansie , and as much nip , two pennyworth of sperma ceti , put it into a little ale , and drink it . oyle of foxes , or badgers , for ach in the joynts , the sciatica , diseases of the sinews , and paines of the reines and back . take a live fox , or badger , of a middle age , of a full body , well fed , and fat , kill him , bowell him , and skin him , some take not out his bowels , but onely his excrements in his guts , because his guts have much grease about them , break his bones small that you may have all the marrow , this done , set him a boyling in salt brine , and sea water , and salt water , of each a ●●nt and a half , of oyle three pints , of salt three ounces , in the end of the decoction put thereto the leaves of sage , rosemary , dill , origany , majoram , and juniper berries , and when he is so sodden as that his bones and flesh do part in sunder , strain all through a strainer , and keep it in a vessel to make linaments for the ach in the joynts , the sciatica , diseases of the sinnews , and pains of the reins and back . to make the leaden plaister . take two pound and four ounces of oyle olive of the best , of good red lead one pound , white lead one pound very well beaten into dust , twelve ounces of spanish sope , and incorporate all these well together in an earthen pot well glased before you put them to boil , and when they are well incorporated that the sope cometh upward , put it upon a small fire of coals , continuing the fire for the space of one hour and a half , still stirring it with an iron ball upon the end of a stick , then make the fire somewhat bigger , until the redness be turned into a gray colour , but you must not leave stirring it till the matter be turned into the colour of oyle , or somewhat darker , then drop of it upon a wooden trencher , and if it cleave not to the finger it is enough , then make it up into rouls , it will keep 20 yeares , the older the better . the virtue of the plaister . the same being laid upon the stomack provoketh appetite , it taketh away any grief in the stomack , being laid on the belly is a present remedie for the collick , and laid unto the reins of the back , it is good for the bloudie flux , the running of the reins , the heat of the kidnies , and weaknesse of the back , the same healeth all swellings , bruises , and taketh away ach , it breaks felons , pushes , and other imposthumes , and healeth them , the same draweth out any running humour without breaking the skin , and being applied to the fundament , it healeth any disease there growing , being laid on the head is good for the vvula , it helpeth the head-ake , and is good for the eyes . for a pricking of a thorn. take fine wheat flower boulted , temper it with wine , and seeth it thick , lay it hot to the sore . a medicine for the plague . take a pint of malmsie , and burn it well , then take about six spoonfuls thereof , and put to the quantity of a nutmeg , of good triacle , and so much spice grains beaten , as you can take up with the tops of your two fingers , mix it together and let the partie sick drink it bloud-warm , if he be infected it will procure him to cast , which if he doe , give him as much more , and so still again and again , observing still some quantity , till the partie leave casting , and so after he will be well , if he cast not at all , once taking is enough , and probably it is not the sickness ; after the partie hath left casting , it is good to take a competent draught of burnt malmsie alone with triacle and grains , it will comfort much . another medicine for the plague . take of setwel grated one roo● of jane triacle two spoonfuls , of wine vinegar , three spoonfuls , of fair water three spoonfuls , make all these more then luke warm , and drinke them off at once well steeped together , sweat after this six or seven houres , and it will bring forth the plague sore . to break the plague sore . lay a roasted onion , also seeth a white lillie root in milk , till it be as thick as a 〈◊〉 , and lay it to the same , if these ful , launce the sore , and so draw it , and heal it with salves for botches , or biles . to make a salve to dresse any wound . take rosin and wax of each half a pound , of deer suet , and frankincense , of each one quarter of a pound , of mastick in pouder one ounce , boil all these in a pint of white wine half an houre with a soft fire , and stir it in the boyling , that it run not over , then take it from the fire , and put thereto half an ounce of camphire in pouder , when it is almost cold put there ● one quarter of a pound of turpentine after all these be mingled together , then put it into white wine , and wash it as you wash butter , and then as it cools make it up in rouls . a most excellent water for sore eyes . take a quart of spring water set it upon the fire in an earthen pipkin , then put into it three spoonfuls of white salt , and one spoonful of white coperas , then boil them a quarter of an hour , scum it as it doth boil , then strain it through a fine linnen cloth , and keep it for your use . when you take it you must lye down upon the bed , and drop two drops of it into your eye , so rest one quarter of an hour , not wiping your eyes , and use it as often as need shall require . if the eye have any perle or film growing upon it , then take a handfull of red double daisie leaves , and stamp them and strain them through a linnen cloth , and drop thereof one drop into your eye , using it three times . a plaister for one that is bruised . take half a pint of sallet oyle , or neats-foot oyle , half a pint of english honey , two or three penniworth of turpentine , a good quantity of hogs grease , two or three penniworth of bole armoniack , half a pint of strong wine vinegar , half a dosen of eggshels , and all beaten very small , one handfull of white salt , put all these together into an earthen pot , and stir and mingle them together exceedingly well , then as much bean floure , or wheat flour as will thicken it plaister-wise , then with your hand strike it on the grieved place once a day , and by gods help it wil ease any sore that cometh by meanes of striking , wrinching , bruising , or other kind of swelling that proceedeth of evill humours . balm water for a surfet . take two gallons of strong ale , and one quart of sack , take four pound of young balm leaves , and shred them , then take one pound of annise seeds , and as much liquorice beaten to pouder , put them all into the ale and sack , to steep twelve hours , after put it into a limbeck , and so still it , it is good for a surfet of of choler , for to comfort the heart , and for an ague . a restorative water in sickness , the patient being weak . take three pints of very good new milk , and put thereto one pint of very good red wine , the yolks of twenty four eggs , and beat them together , that done , put in as much fine manchet as shall suck up the milk and wine , then put the same into a fair stillatorie , and still it with a soking fire , and take a spoonfull of this water in your pottage or drinke , and this in one or two moneths will prevent the consumption . to make a candle to prevent the lask . take half a pound of unblanched almonds , stamp them , and strain it into a of ale , and set it on the fire , then take the yolks of four eggs , and make it for a candle , and so season it with a good quantity of cinnamon and sugar , and eat it every morning at breakfast . for one that cannot make water , and to break the stone . pare a raddish root , and slice it thin , and put it into a pint of white wine , and let it infuse six or seven hours , then strain it , and set it one the fire , and put thereto one parsley root , and one spoonful of parsley seed , and half a handful of pellitorie of the wall , and seeth it untill half be wasted , and give it lukewarm to drinke . the diet against melancholly . take sene eight ounces , rubarb six drachms , po●podie of the oke , sarsparilla , and madder roots of each four ounces , annise seeds , fennel seeds , epithim●m , of each one ounce , mace , cloves , and nutmegs , of each two ounces , egrimonie , scabies , and red dock roots , of each one handful , make them all small , and put it into a long narrow bag of boulter , hang it in a vessel of ale that containeth six gallons , when it is a week old , drinke it morning and evening for the space of one fortnight , keep you all that time warm , and a good diet . a sirrup to open the liver . take lungwort , maidenhair , egrimonie , scabios , of each one handful , chamepitis , hysop , of each a dosen crops , endive and succorie , of each three or four leaves , of young fennel and parsley , of each one root , one stick of liquorice , one spoonful of barberies clean washed , one spoonful of annise seeds , twenty raisins of the sun stoned , boil all these in a pottle of water to a quart , then strain it , and put thereto of the best sugar one quarter of a pound , conserve of violets one ounce , and so boil it as long as any scunt ariseth , then strain it again , and use this very warm . for one that cannot make water . take the seeds of parsley , of red fennel , of saxifrage , of carrawayes , of the kernels of hip berries , of each a like quantity , put in some pouder of jet , mingle these , being beaten to powder , well together , and drink it in stale ale luke-warme . to make aqua composita . take of anniseseeds , and licorice bruised , of each half a pound , thyme , and fennel , of each half a handful , calamint two handfuls , coriander , and carraway-seeds bruised , of each two ounces , rosemary , and sage , of each half a handful , infuse these a whole night in three gallons of red wine , or strong ale , then still it in a limbeck with a soft fire , an ointment for any swelling . take of marsh mallowes , of wormwood , of smallage , of each one handful , boyle it with one pound of the grease of a barrow hog until it be very green , then strain it , and keep it very close . lady pawlet . a plaister for the back . take half a pint of oyle of roses , four ounces of white lead ground into fine powder , put your oyle into a clean posnet , and set it on the fire , and when it is warm put in your white lead , ever stirring it , then put into it of your wax one quarter , stir it untill it be black , then take it from the fire , and in the cooling put thereto two pennyworth of camphire , of white sanders , and yellow sanders , of each the weight of fourpence , fine bole , and terra sigillata , of each two penny weight in fine pouder all , still stirring it till it be almost cold , and so make it up in roules : use it as need requires , for all weaknesse , wasting , or heat in the kidneyes . cranish . to make oyle of swallowes . take one handful of mother-thyme , of lavender-cotton , and strawberry leaves , of each a like , four swallowes , feathers and altogether well bruised , three ounces of sallade oyle , beat the hearbs , and the swallowes , feathers , and altogether , until they be so small that you can see no feathers , then put in the oyle , and stir them well together , and seeth them in a posnet , and strain them through a canvas cloth , and so keep it for your use . for a thorn , fellon , or prick . take the juce of fetherfew , of smallage , of each one saucer full , put to it as much wheat of flour as will make it somewhat thick , and put to it of good black sope the quantity of one walnut , mingle them together , and lay them to the sore a drink for one that hath a rupture . take of comfilli , otherwise called bonesel , a pretty handful , of woodbitten as much , bread , plantain , and leaves , of cammock somewhat more than a handful , of vervoin as much as of the cammock , of daisie roots a small quantity , of elder tops , or young buds , the least quantity , stamp all these together , and put unto them , being stamped , one pint of pure white wine , then strain it , and drink of it morning and evening , one hour or more before breakfast or supper , a good draught bloud-warm . if it be a sucking child , let the nurse drink posset-ale of the aforesaid drink , and let the childe suck immediately : if it be an old body , let him take it lying in his bed nine dayes , if it may be conveniently , or otherwise to use no straining . for the lask , or flux . take one quart of red wine , as much running water , one ounce of cinnamon , seeth these half away , and give the patient six spoonfuls to drink morning and evening , if you think it be too harsh , put in a piece of sugar . a lotion water for the canker . take one gallon of pure water , four handfuls of woodbine , of marigolds , and tetsal , of each two handfuls , of celendine , rue , sage , and egremony , of each one handful , boyle all these to a quart , then strain it , and put thereto two great spoonfuls of the best english honey , and one ounce of roch allum , boyle them all again as long as any skum ariseth , then take it off , and put it in a close bottle , and use it bloud-warm when need requireth . for the mother . take three or four handfuls of ferne that groweth upon a house , seeth it in renish wine till it be well sodden , then put it in a linnen cloth , and lay it to her navel , as hot as she may suffer it , four or five times . a water for an old sore . take honeysuckles , water bettony , rosemary , sage , violet leaves , elder leaves , cut them all small together , and seeth them in a quart of running water , put thereto two spoonfuls of honey , and a little allum . for one that hath a great heat in his temples , or that cannot sleep . take the juyce of houseleeck , and of lettice , of each one spoonful , of womans milk six spoonfuls , put them together , and set them upon a chafingdish of coales , and put thereto a piece of rose-cake , and lay it to your temples . to quench or slack your thirst . take one quart of running water out of the brook , seeth it , and skum it , put thereto five or six spoonfuls of vinegar , a good quantity of sugar and cinnamon , three or four cloves bruised , drink it luke-warm . for one that hath a great heat in his hands and stomack . take four eggs , roast them hard , peel them , lay them in vinegar three or four houres , then let the sick man hold in either hand one of them , and after some space change them and take the other , and it will allay the heat . against all aches , and especially of a womans breast . take milk , and rose leaves , and set them on the fire , put thereto oatmeal , and oyle of roses , boyle them till they be thick , and lay it hot under the sore , and renew it so till it be alwayes hot . for the ptisick and dry cough . take the lungs of a fox , beat them to pouder , take of licorice , and sugar-candy , a good quantity , a small quantity of cummin , mix these all well together , and put them in a bladder , and eat of it as often as you think good in the day . to take away warts . take snailes that have shells , pick them , and with the juyce that cometh from them rub the wart every day for the space of seven or eight dayes , and it will destroy then . a perfect water for the sight . take sage , fennel , vervin , bettony , eyebright , pimpernel , cinquefoil , and hearbgrace , lay all these in white wine one night , still it in a stillitory of glasse , this water will restore the sight of one that was blind three yeares before . to restore the hearing . take rue , rosemary , sage , vervin , majoram , of each one handful , of cammomil two handfuls , stamp them , and mould them in rie dough , make thereof one loaf , bake it as other bread , and when it is baked break it in the midst , and as hot as may be suffered bind it to your eares , and keep them warm and close one day or more , after it be taken away forbear yee to take cold . for a felon in the joynts . take rue , fetherfew , bores grease , leaven , salt , honey , six leaves of sage , shred them altogether small , then-beat them together , and lay it to the sore place . to comfort the brains , and to procure sleep . take a red rose cake , three spoonfuls of white wine vinegar , the white of one egg , three spoonfuls of womans milk , set all these one a chafingdish of coals , heat them , and lay the rose cake upon the dish , and let them heat together , then take one nutmeg and shew it on the cake , then put it betwix● two clothes , and lay it to your forehead as warm as you may suffer it . a medicine for a sore head with a scald . take one peck of shoomakers shreds , set them over the fire in a brass pan , put water to them , and seeth them so long as any oyle will arise , and evermore be scumming off the oyle , then take plantain , ribwort , housleek leaves , ground ivie , knotted grasse , wild borrage , tutsan , hearb bennet , smallage , setwel leaves , of every one a like quantity , and beat them in a morter and strain them , then take half a penniworth of rosin , half a penniworth of allum , a little virgins wax , beat them , and put them into a pan , and set it over the fire , put thereto the hearbs and the oyle , let them seeth till all be melted , then strain them into a pan , and stir them till they be cold , and put it into a box for your use , when you dresse your head , heat a little in a saucer , annoint it every day twice , pull out the hairs that stand upright , and with linnen cloth wipe away the corruption . a salve for a green wound , or old sore . take the leaves of green tobacco two pounds , of valerian two pound , beat them very small , then strain them , and take the juyce thereof , put one pound of yellow wax , one pound of rosin , one pound of deer suet , boyl them together till they be very green , and when it is half cold , put to it a quarter of a pound of turpentine , and keep it for your use . for the running of the reins , approved . take the rows of red herrings , dry them upon the coals , till they will beat to pouder , then give it to the patient to drinke in the morning fasting , as much as will lve upon a shilling in five spoonfuls of ale or wine , be he never so weak . for the burning and pricking in the soles of the feet . take half a pound of barrows grease , two good handfuls of mugwort chopped very small , boil it with the barrows grease upon a soft fire , by the space of four hours , then strain it from the mugwort , and put it up in an earthen thing for your use , and annoint your feet as you go to bed . a medicine for any heat , burning , or scalding : approved . take half a pint of the best cream you can get , and set it in a fair posnet upon the fire then take two good handfuls of daisie roots , leaves and all clean washed , and very finely shred , put them into the same possnet , and boil it upon the fire , untill it be a clear oyntment , then strain it through a cloth , and keep it for your use . to make aqua composita to drink for a surfet , or a cold stomack , and to avoid flegm , and glut from stomack . take one handful of rosemary , one good root of elecampane , one handful of hop , half a handful of thyme , half a handful of sage , six good crops of red mints , and as much of pennieroyal , half a handful of horehound , six crops of majoram , two ounces of licorice well bruised , and so much of annise seeds , then take three gallons of strong ale , and put all the aforesaid things , ale and hearbs into a brasse pot , then set them upon the fire , and set your limbeck upon it , and stop it close with paste , that there come no air out , and so keep it with a soft fire , as other aqua vitae . for an ach in any joynt . take clarified butter a quarter of a pound , of cummin one pound , black sope a quarter of a pound , one handful of rue , sheeps suet ℥ ii . bay salt one spoonful , bray these together , then fry them with the gall of an oxe , spread it on a plaister , and lay it on as hot as you can , and let it lye seven dayes . a plaister to lay to the head , for a rheum which runneth at the eyes . take the pouder of rose-leaves , rose-water , and betonie water , of each a like quantity , and a little vinegar , put your pouders into the water and vinegar , stir them and temper them , and make them in a plaister , and put to it a little pouder of terra sigillata . a water to be used with the plaister abovesaid for the same purpose . take one quart of new milk , two pound of green fennel , a quarter of a pound of eyebright , put the hearbs and milk into a stillatorie , cast half an ounce of camphire thereon , and with this water , wash your eyes and temples . for the emeroids , approved . take a peece of tawnie cloth , burn it in a frying pan to pouder , then beat it in a morter as fine as may be , searce it , then lay it on a brown paper , and with spittle make it plaister-wise , and lay it to the place , and trusse it up with clothes . to break any sore . take hot bread to the quantity of a farthing loaf , grate it , put thereto sallet oyle three or four spoonfuls , and a pint of milk , and seeth them together to a good thickness , spread it on a cloth and lay it to the sore , in stead of sallet oyle , you may use deer suet . a bath for an ach in the back , and limbs . take mugwort , vervin , fetherfue , dill , rosemary , burnet , ●unhoof , horehound , and white mints , senkil and sage , of each one handful , seeth all these in four gallons of running water , and let it seeth till one gallon be wasted , then bath your leggs with it five nights together . a medicine for any joynt that is numme with any ach , approved . take virgin wax one ounce , verdigrease half a quarter of an ounce , brimstone , sope , oyle of eggs , of allum , of honey , of each a like quantity , temper them altogether , and lay it upon the place grieved somewhat warm . a medicine for a felon of any finger . take as much gray salt as an egg , wind it in gray paper , lay it in the embers a quarter of an hour , then beat it in a morter very fine , then take the yoalk of a new laid egg , beat it with this pouder , untill it be very stiffe , spread it upon a cloth , lay it upon the joynt grieved twenty four houres , and so dresse it three times . for a boil or push . take the yolk of a new laid egg , a little english honey , put it into the shell to the yolk , put in as much wheat meal as will make it to spread , then take one branch of rue , and one of fetherfew , shred them very fine , and put it to the same medicine , stir them very well together , spread it upon a peece of leather , and lay it to the place gieved . an electuarie to cause good digestion , and to comfort the stomack . take setwel , and galingal , of each three slices , nutmegs , ginger , and cinnamon , of each two slices , three berberries sliced fine and husked , three slices of liquorice , half a spoonful of annise seeds clean dusted , one long pepper cut small , white pepper six grains , as much black pepper , beat them all into a grosse pouder , then put thereto two grains of musk , one grain of amber greece , then take mint water and sugar , boil them together , and when they are come to the right perfection of thicknesse , put in those pouders above mentioned in the cooling , with a little conserve of rosemary floures , of this cake the quantitie of a nutmeg , half an hour before you eat or drinke at meals . a powder for the rheume , or sore eyes . boyle one pint of hop-water , when the hop is in the flower , till it be scalding hot , then put into it half a pound of licorice in very fine pouder , the water being taken from the fire , for the licorice must not boyle in the water , stirre them together till the water be clean consumed , then adde to them , of anniseseeds , and fennel-seeds , of each half a pound made into very fine pouder through a searce , angelica roots , elicampane roots , and leaves , and flowers , of eyebright made into very fine powder , of each one ounce and a half , mingle these together , and so keep it close , and when you eat of this pouder weigh out of the whole quantity two ounces , whereunto adde as much good aqua vitae as will moisten it , or angelico-water , or rosa solis , to keep it from being musty , set it near the fire ; eat of this pouder at any time as much as you may take up with a groat , and it is special good for the rheume , for cold , or for sore eyes . mr. bendlow . a salve for any wound . take rosin , perrosin , wax , of each eight ounces , of sheeps suet , and frankincense , of each four ounces , one ounce of mastick made in pouder , boyle all these in a pint of white wine half an hour , then take it from the fire , and put thereto half an ounce of camphire in pouder ; when it is almost cold put thereto four ounces of turpentine , and make it up in roules , but before it be rouled you must wash it up in running water . a. t. to deliver a child in danger . take a date stone , beat it into pouder , let the woman drink it with wine , then take polipody and emplaister it to her feet , and the child will come whether it be quick or dead ; then take centory , green or dry , give it the woman to drink in wine , give her also the milk of another woman . a most singular sirupe for the lungs , and to prevent the consumption . take egrimony , scabias , borrage , buglosse , of each twenty leaves , folefoot , lungwort , maidenhair , of each half a handful , suckory , and endive , of each six leaves , of carduus benedictus , horehound , nip , of each four crops unset , hop half a handful , fennel roots , parsly roots , smalladge roots , of each three roots sliced and the piths taken out , elicampane four roots sliced , iris roots half an ounce sliced , quinceseeds one ounce , licorice three good sticks scraped and sliced small , twenty figs sliced , raisins of the sun one good handful sliced , and the stones taken out , boyle all these in a gallon of running water till half be consumed , then take it from the fire and let it settle , then strain it , and boyle it again with as much white sugar as will make it thick as sirupe , that it may last all the year . a pouder for the stone . take hawes , and hips , of each a good handful , ashen keyes half a handful , three or four acorns , the shels of three new laid eggs , grounwel seeds , parsly seeds , of each half an ounce , perstone a good handful , camock roots half a handful , make all these in fine pouder , then put thereto two ounces of sugar-candy beaten something small , take a sixpenny weight of this pouder at a time in the morning fasting , and drink not after it one hour . for the collick and stone . take one handful of philipendula , of rosemary , of saxafrage , of ivy growing in the wall , of harts-tongue , of thyme , of parsly , of scabias , of each four handfuls , of marigolds one handful , of majoram three handfuls , of brown fennel , of longdebeefe , of spernits , of borage , of each two handfuls , of maidenhair three handfuls , still all these in may , keep it in a glasse till you have need of it , then take of it five spoonfuls , and three of white wine , and of clean pouder of ginger half a spoonful , put these together , and warm it luke-warm , and let the patient drink it in the morning two houres before he rise out of his bed , let him lay more clothes upon him , for it will provoke him to sweat , after the sweat is gone let him rise and walk whither he will. a good water to drinke with wine , or without to cool choler . take borage roots , and succory roots , of each two , wash and scrape them fair and clean , and take out their cores , then take an earthen pot of two gallons , fill it with fair spring water , set it on a fire of charcoal , put the roots in it , and eight pennyworth of cinnamon ; when it beginneth to seeth , put into it four ounces of fine sugar , and let it seeth half an hour , then take it off , let it cool , and drink hereof at your pleasure . to make aqua composita for the collick and stone . take of strong ale one moneth old as many gallons as your pot will hold , and for every gallon take two ounces of licorice , and as much of annise seeds , and of these hearbs following two handfuls of each to every gallon , of birch leaves , burnet , pasphere , pellitory of the wall , water-cresses , saxifrage , crumwel , philiponula , pennyroyal , fennel , half a root of elicampane ; of hawes , of hips , of berries , and brambles , and berberries of each half a pint , distil them as you doe other aqua vitae . a medicine for the collick passion . take the smooth leaves of holly , dry them , and make them into pouder , of gromwel seed , and of box seed , of each a little quantity , let the patient drink hereof . to take away the fervent shaking and burning of an ague . take of the rind of the wilding tree , with the leaves in summer , of each half a handful , as much bettony , three crops of rosemary , seeth them in a quart of posset ale to a pint , and let the sick drink of this as hot as he can , and so within three times it will ease him . for the hardnesse and stiffenesse of sinewes . take twelve fledgd swallowes out of the nest , kill them , beat them feathers and all in a morter , with i hyme , rosemary , and hop , then seeth them with may butter a good while , then strain them through a strainer as hard as you can , and it will be an ointment , take the strings that grow out of the strawberries and beat them amongst the rest . to stay the flux . take white starch made of wheat two or three spoonfuls , and take also new milk from the cow , stirre these together , and let them be warmed a little , and give it to the party grieved in manner of a glister : a present remedy . an approved medicine for the plague , called the philosophers egge , it is a most excellent preservative against all poysons , or dangerous diseases that draw towards the heart . take a new laid egg , and break a hole so broad as you may , take out the white clean from the yolk , then take one ounce of saffron and mingle it with the yolk , but be careful you break not the shell , then cover it with another piece of shell so close as is possible , then take an earthen pot with a close cover , with warm embers , so that the shell be not burned , and as those embers do cool , so put in more hot , and doe so for the space of two dayes until you think it be dry , for proof whereof you shall put in a pen , and if it come out dry it is well , then take the egge and wipe it very clean , then pare the shell from the saffron , and set it before the fire , and let it be warm , then beat it in a morter very fine , and put it in by it self , then take as much white mustard seed as the egge and saffron , and grind it as small as meal , then searse it trough a fine boulter , that you may save the quantity of the egge so searced , then take a quarter of an ounce of dittany roots , as much of turmentil , of nuces vomicae one drachm , let them be dryed by the fire as aforesaid , then stamp these three last severally very fine in a morter , then mix them three well together , after that take , as a thing most needful , the root of angelica , and pimpernel , of each the weight of sixpence , make them to pouder , and mix them with the rest , then compound therewith five or six simples of unicorns horn , or for want thereof of hartshorn , and take as much weight , as all these fine pouders come to , of fine triacle , and stamp it with the pouders in a morter until all be well mixed and hang to the pestle , and then it is perfectly made , then put the electuary in a stone pot well nealed , and so it will continue twenty or thirty yeares , and the longer the better . how to use this electuary . first when one is infected with the pestilence , let him take , so soon as he can , or ever the disease infect the heart , one crown weight in gold of this electuary , and so much of fine triacle , if it be for a man , but if it be for a woman or child , take lesse , and let them be well mixed together , and if the disease come with cold , then give him this electuary with half a pint of white wine warm , and well mixed together ; but if it come with heat , then give it him with plantain water , or well water , and vinegar , mixt altogether , and when he hath drunk the same , let him goe into his naked bed , and put off his shirt , and cover him warm , but let his bed be well warmed first , and a hot double sheet wrapped about him , and so let him sweat seven , eight , or ten houres , as he is able to endure , for the more he doth sweat the better , because the disease fadeth away with the sweat ; but if he cannot sweat , then heat two or three bricks or tiles , and wrap them in moist clothes wet with water and salt , and lay them by his sides in the bed , and they will cause him to sweat , and as he sweateth , let it be wiped from his body with dry hot clothes being conveyed into the bed , and his sweat being ended , shift him into a warm bed with a warm shirt , and all fresh new clothes , using him very warily for taking of cold , and let his clothes that he did sweat in be well aired and washed , for they be infectious ; and let the keeper of the sick beware of the breath or air of the party in the time of his sweating , therefore let her muffle her self with double old cloth , wherein is wormwood , rue , fetherfew , crums of soure bread , and vinegar , and a little rosewater , beat all these together , and so put it into the muffler , made new every day while you doe keep him , and let the sick party have of it bound in a cloth to smell on while he is in his sweat , then after doe it away and take a new , and because he shall be faint and distempered after his sicknesse , he shall eat no flesh , nor drink wine the space of nine dayes , but let him use the conservatives for his health , as conserve of buglosse , borage , and red roses , and especially he shall drink three or four dayes after he hath sweat , morning and evening , three ounces of the juyce of sorrel mixed with an ounce of conserve of sorrel , and so use to eat and drink whatsoever is comfortable for the heart ; also if one take the quantity of a pea of the said electuary with some good wine , it shall keep him from the infection , therefore when one is sick in the house of the plague , then so soon as yee can , give all the whole houshold some of this receipt to drink , and his keeper also , and it shall preserve them from the infection , yet keep the whole from the 〈◊〉 as much as you can , beware of the clothes and bed that the sick party did sweat in . to make balm water . take four gallons of strong ale and stale , half a pound of licorice , two pound of balm , two ounces of figs , half a pound of annise seeds , one ounce of nutmegs , shred the balm and figs very small , and let them stand steeping four and twenty houres , and then put it in a still as you use aqua vitae . to make doctor stephens water . take one gallon of good gascoign wine , of ginger , galingal , nutmegs , grains , annise seeds , fennel seeds , carraway seeds , then take sage , mints , red roses , garden thyme , pellitorie , rosemary , wild thyme , penniroyall , cammomill , lavender , of each one handful , bray your spices small , and chop the hearbs before named , and put them with the spices into the wine , and let it stand twelve houres , stirring it very often , then still it in a limbeck , closed up with course paste , so that no air enter , keep the first water by it self , it is good so long as it will burn . an ointment for any strain in the joynts , or for any sore . take three pound of fresh butter unwashed , and set it in an oven after the bread be drawn out , and let it stand two or three houres , then take the clearest of the butter and put it into a posnet , then take the tops of red nettles as much as will be moistned with the butter , and chop them very small , and put them in the butter , set it on the fire , and boyle it softly five or six houres , and when it is so boyled , put thereto halfe a pint of the best oyle olive , and then boyle it a very little , and take it off , and strain it into an earthen pot , and keep it for your use . if you thinke good instead of nettles , onely you may take these hearbs , cammomile , rosemary , lavender , tun-hoof , otherwise ale-hoof , five finger , vervain , and nettle tops . for an ague . take the inner bark of a walnut tree , a good quantity , boyl it in beer untill the beer look black , and then take a good draught and put it into a pot , then take six spoonfuls of sallet oyle for an extream ague , brew it too and fro in two pots , then drinke it , and let the party labour to any exercise untill he sweat , then let him lye down upon a bed very warm untill he hath done sweating , this doe three times when the ague cometh upon him . a pouder against the wind in the stomack . take ginger , cinnamon , and gallingal , of each two ounces , annise seeds , carraway , and fennel seeds , of each one ounce , long pepper , graines , mace , and nutmegs , of each half an ounce , setwel half a drachm , make all in pouder , and put thereto one pound of white sugar , and use this after your meat or before at your pleasure , at all times it comforteth the stomack marvellously , carrieth away wind , and causeth good digestion . for a pin and web in the eye . take the white of an egg , beat it to oyle , put thereto a quarter of a spoonful of english honey , half a handful of daisie leaves , and in winter the roots , half a handful of the inner rind of a young hazle not above one yeares growth , beat them together in a morter , and put thereto one spoonful of womans milk , and let it stand infused two or three houres , and strain all through a cloth , and with a feather drop it into the eye thrice a day . for bloud-shotten , and sore eyes , coming of heat . take tutty of alexandria , or lapis tutty one ounce , beat it into fine pouder , and temper it with a quart of white wine , put thereto one ounce of dried rose leaves , and boyle them altogether with a soft fire until one half be consumed , then strain it through a fine linnen cloth , and keep it in a glasse , and use it evening and morning , and put it into the sore eyes with a feather or your finger . if the tutty be prepared it is the better , which is thus done , steep the tutty in rose-water , and let it lye half an hour , then take it forth , and lay it on a white paper to dry , then take it when it is dry , steep it , and dry it again , as before , twice or thrice , and then use it as before . for an ach in the bones . take southernwood , wormwood , and bay leaves , of each one handful , one oxe gall , one pint of neat-foot oyle , put all these together , and let them so stand two or three dayes , and let them boyle upon a very soft fire , then put in of dears suet a good quantity , strain them , and put them into a pot , and so annoint the patient , put to this a good quantity of farre , and as much pitch as the bignesse of a walnut , and of the juyce of pimpernel a good quantity . for children that are troubled with an extream cough . take hysor●●ain water , and fennel water , of each half a pint , of sliced licorice , and sugar , of each a pretty quantity , seeth them easily over a good fire , strain it , and let them take a little hereof at once , and often you may dissolve pellets therein , and you may annoint their chest with oyle of almonds , and a little wax . a medicine for sore eyes . take red fennel , and celendine , of each one handful , stamp and strain them , that done , take five spoonfuls of honey , and white copperas the quantity of one pea , rosewater five spoonfuls , boyle all these together in an earthen pot , skum it well , and clarifie it with the white of an egge ; this is an excellent medicine to clear the sight of the eye if there be any thing in the eye superfluous to hinder the sight , but if there be nothing but heat , it is nothing so good . to help one that is inwardly bruised . take of borrage , and red sage , of each a handful , stamp these together , and strain them , and put thereto as much claret wine , as the juyce therof , and let the party drink it warm , and if it keep within him four and twenty houres , after he will recover ; if he be bound in the body , let him take three spoonfuls of sirupe of damask roses , and two spoonfuls of sallade oyle , and drink it fasting , and an hour after let the party take some warme broth . for the spleen . take of lavender , fennel , parsly , cammomil , thyme , wormwood , angelica , of each one handful , of sage , and rue , one handful , of annise seeds , and fennel seeds , of each one handful , of cummin seeds two handfuls , of cloves four spoonfuls , and of mace two spoonfuls , gather these hearbs in the heat of the day , and dry them in the sun two dayes , laying them very thinne on a sheet , and bruise the seed grosly , and steep them in as much sallade oyle as will cover all these things , and somewhat more , and so set them in the sun ten dayes , which being done , strain your oyle from your hearbs and your spices , and then infuse it new again as before , with hearbs and spices in like manner , and to that oyle thus infused or strained , adde bitter almonds , and oyle of capers half a pint , then take a quarter of a spoonful of the said oyle , and put it in your hand , your hand being warm , rub them together , and annoint and rub the patient grieved with both your hands , the one on the right side , the other on the left , from the loines down to the bottome of the belly , drawing your hands as hard as you can , and make them to meet at the bottome of the belly , and continue in continual rubbing , about a quarter of an hour . for a burning or scald . take a quantity of sheeps suet , the white of hen dung , and fresh grease , boil all these together , strain it , and annoint the party with a feather . for the emeroides and piles . take juyce of elder , may butter , and deares suet , melt them , letting the juyce and the butter simper , and then put the suet to them , make them into pills , and if you make a suppositor , you must put in more deeres suet. for the canker in the mouth or nose . take the ashes of green leaves of holly , with half so much of the burnt pouder of allum , blow with a quill into the place greived , and it will help man , or child , or beast . a remedy for the mother . when the fitt beginneth to take them , take the pouder of white amber , and burn it in a chasingdish of coales , and let them hold their mouths over it , and suck in the smoak , and annoint their nostrils with the oyle of amber , and if they be not with child , take two or three drops of the oyle of amber in white wine warm or cold , but the oyle of amber must be taken inward but once a day , and outward as often as the fitt taketh them . a medicine for the wormes . take one penniworth of alloes with the like quantity of oxe gall and mithridate , mix them together , and lay them to the childs navel upon a plaister . a preservative against the plague . take one dry walnut , take off the shell and peel , cut it small , and with a branch of rue shred fine , and a little wine vinegar , and salt , put all into a sliced fig , take it up fasting , and then you may drink a little wormwood after it , and goe where you list . a pill for those that are infected . take of aloes succatrine half an ounce , of myrrh , and english saffron , of each a quarter of an ounce , beat them into small pouder with malmsey , or a little sack , or diascordion , make two or three small pills thereof , and take them fasting . a poultesse to break a plague sore . take a white lilly root , and seeth it in a pennyworth of linseed , and a pretty quantity of barrowes grease , beat the linseed first very soft , afterwards beat altogether in a morter , make thereof a plaister . an electuary to be taken for the plague . take the weight often graines of saffron , two ounces of the kernels of walnuts , two or three figs , one drachm of mithridate , and a few sage leaves stamped together , with a sufficient quantity of pimpernel water , make up all these together in a masse or lump , and keep it in a glasse or pot for your use , take the quantity of twelve graines fasting in the morning , and it will not onely preserve from the pestilence , but expel from those that be infected . against a tertian ague . take dandilion clean washed , stamp it , and put it in beer , and let it stand all night in the beer , in the morning strain it , and put half a spoonful of triacle into it , make it luke-warm , and let the patient drink of it fasting upon his well day , and walk upon it as long as he is able , this hath been approved good for an ague that cometh every second day . against the wind. take cummin seeds , and steep them in sack four and twenty houres , dry them by the fire , and hull them , then take fennel seed , carraway seed , and annise seed , beat all these together , and take every morning half a spoonful in broth or beer fasting . against wind. take enula campana , grate it , and drink half a spoonful fasting . for the sting of an adder . take a head of garlick and bruise it with some rue , adde some honey thereto , and if you will some triacle , and apply it to the place . for the biting of a dog. take ragwort , chop it , and boyle it with unwashed butter to an ointment . a medicine for a woman that hath a dead child , or for the after-birth after deliverance . take date stones , dry them and beat them to pouder , then take cummin-seed , grains , and english saffron , make them in pouder , and put them altogether in like quantitie , saving lesse of the saffron then of the rest , then searce them very finely , and when need is to drinke it , take a spoonful at once with a little malmsie , and drinke it milk-warm , it is good to bring forth a dead child , or for the after-birth , or if the woman have any rising in her stomack , or flushing in her face during her childbed , the datestones with round holes in the sides are the best , if you put a quantity of white amber beaten amongst the pouder , it will be the better . to make the best paracelsus salve . take of lith●rge of gold and silver of each three ounces , and put to it one pound and half of good sallet oyle , and as much of linseed oyle , put it into a large earthen vessel well leaded , of the fashion of a milk boul , or a great bason , set it over a gentle fire , and keep it stirring till it begin to boyl , then put to it of red lead , and of lapis calaminaris , of each half a pound , keep it with continuall stirring , and let it boil two houres , or so long till it be something thick , which you may know by dropping a little of it upon a cold board or stone , then take a skillet , and put into it a pound of yellow wax , as much black rosin , half a pound of gum sandrach , of yellow amber , olibanum , myrrh , of aloes hepatica , of both the kinds of aristolochias round and long , of every of these in fine pouder searced one ounce , of mummia one ounce , and a half , of oyle of bayes half a pound , of oyle of juniper six ounces , dissolve all these together in the aforesaid skillet , and then put them to the former plaister , set it over a gentle fire , and keep it with stirring , till it boile a little ; then take your five gums , popanax , galbanum , sagapenum , ammoniacum , and bdelium , of each of these three ounces , which must be dissolved in white wine vinegar and strained , and the vinegar exasperated from them before you go about the plaister , let there be three ounces of each of them when they are thus prepared , then when the plaister hath gently boyled , about half the bignesse of a nutmeg at a time , continuing that order untill all the gums be in and dissolved , then set it over the fire again , and let it boyl a very little , but before it boil , be sure that the gums be all dissolved , for else it will run into lumps and knots , after it hath boiled a little take it from the fire again , and continue the stirring of it very carefully , and put to it these things following , being in readinesse , take of both the corals red and white , of mother of pearl , of dragons blood , of terra lemnia , of white vitriol of each of them one ounce , of lapis hematitis , and of the loadstone , of each of them one ounce and a half , of the floures of antimony two drachms , of crocus martis two drachms , of camphire one ounce , of common turpentine half a pound , mix all these together , but first let those things that are to be poudred , be carefully done , and fully searced , then put them altogether among the former things , and again set it over the fire with a moderate heat , and gentle , to boyl , till it be in the form of a plaister , the which you may know by dropping it on a cold peece of wood , or stone , or iron : you must above remember to keep it with continuall stirring from the beginning to the ending , when you make it up , let your hands and the place you roul it on be annointed with the oyle of s. johns wort , and of earth worms , and juniper , cammomile and roses together , wrap it in parchment or leather , and keep it for your use . memorandum , that the camphire bee dissolved in the oyle of juniper , mix them together with the gum sandrach , and put them in towards the latter end . an ointment for any strain in the joynts , or for any sore . take three pound of fresh butter unwashed , and set it into an oven after the bread be drawn out , and let it stand two or three hours , then take the clearest of the butter , and put it into a posnet , then take the tops of red nettles , and chop them very small , and put so many nettles to the butter , as will be moistned with the butter , and so set it on the fire , and boil it softly five or six hours , and when it is so boyled , put thereto half a pint of the best oyle olive , and then make it boil a very little , and take it off , and strain it into an earthen pot , and keep it for your use . mr. ashleys ointment . take six pound of may butter unsalted , one quart of sallet oyle , four pound of barrows grease , one pound of the best rosin , one pound of turpentine , half a pound of frankincense ; to this rate take these hearbs following , of each a handful , viz. smallage , balm , lorage , red sage , lavender , lavender-cotton , herb-grace , parsley , cumferie called boneset , sorrel , laurel leaves , birch leaves , lungwort , majoram , rosemarie , mallows , cammomile , s. johns wort , plantain , allheal , chickweed , english tobacco , or else henbane , groundsell , woundwort , betony , agrimonie , carduus benedictus , wild wine , or white wine called bryan , adders tongue , mellilot ; pick all these hearbs clean , wash them , strain them clean from the water , all these must be gathered after the sun rise , then stamp all these hearbs in a stone or wooden-morter , so small as possible may be , then take your rosin , and beat it to pouder with your frankincense , and melt them first alone , then put in your butter , your hogs-grease and oyle , and when all is melted , put in your hearbs , and let them all boil together half a quarter of an hour , then take it from the fire , and leave stirring of it in no wise a quarter of an hour after , and in that time that it is from the fire , put in your turpentine , and two ounces of verdigrease very finely beaten to pouder , and when you put in your turpentine and verdigrease , stir it well , or else it will run over , and so stir untill it leave boyling : then put it in an earthen pot , stopping the pot very close with a cloth and a board on the top , and set it in a dunghil of horse-muck twenty one dayes , then take it up and put it into a kettle , and let it boil a little , taking heed that it boil not over , then strain all through a course cloth , into an earthen or gally pot , and when all is strained , put to it half a pound of oyle of spike , and cover the pot close untill you use it , and when you use it make it warm in winter , and use it cold in summer . an approved medicine for any ach in the joynt whatsoever . take half a pound of rosin , half a pound of frankincense , of olibanum and mastick , of each one ounce , wax , deer suet , turpentine , of each two ounces , camphire 2 drachms , beat the olibanum , mastick , rosin , and frankincense , and camphire in pouder , then put it in a brass pan with a pottle of white wine , and put in the wax and deer suet into it , and when it doth boil , put in your turpentine , and let it boil a quarter of an hour , then take it from the fire and let it stand and cool untill the next day , then work it with your hand to work out the wine , annointing your hands first with oyle , then make it up in rouls , then as need shall serve , take thereof and spread it with a warm knife upon a fleshie side of a sheeps skin , and apply it warm to the grieved place , and take it not off untill it fall off of it self , pricking the plaister full of holes . a searcloth to be used against carbuncles , red sores , biles , swellings , or any hot causes . take a wine pint of pure sallet oyle , and put it into an earthen pot that is very large , and set it upon a very soft fire of charcoal , and when it beginneth to boyl , stir it with a hasel stick of one yeares shooting , then put into it two ounces of venus sope , that is pure white , half a pound of red lead , one quarter of a pound of white lead , letting it boil very softly , stirring it continually with this hazle stick for the space of two or three houres , you shall know when it is boyled by this , drop one drop thereof upon a board , and it will be stiffe , when it is enough , then take it from the fire , and put into it half an ounce of oyle of bayes , then let it boil again a little , then let your cloathes be readie cut of a reasonable size to dip them in it , then you must have two sticks which must be hollow in the middle , to strip the cloathes through , then lay them abroad , untill they be cold upon a board , then roul them up and keep them , and when you use them lay them upon the place grieved , and let them lie twelve hours , then take it off and wipe it , and lay the other side , and let that lye as long . plague water to be taken three times , for the first helpeth not . take a gallon of white wine , ale or beer , and to that quantity take a quarter of a pound of each of these hearbs following , rosewater a quarter of a pint , rue , sage , vervain , egrimonie , betonie , sallendine , carduus , angelica , pimpernel , scabios , valerian , wormwood , dragons , mugwort , all these hearbs must you shred in grosse together , and steep it in the aforesaid liquor the night before you distill it in a rosewater still , and then keep the first water by it self being the weaker , and therefore fitter for children , it helpeth all fevers , agues , and plagues , being thus taken seven spoonfuls or thereabout of the strongest bloud warm , and give it to the partie to drinke , in an ague or fever an hour before the fit come , and so to sweat either by exercise , or in your bed , but your stomack must be emptie , and if it be taken for the plague , then put into it a little diascordium , or methridate . a defensive plaister . take the white of an egg , and bole-armoniack , spread it on leather . a sirrup for a cold. take coltsfoot , water hysop , water and honey , put liquorice , annise seeds , and elecampane , put thereto the juyce of fennel , and boil them well . to stay the bleeding of a wound . take a charcoal red hot out of the fire , and beat it to pouder . a poultesse . take milk , oatmeal , and red rose-leaves , and a little deers suet. for the running of the reines . take cups of acornes , and grate them , and grate some nutmeg , put this in beer , and drink . for a poultesse . take linseed , and beat it to pouder , boyle it in milk with mallowes and sheeps suet. for a blast . take a good quantity of vervin , and boyle it in milk , and wash the blast therewith very well , then bind the hearbs very close to it some few houres , after wash it again the milk being warmed , and so bind it up again , the oftner it is done the better , and in a day or two it will be well , if it be taken before it fester . for a blast . take a good quantity of vericon being green , with as much dill , chop them together , and boyle them in bores grease as much as will cover them , and for want thereof so much may butter , and when they be boyled together , let them stand two or three dayes , and then boyle it a little , and so strain it through a cloth . a balsamum . take in the latter end of september good store of honeysuckle berries , and put them in a body of a glasse still stopped , and set it in hot horse-dung eight dayes , distil it in balm , then when you have drawn the water forth , pour the water into the stuffe again , stop it close , and put it in the dung four and twenty houres , then set it in ashes , and distil both water and oyle with a great fire as much as will come forth , and at last separate the water from the oyle in balm . to make an excellent oyle of hypericon . take floures , leaves , and seeds of hypericon as much as you list , beat them together , and infuse them in white wine that they may be covered therewith , and set them in the sun for ten dayes , then put thereto so much oyle olive as all the rest doth weigh , and let it stand ten dayes more in the sun , but look that you weigh the oyle to know how much it is , then put thereto for every pound of oyle two ounces of turpentine , and one drachm of saffron , and of nutmegs , and cloves , of each half an ounce , of mirrh , and rosin , of each an ounce , and of the root of briony two ounces , put them all in a vessel of glasse , and mix them well together , and set them in a vessel of hot water , and then set thereto a head of glasse and receiver well shut , and boyle it so long until no more will distil from it , which will be about four and twenty houres , then take it out , and strain it whilest it is hot , and keep it in a vessel of glasse , and when you use it first heat it well , and apply it upon a wound without using any tent at all , this is excellent for a green wound , especially if there be vaines , sinews , or bones offended or cut , it keepeth wounds from putrifaction , it cleanseth them , and easeth pain , and doth incarnate and skin them ; it helpeth bruises , paines , aches , or swellings in any part , and is wonderful good against venome or poyson . for the falling sicknesse . take the roots of single pionies , grate them , drink them , and wear some of them about your neck . for kibed heeles . take a turnip , make a hole in the top of it , take out some of the pith , infuse into that hole oyle of roses , then stop close the hole , roast the turnip under the embers , when it is soft , apply it plaister-wise warm to the kibe , bind it fast . lapis prunellae . a medicine for sore eyes . take one pound of saltpeter , boyle it in a goldsmiths earthen pot , with a very hot fire round about it , let it boyle till it be very black and melted , then take a quarter of an ounce , or sixpenny weight of roch allum , and a quarter of an ounce of brimstone , break them , and put them in the saltpeter by little at once as it boyleth , and let it burn till the flame goe out of it self , then pour it into a brasse ladle , or into a chafer , and so let it stand till it be cold , and when you will use it , s●rape it very fine with a knife , and put a little of it to the sore eyes , hold down the eye-lid till the pain be gone , then let water drop out of the eye : this medicine taketh away the pearle , the pin , the web in the eye , and all sores and bloudshed ; it also helpeth the tooth-ach , being put into the hollow tooth with a little lint , if the tooth be not hollow rub it outward ; finally , it helpeth a stincking breath , being eaten in the morning fasting . for a scald head. take a handful of glovers shreds , and a handful of dock roots , the pith taken out , and boyle them in strong ale until they be reasonable thick , and annoint the head therewith . for a bloudy flux . take rubarb and toast it , then grind it to pouder , and take as much as will lye upon a sixpence , and keep warm that day , the next day eat conserve of roses mixed with corral , and drink that day if yee will posset ale made of cammomil . for the itch. take one pound of butter unwashed and unsalted , three good handfuls of red sage , and as much brimstone beaten into pouder as a walnut , boyle these well together , and strain it , and put in half an ounce of ginger beaten small . for sore eyes . take new hens dung out of the nest , and put it into an oven almost cold , let it lye there all night , then take the white of it , and beat it being dryed , and take as much of the pouder of ginger finely beaten , and put to that half the like quantity of sugar-candy , all which must be beaten very well and fearced , then put it into the sore eyes every night , and in the morning wash it out with the water . a water for sore eyes . take a pint of fair running water , of wild daisies , and three leaved grasse , of each a good handful , wash the hearbs very clean in a collender , and put them into a clean skillet of water , let them boyle very well over the fire , until the water look green , then take a little piece of allum and put into the water when it is boyling , then taste of the water , and when it sticks to the mouth , take as much honey as will make it very sweet , then after it hath boyled a little while take it off the fire , strain it , and drop a little every night into the eyes . an approved application against any surfeit . take the bottome of a muncorn loaf , cut it about an inch thick , and as broad as the palm of your hand , toast it very well , then take of sallade oyle , and claret wine , of each a like quantity , as much as will wet the toast well and throughly , warm it hot , then put the toast into it , when the toast is well soaked , strew the pouder of cloves and mace thereupon thick , then apply it to the stomack of the patient as warm as he can indure it , it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid , this may be applyed so often as any one findeth their stomack ill at ease , although then it will not purge , except in case of a surfeit . a medicine against the plague . take of the root called setwel to the quantity of half a walnut , and grate it , of triacle green one good spoonful , of fair water three spoonfuls , make all these more than luke-warm , and so drink them off in bed , and sweat six or seven houres , and in your sweat drink small posset ale made of small drink as you need , but not till an hour and half after the taking of the potion , and it will bring forth the plague , for if you cast the medicine , you may take it the second , third , or fourth time by the whole half , or lesse measure , as your stomack will bear it : if any doe take it , and thereupon happen presently amendment , or a rising , or sore , you may think it to be the sicknesse , for the nature of the medicine is to prevent the plague , and in others , to expel the sore , if it be not taken too late , in which case the stomack will not break it easily , nor after two or three times taking , if you minister it to any , let it be at their first sicknesse , least if their disease be other , they may receive harm thereby . jelly of frogs . take the jelly of frogs in march , and still it in a glasse still , it is a good medicine to stop bloud , and for the heat and rednesse of the face , and good to cure green wounds . for the tooth-ach . take of sparemints , and ground ivy , of each a handful , and a good spoonful of bay salt , stamp all these very well together , and boyle them in a pint of the strongest vinegar that you can get , let these boyle altogether until they come to a quarter of a pint , then strain it , and put it into a glasse , and stop it very close , when your teeth doth ake , take a spoonful of it bloud-warm , and hold it in your mouth on that side the pain is . for to make teeth stand fast . take roots of vervin in old wine , and wash the teeth therewith . for the perillous cough . take white horehound , and stamp it , and wring out the juyce , and mingle it with honey , and seeth it , and give it the sick to drink ; or else sack , and garlick seed , and rost it in the fire , and take away the peelings , and eat the rest with honey , or else take sage , rew , cummin , and pouder of pepper , and seeth all these together in honey , and make there of an electuary , and take thereof a spoonful in the morning , and another at night . for a man that hath no taste in meat or drink . take a pottle of clear water , and a good handful of dandilion , and put it in an earthen pot , and seeth it till it come to a quart , and then take out the hearbs and put in a good quantity of white sugar , till you think it be somewhat pleasant , and then put it into a vessel wherein it may coole , and then take twenty or thirty almonds , blanch them , and beat them in a morter , and when the water is cold put it to the almonds , and then strain it through a clean cipris bag without compulsion , and if it he thick let it run through again , and so keep it in a vessel , and drink of it often , at all times as you please . to preserve a man from the plague . take aloe epaticum , and aloe succatrine , fine cinnamon , and myrrh , of each of them three drachms , cloves , mace , lignum aloe , mastick , bole armoniack , of each of them half a drachm , let all these things be well stamped in a clean morter , then mingle them together , and after keep them in some close vessel , and take of it every morning two penny weight , in half a glasseful of white wine , with a little water , and drink it in the morning at the dawning of the day , and so may you , by the grace of god , goe safely into all infection of the air and plague . for a tetter , or ring-worm . take mercury a quarter of an ounce , camphire one penny weight , make them into pouder , and rub them in a fair porrenger , then take and mix them with the water of the vine four or five spoonfuls , stir them well together , then put as much more water to that , then strain it through a cloth , and take poppey seeds one quarter of an ounce , beat that in a stone morter with a spoonful of the water of the vine , putting a little and a little , till you have spent the quantity of a pint , then put to half an ounce of the milk of coker-nut , so mix them well together with your first receipt , and strain them as you make almond milk through a fair cloth , then keep it in a glasse for your use . to keep ones body loose whensoever you need . take two ounces of sirupe of roses , one ounce of sine , one pennyworth of annise seeds , one stick of licorice , one pint of posturn water , seeth them altogether till it seeth to half a pint , then strain them forth , then boyle the two ounces of sirupe of roses , and drink it warm . for a red face . take brimstone that is whole , and cinnamon , of either of them by even proportion by weight , beat them into small pouder , searse it through a fine cloth upon a sheet of white paper , to the quantity of an ounce or more , and so by even proportions in weight mingle them together in clean clarified capons grease , and temper them well together until they be well mollified , and then put them to a little camphire to the quantity of a bean , and so put the whole confection in a glasse . for a young child to make water . boyle organy in fair water , and lay it warm to the childs navel . a medicine for the falling of the vvula into the throat . take a red colewort leaf , whereof cut away the middle rind , then put the leaf into a paper , and let it be burnt in hot embers or ashes , then take the leaf out , and lay it hot on the top or crown of the bare head , and it will draw it up into his place , and rid you of your pain . a medicine for the heat of the soles of the feet , that cometh by rheume or bloud . take a quantity of snailes of the garden , and boyle them in stale urine , then let the patient bath and set his feet therein , and using that often , he shall be cured . gascons own pouder . take of pouder of pearl , of red corral , of crabs eyes , of harts horn , and white amber , of each one ounce , beat them into fine pouder , and fearce them , then take so much of the black toes of the crabs clawes as of all the rest of the pouders , for that is the cheif worker , beat them , and fearce them finely as you doe the rest , then weigh them severally , and take as much of the toes as you doe of all the rest of the five pouders , and mingle them well together , and make them up into balls with jelly of hartshorn , whereunto put or infuse a small quantity of saffron to give them colour , let them lye till they be dry and fully hard , and keep them for your use . the crabs are to be gotten in may or september , before they be boyled . the dose is ten or twelve grains in dragon water , carduus water , or some other cordial water . the apothecaries in their composition of it , use to put in a drachm of good oriental bezar to the other pouders , as you may see in the prescription following . this is thought to be the true composition invented by gascon , and that the bezar , musk , and ambergrice , were added after by some for curiosity , and that the former will work without them as effectually as with them . the apothecaries gascon pouder , with the use . take of pearles , white amber , harts-horn , eyes of crabs , and white corral , of each half an ounce , of black thighs of crabs calcined two ounces , to every ounce of this pouder put a drachm of oriental bezar ; reduce them all into very fine pouder , and searce them , and with hartshorn jelly with a little saffron put therein , make it up into a paste , and make therewith lozanges or trochises for your use . you must get your crabs for this pouder about may or in september , before they shall be boyled ; when you have made them , let them dry and grow hard in a dry air , neitheir by fire nor sun. their dose is ten or twelve graines , as before prescribed in the former page . the pouder prescribed by the doctors in their last london dispensatory , 1650. called by the pouder of crabs clawes . take of prepared pearles , eyes or stones of crabs , of red corral , of white amber , of hartshorn , of oriental bezar stone , of each half an ounce , of the pouder of the black tops of the clawes of crabs to the weight of all the former ; make them all into pouder according to art , and with jelly made with the skins or castings of our vipers , make it up into small tablets or trochisces , which you must warily dry as before prescribed , and reserve for your use . the countesse of kents pouder , good against all malignant and pestilent , diseases , french pox , small pox , measels , plague , pestilence , malignant or scarlet fevers , good against melancholy , dejection of spirits , twenty or thirty grains thereof being exhibited in a little warm sack or hartshorn jelly to a man , and half as much , or twelve graines to a child . take of the magistery of pearles , of crabs eyes prepared , of white amber prepared , hartshorn , magistery of white corral , of lapis contra parvam , of each a like quantity , to these pouders infused put of the black tips of the great clawes of crabs , to the full weight of all the rest , beat these all into very fine pouder , and searce them through a fine lawn searce , to every ounce of this pouder adde a drachm of true oriental bezar , make all these up into a lump or masse with the jelly of hartshorn , and colour it with a little saffron , putting thereto a scruple of ambergrice , and a little musk also finely poudered , and dry them ( made up into small trochises ) neither by fire nor sun , but by a dry air : you may give to a man twenty graines of it , and to a child twelve graines . finis . a true gentlewomans delight . wherein is contained all manner of cookery : together with preserving , conserving , drying and candying , very necessary for all ladies and gentlewomen . published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the vertuous and most hopefull gentlewoman , mis. anne pile , eldest daughter of the honorable sr. francis pile barouet , deceased . most accomplisht lady , the many singular favours , which i have received , not onely from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the due tyes of gratitude , to tender a just acknowledgement : i wish the same heart , that for many and just causes truly honours you , had any present worthy your acceptance . now shall it be your singular goodnes to patronage this small treatise , which ( if i mistake no● ) carries with it two parts , delight , and utilitie . i doubt not then , but that it will find a generall acceptance among all those , who are any way the least lovers of such pleasing and all delightfull studies . i intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that have been published of the like nature : so hoping you will accordingly esteem of it , i begg pardon for my boldnes , and rest ever , a true and faithfull honuorer of your transparent vertues , w. j. to the reader . friendly reader . heer thou hast a small treatise entituled , a true gentlewomans delight , presented to thy view : be so courteous as to read before thou censure it . if then the effect be answerable to it's name , i shall be right glad : if their be any errors , it will be no error , but a singular token of thy exemplar humanity to pass it by , and sign it with thy pardon ; for which i engage my self , thine on the like occasion w. j. a table of the contents . to make an excellent jelly . 1. to make a christ all jelly . 2. to make apple cream . 3. to make a trifle cream . ibid. to make clouted cream . 4. to make a quince cream . ibid. to make a fresh cheese . 5. to make a codling cream . 6. how to make a goosbery foole. ibid. how to make a white fool. 7. to make a goosbery custard . ibid. to make a foole. 8. to make cheese-cakes . 9. to make a sack posset . ibid. to make leach . 10. to make yellow leach . ibid. to make a slip-coat cheese . 11. to make cheese-loaves . 12. how to make a good tansie . ib. to make black tart stuffe . 13. to make yellow tart stuff . ibid. to make a made dish . 14. to make sauce for a shoulder of mutton . ibid. to frie aplepies . 15. to make curd-cakes . ib. to make furmenty . ibid. to make an artechoke pie . 16. to make a chicken pie . 17. to bake beef like red deer . 18. to rost a shoulder of mutton with thyme . ibid. to rost a shoulder of mutton with oysters . 19. to make angelets . ib. to make black puddings . 20. to make white puddings . ib. to make almond puddings . 21. to make a pudding to bake . 22. to make a pudding to boyle . ib. to make a cream pudding to be boyled . 23. to make a whitepot . 24. to make a forced dish of any cold meat . ib. to make a forced dish of a leg of mutton or lamb. 25. how to boyle a calves head with oysters . ibid. to frie a coast of lamb. 26. to strew saucedges . ib. to boyle ducks . ib. to make white broth with a capon . 27. to make stewed broth . 28. to make gallendine sauce for a turky . ibid. a good way to stew chickens . 29. to boyle a leg of mutton . ibid. to keepe quinces all the year . 30. to pickle cowcumbers . 31. to pickle purslane . ib. to doe clove-gilliflowers for salleting all the year . 32. to pickle broom-buds . ibid. to pickle oysters . 33. to make grout . 34. to make jelly of marmalade . ib. to make jelly of pippins . 35. to preserve oranges . 36. to preserve green wallnuts . ib. to preserve white quinces . 37. to make goosberry tarts . ib. to preserve rasberries . ib. to preserve currans . 38. to preserve medlers . ib. to preserve goosberries . 39. to make goosberry-cakes . 40. to do goosberries like hops . ib. to preserve apricocks . 41. to make apricock cakes . ibid. to make mackaroons . ib. how to preserve white damsons green . 42. how to preserve mulberries . ibid. how to preserve pippins white . 43. to make white quince cakes . ibid. which way to preserve grapes . 44. how to preserve damsons . ib. how to make cakes of lemons or violets . ibid. how to preserve quinces red . 45. how to make bisket bread . ib. how to preserve grapes to looke clear and green . 46 how to candie apricocks . 47. how to make paste of barberies , or english currans , or goosberries . 48. how to make paste of oranges and lemons . 49 how to make paste royall in spice . 50. how to candie pears , plums , or apricocks , that shall look as clear as amber . ibid. how to make paste royall white , that you may make court bowles , caps , gloves , shoes , or any pretty thing printed in moulds 51. how to make fine diet-bread 52. how to preserve apricocks . ib. how to preserve damsons . 53. how to make pap of barly . 54. how to candy lemons and oranges . 55. how to make cakes of almonds . 56. how to make white lemon cakes . ibid. how to make oyle of violets . 57. how to preserve pomecitron . ib. how to candy ringo roots . 58. how to candy all kind of fruitrages , as oranges and lemons , &c. 59. how to candy all kind of flowers in ways of the spanish candy . ibid. how to make essings . 60. how to make sugar cakes . 61. how to make a calves-foot pie. ibid. how to make a very good pie. 62. how to make simbals . ib. how to preserve angelico roots . 63. how to boyle a capon with brewis . ibid. how to make a spice cake . 64 to make broth for a neats-tongue . 65. to souce a carpe or gurnet . ib. to make a fine pudding . ibid. to make a broth to drink . 66. to boil a chicken , partridge , or pyton . ibid. a broth to eat on fasting days . 67. to make ponado . 68. to make a candle . ib. to make almond butter . 69. to stew beef . ibid. to souce a young pig. 70 to boyle flounders or pickerels after the french fashion . ibid. to make flesh of apricockes . ibid. to make flesh of quinces . 71 to dry cherries . 72 to dry peaches . 73 to boyle veale . 74 to boyle a capon in white broth ibid. to boyle a capon or chicken in white broth with almonds 75 to boyle brawn . ibid. to boyle a gammon of bacon 76. how to boyle a rabbet . ibid. how to boyle a mallard with a cabbage . 77. how to boyle a duck with turnips . ibid. how to boyle chickens and sorrell sops . 78. how to boyle a pike in white broth ibid. how to boyle divers kind of fishes . 79. how to make sallet of all manner of hearbs . 80. how to stew steakes between two dishes . ibid. how to stew calves-feet . ibid. how to stew a mallard . 81. how to stew trouts . ibid. how to stew smelts or flounders 82. how to stew a rabbet . ibid. how to stew a pullet or capon . 83. how to stew cold chickns . ibid. how to make paste for a pasty of venison . ibid. how to make paste for a pie to keep long . 84. how to make paste for a custard . ibid. how to make paste for buttered loaves . ibid. how to make paste for dumplins . 85. how to make puffe-paste . ibid. how to bake a gammon of bacon . 86. how to bake fillets of beef , or clods , instead of red dear . ibid. how to bake calves-feet . 87. how to bake a turkey . ibid. how to bake a hare . ibid. how to bake quinces or wardens , so as the fruit look red and the crust white . 88. how to bake chucks of veal . ibid. how to bake a chicken pie. 89. how to bake a steak pie. ibid. how to make an italian pudding . 90. how to bake a florentine . ibid. how to roast a breast of veal . 91. how to roast a hare . ibid. how to roast a shoulder of mutton . 92. how to roast a neats-tongue . ibid. to roast a pig with a pudding in the belly . 93. how to roast a leg of mutton . ibid. how to roast a neck of mutton . 94. how to roast a shoulder , or haunch of venison , or chine of mutton . ibid. how to roast a shoulder or fillet of veal . 95 how to roast a gigget of mutton . ibid. how to fry bacon , 96 how to fry chickens . ibid. how to fry calfes-feet . ibid. to fry tongues . 97. to make fritters . ibid. to souce brawn . 98. to souce a pig. ibid. to souce eeles . 99 to souce a breast of veal . ibid. to souce a tench or barbell . 100. to souce a fillet of veal . ibid. to marble beef , mutton , or venison . 101. to marble fish. ibid. to make a tart of wardens . 102. to make a tart of green pease . ibid. to make tart of rice . 103. to make a tart of medlers . ibid. to make a tart of cherries . ibid. to make a tart of strawberries . 104. to make a tart of hips . ibid. to make a pippin tart. ibid. to scald milk after the western fashion . 105. to make a junket . ibid. to make bonny clutter . 106. to make a whitepot . ibid. to make a pudding in haste . 107. to make a pudding in a dish . ibid. to boil cream . 108. to draw butter . ibid. lady of arundels manchet . ibid. to boil pigeons . 109 a florendine of sweet-breads or kidnies . ibid. a pork pie. 110. a chicken pie. ibid. a lamb pie. 111. sauce for a shoulder of mutton . ibid. a lumber pie. ibid. an oyster pie. 112. a hartechoak pie. 113. a calves foot pie. 114. a skerret pie. ibid. a calves head pie for supper . 115. a lark pie. ibid. a hot neats tongue for supper . 116. a cold neats-tongue pie. 117. a potato pie for supper . ibid. pigeon or rabbet pie. 118. to make a puffe paste . ibid. a pudding . 119. a frigasie of veal . 120. a frigasie of lamb. ibid. a frigasie of chickens . 121. a frigasie of rabbets . ibid. to harsh a shoulder of mutton . 122. to make a cake . ibid. to make a leg of mutton three or four dishes . ibid. to souce an eele . 124. to souce a calfes head . 125. a stewed rabbit . 126 to boyle chickens . ibid. to boyle a rabbit . 127 to boyle a duck. ibid. a roasted shoulder of mutton . 128. a true gentlewomans delight . to make an excellent jelly . take three gallons of fair water , boyl in it a knuckle of veal , and two calves feet slit in two , with all the fat clear taken from between the claws , so let them boyl up a very tender jelly , keeping it clean scummed , and the edges of the pot , alwayes wiped with a clean cloth , that none of the scum may boyl in , then strain it from the meat , and let it stand all night , the next morning take away the top and the bottome , and take to every quart of this jelly , half a pint of sherrie sack , half an ounce of cinnamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boyl it half an hour , and let it run through your jelly bag. to make a christall jelly . take two calves feet , fley them , and lay them in fair spring water with a knuckle of veal , shift it in half a dosen waters , take out the fat betwixt the claws , but doe not break the bones , for if you doe , the marrow of the bones will stain the jelly , when they are soft and pickt very clean , boyl them very tender in spring water , when they be boyled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or pipkin till it be cold , then take away the bottome and the top , and put the clear into a fair pipkin , put into it half a pound of fair sugar candie , or other sugar , three drops of oyle of nutmeg , three drops of oyle of mace , and a grain of musk , and so let it boil leasurely a quarter of an hour , then let it run through a jellie bag into a gallie pot when it is cold , you may serve it in little careless lumps being taken out with a childes spoon , and this is the best way to make your christal jelly . to make apple cream at any time . take twelve pippins , pare and slit them , then put them in a skillet , and some claret wine , and a race of ginger shred thin , and a little lemon pilled small , and a little sugar , let all these stand together till they be soft , then take them off , and put them in a dish till they bee cold , then take a quart of cream boyld with a little nutmeg a while , then put in as much of the apple stuffe , to make it of what thickness you please , and so serve it up . to make a trisle cream . take some cream , and boyl it with a cut nutmeg , and lemon pill a while , then take it off , cool it a little , and season it with a little rosewater and sugar to your taste , let this be put in the thing you serve it in , then put in a little runnet to make it come , then it is fit to eat . to make clouted cream . take three gallons of new milk , set it on the fire till it boyleth , make a hole in the middle of the cream of the milk , then take a pottle or three pints of very good cream , put it into the hole you made in the middle of the milk as it boyleth , and let it boil together half an hour , then put it into three or four milk-pans , so let it stand two dayes , if the weather be not too hot , then take it up in clouts with a scummer or slice , and put it in that which you will serve it , if you like it seasoned , you may put some rosewater between every clout as you lay one upon another , with your slice in the dish you mean to serve it in . to make a quince cream . take the quinces and put them into boyling water unpared , and let them boil very fast uncovered that they may not colour , and when they are very tender , take them of , and peel them , and beat the pap very small with sugar , and then take raw cream , and mixe with it , till it be of fit thickness to eat like a cream , but if you boil the cream with a stick of cinnamon , i thinke it the better , but it must stand till it be cold before you put it to the quinces . to make a fresh cheese . take a pint of fresh cream set it on the fire , then take the white of six eggs , beat them very well , and wring in the juyce of a good lemon into the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheese-cloth , and let the whay be drawn from it , then take the curd and pound it in a stone morter with a little rose water and sugar , then put it into an earthen cullender , and so let it stand till you send it to table , then put it into a dish , and put a little sweet cream to it , and so serve it in . to make a codling cream . after your codlings be throughly cooled and yeelded , put them into a silver dish , and fill the dish almost half full with rosewater , and half a pound of sugar , boyl all this liquor together , untill half be consumed , and keep it stirring till it be ready , then fill up your dish with sweet cream , and stirr it till it be well mingled , and when it hath boyld round about the dish , take it up , sweeten it with sugar , and serve it cold . how to make a goosberrie fool. take your goosberries and pick them , and put them into clean water , and boyl them till they be all as thick that you cannot discern what it is to the value of a quart , take six yolks of eggs well beaten with rosewater , and before you put in your eggs season , it well with sugar , then strain your eggs , and let them boil a little while , then take it up , and put it into a broad dish , and let it stand , till it be cold , thus it must be eaten . how to make a white foole. take a quart of cream , and set it over the fire , and boyle it with whole cinnamon , and sliced nutmeg , and sugar , then when it is almost ready take the whites of six eggs , well beaten with rosewater , and skum off the froth from them , and put it into the cream , and boyle it together a pretty while , then season it , and take the whole spice out of it , and put it up in a broad dish , and when it is cold then it must be eaten . to make a goosberry custard . take as many goosberries as you please , boyle them till they be soft , then take them out , and let them stand and cool , and drain them , draw them with your hand through a canvas strainer , then put in a little rosewater , sugar , and three whites , and stirre them all together , and put them in a skillet , and stirre them a pace else they will burn , let them stand and cool a little while , and take them off , and put them in a glasse . to make a foole. take two quarts of cream , set it over the fire , and let it boyle , then take the yolks of twelve eggs , and beat them very well with three or four spoonfuls of cold cream , before you put the eggs into the hot cream , take three or four spoonfuls of the cream out of the skillet , and put it into the eggs , and stirre it together , and then strain the eggs into the skillet of hot cream , stirring it all the time to keep it from turning , then set it on the fire , and let it boyle a little while , but keep it with stirring for fear of burning , then take it off , and let it stand and cool , then take two or three spoonfuls of sack and put it in the dish , and some four or five sippits , and put them in the sack in the dish , set the dish and sippits a drying , and when they be dry that they hang to the dish , sweeten the cream , and pour it in the dish softly because the sippits shall not rise up , this will make three dishes , when it is cold it is fit to be eaten . to make cheese-cakes . for the crust take half a pint of flower , and four spoonfuls of cold water , and three parts of a quarter of a pound of butter , beat and knead these together , and put the paste asunder several times , then roule it square , and turn it over , then take a pint of cream , and seven eggs , and a quarter of a pound of sugar , and a quarter of a pound of currens plump before you put them in , and a whole nutmeg grated on a knife , the pepper must be beaten but not too much , it must be gently boyled and stirred as you doe buttered eggs , the stuffe must be cold , and then put in the coffin and so bake it . to make a sack posset . take two quarts of pure good cream , a quarter of a pound of the best almonds , stamp them into the cream , and boyle amber and musk therein , then take a pint of sack in a bason , and set it on a chafing-dish till it be bloud-warm , then take the yolkes of twelve eggs , with four whites , and beat them very well together , and so put the eggs into the sack , and make it good and hot , let the cream coole a little before you put it into the sack , then stirre all together over the coales till it be as thick as you would have it , if you take some amber , and musk , and grind it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant taste . to make leach . make your jelly for your leach with calves feet , as you do your ordinary jelly , but a little stiffer , and when it is cold take off the top and bottom , and set it over the fire with some cinnamon and sugar , then take your turnsele , being well steep in sack , and crush it , and so strain it into your leach , and let it boyle to such a thicknesse , that when it is cold you may slice it . to make yellow leach . your yellow leach is just the same , but instead of turnsele you must colour it with saffron , and when it is boyled enough then put in your saffron and not before , it must not boyle in it . to make a slipcoat cheese . take five quarts of new milk from the cow , and one quart of water , and one spoonful of runnet , and stirre it together , and let it stand till it doth come , then lay your cheese cloth into the vate , and take up your curd as fast as you can without breaking , and put into your vate , and let the whey soak out of it self ; when you have taken it all up , lay a cloth on the top of it , and one pound weight for one hour , then lay two pound for one hour more , then turn him when he hath stood two houres , lay three pound on him for an hour more , then take him out of the vate , and let him lie two or three houres , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie on a day or a night , then put nettles under and upon him , and change them once a day , if you find any mouse turd wipe it off , the cheese will come to his eating in eight or nine dayes . to make cheese-loaves . take the curds of a tender new milk cheese , and let them be well pressed from the whey , and then break them as small as you can possible , then take crumes of manchet , and yolkes of eggs , with half the whites , and some sweet cream , and a little fine flower , mingle all these together , and make a paste of it , but not too stiffe , then make them into little loaves and bake them , when they be baked , cut off the tops and butter them ; with sugar , nutmeg , and melted butter , and put it in with a spoon , and stirre it altogether , then lay on the tops , and seare them with scraped sugar . how to make a very good tansie . take fifteen eggs , and six of the whites , beat them very well , then put in some sugar , and a little sack , beat them again , then put about a pint or a little more of cream , then beat them again , then put in the juyce of spinage , or of primrose leaves , to make it green , then put in some more sugar if it be not sweet enough , then beat it again a little , and so let it stand till you fry it , the first course is in , then fry it with a little sweet butter , it must be stirred and fryed very tender , when it is fryed enough , then put it in a dish , and strew some sugar upon it , and serve it in . to make black tart stuffe . to a dozen pound of prunes take half a dozen of malligo raisins , wash and pick them clean , and put them into a pot of water , set them over the fire till all these are like pulpe , and stirre them often least they burn too , then take them off , and let them be rubbed through a hair sieve hard with your hands , by little and little till all be through , then season them to your taste with searc'd ginger . to make yellow tart stuffe . take four and twenty eggs , and beat them with salt together , and put into a quart of seething milk , stirring it until it caudles , then take it off , and put it into a napkin , hanging it up till all the whey be run through , when it is cold , take it and grind it in a stone morter with sack and sugar to your taste , and otherwise to make it look white , leave the yolks , and instead of sack put in rosewater . to make a made dish . take a quarter of a pound of almonds , beat them small , and in the beating of them put in a little rosewater to keep them from oyling , strain them into cream , then take arterchoak bottomes , and marrow , and boyle the rednesse of the marrow out , then take a quart of cream , and boyle it with dates , rosewater , and sugar , and when it is boyled to a convenient thicknesse take it off , and take your arterchoak and pare of the leaves , and lay them into the dish , and some marrow upon them , then pour some cream upon them , then set it upon coales till you serve it in . to make sauce for a shoulder of mutton . take a few oysters , and some sweet hearbs , and an onion , and a pint of white wine , and a little beaten nutmeg , a little salt , and a large mace , a little lemon pild and a little sugar , a little leaker posset , if you have no oysters take capers in the room of them , and some gravie of the mutton . to fry applepies , take apples and pare them , and chop them very small , beat in a little cinnamon , a little ginger , and some sugar , a little rosewater , take your paste , roul it thin , and make them up as big pasties as you please , to hold a spoonful or a little lesse of your apples , and so stir them with butter not to hastily least they be burned . to make curd-cakes . take a pint of curds , four eggs , take out two of the whites , put in some sugar , a little nutmeg , and a little flour , stir them well together , and drop them in , and fry them with a little butter . to make furmentie . take a quart of sweet cream , two or three sprigs of mace , and a nutmeg cut in half , put into your cream , so let it boil , then take your french barlie or rice , being first washed clean in fair water three times , and picked clean , then boyle it in sweet milk till it be tender , then put it into your cream , and boil it well , and when it hath boiled a good while , take the yolks of six or seven eggs , beat them very well , and thicken on a soft fire , boyl it , and stir it for it will quickly burn , when you thinke it is boyled enough , sweeten it to your taste , and so serve it in with rosewater , and musk sugar , in the same manner you may make it with wheat . to make an arterchoak pie. take the bottome of six arterchoaks , being boyled very tender , put them in a dish , and put some vinegar over them , season them with ginger and sugar , a little mace whole , putting them into a pie , and when you lay them in , lay some marrow , and dates sliced in , and a few raisins of the sun in the bottome , with good store of butter , so close the pie , and when it is half baked , take a dish of sack , being boyled first with sugar , and a pill of orange , put it in your pie , and set it in the oven again , till you use it . to make a chicken pie. make your paste with good store of butter , and yolks of eggs and sugar , then take six chickens small , taking out the breast-bone , and trussing them round , take two nutmegs , and a good quantity of cinnamon , and put it in in little pieces , take two yolks of eggs , and beat them with six spoonfuls of verjuyce , then take your juyce and verjuyce , and a little salt , stir them well together , take a good deal of butter , and wet it in the verjuyce , and put it in the bellies of the chickens , so lay them in the pie with butter under them , then take half a pound of currants washed and dried , so lay them on the top of the chickens , with a little piece of marrow , barberies , grapes , and good store of butter and sugar as will season it , a little before you draw out your pie , put in verjuyce and sugar boyled together . to bake beef like red deer . take a pound of beef , and slice it thin , and half a pint of good wine vinegar , some three cloves , and mace above an ounce , three nutmegs , pound them altogether , pepper and salt according to your discretion , and a little sugar , mix these together , take a pound and half of suet , shred and beat it small in a morter , then lay a row of suet , a row of beef , strow your spices between every lain , then your vinegar , so doe till you have laid in all , then make it up , but first beat it close with a rowling pin , then presse it a day before you put it in your past . to rost a shoulder of mutton with thyme . draw your shoulder of mutton , and when it is half roasted , save the gravie , and cut a good deal of the inside of it , and mince it grosse , and boyl it in a dish with the gravie , and time , claret wine , and sliced nutmeg , and when your shoulder is rosted , lay it in the dish with sliced lemon , but remember to scorch your mutton in rosting , as you doe when you boil it . to rost a shoulder of mutton with oysters . when you open the oyster save the liquor , then season them with pepper , and a little cloves , and mace , and hearbs finely chopped , and the yolk of two or three eggs chopped small , and some currans parboiled a little , then stuffe your shoulder of mutton thick with your oysters , then season it , and lay it to the fire , and rost it , then take the rest of your oysters and boil them with a little white wine , and some butter , this is sauce for your shoulder of mutton , when your oysters are opened , you may perboil them in their own liquor , then take them out and season them . to make angellets . take a quart of new milk , and a pint of cream , and put them together with a little runnet , when it is come well , take it up with a spoon , and put it into the vate softly , and let it stand two dayes till it is pretty stiffe , then slip it out , and salt it a little at both ends , and when you thinke it is salt enough , set it a drying , and wipe them , and within a quarter of a year they will be ready to eat . to make black puddings . take your bloud when it is warm , put in some salt , and when it is cold throughly , put in your groats well pickt , and let it stand soking a night , then put in hearbs , which must be rosemary , large savorie , penniroyal , thyme and fennel , then make it soft with putting of good cream hot , untill the bloud look pale , then beat four or five eggs whites and all , and mingle it , then season it with cloves , mace , pepper , fennel seeds , then put good store of beef suet in your stuffe , and mince your fat not to small . to make white puddings . after the humbles are very tender boyled , take some of the lights , with the hearts , and all the flesh and fat about them , picking from them all the sinnews and skin , then chop the meat small as can be , then put to it a little of the liver finely searced , some grated bread searced , four or five yolks of eggs , a pint of very good cream , a spoonful or two of sack , a little sugar , cinnamon , cloves and mace , a little nutmeg , a few canary seeds , a little rosewater mingled with a good deal of swines fat , a little salt , roul it in rouls two houres before you goe about it , let the fat side of the skin be turned and steeped in rosewater till you fill them . to make almond puddings . take a pound of almonds blanched , and beat them very small , with a little rosewater , boyl good milk with a flake of mace , and a litle sliced nutmeg , when it is boyled take it clean from the spice , then take the quantity of a penny loaf grate it , and searce it through a collender , and then put it into the milk , and let it stand till it be prettie cool , then put in the almonds , and five or six yolks of eggs , and a little salt and sugar , what you thinke fit , and good store of beef suet , and marrow very finely shred . to make a pudding to bake . take a pennie loaf , pare it , slice it in a quart of cream , with a little rosewater , and break it very small , take three ounces of jordan almonds blanched , and beaten small with a little sugar , put in some eight eggs beaten , a marrow bone , and two or three pippins sliced thin , or any way , mingle these together , and put in a little amber greece if you please . to make a boyld pudding . take a pint of cream or milk , boyl it with a stick of cinnamon a little while , and take it off , & let it stand till it be cold , put in six eggs , take out three whites , beat your eggs a little before you put them into the milk , then stir them together , then take a pennie roule and slice it very thin , and let it lie and soke , and then braid it very small , then put in some sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh butter and a little sack , and sugar , beat all these together , and put it ●nto the dish with your pudding to be served in . to make a cream pudding to be boiled . take a pint and a half of thick cream , and boil it with mace , ginger , and nutmeg quartered , then put to it eight eggs , with four whites beaten , and almonds blancht a pound , and strained in with the cream , a little rosewater and sugar , and a spoonful of flour searced very fine , then take a thick napkin , wet it , and rub it with flour , and tie the pudding up in it where mutton is boyled , or in the beef-pot , remember to take out the whole spice out of the cream when it is boyled , the sauce for this pudding is a little sack , and sugar , a prettie piece of butter , you must blanch some almonds , when they are blanched , cut every almond in three or four pieces the long way , and stick them up an end upon the pudding very thick . to make a whitepot . take a pint and a half of cream , a quarter of a pound of sugar , a little rose-water , a few dates sliced , a few raisins of the sun , six or seven eggs , and a little large mace , a sliced pippin , or lemon cut sippet fashion , for your dishes you bake in , and dip them in sack or rose-water . to make a forc'd dish of any cold meat . take any cold meat and shred it small , a little cloves and mace , and nutmeg , and two yolks of eggs , a spoonful or two of rosewater , a little grated bread , a little beef suet shred small , make it up into balls or any fashion you please , and boyl them in fried suet between two earthen dishes , your suet must boil before you put in your meat ; for sauce , a little butter , verjuyce , and sugar . to make a forc'd dish of a leg of mutton , or lamb. take a leg of mutton , or lamb , cut out the flesh , and take heed you break not the skin of it , then perboyle it , and mince it with a little beef suet , put into it a little sweet hearbs shred , three or four dates sliced , a little beaten nutmeg , cloves , and mace , a few currans , a little sugar , a little verjuyce , three or four eggs , mix them together , and put them in the skin , and set it in a dish and bake it . to boyle a calves head with oysters . take the head , and boyle it with water and salt , and a little white wine or verjuyce , and when it is almost enough , then cut some oysters , and mingle them together , and a blade or two of mace , a little pepper , and salt , and a little liquour of the oysters , then put it together , and put it to the calves head , and the largest oysters upon it , and a slit lemon , and barberries , so serve it in . to fry a coast of lamb. take a coast of lamb , and perboyle it , take out all the bones as near as you can , and take some four or five yolkes of eggs beaten , a little thyme , and sweet majoram , and parsly minced very small , and beat it with the eggs , and cut your lamb into square pieces , and dip them into the eggs and hearbs , and fry them with butter , then take a little butter , white wine , and sugar for sauce . to stew saucesedges . boyle them in fair water and salt a little , for sauce boyle some currans alone , when they be almost tender , then pour out the water , and put in a little white wine , butter , and sugar . to boyle ducks . when they be half boyled , take a quart of the liquour and strain it , and put a quart of white wine , and some whole mace , cloves , and nutmegs sliced , and cinnamon , and a few onions shred , a bundle of sweet hearbs , a few capers , and a little sampire , when it is boyled put some sugar to season it withall . to make white broth with a capon . trusse your capons , and boyle ●●em in fair water , and when they are half boyled , take out three pints of the liquour , and put it to a quart of sack , and as much white wine , and slice two ounces of dates half or quarter wise as you please , a little whole mace , cloves , and cinnamon , a nutmeg shred , of each a little quantity , boyle the broth in a pipkin by it self , untill the dates begin to be tender , then put in the marrow of two bones , and let it boyle a little , not too much for fear , then when your capons be near ready , break twenty eggs , save the yolkes from the whites , and beat the yolkes untill you may take up a spoonful and it will not run beside the spoon , then you must put a little cold broth to them , and so strain them through a cloth , then take up some of the hot broth to heat your eggs , because else it will turn , let it have a walm or two after your eggs be in , but not seeth too much for fear it turnes , then dish your capons , and pour your broth on them , and garnish your dish as you please . to make stewed broth. take a neck of mutton , or a rump of beef , let it boyle , and scum your pot clean , thicken your pot with grated bread , and put in some beaten spice , as mace , nutmegs , cinnamon , and a little pepper , put in a pound of currans , a pound and a half of raisins of the sun , two pound of prunes last of all , then when it is stewed , to season it put in a quart of claret , and a pint of sack , and some saunders to colour it , and a pound of sugar to sweeten it , or more if need be , you must seeth some whole spice to garnish your dish withall , and a few whole prunes out of your pot . to make gallendine sauce for a turkey . take some claret wine , and some grated bread , and a sprig of rosemary , a little beaten cloves , a little beaten cinnamon , and some sugar . an exceeding good way to stew chickens . take chickens , fley them , and cut them in pieces crosse way , then put them in a pipkin or skillet , and cover them almost with pepper , and mace , and water , so let it stew softly with a whole onion in it till part of that liquour be consumed , then put in as much white wine as will cover them again , take parsly , sweet majoram , winter savory , with a little thyme , and shred them very small , and put them in , and let them boyle till they are almost enough , then put in a good piece of butter . to boyle a leg of mutton . take a leg of mutton and stuffe it , for the stuffing take a little beef suet , and a few sweet hearbs , chop them small , and stuffe it , and then boyle it , and put in a handful of sweet hearbs , cut them small , mingle a hard egg amongst the hearbs , and strew it upon the mutton , melt a little butter and vinegar , and pour it into the dish , and send it in . to keep quinces all the year . first you must ●ore them , and take out the kernels clean , and keep the cores and kernels , then set over some water to boyle them , then put them in when you set over the water , then let them boyle till they be a little soft , and then take them up , and set them down till they be cold , then take the kernels and stamp them , and put them into the same water they were boyled in , and let them boyle till they be thick , see you have as much liquour as will cover the quinces , and if you have not enough , take of the smallest quinces and stamp them to make more liquour , and when it is boyled good and thick , you must strain it through a course cloth , and when the quinces be cold , then put them into a pot , and the liquour also , and be sure the liquour cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand fourteen dayes , and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoary or thick , then take it from the liquour , for it will have a skin on it within a month or six weeks . to pickle cowcombers . take the cowcombers , and wash them clean , and dry them clean in a cloth , then take some water , and vinegar , and salt , and some dill tops , and some fennel tops , and a little mace , make it fast enough , and sharp enough to the taste , then boyle it a while , and then take it off , and let it stand and be cold , and then put in the cowcombers , and lay a board on the top to keep them down , and tye them close , and within a week they will be fit to eat . to pickle purslain . take the purslain , and pick it in little pieces , and put it into a pot or a barrel , then take a little water , vinegar , and salt to your taste , it must be pretty strong of the vinegar and salt , and a little mace , and boyle all these together , and pour this liquour in seething hot into the purslain , and when it is cold tye it close , but put a little board on the top to steep it down , and within a week or two it is fit to eat . to doe clove-gilliflowers up for salletting all the year . take as many clove-gilliflowers as you please , and slip off the leaves , then strow some sugar in the bottome of the gallipot that you doe them in , and then a lane of gilliflowers , and then a lane of sugar , and so doe till all the gilliflowers be done , then pour some claret wine into them as much as will cover them , then cut a piece of a thin board , and lay it to them to keep them down , then tye them close , and set them in the sun , and let them stand a moneth or thereabouts , but keep them from any rain or wet . to pickle broom buds . take as many broom buds as you please , make linnen bags , and put them in , and tye them close , then make some brine with water and salt , and boyle it a little , let it be cold , then put some brine in a deep earthen pot , and put the bags in it , and lay some weight upon them , let it lye there till it look black , then shift it again , so you must doe as long as it looks black , you must boil them in a little cauldron , and put them in vinegar a week or two , and then they be fit to eat . to pickle oysters . take your oysters and pick them out of the shels , and save the liquor that cometh from them , then take your oysters one by one , and wash them clean out of grift , then strain the liquor , then take a quantity of white wine , and a large mace or two , and two or three slices of nutmeg , and pepper grosly beaten , and salt them , boyl it together , then put in your oysters and boil them , then take the yolke of an egg , and beat it well with wine vinegar , then take up your oysters , and let them cool , then put in your egg and let it boyl , hang it off , and let it cool , and put it up together . to make grout . take some wheat and beans , and when you have made it into malt , then rittle it , then take some water , or some small wort , and heat it scalding hot , and put it into a pail , then stir in the malt , then take a piece of four leaven , then stir it about , and cover it , and let it stand till it will cream , then put in some orange pills , then put it over the fire and boil it , keeping it stirring till all the white be gone . to make jellie of marmalet . take quinces and pare them , cut them into water in little pieces , and when you have done all , then take them out of the water and weigh them , and to every pound of quinces , take five quarters of a pound of sugar , and half a quarter , then put it into the skillet , and put as much water as will make it pretty thin , then set it on the fire , then clarifie it with the white of an egg , and scum it off cleer , then put in your quinces , and let it boil a prettie pace , and cover it close , till it is prettie thick , then leave stirring it till it is thick enough for marmalet , then take it off , and put it in your glasse , and doe it with your knife in little works , when you have done let it stand , your costly must boyl all the while , you must put in as much water as will make it prettie thin , when it is boyled to a prettie good colour , then stir it , and weigh it , then take of loaf sugar as much as it weighs and boil it altogether to a jellie , then pour it into your marmalet glasse , then put it in a stove , and put some fire in every day . to make jelly of pippins . take pippins and pare them , and quarter them , and coar them , lay them in water , and when you set them on the fire , shift them in another water , and put them in a skillet , put as much water as will cover them and a little more , set them over the fire , and make them boil as fast as you can , when the apples are soft , and the liquor taste strong of the apples , then take them off , and strain them through a piece of canvass gently ; take to a pound of juyce a pound of sugar , then set it on the fire , when it is melted , strain it into a bason , and rince your skillet again , set it on the fire , and when it is boyled up , then scum it , and make it boyl as fast as you can , and when it is almost boiled , put in the juyce of three lemons strained through a cloth , if you will have orange pill , pare it thin , that the white be not seen , and then lay it in the water all night , then boil them in water till the pill be soft , then cut them in long peeces , then put it into the sirrup , and stir it about , and fill your glasses , and let it stand till it be cold , and then it is ready to eat . to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off , take juyce of oranges , put them into the juyce , boil them half an hour , and take them off . to preserve green walnuts . take walnuts , and boil them till the water doe taste bitter , then take them off , and put them in cold water , and pill of the bark , and weigh as much sugar as they weigh , and a little more water then will wet the sugar , set them on the fire , and when they boyl up , take them off , and let them stand two dayes , and boil them again once more . to preserve white quinces . take a pound of quinces , boil them with the skins on , but core them and pare them , take a quarter of a pound of sugar , with water no more then will wet the sugar , put the quinces into it presently , boil them as fast as may be , and skin them , when the sirrup is thick take it up . to make goosberrie tarts . take a pint of goosberries , and put them into a quarter of a pound of sugar , and two spoonfuls of water , and put them on the fire , and stir them as you did the former . to preserve resberries . take as many as you please , a lay of sugar , and a lay of resberries , and so lay them into the skillet , and as much sugar as you thinke will make sirupe enough , and boil them , and put two spoonfuls of water in , boscom it , take it off , and let it stand . to preserve currans . part them in the tops lay a lain of currans , and a lain of sugar , and so boil them as fast as you doe resberries , doe not put in the spoon , but scum them , boyle them till the sirrup be prettie thick , then take them off , and let them stand , till they be cold , and put them in a glasse . to preserve medlers . take the just weight of sugar as they weigh , to a pound of sugar put a pint and a half of water , scald them as long as the skins will come off , stone them at the head , put the water to the sugar , and boil it , and strain it , put in the medlers , boil them apace , let them stand till they be thick , then take them off . to preserve goosberries . take the fairest goosberries you can get with the stalks one , prick three or four holes in every one of them , then take the weight of them in sugar , lay the best part of the sugar in the bottome of a silver or peuter dish , then lay your goosberries one by one upon it , strew some of the rest of the sugar upon them , and put two spoonfuls of the water into half a pound , then set the goosberries on a chafing dish of coales , and let them stand uncovered , scalding upon the fire a prettie while before they boil , but not too long , for then they will grow red , and when they be boyled , let them not boyl too fast , when they be enough put them up , you must put the rest of the sugar on them as they boil , and that will harden them , and keep them from breaking . to make goosberrie cakes . prick as many goosberries as you please , and put them into an earthen pitcher , and set it in a kettle of water till they be soft , and then put them into a sieve , and let them stand till all the juyce be out , and weigh the juyce , and as much sugar , as sirupe ; first boil the sugar to a candie , and take it off , and put in the juyce , and set it on again till it be hot , and take it off , and set them in a press till they be dry , then they are readie . to doe goosberries like hops . take pricks of black thorn , then take goosberries , and cut them a little a crosse , and then take out the stones , and then put them upon the pricks , and weigh as much sugar , as they weigh , and take a quarter or a pint of water and put into the sugar , and let it boil a while , then put in the hops , let them stand and scald two houres upon the coales till they be soft , then take out the hops , and boil the syrupe a while , then take it off , and put in the hops . to preserve apricocks . first stone them and weigh them , and take as much sugar as apricocks , put it in a bason , some in the bottome , and some on the top , let them stand all night , set them on the fire till they be scalding hot then heat them twice more . to make apricock cakes . take as many apricocks as you please , and pare them , put as much sugar as they weigh , take more water then will melt the sugar , then boil the sugar and it together till they be pretty stiffe , take them off , and put them in saucers . to make mackeroons . take half a po●nd of almonds , put them in water , stamp them small , put in some rose-water , a good spoonfull of floure , four eggs , half a pound of sugar , in the beating of the eggs , put in the almonds , heat the oven hot enough to bake a custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pans round , and buttered very thin . how to preserve white damsons green . take white damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , strew a little in the bottome , put two or three spoonfulls of water , then put in the damsons and the sugar , and boyl them , take them off , and let them stand a day or two , then boil them again , take them off , and let them stand till they be cold . to preserve mulberries . take as many mulberries as you please , and as much sugar as they weigh : first wet the sugar with some juyce of mulberies , stir your sugar together , then put in your mulberries , then boil them apace , till you thinke they are boyled enough , then take them off , and boil the sirupe a while , and put it into the mulberries , let them stand till they be cold . to preserve pippins white . take some pippins and pare them , and cut them the crosse way , and weigh them , and to a pound of sugar , a pint of water , then put the sugar to the water , and then let it boyl a while , and then put in the pippins , and let them boyl till they bee clear at the core , take them off , and put them up . to make white quince cakes . take quinces and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and doe it through a sieve , and then weigh as much sugar as it doth weigh , and beat it , and sift it into the quinces , and stir it altogether , and set it on the coals , and stir it about , but let it not boil at all , but let it stand and cool , till it be pretty thick , then take it off , and put it in glass saucers . to preserve grapes . stamp and strain them , let it settle a while , before you wet a pound of sugar , or grapes with the juyce stone the grapes , save the liquor , in the stoning take off the stalks , give them a boyling , take them off , and put them up . to preserve damsons . take as many as you please , and weigh as much sugar as they weigh , and strew some in the bottome , and some on the top , and you may wet the sugar with some sirupe of damsons , or a little water , then set them upon the fire , and let them stand and soke softly about an hour , then take them off , and let them stand a day or two , then boil them up , till you think they be enough , take them off , and put them up . how to make cake of lemons or violets . take of the finest double refined sugar , beaten very fine , and searced through fine tiff●nie , and to half a silver poringer of sugar , put to it two spoonfuls of water , and boil it till it be almost sugar again , then grate of the hardest rinded lemon , then stir it into your sugar , put it into your coffins of paper , and when they be cold take them of . to preserve quinces red . take your quinces and weigh them , to a pound put a pound of sugar , and half a pint of water , put your water to your sugar , and let it stand , your quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them in the skillet where the sugar is , then set them on the fire , and let them boil two hours , if it be not enough , boil it a little more , pour it to the quinces , and stop it close . to make bisket bread. take a pound and a half of white loaf sugar , and so much flower , as much annise seed , coliander seed , and carraway seed as you please , and twelve eggs , three whites lest out , take the sugar and sift it fine , and the flower also , and beat your eggs a little , then mingle them well together with four spoonfuls of damask rose-water , beat them well together , and put in two spoonfuls more , and beat it again about an hour and a half in all , then butter plate trenchers , and fit them with stuffe , scrape some sugar on them , and blow it off againe , heat your oven hot enough to bake a pie , and let the lid stand up a little while , to draw down the heat from the top , then take the lid down again , and let it stand till it be cool , that you may suffer your hand in the bottom , then set in the plates , and set up the lid again , untill they rise , then take them out and loose them from the plates , and scrape the bottoms , and let them stand four houres , then they be fit to eat . to preserve grapes to look cleer and green . take a pound of grapes with no stalks on them , when they doe begin to be ripe , then weigh as much double refined sugar beaten small , then take the grapes that were weighed , stone them at the place where the stalks are , pull off the skins , and strain some sugar in the bottome of the thing you doe them in , and so lay them in the sugar you did weigh , till you have stoned and pilled them , and so strew the sugar upon them , then set them on the fire , and let them boil as fast as can be , till the syrup be prettie thick , then take them off , and put them up till they be cold . to candie apricocks . take your apricocks the fairest , and scald them , and peel them , between two clothes ●rush the water softly out of them as dry as you can , without too much flatting them , then take as much searced sugar almost as much as they weigh , and boil it altogether to a candie height then take it off the fire , and lay the apricocks in it one by one , with a feather annoint them over , then set them on a chafingdish of coales , and let them be through sod but not boil , then take them off the fire , and set it in a stone or bloudwarm oven , and twice a day set them on a fire , and turn them once at every heating , annointing them with a feather , and the same sirupe every time you take them off the fire , this doe untill you see the sirupe begin to sparkle , and full of eyes , then take them out of the sirupe , and lay them on glasse plates , and dry them in a stone or oven , turning them a day or two , till they be dry , white pear plums may be done thus . to make paste of goosberries , or barberies , or english currants . take any of these tender fruits , and boyl them softly on a chafingdish of coals , then strain them with the pap of a rotten apple , then take as much sugar as it weighs , and boil it to a candie height , with as much rosewater , as will melt the sugar , then put in the pap of your fruit into the hot sugar , and so let it boil leasurely , till you see it reasonable stiffe , almost as thick as for marmalet , then fashion it on a sheet of glasse , and so put it into the oven upon two billets , that the glasse may not touch the bottome of the oven , for if it doe it will make the paste tough , and so let it dry leasurely , and when it is dry , you may box it , and keep it all the year . to make paste of oranges and lemons . take your oranges and lemons , and have on the fire two vessels of fair water at once , boyl them , and then shift the water seven times , that the bitterness may be taken from them , and they very tender , then cut them through the midst , and take out the kernels , and wring out all the water from them , then beat them in an alablaster morter , with the paps of three or four pippins , then strain it through a fine strainer , then take as much sugar as that pap doth weigh , being boiled to a candie height , with as much rose-water as will melt the sugar , then put the pap of your oranges and lemons into the hot sugar , and so let it boil leisurely with stirring , and when you see it stiffe as for manchet , then fashion it on a sheet of glasse , and so set it in a stove or oven , and when it is throughly dry , boxe it for all the year . to make paste royall in spice . take sugar the quantitie of four ounces , very finely beaten and searced , and put into it an ounce of cinnamon , and ginger , and a grain of musk , and so beat it into paste , with a little gum-dragon steeped in rosewater , and when you have beaten it into paste in a stone morter , then role it thin , and print it with your mouldors , then dry it before the fire , and when it is dry , box and keep it all the year . to candie pears , plums , or apricocks , that shall look as clear as amber . take your apricocks and plums , and give every one a cut to the stone in the notch , then cast over sugar on them , and bake them in an oven as hot as for manchet close stopped , bake them in an earthen platter , let them stand half an hour , then take them out of the dish , and lay them one by one upon glasse plates , and so dry them , if you can get glasses made like marmalet boxes to lay over them they will be sooner candi'd , this is the manner to candie any such fruit . to make paste royall white that you may make court bouls , or caps , or gloves , shooes , or any prettie thing printted in moulds . take half a pound of double refined sugar , and beat it well , and searce it through a fine lawn , then put it into a fine alablaster morter , with a little gum-dragon steeped in a little rose-water and a grain of musk , so beat them in a morter , till it come to a prettie paste , then roul it thin with a rouling pin , and print it with your moulders , like gloves , shooes , or any thing else , and some you may roul very thin with a rouling pin , and let dry in an ashen dish , otherwise called a court cap , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board far from the fire , but you must not put them in an oven , they will be dry in two or three houres and be as white as snow , then you may , guilt box and cap. to make fine diet-bread . take a pound of fine flower twice or thrice drest , and one pound and a quarter of hard sugar finely beaten , and take seven new laid eggs , and put away the yolks of one of them , then beat them very well , and put four or five spoonfuls of rosewater amongst them , and then put them into an alablaster or marble morter , and then put in the flower and sugar by degrees , and beat it or pound it for the space of two houres , untill it be perfectly white , and then put in an ounce of canary seeds , then butter your plates or saucers , and put into every one , and so put them into the oven ; if you will have it glosse and icie on the top , you must wash it with a feather , and then strew sugar very finely beaten on the top before you put it into the oven . to preserve apricocks . take your apricocks , and put them into a skillet of fair water , and put them over the fire , untill they be something tender , then take them up out of the water , and take a bodkin and thrust out the stone at the top , and then peel off their skins , and when you have so done put them into a silver dish or bason , and lay sugar very finely beaten over and under them , then put a spoonful or two of water unto them , and set them over a very soft fire until they be ready , then take them up , and lay them into another dish a cooling , and if you see good boyle the sirupe a little more , when they are cold , and the sirupe almost cold , put them up in a gally-pot or glasse altogether . to preserve damsons . take a pound or something more of pure sugar finely beaten , and then take a pound of damsons and cut one scotch in the side of each of them , then put a row of sugar in a silver dish or bason , and then lay in a row of plums , and then cover it with sugar , and so lay it in till they be all in , and then take two spoonfuls of clean water , and make a hole in the middle of them , and set it over a very soft fire , and look to it carefully , for fear the sugar should burn , and when the sugar is all dissolved , shake them together , and stirre them gently , and then set them down and cover them till they be cold , and when they are cold , set them upon the coales again , and then let them boyle gently till they be ready , and when they are ready take them down , and take them every one by its stem , and cover them with the skins as well as you can , and then put them all one by one in a dish , and if the sirupe be not boyled enough , set it over and let it boyle a little longer , and when the plums be cold , put them in a gally-pot or glasse , and pour the sirupe to them while it is a little warm , you must not forget to take away the skin of the plums as it riseth . to make papp of barly . take barly , and boyle it in fair water softly untill it begin to break , then put that liquour out , then put as much hot water to it as you put forth , and so let it boyle till it be very soft , then put it into a cullender and strain it , then take a handfull of almonds , and grind them very well with your barly and some of the liquour , so season it with sugar , and a little rosewater , a little whole mace , and cinnamon , and boyle them well together . to candy lemons and oranges . take the peels of your oranges and lemons , the white cut away , then lay them in water five or six dayes , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lye till they be cold , then cut them in small pieces square , the bignesse of a penny or lesse , then take to every three two ounces of sugar , put to it a quantity of fair water , and a lesse quantity of rosewater , and make a sirupe thereof , then skum it very clean , and put in your peels , and let them boyle for the space of an hour or longer , if you find your liquour wanting you may put in more water at your pleasure , then boyle them a little space after with a little sharp fire , stirring it alwayes for burning , then take it off the fire three or four times , stirring them all the while , and set them on again untill they be candied . to make cakes of almonds . take one pound and a half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds , blanch them , and grind them fine in a morter , then strain them with as much sack as will mingle the flower , sugar , and almonds together , make a paste , bake them in an oven not too hot . to make white lemon cakes . take half a dozen of yellow lemons the best you can get , then cut and pare them , leave none of the yellow behind , then take away the sowre meat of it , and reserve all the white , and lay it in water two dayes , then seeth it in fair water till it be soft , then take it out , and set it by till the water be gone from it , then weigh it , and take twice the weight in sugar , mince the white stuffe very fine , then take an earthen pipkin , and put therein some fair water , and some rosewater , if you have a pound of sugar , you must have half a pint of water , of both sorts alike , let your water and sugar boyle together , then skum it , and put in the stuffe , and so let them boyle together , alwayes stirring it till it be thick , it will shew very thin , and when it is cold it will be thick enough . to make oyle of violets . set the violets in sallade oyle , and strain them , then put in other fresh violets , and let them lye twenty dayes , then strain them again , and put in other fresh violets , and let them stand all the year . to preserve pomecitron . take pomecitron and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water four and twenty houres , then set over a posnet with fair water , and when it boyles put them in , and so shift till you find the water be not bitter , then take them up and weigh them , and to every pound of pomecitron put a pound and quarter of sugar , then take of your last water a pint and quarter , set your water and sugar over the fire , then take two whites of eggs and beat them with a little fair water , and when your sirupe begins to boyle cast in the same that riseth from the eggs , and so let it boyle , then let it run through a clean fine cloth , then put it in a clean posnet , and when your sirupe begins to boyle put in your pomecitron , and let it boyle softly three or four houres , until you find your sirupe thick enough ; be sure you keep them alwayes under sirupe , and never turn them , take them up , and put them into your glasse , and when they be cold cover them . to candy ringus roote . take your ringus roots and boyle them reasonable tender , then peel them , and pith them , then lay them together , then take so much sugar as they weigh , and put it into a posnet with as much rosewater as will melt it , then put in your roots , and so let it boyle very softly until the sugar be consumed into the roots , then take them and turn them , and shake them till the sugar be dryed up , and then lay them a drying upon a lattice of wyer until they be cold , in like sort you may candy any other roots , which you please . to candy all kind of fruitrages , as oranges , lemons , citrons , lettice stockes , the sugar-candy such as the comf●t-makers doe candy the fruits . take one pound of refined sugar , and put it into a posnet with as much water as will wet it , and so boyle it untill it come to a candy height , then take all your fruit being preserved and dryed , then draw them through your hot sugar , and then lay them on your hardle , and in one quarof an hour they will be finely candied . to candy all kind of floures in wayes of the spanish candy . take double refined sugar , put it into a posnet with as much rosewater as will melt it , and put into it the papp of half a roasted apple , and a grain of musk , then let it boyle till it come to a candy height , then put in your floures being pick'd , and so let it boyle , then cast them on a fine plate , and cut it in wayes with your knife , then you may spot it with gold and keep it . to make essings . take one peck of oatmeal grots , the greatest you can get and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening milk as will cover it and something more , boyle it , and cool it again till it be bloud-warm , then put it to the oatmeal and let it soak all night , the next morning strain it from your milk as dry as you can through a cloth , then take three pints of good cream , boyle it with a mace and the yolkes of eight eggs , when it is boyled put it into your stuffe , then put in six eggs more whites and yolkes , season it with a good quantity of cinnamon , nutmeg , and ginger , and a lesse quantity of cloves and mace , put in as much sugar as you think will sweeten it , have a good store of suet shred small , and forget not salt , so boyle them . to make sugar cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take seven or eight yolkes of eggs , and if your flower be good , take one white or two as you shall think good , take two cloves , and a pretty piece of cinnamon , and lay it in a spoonfull of rosewater all night , and heat it almost bloud-warm , temper it with the rest of your stuffe , when the paste is made , make it up with as much hast as you can , bake them in a soft oven . to make a calfes-foot pie. take your calfes-feet , boyle them , and blanch them , then boyle them again till they be tender , then take out all the bones , season it with cloves , mace , ginger , and cinnamon , as much as you shall think good , then put in a good quantity of currans and butter , bake your pie in a soft oven , and when it is baked , take half a pint of white wine vinegar , beat three yolkes of eggs , and put to the coals , season it with sugar and a little rosewater , alwayes stirring it , then put it into your pie , and let it stand half a quarter of an hour . to make a very good pie. take the backes of four white herrings watred , the bones and skin taken away , then take so much wardens in quantity pared and cored , half a pound of raisins of the sun stoned , mince all these together , and season it with cinnamon and ginger , and when the pie is baked put in a little rosewater , and scrape sugar on it , if you put in butter then put in a handful of grated bread . to make simbals . take fine flower dryed , and as much sugar as flower , then take as much whites of eggs as will make it a paste , and put in a little rosewater , then put in a quantity of coriander seed , and annise seed , then mould it up in that fashion you will bake it in . to preserve angelico roots . take the roots and wash them , then slice them very thin , and lay them in water three or four dayes , change the water every day , then put the roots in a pot of water , and set them in the embers all night , in the morning put away the water , then take to a pound of roots four pints of water , and two pound of sugar , let it boyle , and skum it clean , then put in the roots , they will be boyled before the sirupe , then take them up , and boyle the sirupe after , they will ask you a whole dayes work , for they must boyle very softly ; at saint andrewes time is the best time to doe them in all the year . to boyle a capon with brewis , take a capon , and trusse him to boyle , set him on the fire in a good quantity of water , skum it very clean , before you set on your capon put a little winter savory and thyme into the belly of it , and a little salt and grosse pepper , when you have skummed it clean , cover it close to boyle , then take a good handfull of hearbs , as marigolds , violet leaves , or any such green hearbs , as you shall think fit , wash them , and set them on the fire with some of the uppermost of the broth that boyles the capon , then put into it good store of mace , and boyle it with the capon , when the hearbs be boyled , and the broth very green , and almost consumed away , take the uppermost of your capon and strain it together , and scald your brewis , and put it into a dish , and lay the capon on them . to make a spice-cake . take one bushel of flower , six pound of butter , eight pound of currans , two pints of cream , a pottle of milk , half a pint of good sack , two pound of sugar , two ounces of mace , one ounce of nutmegs , one ounce of ginger , twelve yolkes , two whites , take the milk and cream and stirre it all the time that it boyles , put your butter into a bason , and put your hot seething milk to it , and melt all the butter in it , and when it is bloud-warm temper the cake , put not your currans in till you have made the paste , you must have some ale yest , and forget not salt. to make broth for a neats-tongue . take claret wine , grated bread , currans , sweet butter , sugar , cinnamon , ginger , boyle them altogether , then take the neates tongue , and slice it , and lay it in a dish upon sippets , and so serve it . to souce a carp or gurnet . take fair water , and vinegar , so that it may be sharp , then take parsly , thyme , fennel , and boyle them in the broth a good while , then put in a good quantity of salt , and then put in your fish , and when it is well boyled put the broth into a vessel , and let it stand . to make a fine pudding . take crums of white bread , and so much fine flour , then take the yolkes of four eggs , and one white , a good quantity of sugar , take so much good cream as will temper it as thick as you would make pancake batter , then butter your pan , and bake it , so serve it , casting some sugar upon it , you must shred suet very small , and put into it . to make a broth to drinke . take a chicken , and a little of the neck of mutton , and set them on , and scum it well , then put in a large mace , and so let it to boil while the chicken be tender , then take the chicken out , and beat it all to pieces in a stone morter , and put it in again , and so let it boil from four pints to a little more then half a pint , then ca●● it through a strainer , and season it . to boil a chicken , partridge , or pyton . take your chicken , and set it a boiling with a little of the neck of mutton , and scum it well , then put in a mace , and 〈◊〉 let it boil down , and when it is almo●● boiled , have some few hearbs perboiled as lettice , endive , spinage , marigo●● leaves , for note these hearbs are usual●● used to be boiled , which by course wi●● hold their colour in boyling , and put so●● of these foresaid hearbs to the chicken and mutton , if you thinke your broth strong enough , take out your mutton , if you see it not put a little piece of sweet butter , and a little verjuyce , and a very little sugar , and salt , so serve it in with sippets . a broth to drinke . take a chicken and set it on , and when it boils scum it , then put in a mace , and a very little oatmeal , and such hearbs as the partie requires , and boil it well down , and bruise the chicken , and put it in again , and it is a prettie broth , and to alter it you may put in half a dosen prunes , and leave out the hearbs , or put them in , so when it is well boyled , strain it , and season it . a broth to eat on fasting dayes . take fair water , and set it a boyling , and when it boileth , put to it so much streined oatmeal as you thinke will thicken it , and a large mace , a handfull of raisins of the sun , as many prunes , and as many currants , if your quantity require it , so boil it , and when it is boiled , season it with salt and sugar , and a piece of sweet butter if the time will allow it , and for an alteration , when this broth is boiled , put in a quantity of cream , and it will doe well . to make ponado . the quantity you will make set on in a posnet of fair water , and when it boyles put a mace in , and a little piece of cinnamon , and a handfull of currants , and so much bread as you think meet , so boil it , and season it with salt , and sugar , and rosewater , and so serve it . to make a caudle . take ale , the quantity that you mean to make , and set it on the fire , and when it is ready to boil , scum it very well , then cast in a large mace , and take the yolks of two eggs for one messe or one draught , and beat them well , and take away the skin of the yolks , and then put them into the ale , when it seeths , be sure to sti● them well till it seeth again for a youngling , then lel it boil a while , and put in your sugar , and if it be to eat , cut three or four tosts of bread thin , and toste them dry , but not brown , and put them to the caudle , if to drinke , put none . to make almond butter . blanch your almonds , and beat them as fine as you can with fair water two or three houres , then strain them through a linnen cloth , boil them with rose-water , whole mace , and annise seeds till the substance be thick , spread it upon a fair cloth draining the whey from it , after let it hang in the same cloth some few houres , then strain it , and season it with rose-water and sugar . to stew beef . take a good rumpe of beef cut from the bones , shred turnips and carroots small , and spinage , and lettice , put all in ●pan , and let it stew four houres with so much water , and a quart of white wine ●s will cover it when it is stewed enough , then put in a wine glasse full of elder vinegar , and serve it in with sippets . to souce a young pig. take a young pig being scalded , boil it in fai● water , and white wine , put thereto some bay leaves , some whole ginger , and some nutmegs qua●tered , a few whole cloves , boil it throughly , and leave it in the same broth in an earthen pot . to boyl flounders or pickrels after the french fashion . take a pint of white wine , the tops o● young thyme , and rosemary , a little whole mace , a little whole pepper , seasoned with verjuyce , salt , and a piece o● sweet butter , and so serve it ; this brot● will serve to boyl fish twice or thrice in or four times . to make flesh of apricocks . take apricocks when they are gree● and pare them and slice them , and ta●● half their weight in sugar , put it to the● so put them in a skillet , and as much water as you thinke will melt the sugar , so let them boil , and keep them with stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much sugar as you had before , and boil it to a candie height , and then put in your apricocks , and set them over a soft fire , but let them not boyl , so keep them with oft stirring , till the sirupe begin to jellie , then put them in glasses , and keep them for your use . to make flesh of quinces . take quinces , pare them , and core them , and cut them in halfs , boyl them in a thin sirupe till they be tender , then take them off , and let them lye in sirupe , then take quinces , pare them , and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor , a pound of sugar , put as much water to the sugar as will melt it , then boyle it to a candie height , then stir the quinces that are in the sirupe as thin as you can : when your sugar is at a full candy height , put in a pint of the liquor , then set it over a soft fire stirring it leisurely till the sugar be dissolved , then put in half a pound of your slices , keeping it still stirring but not to boil , you must take the jellie of quince kernels , that have lain in water two or three hours , take two good spoonfuls of it and put it to the flesh , so keep it stirring leisurely till it begin to jellie upon the spoon , then put it into thin glasses , and keep it in a stove . to dry cherries . take the fairest cherries , stone them , take to six pound of cherries a pound of sugar , put them into a skillet , straining the sugar amongst them as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into to an earthen pan or pot , so let them stand in the liquor four dayes , then take them up and lay them severally one by one upon silver dishes , or earthen dishes , set them into an oven after the bread being taken out and so shift them every day upon dry dishes , and so till they be dry . to dry peaches . take peaches and coddle them , take off the skins , stone them ; take to four pound of peaches a pound of sugar , then take a gally pot and lay a laier of peaches , and a laier of sugar , till all be laid out , then put in half a pint of water , so cover them close , and set them in embers to keep warm , so let them stand a night and a day , then put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand four and twentie houres then scald them again , then take them out of your sirupe , and lay them one silver dishes to dry , you may dry them in an oven , when the bread is taken out , but to dry them in the sun is better , you must turn them every day into clear dishes . to boil veal . take veal , and cut in thin slices , and put it into a pipkin with as much water as will cover it , then wash a handfull of currants , and as much prunes , then take a court roul , and cut it in long slices like a butchers skiver , then put in a little mace , pepper , and salt , a piece of butter , a little vinegar , some crumbs of bread , and when it hath stewed two houres , take it up and serve it . to boil a capon in white broth. trusse a capon to boyle , and put it into a pipkin of water , and let it boil two hours , and when it is boiled , take up a little of the broth , then take the yolks of eggs , and beat them very fair with your broth that you take up , then put it by the the fire to keep warm , season it with grated nutmeg , sugar and salt , then take up your capon , and pour this broth on it with a little sack , if you have it , garnish it with sippets , and serve it , remember to boil whole mace with your capon , and marrow , if you have it . to boil a capon or chicken in white broath with almonds . boil your capon as in the other , then take almonds , and blanch them , and beat them very small , putting in sometimes some of your broath to keep them from oyling , when they are beaten small enough , put as much of the uppermost broath to them as will serve to cover the capon , then strain it , and wring out the substance clear , then season it as before , and serve it with marrow on it . to boil brawn . take your brawn four and twentie houres , and wash and scrape it four or five times , then take it out of the water , and lay it on a fair table , then throw a handfull of salt on every coller , then bind them up as fast as you can , with hemp , bass , or incle , then put them into your kettle when the water boyleth , and when it boileth , scum it clean , let it boil untill it be so tender that you may thrust a straw through it , then let it cool untill the next morning , by the souced meats you may know how to souce it . to boil a gammon of bacon . water your gammon of bacon twenty four houres , then put it into a deep kettle with some sweet hay , and let it boil softly six or seven houres , then take it up with a scummer and a plate , and take off the skin whole , then stick your gammon full of cloves , strew on some gross pepper , then cut your skin like sippets , and garnish your gammon , and when you serve it , stick it with bayes . to boil a rabbet . fley and wash a rabbet , and slit the hinder leggs on both sides of the back-bone , from the forward , and truss them to the body , set the head right up with a sciver right down in the neck , then put it to boyling with as much water as will cover it , when it boyls , scum it , season it with mace , ginger , salt , and butter , then take a handful of parsley , and a little thyme , boil it by it self , then take it up , beat it with a back of a knife , then take up your rabbet , and put it into a dish , then put your hearbs to your broth , and scrape in a carret root , let your broth boil a little while , put in salt , pour it on your rabbet , and serve it . to boil a mallard with a cabbage . half rost your fowl , then take it off , and case it down , then put it into a pipkin with the gravie , then pick and wash some cabbage , and put to your mallard with as much fair water as will cover it , then put in a good peece of butter , and let it boyl an hour , season it with pepper and salt , and serve it upon sops . to boil a duck with turnips . half rost her , then cover it with liquor , boil your turnips by themselves half an houre , then cut them in cakes and put them to your duck , with butter and parsley chopt small , and when it hath boiled half an houre , season it with pepper and salt , and serve them upon sops . to boil chickens , and sorrel sops . trusse your chickens , and boil them in water and salt very tender , then take a good handful of sorrel , and beat it stalks and all , then strain it , and take a manchet , and cut it in sippets , and dry them before the fire , then put your green broth upon the coals , season it with sugar , and grated nutmeg , and let it stand untill it be hot , then put your sippets into a dish , put your chickens upon them , and pour your sauce upon it , and serve it . to boil a pike in white broth. cut your pike in three pieces , and boil it with water and salt , and sweet hearbs , let it boil untill it stain , then take the yolks of half a dozen eggs , and beat them with a little sack , sugar , melted butter , and some of the pikes broath , then put it on the fire to keep warm , but stir it often , least it curdle , then take up your pike , and put the head and tail together , then cleave the other peices in two , take out the back bone , and put the one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish , with sippits , and boyled parslie , and strew on pouder of ginger , and wipe the edge of the dish round , and serve it . to boyle divers kinds of fishes . bat , conger , thornback , plaice , salmon , trout , or mullet , boyle any of these with water , salt , and sweet hearbs , when they boyle skum it very clean , then put in vinegar , and let it boyle till you think it is enough , your liquour must be very hot of the salt , then take it off , you may let it stand five or six dayes in the liquour , then if you will keep it longer , pour that liquour away and put water and salt to it , or soucing drink , you must remember to let your mullets boyle softly , and your thornback and other fish very fast , you must blanch your thornback while it is warm , and when you serve any of these fishes , strew on some green hearbs . to make sallet of all manner af hearbs . take your hearbs , and pick them clean , and the flowers , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with cowcumbers , and lemons , sliced very thin , then scrape on sugar , and put in vinegar and oyle , then spread the floures on the top , garnish your dish with hard eggs , and all sorts of your floures , scrape on sugar , and serve it . to stew steakes between two dishes . you must put parsly , currans , butter , verjuyce , and two or three yolkes of eggs , pepper , cloves , and mace , and so let them boyle together , and serve them upon sops , likewise you may doe steakes of mutton or beef . to stew calves feet . boil them , and blanch them , cut them in two , and put them into a pipkin with strong broth , then put in a little pouder of saffron , and sweet butter , pepper , ●●gar , and some sweet hearbs finely minced , let them stew an hour , put in salt and serve them . to stew a mallard . rost your mallard half enough , then take it up , and cut it in little pieces , then put it into a dish with the gravie , and a peice of fresh butter , and a handfull of parsley chopt small , with two or three onions , and a cabbage-lettice , let them stew one hour , then season it with pepper and salt ; and a a little verjuyce , then serve it . to stew trouts . draw your trouts and wash them , and then put them into a dish with white wine and water , and a piece of fr●sh butter , then take a handful of parsley , a little thyme and a little savorie , mince these small , and put to your trouts with a little sugar , let them stew half an houre , then mingle the yolks of two or three hard eggs , and strew them on your trouts with pepper and salt , then let them stew a quarter of an hour , and serve them . to stew smelts or flounders . put your smelts or flounders , into a deep dish with white wine and water , a little rosemary and thyme , a piece of fresh butter and some large mace , and salt , let them stew half an hour , then take a handful of parsley , and boyl it , then beat it with the back of a knife , then take the yolks of three or four eggs , and beat them with some of your fish broth , then dish up your fish upon sippets ; pour on your sauce , scrape on sugar , and serve it . to stew a rabbet . half rost it , then take it off the spit , and cut it in little pieces , and put it into a dish with the gravie , and as much liquor as will cover it , then put in a piece of fresh butter , and some pouder of ginger ; some pepper and salt , two or three pippins minced small , let these stew an houre , then dish them upon sippets . to stew a pullet or capon . half rost it , then cut it into pieces , and put it into a dish with the gravie , and put in a little cloves and mace , with a few barberies or grapes , put these to your pullet with a pint of claret , and a piece of butter , let these stew an hour , dish them upon sippets , and serve it . to stew cold chickens . cut them up in pieces , put them into a pipkin . of strong broath , and a piece of butter , then grate some bread , and a nutmeg , thicken your broth with it , season your meat with gross pepper and salt , dish it upon sippets , and serve it . to make paste for a pasty of venison . take almost a peck of flower , wet it with two pound of butter , and as much suet , then wet your pastie , put in the yolks of eight or ten eggs , make it reasonable lithe paste , then roul it out , and lay on suet ; first lay a paper under your paste , then lay on your venison , close it , pinke it , baste it with butter , and bake it , when you draw it out , baste it with butter . to make paste for a pie to keep long . your flower must be of rye , and your liquor nothing but boiling water , make your paste as stiffe as you can , raise your coffin very high , let your bottome and sides be very thick , and your lid also . to make paste for a custard . your liquor must be boyling water , make your paste very stiffe , then roul out your paste , and if you would make a great tart , then raise it , and when you have done , cut out the bottome a little from the side , then roul out a thin sheet of paste , lay a paper under it , strew flower that it may not stick to it , then set your coffin on it of what fashion you will , then dry it , and fill it , and bake it . to make paste for buttered loaves . take a pottle of flower , put thereto ginger and nutmegs , then wet it with milk , yolkes of eggs , yest , and salt , then make it up into little loaves , then butter a paper , and put the loaves on it , then bake them , when they are baked , draw them forth , and cut them in cakes , butter them , then set them as they were , scrape on sugar , and serve them . to make paste for dumplins . season your flower with pepper , salt , and yest , let your water be more then warm , ●●en make them up like manchets , but let them be somewhat little , then put them into your water when it boyleth , and let them boil an hour , then butter them . to make puffe-paste . take a quart of flower , and a pound and a half of butter , and work the half pound of butter dry into the flower , then put three or four eggs to it , and as much cold water as will make it lithe paste , then work it in a piece of a foot long , then strew a little flower on the table , and take it by the end , beat it untill it stretch long , then put the two ends together , and beat it again , and so doe five or six times , then work it up round , and roul it up broad , then beat your pound of butter with a rouling pin , that it may be lithe , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rowling pin , and roul it out again , and so doe five or six times , then use it as you will. to bake a gammon of bacon . you must first boil it two hours , before you stuffe it , stuffe it with sweet hearbs , and hard eggs chopt together with parsley . to bake fillets of beef , or clods , instead of red deer . first take your beef , and lard it very thick , then season it with pepper and salt , ginger , cloves , and mace good store , with a great deal more pepper and salt then you would doe to a piece of venison , then close it , and when it is baked put in some vinegar , sugar , cinnamon and ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . to bake calves feet . season them with pepper , salt , and currans , when they be baked , take the yolks of three or four eggs , and beat them with verjuyce or vinegar , sugar , and grated nutmeg , put it into your pie , scrape on sugar , and serve it . to bake a turkie . take out her bones and guts , then wash him , then prick his back together again , then perboil him , season him with pepper and salt , stick some cloves in the breast of him , then lard him , and put him into your coffin with butter , in this sort you may bake a goose , feasant , or capon . to bake a hare . take out his bones , and beat the flesh in a morter with the liver , then season it with all sorts of spices , then work it up with three or four yolks of eggs , then lay some of it all over the bottome of your pie , then lay on some lard , and so doe untill you have laid on all , then bake it well with good store of sweet butter . to bake quinces or wardens so , as the fruit looke red , and the crust white . your wardens must be stewed in a pipkin with claret wine , sugar , cinnamon , and cloves , then cover your pipkin with a sheet of paste , and let it stand in the oven five or six houres , then raise a coffin of short paste , put in your wardens with sugar , and put it into the oven , when it hath stood an houre , take it out and wash it with rose-water and butter , then scrape on sugar , and put it in a quarter of an hour more , and it will be red upon the top , then scrape on sugar and serve it . to bake chucks of veal . perboil two pound of the lean flesh of a leg of veal , so it may be eaten , mince it as small as grated bread , with four pound of beef suet , then season it with biskay dates , and carraways , rosewater , sugar , raisins of the sun and currants , cloves , mace , nutmeg , and cinnamon , then mingle them all together , fill your pies , and bake them . to bake a chicken pie. season your chicken with nutmeg , salt , and pepper , and sugar , then put him into your coffin , then take some marrow and season with the same spice , then roul it in yolks of eggs , and lay it on your chicken with minced dates , and good store of butter , then bake it , and put in a little sack , or muscadine , or white wine and sugar , then shake it , scrape on sugar , and serve it . to bake a steak pie. cut a neck of mutton in steaks , beat them with a cleaver , season them with pepper and salt , and nutmeg , then lay them on your coffin , with butter and large mace , then bake it , then take a good quantity of parsley , and boil it , beat it as soft as the pulp of an apple , put in a quarter of a pint of vinegar , and as much white wine with a little sugar , warm it well , and pour it over your steaks , then shake it , that the gravie and the liquor may mingle together scrape on sugar and serve it . to make an italian pudding . take a manchet , and cut it in square peeces like a die , then put to it half a pound of beef suet minced small , raisins of the sun the stones picked out , cloves , mace , minced , dates , sugar , marrow , rose-water , eggs , and cream , mingle all these together , and put it into a dish fit for your stuffe , in lesse then an hour it will be baked , then scrape on sugar , and serve it . to bake a florentine . take the kidney of a loin of veal , or the wing of a capon , or the leg of a rabbet , mince any of these small with the kidney of a loin of mutton , if it be not fat enough , then season it with cloves , mace , nutmegs , and sugar , cream , currans , eggs , and rosewater , mingle these four together , and put them into a dish between two sheets of paste , then close it and cut the paste round by the brim of the dish , then cut round about like virginal keyes , then turn up one , and let the other lie , then pinke it , cake it , scrape on sugar , and serve it . to roast a breast of veal . take parsley and thyme , wash them , and chop them small , then take the yolks of five or six eggs , grated bread and cream , mingle them together with cloves , mace , nutmeg , currants , and sugar , then raise up the skin of the breast of veal , and put in your stuffe , prick it up close with a skiver , then rost it , and baste it with butter , when it is roasted , wring on the juyce of lemon , and serve it . to roast a hare . case your hare , but cut not off her eares , nor her leggs , then wash her , and dry her with a cloth , then make a pudding and put into her belly , then sow it up close , then trusse her as if she were running , then spit her , then take some claret wine , and grated bread , sugar , and ginger , barberries , and butter , boyle these together for your sauce . to roast a shoulder of mutton . roast it with a quick fire that the fat may drop away , and when you think it is halfroasted , set a dish under it , and slash it with a knife acrosse as you doe pork , but you must cut it down to the bone on both the sides , till the gravy run into the dish , baste it no more after you have cut it , put unto the gravy half a pint of white wine vinegar , a handful of capers and olives , five or six blades of mace , and a handful of sugar , and stew all these together , and pour it on your meat . to roast a neats-tongue . boyle him , and blanch him , cut out the meat at the but end , and mingle it with beef-suet as much as an egge , then season it with nutmeg , and sugar , dates , currans , and yolkes of raw eggs , then put your meat to your tongue , and bind it with a caul of veal or mutton , then roast it , baste it with butter , save the gravy and put thereto a little sack or muskadine , let it stew a little while , then pour it on your tongue , and serve it . to roast a pig with a pudding in his belly . fley a fat pig , trusse his head looking over his back , then temper as much stuffe as you think will fill his belly , then put it into your pig , and prick it up close , when it is almost roasted wring on the juyce of a lemon , when you are ready to take it up , take four or five yolkes of eggs , and wash your pig all over , mingle your bread with a little nutmeg and ginger , then dry it , and take it up as fast as you can , let your sauce be vineger , butter , and sugar , the yolk of a hard egge minced , and serve it hot . to roast a leg of mutton . cut holes in a leg of mutton with a knife , then thrust in slices of kidney suet , and stick it with cloves , roast it with a quick fire , when it is half roast cut off a piece , underneath and cut it into thin slices , then take a pint of great oysters with the liquour , three or four blades of mace , a little vinegar and sugar , stew these till the liquour be half consumed , then dish up your mutton , pour on the sauce , and serve it . to roast a neck of mutton . cut away the swag , and roast it with a quick fire , but scorch it not , baste it with butter a quarter of an hour , after wring on the juyce of half a lemon , save the gravy , then baste it with butter again , wring on the other half of the lemon , when it is roasted dry it with manchet and grated nutmeg , then dish it , and pour on your sauce . to roast a shoulder or haunch of venison , or a chine of mutton . take any of the meats and lard them , prick them with rosemary , baste them with butter , then take half a pint of claret wine , cinnamon , ginger , sugar , and grated bread , rosemary , and butter , let all boyle together until it be as thick as watergruel , then put in a little rosewater and musk , it will make your gallintine taste very pleasantly , put it on a fitting dish , draw off your meat , and lay it into a dish , strew it with salt. to roast a shoulder or fillet of veal . take parsly , winter savory , and thyme , mince these small with hard eggs , season it with nutmeg , pepper , currans , work these together with raw yolkes of eggs , then stuffe your meat with this , roast it with a quick fire , baste it with butter , when it is roasted , take the gravy and put thereto vinegar , sugar , and butter , let it boyle , when your meat is roasted pour this sauce on it , and serve it . to roast a giggit of mutton . take your giggit , with cloves and rosemary , and lard it , roast it , baste it with butter , and save the gravy , put thereto some claret wine , with a handfull of capers , season it with ginger and sugar , when it is boyle 〈…〉 to your giggit , and pour on your 〈◊〉 . to 〈…〉 take bacon and slice it very thin , then bruise it with the back of your knife , and fry it with sweet butter , and serve it with vinegar . to fry chickens . boyle your chickens in water and salt , then 〈…〉 with sweet butter , and 〈…〉 surely , then , ●ut thereto a little verjuyce , and nutmeg , cinnamon , and ginger , the yolks of two or three raw eggs , stirre these well together , and dish up your chickens , pour the sauce upon them . to fry calfes-feet . boyle them , and blanch them , then cut them in two , then take good store of parsly , put thereto some yolkes of eggs , season it with nutmeg , sugar , pepper , and salt , and then roul your ca●●●●-feet in them , and fry them with sweet butter , then boyle some parsly and beat it very tender , put to it vinegar , butter , and sugar , heat it hot , then dish up your feet up●n sippits , pour on your sauce , scrape on some sugar , and serve it hot . to fry tongues . boyle them , and blanch them , cut them in thin slices , season them with nutmeg , sugar , cinnamon , and salt , then put thereto the yolkes of raw eggs , the core of a lemon cut in square pieces like a die , then fry them in spoonfuls with sweet butter , let your sauce be white wine , sugar , and butter , heat it hot , and pour it on your tongues , scrape on sugar , and serve it . to make fritters . make your batter with ale , and eggs , and yest , season it with milk , cloves , mace , cinnamon , nutmeg , and salt , cut your apples like beanes , then put your apples and butter together , fry them in boyling lard , strew on sugar , and serve them . to souce brawn . take up your brawn while it be hot out of your boyler , then cover it with salt , when it hath stood an hour , turn the end that was under upward , then strew on salt upon that , then boyle your soucing drink , and put thereto a good deal of salt , when it is cold , put in your brawn with the salt that is about it , and let it stand ten dayes , then change your soucing drink , and as you change your soucing drink put in salt , when you spend it , if it be too salt , change it in fresh drink . to souce a pig. cut of the head , and cut your pig into two fleikes , and take out the bones , then take a handful of sweet hearbs and mince them small , then season your pig and hearbs with nutmeg , ginger , cloves , mace , and salt , then strew your hearbs in the inside of your pig , then roul them up like two collers of brawn , then bind them in a cloth fast , then put them a boyling in the boyling pot , put in some vinegar and salt , when they are boyled very tender , take them off , let them stand in the same liquour two or three dayes , then put them into soucing drink , and serve it with mustard and sugar . to souce eeles . take two fair eeles and fley them , cut them down the back , and take out the bones , and take good store of parsly , thyme , and sweet majoram , mince them small , season them with nutmeg , ginger , pepper , and salt , strew your hearbs in the inside of your eeles , then roul them up like a coller of brawn , put them into a cloth , and boyle them tender with salt and vinegar , when they are boyled , then take them up , let it be in the pickle two or three dayes , and then spend them . to souce a breast of veal . take out the bones of a breast of veal , and lay it in water ten or twelve houres , then take all manner of sweet hearbs and mince them small , then take a lemon and cut it in thin slices , then lay it with your hearbs in the inside of your breast of veal , then roul it up like a coller , and bind it in a cloth , and boyle it very tender , then put it into soucing drink , and spend it . to souce a tench or barbell . first cut them down the back , then wash them , then put them a boyling with no more water then will cover them , when they boyle , put in some salt and vinegar , scum it very clean , when it is boyled enough , take it up and put it into a dish fit for the fish , then take out the bones , pour on as much liquour as will cover it , with grated nutmeg , and pouder of cinnamon , when it is cold serve it to souce a fillet of veal . take a fair fillet of veal and lard i● very thick , but take out the bones , season it with nutmeg , ginger , pepper , and salt , then roul it up hard , let your liquour be the one half white wine , the other ha●● water , when your liquour boyleth put in your meat , with salt , and vinegar , and the peel of a lemon , then scum it very clean , let it boyle untill it be tender , then take it not up untill it be cold , and souce it in the same liquour . to marble beef , mutton , or venison . stick any of these with rosemary and cloves , then roast it , being first joynted very well , then b●ste it often with water and salt , and when it is throughly roasted take it up and let it cool , then take claret wine , and vinegar , and as much water , boyle it with rosemary , bayes , good store of pepper , cloves , salt , when it hath boyled an hour take it off and let it cool , then put your meat into a vessell , and cover it with this liquour and hea●bs , then stop it up close , the closer you stop it the longer it will keep . to marble fish. take flounders , trouts , smelts , or salmons , mullets , makrels , or any kind of shell fish , wash them , and dry them with a cloth , then fry them with sallade oyle or clarified butter , fry them very crispe , then make your pickle with claret wine , and fair water , some rosemary , and thyme , with nutmegs cut in slices , and pepper , and salt , when it hath boyled half an hour take it off , and let it cool , then put your fish into a vessell , cover it with liquour and spice , and stop it close . to make a tart of wardens . you must first bake your wardens in a pot , then cut them in quarters and core them , then put them into your tart , with sugar , cinnamon , and ginger , then close up your tart , and when it is almost baked doe it as your warden pie , scrape on sugar , and serve it . to make a tart of green pease . take green pease ad seeth them tender , then pour them out into a cullender , season them with saffron , salt , and sweet butter , and sugar , then close it , then bake it almost an hour , then draw it forth and ice it , put in a little verjuyce and shake it well , then scrape on sugar , and serve it . to make a tart of rice . boyle your rice , and pour it into a cullender , then season it with cinnamon , nutmeg , ginger , and pepper , and sugar , the yolkes of three or four eggs , then put it into your tart with the juyce of an orange , then close it , bake it , and ice it , scrape on sugar , and serve it . to make a tart of medlers . take medlers that are rotten , then scrape them , then set them upon a chafingdish of coales , season them with the yolkes of eggs , sugar , cinnamon , and ginger , let it boyle well , and lay it on paste , scrape on sugar , and serve it . to make a tart of cherries . take out the stones , and lay the cherries into your tart , with sugar , ginger , and cinnamon , then close your tart , bake it , and ice it , then make a sirupe of muskadine and damask-water , and pour this into your tart , scrape on sugar , and serve it . to make a tart of strawberries . wash your strawberries , and put them into your tart , season them with sugar , cinnamon , ginger , and a little red wine , then close it , and bake it half an hour , ice it , scrape on sugar , and serve it . to make a tart of hips . take hips , and cut them , and take out the seeds very clean , then wash them , season them with sugar , cinnamon , and ginger , then close your tart , bake it , ice it , scrape on sugar , and serve it . to make a pippin tart. take fair pippins and pare them , then cut them in quarters and core them , then stew them with claret wine , cinnamon , and ginger , let them stew half an hour , then pour them out into a c●llender , but break them not , when they are cold lay them one by one into the tart , then lay on sugar , bake it , ice it , scrape on sugar , and serve it . to scald milk after the western fashion . when you bring your milk from the cow strain it into an earthen pan , and let it stand two houres , then set it over the fire untill it begin to heave in the middle , then take it off , but jog it as little as you can , then put it in a room where it may cool , and no dust fall into it , this milk or cream you may keep two or three dayes . to make a junket . take ewes or goats milk , if you have neither of these then take cowes milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish and let it cool , then strew on cinnamon and sugar , then take some of your aforesaid cream and lay on it , scrape on sugar , and serve it . to make bonny clutter . take milk , and put it into a clean earthen pot , and put thereto runnet , let it stand two dayes , it will be all in a curd , then season it with some sugar , cinnamon , and cream , then serve it , this is best in the hottest of the summer . to make a whitepot . take a quart of cream and put it over the fire to boyle , season it with sugar , nutmeg , and cinnamon , sack , and rose-water , the yolkes of seven or eight eggs , beat your eggs with sack and rosewater , then put it into your cream , stirre it that it curdle not , then pare two or three pippins , core and quarter them , and boyle them with a handful of raisins of the sun , boyle them tender , and pour them into a cullender , then cut some sippits very thin , and lay some of them in the bottome of the dish , and lay on half your apples and currans , then pour in half your milk , then lay on more sippits , and the rest of your apples and raisins , then pour on the rest of your milk , bake it , scrape on sugar , and serve it . to make a pudding in haste . take a pint of milk , and put thereto a handful of raisins of the sun , and as much currans , and a piece of butter , then grate a manchet , and a nutmeg also , and put thereto a little flower when your milk boyleth , put in your bread , let it boil a quarter of an hour , and put in a piece of butter in the boyling of it , and stir it alwayes , then dish it up , pour on butter , and serve it . to make a pudding in a dish . take a quart of cream , put thereto a pound of beef suet minced small , put it to your milk , season it with nutmeg , sugar and rosewater , and cinnamon , then take some seven or eight eggs , and beat them very well , then take a cast of manchets and grate them , and put unto it , then mingle these together well , then put it into a dish , and bake it , when it is baked , scrape on sugar , and serve it . to boil cream . take a quart of cream , and set it a boiling with mace , whilest your cream is boyling , cut some thin sippets , then take seven or eight yolks of eggs , beat them with rosewater , and sugar , and a little of your cream , when your cream boileth , take it off the fire , and put in your eggs , and stir it very fast that it curdle not , then put your sippets into the dish , pour in your cream and let it cool , when it is cold , scrape on sugar , and serve it . to draw butter . take your butter and cut it into thin slices , put it into a dish , then put it upon the coals where it may melt leisurely , stir it often , and when it is melted put in two or three spoonfuls of water , or vinegar , which you will , then stir and beat it untill it be thick . lady of arundels manchet . take a bushel of fine wheat-flower , twenty eggs , three pound of fresh butter , then take as much salt and barme , as to the ordinary manchet , temper it together with new milk prettie hot , then let it lie the space of half an hour to rise , so you may work it up into bread , and bake it , let not your oven be too hot . to boil pigeons . boil them in water and salt , take a handful of parsley , and as much thyme stript , two spoonfuls of capers minced altogether , and boil it in a pint of the same liquor a quarter of an hour , then put in two or three spoonfuls of verjuyce , two eggs beaten , let it boil a little , and put to a little butter , when you have taken it off the fire , stir this altogether , and pour it upon the pigeons , with sippets round the dish . a florendine of sweet-breads or kidnies . parboil three or four kidnies , and mince them small , season them with nutmeg , one stick of cinnamon , beat as much sugar as will sweeten it , and a pennie loaf grated , and the marrow of three bones in good pieces , and a quarter of a pound of almond paste , a glass of mallego sack , two spoonfuls of rose-water , a grain of musk , and one grain of ambergriece , and a quarter of a pint of cream , three or four eggs , and mixe it altogether , and make it up in puffe paste , and bake it three quarters of an hour . a pork pie. boil your leg of pork , season it with nutmeg , and pepper , and salt , bake it five houres in a high round pie. a chicken pie. scald and season your chickens with nutmegs , as much sugar as cinnamon , pepper and salt , then put them into your pie , then put three quarters of quartered lettice , and six dates quartered , and a handful of goosberries , and half a sliced lemon , and three or four branches of barberies , and a little butter , you may use to four chickens three marrow bones , rould in yolks of eggs , and ringo roots , and some preserved lettice ; make a candle , and put in when the pie comes out of the oven , an hour and a half is enough to stand in the oven . a lamb pie. take the same ingredients you did for the chicken pie , onely leave out the marrow , the ringo roots , and the preserved lettice , make your caudle of white-wine , verjuyce and butter , put it in when your pie comes out of the oven . sauce for a shoulder of mutton . take a spoonful of hearbs , and as many capers , half a pint of white wine , half a nutmeg , and two eggs , when it is boiled put a piece of butter to the gravie , when 't is boiled , take it off , and put the butter in . a lumber pie. take three or four sweet-breads of veal , perboil and mince them very small , then take the curd of a quart of milk , turned with three eggs and half a pound of almond paste , and a penny loaf grated , mingle these together , then take a spoonful of sweet hearbs minced very small , also six ounces of oringado and mince it , then season all this with a quarter of sugar , and three nutmegs , then take five dates , and a quarter of a pint of cream , four yolks of eggs , three spoonfuls of rose-water , three or four marrow bones , mingle all this together , except the marrow , then make it up in long boles about the bignesse of an egg , and in every bole put a good piece of marrow , put these into the pie , then put in a quarter of a pound of butter , and half a sliced lemon , then make a caudle of white wine , sugar and verjuyce , put it in when you take your pie out of the oven , you may use a grain of musk and ambergriece . an oyster pie. season your oysters with nutmeg , pepper and salt , and sweet hearbs , your oysters being first thrown into scalding water and parboiled , season them and put them into the pie , put two or three blades of mace , and half a sliced lemon , and the marrow of two bones rouled in the yolks of eggs and some butter , then let your pie stand almost an hour in the oven , then make a caudle of verjuyce , butter , and sugar , put it in your pie when you take it out of the oven ; you may use two nutmegs to one quart of oysters , and as much pepper as the quantity of three nutmegs , but lesse salt , and one spoonful of sweet hearbs . a hartechoak pie. take the bottomes of boyled hartechoaks and quarter them , and take the meat from the leaves , season it with half an ounce of cinnamon , and half an ounce of beaten nutmegs , and two ounces of sugar , and put them into your pie , and boild marrow rold in yolks of eggs , and six blades of large mace , lemon sliced , six quartered dates , and a quarter of a pound of ringo roots , half a pound of fresh butter ; then let it stand in the oven one houre , and when you take it out put a caudle into your pie , made of white wine , sugar , and verjuyce . a calves foot pie. mince your calves feet very small then season them with two nutmegs , and three quarters of an ounce of cinnamon , one quarter of a pound of sugar , half a pound of currants , two lemon peels minced , and ten dates minced , three spoonfuls of rose-water , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white wine , sugar and verjuyce . a skerret pie. take a quarter of a peck of skerrets blanched , and sliced , season them with three nutmegs , and an ounce of cinnamon , and three ounces of sugar , and ten quartered dates , and the marrow of three bones rouled in yolks of eggs , and one quarter of a pound of ringo roots , and preserved lettice , a sliced lemon , four blades of mace , three or four branches of preserved barberies , and half a pound of butter , then let it stand one hour in the oven , then put a caudle made of white-wine , verjuyce , butter , and sugar , put it into the pye when it comes out of the oven . a calves head pie for supper . boil your calves head almost enough , cut it in thin slices all from the bone , season it with three beaten nutmegs , a quarter of an ounce of pepper , and as much salt as there is seasoning , then take a spoonful of sweet hearbs minced small , and two spoonfuls of sugar , and two or three hartechoak bottoms boyled , and cut them in thin slices , and the marrow of two bones , rouled in yolks of eggs , a quarter of a pound of ringo roots , and a quarter of a pound of currants , then put it into your pie , and put a quarter of a pound of butter , and a sliced lemon , three or four blades of mace , three or four quartered dates , let it stand an hour or more in the oven , then when you take it out , put into it a caudle made of sugar , white wine , verjuyce , and butter . a lark pie. take 3 dosen of larks , season them with four nutmegs , and half an ounce of pepper , a quarter of an ounce of mace beaten , then take the lumber pie meat , and fill their bellies if you will , if not , take half a pound of suet , and one pound of mutton minced , half a pound of raisins of the sun , and six apples minced altogether very small , then season it with a nutmeg , pepper and salt , and one spoonful of sweet hearbs , and a lemon peel minced , one penny loaf grated , a quarter of a pint of cream two or three spoonfuls of rosewater , three spoonfuls of sugar , one or two spoonfuls of verjuyce , then make this in boles , and put it into their bellies , and put your larks in your pie , then put your marrow rold in yolks of eggs upon the larks , and large mace and sliced lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , sugar , and white wine vinegar , put it into the pie . a hot neats tongue for supper . boil your tongue till it be tender , blanch it , and cut it in th●n pieces , season it with a nutmeg , and a quarter of an ounce of pepper , and as much salt as seasoning , then take six ounces of currants , season altogether , and put it into the pie , then put a lemon sliced , and dates , and butter , then bake it , and let it stand one hour and a half , then make a caudle of white wine , and verjuyce , sugar , and eggs , and put it in when you take it out of the oven . a cold neats-tongue pie. your tongue being boyled , blanched , and larded with pork or bacon , seas●● it with the same ingredients the deer hath , that is three nutmegs , three races of ginger , half an ounce of cloves and mace together , and half an ounce of pepper , beat your spices altogether , more salt then seasoning , and likewise lay in the liquor , bake it two houres , but put one p●●nd of butter in your pye before you lid it . a potato pie for supper . take three pound of boyled and blanched potatoes , and 3 nutmegs , and half an ounce of cinnamon beaten together , and three ounces of sugar , season your potatoes , and put them in your pie , then take the marrow of three bones , rouled in yolks of eggs , and sliced lemon , and large mace , and half a pound of butter , six dates quartered , put this into your pie , and let it stand an hour in the oven ; then make a sharp caudle of butter , sugar , verjuyce , and white wine , put it in when you take your pie out of the oven . pigeon or rabbet pie. take one ounce of pepper , and more salt , then season your pigeons or rabbets , and take two nutmegs grated with your seasoning , then lay your rabbet in the pie , and one pound of butter , if you heat the pie hot , then put in two or three slices of lemon , and two or three blades of mace , and as many branches of barberies , and a good piece of fresh butter melted , then take it , and let it stand an hour and half , but put not in the fresh butter till it comes out of the oven . to make a puffe paste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much butter as paste , and lay it in rank , and divide your butter in five pieces , that you may lay it on at five severall times , roul your paste very broad , and take one part of the same butter in little pieces all over your paste , then throw a handful of flower slightly on , then fold up your paste and beat it with a rouling pin , so roul it out again , thus doe five times and make it up . a pudding . take a quart of cream , and two eggs , beat them , and strain them into the cream , and grate in a nutmeg and half , take six spoonfuls of flower , beat half a pound of almonds with that cream , and put it into the cream , and mix this together , boil your pudding an hour and no more ; first flower the bag you put it in , then melt fresh butter , and take sugar and rosewater , beat it thick , and pour it on the pudding , you may put to a little milk , and stick blanched almonds , and wafers in it ; add to the same pudding , if you will , a pennie loaf grated , a quartern of sugar , two marrow bones , one glasse of mallago sack , six dates minced , a grain of amber-griece , a grain of musk , two or three spoonfuls of rosewater , bake this pudding in little wood dishes , but first butter them , your marrow must be stuck to and again , then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew sugar about the branch , and sliced lemon , set four round , and one in the top . frigasie of veal . cut your meat in thin slices , beat it well with a rouling pin , season it with nutmeg , lemon , and thyme , fry it slightly in the pan , beat two eggs , and one spoonful of verjuyce , and put it into the pan , and stir it together , and dish it . frigasie of lamb. cut your lamb in thin slices , season it with nutmeg , pepper , and salt , mince some thyme , and lemon , and throw it upon your meat , then fry it slightly in a pan , then throw in two eggs beaten in verjuyce and sugar into the pan , also a handful of goosberries , shake it together and dish it . frigasie of chickens . kill your chickens , pull skin and feathers off together , cut them in thin slices , season then with thyme & lemon minced nutmeg and salt , a handful of sorrel minced , and then fry it well with six spoonfuls of water , and some fresh butter , when its tender , take three spoonfuls of verjuyce , one spoonful of sugar , beat it together , so dish it with sippets about . another frigasie of chickens . take the former ingredients , and adde to it , boyled hartechoak bottomes , with the meat of the leaves , and a handful of scalded goosberries , aud boiled skerrets and lettice toss'd in butter when they are boiled , adde two spoonfuls of sugar , two eggs and verjuyce beaten together , and lay your lettice upon your chickens , as before , and sliced lemon upon it , and sippets about the dish . a frigasie of rabbets . cut your rabbets in small pieces , and mince a handful of thyme and parsley together , and a nutmeg , pepper and salt , season your rabbets , then take two eggs , and veerjuyce beaten together , and throw it in the pan , stick it , and dish it up in sippets . to harsh a shoulder of mutton . half roast your mutton at a quick fire , cut it in thin slices , stew it with gravy , sweet majoram , and capers , and onions , three anchovies , two oysters , half a nutmeg , half a sliced lemon , stirre this altogether with the meat , let it stew till it be tender in a dish , then break three or four yolkes of eggs , and throw it in the dish with some butter , toss it well together , and dish it with sippets . to make a cake . take half a peck of flower , two pound and half of currans , three or four nutmegs , one pound of almond paste , two pound of butter , and one pint of cream , three spoonfuls of rosewater , three quarters of a pound of sugar , half a pint of sack , a quarter of a pint of yest , and six eggs , so make it , and bake it . to make a leg of mutton three or four dishes . take a leg of mutton , cut out the flesh and the bone , but save the skin whole , divide the meat in three pieces , and take the tenderest , and cut it in thin slices , and beat it with a rouling pin , season it with nutmeg , pepper , and salt , and mince thyme and lemon peel , fry it till it be tender , then beat two eggs with a spoonfull of verjuyce , throw two anchovies into the pan , shake it altogether , and put it into the dish with sippets round the dish , being drest with barberries scalded , parsly and hard eggs minced . another part of the same meat stew in a dish , with a little white wine , a little butter , and sliced lemon , one anchovy , two oysters , two blades of mace , a little thyme in a branch , and one whole onion , take out the thyme and the onyon when it is stewed , doe it altogether on a chasing-dish of coales till it be tender , then dish it , garnish your dish with hard eggs , and barberries , and sliced lemon , and sippets , round the dish . take another part of the same meat , mince it small with beef-suet , and a handfull of sage , to three quarters of a pound of suet adde one pound of meat , you may use a spoonfull of pepper and salt , mix this altogether , and stuffe the skin of the leg of mutton , hard skiver it close , and spit it at a quick fire , and well roast it in an hour . take another part of the same meat , then put in the pepper and salt , with a grated nutmeg , some sweet hearbs , and a lemon peel minced , a penny loaf grated , one spoonfull of sugar , a quarter of a pound of raisins , and a quartern of currans , mince altogether with the meat , and the suet , and the rest of the ingredients , put too two spoonfuls of rosewater , and as much salt as spice , then make it up in little long boles or roules , and butter your dish , and lay them in with a round bole in the middest , set them in an oven half an hour , then pour out the liquour which will be in the dish , and melt a little butter , verjuyce , and sugar , and pour upon it , garnish your dish , stick in every long roul a flower of paste , and a branch in the middle . to souce an eele . scoure your eele with a handful of salt , split it down the back , take out the chine ●one , season the eele with nutmeg , pepper , and salt , and sweet hearbs minced , then lay a packthread at each end , and the middle roul up like a coller of brawn , then boyle it in water , and salt , and vinegar , and a blade or two of mace , and half a sliced lemon , boyle it half an hour , keep it in the same liquor two or three dayes , then cut it out in round pieces , and lay six or seven in a dish , with parsly and barberries , and serve it with vinegar in saucers . to souce a calfes head . boyle your calfes head in water and salt so much as will cover it , then put in half a pint of vinegar , a branch of sweet hearbs , a sliced lemon , and half a pint of white wine , two or three blades of mace , and one ounce or two of ginger sliced , boil it altogether till it be tender , keep it in the liquor two or three dayes , serve it , the dish upright , and stick a branch in the mouth , and in both the eyes , garnish the dish with jelly or pickled cowcumbers with saucers of vinegar , and jelly , and lemon minced . a stewed rabbit . cut your rabbit in pieces , and season it with pepper , and salt , thyme , parsly , winter savory , and sweet majoram , three apples , and three onions minced altogether , stew it till it be tender with vinegar and water , put a good piece of butter in , stir it together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish , with sippets in the mouth . lay your pig in the same ingredients you did for your calfes head , use the same for a capon , and the same for a leg of mutton . to boyle chickens . boyl your chickens in water , and salt , and wine vinegar , a blade of mace , a good handful of endive , and as much succory , two handfuls of skerrets boyled and blanched , when the chickens and these things are stewed , take a pint of liquor up , and put to a quarter of a pint of white wine , and one ounce and half of sugar , and three eggs to thicken it , a piece of butter to lay them in the dish , and pour it on . to boyle a rabbit . boyle them in water and salt , mince thyme and parsly together , a handful of each , boyle it in some of the same liquor , then take three or four spoonfuls of verjuyce , a piece of irish butter , two or three eggs , stir the eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the rabbit , so serve it in . to boyle a duck. half roast your duck with a quick fire , take as much wine and water as will cover them , take some thyme and parsly , and one handful of sweet majoram , two blades of mace , half a lemon sliced , stew these together half an hour without onions , take some of your liquor and thicken it with three or four eggs , two or three spoonfuls of verjuyce , a piece of butter , and as much sugar as will lye upon it , dish your duck , and boyle three or four slices of lemon by it self , and hard eggs minced , put this upon your duck , then pour your liquor upon it with barberries ; so you may boyle pigeons with the same ingredients , or plover , or teale . a roasted shoulder of mutton . when it is roasted slash it , and carbonado it , take two spoonfuls of capers , and a little thyme , and lemon minced , half a nutmeg , two anchovies , a quarter of a peck of oysters , mixed altogether , boyle them one hour in strong broth and white wine , then pour it upon the meat , with hard eggs minced , and sippets round the dish , throw first salt on the meat , then the hard eggs , sliced lemon , and barberries . finis . 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 approx. 400 kb of xml-encoded text transcribed from 203 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66834 wing w3268 estc r8138 12710291 ocm 12710291 66090 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a66834) transcribed from: (early english books online ; image set 66090) images scanned from microfilm: (early english books, 1641-1700 ; 371:16) 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. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create 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aware of the process of creating the tcp texts, and therefore of any assumptions that can be made about the data. text selection was based on the new cambridge bibliography of english literature (ncbel). if an author (or for an anonymous work, the title) appears in ncbel, then their works are eligible for inclusion. selection was intended to range over a wide variety of subject areas, to reflect the true nature of the print record of the period. in general, first editions of a works in english were prioritized, although there are a number of works in other languages, notably latin and welsh, included and sometimes a second or later edition of a work was chosen if there was a compelling reason to do so. image sets were sent to external keying companies for transcription and basic encoding. quality assurance was then carried out by editorial teams in oxford and michigan. 5% (or 5 pages, whichever is the greater) of each text was proofread for accuracy and those which did not meet qa standards were returned to the keyers to be redone. after proofreading, the encoding was enhanced and/or corrected and characters marked as illegible were corrected where possible up to a limit of 100 instances per text. any remaining illegibles were encoded as <gap>s. understanding these processes should make clear that, while the overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng 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. 2000-00 tcp assigned for keying and markup 2002-01 aptara keyed and coded from proquest page images 2002-03 tcp staff (michigan) sampled and proofread 2002-03 john latta text and markup reviewed and edited 2002-04 pfs batch review (qc) and xml conversion 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. 