







 
   
     
       
         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
        
      
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         A66839
         Wing W3273A
         ESTC R221142
         99832508
         99832508
         36982
         
           
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         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.
          
        
      
    
     
       
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           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.
        
      
    
     
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           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.
          
           
        
         
      
    
  

