







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

