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