the cook's guide: or, rare receipts for cookery published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. never before printed. by hannah wolley. woolley, hannah, fl. 1670. 1664 approx. 114 kb of xml-encoded text transcribed from 65 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66843 wing w3276 estc r221168 99832528 99832528 37002 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a66843) transcribed from: (early english books online ; image set 37002) images scanned from microfilm: (early english books, 1641-1700 ; 2104:09) the cook's guide: or, rare receipts for cookery published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. never before printed. by hannah wolley. woolley, hannah, fl. 1670. [24], 101, [1] p. [p]rinted for peter dring at the sun in the poultry, next door to the rose-tavern, london : 1664. includes contents. copy stained, torn, tightly bound, with some loss of print. reproduction of the original in the british library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every monographic english-language title published between 1473 and 1700 available in eebo. eebo-tcp aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the text encoding initiative (http://www.tei-c.org). the eebo-tcp project was divided into two phases. the 25,363 texts created during phase 1 of the project have been released into the public domain as of 1 january 2015. anyone can now take and use these texts for their own purposes, but we respectfully request that due credit and attribution is given to their original source. users should be aware of the process of creating the tcp texts, and therefore of any assumptions that can be made about the data. text selection was based on the new cambridge bibliography of english literature (ncbel). if an author (or for an anonymous work, the title) appears in ncbel, then their works are eligible for inclusion. selection was intended to range over a wide variety of subject areas, to reflect the true nature of the print record of the period. in general, first editions of a works in english were prioritized, although there are a number of works in other languages, notably latin and welsh, included and sometimes a second or later edition of a work was chosen if there was a compelling reason to do so. image sets were sent to external keying companies for transcription and basic encoding. quality assurance was then carried out by editorial teams in oxford and michigan. 5% (or 5 pages, whichever is the greater) of each text was proofread for accuracy and those which did not meet qa standards were returned to the keyers to be redone. after proofreading, the encoding was enhanced and/or corrected and characters marked as illegible were corrected where possible up to a limit of 100 instances per text. any remaining illegibles were encoded as <gap>s. understanding these processes should make clear that, while the overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng recipes -early works to 1800. home economics -early works to 1800. cookery -early works to 1800. 2000-00 tcp assigned for keying and markup 2001-10 spi global keyed and coded from proquest page images 2001-11 tcp staff (michigan) sampled and proofread 2001-11 tcp staff (michigan) text and markup reviewed and edited 2001-12 pfs batch review (qc) and xml conversion the cooks guide : or , rare receipts for cookery . published ●nd set forth particularly for ladies and gentlewomen ; being very beneficial for all those that desire the true way of dressing of all sorts of flesh , fowles , and fish ; the best directions for all manner of kickshaws , and the most ho-good sawces : whereby noble persons and others in their hospitalities may be gratified in their gusto's . never before printed . by hannah wolley . london , ●rinted for peter dring at the sun in the poultry , next door to the rose-tavern . 1664. to the honourable and truly vertuous lady anne wroth , wife to the right worshipful sir henry wroth . madam , the duty i owe to your ladyship and the rest of your noble familie commands more than this booke is able to express ; but since ill fate hath made me altogether uncapable of any worthy return of your love and bounty , be pleased to accept this as a signal of what i am obliged to . i would not willingly dye while i live , nor be quite forgotten when i am dead ; therfore have i sent forth this book , to testifie to the ●candalous world that i do not al●ogether spend my time idlely ; somewhat of benefit it may be to the young ladies and gen●lewomen ; and such i wish it ; ( however ) it may serve to passe away their youthfull time , which otherwaies might be worse employed . the honour your ladyship does me in accepting the dedication of it , will , i hope , cherish their belief , and encourage their practice , aud assuredly it doth adde very much to the obligati●n of , madam , your honours most faithful , real , and most humble servant , hannah wolley . to the vertuous and truly ingenuous young gentlewoman mistriss mary wroth , daughter to the right worship●ul sir henry wroth . dear mistress , the sublimity of yo●● lady mothers affairs i fear will not permit her very often to view this book ; besides , her ladiship needs it not ; her acceptation and approbation hereof is my honour only , not her benefit ; your practice will be my content , and i doubt ●ot your own . it is a mise●●ble thing for any wo●●n , though never so great , 〈◊〉 to be able to teach her ●●●●ants ; there is no fear of it in you , since you begin so soon to delight in those sciences as may and will accomplish you ; this book i hope will afford you somthing ; and whatever else you know in me to serve you , be pleased freely to command ; i shall alwayes be ready to express my self dear mistress , your ●n●eigned real se●vant in all humility and affection hannah wolley . to all ladyes and gentlewomen in general , who love the art of preserving and cookery . ladyes and gentlewomen , it is now about two years since i sent forth a little book intituled , the ladies directory , or the true way of preserving , with a promise , that if that found acceptance , i would then present you with some of my choicest cookery ; which now i have done ; also some few receipes more o● preserving . the reason why i sent it amongst you without the protection of some noble person , was , because i would not seem to force a favour altogether undeserved ; but sinct it is so generally accepted on , as ● find it is , i hope you will rather commend than blame my modestie ; and if you please to look back a leaf or two , you will find it hath now a protection . i have joined both the books in one that they may pass as one : all you that have made trial of my first , will i hope b● encouraged to the cookery also . i heartily wish it may give you the benefit you desire , and then i shall have my desire . thus beseeching your diligent practice herein , i doubt not then but to gain the esteem of being , ladies , your unfeigned friend and servant hannah wolley . an alphabetical table of all the heads contained in this book . a artichokes pickled 23 almond pudding 26 anchoves made of sprats 25 angelets 29 an amalet 32 apricock pudding 52 almond tart 53 artichoke pye 54 artichokes with cream 58 artichoke broth 59 almond custard . 66 b broth of a lambs head 1● beans fryed 1● blanched manchet 2● beef dryed 23 balls of veal or mutton 63 bartlemas beef 64 bisket pudding 69 barly broth 70 breast of veal boiled 78 brown metheglin ibid. c cucumbers pickled 1 cake with almonds . 5 chicken pye 6 cawdle for a sick body 7 cheese-cakes 10 chickens in white broth 12 chickens or pigeons boiled . 13 carp pye . 14 cambrige pudding 17 capon boiled with rice 18 capon boiled with pippins 19 cucumbers pickled 24 clouted cream 27 cheese-cakes 29 clouted cream 30 cheese very good ibid. christal jelly 38 calves foot pye 39 cream tart 44 calves lights boiled 46 calves ●ead pye 50 chickens stewed 57 capon boiled ibid. cows udder stewed 58 calves foot pudding 60 coloured beef 67 carp pye 74 calves head stewed 75 carp stewed 76 cheese 80 calves head roasted 81 calves head sowsed 83 cheese-loaves ibid cabbage cream 87 creams of pastes or jellyes 89 cake without plumbs ibid. codling tart 91 cherries dryed 99 cherry wine 100 custard ibid. d dutch sawsages . 25 devonshire whitepot 27 dumplin 34 e eeles sowsed 49 egge pyes . 70 f french bread 4 flounders boiled . 6 fritters 16 florentine 18 florentine 33 fresh cheese 34 fritters 44 fish stewed 65 fresh cheese 80 frycasie of chickens 76 french bread 84 french bisket 95 g gurnets stewed 6 gurnets boiled 11 grand sallet 21 gooseberry fool 31 goose pickled 50 green pudding 71 gooseberries preserved green 90 ginger bread 95 h herb pye 6 hare pye 7 hare pye 16 haggis puddings 42 hypocrist 55 hedge-hogg pudding 62 hash of veal 79 hasty pudding 80 hare roasted in the skin 84 i jelly 37 jelly red ibid. jelly amber colour 38 isings 42 l lobsters roasted 8 lambe pye 9 legge of mutton roasted 12 legge of mutton stewed 35 lemmon sallet 40 liver puddings 42 lamprey pye 64 lumber pye 68 lambe fryed 74 loyn of mutton stewed 75 lark pye 77 lemmon sillabub 92 lemmons preserved white ibid. lemmon cream 93 m made dish 5 made dish with sweetbread 13 minced meat to keep 24 made dish for fish dayes 39 mutton baked like venison . 40 mutton dressed the french way 51 n neats tongues dryed 76 neats tongue pye 86 o oysters pickled 85 orange pudding 4 oyster pye 55 oysters fryed 69 o●tmeal pudding 71 ostyers stewed 72 oranges candied 97 oranges preserved ibid. p purslane pickled 2 penado 3 pye of eeles and oysters 7 pike roasted 8 pumpion pye 9 pudding of a loaf 10 pigge pye 15 pudding to bake 22 puff-paste 33 pancakes 4● pancakes ibid● puddings 2● ●ickeril boiled 45 pickled quinces 46 polonia sawsages 47 pigge sowsed 48 phrase of apples 56 pudding to bake ibid● pippins stewed with cream 58 pasties to fry 61 pigge sowsed whole ibid. pigeons stewed 78 puffs fryed ibid. potato pye 86 pork roasted without the skin 87 pigge eat like lamb ibid. pretty fancies 94 r red deer pye 15 rice milk 26 rabbet boiled 43 rice pudding 71 rump of beef stewed 72 s sheeps guts stretched 2 sack posset 3 ●allet of sorrel 11 ●teak pye 14 ●●wsages boyled 20 ●owsed veal ibid. ●teaks stewed 35 ●pinage sallet 36 ●upper dish ibid. ●awsages 43 ●heeps feet dressed 46 ●houlder of mutton hashed 53 ●houlder o● mutton with oysters . 54 ●oles stewed 65 ●co●ch collops 66 ●awce for fish 79 ●awce for snipes 74 ●houlder of mutton roasted 73 ●almon boiled 81 ●aw●e for any fowle 82 ●pinage tart 85 ●ack posset without milk 90 ●illabub 91 ●illabub whipt 93 ●●gar plate in colours 94 spices candied 96 t tansie 3● tart of cheese-curds 4● turkey sowsed 5● toast fryed 5● trifle 8● thick cream 89 v venison kept long sweet 27 usquebath 98 w vvilde duck boiled 19 white pudding 28 white metheglin 62 white broth 8● wafers . 98 rare receipts for cookery . to pickle cucumbers to look very green . take those that you mean to pickle , and lay them in water and salt three or four daies ; then take a good many great cucumbers and cut the outsides of them into water , for the insides will be too pappy , then boyle them in that water with dill seeds and fennel seeds , and when it is cold put to it some salt and as much vineger as will make it a strong pickle , then take them out of that water and salt and pour that over them in your vessel , then let them stand close covered for a fortnight or three weeks , then pour the liquor from them and new boyle it , putting in some whole pepper , cloves and mace , and when it is cold adde to it some more vineger , and a little salt , then pour it on them again , and let them stand a month longer , then boyle it again , and when it is cold put some more vineger , and pour it on them again , then let them stand a longer time , and as you see occasion boyle it over again , and alwaies put your seeds and pieces of cucumber on the top ; be sure your pickle be cold when you pour it over . to pickle pursla●e to keep all the year . take the biggest stalks picked clean , the● strew bay-salt first into your pot , and then th● stalks of purslane , and then salt again , so do ti●l your pot be full , then tye it up close and keep it cool . to stre●ch sheeps guts . after they are clean scoured , lay them in water nine daies , shifting them once● day , and they will be very easie to fill ; and when they are filled they will return to their wonted bigness . to make a sack posset . take a quart of thick cream , boyle it with whole spice , then take sixteen eggs , yolks and whites beaten very well , then heat about three quarters of a pint of sack , and mingle well with your eggs , then stir them into your cream , and sweeten it , then cover it up close for half an hour or more over a seething pot of water or over very slow embers , in a bason , and it will become like a cheese . to make penado . take oatmeal clean picked , steep it in water all night , then strain the water clean from it , and boyle that water in a pipkin , with a blade of mace and some currans ; when it is well boyled put in the yolks of two or three eggs beaten with sack , a little salt and as much sugar as you shall thi●k fi● , then stir it over a soft fire that it curd not till you think it be enough . to make the orange pudding . take the rind of a small orange , paired very thin , and boiled in several water● till it be very tender , then beat it very fine in a morter , then put to it four ounces of fine sugar , four ounces of fresh butter , the yolks of six eggs , and a spoonfull or two of cream , with a very little salt ; beat all these together in a morter while the oven heats , then bake it in puff paste . to make french-bread . take half a bushel of fine flower , ten eggs , yolks and white , one pound and an half of fresh butter , then put in as much of yest as into the ordinary manchet ; temper it with new milk pretty hot , then let it lye half an hour to rise , then make it into loaves or rowles , and wash them over with an egge beaten with milk ; let not your oven be too hot . to make a made dish . take four ounces of blanched almonds beaten , and strain them into some cream ; then take artichoke bottoms tenderly boyled , and some marrow boyled , then boyle a quart of cream till it be thick , and sweeten it with rose water and sugar , then lay your hartichokes into a dish , and the marrow on them , then mix your almonds cream , and the other together and powre it over them , ●nd let it stand upon embers till you serve ●it in . to make a cake with almonds . take one pound and an half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds blanched and beaten with a little rose water ; mingle all these with as much sack as will work it into a p●ste , and put in some spice , some yest and plumped currants , with a pound of butter ; so make it into a cake and bake it . to season a chicking pye . season them with nutmegg and sugar , pepper and salt , raisons , currans and butter● when it is baked , put in clouted cream , sack and sugar . to make an herb pye . take lettuce and spinage , a little time , winter savory and sweet marjorum , chop them and put them into the pye , with butter , nutmegg , and sugar , a little salt , when it is drawn and a little cooled , put in clouted cream , sack and sugar . to stew gurnets . stew them with white wine and salt , whole cloves , mace , nutmegg and cinnamon ; when you take them up , put in some butter and sugar . to boyle place or flounders . boyle them in white wine , water and salt with some cloves , mace , lemon pill , and some small onions . a cawdle for a sick body . take lemmon posset drink and thicken it with the yolks of eggs , and sweeten it with sugar . to make a pye with eeles and oysters . take the oysters from their liquor and put them to the eeles , and season them with pepper , salt and mace , raisons and currants , then put them in a pye with good store of butter and fruit on the top . to make a very good hare pye . take out all the bones , then lay it on a grid-iron under which is fresh coals ; when it begins to dry tu●n it and sprinckle it with wine vineger , wherein hath lien nutmegg , cloves and mace bruised , and as it dries sprinckle it with this liquor ; so do till you think it reasonable well broiled , then lay it in such vineger all night ; the next day broile it a little , then lard it , and bake it with good store of butter , and eat it cold ; adde a little salt . to roast a pike . draw a large pike at the gills ; when he is well washed , fill the belly with great oysters , and lard the back with herrings pickled ; tie it on the spit , and baste it with white wine and butter with two or three anchoves dissolved therein ; rub your dish with garlick , make sawce with capers , lemmon , butter , and white wine , and some anchoves . to roast lobsters . take two great lobsters alive , wash them clean , and stop the holes as you would to boile them , tie them fast to a spit , the insides together , baste them with water and salt very often till they are readie , which you will find by the redness of them , then have readie some oisters stewed and cut small , put them into a dish with melted butter beaten thick , then take 3. or 4. spoonfulls of the liquor the oisters were stewed in , and dissolve in it two anchoves , then put the liquor into the melted butter , and put it into the dish where the lobsters shall lie ; then take the lobsters and cr●ck the shells that they may be easie to open , and serve them in . to make a pumpion pye . fry it in ●hin slices with sweet herbs and eggs in butter till it be t●nder , then put it into a pye with butter , raisons , cur●ants sugar and sack with some sharp apples ; when it is baked put in some beaten butter . to make a rare lamb pye . take a legg of lamb and take out all the meat clean out at the great end● but keep the skin whole , then press the meat in a cloath , then mince it small , and put as much more be●f suet to it as the meat doth weigh finely shred ; then put to it naples bisket finely gr●ted , season it w●th cloves , mace , nutmegg and cinnamon , rosewater and a little salt , then spred some candied orange pill and cittron , mix it together w●th some sug●r , then put part of the meat into the skin , and lay it into the pye , then take the rest of the meat and make it up in balls with egg● and a little flower , ●hen l●y them into the pye to fill up the odd corners , then take candied orange and cittron , cut in long narrow pieces and strew over it ; do not forget to put in some currants into the minced meat ; when you ●id the pye , leave a tunnel , and when it is b●ked put into it a c●wd●e made wi●h sack , sugar , the yolks of egg● and butter ; you must put butter ●nto the bottome of your pye , and on the top with some marrow and dates cut in long pieces ; ●his is a very fine pye for tho●e that love such rice pyes . to make a pudding of a loaf . chip a white loaf , and put it into a skillet a little big●er ●han will hold it ; put as much ●ream to it as will cover it , put in a blade of mace , and boile it till it be ●ender , then take it up , and pour mel●ed butter a●d sack and sug●r over it . to make ra●e chees-cakes . set some cream over the fire , and turn it ●ith sack and eggs , then drain it well , and season it well with rose-water and sugar and eggs , spice , currants , and a few spoonfulls of cre●m , so pu● it into your crust , adding a little salt , and so bake ●hem . to fry garde●-beans . boil them well , then blanch them and fry them with sweet butter , whole pursley , ●nd shred onions , and melt butter for the ●●wce . to make a sorrel-sallet . pick it clean from the stalks , and boile it and butter it well , put in some vineger ●nd sugar , then garnish it with hard eggs and raisons . to boile a gurnet . draw your gurnet and wash it clean , boile it with water and salt with a faggot of sweet herbs , and a blade of mace ; when it is boiled and well-drained pour upon it verjuice , nutmegg , butter and pepper , thickned with the yolks of eggs ; garnish your dish with barberies and oringes . to roast a legg of mutton . take a legge of mutton , pare off all the skin as thin as you can , lard it with sweet lard , and stick about it about a dozen of cloves ; when it is half roasted cut off three or four ●hin pieces , and mince it small with a few sweet hearbs and a little beaten ginger , put in a ladle full of clare● wine , a piece of swe●t butter , two or three spoonful●s of verjuice , a little pepper and ●●ew parboiled capers ; when all this is boile●●ogether , then chop the yolk of an hard egg into it , then dredge your legg with flower , and serve it upon the sawce . to boile chickins in white broth . tru●s your chickens fit to boile , and boile them in ●air water , or thin mutton broth● wi●h a little salt , a blade of mace , and two or three dates cut in pieees ; thicken you● bro●h with beaten almonds , season it wi●● sack , sugar , and a little verjuice . to boile chickens or pigeons with gooseberries or grapes . boile them with mutton broth , and white wine , with a blade of mace , and a little salt , fill their bellies wi●h sweet hearbs ; when they are enough , thicken the broth with a piece of manchet and the yolks of two or three hard eggs strained wi●h some of the broth , then put some of the same broth into a boiled meat dish with verjuice , butter and sugar ; then put in your grapes or gooseberries scalded tend●r , and pour it over the breast of your chickens . to make a dish with the sweet bread of veal . boile or roast your sweet-bread , put to it a few parboiled currans , a minced date , ●he yolks of two new laid eggs , a lit●le manchet grated fine ; season it with pepper , salt , nutmeg and sugar ; wring in the juice of an orange or lemmon and put it berween two sheets of puff paste , and bake it or fry it . to make a carp pye . vvash your carp well , and a●ter you have scaled it , then draw it and wash it again , then dry it well , then put it in a pye with good store of sweet butter , a little mace , pepper and salt , with a few capers , and a little vinegar sprinkle● in . to make a steak-pye . season your steaks with pepper , salt and nutmegg , and let it lie one hour , then take a piece of the leanest of a legg of mutton and mince it small with oxe suet and a few sweet herbs , then put in grated bread , the yolks of eggs , sweet cream , raisons of the sun , work all together like a pudding with your hand stiff and make it into balls● putting in a little salt , then put them and your steaks into a deep pye with good store of butter , sprinckle a little verjuice on it and bake it , then cut it up and rowle sage leaves in butter , and fry them and stick them upright in your walls , and serve your pye without a cover , with the juice of orenge or lemmon . to make a pigg-pye . scalld it and slit in the middle , fley it and take out the bones , season it with ●epper , salt , cloves and mace , and nutmegg , ●op sweet herbs fine , with the yolks of two ●r three eggs , and some plumped currants , ●en lay the one half of the pigg into your ●ye , and the herbs and currants and salt over ●t , and some butter , then lay the other half ●f the pigg on the top of that , and the rest ●f the herbs and currants on the top with ●ome butter , and so bake it ; you may eat it ●ot or cold . to make a red dear pye . parboile it and lay it all night in red wine and vineger , then lard it thick , and sea●on it with pepper , salt , cloves , mace , nu●●egg and ginger , bake it in a deep pye o● rie●aste with store of burter , let it soak well , ●eave a vent hole in your pye , and when you ●raw it out of the oven , fit it up with butter ●nd vineger , and so keep it and eat it cold . to make a hare pye . parboile two hares and take the fles● from the bones , mince it small , and be● it in a morter , then sawce it in wine and v●neger as you would do red dear ; lap all th● about the chine of one hare , and so it w● seem but one ; lard it well and pur it int● your pye with good store of butter , season i● with salt and spice when you beat it ; when i● is b●ked , put in some melted butter to fi● it up . to make fritters . take the curd of a sack posset , the yol● of six eggs , the whites of two eggs , an● a little fine flower , put in a little nutmeg an● some ale , and a little salt , mingle them we● together , then slice in some apples ve●● thin , and so fry them in lard boiling hot ; i● your b●tter be too thin , it will drink suet ; if i● be in good temper it vvill svvim . to make broth of a lamb's heat . boile it with as much water as will cover it , and all sotrs of spice you like , thicken ●t with strained oatmeal and cream● put in ●ome ●aisons and currans which hath been plumbed first , and a little salt ; when you take ●t up put in sack and sugar . to make a cambridge pud●ing . searce grated bread thorovv a c●llender , mix it with a litle flower salt , minced dates , currans , nutmegg and cinnamon , and suet shred , fine nevv milk , fine sugar and eggs , leaving out some of their vvhittes , vvork all together pretty stiff , then take half ●he pudding on the one side and half on the other side , and make it round like a loaf , then take butter and put it in the middst of the pudding , and clap the other half on the top of it ; put it into boiling liquor , and vvhen it is boiled enough cut it in the middle and so serve it in . to m●ke a florentine of veale , or ●ther cold meat . mince your mea● fine , mix it vvith grated bread , currans , dates , nutmegg and sugar , vvith a little rose-vvater , a little salt , and two or three eggs , warm them together over a chafing dish of coals , and stir them all the while , bake it in puff-paste ; take some of this and lay it upon thin slices of white bread , first washed with the yolks of eggs , and so fry them and serve them in with beaten spice and sugar for the second course● to boile a capon with rice . boile ● , capon with water and salt , and a handfull of small oatmeal , the● take quarter of a pound of rice and steep it in w●ter , and so half boile it , then strain the rice thorow a cullender and boile it in a quart of milk , then put in some large mace and sugar ; put in a little rose-water , then blanch half a pound of almonds , and beat them with cream and rose-water , and so strain them into a pipkin by it self and warm them over the fire , then take up your capon and pour the rice over it , and then your almonds ; garnish your dish and serve it in . to boile a capon with pippins . parboile your capon in water and salt , then put the mar●ow of two or three good bones into a pipkin with a quart of whi●e wine , a little sliced nutmegg , four or five dates , and some sugar ; then pare some pippins and cut them in quarters , put them into a pipkin and cover them with sugar and water , then make ●●●pets of biskets , then ●ake the yolks of ● . hard eggs , and strain them with a little ●e●juice and some of the broth wherein the capon is boiled , put them to the pippins with a little sack , stir them ●ogether and serve the capon in with them . to boile a wilde duck . tr●uss and parboile it , then half roast it , ●hen ●arve it and save the gravy , take store of onions , p●rsley and pepper , put the gravy into a pipkin with a few currans , large mace and claret wine ; boile them together ●ith the duck ; when it is enough put in butter and sugar , and so serve it in . to boile sawsages . boile them in clarer wine , large mace , and sweet herbs . to sowce a breast of veal . bone it and lay it in fair water till the blood be gone , then dry it , then take all kind of sweet herbs , beaten nutmeg , cinnamon and ginger , lemmon pill cut in fine pieces , mingle all together , and strew all ●hese on the inside of your veal , then ●ye it up like a collar of br●wn ; let your liquor boile being water and salt , then put in your veal ; so you may use r●cks unbound or breas● unbound ; let it be scimmed very clean , pu● in a faggot of sweet herbs and cover it , for that will make it look white ; when it is almost boiled , throw in a little sliced nutmeg● large mace and a lemmon sliced● so keep it in the sowce drink and serve it with vineger , and shred fennel in it , or alone . to make a grand sallet . take in the spring time the buds of all kinde of sweet herbs and of violets , and a handfull of capers , seven or eight dates cut in slices , one handfull of raisons of the sun stoned , one handfull of blanched almonds , a handfull of currans , five or six figgs sliced●● preserved orange cut in slices ; mingle these together , then take a dish fit for a shoulder of mutton , set a standard of paste in the middst of it , put these mixed things about the standard , set upon your mixed ●allet four half lemmons with the flat end ●ownward right over against one another ; ●●lf way betwixt your standard and the ●ish side , prick in every one of these a ●ranch of rosemary with preserved cherries ; ●et four hard egges without the shells betwixt ●our lemmons , the biggest ends down●ards ; prick upon your egges sliced dates ●nd almonds , then lay another garnish be●ween the brim of the dish and the sallet , ●f quarters of hard egges and round sli●es of lemmons , then garnish the b●imme 〈◊〉 your dish with preserved orange in long slices , and betwixt every slice of orange a little heap of capers . to blanch manchet in a frying pan . take the yolks of nine eggs , and five whites , beat them with half a pint of sweet cream , put to them half a penny manchet grated , some sugar , nutmeg , mace , and rose-water , fry it with sweet-butter as you would a tansie in a very small frying-pan● when it is fryed wash it over with a little fack and the juice of a lemon , scrape on some sugar and serve it in . to make a good pudding . take the crump ●f a penny white loa● and cut it like dice , then pour over it a pint of sodden cream , and cover it till it be cold , then ta●e the yolks of four eggs , and two whites , beat them very well , and put them to the rest ; then put in beaten spice and sugar with some sue● shred small , then adde a little salt ; put it into a dish well buttered having first put some thin slices of pippin in the bottom , and some raisons of the sun , then stick on the top some good bigg pieces of marrow and so bake it , scrape fine sugar into it and serve it to the table . to pickle hartichokes . gather them with long stalks , then cut the stalks off close to the hartichokes , then take the pith out of the stalks and put it into your liquor which must be water , with pears and apples sliced , and a quince or two ; make good store of liquor , boile your liquor a while , then put in your hartichokes till the pith be tender in the bottoms of them , then take them up and let the liquor seeth a good while after , then let it stand till it be cold , then clense it , and put therewith into your barrel a little salt , then put in your hartichokes and stop them up close . to dry beef as they do in holland . take of the buttock-beef of a fat oxe , salt it well with bay-salt four or five daies , then hang it a draining one day , then ●ew it up in a thin cloth , and hang it up in a chimney to dry ; when you would eat any of it , boile it very tender , and slice it so thin that you may almost see thorow it and eat it with a sallet . to pickle cucumbers . vvipe them very clean , then sprinkle them with bay-salt , and so let them lye three o● four hours , then take carrawa● seeds , fennel seeds , dill seeds , cloves , mace ginger , nutmeg and cinnamon beaten toge●●her , then wipe the salt from your cucumbers and lay them into yo●r pot , and betwixt every lair lay some beaten spices , and l●t you● last laire be spices , then ●ill up your pot wi●● white wine vineger and stop them close . how to make minced mea● to keep five or six months . take a legg of beef and boile it very tender , then shred it very fine with store of suet , then season it with spice and salt , then bake it in a pot , and keep it in seveta● pots filled up with melted butter ; and when you would eat of it , cut some apples in thin little pieces and stew ●hem , and put in some plumped cu●rans ; when they are stewed well , put in some of your minced meat , mix ●hem well together and serve it in upon sippets . to make dutch sawsages . take beef and shred it fine , then season it with salt and spice as you like it , ●hen beat it in a morte● , then fill your guts being made very clean , then put so much ●alt into water as that it may bea● an egge , ●hen boile it ; and when it is cold put in your sawsages ; you may keep them from michael●as to may. to make anc●ovis of sprats . take a peck of the best sprats , pluck off their heads , and salt them a little over night , then take a little barrel and lay in it first a laire of bay salt , then a laire of sprats , and so do till you ba●rel be full , putting in between every laire a few bay leaves and a l●ttle lemmon pill , let your last laire be salt , ●hen stop the barrel close that no air get in , then pitch it and keep it in a cool celler , and once in every week turn it upside down , in two or three months you may use of it . to make rice milk . take half ● pound of rice , wash it well in wa●m water and dry it in an oven , afte● bread i● drawn , then beat i● to fine flower● then ●●●e a pottle of cream and blend a little of the flower therewith , then set it on the fire and thicken it with the rest of the flower , put in such spice as you love , and swee●en it with sugar . to make the best almond pudding . take half a pound of sweet almond● blanched and beaten with rose-water very well , then boile a quart of cream wi●h large mace and nutmegg ; when it hath boiled ● while put in the almonds , and boile both together till it will come f●om the bottom o●●he skillet , then pour it out and sweeten i● with rose-water and sugar ; when it is almos● cold break in twelve-egges , and leave ou● half the whites , then colour them according to your fancy , and if you put in any currans● let them be first plumped , pu● in marrow ●omething gross or beef suet finely shred , ●hen fill your skins and boile them a little , ●hen take them out again , and boile them ●gain when they have cooled a little . to make a devonshire whitepot . take a quart of new milk , a penny white loaf sliced very thin , make the milk ●calding hot , then put it to the bread and break it , and strain it thorow a cullender , put in two eggs , a little nutmegg , currans , ●ugar and salt , and then bake it . to make clout●d cream . take the morning milke and scald it at noon , when it pimples slack the fire , ●hen let it stand and harden a little , then take ●t off and let it stand till the next day ; then ●ake it off wi●h a skimmer , and serve it to the ●able . to keep venison nin● or ten months good and sweet . tak●● ha●●ch of venison and bore holes in it , then stop in seasoning into it as you do parsley into beef in the inside of i● if it be red deer , take pepper , nutmegg● cloves , mace and salt ; if it be fallow dee●●●hen only pepper and salt ; when it is thu● seasoned dip it in white wine vineger , and pu● it in an earthen pot with the salt side down● and having first sprinkled good store of spice into the pot ; if it be fallow deer three pound● of butter will serve , but if red deer then four pounds ; when you put it into the oven lay an earthen dish over it , and paste it close up that no air can get out nor in , so let it stan● six or seven hours in a very hot oven ; when it is baked take off the cover and put in ● trencher and a stone upon it to keep the meat down in the liquor ; fill up the pot with melted butter and so keep it , serve i● to the table in slices with mustard and sugar . to make good white puddings . take three pints of cream , the crumb of two penny loaves , boile your cream with a little mace , slice your bread into a bason , and put your cream into it , then take a pound of sweet almonds blanched and beaten with rose-water , half a pound of rice-flower , the yolks of ten eggs , and as much ●ugar as you think fit , a little salt , and a good deal of marrow , so fill your skins and boile ●hem . to make angellets . take some new milk and stroakings together , then take some cream , seeth it by it self wi●h whole mace and a little rose-water , then pour it into the milk and the stroakings ; when it is very cool put in a lit●le runnet● and when it is come fill the fatts ●ith a skimmer , and break it as little as may ●e , and let them sink gently of them●elves , and as they sink fill them up again . to make cheese-cakes . take three gallons of milk new from the cow , and set it with runnet as for a cheese , then take a quatt of cream ●nd slice a manchet into it very thinne , ●oile it a reasonable while till it be thick , ●hen put it into a bason , and put to it ● quarter of a pound of sweet butter , ●nd let it stand till it be cold , when yout milk is come which you set , break it a● for a cheese , and whey it very well , then break it very fine with your hands , and when it is very small , put in your boiled bread and milk , stir them well together , and put in a pound and half of plumped cu●rans or more , two nutmeggs grated , six egges , yolks and whites , a little salt , almost hal● a poun● of sugar , as much raw cr●am and ro●e-w●te● as you think fit ; do not make them too th●● with the cream ; nor bake them too much . to make clouted cream the best way . take a pail full of ●●roakings and boile them a little , then put ●n ● qua●● of ●wee● cream and boile them together , then po●● into several panns and cover them , and when it hath stood all night it will be very thick , then take it off with a skimmer and lay it all in one dish . to make a very good cheese . take a pa●l full of st●oakings almost col● , and put to it one spoonfull of ●unnet or more as you think fit ; when it is come , ●rea● it a little , let it lye almost one hour , then put it into a cloth and whey it , do not break ●t any more but cruse it gently ; when it is wheyed , enough put it into the p●esse in a ●resh cloth , and tu●n i● twice a day ; put ve●y little ●alt to it . to make a gooseberry fool . take a pint of gooseberries or thereabou●s ●●●●ll● them very tender , then pour the water from them , and wi●h the ●ack of a spoon bruise your gooseberries ●ery fine , then take a pint and a half of ●weet cream , th●●olks and whites of three ●gges well beaten , put them to your goose●erries with one nu●megg qua●t●red , a●d ●wo o● th●e●●poonful●● of rose-water , with ●s much sugar as you ●hink fit ; mingle all ●h●se , toge●her and set them on a slow fire , keep it stirring that it may not turn ; when ●ou perceive it to be of a good thickness , ●our it out , and whe● it is cold serve it to make a very good tansie . take ten eggs , leave out half the whites , beat them very well , and colour them with the juice of spinage according to your liking● and put so much tansie amongst your spi●nage as will give it a taste , then put in half a pinte or better of sweet cream , half a nut●megg grated , and as much sugar as wil● sweeten it to your taste , then put in butter in your frying pan , and when it is hot pour in your tansy and stir it till it thicken , then fl●t it with the back of a spoon , and when one side is fryed enough , turn the other , and when it is enoug● , serve it in with the juice of an orange and butter and sugar . to make an amalet . take ten eggs , and more then half the whites , beat them very well , and p●● in a spoonfull or two of cream , then hea● some butter in your frying pan , and when it is hot put in your eggs and stir them ● little , then fry them ●ill you find they are enough ; and a little before you put them ou● of the pan , turn both the sides over that the● may meet in the middle , and lay it the bot●tome upward● in the dish● serve it in wit● verjuice , butter and sugar . to mak● puff-paste a very quick way . take three pounds of fresh butter , break it in little bits into half a peck of flower or little more ; then put in one egg , and as much cold cream as will work it into a stiffe paste , do not mould it too much , for that will melt the butter , and then it is spoil●d , but so soon as you can , roul it abroad and make it into what you would have i● ; this will be extream good if you observe to do ●t carefully . to make a florentine . take a quart of cream and eight eggs , yolkes and whites , beat them well and put them into the cold cream , set it on the f●re and stir it till it run to curds , then drain it in a cullender , and break it well with a ●poon ; then take a little marrow and cut it ●●d ●owr dates shred small , four bunches of p●eserved barberies picked from their stalks , h●lf a handful of grated bread , season it with rosewater and sugar , some nutmegs and a little salt ; then cover it with some puff-paste , and so bake it . to make a fresh cheese . take a quarter of a pint of rosewater , steep in it all night one nutmeg bruised and a stick of cinnamon grosly beaten ; then take five pints of milk , not so hot as it comes from the cow , set it with a little runnet , and when it is come drein the curds very well from the whey ; then put in the rose-water strained , and half a pint of thick cream , sweeten it with sugar and break it very well ; then strain it through a cloth , and put it into a little cullender to shape it ; then put it into a dish with cream , and wine and sugar . to make a dumplin . take a pint of cream and boyl it with a blade of mace ; then take twelve spoonfuls of grated bread , five spoonfuls of flower ; then take six yolks of eggs and five whites ; beat them very well with two spoonfuls of rosewater and as much fair water , season it with sugar , nutmeg and salt , mingle them altogether with the cream , tye it in a cloth , and when your water boyles , put it in and boyl it one hour and half , and when it is enough , serve it in with rosewater , butter and sugar . to stew a leg of mutton . take a leg of mutton and mince it small with a good quantity of suet , then put it ●nto an earthen pot and set it on the coales with a quart of claret wine , and a little thin mutton broth ; then put in raisons , prunes ●nd dates , salt , cloves and mace , and let ●hem stew together till you think they be enough , then serve it in upon sippets . to stew a dish of steakes . take a coast of mutton and cut it into small pieces , bones and all , wash them clean and put them into an earthen pot with ● quart of white wine and a little water , and ●o let it seeth , skim it well , then put in a good handful of parsly with six onions , both chopped very small with some whole cloves , mace and salt ; when it is enough , serve it upon sippets . a boyled sallad of spinage . take four or five handfuls of spinage clean picked , boyl it well in water and salt ; then drain it well from the water , and chop it well with the back of a knife ; then let it boyl in a dish over a few coals with some butter and vinegar , a few plumped currans , and as much sugar as you think fit , garnish it with hard eggs , and so serve it in . a good supper dish . take a leg of mutton and cut it in thin pieces as long as you can , and three o● four fingers broad ; then take parsly , onions , penny-royal and time , and chop them fine with mutton suet ; season it with wine , pepper , cloves , mace and salt , so lay it up upon the slices of mutton , and roul them up , and fasten every one with a scure , then roul them in the yolks of eggs and grated bread , so roast them or bake them in a platter with butter . thus you may do veal ; but then put in some currans . these do well baked in a pye , or stewed with wine and butter . to make a very good ielly . take a shoulder of veal , cut it in three several pieces , but break none of the bones ; pare all the fat away as clean as you can , then wash it in five or six waters , and ●et it lye in water two or three houres , then boyl it in fair water till it be very clean , scim ●t very well , then take it from the fire and put it into another pot , with a pottle of white wine , and as much of the broth as wine , ●et it to the fire again , and ever as the scum ariseth take it off ; then set it over a soft ●ire six or eight houres close covered , then ●ake three or four drops of the stuffe , put it ●nto the palm of your hand , and close your other hand to it , and when it is cold chafe your hands together , and if it cl●ave it is enough ; then take it from the fire and strain ●t when it is cold , take away all the fat and ●etlings at the bottom . to colour it and season it . for red iellie . take a pint of your jellie stuffe , a quarter of a pint of pure white wine , half a pound of sugar , some cinnamon , nutmegs and cloves bruised ; then take a tornsel cloth or two , well dryed by the fire , and beaten with a stick from the dust ; put them into the jelly stuff , and set them to the fire till it be good and warm ; then wring the clothes well till you think it be coloured enough ; then put in six or eight whites of eggs well beaten , stir them well till it be boyled , then take it from the fire , and let it run thorow a jelly bag . for chrystal ielly . take the same quantity of your jelly stuffe as before , and sugar , but not so much spice because of the colour , so boyl i● with the whites of eggs , and let it run thorow a jelly bag . for amber colour ielly . take the same quantity of every thing as for the red jelly , only instead o● tornsel you must put in a little saffron . to make a calvesfoot pye. take your calves feet tenderly boyled , and ●plit them in the middle ; season them with whole pepper , salt , sugar and mace ; then put them into your pye with good store of butter and currans , and when it is baked , put in a caudle made with verjuyce , the yolks of eggs , butter and sugar . a made dish for fish-dayes . take time , sage , marjorum , of each a like quantity , chop them fine ; then take six or eight eggs beaten , and strain them into the herbs , stir them well together , and season them with salt , sugar , cinnamon and ginger , and some mace ; then put it into a platter with some butter , and set it over a pot-head of seething water close covered , till it be hard enough to slice ; then slice it , and lay it in a dish with some melted butter over it . to bake mutton like venison . make your paste course , and fashion it like a pye ; for venison parboyl your mutton in wine and vinegar , and let it lye in the same three or four houres ; before you parboyl it , thrust your knife often thorow that the liquor may soak through it , make it sharp with vinegar ; then take it out and lard it very thick , and cast pepper on every side of it ; season it with pepper and salt , and lard in the holes , and put good store of butter into the pye and bake it ; make a vent in the middle of the pye , and when it is baked fill up the pye with melted butter , and when you serve it in , stick some rosemary and bays in the vent hole , and eat it with mustard and sugar . to make a sallad of lemmons . take the thickest rinds and cut them in halfes , and take out all their meat ; then boyl the rinds in several waters till you can run a straw thorow them , then pick and scrape them clean and wash them in cold water ; then make a syrup with white wine vinegar , water and sugar , and when it is boyled and skim'd , put in your pills cut in some pretty fancies , boyl them till they are cleer , and so keep them . to make good pancakes . take a quart of fine flower , put thereto eight yolks of eggs and two whites , mix it with water and make it thin , then put in such spice as you think fit with a little salt ; then set over the fire some tryed suet in a posnet , and when it is seething hot put it into the frying pan , and pour it out clean again ; then pour in some batter as thin as you can and dry it on both sides , and then put to it so much suet as will cover it , and fry it . to make pancakes . take fair water lukewarm , make batter therewith with grated bread and a little flower and salt , to the quantity of every pancake , put one egg , then season it with spice and sugar , and fry them with butter . to make a haggis pudding . take your haggis or calves ginne clean scowred and watered , and parboyl it well ; then take out the kernels , and chop it fine ; season it with salt , sugar and beaten spice ; then put to it a little cream , and ten or twelve yolks of eggs , as much grated bread , a few minced dates and plumped currans , and so fill your skins , and boyl them carefully . to make isings . take your great oatmeal , and steep it in cream one night ; then season it with salt , cloves , mace and currans ; put in some suet , or some marrow , and a few sweet herbs , so fill you skins and boyl them . to make liver puddings . take hogs liver well boyled , and stamp it well in a mortar ; then put to it good store of suet minced fine , and the yolks of eggs ; season it with salt , pepper , cloves & mace , and a few currans , and fill the skins & boyl them . to make good sansages . take some pork , not too fat , mince it fine , then st●mp it in a mortar ; season it with pepper , salt , nutmegs , and a little s●ge ; then beat it well together , and when it is enough , keep it in gally pots as long as you please ; and when you would eat any of them , roul them in your hand like a sausage , and dip it in the yolk of eggs , and fry them in butter . to boyl a rabbet . take an old rabbet , and cut her off by the hind loines , and in the belly of her you must make a pudding with a sweet-bread or kidney of veal , sweet herbs , bread , suer , currans and spice , eggs and sugar ; boyl it in sweet broth of mutton or the like , with some chopped parsly● and salt , and whole spice ; when it is almost boyled , put in two handfuls of gooseberies , then thicken the broth with the pap of codlings , and put in some fresh butter , so serve it in with your dish finely garnished . to make a tart of cream . take a pint of cream and twelve egges , yolks and whites ; strain them with your cream , and season it with salt , sugar and spice , put to it a little sweet butter , and a little rosewater , set it over the fire and stir it that it do not burn till it be thick ; then let the whey run clean from it , then strain it from the thin , and fill your tart ; bake it but a little , then cast over it several sorts of sweet meats , and serve it to the table . to make a tart of cheescurds . take your curds and strain them with the yolks of eggs , rosewater and sugar and some spice ; put to it some sweet butter , and set it over a chaffing-dish of coals till it be hot , then fill your tart and bake it . to make fritters . take eight or ten eggs and half the whites , beat them well , then make a tender posset of ale and milk , and break the curd and the drink together ; then take the thickest of it for liquor to mingle your batter ; then take a little sack , nutmegs , cloves and ginger , a lit●le grated bread , flower and salt , and apples cut thin ; let your batter be very thick , or else it wil drink suet . to make excellent puddings . take a pint of sweet cream , half a handful of marjorum , as much penne-royal , as much of wintersavory , stamp these , and strain them into the cream ; then put in the yolks of eggs and grated bread , suet , cloves , mace , nutmeg and sugar , with some rose-water , and a little salt , so fill your skins and boyl them . to seeth a pickeril . take a fair pan , a little yest , and a good deal of white wine and fair water ; then slice two-onions very thin and put them to the broth ; then put in a little whole mace , a little salt and half a pound of butter , let them boyl together a good while , then wash your pike and put his tail in his mouth , and when he is boyled enough , garnish your dish and make sawce for him with some of the liquor● some fresh butter , and an auchovis or two . to boyl calves lights . boyl them fi●st in water ; then take parsly , onions and sweet herbs , and chop them small , & when the lights are boyled , put them into a little pot with the herbs and onions , with some of their own liquor , some butter and verjuyce , and spice , and salt , so let them boyl a little while , and serve them on sippets . to dress sheeps feet . when they are boyled and blanched , cleave them in sunder ; then take the yolks of eggs , with a little chopped parsly , and a little salt , and fry them with sweet butter : serve them in with vercuyce & butter . to pickle quinces . take as much small ale as will cover your quinces in the vessel ; then take some of your refuse quinces , and cut them small , core and all , put them into the liquor with some pears ; cut in pieces a good quantity of either , let these boyl till the one half be consumed ; then take it from the fire , and stain it , and let it stand all night ; then put your quinces into a vessel , either of wood or stone , just as they came from the tree , and to every score of quinces put in a quart of perry : be sure you have liquor enough to cover them , then cover them with the refuse quinces , and put something that will keep them down close in your vessel that no ayr get in . to make polonia sausages . take pork , and pick it clean from the bones and skin , let it not be too fat , mince it well , and beat it in a mortar very fine ; then weigh it , and to every pound of meat , take one ounce of salt ; then take pepper , cloves , mace , ginger , nutmegs and cinnamon , of each a like quantity , being mixed together , allow one spoonful of this to a pound of meat ; then take anniseeds carroway seeds , coriander seeds , of each a like quantity mixed together and beaten ; allow half a spoonful of the●e to one pound of meat ; first season your meat with the salt , kneading it in very well , and so let it lye one day and one night ; then put in your spices and knead them in very well with a little muscadine , kneading it morning and evening with a little more muscadine two dayes together ; your guts must now be ready , having before lyen in salt and water two dayes , then in sack and musk two dayes more , then fill your guts with the meat , and smoak them one night in the chimney ; then hang them where they may have the warmth of the fire , when they are dry take them down and keep them in a barrel of wood ashes sifted to keep them as long as you please ; if you would not have them dry , take them down and put them into so much oyle as will cover them ; after they have been smoaken a night or two ( they will keep in oyle seven years ) when you would eat of them , boyl them very well , and slice then thin and eat them cold . to sowce a pig. after it is scalded , chine it as you do a hog , then take the sides and dry them in a cloth , then bone it and lay it in water one day and one night , then take sweet herbs and chop them very small , and slice a nutmeg , with a race of ginger , mingle the spice and herbs well together with a little salt , then strew the fleshy sides with them , ●nd sprinkle some white wine vineger on them , then bind them up in collars , and tye them hard with pack thred , or rather tape ; then boile these collars in water and white wine vineger , and a good deal of falt ; do not boile the head and the claws so much as the collars ; when it is well boiled strain the liquor and boile in it whole mace , and put in a sl●ced lemmon ; when you take it off the fire , when it is cold , put in your pigg , and let it lye one week , then serve it in with mustard and suga● . to sowse an eele . take a very large eele and split it , then take out the bones , and strew it with sweet marjorum , time , rosemary , mace , and some nutmeg ; then rowle it up , and tye it hard , sew it up in a cloth , and boile it in water and ●ilt ; then make sowse drink for it with beer , water and salt . to season a calves head for a pye . vvhen you have boiled it pretty well , cut it very clean from the bones , season it with mace , nutmegg and salt , put six hard egges into the pye , and a little above half a pound of butter ; when it is almost baked , put in a cawdle made of verjuice , butter , the yolks of egges and sugar , then set it into the oven again . to pickle a goose. take a goose and powder her four daies , then take lard seasoned very well with nutmegg , salt and pepper , lard her with it very well ; then take two quarts of white wine , and a quart of white wine vineger , and as much water to make it up as will cover her ; then put in half a handfull of whole pepper , one handfull of sweet herbs , a handfull of cloves and mace , a handfull of bay-leaves , six great onions , six cloves of garlick ; boile her till she be tender , and let her lye in the liquor twelve or fourteen daies ; then garnish your dish with bay-leaves , and serve it in with mustard and sugar . to sowse a turkey . take the fattest turkey-cock you can get , pluck it dry , and split it down the ●ack bone , take out all the entrails and wash ●t clean , and sew up again , then take two quarts of wine , and as much water ; put into ●t large mace , cloves and a han●full of salt ; ●et these on the fire together , and when it ●egins to boil put in the turkey ; let it boile , and skim it well , then set it on a soft fire , and let it stew untill it be tender ; then put it into an earthen pan , and let it stand all night , then pour the clean liquor from the setlings into the pot wherein you mean to sowse it , and put to it two quarts of white wine , a pint of vineger● and a handfull of salt ; then put the turkey in , and cover it close ; let it lye twelve or fourteen dayes . to dress a neck of mutton the french way . take a large neck of mutton , boile it and skim it well , then take two handfulls of parsley , pick it , wash it and put it into a net , and boile it with the mutton with a little fresh butter and a little salt ; then take a pinte of oysters , and stew them in their own liquor with a little whole mace , and a little white wine vineger , then take half a pound of butter and set it on the coals , keep it beating till it be ready to boyle , then shred the parsley small , and half a lemmon cut small , four or five spoonfulls of white wine vineger , stir them all together , then put in your oysters ; garnish your dish with olives , capers , samphire and lemmon ; cover the dish with sippets , and lay your meat on them , then pour over your sawce . to make an apricock pudding . take a quart of sweet cream , and one manchet grated , the yolks of six egges , and three whites , season it with nutmeg , rose-water and sugar ; boile your cream fi●st with a little mace , then mingle all this together with some marrow ; and when it is ready to go into the oven , cut some preserved apricocks in quarters and put in . to hash a shoulder of mutton . vvhen your mutton is half roasted , cut some of it in bits and mince it ; then set it a stewing with the gravy , and some claret wine , nutmeg , capers , samphire and a little vineger , with some sliced onion ; when it is enough , put in some lemmon minced , rinde and all , then lay your mutton in● the dish , and pour the rest upon it . to make an almond tart . take half a pound of sweet almonds blanched , and beaten with rosewater , then boile a quart of cream ; and when it is cold , take the yolks of eight eggs well beaten and mix them with your cream and almonds , season it with rosewater , nutmeg and sugar , cinnamon , cloves and mace , then bake it in a dish with puff paste ; this , if you adde some grated bread , fruit and marrow , it is a very ●ine pudding . to make a make an hartichoke pye . take the bottoms of them tenderly boiled , season them with pepper ; nutmegg , cinnamon , salt and sugar ; having your pye ready raised , put in first some butter , then you● hartichoke bottoms , then whole mace● marrow , dates and cittron pill , then goo● store of butter again , with a little white wine or sack ; when it is baked put in a cawdle made with verjuice , butter , sugar , and the yolks of eggs . to stuff a shoulder of mutton with oysters . spit it , and cut it flaunting , and stuff it ful with oysters , baste it with claret wine an● onions ; and when it is roasted take all th● gravy that comes from it , and some oyster● two anchoves , capers , samphire and a lemmon cut small ; heat them together , an● when your mutton is enough , dish it an● pour the sawce over it . to make an oyster pye . take them out of their shells , wash them and strain their liquor ; lay first into your pye good store of butter , whole mace and pepper ; put your oysters to their liquor , season them with pepper and nutmeg , then put in hard eggs , whole mace and butter , wi●h a little salt , so close your pye and bake it ; when it is baked , put in some white wine , butter , vineger and sugar , with the yolks of egges . to make hypochrist of deal wine . take four gallons of d●al wine , two gallons of sack , nine pounds of powder sugar , twelve ounces of large cinnamon , none ounces of ginger , half an ounce of cloves , one ounce of coriander seeds , one ounce of nutmegg ; put● the wine and two parts of the sugar into a tubb , then put in the spice bruised ; let it stand close covered twenty four hour● , then put in the rest of the sugar and two wine quarts of milk , stirre them together and run them thorow an hypocrist bagg ; keep it in stone bottles close stopped , it will keep a month . to make a phrase of apples . take two pippins , pair them , and cut them in thin slices , then take three eggs , yolks , and whites , beat them very well , then put to it some nutmeg grated , some rose-water , currans and sugar , with some grated bread , as much as will make it as thick as batter , then fry your apples very well with sweet butrer , and pour it away ; then fry them in more butter till they are tender , then lay them in order in the pan , and pour all your batter on them ; and when it is fryed a lit●le turn it ; when it is enough dish it with the apples downward , strew sugar on it and serve it in . to make a p●dding to bake . take boiled cream , put in some grated bread , yolks of eggs , marrow , dates , blanched almonds beaten fine , salt , rosewater , ●ugar and spice , candied cittron pill , hard eggs , and iring● roots ; so bake it , and serve it in . to stew chickens . take two chickens , pull them and quarter them , wash them clean from their blood , season them with pepper , salt and parsley finely shred , then put them into a pipkin with no more water than will cover them ; when they are enough , put in a quarter of a pound of sweet butter , then take up your chickens , and put in ten eggs well beaten , stir it till it be thick , then pour it over your chickens , and serve them in . to boile a capon . take a fat capon , boile it with water and salt , some large mace , and a bundle of sweet herbs ; and when it is almost boiled put in some capers , then cut a manchet , bruise it , and scald it with some of the fatt which ariseth from the capon , then lay your capon on those sops , and lay the mace on it , and then good store of capers , butter and vineger . to stew a cows udder . take a cows udder very tenderly boiled and slice it in thin long slices , put them into a pipkin , with a lit●le thin mutton broth , a piece of sweet butter , and a little beaten ginger , a little sugar , and a few currans , with a little salt ; let it stew a while , and then serve it in , but first put in a little verjuice . to stew hartichokes wi●h cream . take the meat of the hartichokes tenderly boiled , and let them stew softly between two dishes , with cream , sack , sugar and grated nutmegg ; so let it stew till it be all alike ; then dish it and serve it to the table . to stew pippins with cream . take your pippins , pare them and core them ; if you would have them red , bake them first , or else put to them as much water as will cover them , and some cinnamon and cloves unbeaten ; turn them sometimes , and cover them close ; set them over the fire till they begin to be tender , then sweeten them with ●ugar ; and boile them when the sugar is in till they are clear , then put sweet cream to them , and let them stew together till you find they be enough ; thus you may do with baked pears . to fry toasts . take a manchet and cut off the crust , then cut it into thin round slices , soak them well in cream , then take three eggs well beaten ; and when your batter is hot in the frying pan dip your slices of bread in the egges and fry them ; when they are fryed a little pour the rest of the egges on them and turn them , and when they are fryed enough put some rose water , butter and sugar to them . to make hartichoke broth of chickens or veale . ta kt two chickens or a piece of veal , and when it hath boiled ●nd in is skimmed clean , then take as much of the broth , as you shall have occasion to use ; put into it a little whole mace , lertuce and spinage , and let it boile , then take the bottoms of three hartichokes tenderly boiled , and scrape all that is good from the leaves , mingle the scrapings with some of the broth , and put it to the rest and stir it about , b●at the yolks o● two or three egges , wiih some vineger or white wine , and some sugar , and then put it into ●hem , with your hartichokes bottoms to heat ; but before you put in the egges , take up your chickens , and dish them with some of the herbs upon them , and some pieces of the bo●toms , and let the rest swim by ; forget not ●o put in salt into the water you boile your meat in . to make a calves foot pudding . take two calves feet tenderly boiled and ●illed , mince them small , with the crum of two manchets , that it cannot be discerned what it is , then take half a pound of beef suet shred small , the yolkes and whites of egges , beat them well together ; then take one handfull of plumped currans , mix all these with a little salt and some grated nutmeg and sugar , and what other spice you please ; put it into the cawle of a veal , being first sewed up like a bagge , and as you put it in put in good store of marrow , then tye up in a napkin and throw it in boyling water , and let it boile two hours ; ●hen take it up and stick it with blanched almonds , and pour on it verjuice , bu●ter and sugar . to make little apple pasties to fry . take pared apples and cut them into small pieces to stew , stew ●hem to papp with claret wine and spice , then put in a good piece of sweet butter , cinnamon , ginger , rose-water , sugar and plumped currans ; then put them into the ●uff-paste and fry them , so serve them in with sugar . to sowse a pigge whole . take fair water , rhenish wine and salt , and when it boiles put in your pigge , with a branch of rosemary , some large mace , and a nutmeg grated and ginger sliced ; boile the pigge till it be tender ; then put in some verjuice and take it up , then slice a lemmon into it , rinde and all , and put in a few bay-leaves ; when the liquor is cold put in your pigge , and let it lye a fortnight , serve it in with mustard and sugar . to make a hedge-hogg pudding . take a two penny loafe with fair water , and a little milke , the yolkes of five egges , and three whites , one grated nutmegge and a little salt , some sugar and a little rose-water , then butter a wooden dish and put it in , tye it up close in a cloth that no water get in , put it into boiling water ; and when i● is boiled slip it out into a dish , and prick it full of blanched almonds cut in long slender pieces , and raisons of the sun cut in like manner ; pour on it rose-water , butter and sugar . to make white metheglin . take off sweetbryer , violets , sweet marjorum , large time , strawberry leaves , violet leave● , egrimony , of each one handfull ; burrage and buglosse , of each three leaves , four branches of rosemary , three or four red gilly flowers , ●nniseeds , coriander seeds , fennel seeds and c●rroway seeds , of e●ch half a spoonfull , some large mace ; boile all these in a gallon of water for the space of an hour , then strain it and let it stand till it be cold , ●●en put in as much honey as will make it ●●●ong enough to bear an egg , then boil it wel ; ●nd when it is almost cold , skim it well , and ●o ●o in the boiling ; then put in a little ale yest ●bout a pint , and beat it soundly with a stick , ●hen tun it up , and hang a little bag in the ●essel with nutmeg , cinnamon , ginger , cloves ●nd mace , and lemmon pill ; keep the bag ●own in the liquor ; when it hath been ●unn'd a while bottle it , and you will find it ●ery rare . to make balls of veal or ●utton . take a leg of mutton or fillet of veal , mince it small , with penyroial and pars●ey , then mingle it with a little grated ●read and currans , and two eggs well beaten ; ●eason them with cloves , mace , pepper and ●alt ; make them like tennis balls , and crush ●hem together with your hands ; boile them in a deep dish with some butter and mutton broth over a chafing dish of coals , and put in a few currans ; when they are enough serve ●hem in upon sippet● . to make a lamprey pye . take your lampreys , pull all the pith that runs along the back , and all the black , then wash them clean : season them with pepper and salt , make the crust of your pye very thick , and put good store of butter in the bottom ; then lay in your lampreys with some large mace , then more butter , and some white wine , so bake it very well , then fill up the pye with melted butter , and keep it to eat cold . to make rare bartlemas beef . take a fat brisket piece of beef and bone it , put it into so much water as will cover it , shifting it three times a day for three dayes together , then put it into as much white wine and vineger as will cover it ; and when it hath lyen twenty four hours take it out and drye it in a cloth , then take nutmeg , ginger , cinnamon , cloves and mace , of each a like quantity , beaten small and mingled with a good handfull of salt , strew both sides of the beef with this , and roul it up as you do brawn , tye it as close as you can ; then put it into an earthen pot , and cover it with some paste ; set it into the oven with houshold bread , and when it is cold , eat it with mustard and sugar . to stew fish. take of white wine and vinegar an equal quantity , grated bread , two or three anchoves , a few capers finely shred , and a little salt ; put all these together , having liquor enough to cover the fish , set them into a hot oven , covered with a dish , and when they are enough , put in some butter and serve them in ; if you put in no capers , then put in sweet marjorum , parsly and onions . to stew soals . take a pair of large soales , fley them , wash them , and dry them in a ●loth ; ●●ower them , and fry them with beef suet , ●●en lay them in a dish , and take some anchoves well washed in white wine ; open your soales , and put the anchoves into the middle of your soles ; then put in some white wine or claret , with a good piece of butter , set it upon coales , and when they have stewed a while , thicken the liquor with grated bread , and grate in a little nutmeg , and a little salt , and so serve them in . to make almond custard . take half a pint of cream , slice into it half a penny white loaf , let it be well steeped ; then take half a pound of almonds blanched and beaten with rosewater , eight yolks of eggs , four whites , beat them well and mix them together , put to them a quarter o● a pound of sugar , a quarter of a pound of butter , and bake it . to make scotch collops , either of beef , veal , or mutton . cut your meat very thin , ●hen beat it with a rowling pin till it be very tender ; then salt it a little , and fry it in a pan without any liquor , and when it is enough , take some butter and the gravy out of the pan● and a little vinegar , or the juyce of a lem●mon , and some anchoves , set it on the coales till the anchoves be dissolved ; ●hen put your meat into a dish , and pour the sawce over it . to make collored beef the best way . take a flank of beef , make brine for it with pump-water and bay-salt , strong enough to bea● an egg ; then split your beef in the middle , and it will make two collars : then take the skin off , and lay your beef in the brine with four pounds of suet , and let it lye all night ; then take two handfuls of sage chopped small ; one ounce of pepper , two ounces of cloves , two ounces of mace , six great nutmegs , beat your spice , and mix it with your sage , and a handful of taragon chopped small , and two handfuls of salt ; then strew these things upon your beef , and roul it up in collars , tye it hard , and put it in a pot : then shred your suet and lay on it , put in a pint of renish wine , and a pint of water , or better , set it into the oven wi●h houshold bread close pasted up , and let it stand all night , when you draw it , take it out of the pot , and turn it ; then tye your pot up close again , and let it stand till the next morning ; then hang it up in the chimney not too hot ; eat it with mustard and sugar . to make a lumber pye. take half a pound of veal , parboyl it , and shred it small with a pound of suet ; then grate a penny loaf , and take six egges , yolkes and whites , season your meat with beaten cinnamon , cloves and mace ; then take a handful of spinage , and a few sweet he●bs , chop them very well and put them to the meat , with a quarter of a pint of good verjuyce , and half a pound of currans , half a pound of loaf sugar ; work all these things together wit● your hands , and put in a little salt ; having your pye ready raised , take the marrow of two good bones , roul the marrow in the yolkes of egges : then take two ounces of suckets , as much of preserved orange-pill , as much of citron-pill , as much of iringo roots : fill your pye as hard as you can thrust it with the minced meat , and then your sweet meats , then your marrow , and a pound of butter , bake it , and serve it in with a caudle made with sack , rosewater , yolkes of egges , butter and sugar , pour it into the pye , and scrape on sugar . to make bisket pudding . take a pound of naples bisket sliced thin , and put it into a quart of boyled cream , let it stand to soak close covered ; then take pippins very small minced , and the marrow of two or three bones crumbled very small , a little beaten spice , rosewater , sugar , and a little salt with the yolkes of four eggs and two whites ; you may either boyl these in guts , or otherwise , or bake them . to fry oysters . take of your greatest oysters , washed well and dryed in a cloth , fry them with a little butter ; then take three or four yolks of eggs well beaten , and pour on them when they are in the pan , and fift a little flower over them ; when they are enough , ●erve them in with a little butter and white wine . to make egg pyes . take six hard eggs , pilled and chopped very small , with six pippings , and a pound of suet ; season it with beaten spice , sugar , currans , salt , rosewater and sack : so fill your pyes and bake them . to make barley broth . take a knuckle of veal , set it on the fire with four quarts of water , and a little salt ; when it boyls and is skim'd , put in a pound of french barley well washed , and a bundle of sweet herbs , and when they have boyled half an hour , put in as many raisons of the sun stoned , and as many currans as you think fit , and six sliced dates ; when they have boiled half an hour , put in some marrow in little pieces , and let them boyl softly till half be boyled away ; then beat the yolks of eggs about four or five , and fill up the porrenger with sack , beat them well together , and mingle them with some of the warm broth , and stir them in over the fire ; put in rose-water and sugar , and so serve it in . to make a rice pudding . boyl half a pound of rice over night in milk , the next morning put to it the crumbs of two m●nchets , a little cream , and a quarter of a pound of suet ; put in salt , spice , sugar and currans , and the yolks of eggs , boyl it , and serve it in with rosewater , butter and sugar . to make an oatmeal pudding . steep some oatmeal in milk all night , in the morning pour the milk from it ; then put in some cream , beaten spice , salt and currans , wi●h as many eggs as you think fit ; stir these together & boil them in a bag , made like a jelly bag , and so boyl it for four houres , then serve it in with melted butter . to make a green pudding . take a pint of boyled cream , and while it is hot , slice in the crumbs of two manchets , cover it close and let it scald ; then stir it well together , season it with salt and beaten spice , rosewater , sugar , and what eggs you please , some marrow , and some suet , with a little more cream ; them colour it with the juyce of spinage , and either boyl it or bake it ; then scrape on sugar and serve it in . to s●ew oysters . take three pints of oysters with their liquor , stew them with a blade of mace and a sprig of time ; when they are enough , take the liquor from them , and lay them before the fire to dry ; then take the yolks of eggs well beaten , put to them a piece of butter , some juyce of lemmon and sugar ; thicken it over the fire , and pour it over the oysters , and so serve them in . to stew a rump of beef . take a rump of beef , and when it is half boyled , put it into an earthen pot , put to it a quart of its own liquor , and a quart of claret wine , half a handful of capers , as much samphire , as much pickled cucumber sliced , two onions sliced , with some mace , nutmeg and salt ; cover it close and bake it , and serve it in with sippets . to make a good fresh cheese . take the whites of ten eggs , and beat them very well ; then take a pint of cream , set it on the fire , and stir your whites of eggs in it till it be thick ; then put it in a course cloth two or three houres , then open your cloth and sweeten it , and put in a little sack and rosewater ; then put it into a little cul●ender fit for that use , and thrust it hard with the back of a spoon ; when you serve it , slip it into a dish , and eat it with cream , wine and sugar . to make sawce for a cods head , or any o●her fresh fish . boyl your fish in salt and water , and a bundle of sweet herbs , and when it is boyled , take six or eight spoonfuls of the liquor , put to it half a pint of white wine & three anchoves , and two nutmegs sliced , set it on the fire and stew it ; then strain it thorow a hair sieve , and put in some sweet butter , and be●t it together , and pour it upon your fish. to fry a coast of lamb. parboyl it , and take it clean from the bones ; then take the yolkes of five or six eggs beaten , and a little sweet marjorum and parsly chopped small ; beat them with your eggs , and cut the lamb in little pieces , wrap it in the eggs , and fry it with water and salt , make sawce for it with white wine , butter and sugar . to make sawce for snipes , or for any small birds . take claret wine , salt , and the gravy of any kind of meat , the crumbs of bread , and some sage leaves or bay-leavs , boyl them together ; then cruse the juyce of a lemmon , take out the leav●s , and put in some butter . to m●ke a carp pye. take a great carp and scale it , gut it and wash it very clean , season it with spice and salt ; then put butter into your pye , then the carp , then some whole spice , and some sweet herbs with some capers , then some more butter , so close it and bake it . to stew a line of mutton . bone it , and slice it , then stew it with as much white wine as will cover it ; then put in salt , and store of sives shred small , with some grated nutmegs ; when it is well stewed , put in verjuyce , butter and sugar . to stew a calves head . boyl it in white wine , water and salt , and when it is tender , cut the one half of the head into little pieces ; then cut some oysters and mingle them together with a blade of mace , and a little pepper and salt , and a little liquor of the oysters ; put in two or three anchoves , put the other half head to them whole ; when it is enough , thicken the sawce with yolkes of eggs , and serve it in . to make a fricasie of chickens , or any meat else . cut your meat in little pieces , and put it in a frying pan with water and a little salt , and when it is almost stewed enough , put in some oysters with their liquor ; put in sweet herbs , nu●meg , and a little orange-pill , and when you think it is enough , take up the meat , and put some butter into the sawce ; then thicke● it with the yolkes of egges over the fire , and pour over it . to dry neats tongues . let them lye in brine made with salt-peter and salt one week ; then make new b●ine , and let them lye a for●night in that ; then hang them in th● chimney . to stew carpes . take four carpes , wash them clean , lay them in a dish , open their bellies , and take out their guts , a●d let the blood run into the dish ; then put to them a quart of claret wine , a●d slash the carpes over in several places with your knife ; then put in some pickled mushrooms , & somes anchoves washed , half an ounce of mace , half an ounce of nutmegs , some sweet herbs , and some parsly ; when they have stewed a while , put in three pints of oysters with their liquor , two cloves of garlick and a little salt , with some capers , let them stew upon a charcoal fire softly for three houres or more ; then put in some sweet butter , and shake it well together ; then garnish your dish with barberies and oysters , capers , lemmon , and such like , and serve it in . to make a larke pye. take the kidney of a roasted loin of veal , shred it ; then take two eggs , one nutmeg grated , a little beaten cinnamon , grated bread , rosewater and sugar , with a few currans , and a little salt , warm this together over a chaffing dish and coals ; then take your larks clean dressed , and fill their bellies with this , and of the ●emainder make round balls , then put butter first into your pye , and then your larks and balls , preserved barberies , dates , marrow and sugar ; when it is baked , hut in a caudle made with white wine , yolks of eggs , butter and sugar . to boyl a breast of veal . boyl it with water and salt , and a bundle of sweet herbs till it be tender ; then take some of the broth , and thicken it with hard eggs ; then dish your veal , then put in verjuyce , butter and capers into your sawce , & thicken it with the yolks of raw eggs beaten , and pour it over your meat , being layd upon sippets . to stew pigeons . stew them in white wine and water ; put in whole mace , whole pepper and salt , with some artichoke bottoms tenderly boyled ; when they are enough , put in some butter and serve them in . to fry puffes . take half a pint of flower , a little cream , and one egg , a little good butter , and a little nutmeg ; knead it into a paste , and roul it as thin as a pye-lid ; cut them into what form you please , and fry them in lard or beef suet ; serve them in with beaten cinnamon and sugar . to make a hash of veal . take half a leg of veal and slice it thin , then with the back of a knife hash it well on both sides ; then take sweet herbs chopped very small , and six eggs , yolkes and whites beaten very well , put them into the dish with the meat and herbs , with a little water and salt according to your taste ; beat them throughly with your hands , and put them into the frying pan ; then half fry it with sweet butter , and put it betwixt two dishes with more butter and vinegar , turn it now and then , and let it not stew too fast . to roast a shoulder of mutton . take a shoulder of mutton and cut off both the flaps , that it may look like a shoulder of veal ; then take pa●sly and onions with a little samphire shred small , and stuffe the shoulder of mutton well with it , and into every place where you stuffe it , pour in with a little spoon some liquor of the samphire ; then lay it to the fire , and set under a dish with claret wine and butter , bas●e it with that ; then take some other claret wine , and put into it a sliced onion , boyl them together , and when your meat is enough , put it into the dish to the wine and onions ; then put in the juyce of a lemmon , and serve it in . to make morning milk cheese . take morning milk and some stroakings while it is warm ; then take two quarts of fair water made somewhat hot , or rather seething hot , put it to your milk ; then take a good handful of marigold flowers , stamp them in a wooden dish , with the yolkes of four or five new layd eggs , then strain them into your milk , and put runnet to it , and when it is come , break it , and whey it , and put it in a cheese moat . to make a hasty pudding that will butter it self . take a quart of cream and boyl it with grated bread , and as many plumped currans as you shall think fit , with some spice and a little salt ; when you perceive it to be enough , put in the yolkes of four egges well beaten , and a litte rosewater and sugar● then let it boyl a very little , and turn it out into a dish , and serve it in . to roast a calves head whole . take a calves head , and make as little a hole in it as you can to take out the brains ; then lay the head in water one night , then dry it with a cloth , and fill it with a pudding , then roast it and baste it well with butter and a little salt ; when it is almost roasted , strew it with grated bread ; when it is quite roasted , pour over it vinegar , cinnamon , butter and sugar , but first cleave it in sunder . to boyl a salmon , or part of one . boyl it with water and salt and a bundle of sweet herbs ; to a tayl of salmon take a quart of oysters , and stew them in their own liquor with a blade of mace , and two or three anchoves , and a few corns of pepper ; when your salmon is enough , dish it , then take your oysters and some shrimps boyled , and the shells taken off , with some butter and liquor of the oysters ; beat them together with a spoon till it be thick , then pour it over your salmon and serve it in : garnish your dish with cru●ts of manchet grated , and slices of lemmon . to make white broth with capons . truss your capons and boyl them with fair water , then put to it in three pints of that liquor , and put to it a quart of sack , and as much white wine : slice in two ounces of dates , put in whole mace , cloves , cinnamon and sliced nutmegs , boyl this in a pipkin till the dates begin to be tender ; then put in the marrow of two bones , and let it boyl softly ; when your capons are ready , break twenty eggs , and take the yolks only , beat them well , and strain them with a little cold broth ; then mix them with some of the hot broth , then put into your broth raisons stoned , and currans ; when it is boyled enough , put in your eggs and a little cream , and some rosewater and sugar . to make sawce for any fowl. take the gravy of any meat , wine , anchoves , onion , butter , and sliced nutmegs . to sowce a calves head . boyl it in as much water and salt as will cover it with a bundle of sweet herbs , white wine and white wine vinegar , sliced ginger , whole mace and lemmon sliced , boyl it till it be tender , then keep it in the sowce drink for about a week ; when you serve it in , set it upright in a dish , and stick a branch of rosemary in the mouth and in the eyes ; garnish with jelly and pickled cucumbers , saucers of vinegar with jelly and lemmon mixed with it . to make cheese loaves . take the tender curds of new milk cheese , press them very well from the whey , break them as small as you can possible ; then take the crumbs of a cheat loaf , and as much curd as bread , the yolks of eight eggs and four whites beaten ; mingle them with some thick cream , make them up with a little flower into little loaves , and bake them upon buttered plates ; then cut them open at the top , and put in rosewater , butter and sugar , with some nutmegs grated , and stir the crumbs of them together . to roast a hare in the skin . take a hare , assoon as you have killed he● , paunch her and wash her clean ; then fill the belly full of butter , and ●ew it up close ; then split it and roast it , and when you think it is almost enough , pull off the skin and baste it , and dredge it , and make venison sawce for it , it will eat very moist . to make french bread. take a peck of flower , and a good pint of ale yest ; strain the yest into some warm water , knead your past very light , put in but a very little salt , and knead it a great while longer then any other bread ; then lay it to rise in a warm cloth before the fire , ●hen having your oven very hot , make it into three loaves , wash them over wi●h the yolks of eggs and beer , and let them bake four houres ; if you would have your bread very excellent , you must add to this quan●ity the yolke● of twenty egges , and a little milk , and a little sack. to make a spinage or let●ice tart. take spinage or cabbage lettice , boyl them in water and salt till ●hey be very tender , then put them into a cullender to drein the water from them ●ill they be very dry ; then lay in the bottom of your tart thin slices of butter , then stoned prunes , then beaten cinnamon and sugar , then your herbs , then more spice and sugar , then more prunes and butter , and so close it . to pickle oysters . take your great oysters , and save the liquor that comes from ●hem , strain it i●to an earthen pipkin , put to it some white wine and white wine vinegar , whole pepper , whole mace , sliced ginger , cloves and bay-leaves with a little salt● when it hath boyled a little put in your oysters● and let ●hem boyl two or three walmes ; then take them up and boyl your liquor a little longer , and when it is cold put in your oysters and barrel them up , or keep them in gally pots close stopped . to m●ke a potato pye. scald them well and pill them ; then put butter into your pye , then whole mace , then potatoes with marrow , cinnamon , mace and sugar , then butter , so close it , and bake it , and when it is baked , put in some white wine , butter and sugar , with the yolks of eggs. to make a neats-tongue pye , to be eaten hot . take fresh neats tongues , boyl them in water & salt till they be very tender● then case them , and when they are cold , cut them in thin slices ; ●hen put butter into your pye , then your neats tongue , then a little pepper , whole mace , raisons of ●he sun and sugar , with some salt , then but●er again , so close it and bake it ; and when you serve it in , put in white wine , butter and sug●r , and the yolks of eggs. t● roast pork without the skin . take any small joynt of pork , and lay it ●o roast till it will pill ; then pill it and stick it with rosemary ●nd cloves , ●hen baste it with butter and salt , make sawce for it with bread , water , claret wine , beaten cinnamon boyled together ; then put in but●er , vinegar and sugar . to make pig eat like lamb. take a fat pig , fley it , and cut it in quarters , and tr●ss it like lamb ; then draw it with parsly and roast it , baste it with butter and salt , and when it is enough flowre it , and make sawce for it wi●h butter , juyce of orange and pepper . to make cabbag● cream . take twenty five quarts of new milk , set it on the fire ●ill it be ready to boyl , and stir it all the while that it cream not ; then pour it into twenty several platters as fast as you can , and when it is cold take off the cream with a scimmer and lay it on a pye-plate in the fashion of a cabbage ●●umpled one upon another ; do ●his three times , and between every laire , lay on with a fea●her rosewater and sugar made very ●h●●k . you may take cream boyled with spice and stir'd all th● while ; then seasoned with rosewater and strained almonds , and stir it till it be cold ; then take toasts of manchets cut thin , not too hard , nor too brow● , lay them in the bottom of the dish , and lay ●he cream upon ●hem ; this is very good of it self ; but if you please you may add your cabbage cream to it ; cover i● , and so serve them in both together ; if you please you may colour some of the cream , either with red sanders , tornsel , saffron or spinage , and that will make it look very like a cabbage . to make a tri●te . take sweet cream , season it wi●h rose-water and sugar , and a little mace , boyl it a little ; then let it stand till i● be luke-warm ; then put it into such littl●●ishes or ●owls as you mean to serve it in ; then put in a little runnet and stir it together ; when you serve it in , cast on what comfits you please . to make thick cream . take sweet cream , a little flower finely searsed , large mace and a stick of cinnamon , rosewater and sugar , let these boyl together till it be somewhat thick , then put to it thick cream and the yolks of eggs beaten , and let it seeth a very little time for fear of turning ; then pour it out , and serve it in cold . to make creames of paste or iellies . boyl your cream and put eggs into it , as for a fool , then slice the sweet meats very ●hin , and boyl them ; then sweeten i● , and put it into a dish . to make cakes without plumbs . take four pound of fine flower , rub it into one pound of sweet butter very well ; ●hen wi●h warm cream and ale yest temper it into a p●ste , put in a little rosewater and several spices beaten ; let it lye by the fire ●ill the oven heat , and when you make it up , knead into it half a pound of c●rraway comfits , th●ee quarters of a pound of bisket comfits ; make it up as fast as you can , not thick nor cut it too deep ; put it in a hoop wel buttered , and wash it over with the white o● an egg , rosewater , sugar ; then strew it wi●h some comfits . a sack posset without milk. take thirteen eggs , and while they are beating , take a quart of s●ck , half a pound of fine sugar , a pint of strong beer , let them boyl together a while ; then take it off and put in the eggs , stirring them very well ; then put it into a b●son , and cover it close with a dish ; then set it over a very soft fire till you see it arise wi●h a curd : then serve it in with beaten spice . to pr●serve goosebe●ries , green and whole . pick them clean , and put them into water as warm as milk , so let them stand close covered half an hour● then put them into another warm water , and let them stand as long ; so do three times , then take their weight in fine sugar and make a syrup , ●hen put them in and let them boyl sof●ly one hour ; then set them by till the next day , so do twice , then take them out of that syrup , and make new syrup , and keep them in it all the year . to make a codling tart. scald them well & pill them , then rub them through a strainer , and put them into a dish with some rosewater and sugar , and some whole cinnamon , so let it stand over a chaffing dish and coals a good while close covered , stirring it now and then ; then take out the cinnamon , and fill your tart and bake it but a little , and when it is enough , pour in a custard , and let it stand a while in the oven . to make a sillibub . take a lemmon pared & sliced very thin , cover the bottom of your sillibub pot with it ; then strew it thick with fine sugar , then take sack or whi●e wine , and make a curd with some milk or cream , and lay it on the lemmon with a spoon , then cover it up to the top of the pot with some cream and whites of eggs whipped to a froth , and between every lay of curd you must put sugar . to make a lemmon sillibub . take a pint of new milk , and half a pint of cream● stir them together with a li●tle rosewater and sugar ; then squeeze into it the juyce of two lemmons , stir it very well together , and so let it stand an hour , ●nd ●hen eat it . to preserve lemmons to look white . take the palest lemmons you can get , and chip them very thin ; then put them in●o a linnen cloth , and boyl them two houres in fair water , shifting the water sometimes , ●hen cut them & t●ke out the meat ; then put them in●o another water , and let them boyl about half an hour without a cloth til you find ●hey are very tender ; then take their weight and h●lf in sugar , and to a pound of sugar a pint of water , make a syrup thereof ; then lay the lemmons into a pot , and when the syrup is no hotter then milk from a cow , put it over them , and let them stand a week ; ●hen pour the syrup from ●hem and boyl it ●gain , and put it to them as before , and let ●them sta●d another week ; then boyl it again and put it to them ; so do three or four times till you think they are throughly done , but never boil the lemmons in the syrup , for that spoiles the colour . to make a whipt sillubub . take a pint of cream , put to it half a pint of sack , and the whites of four egg● and some suga●● beat it to a froth with a birchin rod , and as the froth ariseth , take it off and put it into your sillubub pot till you have filled it above the brim . to make lemmon cream . take a quart of cream , keep it stirring on the fire till it be blood warm ; then take the meat of three lemmons sweetened well with sugar , and a little orange flower water , sweeten them so well that they may not turn the cream ; then stir them into the cream over the fire , with the yolkes of six eggs ; be sure to keep it stirring , and assoon as you see it be thick , take it off , and pour it into a dish , and serve it in cold . to make several pretty fancies . take sweet amonds blanched and beaten with rosewater ; mix them with fine sugar , the whites of eggs , and gum dragon steeped in rosewater , and so make them into what shape you please , and bake them . to ●ake musk sugar . take four graines of musk , bruise it , and tye it up in a piece of fine lawn , lay it in ●●e bottom of a gally pot ; then fill your pot with beaten sugar , and cover it close , and in a few days it will both taste and smell of musk ; when you have spent that sugar , lay on more , and s● do as long as you finde any vertue . to make sugar-plate of the colour and taste of any flower . beat your flowers very well in a mortar with a little fair water , or orange flower water ; then add some sugar to them , as much as you think fit , and beat them well together ; then make it up with gum dragon steeped , into what shape you please . to make french bisket . take a peck of fine flower , two ounces of coriander seeds , one ounce of aniseeds , the whites of four eggs , half a pint of ale yest , and as much water as will make it up into a stiffe paste , your water must be but blood warm ; then make it up in a long grea● rowl and bake it , and when it is a day old pare it , and slice it overthwart , then ice it over with fine powder sugar and rosewater , and the white of an egg , and put it into the oven a while ; then take it out , and keep it in boxes all the year . to make fine gingerbread . take three stale manchets , grate them , dry them , and beat them ; then sif● them thorow a fine sieve ; then put to them one ounce of ginger beaten and searced fine , as much cinnamon , half an ounce of aniseeds , and half an ounce of liquorice , half a pound of sugar ; boyll all these together with a quart of claret wine till it come to a stiffe paste ; then mould it on a table with a little flower , and roul it very thin , and print it in moulds ; dust your moulds with some of your powdered spices . to candy any spices with a rock candy . take a pound of fine sugar , eight spoonfuls of rosewater , and a six penny weight of gum arabick ; boyl them together to a candy height ; then put it into an earthen pipkin ; then put in your spices , having first been steeped in wine or rosewater one night , and dryed in a cloth ; then cover it with a sawcer , and lute it with clay that no ayr may enter ; then keep it in a hot place for three weeks , and it will candy hard . you must break your pot with a hammar , or else you cannot get them . thus you may candy oranges and lemmons that are preserved , or any other fruit. to candy oranges or lemmons after they are preserved . take them out of the syrrop and drain them well , then boile some sugar to a candy height , and lay your pills in the bottom of a five , and pour your hot sugar over them ; then dry them in a stove or warme oven . to p●eserve oranges after the portugal fashion . open them at one end and take out all the meat , then boile them in several waters till a straw may go thorow them ; then take their weight and half of fine sugar , and to every pound of sugar a pin●e of water , boile it and skim it , then put in your oranges and boile them a little ; then set them by till the next day , then boile them a little more ; then take them up , and fill them with preserved pippins , and boile them again till you think they are enough ; and if you will have them jelly , you must make a new syrrop with the water wherein some sliced pippins have been boiled , and some ●●ne sugar , and that will be a stiff jelly . to make wafers . take a pinte of flower , a little cream , the yolks of two eggs , a little rosewater , with some searced cinnamon and sugar , work them together , and bake them thin upon hot irons . to make a good sort of vsquebath . take two gallons of good aqua vitae , four ounces of the best liquorice bruised , four ounces of aniseeds bruised , put them into a wooden , glass or stone vessel , and cover them close , so let them stand a week , then draw off the clearest and sweeten it with malassoes , then keep it in another vessel , and put in some dates and raisons stoned ; be sure to keep it very close from the aire . to make the brown metheglin . take strong ale-wort , and put as much honey to it as will make it strong enough to bea● an egge , boile them very well together , then set it a cooling● and when it is almost cold put in some ale yest , then put it into a strong vessel ; and when it hath done working , put a bagge of spice into the vessel , and some lemmon pill , and stop it up close , and in a few daies it will be fit to drink ; but the longer you keep it● the better . to dry cherries . take six pounds of cherries , stone them , and take a pound of sugar and wet it with the juice of the cherries and boile it a little ; then put in your cherries , and boile them till they are clear ; then let them lye in the syrrop a week , then drain them from the syrrop ; then lay them on thin boards or sheets of glass to dry in a stove , turn them twice a day ; then when they are dry , wash off the clamminess with warm water , and dry them a little longer . to make good cherry wine . take the syrrop of these cherries , and when it hath stood a while , bottle it up , and tye down the corks , and in short time it will be very good pleasant wine . to make a very fine custard . take a quart of cream , boile it with whole spice , then beat the yolks of ten egges , and five whites , mingle them with a little cream ; and when your cream is almost cold put your egges into it , and stir them very well , then sweeten it ; and take out your custard into a deep dish and bake it ; then serve it in with french comfits strewed on it . ladies , i hope you will say i am better than my word ; for here are two hundred very good receipts added to what was befo●e ; i pray practice them carefully , and then censure or esteem your friend and servant , hannah wolley . finis . a true gentlewomans delight wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very necessary for all ladies and gentlewomen. published by w. i. gent. kent, elizabeth grey, countess of, 1581-1651. this text is an enriched version of the tcp digital transcription a47270 of text r220380 in the english short title catalog (wing k317a). textual changes and metadata enrichments aim at making the text more computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life. the text has been tokenized and linguistically annotated with morphadorner. the annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). textual changes aim at restoring the text the author or stationer meant to publish. this text has not been fully proofread approx. 150 kb of xml-encoded text transcribed from 81 1-bit group-iv tiff page images. earlyprint project evanston,il, notre dame, in, st. louis, mo 2017 a47270 wing k317a estc r220380 99831784 99831784 36251 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a47270) transcribed from: (early english books online ; image set 36251) images scanned from microfilm: (early english books, 1641-1700 ; 2127:5, 2365:13b) a true gentlewomans delight wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very necessary for all ladies and gentlewomen. published by w. i. gent. kent, elizabeth grey, countess of, 1581-1651. w. j. [20], 140 p. printed by g.d. and are to be sold by william shears, at the sign of the bible in st. pauls church-yard, london : 1653. attributed to elizabeth talbot grey, countess of kent, by wing 2nd ed. with six preliminary contents leaves. tightly bound; print faded. copy at reel 2365:13b bound and filmed following k311. reproductions of the original in the cambridge university library. eng cookery -england -early works to 1800. canning and preserving -early works to 1800. a47270 r220380 (wing k317a). civilwar no a true gentlewomans delight. wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. very nec kent, elizabeth grey, countess of 1653 29161 385 0 0 0 0 0 132 f the rate of 132 defects per 10,000 words puts this text in the f category of texts with 100 or more defects per 10,000 words. 2007-06 tcp assigned for keying and markup 2007-07 apex covantage keyed and coded from proquest page images 2007-08 emma (leeson) huber sampled and proofread 2007-08 emma (leeson) huber text and markup reviewed and edited 2008-02 pfs batch review (qc) and xml conversion a true gentlewomans delight . wherein is contained all manner of cookery : together with preserving , conserving , drying , and candying . very necessary for all ladies and gentlewomen . published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the virtuous and most hopefull gentlewoman , mis. anne pile , eldest daughter of the honorable sr. francis pile baronet , deceased . most accomplisht lady , the many singular favours , which i have received , not onely from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the due tyes of gratitude , to tender a just acknowledgement : i wish the same heart , that for many and just causes truely honours you , had any present worthy your acceptance . now shall it be your singular goodnesse to patronage this small treatise , which ( if i mistake not ) carries with it two parts , delight , and utility . i doubt not then , but that it will find a generall acceptance among all those , who are any way the least lovers of such pleasing and all delightfull studies . i intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that hath been published of the like nature : so hoping you will accordingly esteem ●f it , i beg pardon for my boldnesse , and rest ever , a true and faithfull honourer of your transparent virtues , w. j. to the vertuous and most noble lady , latitia popham ▪ wife of the honorable and truely valiant colonel alexander popham . thrice noble and truely vertuous lady . after mature deliberation , what to tender unto your acceptance worthy your patronage , nothing occurred more probable , than this small manuall ; which was once esteemed a rich cabinet of knowledge , by a person truely honourable . may it auspitiously procure but your honours like friendly estimation , and then i doubt not , but it will find a universal acceptance amongst persons of greatest eminency . sure i am , it may be justly deemed as a rich magaz●ne of experience , having long since taught the world its approved excellency , yea , even in many dangerous exigencies . all i humbly crave for the present is my boldnesse might be favorably excused , since 't was my lawfull ambition , thereby to avoid ingratitude for the many singular favours i have already received from your endeared truely honourable husband , my always true noble friend , and most happy countryman . god multiplie his blessings upon all your noble family , and make you no lesse honourable here on earth , than eternally happy hereafter : which shall be the daily prayer of him , whose highest emulation is in all due ways abundantly to honour and serve you , w. j. to the reader . friendly reader ▪ heer thou hast a small treatise entituled , a true gentlewomans delight , presented to thy view : be so courteous as to read before thou censure it . if then the effect be answerable to its name , i shall be right glad : if there be any errors , it will be no error , but a singular token of thy exemplar humanity to passe i● by , and sign it with thy pardon ; for which i engage my self , thine on the like occasion , w. i. a table of the contents . a to make apple cream . 3 to fry apple pies . 16 to make ●n arterchoke pie. 17 to make angellets . 21 to preserve apricocks 43 , 56 to make apricock cakes . 44 to candy apricocks . 50 to make cakes of almonds . 60 to preserve angelica roots . 68 to make almond butter . 75 to make flesh of apricocks . 76 lady o●arundels manchet . 118 b to bake beef like red dear . 19 to make stew'd broth . 30 to pickle broom-buds . 35 to make bisket bread . 48 to make paste of barberries or english currans . 5● to make papp of barly . 5● a broth to drink . 71 , 7● a broth to eat on fasting dayes . ibid ▪ to stew beef . 7● to boil brawn . 8● to boil a gammon of bacon . ibid to bake a gammon of bacon . 9 to bake fillets of beef , &c. 9● to souce brawn . 10● to make bonny clutter . 10● to draw butter . 11● c to make a chrystall jelly . 2 to make clouted cream . 4 to make quince cream . 5 to make a fresh cheese . ibid to make codlin cream . 6 to make cheesecakes . 6 to make a slipcoat cheese . 11 to make cheese-loaves . 12 to make curd-cakes . 16 to make a chicken pie , 18 a good way to stew chickens . 31 to pickle cowcembers . 33 to doe clove ▪ gillyfloures up for ●alletting all the year . 34 to preserve currans . 41 to make a calfes-foot pie. 66 to boyle a capon with brewis . 68 to make a spice cake . 69 to boyle a chicken , &c. 72 to make a caudle . 74 to dry cherries . 79 to boil a capon in white broth 81 to boil chicken , and ●orrel● ops . ●4 to stew calves feet . 87 to stew cold chickens . 90 to make paste for a custard . 91 to bake calfes-feet . 94 , 123 to bake a chicken pie. 96 , 120 to fry chickens . 104 , 105 to make a tart of cherries . 112 to boyle cream . 117 a calfes head pie for supper . 124 a frigasie of chickens . 131 to make a cake . 133 to souce a calfes-head . 137 d to make a made dish . 15 to make a forc'd dish of any cold meat . 2● to make a forc'd dish of a leg of mutton or lamb . 27 to boyle a duck . 28 , 139 to preserve white damsons . 45 to preserve damsons . 47 , 57 to make fine diet-bread . 55 to boil a duck with turnips . 84 e to make essings . 65 to souce eeles . 107 to souce an eele . 136 f to make a white fool . 7 to make a fool . 8 to make furmenty . 16 to candy all kind of fruitrages , as oranges . &c. 64 to candy all kind of floures . ibid ▪ to boil flounders , &c. 76 to boil divers kinds of fishes ▪ 86 to bake a florentine . 98 to make fritters . 106 to marble fish . 110 g. to make a goosberry fool . 6 to make a goosberry custard . 7 to make grout . 36 to make goosberry tarts . 40 to preserve goosberries . 41 to make goosberry cakes . 42 to doe goosberries like hops . 43 to preserve grapes . 47 to preserve grapes to look clear and gr●en 50 to make paste of goosberries . 51 to souce a carp or gurnet . 70 h to bake a hare . 95 to roast a hare . 99 to make a tart of hips . 1●3 a hartechoak pie. 123 i to make an excellent jelly . 1 to make a jelly of marmalet . 37 to make a junket . 114 k a florendine of kidnies . 119 l to make leach . 11 to make yellow leach . ibid. to fry a coast of lamb . 28 to make cakes of lemons . 47 to candy lemons and oranges . 59 to make white lemon cakes 61 a lamb pie. 120 , 121 a lark pie. 126 a frigasie of lamb . 131 m. to make sauce for a shoulder of mutton . 15 , 120 to roast a shoulder of mutton with thyme . 20 to roast a shoulder of mutton with oysters . ibid. to boyle a leg of mutton . 32 to preserve medlers . 41 to make mackaroons . 44 to preserve mulberries . 45 to boil a mallard , &c. 84 to s●ew a mallard . 88 to roast a shoulder of mutton . 10 , 140 to roast a leg of mutton . 102 to roast a neck of mutton . ibid. to roast a chine of mutton . 103 to ro●st a giggit of mutton . 104 to make a tart of medlers . 112 to scald milk after the western fashion . 114 to harsh a shoulder of mutton . 133 to make a leg of mutton three or four dishes . 134 n to make broth for a neats-tongue . 70 to roast a neats-tongue . 100 a hot neats tongue for supper . 127 a cold neats-tongue pie. ibid. o to pickle oy●●●rs . 36 to make paste of oranges and of lemons . 52 to preserve oranges . 78 an oyster pie. 122 p to make a sack posset . 10 to make black puddings . 21 to make white puddings . 22 to make almond puddings . 23 to make a pudding to bake . ibid. to make a boyl'd pudding . 24 to make a cream pudding to be boyled . 25 to pickle purslain . 34 to make a jelly of pippins . 38 to preserve pippins white . 46 to make paste royall in spice . 53 to candie peares , plums , &c. 54 to make paste royall white , &c. ib. to preserve pomecitron . 62 to make a very good pie. 67 to make a fine padding . 71 to make a ponado . 74 to souce a young pig . 76 to dry peaches . 79 to boil a pike in white broth . 85 to stew a pullet or capon . 90 to make paste for a pasty of venison . ibid. to make paste for a pie to keep long 91 to make paste for buttered loaves . 92 to make paste for dumplins . ibid. to make puffe-paste . 93 , 129 to make an italian pudding . 98 to roast a pig with a pudding in the belly . 101 to souce a pig . 107 to make a tart of green pease . 111 to make a pippin tart. 113 to make a pudding in haste . 116 to make a pudding in a dish . ibid. to boyle pigeons . 118 a pork pie. 119 a potato pie for supper . 128 pigeon or rabbet pie. ibid. to make a pudding . 130 q to keep quinces all the year . 32 to preserve white quinces . 40 to make quince cakes . 46 to preserve quinces red . 48 to make flesh of quinces . 77 to bake quinces or wardens ▪ &c. 95 r to preserve resberries . 40 to candy ringus roots . 63 to boil a rabbet . 83 , 139 to stew a rabbet . 89 , 137 to make a tart of rice . 111 a frigasie of rabbets . 134 s to stew saucesedges . 28 to make sugar cakes . 66 to make simbals . 67 to make sallet of all manner of hearbs . 87 to stew steakes between two dishes . ibid. to stew smelts or flounders . 89 to bake a steak pie. 97 to make a tart of strawberries . 112 a skerret pie. 124 t to make a tan●ie . 13 to make black tart stuffe . 14 to make yellow tart stuffe . ibid. to make gallendine sauce for a turkey . 31 to stew trouts . 88 to bake a turkie . 94 to fry tongues 106 to souce a tench or barbell . 108 v to make cakes of violets . 47 to make oyle of violets . 61 to boil veal , 80 to bake chucks of veal . 96 to roast a breast of veal . 99 to roast a haunch of venison . 103 to roast a shoulder or fillet of veal . ibid. to souce a breast of veal . 108 to souce a fillet of veal . 109 to marble beef , mutton , or venison . ibid. a frigasie of veal . 131 w to make a whitepot . 26 , 115 to make white broth with a capon . 29 to preserve green walnuts . 39 to make a tart of wardens . 111 a true gentlewomans delight . to make an excellent jelly . take three gallons of fair water , boil in it a knuckle of veal , and two calves feet flit in two , with all the fat clear taken from between the clawes , so let them boil to a very tender jelly , keeping it clean scummed , and the edges of the pot alwaies wiped with a clean cloth , that none of the scum may boil in , then strain it from the meat , and let it stand all night , the next morning take away the top and the bottome , and take to every quar● of this jelly , half a pint of sherry sack , half an ounce of cinnamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boil it half an hour , and let it run through your jelly bag . to make a christall ielly . take two calves feet , fley them , and lay them in fair spring water with a knuckle of veal , shift it in half a dozen waters , take out the fat betwixt the clawes , but do not break the bones , for if you do , the marrow of the bones will stain the jelly , when they are soft and pickt very clean , boil them very tender in spring water , when they be boiled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or pipkin till it be cold , then take away the bottome and the top , and put the clear into a fair pipkin , put into it half a pound of fair sugar-candy , or other sugar , three drops of oil the di●h you mean to serve it in . to make a quince cream . take the quinces and put them into boiling water unpared , and let them boil very fast uncovered that they may not colour , and when they are very tender , take them off and peel them and beat the pap very small with sugar , and then take raw cream and mix with it , till it be of fit thicknes to eat like a cream , but if you boil the cream with a stick of cinnamon , i think it the better , but it must stand till it be cold before you put it to the qui●ces . to make a fresh cheese . take a pint of fresh cream , set it on the fire , then take the white of six eggs , beat them very well , and wring in the juyce of a good lemon into the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheesecloth , and let the whay be drawn from it , then take the curd and pound it in a stone morter with a little rose-water and sugar , and put it into an earthen cullender , and so let it stand till you send it to the table , then put it into a dish , put a little sweet cream to it , and so serve it in . to make a codling cream . after your coolings be throughly cooled and yeelded , put them into a silver dish , and fill the dish almost half full with rose-water , and half a pound of sugar , boil all this liquor together , untill half be consumed , and keep it sti●ring till it be ready , then fill up your dish with sweet cream , and stir it till it be well mingled , and when it hath boiled round about the dish , take it up , sweeten it with sugar and serve it cold . how to make a goosberrie fool . take your goosberries and pick them , and put them into clean water , and boil them till they be all as of nutmeg , three drops of oil of mace , and a grain of musk , and so let i● boil leasurely a quarter of an hour , then let it run through a jellie bag into a gallie pot , when it is cold you may serve it in little carelesse lumps being taken out with a childs spoon , and this is the best way to make your christal jelly . to make apple cream at any time . take twelve pippins pare and slit them , then put them in a skillet , and some claret wine , and a race of ginger shred thin , and a little lemon pill cut small , and a little sugar , let all these stand together till they be soft , then take them off , and put them in a dish till they be cold , then take a quart of cream boiled with a little nutmeg a while , then put in as much of the apple stuffe , to make it of what thickness you please , and so serve it up . to make a trifle cream . take some cream and boil it with a cut nutmeg , and lemon pill a while , then take it off , cool it a little , and season it with a little rose-water and sugar to your taste , let this be put in the thing you serve it in , then put in a little runnet to make it come , then it is fit to eat . to make clouted cream . take three gallons of new milk , set it on the fire till it boileth , make a hole in the middle of the cream of the milk , then take a pottle or three pints of very good cream , put it into the hole you made in the middle of the milk , as it boileth , and let it boil together half an hour , then put it into three or four milkpans , so let it stand two daies , if the weather be not to hot , then take it up in clouts with a scummer or slice , and put it in that which you will serve it , if you like it seasoned , you may put some rose-water between every clout as you lay one upon another , with your slice in thick that you cannot discern what it is to the value of a quart , take six yolks of eggs well beaten with rose-water , and before you put in your eggs season it well with sugar , then strain your eggs , and let them boil a little while , then take it up , put it in a broad dish , & let it stand till it be cold , thus it must be eaten . how to make a white fool . take a quart of cream , and set it over the fire , and boil it with whole cinnamon , and sliced nutmeg , and sugar , then when it is almost ready take the whites of six eggs well beaten with rose-water , and skum off the ●roth from them , and put it into the cream , and boil it together a pretty while , then season it , and take the whole spice out of it , and put it up in a broad dish , and when it is cold then it must be eaten . to make a goosberry custard . take as many goosberries as you please , boil them till they be soft , then take them out , and let them stand & cool , and drain them , draw them with your hand through a canvas strainer , then put in a little rose-water , sugar , and three whites , and stir them altogether , put them in a skillet , and stir them apace else they will burn , let them stand and cool a little while , and take them off , and put them in a glasse . to make a fool . take two quarts of cream , set it over the fire , and let it boil , then take the yolks of twelve eggs , and beat them very well with three or four spoonfuls of cold cream , before you put the eggs into the hot cream , take three or four spoonfuls of the cream out of the skillet , and put it into the eggs , and stir it together , and then strain the egges into the skillet of hot cream , stirring it all the time to keep it from turning , then set it on the fire , and let it boil a little while , but keep it with stirring for fear of burning , the● take it ●ff , and let it stand and cool , then take two or three spoonfuls of sack , and put it in the dish , and some four or five sippits , and put them in the dish , set the dish and sippits a drying , and when they be dry that they hang to the dish , sweeten the cream , and pour it in the dish softly because the sippits shall not rise up , this will make three dishes , when it is cold it is fit to be eaten . to make cheese-cakes . for the crust take half a pint of flower , and four spoonfuls of cold water , and three parts of a quarter of a pound of butter , beat and knead these together , and put the past asunder several times , then roul it square and turn it over , then take a pint of cream , and seven eggs , and a quarter of a pound of sugar , and a quarter of a pound of currans plump before you put them in , and a whole nutmeg grated on a knife , the pepper must be beaten , but not too much , it must be gently boiled and stirred as you do buttered eggs , the stuffe must be cold , and then put in the coffin , and so bake it . to make a sack posset . take two quarts of pure good cream , a quarter of a pound of the best almonds , stamp them in the cream , and boil amber and musk therein , then take a pint of sack in a bason , and set it on a chafingdish till it be bloud warm , then take the yolkes of twelve eggs , with four whites , and beat them very well together , and so put the eggs into the sack , and make it good and hot , let the cream cool a little before you put it into the sack , then stir all together over the coales till it be as thick as you would have it , if you take some amber and musk , and grind it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant taste ▪ to make leach . make your jelly for your leach with calves feet , as you do your ordinary jelly , but a little stiffer , and when it is cold , take off the top and bottome , and set it over the fire with some cinnamon and sugar , then take your turnsele , being well steept in sack , and crush it , and so strain it into your leach , and let it boil to such a thicknesse , that when it is cold you may slice it . to make yellow leach . your yellow leach is just the same , but in steed of turnsele you must colour it with saffron , and when it is boiled enough , then put in your saffron and not before , it must not boil in it . to make a slipcoat cheese . take five quarts of new milk from the cow , and one quart of water , and one spoonful of runnet , and stir it together , and let it stand till it doth come , then lay your cheese-cloth into the vate , and take up your curd as fast as you can without breaking , and put into your vate , and let the whay soak out of it self ; when you have taken it all up , lay a cloth on the top of it , and one pound weight for one hour , then lay two pound weight for one hour more , then turn him when he hath stood two hours lay three pound on him for an hour more , then take him out of the vate , and let him lie two or three hours , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie a day or a night , then put nettles under and upon him , and change them once a day , the cheese will come to his eating in eight or nine daies . to make cheese-loaves . take the curds of a tender new milk cheese , and let them be well pressed from the whay , and then break them as small as you can possible , then take crums of manchet , and yolkes of eggs , with half the whites , and some sweet cream , and a little fine flower , mingle all these together , and make a paste of it , but not too stiffe , then make them into little loaves and bake them , when they be baked , cut off the tops and butter them , with sugar , nutmeg , and melted butter , and put it in with a spoon , and stir it altogether , then lay on the tops , and seare them with scraped sugar . how to make a very good tansie . take fifteen eggs , and six of the whites , beat them very well , then put in some sugar , and a little sack , beat them again , then put about a pint or a little more of cram● , then beat them again , then put in the juyce of spinnage or of primrose leaves , to make it green , then put in some more sugar if it be not sweet enough , then beat it againe a little , and so let it stand till you fry it , when the first course is in , then fry it with a little sweet butter , it must be stirred and fried very tender when it is fried enough , then put i● in a dish , and strew some sugar upon it , and serve it in . to make black tart stuffe . to a dozen pound of prune take half a dozen of maligo raisins , wash and pick them clean , and put them into a pot of water , se● them over the fire till all these ar● like pulpe , and stir them often leas● they burn too , then take them off and let them be rubbed through ● hair sive hard with your hands , b● little and little till all be through then season them to your taste wit● searced ginger . to make yellow tart stuffe . take four and twenty eggs , an● beat them with salt together , an● put it into a quart of seething milk stirring it untill it caudles , then tak● it off , and put in into a napkin , hanging it up till all the whay be ru● through , when it is cold , take i● and grind it in a stone morter wit● sack and sugar , to your taste ; and otherwise to make it look white , leave the yolks , and instead of sack put in rosewater . to make a made dish . take a quarter of a pound of almonds , beat them small and ●n the beatin of them put in a little rosewater to keep them from oyling , strain them into cream , then take arterchoak bottomes , and marrow , and boil the rednesse of the marrow out , then take a quart of cream , and boil it with dates , ro●e-water , and sugar , and when it is boiled to a convenient thicknesse , take it off , and take your arterchoak and pare off the leaves , and lay them into the dish , and some marrow upon them , then pour some cream upon them , then set it on coals til you serveit in . to make sauce for a shoulder of mutton . take a few oysters , and some sweet hearbs , and an onyon , and a pint of white wine , and a little beaten nutmeg , a little salt , and a large mace ▪ a little lemon pild , and a little sugar , a little leaker poss●t ▪ i● you have no oysters take capers in the room of them , and some gravie of the mutton ▪ to fry appl● pies . take apples and pare them , and chop them very small , beat in a little cinnamon , a little ginger , some sugar , and a little rose-water , take your paste , roul it thin , and make them up as big pasties as you please , to hold a spoonful or a little lesse of your apples , and so stir them with butter not to hastily least they be burned . to make curd-cakes . take a pint of curds , four eggs , take out two of the whites put in some sugar , a little nutmeg , and a little flower , stir them well together , and drop them in , and fry them with a little butter . to make furmenti● . take a quart of sweet cream , two or three sprigs of mace , and a nutmeg cut in half put into your cream , so let it boil , then take your french barley or rice , being first washed clean in fair water three times , and picked clean , then boil it in sweet milk till it be tender , then put it into your cream , and boil it well , and when it hath boiled a good while , take the yolks of six or seven eggs , beat them very well , and thicken on a soft fire , boil it , and stir it , for it will quickly burn , when you think it is boiled enough , sweeten it to your taste , and so serve it in with rose-water and musk sugar , in the same manner you may make it with wheat . to make an arterchoak pie. take the bottome of six arterchoaks , being boiled very tender , put them in a dish , and put some vinegar over them , season them with ginger and sugar , a little mace whole , putting them into a pie , and when you lay them in , lay some marrow , and dates sliced in , and a few raisins of the sun in the bottome , with good store of butter , so close the pie , when it is half baked , take a dish of sack , being boiled first with sugar , and a pill of orange , put it in your pie , and set it in the oven again , till you use it . to make a chicken pie. make your paste with good store of butter , and yolks of eggs and sugar , then take six chickens small , taking out the breast-bone , and trussing them round , take two nutmegs , and a good quantity of cinnamon , and put it in in little pieces , take two yolks of eggs , and beat them with six spoonfuls of verjuice , then take your juice and verjuyce , and a little salt , stir them well together , take a good deal of butter , and wet it in the verjuyce , and put it in the bellies of the chikens , so lay them in the pie with butter under them , then take half a pound of currans washed and dried , so lay them on the top of the chickens , with a piece of marrow , barberries , grapes , and good store of butter and sugar , as will season it , a little before you draw out your pie , put in verjuyce and sugar boiled together . to bake beef like red deer . take a pound of beef , and slice it thi● , and half a pint of good wine vinegar , some three cloves , and mace above an ounce , three nutmegs , pound them altogether , pepper and salt according to your discretion , and a little sugar , mix these together , take a pound and half of suet , shred and beat it small in a morter , then lay a row of suet , a row of beef , strow your spices between every lain , then your vinegar , so do till you have laid in all , then make it up , but first beat it close with a rowling pin , then press it a day before you put it in your paste . to roast a shoulder of mutton with thyme . draw yout shoulder of mutton ; and when it is half roasted , save the gravy , and cut a good deal of the inside of it , and mince it grosse , and boyle it in a dish with the gravy , and thyme , claret wine , and sliced nutmeg , and when your shoulder is roasted , lay it in the dish with sliced lemon , but remember to scorch your mutton in roasting , as you doe when you boyle it . to roast a shoulder of mutton with oysters . when you open the oyster save the liquor , then season them with pepper , and a little cloves , and mace , and hearbs finely chopped , and the yolk of two or three eggs chopped small , and some currans parboyled a little , then stuffe your shoulder of mutton thick with your oysters , then season it , and lay it to the fire , and roast it , then take the rest of your cysters , and boyle them with a little white wine and some butter , this is sauce for your shoulder of mutton , when your oysters are opened , you may parboyle them in their own liquor , then take them out , and season them . to make angellets . take a quart of new milk , and a pint of cream , and put them together with a little runnet , when it is come well , take it up with a spoon , and put it into the vate softly , and let it stand two dayes , till it is pretty stiffe , then slip it out , and salt it a little at both ends , and when you think it is salt enough , set it a drying , and wipe them , and within a quarter of a year they will be ready to eat . to make black puddings , take your bloud when it is warm , put in some salt , and when it is throughly cold put in your groats well pickt , and let it stand soking a night , then put in hearbs , which must be rosemary , large savory , pennyroyall , thyme , and fennell , then make it soft , with putting of good cream hot untill the bloud look pale , then beat four or five eggs whites and all , and mingle it ▪ then season it with cloves , mace , pepper , fennell seeds , then put good store of beef suet in your stuffe , and mince your fat not too small . to make white puddings . after the humbles are very tender boyled , take some of the lights , with the hearts , and all the flesh and fat about them , picking from them all the sinewes and skin , then chop the meat small as can be , then put to it a little of the liver very finely searced , some grated bread searced , four or five yolks of eggs , a pint of very good cream , a spoonfull or two of sack , a little sugar , cinnamon , cloves , and mace , a little nutmeg , a few canary seeds , a little rosewater mingled with a good deal of swines fat , a little salt , roul it in roules two houres before you goe about it , let the fat side of the skin be turned and steeped in rosewater till you fill them . to make almond puddings . take a pound of almonds blanched , and beat them very small with a little rosewater , boyle good milk with a flake of mace , and a little sliced n●tmeg , when it is boyled , take it clean ●●om the spice , then take the quantity of a penny loaf , grate it , and searce it through a cullender , and then put it into the milk , and let it stand till it be pretty cool , then put in the almonds , and five or six yolks of eggs , and a little salt and sugar , what you think ●it , and good store of b●ef suet , and marrow very finely ●hred . to make a pudding to bake . take a penny loaf , pare it , slice it in a quart of cream , with a little rosewater , and break it very small , take three ounces of jordan almonds blanched , and beaten small with a little sugar , put in some eight eggs beaten , a marrow bone , and two or three pippins sliced thin , or any way , mingle these together , and put in a little ambergriece if you please . to make a boyld pudding . take a pint o● cream or milk , boyle it with a stick of ciunamon a little while , and take it off , and let it stand till it be cold , put in six eggs , take out three whites , beat your eggs a little before you put them into the milk , then stirre them together , then take a penny roul , and slice it very thin ▪ and let it lie and soke , and then braid it very small , then put in some sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh butter , and a little sa● , and sugar , beat all these together , and put it into tke dish with your pudding to be served in . to make a cream pudding to be boyled . take a pint and a half of thick cream , and boyle it with mace , ginger , and nutmeg quartered , then put to it eight eggs , with four whites beaten , and almonds blancht a pound , and strained in with the cream , a little rosewater and sugar , and a spoonful of flower searted very fine , then take a thick napkin , wet it , & rub it with flower , and tie the pudding up in it , where mutton is boyled , or in the beefpot , remember to take out the whole spice out of the cream when it is boyled , the sauce for this pudding is a little sack , and sugar , a pretty piece of butter , you must blanch some almonds , when they are blanched , cut every almond in three or four pieces the long way , and stick them up an end upon the pudding very thick . to make a white-pot . take a pint and a half of cream a quarter of a pound of sugar , little rosewater , a few dates sliced a few raisins of the sunne , six o● seven eggs , and a little large mace a sliced pippin , or lemon , cu● sippet fashion for your dishes yo● bake in , and dip them in sack o● rosewater . to make a forc'd dish of any col● meat . take any cold meat and shre● it small , a little cloves , and mace , and nutmeg , and two yolkes of eggs , a spoonfull or two of rosewater , a little grated bread , a little beef suet shred small , make it up into balls or any fashion you please , and boyle them in fried suet between two earthen dishes , your suet must boyle before you put in your meat for sauce , a little butter , verjuyce , and sugar . to make a forc'd dish of a leg of mutton , or lamb . take a leg of mutton , or lamb , cut out the flesh , and take heed you break not the skin of it , then parboyle it , and mince it with a little beef suet ▪ put into it a little sweet hearbs shred , three or four dates sliced , a little beaten nutmeg , cloves , and mace , a few currans , a little sugar , a little verjuyce , three or four eggs , mix them together , and put them in the skin , and set it in a dish , and bake it . to boyle a calves head with oysters . take the head , and boyle it with water and salt , and a little white wine or verjuyce ▪ and when it is almost enough then cut some oysters , and mingle them together , and a blade or two of mace , a little pepper , and salt , and a little liquor of the oysters , then put it together , and put it to the calves head , and the largest oysterr upon it , and a slit lemon , and barberries , so serve it in . to fry a coast of lamb . take a coast of lamb , and parboyle it , take out all the bones as near as you can , and take some four or five yolkes of eggs beaten , a little thyme , and sweet majoram , and parsly minced very small , and beat it with the eggs , and cut your lamb into square pieces , and dip them into the eggs and hearbs , and fry them with butter , then take a little butter , white wine , and sugar for sauce . to st●w saucesedges . boyle them in fair water and salt a little , for sauce boyle some cur●ans alone , when they be almost tender , then pour out the water , and put in a little white wine , butter , and sugar . to boyle ducks . when they be half boyled , take a quart of the liquour and strain it , and put a quart of white wine , and some whole mace , cloves , and nutmegs sliced , and cinnamon , and a few onions shred , a bundle of sweet hearbs , a few capers , and a little sampire , when it is boyled put some sugar to season it withall . to make white broth with a capon . trusse your capons , and boyle them in fair water , and when they are half boyled , take out three pints of the liquor , and put it to a quart of sack , and as much white wine , and slice two ounces of dates half or quarter wise as you please , a little whole mace , cloves , and cinnamon , a nutmeg shred , of each a little quantity , boyle the broth in a pipkin by it self , untill the dates begin to be tender , then put in the marrow of two bones , and let it boyle a little , not too much for fear , then when your capons be near ready , break twenty eggs , save the yolkes from the whites , and beat the yolkes untill you may take up a spoonfull and it will not run beside the spoon , then you must put a little cold broth to them , and so strain them through a cloth , then take up some of the hot broth to heat your eggs , because else it will turn , let it have a walm or two after your eggs be in , but not seeth too much for fear it turns , then dish your capons , and pour your broth on them , and garnish your dish as you please . to make stewed broth . take a neck of mutton , or a rump of beef , let it boil , and scum your pot clean , thicken your pot with grated bread , and put in some beaten spice , as mace , nutmegs , cinnamon , and a little pepper , put in a pound of currans , a pound and a half of raisins of the sun , two pound of prunes last of all , then when it is stewed , to season it put in a quart of claret , and a pint of sack , and some saunders to colour it , and a pound of sugar to sweeten it , or more if need be , you must seeth some whole spice to garnish your dish withall , and a few whole prunes out of your pot . to make gallendine sau●e for a turkey . take some claret wine , and some grated bread , and a sprig of rosemary , a little beaten cloves , a little beaten cinnamon , and some sugar . an exceeding good way to stew chickens . take chickens , fley them , and cut them in pieces crosse way , then put them in a pipkin or skillet , and cover them almost with pepper , and mace , and water , so let them stew softly with a whole onion in it till part of that liquor be consumed , then put in as much white wine as will cover them againe , take parsley , sweet majoram , winter savory , with a little thyme , and shred them very small , and put them in , and let them boil till they are almost enough , then put in a good piece of butter . to boil a leg of mutton . take a leg of mutton and stuff● it , for the stuffing take a little bee● suet , and a few sweet hearbs , cho● them small , and stuffe it , and the● boil it , and put in a handfull o● sweet hearbs , cut them small , mingl● a hard egg amongst the hearbs , an● strew it upon the mutton , melt little butter and vinegar , and pou● it into the dish , and send it in . to keep quinces all the year . first you must core them , an● take out the kernels clean , and kee● the cores and kernels , then set ove● some water to boil them , then pu● them in when you set over the water then let them boil till they be a littl● soft , and then take them up , an● set them down till they be cold , the● take the kernels and stamp the● and put them into the same wat● they were boiled in , and l● them boil till they be thick see you have as much liquor as w● cover the quinces , and if you hav● not enough , take of the smallest quinces and stamp them to make more liquor , and when it is boiled good and thick , you must strain it through a course cloth , and when the quinces be cold , then put them into a pot , and the liquor also , and be sure the liquor cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand fourteen daies , and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoa●y or thick , then take it from the liquor , for it will have a skin on it within a moneth or six weeks . to pickle cowcumbers . take the cowcumbers , and wash them clean , and dry them clean in a cloth , then take some water , vinegar , salt , fennel tops , and some dill tops , and a little mace , make it fast enough , and sharp enough to the taste , then boil it a while , and then take it off , and let it stand and be cold , and then put in the cowcumbers , and lay a board on the top to keep them down , and tye them close , and within a week they will be fit to ●at . to pickl● purslain . take the pursl●in , and pick it in little piec●s , and put it into a pot o● ba●re● ▪ then take a little water , vinegar , and salt to your taste , it must be pr●t●y strong of the vineg●● and salt , and a little mace , and b●il all these together , and pour this liquor in s● thing hot into the ●urs●aine , and when it is cold tye it close , but put a little board on the to● to keep it down , and within a week or two it is fit to eat . to do clove-gillifloures up for sall●ting all the year . take as many clove-gillifloures as you please , and slip off the leaves , then strow some sugar in the bottome of the gallipot that you● doe them in , and then a lane of gillifloures , and then a lane of sugar , and so do till all the gillifloures be done , then pour some claret wine into them as much as will cover them , then cut a piece of a thin board , and lay it to them to keep them down , then tye them close , and set them in the sun , and let them stand a moneth or thereabouts , but keep them from any rain or wet . to pickle broom-buds . take as many broom-buds as you please , make linnen bags , and put them in , and tye them close , then make some brine with water and salt , and boil it a little , let it be cold , then put some brine in a deep earthen pot , and put the bags in it , and lay some weight upon them , let it lie there ti●l it look black , then s●ift it againe , so you must do as long as it looks black , you must boil them in a little caldron , and put them in vinegar a week or two , and then they be fit to eat . to pickle oysters . take your oysters and pick them out of the shells , and save the liquor that commeth from them , then take your oysters one by one , and wash them clean out of grist , then strain the liquor , then take a quantity of white wine , and a larg● mace or two , and two or three slice● of nutmeg , and pepper grosly beaten , and salt them , boil it together , then put in your oysterr and boil them , then take the yolk● of an egg , and beat it well wit● wine vinegar , then take up you oysters , and let them cool , the● put in your egg and let it boil take it off , and let it cool , and p● it up together . to make grout . take some wheat and beane● and when you have made it in● malt , then rittle it , then take som● water , or some small wort , an● heat it scalding hot , and put it in● a pail , then stir in the malt , the take a peice of sower leaven , then stir it about and cover it , and let it stand till it will cream , then put in some orange pills , then put it over the fire and boil it , keeping it stirring till all the white be gone . to make jelly of marmalet . take quinces and pa●e them , cut them into water in little pieces , and when you have done all , then take them ●ut of the water and weigh them , and to every pound of quinces , take five quarters of a pound of sugar , and half a quarter ▪ then put it into the skillet , and put as much water as will make it pretty thin , then set it on the fire and clarifie it with the white of an egg , and scum it off clear , then put in your quinces , and let it boil a pretty pace , and cover it close , till it is pretty thick , then leave stirring it ●ill it is thick enough for marmalet , ●hen take it off , and put it in your glasse , and doe it with your ●nife in little works , when you have done , let it stand , your costly must boil all the while , you must put it as much water as will ma●e it pretty thin , when it is boiled to a pretty good colour , then stir it and wei●● it , then take of loaf sugar as much as it weighs , and boil it altogethe● to a jellie , then pour it into your marmalet glasse , then put it in ● stove , and put some ●ire in every day . to make jelly of pippins . take pippins and pare them ▪ and quarter them , and c●ar them lay them in water , and when yo● set them on the fire , shift them i● another water , and put them i● a skillet , and put as much water ● will cover them and a little mor● set them over the fire , and ma● them boil as fast as you can , whe● the apples are soft , and the liqu● taste strong of the apples , then ta● them off , and strain them throu● a pi●ce of canvas gently ; take to pound of juice a pound of suga● then set it on the fire , when it is melted , strain it into a bason , and rince your skillet againe , set it on the fire , and when it is boiled up then scum it , and make it boil as fast as you can , and when it is almost boiled , put in the juice of three lem●ns strained through a cloth , if you will have orange pill pare it thin ▪ that the whi●e be not seen , and then l●y it in the water all night , then boil the● in the water till the pill be soft , then cut them in long pieces , then put it into the sirrupe and ●ti● it about and fill your glasses , and let it stand till it be cold , and then it is ready to eat . to preserve green vvalnuts . take walnuts , and boil them till the water do taste bitter , then take them off and put them in cold water , and pill off the bark , and weigh as much sugar as they weigh , and a little more water than will wet the sugar , set them on the fire , and when they boil up , take them off , and let them stand two daies , and boil them againe once more . to preserve white quinces . take a pound of quinces , boil them with the skins on , but core them and pare them , take a quarter of a p●u●d of sugar , with water , no more then will wet the sugar , put the quinces into it presently , boil them as fast as may be , and skin them , when the sirupe is thick take it up . to make goosberry tarts . take a pint of goosberries , and put them into a quarter of a pound of sugar , and two spoonfuls of water , and put them on the fire , and stir them as you did the former . to preserve resberries . take as many as you please , a lay of sugar , and a lay of resberries , and so lay them into the ●ki●let , and as much sugar as you think will make sirrupe enough , and boil them , and put two spoonfuls of water in , boscom it , take it off , and let it stand . to preserve currans . part them in the tops , lay a lain of cur●ans , and a lain of sugar , and so boil them as fast as you do resberries , do not put in the spoon , but scum them , boil them till the sirrup be pretty thick , then take them off , and let them stand till they be cold , and then put them in a glasse . to preserve medlers . take the just weight of sugar as they weigh , to a pound of sugar put a pint and a half of water , scald them as long as the ski●s will come off , stone them at the head ▪ put the water to the sugar , and b●il it and strain it , put in the medlers , boil them apace , let them stand till they be thick , then take them off . to preserve goosberries . take the fairest goosber●ies you can get with the stalks on , prick three or four holes in every one of them , then take the weight of them in sugar , lay the best part of the sugar in the bottome of a silver or peuter dish , then lay your goosberries one by one upon it , strew some of the rest of the sugar upon them , and put two spoonfuls of the water , into half a pound , then set the go●sb●r●i●s on a cha●ingdish of coales , and let them stand uncovered , scal●ing upon the fire a pretty while before they boil , but not too long , for then th●y will grow red , and when th●y b● b●iled , let them not boil too f●st when they be enough put them up ▪ you must put the rest of the sugar on them as they boil , and that w●ll harden them , and keep them from breaking . to make goosberry cakes . prick as ●●ny goosbe●ries as you please , and put them into an earthen p●●h●r , and ●et it in a kettle of water till they be soft , and then put them into a sive , and let them stand till all the juice be out , and weigh the juice , and as much sugar , as sirrup ; first boil the sugar to a candy , and take it off , and put i● the juyce , and set it on again till it be hot , and take it ●ff , and set them in a presse till they be dry , then they are r●●dy . to do goosberries like hops . take pricks of black thorn , then take goosberries , and cut them a little a crosse , t●ke out the stones , put them upon the pricks , weigh as much sugar , as they weigh & take a quart or a pint of water and put into the sugar and let it boil a while , then put in the hops , let them stand and scald two hours upon the coales till they be so●t , then take out the hops , and boil the sirrupe a while , then take it off , and put in the hops . to preserve apricocks . first stone them and weigh them , and take as much sugar as apricocks , put it in a bason , some in the bottome , and some on the top , let them stand all night , set them on the fire till they ▪ be scalding hot , then heat them twice more . to make apricock cakes . take as many apricocks as you please , and pare them , put as much sugar as they weigh , take more water than will melt the sugar , then boil the sugar and it together , till they be pretty stiffe , then take them off , and put them in saucers . to make mackeroons take half a pound of almonds , put them in water , stamp them small , put in some rose-water , a good spoonful of flower , four eggs , half a pound of sugar , in the beating of the eggs , put in the almonds , heat the oven hot enough to bake a custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pa●s round , and buttered very thin . how to preserve white damsons green . take white damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , strew a little in the bottome , put two or three spoonfuls of water , then put in the damsons and the sugar , and boil them , take them off , then let them stand a day or two , then boil them again , take them off , and let them stand till they be cold . to preserve mulberries . take as many mulberries as you please and as much sugar as they weigh : first wet the sugar with some juice of mulberries ▪ stir your sugar together , then put in your mulberies , then boil them apace : till you think they are boiled enough , then take them off , and boil the sirupe a while , and put it into the mulberries , let them stand till they be cold . to preserve pippens white . take some pippens and pare them , and cut them the crosse way , and weigh them , and to a pound of sugar , a pint of water , then put the sugar to the water , and then let it boil a while , and then put in the pippens , and let them boil till they be clear at the core , take them off , and put them up . to make whi●e quince cakes . take quinces and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and doe it through a sieve , and then weigh as much sugar as it doth weigh , and b●at it , and sift it into the quinces , and stir it altogether , and set it on the coales , and stir it about , but let it not boil at all , but let it stand and cool , till it be pretty thick , then take it off , and put it in glasse sancers . to preserve grapes . stamp and strain them , let it settle awhile , before you wet a pound of sugar , or grapes with the juice , stone the grapes , save the liquor , in the stoning take of the stalks , give them a boiling , take them off , and put them up to preserve damsons . take as many as you please , and weigh , as much sugar as they weigh ▪ and strew some in the bottome and some on the top ▪ and you may w●t the sugar with some sirrup , of damsons , or a little water , then set them upon the fire and let them stand and soke softly about an hour , then take them off , and let them stand a day or two , then boil them up till you think they be enough , take them off , and put them up . how to make cake of lemons or violets . take ●f the ●●st double refined sugar , beaten very fine and searced through fine tiffen●e , and to half a silver porringer of sugar , put to it two spoonfuls of water , and boil it till it be almost sugar again , then grate of the hardest rinded lemon , then stir it into your sugar , put it into your coffins of paper , and when they be cold take them off . to preserve quinces red . take your quinces and weigh them , to a pound put a pound of sugar , and half a pint of water , put your water to your sugar , and let it stand , your quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them in the skillet where the sugar is , then set them on the fire , and let them boil two houres , if it be not enough , boil it a little more , pour it to the quinces , and stop it close . to make bisket bread . take a pound and a half of white loaf sugar , and so much flower , as much anni●ested , coliander seed , and car●a●●y seed as you please , and twelve eggs , three whites left out , take the sugar and sift it fine , and the flower also , and beat your eggs a little , then mingle them well together with four spoonfuls of damask rose-water , beat them well together , and put in two spoonfuls more , and beat it againe about an hour and a half in all , then butter plate trenchers , and fit them with stuffe , scrape some sugar on them , and blow it off againe , heat your oven hot enough to bake a pie , and let the lid stand up a little while , to draw down the heat from the top , then take the lid down againe and let it stand till it be cool , that you may suffer your hand in the bottom , then set in the plates , and set up the lid againe untill , they rise , then take them out and loose them from the plates , and scrape the bottoms , and let them stand four hours , then they be fit to eat . to preserve grapes to look clea● and green . take a pound of grapes wit● no stalk● on them , when they d● begin to be ripe , then weigh as muc● double r●●ine● sugar beaten small then t●ke the grapes that were weighed , stone the● at the place wh●r● the stalks are , pull off the sk●ns ▪ an● strain some sugar in the bottom of the thing you do them in ▪ and s● lay them in the sugar you did weigh till you have stoned and pilled the and so strew the sugar upon them then set them on the fire , and le● them boil as fast as can be , till ●h● syrup be pretty thick , then take then off , and put them up till they b● cold . to candie apricocks . take your apricocks the fairest and scald them , and pill them , between two clothes crush the wate softly out of them as dry as you can without too much flatting them then take of searced sugar almos● as much as they weigh , and boil it altogether to a candie height , then take it off the fire , and lay the apricocks in it one by one , with a feather annoint them over , then set them on a chafing-di●h of coales , and let them be through ●od but not boil , then take them off he fire , and set it in a stone or bloud-warm oven , and twice a day set them on a fire , and turn them once at every heating , annointing them with a feather , and the same syrup every time you take them off the fire , this doe untill you see the syrrup begin to sparkle , and full of eyes , then take them out of the syrup , and lay them on glasse plates , and dry them in a stove or oven ▪ turning them a day or two till they be dry , white pear plums may be done thus . to make paste of goosberries , or barberies , or english currans . take any of these tender fruits , and boil them softly on a chafingdish of coales , then strain them with the pap of a rotten apple , then take as much sugar as it weighes , and boil it to a candie height , with as much rose-water , as will melt the sugar , then put in the pap of your fruit into the hot sugar , and so let it boil leasurely , till you see it reasonable stiffe , almost as thick as for marmalet , then fashion it on a sheet of glasse , and so put it into the oven upon two billets ▪ that the glasse may not touch the bottom of the oven , for if it do , it will make the paste tough , and so let it drie leasurely , and when it is dry , you may box it , and keep it all the year . to make paste of oranges and lemons . take your oranges and lemons , and set on the fire two vessels of faire water at once , boil them , and then shift the water seven times , that the bitternesse may be taken from them , and they very tender , then cut them through the midst , and take out the kernels ; and wring out all the water from them , then beat them in an alabaster morter , with the papps of three or four pippens , then strain it through a fine strainer , then take as much sugar as that pap doth weigh , being boiled to a candie height ; with as much rose-water as will melt the sugar , then put the pap of your oranges and lemons into the hot sugar , and so let it boil leasurely with stirring , and when you see it stiffe as for ▪ manchet , then fashion it on a sheet of glasse , and so set it in a stove or oven , and when it is throughly dry , box it for all the year . to make paste royall in spice . take sugar the quantity of four ounces , very finely beaten and searced , and put into it an ounce of cinnamon , and ginger , and a grain of musk , and so beat it into paste , with a little gum-dragon steeped in rose-water , and when you have beaten it into paste in a stone morter , then ●oul it thin , and print it with your moulders , then dry it before the ●ire , and when it is dry , box and keep it all the year . to candie peares , plums , or apricocks , that shall look as clear as amber . take your apricocks and plums , and give every one a cut to the stone in the notch , and then cast sugar on them , and bake them in an oven as hot as for manchet close stopped , bake them in an earthen psatter , let them stand half an hour ▪ then take them out of the dish , and lay them one by one upon glasse plates , and so dry them , if you can get glasses made like marmalet boxes to layover them they will be sooner candi'd , this is the manner to candie any such fruit . to make paste royall white , that you may make court bouls , or caps , or gloves , shooes , or any pretty thing printed in m●ulds . take half a pound of double refined sugar , and beat it well , and searce it through a fine lawn , then put it into a fine alabaster morter , with a little gum-dragon steeped in a little rosewater , and a grain of musk , so beat them in a mo●ter till it come to a pretty paste , then roul it thin with a rouling pin , and print it with your moulders ▪ like gloves , shooes , or any thing else , and some you may ●oul very thin with a r●uling pin , and let dry in an ashen dish , otherwise called a court cap , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board farre from the fire , but you must not put them in an oven , they will be dry in two or three houres ; and be as white as snow , then you may guilt box and cap. ta make fine diet bread . take a pound of fine flower twice or thrice drest , and one pound and a quarter of hard sugar finely beaten , and take seven new laid eggs , and put away the yolkes o● one of them , then beat them very well , and put four or five spoonfuls of rosewater amongst them , and then put them into an alabaster or marble morter , and then put in the flower and sugar by degrees and beat it or pound it for the space of two houres , untill it be perfectly white , and then put in an ounce of canary seeds , then butter your plates or saucers ; and put into every one , and so put them into the oven ; if you will have it glosse and icie on the top , you must wast it with a feather , and then strew sugar very finely beaten on the top before you put it into the oven . to preserve apricocks . take your apricocks , and put them into a skillet of fair water and put them over the fire untill they be something tender , then take them up out of the water , and take a bodkin and thrust out the stone at the top , and then peel off their skins , and when you have so done , put them into a silver dish or bason , and lay sugar very finely beaten over and under them , then put a spoonfull or two of water unto them , and set them over a ver● soft fire untill they be ready , then take them up , and lay them 〈◊〉 another dish a cooling , and if you see good boyle the sirrup a litt●e more , when they are cold , and the sirrup almost cold , put them up in a gally-pot or glasse altogether . to preserve damsons . take a pound or something more of pure sugar finely beaten , and then take a pound of dams●ns , and cut one scotch in the side of each of them , then put a r●w of sugar in a silver dish or bas●n , and then lay in a row of plums , and then cover it with sugar , and so lay it in till they be all in , and then take two spoonfuls of clean water , and make a hole in the middle of them , and set it over a very soft fire , and look to it carefully , for fear the sugar should burn , and when the sugar is all dissolved , shake them together , and stirre them gently , and then set them down , and cover them till they be cold , and when they are cold , set them upon the coales again , and then let them boyle gently till they be ready , and when they are ready take them down , and take them every one by its stem , and cover them with the skins as well as you can , and then put them all one by one ●n a dish , and if the sirrup be not boyled enough , set it over , and let it boyle a little longer , and when ▪ the plums be cold , put them in a gally pot or glasse , and pour the sirrup to them while it is a little warm , you must not forget to take away the skin of the plums as it riseth . to make papp of barly . take barly , and boyle it in fair water softly untill it begin to break , then put that liquour out , then put as much hot water to it as you put forth , and so let it boyle till it be very soft , then put it into a cullender and strain it , then take a handfull of almonds , and grind them very well with your barly and some of the liquour , so season it with sugar , and a little rosewater , a little whole mace , and cinnamon , and boyle them well together . to candy lemons and oranges . take the peels of your oranges and lemons , the white cut away , then lay them in water five or six dayes , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lie till they be cold , then cut them in small pieces square , the bignesse of a penny or lesse , then take to every three two ounces of sugar , put to it a quantity of fair water , and a lesse quantity of rosewater , and make a sirrup thereof , then skum it very clean , and put in your peels , and let them boyle for the space of an hour or longer , if you find your liquour wanting , you may put in more water at your pleasure , then boyle them a little space after with a little sharp fire , stirring it alwayes for burning , then take it off the fire three or four times , stirring them all the while , and set them on again untill they be candied . to m●ke cakes of almonds . take one pound and a half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds , blanch them , and grind them ●ine in a morter , then strain them with as much sack as will mingle the flower , sugar , and almonds together , make a paste , bake them in an oven not too hot . to make white lemon cakes . take half a dozen of yellow lemons the best you can get , then cut and pare them , leave none of the yellow behind , then take away the soure meat of it , and reserve all the white , and lay it in water two dayes , then seeth it in fair water till it be soft , then take it out ▪ and set it by till he water be gone from it , then weigh it , and take twice the weight in sugar , mince the white stuffe very fine , then take an earthen pipkin , and put therein some fair water , and some rosewater , if you have a pound of sugar , you must have half a pint of water , of both sorts alike , let your water and sugar boyle together , then skum it , and put in the stuffe , and so let them boyle together , alwayes stirring it till it be thick , it will shew very thin , and when it is cold it will be thick enough . to make oyle of violets . set the violets in sallade oyle , and strain them , then put in other fresh violets , and let them lye twenty dayes , then strain them again , and put in other fresh violets , and let them stand all the year . to preserve pomecitron . take pomecitron and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water four and twenty houres , then set over a posnet with fair water , and when it boyles put them in , and so shift till you find the water be not bitter , then take them up and weigh them , and to every pound of pomecitron put ● pound and quarter of sugar , the● take of your last water a pint and quarter , set your water and sugar over the fire , then take two white of eggs and beat them with a little fair water , and when your sirru● begins to boyle , cast in the sam● that riseth from the eggs , and s● let it boyle , then let it run through a clean fine cloth , then put it in ▪ clean posnet , and when your sirrup begins to boyle , put in your pomecitron , and let it boyle softly three or four houres , untill you find your sirrup thick enough ; be sure you keep them alwayes under sirrup , and never turn them , take them up , and put them into your glasse , and when they be cold cover them . to candy ringus roots . take your ringus roots and boyle them reasonable tender , then peel them , and pith them , then lay them together , then take so much sugar as they weigh , and put it into a posnet with as much rosewater as will melt it , then put in your roots , and so let it boyle very softly , untill the sugar be consumed into the roots , then take them and turn them , and shake them till the sugar be dryed up , and then lay them a drying upon a lattice of wyer untill they be cold , in like sort you may candy any other roots , which you please . to candie all kind of fruitrages , as oranges , lemons , citrons , lettice stockes , the sugar-candy , such as the comfet-makers doe candy the fruits with . take one pound of refined sugar , and put it into a posnet with as much water as will wet it , and so boyle it untill it come to a candy height , then take all your fruit being preserved and d●yed , then draw them through your hot sugar , and then lay them on your hardle , and in one quarter of an hour they will be finely candied . to candie all kind of floures in wayes of the spanish candie . take double refined sugar , put it in to a posnet with as much rosewater as will melt it , and put into it the papp of half a roasted apple , and a grain of musk , then let it boyl till it come to a candie height , then put in your floures being pick'd , and so let it boyle , then cast them on a fine plate , and cut it in waves with your knife , then you may spot it with gold and keep it . to make essings . take one peck of oatmeal grots , the greatest you can get and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening milk as will cover it and something more , boyle it , and cool it again till it be bloud-warm , then put it to the oatmeal and let it soak all night , the next morning strain it from your milk as dry as you can through a cloth , then take three pints of good cream , boyle it with a mace and the yolkes of eight eggs , when it is boyled put it into your stuffe , then put in six eggs more whites and yolkes , season it with a good quantity of cinnamon , nutmeg , and ginger , and a lesse quantity of cloves and mace , put in as much sugar as you think will sweeten it , have a good store of suet shred small , and forget not salt , so boyle them . to make sugar cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take seven or eight yolkes of eggs , and if your flower be good , take one white or two as you shall think good , take two cloves , and a pretty piece of cinnamon , and lay it in a spoonfull of rosewater all night , and heat it almost bloud-warm , temper it with the rest of your stuffe , when the paste is made , make it up with as much haste as you can , bake them in a soft oven . to make a galfes-foot pie. take your calfes-feet , boyle them , and blanch them , then boyle them again till they be tender , then take out all the bones , season it with cloves , mace , ginger , and cinnamon , as much as you shall think good , then put in a good quantity of currans and butter , bake your pie in a soft oven , and when it is baked , take half a pint of white wine vinegar , beat three yolkes of eggs , and put to the coales , season it with sugar and a little rosewater , alwayes stirring it , then put it into your pie , and let it stand half a quarter of an hour . to make a very good pie. take the backs of four white herrings watred , the bones and skin taken away , then take so much wardens in quantity pared and cored , half a pound of rasins of the sun stoned , mince all these together , and season it with cinnamon and ginger , and when the pie is baked put in a little rosewater , and scrape sugar on it , if you put in butter , then put in a handfull of grated bread . to make simbals . take fine flower dryed , and as much sugar as flower , then take as much whites of eggs as will make it a paste , and put in a little rosewater , then put in a quantity of co●iander seed , and annise seed , then mould it up in that fas●ion you will bake it in . to preserve angelica roots . take the roots and wash them , then slice them very thin , and lay them in water three or four dayes , change the water every day ▪ then p●● the roots in a pot of water , and set them in the embers all night , in the morning put away the water , then take to a pound of roots four pints of water , and two pound of sugar , let it boyle , and skum it clean , then put in the roots , they will be boyled before the sirrup , then take them up , and boyle the sirrup after , they will ask you a whole dayes work , for they must boyle very softly ; at st. andrewes time is the best time to doe them in all the year . to boyle a capon with brewis . take a capon , and trusse him to boyle , set him on the fire in a good quantity of water , skum it very clean , before you set on your capon put a little winter savory and thyme into the belly of it , and a little salt and grosse pepper , when you have skummed it clean , cover it close to boyle , then take a g●od handfull of hearbs , as marigolds , violet leaves , or any such green hearbs as you shall think fit , wa●● them , and set them on the fire with some of the uppermost of the broth that boyles the capon , then put into it good store of mace , and boyle it with the capon , when the hearbs be boyled , and the broth very green , and almost consumed away , take the uppermost of your ●apon and strain it together , and scald your brewis , and put it into a dish , and lay the capon on them . to make a spice cake . take one bushel of flower , six pound of butter , eight pound of currans , two pints of cream , a pottle of milk , half a pint of good sack , two pound of sugar , two ounces of mace , one ounce of nutmegs , one ounce of ginger , twelve yolkes , two whites , take the milk and cream , and stirre it all the time that it boyles , put your butter into a bason , and put your hot seething milk to it , and melt all the butter in it , and when it is bloud-warm temper the cake , put not your currans in till you have made the paste , you must have some ale yest , and forget not salt . to make broth for a neats-tongue . take claret wine , grated bread , currans , sweet butter , sugar , cinnamon , ginger , boyle them altogether , then take the neats-tongue , and slice it , and lay it in a dish upon sippets , and so serve it . to souce a carp or gurnet . take fair water and vinegar , so that it may be sharp , then take parsly , thyme , fennell , and boyle them in the broth a good while , then put in a good quantity of salt , and then put in your fish , and when it is well boyled put the broth into a vessell , and let it stand . to make a fine pudding . take crums of white bread , and so much fine flower , then take the yolkes of four eggs , and one white , a good quantity of sugar , take so much good cream as will temper it as thick as you would make pancake batter , then butter your pan , and bake it , so serve it , casting some sugar upon it , you must shred suet very small , and put into it . to make a broth to drink , take a chicken , and a little of the neck of mutton , and set them on , and scum it well , then put in a large mace , and so let it boyle while the chicken be tender , then take the chicken out ; and beat it all to pieces in a stone morter , and put it in again , and so let it boyle from four pints to a little more than half a pint , then cast it through a strainer , and season it . to boyle a chicken , partridge , or pyton . take your chicken ; and set it a boyling with a little of the neck of mutton , and scum it well , then put in a mace , and so let it boyle down , and when it it almost boyled , have some few hearbs parboyled , as lettice , endive , spinage , marigold leaves , for note these hearbs are usually used to be boyled , which by course will hold their colour in boyling , and put some of these aforesaid hearbs to the chicken and mutton , if you think your br●th strong enough , take out your mutton , then you may put a little piece of sweet butter , and a little verjuyce , and a very little sugar , and salt , so serve it in with sippets , a broth to drink . take a chicken and set it on , and when it boyles scum it , then put in a mace , and a very little oatm●al , and such hearbs as the party requires , and boyle it well down , and bruise the chicken , and put it in again , and it is a pretty broth , and to alter it you may put in half a dozen prunes , and leave out the hearbs , or put them in , so when it is well boyled , strain it , and season it . a broth to eat on fasting dayes . take fair water , and set it a boyling , and when it boyleth , put to it so much strained oatmeal as you think will thicken it , and a large mace , a handfull of raisins of the sun , as many prunes , and as many currans , if your quantity require it , so boyle it , and when it is boyled , season it with salt and sugar , and a piece of sweet butter if the time will allow it , and for an alteration , when this broth is boyled , put in a quantity of cream , and it will doe well . to make ponado . the quantity you will make set on in a posnet of fair water , and when it boyles put a mace in , and a little piece of cinnamon , and a handfull of currans , and so much bread as you think meet , so boyle it , and season it with salt and sugar , and rosewater , and so serve it . to make a caudle . take ale , the quantity that you mean to make , and set it on the fire , and when it is ready to boyle , scum it very well , then cast in a large mace , and take the yolkes of two eggs for one messe , or one draught , and beat them well , and take away the skin of the yolks , and then put them into the ale , when it seethes , be sure to stir them well till it seeth again for a youngling , then let it boyle a while , and put in your sugar , and if it be to eat , cut three or four tosts of bread thin , and toste them dry , but not brown , and put them to the caudle , if to drink , put none . to make almond butter . blanch your almonds , and beat them as fine as you can with fair water two or three houres , then strain them through a linnen cloth , boil them with rose-water , whole mace , and annise seeds till the substance be thick , spread it upon a fair cloth draining the whey from it , after let it hang in the same cloth some few houres , then strain it , and season it with rose-water and sugar . to stew beef . take a good rump of beef cut from the bones , shred turnips and carroots small , and spinnage and lettice , put all in a pan , and let it stew four houres with so much water , and a quart of white wine ▪ as will cover it , when it is stewed enough , then put in a wine glasse full of elder vinegar , and serve it in with sippets . to souce a young pig . take a young pig being scalded , boil it in faire water , and white wine , put thereto bay leaves , whole ginger , and nutmegs quartered , a few whole cloves , boil it throughly , and leave it in the same broth in an earthen pot . to boil flounders or pickrels after the frencb fashion . take a pint of white wine , the tops of young thyme and rosemary , a little whole mace , a little whole pepper , seasoned with verjuice , salt , and a piece of sweet butter , and so serve it ; this broth will serve to boil fish twice or thrice in , or four times . to make flesh of apricocks . take apricocks when they are green , and pare them and slice them , and take half their weight in sugar , put it to them , so put them in a skillet , and as much water as you think will melt the sugar , so let them boil and keep them stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much sugar as you had before , and boil them to a candie height , and then put in your apricoks , and set them over a soft fire , but let them not boil , so keep them with oft stirring , till the sirupe begin to jelly , then put them in glasses , and keep them for your use . to make flesh of quinces . take quinces , pare them , and core them , and cut them in halfs , boil them in a thin sirupe till they be tender , then take them off , and let them lie in sirrupe , then take quinces , pare them , and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor a pound of sugar put as much water to the sugar as will melt it , then boil it to a candie height , then stir the quinces that are in the sirupe as thin as you can : when your sugar is at a full candy height , put in a pint of the liquor , then set it over a soft fire stirring it leasurely till the sugar be dissolved , then put in half a pound of your slices , keeping it still stirring but not to boil , you must take the jelly of quince kernels , that have lai● in water two or three hours , take two good spoonfuls of it and put it to the flesh , so keep it stirring leasurely till it begin to jelly upon the spoon , then put it into thin glasses , and keep it in a stove . to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off take juice of oranges , put them in to the juice , boil them half an hour and take them off . to dry cherries . take the fairest cherries , stone them , take to six pound of cherries a pound of sugar , put them into a skillet , straining the sugar amongst them as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into an earthen pan or pot , let them stand in the liquor four daies , then take them up and lay them severally one by one upon silver dishes , or earthen dishes , set them into an oven after the bread being taken out , and so shift them every day upon dry dishes , and so till they be dry . to dry peaches . take peaches and coddle them , take off the skins , stone them ; take to four pound of peaches , a pound of sugar , then take a gallie pot and lay a laier of peaches , and a laier of sugar , till all be laid out , then put in half a pint of water , so cover them close and set them in embers to keep warm , so let them stand ● night and a day , put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand four and twenty houres , then scald them againe , then take them out of your sirupe , and lay them on silver dishes to dry , you may dry them in an oven when the bread is taken out , but to dry them in the sun is butter , you must turn them every day into clear dishes . to boil veal , take veal and cut in thin slices , and put it into a pipkin with as much water as will cover it , then wash a handful of currans , and as much pruins , then take a court roul , and cut it in long slices like a butchers skiver , then put in a little mace , pepper , and salt , a piece of butter , a little vinegar , some crums of bread , and when it hath stewed two hours , take it up and serve it . to boil a capon in white broth trusse a capon to boil , and put it into a pipkin of water , and let it boil two hours , and when it is boiled , take up a little of the broth , then take the yolks of eggs , and beat them very fair with your broth that you take up , then set it by the fire to keep warm , season it with grated nutmeg , sugar and salt , then take up your capon , and pour this broth on it with a little sack , if you have it , garnish it with sippets , and serve it , remember to boil whole mace with your capon , and marrow , if you have it . to boil a capon or chicken in white broth with almonds . boil your capon as in the other , then take almonds , and blanch them , and beat them very small , putting in sometimes some of your broth to keep them from oyling , when they are beaten small enough , put as much of the uppermost broth to them as will serve to cover the capon , then strain it , and wring out the substance clear , then season it as before , and serve it with marrow on it . to boil brawn . water your brawn four and twenty hours , and wash and scrape it four or five times , then take it out of the water , and lay it on a fair table , then throw a handful of salt on every coller , then bind them up as fast as you can , with hemp , bass , or incle , then put them into your kettle when the water boileth , and when it boileth , scum it clean , let it boil untill it be so tender that you may thrust a straw through it , then let it cool untill the next morning , by the souced meats you may know how to souce it . to boil a gammon of bacon . water your gammon of bacon twenty four hours , then put it into a deep kettle with some sweet hay , let it boil softly six or seven hours , then take it up with a scummer and a plate , and take off the skin whole , then stick your gammon full of cloves , strew on some grosse pepper , then cut your skin like sippets , and garnish your gammon , and when you serve it , stick it with bayes . to boil a rabbet . fley and wash a rabbet , and slit the hinder legs on both sides of the back-bone , from the forward , and trusse them to the body , set the head right up with a skiver , right down in the neck , then put it to boiling with as much water as will cover it , when it boils , scum it , season it with mace , ginger , salt , and butter , then take a handful of parsley , and a little thyme , boil it by it self , then take it up , beat it with a back of a knife , then take up your rabbet , and put it in a dish , then put your hearbs to your broth , and scrape in a carret root , let your broth boil a little while , put in salt , pour it on your rabbet and serve it to boil a mallard with a cabbage . half rost your fowl , then take it off , and case it down , then put it into a pipkin with the gravie , then pick and wash some cabbage , and put to your mallard with as much fair water as will cover it , then put in a good piece of butter , and let it boil an hour , season it with pepper and salt , and serve it upon sops , to boil a duck with turnips . half rost her , then cover it with liquor , boil your turnips by themselves half an hour , then cut them in cakes & put them to your duck , with butter and pa●sley chopt small , and when it hath boiled half an hour season it with pepper and salt , and serve them upon sops . to boil chicken , and sorrel sops . trusse your chickens , and boil them in water and salt very tender , then take a good handfull of sorrel , and beat it stalks and all , then strain it , and take a manchet , and cut it in sippets and dry them before the fire , then put your green broth upon the coales , season it with sugar , and grated nutmeg , and let it stand untill it be hot , then put your sippets into a dish , put your chickens , upon them , and pour sauce upon it , and serve it . to boil a pike in white broth . cut your ▪ pike in three pieces , and boil it with water and salt , and sweet hearbs , let it boil untill it stain , then take the yolks of half a dozen eggs , and beat them with a little sack , sugar , melted butter , and some of the pikes broth , then put it on the fire to keep warm , but stir it often least it curdle , then take up your pike , and put the head and tail together , then cleave the other pieces in two , take out the back bone , and put the one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish with sippets and boiled parsley , and strew on pouder of ginger , and wipe the edge of the dish round , and serve it . to boil divers kinds of fishes . bat , conger , thornback , plaice , salmon , trout , or mullet , boil any of these with water , salt , and sweet hearbs , when they boil skum it very clean , then put in vinegar and let it boil till you think it is enough , your liquor must be very hot of the salt , then take it off , you may let it stand five or six days in the liquor , then if you would keep it longer , pour that liquor away , and put water and salt to it , or soucing drink , you must remember to let your mullets boil softly , and your thornback and other fish very fast , you must blanch your thornback while it is warm , and when you serve any of these fishes , strew on some green hearbs . to make sallet of all manner of hearbs . take your hearbs and pick them clean , and the floures , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with cowcumbers , and lemons , sliced very thin , then scrape on sugar , and put in vinegar and oil , then spread the floures on the top , garnish your dish with hard eggs , and all sorts of your floures , scrape on sugar and serve it . to stew steakes between two dishes . you must put parsley , currans , butter , verjuyce , and two or three yolks of eggs , pepper , cloves , and mace , and so let them boil together , and serve them upon sops , likewise you may do steakes of mutton or beef . to stew calves feet . boil them and blanch them , cut them in two , and put them into a pipkin with strong broth , then put in a little pouder of saffron , and sweet butter , pepper , sugar , and some sweet hearbs finely minced , let the ●●st●w an hour , put in salt and serve them . to stew a mallard . rost your mallard half enough ▪ then take it up , and cut it in little pieces , then put it into a dish with the gravie , and a piece of fresh butter , and a handful of parsley ch●pt small , with two or three onions , and a cabbage-lettice , le● them stew one hour , then season i● with pepper and salt , and a little verjuyce , then serve it . to stew trouts . draw your trouts , and wash them , and then put them into a dish with white wine and water and a piece of fresh butter , then take a handfull of parsley , a little thyme and a little savo●ie , mince these small , and put to your tr●uts with a little sugar , let them stew hal● an hour , then mingle the yolks of two or three hard eggs , and strew them on your trouts with pepper and salt , then let them stew a quarter of an hour , and serve them . to stew smelts or flounders . put your smelts or flounders into a deep dish with white wine and water , a little rosemary and thyme , a piece of fresh butter and some large mace , and salt , let them stew half an hour , then take a handfull of parsley , and boil it , then beat it with the back of a knite , then take the yolks of three or four eggs , and beat them with some of your fish broth , then dish up your fish upon sippets , pour on your sauce , scrape on sugar and serve it . to stew a rabbet . half rost it , then take it off the spit , and cut it in little pieces , and put it into a dish with the gravie , and as much liquor as will cover it ▪ then put in a piece of fresh butter ▪ and some pouder of ginger , some pepper and salt , two or three pippins minced small , let these stew an hour , then dish them upon sippets to stew a pullet or capon . half rost it , then cut it into pieces , and put it into a dish with the gravie , and put in a little clove and mace , with a few barbe● berries or grapes , put these to you pullet with a pint of claret , and piece of butter , let these stew a● hour , dish them upon sippets , an● serve it . to stew cold chickens . cut them up in pieces , put then into a pipkin of strong broath , an● a piece of butter , then grate some bread , and a nutmeg , thicken yo● broth with it , season your meat wi● grosse pepper , and salt , dish it up on sippets , and serve it . to make paste for a pasty of venison . take almost a peck of flower wet it with two pound of butter , an● as much suet , then wet your past● ▪ put in the yolks of eight or ten eggs , make it reasonable lithe paste , then roul it out , and lay on suet ; first lay a paper under your paste , then lay on your venison , close it , pinke it , baste it with butter , and bake it , when you draw it out , baste it with butter again . to make paste for a pie to keep long . your flower must be of rye , and your liquor nothing but boiling water , make your paste as stiffe as you can , raise your coffin very high , let your bottome and sides be very thick , and your lid also . to make paste for a custard . your liquor must be boiling water , make your paste very stiffe , then roul out your paste , and if you would make a great tart , then raise it , and when you have done , cut out the bottome a little from the side , then roul out a thin sheet of paste , lay a paper under it , strew flower that it may not stick to it , then set your coffin on it of what fashion you will , then dry it , and f● it , and bake it . to make paste for buttered loaves . take a pottle of flower , put there to ginger , and nutme●s , the wet it with milk , yolks of eggs y●st , and salt , then make ● up into little loaves , then butte● a paper , and put the loaves on it ▪ then bake them , and when they are baked draw them forth , and cut them in cakes , butter them , then se● them as they were , scrape on sugar and serve them . to make paste for dumplins . season your flower with pepper salt , and y●st ▪ let your water be more than warm , then make the● up like manchets , but let them b● somewhat little , ▪ then put them into your water when it boileth , and le● them boil an hour , then butter them . to make puffe-paste . take a quart of flower , and a pound and a half of butter , and work the half pound of butter dry into the flower , then put three or four eggs to it , and as much cold water as will make it lithe paste , then work it in a piece of a foot long then strew a little flower on the table , and take it by the end , beat it untill it stretch long , then put the two ends together , and beat it againe and so do five or six times , then work it up round , and roul it up broad , then beat your pound of butter with a rouling pin , that it may be lithe , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rowling pin , and roul it out again , and so do five or six times , then use it as you will . to bake a gammon of bacon . you must first boil it two hours , before you stuffe it , stuffe it with sweet hearbs , and hard eggs chopt together with parsley . to bake fillets of beef , or clods , in stead of red deer . first take your beef , and lard it very thick , then season it with pepper and salt , ginger , cloves and mace good store , with a great deal more pepper and salt than you would do to a piece of venison , then close it , and when it is baked put in some vinegar , sugar , cinnamon and ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . to bake calves feet . season them with pepper , salt , and currans , when they be baked ▪ take the yolks of three or four eggs , and beat them with verjuyce or vinegar , sugar , and grated nutmeg , put it into your pie , scrape on sugar and serve it . to bake a turkie . take out his bones and guts , then wash him , then prick his back together againe , then perboil him , season him with pepper and salt , stick some cloves in the brest of him , then lard him , and put him into your coffin with butter , in this sort you may bake a goose , pheasant , or capon . to bake a hare . take out his bones , and beat the flesh in a mor●er with the liver , then season it with all sorts of spices , then work it up with three or four yolks of eggs , then lay some of it all over the bottome of your pie , then lay on some lard , and so doe untill you have laid on all , then bake it well with good store of sweet butter . to bake quinces or wardens , so as the fruit look red , and the crust white . your wardens must be stewed in a pipk in with claret wine , sugar , cinnamon , and cloves , then cover your pipkin with a sheet of paste , and let it stand in the oven five or six hours , then raise a coffin of short paste , put in your wardens with sugar , and put it into the oven , when it hath stood an hour , take it out and wash it with rose-water and butter , then scrape on sugar , and put it in a quarter of an hour more , and it will be red upon the top , then scrape on sugar and serve it . to bake chucks of veal . perboil two pound of the lean flesh of a leg of veal , so it may be eaten , mince it as small as grated bread , with four pound of beef suet , then season it with biskay dates , and carraways , rose-water , sugar , raisins of the sun and currans , cloves , mace , nutmeg , and cinnamon , then mingle them all together , fill your pies , and bake them . to bake a chicken pie. season your chicken with nutmeg , salt , and pepper , and sugar , then put him into your coffin , then take some marrow and season with the same spice , then roul it in yolkes of eggs , and lay it on your chicken with minced dates , and good store of butter , then bake it , and put in a little sack , or muscadine , or white wine and sugar , then shake it , scrape on sugar , and serve it . to bake a steak pie. cut a neck of mutton in steaks , beat them with a cleaver , season them with pepper , and salt , and nutmeg , then lay them on your coffin with butter and large mace , then bake it , then take a good quantity of parsly , and boyle it , beat it as soft as the pulp of an apple , put in a quarter of a pint of vinegar , and as much white wine with a little sugar , warm it well , and pour it over your steaks , then shake it , that the gravy and the liquour may mingle together , scrape on sugar , and serve it . to make an italian pudding . take a ●●anchet , and cut it in square pieces like a die , then put to it half a pound of beef suet minced small , raisins of the sun the stones picked out , cloves , mace , minced , dates , sugar , marrow , rosewater , eggs , and cream , mingle all these together , and put it into a dish fit for your stuffe , in lesse than an hour it will be baked , then scrape on sugar , and serve it . to bake a florentine . take the kidney of a loin of veal , or the wing of a capon , or the leg of a rabbet , mince any of these small with the kidney of a loin of mutton , if it be not fat enough , then season it with cloves , mace , nutmegs , and sugar , cream , currans , eggs , and rosewater , mingle these four together , and put them into a dish between two sheets of paste , then close it , and cut the paste round by the brim of the dish , then cut round about like virginall keyes , then turn up one , and let the other lie , then pink it , cake it , scrape on sugar , and serve it . to roast a breast of veal . take parsly , and thyme , wash them , and chop them small , then take the yolkes of five or six eggs , grated bread , and cream , mingle them together with cloves , mace , nutmeg , currans , and sugar , then raise up the skin of the breast of veal , and put in your stuffe , prick it up close with a skiver , then roast it , and baste it with butter , when it is roasted , wring on the juyce of lemon , and serve it . to roast a hare . case your hare , but cut not off her eares , nor her legs , then wash her , and dry her with a cloth , then make a pudding and put into her belly , then sow it up close , then trusse her as if she were running , then spit her , then take some claret wine , and grated bread , suga● and ginger , barberries , a● butter , boyle these together for yo● sauce . to roast a shoulder of mutton . roast it with a quick fire , the the fat may drop away ▪ and wh● you think it is half roasted set a dis● under it , and slash it with a kni● acrosse as you doe pork , but y● must cut it down to the bone o● both the sides , till the gravy ru● into the dish , baste it no more afte● you have cut it , put unto the gra● half a pint of white wine vinega● a handfull of capers and olives five or six blades of mace , and ● handfull of sugar , and stew a● these together , and pour it on you● meat . to roast a neats-tongue . boyle him , and blanch him , cu● out the meat at the butt end , an● mingle it with beef suet as muc● as an egg , then season it with nutmeg , and sugar , dates , currans , ●nd yolkes of raw eggs , then put your meat to your tongue , and ●ind it with a caul of veal or mutton , then roast it , baste it with butter , save the gravy , and put hereto a little sack or muscaline , let it stew a little while , ●hen pour it on your tongue , and ●erve it . to roast a pig with a pudding in his belly . fley a fat pig , trusse his head ●ooking over his back , then temper ●s much stuffe as you think will ●ll his belly , then put it into your pig , and prick it up close , when it ●s almost roasted wring on the ●uyce of a lemon , when you are ready to take it up , take four or five yolkes of eggs , and wash your pig ●ll over , mingle your bread with a ●ittle nutmeg and ginger , then ●ry it , and take it up as fast as you ●an , let your sauce be vinegar , butter , and sugar , the yolk of a ●ard egg minced , and serve it hot . to roast a leg of mutton . cut holes in a leg of mutton with a knife , then thrust in slices o● kidney suet , and stick it with cloves , roast it with a quick fire when it is half roasted cut off ● piece underneath , and cut it into thin slices , then take a pint of great oysters with the liquour , three or four blades of mace , a little vinegar and sugar ▪ stew these till the liquour be half consumed , then dish up your mutton , pour on the sauc● and serve it . to roast a neck of mutton . cut away the swag , and roast i● with a quick fire , but scorch it not , baste it with butter a quarter of an hour , after wring on the juyce of half a lemon , save the gravy then baste it with butter again wring on the other half of the lemon , when it is roasted , dry it with manchet and grated nutmeg then dish it , and pour on you● sauce . to roast a shoulder or haunch of venison , or a chine of mutton . take any of the meats and lard them , prick them with rosemary , ●aste them with butter , then take half a pint of claret wine , cinnamon , ginger , sugar , and grated bread , rosemary , and butter , let all boyle together untill it be as thick as watergruel , then put in a little rosewater and musk , it will make your gallintine taste very pleasantly , put it on a fitting dish , draw off your meat , and lay it into that dish , strew it with salt . to roast a shoulder or fillet of veal take parsly , winter savory , and thyme , mince these small with hard eggs , season it with nutmeg , pepper , currans , work these together with raw yolks of eggs , then stuffe your meat with this , roast it with a quick fire , baste it with butter , when it is roasted , take the gravy and put thereto vinegar , sugar , and butter , let it boyle , when your meat is roasted pour this sauce on it , and serve it . to roast a giggit of mutton . take your giggit , with cloves and rosemary , and lard it , roast it , baste it with butter , and save the gravy , put thereto some claret wine , with a handfull of capers , season it with ginger and sugar , when it is boyled well , dish up your giggit , and pour on your sauce . to fry chickens . boyle your chickens in water and salt , then quarter them into a pan with sweet butter , and let them fry leisurely , then put thereto a little verjuyce , and nutmeg , cinnamon , and ginger , the yolks of two or three raw eggs , stirre these well together , and dish up your chickens , pour the sauce upon them . to fry calfes-feet . boyle them , and blanch them , then cut them in two , then take good store of parsly , put thereto some yolkes of eggs , season it with nutmeg , sugar , pepper , and salt , and then roul your calfes-feet in them , and fry them with sweet butter , then boyle some parsly and beat it very tender , put to it vinegar , butter , and sugar , heat it hot , then dish up your feet upon sippits , pour on your sauce , scrape on some sugar , and serve it hot . to fry tongues . boyle them , and blanch them , cut them in thin slices , season them with nutmeg , sugar cinnamon , and salt , then put thereto the yolkes of raw eggs , the core of a lemon cut in square pieces like a die , then fry them in spoonfuls with sweet butter , let your sauce be white wine , sugar , and butter , heat it hot , and pour it on your tongues , scrape on sugar , and serve it . to make fritters . make your batter with ale , and eggs , and yest , season it with milk , cloves , mace , cinnamon , nutmeg , and salt , cut your apples like beanes , then put your apples and butter together , fry them in boyling lard , strew on sugar , and serve them . to souce brawn . take up your brawn while it be hot out of your boyler , then cover it with salt , when it hath stood an hour , turn the end that was under upward , then strew on salt upon that , then boyle your soucing drink , and put thereto a good deal of salt , when it is cold , put in your brawn with the salt that is about it , and let it stand ten dayes , then change your soucing drink , and as you change your soucing drink put in salt , when you spend it , if it be too salt , change it in fresh drink . to souce a pig . cut off the head , and cut your pig into two fleikes , and take out the bones , then take a handfull of sweet hearbs . and mince them small , then season your pig and hearbs with nutmeg , ginger , cloves , mace , and salt , then strew your hearbs in the inside of your pig , then roul them up like two collers of brawn , then bind them in a cloth fast , then put them a boyling in the boyling pot , put in some vinegar and salt , when they are boyled very tender , take them off , let them stand in the same liquour two or three dayes , then put them into soucing drink , and serve it with mustard and sugar . to souce eeles . take two fair eeles and fley them , cut them down the back , and take out the bones , and take good store of parsly , thyme , and sweet majoram , mince them small , season them with nutmeg , ginger , pepper , and salt , strew your hearbs in the inside of your eeles ▪ then roul them up like a coller of brawn , put them into a cloth , and boyle them tender with salt and vinegar , when they are boyled , then take them up , let it be in the pickle two or three dayes , and then spend them . to souce a breast of veal . take out the bones of a breast of veal , and lay it in water ten or twelve houres , then take all manner of sweet hearbs and mince them small , then take a lemon and cut it in thin slices , then lay it with your hearbs in the inside of your breast of veal , then roul it up like a coller , and bind it in a cloth , and boyle it very tender , then put it into soucing drink and spend it . to souce a tench or barbell . first cut them down the back , then wash them , then put them a buyling with no more water then will cover them , when they boyle , put in some salt and vinegar , scum it very clean , when it is boyled enough take it up , and put it into a dish fit for the fish , then take out the bones , pour on as much liquour as will cover it , with grated nutmeg , and pouder of cinnamon , when it is cold serve it . to souce a fillet of veal . take a fair fillet of veal , and lard it very thick , but take out the bones , season it with nutmeg , ginger , pepper , and salt , then roul it up hard , let your liquour be the one half white wine , the other half water , when your liquour boyleth put in your meat , with salt , and vinegar , and the peel of a lemon , then scum it very clean , let it boyle untill it be tender , then take it not up untill it be cold , and souce it in the same liquour . to marble beef , mutton , or venison . stick any of these with rosemary and cloves , then roast it , being first joynted very well , then baste it often with water and salt , and when it is throughly roasted , take it up and let it cool , then take claret wine , and vinegar , and as much water , boyle it with rosemary , bayes , good store of pepper , cloves , salt , when it hath boyled an hour take it off , and let it cool , then put your meat into a vessell , and cover it with this liquour and hearbs , then stop it up close , the closer you stop it , the longer it will keep . to marble fish . take flounders , trouts , smelts , or salmons , mullets , makrels , or any kind of shell fish , wash them , and dry them with a cloth , then fry them with sallade oyle , or clarified butter , fry them very crispe , then make your pickle with claret wine , and fair water , some rosemary , and thyme , with nutmegs cut in slices , and pepper , and salt , when it hath boyled half an hour take it off , and let it cool , then put your fish into a vessell , cover it with liquour and spice , and stop it close . to make a tart of wardens . you must first bake your wardens in a pot , then cut them in quarters and core them , then put them into your tart , with sugar , cinnamon , and ginger , then close up your tart , and when it is almost baked doe it as your warden pie , scrape on sugar and serve it . to make a tart of green pease . take green pease and seeth them tender , then pour them out into a cullender , season them with saffron , salt , and sweet butter , and sugar , then close it , then bake it almost an hour , then draw it forth and ice it , put in a little verjuyce , and shake it well , then scrape on sugar , and serve it . to make a tart of rice . boyle your rice , and pour it into a cullender , then season it with cinnamon , nutmeg , ginger , and pepper , and sugar , the yolkes of three or four eggs , then put it into your tart with the juyce of an orange , then close it , bake it , and ice it , scrape on sugar , and serve it . to make a tart of medlers . take medlers that are rotten , then scrape them , then set them upon a chafing dish of coales , season them with the yolkes of eggs , sugar , cinnamon , and ginger , let it boyle well , and lay it on paste , scrape on sugar , and serve it . to make a tart of cherries . take out the stones , and lay the cherri●s into your tart , with sugar , ginger , and cinnamon , then close your tart , bake it , and ice it , then make a sirrup of muskadine and damask-water , and pour this into your tart , scrape on sugar , and serve it . to make a tart of strawberries . wash your strawberries , and put them into your tart , season them with sugar , cinnamon , ginger , and a little red wine , then close it , and bake it half an hour , ice it , scrape on sugar , and serve it . to make a tart of hips . take hips , and cut them , and take out the seeds very clean , then wash them , season them with sugar , cinnamon , and ginger , then close your tart , bake it , ice it , scrape on sugar , and serve it . to make a pippin tart. take fair pippins and pare them , then cut them in quarters and core them , then stew them with claret wine , cinnamon , and ginger , let them stew half an hour , then pour them out into a cullender , but break them not , when they are cold , lay them one by one into the tart , then lay on sugar , bake it , ice it , scrape on sugar , and serve it . to scald milk after the western fashion . when you bring your milk from the cow strain it into an earthen pan , and let it stand two houres , then set it over the fire untill it begin to heave in the middle , then take it off , but jog it as little as you can , then put it in a room where it may cool , and no dust fall into it , this milk or cream you may keep two or three dayes . to make a junket . take ewes or goats milk , if you have neither of these , then take cowes milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish , and let it cool , then strew on cinnamon and sugar , then take some of your aforesaid cream and lay on it , scrape on sugar , and serve it . to make bonny clutter . take milk , and put it into a clean earthen pot , and put thereto runnet , let it stand two dayes , i will be all in a curd , then season it with some sugar , cinnamon , and cream , then serve it , this is best in the hottest of the summer . to make a whitepot . take a quart of cream , and put it over the fire to boyle , season it with sugar , nutmeg , and cinnamon , sack , and rosewater , the yolkes of seven or eight eggs , beat your eggs with sack and rosewater , then put it into your cream , stirre it that it curdle not , then pare two or three pippins , core and quarter them , and boyle them with a handfull of raisins of the sun , boyle them tender , and pour them into a cullender , then cut some sippets very thin , and lay some of them in the bottome of the dish , and lay on half your apples and currans , then pour in half your milk , then lay on more sippits , and the rest of your apples and raisins , then pour on the rest of your milk , bake it , scrape on sugar , and serve i● . to make a pudding in haste . take a pint of milk , and put thereto a handfull of raisins of the sun , and as much currans , and a piece of butter , then grate a manchet , and a nutmeg also , and put thereto a little flower , when your milk boyleth put in your bread , let it boyle a quarter of an hour , and put in a piece of butter in the boyling of it , and stirre it alwayes , then dish it up , pour on butter , and serve it . to make a pudding in a dish . take a quart of cream , put thereto a pound of beef suet minced small , put it to your milk , season it with nutmeg , sugar , and rosewater , and cinnamon , then take some seven or eight eggs , and beat them very well , then take a c●st of manchets , and grate them , and put unto it , then mingle these together well , then put it into a dish , and bake it , when it is baked , scrape on sugar , and serve it . to boyle cream . take a quart of cream , and set it a boyling with mace , whilest your cream is boyling , cut some thin sippets , then take seven or eight yolks of eggs , beat them with rosewater , and sugar , and a little of your cream , when your cream boyleth , take it off the fire , and put in your eggs , and stirre it very fast that it curdle not , then put your sippets into the dish , pour in your cream and let it coole when it is cold , scrape on sugar , and serve it . to draw butter . take your butter and cut it into thin slices , put it into a dish , then put it upon the coals where it may melt leisurely , stir it often , and when it is melted put in two or three spoonfuls of water , or vinegar , which you will , then stir and beat it untill it be thick . lady os arundels manchet take a bushel of fine wheat flower , twenty eggs , three pound of fresh butter , then take as much salt and barme as to the ordinary manchet , temper it together with new milk pretty hot , then let it lie the space of half an hour to rise , so you may work it up into bread , and bake it , let not your oven be too hot . to boyle pigeons . boyle them in water and salt , take a handfull of parsly , as much thyme stript , two spoonfuls of capers minced altogether , and boyle it in a pint of the same liquour a quarter of an hour , then put in two or three spoonfuls of verjuy●e , two eggs beaten , let it boyle a little , and put too a little butter , when you have taken it off the fire , stir this altogether , and pour it upon the pigeons , with sippets round the dish . a florendine of sweet-breads or kidnies . parboyle three or four kidnies , and mince them small , season them with nutmeg , one stick of cinnamon , beat as much sugar as will sweeten it , and a penny loaf grated , and the marrow of three bones in good pieces , and a quarter of a pound of almond paste , a glasse of mallego sack , two spoonfus of rosewater , a grain of musk , and one grain of ambergriece , and a quarter of a pint of cream , three or four eggs , and mix it altogether , and make it up in puffe paste , and bake it three quarters of an hour . a pork pie. boyle your leg of pork , season it with nutmeg , and pepper , and salt , bake it five houres in a high round pie a chicken pie. scald and season your chickens with nutmegs , as much sugar as cinnamon , pepper , and salt , then put them into your pie , then put three quarters of quartered lettice , and six dates quartered , and a handfull of goosberries , and half a sliced lemon , and three or four branches of barberries , and a little butter , you may use to four chickens three marrow bones rould in yolkes of eggs , and ringo roots , and some preserved lettice ; make a caudle and put in when the pie comes out of the oven , an hour and a half is enough to stand in the oven . a lamb pie. take the same ingredients you did for the chicken pie , onely leave out the marrow , the ringo roots , and the preserved lettice , make your caudle of white wine , verjuyce , and butter , put it in when your pie comes out of the oven . sauce for a shoulder of mutton . take a spoonfull of hearbs , and as many capers , half a pint of white wine , half a nutmeg , and two eggs , when it is boyled put a piece of butter to the gravy , when 't is boyled , take it off , and put the butter in . a lumber pie. take three or four sweet-breads of veal , parboyle and mince them very small , then take the curd of a quart of milk , turned with three eggs , and half a pound of almond paste , and a penny loaf grated , mingle these together , then take a spoonfull of sweet hearbs minced very small , also six ounces of oringado and mince it , then season all this with a quartern of sugar , and three nutmegs , then take five dates , and a quarter of a pint of cream , four yolks of eggs , three spoonfuls of rosewater , three or four marrow bones ▪ mingle all this together , except the marrow , then make it up in long boles about the bignesse of an egg , and in every bole put a good piece of marrow , put these into the pie , then put in a quarter of a pound of butter , and half a sliced lemon , then make a caudle of white wine , sugar , and verjuyce , put it in when you take your pie out of the oven , you may use a grain of musk and ambergriece ▪ an oyster pie. season your oysters with nutmegs , pepper , and salt , and sweet hearbs , your oysters being first thrown into scalding water and parboyled , season them , and put them into the pie , put two or three blades of mace , and half a sliced lemon , and the marrow of two bones rouled in the yolkes of eggs , and some butter , then let your pie stand almost an hour in the oven , then make a caudle of verjuyce , butter , and sugar , put it into your pie when you take it out of the oven ; you may use two nutmegs to one quart of oysters , and as much pepper as the quantity of three nutmegs , but lesse salt , and one spoonfull of sweet hearbs . a hartechoak pie. take the bottomes of boyled hartechoaks , and quarter them , and take the meat from the leaves , season it with half an ounce of cinnamon , and half an ounce of beaten nutmegs , and two ounces of sugar , and put them into your pie , and boild marrow rould in yolkes of eggs , and six blades of large mace , lemon sliced , six quartered dates , and a quarter of a pound of ringo roots , half a pound of fresh butter , then let it stand in the oven one hour , and when you take it out put a caudle into your pie , made of white wine , sugar , and verjuyce . a calfes-foot pie. mince your caltes-feet very small , then season them with two nutmegs , and three quarters of an ounce of cinnamon , one quarter of a pound of sugar , half a pound of currans , two lemon peels minced , ten dates minced , three spoonfuls of rosewater , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white wine , sugar , and verjuyce . a skerret pie. take a quarter of a peck of skerrets blanched , and sliced , season them with three nutmegs , and an ounce of cinnamon , and three ounces of sugar , and ten quartered dates , and the marrow of three bones rouled in yolkes of eggs , and one quarter of a pound of ringo roots , and preserved lettice , a sliced lemon , sour blades of mace , three or four branches of preserved barberries , and half a pound of butter , then let it stand one hour in the oven , then put a caudle made of white wine , verjuyce , butter , and sugar , put it into the pie when it comes out of the oven . a calfes-head pie for supper . boyle your calfes-head almost enough , cut it in thin slices all from the bone , season it with three beaten nutmegs , a quarter of an ounce of pepper , and as much salt as there is seasoning , then take a spoonfull of sweet hearbs minced small , and two spoonfuls of sugar , and two or three hartechoak bottomes boyled , and cut them in thin slices , and the marrow of two bones rouled in yolkes of eggs , a quarter of a pound of ringo roots , and a quarter of a pound of currans , then put it into your pie , and put a quarter of a pound of butter , and a sliced lemon , three or four blades of mace , three or four quartered dates , let it stand an hour or more in the oven , then when you take it out , put into it a caudle , made of sugar , white wine , verjuyce , and butter . a lark pie. take three dozen of larks , season them with four nutmegs , and half an ounce of pepper , a quarter of an ounce of mace beaten , then take the lumber pie meat , and fill their bellies if you will , if not , take half a pound of suet , and one pound of mutton minced , half a pound of raisins of the sun , and six apples minced altogether very small , then season it with a nutmeg , pepper , and salt , and one spoonfull of sweet hearbs , and a lemon peel minced , one penny loaf grated , a quarter of a pint of cream , two or three spoonfuls of rosewater , three spoonfuls of sugar , one or two spoonfuls of verjuyce , then make this in boles , and put it into their bellies , and put your larks in your pie , then put your marrow rould in yolkes of eggs upon the larks , and large mace , and sliced lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , sugar , and white wine vinegar , put it into the pie . a hot neats tongue for supper . boil your tongue till it be tender , blanch it , and cut it in thin pieces season it with a nutmeg , and a quarter of an ounce of pepper , and as much salt as seasoning , then take six ounces of currans , season all together , and put it into the pie , then put a lemon sliced and dates , and butrer , then bake it , and let it stand one hour and a half , then make a caudle of white wine , and verjuice , sugar , and eggs , and put it in when you take it out of the oven . a cold neats-tongue pie. your tongue being boild , blanched , and larded with pork or bacon , season it with the same ingredients the deer hath , that is three nutmegs , three races of ginger , half an ounce of cloves and mace together , and half an ounce of pepper , beat your spices altogether , more salt then seasoning , and likewise lay in the liquor , bake it two hours , but put one pound of butter in your pie before you lid it . a potato pie for supper . take three pound of boyled and blanched potatoes , and three nutmegs , and half an ounce of cinnamon beaten together , and three ounces of sugar , season your potatoes , and put them in your pie , then take the marrow of three bones , rould in yolks of eggs , and sliced lemon , and large mace and half a pound of butter , six dates quartered , put this into your pie , and let it stand an hour in the oven ; then make a sharp caudle of butter , sugar , verjuice and white wine , put it in when you take your pie out of the oven . pigeon or rabbet pie. take one ounce of pepper and more salt , then season your pigeons or rabbets , and take two nutmegs grated with your seasoning , then lay your rabbet in the pie , and one pound of butter , if you heat the pie hot , then put in two or three slices of lemon , and two or three blades of mace , and as many branches of barberies , and a good piece of fresh butter melted , then take it , and let it stand an hour and half ▪ but put not in the fresh butter till it comes out of the oven . to make a puffe-●aste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much butter as paste , and lay it in rank , and divide your butter in five pieces , that you may lay it on at five severall times , roul your paste very broad , and take one part of the same butter in little pieces all over your paste then throw a handful of flower slightly on , then fold up your paste and beat it with a rouling pin , so roul it out againe , thus do five times and make it up . a pudding . tak a quart of cream , and two eggs , beat them , and strain them them into the cream , and grate in a nutmeg and half , take six spoonfuls of flower , beat half a pound of almonds with some cream , and put it into the cream , and mix this together , boil your pudding an hour and no more , first flower the bag you put it in , then melt fresh butter and take sugar and rose-water , beat it thick , and pour it on the pudding , you may put to a little milk , and stick blanched almonds , and waters in it ; add to the same pudding , if you will , a pennie loaf grated , a quartern of sugar , two marrow bones , one glasse of mallago sack , six dates minced , a grain of amber-greice , a grain of musk , two or three spoonfuls of rose-water , bake this pudding in little wood dishes , but first butter them , your marrow must be stuck to and again , then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew sugar about the branch , and sliced lemon , set four round , and one in the top . frigasie of veal . cut your meat in thin slices , beat it well with a rouling pin , season it with nutmeg , lemon and thy●e ▪ ●ry it slightly in the pan , beat two eggs , and one spoonful of verjuice , and put it into the pan , and stir it together and dish it . frigasie of lamb . cut your lamb in thin slices , season it with nutmeg , pepper , and salt , mince some thyme , and lemon , and throw it upon your meat , then frie it slightly in a pan , then throw in two eggs beaten in verjuyce and sugar into the p●n , also a handful of goosberries , shake it together and dish it . frigasie of chickens . kill your chickens , pull skin and feathers off together , cut them in thin slices , season them with thyme & lemon minced , nutmeg and salt , a handful of sorrel minced , and then fry it well with six spoonfuls of water , and some fresh butter , when its tender , take three spoonfuls of verjuice , one spoonful of sugar , beat it together , so dish it with sippets about . another frigasie of chickens . take the former ingredience , and adde to it boiled hartechoak bottomes , with the meat of the leaves , and a handful of scalded goosberies , and boiled skerrets and lettice toss'd in butter when they are boiled , add two spoonfuls of sugar , two eggs and verjuice beaten together , and lay your lettice upon your chickens , as before , and sliced lemon upon it , and sippets upon the dish . a frigasie of rabbets . cut your rabbets in small pieces , and mince a handful of thyme and parsley together , and a nutmeg , pepper and salt , season your rabbets , then take two eggs , and verjuice beaten together , and throw it in the pan , stick it , and dish it up in sippets . to harsh a shoulder of mutton . half roast your mutton at a quick fire , cut it in thin slices , stew it with gravie , sweet majoram , and capers , and onyons , three anchovies , two oysters , half a nutmeg , half a sliced lemon , stir this altogether with the meat , let it stew till it be tender in a dish , then break 3 or 4 yolks of eggs , and throw it in the dish with some butter , toss it well together , and dish it with sippets . to make a cake . take half a peck of flower , two pound and a half of currans , three or four nutmegs , one pound of almond paste , two pound of butter , and one pint of cream , three spoonfuls of rose-water , three quarters of a pound of sugar , half a pint of sack , a quarter of a pint of y●st , and six eggs , so make it , and bake it . to make a leg of mutton three or four dishes . take a leg of mutton , cut out the flesh and the bone , but save the skin wh●le , divide the meat in three pieces , and take the tenderest , and cut it in thin slices , and beat it with a ●ouling pin , season it with nutmeg , pepper and salt , and mince thyme and lemon pill , fry it till it be tender , then beat two eggs with a spoonful of verjuice , throw two anch●veis into the pan , shake it altogether , and put it into the dish with ●●ppe●s round the di●● , being dr●st with barberries scalded , parsly and hard e●gs minced . another part of the same meat stew in a di●● , with a little white w●ne , a little butter , and sliced l●m●● ▪ on● anch●vy two oysters , tw● 〈◊〉 of mace , a little thyme in a branch , and one whole onion , take out the thyme and the onion when it is stewed , doe it altogether on a chafingdish of coales till it be tender , then dish it , garnish your dish with hard eggs , and barberries , and sliced lemon , and sippets round the dish . take another part of the same meat , mince it small with beef suet , and a handfull of sage , to three quarters of a pound of suet adde one pound of meat , you may use a spoonfull of pepper and salt , mix this altogether , and stuffe the skin of the leg of mutton , hard skiver it close , and spit it at a quick fire , and well roast it in an hour . take another part of the same meat , then put in the pepper and salt , with a grated nutmeg , some sweet hearbs , and a lemon peel minced , a penny loaf grated , one spoonfull of sugar , a quarter of a pound of raisins , and a quartern of currans , mince altogether with the meat , and the suet , and the rest of the ingredients , put to two spoonfuls of rosewater , and as much salt as spice , then make it up in little long boles or roules , and butter your dish , and lay them in with a round bole in the middest , set them in an ●ven half an hour , then pour out the liquour which will be in the the dish , and melt a little butter , verjuyce , and sugar , and pour upon it , garnish your dish , stick in every long roule a floure of paste , and a branch in the middle . to souce an eele . scoure your eel with a handfull of salt , split it down the back , take ●ut the chine bone , season the e●le with nutmeg , pepper , and salt , and sweet hearbs minced , then lay a packthread at each end , and the middle roul up like a col●er of brawn , then boyle it in water , and salt , and vinegar , and a blade or two of mace , and half a sliced lemon , boil it half an hour , keep it in the same liquor two or three daies , then cut it out in round pieces , and lay six or seven in a dish , with parsly and barberries , and serve it with vinegar in saucers . to souce a calfes head . boil your calfes head in water and salt so much as will cover it , then put in half a pint of vinegar , a branch of sweet hearbs , a sliced lemon , and half a pint of white wine , two or three blades of mace , and one ounce or two of ginger sliced , boil it altogether till it be tender , keep it in the liquor two or three daies , serve it , the dish upright , and stick a branch in the mouth , and in both the eyes , garnish the dish with jelly or pickled cowcumbers with saucers of vinegar , and jelly , and lemon minced . a stewed rabbet . cut your rabbet in pieces , and season it with pepper , and salt , thyme , parsly winter savoury , and sweet majoram , three apples , and three onions minced altogether , st●w it till it be tender with vinegar and water , put a good piece of butter in , sti● it together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish with sippets in the mouth . lay your pig in the same ingredients you did for your calfes head . use the same for a capon , and the same for a leg of mutton . to boil chickens . boyl your chickens in water , and salt , and wine vinegar , a blade of mace , a good handfull of endive , and as much succory , two handfulls of ske●rets boyled and blan●h●d , when the chickens and th●●e things are st●wed , take a pint of liquor up , and put to a quarter of white wine , and one ounce and half of sugar , and three eggs to thicken it , a piece of butter , and lay them in the dish , and pour it on . to boil a rabbet . boil them in water and salt , mince thyme and pa●sly together , a handfull of each , b●● it in some of the same liquor , then take three or four spoonfuls of verjuice , a piece of irish butter , two or three eggs , stir the eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the rabbet , so serve it in . to boil a duck . half roast your duck with a quick fire , take as much wine and water as will cover them , take some thyme and parsly , and one handful of sweet majoram , two blades of mace , half a lemon sliced , stew these together half an hour without onions , take some of your liquor and thicken it with three or four eggs , two or three spoonfuls of verjuice , a piece of butter , and as much sugar as will lye upon it , dish your duck , and boil three or four slices of lemon by it self , and hard eggs minced , put this upon your duck , then pour your liquor upon it with barberries ; so you may boil pigeons with the same ingredients , or plover , or teale . a roasted shoulder of mutton . when it is roasted ▪ slash it , and ca●bonado it , take two spoonfuls of capers , and a litte thyme , and lemon ●n●●ced , half a nutmeg , two anch●vi●s , a quarter of a peck of oysters , mixed altogether , boil them one hour in strong broth and white wire , then pour it upon the meat , with hard eggs minced , and sippets round the dish , throw first salt on the meat , then the hard eggs , and sliced lemon , and barberries . finis . the art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, mr. jos. cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers. cooper, joseph, chiefe cook to the late king. this text is an enriched version of the tcp digital transcription a34445 of text r20750 in the english short title catalog (wing c6055). textual changes and metadata enrichments aim at making the text more computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life. the text has been tokenized and linguistically annotated with morphadorner. the annotation includes standard spellings that support the display of a text in a standardized format that preserves archaic forms ('loveth', 'seekest'). textual changes aim at restoring the text the author or stationer meant to publish. this text has not been fully proofread approx. 155 kb of xml-encoded text transcribed from 103 1-bit group-iv tiff page images. earlyprint project evanston,il, notre dame, in, st. louis, mo 2017 a34445 wing c6055 estc r20750 12117537 ocm 12117537 54369 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a34445) transcribed from: (early english books online ; image set 54369) images scanned from microfilm: (early english books, 1641-1700 ; 88:12) the art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, mr. jos. cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers. cooper, joseph, chiefe cook to the late king. [12], 192 p. printed by j.g. for r. lowndes ..., london : 1654. reproduction of original in british library. eng cookery -early works to 1800. a34445 r20750 (wing c6055). civilwar no the art of cookery refin'd and augmented. containing an abstract of some rare and rich unpublished receipts of cookery: collected from the p cooper, joseph, chiefe cook to the late king 1654 30535 87 0 0 0 0 0 28 c the rate of 28 defects per 10,000 words puts this text in the c category of texts with between 10 and 35 defects per 10,000 words. 2006-08 tcp assigned for keying and markup 2006-09 apex covantage keyed and coded from proquest page images 2006-12 celeste ng sampled and proofread 2006-12 celeste ng text and markup reviewed and edited 2007-02 pfs batch review (qc) and xml conversion the art of cookery refin'd and augmented . containing an abstract of some rare and rich unpublished receipts of cookery : collected from the practise of that incomparable master of these arts , mr. jos. cooper , chiefe cook to the late king ; with severall other practises by the author , with an addition of preserves , conserves , &c. offering an infallible delight to all judicious readers . london , printed by j. g. for r. lowndes at the white-lyon in st. paul's church-yard , neer the west end . 1654. reader , though the cheats of some preceding pieces that treated on this subject ( whose title-pages , like the contents of a weekly pamphlet , promised much more than the books performed ) may have provided this but a cold intertainment at its first coming abroad ; yet i know it will not stay long in the world , before every rationall reader will cleare it of all alliance to those false pretenders . ladies , forgive my confidence if i tell you , that i know this piece will prove your favourite ; and if any thing displeases you , it will be to see so many uncommon , and undeflour'd receipts prostituted to the publique view , which perchance you will think might have been plac'd better among the paper-secrets in a few of your cabinets ; but 't is easie to pardon that offence , which is onely committed in favour of the common good . i could say , that the skilfullest professors of either art need not blush to take out new lessons from hence , but 't is not safe to prepossesse and bespeak expectation . farewell . a table of the receipts in the following treatise . how to hashe a leg of mutton . pag. 1. how to boyle a shoulder of mutton . pag. 2 how to boyl a neck of mutton pag. 4 how to stew a loyn or neck of mutton . pag. 5 another way for the same . pag. 6 how to boyl a breast of mutton . ib. how to farce a knuckle of veal . pag. 7 how to boyle a neck or breast of veale . pag. 8 how to stew a calves head . pag. 9 how to stew a loyn of lamb . pag. 10 how to boyle a joynt of lamb . pag. 11 how to boyl a hanch of venison . pag. 12 how to boyle a duck . pag. 13 how to boyle a coney . ib. how to stew a neats tongue . pag. 14 how to boyle a chicken . pag. 15 another way for the same . pag. 16 how to boyle pidgeons . pag. 17 how to make a grand boyled meat . pag. 18 another way for the same . pag. 20 how to make white-broth . pag. 21 how to boyle a capon or pullet with french barley . pag. 22 how to make stewed broth . pag. 24 how to boyle a pike . pag. 25 another way for the same . pag. 27 how to stew a carp . pag. 28 another way for the same . pag. 29 how to stew a bream . pag. 30 how to stew an eele . pag. 31 how to stew oysters . pag. 32 how to stew cockles , being taken out of the shells . pag. 33 how to stew lobsters . pag. 34 how to stew artechokes . pag. 35 how to stew potatoes . pag. 36 how to stew pippins . pag. 37 to pickle salmon to keep halfe a yeare . pag. 38 to pickle cucumbers . pag. 39 to souce a tench with jelly . pag. 41 how to souce a pig . pag. 43 to souce a rams head . pag. 44 to pickle oysters . pag. 45 to pickle artechokes . pag. 46 to make a sallet of salmon . pag. 47 to keep beefe three weeks fresh enough to roast . ibid. how to roast a shoulder of mutton with oysters . pag. 48 to hash a shoulder or leg of mut. . pag. 49 to make sauce for any joynt of roasted mutton . pag. 50 make a hashe of a leg of lamb . pag. 52 farce a leg of veale to roast . pag. 53 to roast a pig with the skin off . pag. 54 to roast a calves head with oysters . pag. 55 how to hashe a capon . pag. 57 sauce for roasted pullet or capon . pag. 58 for woodcocke , snipe , &c. pag. 59 partridge sauce . pag. 60 t●●oast larks with bacon . ib. roasted quails , sauce for them . pag. 61 how to roast oysters . ibid. to make olaves of veale . pag. 62 how to roast a large eele . pag. 63 to roast pidgeons or chickens . pag. 64 batter to fry your garnish with pag. 66 to make a frikese of a loine of veale . pag. 67 to make a frikese for chickens pag. 69 another frikese of chickens , pidgeons , rabbets , &c. pag. 70 to make a frikese of veal or lamb , sweet-breads and stones pag. 71 how to fry oysters . pag. 72 sauce for fryed soles . pag. 73 how to fry turbut . ibid. how to fry artechokes . pag. 74 to fry skerroots . pag. 75 to fry mushromes . pag. 76 to fry beanes . pag. 77 to make a tansey . pag. 78 how to fry glarie . pag. 79 to make veale toasts . pag. 80 to make fritters . pag. 81 how to make pancakes . pag. 8● to fry young artechokes . pag. 83 scotch scollops of veale . pag. 85 to fry toasts . pag. 86 to fry veale . ibid. of puff-paste . pag. 87 of coole butter-paste . pag. 88 paste for thin bake-meats . pag. 89 for cold bake-meats . pag. 90 to make a steak-pie of mutton . ib. to make a pie of a fillet of veal . pag. 92 how to bake a loyn of veal . pag. 93 how to make a lamb-pie . pag. 94 how to make a tongue-pie . pag. 95 how to make a chicken-pie pag. 96 how to make a paris-pie . pag. 98 a pie answerable to the grand boyled meat , with 10 other pies belonging to the first : figur'd , &c. pag. 99 how to make a bacon-tart . pag. 114 a spinage-tart . pag. 115 to make cheesecakes . pag. 117 how to make an almond-tart pag. 118 how to make a clary-pie . pag. 119 ●ow to make a custard without eggs . pag. 121 ho to make little pasties , &c. pag. 122 how to make an apricock-tart . pag. 124 to make a gooseberry-tart green . ib a codling-tart . pag. 125 how to make a made dish of puff-paste . pag. 126 a red-deer-pie . pag. 127 how to make a pie of a leg of pork pag. 128 how to make a pig-pie . ibid. how to make a lampre-pie . pag. 130 a salmon-pie . pag. 131 instructions ▪ &c. ib. how to make an olave-pie pag. 132 how to make butter'd loaves . pag. 134 how to make cheesecakes without milk . pag. 135 how to make an ox palat-pie . pag. 136 how to make a rice-pudding baked . pag. 138 how to make bread-puddings . ib. how to make french-barly-puddings . pag. 139 to make haggus-puddings . ibi● a boyled pudding . pag. 140 an oatmeal-pudding . pag. 141 to make a hasty-pudding in a bag . pag. 142 to make a shaking pudding . ib. to make puddings of wine . pag. 143 to make french-barly-puddings . pag. 144 an oatmeale-pudding . pag. 145 white-puddings , pag. 146 rice puddings , &c. pag. 147 to make black-puddings . pag. 148 to make a posset . pag. 149 to make barly-cream . pag. 150 to make stone-creame . pag. 151 to make macroones . pag. 152 to make a foole . pag. 153 to make almond-puff . ibid. a syllabub . pag. 154 to make cream with snow . pag. 156 to make a rice florentine . ibid. to make cream-cabbidge . pag. 157 to make indian puffs . pag. 159 to make a posset-pie . ibid. an excellent clouted cream . pag. 160 codling-cream . pag. 161 almond-cream . ibid. a quaking pudding . pag. 162 to make apricock-chips . pag. 163 to dry apricocks with the full ▪ &c. pag. 164 to dry apricocks with halfe , &c. pag. 165 to candy oranges with marmalede . pag. 167 to make paste of oranges . pag. 169 to make jelly of john-apples , &c. pag. 171 to preserve pearmains in slices . pag. 172 to make jelly of raspasses . pag. 173 to preserve pippins in jelly . pag. 174 to dry pippins . pag. 175 to make snow . pag. 176 to make raspes cakes . pag. 179 to preserve raspesses . pag. 181 to preserve cherries . pag. 182 to make quince-cakes the true way . pag. 184 to preserve sweet lemmons . pag. 185 the best way to preserve oranges . pag. 187 to make jelly of oranges . pag. 188 to candy oranges . pag. 189 how to make christall jelly . pag. 191 how to make white leach of cream . pag. 192 finis . the art of cookery , refined and augmented . how to hashe a leg of mutton . halfe boyle the mutton in water , then take it up and slice it into thinne slices , onely leave some about the bone ; put it into a pipkin with strong broth , or the broth which boyled it , with three or foure boyled onions minced , a little pepper , large mace , one pinte of claret or white-wine , and a little vinegar . this being done , let it stew above an hour , then put a faggot of sweet herbs , that is , time , sweet-marjerome , winter-savory , and rosemary , stew it a little after , then scumme off all the fat , and put to the meat a minced lemmon and salt , then dish the bone , and pour the meat upon it , garnish it with lemmon , large mace and scalded parsly , then sippit it , and serve it up hot to the table . how to boyle a shoulder of mutton . halfe boyle the mutton in water , then slice it as ▪ before , fore , and preserve the gravie , putting the mutton into a pipkin with some of the broth which boyled it , a little grated bread , oyster-liquor , vinegar , bacon scalded and sliced thin , a quarter of a pound of sausages stripped out of their skin , large mace , and a little sliced nutmeg , ( put not in the gravie till it be almost stewed ) and let all these boyle almost an hour ; then put to them a pinte of oysters , a faggot of sweet herbs and salt , stew them together , take out the bone and broyl it and dish it , then scumme off the fat , putting a little minced lemmon into it , shaking it well together , dish it on the bone , garnish it with fryed oysters in batter , lemmon sliced and barberries ; before you dish it rubbe the dish with a clove of garlike . how to boyle a neck of mutton ▪ boyle your mutton as fair as you can in water and salt . for your sauce take a little handfull of samphiere and put it into a pipkin , with strong broth , verjuice , large mace , pepper , an onion , the yolkes of three or foure eggs boyled hard and minced , sweet herbs and salt ; these being boyled together halfe an houre , or more , as you see good , beat it up with butter and lemmon ( if you have it ) and pour it on your meat ( being dish'd ) garnish it with the whites of eggs and parsley minced together with sliced lemmons and sippits , and serve it up hot . how to stew a loyne or neck of mutton . cut the mutton into thinne steaks , as to frie , and hack them with the back of a cleaver , and put it into a pan or pipkin , with as much water as will cover it , and when it is scummed , put to it three or four onions sliced , sage leaves minced , a little turnip sliced : when it is halfe boyled in other broth , sliced bacon or sausege , sliced ginger , capers , sweet herbs minced , vinegar and salt ; stew all these together two or three houres softly , till all but a pinte of liquor be consumed , then sippit the meat and lay it in slices , then scum all the fat off the liquor and pour it on the meat ; garnish it with what you please . another way for the same . prepare as in the last , and put to it a handfull of spinnage scalded , and hack'd with your knife , a handfull of french barly ; prepare two or three hard lettuces , quartered and scalded , vinegar , a fagot of sweet herbs , ginger , and a little salt ; when the meat is stewed , dish it with two or three thinne tostes of white bread , scum off the fat and put into it a piece of butter , sugar , and a handfull of gooseberries scalded , then beat it up thick , and poure it on the meat , garnish it with lettuce , spinnage , gooseberries and sippits . how to boyl a breast of mutton . boyle the mutton in water and salt . for the sauce , take some of the broth which boyled it verjuice , half a pound of raisons stoned , a little carret cut in dice-work , the yolks of two or three eggs hard boyled , and minced , two or three blades of large mace , a little sliced ginger , the bottome of a boyled artechoke cut as the carret ; salt it : boyle all these together in a pipkin , a convenient time , then dish your mutton , and beat up your sauce with butter and a little sugar ( if you please ) then pour it on the mutton , garnish it with carret cut in works , with some of the boyled raisons , barberries , and sippets , and serve it up hot to the table . how to farce a knuckle of veale . take halfe a pound of suet and mince it very small , and put to it grated bread , one grated nutmeg , a little beaten clove and mace , a little sugar , salt , a pretty quantity of time , rosemary minced very small , and a quarter of a pound of currants , mix all these together with an egg and a little verjuice , and stuffe your knuckle with it , and boyle it ; for the sauce , take some of the broth which boyled it , with verjuice or vinegar , a sliced nutmeg , currants and sweet herbs minced , then boyle it an houre , and put in some lemmon , butter and sugar ; beat it , and dish your veale , then pour it on it . how to boyle a neck or breast of veale . first parboyle your meat , then cut it into thin slices or steaks , then lay it in a broad stewing pan , or frying-pan , and put to it strong broth , verjuice , thinne slices of bacon , large mace , an oxe palat blanched and cut in dice-cut , oysters or cockles , a little handfull of capers one anchove ; stew these together till there be but a pinte left , but have care of breaking the veale ; lay your veale one piece by another in a dish , then beat up this broth with a piece of butter , and poure it upon it , garnish it with what you please ; i will give you characters of all sorts of garnishing hereafter , that you may please your owne fancy in garnishing . how to stew a calves head . first boyle your calves head in water halfe an hour , then take it up & pluck it all to pieces ▪ and put it into a pipkin with oysters , and some of the broth which boyl'd it , if you have no stronger , a pinte of white or clarret wine , a quarter of a pound of middling backon sliced , and either watered or parboyl'd , ten rosted chesnuts split , the yolks of three or four eggs , sweet herbs minced , a little horse-radish-root scraped ; stew all these one houre , then slice the braines ( being parboyled ) and strew a little ginger and grated bread , or make a little batter with eggs , ginger , and salt , and flower ; you may put in some juice of spinage , and fry them green with batter , then dish the meat , and lay these fry'd braines , oysters , the chesnuts , and half yolks of eggs , and sippit it ; then serve it up hot to the table . how to stew a loyne of lambe . cut your lamb into steaks as you did your mutton , to stew , but not altogether so thin as the mutton ; put it into a pipkin with water to cover it ; it being scummed , put to it capers , samphier , the bottom of two or three artechokes , boyle six or seven large blades of mace , halfe a nutmeg sliced , verjuice and salt ; stew all these together one hour , then dish your lamb with as little breaking as you can , then scum off the fat , and put into the broth scalded spinage and parsley minced with scalded gooseberries , a piece of butter , shaking it well together , dish it and serve it up with sippits . how to boyle a joynt of lamb . boyle your lamb in water and salt : for the sauce , take some of the broth which boyled it , and put it into a pipkin with verjuice , mace , three or foure dates , a handfull of 〈…〉 and sweet herbs ; these being boyled together enough , beat i● up with butter , a handfull of scalded gooseberries , and a little sugar , if you finde it too sharp ; dish the lambe , and sippit it . how to boyl a hanch of venison ▪ let your venison be poudred , then boyl it in water : for the sauce , take some of the strongest broth and put it into a pipkin , with vinegar , ginger sliced , a little pepper , colleflower or collewort stalks boyled , and the pith taken out , and put in large mace , cowes udder boyled and sliced , a little horse-radish root scraped , and sweet herbs ; boyl all these a convenient time , then dish the venison , being boyled , & beat up the sauce with a little butter , & lay colleflowre on it , and what you please . this sauce is very good with a boyled poudred goose , you may lard your goose with bacon , if you please . how to boyle a duck . trusse your duck and boyle it in water , and take some of that broth with pistachoes blanched , cow's udder boyled and sliced , sausages strippt out of their skins , white wine , sweet herbs , large mace ; boyle all these together till you think it sufficiently boyled , then put to it beet roots boyled and cut in slices , beat it up with butter , carve up the duck , pouring the sauce on the top of her , and garnish it with sippits , and what you please . how to boyle a coney . truss your coney , boyl her in water and salt : for the sauce , take strong broth , if you have any , or that which boyleth it , with two or three pippins quartered , large mace , pepper , salt , a handfull of currants , a faggot of sweet herbs , two sliced onions and vinegar ; boyle all these together halfe an houre , then straine it , and throw away all the thick , put in a piece of butter and a little sugar , with lemmon , beat it up thick and pour it on your coney : being dished , garnish it , and serve it up to the table . how to stew a neats tongue . either boyle or roast your tongue , and split it , put it into a dish , or flat pipkin , with a good quantity of cinamon , ginger , a pinte of claret , a little vinegar , a bunch of rosemary tyed together , a little grated bread and salt ; stew these together till halfe consumed , dish the tongue and beat the broth up with butter . how to boyle a chicken . scald the chickens and trusse them , boyling them in water as white as you can : for the sauce ( if it be in winter ) take a pinte of white-wine , verjuice , five or six dates , a little handful of pine-kernels , five or six blades of large mace , a faggot of sweet herbs ; all these boyle together till halfe consumed , beat it up thick with butter , and pour it on the chickens ( being dished ) with two or three white-bread tostes dipped slightly in a little muscadine , and lay on the chickens yolks of eggs cut into quarters , puffe-paste , lozanges , sheeps tongues fryed in greene butter ; being boyl'd and blanch'd , pickl'd barberies , three or foure pieces of marrow ( being boyled ) and serve it up hot . another way for the same . if in summer , take wine as before , and a little broth which boyled them , if you have no stronger ; large mace , the bottom of two artechokes , being boyled and cut in dice-work , an ox palat sliced thinne , salt and sweet herbs ; all these being boyled together , beat it up with butter , dish the chickens and pour this sauce on them , laying on the chickens boyled aspuragus , hard lettuce scalded , a little handful of scalded gooseberries ; sliced lemmon will doe will in the sauce , if you please ; sippit it and serve it up verjuice , and some of the broth boyled with large mace ; a little sliced ginger and salt being beat up with butter , the gizerne of the chickens , a little sugar , the parsley which was boyled in their bellies , all minced , and a handfull of scalded gooseberries or grapes with sippits , will be good . how to boyle pigeons . scald and pull your pigeons , draw and truss them to boyle with parsley in their bellies , and boyle them in water and salt ; for the sauce , take some of the broth , vinegar , bacon scalded and sliced very thin , large mace , whole pepper , 3 or 4 yolkes of hard eggs minced ; boyle these together with a sprig of sweet marjerom a quarter of an houre , and put in a little gravy of any flesh ( if you have it ) beat it up with butter , dish the pidgeons pour the sauce on them , garnish the meat with good store of barberries , lemmon and sippits ; you may put in some picled broome buds ( if you have them ) then serve it up hot to the table . how to make a grand boyled meat . kill and pull , or scald what young fowle is in season , as pidgeons , wilde or tame , partridges , pheasants , teale , plover , widgeons , snipes , larks , or any other fowle ; you may doe a young coney , wilde or tame , trusse them and boyle them as faire and as white as you can , and while they are boyling , take strong broth , wherein veal or any other fresh butchers meat hath been boyled to pieces , put to it an oxe pallet blanched and cut in dice-work , pestaches , pine-kernels blanched , a quart of white-wine , a good quantity of large mace , salt , and five or six dates cut to pieces ; boyle these together as long as you think it expedient , and when it is boyled put to it a large piece of butter and lemmon sliced very thinne , the rinde being pared off , and beat it up thick ; then dish your meat orderly with thin tostes in the bottome , pour the sauce on them ; garnish with sheepes tongues , boyled , blanched and split , rowled in greene batter , and fryed green ; sliced lemmon and orange ; sippit it and serve it up hot to the table . another way for the same . boyl your fowl as at the fir●● then take strong broth a●● wine , put to it large mace a●● sliced nutmeg , a pinte of gre●● oysters , being wash'd very cleaa● straine the liquor which was wit● them into the broth , a handful o● capers , a quarter of a pound o● cocks stones and combs prepared , a little parmasan grated , little sliced bacon , if it be not rusty , a faggot of sweet herbs , vinegar and salt ; all these being boyled together , beat it up with butter and the juice of two or three oranges ; dish your meat a● in the last , pouring this on it , and lay on your meat oysters fryed brown , halfyolks of eggs , lettuce scalded green , if in somer , or skerriots fryed green , as i will write hereafter , when i treat of ●●●ed meat ; garnish your dish ●●●h lemmon sliced , pickled ●●rberries , or what other garnish ●●u fancy , or is in fashion . if you ●●●l not goe to the charge of ●●●wle , or that you cannot get ●●●ficiently , lay a boyl'd neck of ●utton in the middle , or 3 or 4 ●arrowbones boyled betweene , some large poultrey in the ●iddle , as capon , duck , and ●●ch like . how to make white broth . take sack , or white wine , with the same quantity of strong broth , dates quartered , large mace , sweet herbes and sugar , boyle all these together till one third be consumed , then beat as many yolkes of egges as will thicken it ; put them in with a piece of butters , and beat it up till it boyle , hav● a care it doe not curdle ; this wi●● be fit for capon , pullet , or pike or what you please ; dishing you● meat , if it be flesh , garnish i● with lemmon , barberries , or any preserves , and sippit it with puff paste , lozanges , or ordinary paste , and serve it up hot with the meat . how to boyle a capon or pullet with french barley . let the barley be boyled in two severall waters , then dreine the water from it and put it into a pipkin , with large mace , whole cynamon , and a little race of ginger , and put to it a pinte of white-wine , dates , and some strong broth of flesh , or some of the broth you boyle the capon in , or some scerroots , or ●otatoes boyled and peeled , or if you have neither of them ) ●wo or three apples pared and ●uartered , and boyled tender in water , and put them in when the broth is almost boyled , which will be enough , when you thinke the strength of the spice is boyled out ; then take sixe or eight yolks of eggs , and beat them well with a wine-glasse of sack , and some of that hot broth in the pipkin ; then take the pipkin from the fire and put in the eggs , to prevent curdling , and sweeten it with sugar and set it on the fire till it boyles , keeping it with continuall stirring ; then dish the pullet , being boyled , and poure this broth on it , and garnish it with the same , and some lemmon ; lay boyled marrow on the meat . how to make stewed broth . let the pot be set a boyling five houres before dinner with water and good store of fresh beefe , or bones of venison or mutton , and to every gallon of water put in two pound of raisons , one pound of currans , halfe a pound of pruines , and one pound of pruines boyl'd in a bagg to strain in the broth ( as you shall have in order ) but so soon as the broth boyls , let there be a quantity of one pound of wheaten bread sliced and steeped in some of the hot booth till it be tender , then straine it thorow a sieve or strainer , and put it into the broth , keeping it with often stirring , then straine the pruines with a pinte of claret , or a lesse quantity of verjuice , if you have no wine , and put it in the broth with a nutmeg , as much mace , halfe as much cloves , beat all ; and about two houres or more before dinner , put in the ribbs of a neck of mutton , and as much more fruit , a bundle of sweet herbs ; and when it is boyled , season it with salt and sugar ; then dish the mutton and broth together , and serve it up . how to boyle a pike . trusse your pike to boyle , and wash it very clean , and boyle it in water , salt , and vinegar ; put it not in the liquor till it boyleth , let it boyle very fast at first to make it crispe , but afterwards let it boyle softly ; the rivet of a pike will not require so much boyling ; for the sauce , put in a pipkin a pinte of white wine , sliced ginger , large mace , a quarter of a pound of dates quartered , a pinte of oysters with the liquor , being strained , a little vinegar , and salt ; boyle all these a quarter of an houre , then mince a handfull of pick'd parsley with a little sweet herbes amongst it , and boyle it another quarter of an houre , till half be consumed ; then dish your pike in a dish , garnished with fearced ginger , or chippings of manchets , lemmon or orange , or what you please ; some floure or green garnish will doe well in the spring , and sippit it with puff-paste , and lay on it the marrow of two bones , being boyled in as big pieces , as you can , with the rivet on it ; you must beat up your broth with halfe a pound of butter , and minced lemmon . another way for the same . boyl your pike as at first ; for the sauce , take white wine , vinegar , mace , a little whole pepper , a good handfull of cockles , being broyled or boyled , and picked out of the shells , being washed well with vinegar , a faggot of sweet herbs , the liver being beat and strained , horse-raddish root ; boyle all these together ; it being boyled , dish your pike with sippits , and beat up your sauce with lemmon minced and good store of butter , pouring it on the fish ; garnish it as you fancy . a pike ( if small ) is excellent meat fryed with butter , and the sauce butter , lemmon sliced , nutmeg and salt beat up thick with a litle fryed parsley , or baked with nutmeg , ginger , and pepper , and salt , with good store of butter . how to stew a carp . let your carp be alive , and when you are ready to boyle it , take it and scale it with your knife , drying it very well with a cloth ; open the belly , taking out the entrailes , then wash the blood into a pipkin with claret wine ( a pinte will be the least you can use ) with vinegar , a ladleful of some fresh broth , or water , a faggot of sweet herbs , two or three whole onions , halfe a pound of butter ; stew all these together with the carp halfe an houre , or more , softly ; then dish your carp with sippits and tostes in the bottome , pour some of this broth on them , garnish them with rosemary or bayse dipped in butter and fryed , or lemmon , barberries , grapes , ginger on the side of the dish ; be sure you boyle the rivet , it being the best of the meat , and lay it on the carpe , being dished . another way for the same . open your carp and wash it very cleane with a cloth , all the blood out ; doe not scale it as the other , but put it into a flat pan , or pipkin ; there are things purposely to stew fish in ; and put to it a pinte of white wine , mace , ginger , salt , vinegar , oyster-liquor , and sweet herbes ; and when the carpe is stewed , take some of the liquor and beat it up thick with the yolke of an egge well beaten , and a piece of butter , then heat your dish wherein you serve up your carp , and rub it with a clove of garlike ; put minced lemmon in your sauce ; dish your carp with two or three tosts of white bread in the dish ; sippit it , and serve it up with what garnish you please . how to stew a bream . scale your bream and wash it without , but preserve the blood for to stew it with , as followeth , take claret , vinegar , salt , ginger sliced two large races , the pulp of one pound of pruines , being boyled and strained unto the broth , one anchove , sweet herbs , and horse-raddish root stamped and strained ; stew these with no more liquor than will just cover the fish ▪ when it is stewed beat up some of the liquor with butter and poure it on the fish ( being dished ) garnish it with rasped bread , lemmon , orange , and barberries : serve it up hot to the table . how to stew an ele . flay the eles and cut them into pieces , put them into a pan with water and verjuice , as much as will cover them , with large mace , pepper , a quarter of a pound of currans , 2 or 3 onions , three or four spoonfull of yest , a bundle of sweet herbs ; shew all these together till the fish he very tender , then dish them , and put to the broth a quarter of a pound of butter , a little salt and sugar , pour it on the fish , sippit it , and serve it up hot to the table . how to stew oysters . straine the liquor from the oysters , then wash them very clean , and put them into a pipkin with the liquor , a pinte of wine to a quart of oysters , two or three whole onions , large mace , pepper , ginger ; let all the spice be whole , they will stew the whiter ; put in salt , a little vinegar , a piece of butter and sweet herbs ; stew all these together till you think them enough , then take out some of that liquor and put to it a quarter of a pound of butter , a lemmon minced , and beat it up thick , setting it on the fire , but let it not boyle ; dreine the rest of the liquor from the oysters thorow a cullender , and dish them ; pour this sauce on them ; garnish your dish with searced ginger , lemmon , orange , barberries , or grapes scalded ; sippit it , and serve it up . how to stew cockles , being taken out of the shells . wash them well with vinegar , broyle or boyle them before you take them out , then put them into a dish with a little clarret and vinegar , a handful of capers , mace , pepper , a little grated bread , a little minced thyme , salt , and the yolks of two or three hard egges minced ; let all these stew together till you think them enough , then put in a good peice of butter , shaking it together , then heat your dish & rub it with a clove of garlike , and put two or three tostes of white bread in the bottome , laying the meat on them , crawfish , praunes , or shrimps , are excellent good the same way , being taken out of their shels you may make variety of garnish with the shels . how to stew lobsters . your lobsters being boyled , take out the meat , breaking the shell as little as you can , but break the meat small , put it into a pipkin or dish , with claret wine , vinegar , and nutmeg sliced , a little salt , a piece of butter ; stew all these together an houre softly ; it being stewed almost dry , put to it a little more butter , stir it well together , lay very thin tostes in the dish , and lay your meat on them , or you may put it into the shels , and garnish your dish about with the small legs , and lay your body over the meat with an addition of lemmon and rare coloured floures , being in summer , or pickled in winter . crabs are good the same way , onely adde to them the juice of two or three oranges , a little pepper and grated bread . how to stew artechokes . first let your artechokes be boyled , then take out the core , and take off all the leaves , cut the bottome into quarters , splitting them in the middle ; provide a flat stewing-pan , or dish , wherein put thin manchet-tostes , and lay the artechoke on them ▪ the marrow of two bones , five or sixe large blades of mace , half a pound of preserv'd plummes , with the syrrup , verjuice and sugar , if the syrrup doe not mak● them sweet enough ; let all thes● stew together two houres , if you stew them up in a dish , serve them in it , not stirring them , onely lay on some preserves , which are fresh ; as barberries , or such like ; sippit it and serve it up : instead of preserves you may stew ordinary plummes , which will be cheaper , if you have no old preserves . how to stew potatoes . boyle or roast your potatoes very tender , and blanch them ; cut them into thin slices , put them into a dish or stewing-pan , put to them three or foure pippins sliced thin , a good quantity of beaten ginger and cynamon , verjuice , sugar and butter ; stew these together an hour very softly ; dish them being stewed enough , putting on them butter and verjuice beat together , and stick it full of green sucket or orrengado , or some such liquid sweet-meat ; sippit it and scrape sugar on it , and serve it up hot to the table . how to stew pippins . pare your pippins , cut them into halves and coare them , and lay them into a stewing-pan with faire water , rose-water , a little verjuice , sugar , orange-peel , ambergriece , or musk ; if you eat them hot put butter on them , being beat up thick ; if you eat them cold , put not any in ; sippit them , scraping sugar on the top , and serve it up . to pickle salmon to keep halfe a yeare . take the salmon and cut in sixe round pieces , then boyle it in vinegar and water , there being two parts vinegar , and one of water , but let your liquor boyle halfe an houre before you put in the salmon , which being well boyled , take it out of the liquor and dreine it very well , then take rosemary-leaves , bay-leaves , cloves , mace , and grosse pepper , a good quantity of each , and boyle them in two quarts of white-wine , and two quarts of vinegar , and let it boyle well for halfe an houre ; then take the salmon , being quite cold , and rubb it well with pepper and salt , and pack it into a cask with a lay of salmon and a lay of spice , that is boyled in the liquor , but let your liquor and spice be very cold ; when the salmon is packed , then put in the liquor , and renew the pickle once a quarter , and it will keep a yeare or more . this is for one salmon , and so proportionably ; let not the cask be bigger than just to fill it with salmon and pickle . put some lemmon peels into the pickle , and let the salmon be new taken , if possible . how to pickle cucumbers . gather the tops of the ripest dill and cover the bottome of the vessel , when you pickle the cucumbers , and lay a layer of cucumbers and another of dill , till you have filled the vessel within a handfull of the top , then take as much water as you thinke will fill the vessel , and mixe it with salt and a quarter of a pound of allom to a gallon of water , and poure it on them , and presse them downe with a stone on them , and keep them covered close . for that use i thinke the water will be best boyled and cold , which will keep longer sweet ; or if you like not this pickle , doe it with water , salt , and white-wine vinegar , or ( if you please ) pour the water and salt on them scalding hot , which will make them ready to use the sooner . how to souce a tench with jelly . your tench being new , draw out the garbish at the gills , and cut off all the gills , it will boyl the whiter ; then set on as much cleare water as will conveniently boyl it , and season it with salt , vinegar , 5 or 6 bay leaves , large mace , whole cloves 3 or 4 , a faggot of sweet herbes bound up hard together ; so soon as this preparative boyls , put in your tench , being clean wiped ; do not scale it , it being boyl'd take it up , wash off all the loose scales ; it will be best to put in your spices after the tench is in and scummed : the fish being boyled and taken up , straine the liquor thorow a jellybagg , and put to it a piece of iceing-glass , being washed and steeped for the purpose , and boyle it very cleanely : dish your fish in the dish you intend to send it up in ; then straine the liquor through the bag , and pour it on the fish , and let it coole ▪ you may sonce a carp , or an● other pond-fish , onely you must put in more icing-glasse , the other fish being not so apt to jelly ; garnish with lemmon-peel cut in branches or long pieces as you fancy , with barberries and floures . this gellie will serve to gelly lobsters , crawfish , or praunes ▪ hanging them in some glasse by a thred , at their full proportion , and filling the glasse with the jelly when it is warme , it being cold ▪ turne it out on the glasse plate ; if you fancy it you may make very pretty things for to set out a table , and cheap ; you may colour your jelly in divers colours , but i think white to be the best for this use ▪ i will omit it for another place . how to souce a pigg . scald the pigg and cut it into four quarters , and bone it , and let it lie in water a day and a night ; then roule it up ( like brawn ) with sage-leaves , lard , let your lard be watered and cut into small pieces , grated bread mixed with the juice of orange ▪ season it with nutmeg , mace and salt ; this being done , roule it up in the quarters of the pigge very hard ( like brawn ) binde it with tape , then boyle it with faire water , white wine , large mace , a little whole ginger , a little lemmon-peele , a faggot of sweet herbs and salt ; boyle it very well , and set in an earthen pot to cool in the liquor , and let it souce there two dayes at least ; then check it out on plates , or serve it in a collar ( like brawn ) and eat it with sugar and mustard . how to sauce a ramm's head . cut the head off with a good part of the neck to it , and boyl it with the skin on ▪ it will require a great boyling ; it being boyled , take it up and pluck off the skin , souce it in jelly , or boyle some broth ( which you have boyled fresh meat in ) with vinegar , salt , a good handful of sweet herbs , ginger , pepper , a good piece of horse-raddish root scraped , and a quarter of a pound of french barley ; boyle them well together and strain it thorow a bagg , and souce the head in it ; it being souced , slice it and serve it on a plate with vinegar , or serve it up whole with the hornes . how to pickle oysters . take the largest oysters you can get , straine them from the liquor , and wash them cleane , then set on as much water as you think will cover them , and when it boyleth , put them in , and let them but scald , and poure them from the liquor ; then take the naturall liquor , with some of that which scalded them , vinegar , large mace , whole pepper , salt , and two or three bay-leaves ; boyl all these together , barrel your oysters ( being cold ) and fill them up with liquor , and make them up very close , being very cold ; a clove of garlike will doe well in some of them , for those that like it . i would have mentioned the pickling of all sorts of flowers , seeds , buds , and roots , onely it is so tedious , and so common , that every one can doe them ; onely artechokes you may pickle , as followeth . to pickle artechokes . when your artechokes are ripe , gather them , and cut off the stalk within an inch of the choke , washing them very clean , and boyle them a little with water and salt ; then take them up , laying the bottome upward till they be cold : this being done , provide a vessel of cleare water and salt boyled together , and cooled , then put the artechokes into it , covering it very close , and you may keep them all the yeare , have a care of making it too salt , they are excellent for pies at christmas , or to stew . how to make a sallet of salmon . when the fresh salmon is boyled , mince it small with apples and onions , then mixe it with oyle and vinegar , a little salt and pepper ; sippit it , and serve it up . pickled herrings are excellent with the same ingredients ; the seedes of cabbage or turnip are excellent sallet hot , when they are ready to blossome , being boyled and buttered . how to keep beefe three weekes fresh enongh to roast . wrap your beefe up very close in linnen , and lay it in some drie vessel , and in a dry room , and cover it close up with salt , that no aire getteth in , and it will be very fresh and sweet . how to reast a shoulder of mutton with oysters . straine your oysters , wash them and scald them , dreine them well ; then provide grated bread , salt , minced thyme and parsley , mace , nutmeg and pepper beat very small ; mix all these with a little vinegar and the white of an egg ; roule your oysters in it , and make little holes in your mutton , being spitted , and thrust your oysters in halfe way , and keep them in with little scuers , or sprigges of thyme : roast it , and preserve the gravie , and that which droppeth from it for the sauce , with white wine , vinegar , the oyster-liquor , sliced nutmeg , some of the meat which was left of stuffing it , and oysters ; boyle all these together , and put the gravie , with salt , and a piece of butter , a minced lemmon , or the juice of an orange ; rub your dish with a clove of garlike , and dish your mutton with this sauce in the bottom , garnish it with lemmon and serve it up . how to hashe a shoulder or leg of mutton . halfe roast the mutton and draw it from the spit , cut it into thin slices and put it into a pipkin or stewing-panne , with strong broth , a pinte of claret , vinegar , five or sixe anchoves , a slic'd nutmeg , a faggot of sweet herbs , a handfull of capers , and salt ; stew all these together one houre , or more ; then put in the gravie which came out of the meat , when you cut it in pieces , the juice of lemmon ; scumm off the fat as cleane as you can , then dish your bone , pouring the meat on it ; garnish it with lemmon and serve it up . how to make sauce for any ioynt of roasted mutton . boyle vinegar , claret-wine , or strong broth , a sliced nutmeg , minced thyme , salt , and minced lemmon in it , when it is boyled , and gravie ( if you have it ) rub your dish with garlike ( if you like it ) and serve it up with your mutton . another way for the same . or claret , five or sixe oysters , with some of the liquor , a little pickled samphiere , three or foure blades of mace , an onyon minced with sweet herbs and salt boyled together ; it being boyled put in minced lemmon and gravie ; dish your mutton with this sauce , or set a dish under the mutton as it is roasting , with claret , vinegar , a sprig of thyme , a little sliced nutmeg , one anchove , horse-raddish root scraped , a handfull of broom-buds pickled , and salt ; when the mutton is roasted scum off the fat , and poure the sauce on it , being dished . i could relate many more ; but this shall suffice for this subject . how to make a hashe of a leg of lambe . halfe roast your lambe , then slice it from the bone into a pipkin , but leave some meat on the bone , and lay it in a dish by , and put to your sliced meat ver juice , claret , and the yolks of three hard eggs minced , a sliced nutmeg , roasted chesnuts quartered or sliced , sweet herbs minced , a quantity of pickled mushromes minced , two or three whole onions , a little strong broth ▪ stew these together with as little breaking the meat as possible ; it being well stewed , put to it a piece of butter , a minced lemmon , red beet-root ; being boyled and cut into dice-work , shaking them well together , boyl the bone and dish it with this meat layed on it , and lay on it boyled asparragus . beet-roots scalded , lettuce scalded yolkes of eggs cut into halves , with sliced lemmon sippit your dish and serve it up hot . how to farce a leg or fillet of veale to roast . take beefe-suet minced very small , with thyme , sweet marjerome , and a little winter savoury , cloves and mace beat , salt , grated bread , five or sixe dates minced , and a handfull of pine-kernels blanched ; mixe all these together with a little verjuice and the yolk of an egg ▪ this being done , cut your veale full of little holes and stuff it full with this compound ; spit it and roast it throughly : for the sauce , take vinegar , butter , sugar , cynamon and ginger beaten ; beat it up thick together , dish your veale with the sauce , garnish it with orange sliced , and serve it up . how to roast a pig with the skinne off . when your pigge is fleyed and garbidged , drie it very well with a cloth , and make a hard meat with bread , three or foure egges , creame , minced thyme , beef-suet , a little beaten cloves , mace and salt ; it being compounded like a pudding , stuff the belly of the pig full , and scuer it up close , trusse it round and spit it , laying it downe to the fire , but stick it full of sprigges of thyme ; set a dish under it with claret , a little thyme , a sliced nutmeg , with a little vinegar and salt ; baste the pigge with it till it be roasted , then froath it up with butter , taking this sauce with a little minced lemmon and a large piece of butter ; beat it up and put it in your dish with the pig . how to roast a calves head with oysters . split your head , as to boyle , take out the braines , washing them very well with the head , cut out the tongue , boyle it a little and blanch it ; let the brains be parboyled as well as the tongue ; mince the braines and tongue , a little sage , oyster , marrow , or beef suet very small , mixe with it : it being minced , three or foure yolks of raw eggs , beaten ginger , pepper , nutmeg , grated bread , salt and a little sack ( if the braines and eggs make it not moist enough : this being done , parboyl your calves head a little in water , then take it up and dry it well with a cloth , filling the holes where the brained and tongue lay , with this meat , and binde it up close together and spit it and stuff it with oysters , compounded with the same ingredients as they were with the shoulder of mutton ; stick it as full of them as you can , and roast it throughly , setting a dish under it to catch the gravie , wherein let there be oysters , sweet herbs minced , a little white-wine and a sliced nutmeg ▪ when the head is roasted set the dish wherein the saucer is , on the coales , to stew a little ; then put in a piece of butter , the juice of an orange and salt ; beating it up thick together , dish your head and put the sauce to it , and serve it up hot to the table . how to hashe a capon . roast your capon almost enough , then cut all the flesh from the bones which will mince , and mince it very small ; put it into a pipkin with white wine and a little strong broth , five or sixe hard yolkes of eggs , with nine or ten chesnuts minced very small , an oxe palate sliced very thin , a little bacon ( if it be not rusty ) minced small , some powder of saffron , a handfull of pistaches ; stew all these together with the gristles and bones ( which will not mince ) till it be tender ; then put in a large piece of butter , a little vinegar or minced lemmon ( if you have it ) with a little of the peel , and a little salt ; shake it well together and let it not boyl ; then lay thin white-bread tostes in the dish ; pour this meat on it , and lay the bones in order about the dish with sippits , barberries , halfe yolks of egges , or greene and what other coloured garnish you fancy . a sauce for a roastest pullet or capon . when your pullet is roasted and dished , put a little piece of butter into the belly at the end , with a little claret , a hard yolk of an egg minced , a lemmon squeezed into it and salt ; give these one boyle with the gravie and the fowle in the dish , then garnish it with lemmon and serve it up . for woodcock , snipe , &c. you may make sauce for woodcocks or snipes as followeth ; if you draw your fowle put an onion in the belly , then spit them ▪ roast them with a dish under them , in which let there be claret , vinegar , an anchove , pepper and salt ; the fowle being roasted , put a little piece of butter and a little grated bread , shaking it well together and dish it with your fowl . it is very good sauce for a wilde duck , onely rub your dish with a clove of garlike , because it is a ranker fowle . another way for the same . boyled onions , pepper , salt and butter , is very good ; or raw onions , water , pepper , salt , with a little gravy of any fresh meat . partridge sauce . for partridge , grated bread , water , salt , and a whole onion boyled together ; when it is boyled take out the onion and put a minced lemmon and a piece of butter : dish your fowl and serve it up with this sauce . how to roast larkes with bacon . when your larks are pulled and drawne , wash them and spit them with a thinne slice of bacon and a sage leaf between every one ; make your sauce with the juice of two or three oranges , claret , and a little sliced ginger , give it one or two walms on the fire and beat it up with a piece of butter ; dish ▪ your larkes with the sauce in it . roasted quailes , a sauce for them . dry some vine-leaves on the spit , or in a dish ▪ before the fire , mince them very small , put them into claret and a little vinegar , with a little small pepper and salt ; it being boyled beat it up thick with a piece of butter , serving up your fowle in it . how to roast oysters . straine the liquor from the oysters , and wash them very cleane , and give them a scald in boyling water , then cut small lard and lard them with a larding seuer , and spit them on a small spit provided for that service ; then beat two or three yolks of eggs with a little grated bread , or grated nutmeg , salt , a little rosemary and thyme minced very small ; and after your oysters are heat at the fire , baste them continually with these ingredients , laying them pretty warm at the fire : for the sauce , boyle a little white-wine , some of the oysters liquor , with a sprigge of thyme and grated bread , with a little salt ; it being boyled beat it up thick with a piece of butter ; rub your dish with a clove of garlike , and dish them with the sauce . how to make olaves of veale . slice your veal into thin slices , but as broad and as long as you can cut out of a leg or fillet of veale , and provide for them grated bread , cloves , nutmeg , mace beat , sweet herbs minced , currans and salt ; mixe all these together with verjuice and a raw egg , with a little sugar , and roul it into the slices of veale as close as you can , and spit them the convenientest way to keep the meat in , and roast them browne : for the sauce , mixe verjuice , sugar , butter , cynamon and ginger ; beat it up thick together and dish it with your meat being roasted well . how to roast a large eele . strip your eele and garbidge it , and cut it into pieces a handful long , and spit it on a little spit , because it must be thrust thorow the middle of the sides , and not the ends ; have a care of shaking shaking them off the spit before they are roasted ; as they roast let a dish stand under to catch the gravy ; put to it a little vinegar , salt , pepper , one clove , parmasan or old english cheese , or a little botargo grated : the fish being roasted scum off all the fat ; then put in a piece of butter , shaking it well together ; put in salt , and dish it with your eeles ; garnish it with orange and serve it up hot . an excellent way to roast pigeons or chickens . prepare them to trusse ; then make a farcing-meat with marrow or beefe-suet , with the liver of the fowle minced very small , and mixe with it grated bread , the yolkes of hard eggs minced , mace and nutmeg beat , the tops of thyme minced very small , and salt : incorporate all these together with hard eggs and a little verjuice , then cut the skin off the fowle betwixt the legs and the body , before it is trussed , and put in your finger to raise the skin from the flesh , but take care you break not the skin ; then farce it full with this meat , and trusse the leggs close to keep in the meat ; then spit them and roast them , setting a dish under to save the gravy , which mixe with a little claret , sliced nutmeg , a little of that farced meat , and salt ; then give it two or three walms on the fire , and beat it up thick with the yolk of a raw egg and a piece of butter , with a little mine'd lemmon , and serve it up in the dish with the fowle . how to make a batter to fry your garnish with . mix eggs , flower of wheat , salt , ginger and creame together very well , and dip your garnish in it , and fry it in a panne with suet , being rightly temper'd with heat , as bay-leaves , sprigges of rosemary , sheeps tongues boyled , blanch'd and split , oysters , or tostes of manchet , or dip your fritter-moulds in it , and fry it ; it being fryed , put it off with your slice , or knife ; if you will have them greene put into the batter the juice of wheat , or greene beet , or spynage , which is the best ; you may season your batter according as you please ; you may put in sugar , salt , or any sort of spice , or you may alter the colour with saffron , and many more things , which i will leave to your own fancy . how to make a frikese of a loyne of veale . cut your loyne of veale into thin steaks , kidney and all the fat , laying the kidney by it selfe to fry ; then beat it with your cleavers back as thin as you can , then prepare greene toppes of thyme , a handfull of capers , two or three anchoves , an onion ; mince these together very small , and put to it a sliced nutmeg , a little beaten pepper and salt ; then hack a handfull of sorrell and parsley together , but do not mince it small ; fry your veale in butter , as you doe steakes in a large frying-pan ; the kidney being fryed , drein all the butter which fryed it out of the pan , and put to the veale about a quart of strong broth or wine , with the ingredients which you minced small , and fry it in the pan t●●● half consumed ; then put in your sorrel and vinegar , frying it a little longer ; when you think it is well , put into it a minced lemmon or two , with halfe a pound of butter , stir it well together , but let it not boyle lest your lemmon grow bitter : this being ready , take a large dish , ginger the edge and garnish it with lemmon , barberries , and tostes in the bottome of the dish , soaked in strong broth , and lay the veale on it with the sauce ; garnish it on the top of the veale with any green fryed garnish , as sheeps tongues , or fritter cast in mould , with orange or lemmon , or what you think fit ; sippit it and serve it up hot to the table . how to make a frikese for chickens . fley your chickens and draw them , cut them into quarters , or thin slices , with the giblets and liver ; beat them well with the back of your cleaver , and fry them brown with butter ; in the interim , provide sweet herbs minced , oxe palat , dates , the bottome of two or three artechokes sliced all together , mace and ginger beat ▪ salt ▪ now your meat being fryed , and the pan clean , put in the meat with strong broth , verjuice , and all the ingredients prepared , and let it fry till all but a pinte be consumed ; then put in half a pound of butter ▪ sugar , scalded gooseberries , a minced lemmon , shake it well together , put tostes in the dish ; being garnished with bread , rasped and searced , sliced lemmon , and scalded lettuce quartered ; sippit it and lay lettuce , scalded gooseberries , and boyled asparragus on the meat and serve it up hot . another frikese of chickens , pigeons , and rabbits , &c. prepare your meat , and fry it as aforesaid , and put it into the panne with broth or white-wine , or claret , vinegar , sweet herbs minced , a little horse-raddish root scraped , a quarter of a pound of bacon cut into dice-work , and fry a little in a frying-pan by it selfe , halfe a pinte of oysters with the liquor , or cockles , pepper and nutmeg a convenient quantity ( being consumed in the frying-pan ) of the broth , put in halfe a pound of butter and minced lemmon , shaking it well together ; dish it with rostes , sippit and lemmon , and serve it up hot . how to make a frikese of veal or lamb , sweet-breads and stones . split your kidneyes and the stones , and fley off the skinnes from the stones , hacking them with your knife , fry them as your fowle in the pan , being prepared the second time , put in the meat with a quart of wine , a little vinegar , a handfull or two of pine-kernells , or three or foure yolks of hard eggs minced , a little thyme and sweet marjerome minced , a sliced nutmeg ; all these being fryed together till a quantity of the liquor be consumed ▪ then put to it a handful of pickled purslane , a piece of butter , sugar , salt , and a little gravy ( if you have it ) shake it well together and dish it with tostes in the dish , garnishing it with lemmon , puff-paste , lozenges , and some of your greene garnish fryed ; serve it up hot ; you may fry divers sorts ▪ of meat the same way . how to fry oysters . straine your liquor from the oysters , wash and scald them a little ; then dry them and roule them in flowre , or make a batter with eggs , flowre and a little creame , with salt , rouling them in it , and fry them in butter ; for the sauce , boyle the juice of two or three oranges , some of the naturall liquor ; a sliced nutmeg , claret ; it being boyled a little , put in a piece of butter , beating it up thick , then warme your dish and rub it with a clove of garlike , and dish your oysters , garnishing it with sliced orange , serving it up hot . sauce for fryed soles . there is an excellent sauce for fryed soles , the garlike excepted ; if you have no oyster-liquor put in claret the more ; garnish them with orange and barberries . how to fry turbut . cut your fish into thin slices , and hack it with a knife , and it will be ribb'd ; then fry it almost browne with butter , then take it up , dreining all the butter from it , and the panne cleane , then put it into the pan with claret , sliced ginger , nutmeg , one anchove , salt , and saffron beat ; fry it till half be consumed , then put in a piece of butter , shaking it well together with a minced lemmon , and dish it : garnish it with lemmon , rub your dish with a clove of garlike . how to fry artechokes . boyle and sever all from the bottomes , and slice them in the middst and quarter it , dip them in batter , and fry them in butter ; for the sauce , take verjuice , butter , sugar , with the juice of an orange : dish your artechokes with this sauce ( being fryed brown ) and lay boyl'd marrow on them ; garnish it with orange and serve it up . to fry skerroots . boyl your skerroots and peel them : this done , roul them in batter made with eggs , ginger , cynamon , flower of wheat , and salt ; if you will have them green , put in juice of spinage and fry them in butter very carefully , for they are apt to stick together and burn ; if you fry them brown , the same sauce as was in the artechokes will be good ; if greene , take verjuice , and butter , sugar , a sliced nutmeg , the yolks of two or three eggs , with the juice of spinage beat up thick together , and serve it up with this sauce ; garnish it with some pretty cuts of puff-paste , or other , with sugar scraped in it . how to fry mushromes . blanch them , and wash them cleane ; if they be large quarter them , and boyle them a little with water , salt , vinegar , sweet herbs , large mace , cloves , bay-leaves , with two or three cloves of garlike ; then take them up and dry them , and dip them in batter , and fry them till they are browne : make sauce with claret for them , the juice of two or three oranges , salt , butter , the juice of horse-raddish root beat and strained , sliced nutmeg and pepper ; put these into a frying-pan with the yolks of two or three eggs , beat and shake them well together for feare it should curdle ; dish your mushromes , the dish being rubb'd with a clove of garlike ; garnish it with orange or lemmon . how to fry beanes . take garden beans and boyl them tender , blanch and beat them , with almonds , boyled pippins , grated cheese , sugar , ginger finely beaten , horse-raddish and spinage beat and strained , a little grated bread ; mixe all these together with egs , salt and creame , with marrow finely minced into a gentle paste , and make it up into what fashion you please ; stick it full of pine-kernells , and fry them with butter ; for the sauce , take verjuice , and the juice of spinage , the juice of oranges , a little muscadine , sugar , and make them ready to boyl ; then beat the yolks of eggs very well and put them into the sauce , with a piece of butter , and beat it up thick together till it boyle , take heede it doth not curdle ; then dish the meat , pouring this sauce on it ; scrape sugar on them and serve it up . how to make a tansey . take a good quantity of spinage , with a little tansey , & beat it together , and strain it with cream , and to every pint of that creame and juyce put eight eggs , with halfe the whites well beat , with a grated nutmeg , a little salt and sugar , but not too much sugar , for it will make the tansey burne ; you may put to violets pickled , and mince a little and a little grated bread , it will make it eate shorter , but it will not look so green ; then make your pan hot with a little piece of butter , shaking it round , and poure the tansy in it : set it on a fire which is not too hot , keeping it with continuall stirring till it be thick ▪ then let it congeale together , and keep the bottome of the pan moist , with putting under it little pieces of butter , shaking it round : and when you think it is fryed enough on that side , after the same manner turne it on a plate , and fry the other side : then dish it , and squeeze a lemmon on it with sugar , and serve it up . how to fry clarie . take your clarie and wash and dry it , then beat some of it , and strain it with egges , creame , a grated nutmeg , rose-water , musk or amber-greese , beating it well together : then prepare your frying-pan , let it be hot with butter in it : dip your clary in this compound , and fry it ; you may dip some tosts made of manchet , and fry them in the same manner , and lay it under the clary in the dish ; it being fryed , stick it full of comfets ▪ pistaches , or any dry preserve sliced thin ▪ scrape sugar on it and serve it up hot to the table . to make veale-tostes . take a kidney of veal which hath been roasted , and cold , mince it very small , and put to it grated bread , a sliced nutmeg , currans , salt , sugar , almonds , or pistaches bruised in a morter , with a little rose-water , mixe all these together with eggs and creame , as you doe a pudding , then cut thin tostes of white-bread , and lay this compound on them , and fry them browne with butter . how to make fritters . make your batter with good store of egs mixt with sack , new ale , salt , beaten ginger , and a little cream , beat together well ; then provide pippins , marrow , or what you intend to make them of , and cut them in round pieces as big as a walnut and put it into the batter ; you must warme your sack and ale before you put it into the eggs ; the fruit or marrow being in , let it stand before the fire an houre or more , to rise , but let it not stand so hot as to bake : this being done , provide a kettle or panne halfe full of tryed suet , tempered with a good heat on the fire , but not too hot , if it be , the fritter being cast in , the suet will boyle over the top ; neither castin so many at one time ▪ for then they will not fry cleare : you must take them out of the batter with your hand , and disperse them about the pan , lest they stick together : they being fryed , dish them , and strew sugar on them , and squeeze some lemmon on them . mix cynamon with your sugar , if your fritter be made with marrow . how to make pancakes . take twenty eggs , with halfe the whites , and beat them half an houre or more with fine flour of wheat , cloves , mace , and a little salt , creame , a little new ale , or a spoonfull of yest being warmed , and beat them well together ; make it so thin as to run out of your spoon or ladle without any stop : this being done , cover it and set by the fire halfe an houre , or more , stirring it now and then ; fry them with a quick fire ( but not too hot ) with a little butter ; and after you have fryed one or two , you may fry them without butter as well as with it , and will be better , if you love them dry ; scrape sugar on them and serve them up . if you are loose in the body you may make a pancake of nothing but eggs and cynamon , and salt beat well together ; you may put in some anniseeds ( if you please ) it will expel wind , and take away the raw taste of the egs , or strow carraway-comfits on it , being baked . to fry young artechokes . take young artechokes , or suckers , and pare off all the out side , as you pare apples , and boyle them tender , then take them up and slit them thorow the midst , but doe not take out the coare , but lay the split side downeward on a dry cloth , to dreine out the water ; then mixe a little flower , two or three yolkes of eggs , beaten ginger , nutmeg , verjuice and salt to the thicknesse of a batter , and roule them well in it , then get a frying-pan , with butter , pretty hot , and fry them in it till they be brown ; for the sauce , make a lear with yolks of eggs , verjuice , or white-wine , cynamon , ginger , sugar , with a great piece of butter , keeping it with stirring upon the fire till it be thick ; then dish them on white-bread tostes with the caudle on them and serve them up . scotch scollops of veale . cut a leg of veale into very thin slices , and hack them with the back of a cleaver , and draw lard one inch long thorow every piece , or as many of them as you please ; then fry them very well in butter , then make a sauce with a little claret wine , halfe an anchove , and a little mutton or veale gravy , let it have but one walme on the fire , then rub your dish with a clove of garlike , and dish the meat with sauce and serve it up hot ; garnish it with lemmon , with some in the sauce , if you please . how to fry toster . take a stale manchet and cut them in round slices like tostes , and wet them in muscadine , then beat ten eggs very well and fry your tostes in butter , then pour halfe the eggs on the tostes as they are in the pan , and fry them browne , then turne the tostes and pour the residue of the eggs as before , and fry that side ; then dish them , and pour rosewater , butter , sugar , and a little grated nutmeg and cynamon , well beat together , on them , and serve them up hot . how to fry veale . cut a leg of veale into thin slices , and hack them well with the cleaver , then lay them in a dish and season it with nutmeg , ginger , pepper and salt , then mix six or eight raw yolks of eggs with it very well together , and let it stand an houre or more , then fry it in the pan with butter till it be enough , keeping the pieces with turning ; then take it up into a dish , and stew it together with a little white-wine and a lemmon sliced ; and when the dinner is ready , put in a piece of butter , and shake it well together , and serve it up to the table with sippits . before i will treat upon bake-meats , i intend a short discourse in making severall sorts of pastes : and first , of puff-paste . take halfe a peck of flower and mixe it with cold water , and one pound of butter , the whites of nine or ten eggs , a very little salt ( if any ) work these together very well , and stiffe , then roule it out very thin , and put flower under and over it ; then take neare a pound of butter and lay it in bits all over it , then double it in five or sixe doubles : this being done , roul it out the second time , and serve it as at the first , then roule it out , and cut it out into what forme , or to what use you please ; you need not fear the curle , for it will divide as often as you double it , which is ten or twelve times : enough for any use . of coole butter-paste ▪ which is , to every peck of flower , five pound of butter , the whites of sixe eggs , and worke it well together with cold water ; you must bestow a great deale of elboe-grease , and but little water , otherwise you put out the miller's eyes . this paste is good onely for patty-pan and pastyes . paste for thin bake-meats . the paste for your thin bake-meats must be made with boyling liquor , as followeth : when your liquor ( which is water ) boyleth , put to every peck of flower two pound of butter , but let your butter boyle in your liquor first . of custard paste . let it be onely boyling water without butter , and likewise all paste , for cuts , or orangado tarts , or such like , as you shall heare hereafter ; you may put sugar in this last paste , which will ▪ adde to the stiffnesse of it . for cold bake meats . put to every peck of flower one pound ( or something more ) of butter ; you may put dissolved icein-glasse in this liquor , because it requires strength ; rye-flower is best for this use , with a little wheat amongst it . i would mention many more pastes , as for all sorts of bread , as ordinary bread , french bread , &c. but of this more conveniently . how to make a steak-pie of mutton . make the pie round and deep , and cut a neck or breast of mutton in thin steaks , as to fry , and hack it with the back of your cleaver ; season it with pepper , nutmeg and salt , and provide a quantity of sweet herbs minced very small , a handfull of capers , one onion minced , the yolks of three or foure eggs minced : your pie being made , lay in your meat , scattering these ingredients on it ; put in butter and close it , bake it three houres moderately . another . the meat being prepared , as before , season it with nutmeg and ginger , and a little large mace and salt , one onion minced , halfe a pound of currans washed and dryed ; put in butter and close it ; when it is halfe baked put in halfe a pinte of claret , being warmed first ; for any cold thing hardeneth the meat ; when you draw it , cut the lid in pieces and stick it in the meat round about , and serve it up hot . you may leave out the onion , and put in sugar and verjuice , with your claret . how to make a pie of a fillet of veale . cut your veale into pieces no bigger than a walnut , season it with cynamon , ginger , sugar and salt ; shape your pie into corners as you please , put in the meat with chesnuts cut into quarters , being roasted , and blanched dates quartered , the marrow of two bones cut into pieces ; these being mixed together , close it and let it bake two houres , then make a caudle with white-wine , sugar , cynamon and ginger ; beat up this and poure it thorow the lid , little holes being made with your knife or a scuer . another way . if it be in summer , abate the nuts and put in quarters of hard lettuce scalded , and when it is drawne , lay on it scalded gooseberries , or grapes , the lid being cut up , and some boyled marrow on the meat . how to bake a loyn of veale . bone your veale and season it with pepper , mace , nutmeg and salt ; lay it into a square pie as whole as you can , put a little white-wine in it , being half baked ; if you love it sweet , put sugar into the white-wine or verjuice ; when you put it in shake it well together , that it incorporate : this is good either cold or hot . another way . if you eat it hot with sugar , and in gooseberry-season , put scalded gooseberryes in it , the lid being cut up , this requireth foure houres baking moderately . how to make a lamb-pie . cut your lamb into steakes , kidney and all the fat with it , season it with nutmeg , mace , a little pepper and salt ; the pie being made , and the meat in , put with it halfe a pound of currans , with pruins , lay butter on it and let it bake three houres ; a corner'd pie is best for this ; when it is baked , make a caudle with a pinte of white-wine , or verjuice , the yolks of five or sixe eggs , sugar , and a quarter of a pound of butter ; beat up all these continually on the fire , in a pipkin , till they boyle . the pie being baked , cut up the lid and put in this caudle , shaking it well togther , and serve it up hot . it is good cold , but then leave out the butter in the caudle . it will be very good seasoned with nutmeg , ginger , pepper and salt , without the caudle , to eat hot or cold ; you must not forget to put butter to all your pies when you close them , to prevent drying in the oven ; the hind quartet is best for this use . how to make a tongue pie. take the tongue , after it is boyled or roasted , and udder , if you have any , either roast or boyled , slice them into thin slices , and season it with cynamon , ginger and salt ; then take halfe a pound of raisons solis stoned ; your pie being raised , lay in it a laying of tongue and udder , and another of raisons , till your pye is full ▪ put some butter and close it ; one houre and an halfe will bake it ; it being almost baked , make a caudle of eggs , vinegar and white-wine , sugar and butter , beat up together till it boyle ; dish your pie , and pour in the caudle , and serve it up hot or cold . how to make a chicken-pie . dress the least chickens you can get ; they being cleansed , cut your chickens leggs off and trusse them as you fancy , so make your pie , season your chickens and the appurtenances , lay the fowl on their backs , with the giblets intermixed , being seasoned with mace , nutmeg , salt , and ginger ; the mace will be best not beat , but large , and lay it on the top of the chickens , halfe a pound of dates quartered , and pistaches blanched , with a good quantity of butter : close your pie , and let it bake two houres : then make the same caudle as to the lamb-pie , onely adde a lemmon sliced in it . it being baked , put in this caudle , and lay the sliced lemmon on the top of the chickens , lay on the lid , shake it well together , and serve it up hot , sugar being scraped on it . another way . if it be in summer , instead of dates and lemmon , put in scalded goose-berries or grapes , with asparagus boiled , or cabbaged lettuce scalded . these must be put in when the pie is baked . you may make your caudle green with spinage , being beat and strained into it . it is good hot or cold . how to make a paris pie. take good large chickens & quarter them , or very small chickens whole with the giblets : raise your pie round , and prepare to mix with the chickens a handfull of cockles , or two oxe-palaets blanched and sliced , nine or ten yolks of egges , some minced and in halfes , pine-kernels blanched , the marrow of two bones cut into gobs , a little sliced mushrome , if you have any , pickled : season all these together with salt , ginger , nutmeg , mace , and a very little pepper : your pye being made and filled , put in a good quantity of butter , and close it : it will require two hours baking ; it being almost baked , put in a little white-wine or verjuice , or some of the liquor which stewed your oysters , if you doe stew any , beat it up with a piece of butter , and serve it up hot . a pie answerable to the grand boyled meat . i will give you the moddle of it hereafter : first , for that in the middle must be round with five scollops : as for example , provide cocks stones and combs , or lambs stones , & sweet-breads , if they be young the sweet-breads of veale a little set in hot water , and cut into pieces , two or three oxe palates blanched and sliced , halfe a pinte of oysters , dates sliced , a handfull of pine kernels , a little quantity of broom buds pickled , some fine interlarded bacon , fat and leane , sliced , let it not be rusty ; scald it to take away the rank taste ; nine or tenne chesnuts roasted and blanched ; season all these together with salt , nutmeg , and a good quantity of large mace , and close it , having good store of butter . for the caudle , it being baked , beat up some butter with three yolks of eggs , white or claret wine , the juice of a lemmon or two ; cut up the lid and pour it on the meat , shaking it well together ; and lay on the meat sliced lemmon and pickled barberries , then cover it againe . let it not boyle in the oven after the caudle be in , lest it taste bitter with the lemmon : let these ingredients be put into the moddle above . ten other pies belonging to the first . i will shew you a moddle of one of the five which must be of one fashion , as followeth ; and the last cut in the due place : but you must be sure to make the three fashions proportionable , answering one the other ; you may set them all on one bottome of paste , which will be more convenient ; or if you set them severall , you may bake the middle one full of flower ; it being baked , and cold , take out the flower in the bottome and put in live birds , or a snake , which will seeme strange to the beholders , which cut the pye , at the table : this is onely for a wedding , to passe away time . now for what you shall put in the other ten ; and first for the middle five , as followeth . 1 an oyster-pie . you may put oysters in one ; scald your oysters , plucking off the beards , and dry them ; season them with large mace and pepper , with a little beaten ginger and salt , with marrow and butter , and close it : it being baked , make a leare with white-wine , the oyster-liquor , three or foure oysters bruised to pieces to make it stronger ; but take out the pieces ; one onion , or rub the ladle with garlike you beat it up withall ; it being boyled , put in a large piece of butter , with a minced lemmon ; sweet herbes will be good boyled in it , bound up fast together : cut up the lid , or make holes to let in this leare , and serve it up . 2. a praune-pie . for the second , put in praunes and cockles , being seasoned as the first , but no marrow : put in some pickled mushromes ( if you have them ) sliced : it being baked , beat up a piece of butter , a little vinegar , a sliced nutmeg , and the juice of two or three oranges , thick , and pour it into the pye . 3. a bird pie ▪ for the third pie of young birds , or larks . take young birds , or larks , pull'd and drawne , and a farce meat to put in the bellies , as followeth : grated bread , sweet herbs minced very small , beefe-suet or marrow minced , almonds beat with a little creame , lest they oyle , a little grated parmasan or old cheese ; season this farce meat with ginger , nutmeg and salt , mixe them together with cream and eggs , like a pudding , and stuffe the larks with it ; season the larks with nutmeg , a little pepper and salt , lay them in the pie with good store of butter , and scatter between them pine kernells , yolks of eggs , and sweet herbs , the herbs and eggs being minced very small ; it being baked , make a lear with the juice of an orange or two , and butter beat up thick together , and shake it well together . 4. an artechoke-pie . boyle your art choke , and take onely the bottomes for the pie , cut them into quarters or lesse ; season them with nutmeg , ginger , a little salt and sugar ; put them into the pie with good store of marrow , dates sliced or quartered , and close them ; it being baked , make a leare with verjuice , or a little vinegar and white-wine , a good piece of butter , a little cynamon ; sugar , and ginger beat very small ; it being bak'd , make holes in the lid to pour it in . 5. of cabbidge-lettuce . cut off all but the hard cabbidge from the lettuce , and quarter them , wash them and scald them ; then dreine out all the water and mixe them with sliced dates , marrow , raisons of the sun stoned , and greene grapes ; season them with cynamon , ginger , sugar and salt ; lay them as lightly in the pie as you can ; it being baked , mixe a little butter , verjuice and sugar , and cut up the lid , raising up the meat , and fill it up with this leare , laying on the top the yolks of birds eggs boyled hard , boyled marrow , scalded grapes , gooseberries , or pickled barberries . let these receipts serve for so many pies , being made at any time severally ; in case you have not convenience , you may add or diminish as you think fit . for the last five , which must be minced meat , make after this fashion , and fill them as followeth . five minced pies . boyl twenty eggs , and mince them very small , being blanched with twice the weight of beef-suet , half a pound of dates ; these being minced very small , put to them a good quantity of raisons and currans washed and dryed ; season them with nutmeg , cloves and mace beat , sugar , salt and rosewater , close them and bake them ; every one of them should have a tuft of paste jagged on the top : all these pies will not require above two houres baking in a moderate oven ; they being baked , joyne them together as you see your patterne , and serve them up on one plate . to make a pie of the kidney of a loyne of veale being roasted . take your kidney of veale being rosted & cold minc'd with the fat , a quarter of a pound of dates being stoned & minc'd very small ; then mince thyme , sweet marjerum , a little rosemary and parsly : season these with nutmeg , mace , sugar , salt and currants : grate some bread and put with it . mix all these together with egges and verjuyce , and rowle them in balls as big as egges : raise your pie round , but not very deep , then fill it with those balls and close it . it will require two houres baking . then cut up the lid , having a caudle made of the yolks of egges , verjuyce , the juyce of a handfull of spinage strained , a piece of butter being made sweet with sugar : set this on the fire , and beat it up thick together till it boyleth ; then fill up the pie , cover it and set it in the oven againe for a quarter of an houre to drink up the caudle , and then fill it up again and serve it up . it will serve for a second-course dish . to make a potatoe pie. boyle your potatoes tender and blanch them ; slice them , but not very thin , and mix with them some apple pared and sliced : season them with cynamon , ginger , sugar & salt . your pie being made , put in these meats with good store of marrow on the top , being cut into lumps as big as a wallnut : poure a little verjuyce on the pye and close it ; it being baked put to it verjuyce , sugar , butter , cynamon and ginger , beat up thick together , cut up the lid , and fill it with leare , raising it up with the knife to let in the liquor . you must put in butter when you close up the pie to bake it , otherwise it will burn in the oven , they being of a very dry substance . lesse then two houres will bake it . scrape sugar on it , and serve it up hot . a lady thistle pie. in the same manner you may make a thistle-pie ; onely adde some dates sliced : your thistles must be cut as for a sallet , and scalded , dryed and cold , otherwise it will pull down the side of the pye . as all these kinds of pyes must be thin crust , the same quantity of baking will serve . you may put in scalded gooseberries , it being baked ( if you please . ) how to make a pig pie . flea your pig , and bone it , & cut it into quarters ; season it with nutmeg , salt , and a very little pepper ; and you may lard it if you please . your round pie & deep will be best ; for this put in good store of butter , and bake it foure houres , and serve it up hot . how to make a carpe pie . if your carpe be new , when you garbidge it , wash the blood into a vessell with claret , and keepe it . your carpe must be scaled ; then scotch it athwart to let in the seasoning ; season it with nutmeg , ginger , a little whole pepper , with salt : make the pie as neare the forme of your fish as you can ; put in good store of butter and bake it : it being baked , provide some boyled pruanes strained with the blood , and claret , boyling it a little ; then beat it up thick with yolks of eggs , and pour it in , shaking it very well , and dish it . it will require three houres baking . another way . scale , garbidge , wash and dry your carp very well ; then provide lard or bacon , and lard it very well , season it as before : make a pudding for it with grated bread , sweet herbs , and a little bacon , the yolks of hard eggs , one anchove minced very small , with beefe-suet , or marrow , nutmeg and salt : fill the belly full of it and sew it up close , and put it into the paste , laying some of that pudding in round balls on either side , and scatter on it a little handfull of capers , as many praunes or cockles , yolks of eggs minced , with good store of butter in it , and close it . it being baked , cut up the lid and stick it full of cuts of paste , lozenges , and other pretty garnish ; fill it full of butter and serve it up hot . you may split your fish , and lay that pudding which you put in the belly about it , and bake it in a patty-pan with better past than that which you make your pies ▪ with , which is cold butter-paste . this is a very good way for a tench or bream . how to make a bacon-tart . take your new lard , or fat bacon , the freshest you can get ; if it be not fresh , water it two or three dayes , if your time will serve , or cut it fit for the tart ( as followeth ) and it will water the sooner ; cut it into pieces an inch long , then cut it into squares no bigger than your smallest lard ; five or sixe hours watering will serve this : then dreine it in a cloth very dry , and mixe it with as much green dryed cittron of the same cut ; beat as many sweet almonds very small with rose water , mixe them with good store of sugar , and a little beaten ginger , with seven or eight drops of oyle , or spirit of vitrioll , or spirit of salt-peter ; if you have none of these , put in runnet , such as you turne milke with : these being well minced together , make a round tart , as shallow as possible , and lay this composition in it , sticking it with cittron ( on the meat ) to make it look of a green colour : then lid it , or you may make it in a patty-pan , which will be the better way ; it will require one houres baking : it being baked , stick the lid full of sliced cittron , strow in some small perfumed carrawaycomfets , or ice it with rose-water and sugar : it will eat well hot or cold , but best cold . mixe with this tart some eggs , but not too many , and musk , and ambergriece , if you please . a spinage-tart . if you have never a low patty-pan , set your tart with works about an inch high , or lesse : then provide a good quantity of spinage and beat it very well , strain it : then beat almonds with rose-water very small and mix with it , if you have no almonds , nutkernels or flower of rice , but put not in too much : put into every pint of this composition six eggs , with halfe the whites , two grains of muske or amber-greece well rubbed and dissolved : all these being well beat together , set it by till your tart coffin be a little hardned in the oven , then fill it as a custard , but if you bake it in a patty-pan ( which is best ) then make your paste of cold butter & water , as you shall see in your chapter of cold butter-paste . it being fitted to the pan , put in your tart stuffe , and let it bake in a very gentle oven uncovered : have a care of burning , but that it may look very green being baked : then set it on a plate , and stick it full of small comfits , or springs of preserved barberries , or orengado sliced , or any other sweet-meat you can spare . to make cheese-cakes . let your paste be very good , either puffe-paste , or cold butter-paste , with sugar mixed with it ; then your cheese-curds being dryed very well , the whey from them ; they must be made of new milke , or better ; then beat them very well in a morter , or tray , with a quarter of a pound of butter to every pottle of curds ; a good quantity of rosewater , three graines of ambergriece , or musk prepared , the crummes of a small manchet rubbed thorow a cullender , the yolks of ten eggs , a grated nutmeg , a little salt , good store of sugar . mixe all these well together with a little creame , but do not make them too soft : instead of bread you may take almonds ( if you will goe to the cost ) which are much better . i need not relate the fashion , they are so various , and also easie ; bake them in a quick oven , but let them not stand too long in , lest they should be too dry . how to make an almond-tart . blanch your almonds , and beat them in a marble morter , with rose-water , to prevent oyling : mixe them with halfe the weight in sugar , a quarter the weight in pine-kernells , or pistaches , being blanched , ambergriece , or musk prepared , a small quantity of white-bread crummes finely searced , yolks of eggs , with halfe the whites , some preserves , as cittron , orange or lemmon minced . mixe all these well together , either with almond-milk , or raw creame , and put them into paste , as your spinage-tart , and be sure you doe not bake it too much , nor in too hot an oven : this is best in a patty-pan , without any cover of paste ; but when it is baked , stick it with preserves and carrawaycomfets , and serve it up with cuts of paste . how to make a clarie pye . take two handfull of clary , wash it and cut it reasonable small , beat it together with eight whites of egges , and halfe yolks , and put it into a frying-pan with a good piece of butter , sweeten it , stirring it well together as it fryeth ; let it not fry too long , and have a care of burning : then take a handfull or two of spinage boiled very tender , presse out the water very cleane , and mince it small ; then take two or three potatoes boiled and sliced , and marrow minced : season all these together with nutmeg , mace , salt , sugar , verjuyce , and lemmon minced being pared . your pie being raised , put in these ingredients , and lay the marrow of two or three bones on the top as whole as you can : close it , and bake it in a soft oven an houre and an halfe , then make a caudle with yolks of egges , cynamon , verjuyce , and a piece of butter , sugar , and a sliced lemmon , if you have it . beat it well together till it boyleth . the pie baked , put it in a dish , scrape sugar on it , and serve it up . how to make a custard without eggs . if you make it in paste , set it in works and dry it in the oven , then beat the spawn of a pike in a morter , and straine it with creame , season it with sugar , rosewater , a grated nutmeg , and a little mace : beat it well together ; then fill your paste and bake it , strowing comfets on it when it is dished , and serve it up . how to make a white pot . cut a manchet in thin slices , like lozanges , halfe a pound of raisons solis stoned , the marrow of two bones cut in slices , then lay all these in a dish , a laying of bread , with raisons on 't , the marrow on the raisons , & so on the other till your dish be almost full ; then take a pinte of creame and boyle it , with a nutmeg quartered , five or six blades of large mace ; it being boyled , beat it up pretty thick with yolks of egges ; six egges will serve : put in a graine of rubid musk , with good store of sugar , and a little rosewater ▪ stirring it well together , poure it on the ingredients which you dished , & bake it in the oven , or in a skellet of boyling water , being covered with another dish . have a care of baking it too much , lest it whey . scrape sagar on it , and serve it up hot . how to make little pasties to serve up six in a dish . make your paste of cold water and butter as you are directed ; then rowle it out thin in severall sheets , and lay on every one potato , quince , and artechoke boyled , and sliced thin with marrow , seasoned with salt , cinamon , ginger , and sugar . these being laid in together , lay on it five or six stewed or preserved plumbs , or damsens , or any other plumb so it be not too big ; if it be , split it in twain : then close your pasties very well , and jagge the egges with your iron ; lay them on white paper , and bake them an houre , then provide a caudle with yolks of egges , verjuyce , butter and sugar , beat up together till it boyleth : then cut up the lids , and put in the caudle , and serve it up hot , scraping sugar on it . how to make an apricock tart . first , be sure your apricocks be so tender at the stone as you may thrust a pinne thorow them , then scald them and scrape the out side off , putting them into the water as you doe them , till you have raised your tart , then dry them and fill your tart with them , strowing good store of fine sugar on the top ; lid it and bake it an hour , sugar it , and serve it up . how to make a gooseberry-tart greene . your tart being raised , fill it with gooseberries , and sugar on the top , then cut your lid with works , before you lay it on ; then close it and bake it with a quick oven : lesse than an houre will do it . a codling-tart . you may bake codlings after the same manner , onely you must scald them , letting them stand an houre in the same water which scalded them , being covered , which will turne them very green ; then put them whole ( or in quarters ) with sugar and a little musk , cover them with a cut lid , as you doe your gooseberries , when it is baked : if you please you may boyle up a quart of creame , with yolks of eggs , sugar and musk : cut up the lid and pour that on the codlings , setting it in the oven againe for the space of half an houre , or less ; then dish it , scrape sugar on it , the cover being laid on it , or another handsome cut lid being dryed on a paper in the oven . how to make a made dish of puff-paste . make your puff-paste as in your chapter of puff-paste you are directed ; then lay it on a pewter dish , it being flowered , and prepare wardens , peares or pippins , boyl'd with rose-water , sugar , musk , or ambergreese , orange pill , or preserved oranges minced , with pine-kernels stuck in it , being laid on the paste in a dish round on a heap , and cover it with puff-paste ; or you may put the same meats as prescribed for the little pasties , with the more marrow , and the exemption of the caudle . i could set downe many more , but they are so numerous and common , they will be tedious to the reader , since my intention is onely a memorandum to bring you into the practice of the diversity of diets . you must bake your puff-paste with a quick oven , or it will not rise well , but have a care of too much colouring . scrape sugar on it , and serve it up in the same dish , with a crosse cut of paste on it . i intend a short progresse in the ordering of cold bake-meats , and first a red deere pye . bone your venison , and if it be the side , skin it , and beat it with an iron pestel , but not too small : then lay it in meere sauce , which is claret and wine-vinegar : put it in some close thing , letting it lye two daies and nights if in the winter , otherwise not so long ; then drayne and dry it very well ; it being leane , lard it with fat bacon or lard : cut your lard as big as a finger , and as long ; season it very high with nutmeg , mace , ginger , pepper and salt , shaking it well into the mace : make your pie with rye-paste , deepe , round , and very thick , laying bay-leaves in the bottome and top ; then lid it close with a funnell on the top . this will require but a little butter to bake it , onely when it is baked and cold , if you will keep it long let out ▪ the gravie , and fill it with butter , as clear from buttermilk as possible , otherwise it will sowre and mould : it being filled and cold , stop the funnell close , and it will keep three moneths very well ; you may bake it in a pot in stead of paste , and it will keep longer and better , and lesse butter will fill it up . how to make a pie of a leg of pork . fley and bone your pork , beat it up very small , and lay it in pickle , as your venison , then season it with ginger , cynamon , nutmeg , cloves , mace , pepper and salt , very high , and make it up in the same manner as your venison : either of these bake-meats will require nine houres baking , you must wash them over with yolks of eggs and wheat-flower beat together , with a little saffron , to give it the better colour ( if you please ) before it go into the oven . how to make a pig-pie . fley & bone your pig , & beat it very small , season it with nutmeg , ginger , a little pepper and salt rubb'd well in it : let your pie be round , and deep ; for the lesser compasse your round bake-meats are , and deeper the better . let this be made of good wheat flowre , and put good store of butter in the baking . a hare is excellent meat dressed in the same manner . these will require five houres baking . how to make a lampre-pie . garbidge your lampre , and take out the black blood which is like a string in the back ; slit the back and it will pluck out : then season it with nutmeg , pepper , and salt : let your pye be round ; then rowle your lampre as your pye ; lay two or three whole onyons in the middle , good store of butter , with two or three bay-leaves . bake it foure houres , fill it up with butter , and keep it for your use . a salmon pye . season your salmon & trout with the same seasoning ; onely a little ginger added . these pies must either be long or square , and not so deep , for your salmon baketh best split . throw on the backs the gills taken out , and the skinnie side downward . this requires great store of butter to bake it . instructions for severall bake meats . there is a fish taken in westmoreland , which is admirable baked ; it is called a char. they are as red as a salmon , but little bigger then a herring . there are many sorts of cold baked meats , which i will not mention ; the seasoning differing not much from those i named , onely something in the ordering , as pea , partidge , pheasants or turky , which require lard and deep seasoning , with store of butter . woodcocks , snipes , and the like , are so usuall , i not mention , onely lay them close with the breast downward , they will bake the moister , or make use of the head ( being the best meat ) and stick the beake upon the pielid . how to make an olave pie . slice the flesh of a leg of veal into thin slices the breadth of foure fingers , and hack them with the back of a cleaver ; then take sixe ounces of beefe-suet minced small , then take thyme , sweet-marjerome , winter-savory and capers : mince them small and season it with mace , cloves , nutmeg , cynamon , pepper and salt ; then take a quart of great oysters , drein them from the liquor and roul them in the ingredients , and take the slices of veal and roule them up with the ingredients in them , with two oysters in either of the olaves ; then lay them into the pie with good store of butter over and under ; but before you butter the top , lay in ▪ five or six hard yolks of eggs , some bits of bacon and sausage made up into balls , with sliced lemmon : the rest of the oysters and ingredients on the top of the pie ; then lid it and let it bake ; and when the pie is halfe baked , put in a quarter of a pinte of claret wine and let it bake ; then make a lear or sauce for it with claret wine ▪ one onion or two , the liquor of oysters , 2 anchoves , letting it boyl a little : take out the onions , and beat it up with the juice of a lemmon and butter ; when it is baked put in this leare ; shake it well together and serve it up hot to the table . how to make butter'd loaves . take ten eggs , and foure of the whites , one spoonfull of ale-yest , and foure spoonfuls of creame : beat all these together , and let them stand halfe an hour ; then take as much wheat flower as it will wet , and make it up into a paste and wrap it up warm in a cloth , and lay it to the fire to rise a quarter of an houre ; and when the oven is ready , make them up into loaves as big as your fist , prick them on the top , and cut them round with a knife , set them on papers and put them into the oven for halfe an houre ; then take one pound of sweet butter , three or four spoonfuls of rosewater , and as much sugar as will sweeten it , beating it well together ; then cut your loaves up and butter them with it , and serve them up hot . how to make cheesecakes without milke . take sixe eggs , three whites of them beaten very well ; then take a pinte of creame and boyle it with mace ; then take it off the fire and put in the eggs : stir them well together and set it on the fire to boyle againe , and let it boyle till you see it is curds ; then take it off & put to it a good quantity of sugar , some nutmeg and mace beaten ; then dissolve musk and ambergriece in rosewater , and put to it three or four spoonfuls of grated bread , with a quarter of a pound of almonds beaten small ; and ( if you thinke it to thick ) put to it a little cream and currans ( if you please ) then make coffins for them with flower , butter , sugar and cream ; put in the meat and bake them in a slow oven one quarter of an houre . how to make an oxe palate pie . boyle the palates tender , and blanch them as you doe neates tongues , and lay them in their owne liquor without salt ; then take them out and cut them in pieces , and put to them sweet breads of veale or lamb , squab pigeons full of marrow , lambs stones , cocks combs and stones , pine-kernels , chesnuts , oysters and some small capers , with a good quantity of marrow , with balls of farced meat minced very small , seasoned with nutmeg , ginger , pepper , salt , a small quantity of cloves and mace , and lemmonds , or gooseberries , or grapes ( if you can ) and put them to baking in a pie with butter : a sauce for it with halfe a pinte of gravie of mutton , or more , the yolks of four raw eggs , some white wine , one or two anchoves , a little grape , verjuice , or juice of lemmon : it being baked , cut it up and take out the fat , and put in this leare : stir it about and set it in the oven againe , or rather put it not in till you are ready to serve it up ; and then remember to let it be ready to boyle , in a dish or pipkin , with continuall stirring , and a good piece of butter beat with it . how to make a rice-pudding baked . boyle the rice tender with milke , and season it with nutmeg or mace , rosewater , sugar , yolks of eggs , with half the whites , with grated bread , and marrow minced , with ambergriece ( if you please ) temper them well together , and bake it in a dish buttered . how to make bread-puddings . take cream and boyl it with mace ; then take almonds and beat them small , with rosewater , and mixe them with eggs well beaten , and straine all into as much bread as you thinke fit , with sliced nutmeg , marrow , suet and currans , and fill the guts . how to make french barly puddings . boyle the barly ; and put to one pinte of barly , halfe a manchet grated : then beat a great quantity of almonds and straine them with creame ; then take eight eggs , halfe the whites , and beat them with rosewater , and season it with nutmeg , mace , and salt , with marrow ; or if suet , mince it and mixe it well together , and fill the guts . to make haggus-puddings . take a calves chaldron , being well scoured and parboyled , and the kernels taken out , and when it is cold mince it very small ; then take four or five eggs , and leave out halfe the whites , and take thick creame , grated bread , sugar , nutmeg , salt currans and rosewater , and ( if you will ) sweet-majerome , thyme and parsley ; mix it well together : then having a sheeps maw ready dressed , put it in , and boyle it a little : remember suet or marrow . a boyled pudding . beat the yolks of three egs with rosewater , a quarter of a pint of creame , and warme it with a piece of butter as big as two walnuts : when it is melted , mix the eggs and that together ; season it with nutmeg , sugar and salt , and put in as much grated bread as will make it as thick as batter , and as much flower as will lie on a shilling : when your water boyls tie it fast in a double cloth , or bag , and boyl it : serve it up with butter , verjuice and sugar . an oatmeal-pudding . take the biggest oatmeal , and mince what herbs you like best , and mixe with it ; then season it with salt and pepper , and tie it straight in a bag , and when it is boyled butter it . another oatmeale pudding . binde up in a bagge the great oatmeale , and boyle it in beefe-broth tender , then boyle creame , with large mace and slic'd nutmeg , then take it off the fire and slice a manchet very thin into the cream , take eight egs to a quart of creame , but halfe the whites ; and mixe with it as much oatmeale , which was boyled , as you think fit , and thick enough , a good deal of beef-suet , rosewater , salt and sugar ; stir them well together , and butter a dish and put it in and bake it . to make a hasty pudding in a bagge . boyle a pinte of thick cream with sixe spoonfuls of flower , and season it with nutmeg , sugar and salt ; wet the bag and turne it , and flower it ; then pour in the creame ( being hot ) into the bag ; and it being boyled , dish it and butter it as a hasty pudding ; if it be well made it will be so good as a custard . to make a shaking pudding . take a pinte of cream , boyl it with large mace , sliced nutmeg and ginger ; then put in a few almonds , blanched and beat with rosewater ; then beat foure eggs with halfe the whites , and beat them with rosewater , then strain them all together , then put to it sliced ginger , sugar , grated bread and salt , then butter a cloth and flower it , and tie it hard , and put it in boyling water ( as you must do all puddings ) then serve it up with verjuice , butter and sugar . to make puddings of wine . slice the crumbs of two manchets , halfe a pinte of wine , as much sugar as you think fit ; the wine must be scalded ; then take eight eggs and beat them with rosewater ; then put sliced dates , marrow and nutmeg , and mixe them well together , and fill the guts to boyle . bread-puddings . take cream and boyl it with mace , then mixe beat almonds with rosewater , then take the creame and eggs , nutmeg , currans , salt and marrow , and mixe them with as much bread as you thinke fit , and fill the guts . to make french-barly-puddings . boyle the barly in three waters , and to a pinte of barly , halfe a manchet grated , a good quantity of almonds beat , eight eggs , halfe the whites , rosewater , grated nutmeg ▪ sugar and salt , and marrow ; mince all these together with cream , and fill the guts , or i think it will do well in a bag . an oatmeale-pudding . steep great oatmeal in milke a night , and pour it thorow a cullender , and season it with penneriall ▪ saffron , sugar , nutmeg , rosewater and salt , then mixe it well with eggs , and flower the bag and boyle it ; when it is boyled , butter it and serve it up . a pudding baked . take a pinte of cream , warm it and put the quantity of two penniworth of dates minced , foure egges , marrow and rosewater , one nutmeg grated , or beaten mace and salt ; butter the dish and put it in , if you will lay puff-paste on it you may scrape sugar on it , but if it be puff-paste put sugar in it . another boyled . take flower , sugar , nutmeg , salt & water ; mix them together with a spoonfull of gum-dragon , being steeped all night in rosewater , and strained ; then put in suet or marrow , and put it to boyle in a bag . white puddings . take of great oatmeal three pintes clean picked , steep it in milk three or foure houres ; then dreine the milk from it , and let it lye a night in warm water ; then dreine it from the water , and put to it two pound of beef-suet minced , eight or ten eggs , with halfe their whites , a quarter of an ounce of nutmegs , as much sugar , a little mace , a quart of cream , a little salt : mixe them well together and fill them into guts , being clean . rice-puddings . boyle your rice in water once , and milk after , and last in thick cream ; then take sixe eggs , grated bread , good store of marrow minced small , some nutmeg , sugar and salt , and put them into pipkins and boyl them for eating ; you may exempt the boyling in milk , and rosewater will do well in them . puddings of swine-lights . parboyl the lights , and mince them very small with suet , and mixe it with grated bread , cream , currans , eggs , nutmeg , salt and rosewater , and fill them in skins . other puddings . take a pinte and a halfe of creame , one pound of butter , and set them on the fire till the butter be melted , then take grated bread , three or four eggs ; season it with nutmeg , rosewater , sugar ▪ and make it as thin as a pancake batter , then butter the dish and bake it in it , with a garnish of paste about it . to make black puddings . first ▪ take halfe the oatmeale and pick it , beat it a very little , then take the blood when it is warme from the hog , and striane it , put in the oatmeale as soon as you can , and let it stand all night ; then take the other part of the oatmeale , pick it cleane and boyl it in milk till it be tender , and all the milk consumed ; then put it to the blood and stir it well together , and put in good store of beefe or hogs suet , and season it with good pudding-herbs , salt , pepper and fennel seed , and boyl them , but do not fill the guts too full . to make a pudding . take more than a pinte of cream , and boyl in it a manchet , and rub it thorow a cullender , and season it with nutmeg , salt , sugar and rosewater , with suet small minced : butter a dish and bake it . to make a posset . take a quart of new cream , a quarter of an ounce of cynamon , nutmeg quartered , and boyl it till it taste of the spice , and keep it alwayes stirring , or it will burn to ; then take the yolks of 7 eggs beaten well together with a little cold creame ; then put that into the other creame that is on the fire , and stir it till it begin to boyle ; then take it off and sweeten it with sugar , and stir on till it be indifferent coole ; then take somewhat more than a quarter of a pinte of sack ( half a pinte will be too much ) sweeten that also , and set it on the fire till it be ready to boyle ; then put it in a convenient vessel , and pour your creame into it , elevating your hand to make it froath , which is the grace of your posset ; and if you put it thorow a tunnell , it is held the more exquisite way . to make barley creame . take a quarter of a pound of french barley , and boyle it in three or foure waters tlll it be soft , then take three pintes of good cream , and boyle it with large mace and quartered nutmeg till it be pretty thick ; then have in readinesse a quarter of a pound of almonds finely beaten , and strain them into a porringer with rosewater , and pour it into the creame and set it on the fire , keeping it stirring till it boyle : then season it with sugar and musk , or ambergriece , and dish it to coole . to make stone-creame . take a pinte and halfe of thick sweet creame , unbeat mace and cynamon a good proportion , sixe spoonfuls of rosewater : season it sweet with sugar , and boyle them till a quarter of them be wasted ; then dish it and keep it with stirring till it be as cold as milk from the cow : then put in a little runnet and stir it together , then let it stand and coole , and serve it to the table . you must charge it with runnet according to the goodnesse . to make macroones . take one pound of fine white sugar beat and searced very fine , and one pound of blanched almonds beat very fine : you are to note , when you beat almonds , you must wet them either with rosewater or other water to prevent oyling ; then mix the sugar and almonds well together , put them into a dish ad dry them over a gentle fire ; then take the whites of five eggs well beaten with rosewater , and wet the almonds with it , so wet that you may make them up with your knife into cakes , and lay them on a paper that is buttered very thin , and bake them in an oven where bread hath beene baked , a quarter of an houre . to make a foole . slice a manchet very thin and lay it in the bottom of a dish , and wet them with sack , boyle creame , with eggs , and three or foure blades of mace ; season it with rosewater and sugar , stir it well together to prevent curdling ; then pour it on the bread and let it coole ; then serve it up to the table . to make almond-puff . take halfe a pound of the best almonds and blanch them in cold water , and slice them in thin long slices , put them into a dish with their weight of double refined sugar , finely searced , and mixe carraway seedes with muske and ambergriece ; then have some whites of eggs , & beat them , and as the froath ariseth take it off ▪ and put it among the almonds : repeating this till the almonds be wet , if they be too wet they will not doe well ; then lay some on papers or wafers , and cast them up lightly with the point of a knife , like a rose ; you must not lay the almonds thick , but that they may look a little hollow , within , like a honey-comb ; then scrape a little fine sugar on them and put them into an oven that is not very hot , for they must not be very brown . a syllabub . take a pinte of white-wine or sack , and a sprig of rosemary , a nutmeg quartered , a lemmon squeezed into it , with the peele , and sugar ; put them into the pot at night , and cover them till the next morne ; then take a pinte of cream , a pinte and halfe of new milk ; then take out the lemon peel and rosemary , and nutmeg , and so squirt in your milk into the pot . another . take a pinte of very thick cream and a pinte of sack , or white-wine , and put them together in a deep bason , with two whites of eggs , the juice of a lemmon , with a piece of the peel and a little sugar ; then take a whisk and whip it , and as the froath ariseth , take it up with a spoon and lay it in a fruit-dish , or bason ; and when the bason is covered , lay fine searced sugar on it , and so to the top of the bason . to make cream with snow . boyle a pinte of cream with a stick of cynamon , and thicken it with rice flower and the yolk of an egg , season it with rosewater and sugar , and salt , and let it have a walm ; then put it into a dish , and lay clouted creame on it , and fill up the dish with froath of creame which comes to the top of the churme ; when you make butter sprinkle it with rosewater , and scrape sugar on it , and some pine kernels on it , and serve it up . to make a rice florentine . boyle the rice with milke or water , and season it with nutmeg , cynamon , salt , sugar and carrawayes , rosewater , sliced dates , lumps of marrow , two or three yolks of eggs , a little creame , if it be too thin put in a little grated bread , and put it into puff-paste in a dish , and bake it : you may make a pudding thus in guts , shredding the dates and marrow finer . to make cream cabbidge . set a gallon of new milk on the fire , and when it boyles , scum it so long as froath ariseth ; then empty it into ten or twelve boules , as fast as you can without froathing , and set them where the winde may come ; when they are a little cold , gather the cream that is on the top with your hand , crumpling it together , and lay it on a plate ; when you have laid three or foure layings on one another , wet a feather in rosewater and musk , and stroke over it , and searce a little grated nutmeg and fine sugar , and lay three or foure layes more on it as before : this do till you have off all the cream on the boules ; then put all the milk to boyle againe , and when it boyles , set it as you did before in boules , and use it in like manner : it will yeild foure or five times seething ; which you must put on your plate , as before , that it may lye round and high like a cabbidge : let one of the first bouls stand , because the creame of them will be thickest and most crumpled ; take that up last to lay uppermost ; and when you serve it up , searce or scrape sugar on it : this must be made over night for dinner , or morning for supper . to make italian puffs . work up the searced sugar in gum-dragon , steeped in rosewater , and beat it in a morter with the white of an egg , to a paste ; put into it a few carraway seeds , and roule it in knots or little loaves , or what fashion you please , and set them in wafers and bake them in an oven as hot as for manchet ; and when they are well risen in the oven take them out , but handle them not till they be cold . to make a posset pie . roast apples very well , and beat the pulp of them with sugar , that it be as sweet as syrrop ; then take thick creame and boyle it , and mixe it with the yolks of raw eggs , a few crumbs of bread , a little cynamon , ginger , three spoonfuls of sack ; make the pie low and set it in the oven to dry , and when it is hard put in the meat ; and when you take it out , stick it with , and strow comfets on it , or stick it with cittron or other sweet-meats of different colours . an excellent clouted creame . take new milk from the cow and set it over the fire in a kettle to scald , ready to boyl , and straine it thorow a cloth , and put it in severall pans to coole : then take off the creame which will scumme , and season it with rose-water , sugar , and musk , putting creame to it . serve it up with snow on it . you may keep it a day without cream . codling cream . coddle twenty faire codlings very well , then peele and coare them very well , and beat them in a morter ; then take a pinte of cream and mixe them well together and straine it into a dish , and mixe it with sugar , sack and musk , and rosewater , if you please : you may doe the same with any fruit if you will . almond creame . beat halfe a pound of sweet almonds with rosewater ; then take a quart of creame and put it to the almonds by degrees , as you beat them , and straine it into a skellet , and boyle a stick of cynamon with it , keeping it with stirring all the time , to prevent burning , and boyle it till it be thick , then take it and mixe it with sugar , and serve it up cold . a quaking pudding . slice the crumbes of a penny manchet , and infuse it three or foure houres in a pinte of scalding hot creame , covering it close ; then breake the bread with a spoon very small , and put to it eight eggs , with but foure of the whites well beaten , and season it with sugar , rosewater , grated nutmeg , or a drop of oyle of nutmeg , if you thinke it too stiff put in some cold cream : when you season it mixe it very well , it will be the lighter ; wet the bagg , and butter , and flower it ; then put in the compound , tie it hard and boyle it halfe an houre ; then dish it , and put to it butter , rosewater and sugar melted , and serve it up to the table . another . scald your bread with a pinte of creame , as at first , and put to it a quarter of a pound of jordan almonds , beaten small with rosewater , to prevent oyling , or at the time of the yeare , as many walnut kernels blanched , which will be as good : season it with sugar , nutmeg , salt , sixe eggs , a quarter of a pound of dates sliced and cut small , a handfull of currans , and marrow minced : work all these together , but not too thick : butter a dish and put it to bake . to make apricock chips . take halfe as much fine beaten sugar as apricocks , pare and cut them as thick as the back of a knife into a bason , and strow the sugar on them , and set them on a chasing-dish of coales , but let them not boyle nor simper , but shake them often , till the sugar candy on the bason side ; then take them out and lay them on plates in a stove , and keep them with turning till they are dry . to dry apricocks with the full weight of sugar . stone and pare the apricocks as you doe them , put them in faire water on the fire , being scalding hot , and scald them very tender , but let them not boyle ; and while they scald , take their full weight of sugar and put to it a little water , and set it on the fire till the sugar be throughly melted , and seething hot , but be sure it boyle not ; then put in the fruit , and let them stand on the fire till they be throughly hot in the syrrup ; then take them off and heat them so morning and evening , and in the heating turn them till you see them candy on the top , which will be in seven or eight dayes ; then take them out of the syrrup and lay them upon glass or stone plates , and set them in the sun to dry , which will be in a day or two , but you must not heat them that morning you take them out . for black or white pearplums , you must take much lesse water ▪ and you must seeth the sugar to a candy height . in all things else doe them as the apricocks , except stoning and paring . to dry apricocks with half the weight of sugar , which is the best way . stone and pare the apricocks , having first weighed them , and take halfe their weight in sugar , which must be boyled to a candy height , which you may know by the dropping of it : when you finde it break , and run up like a small haire , which it will do when it comes to that height ; then put in the apricocks , and let them boyle a quarter of an houre , and let them lie in the syrrupe all night ; the next day lay them on a glasse , or stone plate , to dry in a stove . to dry apricocks another way . let not the apricocks be too ripe , and a day after they be gathered stone and pare them , and to a pound of fruit take a pound of loafe sugar beat small , and cover them all over with it for two houres , till the sugar be so moist that it will melt without water ; then set them on a slow fire , that they boyle not in two houres or more , turning them often that they break not ; and when you think they are enough , put them into a deep glasse , and the syrrup into a silver dish , and let it boyle a little , then poure it on the apricocks , and let it stand uncovered till the next day , then cover them , and when they have laine a weeke in that syrrup , take them out and lay them on glasse plates and set them in a stove , or any place where they may have the aire of the fire , and every-day turn them on clean glasses , till they dry . to candy oranges with marmalade in them . take the fairest and thickrind oranges , and best coloured , and pare off the out-side very thin and rub them with salt , and wash it off againe , and dry them , and make a little hole in the bottome , onely to put in your fore finger , and take out the meat and seedes , and skinnes very cleane , and keep the oranges as whole as you can ; then lay them in water , and shift them thrice in a day ; then boyl them in four severall waters ; all which ( but the first ) must boyle when you put them in ; then lay them between two course cloths to dry up the water ; you may remember to cut stoppers for the holes out of some other oranges , which must be watered and boyled with them : then take to a pound of oranges , one pound and a half of the best loaf sugar , and wet the sugar thin , and let it boyle almost to a candy ; then stir it in the skellet till it coole , and then it will be thicker and thicker ; and before it be too hard , put in the oranges , and set them upon embers , and it will turne thin againe , and so let them preserve softly in the syrrup , still turning of them till you think they will come dry , and the sugar candy , but not too hard ; when they are hot fill them with the marmalade , and put the stopples on them . to make paste of oranges . take the thickest rinde and fairest oranges of colour , is the best ; then pare off the out-side very thin , and rub them with salt , and wash it clean off againe ; dry them in a cloth and cut them in halves , and wring out the juice , straine it and keep it in a glasse , then scrape out all the meat and lay them in water two dayes , and shift them twice a day ; then boyle them in four severall waters , boyling before you put them in , except the first ; take them out & lay them betwixt course cloaths till they be very dry ; then scrape out the strings and cut out all the black in them , and beat them to a fine paste in a stone morter ; then scald some apple-johns in the last water you boyle your oranges in ; then take off the pulpe of the apples and beat it fine in a stone morter , and to one pound of orangepulp you must take a quarter of a pound of apple-pulp ; then mixe them well together , and put the juice of the oranges you saved , and the juice of four lemmons to it ; and take the full weight of all this in double refined sugar ; then set the pulp on the fire in a silver or stone dish ; stirring of it continually ; then wet the sugar thin with water , and put some musk and ambergriece tyed in a tyffeny bagge into it , and let it boyle to a candy ; then put in the pulp and stir them well together , and let it boyle a little after it is in ; then drop it on sheets of glasse in round cakes , and set them in a warm cupboard to dry , and when one side is dry , take them off and clap two together . to make jelly of john-apples to lay upon oranges . pare and cut them in pieces somewhat less than quarters , then pick out the kernels , but leave the coares in them , and as you pare them put them in faire water , lest they be black ; then put to one pound of apples ; three quarters of a pint of water , and let it boyle apace till it be halfe consumed ▪ then let it run thorow a jelly-bag ; then take the full weight of them in double refined sugar ; wet the sugar thin with water , and let it boyle almost to a candy ; then put to it the liquor of apples , and two or three slices of orange peel , a little musk and ambergriece tied in a piece of tiffany , and let it not boyle too softly for losing the colour ; then warme a little juice of orange and lemmon together , and it being halfe boyled , put it into it , but not too much juice , for then it will not jelly ; then set some to jelly in a spoone , and if it jelly , take it up , and have ready in a glasse some preserved oranges , and poure it on them . to preserve pearmaines in slices . take them about alhollontide , for then they are best ; pare and cut them round in thinne slices , and cast out the coare of every slice as you pare them , put them into faire wat●r , or they will be black ; then take to a pound of apples as much fine loaf sugar , and halfe a pinte of spring water , and set the sugar and water together on the fire , and boyle it to a clear syrrup , and let it be cold before you put in the apple ; then put to a pound of apples a little rind of oranges and ambergriece , and musk , in a tiffany ; and when it hath boyled a good while , put in the juice of three oranges , and two lemmons warmed ; you may allow at the first putting in of the sugar , three spoonfuls more of sugar for the juice : let them boyle till they be very clear , and the syrrup jelly . to make jelly of raspesses . when you have strained the raspesses , take to every pinte of juice three quarters of a pound of loaf sugar , pick out some of the fairest ; and having strowed some of the sugar in the bottom of the skellet , lay them in one by one , and then put the juice upon them , and some sugar , reserving some to put in when they boyle , and so let them boyle apace , putting on the sugar till they be enough ; for currans , you need not put them on till they be enough . to preserve pippins in jelly . take the golden pippin , which is much the best , and take three quarters of their weight in double refined sugar , being beat fine , and as much water as you think will cover them in boyling ; and when the sugar is melted put in the pippins , being very finely pared and cut in halfes , or quarters , which you like best , a little of the coares being taken out of them . when they have simpered a while , let them boyle as fast as may be on a cleare fire , till they looke very cleare : when you set them first on the fire , you may put in a little orange-peel cut very thin , and boyled in several waters till it be tender , and then cut into little long slices , which will look handsome , and give the pippins a good taste ; then take out the pippins , being boyled enough , and boyle up the jelly with a quick fire as fast as may be . being the day before made thus , take any good pippins and pare them , and cut them in halfes , and put them in a skellet with a little more water than will cover the bottome of the skellet , and let them boyle fast till they looke cleare ; then put them out into a stone dish , and crush them thorow a jellybagg whilst any liquor will run out from them , and let it stand all night in a cleane stone pot ; and when the pippins are boyled , take the cleare of this liquor , and with the quarter of their weight of the best sugar , and boyle it till jelly ; then lay the pippins in the glasse , and put as much jelly to them as will even them in the glass , and put the rest as fast as you can into little flat stone dishes very thin , and when it is cold , slide it all over the glass of pippins , and the next day tye them up . to drie pippins . take the fairest pippins , about christmas , and set them one by one in an oven , a little warmer than when bread is drawn ▪ and let the oven be heated twice a day , and turne the pippins once in either heating ; when they begin to be a little tender , flat them , and be carefull you break not the skinnes ; then keepe them flat and turned , till they be drie ; the pippins must not be spotted , but the clearest can be got . to make snow . take a quart of the best creame , and a quarter of a pound of blanched almonds beated very fine , with rosewater , and st●ained , half a pint of white-wine , a piece of orange peele , a sliced nutmeg , 3 sprigs of rosemary , & let it stand two or three hours , being made sweet with sugar ; then strain them into a bason ; then take out some of it into a ser thing , and beat it till it froath or bubble , and as the froath ariseth take it off gently with a spoon , and lay it in the dish you serve it up in : you must beat it all by a little at a time , till you have as much of the froath and bubbles as will rise a good height ; you may put more sugar to it , but no cream but what was in it , for that which falls from the bubbles will be enough . to make jelly of raspesses . when the raspesses are picked clean , strain them through a haire sieve with a spoon ; if you would have it very clean , you must not straine them too dry , but onely the thinnest juice ; then put in as much loaf sugar as you think fit , or ( if you will ) weigh the raspesses ; and when they are strained , weigh the seeds , and take something less than the weight of the juice in sugar , and boyle it till it jelly in a spoon , being cold , ( as stiff as you would have it ; ) if you would have some seedes in it , leave out some raspesses whole , and boyle in it , or ( if you please ) preserve a few and put in it : when you glasse it , you must not doe any thing that is red in any pewter or tinne ; you may do red currans the same way . to make raspes ▪ cakes . when the raspes are clean pick'd , weigh them , and take something lesse than their weight in loaf sugar finely beaten , and put in two or three spoonfuls of sugar in the boyling of them , to keep their colour , and keep them with stirring while they boyle , till you finde they come clean from the bottom of the skellet : in the mean time , let the rest of the sugar be boiling , being only made wetwith water , or very little more ; and when it is almost boyled to sugar again , take it off the fire and put in the raspesses , and stir them well together , and then set them on a soft fire , and keep it stirring gently halfe a quarter of an hour ; then take it off the fire and stir it , that it may be almost cold ; then put it into the pewter moulds , and set them in a stove very gently , hot , or where they may have a little aire of the fire ; after three or foure dayes take off the rings , and when you finde them dry at the top , turne them upon glasses , which you must lay under them at the first , or a pewter plate , or else they will lose their bright colour ; you must not stir the sugar when it boyles , but onely about the sides , to keep it together , but let it boyle upon a good quick fire : it will be the better colour , if you give them the full weight of sugar . to preserve raspesses . pick cleane the fairest raspes , and take their bare weight in loaf sugar , which must be finely beaten , and strow a layer of sugar in the bottome of the skellet , or china dish , and then a larger of raspes , & so three or foure times double , and crush some juyce of other raspasses all over them , & set them on a soft fire till the sugar be melted , often shaking them ; then let them have a quick fire , and let them boyle some five walms . every time they boyle up shaking of them , and in so many boyles they will be enough . to preserve cherries . take the deepest coloured cherries and largest you can get , and gently pull out the stones and stalks , and lay them in a skellet , or china dish ; lay a layer of sugar first , and then a laying of cherries , with the stalky side downeward , and so to the height you intend , having the bare weight of sugar to the cherries , and let them lye till you have peeled some skins off of the smallest cherries , but well coloured ; if you will have them of a crimson colour , one ounce of skinnes will be as little as you can take to one pound of cherries , not taking any of the juice of the cherries with the skinnes , for that will make them looke tawny ; put a little ▪ sugar to the skinnes to fetch the colour out of them , and set the skinnes on a soft fire , often stirring and crushing them with a spoon ; then pour all that juice on the cherries and set them on a soft fire , often shaking of them till the sugar be pretty well melted ; then set them on a quick fire and let them boyle up ; then take them off , and the froath settled scum them cleane , and so doe till you think them enough , which you may finde by their clearnesse ; then take them off and scum them very clean , and let them stand all night in a silver or china dish , and the next day , if the syrrup be not very thick , let the fruit be put up into glasses , and boyle the syrrup againe on a quick fire , and when it is cold , put it to the cherries , and be sure to let the glasses stand open till they be cold . if you would have them pure coloured , do them with the best sort of sugar . to make quince cakes the true way . take the yellow apple quince and parboil them over a quick fire , and when they are soft , and begin to crack , take them out of the water , and lay them on a dry cloth , letting the water drain wel out of them , and scrape the pulpe of them into a silver dish , & take to one pound of that pulpe one pound of the best loafe sugar ; then boile them together on a quick fire , and when you think it enough , which you may know by laying a little on a table , and if it comes clean from the board , without cleaving , it is enough ; then strow some sugar finely serced upon the board , and put the stuffe on that sugar , and when it is cold , mould them up into little cakes , and print them ; then set them in a box by the fire , with the lid of the box open , some two dayes , that they may dry . to preserve sweet lemmons . pare the lemons thin , and rub them with salt , and wash it off again ; lay them in water two daies and shift them morning & evening ; then boil , and shift them in four several waters , all which must boil before you put them in , except the first , but let them not boil too long in one water for making them black ; take them out , & lay them between two hot cloathes til the water be soakt out of them ; cut them in halfs , and weigh them , and take to one pound of lemons a pound and half of the finest loaf sugar and to every pound of sugar a pint of water , beat the sugar very fine , and set it on the fire with the water , and when it is cleane scummed and boil'd a little while ; then take it off and let it cool ; then tie up the lemmons in cobweb-lawne , every halfe by it selfe , and put them into the syrrup , and let them boyle or simper very softly an houre or less ; then put them into a silver bason , and so let them stand a week before you boyl them up , then boyl them with a little ambergriece and musk tyed in a piece of cobweb-lawn , the least that may be will make them taste very strong , and some halfe an houre before you take them up , put in the juice of foure or sixe lemmons made warm , and so let them boyle till they be enough ; then take off the tiffeny , and put them up when they are cold . the best way to preserve oranges , or such like , is never to boyle them in sirrup , but when they are boyled in water , and not too soft , and to make a syrrup first ; and as soone as it comes off the fire , put in the citron , and let it lye three or foure dayes , turning it every day : then poure the sirrup from them , and boyle it againe , till it be of a pretty thicknes ; then put in the citron when it comes off the fire boyling hot , and let it lye therein six or seven dayes , and then boyle the sirrop as before , and at the last boyling you may amber it if you please : if you give them sugar enough , three times will serve to make them keep ; if they doe not , you may boyle the sirrup at any time again . but if they have stood long before you boyle the syrrup againe , you must let it coole before you put it to the citrons againe , lest they blister . this way is very good ; if the sugar be fine , they will eat daintily and firme . to make jelly of oranges . shave the oranges thin , and quarter theme , and water them three dayes , shifting them twice a day ; then boyle them very tender in severall waters till the bitternesse be gone ; then dry them with a cloath and cut them in thin slices athwart the quarters , then take their weight of the best sugar , fill a pinte of liquor made of apple-johns , and spring water , as strong of the apples as you can make it , then mix the sliced oranges and the liquor together , then take the sugar , being finely beaten , & wet it with a little water , and when it hath boyl'd a little , & is scumm'd , put the orange and apple-liquor into that syrrup , and boyl it till it be ready to jelly ; put in 4 spoonfuls of the juice of orenge and lemmon together , boyle it a little after , and , if you please , tie a little amber and musk in a tiffany and put in it , as long as you think fit . to candy oranges . grate off the upper rinde of the oranges , then pare the rinde off very thin , and have water by you to put them in as you pare them ; then sew them up in a fine cloath , and when the water boils put them in , and shift them into three waters , but they must not boil too long in one water , lest they look black , & let the pan be made cleane every time : when they are boyled take them out of the cloaths and lay them one by one on a dry cloath , and cover them with another ; then make a cleare syrrup , as much as you thinke will boyle so many peeles ; let them boyle softly , lest the syrrup grow too thick before they be enough ; and when they are cleare , and the syrrup hangs about them , take them off the fire and put the syrrup and them into a glass , or silver dish , and let them stand on a dry place ( not too hot ) till you see them begin to candy ; then take them out and lay them on plates or trenchers , and let them dry of themselves without any fire , till they be almost dry ; then you may put them in a little heat lest they grow black . how to make christall jelly . take a knuckle of veal , and two calves feet , and boile them in cleare water , but boile not the meat to pieces , for then the jelly will look thick : then take a quart of the clearest of it , and put it into a skellet or pot , with a little sliced ginger , whole white pepper , a nutmeg quartered , a grain of musk ; put all these spices in a bag , boile them in the jelly , then season it with foure ounces of white sugar-candy , and three spoonfull of rose-water ; run it through a cotten jelly-bag , and if you will have it look of an amber colour , bruise your spices , and let them boile loose in the jelly . to make white leach of cream . take a pint of sweet cream , sixe spoonfuls of rosewater , two granes of muske , two drops of oyle of mace , or a blade or two of large mace , boyle it with foure ounces of icing-glass , being steeped and washed clean ; then run it thorow your jelly-bag into a dish ; when it is cold slice it in chequar-work , and serve it up on a plate , or glasses . this is the best way to make leach . finis . the compleat servant-maid; or, the young maidens tutor directing them how they may fit, and qualifie themselves for any of these employments. viz. waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. composed for the great benefit and advantage of all young maidens. woolley, hannah, fl. 1670. 1677 approx. 163 kb of xml-encoded text transcribed from 95 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66839 wing w3273a estc r221142 99832508 99832508 36982 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be 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(eebo-tcp ; phase 1, no. a66839) transcribed from: (early english books online ; image set 36982) images scanned from microfilm: (early english books, 1641-1700 ; 2104:06) the compleat servant-maid; or, the young maidens tutor directing them how they may fit, and qualifie themselves for any of these employments. viz. waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. composed for the great benefit and advantage of all young maidens. woolley, hannah, fl. 1670. [12], 167, [3] p. [2] leaves of plates (fold.) printed for t. passinger, at the three bibles on london bridge, london : 1677. by hannah woolley. preliminary leaf reads: licensed january, 20. 1676/7 r. l'estrange. the words "waiting woman, ... under cook-maid," and "nursery-maid, ... scullery-maid." are bracketed together on title page. with three final pages of advertisment. copy tightly bound with some loss of text. incorrectly labelled wing b3273b in reel guide. reproduction of the original in the british library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts 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at the text creation partnership web site . eng cookery -early works to 1800. canning and preserving -early works to 1800. house cleaning -early works to 1800. beauty, personal -early works to 1800. women -education -early works to 1800. 2000-00 tcp assigned for keying and markup 2001-10 spi global keyed and coded from proquest page images 2002-04 tcp staff (michigan) sampled and proofread 2002-04 mona logarbo text and markup reviewed and edited 2002-05 pfs batch review (qc) and xml conversion the compleat servant-maid ; or , the young maidens tutor . directing them how they may fit , and qualifie themselves for any of these employments . viz. waiting-woman , house-keeper chamber-maid , cook-maid , vnder cook-maid , nursery-maid , dairy-maid , laundry-maid , house-maid scullery-maid . composed for the great benefit and advantage of all young maidens . london , printed for t. passinger , at the three bibles on london bridge , 1677. licensed january , 20. 1676 / 7 r. l'estrange . the epistle to all young maidens . sweet hearts , the great desire i have for your good , advantage and preferment in the world , is such that i respect it equal with my own , i have therefore with great pains and industry composed this little book , as a rich store-house for you , from whence you may be furnished with such excellent directions as may qualifie you for , and make you capable of serving the greatest person of honour or quality , or gentleman or gentlewoman either in city or country : for besides those necessary directions which teaches you how to behave and carry your self , and perform your duty in the several employments of waiting-woman , house-keeper , chamber-maid , cook-maid , vnder cook-maid , nursery-maid , dairy-maid , laundry-maid , house-maid , and scullery-maid . you have directions for preserving , conserving , and candying , for writing the most usual hands for women , as mixt hand , roman and italian hands : for arithmetick , as much as is necessary for your sex : also the art of carving , and distilling , with choice receipts for physick and chyrurgery : for washing and starching of tiffanies , points , and laces : for making of pies , custards , cheesecakes and the like : also for making of pickles and sawces , and for dressing of flesh , fowl , and fish , and for making several sorts of creams and syllabubs . with variety of choice receipts for preserving the hair , teeth , face , and keeping the hands white : also a bill of fare , of the most usual and proper meats for every month in the year . so that if you carefully and diligently peruse this book , and observe the directions therein given , you will soon gain the title of a complete servan●-maid , which may be the means of making you a good mistress : for there is no sober , honest , and discreet man , but will make choice of one , that hath gained the reputation of a good and complete servant , for his wife , rather than one who can do nothing but trick up her self fine , an● like a bartholomew baby● is fit for nothing else but to be looked upon . this consideration , wil● i hope , stir you up to th● attaining of these most excellent qualifications , and accomplishments . which that you may do , is the earnest desire of your well wisher . general directions to young maidens . if you would endeavour to gain the esteem and reputation of a good servant , and so procure to your self not only great wages , but also great gifts and vales , the love and respect of your lady , master or mistress , and the blessing of god almighty upon all your lawful endeavours , you must in the fir●● place , be mindful of your duty to your ●reator , according to the advice of solo●●●● eccles. 12. 1. remember thy creaton in 〈…〉 thy youth . be careful that you 〈…〉 ●rayers morning and evening , that ●ou re●d good books , and hear sermons as often as conve●iently you can . 2. that you endeavour carefully to please your lady , master or mistress , be faithful , diligent and suhmis●ive to them , encline not to sloth or laze in bed , but rise early in a morning . 3. be humble and modest in your behaviour . 4. be ●eat , cleanly , and huswifely , in your clothes , and lay up what money can handsomely be spared . 5. be careful o● what is given you , o● what you have in your charge , that by so doing you may oblige them to be loving and kind to you , and cause them to speak well of you . 6. do not ke●p familiarity with any bu● those , with whom you may improve you● time . 7. if you are entrusted with any secrets be careful that you reveal them not . 8. be careful that you wast not , or spoi● your ladies , or mistresses goods , neither si● you up junketing a nights , after your maste● and mistress be abed . lastly , if you behave your self civilly , a●● be neat , cleanly , and careful to 〈◊〉 , yo● will be cherished and encoura●●● not onl● with good words but good 〈◊〉 . thus have i given you s●●e short dire●ctions in general , i shall now give you particular directions for every employment , from the waiting gentlewoman to the scullery maid , that so you may be capable of serving in the highest as well as the lowest place . directions for such as desire to be waiting gentlewomen . if you desire to be a waiting gentlewoman to a person of honour or quality , you must , 1. learn to dress well . 2. preserve well . 3. write well a legible hand , good language and good english. 6. have some skill in arithmetick . 7. carve well . having learned these , you must remember to be courteous and modest in your behaviour , to all persons according to their degree , humble and submissive to your lord and lady , or m●s●er and mistress , neat in your habit , loving to servants , sober in your countenance and discourse , not using any wanton gesture , which may give gentlemen any occasion to suspect you of levity ; and so court you to debauchery , and by that means lose a reputation irrecoverabl●● i shall now give you some short directions , whereby you may learn to preserve , write well , carve well , and have some skill in arithmetick . directions for preserving , conserving , and candying . h●w to preserve barberies . make choice of the largest and fairest bunches , picking off the withered or shrunk ba●beries , and wash them clean , drying them in a clean cloth , after this take a quantity of barberies , and boyl them in claret wine till they be soft , then strain them well thorow a strainer , wringing the juice hard thorow it , boyl this strained liquor with sugar till it be thick and very sweet , let it then stand till it be cold , then put your branches of barberries into gally pots , and fill th●m up with this liquor : by this means you will have both the syrup of barberies , and their preserves . to preserve pears . take pears that are sound and newly gathered from the tree , indifferent ripe , then lay in the bottom of an earthen pot some dried vine leaves , and so make a lay of pears , and leaves till the pot is filled up , laying betwixt each lay some sliced ginger , then pour in as much old wine as the pot will hold , laying some heavy thing on the pears , that the pot may not swim . to preserve green pippins . take half a score green pippins from the tree , pare them , and boil them in a pottle of water till they are like a pulp , strain them from the cores , then ●ake two pound of sugar , and mingle it with the liquor or pulp so strained , then set it on the fire , and as soon as it boyleth put in the pippins you intend to preserve , so let them boil leasurely till they be enough , when they are preserved they will be green . in like sort you may preserve quinces , plumbs , peaches , and apricocks , if you take them green . to preserve black cherries . take them fresh or as they come from the tree and out of the stalk , take one pound of sugar for two pounds of cherries , seeth and clarifie them , and when they are half boyl'd put in your other cherries , and let them seeth softly together , until the sugar may be drawn between the fingers like small threads ; when it is almost cold put the cherries in the pots with the stalks downwards . to preserve mulb●rries . take mulberries and add to them their weight in sugar , having wet your sugar with some juice of mulberries , then stir your sugar together and put in your mulberries , and boyl them till they are enough , then take them out and boyl the syrup a while , then put in the mulberries and let them stand till they be cold . to prese●ve oranges and lemmons . take the fairest you can get , and lay them in water three days and three nights , to take away their bitterness , then boyl them in fair water till they be tender , make as much syrup as will make them swim about the pan , let them not boyl long , for then the skin will be tough , let them lye all night in the syrup , that they may soak themselves therein : in the morning boyl the syrup to a convenient thickness , then with it and the oranges and lemmons , fill your gallipots and keep them all the year . in this manner you may preserve citrons . to preserve gooseberries . let the gooseberries be gathered with their stalks on , cut off their heads and stone them , then put them in scalding water and let them stand therein a little while , then take their weight of sugar finely beaten , and lay first a layer of sugar then of gooseberries in your preserving pot or skillet , till all be in , put in for every pound of gooseberries a spoonful of fair water , set them on the embers till the sugar be melted , then boyl them as fast as you can , till the syrup be thick enough , when cold put them up . in this manner you may preserve raspices and mulberries . to preserve roses . take one pound of roses , three pound of sugar , one pint and a little more of rose-water , make your syrup first , and let it stand till it be cold , then take your rose leaves having first clip'd off all the white , put them in the cold syrup and cover them , let your fire be very soft , that they may only simmer two or three hours , then whilst they are hot , put them out into pots or glasses for your use . to preserve cherries . take cherries fully ripe and newly gathered , put them to the bottom of the preserving pan , let the cherries and sugar be of equal weight , throw some sugar on the cherries and set them on a quick fire , and as they boyl throw on the sugar till the syrup be thick enough , then take ●hem out and put them into a g●llipot whilst they are warm , it will not be amiss to add two or three spoon●uls of rose-water to them . to preserve ripe apricocks . let the weigh● of your sugar equal the weight of your apricocks , what quantity soever you have a mind to use , pare and stone your apricocks , and lay them in the sugar in the preserving pan all night , and in the morning set them on the embers all night till the sugar be melted , and then let them stand and scald an hour , then take them off the fire and let them stand in that syrup two days , and then boyl them so●tly , till they be tender and well coloured , and after that when they are coloured , put them up in glasses or pots , which you please . to preserve green walnuts . take walnuts and boyl them till the water tasts bitter , then take them off and put them in cold water and peel off their rind , and put to them as much sugar as their weight , and a little more water than will wet the sugar , set them on a fire , and when they boyl up , take them off , and let them stand two days , then boyl them again once more . to preserve eringo roots . take eringo roots fair and knotty , one pound , and wash them clean , then set them on the fire and boyl them very tender , peel off their outermost skin , but break them not a● you pare them , then let them lye a while in cold water , a●ter this you must take to every ●ound of roots , three qu●rte●s of a pound of clarified sugar , and boyl it almost ●o the height of a syrrup , and then put in your roots , but look that they boyl but gently , together , and stir them as little as may be for fear of br●aking , when they are cold put them up and keep them . to preserve ennula-c●mpana roots . wash them and scrape them very clean , and cut them thin to the pith , the length of your lit●le finger , and as you cut them , put them in water , and let them lye there thirty days , shifting them twice every day to take away the bitterness : then weigh them , and to every pound of roots , add twelve ounces of sugar clarified first , boyling ●he roots very tender , then put them into the sugar , and let them boyl upon a gentle fire until they be enough , having stood a good while on the fire , pot them up between hot and cold . to make conserve of roses . take red ros●buds , clip all ●he white either bruised or wi●hered ●rom them , then add to every pound of roses three pound of sugar , stamp the ros●s very small , putting to them a little juice of lemons or rosewater as they become dry : when you think your roses small enough , then put your sugar to them , so beat them together till they be well mingled , then pot it up in gallipots or glasses . in this manner is made the conserves of flowers of violets , which doth cool and open in a burning fever or ague , being dissolved in almond milk and so taken , and excellent good for any inflammation in children . thus yon may also make the conserve of cowslips , marigolds sage and scabious , and the like . how to candy all sorts of flowers , as they grow wi●h their stalk on . take the flowers and cut the stalks somwhat short , then take one pound of the whitest and hardest sugar you can get , put to it eight spoon●uls of rosewater , and boyl it till it will roul between your little finger and your thumb , then take it from the fi●e and cool it with a stick , and as it waxeth cold dip all your flowers , and taking them out again lay them one by one on the bo●●tom of a sieve , then turn a joynt-stool 〈◊〉 the feet upward , set the sieve on 〈◊〉 ●eet thereof , then cover it with a fa●● linnen cloth , and set a chafing dish of ●●●●s in the midst of the stool underneath 〈◊〉 sieve , and the heat thereof will dry yo●●●andy speedily , which will look very pl 〈◊〉 〈◊〉 y , and keep the whole year . to c●ndy eringo roots . take of your eringo roots ready to be preserved and w●igh th●m , and to every pound of roots , you must take of the purest sugar you can get two pound , and clarifie it with the whites of eggs exceeding well , that it may be as clear as crystal : it b●ing clarified you must boyl it to the height of manus christi , and then dip in your roots two or three at once , till th●y are all candied : put them in a stove and so keep them all the year . the best w●y to dry plumbs . take plumbs when they are fully grown , with the stalks to them , however let them be green , split them on the one side , and put them in hot water but not too hot , and so let them stand three or four hours , then to a pound of them take three quarters of a pound of sugar beaten very fine , and eight spoon●uls o● water to every pound , set them on hot embers till the sugar be melted , and ●●●er that boyl them till they be very tender , 〈…〉 them stand in their syrup two or 〈◊〉 ●●ys to plump them , then take them out and wash the syrup from them with warm w●●●● , and wipe them dry in a fair linnen clot● , then set them on pla●es , and let them dry ●n a stove , dry them not in an oven ; for then they will be tough . colours for fruit. if you would colour fruit yellow , you must make use of saffron , for the best green colour take sap green , and for the best red , indian lake , &c. you must be sure to mix the colours with gum arabick dissolved in rosewater . to make marmelade of quinces . take of the fairest quinces , wash them very clean and stamp them very small , and wring out as much juice as you can , then take other quinces and cut them in six pieces , put them in a pot and let them be evaporated with hot water , until they be thorowly mellow , then take half a pot ●ull of the former juice , and pour it upon the former , stewed and cut to pieces , break it well together and put the rest of the juice among it , then wring it thorow a clean thin cloth , seeth no more of this juice at once ●han will fill a box therewith , and put white sugar to it as much as you please . how ●o ma●e sy●up ●f violets . boyl fair water and scum it , and to every ounce so scum'd and boyl'd , take six quarters o● the blew of violets , only shi●t them as before nine times , and the last time take nine ounces of violets , let them stand between times of shi●ting twelve hours , keeping the liquor still on hot emb●rs , that it may be but milk warm , after the first shifting , you must stamp and strain the last nine ounces of violets , and put in only the juice of them , then take to every pint of this liquor thus prepared , one pound of sugar finely beaten● boyl it and keep it stirred till all ●he sugar be melted , which you must do if you can before it boyl , afterwards boyl it up with a quick fire . to make syrup of roses . take damas● roses and clip off the white of them , for every pint of water , take six ounces of roses , boyl your wa●er first and scum it , then let th●m stand twelve ●●urs , w●inging out the roses and putting in new eight times , then wringing out the last put in the juice of four ounces only , and so make it up as b●fore . to make syrup of coltsfoot . take the leav●s of coltsfoot and wash them very clean , then wipe them wi●h a clean cloth leaf by l●a● , then dry them well with a cloth , then beat them in a morter and put them in a strainer , and wring all ●●e juice ou● of them and put it into glasses , ●nd let it stand in them to settle all night , ●he next day pour out the clearest of the ●uice from the grounds into a clear bason , and take for every pint thereof a pound of suga● finely beaten , boyl the juice of colts●foot softly on a charcole fire , and when you have well scum'd it , put in the sugar according to its proportion , and so let ther● boyl together keeping it with due scummin● until it will stand on a stiff purl , dropping it on a plate : then take it from the fire , and pour it thorow a jelly bag into a fair bason , putting first a branch or two of ros●mary into the bags bottom , then keep it stirring with a spoon until it be lukewarm , otherwise it will have a cream upon it , so letting it stand all night , put it in what vessels you think fit to keep it in , for your future use and service . by the foresaid rules and directions , you may now make most sorts of syrups now in use , as syrup of wormwood , betony , burrage , bugloss , carduus , cammomil , succory , endive , strawber●ies , fumitory , pu●slain , sage , s●abious , scordium , housleek and the like . thus having given you some short directions for preferving , conservi●g , and candying , i shall in the next place give yo● some rules and directions , how you may attain to write a good legible hand . directions for writing the most vsual and legible hands for women ; as mixt hand , roman hand , and italian hand . before i come to give you full directions ●or the writing of the a●oresaid hands , i shall give you some instructions how to make a pen , hold a pen , how to sit to write , together with some other necessaries for writing . how to make a pen. having a pe●knife with a smooth , thin , sharp edge , take the first or second quill of a goose wing and s●rape it , then hold it in your l●ft hand with the feather end from you , beginning even in the back , cut a small piece off sloping , then to make a slit , ente● the knife in the mid●t of ●he first cut● put in a quill and forc● it up , so 〈◊〉 as you desire the slit should be in l●ng●h , which done cut a piece sloping a way ●rom the other side above th● slit , and fashion the mo by 〈◊〉 writing sample writing sample writing sample off both the sides equally down , then place ●he nib on the nail of your left hand thumb , ●nd to end it draw the edge into it sl●nting , ●nd being half thorow turn the edge almost ●ownright and cut it off . how to hold your pen. hold the pen in the right hand , with the ●ollow side downward , on the left side place your thumb rising in joynt , on the left side you● middle finger near half an inch from the end of the nib , and your forefinger on the top , a small distance from your thumb . how to sit to write . chose a foreright light , or one that comes on the left hand , hold your head up ●he distance of a span from the paper , when you are writing hold not your head one way nor other , but look right forward : draw in your right elbow , turn your hand outward and bear it lightly , gripe not the pen too hard , with your left hand stay the paper . necessaries for writing . let your ink be thin , such as may freely run from the pen , let the paper which you write on be white , fine , and well gumm'd , for dispatch procure a round ruler , for certainty a flat one , at your first writing rule double lines , with a quill cut forked the depth of your intended letters , or else with a black lead pen : rub your paper lightly with gum-sandarac beaten fine , and tyed up in a linnen cloth , which makes the paper bear ink better , and the pen run more smooth . directions for writing of mixt hand . in writing of this hand , i would advise you to a pen with an even nib , a long slit , and not too hard , rule double lines that you may keep your letters even at head and foot . keep a waste paper under your hand , whereon to try every letter be●ore you write it fair , at the first write slowly and carefully , diligently mind your copy , and observe the true proportion and agreement of letters . first , in their compassing , as the a. b. d. g. o. p. q. &c. which must be made with equal whites . secondly , in their lengths and depths , keep them even at head and foot . thirdly , keep the stems of all letters to an equal height . fourthly , let all incline one way , to the right hand or to the left . fifthly , in making all heads of long letters , begin them on the left side , then turn your pen to a flat , and draw it down smoothly on the right side . these rules well observed , will be sufficient for this hand ; therefore i shall proceed to give you directions for the roman hand . when double lines are ruled , and every thing ready ; with an indifferent size pen , well cut , first imitate the small l. n. and o. so long till you can make them well : then proceed to make the small letters that bear resemblance one to another , as the c. e. a● o. g. q. then the b. d. f. h. k. l. and a. which stems or body stroaks keep often equal height . directions for italian hand . since the exact writing of these hands depends wholly on the form of an oval , i would advise you to use your hand to the making of a larger and lesser oval . this hand must be written with a pen that hath a clear long slit , and a long small nib ; and the hand in writing hereof must be bore lightly and freely . in your imitation , observe the rule for likeness of letters delivered in the roman . in joyning you mu●● unite all such letters , as will naturally joyn by small hair strokes , drawn with the lef● corner of the pen ; and imitate the copy . here place the two plates . i shall now give you some directions , whereby you may understand so much o● arithmetick , as is necessary for keeping your accounts ; viz. numeration , addition and substraction . directions for arithmetick . of numeration . numeration is that part of arithmetick , whereby we may duly value and express any figure set down in their places , and that you might the better know and understand what it is , i have here inserted the table of numeration . c. of millions . x. of mil●ions . millions . c. of thousands . x. of thousands . thousands . hundreds . tens . vnites . 1 1 ● 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 5 5 5 5 5 5 5 5 5 6 6 6 6 6 6 6 6 6 7 7 7 7 7 7 7 7 7 8 8 8 8 8 8 8 8 8 9 9 9 9 9 9 9 9 9 this table hath nine places , and in every one of them are set the value of each figure , at the upper end of the table ; so that by this you may learn to express any number . every figure hath its denomination ; as one unites , another tens , another hundreds , &c. so that if you would number the first line , which are all ones , you must begin with the first figure on your left hand ; look over the head of it , and you will see its denomination , which is hundreds of millions : you must therefore reckon thus , one hundred and eleven millions , one hundred and eleven thousands , one hundred and eleven : two hundred twenty two millions , two hundred twenty two thousand , two hundred twenty two : and so of any of the rest of the figures . thus much for numeration , which shews you the place of the figures . the next thing you must learn is addition , which shews you the adding together of figures . of addition . addition is that part of arithmetick , which shews to collect or add divers summs together , and to express their total value in one summ. as for example , suppose you had disbursed for your lady several summs of money ; as ,   lib. for wine . 5 for sugar . 4 for oranges . 3 for lemons . 2 in all 14 now , to know how much the total of this is which you have laid out , you must add them up together ; beginning at the bottom , say , 2 and 3 makes 5 , and 〈…〉 and 5 is 14. so that it doth 〈◊〉 the total summ which you 〈◊〉 ●●●ursed , is 14 pounds ; therefore mak●● stroke at the bottom , and set down 14 underneath , as you see in the example . thus much may suffice for pounds alone , but if your disbursments consist of pounds , shillings , pence and farthings , you must set it down after this manner .   lib. s. d. q. for wine , 7 12 09 2 for oranges , 0 17 03 1 for lemons , 1 02 11 3 for sugar , 3 09 04 2 for quinces , 1 15 03 0 for aprecocks . 0 07 09 0 total 15 05 05 0 now to cast up this , you must know that fo●r farthings make one penny , twelve pence make one shilling , twenty shillings make one pound : therefore , in ●he first place add up the farthings ; saying , 2 and 3 makes 5 , and 1 is 6 , and 2 is 8 , which is all ●he number of farthings ; you must therefore say , 8 farthings make two pence , which you must carry to the next row towards your left hand , which is pence ; setting down a cypher or round 0 underneath the farthings , because there doth remain no odd farthings . now add up the pence , saying , 2 which you carried , and 9 is 11 , and 3 is 14 , and 4 is 18 , and 11 is 29 , and ● is 32 , and 9 is 41 : then say 41 pence make three shillings , 5 pence ; therefore ●et the 5 pence underneath the title pence , and carry the 3 shillings to the next row on your left hand , which is shillings ; saying , 3 which i ca●ried , and 7 is 10 , and 15 is 25 , and 9 is 34 , and 2 is 36 , and 17 is 53 , ●nd 12 is 65 : then say 65 shillings make 3 pound 5 shillings ; which 5 shillings set down under the row of shillings , and car●y the 3 pound to the next row on the left ●and , which is pounds ; saying , 3 which ● carried and 1 is 4 , and 3 is 7 , and 1 is 8 , and 7 is 15 ; which 15 set down under the row of pounds : and then you will plainly see , that the total of what you have disbursed comes to fi●teen pounds , 5 shillings , and 5 pence . now to prove whether your summ be right added or cast up , you must cut off the uppermost line , with a stroke drawn as you may see in this example . then cast up all lib. s. d. q. 07 12 09 0● 00 17 03 01 01 02 11 03 03 09 04 02 01 15 03 00 00 07 09 00 15 05 05 00 07 12 07 02 15 05 05 00 your summ to that ●●roke ; which by so ●●ing , you will find come to seven pound , ●welve shillings , seven pence , half penny ; which set down underneath your ●otal sum : then add 〈◊〉 summ with the uppermost line you cut off and if they both make the same summ ● the total , the sum is right cast up , other●wise not , as you may see by this example for seven pound , twelve shillings , seve● pence half penny , added to the uppermo●● line , which is seven pound , twelve shilling● nine pence , half penny , makes the tot●● summ , which is fifteen pound , five shilling● five pence . thus much for addition ; the next thin● you are to learn is substraction . of substraction . this rule teacheth you to substract a lesser sum from a greater , and then to know what remains , as suppose your lady order you to receive of iohn iones , an hundred and twenty pounds , and then to pay ●o goodman stiles seventy five pounds , how would you know what you have remaining in your hands ? to do this you must first set down the greatest sum , then underneath the lesser sum : as for example . now subtract the   lib. received 120 paid 75 remains 45 lesser from the greater , then you will see what remains which you must do thus : say 5 from 0 i cannot , but 5 from 10 and there remains 5. then say one which i borrowed and 7 is 8 , 8 from 12 and there remains 4. which set down under the 7 as you see in the example● so you may plainly see if you receive a hundred and twenty pound , and pay away seventy five pounds , you must have remaining in your hands forty five pounds . another example , suppose you receiv● for your lady at several ●imes , these su● of money ●ollowing .   li. s. d. received 212 14 10   75 09 0●   30 12 0●   05 04 03 in all 324 00 11 which added up together makes three hundred twenty four pounds and eleven pence . then suppose you have paid out these   li. s. d. paid 127 14 06   49 02 04   32 03 09   07 04 10   214 06 05 sums following which added together , makes in the total that you have paid , two hundred and four●een pounds , six shillings , and five pence . now to substract and know what you have remaining , set down the total of what you have received , and underneath the total of what you have paid , thus . then substract , saying   li. s. d. received 324 00 11 paid 214 06 05   109 14 96 five pence from eleven pence and there ●emains sixpence , which set down under ●he pence , then say six shillings from nought i cannot , but take 6 shillings from twenty and there remains 14 shillings , which set down right under the shillings , then go to the pounds and say , one that i borrowed and 4 is 5 , 5 from 4 i cannot , but take 5 from 14 and there remains 9 which set down right under 4 in the pounds , then say one as i borrowed and one is 2 , 2 from 2 and there remains nothing , which set down under , then say 2 from 3 and there remains one , which set down right under the 2 so you will plainly see , there remains one hundred and nine pounds fourteen shillings and sixpence . now for proof to know whether your sum be right , add the two lowermost lines together , and if they produce the same figures which the uppermost line hath , then is your sum right and not otherwise . thus huve i briefly and plainly shewn you so much of arithmetick , as is necessary for your keeping account of what you receive and disburse for your lady , master , or mistress . i shall now give you some directions for carving . directions for carving . i shall in the first place acquaint you with those proper terms that are used by the curious in the art of carving . in cutting up all small birds it is proper to say thigh th●m , as thigh ●hat woodcock , thigh that pidgean : but as to others say , mince that plover , wing that quail , and wing that partridge , allay that pheasant , untack that curlew , unjoynt that b●t●ern , disfigu●e that peacock , display that crane , dismember that hern , unbrace that mallard , frust that chicken , spoyl that hen , sawce that capon , lift that swan , reer that goose , tire that egg : as to the flesh of beasts , unlace that coney , break that deer , leach tha● brawn : for fish , chine that salmon , ●iring that lamprey , splat that pike , sawce that plaice , and sawce that tench , splay that bream ; side that haddock , tu●k that barbel , culpon that trout , transon that eel , tranch that sturgeon , tame that crab , barb that lobster &c. how to lift a swan . slit her right down in the middle of the breast , and so clean thorow the back , from the neck to the rump , and so divide her equally in the middle , without tearing the flesh from either part . having layed it in the dish with the slit side downwards , let your sawce be chaldron apart in saucers . h●w to rear or break a goose. this must be done by taking off the legs very fair , then cut off the bellypiece round , close to the lower end of the breast , lace her down with your knife clean thorow the brest , on each side two thumbs bredth from the brest bone , then take off the wings on each side with the flesh which you first laced , raising it up clear from the bone , then cut up the merry thought , and having cut up another piece of flesh which you formerly laced , then turn your carkass and cut it asunder , the back bone above the loyn bones , then take the rump end of the backbone , and lay it at the fore end of the merry-thought with the skin side upward , then lay your pinnion on each side contrary , set your legs on each side contrary behind them , that the bone end of the legs may stand up cross in the middle of the dish . and the wing pinnions on the out side of them , put under the wing pinnions on each side , the long slices of flesh which you did cut off from the brest bone , and let the ends meet under the leg bon●s . how to cut up a turkey or bustard . to do this , you must raise up the leg very fair then open the joynt with the point of your sharp knife , yet take not off the leg , then lace down the brest on both sides , and op●n the brest pinnion , but take it not off , then ra●se up the merry-thought betwixt the brest bone and the top of the merry-thought , lace down the flesh on both sides of the brest bone and raise up the flesh called the brawn , turn it outwards on both sides , but break it not , nor cut it off , then cut off the wing pinnion at the joynt next the body , and stick on each side the pinnion in the place where you turn'd out the brawn , but cut off the sharp end of the pinion , take the middle piece and that will just fit the place , you may cut up a capon or pheasant the same way , but be sure you cut not off the pinnion of your capon , but in the place where you put the pinnion of the turkey , place there your divided gizard on each side half . ho● to dismember a hen. to do this you must take off both the legs and lace it down the breast , then rai●e up the flesh and take it clean off with the pinnion , then stick the head in the brest , set the pinnion on the contrary side of the carkass , and the legs on the other side , so that the bones ends may meet cross over the carkass , and the other wing cross over upon the top of the carkass . how to unbrace a mallard . raise up the pinnion and the leg , but take them not off , raise the merry-thought from the brest ; and lace it down slopingly , on each side the brest with your knife . to unlace a coney . in doing this you must turn the back downwards , and cut the belly flaps clean off from the kidneys , then put in the point of your knife between the kidneys , and loosen the flesh from each side the bone , then turn up the back of the rabbet and cut it cross between the wings , and lace it down close by the bone on each side , then open the flesh from the bone against the kidneys , and put the leg open softly with your hand : but pluck it not off , then thrust in your knife betwixt the ribs and the kidney , slit it out , then lay the legs close together . how to allay a pheasant . to do this you must raise his wings and legs , and so proceed as you are before taught in the dismembring a hen. to display a crane . in doing this you must unfold his legs and cut off his wings by the joynts , then take up his wings and legs and sawce them with powder of ginger , mustard , vinegar and s●lt . you may dismember a hern in the same manner , and sawce him accordingly . thus have i given you some short ; but necessary directions , which may qualifie you for the waiting upon a person of honour or quality . directions for such who intend to be house-keepers to persons of honour or quality . those persons who would qualifie themselves for this employment , must in their behaviour carry themselves grave , solid and serious ; which will inculcate into the beliefs of the persons whom they are to serve , that they will be able to govern a family well . they must endeavour to gain a competent knowledge in preserving , conserving , and candying , making of cates , and all manner of spoon meats , jellies and the like . also in distilling all manner of waters . they must likewise endeavour to be careful in looking after the rest of the servants , that every one perform their duty in the●r several places , that they keep good hours in their up-rising and lying down , and that no goods be either spoiled or embezelled . they must be careful also , that all strangers be nobly and civilly used in their chambers , and that your master or lady be not dishonoured through neglect or miscarriage of servants . they must likewise endeavour to have a competent knowledge in physick and chyrurgery , that they may be able to help their mamed , sick and indigent neighbours ; for commonly , all good and charitable ladies make this a part of their house-keeper's business . directions for distilling of waters . to make aqua mirabilis . take three pints of white wine , of aqua vitae and juice of celendine , of each a pint ; one dram of cardamum , one dram of mellilot-flower , cubebs a dram , of gallingal , nutmegs , cloves , mace , ginger , of each a dram : mingle all these together over night ; the next morning ●et them a stilling in a glass lymbick . this admirable water dissolveth the swelling of the lungs , and restoreth them when perished : it suffereth not the blood to putrifie , neither need he or she to breath a vein , that useth this excellent water often . it cureth the heart-burn , and expelleth melancholy and flegm , it expelleth urine , and preserveth a good colour in the face , and is an utter enemy to the palsie : take three spoon-fuls of it at a time , morning or evening , twice a week . to make dr. stephens his famous water . take a gallon of gascoin wine , of ginger , galingal , cinnamon , granes , cloves , mace , nutmegs , annis-seeds , caraway-seeds , coriander-seeds , fenil-seed and sugar , of every one a dram ; then take of sack and ale a quart of each ; of cammomile , sage , mint , red roses , tyme , pellitory of the wall , wild marjarom , wild tyme , lavender , penny-royal , fenil roots , and setwal roots , of each half a handful : then beat the spice small , and bruise the herbs , and put all together into the wine , and so let it stand sixteen hours , stirring it now and then● then distil it in a limbick , with a soft fire . the first pint of the water by it self , for it is the best . the principal use of this water is against all old diseases ; it preserveth youth , comforteth the stomach , cureth the stone , of what nature soever , using but two spoonfuls in seven days . it preserved dr. stephens , ten years bed-rid , that he lived to ninety eight years . an excellent water for the eyes . take a new laid egg and roast it hard , then cut the shell in the midst , and take-out the yolk , and put some white coper as where the yolk was ; then bind the egg together again , and then let it lie till it begin to be a water ; then take the white forth from both sides the egg , and put the same into a glass of fair running water , and so let it stand a while ; then strain it through a fair linnen cloth , and keep it close stopped in a glass ; and therewith wash your eyes morning and evening . to make an excellent plague-water . take a pound of rue ; rosemary , sage , sorel , celandine , mugwort , of the tops of red brambles , pimpernel , wild dragons , agrimony , balm , angelica of each a pound : put these together in a pot ; then fill it with white wine above the herbs , so let it stand four days ; then distil it in an alembick for your use . to make an excellent surfeit-water . take celandine , rosemary , rue , pellitory of spain , sc●bious , angelica , pimpernel , wormwood , mugwort , betony , agrimony , balm , dragon and tormentil , of each half a pound ; shred them very small , and put them into a narrow mouthed pot , and put to them five quarts of white wine ; stop it close , and let it stand three days and nights , stirring it morning and evening ; then take the herbs from the wine , and distill them in an ordinary still ; and when you have distilled the herbs , distil the wine also ; wherein is vertue for a weak stomach . take three or four spoonfuls at any time . to make angelica-water . take a handful of carduus benedictus , and dry it ; then take three ounces of angelica roots , one dram of myrrh , half an ounce of nutmegs , cinamon , and ginger , four ounces of each , one dram and an half of saffron ; of cardonius , cubebs , gallingal and pepper , of each a quarter of an ounce , two drams of mace , one dram of grains ; of lignum al●es , spikenard , iuncus odora●us , of each a dram ; sage , bourage , bugloss , violets and rosemary flowers , of each half an handful : bruise them , and steep them in a pottle of sack twelve hours , and distil it as the rest . to make mint-water . take two parts of mint , and one part of worm-wood , and two parts of carduus ; put these into as much new milk as will soak them : let them infuse five or six hours , then distil it as you do rose-water ; but you must often take off the head , and stir the water well with a stick . drink of this water a wine-glass full at a time , sweetned with white sugar to your taste . to make a very good cordial-water : without stilling . take two quarts of brandy , and keep it in a great glass with a narrow mouth ; put into it of cloves , nutmegs , cinamon , ginger , cardamum seeds , coriander seeds , anis-seeds , liquorish ; of each of these half an ounce bruised ; long pepper and grains , of each one dram bruised , elecampane one quarter of an ounce bruised : let all these steep in the brandy a fortnight ; then pour it out into a long glass softly , so long as it will run clear : then put more brandy into the glass where the ingredients are , and let that stand three weeks ; and so long as you find there is any strength in the ingredients , still put in more brandy , and let it stand every time longer and longer . then take your first two quarts of brandy which you poured of , and put in it four ounces of white sugar-candy , and so much syrup of clove-gilliflowers as will colour it , with store of leaf gold : give two spoonfuls at a time . it is good in case of any illness or swouning , to drive out any infection and venomous humours . to make poppy water . take of red poppies four pound , put to them a quart of white wine , then distil them in a common still ; then let the distilled water be poured upon fresh flowers , and repeated three times ; to which add two nutmegs sliced , red poppy flowers a pugil , white sugar two ounces : set it to the fire to give it a pleasing sharpness , and order it according to your taste . to make rose-water . stamp the leaves , and first distil the juice , afterwards distil the leaves ; and so you may dispatch more with one still , than others with three or four ; and this water is every way as medicinable as the other ; serving well in all decoctions and syrups , though it be not altogether so pleasing to the smell . to make spirit of roses . bruise the rose in his own juice , adding thereto , being temperately warmed , a convenient proportion , either of yeast or ferment ; leave them a few days to ferment , till they get a strong and heady smell near like to vinegar ; then distil them , and draw so long as you find any scent of the rose to come ; then distil again so often , till you have purchased a perfect spirit of the rose . you may also ferment the juice of roses only , and after distil the same . to make a most excellent wa●er . which comforteth the vital spirits , and helpeth the inward diseases which come of cold , as the palsie , contraction of sinnews ; also it killeth worms , and comforteth the stomach ; it cureth the dropsie , helpeth the stone and stinking breath , and maketh one seem young . to make this , take a gallon of g●scoin wine ; ginger , galingal , nutmegs , gran●s , cloves , annis-seeds , fenil-seeds , carraway-seeds , of each one dram : then take sugar , mint , red roses , tyme , pellitory , rosemary , wild tyme , cammomile , and lavender ; then beat the herbs and spices small , and put it all together into the wine , and let it stand so twelve hours , stirring it divers times ; then distil it with a limbick , and keep the first water , for it is best . of a gallon of wine , you must not take above a quart . directions for the making of some of the choicest receipts in physick and chyrurgery . a receipt for an ague . take the root of a blew lilly , scrape it clean , and slice it , and lay it in soak all night in ale ; and in the morning stamp it , and strain it , and give it the patient to drink , luke warm , an hour before the fit cometh . to cure a quartan● ague . take a white flint-stone , and let it lie in a quick fire until it be red hot ; then take some small beer and quench it therein : when the fit is coming let the diseased drink a good draught thereof , and another in the midst of the fit , let this be done ●our several days both in the fit , and when the fit is coming . this is accounted an excellent receipt a very good receipt to comfort the stomach . take two ounces of old conserve of red roses , and of mithridate two drams ; mingle them together , and when you are going to bed , eat thereof the quantity of an hasle-nut . this will expel all flatulency , and windiness of the stomach ; drives away raw humours , and venomous vapours ; helpeth digestion , and dryeth up rheum , and strengtheneth the sight and memory . to cure corns . take beans , and chew them in your mouth , and then tie them fast to your corns ; and it will help . do this at night . for the yellow iaundis : take a green white onion , and make a hole where the blade goeth out , to the bigness of a chesnut ; then fill the hole with treacle , being beaten with half an ounce of english honey , and a little saffron ; and set the honey against the fire , and roast it well , that the onion do not burn ; and when it is roasted , strain it through a cloth , and give the juice thereof to the sick three days together , and it shall help them . for the black iaundies . take fenil seed , sage , parsly , gromwel , of each a like quantity , and make pottage thereof with a piece of good pork , and eat no other meat that day . for inf●ction of the plague . take a spoonful of running water , a good quantity of treacle , to the bigness of an hasle-nut : temper all these together , and heat it luke-warm , and drink it every four and twenty hours . for all feavers or agues in sucking children . take powder of crystal , and steep it in wine , and give it the nurse to drink ; also take the root of devil's bit , with the herb , and hang it about the child's neck . for the head-ach . take rose-cakes and stamp them very small in a morter , with a little ale , and let them be dryed by the fire on a pot-sheard , and lay it to the nape of the neck to bedward . an excellent dyet drink for the spring , to purge and cleanse the blood. take o● scurvygrass half a peck , brook-lime , watercresses , agrimony , maiden-hair , liverwort , burrage , bugloss , betony , sage , sweet-marjarum , sea-worm wood , tops of green hops , fumitory , of each a good handful , of ivory , hartshorn , and yellow saunders of each one ounce , red-dock roots two ounces , purslain , fennel , asparagus roots , of each an ounce , raisins half a pound , boyl these very well in a gallon of beer , then stamp and strain them , and put into it three gallons of new beer to work together . a good receipt for the dropsie , either ho● or cold. take of tops of red mint , of archange or blind nettles , and red sage of either ● small quantity , stamp them together and strain the juice of them into some stale ale so much as will serve to drink morning an● evening , do this for ten days together , an● god willing it will effect the cure . another most excellent for the dropsie . take green broom and burn it in some clean place , that you may take the ashes o● it , take ten or twelve spoonfuls of the same ashes , and boyl them in a pint of whitewine , till ●he virtue thereof be in the wine , then ●ool it and drein the wine from the dregs , and make three draughts of the wine , one fasting in the morning , the other at three in the afternoon , and the other when you go to bed : this seldom fails of the desired effect . how to prevent the tooth-ach . wash your mouth once a week in white-wine , in which spurge hath been ●oyled , ●nd you shall never be troubled with the ●ooth-ach . a present remedy for the tooth-ach . if your tooth be hollow and paineth you much , take of the herb called spurge and ●queeze it , and mingle wheat flower with ●he milk that issueth from it , with this make ● paste , and fill the cavity of your tooth ●herewith , and leaving it there a while , you must change it every two hours , and the tooth will drop out of it self . a good receipt for the s●one and gravel . take a hard row of a red herring , and dry it upon a tile in an oven , then beat it to powder , and take as much as will lye upon sixpence every morning fasting , in a glass of rhenish wine . for the griping of ●he guts . take anniseeds , fennelseeds , bayberries , juniper berri●s , tormentil , bistort , balaustins , pomgranate pills , each one ounce , rose leaves a handful , boyl th●m in milk , strain it and add the yolk of an egg , 〈◊〉 grains of laudanum dissolved in ●he spirit o● mint , prepare it for a glister and give 〈◊〉 warm . the plaister of plaisters . take of roses beaten to powder two pound and an half , heifers tallow two pound and a quarter , try it with a gentle fire and cleanse it , when it is cold , scrape away the dross from the bottom , and melt it in a brass vessel , then strew in the rosi● by handfuls , and stir it with a willow spatula , continually stirring it until it be all stirred and melted , then have ready a bason of pewter , and in it of water of camomil , of english briony root , and o● damask rosewater , of each eight ounces with powder of salt of wormwood , salt of tartar , salt of scurvygrass , vitriol , camphonete , of each one ounce and an half , then pour in the melted body , and stir it with the spatula round continually , until the body have seemingly swallowed up all the salt and waters , continue it stirring until the water appear , and thus work i● till the body b● as white as snow , then let it stand a month in the water covered from dust , and when you use it let it not come near any fire , but work a little at a time until it be as white as snow on the brawn of your hand over against your little finger , spread it on a linnen cloth or leather , for the best plaister in the world , for the reins in all accidents , and for all bruises and great conclusions , &c. for the falling sickness or convulsion fits. take the dung of a peacock , make it into powder , and give so much of it to the patient as will lye upon a shilling , in a little succory water fasting . for the worms in children . take wormseed and boyl it in beer or ale , and sweeten it with a little clarified ●●●ey , and then let them drink it . for a dry cough . take aniseeds , ash seeds , and violets , and beat them to powder and stamp them ( of each a like quantity ) then boyl them together in fair water till it grows thick , then put it up and let the patient take thereof morning and evening . for the i●ch . take the juice of penny-royal , the juice of savine , scabious , the juice of sage , the juice of pellitory , with some barrow● grease and black sope , temper all these and make a salve , and with it anoint all your joynts . for deafness . take wild mint , mortifie it and sque●● it in the hand till it rendreth juice , then take it with its juice and put it into the ear , change it often , this will help the deafness if the person ever heard before . to make oyl of st. iohns wort , good for any ach or pain . take a quart of sallet oyl , and put thereto a quart of the flowers of st. john● wort well picked , let them lye therein al● the summer , till the seeds o● that herb b● ripe , the glass must be kept warm , eithe● in the sun or in the water all the summe●●ill the seeds be ripe , then put in a quart o● st. johns wort seed , and so let it stand twelve hours , the glass being kept open , then must you boyl the oyl eight hours , the water in the pot full as high as the oyl in the glass , when it is cold strain i● that the seed r●m●in not in it , and so keep it for your use . to make an oin●ment for any wound or sore . take two pound of sheep suet or rather d●er suet , a pint of candy-oyl , a quarter of a pound of the newest and best beeswax , melting them altogether and stirring them well , and put to them one ounce of the oyl of spike , and hal● an ounce or the goldsmiths burras , then heat them again and stir them all together , put it up in a gallipot , and k●ep it close stopped till you have cause to use it , this is an approved ointment ●or any wound or sore new or old . a searcloth for all ach●s . take rosin one pound , perresin a quarter of a pound , as much mastick , d●er suet the like , turpentine two ounces , cloves bruised one ounce , mace bruised two ounces , saffron two drachms , boyl all these ●ogether in oyl o● cammomil , and preserve it for your use , this hath done many good when nothing else would . a m●st exc●llent balsom for wounds and other things . take of venice turpentine one pound , of oyl olive three pints , yellow wax half a pound , of natural balsom one ounce , oyl of st. iohn's wort one ounce , of red saunders one ounce , six spoon●uls of sack , cut the wax , and melt it on the fire , then let it catch the fire ; take it off , and put in the turpentine to it , having first w●shed the venice-turpentine thrice with damask-rose-water ; and having mingled your s●llet-oyl with the sack , put also the oly to ●hem , and put them all on the fire , and stir it till it begin to boil ; for if it boil much , it will run over speedily : then suffer it to cool for a night or more , until the water and wine be sunk all to the bottom : then make some holes in the stuff , ●hat the water may run out of it ; which being done , put it over the fire again , putting to it the balsom and the oyl of st. iohn's-wort ; and when it is melted , then put the saunders to it ; stir it well , that it may incorporate ; and when it first begins to boil take it of● the fire , and stir it the space of two hours , till it be grown thick . then put it up , and keep it for your use , as most precious , for thirty or forty years or more . the vertues of this most excellent balsom are many . 1. it is good ●o heal any wound inward or outward , being squirted warm into the inward wound , being applyed to the outward wound with fine lint or linnen , anointing also those parts thereabouts , it not only taketh away the pain , but al●o keepeth it from any inflammation , and also draweth forth all broken bones , or any other thing that might putrefie or fe●●er it , so that the brains or inwards , as the liver , guts , nor heart be not troubled , it will heal it in four or five days dr●ssing , so that nothing else be applied thereunto . 2. it healeth any burning or scalding , and healeth also any bruise or cut , being first anointed with the said oyl , and a piece of linen cloth or lint dipt in the same , being warmed and laid unto the place , it will heal it without any scar remaining . 3. it helpeth the head-ach by anointing the temples and nostrils therewith . 4. it is good against the wind-colick , or stitch in the side , applied there to warm with hot cloths morning and evening , at both times you may use a quarter of an ounce . 5. it helpeth the biting of a mad dog , or any other beast . 6. it is good against the plague , anointing only the nostrils and the lips there with in ●he morning before you go forth . 7. it also healeth a fis●ula or an ulcer , being never so deep in any part of the body , b●ing applied as a●oresaid is directed for a cut . 8. it is good against worms or canker , being used as in a cut , but it will require long●r ●ime to help them . 9. it is good for one infected with the plague or meazles , so as it be presently taken in warm bro●h , the quantity of a quarter of an ounce four mornings together and sweat upon it . 10. i● helpeth digestion● anointing the navel and stomach therewith when the party goeth to bed , it will stan●h any blood of a great wound , by putting a plaister of lint therein , and ●ying it very hard . 11. take the quantity of a nutmeg in sack blood warm and sweat thereon , i● bringeth forth all manner of cl●tted blood , and takes away all aches . 12. it also healeth the rose-gout and scurvy . 13. it helpeth all pains of womens brests , all chops , or wolf , that cometh with a bruise . 14. it helpeth the small pox being anointed there with , without any scar. 15. it helpeth all sprains and swellings , and indeed i cannot tell what comes amiss ●o it . how to help a stinking bre●●h , which comes from the stomach . take two handfuls of cummin-s●eds and beat them to powder , and seeth it in a pottle o● whitewine until half be boyled away then give the party a good draught thereof morning and evening as hot as he can suffer it , and in fifteen or sixteen days it will help them . to m●ke the leaden plaister . take two pound and four ounces of oyl of olive of the best , of good red lead one pound , white lead one pound well beaten to dust , twelve ounces of spanish sope , and incorporate all these very well together in an earthen pot , well glazed before you put them to boyl , and when that they are well incorporated that the sope cometh upward , put it upon a small fire of coals continuing it on the fire , the space of an hour and an half , still stirring it with an iron ball upon the end of a stick , then make the fire something bigger , un●il the redness be turned into a gray colour , but you must not leave stirring till the matter be turn'd into the colour o● oyl or ●omewhat darker , then drop it upon a wooden trencher , and if it cleave not to the finger it is enough , then make it up into roles it will keep twenty years , the older the better . the virtues of this plaister are several . 1. if it be laid upon the stomach it provoketh appetite , and take●h a way any grief in the stomach . 2. being laid on the belly it is a present remedy for the colick . 3. if it be laid to the reins of the back , it is good for the bloody flux , running of the reins , heat of the kidneys , and weakness o● the back . 4. it healeth all swellings , bruises , and it taketh a way ach. 5. it breaketh fellens , pushes , and other imposthumes and healeth them . 6. it draweth out any running humours , without breaking the skin . 7. being applied to the fundament it healeth any disease there growing . 8. b●ing laid to the th●oat it is good for the uvula , it breaketh the headach and is good for the eyes , for the wind colick . take the flowers of walnuts and dry them to powder , and take of them in your ale or beer , or in your broth as you like best , and it will help you . thus have i given you some short but suitable directions , for the qualifying you either as waiting-gentlewomen , to a person of honour or quality , or otherwise to serve them as house-keepers , which qualifications if you will endeavour to attain unto , you will raise your self much both in esteem and fortune . ladies will much covet and desire your company , let you have the honour to sit at table , and have command in the house : you will gain respect from the rest of the servants , you will wear good clothes , and have a considerable salary . i shall now give some directions to servants of a lower rank . directions for such who desire to be chamber-maids , to persons of honour or quality , or gentlewomen either in city or country . would you endeavour to fit your self for this employment , that you may be capable of serving a person of honour or quality , you must in the first place learn to dress well , that you may be able to supply the place of the waiting-woman , should she chance to fall sick or be absent from your lady , you must also learn to wash fine linnen well , and to starch tiff●●ies , lawns , points and laces , you mu●● li●ewi●e learn to mend them neatly , and wash white sarsenets with such li●e things . then you must learn to make your ladies bed , well , soft , and easie , to lay up her night-clothes , and see that her chamber be kept neat and clean , and that nothing be wanting which she desires or requires to be done . then you must learn to be modest in your deportment or behaviour , to be ready at her call , and to be always diligent , never answering again when she taketh occasion to reprove you , but endeavour to mitigate her anger with pacifying words . be loving and courteous to your fellow servants , not gigling o● idling out your time , or wantoning in the society of men , you will soon find the benefit thereof . for an honest and sober man will rather make that woman his wife , whom he seeth employed continually about her business , than one who makes it her business to trifle away her own and others time . neither will a virtuous and understanding mistress , long entertain such a servant whom she finds of such a temper . be not subject to change , but still remember that a rouling stone never getteth moss , and as you gain but little money , so if you rumble up and down you will gain but little credit . if you would fit your self to serve a gentle woman only , ( either in city or country ) you must not only learn how to dress , wash and starch very well , all manner of tiffanies , lawns , points and laces , and to mend the same , but you must learn to work all sorts of needle work and plain work , to wash black and white sarsenets , you must know how to make all manner of spoon meats , to raise paste , to dress meat well ( though not often required thereunto ) to make sawces both for fish and flesh , to garnish dishes , to make all sorts of pickles , to see that every thing be served in well and handsomely to the table iu due time , and to wait with a graceful decorum at table if need should require , keep your mistress's chamber clean and lay up every thing in its due place . you mus● also learn to be skilful in buying any thing in the market if you be entrusted therewith , if there be no butler in the house . you must see that all things be decent and ●itting in the parlour and dining-room , you must endeavour to take off your mistress from all the care you can , giving to her a just and true account of what moneys you lay out for her , shewing yonr self thrifty in all your disbursements . be careful in overlooking inferiour servants , that they waste nothing which belongs to your master and mistress . lastly , you must learn to be diligent to perform whatsoever your mistress commands you , to be neat in your habit , modest in your carriage , silent when she is angry , willing to please , quick and neat handed about what you have to do . if you attain to these qualifications , and be of an humble good disposition , you will deserve a good salary , and a great deal of respect , which that you may do i shall give you ●ome short directions for starching of tiffany , for making clean points and laces , for washing● and starching of points , for washing of sarsenets white or black , and the like , also for raising of paste , making of spoon meats , sawces and pickles . directions for starching of tiffany . soap not your tiffany save only on the hemns or laces with crown sope , then wash them very well in three ladders pretty hot , and let your last ladder be made thin of the sope , do not rince th●m nor wring them hard , then dry them over brimstone , and keep them all the time ●rom the air for that will spoil them . then make your starch of a reasonable thickness , and blew it according to your liking , and to a qu●rter of a pound of starch put as much allum as an hazle nut , boyl it very well and strain it , and while it is hot wet your tiffanies with it very well , and lay them in a cloth to keep them from drying . then with your hands clean and dry them , then hold your tiffanies to a good fire till they be thorow hot , then clap them and rub them between your hands from the fire , till you see they be very clear , then shape them by a piece of paper , cut out by them before they were washed , and iron them with a good hot iron , and then they will look glossy like new tiffany . thus you may starch lawns , but observe to iron them on the wrong side , and upon a cloth wetted and wrung out again , sometime ( if you please instead of starch ) you may lay gum arabick in water , and when it is dissolved wet the lawns in that instead of starch , and hold them to the fire as before directed , clapping them and rubbing them till they are very clear . directions for washing white and black sarsenets . let them be very smooth and streight upon aboard , and if there be any dirty places soap them a little , then take a little hard brush and soap it well , then dip the brush in water , and with it make a pretty thick ladder , then take the brush and rub your sarsenet well , the right way of the sarsenet , sideways of the brush , and when you have washed one side well , turn it and wash the other . then have a clean ladder ●calding hot , and cast your hoods in double into it and cover it , and still as fast as you wash them cast them into that , you must give them three good washes upon the board , and after the first ladder let the other be very hot , and ca●t them in a s●ald every time , then make up a scalding hot ladder , into which put some gum arabick steeped before in water , and some smal● to blew it a little , let them be doubled up in that , close covered for one hour , when you come for to take them out , be sure you dip them very well all over , and then fold them up to a very little compass , and squeeze them smooth betwixt your hands , then smoak them over brimstone , th●● draw them between your hands every way till they be little more than half dry , then smooth them with good hot irons the same way you did wash them , and upon the right side of the sarsenet . to wash coloured silk . they are done the same way with the white , only there must be no blew nor smoaking over brimstone . to wash black sarsenets . they are washed the same way with the other , only rinc'd in strong beer cold , without any gum , and iron'd upon the wrong side and on a woollen cloth . to wash silk stockings . make a strong ladder with soap , and pretty hot , then lay your stockings on a table , and take a piece of such cloth as the seamen use for their sails , double it up and rub them soundly with it , turn them first on one side and then on the other , till they have passed through three ladders , then rince them well , and hang them to dry with the wrong side outwards , and when they are near dry , pluck them out with your hands , and smooth them with an iron on the wrong side , to make clean points and laces . take white bread of half a day old , and cut it in the middle , and pare the crust round the edge , so that you may not hurt your points when you rub them , then lay them upon a table on a clean cloth , and rub them very well with the white bread all over , then take a clean little brush and rub over the bread very well , till you think you have rubbed it very clean , then take your point or lace and shake the bread clean off , then take a clean linen cloth and gently flap it over oftentimes . thus you may get the soil off ●rom white sattin , taffety , tabby , or any coloured silk , provided it be not greasie , no● too much soiled . directions to wash and starch points . take your points and put them into a tent , then make a strong ladder with the best soap you can get , then dip a brush in that ladder , and soundly rub your points on both sides , so do till you have washed it in four ladders , then wash it in fair water alone , then wash it in blew water , and when you have so done take starch made thin with water , and with your brush on the wrong side wash it over with it , so let it dry , then lay your tent upon a table , and with an ivory bodkin made for the purpose , run into every close and narrow part of it , to open it betwixt the gimp or overcast , likewise into every ilet hole , to open them . for the laces , after you have pulled them out well with your hands , you must iron them on the wrong side : let the water be warm wherewith you make your ladder , when you take them out of the tent , iron them on the wrong side , let not the water be too blew with which you wash them . to make clean gold and silver lace . take the lace off from your garment , and lay it upon a table , and with a brush rub it all over very well with burnt allum beaten fine , till you find it to become of the right colour , then shake it very well and wipe it very well with a clean linnen cloth oftentimes over . to get spots of ink out of linne● cloth. before that you suffer it to be washed , lay it all night in urine , the next day rub all the spots in the urine as i● you were washing-in water ; then lay it in more urine another night and then rub it again , and so do till you find they be quite out . to get the stains of fruits out of any linnen ctoth . take them before they are washed , and with a little butter rub every spot well , then let the cloth lye in scalding hot milk a while and when it is a little cooled , rub the spotted places in the milk till you see they are quite out , and then wash it in water and soap . to take out any greasie spots out of silk , stuff or cloth. take a linnen rag and wet it very well in fair water , then with a pair of tongs put a live sea cole or wood cole upon the rag , and hastily close the rest of the rag about the cole , and presently lay it upon the greasie spot whilst it is smoking hot , and when you perceive it to cool do so again , and so do till you find the spots are quite taken out . how to make clean plaie . wash your plate first in soap suds and dry it , then if there be any spots rub them out with salt and vinegar , then anoint your plate all over with vinegar and chalk , then lay it in the sun or before the fire to dry , then rub it off with warm linnen clothes , very well , and it will look like new . how to keep the hair clean , and preserve it . take two handfuls of rosemary , and boyl it softly in a quart of spring water , till it comes to a pint , and let it be covered all the while , then strain it out and keep it , every morning when you comb your head , dip a spunge in the water and rub up your hair , and it will keep it clean and preserve it , for it is very good for the brain , and will dry up rheum . to wash the face . there i● no better thing to wash the face with , to keep it smooth and to scowr it clean , than to wash it every night with brandy , wherein you have steeped a little flower of brimstone , and the next day wipe it only with a cloth . to make a salve for the lips. take two ounces of white bees wax , and slice it thin , then melt it over the fire , with two ounces or more of sallet oyl , and a little white sugar candy , and when you see it is well incorporated , take it off the fire and let it stand till it be cold , then set the skillet on the fire again , till the bottom is warm and so turn it out , anoint your lips , or sore nose or sore nipples with this , and it will heal them . to keep the teeth clean and sound . take common white salt one ounce , as much cuttle bone , beat them together and rub your teeth with them every morning , and then wash them wi●h fair water . to make the hands white and soft . take daffadil in clean water till it grow thick , and put thereto powder of cantarium and stir them together , then put thereto two eggs , and stir them well together , and with this ointment anoint your hands , and within three or four days using thereof , they will be white , clear , and soft . to smooth the skin , and take away morphew and freckles . anoint your face with the blood of a hare or bull , and this will take away morphew and freckles and smooth the skin . directions for making of custards , cheesecakes , raising of paste , and making of tarts end pyes . to make custards . take a quart of cream and boyl it well with whole spice , then beat the yolks of ten eggs and five whites , mingle them with a little cream , and when your cream is almost cold , put your eggs into it and stir them very well , then sweeten it , and put out your custard into a deep dish all toge●her , or else into several small china cups or dishes , like coffee dishes and bake them , then if you please you may serve them in with french comfits strowd on them or without . to make cheesecakes . take two gallons of new milk , put into it two spoonfuls and a half of runnet , heat the milk little less than blood warm , and cover it close with a cloth till you see the cheese be gathered , then with a scumming dish gently take out the whey , when you have drained the curd as clean as you can , put it into a sieve , and let it drain very well there , then to two quarts of curds take a quart of thick cream , a pound of sweet butter , twelve eggs , a pound and an half of currants , a penny worth of cloves , nutmeg and mace beaten , half a pound of good sugar , a quarter of a pint of rosewater , mingle it well together , and put it into puff-paste . how to make puff-paste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much butter as paste , and divide your butter into five pieces , that you may lay it on at five several times , roul your paste very broad , and break one part of the said butter in little pieces all over your paste , then throw a handful of flower slightly on , then fold up your paste and beat it with a rowling pin , and so roul it out again , thus do five times and then make it up . how to make paste for all manner of tarts and pyes . take very sweet butter and put it into fair water , and make it boyl on the fire , then take the finest flower you can get , and mix them well together till it come to a paste , and so raise it , but if you doubt it will not be thick enough , then you may mix some yolks of eggs with it , as you temper all your stuff together . to make an almond tart. raise an excellent good paste with six corners an inch deep , then take some blanched almonds very finely beaten with rose-water , take a pound of sugar to a pound of almonds , some grated nutmeg , a little cream and strained spinage , as much as will cover ●he almonds , green , so bake it with a gentle heat in an oven not shutting the door , draw it and stick it with candied orange , citron , and put in red and whi●e muscadine . to make a cowslip tart. take the blossoms of a gallon of cowslips , mince them exceeding small and heat them in a morter , put to t●em a handful or ●wo of grated naples bisquet , and a pint and a half of cream , boyl them a little on the fire then take them off , and beat in eight eggs with a little cream , if it doth not thicken , put it on the fire till it doth gently , but take heed it curdles not , season it with sugar , rosewater , and a little salt , bake it in a dish or little open tarts , it is b●st to let your cream be cold before you stir in the eggs. to make an artichoke pye. take the bottom of six artichokes , and boyl them very ●ender , put them in a dish and some vinegar over them , season them with ginger and sugar , a little mace whole and put them in a coffin of paste , when you lay them in , lay some marrow and dates sliced , and a few raisins of the sun in the bottom with good store of butter , when it is half baked take a gil of sack being boyl'd first with the sugar and a peel of orange , put it into the pye and set it into the oven again till you use it . to m●ke marrow pasties . shred the marrow and apples together ; and put a little sugar to them , put them into puff-paste , and fry them in a pan with fresh butter , and serve them up to the table , with a little white sugar strowed on them . to make a calves foot pye. boyl your calves feet very well , and then pick all the meat from the bones , when it is cold , shred it as small as you can , and season it with cloves and mace , and put in good store of currants , raisins and prunes , then put it into the coffin with good store of sweet butter , then break in a whole stick of cinamon and a nutmeg sliced , and season it with salt , then close up the coffin and only leave a vent hole , put insome liquor made of verjuice , cinnamon and butter boyled together , and so serve it . to make an eel pye with oysters . wash your eels and gut them , and dry them well in a cloth , to four good eels allow a pint of good oysters well washed , season them with pepper , salt , and nutmeg and large mace , put half a pound of butter into the pye , and half a lemon sliced , so bake it , when it is drawn , take the yolks of two eggs , a couple of anchovies dissolved in a little whitewine , with a quarter of a pound of fresh butter , melt it and mix all together aud make a leer of it , and put it into the pye. to make a lamb pye. first cut your lamb into pieces , and then season it with nutmegs , cloves , and mace , and some salt with currants , raisins of the sun , and sweet butter . if you would eat it hot , when it is baked put in some yolks of eggs , with wine vinegar and sugar beaten together , but if you will eat it cold put in no eggs but only vinegar and sugar . to make an egg pye , or a minced pye of eggs. take the yolks of two dozen of eggs hard boyl'd and shred them , take the same quan●ity of beef suet , half a pound of raisins , a pound of currants well washed and dryed , half a pound of sugar , a pennyworth of beaten spice , a few carraway seeds , a little candied orange peel shred , a little verjuice and rose-water , fill the coffin and bake it with a gentle heat . to make a herring pye. put great store of sliced onions , with currants and raisins of the sun , both above and under the herrings , and store of butter , put them into your pye and bake them . to make a quince pye. take a gallon of flower , a pound and a half of butter , six eggs , thirty quinces , three pound of sugar , half an ounce of cinnamon , the like of cloves , the like of ginger , a little rosewater , make them up into a tart , and being baked strow on th●m a little double refined sugar . to make an humble pye. lay beef suet minced on the bottom of the pye , or slices of interlarded bacon , and cut the humbles as big as small dice , cut your bacon in the same form , and season it with nutmeg , pepper and salt , fill your pyes with it with slic●s of bacon and butter , close it up and bake it , liquor it with claret , butter and stript time , and so serve it up . to make a venison pasty . when you have powdered your haunch of venison or the sides of it , by taking away all the bones , sinews , and skin and ●at , season it with pepper and salt only , beat it with your rowling pin , and proportion it for the pasty , by taking a way from one part and adding to another , your paste being made with a peck of fine flower , and three pound of butter aud twelve eggs , work it up with cold water as stiff a pa●●e as you can , drive it ●orth ●or your pasty , let it be as thick as a mans thumb , rowl it up upon a rowling pin , and put under it a couple of sheets of cap paper , then your white being already minced and beaten with water , proportion it upon the pasty , to the bredth and length of the venison , then lay your venison in the said white , wash it round with a feather and put on a border , season your venison on the top , and turn over your other leaf of paste , so close up your pasty , ●hen drive out another border for garnishing the sides up to the top of the pasty , so close it together by the rowling pin , by rowling it up and down by the sides and ends , and when you have flourished your garnishing and edged your pas●y , vent it at the top , set it in the oven and let it have four or five hours baking at the least , and then draw it . to make a beef pasty like red deer . take fresh beef of the finest without sinews or suet , and mince it as small as you can , and season it with salt and pepper , and put in two spoonfuls of malmsie , then take lard and cut it into small pieces , and lay a layer of lard and a layer of beef , and lay a shin of beef upon it like venison , and so close it up . to make an oister pye. first dry your oisters , and then put them into your coffin , with some butter and whole large mace and then bake it , then take off the lid and fill it up with more butter , putting some of the liquor of the oisters also thereunto , ●hen season it well with sugar and serve it up . to make a goose pye. break the bones of your goose , then perboyl him , then season him with pepper and salt , and a little cloves and m●ce , if you please you may bake a rabbet or two in it , because your stubble geese are very fat and your rabbets d●y , you need not lard either , bake it in good hot butter paste . to make a veal pye. when your paste is raised cut your leg o● veal into pieces , and season it with pepper , nu●meg and salt , with some whole large mace , and so lay it into your prepared coffin , with good store of raisins of the sun and curran●s , and fill it up with sweet butter , then close it and set it in the oven , and when baked serve it in . to make an eel pye. wash , flea and cut your eels in pieces , put to them a handful of sweet herbs , parsly minced with an onion , season them with pepper , salt , cloves , mace and nutmeg ; and having your coffin made of good paste , put them in and strew over them two handfuls of currants , and lemon cut in slices , ●hen put on butter and close ●he pye , when it is baked put in at the funnel a little sweet butter , whitewine and vinegar , beat up with a couple of yolks of eggs . to make a warden or pear pye. bake your wardens or pears in an oven with a little water , and a good quantity of sugar , let your pot be covered with a piece of dough , let them not be fully baked by a quarter of an hour , when they are cold make an high coffin , and put them in whole , adding to them some cloves , whole cinamon , and sugar with some of the liquor in the pot , so bake th●m . to make a codling tart. take green codlings from the tree , and codle them in scalding water without breaking them , peel the skin from them , and so d●vide them into halves , and cut out the cores , and lay them into the co●fin , then put in a good handful of quinces sliced , a little oringado , and a good quantity of sugar , a little rosewater , then close it up and bake it well . to make a gooseberry tart. when your gooseberries are picked and washed , then boyl them in wat●r till they will break in a spoon , then strain them and beat h●lf a dosen eggs , and stir them together upon a chafing dish of coals with some rosewater , then sweeten it very well with sugar , and always serve it cold . to make an excellent minc'd pye. perboyl neats tongues , then peel and hash them with as much as they weigh of beef suet , and stoned raisins and picked currants , chop all exceeding small that it be like pap , then mingle a very little sugar with them , and a little wine and thrust it up , and throw in some thin slices of candied citron peel , and put this into coffins of fine light well reared crust , half an hours baking will be enough . if you strew a few carraway comfits on the top it will not be amiss . to make a pidgeon pye. truss your pidgeons to bake , and set them , and lard one half of them with bacon , mince a sew sweet herbs and parsly with a little suet , the yolks of hard eggs and an onion or two , season it with salt , beaten pepper , cloves , mace , nutmegs , work it up with a piece of butter , and stuff the bellies of the pidgeons , season them with salt and pepper as before , take also as many lamb-stones seasoned as before , with six collops of bacon the salt drawn out , then make a large coffin and put in your pidgeons , and ●● you will , put in lamb-stones and sweet-breads and some ar●ichoke bottoms or other dry meat to soak up the juice , because the pye will be very sweet and full of ●t , then when it comes out of the oven , put in a lit●le whitewine beat up with the yolk of an egg . to make a pippin tart or pye. pare your pippins and cut out the cores , then make your coffin of good crust , take a good handful of quinces sliced , and lay at the bottom , then lay your pippins a top , and fill the holes where the cores were taken out with syrup os quinces , then put in sugar and so close it up , let it be very well baked , for it will ask much soaking , especially the quinces . directions for making of spoon meat , as caudles , broths , and iellies . take a pint and a half of the strongest ale may be gotten , twenty jordan almonds clean wiped , but neither washed nor blanched , with two dates minced very small and stamped , then take the pith of young beef the length of twelve inches , lay it in water till the blood be out of it , then strip the skin of it and stamp it with the almonds and dates , then strain them all together into the ale , boyl it till it be a little thick , give it the party in a morning fasting to drink six spoonfuls , and as much when they go to bed . to make an almond caudle . take three pints of ale and boyl it with cloves and mace , and slice bread in it , then have ready beaten a pound of almonds blanched , and strain them out with a pint of whitewine , and thicken the ale with it , sweeten it if you please , but be sure to scum it well when it boyls . to make a cordi●l strengthening broth . take a red cock , strip off the feathers from the skin , then break the bones to shivers with a rowling pin , set it over the fire and just cover it with water , put in some salt and wash the scumming and boyling off it . put in a handful of hartshorn , a quarter of a pound of blew currants , and as many raisins of the sun stoned , and as many prunes , four blades of large mace , a bottom crust of whiteloaf , half an ounce of china root sliced , being steeped three hours before in warm water , boyl in it three or four pieces of gold , strain it and put in a little fine sugar , and juice of orange , and so use it . to make china broth. take an ounce of china root clipp'd thin , and steep it in three pints of water all night , or embers covered , the next day take a good chicken clean picked , and the guts taken out , put in his belly agrimony and m●iden-hair , of each half a handful , raisins of the sun stoned one good handful , and as much french barley , boyl all these in a pipkin close covered on a gentle fire , for six or seven hours , let it stand till it be cold , strain it and keep it for your use , take a good draught in the morning , and at four in the afternoon . to make a flummery ca●dle . when flummery is made and cold , you may make a pleasant and wholesome caudle with it , by taking some lumps and spoonfuls of it● and boyl it with ale and whitewine , then sweeten it to your taste with sugar , there will remain in the caudle some lumps of congealed flummery , which are not ungrateful . to make ielly of hartshorn . take four ounces of the shaving of harts-horn of the inside , and two quarts of water , put this into a p●pkin and boyl it very gently till it come to a quart , the hartshorn must be steeped three or four hours first , afterwards put a little into a sawcer till it be cold , and if it be cold and jellyeth it is boyled enough , then being warm take it off the fire and strain it hard thorow a cloth , and set it a cooling till it be a hard jelly , then take two whites of eggs and beat them very well , with a sprig of rosemary or birch , but not with a spoon , till a water come at the bottom then put these beaten eggs and the water thereof in●o a skillet , and all the jelly upon it , with three spoonfuls of damask rose-water , and ● quarter of a pound of sugar , and when it boyls stir and layth it pretty well , then strain it thorow a cloth and let it cool , and of this take four spoonfuls in a morning fasting , and at four a clock in ●he af●ernoon , and this is very good for the weakness in the back . to make a cock broth , very good for weak people . take a good cock , pluck , draw , and wash him very well , and bruise his legs , boyl him in a little water and salt very well for one hour , then add some water wherein mutton hath been boyled , and put in a quarter of a pound of french barley or rice which you please , with some time , winter savory , and a little lemon peel , a little large mace and sliced nutmeg with a clove or two , when it is clean scum'd let it only stew till it be enough , then take up the cock for a while and boyl the broth very well , then put him in again , and heat him thorowly , then serve him into the table , and garnish your d●sh with lemon and barberries . to make white broth of chicken or capon . first boyl the capon or chicken in water and salt , then take three pints of strong broth and a quart of whitewine , and stew it in a pipkin with a quarter of a pound of dates , half a pound of fine sugar , four or five blades of large mace , the marrow of three marrow bones , a handful of white endive , s●ew these in a pipkin very leisurely , that it may but only simper , then being finely stewed and the broth well tasted , strain the yolks of ten eggs with some of the broth , before you dish up the capons or chickens , put the eggs into the broth and keep it stirring that it may not curdle , give it a warm and set it from the fire , the fowls being dished up , put on the broth , and garnish the meat with dates , marrow , large mace , endive , preserved barberries , oranges , boyled skerrets , pomegranates and kernels , make a leaf of almond paste and grape verjuice . directions for making of pickles and sawces . how to pickle broom buds . take as many broom buds as you please , make linnen bags and put them in and tye them close , then make some brine wit● water and salt and boyl it a little , let it be cold , then put some brine in a deep earthen pot , and put some bags in them and lay the weight on them , let it lye there till it look black , and shift it again s●ill as long as it looks black , boyl them in a little caldron and put them in vinegar a week or two , and they will be fit to eat . to pickle cucumbers . wash your cucumbers clean , and dry them in a cloth , then take some water , vinegar , salt , fennel tops and some dill tops and a little mace , make it salt enough and sharp enough to the taste , then boyl it a while , and then take it off and let it stand till it be cold then put in the cucumbers , and lay a board on the top to keep them down , and tye them up close , and within a week they will be fit to eat . to pickle artichoke bottoms . take the best bottoms of artichokes and parboyl them , and when they are cold and well drained from the wa●●r , and dryed in a cloth to take away all the moisture , then put them into pots , and pour your brine on them , which must be as strong as you can make it , which is done by putting in so much salt to it , as it will receive no more , so that the salt sinks whole to the bottom , cover over your artichokes with this water , and pour upon it some sweet butter melted , to the thickness of two fingers , that no air may come in , when your butter is cold set up your pot in some warm place , cover it close from vermin , before you put the bottoms in the pot , you should pull off all the leaves and choak , as they are served at table , the best time to do this is in autumn , when your plants produce those which are young and tender , for these you should pickle before they come to open and flower , but not before the heads are round , when you would eat them you must lay them in water , shifting the water several times , then boyl them once again and so serve them . to pickle cornelians . gather the fairest and biggest cornelians when they first begin to grow red , and after they have lain a while put them up in a pot or barrel , filling them up with brine as for artichokes , and put to them a little green fennel , and a few bay leaves to make them smell w●ll , then stop them up very close , and let them stand for a month , if you find them too salt , make the pickle weaker before you serve them to table . to pickle red and white currants . take vinegar and whitewine with so much sugar as will make it sweet , then take your red and white currants being not fully ripe , and give them one walm , so cover them over in the same pickle , keeping them always under liquor . to pickle artichokes . take artichokes before they are too fully grown or two full of strings , and when they are pared round , then nothing is left but the bottom , boyl them till they be indifferent tender , but not full boyled , take them up and let them be cold , then take good stale beer and whitewine , with a great quantity of whole pepper , so put them up in a barrel with a small quantity of salt , keep them close and it will not be sowr , it will serve for baked and boyled meats all the winter . to pickle flowers of all sorts . put them into a gallipot or glass with as much sugar as they weigh , fill them up with wine-vinegar , to a pint of vinegar a pound of sugar and a pound of flowers , so keep them for sallads and boyl'd meats . to pickle oisters . take eight quarts of oisters and parboyl them in their own liquor , then take them out and cleanse them in warm water ; then wipe them dry , then take the liquor they were parboyl'd in , and clear it from the grounds into a large pipkin or skillet , put to it a pottle of good whitewine , a quart of wine vinegar , some large mace , whole pepper and a good quantity of salt , set it over the fire and boyl it leisurely , scum it clean , and being well boyled put the liquor into barrels , and when it is cold put in the oysters and close up the head . directions for making os sawces . to make sawce for green geese . take the juice o● sorrel mixed with scalded gooseberries , and served on sippets with sugar and beaten butter , &c. to make sawce for land fowl. take boyled prunes and strain them with the blood of the fowl , cinamon , ginger , and sugar , boyl it to an indifferent thickness , and serve it in sawcers , and serve in the dish with the fowl , gravy , and sawce of the same fowl. to make divers sawces for roast mutton . 1. take gravy , capers , samphire , and salt , and stew them well together . 2. water , onion , claret wine , sliced nutmeg , and gravy boyled up . 3. whole onions stewed in strong broth , or gravy , whitewine , pepper , pickled capers , mace , and three or four slices of a lemon . 4. mince a little roast mutton hot from the spit , and add to it some chop'd parsley and onions , verjuice or vinegar , ginger and pepper , stew it very tender in a pipkin , and serve it under any joynt with some gravy of the mutton . 5. onions , claret liquor , capers , claret gravy , nutmeg and salt boyl'd together . 6. chop'd parsley , verjuice , butter , sugar and gravy boyled together . 7. take vinegar , butter , and currants , put them in a pipkin with sweet herbs finely minced , the yolks of two hard eggs , and ●wo or three slices of the brownest of the leg ( mince it also ) some cinnamon , ginger , sugar and salt . 8. pickled capers and gravy , or gravy ●nd samphire , cut an inch long . 9. chop'd parsly and vinegar . 10. salt , pepper , and juice of o●●nges . 11. strained prunes , wine , and sugar . 12. whitewine , gravy , large mace , ●nd butter thickned w●th two or three ●olks of eggs. 13. oister liquor and gravy boyled to●ether , with eggs and verjuice to thicken ●t , then juice of oranges and slices of lemons over all . 14. onions chop'd with sweet herbs , vi●egar and salt boyled together . to make several sawces for roast veal . 1. gravy , claret , nutmeg , vinegar , butter , sugar , and oranges , melted together . 2. juice of orange , gravy , nutmeg , and sliced lemon on it . 3. vinegar and butter . 4. all manner of sweet herbs chop'd small , with the yolks of two or three eggs , and boyl them in vinegar , butter , and a few bread crumbs , currants , beaten cinnamon , sugar , and a whole clove or two , put it unde● the veal , with slices of orange and lemon about the dish . 5. claret , sawce of boyled carrots and boyled quinces , stamped and strained with lemon , nutmeg , pepper , rose vinegar , sugar and verjuice , boyled to an indifferent height or thickness , with a few whole cloves . to make sawces for red deer . 1. the gravy and sweet herbs chop'● small and boyled together , or the grav● only . 2. the juice of oranges and lemons an● gravy . 3. a gallendine sawce made with strained bread , vinegar , claret wine , cinnamon , ginger and sugar , strain it and be●●ng finely beaten with the spices , boyl it u● with a few whole cloves and a spri● o● rosemary . 4. white bread boyled in water , pretty thick without spices , and put to it some butter , vinegar and sugar . if you will stuff or farce any venison , stick them with rosemary , time , savoury , or cloves , or else with all manner of sweet herbs minced with beef suet . to make sawces for roast pork . 1. gravy , chop'd sage , and onions boyled together with some pepper . 2. mustard , vinegar and pepper . 3. apples pared , quartered , and boyled in fair water , with some sugar and butter . 4. gravy , onions , vinegar and pepper . to make sawces for rabbets . 1. beaten butter , and rub the dish with a clove of garlick or shelot . 2. sage and parsly minced , roul it in a ball with some butter , and fill the belly with this stuffing . 3. beaten butter with lemon and pepper . 4. in the french fashion , onions minced small and fryed , and mingle with mustard and p●pper . 5. the rabbet being roasted wash the belly with the gravy of mutton , and add to it a slice or two of lemon . to mabe sawces for roast hens . 1. take beer , salt , the yolks of three hard eggs minced small , grated bread , three or four spoonfuls of gravy , and being almost boyled , put in the juice of two or ●hree oranges , slices of lemon and orange with lemon peel shred small . 2. beaten butter with juice of lemon , oranges and claret wine . 3. gravy and claret wine boyled with a piece of an onion , nutmeg , and salt , serve it with the slices of lemons or oranges , or the juice of the same . 4. with oyster liquor , an anchovy or two , nutmeg and gravy , and rub the dish with a clove of garlick or shelot . 5. take the yolks of hard eggs and lemon peel , mince them very small and stew them in whitewine , salt , and the gravy of the fowl. to make sawces for roast chickens . 1. gravy , and the juice or slices of orange . 2. butter , verjuice , and gravy of the chicken , or mutton gravy . 3. butter and vinegar boyled together , put to it a little sugar , then make thin sops of bread , lay the roast chickens on them , and serve them up ho● . 4. take sorrel , wash and stamp it , then have thin slices of manchet , put them in a dish with some vinegor , strained sorrel , sugar , some gravy , beaten cinnamon , beaten butter , and some slices of orange or lemon , and strew thereon ●ome cinnamon and sugar . 5. take sliced oranges and put to them a little whitewine , rosewater , beaten mace , ginger , some sugar and butter , set them on a chafing dish of coals and st●w th●m , then have some slices of m●nchet 〈…〉 lay ●he chickens being roasted on th● sawce . to make sawces for roast pidgeons . 1. gravy and juice of orange . 2. boyled parsly minc●d , and put among some butter , and beaten up thic● . 3. gravy , claret wine and an onion stewed together wi●h a little salt . 4. vine leaves roasted wi●h the pidgeons minced , and put in claret wine and salt boyled together , some butter and gravy . 5. sweet butter and juice of orange , beat together and made thick . 6. minced onions boyled in claret wine almost dry , then put to it nutmeg , sugar , gravy of the fowl and a little pepper . 7. gravy of the pidgeons only . to make sawces for all manner of roast land fowl. as , turkey , peacock , pheasant , par●ridge , and the like . 1. sliced onions being boyled , stir them in some wat●r , salt , pepper , some grated bread , and the gravy of the fowl. 2. take slices of white bread , and boyl them in fair water with two whole onions some gravy , half a grat●d nutmeg and a little salt , strain th●m together thorow a strainer , and boyl it up as thick as water-grewel , then add to it the yolks of two eggs , dissolv●d with the juice of two oranges , &c. 3. take thin slices of the manchet , a little of the fowl , some sweet butter , grated nutmeg , pepper and salt , stew all together and being stewed put in a lemon minced with the peel . 4. onions sliced and boyled with fair water and a little salt , a few bread crumbs beaten pepper , nutmeg , three spoonfuls of whitewine , and some lemon peel finely minced and boyled all togethet , being almost boyled put in the juice of an orange , beaten butter , and the gravy of a fowl. 5. stamp small nuts to a pa●te , with bread , nutmeg , pepper , saffron , cloves , and the juice of orange and strong broth , strain and boyl them together pretty thick . 6. quinces prunes , currants and raisins boyled , muskified bisquet boyled , stampt and strained with whitewine , rofe-vinegar , nutmeg , cinnamon , cloves , juice of oranges and sugar , boyl it not too thick . 7. boyl carrots and quinces , strain them with rose-vinegar and verjuice , sugar , cinamon , pepper , nutmeg , boyled with a few whole cloves and a little mace. 8. take a manchet , pare off the crust and slice it , then boyl it in fair water , and being boyled fomething thick , put in some whitewine , wine-vinegar , rose or elder-vinegar , some sugar and butter . 9. almond paste and crumbs of manchet , stamp them together with some sugar , vinegar and salt ; strain them with grape verjuice , and juice of oranges , boyl it pretty thick . to make s●wce for a stubble or fat goose. 1. take sowr apples , slice them and boyl them in beer all to mash , then put to them sugar and beaten butter , sometimes for variety add barberries and the gravy of ●he ●owl . 2. roast sowr apples or pippins strain 〈…〉 grated bread beaten cinnamon , mustard , and boyl●d onions strained and put to it . sawce for a young stubble goose. take the liver and gizzard , mince it ●●ry small with some beaten spinage , sweet herbs , sage , salt and some minced lard , fill the belly of the goose and so sow up the rump or vent , as also the neck , roast it , and then take out the farsing and put it in a dish● then add to it the gravy of the goose , verjuice and pepper , give it a warm on the fire , and serve it with this sawce in a clean dish . the french sawce for a goose , is butter , mustard , sugar , vinegar , and barberries . to make sawces for a duck or mallard . 1. onions sliced , and carrots cut square like dice , boyled in whitewine , strong broth , some gravy , minced parsly , savory chop'd , mace and butter , being stewed together it will serve for divers wild fowl , but most proper for water fowl . 2. vinegar and sugar boyled to a syrup , with two or three cloves , and cinnamon , or cloves only . 3. oyster liquor , gravy of the fowl , whole onions boyled in it , nutmeg and an anchovy . if the fowl be lean ●arse and lard them . to make sawces for any kind of roast sea fowl make a gallendine with some grated bread , beaten cinnamon and ginger , a quartern of sugar , a quart of claret wine , a pint of wine-vinegar , strain the foresaid materials , and boyl ●hem in a skillet with a few whole cloves , in the boyling stir it with a sprig of rosemary , add a a little red saunders and boyl it as thick as water grewel . to make green sawce for pork , goslings , chickens , lamb or kid. stamp sorrel with white bread and pared pippins in a ●tone or wooden morter , put sugar to it and wine vinegar , then strain it thorow a fine cloth pretty thick , dish it in sawcers and scrape sugar on it . to make sawces for roast or boyled salmon . 1. take the gravy of the salmon , or oyster liquor boyled up thick with beaten butter , claret wine , nutmeg , and some slices of orange . 2. gravy of the salmon , butter , juice of orange or lemon , sugar and cinnamon , beat up the same with butter pretty thick , dish up the salmon , pour on the sawce and lay on it slices of lemon . 3. beaten butter with slices of orange or lemon , or the juice of them , or grape verjuice and nutmeg . 4. gravy of the salmon , two or three cloves dissolved in it , grated nu●meg and grated bread , beat up thick with butter , the yolk of an egg , or slices of orange wi●h the juice of it . i should give you now some directions for dressing of flesh and fish , but you will find that more properly set down , in my directions to cook-maids● directions for such who desire to be nursery-maids to person● of honour or quality , or else to gentlewomen either in city or country . if you intend to fit your self for this employment , you must naturally encline your self to love young children , otherwise you will soon discover your unfitness to manage that charge , you must be very neat and cleanly about them , and careful to keep good hours for them , both to a●ise and go to bed , likewise to get their breakfasts and suppers at good and convenient time . let them not sit too long but walk them often up and down , especially those who cannot go well of themselves , you must also be extraordinary careful and vigilant , tha● they get not any falls through your neglect , ●or by such falls , many ( the cause at first being unperceivable ) have grown irrecoverably lame or crooked . therefore i● any such thing should happen , be sure you conceal it not , but acquaint your lord or lady , master or mistress thereof , with all convenient speed , that so means may be used for the childs recovery before it be too late , you must be extraordinary careful that you be not churlish or dogged to the children , but be always merry and pleasant , and contrive and invent pretty sports and pastimes , as will be most ●uitable and agreeable to the childrens age , keep their linnen and other things always mended , and suffer them not to run too fast to decay . do not let the children see that you love any one child above the other , for that will be a means of dejecting and casting down the other . be careful to hear them read if it be imposed upon you , and be not too hasty with them , have a special care how you behave your sel● before them , neither speaking nor acting mis-becomingly , lest your bad example prove the subject of their imitation . consider the cha●ge you ●ake in hand , and do not desire this employment as too many do , because it is an easie kind os life , and void of labour and pains taking , thinking also that children are easily pleased with any thing , you will find the contrary , and that it is a troublesome employment , and the charge of a greater weight , than such vainly imagine . directions for such as desire to be cook-maids , in noble , or gentlemens families . if you would fit your self for this employment , and so consequently gain great wages , good vales , and the reputation of an accomplished cook , you must learn to be skilful in dr●ssing all sorts of flesh , fowl , and fish , to make variety of sawces proper for each of them , to raise all manner of pastes and kickshaws , to be curious in garnishing your dishes , and making all manner of pickles , &c. and as you must ●now how to dress meat well , so must you know how to save what is left of that you have dress●d , of which you may make both handsome and toothsome dishes again , to the saving of your masters purse , and credit of his table . you must be sure to be as saving as you can , and cleanly about every thing , seeing likewise that your kitchin be kept clean , and all things scowred in due time , your larders also and cupboards , that there be no bits of bread and meat lye about them to spoyl and stink . you must be careful that your meat taint not , for want of good salting . you must also keep good hours for your meals , otherwise you put an house quite out of order , do not covet to have the kitching stuff for your vales , but rather ask the more wages , for that may make you an ill huswife of your masters goods , and teach you to be a thief , for you would be apt to put that which should go in to the tryed suet , into your pot. lay not all your wages upon your back , but lay up something against sickness , and an hundred other casualties , for you may assure your self it is more commendable , for one in your employment to go decent and clean , than gaudishly fine . i have already in this book , in my directions to chamber-maids , given some directions for raising of paste , for making of sawces and pickles . i shall now give you some directions for the best and newest way of dressing of flesh● fowl and fish. directions for dressing of flesh , fowl and fish. first , for dressing of flesh. to boyl a leg of veal and bacon . lard your leg of veal with bacon all over , with a little lemon peel●among it , then boyl it with a middle piece of b●con , when your bacon is boyled , cut it in pieces , season it with pepper and dried sage mix'd together , dish up the veal with the bacon round about it , send it up with sawcers of green sawce , strew over it parsly and barberries . to m●ke a fri●asie of veal . cut your veal in thin slices , beat it well with a rowling pin , season it well with nutmegs , lemon and thyme , fry it slightly in the pan , then beat two eggs and one spoonful of verjuice , put it into the pan , stir it together , fry it and dish it . to roast a haunch of venison . if your venison be seasoned , you must water it , and stick it with short sprigs of rosemary , let your sawce be claret wine , a handful of grated bread , cinnamon , ginger , sugar , a little vinegar , boyl these up so thick as it may only run like butter , it ought to be sharp and sweet , dish up your meat on your sawce . to stew a leg of lamb. cut it in pieces , and put it into your stewing pan , being first seasoned with salt and nutmeg , and as much butter as will stew it , with raisins of the sun , currants and gooseberries ; when it is stewed make a caudle with the yolks of two or three eggs , and some wine vinegar and sugar beaten together , and put it into your meat and stew-all a little longer together , then dish it , strew sugar on the top and serve it up hot . to make sco●ch colo●●s of veal● cut out your veal into very broad slices ●at and lean , not too thick , take eight eggs beat them very well with a little salt , grate a whole nutmeg , take a handful of thyme and strip it , then take a pound of sawsages half a pint of stewing oysters , wash and cleanse them from the gravel , then half ●ry your veal with sweet butter , then put in your sawsages and oysters , then take a quarter of a pound of capers , shred them very small with three anchovies dissolved in whitewine and fair water , so put in your eggs , shred capers and anchovies , butter and spice , and mingle them , and strew them in the pan upon t●e veal and oysters , serve it with sipits with a little fresh butter and vinegar and lemon sliced , and barberries with a little salt . you must have a care to keep the meat s●irring , lest the eggs curdle with the heat of the fire . to boyl a chine , rump , surloin , brisket , rib , flank , buttock , or fillet of beef . take any of these pieces of beef , and give them in summer a weeks powdering , in winter a fortnights , you may either stuff them or not , if you stuff them you must do it with all manner of sweet herbs , and fa● beef minced very small , and some nutmeg mingled together , you may serve them in on bruess , with roots or cabbage boyled in milk , with beaten butter . to roast a shoulder of mutton with oysters . parboyl your oysters , then mix winter savory , thyme , parsly and the yolks of five or six hard eggs , and to these a hal●-penny loaf of grated bread , and three or four yolks of eggs , mingle all these together with your hands , when you have spi●ted your mutton , make holes in it as big as you think convenient , put in your oysters with your other ingredients , about twenty five or thirty oisters will be enough , let it roast indifferent long , and take the remainder of a quart of oysters , and put them● into a deep dish with with claret wine , put to them two or three onions cut in halves with two or three anchovies , put this into the dripping pan under your mutton and save your gravy , and when the meat is enough , put your sawce upon the coals , and put in it the yolk of an egg beaten , grated nutmeg and sweet butter , dish your mutton and pour in your oysters , sawce and all upon it , garnishing your dish with lemons and barberries . to stew a rump of beef . season your beef with some nutmeg grated , together with some salt and p●pper , season it on the bony side and lay it in the pipkin with the fat side downwards , then take two or three great onions and a bunch of rosemary tyed up together , also three pints of elder vinegar and three pints of water , stew all these together in a pipkin close covered over a so●t fire three or four hours together , dish it upon sipits , taking off the fat from the gravy : put some of the gravy to the beef and serve it up . to stew a breast , loyn , or neck of mutton . joynt either of these very well , draw it and stuff it with sweet herbs and parsly minced , then put it in a deep stewing dish with the right side downward , put to it so much whitewine and strong broth as will stew it , set it on the coals and put to it two or three onions , a bundle of sweet herbs and a littl● large mace , when it is almost stewed take ● handful of spinage , parsly and endive , an● put into it , or else some gooseberries an● grapes , and in the winter time samphir● and capers , you may add them at any time ● dish up your mutton and put by the liquo● you do not use , and thicken the other with yolks of eggs and sweet butter , put on the sawce and herbs over the meat , garnish your dish with lemon and barberries . to farce , or s●uff a fillet of veal . take a large leg of veal and cut off a couple of fillets from it , then mince a handfull of sweet-herbs and parsly , and the yolks of two or three hard eggs , let all these be minc'd very small , then season it with a couple of grated nutmegs and a little salt , and so ●arce or stuff your veal , ●hen lard it with bacon and thyme very well , then let it be roasted , and when it is almost enough , take some of your stuffing and as many curran●s , about a handful , and put these to a little strong broth , a glass of claret and a little vinegar : a little sugar and some mace , when your meat is almost ready , take it up and put it into this and let it stew , putting to it a little butter melted , put your meat in your dish and pour your sawce on it , and serve it up . to dress a leg of mutton , a savoury dish . boyl your mutton in water and salt for the space of an hour , then cut it into thin slices and put it into a dish over a chafing dish of coals without any liquor , and in a little time you will find the gravy will be liquor enough , then put in a little salt and a little grated nutmeg , one onion or two or three shelots sliced , a sprig of thyme and winter savory , let it stew between dishes till it be almost enough , then put in a piece o● fresh butter , and when it hath stewed a little longer , take it up and serve it in , garnish your dish with pickled barberries and pickled oisters . to boyl a fore-loin of pork , with good sawce to it . let your pork be reasonably well salted and boyl it very well , then have in readiness a good quantity of sorrel stript from the stalks , and beaten in a morter as fine as possible you can , then put in a few crumbs of bread , the yolks of hard eggs with a little mustard and salt ; and so serve in your pork with this sawce , and garnish your dish with parsly , or any other green leaves . directions for dressing of fowl. how to roast a hen or pullet . take a pullet or hen full of eggs , draw it and roast it , being roasted break it up and mince the braun● in thin slices , save the wings whole or not mince the brauns and save the rump with the legs whole , stew all in the gravy and a little salt , then have a minced lemon and put it in the gravy , dish the minced meat in the midst of the dish , and the thighs , wings , and rumps abou● it , garnish the dish with orange and lemon quartered , and serve them up covered . to roast wood●ocks the english way . first pull and draw them , then being washed and trussed roast them , baste them with butter and save the gravy , then make tosts and butter them , being roasted bread them with grated bread and flower , and serve them on a clean dish , on the tost and gravy . to roast woodcocks the french way . being new and fresh killed that day you use them , pull , truss , and lard them with a broad piece o● lard or bacon pricked over the brest , being roasted serve them on broiled tosts , put in verjuice or the juice of orange with the gravy , and warmed on a fire . to roast a pig the plain way . take a pig , scald and draw it , wash it clear and put some sage in the belly , prick it up and spit it , being roasted fine and crisp make sawce with chop'd sage and currants , well boyled in vinegar and fair water , then put to them the gravy of the pig , a little grated bread , the brains and some barberries , give these a walm or two and serve the pig on the sawce with a little beaten butter . to roast a pig otherways . take a pig , scald and draw it , then mince some sweet herbs either sage or penni-royal , and roul it up in a ball with some butter , prick it up in the pigs belly and roast him , being ro●●ted make s●wce with butter , vinegar , the brains and some barb●rri●s . to roast a h●re . take a hare , flea it , set it , and lard it with small lard , stick it with cloves and make a pudding in his belly with grated bread , grated nutmeg and beaten cinnamon , salt , currants , eggs , cream and sugar , make it good and stiff , fill the hare and roast it . if you would have the pudding green , put to it juice of spinage ; if yellow , saffron : make for sawce beaten ginger , nutmeg , cinnamon , pepper , boyled prunes and currants strained , bisket bread beaten into powder , sugar and cloves , all boyled up as thick as water-grewel . land , or sea fowl , how to boil them . half roast your fowls , sticking on them some cloves as they roast , save the gravy , and when they are half roasted put them in a pipkin with the gravy , some claret wine , as much strong broth as will cover them , mace , cloves , pepper , ginger , some fryed onions and salt , stew all well together , and serve them on carved ●ippets . how to boyl plovers , quails , blackbirds , rails , thrushes , snipes , wheat ears , larks and sparrows . take them and truss them , or cut off the heads and legs and boyl them , scum your pipkin aud put therein large mace , white-wine , currants well picked and washed , d●tes , m●rrow , pepper and salt , being well stewed , dish them on carved sippets , thicken the broth with strained almonds , rose-water and sugar , garnish them with lemon , barberries , and grated bread . to boyl capons , pullets , chickens , pidgeons , pheasants , par●ridges . farce them either with the bone or bon'd , then take off the skin whole , with the neck , wings and legs on , mince the body with some bacon or beef suet , season it with some nutmeg , pepper , cloves , beaten ginger , salt , and a few sweet herbs finely m●nced , and mingled amongst some three or four yolks of eggs , some sugar , whole grapes , gooseberries , b●rberries and pistaches , fill the skins and prick them up in the back , then stew them between two dishes with some strong broth , whitewine , butter , some large mace , marrow , gooseberries and sweet herbs , being stewed serve them on s●pets with some marrow and sliced lemon , in winter currants . to boyl c●p●ns or c●●ckens , with s●●e● 〈…〉 . first boyl them in water and salt , then boyl some parsly , sage , two or three hard eggs , chop them , then have a few thin slices of fine manchet and stew all together , but break not the slices of bread , stew them with some of the broth wherein the chick●ns boyls , some large mace , butter , a little whitewine or vinegar , with a few barberries or grapes , dish up the capons or chickens on the sawce , and run ●hem over with sweet butter and lemon cut like dice , the peel cut like small lard , and boyl a little peel with the chickens . to boyl any large water fowl , as swan , whopper , wild or tame geese , crane , hern , duck , mall●rd , &c. take a goose and salt it two or three days , then truss it to boyl , cut lard as big as your little finger and lard the brest , season the lard with pepper , mace and salt , then boyl it in beef broth or water and salt , put to it pepper grosly beaten , a handful or two of bayleaves , thyme and rosemary bound up very well , boyl them very well with the fowl , then prepare some cabbage boyled very well with water and salt , squeeze out the water from it and put it into a pipkin with some strong broth , claret wine , and a good big onion or two , season it with pepper , mace and salt , and two or three anchovies dissolved , stew these together with a ladle full of sweet butter and a little vinegar , and when your goose is boyled enough , and your cabbage on sippets , lay on the goose with some cabbage on the brest and serve it up . thus you may dress any large wild fowl. to boyl pidgeons . take pidgeons being finely cleans'd and trussed , put them in a pipkin or skillet with some mutton broth or fair water , set them a boyling and scum them clean , then put to them large mace or well washed currants , some strained bread strained with vinegar and broth , put it to the pidgeons with some sweet butter and capers , boyl ●hem very white , and being boyled serve them on fine carv'd sippets in the broth with some sugar , garnish them with lemon , fine sugar , mace , grapes , gooseberries and barberries , and run them over with beaten butter , garnish the dish with grated manchet . to stew pidgeons in the french fashion . take pidgeons ready pulled and scalded , take the flesh out of the skin , and leave the skin whole , with the legs and wings hanging to it , mince the bodies with some lard or beef suet together very small , then put to them some sweet herbs finely minced , and season all with cloves , mace , ginger , pepper , some grated bread or parmison grated and yolks of eggs , fill again the skins and prick them up on the back , then put them in a dish with some strong broth and sweet herbs chop'd , large mace , gooseberries , barberries or grapes , then have some cabbage le●tice boyled in water and salt , put to them butter and serve them up on fine sippets . how to pot up fowl for to carry to sea , or otherwise to be spent at home . take a good company of ducks or mallards , pull them and draw them , and lay them in a tub with a little pepper and salt for twenty four hours , then truss them and roast them , and when they are roasted let them drain from their gravy , for that will make them corrupt , then put them handsomly into a pot , and take the fat which came from them in the roasting and good store of butter , and melt them together in a pot set in a kettle of boyling water , put therein good store of cloves bruised a little , some sliced mace , nu●meg , bayleaves and salt , and let them stew in the butter a while , then while it is hot pour it over your fowls in the pot , and let the pot be filled so that the fowls be covered , then lay a trencher upon them , and keep them down with a weight or stone until they be cold , then take of the same kind of spice which you did put into your butter , beat it very fine and strew over it , and lay some bayleaves on the top so cover it up , they will keep a good while , drain your fowl from the gravy , twenty four hours before you put them into your pot . directions for dressing of fish. how to stew a ca●p . dress the carp and take out the milt , put it in a dish with the carp , take out the gall then save the blood , and scotch with your knife the back of the carp if the carp be large , take a quart of claret or whitewine , four or five blades of large mace , ten cloves , two large races of ginger sliced , two sliced nutmegs , with the tops of thyme , marjoram , savory , and parsly chop'd very small , four great onions whole , three or four bayleaves and some salt , stew them all together with the wine , when the liquor boyls put in the carp , with a quarter of a pound of sweet butter , being stewed enough take a large dish , and laying ●he carp therein , pour the sawce thereon with the spices , lay on sliced lemon with some of the peel cut small , and run it over with beaten butter , garnish the dish with m●nchet grated and searced , and carved sipets laid round the dish , you may ●or variety , the carp being scaled , garnish the body with stewed oisters , some fryed in white butter , some in green made by the juice of spinage . how to roast a carp. take a live carp draw and wash it , taking away the gall , milt or spawn , then make a pudding with some grated manchet some almond paste , cream , currants , grated nutmeg , raw yolks of eggs , sugar , carraway seed candied , some salt and lemon , make a stiff pudding , and put it thorow the gills into the belly of the carp , then spit it , and when it is roasted make sawce with the gravy that falls from it , with juice of orange , sugar and cinnamon , beat up the sawce thick with the butter , and di●h it up . to stew oysters . take a pot●le o● large oysters , parboyl them in their own liquor , then wash them from the dregs in warm water , and put them in a pipkin with a good big onion or two , and five or six blades of large mace , a little whole pepper , a sliced nutmeg , a quarter of a pint of whitewine , as much wine vinegar , a quarter of a pound of sweet butter with a little salt , stew them together on a soft fire the space of half an hour , then dish them on sipets of french bread , sliced lemon and barberries on that , then run them over with beaten butter , and garnish the dish with grated manchet . to fry oysters . strain the liquor from them , and parboyl them in a kettle , then dry and rowl them in flower or make a bitter o● eggs , flower , a little cream and salt , dip them therein and fry them in butter beating it up thick , having warmed the dish rub it with some garlick and lay thereon the oysters , garnishing the dish with sliees of orange . to boyl a pike . take your pike and wash it clean , then truss it whole round with the tale in his mouth , and his back scotched or cut in three places , then boyl it in water , salt and vinegar , put not the pike in till the liquor boyls , and then make it boyl apace , and that will crisp your pike , but afterwards softly ; the pike being boyled dish it , and garnish the dish with grated white bread , or ginger fine beaten , then beat up the sawce with half a pound of butter , minced lemon or orange , and pour it on the pike wi●h sipets . to make the sawce , you must put into a pipkin a pint of whitewine , sliced ginger , mace , dates quartered , a pint of large oysters with their liquor , a little vinegar and salt , boyl them a qua●ter of an hour , then mince a few sweet-herbs and pa●sly , stew them till half the liquor be consumed . to stew a pike . take a pike , flat it and lay it in a dish , when the blood is clean washed out , put to it as much whitewine as will cover it , and set it a stewing , when it boyls put in the fish and scum it , and put to i● some large mace , whole cinnamon and some salt , when thorowly s●ewed , dish it on sipets finely c●r●e● . to boyl s●lmon . take as much water as will cover your salmon , then take rosemary , thyme , winter savory and salt , boyl all these very well together , then put in some wine vinear , and when your salmon is boyled , let him remain in the same water always until you have occasion to eat of it . to roast salmon . take a rand or jole , cut it into four pieces and season it with a little nutmeg and salt , stick a few cloves and put it on a small spit , put between it some bayleaves , and stick it wi●h little sprigs of rosemary , roast it and baste it with butter , save the gravy , and add to i● for sawce some vinegar , butter , and slices of orange . to fry salmon . take a jole , chine or rand , and fry it in clarified butter , being stiff and crisp fryed , make sawce with a little claret wine , sweet butter , grated nutmeg , slices of orange , and oyster liquor , stew them all together and pour on the sawce , and on that parsly , alisaunder and sage leaves fryed in butter . thus have i given you some short directions , for dressing of flesh , fowl and fish. i shall now give you directions for making bills of fare both first and second course , for every month in the year , and so conclude my directions to cook-maid● . a bill of fare for every month in the year . ianuary . 1. brawn and mustard . 2. two boyled capons aud white broth. 3. a turkey roasted . 4. a shoulder of mutton hash'd . 5. two geese boyled . 6. a goose roasted . 7. ribs or surloin of beef . 8. minc'd pyes . 9. a loin of veal . 10. a pasty of venison . 11. a marrow pye. 12. roasted capons . 13. lamb. 14. wooodcocks , partridges , and smaller birds . second course . 1. a sous'd pig. 2. a warden pye. 3. dryed neats tongues . 4. a sous'd capon . 5. pickled oysters and mushrooms toget●er . 6. sturgeon . 7. a goose or turkey pye. february . 1. a chine of roast pork . 2. veal or beef roasted . 3. a lamb pye and mince pyes . 4. a couple of wild ducks . 5. a couple of rabbets . 6. fryed oysters . 7. a skirret pye. second course . 1. a whole lamb roasted . 2. three widgeons . 3. a pippin pye. 4. a iole of sturgeon . 5. a cold turkey pye. march. 1. neats tongue and vdder● 2. boyled chickens . 3. a dish of stewed oysters . 4. a di●h of young rabbets . 5. a grand sallet . second course . 1. a dish of soles or smelts . 2. marinate flounders . 3. a lambstone pye. 4. an hundred of asparagus . 5. a warden pye. april . 1. green geese or veal and bacon . 2. a haunch of venison roasted . 3. a lumber pye. 4. rabbets and tarts . second course . 1. cold lamb. 2. cold neats tongue pye. 3. salmons , lobsters , and prawns . 4. asparagus . may. 1. boyl'd chickens . 2. roasted veal . 3. roasted capons . 4. rabbets . second course . 1. artichoke pye hot . 2. westphalia bacon and tarts● 3. sturgeon , salmon , lobsters . 4. a dish of asparagus , 5. a tanfie . june . 1. a neats tongue or leg of mutton and colliflowers . 2. a steak pye. 3. a shoulder of mutton . 4. a forequarter of lamb. 5. a dish os pease . second course . 1. sweet-bread pye. 2. a capon . 3. a gooseherry tart. 4. strawberries and cream , or strawberries , whitewine , rose-water and sugar . july . 1. a westphaliaham and pidgeons . 2. a loin of veal . 3. a venison pasty . 4. roast capons . second course . 1. pease or french beans . 2. a codling tart. 3. artichokes , or a pye made thereof● 4. roast chickens . august . 1. calves head and bacon . 2. an olio or grand boyled meat . 3. a haunch of venison . 4. a pig roasted . second course . 1. marinate smelts . 2. a pidgeon pye. 3. roast chickens . 4. a tart. 5. some cream and fruit. september . 1. capon and white broth. 2. neats tongue and vdder roasted . 3. a powdered go●se . 4. a roast turkey . second course . 1. a potato pye. 2. ro●st par●ridges . 3. a dish of larks . 4. creams and fruit. october . 1. roast veal . 2. two brand geese roasted . 3. a grand salle● . 4. roasted capons . second course . 1. pheasants , pouts and pidgeons . 2. a dish of quails and sparrows . 3. a warden pye , tarts and custards . november . 1. a shoulder of mutton and oysters . 2. a loin of veal . 3. geese roasted . 4. a pasty of venison . second course . 1. two herns one l●●ded . 2. a sowsed turbot . 3. two pheasants one lard●d . 4. a rowl of beef . 5. a sows'd mullet and bafe . 6. iellies and tarts . december . 1. stewed broth of mutton and m●rrow b●nes . 2. lambs head and white broth. 3. a chine of b●ef roasted . 4. minc'd pyes . 5. a roast turkey stuck wi●h cloves . 6. two capons , one larded . second course . 1. a yung lamb or kid. 2. two brace of partridges . 3. b●llone sawsages , anchovies , mushrooms , cavier , and pickled oysters in a dish toge●her . 4. a quince pye. 5. six woodcocks . directions for vnder cook-maids . if you would so fit your self for this employment , as that it may be a means of raising you to higher prefermen● , you must be careful to be diligent and willing to do what you are bid to do , and though your employment be greasie and smooty , yet if you be careful you may keep your self ●rom being nasty . therefore let it be your care to keep your self neat and clean , observe every thing in cookery that is done by your superior or head cook , treasure it up in your memory , and when you meet with a convenient opportunity , put that in practice which you have observed , this course will advance you from a drudge , to be a cook another day . every one must have a beginning , and if you be ingenious and bend your mind to it , and be willing to learn , there is none will be so churlish or unkind , as to be unwilling to teach you , but if you be stubborn and careless , and not give your mind to learn , who do you think will be willing to teach you ; you must beware of gossips and chairwomen , for they will misadvise you , take heed of the sollicitations of the flesh for they will undo you , and though you may have mean thoughts of your self , and think none will meddle with such as you , it is a mistake , for sometimes brave gallants will fall foul upon the wench in the scullery . directions for such as desire to be dairy-maids . those who would endeavour to gain the esteem and reputation of good dairy maids , must be careful that all their vessels be scalded well , and kept very clean , that they milk their cattel in due time , for the kine by custom will expect it though you neglect , which will tend much to their detriment . the hours and times most approved , and commonly used for milking , are in the spring and summer time between five and six in the morning , and between six and seven in the evening : and in the wint●r between seven and eight in the morning , and four and five in the ev●ning . in the next place you must be careful that you do not waste your cream by giving it away to liquorish persons . you must keep certain days for your churning , and be sure to make up your butter neatly and cleanly , washing it well from the butter-milk and then salt it well . you must be careful to make your cheeses good and tender by well ordering of them , and see that your hogs have the whey , and that it be not given away to gossiping and idle people , who live merely upon what they can get from servants . that you provide your winter butter and cheese in summer , as in may : and when your rowings come in , be sparing of your fire and do not lavish away your milk , butter , or cheese . if you have any fowls to fat , look to them that it may be for your credit and not your shame , when they are brought to table . when you milk the cattel , stroke them well , and in the summer time save those strokings by themselves , to put into your morning milk cheese . i look upon it to be altogether needless , for to give you any directions for the making of butter or cheese , since there are very few , ( especially in the country ) that can be ignorant thereof : i shall only say , that the best time to pot up butter for winter , is in the month of m●y , for then the air is most temperate , and the butter will take salt best . how●ver it may be done at any time betwixt may and september . i shall now give you some few directions for made cream , and for milk made better by art , and so conclude my directions to dairy-maids . how to make your ordinary clouted cream . take a quantity of milk from the cow , and put into a broad earthen pan , and set it over a very slow fire , letting it stand there from morning to night , suffering it not by any means to boyl , then take it off the fire and set it in some place all night to cool , in the morning dish off your cream , for it will be very thick . to make fresh cheese and cream . take a pottle of new milk as it cometh from the cow , and half a pound of blanch'd almonds beaten very small , and make a thick almond milk with a pint of cream strained , and a little before you go to dinner make it blood warm , and season it with a little sugar , rose-water , and ●ierced ginger , and put to it a little runner , and when it is scum'd bread it up and whey it , and put it into a mould and press it with your hand , aud when it is well wheyed , put it into a dish with cream . to make a cream of codlings . after you have scalded your codlings and peel'd of the skins , and scraped the pulps from the cores with a little sugar and rose-water , strain them , and lay the pulp of your codlings in a dish , with as much cream as you please about them . to make a iunket . take ewes or goats milk , if you have neither of these then take cows milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish and let it cool , then strew on cinnamon and sugar , then take some cream and lay upon it , scraping sugar thereon serve it up . to make rasbery cream . when you have boyled your cream take two ladlefulls of it being almost cold , bruise the rasberrries together with it , and season it with sugar and rose-water , and put it into your cream stirring it all together , and so dish it up . to make s●ow cream . break the whites of six eggs , put thereto a little rose-water , beat them very well together with a bunch of feathers till they come perfectly to resemble snow , then lay on the said snow in heaps upon other cream , that is cold which is made fit for the table , you may put under your cream in the bottom of your dish , part of a penny loaf , and stick therein a branch of rosemary and bays and fill your tree with the said snow , so serve it up . to make a syllabub . take a pint of verjuice in a bowl , milk the cow to the verjuice , then take off the curd , and take sweet cream and beat them together with a little sack and sugar , put it into your syllabub pot , strew sugar on it and serve it up . to make a whipt syllabub . take the whites of two eggs and a pint of cream , with six spoonfuls of sack and as much sugar as will sweeten it , then take a birchen rod and whip it , as it riseth in froth scum it , and put it into the syllabub pot , and so continue it with whipping and scumming till your syllabub pot be full . to make an excellent cream . take a quart of cream and set it a boyling with a large mace or two , whilst it is boyling cut some thick sippets , and lay them in a very fine clean dish , then have seven or eight yolks of eggs strained with rose-water , put some sugar to them , then take the cream from the fire , put in the eggs and stir all together , then pour on the slices of fine manchet , and being cold scrape on sugar and serve it . directions for such who intend to be laundry-maids in great houses . if you would have the esteem credit and reputation of a compleat laundry-maid , you must observe these following directions . first , you must take care of all the linen in the house ( except points and laces ) and whatever you wash do it quickly and do not let it lye and stink and grow yellow , and so create to your self the trouble of washing it again before it be used . secondly , you must take care that all the bracks and rents in the linen be duly mended . thirdly , keep your certain days for washing of your linen , and other days for washing of such rooms as are appointed you to wash and keep clean . fourthly , you must be sparing and not lavish and wastful of your sope , fire and candle . fifthly , entertain no chairwomen unknown to your lady or mistress : sixthly , be careful that your tubs and copper , or whatever else you make use of be kept clean , and in good repair . seventhly , you must be careful that you rise early every morning , but more especially on washing days . directions for house-maids in great houses . 1. your principal office is to make clean the greatest part of the house , and see that you suff●r no room to lye foul . 2. that you look well to all the stuff , as hangings , chairs , stools , &c. and ●ee that they be often brushed and the beds frequently turn'd . 3. that you do not misplace any thing by carrying it out of one room to another , for that is the way to have them lost , or you soundly chid for not keeping them in their proper places . 4. that you be careful and diligent to all strangers , and see that they lack nothing in their chambers , which your mistress or lady will allow , and that your close stools and chamber pots be duely emptied , and kept clean and sweet . 5. that you help the laundry-maid in a morning on the washing day . 6. that in the afternoon you b● ready to help the waiting-woman or house-keeper in their preserving and distilling . directions for scullery maids in great houses . 1. you must be careful to keep sweet and clean , the several rooms which belongs to your charge , as the kitchin , pantry , wash house , &c. 2. you must wash and scowr all the plates and dishes that are used in the kitchin , likewise the dressers and cupboards , also all kettles , pots , pans , chamberpots , with all other iron , brass , tin , and pewter materials , that belong to the chambers and kitchin. 3. you must wash your own linen , keeping your self sweet and clean , remembring always , so soon as you have made an end of your dirty work , to wash and dress your self neatly , titely and cleanly . now if you be careful and diligent , and cleanly in performing this place , you will have notice taken of you , and you will be advanced to a higher and more profitable employment . finis . books sold by thomas passinger at the three bibles on london-bridge . a french and english dictionary , composed by mr. randolph cotgrave , folio . a mirror or looking-glass for saints and sinners , shewing the justice of god on the one , and his mercy toward the other . set forth in some thousand of examples by sam. clark late minister of bennet finck london , in two volumes in folio . royal and practical chymistry , by oswaldus crollius , and iohn hartman , faithfully rendred into english , folio , price 10 s. gods revenge against murther , by iohn reynolds , containing thirty tragical stories , digested into six books newly reprinted , folio , price 10 s. lord bacon's natural history , folio , price 8 s. sandy's travels , containing a description of the turkish empire of egypt , and the holy land , of the remote parts of italy , and islands adjoyning , folio , price 8 s. markham's master-piece . roman antiquities , by th● . goodwin , quarto , price 2 s. 6 d. the famous history of the destruction of troy , in three books , quarto , price 3 s. valentine and orson , price 18 d. etymologicum parvum , by francis gregory , octavo , price 3 s. chymical essays by iohn beguminus , price 1 s. 8 d. spiritual antidotes against sinful contagion , by tho. doolittle , price 18 d. pool's dialogue betwixt a papist and a protestant , twelves , price bound 1 s. monasticon favershamiense , or a description of the abby of faversham , octavo , price bound 18 d. the christians crown of glory , or holiness the way to happiness , octavo , price bound 18 d. the path way to health , price bound 18 d. the compleat academy , or nursery of complements , bound 1 s. the book of knowledge in three parts , price 10 d. the book of palmistry in octavo , price bound 18 d. the wise virgin , being a narrative of gods dealing with martha hatfield , price bound 18 d. the pilgrims port , or the weary mans rest in the grave , in twelves , price bound 1 s. the famous history of the five wise philosophers , containing the life of iehosaphat , son of avenerio , emperor of corma , and his wonderful conversion to the christian faith. the great assize , by sam● smith . the delectable history of amadis de g●ul . the pleasant history of paladine of england . the bear-baiting of women . the history of fryar bacon and fryar bungy . new conceited letters . the jovial garland , containing all the newest songs that are now used . the penitent prodigal , or a gracious reproof for pharisaical saints , by i. h. the christians best exercise in the wors● of times , by i. h. scarborough spaw , being a de●cription of the nature and virtues of the spaw of scarborough in yo●●shire , by doctor wittie . the french schoolmaster . farnabies epigrams . newton's art of logick . newton's art of rhetorick . the famous history of don bellianis of greece , in three parts , being now compleat . the famous history of montelion , knight of the oracle . hodder's arithmetick in twelves . ovid de tristibus in english. bishop hall's soliloquies in twelves . the poems of ben. iohnson iunior . a plain and familiar exposition of the ten commandments , by iohn dod. the queens closet opened incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented unto the queen / by the most experienced persons of the times, many whereof were had in esteem when she pleased to descend to private recreations. 1659 approx. 302 kb of xml-encoded text transcribed from 155 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2005-10 (eebo-tcp phase 1). a52209 wing m99 estc r24004 07940359 ocm 07940359 40569 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a52209) transcribed from: (early english books online ; image set 40569) images scanned from microfilm: (early english books, 1641-1700 ; 1210:9) the queens closet opened incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented unto the queen / by the most experienced persons of the times, many whereof were had in esteem when she pleased to descend to private recreations. w. m. corrected and revised with many additions [8], 300, [23] p. printed for nath. brooke, london : 1659. "vivit post funera virtus." to the reader: signed w.m. "a queen's delight, or, the art of preserving, conserving, and candying. [s.l.] : printed by r. wood for nath. brooke, 1660": p. 195-300. imperfect: p. 137-140, 147-166 wanting. includes index. reproduction of original in the cambridge university library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every monographic english-language title published between 1473 and 1700 available in eebo. eebo-tcp aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the text encoding initiative (http://www.tei-c.org). the eebo-tcp project was divided into two phases. the 25,363 texts created during phase 1 of the project have been released into the public domain as of 1 january 2015. anyone can now take and use these texts for their own purposes, but we respectfully request that due credit and attribution is given to their original source. users should be aware of the process of creating the tcp texts, and therefore of any assumptions that can be made about the data. text selection was based on the new cambridge bibliography of english literature (ncbel). if an author (or for an anonymous work, the title) appears in ncbel, then their works are eligible for inclusion. selection was intended to range over a wide variety of subject areas, to reflect the true nature of the print record of the period. in general, first editions of a works in english were prioritized, although there are a number of works in other languages, notably latin and welsh, included and sometimes a second or later edition of a work was chosen if there was a compelling reason to do so. image sets were sent to external keying companies for transcription and basic encoding. quality assurance was then carried out by editorial teams in oxford and michigan. 5% (or 5 pages, whichever is the greater) of each text was proofread for accuracy and those which did not meet qa standards were returned to the keyers to be redone. after proofreading, the encoding was enhanced and/or corrected and characters marked as illegible were corrected where possible up to a limit of 100 instances per text. any remaining illegibles were encoded as <gap>s. understanding these processes should make clear that, while the overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng recipes. medicine, popular. cookery -early works to 1800. 2005-01 tcp assigned for keying and markup 2005-01 aptara keyed and coded from proquest page images 2005-02 rachel losh sampled and proofread 2005-02 rachel losh text and markup reviewed and edited 2005-04 pfs batch review (qc) and xml conversion also the compleat cook 〈…〉 the queens closet opened . incomparable secrets in physick , chyrurgery , preserving and candying , &c. which were presented unto the queen by the most experienced persons of the times , many whereof were had in esteem , when she pleased to descend to private recreations . corrected and reviewed , with many additions : together with three exact tables . vivit post funera virtus . london , printed for nath. brooke , at the angel in cornhill , 1659. to the ingenious & courteous reader . reader , it being at first the general good which caused us to publish this useful and compleat piece , we could not chuse but for the same end give it a new birth ; especially when we heard that we had so well attain'd what we sought , in regard of the benefit which so many have receiv'd from these , which we shall now rather call experiments then receipts , contained therein . in short , we may say that it hath had a general reception , travelling up and down the kingdoms , and like the good samaritane giving comfort to all it met ; neither have we known of any that have bought it , who have not testified their high esteem thereof . and indeed how should it otherwise be , knowing out of what elaboratories it was produced : nor is it without its variety , here preserving the fruits of the earth with such a curious neatness , as if it would shew , that though summer gave those pleasant fruits , yet that art is able to make winter richer then her self : or if this this please not , teaching you to furnish the tables of princes with such a grandezza as befits them . but as for the physicall part , what can be more noble then that which gives the rich such an opportunity of spending upon good works , while they succour the poor , and give comfort to them in their greatest distresses . if we have given it too narrow a praise , for too large an encomium , i am sure we cannot attribute to it , considering its true value ; it is not what we intended , though we are glad to see its own high deserts , carrying it so much above the reach of a more then common repute . 't is true there may be some faults , and those may justly cause us to be blamed : but now we hope your ingenuity will the rather forgive us and them , and with more diligence seek to amend what is amiss , if not for our sakes , yet out of charity to a work which is so charitable to your selves . farewell , w. m. the prescribers , and approvers of most of these rare receipts , their following names are in several pages of this book inserted and annexed to their own experienced receipts . king edward the sixth page 272 queen elizabeth 272 king charles the first 30 queen mary 31 lady elizabeth daughter to king charles the first 256 dr. mayhern , physician to the late king 180 dr. bates 186 dr. king 284 dr. mountford 290 dr. forster 176 , 177 dr. more 178 dr. butler 1 , 2 293 dr. bassa , an italian 7 , 8 dr. adrian gilbert 11 dr. atkinson 17 , 160 dr. goffe 121 dr. stephens 21 , 87 , 140 , 275 dr. price 24 dr. read 39 dr. may 47 dr. blacksmith 55 , 56 , 83 dr. brasdale 59 dr. frier 55 , 173 dr. atkins 65 , 73 , 74 , 83 dr. gifford 3 dr. twine 82 , 288 dr. wetherborn 89 dr. lewkener 134 , 154 dr. eglestone 136 dr. soper 147 mr. stepkins occulist 18 , 130 mr. fenton chyrur . 24 mr. francis cox chyrur . 66 mr. lumley chyrur . 123 mr. thomas potter chyrur . 145 mr. phillips apothecary 296 b. lawd archbishop of canterbury 275 bishop of vvorcester 19 earl of arundel cc. 3 lord treasurer 32 lord bacon vic. of st. albans 281 lord vic. conway cc. 99 lord spencer 283 lord sheffeld 62 sir walter raleigh 274 sir thomas mayner 33 sir edward terrel 40 sir edward bolstward 72 sir edward spencer 28 sir kenelm digby 290 mr. justice hutton 191 countess of arundel 25 , 49 , 168 countess of worcester 69 countess of oxford 156 countess of kent 274 countess of rutland cc. 109 lady mounteagle 141 lady abergany cc. 42 lady nevel 147 , 163 lady spotswood 286 lady drury 44 lady gifford 299 lady hobby 11 lady leonard 158 lady smith 159 lady goring 161 , 162 lady mildmay 164 lady bray 167 lady dacres 168 lady thornborough 267 lady mallet 275 mrs. duke 114 mrs. covet 6 mrs. lee cc. 82 mrs. powel 166 mrs. jones 164 mrs. chaunce 165 mrs. shelly cc. 38 mr. edward houghton 166 mr. lucarello 179 mr. elderton 170 mr. rodstone cc. 51 mr. ferene the queens perfumer 273 the queen's cabinet opened : or , the pearle of practice . accurate , physical , and chyrurgical receipts . doctor butler's preservative against the plague . take wood sorrel , and pick it from the stalke , and pound it very well in a stone mortar ; then take to every pound of beaten sorrel a pound of sugar finely beaten , and two ounces of mithridate , beat them very well together , and put them in pots for your use ; take every morning before and after the infection for some time together of this conserve , as much as a walnut . dr. butlers cordial water . take pimpernel , carduus , angelica , scordium , scabious , dragon , and still these severally in a rose-still ; and when you have a pint of the water of every of these sorts of hearbs , then mingle all these together very well , and dissolve in it half a pound of venice treacle , then still all these together , and mingle the stronger water with the small , six spoonfuls of this water , made blood warm , given to one sick of the plague , driveth all venome from the heart . it is excellent , so used , for the small pox , or for any pestilent feaver . dr. butlers purging ale. take of sarsaparilla two ounces , of polypody of the oak , and sena , of each four ounces , caraway-seed , and aniseed , of each half an ounce , liquorish two ounces , maidenhair , and agrimony , of each one little handful , scurvey half a bushel ; beat all these grosly , and put them into a course canvas bag and hang it into three gallons of strong ale ; when it is three dayes old drink it . dr. giffords amber pills for a consumption . take of venice turpentine one ounce washed , and six grains of the powder of white amber , mixt them together , and set them in a clean pot upon embers , and let it not stand too hot ; to try whether it be enough , take a drop , and let it cool ; if after it is cold it be stiff , and will not cleave to the finger , it is enough : then take of the powders of pearl , white amber , and coral , of each a quantity , as a quarter of an ounce , of the inner bark of an oak , a quarter of an ounce of cinamon , and nutmegs ; of each as much , and three ounces of hard white sugar ; make all these into a powder , and seeth them , and put the pills into them ; before you take them , you must be well purged , after which you must take three of the aforesaid pills wrapped up in the powder , what else you will , and in the morning take the yolk of a new laid egg warmed a little , and put into it as much of the powder as will lie on a shilling , and sup it off ; let this be used some time together , and there will be great benefit found by it . to comfort the heart and spirits , and to suppress melancholly . take of the juyces of borage and bugloss , of each one pint and a half , juyce of pippins , or queen apples one pint , juyce of balm half a pint , clarifie them , then take chochenel made into powder four drams ; infuse it in the said juyces being cold in an earthen pan for two dayes , stirring it often , then strain it , and with four pound of powder sugar , ●or two pound if you mean not to keep it long ) boil it to a syrrup , then take it off , and when it is almost cold , put to it diamargaritum frigidum one dram and a half , diambra four scruples . take thereof a spoonful or two for many mornings together , and when you awake in the night , if there be cause ; you may also adde to some part of it saffron to make it more cordial , by putting some powder of saffron in a linnen clout tied up , and so milking it out into the syrrup , let the substance thereof remain in the cloth , and take thereof sometimes . approved . a cordial electuary for stuffing of the stomach , or shortness of breath . take a pint of the best honey , set it on the fire and scum it clean , then put to a bundle of hysop bruised small before you tie it up ; let it boil well , till the honey taste of the hysop ; then strain out the honey very hard , and put to it the powder of angelica root , the weight of six pence , powder of elicampane root the weight of six pence , ginger and pepper , of each the weight of two pence , l●quorish and anniseed of each the weight of eight pence , all beaten very small severally : put all these into the strained honey , and let them boil a little space , stirring them well together all the time , then take them from the fire , and pour all into a clean gally-pot , stirring it alwayes till it be through cold , and keep it close covered for your use . when any are troubled with stuffing at the stomach , or shortness of breath , let them take of this electuary with a bruised liquorish stick , and they shall sensibly finde much good by it . this was queen elizabeths electuary for these infirmities . mr. covets medicine for the palsie . take a pint of the strongest mustard , set it in an oven for two or three times , till it be as thick as a hasty pudding , the oven must not be too hot to burn it : then set it on a chafing-dish of coals , till it be dry enough to make into powder . take half an ounce of betony powder , and mix it with the said powder , and sweeten it with sugar-candy to your taste . take of this every morning for ten dayes . approved . a receipt to help digestion . take two quarts of small ale , put to it red mints one handful , as much of red sage , a little cinamon ; let it boil softly till half be wasted , sweeten it with sugar to your taste , and drink thereof a draught morning and evening . a singular cordial . take two ounces of dried red gillyflowers , and put them into a pottle of sack , put to it three ounces of fine sugar in powder , and half a scruple of ambergreece in powder ; put all these in a stone bottle , stop it close with a strong cork , and shake it oft . after it hath stood ten dayes , pass it through a jelly bag , and give two or three spoonfuls of it for a great cordial . this way you may also make lavander wine for the palsie , and other diseases . dr. bassa an italian , an approved receipt to break the stone in the kidneys . in the moneth of may distill cow-dung , then take two live hares , and strangle them in their blood ; then take the one of them , and put it into an earthen vessel or pot , and cover it well with a mortar made of horse dung and hay , and bake it in an oven with houshold bread , and let it still in an oven two or three dayes , baking anew with any thing , until the hare be baked or dried to powder ; then beat it well , and keep it for your use . the other hare you must flea , and take out the guts onely ; then distil all the rest , and keep this water : then take at the new and full of the moon , or any other time , three mornings together as much of this powder as will lie on six pence , with two spoonfuls of each water , and it will break any stone in the kidneys . dr. basse's remedy for a bloody vrine , or to break a stone in the bladder . take the distilled water of saxifrage , coriander , parsley , and cod of broom when they be green , the berries of white thorn stilled when they be ripe ; they must be stamped stones and all , and then distilled : the green hulls of walnuts when they be ripe stilled , raysins of the sun stilled ; every one of these waters must be stilled by it self . then take an equal quantity of each , as a pint of aqua spirita ; put them all together , and still them in an ordinary still , or in b. after scum the water nine or ten dayes : and take of this water for ten or fifteen dayes , five or six spoonfuls a time in the morning fasting , and use to take it after a day or two once in a moneth . syrup of turnips . first bake the turnips in a pot with houshold bread , then press out the liquor between two platters ; put a pint of this liquor to half a pint of hysop water , and as much brown sugarcandy as will sweeten it ; and boil it to the consistence of a syrup . it is very good for a cold or consumption . syrup of citron peels . take the outermost fresh peels of citrons cut in small pieces , and pour on them two quarts of water , then wring it through a cloth ; put to the liquor one pound of powder sugar , boil it to a syrup , and when it is sodden , put four grains of musk to it , dissolved in damask rose water . this syrup cooleth not . it defendeth from the plague . a cordial syrup to cleanse the blood , open obstructions , prevent a consumption , &c. take rosemary flowers , betony , clove-gilly-flowers , borrage , broom , cowslip-flowers , red-rose-leaves , melilot , comfrey , clary , pimpinel flowers , of each two ounces , red currans four pounds : infuse all these into six quarts of claret wine , put to it fourteen pounds of ripe elder berries , make the wine scalding hot , then put in the flowers , currans , and elder berries , cover the pot , and paste it very close , set it in a kettle of warm water to infuse forty eight hours , till the vertue of the ingredients be all drawn out , then press it out hard , and put to every pint of the liquor one pound and three quarters of powder sugar , boil and scum it till you finde the syrup thick enough , when it is cold bottle it , and keep it for your use . take two spoonfuls in a morning , and so much in the afternoon , fasting two hours after it . a medicine for a dropsie approved by the lady hobby , who was cured her self by it . take carawayes , smallage , time , hysop , watercresses , penniroyal , nettle tops , calamint , elecampane-roots , of each one little handful , horse radish two pounds , boil them in six quarts of running water , until half be consumed ; then strain it , boil it a new with a pottle of canary sack , liquorish twelve ounces , sweet fennel-seed one ounce bruised , and a quarter of an ounce of cumin-seed bruised ; boil all these above half an hour , then strain it , and keep it for your use , nine spoonfuls in the morning fasting , and as much at three or four a clock in the afternoon , use it for some time together . this the lady hobby proved by her self . dr. adrian gilberts most sovereign cordial water . take spearmint , broom-mint , mother of time , the blossome tops of garden time , red penniroyal , scabious , celandine , wood sorrel , wood betony , angelica leaves and stalkes , set wall leaves , peony leaves , egrimony , tormentil , sweet marjoram , red sage , rue , rossolis , angelica roots , elecampany roots , set wall roots , green peniroyal , comfrey blossoms and leaves , juniper-berries , of each a pound , balm , carduus benedictus , dragon , feaverfew , wormwood , of each two pounds ; steep all these in the lees of strong pure venient claret wine for nine dayes , every day twice turning them to mingle them well in the lees , then distil them in a limbeck with a red clear head , with two pounds of shaved harts horn , and ivory twelve ounces ; draw as long of it as you may in several pottle glasses : the first is accounted the best and uncompounded , and the perfectest against the plague , spotted feavers , small pocks , ordinary feavers , divers times experienced by my self , either to prevent , or in the time of these sicknesses . if you will compound it because the water hath an ill taste , then take the first gallon of the water , and mix it with a pottle of the best malaga sack , and put into them three pounds of raisins solis stoned , figs one pound and a half , the flowers of clove-gilly-flowers , cowslips and marigolds , blue violets , of each two pounds , red rose buds one pound , ambergreece , bezoar stone , clarified sugar , aniseeds , liquorish , and what else you please . these are adrian gilberts receipts , having had experience of them most constantly sure . the uncompounded water is the more excellent : and if in time of infection one take two spoonfuls of it in good bear or white wine , he may safely walk from danger by the leave of god. if any of the former diseases attache any person , then he must take four ounces of the first water , and mix therewith either the syrups of violets , clove-gilly-flowers , or angelica , as the disease is : one spoonful of the syrup is sufficient for four ounces of the water , so take it in three times . for a swoln face . take oyl of elder and plaintain-water , of each one ounce , beat them well together , until they be exactly incorporated , and therewith anoint the tumefied place twice or thrice in a day , until the swelling be chased away . cock water for a consumption . take a running cock , pull him alive , then kill him , cut him abroad by the back , take out the entrails , and wipe him clean , then quarter him , and break his bones ; then put him into a rose-water still , with a pottle of sack , currans , and raisins of the sun stoned , and figs sliced , of each one pound , dates stoned and cut small half a pound , rosemary flowers , wilde time , spearmint , of each one handful , organs or wilde marjoram , bugloss , pimpinel , of each two handfuls , and a bottle of new milk from a red cow . distill these with a soft fire , put into the receiver a quarter of a pound of brown sugar-candy beaten small , four grains of ambergreece , fourty grains of prepared pearl , and half a book of leaf gold cut very small ; you must mingle the strong water with the small , and let the patient take two spoonfuls of it in the morning , and as much at going to bed ▪ a precious cordial for a sick body . take three spoonfuls of mint water , and as much of muskadine and wormwood water , two or three spoonfuls of fine sugar , and two or three drops of cinamon spirit ; beat these well together with two or three spoonfuls of clove-gilly-flowers spirit , and give the patient now and then one spoonfull thereof ; especially when he or she goeth to bed . wormwood cakes good for a cold stomach , and to help digestion . take pure searced sugar two ounces , and wet it with the spirit of wormwood , then take a little gum tragiganth , and steep it all night in rose water , then take some of this and the wet sugar , and beat them together in an alablaster mortar , till it come to a paste like dough , if you please put a little musk to it , then make it up in little cakes of the breadth of a groat or three pence ; lay them upon plates , and dry them gently in an oven , and keep them in a dry place for your use : and upon occasion hold one of them in your mouth to melt , and swallow the dissolved juyce thereof for the infirmities aforesaid . to make water of life . take balm leaves and stalks , burnet leaves and flowers , rosemary , red sage , taragon , tormentil leaves , rossolis , red roses , carnation , hysop , thyme , red strings that grow upon savory , red fennel leaves and roots , red mints , of each one handful ; bruise these herbs and put them in a great earthen pot , and pour on them as much white wine as will cover them , stop them close , and let them steep for eight or nine dayes , then put to it cinamon , ginger , angelica seeds , cloves and nutmegs , of each one ounce , a little saffron , sugar one pound , raisins solis stoned one pound , dates stoned and sliced half a pound , the loins and legs of an old coney , fleshy running capon , the red flesh of the sinnews of a leg of mutton , four young chickens , twelve larks , the yolks of twelve eggs , a loaf of white bread cut in sops , and two or three ounces of mithridate or treacle , and as much bastard or muscadine as will cover them all . distill all with a moderate fire , and keep the first and second waters by themselves ; and when there comes no more by distilling , put more wine into the pot upon the same stuff , and distil it again , and you shall have another good water . this water must be kept in a double glass close stopt very carefully : it is good against many infirmities , as the dropsie , palsie , ague , sweating , spleen , worms , yellow and black jaundies ; it strengtheneth the spirits , brain , heart , liver , and stomach . take two or three spoonfulss when need is by it self : or with ale , beer , or wine mingled with sugar . dr. atkinsons excellent perfume against the plague . take angelica roots , and dry them a very little in an oven , or by the fire : and then bruise them very soft , and lay them in wine vinegar to steep , being close covered three or four days , and then heat a brick hot , and lay the same thereon every morning : this is excellent to air the house or any clothes , or to breath over in the morning fasting . to make saffron water . take seven quarts of white wine , and infuse in it all night one ounce of saffron dried , and in the morning distill it in a limbeck , or glass body with a head , and put some white sugar-candy finely beaten into the receiver for it to drop on . mr. stepkins water for the eyes . take four ounces of white rose water , and two drams of tutia in powder , shake them well together in a glass vial , and drop of it a little into the eyes evening and morning , it is very good for any hot rheum . a precious water to revive the spirits . take four gallons of strong ale , five ounces of aniseeds , liquorish scraped half a pound , sweet mints , angelica , betony , cowslip flowers sage , and rosemary flowers , sweet marjoram , of each three handfuls , pelitory of the wall one handful . after it is for two or three dayes , distill it in a limbeck , and in the water infuse one handful of the flowers aforesaid , cinamon and fennel-seed , of each half an ounce , juniper berries bruised one dram , red-rose buds , rosted apples , and dates sliced and stoned , of each half a pound : distill it again , and sweeten it with some sugar-candy , and take of ambergreece , pearle , red coral , harts-horn powdered , and leaf gold , of each half a dram ; put them into a fine linnen bag , and hang it by a thread in a glass . the bishop of worcesters admirably curing powder . take black tips of crabs claws when the sun enters into cancer , which is every year on the eleventh day of june ; pick and wash them clean , and beat them into fine powder , which finely searce , then take musk and civet , of each three grains , ambergreece twelve grains , rub them in the bottom of the mortar , and then beat them and the powder of the claws together ; then with a pound of this powder mix one ounce of the magistery of pearle . then take ten skins of adders or snakes , or slow worm , cut them in pieces , and put them into a pipkin to a pint and a half of spring water , cover it close , and set it on a gentle fire to simmer onely , not to boil ; for ten or twelve hours , in which time , it will be turned into a jelly , and therewith make the said powder into balls . if such skins are not to be gotten , then take six ounces of shaved harts-horn , and boil it to a jelly , and therewith make the said powder into balls ; the horn must be of a red deer kil'd in august , when the moon is in leo , for that is best . the dose is seven or eight grains in beer or wine . to make spirit of castoreum . take calamints four ounces , orange peels two ounces , nep half a handful , walnut blossoms half an ounce , rosemary flowers , and tops of sage , of each one handful , castoreum one ounce , white wine one quart ; distil them in a limbeck . this water is good for swounding fits , weak stomachs , and rising of the mother . a water for the stone . take a quart of clean pickt strawberries , put them in a glass , pour on them a quart of aqua vitae , let them stand and steep ; and take two or three spoonfuls of it morning and evening with fine sugar , or white sugarcandy . it will keep all the year . approved . to make dr. stephens water . take a gallon of claret wine or sack , cinamon , ginger , grains of paradise , gallingall , nutmegs , anniseed , and fennel-seed , of each three drams , sage , mint , red roses , pellitory of the wall , wilde marjoram , rosemary , wilde time , cammomile , lavender , of each one handful : bruise the said spices small , cut and bruise the herbs , and put all into the wine in a limbeck , and after it hath stood twenty four hours , distil it gently , and keep the first water by it self , and so the second . for a tetter . take water of red tar , and wash it therewith . this is an approved remedy . a special water for a consumption . take a peck of garden shell snails , wash them in small beer , put them into a great iron dripping-pan , and set them on the hot fire of charcoals , and keep them constantly stirring till they make no noise at all ; then with a knife and cloth pick them out , and wipe them clean , then bruise them in a stone mortar , shells and all ; then take a quart of earth worms , rip them up with a knife , and scoure them with salt , and wash them clean , and beat them in the mortar : then take a large clean brass pot to distill them in , put into it two handfulls of angelica , on them lay two handfuls of celandine , a quart of rosemary flowers , of betony and agrimony , of each two handfuls ; bears-foot , red dock leaves , the bark of barberries , and wood sorrel , of each one handful , rice half a handful , funugreek and turnerick , of each one ounce , saffron dryed and beaten into powder the weight of six pence , harts-horn and cloves beaten , of each three ounces ; when all these are in the pot , put the snails and worms upon them , and then pour on them three gallon of strong ale ; then set on the limbeck , and paste it close with rye dough , that no air come out or get in , and so let it stand one and twenty hours , and distill it with a moderate fire , and receive the several quarts in several glasses close stopt . the patient must take every morning fasting , and not sleep after it , two spoonfuls of the strongest water , and four spoonfuls of the weakest at one time , fasting two hours after it . syrup of pearmains good against melancholly . take one pound of the juyce of pearmains , boil it with a soft fire till half be consumed ; then put it in a glass , and there let it stand till it be settled , and put to it as much of the juyce of the leaves and roots of borage , sugar half a pound , sirup of citrons three ounces , let them boil together to the consistence of a sirup . tincture of ambergreece . put into half a pint of pure spirit of wine in a strong glass , ambergreece one ounce , musk two drams , stop the glass close with a cork and bladder , and set it in hot horse-dung twelve dayes ; then pour off the spirit gently , and put as much new spirit on , and do as before , and pour it off clean : after all this , the ambergreece will serve for ordinary uses . one drop of this tincture will perfume any thing ; besides it is a great cordial . dr. price , and m● . fenton the chyrurgion , their excellent medicine for the plague after infection . take assoon as you finde your self sick , as much diascordium as the weight of a shilling , with ten grains of the powder called speciei de gemmis , well mingled together ; and streight after this let the party drink a good draught of hot posset ale made with carduus benedictus , sorrel , scabiosa , and scordium , within eight hours after the first taking of it , the party must take the diascordium , and posset again as aforesaid , and in like sort the third time within eight hours after , but not above three times , nor the third time , if the party mend , after the first or second taking . doctor price doth commend much thereof to be taken for the kinde of cure for the plague after one is infected : and mr. fenton the excellent chyrurgeon , who hath much experience in the cure of the plague , doth highly commend it as a thing in his own experience proved very good . the use of a root called sedour is to be chewed in the mouth , still when one is in the company of such persons as are thought to be infected with the contagition : this root is to be bought at the apothecaries . a drink for the plague or pestilent feaver , proved by the countess of arundel , in the year 1603. take a pint of malmsey and burn it , and put thereto a spoonful of grains , being bruised , and take four spoonfuls of the same in a porringer , and put therein a spoonful of jean treacle , ●nd give the patient to drink as hot as he can suffer it , and let him drink a draught of the malmsey after it , and so sweat : if he be vehemently infected , he will bring the medicine up again ; but you must apply the same very often day and night till he brook it ; for so long as he doth bring it up again , there is danger in him : but if he once brook it , there is no doubt of his recovery by the grace of god : provided then when the party infected hath taken the aforesaid medi●cine and sweateth , if he bring it up again , then you must give him the aforesaid quantity of malmsey and grains , but no treacle , for it will be too hot for him , being in a sweat . this medicine is proved , and the party hath recovered , and the sheets have been found full of blue marks , and no sore hath come forth : this being taken in the beginning of the sickness . also this medicine saved 38. commons of windsor the last great plague 1593. was proved upon many poor people , and they recovered . a syrup for a cold. take penniroyal half an ounce , raisins of the sun stoned one ounce , half so much liquorish bruised , boil them in a pint of running water , till half be consumed ; then strain it out hard , and with sugar boil it to a pretty thick syrup , and take it with a liquorish stick : often proved . an excellent receipt for a precious water . take a pottle of the second water of aqua composita , of balm , betony , pellitory of the wall , sweet marjoram , the flowers of cowslip , rosemary , and sage , of each one handful , the seeds of annise , caroway , coriander , fennil , and gromel , and juniper berries , of each one spoonful , three or four nutmegs , cinamon one ounce , two or three large mace ; bruise all these , and let them lye ten dayes in steep in the aqua composita ; set the glass in the sun , and stir it well every morning , then strain it , and put to it three quarters of a pound of fine sugar , one grain of ambergreese , and two grains of musk. to make an excellent syrup of citrons or lemons without fire . take citrons , or lemons , as many as you will , pare off their rindes , then slice them very thin ; then put into a silver , or glass bason , a thick lay of fine sugar , and upon that the slices of citrons or lemons , and lay after lay of sugar , and the other , till the bason be near full , let it stand all night covered with a paper , the next day pour of the liquor into a glass through a tiffany strainer ; be sure you put sugar enough to them at the first , and it will keep a whole year good , if it be set well up . a salve for the eyes , made by sir edward spencer . take new hogs greese tried and clarified two ounces , steep it six hours in red rose water , after wash it in the best white wine , wherein lapis calaminaris hath been twelve times quenched : it will take a pottle of white wine , for the lapis calaminaris will waste it by often quenching , a piece of the lapis as big as a turkey egg will serve ; when the grease is well washed , adde to it one ounce of lapis tutia prepared , of lapis hematites well washed , two scruples , aloes succotrina , twelve grains , pearle four grains ; all these must be prepared and made into fine powder , put to it some red fennel water , and make it into a salve . if the eyes be very ill , put into each corner of them as much as a pins head of this salve ; and if the eyes be exceeding sore , anoint therewith onely the eye-lids . as the salve drieth , put to it red fennel water to keep it moist . for the small pox or measles . take an ounce of treacle , half an ounce of set wall cut small , a penni-worth of saffron ground small ; mix them , and take thereof in a morning upon a knives point as much as you can take up at twice or thrice , three mornings together . a very good glyster for the winde . take mallow leaves , cammomile , mercury , pelitory of the wall , mugwort , and penniroyal , of each a small handful , melilot and cammomile flowers , of each half a handful , of the seeds of annise , caroway , cummin and fennel , of each one quarter of an ounce , bay-berries , and juniper berries , of each three drams ; boil all these in three pints of clear posset ale to twelve ounces , and use it warm . the kings medicine for the plague . take a little handful of herb-grace , as much of sage , the like quantity of elder leaves , as much of red bramble-leaves , stamp them altogether , and strain them through a fair linnen cloth , with a quart of white wine , and a quantity of white wine vinegar , and a quantity of white ginger , and mingle all together ; after the first day you shall be safe four and twenty dayes : after the ninth day a whole year by the grace of god ; and if it fortune that one be strucken with the plague before he hath drunk the medicine , then take the aforesaid with a spoonful of scabiosa , and a spoonful of betony water , and a quantity of fine treacle , and put them together , and cause the patient to drink it , and it will put out all venome : and if it fortune that the botch appear , take the leaves of red brambles , elder leaves , and mustard seed , stamp them together , and make a plaister thereof , and lay it to the sore , and it will draw out all the venome , and the person shall be whole by the grace of god. a medicine for the plague that the lord major had from the queen . take of sage , elder , and red bramble leaves , of each one little handful ; stamp and strain them together through a cloth with a quart of white wine , then take a quantity of white wine vinegar , and mingle all these together , and drink thereof morning and night a spoonful at a time nine dayes together , and you shall be whole . there is no medicine more excellent then this , when the sore doth appear , then to take a cock chick and pullet ; and let the rump be bare , and hold the rump of the said chick to the sore , and it will gape and labour for life , and in the end dye ; then take another , and the third , and so long as any one do dye : for when the poyson is quite drawn out , the chick will live , the sore presently will asswage , and the party recover . mr. winlour proved this upon one of his own children ; the thirteenth chick dyed , the fourteenth lived , and the party cured . lord treasurers receipt for an ague . take a quantity of plantain , shred it and double distil it , and take six or eight spoonfuls of the water , with as much borage-water , with a little sugar , and one nutmeg ; and drink it warm in the cold fit , by gods help it will cure you . for rheume in the eyes . take one spoonful of commin-seed finely beaten , and boil it in verjuyce till half be consumed , put to it some course wheat bran , and boil it till it be dry , then put it in a small linnen bag , and lay it to the nape of the neck so hot as you can endure it , and it will draw the rhume away . to break the stone , and bring away the gravel . take the inner bark of red filberd-tree , and shave a good handful of it , and take as much saxifrage , and steep them in a quart of ale or white wine , and drink a good draught thereof nine mornings together fasting . a cordial water in the time of infection , by sir thomas mayner . take the juyce of green walnuts shells and all two pound , the juyces of balm , carduus benedictus , and marigolds , of each three pounds , roots of great docks half a pound , butchers broom roots and all , three quarters of a pound , angelica and masterwort , of each three ounces , scordium leaves two handfuls , treacle venice and mithridate , of each four ounces , canary wine three pints , juyce of lemons one pint . digest these in a glass body two dayes close stopt , then put on a glass head , and distill it , and when it is half distilled , strain that which is left in the glass through a linnen cloth , and distill it till it grow thick as honey , which put into a gally pot , and give some of it in the time of infection on a knifes point . the distilled water is also good for the same purpose . china broth for a consumption . take an ounce of china root chipped thin , and steep it in three pints of water all night on embers covered , the next day take a cock chicken deplumed and exenterated , and put in its belly agrimony , maidenhair , of each half a handful , raisins of the sun stoned one good handful , and as much french barley ; boil all these in a pip●in close covered on a gentle fire for six or seven hours , let it stand till it be cold , strain it , or let it run through a hypocras bag ▪ and keep it in a glass for your use . take a good draught of it in the morning , and at four a clock in the afternoon . a comfortable bag for the stomach . take balm , wormwood , rosemary , spearmints , sweet marjoram , winter savory , of each half a handful , dry them between two dishes on a chafing-dish of coals , sprinkling them often with good vinegar ; when they are well dryed , put to them some crumbs of bread , cloves , cinamon , and nutmeg beaten to powder ; put them in a fine linnen bag , quilt it , and lay it warm to the stomach . to encrease womans milk. bruise fennel seed , and boil them in barley water , and let the woman drink thereof often . to expell winde . take a handful of groundswel stripped downwards , as much of sage , and a quarter of a pound of currans , boil these in a pint of ale , and drink it . for the piles ▪ take white lead finely scraped one dram , burnt allum two drams , temper them with hogs lard and plantain-water , and therewith anoint the grieved place . for a thrush , or canker in the mouth . take two spoonfuls of clarified honey , and put a piece of allum between red hot tongs , and hold it till it drop into the honey , and therewith dress the mouth often , until it be perfectly cured . a green oyntment good for bruises , swellings , and wrenches in man , horse , or other beast . take six pound of may butter unsalced , oyl olive one quart , barrows-grease four pound , rosin , and turpentine , of each one pound , frankincense half a pound : then take these following hearbs , of each one handful : balm , smallege , lovage , red sage , lavander , cotten , marjoram , rosemary , mallows , cammomile , plaintain , alheal , chickweed , rue , parsley , comfrey , laurel leaves , birch leaves , longwort , english tobacco , groundswel , woundwort , agrimony , briony , carduus benedictus , betony , adders tongue , saint johns-wort ; pick all these , wash them clean , and strain the water clean from them . these hearbs must be gathered after sun rising . stamp them very small in a stone mortar , then beat the rosin and frankincense to powder , and melt them alone ; then put in the oyl , butter , and hogs grease , and when all is well melted , put in the hearbs , and let them boil half a quarter of an hour : then take it off the fire , and scum it very clean a quarter of an hour , and when it is off the fire , put in the turpentine , and two ounces of verdigreese , stir it well , on else it will run over , and so stir it till it leave boiling ; then put it in an earthen pot , which stop very close with a cloath , and a board on the top , and set in an horse dunghil one and twenty dayes ; and take it out and put it into a kettle , and let it boil a little , taking heed that it boil not over : then strain it through a course cloath , and put to it half a pound of oyl of spike , and cover the pot close till you use it . when you have any occasion to use it , warm it a little for a cold cause , and anoint the place grieved . mix this oyl with the like quantity of the oyl of bayes , when it is for a melander in a horse , or a dry itch in a horse or mare ; then take quick-silver , and beat it often with fasting spittle , till it be killed and look black , and take a quart of comfrey to the quantity of quick-silver , to which put thrice so much of the said oyl ; beat all well together , and use it . for a man it must be well chafed in the palme of the hand three or four times . if you use it for a horse , put to it brimstone finely beaten , and work it altogether , as aforesaid . an excellent sear-cloth for a wound , bruise , or ache. take a pint of oyl olive , four ounces of unguentum populeon , the oyls of cammomile and roses , of each one ounce , virgins wax three ounces , red lead in powder eight ounces ; boil these together , continually stirring them , till they will stick to a cloth , which is enough , then wet your clothes in them , and hang them up to dry . the best time to make it is in march. dr reads perfume to smell against the plague . first take half a pint of red rose water , and put thereto the quanity of a hazle nut of venice treacle or mithridate , stirring them together till they be well infused , then put thereto a quarter of an ounce of cinamon broken into small pieces , and bruised in a mortar , twelve cloves bruised , the quantity of an hazle nut of angelica root sliced very thin , as much of setwal roots sliced , three or four spoonfuls of white wine vinegar ; so put them altogether in a glass , and stop it very close , and shake it two or three times a day together , so keep it to your use ; when you wet the spunge , shake the glass : in the winter you may put to it three or four spoonfuls of cinamon water or sack. a perfume against the plague . divers good physicians opinions are , that to burn tar every morning in a chafing-dish of coals is most excellent against the plague ; also put in a little wine vinegar to the tar. it is most excellent and approved . sir edward tertiles salve , called the chief of all salves . take rosin eight ounces , virgins wax and frankincense , of each four ounces , mastick one ounce , harts suet four ounces , camphire two drams ; beat the rosin , mastick , and frankincense in a mortar together to fine powder ; then melt the rosin and wax together , then put in the powders : and when they are well melted , strain it through a cloth into a pottle of white wine , and boil it together , till it be somewhat thick ; then let it cool , and put in the camphire and four ounces of venice turpentine drop by drop lest it clumper , stirring it continually , then make it up into rolls , and do with it to the pleasure of god , and health of man. the vertues and use of it . 1. it is good for all wounds and sores , old or new , in any place . 2. it cleanseth all festers in the flesh , and heals more in nine dayes , then other salves cure in a moneth . 3. it suffers no dead flesh to ingender , or abide where it comes . 4. it cureth the head-ache , rubbing the temples therewith . 5. it cureth a salt fleam face . 6. it helpeth sinnews that grow stiff , or spring with labor , or wax dry for want of blood . 7. it draweth out rusty iron , arrow-heads , stubs , splints , thorns , or whatsoever is fixed in the flesh or wound . 8. it cureth the biting of a mad dog , or pricking of any venemous creature . 9. it cureth all felons , or white flaws . 10. it is good for all festering cankers . 11. it helpeth all aches of the liver , spleen , kidneys , back , sides , arms , or legs . 12. it cureth biles , blanes , botches , impostumes , swellings , and tumours in any part of the body . 13. it helpeth all aches and pains of the genitors in man or woman . 14. it cureth scabs , itch , wrenches , sprains , strains , gouts , palsies , dropsies , and waters between the flesh and skin . 15. it healeth the hemorrhoides , or piles in man or woman . 16. it cureth the bloody flux , if the belly be anointed therewith . 17. make a sear-cloth thereof to heal all the abovesaid maladies , with very many other , which for brevity sake are omitted . a restorative broth. take a young cock or capon , flea it , and cut it in four quarters , take out the bones and chop the flesh somewhat small , put it into an earthen pot of three quarts with a close cover , and pour on it a quart of good red wine , and a pint of red rose-water , and put to one handful of currans , ten dates stoned and cut small , of rosemary flowers or leaves , and borage , of each half a handful , then close on the cover of the pot very fast , and set the said pot in a big brass pot of water , and let it boil five or six hours , taking heed that the water in the brass pot get not into the other pot : when it is well boiled , let it cool leasurely in the brass pot , and then bruise all with a ladle , and strain out the liquor , whereof take morning and evening four or five spoonfuls blood warm . for the piles . take one spoonful of white dogs turd , as much white frankincense , and twenty four grains of alloes , beat them fine and searce them , then take one spoonful of honey , the yolk of an egg , and as much oyl of roses as will make it to an ointment , mingle them well together , and anoint the grieved place ; if the sore be inward , wet a tent of lint in the ointment , and put it into the fundament , and spread some of the ointments on a cloth , and put that on it . this is a present remedy . for a sore throat . mingle burnt allum , the yolk of an egg , powder of white dogs turd , and some honey together ; tye a clout on the end of a stick wet in this mixture , and therewith rub the throat : or mix white dogs turd and honey , spread it on sheeps leather , and apply it to the throat . to void phlegm from the head , lungs , or stomach . mix pelitory roots and mustard together , and hold it in the mouth , and it will draw out much phlegm from the head ; but if you boil pelitory roots , hysop and mustard in wine and vinegar , and gargle the throat with it , it will cleanse the lungs and stomach perfectly . the lady drury's medicine for the cholick , proved . take a turfe of green grass , and lay it to the navil , and let it lie till you finde ease , the green side must be laid next to the belly . a medicine for one thick of hearing . proved . take the garden dasie-roots , and make juyce thereof , and lay the worst side of the head low upon the bolster , and drop three or four drops thereof into the better ear ; this do three or four dayes together . an excellent drink for the stone . take sussafras and sussaparilla , of each two ounces shaved small , china root and tormentil roots , of each one ounce sliced small , liquorish half a pound beaten , anniseed four ounces bruised ; steep all these in three gallons of running water for twelve hours , then put to them these simples following , picked and washed , viz. columbine , lady mantle , marsh mallow , and moulear-roots slit , hearb robert , ribwort , sanible , scabious , agrimony , coltsfoot and betony , of each two handfuls ; boil all these together on a soft fire , till one gallon be consumed , then strain it out , and keep the liquor in a glass close stopped , then take all what remains in the strainer ; put it into the pot again , and pour thereon two gallons of running water , and boil them till half the liquor be consumed , then strain it out , and put both liquors together , set them on the fire , and put a quart of white wine to it , and let it boil a while gently and scum it clean , then take it off the fire , and put to it half an ounce of rhubarb slit , and two ounces of good sena leaves , and stir them well together , and cover the pot close to keep in the heat , and let it stand all night , and in the morning stir it well , and cover it again , and so let it stand four dayes . take of this liquor in the morning fasting , four a clock in the afternoon , and after supper at bed time ; at each time the quantity of six ounces , and so used it must be till you feel ease . to preserve a woman with childe from miscarrying . put a few cloves and cinamon , with a spring of baulm and rosemary into a pint of claret wine , and burn it altogether , then beat the yolks of six new laid eggs , and put them into the wine on the fire , then take the cock-treading of twelve eggs , and the white of one egg , and beat them to an oyl ; take off the white froth from it , and put this oyl into the wine , and brew all well together with as much powder sugar as will make it of an indifferent sweetness : whereof let the said woman take four spoonfuls at a time , when she feeleth any pain to begin in her back or belly . to make childrens teeth come without pain . proved . take the head of a hare boild or rosted , and with the brains thereof mingle honey and butter , and therewith anoint the childes gums as often as you please . dr. mays juice of liquorish to stay rheum and preserve the lungs . take six little handfuls of the tops of hysop , rosemary flowers one little handful , of the leaves of coltsfoot , four little handfuls , stamp and take the juyce of them , and put to it a pint of hysop-water , or running water ; unto all these put four ounces of liquorish , finely beaten and searsed , then set it on the fire , and boil it till it be as thick as cream , then strain it through a fine strainer , and set it again to the fire , and stir it continually till it boil , and put into it boiling four ounces of yellow sugar-candy ; let it boil till it rise from the bottom , which stirring , and when you may handle it , make it up in cakes and roles as you please . to kill a felon quickly . take a little rue and sage , stamp them small , put to it oyl of the white of an egg , and a little honey , and lay it to the sore . a remedy for the pain in the stomach . take a pottle of white wine , eight ounces of currans , and four ounces of elicampane-roots sliced , a sprig of marjoram and spearmint ; boil all these together till the currans be soft , adding to it one spoonful of sweet fennel-seed bruised . drink of the liquor every morning fasting , at four a clock in the afternoon , and when you go to bed the quantity of six spoonfuls . while you drink this , apply to your stomach one spoonful of conserve of roses , two penniworth of mithridate , cinnamon , cloves , and nutmegs , of each one spoonful , and a penniworth of saffron , mix these together with rose-water and wine vinegar , and put them in a linnen bag , and warm it , and lay it to the stomach . to cure diseases without taking any thing at the mouth . take one pound of aloes hepatica , myrrhe four ounces , both beaten very fine , aqua vitae and rose-water , of each one pinte ; after one nights infusion distil them in sand twenty four hours very softly , and in the end make a great fire , and there will come a balsome , wherewith if you rub the stomach with a warm cloath dipped therein , it will purge phlegm and choler , and all worms which infect the brain , and breed the falling sickness , it expelleth corrupruptions , of the stomach , it helps digestion and appetite , it expurgeth all dross in the bottom of the stomach , it cureth the gout being mixed and well beaten with aqua vitae , and applied warm to the gouty place , and left long on it . to break the stone . take cammock roots , dry them in an oven , beat them to powder , searse it and put as much thereof as will lie on a groat into half a pint of white wine , half a sliced lemon , a top or two of rosemary , and some sugar , let them lie in steep all night , in the morning stir them well together , and drink it off , and walk thereupon a good while . use this three or four mornings together , and it will make the stone break , and void away in gravel : but if the kidneys be ulcerated , then use the medicine following , viz. to help vlceration in the kidneys . take two drams of china-root sliced small , golden rod , maiden-hair , pauls betony , mousear , agrimony , comfrey , scabious , bugle , red bramble leaves , pelitory of the wall , marsh mallows , and plantain , of each half a handful , then take one spoonful of french barley , a stick of liquorish sliced small , one handful of raisins of the sun stoned ; boil all these softly in a pottle of running water to a quart , then take it from the fire , and put to it two ounces of conserve of red roses , stir them together , and let it run through a fine cloth , and keep it close stopt in a glass , and drink thereof blood-warm every morning and evening twelve spoonfuls at a time , for two , three , or four weeks , more or less , as you see occasion , and finde ease or pain . a special medicine for one that cannot swallow , although no inward medicine can be taken for it . take the soiling of a dog that is hard and white , powder it , and mingle it well with english honey , spread it thick upon a linnen cloth , and hold it to the fire , and lay it all over the throat down to the channel bone , use fresh morning and evening , binde it hard to , and by gods grace it will help . to draw up the vvula . take a new laid egg , and roste it till it be blue , and then crush it between a cloth , and lay it to the crown of the head , and once in twelve hours lay new till it be drawn up . a purge for children or old men . take one spoonful of spirit of tartar prepared , with sugarcandy and rose water , put it in a little broth , and give it either of them ; it purgeth gently , it comforts the heart , and expelleth phlegm and melancholly . for a noli me tangere . take the herb called turnsol , cut it in small pieces , and put it in a bottle , and pour so much aqua vitae on it as will cover it four fingers , stop the bottle , and set it in the sun ten dayes , and in the night in the chimney corner , but not too near the fire ; then pour of the aqua vitae , and keep it close , then calcine the dregs remaining in the bottle between two calcining pots well luted , which will be done in a day , then put the calcined ashes into the said aqua vitae , and they will all dissolve . keep this as a great treasure , and give one spoonful thereof to the party fasting , in white wine , and wet a cloth in the said liquor , and binde it on the sore place , and without fail it will dry it up it helpeth also those that are troubled with the gravel and stone , given as aforesaid with white wine : and it is very excellent for those that have the dropsie , palsie , or are taken with a quartane ague . to make the face fair , and for a stinking breath . take the flowers of rosemary , and seethe them in white wine , with which wash your face ; if you drink thereof , it will make you have a sweet breath . for heat in the face , redness and shining of the nose . take a fair linnen cloth , and in the morning lay it over the grass , and draw it over till it be wet with dew , then wring it out into a fair dish , and wet the face therewith as oft as you please : as you wet it let it dry in . may dew is the best . an excellent oyl to take away the heat and shining of the nose . take twelve ounces of gourd-seed , crackle them , and take out the kernels , peel off the skin , and blanch six ounces of bitter almonds , and make an oyl of them , and anoint the place grieved therewith : you must alwayes take as much of the gourd-seed as of the almonds ; use it often . for heat or pimples in the face take the liverwort that groweth in the well , stamp and strain it , and put the juyce into cream , and so anoint your face as long as you will , and it will help you . proved . also the juyce of liverwort drunk in beer warm , is good for the heat of the liver . to take away hair. take the shells of fifty two eggs , beat them small , and still them with a good fire , and with the water anoint your self where you would have the hair off : or else cats dung that is hard and dryed , beaten to powder , and tempered with strong vinegar , and anointed on the place . dr. friers receipt for sweating in the face . take a little handful of penniroyal , and as much cinquefoil , and seethe them in white wine or vinegar ; if you take vinegar , put a little to it when it is sodden ; this done you must hold your head over it , and cast a sheet over your head and keep in the air close as long as you can endure it , and so ten or twelve times a day . an approved medicine taught by dr. blacksmith for the cough . take the roots of folefoot , and dry them in an oven , and powder them , then heat a tile red hot , and strew it thereupon , then set the bottom of a tunnel upon it , and let the patient receive the same morning and evening . an approved medicine for the same , by doctor blacksmith . take a pint of hysop-water , and a quarter of a pound of sugar-candy , a spoonful of anniseed bruised ▪ and a small stick of liquorish sliced and bruised , put them together , and let them stand all night , boil it a quarter of an hour upon a fire : then strain , and take of it two or three spoonfuls at a time warm ; you may take it at any time , best at night when you go to bed , or in the morning . for the kidneys swlon with cold , or other accident . take the oyls of roses and quinces , of each two drams , and warm them in a saucer or porringer , and anoint the place therewith against the fire , lest you take cold in the doing of it . a vomit for an ague . take blue lilly-roots sliced small and bruised , and steep it in as much vinegar as will cover them , and when the patient feels his fit coming , let him drink a draught of it in ale , and keep him very warm while it worketh . a restorative bag for a cold or windy stomach . take rose leaves , rosemary tops , and flowers , red mints , and borage flowers , of each one handful , warm them in a platter on a chasing-dish of coals , and ever as you stir it , sprinkle it with sack and rose water ; and when it is as hot as can be , put it in a cloth or silk bag , and lay it to the bottom of the stomach , as hot as can be endured , and keep your self from studying or musing , and it will comfort very much . a drink for cold rhumes or phlegms . take the roots of fennel , comfrey , parsley , and liverwort , harts-tongue , mousear , horehound , sandrake , maiden-hair , chinquefoil , hysop , bugloss , and violet leaves , of each one handful , wash and dry them very clean , raisins of the sun eight ounces , anniseeds four drams , liquorish two drams , elecampane-root two drams , half a pint of barley washed and bruised ; boil these in a pottle of fair water , until half the liquor be consumed , strain it , and put to it one quart of white or renish wine , and one ounce of sugarcandy , and boil it again till half be consumed take it from the fire , and when it is cold put it into a clean glass , and drink thereof every morning and evening a draught first and last , and by gods grace it will make you well and sound ▪ approved . for rhume in the throat . make a cap of brown paper , perfume it with frankincense , and apply it hot to the head , then take the hard eggs , and lay them hot to the nape of the neck , and anoint the throat with oyls of rice and sweet almonds , and lay your self to sweat and after sweating , mix mell rosarum , syrup of mulberries , plantain water together ; and gargle the throat therewith . in want of the said syrup use woodbin water . a remedy for the stone . take a quart of milk , ale , and white wine , of each four ounces , make them into a clear posset drink , the curd taken off ; to which put parsley-roots , mallow leaves , and pellitory of the wall , of each one handful , water-cresses one handful and a half , all small shred , two sprigs of time , and liquorish one ounce bruised , boil all together to the consumption of a quart , and take a draught thereof in the morning , or at any time before meat , sweetened with sugar to your taste . a broth for the cough of the lungs devised by dr. brasdale , dr. atkinson , and dr. fryer for the lord treasurer . take one paper of the prepared china roots , and steep it in six pints of fair water three hours , then boil it unto three pints in an earthen pipkin , then boil a chicken , and one ounce of french barley together in a pipkin six or seven walmes , and scum it , then put away the water , and put the barley and the chick to the china , with the china in the paper a little green endive , twenty raisins of the sun stoned , a little crust of bread , and a little mace , boil them together unto a pint and half , strain it , and let the party drink every day two draughts thereof , one in the morning fasting , and another at four a clock in the afternoon : use it as often as you see cause . for a burning or scalding . take alehoof one handful , the yolk of an egg , and some fair water , stamp them , and strain it , and therewith wash the grieved place till the fire be out . or boil some alehoof and sheeps suet together with sheeps dung and plantain leaves , till they come to a salve , and apply it . to p●●cure sleep . ●ruise a handful of anniseeds , and steep them in red rose-water , and make it up in little bags , and binde one of them to each nostril , and it will cause sleep . to sharpen a sick mans appetite , and to restore his taste . take wood or garden sorrel one handful , and boil it in a pint of white wine vinegar till it be very tender , strain it out , and put to it sugar two ounces , and boil it to a syrup , and let the patient take of it at any time . a comfortable juleb for a feaver . take barley-water and white wine , of each one pint , whey one quart , put to it two ounces of conserve of barberries , and the juices of two lemons , and two oranges . this will cool and open the body and comfort it . if the feaver be extream hot , take two white salt herrings , slit them down the back , and binde them to the soles of the feet for twelve hours . in want of herrings , take two pigeons cut open , and so apply them . a receipt of the right honourable the lord sheffield , for the cough of the lungs . take of the distilled water of sweet horehound one pint , and adde thereto to make a syrup three quarters of a pound of fine white sugarcandy finely beaten , mix these well together , and set them upon a quick charocal fire , then take some of the best english liquorish , clean scraped and sliced , and put into it , and let it boil in the said syrup ; and when it seems half boiled , take three grains of ambergreece reasonable well bruised , and put it into the syrup , and let it boil altogether , but let any scum that riseth upon it be taken away before : you must have a care that it boil not with much heat by often cooling some of it with a spoon ; when it comes to a little thickness , being cold , it is boiled sufficiently , else will it be all candy and not syrup , while it is hot it must be strained through a fine cloth that is clean , before it be put in a glass . for a cough or stuffing in the stomach . take hysop water one pint , muscadine one quart , four races of ginger , and as much liquorish sliced , two penniworth of sugercandy in powder , put all into a glass , and stop it close , and shake them well together , and let it intermix twenty four hours , and drink thereof morning and evening . a plaister for the cholick . take cammomile , rue , sage , and wormwood , of each one handful , wheaten bran half a handful , cut the herbs small , and boil all in good vinegar till the vinegar be consumed , then put it into a linnen bag , and lay it to the pained place as hot as can be endured , and when it is cold warm it again , and use it daily till you be well . for the rising of the mother . take columbine-seed , and parsnip-seed , of each three spoonfuls ; beat them to fine powder , and boil them in a a quart of ale to a pint , seething with it one handful of sage cut small , strain it , and drink it off warm every morning and evening ; especially when you feel pain . and take two ounces of galbanum , spread it upon a cloth , and lay it upon the womans navil . a drink for the dropsie . take polopodie of the oak six ounces , guajacum one ounce , the bark of guajacum three ounces , sassafras four ounces , sena six ounces , anniseed three ounces , epithymum , stechados , of each half an ounce , raisins of the sun stoned , eight ounces , hermodactyles , three ounces , agarick , rhubarb , china root , of each half an ounce , liquorish four ounces ; put all these to sleep a whole night in two gallons of ale , and six quarts of strong wine , in the morning boil them two hours and a half , the pot being close stopt , then strain it being cold , and give the patient thereof three times a day , half a pint at a time , viz. at six in the morning , and at nine after that , and at three in the afternoon . boil the remnant in the strainer in strong ale as before , and drink this second liquour at meals as often as you will. you must keep a drying diet of roast meat every day , and sup betimes , but drink no other liquors whatsoever but these two . for a tympany or water in ones body , and for the fulness of the stomach . take red fennil and still it , and take thereof in the morning fasting a spoonful or two , and in the evening or any time of the day , when you fell your self not well : by gods grace this will help you . for a stich in the side , proved . take a pretty quantity of oats , and boil them in sack , till they have dried up the sack , and then put them in a cloth , and lay it as hot as you can endure it to your side , and this will help . a receipt of herbs that are to be boiled in broth , according to dr. atkins opinion . take tamarisk , lettice , borrage , bugloss , rosemary tops , sweet marjoram , time , succory , parsley , and fennil ▪ of each a pretty quantity , and when the body is costive , leave out some hearbs , and put in onely tamarisk , borage , bugloss , lettice , succory , parsley , fennil , betony . another by mr. francis cox. take the roots of sparagus and eringoes , of each three or four , cut off the length of a finger , and sliced , maiden-hair , tamarisk , harts-tongue , of ●●ch like much , betony twice as much as any of the rest , binde these and the roots together , take also large whole mace two or three flakes , a quarter of a nutmeg quartered ; take then a young cock , dress him , and slice him , and cut his flesh and so boil him until he be sod all to pieces , but let not the hearbs boil too long in the broth , but when theyhave given a pretty ta●●e to it , take them out , and let the rest boil till the chick be all in pieces ; then beat the flesh of him with dates in a stone mortar , and strain it with the liquor , until you have all the taste thereof in the liquor , then clarifie this broth with whites of eggs as you do a jelly , and then use it ; this broth will strengthen the back , and have respect to the spleen . a preservative against the plague . take one handful of roses , betony , and small fellon , two handfulls of scabious , of dragon , sage , sorrel , rue , bramble leaves , and elder leaves , of each one handful , bole-armoniack as big as an apple , saffron the weight of eight pence , yellow sanders one ounce , sugar-candy two ounces , all beaten into powder ; distil these together , take three spoonfuls thereof , and of treacle or mithridate the quantity of a bean , and mingle it with the water , and drink thereof when you are faint . oxymel compositum , take pure honey a pottle , white wine vinegar a pint and a half , five parsley , five fennel , five smallige roots the pith taken out , the roots of knacholm two ounces , sparagus one ounce , smallage seed four ounces , shred the roots , and bruise the seeds , and steep them in three quarts of conduit water for four and twenty hours , and after boil it all to one quart , strain it , and adde the honey clarified and boil it therein , then put to the vinegar , and let it boil gently to the thickness of a syrup , one spoonful whereof taken every morning fasting cutteth and divideth all gross humours , it purgeth the liver , spleen , reins , and opens all obstructions , it moveth urine , and provoketh sweat . a purging dyet-drink , the proportion for four gallons . take sarsaparilla four ounces , sena six ounces , polypodie of the oak six ounces , rhubarb twelve drams , sassafras roots two ounces , agarick one ounce , sea-scurvey-grass a peck , fennel , caroway and anniseed , of each half an ounce , cloves and ginger , of each one ounce , wilde radish , and white flower de luce roots , of each two ounces , water-cresses , and brook-lime , of each eight handfuls , slice such of these as are to be sliced , and beat those that are to be beaten in a mortar , and put them in a canvas bag , and let it stand eight dayes in a rundlet of four gallons of ten shillings beer , a little lower then the middle of the beer , and so tun it . take thereof in the spring and fall three or four dayes together in manner following , every morning at six a clock fasting , take half a pint cold , and use some exercise after it till you be warm , and fast till nine a clock ; then take such another draught , and fast one hour after it , then take some thin warm broth , and keep a good diet at meals , eating no sallads or flegmatick meats ; after dinner at three a clock take thereof another half pint , thus do for three or four dayes in the same manner . this will purge gently , clear the blood and inward parts , and prevent diseases . if you please you may put to the abovesaid ingredients two handfuls of maiden-hair . the countess of worcesters medicine for the green sickness . approved . take a pint of malsey , and 2 handfuls of currans clean washed , and put them together , also take a little wormwood , and a little crop or two of red mint , either green or dryed , and lay it in the malmsey over night , and in the morning eat a spoonful or two of the currans fasting , and walk after it , eating nothing in an hour ; use this twelve dayes together , and if you shall see cause , also take wormwood and warm it between two tyles , and put it in a cloth , and lay to the stomach when you go to bed , and so fresh every night . proved by the lady worcester . a diet drink for a fistula , or for a body full of gross humors . take sarsaparilla , sassafras , the wood and bark of oak root , of each four ounces cut small , agrimony , coltsfoot , scabious , of each four handfuls , marsh mallow roots half a handful , betony , ladies mantle , sinacle , columbine roots , of each one handful , shred the herbs and roots small , and boil them all in three gallon ; of spring water , or two gallons , then strain them through a cullender , and put thereto one gallon of clear water , and boil it to a gallon and an half , and strain it again till all the moisture be out ; put thereto a pottle of good white wine , and a pint and a half of good honey , and boil it softly , scum it very clean , take it off the fire , and put to six drams of rhubarb sliced small , and two ounces of sena , and keep it in a stone vessel close covered , and drink thereof at five a clock in the morning , and at four a clock in the afternoon till half of it be wasted ; afterwards let the patient drink thereof every morning a draught , and dress the fistula with the green salve , and this will cure it . when this drink is made as abovesaid , let it stand three dayes , onely shaking it together twice or thrice a day . it is fit to be drunk at three dayes end . in the time of taking it , all fish , white meats , fruit , wine , anger and passion must be avoided . for one that hath no speech in sickness . take the juyce of sage , or pimpernel , and put it in the patients mouth , and by the grace of god it shall make him speak . a water good for lightness of the head , and the aforesaid . take the flowers of single white primroses , and still them , and drink of the water , and that is good for the lightness of the head ; and for bringing of the speech again , mingle therewith the like quantity of rosemary-flower water , and cowslip-water , and the same will restore the speech again . sir edward boustwards precious oyntment for aches in the bones or sinews that come of cold causes . take wormwood , red sage , the green and tender leaves and buds of bayes and of rue , of each one pound ; chop them and beat them in a mortar very small , put to them mutton suet well picked from the skins one pound and an half , and beat all well together , and put to them a pint and a half of good oyl-olive , or neatsfoot oyl , mix them all well together in an earthen pot , and set them in a warm oven five hours : then take it out and strain it , and keep the oyntment in an earthen pot , anoint the grieved therewith well by the fire , and cover the place with black wool unwashed . dr. atkins . an excellent medicine for the jaundies . take of rhubarb finely sliced the weight of a shilling , red dock roots sliced the weight of three shillings , one nutmeg bruised grosly , and put them i● a bottle of new beer , or any beer , the bottle being three quarts , or a pottle , let it be close stopped for three dayes , or two at least , and then begin to give him to drink thereof every morning a draught next his heart , and about five a clock in the afternoon , drink this till his stool come yellow ; if his body be loose with it , give him but onely in the morning : if he will not take this , give him two spoonfuls of the sirup of succory , with rhubarb one morning , and every day after give him the weight of six pence of the powder after written in drink , or broth , or alebery next his heart for a week together . dr. atkins . powder . take earth-worms and slit them , and wash them with white wine , then dry them in an oven , and powder them , and put to every shilling weight of their powder , a groat weight of ivory , and as much of harts-horn scraped , and mingle them together , boil in his broth parsley roots and fennil roots , and a little nutmeg ; if he will not take this , give him every morning two spoonfuls of oxymel compositum alone , or in beer , or else burn some juniper , and take one ounce of the ashes , and put in an hypocras bag , with a quarter of a nutmeg beaten , and run a pint of rhenish wine or white wine through it four or five times , and let him every morning drink a draught of the wine with sugar . an approved medicine for the yellow jaundies . take the peels of barberries , and scrape off the outside of it , and take the inner peel of them , a quarter as much as one may hold in their hand , a small reasin of turmerick grated very small , four or five blades of english saffron to be dried and beaten very small , then put all together , and boil in a pint of milk or posset drink , until it be very bitter , then strain it , and drink every morning fasting , and at night when you go to bed nine dayes together , and by the grace of god it will help you ; or else you may lay it asteep in strong ale or beer twenty four hours , and then drink a quantity of it , as you should the other ; and if it be bitter , you may put a little sugar to sweeten it . to make oyl of excester . take sage two handfuls , one of time , one of the wilde vine , two of hysop , one of saint johns wort , two of bay leaves , one of goose-grass , two of rosemary , one of letterwood , two of penniroyal , two of cammomile , two of lavender , two of white lillies , two of dragon leaves , two of rue , two of wormwood , two of mints , one of sweet marjoram , one of pellitory of spain , one of feaverfew , one of angelica , one of betony , stamp well these herbs , and put them into a great pottage pot , and boil them in two quarts of running water till the water be consumed , then put to it two quarts of cowslip flowers that have been steeped in oyl olive four weeks , and have been kept in the sun all that time , and two quarts of white wine , and also two quarts of oyl olive , boil them together one or two hours , till you think it almost dry , then strain in the oyl from the herbs , and put it into a glass , and blow the uppermost of the oyl into the glass , for the very bottom is not so good . a medicine for the worms . take a little fresh butter and honey , melt it , and anoint therewith the childe from the stomach to the navil , then take powder of mirrhe , and strew it upon the place so anointed , cover it with a brown paper , and binde a cloth over it , and so anoint the childe three nights one after another . this mirrhe is also good to swallow in a morning for shortness of breath , and to chew it in the mouth for rhumes . a powder for the winde in the body . take anniseed , caroway-seed , jet , ambergreese , red coral , dried lemon or orange peels , new laid egg shells dried . dates stones , pillings of goose-horns , of capons and pigeons , dried horse radish-roots , of each half a scruple in fine powder well mixed , and take half a scruple thereof every morning in a spoonful of beer or white wine . to make oyl of eggs. take twelve yolks of eggs , and put them in a pot over the fire , and let them stand till you perceive them to grow black , then put them in a press , and press out the oyl . this oyl is good for all manner of burnings and scaldings whatsoever . to make oyl of mustard seed . take two pounds of mustard seed , and four pounds of oyl olive , grinde them together , and let them so stand nine dayes , and then stir it well , and keep in boxes . this oyl is good for the palsie , gout , itch , &c. to make oyl of fennel . take a good quantity of fennel , and put it betwen two iron plates , and make them very hot in the fire , then press out the liquor . this oyl will keep a great while : it is good for the tissick , and for burnings or scaldings . to make oyl of rue . cut rue leaves small , and put them into a pot with some oyl olive , and let them stand twelve dayes , then boil them till they be wasted to the third part , then strain it , and keep it close . this oyl is good to keep away all causes of pestilences in man , woman , or childe . to make oyl of cammomile . stamp a good quantity of cammomile flowers in a mortar , put them in a pot with some oyl olive , and let them stand twelve dayes , then boil it a little on the fire , then take it off , and press it out hard , and put the juyce into glasses , and put to them more cammomile flowers stamped small , and let them stand for your use . a sovereign medicine for a fistula . take pure rosin one pound , sheep suet the bigness of a great egg or somewhat more in winter , and set them on a fire in a pot , till it be ready to boil , then pour it in a pan of cold water , and work it with your hands rubbed with butter till it become so small as packthred ▪ scrape it on a cloth , and spread it thin , then cut it out small and narrow , and when you use it , roul it up small like tents . the powder . take an ox-horn , and steep it nine dayes in water , shift every day into fresh water ; then take it out , and fill it full of black soap , and fry it over the fire in a frying-pan , and the horn will melt away and burn to powder ; dip the end of ten tents in this powder . the water . take allum and white copperas , of each half a pound , beat them into fine powder , and mix them well together , and put them in an earthen pot , and let them boil on a soft fire till they be hard , and will boil no longer , then beat them to powder . two spoonfuls will make a gallon of water , and one spoonful will make a pottle , but let the water seethe first ; then take it off , and at first sprinkle a little of the powder lest it flame up , and after the rest wet a fair cloth , and dress the sore twice a day . if green copperas be used , two pound must be put to one pound of allum . when the sore is dressed , it must be tented as aforesaid if need require , and lay on a cloth still wet in the said water . as the water comes hot from the fire , put in one spoonful of the said powder by degrees . a special medicine for a looseness . burn three nutmegs to ashes in the flame of a wax candle , and when they are thorowly burnt , rub them to powder , and mix it with the like quantity of bean flower and cinamon finely beaten and searsed , then make up into a paste with the white of an egg , and a little red wine ; and make the paste into small round pills fit for swallowing , and dry them hard in a clean fire , and when you take them , drink a little red wine after it . for an vncomb , or sore finger . shred one handful of smallage very small , and put to it one spoonful of honey , the yolk of an egg , and a little wheat flower to make it thick , then spread it on a cloth , and lay it to the sore twice a day . for the same in young children , or any other in the beginning . take celandine , and bruise it well between your hands , and binde to your navil , and the soles of your feet , hang it once in twenty four hours till they be well . a medicine for the purples proved . take purple silk , and shred it as small as you can , and put it into a spoon , and put a little ale or beer unto it lukewarm , and so take it , and drink after it a little ; and so do five mornings together , and fast an hour after it . dr. twines almond milk. take a pot of water when it is boiled , and stood to be clear , then boil therein violet leaves , strawberries the whole herb with the root , of each a pretty handful , sorrel a good root all well washed , a crust of white bread , raisins of the sun stoned two ounces , boil all these from a pottle to a quart , and with fifty almonds blanched , and thirty pompion kernels , all well beaten , draw an almond milk , sweetned with good ●ugar to your liking , and drink a good draught thereof morning and evening towards the quantity of a pint . dr. blacksmiths almond milk. take of the roots of ruscus gramen , sparagus , and succory , each three drams , barley prepared half a handful , of the leaves of mallows , violets , five leaved grass , strawberries , borage , bugloss , maiden-hair , of each half a handful , sliced liquorish two drams : boil all these in three pints of fair running water to a quart or less : then take the weight of a french crown of the kernels of each of the three cold seeds , and beat them with a few almonds , and white rose-water and sugar , and make almond milk. dr. atkins excellen●t receipt of almond milk to cool and cleanse the kidneys . take a pint and a quarter of barley-water , and in that boil althea , iringus , gramen and sparagus roots , each a french crowns weight , strawberries , and five leaved grass , both leaves and roots , each a few , boil them till the barley-water be but a pint , then strain out the barley-water , and take a french crowns weight a piece of the four cold seeds , and peel off the husks , then beat the seeds with the almonds , and strain them forth together with the barley-water , and put to it a little rose water and sugar , and make it an almond milk. a receipt for the stone . take a gallon of new milk , wilde time , sassafras , pellitory of the wall , philipendula roots , saxifrage , of each one handful , parsley leaves two handfuls , three or four radish-roots , and as many parsley roots , anniseeds one ounce , cut and slit the roots , bruise the hearbs and seeds , and put them to infuse in the milk a whole night , the next morning distil it in a rose distiliatory . take ten or twelve spoonfuls of the water , and as much white or rhenish wine , a little sugar , and a sliced nutmeg . it is very good every full and change of the moon to take morning and evening , to prevent sickness ▪ and at any time if need require . for the green sickness . take aloes and rhubarb , of each four ounces finely beaten and searsed , prepared steel four drams ; mix these together with claret wine , and make them into twenty seven pills , and take every morning in three of them , using exercise till all be gone , and drink after them at each time a glass of claret wine . for any sore breasts or paps . take a pottle of running water , sage two good handfuls small minced , and a quantity of oatmeal-greats small beaten ; boil all these to the thickness of white bread dough , but let it not burn to ; then put to it three spoonfuls of honey , and a little saffron , stir it well together , and boil it to a quart somewhat stiff . this pultess will break and heal it soon , and draw away the pain without breaking . it will cure any sore breast or pap , if it be not a canker or fistula . a syrrup lasting many years , good for swounding and faintness of heart , it comforteth the weak brain and sinews , it may be used as much as half a nut at once at your pleasure . take borage , bugloss , white endive , one little handful , of rosemary-flowers , time , hysop , winter savory , of each one little handful ; break these between your hands , and seethe them in three quarts of water to three pints , then strain it , and put to it a pint of good malmsey , one ounce of whole cloves , powder of cinamon half an ounce , powder of ginger a quarter of an ounce , one nutmeg in powder , sugar half a pound or more , let them seethe upon a soft fire , well stirred for burning to , until it come to the thickness of honey : then take it up , and let it cool , and put it in pots or glasses at your pleasure . prescribed by dr. twine . an approved medicine for a woman in labor to make , come , & prove safe deliverance take powder of cinamon one dram , powder of amber half a dram finely beaten , mingle it with eight spoonfuls of claret wine , and so let her drink it . to know how much bezar stone must be taken when one is heart sick . take bezer stone the weight of three barley corns , or five at a time , once in six or ten hours , and give it in a spoon with carduus , bean-water , borage , or bugloss , ale or beer . doctor stevens excellent water , wherewith he cured many diseases following . take one gallon of gascoign wine , ginger , gallingal , cammomil , nutmegs , grains of paradise , cloves , anniseeds , caroway seeds , of each one dram , then take sage , mint , red roses , time , pellitory , rosemary , penniroyal , montanum , cammomil , babin , harts-tongue , lavender , avance , of each a handful , bray the spices small , and let it stand so twelve hours , stirring it divers times ; then still it in a limbeck , and keep the first by it self , for it is best ; then will there come a second water which is good , but not so good as the first , for it is fainter . the vertues of this water is , to comfort the vital spirit greatly , and preserve the youth of man or woman , and helps the inward diseases that come of cold , helpeth the shaking of the palsie , and cureth contractions of sinnews , it strengthneth the marrow in the bones , it helpeth the conception of women that are barren , it killeth worms in the body , and cureth the cold gout , and tooth-ache , and it helpeth the stone in the bladder , and the pain in the reins of the back , and will make one seem young a long time ; one spoonful of this aqua vitae shall do more good to a man that is sick , then four spoonfuls of any other ; and this aqua vitae shall be better if it stand in the sun all summer long . for the falling sickness . take half a peck of peony roots , cleanse , rub , wash , and stamp them , and as you stamp them , put in sherry sack , let them be beaten very small , and then put to them a pottle of sherry sack ; stir all well together , and let it stand close covered twenty four hours , then pour of the clearest into bottles , and take thereof a little draught every change of the moon , for three mornings , one morning after another . a pultess to break a bile or imposthume . take sorrel one handful , twelve figs quartered , half a pint of sorrel juyce ; boil and break these together till it be very tender , and put to it some wheat flower , and when it is well boiled , put to it a good piece of butter , and lay it warm to the place twice a day , till it be drawn enough . a remedy for worms in children . take one spoonful of juyce of lemons , powdered saffron half a scruple , and a little sugar ; and give this same quantity to the patient three mornings together . for worms . dr. wetherborn . take rhubarb one dram , wormwood half a dram , corralline one scruple , currans one good handful , beat them all to a conserve , and mix it with syrup of violets , to an electuary , and give a childe the quantity of a walnut thereof every other morning fasting . an oyntment to heal any bruise or wound . take sage , self-heal , smallage , sothernwood , plantain , time , ribwort , rue , parsley , marigold leaves , mercury wormwood , betony , scabious , valerian , comfrey , lions-tongue , buck-horn , of each one handful ; wash them clean , and put them into a sieve to drain all night , and when they are dry , chop them very small , and put to them two pounds of unwashed butter well beaten , then boil it till half be consumed , then strain it into the pot you mean to keep it in . it is also good for swollen breasts . may is the best time to make it in . for a bruise in a womans breast that is hard swoln . take wood-lice , and dry them between papers before the fire , and make them into fine powder , whereof take as much as will lie on a three pence in a spoonful of grout ale : do thus first and last for three weeks together , and after you may take twice a week , till you finde the breast well . but you must be sure to keep a white cotton fried in goose grease to it constantly , though you leave taking the said powder , until you finde the breast cured . this hath cured breasts that should have been cut off . a medicine for a childe that cannot hold his or her water . take the navil string of a childe which is ready to fall from him , dry it and beat it to powder , and give it to the patient childe male or female in two spoonfuls of small beer to drink fasting in the morning . a. r. c. shred two handfulls of rosemary flowers , and boil them in a quarter of a pint of aqua vitae a little together . at n●ght when you go to bed , and in the morning you must have two little pieces of white cotton , and take some of this liquor , and set it on the embers in a dish , and put in one of the pieces of cotton , and when it is hot , wring out the liquor , and lay it to the grief . do thus three times evening and morning , keeping the last piece of cotton to the grief all night ; and so all day . an electuary for the liver . take cichory roots , wash and rub them very dry in a cloth , then slit them and take out their pith , and cut them in small pieces ; of these roots thus ordered take eight ounces , and beat them small in a mortar , and put to them two ounces of currans well washed and dry rubbed in a cloth , and beat them well together , put one ounce of the best grated rhubarb , and half a pound of double refined sugar , beaten to powder , and beat all well together in the mortar to the consistence of a well formed electuary , and keep it in a galley-pot for your use close covered . take as much thereof as a walnut in the morning fasting , and as much at four a clock in the afternoon . a purging ale for the liver . take scurvy-grass six handfuls , brooklime , water-cresses , of each three handfuls , agrimony , speed-wel , liverwort , of each two handfuls , fennel and parsley roots , of each three ounces , horse-radish two ounces , monks rhubarb one pound as well picked , washed and bruised ; then put to them sena five ounces ▪ polypody of the oak four ounces , nutmegs bruised two ounces , fennel-seed bruised one ounce ; liquorish slit and bruised two ounces , sassafras cut small three ounces : put all these in a bag or boulter , and hang it in five or six gallons of second ale , and after five dayes infusion , drink thereof half a pint every morning fasting , and walk upon it . a medicine for the stone . take the pulp of cassia fistula newly drawn , one ounce and a half , rhubarb in powder , one dram and a half , venice turpentine seven drams , liquorish half a dram , species of diatragacanthum frigidum , one scruple , mix them well together with a sufficient quantity of marsh mallows , and take thereof in the morning fasting the quantity of a walnut , and drink after it a good draught of posset drink ; use it three mornings at every new moon . for the whites and heats in the back . take three or four nutmegs , and put them into the middle of a brown loaf , set it in an oven , and when it is baked take out the nutmegs , and every morning for nine dayes one after another , beat the white of a new laid egg to water , then put to it of plantain and red rose water , of each four spoonfuls , and grate into it some of the said nutmegs , and sweeten it with a little sugar , and drink it off . syrup of ale for the same disease . take a gallon of new ale wort of the first tunning , and hang it over the clear fire in an iron pot , and scum it till no more will rise , and when it is boiled to a pint take it off , and put it into an earthen pot with a cover , and take a little thereof on a pen-knifes point every morning and evening . an excellent artificial balsam . take conduit-water and oyl olive , of each one quart , turpentine four ounces , liquid storax six ounces ; put them in a bason , and let them stand together all night : the next day melt half a pound of bees-wax on the fire , and put to it rosemary , bayes , and sweet marjoram , of each one handful shred small , and also dragons blood ; and mummey , of each one oun●● made small , and let them boil in the wax a while : then put into the bason oyl of saint johns-wort and rose-water , of each two ounces , and boil it together a little more , then put in some natural balsam and red sanders pulverised , and let it boil a little , then strain it into a bason , and when it is cold make a hole in it with a knife to let out the water , & so dissolve it on the fire , and put it up for your use the vertues and operations of this balsam are . 1. it is good to cure any wound inward ; if inward , squirt it in , or apply it with a tent : if outward , anoint the place . 2. it healeth any burning or scalding , bruise or cut , being therewith anointed , and a linnen cloth or lint dipped therein laid to the place warm . 3. it takes away any pain or grief , that comes of cold and moisture in the bones or sinews , anointing the place grieved with this oyl heated , and a warm cloth laid on it . 4. it cureth the headache , onely anointing the temples and nostrils therewith . 5. it is good for the winde cholick , or stitch in the sides , applied thereunto warm with hot clothes four mornings together every morning a quarter of an ounce . and many other cures it doth , &c. to make the green oyntment . take rue and sage , of each one pound , bay leaves and wormwood , of each half a pound , melilot , the herb and flowers of cammomile , spike , rosemary , red rose leaves , saint johns wort , and dill , of each one handful , chop them first very small , then stamp them , and put thereto the like weight of sheeps suet chopt very small , and stamp them all in a stone mortar to one substance , that all be green and no suet appear . then put it into a large earthen pan , and pour on it five pints of pure and sweet oyl olive , and work them together with your hands to one substance ; then cover the pan with paste close , that no air enter , and let it stand seven dayes , then open it and put it in a fresh pan , and set it on a soft fire alwayes stirring it till the herbs begin to grow parched , then strain it into a fresh pan , to which put the oyls of roses , cammomile , white lillies , spike and violets , of each one ounce , stir them well together , and keep it in a glass close stopt for your use . an electuary for the passion of the heart . take damask roses half blown , cut off their whites , and stamp them very fine , and strain out the juyce very strong , moisten it in the stamping with a little damask rose-water , then put thereto fine powder sugar , and boil it gently to a thin syrup ; then take the powders of amber , pearl , and rubies , of each half a dram , ambergreece one scruple , and mingle them with the said sirup , till it be somewhat thick , and take a little thereof on a knifes point morning and evening . a drink for a hot feaver . take spring-water and red rose-water , of each one pint and a half , the juice of three lemons , and white sugar-candy one ounce , and mix them together , and give the patient thereof six or eight spoonfuls at a time often in a day and night , until the unnatural heat be extinguished . for the cholick . take equal portions of honey and wine , put them on a fire , and put thereto ground wheat-meal , and a pretty quantity of bruised cummin-seeds , and as much sorrel , boil all together for a pretty while , then put them into a linnen bag , and apply it to the belly as a plaister . or take a pretty bundle of time , and boil it with a little slice of ginger in a pint of malmsey till the third part be wasted , and drink thereof as warm as you can . for stopping of the vrine . take the shells of quick snails , wash them and dry them clean , and beat them into fine powder ; whereof take a pretty quantity in white wine , or thin broth . for the stone in the kidneys . take a pottle of new ale , and as much renish wine , and put into it two whole lemons sliced with the peels and all , and put to them one nutmeg beaten , and two handfuls of scurvey-grass beaten and strained into the ale , and half a penniworth of grains of paradise bruised ; put all together in a little stand with a cover , and after three dayes drink of it with a taste . it is also good against the winde cholick , proceeding from the stone . to make hair grow thick . take three spoonfuls of honey , and a good handful of vine sprigs that twist like wire , and beat them well , and strain their juyce into the honey , and anoint the bald places therewith . for the rhume , or cough in the stomach . take a pint of malmsey or muscadine , and boil it in five ounces of sugarcandy till it come to a syrup , and in the latter end of the boiling put to it five spoonfuls of horehound distilled water , and so suck it from a liquorish stick bruised at the end . use this onely to bed-ward . for the sciatica . take a pound of yellow wax , six spoonfuls of the juyce of marjoram , and red sage , two spoonfuls of the juyce of onions , of anniseeds , cloves , frankincense , mace , and nutmegs , of each one penniworth , and as much turpentine ; boil these together to the consistence of a salve , and so apply it . for the piles . roste quick snails in their shells , pick out their meat with a pin , and beat them in a mortar with some powder of pepper to a salve ; then take the dried roots of pilewort in powder , and strew it thin on the plaister , and apply it as hot as you can suffer it . to procure sleep . chop cammomile and crumbs of brown bread small , and boil them with white wine vinegar ; stir it well and spread it on a cloth , and binde it to the soles of the feet as hot as you can suffer it . you may adde to it dried red rose leaves , or red rose cakes with some red rose water , and let it heat till it be thick , and binde some of it to the temples , and some to the soles of the feet . a good purge . take diacatholicon and syrup of roses laxative , of each one ounce , mix them well together in a penny pot of white wine , and drink it warm early in the morning . this purgeth choller , phlegm , and all manner of watry humours . for a fellon in a joynt . dry bay salt , and beat it into powder , and mix it with the yolk of an egg , and apply it to the grieved place in the beginning , before the fellon be broken : but if it be first broken , then take the juyce of groundsel , the yolk of an egg , a little honey , and rye flower , mix them well together , and so apply it . to heal a fresh wound with speed . take the leaves of columdine nettles , plantain , ribwort , wilde tarras , wormwood , red roses , betony , violets , of each one handful ; wash them clean , and beat them well with the white of an egg , and strain out the juyce through a cloth , to which juyce put the quantity of two walnuts of honey , and half an ounce of frankincense ; stir them well together , and put it in a box , and use it plaister wise . or take rosin , wax , fresh butter , barrows grease well tried , of each a little quantity , oyl them well , and put it into a bason of cold water , and work it with your hands into little rolls , spread it on a cloth , and apply it . if the wound be deep , tent it with lint . for the pricking of a needle or thorn. take boulted wheat-flower , and temper it with red wine , boil them together to the thickness of a salve ; and lay it on so hot as you can suffer it . this will open the hole , draw out the filth and ease the pain . for to kill a corn. take of the bigness of a walnut of ale yeast that is hard and sticks to the tub side , put to it a little dried salt finely powdered ; work them well together , and put it in a close box , make a plaister of some of it , and binde it to the corn. for bruises , swellings , broken bones . take brooklime , chickweed , mallows , smallage , groundsel , of each one handful , stamp them with a little sheeps tallow swines grease , and copin , put thereto wine dregs , and a little wheat bran ; stir them well together over the fire till they be hot , so apply it to the place grieved . for burning or scalding . take goose dung , and the middle bark of an elder tree , fry them in may butter , strain them , and therewith anoint the burnt or scalded place . to help deafness . take a piece of rye dough the bigness of an egg , and of that fashion , bake it dry in an oven , cut off the end , and with a knife cut out the paste and make it hollow , then put into it a little aqua composita , and stir it ; and so hot as you can endure it , apply it to the deaf ear till it be cold , you must keep your head very warm . if both ears be grieved , make two of them , and use those three times . for the cholick . take half a sheet of white paper , anoint it all over with oyl olive , and strew thereon gross pepper , and so lay it to the belly from the navil downward . for the yellow jaundies . take pimpinel , groundsel , sheebroom , with the tops , of each one handful , boil them in a quart of ale till half be consumed , then divide it into three draughts , and take it morning and evening . for the bloody flux . take bean flower , mingle it with malmsey , and make a paste thereof , and bake it in an oven like a cake , but not too hard , and lay it upon the navil of the belly as hot as can be suffered , and wet it over with malmsey , and keep it warm . it will help in three dayes . a drink to drive the plague from the heart . take a great onion , cut off the top of it , and take out so much of the core as the bigness of a walnut , which hole fill up with treacle , put on the top again , and wrap the onion in a piece of brown or gray paper , roste it throughly , and peel it , and trim it finely , and put it in a clean linnen cloth , and strain it hard into three porringers , and drink the juyce so strained out : for it hath been found most excellent by often proof , not onely for the expulsion of the plague , but also for the eradicating of all poison and venome . the onely receipt against the plague . take three pints of muscadine , and boil therein a handful of sage , and a handful of rue , until a pint be wasted , then strain it , and set it on the fire again , then put thereto a penniworth of long pepper , half an ounce of nutmegs all beaten together ; then let it boil a little , and put thereto three penniworth of treacle , and a quarter of the best angelica water you can get : keep this as your life above all worldly treasure . take of it alwayes warm both morning and evening a spoonful or two , if you be already infected , and sweat thereupon , if not , a spoonful in the morning , and half a spoonful at evening in all the plague time , under god trust to this , for there was neither man , woman , nor childe , by this deceived . this is not onely for the common plague , which is called the sickness ; but for the small pox , measles , and surfeits , and divers other diseases . a good almond milk for the bloody flux . take mutton and boil it in fair water , and scum it very clean , then put to it a handful of borage leaves , as much prunes , some cinamon and whole mace , the upper crust of a manchet ; boil all these well till their strength be gone into the broth , then strain it through a cullender , then take jordan almonds , and parch them as you do pease , and let them boil two or three walms , then strain them through a cloth , and season it well with sugar , and a little salt , and let the patient drink thereof at all times of the day . it is very medicinal . to take fish by angling . take assa fetida , camphire , aqua vitae and oyl olive , bray them together till they come to a soft oyntment , then box it , and anoint your baits therewith . for an ache or swelling . take oatmeal , sheeps suet , and black soap , of each four ounces , boil them in water till they be thick , make a plaister of it , and apply it to the grieved place hot . for a childes navil that comes out with much crying . take wax as it comes from the bee-hive , let it not be altered , but onely strained from the honey , then melt some of it in a sawcer , and dip some black sheeps wool in it , and binde it to the navil . for womens sore paps or breasts . take bean flowers two handfuls , wheaten bran , and powder of fenugreek , of each one handful , one pound of white wine vinegar , three spoonfuls of honey , three yolks of eggs ; boil all till they be very thick , and lay it warm to the breast . this will both break and heal it . crush out the matter when you change the plaister . or take oyl of roses , bean flower , and the yolk of an egg with a little . vinegar , set it on the fire till it be luke-warm and no more , then with a feather anoint the sore places . for an ague in womens breasts . take the leaves of hemlock , fry them in sweet butter , and as hot as may be suffered apply it to the breasts , and lay a warm white cotton on it , and in short time it will drive the ague out of them . to draw rhume from the eyes back into the neck ▪ take twenty catharides , cut off their heads and wings , and beat their bodies into small powder , which put in a little linnen bag , and steep it all night in aqua vitae or vinegar , and lay it to the nape of the neck , and it will draw some blisters , which clip off , and apply to them an ivy or cabbidge leaf , and it will draw the rhume from the eyes . or roste an egg hard , cut it in half and take out the yolk , and fill either side with beaten cummin-seed , and apply it hot to the nape of the neck . for a canker in the mouth . take a pint of strong vinegar , roach allum the bigness of a walnut , as much english honey as will sweeten it , and boil it in a skillet , put it up in a close stopt glass , warm a little of it in a sawcer , and therewith wash the mouth often , and lay some lint wet in the same warm liquor upon the places . to make a sweet breath . take the dried flowers and tops of rosemary , sugarcandy , cloves , mace , and cinamon , of each a like quantity dried and beaten into fine powder ; then take a new laid egg , and put of the powder into the egg , and sup it off fasting in a morning ; do so seven dayes one after another , and it will sweeten the breath . for an old sore leg. take the whitest hard soap you can get , scrape a quantity thereof into a sawcer , put to it some deer suet , and boil them on the fire , then spread it on a clean linnen cloth , and lay it to the sore morning and evening , and in a short time it will heal . for a stitch in the side . take a piece of white leavened bread , and toste it on both sides , then spread one side thereof with the best treacle you can get , and cover it with a fine linnen cloth , and so lay it to the grieved place . a most excellent salve for a wound . take a good quantity of the tops of maiden or unset hysop , shred them small , and beat them very small in a mortar ; then take oyl olive and clarified honey , of each one spoonful , put thereto half a handful of wheat flower , compound them together cold , and make it up into a fine salve , which use to the purpose aforesaid . a pultess to ripen any bile or impostume . take a lilly root and roste it in the embers in a brown paper ; then take figs and pound them small , aud fenugreek , and linseed , of each a like quantity : when the lilly root is rosted , pound it very well , then boil all therein new milk from the cow , till it be so thick that a spoon may stand upright in it , and stir it alwayes in the boiling , and put to it some barrows grease , and apply it to the place grieved . to encrease womens milk. take fennel seeds bruised , and boil them well in barley water , whereof let wet nurses and suckling women drink very often , in winter warm , in summer cold ; and let them beware of drinking much strong beer ale , or wine , for they are hot , and great driers up of milk ; and so are all spices , and to much salt or salt meat . to keep iron from rusting . take lead filed very small , and put so much oyl olive upon it , as will cover it in a pot , then make your iron very clean first , and anoint the iron with the said oyl , after it hath stood nine dayes , and it will never rust . to make golden colour without gold. take the juyce of saffron flowers , when they are fresh on the ground , but if you cannot get them , then take saffron dried and powdered , and put to it yellow and glistering auripigment , that is scaly , and with the gall of a hare , or pike fish , which is better , mix them together ; then put them in a glass vial close stopped , which set in a warm dunghil for certain dayes , then take it out , and keep it for your use . to make golden letters without gold. take auripigment one ounce , fine crystal one ounce , beat them to powder severally ; then mix them , and then temper them with the whites of eggs , and so write with it . to make silver letters without silver . take tin one ounce , quicksilver two ounces , melt them together , then beat them well with gum water , and so write with it . to make the face fair. take fresh bean blossoms , and distill them in a limbeck , and with the water wash your face . a wound drink . take southernwood , wormwood , bugle , mugwort , white bottle , sanicle , plantane , dandelion , chinquefoil , ribwort , wood betony , clary roots , avens called herb bennet , hawthorn buds , agrimony , oak leaves and buds , bramble buds , wilde angelica , mints , scabious , strawberry leaves , violet leaves , comfrey , of each twenty handfuls ; gather them in may , and dry them in a room without much fire , turn them often , that they may not become musty ; and when they are dry , put them up in canvas bags severally . then take of these several ▪ herbs so dried , of each three handfuls , and put them into two quarts of running water , and one quart of white wine , boil them to three pints , strain the liquor from the herbs , and put thereto one pint of honey , which boil again , taking away the froth , then strain it , and keep it in a glass bottle close stopped , and take thereof in the morning fasting , and at night last , two or three spoonfuls at one time . this water wil not continue good above three or or four weeks at the most . it cureth old sores , green wounds , impostumes , fistulas , and stencheth bleeding . tent no wound , but search and cleanse it in a tent , and cover the place with a clean cloth . during the cure , the patient must keep a spare diet , and abstain from wine and strong drink . for worms in children . take three pound of prunes , sena one ounce and a half , sweet fennel-seed one ounce and a half , rhubarb half an ounce ; tie all these in a bag with a stone to it , and put them into a great quantity of water , then put the prunes on the top , and let it stew six or ▪ seven hours , till the liquor be even with the prunes ; so drink of the liquor two or three spoonfuls , and eat of the prunes in the morning fasting , and at four a clock in the afternoon . a green salve . take one pound of butter , bees-wax five ounces , rosin one pound and a half , frankincense four ounces , oyl of bayes two ounces , deer suet one ounce and a half , verdigreese one ounce and a half , boil the butter a little , then boil the wax in it , and stir it now and then , take it off the fire , put in the oyl of bayes , set it on the fire again , then put in the deer suet , and let it boil one walm , for if it have more it will turn black , and when it is off the fire , put in the verdigreese powdered , then strain it into pots , and keep it for your use . a receipt for the kings evil , fistula , sore breasts , legs , or other sores . take samnil , agrimony , avens , wilde bugle , red dandelion , wood betony , ribwort , wilde clary roots and leaves , mugwort , plantain , wormwood and bugle beaten and bruised , of each two handfuls , boil them in six quarts of white wine until their vertue be extracted very softly , then with your hand squeeze all the juyce out of them into the wine , then strain the liquor out , and set it on the fire , and clarifie it with so much honey as will make it dainty , pleasant , and not sharp ; then let it boil a little more , and when it is cold , put it in bottles close stopped , and it will last a year , whereof give the patient six spoonfuls at a time , in the morning fasting , and at four a clock in the afternoon . to ease womens childe-bed throws that are taken with cold a week or two after their delivery . take one or two spoonfuls of oyl of sweet almonds newly drawn , either in posset drink , or in a caudle warm morning and evening it will help . for womens swounding fits after delivery of childe . take the powder of white amber as much as will lie on a three pence , and give it in mace ale warm . an approved medicine to speed a womans delivery in difficult travel , and to send out the after-burthen safely . take cinnamon two drams and a half , one dram and a half of white amber , myrrhe two scruples , castoreum one scruple , borax half a scruple , saffron five grains , powder and mix them , whereof give one dram at a time in white wine and sugar , and sweat after it . this hath been often tried with much good success . an approved medicine for the megrum . take one spoonful and a half of the white of an egg beaten very clear , white wine vinegar one spoonful , of pepper and frankincense , of each two drams powdered , and one spoonful of honey , mix them with so much wheat flour as will make it into paste , whereof make two plaisters , and lay them to the temples of the head , and change it duly every morning and evening . for to ease head pain . take red rose leaves dried , mix them with wheat flowers , vinegar , oyl of roses , and some housleek , boil them till they be thick , spread it on a linnen cloth , and lay it to the forehead and temples , and it will ease the pain . to cure a sheck dog that hath the mangie . take four ounces of tar , mix it with some●fresh greese , so as it may run ; then put to it some brimstone powder half a spoonful of gun powder pouder'd , and two spoonfuls of honey , mix them well , and therewith anoint the dog ; in the summer time tie him in the hot sun , that the oyntment may soke into him , in the winter time lay him on thick fresh hay , and there keep him that the heat of his body may heat and melt it . thrice dressing will cure him . dr. goffes receipt to preserve a woman with childe from miscarrying , and abortion . take a fillet of beef half rosted hot from the fire , then take half a pint of muscadine , sugar , cinamon , ginger , cloves , mace , grains of paradise and nutmegs , of each half a dram , and make thereof a sawce , then divide the beef into two p●eces , and wet them in the sawce , and binde the one piece to the bottom of the womans belly , and the other to the reins of the back , as hot as may be suffered , and keep them on twenty four hours at the least , and longer if need be thereof . for any pain in the stomach . cut a piece of new scarlet in the shape of a heart , put it in a pewter dish , and wet it with the strongest cinamon , or wormwood water , then set it on a chafing-dish of coals , and cover it close , and when it is dry , wet it again , which do so often , until the sent of the hot water be strong in it , ●nd lay it very hot to the stomach , and renew it once or twice in a week . for the winde in the veins . take powder of liquorish , caroway-seed , and sugarcandy beaten small , of each an equal quantity to your taste , to which put rhubarb in powder , a third part or more , with as much cream of tartar pulverised ; put it in a box , and keep it in your pocket , and eat as much of it as will lie on a six pence , twice or thrice in a day for a week together , this will gently purge you , cool the blood , and expel the winde out of the veins . this hath holpen those that have not been able to go . an excellent sear-cloth for a bruise , strain , or wound . take one pint of oyl olive , red lead eight ounces , virgins wax four ounces , oyntment of populeon four ounces , the oyls of roses and cammomile , of each one ounce ; set the oyl on the fire , then melt the wax in it , then put in the populeon and oyls , and when all are molten , put in the red lead , stir them well together , and let it boil till it be black , then dip in your clothes , and apply them to the places ill-affected . mr. lumley , chyrurgeon . his pippin drink for a consumption . take the thick paring of six pippins , boil them in three pints of spring-water to a quart , then sweeten it with sugar-candy , whereof drink the quantity of a wine glass when you go to bed . in a feaver it is very good with a little syrup of lemons . an approved medicine for the spleen . drink for three mornings together pure whey , as it comes naturally from the curd : the first morning two pints , the second morning three pints , the third morning four pints . the best exercise after it is gentle riding , a rare balsam . take venice turpentine one pound , wash it four times with fair water , and as many times in damask rose water , till it be as white as snow , then take an earthen pot of a gallon , make a hole in the bottom of it , which stop with a cork and a rag , and tie a string about the cork , into which pot put five pints of pure oyl olive , and three pints of spring water , boil this half a quarter of an hour , then melt eight ounces of yellow wax in a skillet , which put to the turpentine in the pot , take it off the fire , and stir them together with a spoon , till they be well●mingled , then pluck the cork out of the earthen pot , and let out all the water in a platter , and the oyl and the turpentine into the wax in a large bason , and set them over the fire stirring them well , then pour all out into a large earthen pan , and when it is through cold , melt it again on the fire , so that it wil● slip out , then pour out the water in the bottom , and melt it again on the fire ▪ stirring all well together , and so put it up into galli-pots for your use , and you have a most excellent balsam made by decoction , whose effects follow . the vertues of it . 1. it is good for any inward wound squirted warm into it , and outwardly to it on fine lint , and anointing the place . it also preserveth the wound from inflamation and putrefaction . 2. it heals any bruise or cut being first anointed therewith , and then a piece of lint dipped in it , and laid to the place . 3. it cures all burnings and scaldings . 4. it helps the head-ache , anointing the nostrils and temples therewith . 5. it expelleth the winde cholick , or stitch in the side , being anointed and applied four mornings with warm cloths , and every morning bathing it before the fire a quarter of an hour . 6. it helps a surfet , taking one ounce thereof in warm sack. 7. it preserveth from the plague , onely by anointing the lip and nostrils therewith before the party goeth abroad in the morning . 8. it is good against cancers and worms , applied as before for a cut . 9. it helps digestion and keepeth from vermin , if the navil or stomach be anointed therewith , before the party goeth to bed . the operator that made it , healed himself being sorely scalded . to cure the rickets in children . approved . take a quart of new milk , put into it one handful of sanicle , boil it half away , and give it to the patient childe to drink in the morning for a breakfast , and let it not eat any thing for an hour or two after it ; and at night take a quart of milk , and one handful of red mints , boil it half away as before , and let the childe eat it last at night . this continue for a moneth , or longer , as occasion is . this quantity of milk so made will serve for twice . an vnguent to anoint the ricketted childes breast . take fresh butter , sanicle , red mints , of each one pound , stamp the herbs very small , then mix it with the butter to a perfect unguent , and therewith anoint the childes breast every morning and evening before the fire ; you must anoint it from arm to arm , that it may open the breast , and also anoint the gullet bones , that they may open , for in this disease they will seem to close . to anoint the ricketted childes limbs , and to recover it in a short time , though the childe be so lame , as to go upon crutches . take a peck of garden snails , and bruise them , put them into a course canvas bag , and hang it up , and set a dish under it to receive the liquor that droppeth from them , wherewith anoint the childe in every joynt which you perceive to be weak before the fire every morning and evening . this i have known made a childe that was extream weak to go alone , using it onely a weeks time . a plaister for an ague . take strong leaf tobacco six drams , currans a small handful , and as much bores grease as will make it into a salve , by beating and stamping together in a mortar of stone ; when it is beaten to a salve , take two pieces of sheeps leather , and spread the salve an inch thick on both of them ; and lay them upon the veins of both wrists twenty four hours before the fit cometh . this will cure either a quartane or tertian ague . a dainty cecling drink for a hot feaver . take french barley one ounce , boil it first in a quart of fair water a good while , then shift it , and boil it in another quart of water a good while , shift it again , and boil it in a pottle of running spring water to a quart , then take two ounces of sweet almonds , lay them to soak all night ; then stamp and strain them into the last barley-water ; put to it four spoonfuls of damask rose-water , the juyce of one lemon , and with sugar sweeten it to your taste , drink of this often in the night , or when you are dry or hot . to clear the stomach , and comfort it . take a pint of sherry sack , put in it two ounces of jean treacle , and four ounces of white sugarcandy , boil them into a syrup with a soft fire , and take one spoonful in the morning fasting . a plaister for the same . take a red rose cake , and toste the upper side of it at the fire , stick it thick full of cloves , and dip it in a little quantity of aqua vitae and white wine vinegar warmed very hot in a chafing-dish of coals , lay it to the stomach as hot as can be suffered , and binde it fast on all night . for a rupture . take a sheet of cap paper , wet it in water , and fold it so wet , and lay it upon the rupture , the party lying upon his back , but close up the rupture first with your fingers , and so binde it down unti● it be dry , and then it will hold and grow with the flesh , you may wear a truss upon it if you will. to procure speedy deliverance to a woman in labour with childe . take a pint of ale , and boil it , and put to it a womans milk to make a posset of it , and let the woman in travel drink it ; this hath procured easie and speedy deliverance to divers women in childe-birth . to cure a great flux or looseness of the belly . take a hard egg , and peel off the shell , and put the smaller end of it hot to the fundament or arse-hole , and when that is cold , take another such hot , fresh , hard , and peeled egg , and apply it as aforesaid . for to strengthen weak eyes . mr. stepkins take one pint of red rose water , sugarcandy one ounce , lapis tutia two drams , both finely pulverised , put them into the rose water , and stir them well together , and after it hath stood twenty four hours , wet a bit of new clean spunge in the said water , and wash the sore eyes therewith lying backward , and when the water is almost spent , put into the glass more red rose-water . a rare oyl , or st. johns-wort . take a quart of oyl olive , one pint of white wine , two handfuls of saint johns-wort stripped , seeds and all , bruise them , and put them into the oyl , and put to it oyl of turpentine two ounces ; put all into a great double glass close stopped , and set in the sun ten dayes ; then put the glass , with all that is in it , into a kettle of water , with some hay or straw in the bottom , and let the water boil gently for ten or twelve hours , then strain the hearbs from the oyl , into which oyl put as much fresh saint johns-wort and seeds bruised , and let it stand ten dayes more in the sun : this oyl will be then of a deep red colour , and will last seven years ; it is good to heal any wound , the venemous bitings of dogs or serpents , and for sprains . a glyster for a hot feaver . take one handful of french barley , boil it a while in water till it be red , then pour off the water , and put the barley into a quart of running water , with mallow and strawberry leaves , of each one handful , a few dried cammomile flowers , and a spoonful of anniseeds bruised ; then boil it half away , and strain it out , put to the liquor a sawcer of oyl olive , and four ounces of brown sugar , with four spoonsuls of syrup of violets , use it something more then luke-warm . an excellent drink to keeps ones mouth moist . take of rosemary , cinquefoil , and a stick of liquorish bruised , seethe them in a quart of fair water till half be consumed , then strain it from the hearbs , and put in sugarcandy , and let it seethe a while again , and then take it off the fire , and let the patient drink thereof cold or lu●e-warm . to stay vomiting . seethe a good quantity of cloves in ale very well , that it may be strong of the cloves , then sweeten it with sugar , and drink it warm . an excellent receipt for swounding , and bringing quickly to life . take of the common round black pepper , and bruise it a little , and take half a sheet of white paper , and fold it up together , and between every fold strew some of the same , and burn the one end thereof in the fire , and hold it to the nostrils , it is very good . against fainting . take amber and scrape it , and put it in a spoonful of hot broth , and take it in the morning fasting , or at other time when you finde your self faint , and fast an hour after . dr. lukeners medicine to strengthen the back . take a pottle of fair water , and a cock chicken , then take three french crowns weight of sassafras , as much of china wood , one dram of orango roots , one dram of marsh mallow roots , scrape and cut all these in small pieces , and put them in a close pipkin , and paste it fast , that no air come out ; and let it stand twenty four hours upon the fire and stew , but never boil ; then open the pipkin , and put in one french crowns weight of fennil-seed , and red rose leaves , borage , bugloss , and rosemary flowers , of each a small quantity , of prunes and raisins of the sun , each a handful , the bottom of a manchet , boil all these together very well till it come to a pretty thick broth , then strain it , and let the patient take of this a reasonable draught at eight in the morning , and at four in the afternoon three dayes together . to hold vrine . take the claws of a goat , and burn them to powder , and let the sick use hereof in their pottage a sooonful at once , it will help them . to stay looseness . take sage , and dry it on the fire between two dishes , and then put it in a linnen bag , and sit upon it as hot as you can suffer it , and continue it till you finde ease . a singular medicine that the marks of the small pocks be not seen . take a fat piece of beef being througly powdered , and boil it a great while , then take a good quantity of the fattest broth , and strain it , and put thereto a quantity of red rose water , and beat them well together a good while , and when the pocks begin to itch , anoint two or three times a day herewith till they be clean gone , and when the party is throughly well , let them take the broth of lean powdered beef , and mingle it with white wine , and so let them wash their face therewith , and it shall bring it to smoothness and colour , as it was before ; in any wise keep not the throat nor face too hot . to dry up the small pocks . take half a pint of new cream , and as much saffron as will make it of a deep saffron colour , and boil together half a quarter of an hour , and keep it in a glass , and when the pocks begin to wheal , warm some of the oyntment in a sawcer , and anoint them with a feather twice a day till they be dried up . dr. eaglestones cure for the small pocks or measles . take a quart of ale or beer , and seethe it in a skillet , and put thereto a good handful of fennel , and six or seven figs scraped , and cut in pieces , two good spoonfuls of anniseeds , and a little saffron , put all these to the drink , and let them seethe together till the liquor be more then half consumed , and in the of bores grease half an ounce , of sheeps suet two ounces , of neat-foot oyl two ounces , of plantane and rose water each two drams , of spike water one dram , of dragon water half an ounce , as much of borage water , and dr. stevens water , two nutmegs , twelve cloves , and some mace of the best , beat them small together , and put them into a pot , and boil it over a soft fire , untill it become a salve ; then chafe the place where the party is grieved as hot as he may suffer , and then spread it on a fine linnen cloth , and lay it upon the place six or eight dayes . the countess of mounteagles excellent medicine for the cramp . proved take a handful of the herb called perriwinkle , some of it beareth a blew flower , and some white , and also take a good handful of rosemary tops , put them into a pewter dish , and set them upon coals , dry them and turn them very often , and when they are very hot , lay them upon the place that is so taken with the cramp , and binde a cloth upon them , when you go to bed , and this will help you , take it in the morning , and lay fresh at night . a posset-drink for one that is heart sick to remove it thence , though it be the plague . take ale and make posset-drink thereof , and clarifie it , then take pimpernel , and seethe in it till it be strong of it , and drink often thereof . remedies against the falling-sickness . take powder of harts-horn , drink it with wine , it helpeth that disease : so do ravens eggs taken with the juyce of wilde rue , and the juyce of misletoe . to avoid phlegm . take clarified posset-drink , and put thereto sweet butter , the yolk of an egg , and a little small ginger , hysop , red mints and sugar ; let these seethe all together , and drink thereof first and last as warm as you can suffer it . a very good means to stay a looseness that happeneth in childe-bed . first in the water you mean to use , quench a gad of steel sundry times , then take the inward barks of the sloe , of the bramble , and of the young oak , of each a like quantity , and so much as will suffice according to the liquor you intend to make ; if you use three pints of water , a pretty handful of each bark will serve finely scraped ; when they are well boiled , that one pint is wasted , strain your liquor , and make it into almond milk , with unblanched almonds finely grown , then with well boiled ivy thicken your milk , and other rice broth , and season it with sugar and cinamon finely beaten , let the party forbear drink as much as may be , and eat thereof once in two or three hours , a little at once , as her stomach will serve . if she have any gripe in her belly , i wish this to be used , which i know to be singular good for any stoppage by sudden cold in childe-bed . gather a great deal of cammomile , and heat it well between two chargers upon a chafing-dish of coles , and when the moisture of the herb is somewhat spent , strew in a handful of bruised cummin-seed ▪ and sprinkle it now and then with a little malmsey , and so being a little dryish , put it into a thin bag , and apply it to the belly as hot as may be suffered , and as it cooleth , warm it again , till she have ease : instead of malmsey you may use muscadine . this hath been many times proved . for a knock or bruise in the face . take a piece of brown paper , and wet it in beer , and lay it where the knock is , and as it beginneth to dry , lay on fresh a good while together . for a wen. take stone lime and put it into water , till it have done boiling , then take a quantity of it , and mix it with some barrel soap , laying them both on a cloth , let it be applied to it , and it will eat away the wen. mr. potter chyrurgeon . his cure for a man that is bursten . take the roots of baked fern , and the roots of elecampane , of each a like quantity , wash and pare them clean , cut them as small as you can , and stamp them in a mortr as fine as you can , and temper it with oyl of bay , and two spoonfuls of oyl of exceter , and when you have made the salve , spread it upon his cod to his belly , and lay the plaister upon the hole , and remove it every two dayes , and then use another space of ten dayes , you must use another salve or plaister as followeth . take a quarter of a pound of 〈…〉 and the white of three or four eggs and temper them together ; and when they are well tempered , put in two spoonfuls of pescolion , temper all these together , and use the same as you did the former salve : when you take off the plaister , you must lay fine clothes under the bolster of the truss , until you think the skin be grown . a medicine to destroy warts . take radish root , and shred it thin , and put it in a pewter dish , and cast salt upon it , and cover it with another dish , and shake the slices up and down , and then take a piece thereof , and rub the warts therewith , then throw away that , and use another , so three or four times in a day . to take away corns . take hogs grease that is not tried , and beat it with a pestle , and spread it upon a piece of white cotton on the rugged side , and binde it on the corns , dressing it once or twice a day , and it will wear them away . to take away freckles or morphew . take four spoonfuls of may dew , and one spoonfull of the oyl of tartar , mingle them together , and wash the places where the freckles be , and let it dry of it self , it will clear the skin , and take away all foul spots . rise , about some four times , then take barberries , and take the outside rinde of them , and beat them into very fine powder , and take every morning and evening , and drink either a draught of the said water , or small beer after it : continue this , and it will cure you . for an ague congealed , or fallen into a womans breast . take a quantity of stone honey , and the rustiest bacon you can get , smallage , alexander , red cole , marigolds with black seeds of groundsel , plantane , and sage , of each a quantity ; put all these in a mortar and stamp them as small as you can , then lay the salve upon a piece of white leather , and to the place where you would have the breast break ; the plaister must be spread upon the rough side of the leather . an approved medicine by the lady bray for the ague falling into any part of the body . take of parsley one little handful , smallage and hemlock of each as much , chop them small , then stamp them and put thereto a quantity of barrows grease , and stamp them all together , then boil them a good space , stirring it continually until it wax green , then strain it , and when you use thereof , take some in a sawcer , and anoint the place with a feather against the fire . the lady arundels especial remedy for the stone , back , or stomach , or to make a woman conceive . take the roots of sea-holly , ( it groweth by the sea side , like little trees of half a yard long , some name them eringoes ) and make it in syrup , and eat of it in the morning fasting , and at four a clock in the afternoon , and before you take it , take some gentle pills , but once in the beginning . the lady dacres medicine proved , for the stone and stranguary . take black bramble-berries when they be red , ivie-berries , the inner ●pith of ashen keys , eglantine-berries , the nut keys , the roots of filipendula , of all these a little , acrons , and the stones of sloes , of each a like quantity , but not so much of either of these as half of any of the other , dry all these in platters in an oven , till they will be beaten to powder , then take cromel-seed , anniseed , saxifrage , alexanders , parsley , corianders , fennil-seeds , the seeds of each of these the like quantity of the first , and dried in like sort , then beat all together in the like sort to fine powder , then take liquorish fair scraped the best you can get , as much in quantity as all these , and beat it fine , and mingle it with the powder , and keep it close from the winde , and so use it morning and evening with posset ale , with time of the mount boiled in it , make your posset drink with white wine , or other drink , and when you eat any pottage or other broth , put some of the powder in it if you be sore pained , and if you have any stone , it will come away in shivers , and if it do so when you drink , your water is clear , take this drink following , and it will leave no corruption or uncleanness in the bladder . the drink . take rosemary and wilde time , and seethe them in running water with as much sugar as will make it sweet ; boil it from a quart to a pint , use the quantity of the herbs to your discretion , so that it may savour of them well , and use it nine mornings , six or seven spoonfuls at a time . mr. eldertons medicine for the extremity of the chollick and stone . take ashen keys , and dry them in an oven , take out the kernels from the husks , beat them into powder , and searse them fine , and keep it ; then take eglantine berries , dry and beat them as the other , then take of them with a feather , then searse it as above , take house-leek , dry and searse it as the other , take a little quantity of the three powders , and put them together , take anniseeds , and liquorish , of each a little quantity dry them severally and powder them ▪ being fine searsed , put them with the other three powders , a little quantity of both , and take a spoonful of these powders or less , and mingle all together , and put into it three or four spoonfuls of white wine or ale , and drink it in the morning , fasting one hour after it : thus drink it once in six dayes , or else when you are grieved , and you shall never finde pain of the cholick nor stone . the seed of great nettles must be beaten to powder , and mixt with them , and it will be better . for a pin or web in the eye far gone . take the marrow of a goose-wing , and mingle the powder of ginger therewith , dress the eye therewith two or three times a day . a medicine for the eye aching , or redness thereof . take a vial glass , and fill it full of fair running water , and put into it fine sanguis draconis , the quantity of a hazle nut , it will help the eye . for sore eyes that come from hot humors . take elder leaves , and chase between your hands , and lay it to the nape of the neck . for the pin and web in the eye , so it be taken before the sight be quite extinct . take a little handful of three leaved grass , that hath the sign of the moon in it , as much roots and leaves of dasies , and seven or eight corns of bay-salt , beat all these together , then strain them through a cloth , and take two new laid eggs , and beat the whites of them a good while , then let them stand a quarter of an hour , and then take off the froth clean , and take the clear of the whites , as much as the quantity of the juyce of the said herbs , then take the quantity of two hazle nuts of english honey and stir them together , then let the party be laid upright , and drop three drops with a feather into the eye , and lie still a good while after : this must be used at least twice a day . for red eyes , pearl , pin , or web. take verjuyce that is made of grapes , and put it morning and evening into the sore eyes ; some will put a little salt with it . dr. friers excellent remedy for heat and pimples in the face . take of plantain leaves four little handfuls , and of mallows or tansey one little handful , of cinquefoil half a little handful , and as much of strawberry leaves , there must be this quantity of every sort ; when they are pickt clean , then take a pottle of new milk hot from the cow , and put it in a still with the same herbs until it be dropped a quart , then let it drop no more ; you may keep it a whole year in a glass , when you use it wet a cloth in some of it , and wash your face at night in bed , and often in the day : the best time to still it is in may. for heat or scurf in the face . take a pint of cream , as thick as can be scummed , then take of cammomil one little handful pick , wash , and shred it very small , then put it into the cream , and let it boil very softly till it comes to an oyl , never stirring it after the putting in the herbs at first , but scum it clean when you see the oyl come to the top ; then let it boil a little faster , and then strain it through a fine linnen cloth , and then anoint the face therewith . a very good medicine for a tetter . take red dock roots , wash them , scrape them , and cut them into slices , and lay them in white wine vinegar a night or a day , and then use it to the place grieved , washing the place with the root , and the liquor many times . to skin the rawness of a womans nipple . take a deers foot , and take the marrow thereof , and anoint the nipple therewith . to dry up milk in a womans breast . take a quantity of aqua vitae , and a quantity of sweet butter , melt and temper them together , and anoint the breast therewith , laying a brown paper betwixt them , and so do as often as the paper drieth , till the milk be dried up : this is also good to keep the ague out of the breast . to make a woman have a nipple that hath none , and would give suck take a wicker bottle that hath a little mouth , and fill it full of hot water , and stop it close til the bottle be through hot , then let out the water , and set the mouth of the bottle close to the nipple ; as long as there is any heat in the bottle it will cleave fast . to heal the nipple of a womans breast . take a quantity of cream , and put it into the juyce of valerian stamped and strained , and as much of the juyce of sea-green used in like sort , boil all these together till it come to be as butter ; then take it , and put it into a box , and anoint the nipple therewith three or four times a day , and lay a walnut shell , or some other hollow thing over it to keep the clothes from it till it be whole , or else make a posset ale of alom , and lay the curd to the nipple warm , till the childe doth suck , and then lay on again . a medicine for worms in young children . take a plaister of white leather or brown paper , and spread it with honey , warm it a little against the fire , but first strew some of the best aloes succotrinae thereon , then lay it all over the stomach of the childe warm ; the like plaister is to be laid on the childes navil at the same time ; if you have no honey , mix the juyce of plantain , and lay it on the leather . dr. forsters infusion purging choller . take damask roses two ounces , or rhubarb two drams and a half , of spikenard one scruple , of orcin one scruple , cut all small , and infuse in a quart of clarified whey all night , in the morning strain gently , and put to it one ounce of syrup of roses , or syrup of violets . dr. fosters infusion purging melancholly . take fumitory , epithymum , flowers or leaves of borage and bugloss , of each a good half handful , polypody of the oak one ounce , sena half an ounce , fennil-seed two drams , whey three pints ; infuse and boil to a quart , whereunto adde two ounces of syrup of roses solutive ; the dose is half a pound , you may quicken a draught with a dram of electuary of roses . an opening purging julip , and cooling for choller and hot humors . take of barley two little handfuls , of savory with the roots , maidenhair , liverwort , sorrel , each half a good handful , of roots of grass , of fennil , each half an ounce , of the four cold seeds each two drams , boil them in a sufficient quantity of succory water unto sixteen ounces , in which infuse half an ounce of sena tamarindes , and polypody , of each three drams , jalap and hermodactils , of each two drams , fennil-seed , anniseed , and liquorish , of each one dram , currans bruised half an ounce , of borage , bugloss , and rosemary flowers , of each one dram ; infuse these warm , then boil them until five ounces of the succory water be consumed , then strain it , and adde the expression of four scruples of rhubarb infused in three ounces of manna , and syrup of roses one ounce , of the christals of tartar one dram , mingle them : the dose is four or five ounces every morning . doctor mores powder , or grosly prepared drug to be taken in mornings , and after meals , to mend concoction , comfort the brain , break winde , and make sweet breath . take liquorish cut small , anniseed comfits with one skin of sugar , of each two ounces , sweet fennil seed comfits with one skin of sugar , corianders prepared , and caroway-seed of each one ounce , of white ginger , cinamon , calamus aromaticus , and nutmegs , of each one ounce cut very small , of the lozenges of aromaticum rosatum , of manus christies ▪ with chymica , oyl of cinamon , cloves , and lozenges of d●ambra cut into small pieces , each half an ounce , to be taken about a spoonful at the time aforesaid . lucatello's balsam admirable for all wounds . take venice turpentine one pound , oyl olive three pints , sack six spoonfuls , yellow wax one pound , natural balsam half an ounce , oyl of saint johns-wort , red sanders powdered , of each one ounce , wash the venice turpentine three times in red rose-water ; then slice the wax thin , and set it on the fire in a big skillet , and when it is well molten , put the turpentine to it , and stir them well together till they boil a little , take it off the fire , and let it cool till the next day , then cut it into thick slices , and pour all the water out of it , then set it on the fire again , and when it is molten , stir it well , and put it into the aforesaid oyls , sack , balsam and sanders , and stir them well together that they may incorporate , then ●et it boil again for a short space , take it off the fire , and stir it well for the space of two hours , that it may become thick , and when it is cold , put it up in several gallipots , and when you use it , apply it tented into a deep and hollow wound , if it be onely a slit cut , anoint the wound with it , and binde it fast on with the cloth . a purge by dr. mayhern . take of the best sena six drams , of rhubarb two drams , cream of tart●r half a dram , of sweet fennil-seed as much , and a little cinamon ; infuse all these one night in half a pint of white wine , in the morning let it boil one walm or two , strain it , and put of the best manna an ounce , dissolve it over the fire , then strain it again , then put to it an ounce of salatine syrup of roses ; so drink it , fast two hours after from meat , and drink & sleep , and then drink nothing but thin broth . an approved medicine to beautifie the face , or to take away pimples or heat in the face . take a fair earthen pipkin , and put into it a pottle of clean running water , and an ounce of white mercury beaten to white powder , then set it on the fire , and let it boil until one half be consumed , and keep it close covered saving when you stir it , then take the whites of six new laid egs beaten half an hour or more , and put it into the liquor , after it is taken from the fire , you must put in also the juyce of lemons being very good , and half a pint of new milk , and a quarter of a pound of bitter almonds blanched and beaten with half a pint of damask rose-water ; strain all these together through a strainer , and let it stand three weeks before you use it , and i will warrant you fair , &c. an excellent water for the eyes that are red or full of rhume . take young hazle nuts when they are so soft , that you may thrust a pin through them , still them in a rose still , husks , shells and all , and with the water wash your eyes . to cure a wound though the patient be never so far off . take a quart of pure spring water , and put into it some roman vitriol , and let it dissolve , then if you have any blood of the wound either in linnen or woollen , or silk , put the cloth so blooded in the water , and rub the cloth once a day , and if the wound be not mortal , the blood will out , if it be , it will not . let the patient keep his wound clean , washing it with white wine ; when ever you wash the cloth , the party wounded shall sensibly finde ease : let the cloth be constantly in the water . to make oyl of swallows . take swallows as many as you can get , ten or twelve at the least , and put them quick into a mortar , and put to them lavender , cotton , spike , cammomil , knot-grass , ribwort , balm valerian , rosemary tops , woodbine tops , strings of vines , french mallows , the tops of alehoof , strawberry strings , tutsane , plantain , walnut leaves , tops of young bayes , hysop , violet leaves , sage of vertue , fine roman wormwood , brooklime , smallage , mother of time , of each of these a handful , two of cammomil , and two of red roses , beat all these together , and put thereto a quart of neats-foot oyl , or may butter , stamp them all together , and beat them with one or two ounces of cloves , and put them all together in an earthen pot , stop it very close with a piece of dough round about , so close that no air can come out ; set them nine days in a cellar , and then take them out , and boil them six or eight hours on the fire , or else in a pan of water ; but first open your pot , and put in half a pound of wax , white or yellow , whether you will , and a pint of sallet oyl , and strain them through a canvas cloth . to make lead plaister . take two pound and four ounces of the best and greenest sallet oyl , with a pound of good red lead , and a pound of white lead , beat them well into dust , then take twelve ounces of castle-sope , incorporate all these well together in a well glassed and great earthen pot , that the sope may come upwards , set it on a small fire of coals the space of one hour and a half , alwayes stirring it with an iron ball , or round pommil : then make your fire somewhat bigger until it be the colour of oyl , then drop a little on the board , and if it cleave neither to your finger nor the board , then it is enough ; then take the clothes and make them into what breadth or size you please in searcloth , let not your cloth be course , but of a reasonable new holland , and when you have dipped them , then rub them with a slick-stone , it will last two years , and the elder the better , as long as it will stick it is good . the vertues of the leaden plaister . 1. if it be laid to the stomach , it provoketh appetite , and taketh away any grief in the same . 2. if laid to the belly , it is a present remedy for the ache . 3. if laid to the reins of the back , it cureth and healeth the bloody flux , the running of the reins , heat in the liver , or weakness of the back . 4. it● healeth all bruises and swellings , it taketh away aches , it breaketh fellons , pushes , and other impostumes , and healeth them . 5. it draweth out any running humour without breaking of the skin , and being applied to the fundament , it healeth any disease there growing . 6. the same laid to the head is good for the eyes . 7. the same laid to the belly of a woman , provoketh the tearms , and maketh apt for conception . for the stone and gravel . take and dry the roots of red nettles , make them into powder , and drink a spoonful of the powder in a draught of white wine something warm , and it will break the stone , though it be never so great , with speed , use it every day until the stone and gravel be all broken and consumed . a thing of small price , and great vertue . a drink to purge the body , being very good for them that have the scurvey , or are inclined to it . take a pottle of fine running water , and a pint of rhennish wine for a young body , and for any elder , take a quart , set it on the fire , put into it three or four slices of horse radish , a great handful of water cresses , and a handful of brooklime , both a little bruised , slice in two or three oranges , outsides and insides , let them boil all together better then half an hour , then have ready a greater quantity of scurvey-grass bruised , or a pint of the juyce of scurvy-grass ready strained , and put into the liquor , and set over the fire again , then there will arise a curd , which being taken off , put it into the drink when it is cold , three or four lemons more , or less as best pleaseth the taste , sweeten it with sugar , and drink a wine draught in the morning , and at four a clock in the afternoon , and then walk and use some exercise after it . the party that hath the scurvy , and whose legs are much swelled , may put into the drink some juniper berries bruised , half an ounce , or thereabouts . dr. bates his medicine against a consumption . take liverwort two handfuls , succory six , endiffe , borage , colts-foot , of each six handfuls , shred these finely , put them in a gallon of new milk , let them steep all night , in the morning distil them in a glass still , then take three spoonfuls of red rose-water , three spoonfuls of this water ; with half a pint of red cows milk , and as much sugar of roses as will sweeten it . to make gascony powder . take the black tips of crabs claws , gotten when the sun is in cancer , pick out from within them all the fish , beat them to as fine a powder as you can , then searse it through a very fine searse , take an ounce of this powder , and put to it half an ounce of the magestical of pearl , and as much of the magestical of coral , mix them well together , then put a little rose-water in a glass , in which you must hang a little saffron in a bag , and a little musk and ambergrece in another ; let them hang in rose-water two or three dayes , till the vertue of them be gone into the water , then put your powder either into a silver porringer , or a white earthen one , and put as much of the rose-water as will moisten your powder , then dry it in the porringer by a gentle fire , and so wet your powder three or four times , and as often dry it , after this make a gelly as followeth . take a viper alive in may or june , cut off his head and tail , above the navil pull off his skin , and with a clean cloth rub it dry , and so you may hang them up , and take two of those skins , and slice them small with a little harts-horn ; and make a gelly of them , you need not make much , then when your powder is dry , wet it three or four times with this gelly , and as often dry it , and at last put no more gelly then will moisten the powder , then make it up in balls as big and as little as you please , and dry them in a stove ; and so keep them all the year . take of this powder twelve or fourteen grains , either dry , or in a spoonful of small beer , in which there is a little syrup of clove-gilly-flowers . certain plaisters and their vses . 1. emplast . deminum two pound ; it is good for all kinde of bruises , or biles , or old sores , &c. 2. emplast . mellilot two pound ; it is good for all sorts of green ▪ wounds or bruises or swellings , or to breed flesh being wanting . 3. diapalma two pound ; it is a very fine drying plaister , and a good defensive to defend wounds from inflamation , &c. 4. oxicroceum four ounces ; it is an extraordinary good warming plaister for broken bones , or any cold cause , &c. certain oyntments , and their use . 1. vnguentum dalthea one half pound ; it is good to asswage pain , dissolve swellings or hardness . 2. vnguentum populeon ; it is a great cooling oyntment for fire , or any great inflamation , or any burning . 3. vnguentum album six ounces ; a fine cooling skinning oyntment to mix with others , &c. 4. vnguentum nervinum four ounces ; it is good for all cold causes of the sinnews or joynts . 5. vnguentum tutiae two ounces , good for watring sore eyes . 6. vnguentum basilicon seven ounces , good to fill hollow ulcers with flesh , and apply a plaister on the top of it . 7. balsam two ounces good for all sorts of green wounds , being put in warm . a receipt of the oyl of st. johns-wort . take a quart of the best white wine , infuse therein pickt flowers of saint johns-wort , then stow those flowers very dry , and put in more into the same wine , infuse them again , so long that the wine be very strong and red coloured with the saint johns-wort , then strain out the wine clear from the flowers , put thereto a pint of the best sallet oyl , a quarter of an ounce of cinamon bruised , a quarter of cloves bruised , one race of very good ginger sliced , one good handful of the yellow flowers of saint johns-wort pickt very clean ; boil all these on a very soft fire , till the wine be all evaporated , when it is almost boiled , put in one good spoonful of pure oyl of turpentine , let th●t boil in it a little ; so keep it for your use , the elder the better . a queens delight : or , the art of preserving , conserving , and candying ; as also , a right knowledge of making perfumes , and distilling the most excellent waters . never before published . printed by r. wood , for nath. brooke , at the angel in cornhill , 1660. a queens delight ; of conserves , and preserves , candying and d●stilling waters . to preserve white pear-plums or green . take the plums , and cut the stalk off , and wipe them , then take the just weight of them 〈◊〉 sugar , then put them in a skillet of water , and let them stand in and scald , being close covered till they be tender , they must not seethe , when they be soft , lay them in a dish , and cover them with a cloth , and stew some of the sugar in the glass bottom , and put in the plums , strewing the sugar over till all be in , then let them stand all night , the next day put them in a pan , and let them boil apace , keeping them clean scummed , and when your plums look clear , your syrup will gelly , and they are enough . if your plums be ripe , peel off the skins before you put them in the glass ; they will be the better and clearer a great deal to dry , if you will take the plums white ; if green , do them with the rines on . to preserve grapes . take grapes when they be almost through ripe , and cut the stalks off , and stone them in the side , and as fast as you can stone them , strew sugar on them ; you must take to every pound of grapes three quarters of a pound of sugar , then take some of the sower grapes , and wring the juyce of them , and put to every pound of grapes two spoonfulls of juyce , then set them on the fire , and st●ll lift up the pan and shake it round , for fear of burning to , then set them on again , and when the sugar is melted , boil them as fast as you can possibly , and when they look very clear , and the syrup some what thick , they are enough . to preserve quinces white . take a pair and coar them , and to every pound of your equal weights in sugar and quince , take a wine pint of water ; put them together , and boil them as fast as you can uncovered ; and this way you may also preserve pipins white as you do quinces . to preserve resp●ss . take a pound of respass , a pound of fine sugar , a quarter of a pint of the juyce of respass , strew the sugar under and above the respass , sprinkle the juyce all on them , set them on a clear fire , let them boil as soft as is possible , till the syrup will gelly , then take them off , let them stand till they be cold , then put them in a glass . after this manner is the best way . to preserve pippins . take fair pippins , and boil them in fair water till they be somewhat tender ; then take them out , and peel off the skins , and put them into a fair earthen pot , and cover them till they be cold , then make the syrup with fair water and sugar , seethe it , and scum it very clean , then being almost cold , put in your pippins , so boil them softly together , put in as much rine of oranges as you think will taste them , if you have no orange take whole cinamon and cloves , so boil them high enough to keep them all the year . to preserve fruits green . take pippins , apricocks , pear-plums , or peaches when they be green , scald them in hot water , and peel them or scrape them , put them into another water not so hot as the first , then boil them very tender , take the weight of them in sugar , put to it as much water as will make a syrup to cover them ; then boil them something leasurely , and take them up , then boil the syrup till it be somewhat thick , that it will batten on a dish side , and when they are cold , put them together . to preserve oranges and lemons the best way . take and boil them as for paste , then take as much sugar as they weigh , and put to it as much water as will cover them by making a syrup , then boil them very leasurely till they be clear , then take them up , and boil the syrup till it batten on the dish side , and when they are cold put them up , &c. an approved conserve for a cough or consumption of the lungs . take a pound of elecampane roots , draw out the pith , and boil them in two waters till they be soft , when it is cold put to it the like quantity of the pap of rosted pippins , and three times their weight of brown sugarcandy beaten to powder ; stamp these in a mortar to a conserve , whereof take every morning fasting as much as a walnut for a week or fortnight together , and afterwards but three times a week . approved . to make a conserve of any of these frnits . when you have boiled your paste as followeth , ready to fashion on the pie-plate , put it up into gallipots , and never dry it , and this is all the difference between conserves . and so you may make conserves of any fruits , this for all hard fruits , as quinces , pippins , oranges and lemons . to dry any fruits after they are preserved , or candy them . take pippins , pears or plums , and wash them out in warm water from the syrup they are preserved in , strew them over with searsed sugar , as you would do flower upon fish to fry them ; set them in a broad earthen pan , that they may lie one by one ; then set them in a warm oven or stove to dry . if you will candy them withal , you must strew on sugar three or four times in the drying . to preserve artichocks young , green walnuts and lemons , and the elecampane roots , or any bitter thing . take any of these , and boil them tender , and shift them in their boiling six or seven times to take away their bitterness , out of one hot water into another , then put a quart of salt unto them , then take them up and dry them with a fair cloth , the● put them into as much clarified 〈◊〉 as will cover them , then let the● boil a walm or two , and so let them 〈◊〉 soaking in the sugar til the next 〈◊〉 , then take them up , and boil the sugar a little higher by it self , and when they are cold put them up . let you● green walnuts be prickt full of holes with a great pin ▪ and let them not be long in one water , for that will make them look black ; being boiled tender , stick two or three cloves in each of them . 〈…〉 elecampane roots , being 〈…〉 , and shifted in their boil● 〈…〉 times , then dry them 〈◊〉 ●loth , and so boil them as i● above written , take half so much more then it doth weigh , because it is bitter , &c. to preserve quinces white or red . take the quinces , and coar them , and pare them , those that you will have white , put them into a pale of water two or three hours , then take as much sugar as they weigh , put to it as much water as will make a syrup to cover them , then boil your syrup a little while , then put your quinces in , and boil them as fast as you can , till they be tender and clear , then take them up , and boil the syrup a little higher by it self , and being cold put them up . and if you will have them red , put them raw into sugar , and boil them leasurely close covered till they be red , and put them not into cold water . to preserve grapes . take the clusters , and stone them as you do barberries , then take a little more sugar then they weigh , put to it as much apple water as will make a syrup to cover them , then boil them as you do cherries , as fast as you can , till the syrup be thick , and being cold pot it . thus may you preserve barberries or english currans , or any kinde of berries . to preserve pippins , apricocks , pear-plums , and peaches when they are ripe . take pippins and pare them , bore a hole through them , and put them into a pale of water , then take as much sugar as they do weigh , and put it to as much water as will make a syrup to cover them , and boil them as fast as you can , so that you keep them from breaking , until they be tender , that you may prick a rush through them : let them be a soaking till they be almost cold , then put them up . your apricocks and peaches must be stoned , and not pared , but the pear-plums must not be stoned nor pared . then take a little more sugar then they weigh , then take as much apple-water and sugar as will make a syrup for them , then boil them as you do your pippins , and pot them as you do the pippins likewise , &c. to preserve pippins , apricocks , pear-plums , or peaches green . take you pippins green and quoddle them in fair water , but let the water boil first before you put them in , and you must shift them in two hot waters before they will be tender , then pull off the skin from them , and so case them in so much clarified sugar as will cover them , and so boil them as fast as you can , keeping them from breaking , then take them up , and boil the syrup until it be as thick as for quiddony ; then pot them , and pour the sirup into them before they be cold . take your apricocks and pear-plums , and boil them tender , then take as much sugar as they do weigh , and take as much water as will make the syrup , take your green peaches before they be stoned , and thrust a pin through them , and then make a strong water of ashes , and cast them into the hot standing lie to take off the fur from them , then wash them in three or four waters warm , so then put them into so much clarified sugar as will candy them ; so boil them , and put them up , &c. to dry pippins or pears without sugar . take pippins or pears and prick them full of holes with a bodkin , and lay them in sweet wort three or four dayes , then lay them on a sieves bottom till they be dry in an oven , but a drying heat . this you may do to any tender plum. to make syrup of clove gilly-flowers . take a quart of water , half a bushel of flowers , cut off the whites , and with a sieve sift away the seeds , bruise them a little ; let your water be boiled , and a little cold again , then put in your flowers , and let them stand close covered twenty four hours ; you may put in but half the flowrs at a time , the strength will come out the better ; to that liquor put in three pound of sugar , let it lie in all night , next day boil it in a gallipot , set it in a pot of water , and there let it boil till all the sugar be melted , and the syrup be pretty thick , then take it out , and let it stand in that till it be through cold , then glass it . to make syrup of hysop for colds . take a handful of hysop , of figs , raisins , dates , of each an ounce , of collipint half an handful , french barley one ounce , boil therein three pints of fair water to a quart , strain it and clarifie it with two whites of eggs , then put in two pound of fine sugar , and boil it to a syrup . to make orange water . take a pottle of the best malligo sack , and put in as many of the peels of oranges as will go in , cut the white clean off , let them steep twenty four hours ; 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 . to dry cherries . take a pound of sugar , dissolve it in thin fair water , when it is boiled a little while , put in your cherries after they are stoned , four pound to one pound of sugar , let them lie in the sugar three dayes , then take them out of the syrup and lay them on sieves one by one , and set them before the sun upon stools , turn them every day , else they will mould when they look of a dark red colour , and are dry , then put them up . and so you may do any manner of fruit . in the sun is the best drying of them ; put into the syrup some juyce of rasps . to make juyce of liquorish . take english liquorish , and stamp it very clean , bruise it with a hammer , and cut it in small pieces ; to a pound of liquorish thus bruised , put a quart of hysop water , let them soak together in an earthen pot a day and a night , then pull the liquorish into small pieces , and lay it in soak again two dayes more ; then strain out the liquorish , and boil the liquor a good while . stir it often ; then put in half a pound of sugar-candy , or loaf sugar finely beaten , four grains of musk , as much ambergreece , bruise them small with a little sugar ; then boil them together till it be good and thick , still have a care you burn it not ; then put it out in glass plates , and make it into round rolls , and set it in a drying place till it be stiff , that you may work it into rolls to be cut as big as barley corns , and so lay them on a place again : if it be needful strew on the place a little sugar to prevent thickning ; so dry them still if there be need , and if they should be too dry , the heat of the fire will soften them again . a perfume for clothes , gloves . take of linet two grains , of musk three , of ambergreese four , and the oyl of bems a pretty quantity ; grinde them all upon a marble stone fit for that purpose ; then with a brush or spunge rake them over , and it will sweeten them very well ; your gloves or jerkins must first be washed in old red rose-water , and when they are a most dry , stretch them forth smooth , and lay on the perfumes . to make almond bisket . take the whites of four new laid eggs , and two yolks , then beat it well for an hour together , then have in readiness a quarter of a pound of the best almonds blanched in cold water , and beat them very small with bosewart for fear of oyling ; then have a pound of the best loaf sugar finely beaten , beat that in the eggs a while , then put in your almonds , and five or six spoonfuls of the finest flower , and so bake them together upon paper or plates , you may have a little fine sugar in a piece of tiffany to dust them over as they be in the oven , so bake them as you do bisket . to make conserve of roses boiled . take a quart of red rose-water , a quart of fair water , boil in the water a pound of red rose leaves , the whites cut off , the leaves must be boiled very tender ; then take three pound of sugar , and put to it a pound at a time , and let it boil a little between every pound , so put it up in your pots . to make conserves of roses unboiled . take a pound of red rose leaves , the whites cut off , stamp them very fine , take a pound of sugar , and beat in with the roses , and put it in a pot , and cover it with leather , and set it in a cool place . to dry apricocks . first stone them , then weigh them , take the weight of them in double refined sugar , make the syrup with so much water as will wet them , and boil it up so high , that a drop being dropped on a plate it will slip clean off , when it is cold ; then put in your apricocks being pared , whilest your syrup is hot , but it must not be taken off the fire before you put them in , then turn them in the syrup often , then let them stand three quarters of an hour ; then take them out of the syrup , and tie them up in tiffanies , one in a tiffany or more , as they be in bigness , and whilest you are tying them up , set the syrup on the fire to heat , but not to boil , then put your apricocks into the syrup , and set them on a quick fire , and let them boil as fast as you can , skim them clean , and when they look clear , take them from the fire , and let them lie in the syrup till the next day , then set them on the fire to heat , but not to boil ; then set them by till the next day , and lay them upon a clean sieve to drain , and when they are well drained , take them out of the tiffanies , and so dry them in a stove , or better in the sun with glasses over them , to keep them from the dust . to make quinces for pies . wipe the quinces , and put them into a little vessel of small beer when it hath done working ; stop them close that no air can get in , and this will keep them fair all the year , and good . the best way to break sweet powder . take of orrice one pound , calamus a quarter of a pound , benjamin one half pound , storax half a pound , civet a quarter of an ounce , cloves a quarter of a pound , musk one half ounce , oyl of orange flowers one ounce , lignum aloes one ounce , rosewood a quarter of a pound , ambergreese a quarter of an ounce . to every pound of roses put a pound of powder ; the bag must be of taffaty , or else the powder will run through . to make excellent perfumes . take a quarter of a pound of damask rose-buds cut clean from the whites , stamp them very small , put to them a good spoonful of damask rose-water , so let them stand close stopped all night , then take one ounce and a quarter of benjamin finely beaten , and also searsed , ( if you will ) twenty grains of civit , and ten grains of musk ; mingle these with the roses , beating them well together , then make it up in little cakes between rose leaves , and dry them between sheets of paper . to make a very good pomatum . take the fat of a young dog one pound , it must be killed well , that the blood settle not into the fat , then let the outer skin be taken off before it be opened , lest any of the hair come to the fat , then take all the fat from the inside , and assoon as you take it off fling it into conduit-water ; and if you see the second skin be clear , peel it , and water it with the other ; be sure it cools not out of the water : you must not let any of the flesh remain on it , for then the pomatum will not keep . to one pound of this fat take two pound of lambs caule , and put it to the other in the water , and when you see it is cold , drain it from the water in a napkin , and break it in little pieces with your fingers , and take out all the little veins ; then take eight ounces of oyl of tartar , and put in that first , stirring it well together , then put it into a gallon of conduit-water , and let it stand till night ; shift this with so much oyl and water , morning and evening seven dayes together , and be sure you shift it constantly ; and the day before you mean to melt it wring it hard by a little at a time , and be sure the oyl and water be all out of it , wring the water well out of it with a napkin every time you shift it ; then put in three pints of rose-water ; let it stand close covered twelve hours , then wring out that , and put in a pint of fresh rose-water into a high gallipot with the feces ; then tie it close up , and set it in a pot of water , and let it boil two hours , then take it out , and strain it into an earthen pan , let it stand till it is cold ; then cut a hole in it , and let out the water , then scrape away the bottom , and dry it with a cloth , and dry the pan ; melt it in a chafing-dish of coals , or in the gallipots ; beat it so long , till it look very white and shining ; then with your hand fling it in fine cakes upon white paper , and let it lie till it be cold , then put it into gallipots . this will be very good for two or three years . to make raisin wine . take two pound of raisins of the sun shred , a pound of good powdered sugar , the juyce of two lemons , one pill , put these in an earthen pot with a top , then take two gallons of water , let it boil half an hour , then take it hot from the fire , and put it into the pot , and cover it close for three or four dayes , stirring it twice a day , being strained , put it into bottles , and stop it very close , in a fortnight or three weeks it may be drunk ; you may put in cloves , gilly-flowers , or cowslips , as the time of the year is when you make it ; and when you have drawn this from the raisins , and bottled it up , heat two quarts of water more put it to the ingredients , and let it stand as aforesaid . this will be good , but smaller then the other , the water must be boiled as the other . to make rasberry wine . take a gallon of good rhennish wine , put into it as much rasberries very ripe as will make it strong , put it in an earthen pot , and let it stand two days , then pour your wine from your rasberries , and put into every bottle two ounces of sugar . stop it up , and keep it by you . the best way to preserve cherries . take the best cherries you can get , and cut the stalks something short , then for every pound of these cherries take two pound of other cherries , and put them of their stalks and stones , put to them ten spoonfuls of fair water , and then set them on the fire to boil very fast till you see that the colour of the syrup be like pale claret wine , then take it off the fire , and drain them from the cherries into a pan to preserve in . take to every pound of cherries a quarter of sugar , of which take half , and dissolve it with the cherry-water drained from the cherries , and keep them boiling very fast till they will gelly in a spoon , and as you see the syrup thin , take off the sugar that you kept finely beaten , and put it to the cherries in the boiling ; the faster they boil , the better they will be preserved , and let them stand in a pan till they be almost cold . a tincture of ambergreese . take ambergreese one ounce , musk two drams , spirit of wine half a pint , or as much as will cover the ingredients two or three fingers breadth , put all into a glass , stop it close with a cork and bladder ; set it in horse dung ten or twelve dayes , then pour off gently the spirit of wine , and keep it in a glasse close stopt , then put more spirit of wine on the ambergreece , and do as before ; then pour it off , after all this the ambergreese will serve for ordinary uses . a drop of this will perfume any thing , and in cordials it is very good . to make vsquebath the best way . take two quarts of the best aqua vitae , four ounces of scraped liquorish , and half a pound of sliced raisins of the sun , anniseeds four ounces , dates and figs , of each half a pound sliced nutmeg , cinnamon , ginger , of each half an ounce : put these to the aqua vitae , stop it very close , and set it in a cold place ten dayes , stirring it twice a day with a stick , then strain or sweeten it with sugareandy ; after it is strained ▪ let it stand till it be clear , then put into the glass musk and ambergreece ; two grains is sufficient for this quantity . to preserve cherries with a quarter of their weight in sugar . four pound of cherries , one pound of sugar , beat your sugar and strew a little in the bottom of your skillet , then pull off the stalks and stones of your cherries , and cut them cross the bottom with a knife ; let the juyce of the cherries run upon the sugar ; for there must be no other liquor but the juyce of the cherries ; cover your cherries over with one half of your sugar , boil them very quick ; when they are half boi●ed , but in the remainder of your sugar ; when they are almost enough , put in the rest of the sugar ; you must let them boil till they part in sunder like marmalade , stirring them continually , so put them up hot into your warm marmalade glasses . to make gelly of pippins . take pippins , and pare them , and quarter them , and put as much water to them as will cover them , and let them boil till all the vertue of the pippins are out ; then strain them , and take to a pint of that liquor a pound of sugar , and cut long threads of orange peels , and boil in it , then take a lemon , and pare●● and slice it very thin , and boil it 〈◊〉 ten or quor a little thin ; take them out , and lay them in the bottom of your glass , and when it is boiled to a gelly , pour it on the lemons in the glass . you must boil the oranges in two or three waters before you boil it in the gelly . to make apricock cakes . take the fairest apricocks you can get , and parboil them very tender , then take off the pulp and their weight of sugar , and boil the sugar and apricocks together very fast ; stir them ever lest they burn to , and when you can see the bottom of the skillet it is enough , then put them into cards sowed round , and dust them with fine sugar , and when they are cold stone them , then turn them , and fill them up with some more of the same stuff ; but you must let them stand for three or four dayes before you turn them off the first place ; and when you finde they begin to candy , take them out of the cards , dust them with sugar again ; so do even when you turn them . to preserve barberries the best way . first stone them and weigh them , half a pound of sugar to half a pound of them ▪ then pare them and slice them into that liquour , take the weight of it in sugar ; then take as many rasberries as will ●●●lour it , and strain them into the liq●●● then put in the sugar , boil it as fast as you can , then skim it till it be very clear ▪ then put in your barberries , and 〈◊〉 sugar you weighed , and so let them boil till the skin be fully risen up , then take them off , and skin them very clean , and put them up . to make lozenges of red roses . boil your sugar to sugar again , then put in your red roses being fi●ely beaten , and made moist with the juyce of a lemmon , let it not boil after the roses are in , but pour it upon a pye-plate , and cut it into what form you please . to make chips of quinces . first scald them very well , 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 searse 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 boil . to make sugar of wormwood , mint , anniseed , or any other of that kinde . take double refined sugar , and do but wet it in fair water , or rose-water , and boil it to a candy , when it is almost boiled take it off , and stir it till it be cold ; then drop in three or four drops of the oyls of whatsoever you will make , and stir it well ; then drop it on a board , being before ●ifted with sugar . to make syrup of lemons or citrons . pare off all the rindes , then slice your lemons very thin , and lay a lare of sugar finely beaten , and a lare of lemons in a silver bason till you have fitted it , or as much as you mean to make , and so let it stand all night ; the next day pour off the liquor that runs from it into a glass through a tiffany strainer . be sure you put sugar enough to them at the first , and it will keep a year good , if it be set up well . to make jumbals of apricocks or quinces . take apricocks or quinces , and quoddle them tender , then take their pulp and dry it in a dish over a cha●ing-dish of coals , and set it in a stove for a day or two ; then beat it in a stone mortar , putting in as much sugar as will make a stiff paste ; then colour it with saunders , cochinele or blew starch , and make it up in what colour you please , rowl them with battle-doors into long pieces , and tye them up in knots , and so dry them . to make cherry-water . take nine pound of cherries , pull out the stones and stalks , break them with your hand , and put them into nine pints of claret wine , take nine ounces of cinamon , and three nutmegs , bruise them , and put them into this , then take of rosemary and balm , of each half a handful , of sweet marjoram a quarter of an handful ; put all these with the aforenamed into an earthen pot well leaded ; so let them stand to infuse twenty four hours , stirring it once in four or five hours ; so distill it in a limbeck , keeping the strongest water by it self , put some sugar finely beaten into your glasses . if your first water be too strong , put some of the second to it as you use it . if you please you may tie some musk , and ambergreese in a rag , and hang it by a thread in your glass . to make orange cakes . take oranges and pare them as thin as you can , then take out the meats clean , and put them in water ; let them lie about an hour , shift the water , and boil them very tender in three or four waters then put them up , and dry them on a cloth : mince them as small as you can , then put them into a dish , and squeeze all the juyce of the meat into them , and let them stand till the next day , take to every pound of these a pound and a quarter of double refined sugar . boil it with a spoonful of water at the bottome to keep it from burning till it be sugar again ; then put in your oranges , and let them stand and dry on the fire , but not boil ; then put them on glass plates , and put them in a stove , the next day make them into cakes , and so dry them as fast as you can . to preserve oranges the french way . take twelve of the fairest oranges and best coloured , and if you can get them with smooth skins they are the better , and lay them in conduit water six dayes , and nights , shifting them into fresh water morning and evening ; then boil them very tender , and with a knife pare them very thin , rub them with salt , when you have so done , core them with a coring iron , taking out the meat and seeds ; then rub them with a dry cloth till they be clean , and to every pound of oranges a pound and half of sugar , and to a pound of sugar a pint of water ; then mingle your sugar and water well together in a large skillet or pan ; beat the whites of three eggs , and put that into it , then set it on the fire , and let it boil till it rises , and strain it through a napkin ; then set it on the fire again , and let it boil till the syrup be thick , then put in yonr oranges , and make them seethe as fast as you can , now and then putting in a piece of fine loaf sugar the bigness of a walnut , when they have boiled near an hour , put into them a pint of apple water : then boil them apace , and half a pint of white wine , this should be put in before the apple water , when your oranges are very clear , and your sirup so thick that it will gelly , ( which you may know by setting them to cool in a spoon ) when they are ready to be taken off from the fire ; then put in the juyce of eight lemons warm into them , then put them into an earthen pan , and so let them stand till they be cold , then put every orange in a several glass or pot ; if you do but six oranges at a time , it is the better . to preserve green plum ▪ the greatest 〈◊〉 plum is the best , which will 〈…〉 in the midst of july , gather them about that time , or later , as they grow in bigness , but you must not suffer them to turn yellow , for then they never be of good colour ; being gathered , lay them in water for the space of 12. hours , and when you gather them , wipe them with a clean linnen cloth , and cut off a little of the stalks of every one ; then set two skillets of water on the fire , and when one is scalding hot put in your plums , and take them from the fire , and cover them , and let them rest for the space of a quarter of an hour ; then take them up , and when your other skillet of water doth boil , put them into it ; let them but stay in it a very little while , and so let the other skillet of water , wherein they were first boiled , be set to the fire again , and make it to boil , and put in you plums as before , and then you shall see them rivet over , and yet your plums very whole ; then while they be hot , you must with your knife scrape away the riveting ; then take to every pound of plums a pound and two ounces of sugar finely beaten , then set a pan with a little fair water on the fire , and when it boils , put in your plums , and let them seethe half a quarter of an hour till you see the colour wax green , then set them off the fire a quarter of an hour , and take a handful of sugar that is weighed , and strow it in the bottom of the pan wherein you will preserve , and so put in your plums one by one , drawing the liquor from them , and cast the rest of your sugar on them ; then set the pan on a moderate fire , letting them boil continually but very softly , and in three quarters of an hour they will be ready , as you may perceive by the greenness of your plums , and thickness of your syrup , which if they be boiled enough , will gelly when it is cold ; then take up your plums , and put them into a gallipot , but boil your syrup a little longer , then strain it into some vessel , and being blood-warm , pour it upon your plums , but stop not the pot before they be cold . note also you must preserve them in such a pan , as they may lie one by another , and turn of themselves ; and when they have been five or six dayes in the syrup , that the syrup grow thin , you may boil it again with a little sugar , but put it not to your plums till they be cold . they must have three scaldings , and one boiling . to dry plums . take three quarters of a pound of sugar to a pound of black pear-plums , or damsins , slit the plums in the crest , lay a lay of sugar with a lay of plums , and let them stand all night ; if you stone the plums , fill up the place with sugar , then boil them but gently till they be very tender , without breaking the skins ; take them into an earthen or silver dish , and boil your syrup afterwards for a gelly , then pour it in your plums scalding hot , and let them stand two or three dayes , then let them be put to the oven after you draw your bread , so often until your syrrup be dried up , and when you think they are almost dry , lay them in a sieve , and pour some scalding water on them , which will run through the sieve , and set them in an oven afterwards to dry . to preserve cherries the best way , bigger then they grow naturally , &c. take a pound of the smallest cherries , and boil them tender in a pint of fair water , then strain the liquor from the substance , then take two pound of good cherries , and put them in a preserving pan with a lay of cherries , and a lay of sugar : then pour the syrup of the other cherries about them , and so let them boil as fast as you can with a quick fire , that the syrup may boil over them , and when your syrup is thick and of good colour , then take them up , and let them stand a cooling by partitions one from another , and being cold you may pot them up . to preserve damsins , red plums or black . take your plums newly gathered , and take a litle more sugar then they do weigh , then put to it as much water as will cover them ; then boil your syrup a little while , and so let it cool , then put in your damsins or plumbs , then boil them leasurely in a pot of seething water till they be tender , then being almost cold pot them up . to dry pippins or pears . take your pippins , pears , apri●●●ks , pare them , and lay them in a broad earthen pan one by one , and so rowl them in searsed sugar as you flower fried fish ; put them in an oven as hot as for manchet , and so take them out , and turn them as long as the oven is hot ; when the oven is of a drying heat , lay them upon a paper , and dry them on the bottom of a sieve ; so you may do the least plum that is . to dry pippins or pears another way . take pippins or pears , and lay them in an earthen pan one by one , and when they be baked plump and not broken , then take them out , and lay them up , and lay them upon a paper , then lay them on a sieves bottom , and dry them as you did before . to dry apricocks tender . take the ripest of the apricocks , pare them , put them into a silver or earthen skillet , and to a pound of apricocks put three quarters of a pound of sugar , set your apricocks over your fire ; stirring them till they come to a pulp , and set the sugar in another skillet by boiling it up to a good height , then take all the apricocks , and stir them round till they be well mingled , then let it stand till it be something cold and thick , then put it into cards , being cut of the fashion of an apricock , and laid upon glass plates ; fill the cards half full , then set them in your stove ; but when you finde they are so dry that they are ready to turn , then provide as much of your pulp as you had before , and to put to every one a stove when they are turned , ( which you must have said before ) and pour the rest of the pulp upon them , so set them into your stove , turning them till they be dry . to dry plums . take a pound of sugar to a pound of plums , pare them , scald your plums , then lay your plums upon a sieve till the water be drained from them , boil your sugar to a candy height , and then put your plums in whilest your syrup is hot , so warm them every morning for a week , then take them out , and put them into your stove and dry them . to dry apricocks . take your apricocks , pare and stone them , then weigh half a pound of sugar to a pound of apricocks , then take half that sugar , and make a thin sirup , and when it boileth , put in the apricocks , then scald them in that sirup ; then take them off the fire , and let them stand all night in that syrup , in the morning take them out of that syrup , and make another syrup with the other half of the sugar , then put them in , and preserve them till they look clear ; but be sure you do not do them so much as those you keep preserved without drying ; then take them out of that syrup , and lay them on a piece of plate till they ▪ be cold ; then take a skillet of fair water , and when the water boils take your apricocks one after another in a spoon , and dip them in the water first on one side , and then on the other ; not letting them go out of the spoon : you must do it very quick , then put them on a piece of a plate , and dry them in a stove , turning them every day ; you must be sure that your stove or cubboard where you dry them , the heat of it be renewed three times a day with a temperate drying heat until they be something dry , then afterwards turn once as you see cause . conserves of violets the italian manner . take the leaves of blew violets separated from their stalks and greens , beat them very well in a stone mortar , with twice their weight of sugar , and reserve them for your use in a glass vessel . the vertue . the heat of choler it doth mitigate , extinguisheth thirst , asswageth the belly , and helpeth the throat of hot hurts , sharp droppings , and driness , and procureth rest . it will keep one year . conserves of red roses the italian manner . take fresh red roses not quite ripe , beat them in a stone mortar , mix them with double their weight of sugar , and put them in a glass close stopped , being not full , let them remain before you use them three moneths , stirring of them once a day . the vertue . the stomach , heart , and bowels it cooleth , and hindered vapours , the spiting of blood and corruption for the most part ( being cold ) it helpeth . it will keep many years . conserve of borage flowers after the italian manner . take fresh borage flowers cleansed well from their heads four ounces , fine sugar twelve ounces , beat them well together in a stone mortar , and keep them in a vessel well placed . the vertues are the same with bugloss flowers . conserve of rosemary flowers after the italian manner . take new rosemary flowers one pound , of white sugar one pound ; so beat them together in a marble mortar with a wooden pestle , keep it in a gallipot , or vessel of earth well glassed , or in one of hard stone . it may be preserved for one year or two . the vertues . it comforteth the heart , the stomach , the brain , and all the nervous parts of the body . conserve of betony after the italian way . betony new and tender one pound , the best sugar three pound , beat them very small in a stone mortar , let the sugar be boiled with two pound of betony-water to the consistence of a syrup , at length mix them together by little and little over a small fire , and make a conserve , which keep in a glass . the vertues . it helpeth the cold pains of the head , purgeth the stomach and womb ; it helpeth stoniness of the reins , and furthereth conception . conserve of sage . take new flowers of sage one pound , sugar one pound ; so beat them together very small in a marble mortar , put them in a vessel well glassed and steeped , set them in the sunne , stir them daily ; it will last one year . the vertues , it is good in all cold hurts of the brain , it refresheth the stomach , it openeth obstructions , and takes away superfluous and hurtful humours from the stomach . conserve of the flower of lavander . take the flowers being new , so many as you please , and beat them with three times their weight of white sugar , after the same manner as rosemary flowers ; they will keep one year . the vertues . the brain , the stomach , liver , spleen , and womb it maketh warm , and is good in the suffocation of the womb , hardness of the spleen , and for the apoplex . conserve of marjoram . the conserve is prepared as betony ; it keepeth a year . the vertues . it is good against the coldnesse , moistnesse of the brain , and stomach , and it strengtheneth the vital spirits . conserve of piony after the italian way . in the spring take of the flowers fresh half a pound , sugar one pound , beat them together in a good stone mortar , then put them in a glass , and set them in the sun for three moneths , stirring them daily with a wooden spathula . the vertues . it is good against the falling-sickness , and giddiness of the head , it cleanseth the reins and bladder . touching candies , as followeth . to candy rosemary flowers in the sun. take gum-dragon , and steep it in rose-water , then take the rosemary flowers , good coloured , and well pickt , and wet them in the water that your gum dragon is steeped in , then take them out , and lay them upon a paper , and strew fine sugar over them ; this do in the hot sun , turning them , and strewing sugar on them , till they are candied , and so keep them for your use . to make sugar of roses . take the deepest coloured red roses , pick them , cut of the white bottoms , and dry your red leaves in an oven , till they be as dry as possible , then beat them to powder and searse them , then take half a pound of sugar beaten fine , put it into your pan with as much fair water as will wet it ; then set it in a chafing-dish of coals , and let it boil till it be sugar again ; then put as much powder of roses that will make it look very red , stir them well together , and when it is almost cold , put it into pales , and when it is throughly cold , take them off , and put them in boxes . to candy pippins , pears , apricocks , or plums . take any of these fruits being pared , and strew upon them , as you do flower upon frying fish ; then lay them on a board in a pewter dish , so put them into an oven as hot as for manchet ; as the liquor comes from them , pour forth , turn them , and strew more sugar on them , and sprinkle rose water on them , thus turning and sugaring of them three or four times , till they be almost dry , then lay them on a lettice wire , or on the bottom of a sieve in a warm oven , after the bread is drawn out , till they be full dry : so you may keep them all the year . to candy or clear rockandy flowers . take spices , and boil them in a syrup of sugar , then put in the flowers , boil them till they be stiff ; when you spread them on a paper , lay them on round wiers in an earthen pan , then take as much hard sugar as will fill your pan , and as much water as will melt the sugar , that is half a pint to every pound ; then beat a dozen spoonfuls of fair water , and the white of an egg in a bason , with a birchin rod till it come to a froth , when your sugar is all melted and boiled , put the froth of the egg in the hot sirup , and as it riseth , drop in a little cold water ; so let it boil a little while , then scum it , then boil it to a candy height , that is , when you may draw it in small threads between your finger and your thumb : then pour forth all your syrup that will run from it in your pan , then set it a drying one hour or two , which done , pick up the wiers , and take off the flowers , and lay them on papers , and so dry them . to candy spanish flowers . take the blossoms of divers sorts of flowers , and make a syrup of water and sugar , and boil it very thick , then put in your blossoms , and stir them in their boiling , till it turn to sugar again , then stir them with the back of a spoon , till the sugar fall from it ; so may you keep them for sallets all the year . to candy grapes , cherries or barberries . take any of these fruits , and strew fine sifted sugar on them , as you do flower on frying fish , lay them on a lettice of wier in a deep earthen pan , and put them into an oven as hot as for manchet , then take them out , and turn them and sugar them again , and sprinkle a little rose-water on them , pour the syrup forth as it comes from them , thus turning and sugaring them till they be almost dry , then take them out of the earthen pan , and lay them on a lettice of wier upon two billets of wood in a warm oven , after the bread is drawn , till they be dry and well candied . to candy suckets of oranges , lemons , citrons , and angelica . take , and boil them in fair water tender , and shift them in three boilings , six or seven times , to take away their bitterness , then put them into as much sugar as will cover them , and so let them boil a walm or two , then take them out , and dry them in a warm oven as hot as manchet , and being dry , boil the sugar to a candy height , and so cast your oranges into the hot sugar , and take them out again suddenly , and then lay them upon a lettice of wier on the bottom of a sieve in a warm oven after the bread is drawn , still warming the oven till it be dry , and they will be well candied . to candy the orange roots take the orange roots being well and tenderly boiled , petch them and peel them , and wash them out of two or three waters ; then dry them well with a fair cloth , then pot them together two or three in a knot , then put them into as much clarified sugar as will cover , and so let them boil leasurely , turning them until you see the sugar drunk up into the root ; then shaking them in the bason to sunder the knots ; and when they wax dry , take them up suddenly , and lay them on sheets of white paper , and so dry them before the fire an hour or two , and they will be well candied . candy orange peels after the italian way . take orange peels so often steeped in cold water , as you think convenient for their bitterness , then dry them gently , and candy them with some convenient syrrup made with sugar ; some that are more grown , take away that spongious white under the yellow peels , others do both together . the vertues , they corroborate the stomach and heart . to candy citrons after the spanish way . take citron peels so large as you please , the inner part being taken away , let them be steeped in a clear lay of water and ashes for nine dayes , and shift them the fifth day , afterward wash them in fair water , till the bitterness be taken away , and that they grow sweet , then let them be boiled in fair water till they grow soft , the watery part being taken away , let them be steeped in a vessel of stone twenty four hours , with a julip made of white sugar , and three parts water , after let them be boiled upon a gentle fire , to candness of penidies or paste ; being taken out of that , let them be put in a glass vessel , one by one , with the julip of roses made somewhat hard , or with sugar ; some do adde amber and musk to them . the vertues . it comforteth the stomach and heart , it helpeth concoction . candied cherries the italian wy . take cherries before they are full ripe , the stones taken out , put clarified sugar boiled to a height , then pour it on them . chicory roots candied the italian way . take chicory new and green , the outward bark being taken away , then before they be candied , let them be cut in several parts , and gently boiled , that no bitterness may remain , then set them in the air placed severally , and put sugar to them boiled to a height . touching marmalets , and quiddony , as followeth . to make marmalet of damsins . take two quarts of damsins that be through ripe , and pare off the skins of three pints of them , then put them into an earthen pipkin , those with the skins undermost ; then set the pipkin into a pot of seething water , and let the water seethe apace untill the damsins be tender . cover the pipkin close , that no water gets into them ; and when they are tender , put them out into an earthen pan , and take out all the stones and skins , then weigh them , and take the weight with hard sugar , then break the sugar fine , and put it into the damsins , then set it on the fire , and make it boil apace till it will come from the bottom of the skillet , then take it up , and put it into a glass , but scum it clear in the boiling . to make white marmalet of quinces . take unpared quinces , and boil them whole in fair water , peel them and take all the pap from the coar , to every pound thereof adde three quarters of a pound of sugar , boil it well till it come well from the pans bottom , then put it into boxes . to make marmalet of any tender plum. take your plums , and boil them between two dishes on a chafing-dish of coals , then strain it , and take as much sugar as the pulp do weigh , and put to it as much rose-water , and fair water as will melt it , that is , half a pint of water to a pound of sugar , and so boil it to a candy height , then put the pulp into hot sugar , with the pap of a roasted apple . in like manner you must put roasted apples to make paste royal of it , or else it will be tough in the drying . to make orange marmalet . take oranges , pare them as thin as you can , boil them in four severall waters , let them be very soft before you take them out , then take two quarts of spring-water , put thereto twenty pippins pared , quartered and coared , let them boil till all the vertue be out ; take heed they do not lose the colour ; then strain them , put to every pint of water a pound of sugar , boil it almost to a candy height , then take out all the meat out of the oranges , slice the peel in long slits as thin as you can , then put in your peel with the juyce of two lemmons , and one half orange , then boil it to a candy . to make quiddony of pippins , of ruby , or any amber colour . take pippins , and cut them in quarters , and pare them , and boil them with as much fair water as will cover them , till they be tender , and sunk into the water , then strain all the liquor from the pulp , then take a pint of that liquor and half a pound of sugar , and boil it till it be a quaking gelly on the back of a spoon ; so then pour it on your moulds , being taken out of fair water ; then being cold , turn them on a wet trencher , and so slide them into the boxes , and if you would have it ruddy colour , then boil it leasurely close covered , till it be as red as claret wine , so may you conceive , the difference is in the boiling of it ; remember to boil your quinces in apple-water as you do your plums . to make quiddony of all kindes of plums take your apple-water , and boil the plums in it till it be red as claret wine , and when you have made it strong of the plums , put to every pint half a pound of sugar , and so boil it till a drop of it hang on the back of a spoon like a quaking gelly . if you will have it of an amber colour , then boil it with a quick fire , that is all the difference of the colouring of it . to make marmalet of oranges , or orange cakes , &c. take the yellowest and fairest oranges , and water them three dayes , shifting the water twice a day , pare them as thin as you possible can , boil them in a water changed five or six times , until the bitterness of the orange be boiled out ; those that you preserve , must be cut in halves , but those for marmalet must be boiled whole , let them be very tender , and slice them very thin on a trencher , taking out the seedes and long strings , and with a knife make it as fine as the pap of an apple ; then weigh your pap of oranges , and to a pound of it , take a pound and half of sugar : then you must have pippins boiled ready in a skillet of fair water , and take the pap of them made fine on a trencher , and the strings taken out , ( but take not half so much pippins as oranges ) then take the weight of it in sugar , and mix it both together in a silver or earthen dish ; and set it on the coals to dry the water out of it , ( as you do with quince marmalet ) when your sugar is candy height , put in your stuff , and boil it till you think it stiff enough stirring it continually : if you please you may put in a little musk in it . touching pastrey and pasties . to make sugar cakes . take three pound of the finest wheat flower , one pound of fine sugar , cloves and mace of each one ounce finely searsed , two pound of butter , a little rose water , knead and mould this very well together , melt your butter as you put it in ; then mould it with your hand forth upon a board , cut them round with a glass , then lay them on papers , and set them in an oven , be sure your oven be not too hot , so let them stand till they be coloured enough . to make clear cakes of plums . take plums of any sorts , raspiss are the best , put them in a stone jug , into a pot of seething water , and when they are dissolved , strain them together through a fair cloth , and take to a pint of that a pound of sugar , put to as much colour as will melt it , and boil to a candy height ; boil the liquor likewise in another posnet , then put them seething hot together , and so boil a little while stirring them together , then put them into glasses , and set them in an oven or stove in a drying heat , let them stand so two or three weeks , and never be cold , removing them from one warm place to another , they will turn in a week ; beware you set them not too hot , for they will be tough ; so every day turn them till they be dry ; they will be very clear . to make paste of oranges and lemons . take your oranges well coloured , boil them tender in water , changing them six or seven times in the boiling , put into the first water one handfull of salt , and then beat them in a wooden bowl with a wooden pestle , and then strain them through a piece of cushion canvas , then take somewhat more then the weight of them in sugar , then boil it , dry and fashion it as you please . to make rasberry cakes . take rasberries , and put them into a gallipot , cover them close , and set them into a skillet of water , aud let them boil till they are all to mash , then rub them through a strainer of cushion canvas , put the liquor into a silver bason , and set it upon a very quick fire ; and put into it one handfull or two of whole rasberries , according to the quantity of your liquor : and as you shall like to have seeds in your paste . thus let it boil very fast till it be thick , and continually stir , lest it burn ; then take two silver dis●es that are of a weight , and put them into your scales , in the one put the raspis stuff , and in the other double refined sugar finely beaten , as much as the weight of raspiss stuff ; then put as much water to the sugar as will melt it , set it upon the fire , and let it boil till it be very high candied , then take it from the fire , and put your raspis stuff into it ; and when your sugar and rasberries are very well mixt together , and the sugar well melted from about the dish , ( which if it will not do from the fire , set it on again ) but let it not boil in any case ; when it is pretty cool , lay it by spoonfuls in plates , and put it into your stuff , keeping temperate fire to it twice a day till it be candied that will turn them , joyn two of the pieces together , to make the cake the thicker . to make paste of genoa citrons . take citrons , and boil them in their skins then scrape all the pulp from the coar , strain it through a piece of cushion canvas , take twice the weight of the pulp in sugar , put to it twice as much water as will melt it , that is half a pint to every pound of sugar , boil it to a candy height● ; dry the pulp upon a chafing dish of coales , then put the syrup and the pulp hot together , boil it with stirring until it will lie upon a pie-plate , set it in a warm stone oven upon two billets of wood , from the heat of the oven , all one night , in the morning turn it , and set it in the like heat again , so turn it every day till it be dry . to make a french tart. take a quartern of almonds or thereabouts , and peel them , then beat them in a mortar , take the white of the breast of a cold capon , and take so much lard as twice the quantity of the capon , and so much butter , or rather more , and half a marrow-bone , and if the bone be little then all the marrow , with the juyce of one lemon ; beat them all together in a mortar very well , then put in one half pound of loaf sugar grated , then take a good piece of citron , cut it in small pieces , and half a quarter of pistanius , mingle all these together , take some flower , and the yolks of two or three eggs , and some sweet butter , and work it with cold water . to make cakes of pear-plums . take to a pound of the clear , or the pulp , a pound of sugar , and boil it to a sugar again , then break it as small as you can , and put in the clear , when your sugar is well melted in it , and almost cold , put it in glass plates , aud set them into your stove as fast as you can , with coals under them , and so twice a day whilest they be dry enough to cut ; if you make them of the clear , you must make paste of apples to lay upon them , you must scald them , and beat them very well , and so use them as you do your plums , and then you may put them into what fashion you please . to make cakes , viz. take a pound of sugar finely beaten , four yolks of eggs , two whites , one half pound of butter washt in rose water , six spoonfuls of sweet cream warmed , one pound of currans well pickt , as much flower as will make it up , mingle them well together , make them into cakes , bake them in an oven ; almost as hot as for manchet , half an hour will bake them . to make a cake the way of the royal princess , the lady elizabeth , daughter to king charles the first . take half a peck of flower , half a pint of rose-water , a pint of ale-yeast , a pint of cream , boil it , a pound and a an half of butter , six eggs , ( leave out the whites ) four pound of currans , one half pound of sugar , one nutmeg , and a little salt , work it very well , and let it stand half an hour by the fire , and then work it again , and then make it up , and let it stand an hour and a half in the oven ; let not your oven be too hot . to make paste of apricocks . take your apricocks , and pare them , and stone them , then boil them tender betwixt two dishes on a chafing-dish of coals ; then being cold , lay it forth on a white sheet of paper ; then take as much sugar as it doth weigh , and boil it to a candy height , with as much rose-water and fair water as will melt the sugar ; then put the pulp into the sugar , and so let it boil till it be as thick as for marmalet , now and then stirring of it ; then fashion it upon a pie-plate like to half apricocks , and the next day close the half apricocks to the other , and when they are dry , they will be as clear as amber , and eat much better then apricocks it self . to make paste of pippins like leaves , and some like plums , with their stones and stalks in them . take pippins pared and coared , and cut in pieces , and boiled tender , so strain them , and take as much sugar as the pulp doth weigh , and boil it to a candy height , with as much rose-water and fair water as will melt it , then put the pulp into the hot sugar , and let it boil untill it be as thick as marmalet ; then fashion it on a pie-plate , like oaken leaves , and some like half plums , the next day close the half hlums together ; and if you please you may put the stones and stalks in them , and dry them in an oven , and if you will have them look green , make the paste when pippins are green ; and if you will have them look red , put a little conserves of barberries in the paste , and if you will keep any of it all the year , you m●st make it as thin as tart stuff , and put it in gallipots . to make paste of elecampane roots , an excellent remedy for the cough of the lungs . take the youngest elecampane roots , and boil them reasonably tender ; then pith them and peel them , and so beat it in a mortar , then take twice as much sugar as the pulp doth weigh , and so boil it to a candy height , with as much rose-water as will melt it ; then put the pulp into the sugar with the pap of a roasted apple , then let it boil till it be thick , then drop it on a pie-plate , and so dry it in a oven till it be dry . to make paste of flowers of the colour of marble , tasting of natural flowers . take every sort of pleasing flowers , as violets , cowslips , gilly-flowers , roses or marigolds , and beat them in a mortar , each flower by it self with sugar , till the sugar become the colour of the flower , then put a little gum dragon steept in water into it , and beat it into a perfect paste ; and when you have half a dozen colours , every flower will take of his nature , then rowl the paste therein , and lay one piece upon another , in mingling sort , so rowl your paste in small rowls , as big and as long as your finger , then cut it off the bigness of a small nut , overthwart , and so rowl them thin , that you may see a knife through them , so dry them before the fire till they be dry . to make paste of rasberries or english currans . take any of the frails , and boil them tender on a chafing-dish of coals betwixt two dishes and strain them , with the pap of a roasted apple , then take as much sugar as the pulp doth weigh , and boil to a candy height with as much rose-water as will melt it : then put the pulp into the hot sugar , and let it boil leasurely till you see it as thick as marmalet , then fashion it on a pie-plate , and put it into the oven with two billets of wood , that the place touch not the bottom , and so let them dry leasurely till they be dry . to make naples bisket . take of the same stuff the mackaroons 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 mackaroons and the naples bisket . to make italian biskets . take a quarter of a pound of searsed sugar , and beat it in an alablaster mortar with the white of an egg , and a little gum dragon steept in rose-water , to bring it to a perfect paste , then mould it up with a little anniseed and a grain of musk ; then make it up like dutch bread , and bake it on a pie-plate in a warm oven , till they rise somewhat high and white , take them out , but handle them not till they be throughly dry and cold . to make prince biskets . take a pound of searsed sugar , and a pound of fine flower , eight eggs with two of the reddest yolks taken out , and so beat together one whole hour , then take you coffins , and indoice them over with butter very thin , then to it put an ounce of anniseeds fine dusted , and when you are ready to fill your coffins , put in the anniseeds , and so bake it in an oven as hot as for manchet . to make marchpane to ice and gild , and garnish it according to art. take almonds , and blanch them out of seething water , and beat them till they come to a fine paste in a stone mortar , then take fine searsed sugar , and so beat it all together till it come to a perfect paste , putting in now and then a spoonfull of rose-water , to keep it from oyling ; then cover your march-pane with a sheet of paper as big as a charger , then cut it round by that charger , and set an edge about it as about a tart , then bottom it with wafers , then bake it in an oven , or in a baking-pan , and when it is hard and dry , take it out of the oven , and ice it with rose-water and sugar , and the white of an egg , being as thick as butter and spreead it over thin with two or three feathers ; and then put it into the oven again , and when you see it rise high and white , take it out again and garnish it with some pretty conceit , and stick some long comfits upright in it , so gild it , then strow biskets and carawayes on it . if your marchpane be oyly in beating , then put to it as much rose-water as will make it almost as thin as to ice . lorenges . take blossoms of flowers , and beat them in a bowl-dish , and put them in as much clarified sugar as may come to the colour of the cover , then boil them with stirring , till it is come to sugar again ; then beat it fine , and searse it , and so work it up to paste with a little gum dragon , steep it in rose-water , then print it with your mould , and being dry , keep it up . to make walnuts artificial . take searsed sugar , and cinnamon , of quantity alike , work it up with a little gum dragon , steep it in rose-water , and print it in a mould made like a walnut-shell , then take white sugar plates , print it in a mould made like a walnut kernel , so when they are both dry , close them up together with a little gum dragon betwixt , and they will dry as they lie . to make collops like bacon of marchpane . take some of your marchpane paste , and work it in red saunders till it be red ; then rowl a broad sheet of white paste , and the sheet of red paste , three of the white , and four of the red , and so one upon another in mingled sorts , every red between , then cut it overthwart , till it look like collops of bacon , then dry it . to make artificiall fruits . take a mould made of alablaster , three yolks , and tie two pieces together , and lay them in water an hour , and take as much sugar as will fill up your mould , and boil it in a manus christi , then pour it into your mould suddenly , and clap on the lid , round it about with your hand , and it will be whole and hollow , then colour it with what colour you please , half red , or half yellow , and you may yellow it with a little saffron steept in water . touching preserves and pomanders . to make an excellent perfume to burn between two rose-leaves . take an ounce of juniper , an ounce of storax , half a dozen drops of the water of cloves , six graines of musk , a little gum dragon steept in water , and beat all this to paste , then roll it in little pieces as big as you please , then put them betwixt two rose-leaves , and so dry them in a dish in an oven , and being so dried , they will burn with a most pleasant smell . to make pomander . take an ounce of benjamin , an ounce of storax , and an ounce of laudanum , heat a mortar very hot , and beat all these gums to a perfect paste ; in beating of it , put in six grains of musk , four grains of sivet ; when you have beaten all this to a fine paste with your hands with rose-water , rowl it round betwixt your hands , and make holes in the beads , and so string them while they be hot . to make an ipswich water . take a pound of fine white castle soap , shave it thin in a pint of rose-water , and let it stand two or three dayes ; then pour all the water from it , and put to it half a pint of fresh water , and so let it stand one whole day , then pour out that , and put half a pint more , and let it stand a night more , then put to it half an ounce of powder called sweet marjoram , a quarter of an ounce of powder of winter savory , two or three drops of the oyl of spike , and the oyl of cloves , three graines of musk ; and as much ambergreese ; work all these together in a fair mortar , with the powder of an almond cake dried , and beaten as small as fine flower , so roul it round in your hands in rosewater . to make a sweet smell . take the maste of a sweet apple tree , being gathered betwixt the two lady-dayes , and put to it a quarter of damask rose-water , and dry it in a dish in an oven ; wet it in drying two or three times with rose-water , then put to it an ounce of benjamin , an ounce of storax calamintae ; these gums being beaten to powder , with a few leaves of roses , then you may put what cost of smells you will bestow , as much civet or ambergreese , and beat it all together in a pomander or a bracelet . touching vvine . to make hypocras . take four gallons of claret wine , eight ounces of cinnamon , three oranges , of ginger , cloves , and nutmegs a small quantity , sugar six pound , three sprigs of rosemary , bruise all the spices somewhat small , and so put them into the wine , and keep them close stopped , and often shaked together a day or two , then let it run through a gelly bag twice or thrice with a quart of new milk . the lady thornburghs syrup of elders . take elder-berries when they be red , bruise them in a stone mortar , strain the juyce , and boil it to a consumption of almost half , scum it very clear , take it off the fire whilest 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 . this cleanseth the stomach and spleen , and taketh away all obstructions of the liver , by taking the quantity of a spoonful in a morning , and fasting a short time after it . to make gelly of raspis the best way . take the raspis , and set them over the fire in a posnet , and gather out the thin juyce , the bottom of the skillet being cooled with fair water , and strain it with a fine strainer , and when you have as much as you will , then weight it with sugar , and boil them till they come to a gelly , which you may perceive by drawing your finger on the back of the spoon . to dry fox skins . take your shee fox skins , nail them upon a board as strait as you can , then brush them as clean as you can , then take aqua fortis , and put into it a six pence , and still put in more as long as it will dissolve it , then wash your skin over with this water , and set it to dry in the sun ; and when it is dry , wash it over with the spirits of wine ; this must be done in hottest time of summer . choice secrets made known . to make true majestery of pearl . dissolve two or three ounces of fine seed pearl in distilled vinegar , and when it is perfectly dissolved , and all taken up , pour the vinegar into a clean glass bason ; then drop some few drops of oyl of tartar upon it , and it will cast down the pearl into fine powder , then pour the vinegar clean off softly , then put to the pearl clear conduit or spring water ; pour that off , and do so often until the taste of the vinegar and tartar be clean gone , then dry the powder of pearl upon warm embers , and keep it for your use . how to make hair grow . take half a pound of aqua mellis in the spring time of the year , warm a little of it every morning when you rise , in a sawcer , and tie a little spunge to a fine box comb , and dip it in the water , and therewith moisten the roots of the hair , in combing it , and it will grow long , thick , and curled in a very short time . to write letters of secrets , that they cannot be read without the directions following . take fine allum , beat it small , and put a reasonable quantity of it into water , then write with the said water . the work cannot be read , but by steeping your paper into fair running water . you may likewise write with vinegar , or the juyce of lemon or onion ; if you would read the same , you must hold it before the fire . how to keep wine from sowering . tie a piece of very salt bacon on the inside of your barrel , so as it touch not the wine , which will preserve wine from sowering . to take out spots of greese or oyl . take bones of sheeps feet , burn them almost to ashes , then bruise them to powder , and put of it on the spot , and lay it in the sun when it shineth hottest , when the powder becomes black , lay on fresh in the place till it fetch out the spots , which will be done in a very short time . to make hair grow black , though any color . take a little aqua fortis , put therein a groat or six pence , as to the quantity of the aforesaid water , then set both to dissolve before the fire , then dip a small spunge in the said water , and wet your beard or hair therewith , but touch not the skin . king edwards perfume . take twelve spoonfulls of right red rose-water , the weight of six pence in fine powder of sugar , and boil it on hot embers and coals softly , and the house will smell as though it were full of roses ; but you must burn the sweet cipress wood before , to take away the gross air . queen elizabeths perfume . take eight spoonfulls of compound water , the weight of two pence in fine powder of sugar , and boil it on hot embers and coals softly , and half an ounce of sweet marjoram dried in the sun , the weight of two pence of the powder of benjamin . this perfume is very sweet , and good for the time . mr. ferene of the new exchange , perfumer to the queen , his rare dentifrice , so much approved of at court. first take eight ounces of irios roots , also four ounces of pomistone , and eight ounces of cutel bone , also eight ounces of mother of pearle , and eight ounces of corral , and a pound of brown sugar-candy , and a pound of brick if you desire to make them red ; but he did oftner make them white , and then instead of the brick did take a pound of fine alablaster ; all this being throughly beaten , and sifted through a fine searse , the powder is then ready prepared to make up in a paste , which must be done as follows . to make the said powder into paste . take a little gum dragant , and lay it in steep twelve hours , in orange flower water or damask rose-water , and when it is dissolved , take the sweet gu●● and grinde it on a marble-stone wi●● the aforesaid powder , and mixing some crums of white bread , it will come into a paste , the which you may make dentifrices , of what shape or fashion you please , but long rolls is the most commodious for your use . the receipt of the lady kents powder , presented by her ladyship to the queen . take white amber , crabs eyes , red corral , harts-horn and pearl , all prepared several , of each a like proportion , tear and mingle them , then take harts-horn gelly , that hath some saffron put into a bag , dissolve into it while the gelly is warm , then let the gelly cool , and therewith make a paste of the powders , which being made up into little balls , you must dry gently by the fire side . pearl is prepared by dissolving it with the juyce of lemons , amber prepared by beating it to powder ; so also crabs-eyes and corral , harts-horn prepared by burning it in the fire , and taking the shires of it especially , the pith wholly rejected . a cordial water of sir walter raleigh . take a gallon of strawberries , and put them into a pint of aqua vitae , let them stand so four or five dayes , strain them gently out , and sweeten the water as you please with fine sugar ; or else with perfume . the lady malets cordial water . take a pound of fine sugar beaten , and put to it a quart of running water , pour it three or four times through a bag ; then put a pint of damask rose-water , which you must alwayes pour still through the bag , then four penniworth of angelica water , four pence in clove-water , four pence of rosa solis , one pint of cinnamon-water , or three pints and half of aqua vitae , as you finde it in taste ; put all these together three or four times through the bag or strainer , and then take half an ounce of good muskallis , and cut them grosly , and put them into a glass , and fill them with the water , &c. a sovereign water of dr. stephens , which he long times used , wherewith he did many cures ; he kept it secretly till a little before his death , and then he gave it to the lord arch-bishop of canterbury in writing , being as followeth , viz. take a gallon of good gascoine vvine , and take ginger . gallingale , cinamon , nutmegs , cloves , grains , ani-seeds , fennil-seed , of every of them a dram , then take caraway-seed , of red mints , roses , thime , pellitory of the wall , rosemary , wilde thime , camomil , the leaves , if you cannot get the flowers , of small lavender , of each a handfull , then bray the spices small , and bray the hearbs , and put all into the wine , and let it stand so twelve hours , stirring it divers times , then still it in a limbeck , and keep the first water , for i● is best , then put the second water by it self , for it is good , but not of such vertues , &c. the vertues of this water . it comforts the spirits vitall , and helps all inward diseases that come of cold , it is good against the shaking of the palsie ; it cures the contraction of the sinnews , helps the conception of women if they be barren , it kills the vvorms in the belly and stomach ; it cures the cold dropsie , and helps the stone in the bladder , and in the reins of the back ; it helps shortly the stinking breath , and whosoever useth this water morning and evening , ( and not too often ) it preserveth him in good liking , and will make him seem young very long , and comforteth nature marvellously ; with this water did dr. stephens preserve his life , till extream age would not let him go or stand ; and he continued five years , when all the physicians judged he would not live a year longer , nor did he use any other medicine but this , &c. a plague water to be taken one spoonful every four hours with one sweat every time . take scabious , betony , pimpernel , and turmentine roots , of each a pound , steep these all night in three gallons of strong beer , and distil them all in a limbeck , and when you use it , take a spoonful thereof every four hours , and sweat well after it , draw two quarts of water , if your beer be strong , and mingle them both together . poppy water . take four pound of the flower of poppies well pickt and sifted , steep them all night in three gallons of ale that is strong , and still it in a limbeck ; you may draw two quarts , the one will be strong , and the other will be small , &c. a water for a cons●mption , or for a brain that is weak . take cream ( or new milk ) and claret vvine , of each three pints , of violet flowers , bugloss and borage flowers , of each a spoonfull , comfrey , knotgrass , and plantain , of these half a handfull , three or four pome-waters sliced , a stick of liquorish , some pompion seeds and strings ; put to this a cock that hath been chased and beaten before he was killed , dress it as to boil , and parboil it until there be no blood in it ; then put them in a pot , and set them over your limbeck , and the soft fire ; draw out a pottle of water , then put your water in a pipkin over a charcoal fire , and boil it awhile , dissolve therein six ounces of white sugar-candy , and two penny weight of saffron ; when it is cold strain it into a glass , and let the patient drink three or four spoonfulls three or four times a day blood-warm ; your cock must be cut into small pieces , and the bones broken , and in case the flowers and hearbs are hard to come by , a spoonful of their stilled waters are to be used . another for the same . take a pottle of good milk , one pint of muscadine , half a pint of red rose-water , a penny manchet sliced thin , two handfuls of raisins of the sun stoned , a quarter of a pound of fine sugar , sixteen eggs beaten ▪ mix all these together , then distill them in a common still with a soft fire , then let the patient drink three or four spoonfuls at a time blood-warm , being sweetened with manus christi made with corral and pearle ; when your things are all in the still , strew four ounces of cinnamon beaten : this water is good to put into broath , &c. a good stomach water . take a quart of aqua composita , or aqua vitae , ( the smaller ) and put into it one handfull of cowslip flowers , a good handfull of rosemary flowers , sweet marjoram , a little pellitory of the wall , a little betony and balm , of each a little handful , cinnamon half an ounce , nutmegs a dram , anniseeds , coriander seeds , caroway seeds , gromel-seeds , juniper berries , of each a dram , bruise the spice and seed , and put them into aqua composita , or aqua vitae , with your hearbs together , and put into them a pound of very fine sugar , stir them well together , and put them into a glass , and let it stand in the sun nine dayes , and stir it every day ; two or three dates , and a little race of ginger sliced into it will make it the better , especially against winde , &c. a bag of purging ale. take of agrimony , speedwell , liverwort , scurvy-grass , water-cresses , of each a handful , of monk , of rhubarb and red madder , of each half a pound of horse-radishes three ounces , liquorish two ounces , sassafrage four ounces , sena seven ounces , sweet fennil-seeds two drams , nutmegs four : pick and wash your hearbs and roots , and bruise them in a mortar , and put them in a bag made of a bolter ▪ and so hang them in three galons of middle ale , and let it work in the ale , and after three dayes you may drink it as you see occasion , &c. the ale of health and strength , by visc●unt st. albans . take sassafras wood half an ounce , sarsaparilla three ounces , white saunders one ounce , chamapition an ounce , china root half an ounce , mace a quarter of an ounce , chamapition an ounce , cut the wood as thin as may be with a knife into small pieces , and bruise them in a mortar ; put to them these sorts of hearbs , ( viz. ) cowslip flowers , roman vvormwood , of each a handful , of sage , rosemary , betony , mugwort , balm and sweet marjoram , of each half a handful , of hops ; boil all these in six gallons of ale till it come to four , then put the wood and hearbs into six gallons of ale of the second wort , and boil it till it come to four , let it run from the dregs , and put your ale together , and run it as you do other purging ale , &c. a water excellent good against the plague . take three pints of malmsey , or muscadine , of sage and rue , of each one handful , boil them together gently to one pint , then strain it and set it on the fire again , and put to it one penniworth of long pepper , ginger four drams , nutmegs two drams , all beaten together , then let it boil a little , take it off the fire , and while it is very hot , dissolve therein six penniwoth of methridate , and three penniworth of venice treacle , and when it is almost cold put to it a pint of strong angelica water , or so much aqua vitae , and so keep it in a glass close stopped . a cordial cherry-water . take a pottle of aqua vitae , two ounces of ripe cherries stoned , sugar one pound , twenty four cloves , one stick of cinamon , three spoonfuls of aniseeds bruised , let these stand in the aqua vitae fifteen dayes , and when the watet hath fully drawn out the tincture , pour it off into another glass for your use , which keep close stopped , the spice and the cherries you may keep , for they are very good for winde in the stomach . the lord spencers cherry-water . take a pottle of new sack , four pound of through ripe cherries stoned , put them into an earthen pot , to which put an ounce of cinnamon , saffron unbruised one dram , tops of balm , rosemary or their flowers , of each one handful , let them stand close covered twenty four hours , now and then stirring them ; then put them into a cold still , to which put of beaten amber two drams , coriander seed one ounce , alkerms one dram , and distill it leasurely , and when it is fully distilled , put to it twenty grains of musk. this is an excellent cordiall , good for faintings and swoundings , for the crudities of the stomach , winde and swelling of the bowels , and divers other evill symptomes in the body of men and women , the herbs to be distilled for vsquebath . take agrimony , fumitory , betony , bugloss , wormwood , harts-tongue , carduus benedictus , rosemary , angelica , tormentil , of each of these for every gallon of ale one handful , anniseeds and liquorice well bruised half a pound . still all these together , and when it is stilled , you must infuse cinnamon , nutmeg , mace , liquorish , dates , and raisms of the sun , and sugar what quantity you please . the infusion must be till the colour please you . dr. kings way to make mead. take five quarts and a pint of vvater , and warm it , then put one quart of honey to every gallon of liquor , one lemon , and a quarter of an ounce of nutmegs ; it must boil till the scum rise black , that you will have it quickly ready to drink , squeeze into it a lemon when you tun it . it must be cold before you tun it up . to make syrup of rasberries . take nine quarts of rasberries , clean pickt , and gathered in a dry day , and put to them four quarts of good sack , into an earthen pot , then paste it up very close , and set it in a cellar for ten dayes , then distill it in a glass or rose-still , then take more sack and put in rasberries to it , then when it hath taken out all the colour of the raspiss , strain it out , and put in some fine sugar to your taste , and set it on the fire , keeping it continually stirring till the scum doth rise ; then take it off the fire , let it not boil , skim it very clean , and when it is cold put it to your distilled raspis ; but colour it no more then to make it a pale claret wine . this put into bottles or glasses stopt very close . to make lemon water . take twelve of the fairest lemons , slice them , and put them into two pints of white wine , and put to them cinamon two drams , gallingale two drams , of rose leaves , borage and bugloss flowers , of each one handfull , of yellow saunders one dram ; steep all these together twelve hours , then distill them gently in a glass still until you have distilled one pint and an half of the water , and then adde to it three ounces of sugar , one grain of ambergreese , and you will have a most pleasing cleansing cordiall water for many uses . to make gilly-flower wine . take two ounces of dried gilly-flowers , and put them into a pottle of sack , and beat three ounces of sugar-candy , or fine sugar , and grinde some ambergreece , and put it in the bottle and shake it oft , then run it through a gelly bag , and give it for a great cordial after a weeks standing or more . you make lavander wine as you do this . the lady spotswood stomach water . take white wine one pottle , rosemary and cowslip flowers , of each one handful ▪ as much betony leaves , cinnamon and cloves grosly beaten , of both one ounce ; steep all these three dayes , stirring it often ; then put to it mithridate four ounces , and stir it together , and distill it in an ordinary still . water of time for the passion of the heart . take a quart of white wine , and a pint of sack , steep in it as much broad thime as it will wet , put to it of galingale and calamus aromaticus , of each one ounce , cloves , mace , ginger , and grains of paradise two drams , steep these all night , the next morning distill it in an ordinary still , drink it warm with sugar . a receipt to make damnable hum. take species de gemmis , aromaticum rosatum , diarrhodon abbatis , laetificans galeni , of each four drams , loaf sugar beaten to powder half a pound , small aqua vitae three pints , strong angelica water one pint ; mix all these together , and when you have drunk it to the dregs , you may fill it up again with the same quantity of waters . the same powders will serve twice , and after twice using it , it must be made new again . an admirable water for sore eyes . take lapis tutiae , aloes hepatica , fine hard sugar , of each three drams , beat them very small , and put them into a glasse of three pints , to which put red rose-water and white wine , of each one pint ; set the glass in the sun , in the moneth of july , for the whole moneth , shaking it twice in a day for all that while ; then use it as followeth , put one drop thereof into the eye in the evening , when the party is in bed , and one drop in the morning an hour before the patient riseth : continue the use of it till the eyes be well . the older the vvater , the better it is . most approved . a snail water for weak children , and old people . take a pottle of snails , and wash them well in two or three waters , and then in small beer , bruise them she● and all , then put them into a gallon 〈◊〉 red cowes milk , red rose leaves dried , the whites cut off , rosemary , sweet marjoram , of each one handful , and so distill them in a cold still , and let it drop upon powder of white sugarcandy in the receiver ; drink of it first and last , and at four a clock in the afternoon , a wine glass full at a time . clary water for the back , stomach , &c. take three gallons of midling beer , put it in a great brasse pot of four gallons , and put to it ten handfuls of clarey gathered in a dry day , raisins of the sun stoned three pounds , anniseeds , and liquorish , of each four ounces , the whites and shells of twenty four eggs , or half so many , if there be not so much need in the back , the shells small , and mix them with the whites , 〈…〉 the bottoms of three white l●●ves , put into the receiver one pound of white sugarcandy , or so much fine loaf sugar beaten small , and distill it through a limbeck , keep it close , and be seldom without it ▪ for it re●●eth very much the stomach and heart , ●trengtheneth the back , procureth appetite and digestion , driveth away melancholly , sadness and heaviness of the heart , &c. dr. montfords cordial water . take angelica leaves twelve handfuls , six leaves of carduus benedictus , balm and sage , of each five handfuls , the seeds of angelica and sweet fennil , of each five ounces bruised , scraped and bruised liquorish twelve ounces , aromaticum rosatum , diamoscus dulcis , of each six drams ; the hearbs being cut small , the seeds and liquorish bruised , infuse them into two gallons of canary sack for twenty four hours , then distill it with a gentle fire , and draw off onely five pints of the spirits ; which mix with one pound of the best sugar dissolved into a syrup in half a pint of pure red rose-water . aqua mirabilis , sir kenelm digby's way . take cubebs , gallingale , 〈◊〉 , mellilot flowers , cloves , 〈◊〉 ginger , cinnamon , of each one 〈◊〉 bruised small , juyce of celandine 〈◊〉 pint , juyce of spearmint half a 〈◊〉 juyce of balm half a pint , sugar one pound , flower of cowslips , rosemary , borage , bugloss , marigolds , of each two drams , the best sack three pints , strong angelica water one pint , red rose-water half a pint , bruise the spices and flowers , and steep them in the sack and juyces one night , the next morning distill it in an ordinary or glass still , and first lay harts-tongue leaves in the bottom of the still . the vertues of the precedent water . this water ▪ preserveth the lungs without grievances , and helpeth them ; being wounded , it suffereth not the blood to putrifie , but multiplieth the same ; this water suffereth not the heart to burn , nor melancholy , nor the 〈◊〉 to be lifted up above nature ; it expelleth the rhume , preserveth the stomach , conserveth youth , and procureth a good colour ▪ it preserveth memory , it destr●yeth the palsie ; if this be given to one a 〈◊〉 a spoonful of it reviveth him ; in 〈…〉 use one spoonful à week fasting , in the winter two spoonfuls . a water for fainting of the heart . take bugloss and red rose-water , of each one pint , milk half a pint , anniseeds and cinnamon grosly bruised , of each half an ounce , maiden-hair two handfuls , harts tongue one handful , both shred , mix all together , and distill it in an ordinary still , drink of it morning and evening with a little sugar . a surfeit water . take half a bushel of red corn poppy , put it into a large dish , cover it with brown paper , and lay another d●sh upon it , set it in an oven after brown bread is baked divers times till it be dry , which put into a pottle of good aqua vitae , to which put raisins of the sun stoned half a pound , six figs sliced , three nutmegs sliced , two flakes of mace bruised , two races of ginger sl●ced , one stick of cinnamon bruised , liquorish sliced one ounce , anniseed , fennill-seed , and cardamums bruised , of each one dram ; put all these into abroad glasse body , and lay first some poppy in the bottom , then some of the other ingredients , then poppy again , and so till the glasse be full ; then put in the aqua vitae , and let it infuse till it be strong of the spices , and very red with the poppy , close covered , of the which take two or three spoonfulls upon a surfeit , and when all the liquor is spent , put more aqua vitae to it , and it will have the same effect the second time , but no more after . d. butlers cordial water against melancholly , &c. most approved . take the flowers of cowslips , marigolds , pinks , glove-gilly-flowers , single stock gilly-flowers , of each four handfulls , the flowers of rosemary , and damask roses , of each three handfulls , borage and bugloss flowers , and balm leaves , of each two 〈◊〉 ; put them in a quart of canary wine into a great bottle or jugg close stopped , with a cork , sometimes stirring the flowers and wine together , adding to 〈◊〉 anniseeds bruised one dram , two ●utmegs sliced , english saffron two penniworth ; after some time infusion , distill them in a cold still with a hot fire , hanging at the nose of the still ambergreese and musk , of each one grain : then to the distilled water pat white sugar candy finely beaten six ounces , and put the glass wherein they are into hot water for one hour . take of this water at one time three spoonfuls thrice a week , or when you are ill , it cureth all melancholly fumes , and infinitely comforts the spirits . the admirable and most famous snail water . take a peck of garden shell snails , wash them well in small beer , and put them in an hot oven till they have done making a noise , then take them out , and wipe them well from the green froth that is upon them , and bruise them shells and all in a stone mortar , then take a quart of earth worms , scowre them with salt , slit them and wash them well with water from their filth , and in a stone mortar beat them to pieces , then lay in the bottom of your distilled pot angelica two handfuls , and two handfulls of celandine upon them , to which put two quarts of rosemary flowers , bears foot , agrimony , red dock roots , bark of barberries , betony , wood sorrel , of each two handfuls , rue one handful ; then lay the snails and worms on the top of the hearbs and flowers , then pour on three gallons of the strongest ale , and let it stand all night , in the morning put in three ounces of cloves beaten , six penniworth of beaten saffron , and on the top of them six ounces of shaved harts-horn , then set on the limbeck , and close it with paste , and so receive the water by pints , which will be nine in all , the first is the strongest , whereof take in the morning two spoonfuls in four spoonfuls of small beer , and the like in the afternoon ; you must keep a good diet and use moderate ●●ercise to warm the blood . this water is good 〈…〉 obstructions whatsoever . it 〈◊〉 a consumation and dropsie , the stopping of the stomach and liver . it may be 〈◊〉 with milk for weak people and 〈◊〉 , with harts-tongue and elecam●ane . a singular mint water . take a still full of mints , put balm and penniroyal , of each one good handful ; steep them in sack , or lees of sack twenty four hours , stop it close , and stir it now and then : distill it in an ordinary still with a very quick fire , and keep the still with wet clothes , put into the receiver as much sugar as will sweeten it , and so double distill it . distillings . a most excellent aqua coelestis taught by mr. philips apothecary . take of cinnamon one dram , ginger half a dram , the three sorts of saunders , of each of them three quarters of an ounce . mace and cubebs of each of them one dram , cardamon the bigger and lesser , of each three drams , setwell-roots half an ounce , anniseed , fennil-seed , basil-seed , of each two drams , angelica roots , gillyflowers , thime , calamint , liquorish , calamus , masterwort , penniroyal , mint , mother of thime , marjoram , of each two drams , red rose-seed , the flowers of sage and betony , of each a dram and a half , cloves , galingal , nutmegs , of each two drams , the flowers of stechados , rosemary , borage , and bugloss flowers , of each a dram and half , citron rindes three drams ; bruise them all , and put in their cordial powders , diamber arom●●●cam , diamuscum , diachoden , the spices made with pearle , of each three drams ; infuse all these in twelve pints of aqua vitae , in a glass close stopped for fifteen dayes ▪ often shaking it , then let it be put in a ●●●●beck close stopped , and let it 〈◊〉 disti●●ed gently ; when you have 〈…〉 in a cloth , two drams of 〈…〉 ●alf a dram of ambergreese , and 〈…〉 twelve grains of gold , and so 〈◊〉 it to your use . hypocras taught by dr. twine for winde in the stomach . take pepper , grains , ginger , of each half an ounce , cinnamon , cloves , nutmegs , mace , of each one ounce grosly beaten , rosemary , agrimony , both shred , of each a few crops , red rose leaves a pretty quantity , as an indifferent gripe , a pound of sugar beaten ; lay these to steep in a gallon of good rhennish or white wine in a close vessel , stirring it two or three times a day the space of three or four dayes together , then strain it through an hypocras strainer , and drink a draught of it before meat half an hour , and sometimes after to help digestion . marigold flowers distilled , good for the pain of the head. take marigold flowers , and distill them , then take a fine cloth and wet 〈◊〉 the aforesaid distilled water , and so lay it to the forehead of the patient , and being so applied , let him sleep if he can : this with gods help will cease the pain . a water good for sun-burning . take water drawn off the vine dropping , the flowers of white thorn , bean-flowers , water lilly-flowers , garden lilly-flowers , elder-flowers , and tansie flowers , althea flowers , the whites of eggs , french barley . the lady giffords cordial water . take four quarts of a●●a vitae , borrage and poppy-water ▪ 〈◊〉 each a pint , two pound of sugar 〈◊〉 , one pound of figs sliced , one pound of raisins of the sun stoned , 〈◊〉 handfuls of red roses clipped and dried , one handfull of red mint , half a handful of rosemary , as much of hysop , a few cloves ; put all these in a great double glass close stopped , and set it in the sun three moneths , and so 〈…〉 . a water for one pensive and very sick , to comfort the heart very excellent . take a good spoonful of manus christi beaten very small into powder , then take a quarter of a pound of very fine sugar , and beat it small , and six spoonfuls of cinnamon water , and put to it , and ten spoonfuls of red rose-water , mingle all these together , and put them in a dish , and set them over a soft fire five or six walms , and so let it be put into a glass , and let the party drink thereof a spoonful or two , as he shall see cause . to perfume water . take malmsey or any kinde of sweet water , then take lavander , spike , sweet marjoram , balm , orange peels , thime , basil , cloves , bay leaves , woodbine flowers , red and white roses , and still them all together . finis . the table . a. aches to take away 38 , 41 , 72 , 108 , 110 , 153 , 156 , 157 , 184 abortion to prevent 121 after-birth to bring away 159 , 160 ague of all sorts to cure 16 , 32 , 52 57 , 127 , 161 ague in womens breast 110 , 167 ale to purge most excellent 2 , 280 , 281 ambergreese tincture to make , and 〈…〉 amber pills for a consumption 3. appetite to help ●● ▪ ●84 appoplex to cure 236 aqua mirabilis to 〈◊〉 290 almond milk to 〈◊〉 82 , 83 , 108 b. biting of 〈◊〉 s●●ke 154 〈…〉 cool 94 , 95 〈…〉 str●ngthen 66 , 135 , 184 , 191 , ●89 〈◊〉 most excellent , with its use 95 123 , 125 ●elly-ake to cure 184 belly hard to dissolve 155 biles and botches to cure 81 89 , 112 , 152 188 bloud to cleanse 10 , 148 , 161 biting of a mad dog 41 , 152 , 154 bloudy flux to help , 42 , 106 , 108 , 130 , 184 bleeding at nose to stanch 163 bladder to cleanse 169 , 237 bones out of joynt to set 104 , 153 , 189 breaths shortness to remedy 5 breath stinking to cure 53 , 111 , 196 , 276 brain to strengthen 17 , 86 , 178 , 196 , 236 burning to help 60 , 77 , 78 , 95 , 104 , 125 , 149 , 162 , 189 breasts sore to cure 85 , 90 , 91 , 109 , 110 , 117 , 147 bruises to cure 36 , 38 90 , 104 , 122 , 125 144 , 156 , 184 , 188 bursten to remedy 145 balsam luccatelloes to make , and its vertues 179 bag restorative for the stomach 57 c. canker to cure 36 , 41 , 152 cock water 14 cancer to prevent and cure 36 , 110 , 125 china broth in a consumption 34 choler to purge 49 , 102 , 176 , 177 , 233 childe to bring again when born 159 , 160 consumption to cure 3 , 9 , 10 , 14 22 , 34 , 42 , 123 , 186 , 299 , 278 , 279 , 295 cold to help 27 88 , 164 206 cough to take away 55 , 56 ▪ 59 , 62 , 63 , 100 , 164 conception to help 88 , 168 , 184 , 235 , 276 costiveness to remove 159 chollick to cure 44 , 63 , 96 , 99 , 105 , 125 , 166 , 170 corns to take away 104 , 146 cramp to cure 141 cordials most excellent 7 , 14 , 274 , 275 , 285 , 290 cordial water 2 conserves of all sorts to make , and their vertues 234 , 235 , 236 mrs. chaunce her purge 165 cordial waters for the sick d. drink for the scurvy diet drink for a eisi●la 70 diet drink for one that hath no speech in sickness 71 deakness to help 45 , 105 , 162 dead flesh to prevent 152 dig●stion to procure , 6 , 15 , 50 , 125 , 196 , 244 dr●psie to cure , 11 , 16 , 42 , 52 , 64 , 276 , 295 ●●seases cured without taking any thing at the mouth 49 drink for rhume and phlegm 57 drink for a hot feaver 98 , 128 drink to keep the mouth moist 132 e. electuary for the stomach 5 electury for the poison of the heart , 98 eyes sore to cure 28 , 147 , 148 , 189 , 288 eyes full of rhume 18 , 32 , 110 , 181 eyes weak to strengthen 130 , 184 eyes having a pin or web 171 , 172 eyes redness to take away 171 , 173 , 181 f. face sweld to asswage 13 faces redness and pimples to cure 41 53 , 54 , 55 , 173 , 180 face bruised 144 face fair to make 115 , 180 faintness to take away 86 , 133 , 283 , 291 falling-sickness to cure 49 , 88 , 142 , 237 feavers all sorts to remove 2 , 12 , 25 , 61 98 , 128 , 132 festers in the flesh to cure 41 fellons to cure 41 , 48 , 102 , 184 fire to take out 189 fistula to cure 70 , 79 , 117 , 152 , finger sore to heal 81 flux or looseness to stay 130 freckles to take away 146 fish to take by angling 108 g. g●scony powder to make 187 gout to cure 42 , 50 , 77 88 , 140 , 56 golden colour without gold to make 114 green sickness to cure 69 , 85 gravel to cleanse 185 glisters for a hot feaver 132 glisters for the winde , 30 , 160. h. hair to grow thick 100 , 270 hair to take away 55 hardness to dissolve 189 heart to chear 52 , 87 , 235 head lightness in sickness 72 head-ache to cure 41 , 96 , 120 , 125 , 235 heads breaking out in children 148 hearts passion to take away . 98 , 287 heart-burn to cure 291 hearing 4● hearbs boild in broth 65 , 1●● humors watery to purge ●● , 184 humors hot to cool ●● i. jaundies black and yellow to cure 16 , 73 , 74 , 105 〈…〉 to cure 42 , 89 , 112 , 152 , 184 〈…〉 to prevent 189 〈…〉 to heat 188 〈◊〉 to keep from rust 113 itch to cure 32 , 77 juyce of liquorsh to make 307 julip for a feaver 61 k. kidneys ulceration to cure 50 kidneys swoln to take away 56 kidneys to cool and cleanse 83 kings evil to cure 117 l. labor in women to help 86 , 119 , 130 letters of secrets how to write 270 letters of gold to make without gold 114 letters of silver to make without silver , ib. liver to strengthen and cool 17 , 68 , 92 , 93 , 184 , 268 , 295 looseness to help 80 , 143 lungs to cleanse 44 , 47 , 59 , 62 , 291 lumly's drink for a consumption 123 m. mangie in a dog to cure 120 mead to make 284 measles to cure 29 , 107 , 236 melancholy to suppress 4 , 23 , 52 , 164 , 165 , 177 , 291 , 293 memory to preserve 291 megrum to cure 119 milk in women to increase 35 , 113 milk to dry up 174 miscarriage in women to prevent 46 , 121 mothers rising to prevent 20 , 63 mouth to keep moist 132 morphew to take away 146 n. navels coming out to help 109 nipple to skin when raw 174 , 175 nipple to make when none 175 noses shining to cure 53 noses redness to cure 54 noli me tangere 52 o. obstructions 10 , 68 , 236 , 268 , 295 ointment for a hard belly 155 oyl of excester to make 75 , 156 oyl of mustard-seed , and its use 77 oyl of eggs 75 oyl for a shining nose 54 oyl of fennel , and its use 77 oyl of rue to make , and its use ●● oyl of cammomil to make , and its use ib. oyl of st. johns-wort to make 131 , 190 oyl of swallows to make 182 oyntment grow to ●ake 36 , 97. 117 , 158 oyntments and 〈◊〉 uses 189 〈…〉 to make 67 p. 〈…〉 to cure 6 , 16 , 42 , 52 ; 77 , 88 , 276 , 291 paracelsus plaister to make , and vertues 150 , 152 plaister called leaden plaister to make , and use 183 , 184 , 188 plaster for the stomach 129 pains to asswage 153 , 189 phlegm to void 44 , 49 ▪ 52 , 57 , 68 , 102 , 142 plague to prevent and cure 2 , 9 , 12 , 17 , 24 , 25 , 30 , 31 , 33 , 39 , 40 , 67 , 78 , 106 , 107 , 125 , 142 , 277 , 281 piles to cure 36 , 42 , 43 , 101 , 184 powder of the lady kents 187 , 274 powder most excellent to make 19 , 74 small pox , excellent remedies 2 , 12 , 29 , 107 and to prevent pitting 135 , 136 , 137 , 138 , 139 , 140 and to prevent infection 140 pricking with a needle or thorn 103 purge for a quartain ague 161 purging ale 2 purge for children or old men 52 pimples in the face 54 pomatum to make 312 purging drink most excellent 68 purge of dr. mayherne 180 purples to cure 82 pushes to break and heal 184 pain in the stomach 121 pills for a consumption 3 r. reins to purge 68 , 88 , 237 , 276 rest to procure 233 rhume to stay 32 , 47 , 57 , 58 , 100 , 291 rickets to cure 126 , 127 rupture to cure 129 running of the reins to cure 184 restorative broth 42 s. saffron water to make 18 scabs to dry up 42 sciatica to cure 101 , 156 salve the chiefest , and its vertues 41 scurvy to cure 149 , 185 scalding to cure 60 , 77 , 78 , 95 , 104 , 125 149 , 162 shingles to cure 153 sinews to strengthen 86 , 88 , 95 , 152 , 189 276 stinging of an adder or wasp . 154 stepkins water for the eyes 18 syrup of ale for the whit● 95 syrup for swounding and the brain 86 syrup of cordinal 10 syrup for a cold 27 syrup of t●●●ips to make , and use 9 , 19 syrup of citron peels to make 9 ; 28 s●●up of pearmains to make 23 syrup of lemons to make 28 ●yrup of hysop to make 206 syrup of gilly-flowers 205 skin to bring 189 silver letters without silver to make 114 serpents bitings to cure 131 sleep to procure 60 , 101 snail water to make , and its vertues 294 spitting of blood of remedy 234 sprains to cure 131 speech in sickness to move 71 , 72 splinters and thorns to draw forth 41 spirits to revive 18 , 88 , 276 , 293 spleen distempers to rectifie 16 , 41 , 66 , 68 , 123 , 164 , 165 , 236 , 268 , 291 sounding fits to cure 20 , 86 , 133 , 283 sounding fits after childe-birth 118 sores of all sorts to cure 111 , 117 , 152 , 188 stopping of the stomach 5. 49 , 63 , 168 , 161 , 235 , 236 , 268 stomach cold to warm 15 , 17 , 35 stomach hot to cool 234 stomach week to strengthen 20 , 57 , 121 , 128 , 179 , 283 , 286 , 295 stone in the kidnies to cure 7 , 8 , 99 spirit of castoreum 20 stone in the bladder 8 , 21 , 33 , 45 , 48 ▪ 50 , 52 , 59 ▪ 84 , 88 , 94 , 163 , 166 ▪ 168 , 170 , 185 , 191 , 376 ▪ stone in the kidneyes 57 strangury to help 168 , 191 strains to remedy 122 stitches to cure 65 , 96 , 112 , 125 sweating to prevent 16 sweating to provoke 67 swallow to help 51 swelling to swage 36 , 42 , 104 , 108 , 157 , 184 , 188 , 189 surfeits to cure 107 , 125 , 292 t. taste to restore 61 terril's salve 40 tetter to cure 22 , 174 tearms to provoke 184 teeth to make come without pain 47 teeth to preserve 192 tooth-ache to cure 88 , 192 thorns to draw out 41 throws after birth to ease 118 thrush in the mouth to remedy 3● throat sore to cure 44 , 233 tumors to allay 42 tissick to help 77 timpany to remedy 65 tincture of amber greese 24 v. venom to drive from the heart 2 vlcers to fill with flesh 189 vomiting to stay 133 v●ine sharp to cure 162 vrine to provoke 68 99 vvula to draw up 52 vomit for an ague 57 w. water for an ague 161 water to hold 91 water very precious 18 , 27 dr. stephens his water 18 , 21 whites and heat in the back 94 , 95 water cordial 8 wormwood cakes 15 water of life 16 warts to take away 145 wen to cure 144 winde to expel 30 , 35 , 77 , 86 , 122. 125 , 160 , 196 , 282 , 283 worms to kill and avoid 16 , 49 , 76 , 88 , 89 , 116 , 123 , 176 , 276 wounds to heal 38 , 41 , 90 , 95 , 103 , 112 , 115 , 122 , 125 , 131 , 152 , 163 , 179 , 181 , 188 , 189 , 36 , 42 wrench to cure 18 women with childe to preserve them from abortion 121 woman in labour a medicine for safe deliverance 86 y. youth to preserve 88 279 , 291 finis . the table to a queens delight . a. a pricocks to preserve when they are green page 204 apricocks to preserve when they are ripe 203 apricocks to dry 210 , 232 apricock cakes 213 apricocks to make of them jumbals 222 artichokes to preserve 201 almond bisket to make 208 ale purging a bag 280 ale strengthening and healthful by sir j. bacon . 281 aqua mirabilis sir kenelm digbie's way 290 aqua mirabilis the vertues 291 ambergreese the tincture 216 b. barberries the best way to preserve them 220 c. cherries to preserve them bigger then they grow naturally 228 cherries the ordinary way of preserving them 245 cherries to preserve them with a quarter of their weight in sugar 217 cakes to make 255 cakes to make after the maner of the princess , the lady elizabeth daughter to king charles the first 257 cakes of plums 258 cakes of rasberries 252 cakes of sugar to make 250 collops to make , like bacon , of mars●●pane 263 clove-gilly-flowers to make a syrup of them 203 conserve for a cough , or a consumption 199 conserve f●r any fruits 200 conserve of roses boild 209 conserve of roses unboild 210 conserve of red roses after the italian manner , with the vertues 233 conserve of violets after the italian manner , with the vertues . 233 conserve of borage after the italian manner , with the vertues 234 conserve of rosemary after the italian manner , with the vertues 234 conserve of betony after the italian manner , with the vertues 235 conserve of sage 235 conserve of the flowers of lavander 236 conserve of marjoram , with the vertues 236 conserve of piony after the italian manner , with the vertues 237 candy cherries 241 candy cherries the italian way 244 candy oranges 241 candy orange ro●ts 242 candy orange peels after the italian manner , with the vertues 243 candy lemons 241 candy citrons 241 candy citrons after the spanish way 243 candy rosemary flowers in the sun 237 candy pippins 239 candy pears 239 candy apric●cks 239 candy plums 239 candy rockandy flowers 239 candy spanish flowers 240 candy grapes 241 candy barberries 241 candy suckets 241 candy angelica 241 candy chycory r●ots after the italian manner , with the vertues 244 d. damsins to preserve them 299 dentifrice by mr. ferene of the new exchange , perfumer to the queen , highly approved of at the court 273 distilled marigold flowers 298 elecampane to preserve 201 f. fruits to preserve green 198 fruits to dry after they are preserved to candy them 200 fruits artificial 263 fox skins to dry 268 french tart to make 254 g. grapes to preserve 196 , 202 h. hypocras made by dr. twine for the winde in the stomach 298 hair to make it grow 270 hair to make it black , though of any other colour . 271 i. italian bisket to make 260 jelly of pippins to make 218 jelly of raspis to make 268 ipswich balls to make 265 juyce of liquorish to make 207 k. countess of kent's powder , the true receipt of it as she presented it to the queen for her private use 274 l. lemons to preserve 199 letters so to write them , that they cannot be read without the directions 270 l●zenges to make of red roses 220 , 202 m. marchpane to ice and gild , and garnish it according to art 261 magistery of pearl to make it 269 mead of dr. kings making 234 marigold flowers distilled 298 marmalet of damsins 245 marmalet of oranges 247 , 249 marmalet of orange cakes 249 marmalet of tender plums 246 marmalet of quinces ibid. n. naples bisket to make 260 o. oranges to preserve the french way 224 orange and lemons to preserve 199 orange cakes . 262 p. pear-plums green to preserve them 204 pear-plums to preserve them when they are ripe 203 plums black or red to preserve 229 plums green to preserve 225 plums to ary them 228 , 231 pears to dry without sugar , and otherwise 205 229 , 230 pippins to preserve them 198 pippins to preserve them when they are green 204 pippins to preserve them when they are ripe 203 pippins to dry them 229 , 230 pippins to dry them without sugar 205 pippins to make a gelly of them 218 peaches to preserve when they are green 204 peaches to preserve when they are ripe 203 pomatum to make 212 prince bisket to make 261 powder sweet the best way to break it 211 powder of the countess of kent , the truest receipt of it , as she presented it to the queen for her private use 274 perfume of king edward the sixth 272 perfume of queen elizabeth 272 perfume to make 212 perfume for cloth and gloves 208 perfume to burn it betwixt two rose-leaves 264 perfume water to make it 300 pomanders to make 265 paste of oranges and lemons 251 paste of genoa citrons 253 paste of apricocks 256 paste of pippins like leaves , and some like plums , with their stones and stalks in them . 257 paste of elecampane roots 258 paste of flowers of the colour of marmalet , tasting of natural flowers 258 paste of rasberries and english currans 259 q. qvinces to preserve them white 197 quinces to preserve them white or red . 203 quinces to order them for pies 211 quinces to make chips of them 221 quinces to make jumbals of them 222 quiddony of pippins , of ruby , or any other amber●solour 24● quiddony of all kindes of plums 248 r. respas to preserve 197 receipt for to make damnable hum 287 s. sweet smell 267 spots of grease or oyl to take them out 271 sugar cakes to make 250 sugar of vvine to make 221 sugar of wormwood to make 221 sugar of anniseeds to make 221 sugar of roses to make 298 syrup of clove-gilly-flowers 205 syrup of hysop water 206 syrup of lemons 221 syrup of citrons 221 syrup of elders by the lady thornburgh 267 syrup of rasberries 284 u. usquebath the best way to make it 217 vsquebath , hearbs to be distilled for it 283 w. wine of raisins to make 214 wine of rasberries to make 215 wine of gilly-flowers to make 286 wine of hypocras 167 wine to keep it from sowering 171 walnuts to preserve them 201 walnuts artificial to make them 263 water by the lady spotswood 286 water cordial by the lady mallet 275 water of cherries by the lady spencer 283 water by the lady gifford 299 aqua mirabilis by sir kenelm digby 290 aqua celestis by mr. philips apothecary 296 water cordial against melancholly by d. butler 293 water cordial by dr. mumford 290 water cordial by sir walter raleigh 274 water of a most sovereign use made by d. stephens , which a little before his death he presented to the archbishop of canterbury , the vertues of it 275 , 276 water for the eyes 288 water for weak children 288 water for a weak back and stomach 289 water for the plague 277 , 281 water for pensive and very sick persons 300 water for a consumption or weak brain 278 , 279 water for the stomach 279 water for sun-burning 299 water for a surfeit 292 water for the swimming of the heart 291 water of time for the passion of the heart 287 water of cherries 282 water cordial of cherries 282 water of lemons 285 water of oranges 206 water perfumed 300 water of poppy 277 water of mint 296 water of marigold flowers 298 water of snails 294 finis . a choice manual of rare and select secrets in physick and chyrurgery collected and practised by the right honorable, the countesse of kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by w.i., gent. kent, elizabeth grey, countess of, 1581-1651. 1653 approx. 328 kb of xml-encoded text transcribed from 169 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2005-12 (eebo-tcp phase 1). a47264 wing k311 estc r11656 12254286 ocm 12254286 57281 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books 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(eebo-tcp ; phase 1, no. a47264) transcribed from: (early english books online ; image set 57281) images scanned from microfilm: (early english books, 1641-1700 ; 152:3) a choice manual of rare and select secrets in physick and chyrurgery collected and practised by the right honorable, the countesse of kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by w.i., gent. kent, elizabeth grey, countess of, 1581-1651. w. j. (w. jar) [16], 176, [16], 128 p. printed by g.d., and are to be sold by william shears ..., london : 1653. first ed. cf. wing. "a true gentlewomans delight" ([16], 128 p.) has special t.p. "the epistle dedicatory" of second work is signed by the editor: w.j. 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that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng medicine, popular -early works to 1800. medicine -formulae, receipts, prescriptions. cookery -early works to 1800. canning and preserving -early works to 1800. 2005-01 tcp assigned for keying and markup 2005-04 spi global keyed and coded from proquest page images 2005-05 simon charles sampled and proofread 2005-05 simon charles text and markup reviewed and edited 2005-10 pfs batch review (qc) and xml conversion a choice manval of rare and select secrets in physick and chyrurgery ; collected , and practised by the right honorable , the countesse of kent , late deceased . as also most exquisite ways of preserving , conserving , candying , &c. published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the vertuous and most noble lady , letitia popham , wife of the honorable and truely valiant colonell alexander popham . thrice noble and truely vertuous lady , after mature deliberation , what to tender unto your acceptance worthy your patronage , nothing occurred more probable , than this small manuall ; which was once esteemed as a rich cabinet of knowledge , by a person truely honorable . may it auspitiously procure but your honours like friendly estimation , and then i doubt not , but it will find a universall acceptance amongst persons of greatest eminency . sure i am , it may be justly deemed as a rich magazene of experience , having long since taught the world its approved excellency , yea , even in many dangerous exigencies . all i humbly crave for tht present is , my bouldnesse might be favourablely excused , since t was my lawfull ambition , thereby to avoid ingratitude for the many singular favours i have already received from your endeared truely honorable husband , my always true noble friend , and most happy country-man . god multiplie his blessings on all your noble family , and make you no lesse honourable heer on earth , than eternally happy hereafter : which shall be the daily prayer of him , whose highest emulation is , in all due ways abundantly to honour and serve you . w. j. to the reader . courteous reader . well remembring , that we are all born for the weal-publique good : i here tender to thy perusall this small , and yet most excellent treatise , entituled , a choice manuall of rare and select secrets in physick . if thereby thou suck abundance of profit , i shall be superlatively glad , but if any , or perchance many unlook'd for mistaks , for want of a due application , bids thee entertain contrary thoughts , the effect not answering thy curious expectation , upon a more serious reflex , know , that nothing is absolutely perfect , and withall , that the richest and most soveraign antidote may be often missapplied : wherefore the fault not being mine , excuse and cease to censure : for which just , and but reasonable favour , thou shalt deservedly oblige me , thine , w. j. a table of the contents . aqua mirabilis , and the vertues thereof , 4 , 5. another way to make the same water , ibid. for an ague , 26 131 139 147 for an ach , 27 38 57 59 121 123 141 155 for an ague in the breast , 34 116 to cure the bone-ach , 60 for the sting of an adder , 148 mr. ashleys ointment , 153 b. for a bruise under the rib , 10 29 51 55 74 100 106 142 a restoring broth , 18 a cordiall break-fast , 20 a restoring break-fast , 21 for gripings of the belly , ibid. to keep the belly lapintine , 22 for boiles . 25 124 to clear the bloud , 30 for burning in the back , 32 for weaknesse in the back , 33 75 76 99 111 a plaister for a sore breast , 37 for a stinking breath , 38 a water to preserve the health of the body , 43 for spitting of bloud , 45 69 70 71 for one that pisseth bloud , 46 against the biting of venomous beasts , 67 for a burning caused by lightning , 80 to stanck bloud inwardly , 82 to comfort the brain , 99 for a burning or scald , 120 to make balm water , 137 for a blast , 159 c for a consumption , 1 19 24 94 for a cold or cough , 11 13 158 168 china broth for the consumption , 22 to make cammomill oyle , 25 a water for a consumption and cough of the lungs , 28 to make pectorall roules for a cold , 33 for cornes , 49 to make a strong water for the canker , 51 991 45 for convulsions , 54 to cure wounds that be cankered , and doe burn , 60 for cods swoll'n , 65 to cure them that have pain after their child-bearing , 65 for the collick , 78 98 for a dead child in a womans body , 87 149 aqua composita , 110 121 130 a water for the canker , 113 for the dry cough and ptisick , 116 to prevent a consumption , 127 to cool choler , 130 for the collick passion , 131 for children that are troubled with a great cough , 141 a sear-cloth against carbunkles 156 the powder of crabs clawes , 174 d how to make horse-radish drink , 7 for the dropsie , 3 to cure the biting of a mad dog , 61 70 148 to deliver a child in danger , 127 e an eye-water for all the infirmities and diseases of the eyes , 29 31 48 105 162 164 165 for a pin and web , and rednesse in the eyes , 35 72 104 for the emeroids , 92 122 144. to prevent rheume running into the eyes , ibid. a pouder for sore eyes , 125 for sore eyes caused by heat , 140 142 f for the falling sicknesse , 3 54 162 cordials and restoratives for the same , ibid. against flegm that stops the throat and stomack , 11 how to know whether he that hath the flux shall live or die , 46 a fomentation , 54 to cure the bloudy flux , ibid. 132 163. flos unguentorum , 55 to break or kill the felon , 62 117 one bruised with a fall , 91 oyle of foxes or badgers , with the virtues of them , 100 for a felon of the finger , 124 jelly of frogs , 167 for a red face . 171 g. to make a glister , 14 for the gout , 42 88 89 to cure the garget in the throat , 86 for one burn'd with gunpowder , 92 to make gascoin powder , 172 the apothecaries gascoin powder , 173 h. to take away hoarsnesse 13 to take away headach , ibid. to make a jelly of hears-horn , 14 a cordial to cheer the hearte 15 to make a cap for the pain and coldnesse in the head , 33 for such as cannot hear , 43 heads of children breaking out cured , 53 for bunches and knots in the head , 67 for a new hurt , 69 to cleanse the head , 71 to drive infectious diseases from the heart , 84 for the hearing , 87 117 for rheume in the head , 91 for a singing in the head 94 to make oyle of hypericon . 160 for heat of the soles of the feet , 172 i for the itch , 10 91 164 for the yellow jaundies , 36 for the black jaundies 85 a felon in the joynts , 117 for joynts nummed , 124 k. for kibes , 25 162 the countesse of kents powder , 175 l for the liver , 11 29 109 for the lask , 66 91 107 113 for grief in the lungs , 70 127 to cause easie labour , 174 to keep ones body-loose or soluble , 170 m. against melancholy , 468 108 for such as are sick after meat , ibid. a sirupe against melancholy , 8 a strengthning meat , 19 to prevent miscarrying , 25 for the mother , 114 145 p. against the plague , 9 95 103 104 132 146 147 166 a cordiall for the same , ibid. a gentle purge , 23 39 a receipt for the plurisie , 25 71 pectorall roules , 36 for the palsie , 37 98 a syrupe to purge , 57 to make the leaden plaister , with the virtue of it , 101 102 to break the plague sore , 104 146 to make the best paracelsus salve , 149 plague water for three several times , 157 a defensive plaister , 158 lapis prunellae , 162 to preserve against the plague , 169 r. restoratives 16 17 for running of the reins , 34 65 79 119 159 for the reines in the back , 59 for one that hath a rupture , 96 112 for rheume , 125 s. sir john digbies medicine for the stone in the kidneyes , 26 for a stitch under the ribs , 10 59 95 for foul scabs , ibid. for the spleen , 27 143 to make a searcloth , ibid. for the scurvy , 30 a sirupe to strengthen the stomack , 31 for sun-burnt , 34 to preserve the sight , 35 117 for swellings , 38 50 51 69 110 for one that hath surfeited , 47 38 106 165 for sinewes shrunk , 61 doctor stevens his water , 62 137 a remedy for a fit of the stone , and when that the water stops , 72 85 90 108 109 a syrupe for pain in the stomack , 73 a cordiall for the sea , 75 oyle of st. johns wort. 77 a salve for an old sore . 77. 82. 86. 90. 97. 114 for the green sicknesse . 80. oyle of sage good for any grief . 83 for a scald . 93. 118. 144. 163. oyle of swallows . 111. for one that cannot sleep . 114. 118. for one that hath a heat in his stomack . 115. burning and pricking in the soles of the feet . 120. to break a sore . 123. an electuary to comfort the stomack . 125. a powder for the stone . 128. 129. for stiffnesse of sinews . 131. for a strain in the joynts . 128. 152. t to distill triacle water . 12. to cure a tetter . 54. 94. 170. to keep the teeth clean . 82. for the tooth-ache . 84. 167. to heale a prick with a thorn. 93. 103. 112. to quench or slack thirst. 115. to make teeth stand fast . 168. for one that hath lost his taste . ibid. v to stay vomiting . 32. to stanch bleeding of a vein . 46. for a vein that is evill smitten . ibid. to clense vlcers . 53. for the falling of the vvula in the throat . 172. w a cordial for wind in the stomack or any other part of the body . 16. 27. 40. 139. a balme for green wounds . 26. 52 104. 119. a broth for one that is weak . 38. 40. to stanch the bleeding of wounds . 44. for a woman travailing with child . 47. for a wen. 53. dr. willoughbies water . 63. to draw an arrow head , or iron out of a wound . 66. a plaister for a wound . ibid. 68. 79. 126. for women that have had a mischance . 76. for a woman that hath her flowers too much . 88. to cause a woman to have her sicknesse . 90. to kill worms . 91. 145. a water for one that is sick and weak . 107. to take away warts . 116. against wind in any part . 148. for to cause a young childe to make water . 171. a choice manuall , or , rare and select secrets in physick , by the right honourable the countess of kent . a very good medicine for a consumption , and cough of the lungs . take a pound of the best honey as you can get , and dissolve it in a pipkin , then take it off the fire , and put in two penniworth of flower of brimstone , and two penniworth of pouder of elecampana , and two penniworth of the flower of liquorice , and two penniworth of red rose-water , and so stir them together , till they be all compounded together , and put it into a gallie pot , and when you use it , take a liquorish stick beaten at one end , and take up with it as much almost as half a walnut , at night when you goe to bed , and in the mornings fasting , or at any time in the night when you are troubled with the cough , and so let it melt down in your mouth by degrees . st. john digbies medicine for the stone in the kidnies . take a pound of the finest honey , and take seven quarts of conduit water , set them on the fire , and when it is ready to seeth , scum it , and still as the froth doth rise scum it , and put in twenty whole cloves , and let it seeth softly for the space of half an hour , and so bottle it up for your use , and drink it morning and evening , and at your meat , and no other drinke untill you are well . a medicine for the falling sickness . take a penny weight of the pouder of gold , six pennie weight of pearl , six pennie weight of amber , six pennie weight of corrall , eight grains of bezar , half an ounce of pionie seeds ; also you must put some pouder of dead mans scull that hath been an anatomie , for a woman , and the pouder of a woman for a man , compound all these together , and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in endive water , and drink a good draught of endive water after it . for cordials and restoratives use these things following . in any faintness take three drops of oyle of cinnamon , mixed with a spoonfull of sirrup of gillifloures , and as much cinnamon water , drinke this for a cordiall . against melancholie . take one spoonfull of gillifloures , the weight of seven barlie corns of beverstone , bruise it as fine as flour , and so put it into two spoonfuls of sirrup of gilliflours , and take it four hours after supper , or else four hours after dinner , this will cheer the heart . if you be sick after meat , use this . take of the best green ginger is preserved in sirrup , shred it in small peeces , put it into a gallie pot , and put cinnamon water to it , then after dinner or supper , eat the quantity of two nutmegs upon a knifes point . aqua mirabilis . take three pints of white wine , one pint of aqua vitae , one pint of juice of salandine , one drachm of cardamer , a drachm of mellilot flours , a drachm of cubebs , a drachm of galingal , nutmegs , mace , ginger and cloves , of each a drachm , mingle all these together over night , the next morning set them a stilling in a glass limbeck . the vertues . this water dissolveth swelling of the lungs , and being perished doth help and comfort them , it suffereth not the bloud to putrifie , he shall not need to be let bloud that useth this water , it suffereth not the heart burning , nor melancholy or flegm to have dominion , it expelleth urine , and profiteth the stomack , it preserveth a good colour , the visage , memorie , and youth , it destroyeth the palsie . take some three spoonfuls of it once or twice a week , or oftner , morning and evening , first and last . another way to make aqua mirabilis . take galingall , cloves , quibs , ginger , mellilip , cardamonie , mace , nutmegs , of each a drachm , and of the juyce of salledine half a pint , adding the juyce mints and balm , of each half a pint more , and mingle all the said spices being beaten into pouder with the juyce , and with a pint of good aqua vitae , and three pints of good white wine , and put all these together into a pot , and let it stand all night being close stopt , and in the morning still it with a soft sire as can be , the still being close pasted , and a cold still . a medicine for the stone in the kidnies . take a good handful of pellitorie of the wall , a handfull of mead parsley , or saxifrage , a handfull of wilde thime , a handful of garden parsley , three spoonfuls of fennel seeds , six horse raddish roots sliced , then shred all these together , and put them in a gallon of new milk , and let them stand and steep in a close pot one whole night , and then still them milk and all together , this must be done in may or june , for then hearbs are in their best state , and when it is taken , you must put to two or three spoonfulls of this water as much white wine , as rennish , and if you please a little sugar , and so take it two dayes before the change , and two dayes after , and two dayes before the full , and two dayes after , continuing taking the same all the yeare , and the patient undoubtedly shall find great ease , and void many stones , and much gravell with little pain . to make horse raddish drinke . take half a pound of horse raddish , then wash and scrape them very clean , and slice them very thin , crosse wayes on the root , then put them into six quarts of small ale , such as is ready for drinking , which being put into a pipkin close covered , set on the embers , keeping it little more then bloud warm , for twelve hours , then take it off the fire , and let it stand to cool untill the next morning , then pour the clear liquor into bottles , and keep it for your use , drinking a good draught thereof in the morning , fasting two houres after , and the like quantitie at four in the afternoon , this drink is excellent good against winds , as also for the scouring , and dropsie being taken in time . an excellent sirrup against melancholly . take four quarts of the juyce of pearmains , and twice as much of the juyce of buglosse , and borrage , if they be to begotten , a drachm of the best english saffron , bruise it , and put it into the juyce , then take two drachms of kermes small beaten to powder , mix it also with the juyce , so being mixt , put them into an earthen vessell , covered or stopt forty eight houres , then strain it , and allow a pound of sugar to every quart of juyce , and so boyle it to the ordinary height of a sirrup ; after it is boyled , take one drachm of the species of diamber , and two drachms of teh species of diamargariton frigidum , and so few the same slenderly in a linnen bag , that you may put the same easily into the bottle of sirrup , and so let it hang with a thread out at the mouth of the bottle ; the species must be put into the sirrup in the bag , so soon as the sirrup is off the fire , whilst it is hot , then afterwards put it into the bottle , and there let it hang : put but a spoonfull or two of honey amongst it whilst it is boyling , and it will make the scum rise , and the sirrup very clear . you must adde to it , the quantity of a quarter of a pint of the juyce of balm . an excellent receipt for the plague . take one pound of green walnuts , half an ounce of saffron , and half an ounce of london triacle , beaten together in a morter , and with a little carduus , or some such water , vapour it over the fire , till it come to an electuary : keep this in a pot , and take as much as a walnut , it is good to cure a fever , plague , and any infection . an excellent cordiall . take the floures of marigolds , and lay them in small spirit of wine , when the tincture is fully taken out , pour it off from the floures , and vapour it away , till it come to a consistence as thick as an electuary . for a bruise , or stich , under the ribs . take five or six handfuls of cabbage , stamp it , and strain it , after it is boyled in a quart of fair water , then sweeten it with sugar , and drink of it a wine glasse , in the morning , and at four in the afternoon , for five or six dayes together : then take a cabbage lease , and between two dishes stew it , being wet first in canary wine , and that lay hot to your side evenings and mornings . an excellent receipt for an itch , or any foule scabs . take fox gloves , and boyle a handful of them in posset drink , and drink of it a draught at night , and in the morning , then boyle a good quantity of the fox gloves in fair running water , and annoint the places that are sore with that water . a receipt good for the liver . take turpentine , slice it thinne , and lay it on a silver , or purslane plate , twice or thrice in the oven with the bread till it be dry , and so make it into powder , every day take as much as will lie on a six-pence in an egg for flegm , and stopping in the throat and stomack . d. t. take oyle of almonds , linseed oyle , buds of orange floures , boyle all these in milk , and annoint the stomack well with it , and lay a scarlet cloth next to it . for an extream cold and a cough . take of hysop water six ounces , of red poppy water four ounces , six dates , ten figs , and slice them small , a handful of raisins of the sun , the weight of a shilling of the powder of licorice , put these into the aforesaid waters , and let them stand five or six houres upon warm embers close covered , and not boyle , then strain forth the water , and put into it , as much sugar of roses as will sweeten it , drink of this in the morning , and at four of the clock in the afternoon , and when you goe to bed . to distill triacle water . take one ounce of harts-horn shaved , and boyle it in three pints of carduus water till it come to a quart , then take the roots of elecampane , gentian , cipresse , turmentill , and of citron rindes , of each one ounce , borrage , buglosse , rosemary floures , of each two ounces , then take a pound of the best old triacle , and dissolve it in six pints of white wine , and three pints of rose-water , so infuse altogether , and distill it . it is good to restore spirits , and speech , and good against swouning , faintnesse , agues , and wormes , and the small pox. triacle water . take three ounces of venice triacle , and mingle it in a quart of spirit of wine , set it in horse-dung four or five dayes , then still it in ashes or sand twice over , after take the bottome which is left in the still , and put to it a pint of spirit of wine , and set it in the dung till the tincture be clean out of it , and strain the clear tincture out of it , and set it on the fire till it become to be a thick consistence , it must be kept with a soft fire . and so the like with saffron . to take away a hoarsnesse . take a turnip , cut a hole in the top of it , and fill it up with brown sugar-candy , and so roast it in the embers , and eat it with butter . to take away the head-ach . take the best sallade oyle , and the glasse half full with the tops of poppy floures which groweth in the corn , set this in the sun a fortnight , and so keep it all the year , and annoint the temples of your head with it . for a cough . take sallade oyle , aqua vitae , and sack , of each an equall quantity , heat them altogether , and before the fire rub the soles of your feet with it . to make a jelly of harts-horn . take a quart of running water , and three ounces of harts-horn scraped very fine , then put it into a stone jug , and set the jug in a kettle of water over the fire , and let it boyle two or three houres untill it jelly , then put into it three or four spoonfuls of rose-water , or white wine , then strain it : you may put into it musk , or ambergreece , and season it as you please . to make a glister . take half a quart of new milk , or three quarters , set it on the fire , and make it scalding hot , then take it off , and put into it a yoalk of a new laid egg beaten , two ounces of brown sugar candie , or black sugar , give it the party bloud-warm . to make a glister . take the bone of a neck of mutton , or veal clean washed , set it on the fire to boyl in three pints of fair water , and when it is clean scummed , then put in the roots of fennel and parsely clean washed and scraped , of either of them the roots bruised , a handfull of cammomile , and mallows a handfull , let all these boil together till half be wasted , then strein it , take three quarters of a pint of this broth , brown sugar candie two ounces , of oyle of flaxseed two ounces , mingle all these together , and take it for a glister bloud-warm , when it is in your body keep it half an hour , or three quarters of an hour , or an hour if you can . a comfortable cordial to cheer the heart . take one ounce of conserve of gillifloures , four grains of the best musk bruised as fine as flower , then put it into alitle tin pot , and keep it till you have need to make this cordiall following ; viz. take the quantitie of one nutmeg out of your tin pot , put to it one spoonfull of cinnamon water , and one spoonful of the sirrup of gilliflours , amber-greece , mix all these together , and drink them in the morning , fasting three or four houres , this is most comfortable . a cordial for winde in the stomack , or any part. take six or eight spoonfuls of penny-royall water , put into it four drops of oyle of cinnamon , so drinke it any time of the day , so you fast two houres after . restoratives . take a well flesht capon from the barn-door , and pluck out his intrals , then wash it within with a little white-wine , then flea of all the skin , and take out his bones , and take the flesh , onely cut it in little peeces , and put it into a little stone bottle , and put to it an ounce of white sugar-candie , six dates slit , with the stones and piths taken out , one large mace , then stop the bottle up fast , and set it in a chafer of water , and let it boil three houres , then take it out , and pour the juice from the meat , and put to it one spoonful of red rose water , and take the better part for your breakfast four hours before dinner , and the other part at three a clock in the afternoon , being bloud-warm . another restorative . take half a pint of claret wine , and half a pint of ale , and make a caudle with a new laid egg , put in half a nutmeg , cut into two peeces , then take it off the fire , and put in seven grains of ambergreece , drinke this for two breakfasts , for it will increase bloud and strength . another restorative . take two new laid eggs , and take the whites clean from them , and put the yolks both in one shell , then put in two spoonfulls of claret wine , seven grains of amber-greece small bruised , and a little sugar candie , stir all these together , and make them bloud-warm , and sup them up for a breakfast three or four hours before dinner . another restorative . take a young leg of mutton , cut off the skin , and the fat , take the flesh being cut into small peeces , and put it into a stone bottle , then put to it two ounces of raisins of the sun stoned , large mace , an ounce and half of sugar candie , and stop the bottle very close , and let it boil in a chafer three hours , and so put the juice from the meat , and keep it in a clean glasse , it will serve for three breakfasts , or if he will , he may take some at three a clock in the afternoon being made warm . a restoring broath . take two ounces of chene roots , first slit very thin , then put it in a new pipkin with five pints of running water , being close covered , and so set it upon embers all night long , where it may be very hot , but not seeth , then put to that water , a great cock chicken , and when it is clean scummed , put into it two spoonfuls of french barly , six dates slit , with the pithes and stones taken out , two ounces of raisins of the sun stoned , large mace , let all these boyle together till half be consumed , then take out the cock , and beat the flesh of it in a clean morter , and a little of the broth , then strain it altogether throughout a hair collender , then put in two spoonfuls of red rose-water , and sweeten it with white sugar-candy , drink of this broth being made warm half a pint in the morning early fasting , and sleep after it if you can , drink a good draught at three of the clock in the afternoon ; this broth is very good for a consumption , and the longer they taste it , it is the better . a strengthening meat . take potato roots , roste them , or bake them , then pill them , and slice them into a dish , put to it lumps of raw marrow , and a few currans , a little whole mace , and sweeten it with sugar to your taste , and so eat it in stead of buttered parsnips . broath for a consumption . take three marrow bones , break them in pieces , and boil them in a gallon of water till half be consumed , then strain the liquor through a collender , and let it stand 〈◊〉 it be cold , then take off all the fat clean , and put the broth into a pipkin , and put to it a good cock chicken , and a knuckle of veal , then put into it the bottome of a white loaf , a whole mace , two ounces of raisins of the sun stoned , six dates slit , let all these boil together till half be consumed , then strain it , instead of almonds take a few pistaties kernels , and beat them , and strain them with your broths as you doe allum milk , and so sweeten it with white sugar , and drink half a pint early in the morning , and at three a clock in the afternoon , and so continue a good while together , or else it will doe you no good . another cordiall . take a preserved nutmeg , cut it in four quarters , eat a quarter at a breakfast , and another in the afternoon , this is good for the head and stomack . a cordial for a breakfast fasting . eat a good peice of a pomecitron preserved , as big as your two fingers in length and breadth , and so at three of the clock in the afternoon . a restoring breakfast . take the brawn of a capon , or pullet , twelve jordan almonds blanched , beat them together , and strain out the juyce , with a draught of strong broath , and take it for a breakfast , or to bedward . a medicine for any gripings of the belly . take a pint of claret wine , put to it a spoonful of parseley seed , and a spoonful of sweet fennel seed , half a dosen cloves , a branch of rosemary , a wild mallow root clean washt and scrapt , and with the pith taken out , with a good peece of sugar ; set this on the fire , and burn the claret very well with all these things in it , then drinke a good draught of it in the morning fasting , and at three a clock in the afternoon . to keep the body lapintine . take half a pint of running water , put it in a new pipkin with a cover , then put into the water two ounces of manna , and when it is dissolved , strain it , and put to it four ounces of damask prunes , eight cloves , a branch of rosemary , let all these stew together while they be very tender , then eat a dosen of them with a little of the liquor an hour before dinner or supper , then take a draught of broth and dine . to make the china broth for a consumption . take china root thin sliced two ouncs , steep it twenty four houres in eight pints of fair water , letting it stand warm all the time , being close covered in an earthen pipkin , or iron pot , then put to it a good cockrell , or two chickens clean dressed , and scum it well , then put in five leaved grasse two handfuls , maiden-hair , harts tongue , of either half a handful , twenty dates sliced , two or three mace , and the bottome of a manchet , let all these stew together , untill not above one quart remains , then strain it , and take all the flesh , and sweet bones , beat them in a stone morter , and strain out all the juyce with the broth , then sweeten it with two ounces of white sugar candie in pouder , and take thereof half a pint at once , early in the morning warm , and sleep after it if you can , and two houres before supper at your pleasure , when you steep the root , slice two drachms of white sanders , and as much red sanders , and let them boyl in the broth . a gentle purge . take an ounce of damask roses , eat it all at one time , fast three quarters of an hour after , then take a draught of broth , and dine . another purge . take the weight of four or five pence of rubarb , cut it in little pieces , and take a spoonfull or two of good currants washt very clean , so mingle them together , and so eat them , fast an hour after , and begin that meal with broth , you may take it an hour before if you will. broth for a consumption . take a course pullet , and sow up the belly , and an ounce of the conserves of red roses , of the conservs of borage , and bugloss flours , of each of them half an ounce , pine apple kernels , and pistaties of each half an ounce bruised in a morter , two drachms of amber pouder , all mixed together , and put in the belly , then boyle it in three quarts of water , with egrimonie , endive , and succorie , of each one handful , sparrowgrass roots , fennel roots , caper roots , and one handfull of raisins of the sun stoned , when it is almost boiled , take out the pullet , and beat it in a stone morter , then put it into the liquor again , and give it three or four walmes more , then strain it , and put to it a little red rosewater , and half a pint of white wine , and so drinke it in a morning , and sleep after it . to prevent miscarrying . take venice turpentine , spread it on black brown paper , the breadth and length of a hand , lay it to the small of her back , then give her to drinke a caudle made of muscadine , and put into it the husks of twentie three sweet almonds dryed and finely poudred . for boils or kibes , or to draw a sore . take strong ale , and boil it from a pint to four spoonfuls , and so keep it , it will be an ointment . to make cammomile oyle . shred a pound of cammomile , and knead it into a pound of sweet butter , melt it , and strain it . a receipt for the plurisie . take three round balls of horse-dung , boil them in a pint of white wine till half be consumed , then strain it out , and sweeten it with a little sugar , and let the patient goe to bed and drink this , then lay him warm . for an ague . take a pint of milk , and set it on the fire , and when it boils put in a pint of ale , then take off the curd , and put in nine heads of carduus , let it boil till half bee wasted , then to every quarter of a pint , put a good spoonful of wheat-flower , and a quarter of a spoonful of grosse pepper , and an hour before the fit , let the patient drinke a quarter of a pint , and be sure to lye in a sweat before the fit . an excellent balm for a green wound . take two good handfuls of english tobacco , shred it small , and put it into a pint of sallet oyle , and seeth it on a soft fire to simper , till the oyle change green , then strain it , and in the cooling put in two ounces of venice turpentine . for an ach. take of the best gall , white wine vinegar , and aqua vitae , of each a like quantity , and boil it gently on the fire , till it grow clammie , then put it in a glasse or pot , and when you use any of it , warm it against the fire , rub some of it with your hand on the akeing place , and lay a linnen cloth on it , doe this mornings and evenings . to make a searcloth . virosius wax , spermaceti , venice turpentine , oyle of white poppie , oyle of ben , oyle of sweet almonds . for wind in the stomack , and for the spleen . take a handfull of broom , and boil it in a pint of beer or ale , till it be half consumed , and drinke it for the wind , and the stomack , and for the spleen . a most excellent water for a consumption , and cough of the lungs . take a running cock , pull him alive , then kill him when he is almost cold , cut him abroad by the back , and take out the intrals , and wipe him clean , then cut him in quarters , and break the bones , put him into such a still as you still rosewater in , and with a pottle of sack , a pound of currants , a pound of raisins of the sun stoned , a quarter of a pound of dates the stones taken out , and the dates cut small , two handfulls of wilde thyme , two handfuls of orgares , two handfuls of pimperball , and two handfuls of rosemary , two handfuls of bugloss and borage flours , a pottle of new milk of a red cow , still this with a soft fire , put into the glasse that the water doth drop into , half a pound of sugar candie beaten very small , one book of leaf gold cut small among the sugar , four grains of amber greece , twelve grains of prepared pearl , you must mingle the strong water with the small , and drink four spoonfuls at a time in the morning fasting , and an houre before supper , you must shake about the glasse when you drinke it . a medicine good for the liver . take turpentine , slice it thin , and lay it on a silver or purslane plate twice or thrice into the oven with the bread till it bee dry , and so make it into pouder every day , take as much as will lye on a sixpence in an egg. for a bruise . take six spoonfuls of honey , a great handful of linseed , bruise these in a morter , and boyle them in a pint of milk an hour , then strain it very hard and annoint your breast and stomack with it every morning and evening , and lay a red hose upon it . the eye-water for all the infirmities and diseases of the eye . take of the distilled water of the white wild rose , half a pound of the distilled water of celendine , fennel , eyebright , and rue , of each two ounces , of cloves one ounce and a half , of white sugar-candy one drachm , of tutia prepared four ounces , pulverise all these ingredients each by themselves , saving that you must bruise the campihre with your sugar-candy , for so it breakes best , then mix all the pouders together in a paper , put them in a strong glasse , pour the distilled waters upon them , and three pints of the best french white wine that can be had , shake it every day three or four times long together for a moneth , and then you may use it ; remember to keep it very close stopt ; this is verbatim , as it was had from the lord kelley . a medicine very good for the dropsie , or the scurvy , and to clear the blond . take four gallons of ale , drawn from the tap into an earthen stand , when the ale is two dayes old , then you must put in four handfuls of brooklime , four handfuls of watercresses , four handfuls of water-mints with red stalkes , half a peck of scurvy-grasse , let all these be clean picked and washed , and dried with a cloth , and ●hred with a knife , and then put into a ●ag , then put in the ale , and stop it close , so that it have no vent , stop it with rie ●aste ; the best scurvy-grasse groweth by the water side : it must be seven dayes after the things be in before you drink it . take two quarts of water , and put in four ounces of guaiacam , two ounces of sarsaparilla , one ounce of saxifrage , put it into a pipkin , and infuse it upon the embers for twelve houres , and then strain it , and put it into the ale as soon as it hath done working , this being , added makes the more caudle . for sore eyes . take half a pint of red rosewater , put therein four penny of alloesuckatrinay , as much bole armoniack in quantity , let this lie four and twenty houres in steep , then wash your eyes with it evenings and mornings with a feather , and it will help them . a sirrup to strengthen the stomack , and the brain , and to make a sweet breath . take rindes while they be new one pound , of running water the value of five wine pints , then seeth it unto three pints , then strain it , and with one pound of sugar seeth it to a sirupe , and when you take it from the fire , put to it four graines of musk. for the burning in the back . take the juyce of plantain , and womans milk , being of a woman child , put thereto a spoonfull of rosewater , and wet a fine cloth in the same , and so lay it to your back where the heat is . a very good medicine to stay the vomiting . take of spare mince , wormwood , and red rose leaves dried , of each half a handfull , of rye bread grated a good handfull , boyle all these in red rosewater , and vinegar , till they be somewhat tender , then put it in a linnen cloth , and lay it to the stomack as hot as you can indure it , heating it two or three times a day with such as it was boyled with . for weaknesse in the back . take nixe , and clary , and the marrow of an oxe back , chop them very small , then take the yolks of two or three eggs , and strain them altogether , then fry them , use this six or seven times together , and after it drink a good draught of bastard , or muskadine . to make a cap for the pain and coldnesse in the head. take of storix , and benjamine , of both some twelve pennyworth , and bruise it , then quilt it in a brown paper , and wear it behinde on your head . to make pectorall roules for a cold. take four ounces of sugar finely beaten , and half an ounce of searsed licorice , two graines of musk , and the weight of two pence of the sirupe of licorice , and so beat it up to a perfect paste , with a little sirupe of horehound , and a little gum-dragon being steeped in rosewater , then toul them in small rouls , and dry them , and so you may keep them all the whole year . a proved medicine for any one that have an ague in their breast . take the patients own water , or any others that is very young , and set it over the fire , put therin a good handfull of rosemary , and let it boyle , then take two red clothes and dip them in the water , then nip it hard , and lay it on the breast as hot as it may be indured , and apply it till you see the breast asswaged , then keep it very warm . for the running of the reines . take the pith of an oxe that goeth down the back , a pint of red wine , and strain them together through a cloth , then boyle them a little with a good quantity of cinnamon , and a nutmeg , and large mace , a quantity of ambergreece , drink this first and last daily . for sun-burnt . take the juyce of a lemon , and a little baysalt , and wash your hands with it , and let them dry of themselves , wash them again , and you shall find all the spots and staines gone . for a pin and web , and rednesse in the eye . take a pint of white rosewater , half a pint of white wine , as much of lapis calaminaris as a walnut bruised , put all these in a glasse , and set them in the sun one week , and shake the glasse every day , then take it out of the sun , and use it as you shall need . a speciall medicine to preserve the sight . take of brown fennell , honeysuckles of the hedge , of wild dasies roots picked , and washed , and dryed , of pearl-wort , of eyebright , of red roses the white clipped away , of each of these a handfull dry gathered , then steep all these hearbs in a quart , or three pints , of the best white wine in an earthen pot , and so let it lye in steep two or three dayes close covered , stirring it three times a day , and so still it with a gentle fire , making two distillings , and so keep it for your use . a proved medicine for the yellow jaundies . take a pint of muscadine , a pretty quantity of the inner bark of a barberry tree , three spoonfuls of the greenest goose dung you can get , and take away all the white spots of it , lay them in steep all night , on the morrow strain it , and put to it one grated nutmeg , one penniworth of saffron dried , and very fine beaten , and give it to drink in the morning . to make pectorall roules . take one pound of fine sugar , of licorice and annise seeds two spoonfulls , of elicampane one spoonful , of amber and corrall of each a quarter of a spoonfull , all this must be very finely beaten and fearsed , and then the quantity that is set down must be taken , mix all these pouders together well , then take the white of one egg , and beat it with a pretty quantitie of musk , then take a brasen morter very well scoured , and a spoonful on two of the pouders , and drop some of the egg to it , so beat them to a paste , then make them in little roules , and lay them on a plate to dry . a plaister for a sore breast . take crums of whitebread , the tops of mint chopped small , and boil them in strong ale , and make it like a poultess , and when it is almost boyled , put in the pouder of ginger , and oyle of thyme , so spread it upon a cloth , it will both draw and heal . a medicine for the dead palsie , and for them that have lost their speech . take borage leaves , marigold leaves or flours , of each a good handfull , boil it in a good ale posset , the patient must drinke a good draught of it in the morning and sweat , if it be in the arms or legs , they must be chaffed for an hour or two when they be grieved , and at meals they must drink of no other drink till their speech come to them again , in winter if the hearbs be not to be had , the seeds will serve . an approved medicine for an ach or swelling . take the flours of cammomile , and rose leaves , of each of them a like quantitie , and seeth them in white wine , and make a plaister thereof , and let it be laid as hot as may be suffered to the place grieved , and this will ease the pain , and asswage the swelling . an approved medicine for a stinking breath . take a good quantity of rosemary leaves and flours , and boil them in white wine , and with a little cinnamon and benjamin beaten in pouder , and put therein , and let the patient use to wash his mouth very often therewith , and this will presently help him . a good broth for one that is weak . take a part of the neck of lambe , and a pretty running fowl , and set them on the fire in fair spring water , and when it boyleth scum it well , so done , put in two large mace , and a few raisins of the sun stoned , and a little fennel root , and a parsley root , and let them boil , if the party be grieved with heat or cold in the stomack ; if heat , put in a handfull of barlie boyled before in two waters , and some violet leaves , sorrel , succorie , and a little egrimonie ; if cold , put in rose●●●y , thyme , a lillie , marigold leaves , bo●●ge , and bugloss , and boyle this from lour pints to lesse then one . a receipt for purging , d. t. take the leaves of new sene six ounces , of chosen rubarb one ounce and half , leaves of sage , red dock roots of each an ounce , of barberies half an ounce , cinnamon and nutmegs of each an ounce , annise-seeds and fennel seeds of each six drachms , of tamarisk half an ounce , cloves and mace , of each half a drachm , beat them into a grosse pouder , and hang them in a linnen bag , in six gallons of new ale , so drinke of it fasting in the morning , and at night . to comfort the stomack , and help windiness and rheum . take of ginger one penniworth , cloves four penniworth , mace seven penniworth , nutmegs four penniworth , cinnamon four penniworth , and galingale two penniworth , of each one ounce , of cubebs , corall , and amber , of each two drachms , of fennel seed , dill seed , and carraway seed , of each one ounce , of liquorice and annise seeds of each an ounce , all beaten into fine pouder , one pound and a halfe of fine beaten sugar , which must be set on a soft fire , and being dissolved , the pouders being well mixed therewith till it bee stiffe , then put thereunto half a pint of red rosewater , and mix them well together and put it into a gallie pot , and take thereof first in the morning , and last in the evening , as much as a good hasell nut , with a spoonfull or two of red wine . to make a callice for a weak person . take a good chicken , and a peece of the neck end of lamb or veal , not so much as the chicken , and set them on the fire , and when they boyl and are well scummed cast in a large mace , and the piece of the bottome of a manchet , and half a handful of french barlie boyled in three waters before , and put it to the broth , and take such hearbs as the partie requireth , and put them in when the broth hath boyled half an hour , so boyl it from three and a half to one , then cast it through a strainer , and scum off all the fat , so let it cool , then take twenty good jordan almonds , or more , if they be small , and grind them in a morter with some of the broth , or if you thinke your broth too strong , grinde them with some fair water , and strain them with the broth , then set it upon a few coals , and season it with some sugar not so much , and when it is almost boyled , take out the thickest , and beat it all to pieces in the morter , and put it in again , and it will doe well , so there be not too much of the other flesh . for the gout . take six drachms of cariacostine fasting in a morning , and fast two houres after it , you may roll it up in a wafer , and take it as pills , or in sack , as you conceive is most agreeable for the stomack ; this proportion is sufficient for a woman , and eight drachms for a man , and take it every second day untill you find remedie for it , it is a gentle purge that works onely upon winds and water . the poultesse for the gout . take a pennie loaf of whitebread , and slice it , and put it in fair water , two eggs beaten together , a handfull of red-rose leaves , two penniworth of saffron dryed to pouder , then take the bread out of the water , and boil it in a quantity of good milk , with the rest of the ingredients , and apply it to the place grieved as warm as you can well indure . for them that cannot hear . put into their eares good dried suet. a soveraign water good for many cures and the health of bodies . take a gallon of good gascoign wine , white or claret , then take ginger , galingall , cardomon , cinnamon , nutmegs , grains , cloves , annise seeds , fennel seeds , carraway seeds , of each of them three drachms , then take sage , mints , red rose leaves , thyme , pellitorie , rosemary , wild thyme , wild majoram ; organy , pennymontain , pennyroyall , cammomile , lavender , avans of each of them a handful , then beat the spices small , and the hearbs , and put all into the wine , and let it stand for the space of twelve houres , stirring it divers times : then still it in a limbeck , and keep the first water by it self , for it is best , then will there come a second water which is good , but not so good as the first ; the vertues of this water be these , it comforteth the spirit vitall , and preserveth greatly the spirit vitall , and preserveth greatly the youth of man , and helpeth all inward diseases coming of cold , and against shaking of the palsie , it cureth the contract of sinnews , and helpeth the conception of the barren , it killeth the worms in the belly , it killeth the gout , it helpeth tooth ach , it comforteth the stomack very much , it cureth a cold dropsie , it breaketh the stone in the back , and in the reins of the back , it cureth the canker , it helpeth shortly the stinking breath , and whosoever useth this water oft , it preserveth them in good liking ; this water will be the better if it stand in the sun all the summer , and you must draw of the first water but a pint , and of the second as farre as it will run , untill the whole gallon of wine and hearbs be all done out , but the last water is very small , and not half so good as the first ; if you doe draw above a pint of the best water , you must have of all things more , as is before said . to stanch the bleeding of a wound . take a hounds turd , and lay that on a hot coal , and binde it thereto , and that shall stanch bleeding , or else bruise a long worm , and make pouder of it , and cast it on the wound , or take the ear of a hare , and make pouder thereof , and cast that on the wound , and that will stanch bleeding . for spitting of blood , after a fall or bruise . take bittanie , vervain , nosebled , and five leaved grasse , of each alike , and stamp them in a morter , and wring out the juyce of them , and put to the juyce as much goats milk , and let them seeth together , and let him th●t is hurt drinke of that liquor seven dayes together , till the waxing of the moon , and let him drink also osmorie and cumferie with stale ale , and he shall be whole . for to heal him that spitteth bloud . take the juyce of bittanie and temper that with good milk , and give the sick to drink four dayes , and he shall be whole . for to know whether he that hath the flux shall live or die . take a pennie weight of trefoyle seed , and give it him to drinke in wine or water , and doe this three dayes , and if it cease , he shall live , with the help of medicine , if not , he shall die . for to stanch the bleeding of a vein . take rue and seeth it in water , and after stamp it in a morter , and lay it on the vein , then take lambs wooll that was never washed , and lay that thereon , and that shall stanch bleeding . for a vein that is evill smitten . take beanes , and peel away the lacke , and seeth them well in vinegar , and lay them on the vein hot in manner of a plaister . for one that pisseth bloud . take and seeth garlick in water , till the third part be wasted away , let him drinke of the water , and he shall be whole . for a woman travelling with child . take and give her titany to drink in the morning , and shee shall be delivered without peril , or else give her hysop with water that is hot , and shee shall be delivered of the child although the child be dead and rotten , and anon when shee is delivered give her the same without wine , or binde the hearb argentine to her nostrils , and she shall be soon delivered , or else polipodie and stamp it , and lay that on the womans foot in manner of a plaister , and she shall be delivered quick or dead , or else give her savorie with hot water , and shee shall be delivered . for one that hath surfeited , and cannot digest . take the bottome of a wheaten loafe , and tost it at the fire , till that be very brown and hard , and then take a good quantity of aqua vitae , and put that upon the same so tosted , and put that in a single linnen cloth , and lay that at the breast of the patient all night , and with the help of god he shall recover , and he shall vomit or purge soon after . a water to comfort weake eyes , and to preserve the sight . take a gallon and a half of old wheat fair and clean picked from all manner of soil , and then still it in an ordinary still with a soft fire , and the water that comes of it must be put in a glasse , then take half a pound of white sugar candie , and bruise it in a morter to pouder , and after three dayes when the water hath been in a glasse , then put in the pouder candie , then take an ounce of lapis stewsie prepared , and put it into the glasse to the rest of the stuffe , then take an ounce of camphire , and break it between your fingers small , and put it into the glasse , then stop the glasse close , and the longer it stands , the better it will be . for tender eyes , or for children . take a little piece of white sugar candie , as much as a chesnut , and put it into three or four spoonfulls of white-wine to steep , then take it out again , and dry it , and when it is dry bruise it in a clean morter that must taste of no spice , then put it upon a piece of whitepaper , and so hold it to the fire that it may be through dry , and then fearce it through a little sieve . for hot eyes and red . take slugs , such as when you touch them will turn like the pummel of swords , a dozen or sixteen , shake them first in a clean cloth , and then in another , and not wash them , then stamp them , and put three or four spoonfuls of ale to them , and strain it through a dry cloth , and give it the partie morning and evening , first and last . for cornes . take fair water half a pint , mercurie sublimate , a penniworth , allum as much as a bean , boyle all these together in a glass still , till a spoonfull be wasted , and alwaies warm it when you use it , this water is also good for any itch , tetter , ringworm , or wart . a searcloth for a sore or sprain , or any swelling . take vervain seven ounces , of siros seven ounces , of camphire three drachms , of oile of roses ten ounces , let the wax and the oyle boil till the wax be melted , then put in your siros tinely beaten , stirring it● one the fire till it look brown ; then put in the camphire finely beaten , and let it boil two or three walmes , and then dip in your cloths . a poultess for a swelling . take a good handfull of violet leaves , and as much groundsel , half a handfull of mallows , and half a handful of chickweed , cut all these with a knife , and so seeth them well in conduit water , and and thicken it with barlie meal , being finely sifted , and so roule it sure , and lay it to the swelled place , and shift it twice a day . to make a strong water good for a canker , or any old sore , or to eat any lump of flesh that groweth . take of celandine a handfull , of red sage a handfull , and of woodbind leaves a handfull , shred all these together very small , and steep them in a quart of white wine , and a pint of water , letting it stand all night , and on the morrow strain it , and put therein of borex nine penny-worth , of camphire nine pennyworth , and of mercury four pennyworth , and set them on a soft fire , boyling softly for the space of an hour , and when you will use it warm a little of it , dip it in a cloth , and lay it to the sore , or in any cotten . to heal any bruise , sore , or swelling . take two pound of wax , and two pound of rosin , and two pound and a half of butter , and four spoonfuls of flower , and two good spoonfuls of honey , put in your wax , rosin , and your butter altogether , boyle all these together and clarifie it , then put in two ounces of carmerick , and when it hath thus boyled a quarter of an hour , put a little water in a dish , and put it in , and let it stand till it be cold , and when you will use it , you may melt it on a soft fire , and put in your clothes and make searcloth , and you may spred it plaisterwise to heal any wound . a medicine for any wound old or new . take a pint of sallade oyle , and four ounces of bees wax , and two ounces of stone-pitch , and two ounces of rosin , and two ounces of venice turpentine , and one pennyworth of frankincense , and a handfull of rosemary tops , and a handfull of tutson leaves , and a handfull of plantain leaves ; these hearbs must be stamped , and the juyce of them put to the things aforesaid , and let them boyle altogether about a quarter of an hour , or thereabouts , this being done , put it into an earthen pot , and when it is cold you may use it as you have occasion , and keep it two year a most excellent medicine . a medicine for a wen. take black sope , and unquencht lime , of each a like quantity , and beat them very small together , and spread it on a wollen cloth , and lay it on the wen , and it will consume it away . for breaking out of childrens heads . take of white wine , and sweet butter , a like , and boyle them together till it come to a salve , and so annoint the head therewith . for to mundifie , and gently to cleanse vlcers , and to break new flesh . take rosin eight ounces , colophonia four ounces , era , & olia , ana . one pound , adipis ovini , gum amoniaci , opoponaci , ana . one ounce , fine eruginis raris , boyl your wax , colophony , and rosin , with the oyle together , then strain the gums , being first dissolved in vinegar , and boyle it with a gentle fire , then take it off , and put in your verdigreece , and fine powder , and use it according to art. a fomentation . take the liquour wherein neats feet have been boyled , with butter , and new milk , and use it in manner of a fomentation . for the falling sicknesse , or convulsions . take the dung of a peacock , make it into powder , and give so much of it to the patient as will lie upon a shilling , in succory water fasting . for a tetter , proceeding of a salt humour , in the breast and paps . annoint the sore place with tanners owse . for the bloudy flux . take the bone of a gammon of bacon , and set it up an end in the middle of a charcoal fire , and let it burn till it looks like chalk , and that it will burn no longer , then powder it , and give the powder thereof unto the sick . a plaister for all manner of bruises . take one pound of mede wax , and a quartern of pitch , half a quartern of galbanum , and one pound of sheeps tallow , shred them , and seeth them softly , and put them to a little white wine , or good vinegar , and take of frankincense , and mastick , of each half an ounce in powder , and put it to , and boyle them altogether , and still them till it be well relented , and spread this salve upon a mighty canvas that will over-spread the sore , and lay it thereon hot till it be whole . to make an ointment , called flos unguentorum . take rosin , perrosin , and half a pound of virgin wax , frankincense a quarter of a pound , of mastick half an ounce , of sheeps tallow a quarter of a pound , of camphire two drachms , melt that that is to melt , and powder that that is to powder , and boyl it over the fire , and strain it through a cloth into a pottle of white wine , and boyle it altogether , and then let it cool a little , and then put thereto a quartern of turpentine , and stir all well together till it be cold , and keep it well : this ointment is good for sores old and new ; it suffereth no corruption in the wound , nor no evill flesh to be gendered in it ; and it is good for head-ach , and for all manner of imposthumes in the head , and for wind in the brain , and for imposthumes in the body , and for boyling eares and cheeks , and for sauce-flegm in the face , and for sinewes that be knit , or stiffe , or sprung with travall ; it doth draw out a thorn , or iron , in what place soever it be , and it is good for biting or stinging of venomous beasts ; it rotteh and healeth all manner of botches without , and it is good for a fester , and canker , and noli me tangere , and it draweth out all manner of aking of the liver , and of the spleen , and of the mervis , and it is good for aking and swelling of many members , and for all members , and it ceaseth the flux of menstrua , and of emeroides , and it is a speciall thing to make a sumed cloth to heal all manne of sores , and it searcheth farthest inward of any ointment . an ointment for all sort of aches . take bettany , cammomil , celendine , rosemary , and rue , of each of them a handful , wash the hearbs and presse out the water , and then chop , or stamp them very small , and then take fresh butter unwashed and unsalted a quart , and seeth it untill half be wasted , and clarified , then scum it clean , and put in of oyle olive one ounce , a piece of virgins wax for to harden the ointment in the summer time , and if you make it in the winter , put into your ointment a little quantity of footsenne instead of the virgins wax . an excellent syrupe to purge . take sena alexandrina one pound , polipodium of the oak four ounces , sarsaparilla two ounces , damask prunes four ounces , ginger seven drachms , annise-seeds one ounce , cumminseeed half an ounce , carraway seeds half an ounce , cinnomon ten drachms , aristolochia rotunda , peonia , of each five drachms , rubarb one ounce , agarick six drachms , i amarisk two handfulls , boil all these in a gallon of fair water unto a pottle , and when the liquor is boyled half away , strain it forth , and then put in your rubarb and agarick , in a clean thin handkercher , and tye it up close , and put it into the said liquor and then put in two pound of fine sugar , and boil it to the height of a sirrup , and take of it the quantity of six spoonfulls or more , or lesse as you find it worketh in you . to make drinke for all kind of surfets . take a quart of aqua , or small aqua vitae , and put in that a good handfull of couslip flours , sage flours a good handfull , and of rosemary flours a handful , sweet majoram a little , pellitorie of the wall , a little bittanie and balm of each a prettie handful , cinnamon half an ounce , nutmegs a quarter of an ounce , fennel-seed , annise seed , colliander seed , carraway seed , gromel seed , juniper berries , of each a drachm , bruise your spices and seeds , and put them into your aqua or aqua vitae , with your hearbs together , and put to that three quarters of a pound of very fine sugar , stir them together , and put them in a glasse , and let it stand nine dayes in the sun , and let it be stirred every day , it is to be made in may , steeped in a wide mouth'd glasse , and strained out into a narrow mouth'd glass . a medicine for the reins of the back . take housleek , and stamp , and strain it , then dip a fine linnen cloth into it , and lay it to the reins of the back , and that will heal it . a medicine for the ache in the back . take egrimonie , and mugwort , both leaves and roots , and stamp it with old bores grease , and temper it with honey and eysell , and lay it to the back . for a stitch. take roses , and cammomile , of each a handfull , and oyle of roses , and oyle of cammomile , of both together a saucerfull , and a quantity of barlie flower , boil all these together in milk , and then take a linnen bag , and put it therein , and lay the plaister as hot as may be suffered where the stitch is . to make a salve for wounds that be cankered , and doe burn. take the juyce of smallage , of morrels of waberd , of each alike , then take the white of eggs , and mingle them together , and put thereto a little wheat flower , and stir them together till it be thick , but let it come nigh no fire but all cold , let it be laid on raw to the sore , and it shall cleanse the wound . a medicine for bone-ach . take brooklime , and smallage , and daises , with fresh sheeps tallow , and fry them together , and make thereof a plaister , and lay it to the sore , all hot . for sinews that are shrunk . take young swallows out of the nest , a dozen or sixteen , and rosemarie , lavender , and rotten strawberie leaves , strings and all , of each a handfull , after the quantity of the swallows , the feathers , guts and all , bray them in a morter , and fry all them together , with may butter , not too much , then put it into an earthen pot , and stop it close nine dayes , then fry it again with may butter , and fry it well , and strain it well , when you shall use it chase it against the fire . a water for the biting of a mad dog. take scabios , matsiline , yarrough , nightshade , wild sage , the leaves of white lillies , of each a like quantity , and still them in a common still , and give the quantity of three or four spoonfulls of the water mingled with half a spoonfull of triacle , to any man or beast that is bitten , within three dayes after the biting , and for lack of the water , take the juyce of these hearbs mingled with triacle , it will keep the sore from rankling ; take dittanie , egrimonie , and rustie bacon , and beat them fine together , and lay it unto the wound , and it will keep it from rankling . to kill a fellon . take red sage , white sope and bruise them , and lay it to the fellon , and that will kill it , to breake a felon . take the grounds of ale , and as much vinegar , the crumbs of leavened bread , and a little honey and boil them altogether till they be thick , and lay that hot to the joynt where the felon is , and that will heal it . doctor stevens soveraign water . take a gallon of good gascoign wine , then take ●●●ger , galingal , cancel , nutmegs , grains , gloves , annise seeds , carraway seeds , of each a drachm , then take sage , mints , red roses , thyme , pellitorie , rosemary , wild thyme , cammomile , lavender , of each one handfull ; then bray both the spices and the hearbs , and put them all into the wine , and let them stand for twelve hours , divers times stirring them , then still that in a limbeck , but keep that which you still first by it self , for that is the best , but the other is good also , but not so good as the first . the vertues of this water are these , it comforteth the spirits vitall , and helpeth the inward diseases which come of cold , and the shaking of the palsie , that dureth the contraction of sinnews , and helpeth the conception of women that be barren , it killeth worms in the body , it cureth the cold cough , it helpeth the toothach , it comforteth the stomack , it cureth the cold dropsie , it helpeth the stone , it cureth shortly the stinking breath , and who so useth this water enough , but not too much , it preserveth him in good liking making him young . doctor willoughbies water . take galingal , cloves , cubebs , ginger , melilot , cardamome , mace , nutmegs , of each a drachm , and of the juyce of celendine half a pint , and mingle all these made in pouder with the said juyce , and with a pint of good aqua vitae , and three pints of good white wine , and put all these together in a still of glasse , and let it stand so all night , and on the morrow still it with an easie fire as may be . the vertue is of secret nature , it dissolveth the swelling of the lungs without any grievance , and the same lungs being wounded , or perished , it helpeth and comforteth , and it suffereth not the bloud to putrifie , he shall never need to be let bloud that useth this water , and it suffereth not the heart to be burnt , nor melancholly or flegm to have dominion above nature , it also expelleth the rheum , and purifieth the stomack , it preserveth the visage , and the memorie , and destroyeth the palsie , and if this water be given to a man or woman labouring toward death , one spoonfull relieveth : in the summer time , use once a week fasting the quantity of one spoonful , and in winter two spoonfuls . a medicine for them that have a pain after their child bed . take tar and fresh barrows grease , and boil it together , then take pigeons dung , and fry it in fresh grease , and put it in a bag . for the drinke , take a pint of malmsey and boil it , and put bay berries in it , and sugar , the bay berries must be of the whitest , and put therein some sanders . take some fair water , and set it over the fire , and put some ground malt in it , when they use these things they must keep their bed . for running of the reins . take venice turpentine rolled in sugar and rosewater , swallow it in prettie rouls , and put a peece of scarlet warm to your back . for codds that be swollen . stamp rue , and lay thereto . to draw an arrow head , or other iron out of a wound . take the juyce of valerian , in the which you shall wet a tent , and put it into the wound , and lay the same hearb stamped upon it , then your band or binding as appertaineth , and by this meanes you shall draw out the iron , and after heal the wound as it requireth . a plaister for a green wound . take flower and milk , and seeth them together till it be thick , then take the white of an egg , and beat them together , and lay it to the wound , and that will keep it from rankling . for a laske . take an egg , and aqua vitae , and boil it with the egg till it be dry ; the● take cinnamon and sugar , and eat it with the egg. for him that hath a bunch or knot in his head , or that hath his head swollen with a fall . take one ounce of bay salt , raw honey three ounces , turpentine two ounces , intermingle all this well upon the fire , then lay it abroad upon a linnen cloth , and thereof make a plaister , the which you shall lay hot to his head , and it will altogether asswage the swelling , and heal it perfectly . against the biting ●f any venomous beast . as soon as the person feeleth himself bit with any venomous beast , or at least , as soon as is possible , let him take green leaves of a fig-tree , and presse the milk of them three or four times into the wound : and for this also serveth mustard-seed mingled with vinegar . a perfect remedy for him that is sore wounded with any sword or staffe . take taxus barbatus and stamp it , and take the juyce of it , and if the wound bleed , wipe it and make it clean , washing it with white wine or water , then lay the said juyce upon the wound , and the hearb , whereof you take the juyce , upon it , then make your band , and let it abide on a whole day , and you shall see a wonderful effect . a bag to smell unto for melancholly , or to cause one to sleep . take dry rose leaves , keep them close in a glasse which will keep them sweet , then take powder of mints , powder of cloves in a grosse powder , and put the same to the rose leaves , then put all these together in a bag , and take that to bed with you , and it will cause you to sleep , and it is good to smell unto at other times . for spitting of bloud . take the juyce of bettony tempered with goates milk , and drink thereof three or four mornings together . an ointment for all sores , cuts , swellings and heat . take a good quantity of smallage , and mallowes , and put thereto two pound of bores grease , one pound of butter , and oyle of neats foot a quantity , stamp them well together , then fry them , and strain them into an earthen pot , and keep it for your use . a salve for a new hurt . take the whitest virgins wax you can get , and melt it in a pan , then put in a quantity of butter , and honey , and seeth them together , then strain them into a dish of fair water , and work it in your hands , and make it in a round ball , and so keep it , and when you will use it , work some of it between your hands , and strike it upon a cloth , and lay it upon the sore , and it will draw it and heal it . against the biting of a mad dog , and the rage or madnesse that followeth a man after he is bitten . take the blossomes or floures of wild thistles dryed in the shade , and beaten to powder , give him to drink of that powder in white wine half a walnut shell full , and in thrice taking it , he shall be healed . against the greif in the lungs , and spitting of bloud . take the hearb , called of the apothecary vngula caballina , in english coltsfoot , incorporate it well with the lard of a hog chopped , and a new laid egg , boyle it together in a pan , and give it the patient to eat , doing this nine mornings , you shall see a marvellous thing , this is also good to make a man fat . against spitting of bloud by reason of some vein broken in the breast . take mise-dung beaten into powder as much as will lye upon a groat , and put it in half a glasse-ful of the juyce of plantam with a little sugar , and so give the patient to drink thereof in the morning before breakfast , and at night before he goe to bed , continuing the same , it will make him whole and sound . for to cleanse the head. take pellitory of spain , and chew the roots three dayes a good quantity , and it will purge the head , and doe away the ach , and fasten the teeth in the gummes . a good remedy against the plurisie . open a white loaf in the middle new baked , and spread it well with triacle on both the halfes on the crown side , and heat it at the fire , then lay one of the halfes on the place of the disease , and the other half on the other side of the body directly against it , and so bind them , that they loose not no● stirre , leaving them so a day and a night , or untill the imposthume break , which i have sometimes seen in two houres or lesse , than take away the bread , and immediately the patient will begin to spit and void the putrefaction of the imposthume , and after he hath slept a little , yee shall give him meat , and with the help of god he shall shortly heal . for a pin or web in the eye . take two or three lice out of ones head , and put them alive into the eye that is greived , and so close it up , and most assuredly the lice will suck out the web in the eye , and will cure it , and come forth without any hurt . a remedy to be used in a fit of the stone , when the water stops . take the fresh shels of snails , the newest will look of a reddish colour , and are best , take out the snails , and dry the shels with a moderate heat in an oven after the bread is drawn ; likewise take bees and dry them so , and beat them severally into powder , then take twice so much of the bees powder as the snails , and mix them well together , keep it close covered in a glasse , and when you use it , take as much of this powder as will lye upon a sixpence , and put it into a quarter of a pint of the stilled water of bean ● ures , and drink it fasting , or upon an empty stomack , and eat nor drink nothing for two or three houres after . this is good to cause the party to make urine , and bring away the gravell or stone that causeth the stopping , and hath done very much good . a syrupe for the pain in the stomack . take two good handfuls of young rue , boyle it in a quart of good white wine vinegar till it be half consumed , so soon as it is thorough cold strain it , and put to every pint of the liquor a pound and a quarter of loaf-sugar , and boyle it till it come to a syrupe , when you use it , take a good spoonfull of this in the morning fasting , and eat nor drink nothing for two or three houres after , it is good for pain in the stomack that proceeds of windy vapours , and is excellent good for the lungs , and obstructions of the breast . receipts for bruises , approved by the lady of arundell . take black jet , beat it to powder , and let the patient drink it every morning in beer till he be well . another for the same . take the sprigs of oak trees , and put them in paper , roast them , and break them , and drink as much of the powder as will lye upon a sixpence every morning , untill the patient be well . to cause easie labour . take ten or twelve dayes before her looking six ounces of brown sugar-candy beaten to powder , a quarter of a pound of raisins of the sun stoned , two ounces of dates unstoned sliced , half an ounce of annise-seeds bruised , a quarter of an ounce of cowslip floures , one drachm of rosemary floures , put these in a fine lawn bag with a flint stone , that it may sink into a pottle of white wine , let it steep four and twenty houres , and after take of it , in the morning , and at four in the afternoon , and in the evening , the quantity of a wine glasse full . a cordiall for the sea. take one ounce of syrupe of clove-gill floures , one drachm of confectio alebernis , one ounce and a half of borrage water , and the like of mint water , one ounce of mr. mountfords water , and as much of cinnamon water , temper all these together in a cordiall , and take a spoonfull at a time when you are at sea. a plaister to strengthen the back . take eight yolks of eggs new laid , one ounce of i rankincense beaten into fine powder , mingle them well together , put in as much barly flower as will make it thick for a plaister , spread it on leather , lay it to the small of the back , letting it lye nine houres , use four plaisters one after another , you must slit the 〈◊〉 in the midst , so as it may not lye 〈◊〉 the b●ck bone . a present remedy for a woman with child , that hath taken harm by fall , or fright , or any mischance . to stay the child and strengthen it , take one ounce of pickerell jawes , fine beaten and searsed , of dates stones , and bole armoniack , of each one ounce , of sanguis draconis half an ounce , give of these , being well searsed and mingled together , a french crown weight in muskadine or malmsey , and let the woman keep her very warm . for a weak back . take of red lead half a pound , of white lead half a pound , boil these in three pints of sallet oyle in a pipkin , stirring them continually with a peece of iron , untill it be of a gray colour , then roul it up in rouls and keep it for your use . oyle of saint johns wort. take a quart of sallet oyle , put thereto a quart of flour of s. johns wort well picked , let them lye therein all the year till the seeds be ripe , the glasse must be kept warm , either in the sun , or in water all the summer untill the seeds be ripe ; then put in a quart of s. johns wort seeds whole , and so let it stand twelve hours , then you must seeth the oyle eight hours , the glasse being kept open , and the water in the pot full as high as the oyle is of height in the glasse , then when it is cold strain it , that the seeds may remain , not in the oyle , and then put up the oyle for your use . a green salve for an old sore . take a handfull of groundsell , as much housleek , of marigold leaves a handfull , pick and wipe these hearbs clean , but wash them not , then beat all these hearbs in a wooden boul , as small as is possible , then strein out all the juyce , and put in a quantity of hogs grease , as much as two eggs , beat all these together again , and then put in the juyce again , and put in 10 eggs , yolks and whites , and five spoonfuls of english honey , and as much wheat flower , as will make all this as thick as a salve , and so stir it very well together , and put it close up in a pot , that it take no ayre , and so keep it for your use . a most excellent pouder for the collick and stone . you must take it morning and evening before you goe to bed , sperma ceti one ounce and half , cloves and mace one quarter of an ounce , annise seeds and ●●●stone of each two ounces , cinnamon and small pepper , of each one quarter of an ounce , date stones a quarter of an ounce , liquorice , fennel , red sage , bay berries , of each three quarters of an ounce , acornes one quarter and half of an ounce , lillie roots two drachms , the white of oyster shels burned in the fire one quarter of an ounce ; beat all these into fine pouder , and drinke as much thereof in ale or beer , as will lye on a sixpence , and fast one hour or two after it : if the part●e be so●e grieved , take one handfull of parsely , and seeth it in ale untill half be s●d away , with twentie or thirtie prunes therein streined , and put thereto two spoonfulls of this pouder , and drinke it mornings and evenings somewhat warm . a present remedie for the running of the reins . take an ounce of nutmegs , half an ounce of mastick , then slice the nutmegs , and put them in steep in rose vinegar all one night , then lay them in a dish to dry before the fire , then take the mastick and lay it in papers , and beat it with a hammer very small and put a little corral well beaten unto it , and as much ambergreece , then mingle these things together with sugar , and make it pleasant to eat , and so take a good quantity morning and evening . a salve for a green wound . take two handfuls of water dittanie , two handfuls of rosemary shred very small , a quarter of a pint of turpentine , half a pound of yellow wax , a quart of sallet oyle , half a pint of white wine , boil all these together , while the white wine be quite consumed , then it will bee green , and come to the height of a salve . a proved medicine for a burning or scalding by lightning or otherwise . take hogs grease , or sheeps treacles , and alehoose , beat these very well together , then take more hogs grease , and boil it to a salve . to use it . annoint the place grieved with this ointment , and then lay upon the sore so annointed colewort leaves , which must be boyled very soft in water , and the strings made smooth , with beating them with a pestel . a pouder for the green sicknesse , approved with very good success upon many . take of cloves , mace , nutmegs , of each one quarter of an ounce , beat them severally , and then altogether very well , fine sugar very small beaten one quarter of a pound , and then mix and beat them all four together , pearl the fixt part of half an ounce very finely beaten , mingle it with the rest , and beat them altogether again , the filing of steel or iron one ounce and a quarter , sift it very fine , and mingle it with the rest , but if so small a quantity will not serve , adde a quarter more of the mettall , let it be sifted before you weigh it , but if all this will not serve the turn , put in a little rubarb , or a little alexakatrina . the manner of using this pouder . in the morning when you rise take half a spoonful of it , take as much at four a clock in the afternoon , and as much when you go to bed , walk or stir much after the first takings of it , i mean every morning and evening , fast one hour after the taking of it , or more , and then eat some sugar sops or thin broath . the patients diet. she must forbear oatmeal in broth or any other thing , cheese , eggs , custards , or any stopping meat . take care that this be not given to any woman that hath conceived , or is with child . a drink to stanch bloud inwardly . take the juyce of one handfull of shepherds purse , of parsley , and five-finger , of each as much , take five flips of egrimony , strain all these juyces into the milk of a red cow , and drinke thereof early and late warm . a pouder to keep the teeth clean , and from worm-eaten . take rosemary burned to ashes , cuttles bone , harts-horn burned to pouder , sal gemmae twelve pennie weight , the floures of pomegranets , white coral , of each six pennie weight , make all these in pouder , and with a little rosewater and a sage leaf rub the teeth . a salve to heal all manner of sores and cuts . take one pint of turpentine , one pint of oyle olive , a quarter of a pint of running water , nine branches of rosemary , one ounce of unwrought wax , two ounces of roset , seeth all these together in a little pan over the fire , let it seeth untill there arise a little white scum upon it , then stir it with a stick , suffering it to boil untill one quarter be consumed , then take it from the fire , strain it through a course cloth , but it must be done quickly after it be taken from the fire for cooling , after you have strained it into an earthen pot , let it cool , and keep it for your use . to make oyle of sage good for the grief in any joynt , or for any ach . take sage and parsley , seeth them in oyle olive , till it be thick and green . a medicine to purge and amend the heart , stomack , spleen , liver , lungs , and brain . take alexander , water-cresses , young mallows , borage , and fennel roots pared , mercurie , harts tongue , and clarie , and make of these pottage . to drive infectious diseases from the heart . take of mithridate , and centurie , of each two ounces , eight spoonfuls of dragon water , one pint of white wine , seven spoonfuls of aqua vitae , boil altogether a little , strain it , then set it on the fire again a little while , and drinke of it morning and evening . for the tooth-ach . take pepper , and grains , of each one ounce , bruise them , and compound them with the water of the diseased , and make it of a good thicknesse , and lay it outwards on the cheek , against the place grieved , and it will help it for ever after . another . take dryed sage , make pouder of it burnt allum , bay salt dryed make all in fine pouder , and lay it to the tooth where the pain is , and also rub the gums with it for the strangullion or the stone . take the inner rind of a young ash , between two or three yeares of growth , dry it to pouder , and drinke of it as much at once , as will lye on a sixpence in ale or white wine , and it will bring present remedie : the partie must be kept warm two hours after it . for the stone . take the stone that groweth within the gall of an oxe , grate it , and drink of it in white wine , as much as will lye upon a sixpence at once , for want of white wine make a posset of ale , and clarifie the ale from the curd , then boil one handful of pellitorie therein , and drinke of the pouder with it . for the black jaundies . take earthen wormes , wash them in white wine then dry them , and beat them into pouder , and put to a little saffron , and drinke it in beer . a drawing salve for an old sore . take rosin half a pound beaten to pouder , sheeps tallow , one quarter of a pound , melt them together , and pour them into a bason of water , and when they begin to cool a little , work them well with your hands in the water , and out of the water , drawing of it up and down the space of one hour till it be very white , then make it up in rouls , and reserve it to strike thin plaisters upon old sores . a water to wash sores withall . take wormwood , sage , plantain leaves , of each one handful , allum two ounces , honie two sawcers full , boil all these together in three pints of water , till half be sod away , then strain it , and reserve that liquor to wash the sore withall . a medicine to cure the garget in the throat . take a pint of may butter , and put it on the fire in a postnet , and put into it of the inner bark of elder one good handful , and some daisie roots , seeth it to half the quantity , and strain it , and so keep it cool , take this ointment , and annoint your throat , then take the ointment , and strike a long plaister with it very thick of the ointment , then strike upon the ointment the best jane triacle , and upon that strew grosse pepper very thick , strike it on with a knife , warm the plaister , and bind it round your throat t● your eares , renew it once a day with the ointment , and the triacle and pepper , and lay it on again ; before you use this ointment , scour the mouth and throat with the pouder of roch allom burned , mix it with the pouder of madder or pepper . for the hearing . take one onyon , take the core out of it , fill it with pepper , slice it in the midst , being first wrapt in paper , and rosted in the embers , lay it to each ear . for a dead child in a womans bodie . take the juyce of hysop , temper it in warm water , and give it to the woman to drink . for a woman that hath her flowers too much . take a hares foot , and burn it , make pouder of it , and let her drinke it with stale ale. a medicine for the gout . take tetberrie roots , and wash and scrape them clean , and slice them thin , then take the grease of a barrow hog , the quantity of either alike , then take an earthen pot , then lay a lane of grease in the bottome , then a lane of roots , then the grease again , and so roots and grease till the pot be full , then stop the pot very close , and set it in a dunghil one and twentie dayes , then beat it altogether in a boul , then boil it a good while , then strain it , and put in a penniworth of aqua vitae , then annoint the place grieved , very warm against the fire . a diet drinke for the running gout , ach in the joynts , and for all infections . set seven quarts of water on the fire , and when it boileth , put therein four ounces of sarsaparilla bruised , and let it boil two hours very softly , close stopped , or covered , then put in four ounces of sene , three ounces of liquorice bruised , of st●●ados , hermodactill , epithymum , and of cammomile flours , of every one half an ounce , and so boil all these two houres very softly , then strain it , and keep it in a close vessel close stopped : when it is cold , then boil again all the aforesaid ingredients in seven quarts of water , four hours with a soft fire close covered , then strain it , and keep it as the other by it self , and take of the first a good draught one hour before you arise in the morning , and a draught at the beginning of dinner , and another at supper , and going to bed , and and at all other times , drinke of the latter when you lift , and eat no meat but dry rosted mutton , capon , rabbet , without salt , and not basted , but to your breakfast , a poched egg , no bread but bisket , or dried crust , and at night raisins of the sun , and bisket bread , drink no other drinke but this . a plaister to heal any sore . take of sage , herb-grace , of each a like quantitie , ribwort , plantain , and dasie roots , more then half so much of each of them as of the other , with wax , fresh grease , and rosin , make it a salve , if the flesh grow proud , then put alwaies upon the plaister , before you lay it to the sore , burnt allum , and it will correct the flesh . to cause a woman to have her sickness . take egrimonie , motherwort , avens , and parsley , shred them small with oatmeal , make pottage of them with pork , let her eat the pottage , but not the pork . for the stone . take the green weed of the sea , which is brought with oysters , wash it , and dry it to pouder , drinke it with malmsey fasting . to kill worms . take alexakatrina two ounces , let it stand in a quart of malmsie eight houres , drink of it morning and evening . for a hot rheum in the head. take rosewater , vinegar , and sallet oyle , mix them well together , and lay it to the head warm . for a lask . take the nether jaw of a pike , seeth it to pouder and drinke it . for an itch or dry scurs of the body . take elecampane roots or leaves , stamp them and fry them with fresh grease , strain it into a dish , and annoint the patient . for one that is bruised with a fall. take horse dung , and sheeps suet , boil them together , and apply it to the same place , being laid upon a cloth . for the emeroids . take hops and vinegar , fry them together , and put it into a little bag , and lay it as hot as it may be endured to the fundament , divers bags one after another , and let one continue at it . for one that is burned with gunpowder , or otherwise . take one handfull of groundsel , twelve heads of housleek , one pint of goose-dung , as much chickens dung , of the newest that may be gotten , stamp the hearbs as small as you can , then put the dung into a morter , temper them together with a pottle of bores grease , labour them together half an hour , and strain it through a canvas bag with a cleft stick into an earthen pan , and use it when need requireth , it will last two year . to heal a prick with a nail or a thorn. take two handfuls of salendine , as much orpen , cut it small , and boyl it with oyle olive , and unwrought wax , then strain it and use it . to stop the bleeding of a cut or wound . take hop , stamp it , and put it into the wound , if hop will not doe it , then put to it vinegar with the hop . for a scald . take the leaves of ground ●●ie , three handfuls , housleek one handful , wash them , and stamp them in a stone mortar very small , and as you stamp them , put in one pint of cream by little and little , then strain it , and put it in a pot with a feather , take of this and annoint the scalded place , and then wet a linnen cloth in the same ointment , and lay it on the place , and over that roul other cloathes . an ointment for a tetter . take sal armoniack one ounce , beat it into fine powder , then mix it with sope , and fresh grease , of each two ounces , make an ointment , and annoint the place . for the singing in the head. take one onyon , cut out the core , and fill that place with the pouder of cummin , and the juyce of rue , set on the top again , and roast the onyon in embers , then put away the out-side , and put in a cloth , wring out the juyce , take black woll and dip it in , put this in thine c●re where the singing is , and if it be on both sides , then serve one after another . a drink for one that is weak , and misdoubting a consumption . take three handfuls of rosemary , bruise it a little , and close it in paste , bake it in an oven untill it be well dryed , then cut the paste , and take forth the rosemary , infuse it in two quarts of claret wine , with two ounces of good triacle , one ounce of nutmegs , of cinnamon , and ginger , of each half an ounce bruised , let them stand infused two nights and one day , then distill it in a limbeck , drink hereof one spoonfull or two next your heart . a drink for the plague . take red sage , hearb-grace , elder leaves , red briar leaves , of each one handful , stamp them and strain them with a quart of white wine , and then put to it aqua vitae and ginger , drink hereof every morning one spoonfull nine mornings together , and it will preserve you . for a bruise or stitch. take the kernels of walnuts and small-nuts , figs , rue , of each one handfull , white salt the quantity of one walnut , one race of ginger , one spoonfull of honey , beat them altogether very fine , and eat of it three or four times every day , make a plaister of it , and lay it to the place grieved . a drink for one that hath a rupture . take comfery one good handfull , wild daisie roots as much , and the like of knotted grasse , stamp all these together , and strain it with malmsey , and give it to the patient to drink morning and evening nine dayes bloud-warm : if it be a man that hath been long so , he must lye nine dayes upon his back , and stir as little as he can : if he be a child , he must be kept so much lying as you may for nine dayes ; if you think the drink too strong for the child , give it him but five dayes in malmsey , and the rest in stale ale ; have care that the party have a good trusse , and keep him trussed one whole year at the least . a plaister for a rupture . take the juyce of comfery , wild daisie roots , and knotted grasse , of each a like quantity , fresh butter , and unwrought wax , of each a like quantity , clarifie them severally , then take of the root of comfery , dry it , and make pouder of it ; take the pouder of anniseseed , and cummin-seed , but twice as much cumminseed as anniseseed , boyle these pouders in the butter and unwrought wax upon a soft fire a good while together , then put in your juyce , and let it boyle one walm or two , then take it from the fire , and stir it altogether till it be cold , take hereof , and spread it , and lay it to his codds as hot as he can suffer it , and use this till he be whole : this plaister is most excellent for a child that is burst at the navill . gratiosa cura . a water for a cut or a sore . take honeysuckles the knots nipt off , floures of celendine , floures of red sage , of each three spoonfuls , five-finger , camphery such as is to knit bones , daisies with the roots thereon , ladder of heaven , blossomes of rosemary , setwell , hearbgrace , smalledge , red roses with the knots on , or else red rosecakes , adder-tongue , of each of these one handfull , seeth all together in six gallons of water that runneth towards the east , untill two gallons be sod in , then strain them , and put to the water three quarts of english honey , one pound of roch allum , one pennyworth of madder , one pennyworth of long pepper , seeth all together untill one gallon be consumed , then cleanse the water . for the wind collick . take the floures of walnuts , and dry them to pouder , and take of them in your ale , or beer , or in your broth , as you like best , and it will help you . to make a soveraign oyle of a fox , for the numme palsie . take a fox new killed , cased , and bowelled , then put into the body , of dill , mugwort , cammomil , campits , southernwood , red sage , origanum , hop , , staecad , rosemary , costmary , cowslip floures , balm , bettony , sweet-majoram , of each a good handfull , chop them small , and put thereto of the best oyle of castor , dill , and cammomill , of each four ounces , mix the hearbs and oyles together , and strew over them aphronitum a good handfull , put them all into the fox , and sow up his belly close , and with a quick fire roast him , and the oyle that droppeth out is a most singular oyle for all palsies or numnesse . approved . to comfort the brain , and procure sleep . take brown bread crums the quantity of one walnut , one nutmeg beaten to pouder , one drachm of cinnamon , put these into a napkin , with two spoonfuls of vinegar , four spoonfuls of rosewater , and one of womans milk . for the weaknesse in the back . take the pith of an oxe back , put it into a pottle of water , then seeth it to a quart , then take a handful of comphelly , one handful of knotted grasse , one handful of shepherd spurse , put these into a quart of water , boyle them unto a pint , with six dates boyled therein . for a canker in any part of the body . take filberd nut leaves , lavender-cotton , southernwood , wormwood , sage , woodbine leaves , sweet-bryar leaves , of each a like quantity , of allum , and honey , a good quantity , seeth all these till they be half sodden , wash the sore with it . for an old bruise . take one spoonful of the juyce of tansie , and as much nip , two pennyworth of sperma ceti , put it into a little ale , and drink it . oyle of foxes , or badgers , for ach in the joynts , the sciatica , diseases of the sinews , and paines of the reines and back . take a live fox , or badger , of a middle age , of a full body , well fed , and fat , kill him , bowell him , and skin him , some take not out his bowels , but onely his excrements in his guts , because his guts have much grease about them , break his bones small that you may have all the marrow , this done , set him a boyling in salt brine , and sea water , and salt water , of each a ●●nt and a half , of oyle three pints , of salt three ounces , in the end of the decoction put thereto the leaves of sage , rosemary , dill , origany , majoram , and juniper berries , and when he is so sodden as that his bones and flesh do part in sunder , strain all through a strainer , and keep it in a vessel to make linaments for the ach in the joynts , the sciatica , diseases of the sinnews , and pains of the reins and back . to make the leaden plaister . take two pound and four ounces of oyle olive of the best , of good red lead one pound , white lead one pound very well beaten into dust , twelve ounces of spanish sope , and incorporate all these well together in an earthen pot well glased before you put them to boil , and when they are well incorporated that the sope cometh upward , put it upon a small fire of coals , continuing the fire for the space of one hour and a half , still stirring it with an iron ball upon the end of a stick , then make the fire somewhat bigger , until the redness be turned into a gray colour , but you must not leave stirring it till the matter be turned into the colour of oyle , or somewhat darker , then drop of it upon a wooden trencher , and if it cleave not to the finger it is enough , then make it up into rouls , it will keep 20 yeares , the older the better . the virtue of the plaister . the same being laid upon the stomack provoketh appetite , it taketh away any grief in the stomack , being laid on the belly is a present remedie for the collick , and laid unto the reins of the back , it is good for the bloudie flux , the running of the reins , the heat of the kidnies , and weaknesse of the back , the same healeth all swellings , bruises , and taketh away ach , it breaks felons , pushes , and other imposthumes , and healeth them , the same draweth out any running humour without breaking the skin , and being applied to the fundament , it healeth any disease there growing , being laid on the head is good for the vvula , it helpeth the head-ake , and is good for the eyes . for a pricking of a thorn. take fine wheat flower boulted , temper it with wine , and seeth it thick , lay it hot to the sore . a medicine for the plague . take a pint of malmsie , and burn it well , then take about six spoonfuls thereof , and put to the quantity of a nutmeg , of good triacle , and so much spice grains beaten , as you can take up with the tops of your two fingers , mix it together and let the partie sick drink it bloud-warm , if he be infected it will procure him to cast , which if he doe , give him as much more , and so still again and again , observing still some quantity , till the partie leave casting , and so after he will be well , if he cast not at all , once taking is enough , and probably it is not the sickness ; after the partie hath left casting , it is good to take a competent draught of burnt malmsie alone with triacle and grains , it will comfort much . another medicine for the plague . take of setwel grated one roo● of jane triacle two spoonfuls , of wine vinegar , three spoonfuls , of fair water three spoonfuls , make all these more then luke warm , and drinke them off at once well steeped together , sweat after this six or seven houres , and it will bring forth the plague sore . to break the plague sore . lay a roasted onion , also seeth a white lillie root in milk , till it be as thick as a 〈◊〉 , and lay it to the same , if these ful , launce the sore , and so draw it , and heal it with salves for botches , or biles . to make a salve to dresse any wound . take rosin and wax of each half a pound , of deer suet , and frankincense , of each one quarter of a pound , of mastick in pouder one ounce , boil all these in a pint of white wine half an houre with a soft fire , and stir it in the boyling , that it run not over , then take it from the fire , and put thereto half an ounce of camphire in pouder , when it is almost cold put there ● one quarter of a pound of turpentine after all these be mingled together , then put it into white wine , and wash it as you wash butter , and then as it cools make it up in rouls . a most excellent water for sore eyes . take a quart of spring water set it upon the fire in an earthen pipkin , then put into it three spoonfuls of white salt , and one spoonful of white coperas , then boil them a quarter of an hour , scum it as it doth boil , then strain it through a fine linnen cloth , and keep it for your use . when you take it you must lye down upon the bed , and drop two drops of it into your eye , so rest one quarter of an hour , not wiping your eyes , and use it as often as need shall require . if the eye have any perle or film growing upon it , then take a handfull of red double daisie leaves , and stamp them and strain them through a linnen cloth , and drop thereof one drop into your eye , using it three times . a plaister for one that is bruised . take half a pint of sallet oyle , or neats-foot oyle , half a pint of english honey , two or three penniworth of turpentine , a good quantity of hogs grease , two or three penniworth of bole armoniack , half a pint of strong wine vinegar , half a dosen of eggshels , and all beaten very small , one handfull of white salt , put all these together into an earthen pot , and stir and mingle them together exceedingly well , then as much bean floure , or wheat flour as will thicken it plaister-wise , then with your hand strike it on the grieved place once a day , and by gods help it wil ease any sore that cometh by meanes of striking , wrinching , bruising , or other kind of swelling that proceedeth of evill humours . balm water for a surfet . take two gallons of strong ale , and one quart of sack , take four pound of young balm leaves , and shred them , then take one pound of annise seeds , and as much liquorice beaten to pouder , put them all into the ale and sack , to steep twelve hours , after put it into a limbeck , and so still it , it is good for a surfet of of choler , for to comfort the heart , and for an ague . a restorative water in sickness , the patient being weak . take three pints of very good new milk , and put thereto one pint of very good red wine , the yolks of twenty four eggs , and beat them together , that done , put in as much fine manchet as shall suck up the milk and wine , then put the same into a fair stillatorie , and still it with a soking fire , and take a spoonfull of this water in your pottage or drinke , and this in one or two moneths will prevent the consumption . to make a candle to prevent the lask . take half a pound of unblanched almonds , stamp them , and strain it into a of ale , and set it on the fire , then take the yolks of four eggs , and make it for a candle , and so season it with a good quantity of cinnamon and sugar , and eat it every morning at breakfast . for one that cannot make water , and to break the stone . pare a raddish root , and slice it thin , and put it into a pint of white wine , and let it infuse six or seven hours , then strain it , and set it one the fire , and put thereto one parsley root , and one spoonful of parsley seed , and half a handful of pellitorie of the wall , and seeth it untill half be wasted , and give it lukewarm to drinke . the diet against melancholly . take sene eight ounces , rubarb six drachms , po●podie of the oke , sarsparilla , and madder roots of each four ounces , annise seeds , fennel seeds , epithim●m , of each one ounce , mace , cloves , and nutmegs , of each two ounces , egrimonie , scabies , and red dock roots , of each one handful , make them all small , and put it into a long narrow bag of boulter , hang it in a vessel of ale that containeth six gallons , when it is a week old , drinke it morning and evening for the space of one fortnight , keep you all that time warm , and a good diet . a sirrup to open the liver . take lungwort , maidenhair , egrimonie , scabios , of each one handful , chamepitis , hysop , of each a dosen crops , endive and succorie , of each three or four leaves , of young fennel and parsley , of each one root , one stick of liquorice , one spoonful of barberies clean washed , one spoonful of annise seeds , twenty raisins of the sun stoned , boil all these in a pottle of water to a quart , then strain it , and put thereto of the best sugar one quarter of a pound , conserve of violets one ounce , and so boil it as long as any scunt ariseth , then strain it again , and use this very warm . for one that cannot make water . take the seeds of parsley , of red fennel , of saxifrage , of carrawayes , of the kernels of hip berries , of each a like quantity , put in some pouder of jet , mingle these , being beaten to powder , well together , and drink it in stale ale luke-warme . to make aqua composita . take of anniseseeds , and licorice bruised , of each half a pound , thyme , and fennel , of each half a handful , calamint two handfuls , coriander , and carraway-seeds bruised , of each two ounces , rosemary , and sage , of each half a handful , infuse these a whole night in three gallons of red wine , or strong ale , then still it in a limbeck with a soft fire , an ointment for any swelling . take of marsh mallowes , of wormwood , of smallage , of each one handful , boyle it with one pound of the grease of a barrow hog until it be very green , then strain it , and keep it very close . lady pawlet . a plaister for the back . take half a pint of oyle of roses , four ounces of white lead ground into fine powder , put your oyle into a clean posnet , and set it on the fire , and when it is warm put in your white lead , ever stirring it , then put into it of your wax one quarter , stir it untill it be black , then take it from the fire , and in the cooling put thereto two pennyworth of camphire , of white sanders , and yellow sanders , of each the weight of fourpence , fine bole , and terra sigillata , of each two penny weight in fine pouder all , still stirring it till it be almost cold , and so make it up in roules : use it as need requires , for all weaknesse , wasting , or heat in the kidneyes . cranish . to make oyle of swallowes . take one handful of mother-thyme , of lavender-cotton , and strawberry leaves , of each a like , four swallowes , feathers and altogether well bruised , three ounces of sallade oyle , beat the hearbs , and the swallowes , feathers , and altogether , until they be so small that you can see no feathers , then put in the oyle , and stir them well together , and seeth them in a posnet , and strain them through a canvas cloth , and so keep it for your use . for a thorn , fellon , or prick . take the juce of fetherfew , of smallage , of each one saucer full , put to it as much wheat of flour as will make it somewhat thick , and put to it of good black sope the quantity of one walnut , mingle them together , and lay them to the sore a drink for one that hath a rupture . take of comfilli , otherwise called bonesel , a pretty handful , of woodbitten as much , bread , plantain , and leaves , of cammock somewhat more than a handful , of vervoin as much as of the cammock , of daisie roots a small quantity , of elder tops , or young buds , the least quantity , stamp all these together , and put unto them , being stamped , one pint of pure white wine , then strain it , and drink of it morning and evening , one hour or more before breakfast or supper , a good draught bloud-warm . if it be a sucking child , let the nurse drink posset-ale of the aforesaid drink , and let the childe suck immediately : if it be an old body , let him take it lying in his bed nine dayes , if it may be conveniently , or otherwise to use no straining . for the lask , or flux . take one quart of red wine , as much running water , one ounce of cinnamon , seeth these half away , and give the patient six spoonfuls to drink morning and evening , if you think it be too harsh , put in a piece of sugar . a lotion water for the canker . take one gallon of pure water , four handfuls of woodbine , of marigolds , and tetsal , of each two handfuls , of celendine , rue , sage , and egremony , of each one handful , boyle all these to a quart , then strain it , and put thereto two great spoonfuls of the best english honey , and one ounce of roch allum , boyle them all again as long as any skum ariseth , then take it off , and put it in a close bottle , and use it bloud-warm when need requireth . for the mother . take three or four handfuls of ferne that groweth upon a house , seeth it in renish wine till it be well sodden , then put it in a linnen cloth , and lay it to her navel , as hot as she may suffer it , four or five times . a water for an old sore . take honeysuckles , water bettony , rosemary , sage , violet leaves , elder leaves , cut them all small together , and seeth them in a quart of running water , put thereto two spoonfuls of honey , and a little allum . for one that hath a great heat in his temples , or that cannot sleep . take the juyce of houseleeck , and of lettice , of each one spoonful , of womans milk six spoonfuls , put them together , and set them upon a chafingdish of coales , and put thereto a piece of rose-cake , and lay it to your temples . to quench or slack your thirst . take one quart of running water out of the brook , seeth it , and skum it , put thereto five or six spoonfuls of vinegar , a good quantity of sugar and cinnamon , three or four cloves bruised , drink it luke-warm . for one that hath a great heat in his hands and stomack . take four eggs , roast them hard , peel them , lay them in vinegar three or four houres , then let the sick man hold in either hand one of them , and after some space change them and take the other , and it will allay the heat . against all aches , and especially of a womans breast . take milk , and rose leaves , and set them on the fire , put thereto oatmeal , and oyle of roses , boyle them till they be thick , and lay it hot under the sore , and renew it so till it be alwayes hot . for the ptisick and dry cough . take the lungs of a fox , beat them to pouder , take of licorice , and sugar-candy , a good quantity , a small quantity of cummin , mix these all well together , and put them in a bladder , and eat of it as often as you think good in the day . to take away warts . take snailes that have shells , pick them , and with the juyce that cometh from them rub the wart every day for the space of seven or eight dayes , and it will destroy then . a perfect water for the sight . take sage , fennel , vervin , bettony , eyebright , pimpernel , cinquefoil , and hearbgrace , lay all these in white wine one night , still it in a stillitory of glasse , this water will restore the sight of one that was blind three yeares before . to restore the hearing . take rue , rosemary , sage , vervin , majoram , of each one handful , of cammomil two handfuls , stamp them , and mould them in rie dough , make thereof one loaf , bake it as other bread , and when it is baked break it in the midst , and as hot as may be suffered bind it to your eares , and keep them warm and close one day or more , after it be taken away forbear yee to take cold . for a felon in the joynts . take rue , fetherfew , bores grease , leaven , salt , honey , six leaves of sage , shred them altogether small , then-beat them together , and lay it to the sore place . to comfort the brains , and to procure sleep . take a red rose cake , three spoonfuls of white wine vinegar , the white of one egg , three spoonfuls of womans milk , set all these one a chafingdish of coals , heat them , and lay the rose cake upon the dish , and let them heat together , then take one nutmeg and shew it on the cake , then put it betwix● two clothes , and lay it to your forehead as warm as you may suffer it . a medicine for a sore head with a scald . take one peck of shoomakers shreds , set them over the fire in a brass pan , put water to them , and seeth them so long as any oyle will arise , and evermore be scumming off the oyle , then take plantain , ribwort , housleek leaves , ground ivie , knotted grasse , wild borrage , tutsan , hearb bennet , smallage , setwel leaves , of every one a like quantity , and beat them in a morter and strain them , then take half a penniworth of rosin , half a penniworth of allum , a little virgins wax , beat them , and put them into a pan , and set it over the fire , put thereto the hearbs and the oyle , let them seeth till all be melted , then strain them into a pan , and stir them till they be cold , and put it into a box for your use , when you dresse your head , heat a little in a saucer , annoint it every day twice , pull out the hairs that stand upright , and with linnen cloth wipe away the corruption . a salve for a green wound , or old sore . take the leaves of green tobacco two pounds , of valerian two pound , beat them very small , then strain them , and take the juyce thereof , put one pound of yellow wax , one pound of rosin , one pound of deer suet , boyl them together till they be very green , and when it is half cold , put to it a quarter of a pound of turpentine , and keep it for your use . for the running of the reins , approved . take the rows of red herrings , dry them upon the coals , till they will beat to pouder , then give it to the patient to drinke in the morning fasting , as much as will lve upon a shilling in five spoonfuls of ale or wine , be he never so weak . for the burning and pricking in the soles of the feet . take half a pound of barrows grease , two good handfuls of mugwort chopped very small , boil it with the barrows grease upon a soft fire , by the space of four hours , then strain it from the mugwort , and put it up in an earthen thing for your use , and annoint your feet as you go to bed . a medicine for any heat , burning , or scalding : approved . take half a pint of the best cream you can get , and set it in a fair posnet upon the fire then take two good handfuls of daisie roots , leaves and all clean washed , and very finely shred , put them into the same possnet , and boil it upon the fire , untill it be a clear oyntment , then strain it through a cloth , and keep it for your use . to make aqua composita to drink for a surfet , or a cold stomack , and to avoid flegm , and glut from stomack . take one handful of rosemary , one good root of elecampane , one handful of hop , half a handful of thyme , half a handful of sage , six good crops of red mints , and as much of pennieroyal , half a handful of horehound , six crops of majoram , two ounces of licorice well bruised , and so much of annise seeds , then take three gallons of strong ale , and put all the aforesaid things , ale and hearbs into a brasse pot , then set them upon the fire , and set your limbeck upon it , and stop it close with paste , that there come no air out , and so keep it with a soft fire , as other aqua vitae . for an ach in any joynt . take clarified butter a quarter of a pound , of cummin one pound , black sope a quarter of a pound , one handful of rue , sheeps suet ℥ ii . bay salt one spoonful , bray these together , then fry them with the gall of an oxe , spread it on a plaister , and lay it on as hot as you can , and let it lye seven dayes . a plaister to lay to the head , for a rheum which runneth at the eyes . take the pouder of rose-leaves , rose-water , and betonie water , of each a like quantity , and a little vinegar , put your pouders into the water and vinegar , stir them and temper them , and make them in a plaister , and put to it a little pouder of terra sigillata . a water to be used with the plaister abovesaid for the same purpose . take one quart of new milk , two pound of green fennel , a quarter of a pound of eyebright , put the hearbs and milk into a stillatorie , cast half an ounce of camphire thereon , and with this water , wash your eyes and temples . for the emeroids , approved . take a peece of tawnie cloth , burn it in a frying pan to pouder , then beat it in a morter as fine as may be , searce it , then lay it on a brown paper , and with spittle make it plaister-wise , and lay it to the place , and trusse it up with clothes . to break any sore . take hot bread to the quantity of a farthing loaf , grate it , put thereto sallet oyle three or four spoonfuls , and a pint of milk , and seeth them together to a good thickness , spread it on a cloth and lay it to the sore , in stead of sallet oyle , you may use deer suet . a bath for an ach in the back , and limbs . take mugwort , vervin , fetherfue , dill , rosemary , burnet , ●unhoof , horehound , and white mints , senkil and sage , of each one handful , seeth all these in four gallons of running water , and let it seeth till one gallon be wasted , then bath your leggs with it five nights together . a medicine for any joynt that is numme with any ach , approved . take virgin wax one ounce , verdigrease half a quarter of an ounce , brimstone , sope , oyle of eggs , of allum , of honey , of each a like quantity , temper them altogether , and lay it upon the place grieved somewhat warm . a medicine for a felon of any finger . take as much gray salt as an egg , wind it in gray paper , lay it in the embers a quarter of an hour , then beat it in a morter very fine , then take the yoalk of a new laid egg , beat it with this pouder , untill it be very stiffe , spread it upon a cloth , lay it upon the joynt grieved twenty four houres , and so dresse it three times . for a boil or push . take the yolk of a new laid egg , a little english honey , put it into the shell to the yolk , put in as much wheat meal as will make it to spread , then take one branch of rue , and one of fetherfew , shred them very fine , and put it to the same medicine , stir them very well together , spread it upon a peece of leather , and lay it to the place gieved . an electuarie to cause good digestion , and to comfort the stomack . take setwel , and galingal , of each three slices , nutmegs , ginger , and cinnamon , of each two slices , three berberries sliced fine and husked , three slices of liquorice , half a spoonful of annise seeds clean dusted , one long pepper cut small , white pepper six grains , as much black pepper , beat them all into a grosse pouder , then put thereto two grains of musk , one grain of amber greece , then take mint water and sugar , boil them together , and when they are come to the right perfection of thicknesse , put in those pouders above mentioned in the cooling , with a little conserve of rosemary floures , of this cake the quantitie of a nutmeg , half an hour before you eat or drinke at meals . a powder for the rheume , or sore eyes . boyle one pint of hop-water , when the hop is in the flower , till it be scalding hot , then put into it half a pound of licorice in very fine pouder , the water being taken from the fire , for the licorice must not boyle in the water , stirre them together till the water be clean consumed , then adde to them , of anniseseeds , and fennel-seeds , of each half a pound made into very fine pouder through a searce , angelica roots , elicampane roots , and leaves , and flowers , of eyebright made into very fine powder , of each one ounce and a half , mingle these together , and so keep it close , and when you eat of this pouder weigh out of the whole quantity two ounces , whereunto adde as much good aqua vitae as will moisten it , or angelico-water , or rosa solis , to keep it from being musty , set it near the fire ; eat of this pouder at any time as much as you may take up with a groat , and it is special good for the rheume , for cold , or for sore eyes . mr. bendlow . a salve for any wound . take rosin , perrosin , wax , of each eight ounces , of sheeps suet , and frankincense , of each four ounces , one ounce of mastick made in pouder , boyle all these in a pint of white wine half an hour , then take it from the fire , and put thereto half an ounce of camphire in pouder ; when it is almost cold put thereto four ounces of turpentine , and make it up in roules , but before it be rouled you must wash it up in running water . a. t. to deliver a child in danger . take a date stone , beat it into pouder , let the woman drink it with wine , then take polipody and emplaister it to her feet , and the child will come whether it be quick or dead ; then take centory , green or dry , give it the woman to drink in wine , give her also the milk of another woman . a most singular sirupe for the lungs , and to prevent the consumption . take egrimony , scabias , borrage , buglosse , of each twenty leaves , folefoot , lungwort , maidenhair , of each half a handful , suckory , and endive , of each six leaves , of carduus benedictus , horehound , nip , of each four crops unset , hop half a handful , fennel roots , parsly roots , smalladge roots , of each three roots sliced and the piths taken out , elicampane four roots sliced , iris roots half an ounce sliced , quinceseeds one ounce , licorice three good sticks scraped and sliced small , twenty figs sliced , raisins of the sun one good handful sliced , and the stones taken out , boyle all these in a gallon of running water till half be consumed , then take it from the fire and let it settle , then strain it , and boyle it again with as much white sugar as will make it thick as sirupe , that it may last all the year . a pouder for the stone . take hawes , and hips , of each a good handful , ashen keyes half a handful , three or four acorns , the shels of three new laid eggs , grounwel seeds , parsly seeds , of each half an ounce , perstone a good handful , camock roots half a handful , make all these in fine pouder , then put thereto two ounces of sugar-candy beaten something small , take a sixpenny weight of this pouder at a time in the morning fasting , and drink not after it one hour . for the collick and stone . take one handful of philipendula , of rosemary , of saxafrage , of ivy growing in the wall , of harts-tongue , of thyme , of parsly , of scabias , of each four handfuls , of marigolds one handful , of majoram three handfuls , of brown fennel , of longdebeefe , of spernits , of borage , of each two handfuls , of maidenhair three handfuls , still all these in may , keep it in a glasse till you have need of it , then take of it five spoonfuls , and three of white wine , and of clean pouder of ginger half a spoonful , put these together , and warm it luke-warm , and let the patient drink it in the morning two houres before he rise out of his bed , let him lay more clothes upon him , for it will provoke him to sweat , after the sweat is gone let him rise and walk whither he will. a good water to drinke with wine , or without to cool choler . take borage roots , and succory roots , of each two , wash and scrape them fair and clean , and take out their cores , then take an earthen pot of two gallons , fill it with fair spring water , set it on a fire of charcoal , put the roots in it , and eight pennyworth of cinnamon ; when it beginneth to seeth , put into it four ounces of fine sugar , and let it seeth half an hour , then take it off , let it cool , and drink hereof at your pleasure . to make aqua composita for the collick and stone . take of strong ale one moneth old as many gallons as your pot will hold , and for every gallon take two ounces of licorice , and as much of annise seeds , and of these hearbs following two handfuls of each to every gallon , of birch leaves , burnet , pasphere , pellitory of the wall , water-cresses , saxifrage , crumwel , philiponula , pennyroyal , fennel , half a root of elicampane ; of hawes , of hips , of berries , and brambles , and berberries of each half a pint , distil them as you doe other aqua vitae . a medicine for the collick passion . take the smooth leaves of holly , dry them , and make them into pouder , of gromwel seed , and of box seed , of each a little quantity , let the patient drink hereof . to take away the fervent shaking and burning of an ague . take of the rind of the wilding tree , with the leaves in summer , of each half a handful , as much bettony , three crops of rosemary , seeth them in a quart of posset ale to a pint , and let the sick drink of this as hot as he can , and so within three times it will ease him . for the hardnesse and stiffenesse of sinewes . take twelve fledgd swallowes out of the nest , kill them , beat them feathers and all in a morter , with i hyme , rosemary , and hop , then seeth them with may butter a good while , then strain them through a strainer as hard as you can , and it will be an ointment , take the strings that grow out of the strawberries and beat them amongst the rest . to stay the flux . take white starch made of wheat two or three spoonfuls , and take also new milk from the cow , stirre these together , and let them be warmed a little , and give it to the party grieved in manner of a glister : a present remedy . an approved medicine for the plague , called the philosophers egge , it is a most excellent preservative against all poysons , or dangerous diseases that draw towards the heart . take a new laid egg , and break a hole so broad as you may , take out the white clean from the yolk , then take one ounce of saffron and mingle it with the yolk , but be careful you break not the shell , then cover it with another piece of shell so close as is possible , then take an earthen pot with a close cover , with warm embers , so that the shell be not burned , and as those embers do cool , so put in more hot , and doe so for the space of two dayes until you think it be dry , for proof whereof you shall put in a pen , and if it come out dry it is well , then take the egge and wipe it very clean , then pare the shell from the saffron , and set it before the fire , and let it be warm , then beat it in a morter very fine , and put it in by it self , then take as much white mustard seed as the egge and saffron , and grind it as small as meal , then searse it trough a fine boulter , that you may save the quantity of the egge so searced , then take a quarter of an ounce of dittany roots , as much of turmentil , of nuces vomicae one drachm , let them be dryed by the fire as aforesaid , then stamp these three last severally very fine in a morter , then mix them three well together , after that take , as a thing most needful , the root of angelica , and pimpernel , of each the weight of sixpence , make them to pouder , and mix them with the rest , then compound therewith five or six simples of unicorns horn , or for want thereof of hartshorn , and take as much weight , as all these fine pouders come to , of fine triacle , and stamp it with the pouders in a morter until all be well mixed and hang to the pestle , and then it is perfectly made , then put the electuary in a stone pot well nealed , and so it will continue twenty or thirty yeares , and the longer the better . how to use this electuary . first when one is infected with the pestilence , let him take , so soon as he can , or ever the disease infect the heart , one crown weight in gold of this electuary , and so much of fine triacle , if it be for a man , but if it be for a woman or child , take lesse , and let them be well mixed together , and if the disease come with cold , then give him this electuary with half a pint of white wine warm , and well mixed together ; but if it come with heat , then give it him with plantain water , or well water , and vinegar , mixt altogether , and when he hath drunk the same , let him goe into his naked bed , and put off his shirt , and cover him warm , but let his bed be well warmed first , and a hot double sheet wrapped about him , and so let him sweat seven , eight , or ten houres , as he is able to endure , for the more he doth sweat the better , because the disease fadeth away with the sweat ; but if he cannot sweat , then heat two or three bricks or tiles , and wrap them in moist clothes wet with water and salt , and lay them by his sides in the bed , and they will cause him to sweat , and as he sweateth , let it be wiped from his body with dry hot clothes being conveyed into the bed , and his sweat being ended , shift him into a warm bed with a warm shirt , and all fresh new clothes , using him very warily for taking of cold , and let his clothes that he did sweat in be well aired and washed , for they be infectious ; and let the keeper of the sick beware of the breath or air of the party in the time of his sweating , therefore let her muffle her self with double old cloth , wherein is wormwood , rue , fetherfew , crums of soure bread , and vinegar , and a little rosewater , beat all these together , and so put it into the muffler , made new every day while you doe keep him , and let the sick party have of it bound in a cloth to smell on while he is in his sweat , then after doe it away and take a new , and because he shall be faint and distempered after his sicknesse , he shall eat no flesh , nor drink wine the space of nine dayes , but let him use the conservatives for his health , as conserve of buglosse , borage , and red roses , and especially he shall drink three or four dayes after he hath sweat , morning and evening , three ounces of the juyce of sorrel mixed with an ounce of conserve of sorrel , and so use to eat and drink whatsoever is comfortable for the heart ; also if one take the quantity of a pea of the said electuary with some good wine , it shall keep him from the infection , therefore when one is sick in the house of the plague , then so soon as yee can , give all the whole houshold some of this receipt to drink , and his keeper also , and it shall preserve them from the infection , yet keep the whole from the 〈◊〉 as much as you can , beware of the clothes and bed that the sick party did sweat in . to make balm water . take four gallons of strong ale and stale , half a pound of licorice , two pound of balm , two ounces of figs , half a pound of annise seeds , one ounce of nutmegs , shred the balm and figs very small , and let them stand steeping four and twenty houres , and then put it in a still as you use aqua vitae . to make doctor stephens water . take one gallon of good gascoign wine , of ginger , galingal , nutmegs , grains , annise seeds , fennel seeds , carraway seeds , then take sage , mints , red roses , garden thyme , pellitorie , rosemary , wild thyme , penniroyall , cammomill , lavender , of each one handful , bray your spices small , and chop the hearbs before named , and put them with the spices into the wine , and let it stand twelve houres , stirring it very often , then still it in a limbeck , closed up with course paste , so that no air enter , keep the first water by it self , it is good so long as it will burn . an ointment for any strain in the joynts , or for any sore . take three pound of fresh butter unwashed , and set it in an oven after the bread be drawn out , and let it stand two or three houres , then take the clearest of the butter and put it into a posnet , then take the tops of red nettles as much as will be moistned with the butter , and chop them very small , and put them in the butter , set it on the fire , and boyle it softly five or six houres , and when it is so boyled , put thereto halfe a pint of the best oyle olive , and then boyle it a very little , and take it off , and strain it into an earthen pot , and keep it for your use . if you thinke good instead of nettles , onely you may take these hearbs , cammomile , rosemary , lavender , tun-hoof , otherwise ale-hoof , five finger , vervain , and nettle tops . for an ague . take the inner bark of a walnut tree , a good quantity , boyl it in beer untill the beer look black , and then take a good draught and put it into a pot , then take six spoonfuls of sallet oyle for an extream ague , brew it too and fro in two pots , then drinke it , and let the party labour to any exercise untill he sweat , then let him lye down upon a bed very warm untill he hath done sweating , this doe three times when the ague cometh upon him . a pouder against the wind in the stomack . take ginger , cinnamon , and gallingal , of each two ounces , annise seeds , carraway , and fennel seeds , of each one ounce , long pepper , graines , mace , and nutmegs , of each half an ounce , setwel half a drachm , make all in pouder , and put thereto one pound of white sugar , and use this after your meat or before at your pleasure , at all times it comforteth the stomack marvellously , carrieth away wind , and causeth good digestion . for a pin and web in the eye . take the white of an egg , beat it to oyle , put thereto a quarter of a spoonful of english honey , half a handful of daisie leaves , and in winter the roots , half a handful of the inner rind of a young hazle not above one yeares growth , beat them together in a morter , and put thereto one spoonful of womans milk , and let it stand infused two or three houres , and strain all through a cloth , and with a feather drop it into the eye thrice a day . for bloud-shotten , and sore eyes , coming of heat . take tutty of alexandria , or lapis tutty one ounce , beat it into fine pouder , and temper it with a quart of white wine , put thereto one ounce of dried rose leaves , and boyle them altogether with a soft fire until one half be consumed , then strain it through a fine linnen cloth , and keep it in a glasse , and use it evening and morning , and put it into the sore eyes with a feather or your finger . if the tutty be prepared it is the better , which is thus done , steep the tutty in rose-water , and let it lye half an hour , then take it forth , and lay it on a white paper to dry , then take it when it is dry , steep it , and dry it again , as before , twice or thrice , and then use it as before . for an ach in the bones . take southernwood , wormwood , and bay leaves , of each one handful , one oxe gall , one pint of neat-foot oyle , put all these together , and let them so stand two or three dayes , and let them boyle upon a very soft fire , then put in of dears suet a good quantity , strain them , and put them into a pot , and so annoint the patient , put to this a good quantity of farre , and as much pitch as the bignesse of a walnut , and of the juyce of pimpernel a good quantity . for children that are troubled with an extream cough . take hysor●●ain water , and fennel water , of each half a pint , of sliced licorice , and sugar , of each a pretty quantity , seeth them easily over a good fire , strain it , and let them take a little hereof at once , and often you may dissolve pellets therein , and you may annoint their chest with oyle of almonds , and a little wax . a medicine for sore eyes . take red fennel , and celendine , of each one handful , stamp and strain them , that done , take five spoonfuls of honey , and white copperas the quantity of one pea , rosewater five spoonfuls , boyle all these together in an earthen pot , skum it well , and clarifie it with the white of an egge ; this is an excellent medicine to clear the sight of the eye if there be any thing in the eye superfluous to hinder the sight , but if there be nothing but heat , it is nothing so good . to help one that is inwardly bruised . take of borrage , and red sage , of each a handful , stamp these together , and strain them , and put thereto as much claret wine , as the juyce therof , and let the party drink it warm , and if it keep within him four and twenty houres , after he will recover ; if he be bound in the body , let him take three spoonfuls of sirupe of damask roses , and two spoonfuls of sallade oyle , and drink it fasting , and an hour after let the party take some warme broth . for the spleen . take of lavender , fennel , parsly , cammomil , thyme , wormwood , angelica , of each one handful , of sage , and rue , one handful , of annise seeds , and fennel seeds , of each one handful , of cummin seeds two handfuls , of cloves four spoonfuls , and of mace two spoonfuls , gather these hearbs in the heat of the day , and dry them in the sun two dayes , laying them very thinne on a sheet , and bruise the seed grosly , and steep them in as much sallade oyle as will cover all these things , and somewhat more , and so set them in the sun ten dayes , which being done , strain your oyle from your hearbs and your spices , and then infuse it new again as before , with hearbs and spices in like manner , and to that oyle thus infused or strained , adde bitter almonds , and oyle of capers half a pint , then take a quarter of a spoonful of the said oyle , and put it in your hand , your hand being warm , rub them together , and annoint and rub the patient grieved with both your hands , the one on the right side , the other on the left , from the loines down to the bottome of the belly , drawing your hands as hard as you can , and make them to meet at the bottome of the belly , and continue in continual rubbing , about a quarter of an hour . for a burning or scald . take a quantity of sheeps suet , the white of hen dung , and fresh grease , boil all these together , strain it , and annoint the party with a feather . for the emeroides and piles . take juyce of elder , may butter , and deares suet , melt them , letting the juyce and the butter simper , and then put the suet to them , make them into pills , and if you make a suppositor , you must put in more deeres suet. for the canker in the mouth or nose . take the ashes of green leaves of holly , with half so much of the burnt pouder of allum , blow with a quill into the place greived , and it will help man , or child , or beast . a remedy for the mother . when the fitt beginneth to take them , take the pouder of white amber , and burn it in a chasingdish of coales , and let them hold their mouths over it , and suck in the smoak , and annoint their nostrils with the oyle of amber , and if they be not with child , take two or three drops of the oyle of amber in white wine warm or cold , but the oyle of amber must be taken inward but once a day , and outward as often as the fitt taketh them . a medicine for the wormes . take one penniworth of alloes with the like quantity of oxe gall and mithridate , mix them together , and lay them to the childs navel upon a plaister . a preservative against the plague . take one dry walnut , take off the shell and peel , cut it small , and with a branch of rue shred fine , and a little wine vinegar , and salt , put all into a sliced fig , take it up fasting , and then you may drink a little wormwood after it , and goe where you list . a pill for those that are infected . take of aloes succatrine half an ounce , of myrrh , and english saffron , of each a quarter of an ounce , beat them into small pouder with malmsey , or a little sack , or diascordion , make two or three small pills thereof , and take them fasting . a poultesse to break a plague sore . take a white lilly root , and seeth it in a pennyworth of linseed , and a pretty quantity of barrowes grease , beat the linseed first very soft , afterwards beat altogether in a morter , make thereof a plaister . an electuary to be taken for the plague . take the weight often graines of saffron , two ounces of the kernels of walnuts , two or three figs , one drachm of mithridate , and a few sage leaves stamped together , with a sufficient quantity of pimpernel water , make up all these together in a masse or lump , and keep it in a glasse or pot for your use , take the quantity of twelve graines fasting in the morning , and it will not onely preserve from the pestilence , but expel from those that be infected . against a tertian ague . take dandilion clean washed , stamp it , and put it in beer , and let it stand all night in the beer , in the morning strain it , and put half a spoonful of triacle into it , make it luke-warm , and let the patient drink of it fasting upon his well day , and walk upon it as long as he is able , this hath been approved good for an ague that cometh every second day . against the wind. take cummin seeds , and steep them in sack four and twenty houres , dry them by the fire , and hull them , then take fennel seed , carraway seed , and annise seed , beat all these together , and take every morning half a spoonful in broth or beer fasting . against wind. take enula campana , grate it , and drink half a spoonful fasting . for the sting of an adder . take a head of garlick and bruise it with some rue , adde some honey thereto , and if you will some triacle , and apply it to the place . for the biting of a dog. take ragwort , chop it , and boyle it with unwashed butter to an ointment . a medicine for a woman that hath a dead child , or for the after-birth after deliverance . take date stones , dry them and beat them to pouder , then take cummin-seed , grains , and english saffron , make them in pouder , and put them altogether in like quantitie , saving lesse of the saffron then of the rest , then searce them very finely , and when need is to drinke it , take a spoonful at once with a little malmsie , and drinke it milk-warm , it is good to bring forth a dead child , or for the after-birth , or if the woman have any rising in her stomack , or flushing in her face during her childbed , the datestones with round holes in the sides are the best , if you put a quantity of white amber beaten amongst the pouder , it will be the better . to make the best paracelsus salve . take of lith●rge of gold and silver of each three ounces , and put to it one pound and half of good sallet oyle , and as much of linseed oyle , put it into a large earthen vessel well leaded , of the fashion of a milk boul , or a great bason , set it over a gentle fire , and keep it stirring till it begin to boyl , then put to it of red lead , and of lapis calaminaris , of each half a pound , keep it with continuall stirring , and let it boil two houres , or so long till it be something thick , which you may know by dropping a little of it upon a cold board or stone , then take a skillet , and put into it a pound of yellow wax , as much black rosin , half a pound of gum sandrach , of yellow amber , olibanum , myrrh , of aloes hepatica , of both the kinds of aristolochias round and long , of every of these in fine pouder searced one ounce , of mummia one ounce , and a half , of oyle of bayes half a pound , of oyle of juniper six ounces , dissolve all these together in the aforesaid skillet , and then put them to the former plaister , set it over a gentle fire , and keep it with stirring , till it boile a little ; then take your five gums , popanax , galbanum , sagapenum , ammoniacum , and bdelium , of each of these three ounces , which must be dissolved in white wine vinegar and strained , and the vinegar exasperated from them before you go about the plaister , let there be three ounces of each of them when they are thus prepared , then when the plaister hath gently boyled , about half the bignesse of a nutmeg at a time , continuing that order untill all the gums be in and dissolved , then set it over the fire again , and let it boyl a very little , but before it boil , be sure that the gums be all dissolved , for else it will run into lumps and knots , after it hath boiled a little take it from the fire again , and continue the stirring of it very carefully , and put to it these things following , being in readinesse , take of both the corals red and white , of mother of pearl , of dragons blood , of terra lemnia , of white vitriol of each of them one ounce , of lapis hematitis , and of the loadstone , of each of them one ounce and a half , of the floures of antimony two drachms , of crocus martis two drachms , of camphire one ounce , of common turpentine half a pound , mix all these together , but first let those things that are to be poudred , be carefully done , and fully searced , then put them altogether among the former things , and again set it over the fire with a moderate heat , and gentle , to boyl , till it be in the form of a plaister , the which you may know by dropping it on a cold peece of wood , or stone , or iron : you must above remember to keep it with continuall stirring from the beginning to the ending , when you make it up , let your hands and the place you roul it on be annointed with the oyle of s. johns wort , and of earth worms , and juniper , cammomile and roses together , wrap it in parchment or leather , and keep it for your use . memorandum , that the camphire bee dissolved in the oyle of juniper , mix them together with the gum sandrach , and put them in towards the latter end . an ointment for any strain in the joynts , or for any sore . take three pound of fresh butter unwashed , and set it into an oven after the bread be drawn out , and let it stand two or three hours , then take the clearest of the butter , and put it into a posnet , then take the tops of red nettles , and chop them very small , and put so many nettles to the butter , as will be moistned with the butter , and so set it on the fire , and boil it softly five or six hours , and when it is so boyled , put thereto half a pint of the best oyle olive , and then make it boil a very little , and take it off , and strain it into an earthen pot , and keep it for your use . mr. ashleys ointment . take six pound of may butter unsalted , one quart of sallet oyle , four pound of barrows grease , one pound of the best rosin , one pound of turpentine , half a pound of frankincense ; to this rate take these hearbs following , of each a handful , viz. smallage , balm , lorage , red sage , lavender , lavender-cotton , herb-grace , parsley , cumferie called boneset , sorrel , laurel leaves , birch leaves , lungwort , majoram , rosemarie , mallows , cammomile , s. johns wort , plantain , allheal , chickweed , english tobacco , or else henbane , groundsell , woundwort , betony , agrimonie , carduus benedictus , wild wine , or white wine called bryan , adders tongue , mellilot ; pick all these hearbs clean , wash them , strain them clean from the water , all these must be gathered after the sun rise , then stamp all these hearbs in a stone or wooden-morter , so small as possible may be , then take your rosin , and beat it to pouder with your frankincense , and melt them first alone , then put in your butter , your hogs-grease and oyle , and when all is melted , put in your hearbs , and let them all boil together half a quarter of an hour , then take it from the fire , and leave stirring of it in no wise a quarter of an hour after , and in that time that it is from the fire , put in your turpentine , and two ounces of verdigrease very finely beaten to pouder , and when you put in your turpentine and verdigrease , stir it well , or else it will run over , and so stir untill it leave boyling : then put it in an earthen pot , stopping the pot very close with a cloth and a board on the top , and set it in a dunghil of horse-muck twenty one dayes , then take it up and put it into a kettle , and let it boil a little , taking heed that it boil not over , then strain all through a course cloth , into an earthen or gally pot , and when all is strained , put to it half a pound of oyle of spike , and cover the pot close untill you use it , and when you use it make it warm in winter , and use it cold in summer . an approved medicine for any ach in the joynt whatsoever . take half a pound of rosin , half a pound of frankincense , of olibanum and mastick , of each one ounce , wax , deer suet , turpentine , of each two ounces , camphire 2 drachms , beat the olibanum , mastick , rosin , and frankincense , and camphire in pouder , then put it in a brass pan with a pottle of white wine , and put in the wax and deer suet into it , and when it doth boil , put in your turpentine , and let it boil a quarter of an hour , then take it from the fire and let it stand and cool untill the next day , then work it with your hand to work out the wine , annointing your hands first with oyle , then make it up in rouls , then as need shall serve , take thereof and spread it with a warm knife upon a fleshie side of a sheeps skin , and apply it warm to the grieved place , and take it not off untill it fall off of it self , pricking the plaister full of holes . a searcloth to be used against carbuncles , red sores , biles , swellings , or any hot causes . take a wine pint of pure sallet oyle , and put it into an earthen pot that is very large , and set it upon a very soft fire of charcoal , and when it beginneth to boyl , stir it with a hasel stick of one yeares shooting , then put into it two ounces of venus sope , that is pure white , half a pound of red lead , one quarter of a pound of white lead , letting it boil very softly , stirring it continually with this hazle stick for the space of two or three houres , you shall know when it is boyled by this , drop one drop thereof upon a board , and it will be stiffe , when it is enough , then take it from the fire , and put into it half an ounce of oyle of bayes , then let it boil again a little , then let your cloathes be readie cut of a reasonable size to dip them in it , then you must have two sticks which must be hollow in the middle , to strip the cloathes through , then lay them abroad , untill they be cold upon a board , then roul them up and keep them , and when you use them lay them upon the place grieved , and let them lie twelve hours , then take it off and wipe it , and lay the other side , and let that lye as long . plague water to be taken three times , for the first helpeth not . take a gallon of white wine , ale or beer , and to that quantity take a quarter of a pound of each of these hearbs following , rosewater a quarter of a pint , rue , sage , vervain , egrimonie , betonie , sallendine , carduus , angelica , pimpernel , scabios , valerian , wormwood , dragons , mugwort , all these hearbs must you shred in grosse together , and steep it in the aforesaid liquor the night before you distill it in a rosewater still , and then keep the first water by it self being the weaker , and therefore fitter for children , it helpeth all fevers , agues , and plagues , being thus taken seven spoonfuls or thereabout of the strongest bloud warm , and give it to the partie to drinke , in an ague or fever an hour before the fit come , and so to sweat either by exercise , or in your bed , but your stomack must be emptie , and if it be taken for the plague , then put into it a little diascordium , or methridate . a defensive plaister . take the white of an egg , and bole-armoniack , spread it on leather . a sirrup for a cold. take coltsfoot , water hysop , water and honey , put liquorice , annise seeds , and elecampane , put thereto the juyce of fennel , and boil them well . to stay the bleeding of a wound . take a charcoal red hot out of the fire , and beat it to pouder . a poultesse . take milk , oatmeal , and red rose-leaves , and a little deers suet. for the running of the reines . take cups of acornes , and grate them , and grate some nutmeg , put this in beer , and drink . for a poultesse . take linseed , and beat it to pouder , boyle it in milk with mallowes and sheeps suet. for a blast . take a good quantity of vervin , and boyle it in milk , and wash the blast therewith very well , then bind the hearbs very close to it some few houres , after wash it again the milk being warmed , and so bind it up again , the oftner it is done the better , and in a day or two it will be well , if it be taken before it fester . for a blast . take a good quantity of vericon being green , with as much dill , chop them together , and boyle them in bores grease as much as will cover them , and for want thereof so much may butter , and when they be boyled together , let them stand two or three dayes , and then boyle it a little , and so strain it through a cloth . a balsamum . take in the latter end of september good store of honeysuckle berries , and put them in a body of a glasse still stopped , and set it in hot horse-dung eight dayes , distil it in balm , then when you have drawn the water forth , pour the water into the stuffe again , stop it close , and put it in the dung four and twenty houres , then set it in ashes , and distil both water and oyle with a great fire as much as will come forth , and at last separate the water from the oyle in balm . to make an excellent oyle of hypericon . take floures , leaves , and seeds of hypericon as much as you list , beat them together , and infuse them in white wine that they may be covered therewith , and set them in the sun for ten dayes , then put thereto so much oyle olive as all the rest doth weigh , and let it stand ten dayes more in the sun , but look that you weigh the oyle to know how much it is , then put thereto for every pound of oyle two ounces of turpentine , and one drachm of saffron , and of nutmegs , and cloves , of each half an ounce , of mirrh , and rosin , of each an ounce , and of the root of briony two ounces , put them all in a vessel of glasse , and mix them well together , and set them in a vessel of hot water , and then set thereto a head of glasse and receiver well shut , and boyle it so long until no more will distil from it , which will be about four and twenty houres , then take it out , and strain it whilest it is hot , and keep it in a vessel of glasse , and when you use it first heat it well , and apply it upon a wound without using any tent at all , this is excellent for a green wound , especially if there be vaines , sinews , or bones offended or cut , it keepeth wounds from putrifaction , it cleanseth them , and easeth pain , and doth incarnate and skin them ; it helpeth bruises , paines , aches , or swellings in any part , and is wonderful good against venome or poyson . for the falling sicknesse . take the roots of single pionies , grate them , drink them , and wear some of them about your neck . for kibed heeles . take a turnip , make a hole in the top of it , take out some of the pith , infuse into that hole oyle of roses , then stop close the hole , roast the turnip under the embers , when it is soft , apply it plaister-wise warm to the kibe , bind it fast . lapis prunellae . a medicine for sore eyes . take one pound of saltpeter , boyle it in a goldsmiths earthen pot , with a very hot fire round about it , let it boyle till it be very black and melted , then take a quarter of an ounce , or sixpenny weight of roch allum , and a quarter of an ounce of brimstone , break them , and put them in the saltpeter by little at once as it boyleth , and let it burn till the flame goe out of it self , then pour it into a brasse ladle , or into a chafer , and so let it stand till it be cold , and when you will use it , s●rape it very fine with a knife , and put a little of it to the sore eyes , hold down the eye-lid till the pain be gone , then let water drop out of the eye : this medicine taketh away the pearle , the pin , the web in the eye , and all sores and bloudshed ; it also helpeth the tooth-ach , being put into the hollow tooth with a little lint , if the tooth be not hollow rub it outward ; finally , it helpeth a stincking breath , being eaten in the morning fasting . for a scald head. take a handful of glovers shreds , and a handful of dock roots , the pith taken out , and boyle them in strong ale until they be reasonable thick , and annoint the head therewith . for a bloudy flux . take rubarb and toast it , then grind it to pouder , and take as much as will lye upon a sixpence , and keep warm that day , the next day eat conserve of roses mixed with corral , and drink that day if yee will posset ale made of cammomil . for the itch. take one pound of butter unwashed and unsalted , three good handfuls of red sage , and as much brimstone beaten into pouder as a walnut , boyle these well together , and strain it , and put in half an ounce of ginger beaten small . for sore eyes . take new hens dung out of the nest , and put it into an oven almost cold , let it lye there all night , then take the white of it , and beat it being dryed , and take as much of the pouder of ginger finely beaten , and put to that half the like quantity of sugar-candy , all which must be beaten very well and fearced , then put it into the sore eyes every night , and in the morning wash it out with the water . a water for sore eyes . take a pint of fair running water , of wild daisies , and three leaved grasse , of each a good handful , wash the hearbs very clean in a collender , and put them into a clean skillet of water , let them boyle very well over the fire , until the water look green , then take a little piece of allum and put into the water when it is boyling , then taste of the water , and when it sticks to the mouth , take as much honey as will make it very sweet , then after it hath boyled a little while take it off the fire , strain it , and drop a little every night into the eyes . an approved application against any surfeit . take the bottome of a muncorn loaf , cut it about an inch thick , and as broad as the palm of your hand , toast it very well , then take of sallade oyle , and claret wine , of each a like quantity , as much as will wet the toast well and throughly , warm it hot , then put the toast into it , when the toast is well soaked , strew the pouder of cloves and mace thereupon thick , then apply it to the stomack of the patient as warm as he can indure it , it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid , this may be applyed so often as any one findeth their stomack ill at ease , although then it will not purge , except in case of a surfeit . a medicine against the plague . take of the root called setwel to the quantity of half a walnut , and grate it , of triacle green one good spoonful , of fair water three spoonfuls , make all these more than luke-warm , and so drink them off in bed , and sweat six or seven houres , and in your sweat drink small posset ale made of small drink as you need , but not till an hour and half after the taking of the potion , and it will bring forth the plague , for if you cast the medicine , you may take it the second , third , or fourth time by the whole half , or lesse measure , as your stomack will bear it : if any doe take it , and thereupon happen presently amendment , or a rising , or sore , you may think it to be the sicknesse , for the nature of the medicine is to prevent the plague , and in others , to expel the sore , if it be not taken too late , in which case the stomack will not break it easily , nor after two or three times taking , if you minister it to any , let it be at their first sicknesse , least if their disease be other , they may receive harm thereby . jelly of frogs . take the jelly of frogs in march , and still it in a glasse still , it is a good medicine to stop bloud , and for the heat and rednesse of the face , and good to cure green wounds . for the tooth-ach . take of sparemints , and ground ivy , of each a handful , and a good spoonful of bay salt , stamp all these very well together , and boyle them in a pint of the strongest vinegar that you can get , let these boyle altogether until they come to a quarter of a pint , then strain it , and put it into a glasse , and stop it very close , when your teeth doth ake , take a spoonful of it bloud-warm , and hold it in your mouth on that side the pain is . for to make teeth stand fast . take roots of vervin in old wine , and wash the teeth therewith . for the perillous cough . take white horehound , and stamp it , and wring out the juyce , and mingle it with honey , and seeth it , and give it the sick to drink ; or else sack , and garlick seed , and rost it in the fire , and take away the peelings , and eat the rest with honey , or else take sage , rew , cummin , and pouder of pepper , and seeth all these together in honey , and make there of an electuary , and take thereof a spoonful in the morning , and another at night . for a man that hath no taste in meat or drink . take a pottle of clear water , and a good handful of dandilion , and put it in an earthen pot , and seeth it till it come to a quart , and then take out the hearbs and put in a good quantity of white sugar , till you think it be somewhat pleasant , and then put it into a vessel wherein it may coole , and then take twenty or thirty almonds , blanch them , and beat them in a morter , and when the water is cold put it to the almonds , and then strain it through a clean cipris bag without compulsion , and if it he thick let it run through again , and so keep it in a vessel , and drink of it often , at all times as you please . to preserve a man from the plague . take aloe epaticum , and aloe succatrine , fine cinnamon , and myrrh , of each of them three drachms , cloves , mace , lignum aloe , mastick , bole armoniack , of each of them half a drachm , let all these things be well stamped in a clean morter , then mingle them together , and after keep them in some close vessel , and take of it every morning two penny weight , in half a glasseful of white wine , with a little water , and drink it in the morning at the dawning of the day , and so may you , by the grace of god , goe safely into all infection of the air and plague . for a tetter , or ring-worm . take mercury a quarter of an ounce , camphire one penny weight , make them into pouder , and rub them in a fair porrenger , then take and mix them with the water of the vine four or five spoonfuls , stir them well together , then put as much more water to that , then strain it through a cloth , and take poppey seeds one quarter of an ounce , beat that in a stone morter with a spoonful of the water of the vine , putting a little and a little , till you have spent the quantity of a pint , then put to half an ounce of the milk of coker-nut , so mix them well together with your first receipt , and strain them as you make almond milk through a fair cloth , then keep it in a glasse for your use . to keep ones body loose whensoever you need . take two ounces of sirupe of roses , one ounce of sine , one pennyworth of annise seeds , one stick of licorice , one pint of posturn water , seeth them altogether till it seeth to half a pint , then strain them forth , then boyle the two ounces of sirupe of roses , and drink it warm . for a red face . take brimstone that is whole , and cinnamon , of either of them by even proportion by weight , beat them into small pouder , searse it through a fine cloth upon a sheet of white paper , to the quantity of an ounce or more , and so by even proportions in weight mingle them together in clean clarified capons grease , and temper them well together until they be well mollified , and then put them to a little camphire to the quantity of a bean , and so put the whole confection in a glasse . for a young child to make water . boyle organy in fair water , and lay it warm to the childs navel . a medicine for the falling of the vvula into the throat . take a red colewort leaf , whereof cut away the middle rind , then put the leaf into a paper , and let it be burnt in hot embers or ashes , then take the leaf out , and lay it hot on the top or crown of the bare head , and it will draw it up into his place , and rid you of your pain . a medicine for the heat of the soles of the feet , that cometh by rheume or bloud . take a quantity of snailes of the garden , and boyle them in stale urine , then let the patient bath and set his feet therein , and using that often , he shall be cured . gascons own pouder . take of pouder of pearl , of red corral , of crabs eyes , of harts horn , and white amber , of each one ounce , beat them into fine pouder , and fearce them , then take so much of the black toes of the crabs clawes as of all the rest of the pouders , for that is the cheif worker , beat them , and fearce them finely as you doe the rest , then weigh them severally , and take as much of the toes as you doe of all the rest of the five pouders , and mingle them well together , and make them up into balls with jelly of hartshorn , whereunto put or infuse a small quantity of saffron to give them colour , let them lye till they be dry and fully hard , and keep them for your use . the crabs are to be gotten in may or september , before they be boyled . the dose is ten or twelve grains in dragon water , carduus water , or some other cordial water . the apothecaries in their composition of it , use to put in a drachm of good oriental bezar to the other pouders , as you may see in the prescription following . this is thought to be the true composition invented by gascon , and that the bezar , musk , and ambergrice , were added after by some for curiosity , and that the former will work without them as effectually as with them . the apothecaries gascon pouder , with the use . take of pearles , white amber , harts-horn , eyes of crabs , and white corral , of each half an ounce , of black thighs of crabs calcined two ounces , to every ounce of this pouder put a drachm of oriental bezar ; reduce them all into very fine pouder , and searce them , and with hartshorn jelly with a little saffron put therein , make it up into a paste , and make therewith lozanges or trochises for your use . you must get your crabs for this pouder about may or in september , before they shall be boyled ; when you have made them , let them dry and grow hard in a dry air , neitheir by fire nor sun. their dose is ten or twelve graines , as before prescribed in the former page . the pouder prescribed by the doctors in their last london dispensatory , 1650. called by the pouder of crabs clawes . take of prepared pearles , eyes or stones of crabs , of red corral , of white amber , of hartshorn , of oriental bezar stone , of each half an ounce , of the pouder of the black tops of the clawes of crabs to the weight of all the former ; make them all into pouder according to art , and with jelly made with the skins or castings of our vipers , make it up into small tablets or trochisces , which you must warily dry as before prescribed , and reserve for your use . the countesse of kents pouder , good against all malignant and pestilent , diseases , french pox , small pox , measels , plague , pestilence , malignant or scarlet fevers , good against melancholy , dejection of spirits , twenty or thirty grains thereof being exhibited in a little warm sack or hartshorn jelly to a man , and half as much , or twelve graines to a child . take of the magistery of pearles , of crabs eyes prepared , of white amber prepared , hartshorn , magistery of white corral , of lapis contra parvam , of each a like quantity , to these pouders infused put of the black tips of the great clawes of crabs , to the full weight of all the rest , beat these all into very fine pouder , and searce them through a fine lawn searce , to every ounce of this pouder adde a drachm of true oriental bezar , make all these up into a lump or masse with the jelly of hartshorn , and colour it with a little saffron , putting thereto a scruple of ambergrice , and a little musk also finely poudered , and dry them ( made up into small trochises ) neither by fire nor sun , but by a dry air : you may give to a man twenty graines of it , and to a child twelve graines . finis . a true gentlewomans delight . wherein is contained all manner of cookery : together with preserving , conserving , drying and candying , very necessary for all ladies and gentlewomen . published by w. i. gent. london , printed by g. d. and are to be sold by william shears , at the sign of the bible in st. pauls church-yard , 1653. to the vertuous and most hopefull gentlewoman , mis. anne pile , eldest daughter of the honorable sr. francis pile barouet , deceased . most accomplisht lady , the many singular favours , which i have received , not onely from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the due tyes of gratitude , to tender a just acknowledgement : i wish the same heart , that for many and just causes truly honours you , had any present worthy your acceptance . now shall it be your singular goodnes to patronage this small treatise , which ( if i mistake no● ) carries with it two parts , delight , and utilitie . i doubt not then , but that it will find a generall acceptance among all those , who are any way the least lovers of such pleasing and all delightfull studies . i intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that have been published of the like nature : so hoping you will accordingly esteem of it , i begg pardon for my boldnes , and rest ever , a true and faithfull honuorer of your transparent vertues , w. j. to the reader . friendly reader . heer thou hast a small treatise entituled , a true gentlewomans delight , presented to thy view : be so courteous as to read before thou censure it . if then the effect be answerable to it's name , i shall be right glad : if their be any errors , it will be no error , but a singular token of thy exemplar humanity to pass it by , and sign it with thy pardon ; for which i engage my self , thine on the like occasion w. j. a table of the contents . to make an excellent jelly . 1. to make a christ all jelly . 2. to make apple cream . 3. to make a trifle cream . ibid. to make clouted cream . 4. to make a quince cream . ibid. to make a fresh cheese . 5. to make a codling cream . 6. how to make a goosbery foole. ibid. how to make a white fool. 7. to make a goosbery custard . ibid. to make a foole. 8. to make cheese-cakes . 9. to make a sack posset . ibid. to make leach . 10. to make yellow leach . ibid. to make a slip-coat cheese . 11. to make cheese-loaves . 12. how to make a good tansie . ib. to make black tart stuffe . 13. to make yellow tart stuff . ibid. to make a made dish . 14. to make sauce for a shoulder of mutton . ibid. to frie aplepies . 15. to make curd-cakes . ib. to make furmenty . ibid. to make an artechoke pie . 16. to make a chicken pie . 17. to bake beef like red deer . 18. to rost a shoulder of mutton with thyme . ibid. to rost a shoulder of mutton with oysters . 19. to make angelets . ib. to make black puddings . 20. to make white puddings . ib. to make almond puddings . 21. to make a pudding to bake . 22. to make a pudding to boyle . ib. to make a cream pudding to be boyled . 23. to make a whitepot . 24. to make a forced dish of any cold meat . ib. to make a forced dish of a leg of mutton or lamb. 25. how to boyle a calves head with oysters . ibid. to frie a coast of lamb. 26. to strew saucedges . ib. to boyle ducks . ib. to make white broth with a capon . 27. to make stewed broth . 28. to make gallendine sauce for a turky . ibid. a good way to stew chickens . 29. to boyle a leg of mutton . ibid. to keepe quinces all the year . 30. to pickle cowcumbers . 31. to pickle purslane . ib. to doe clove-gilliflowers for salleting all the year . 32. to pickle broom-buds . ibid. to pickle oysters . 33. to make grout . 34. to make jelly of marmalade . ib. to make jelly of pippins . 35. to preserve oranges . 36. to preserve green wallnuts . ib. to preserve white quinces . 37. to make goosberry tarts . ib. to preserve rasberries . ib. to preserve currans . 38. to preserve medlers . ib. to preserve goosberries . 39. to make goosberry-cakes . 40. to do goosberries like hops . ib. to preserve apricocks . 41. to make apricock cakes . ibid. to make mackaroons . ib. how to preserve white damsons green . 42. how to preserve mulberries . ibid. how to preserve pippins white . 43. to make white quince cakes . ibid. which way to preserve grapes . 44. how to preserve damsons . ib. how to make cakes of lemons or violets . ibid. how to preserve quinces red . 45. how to make bisket bread . ib. how to preserve grapes to looke clear and green . 46 how to candie apricocks . 47. how to make paste of barberies , or english currans , or goosberries . 48. how to make paste of oranges and lemons . 49 how to make paste royall in spice . 50. how to candie pears , plums , or apricocks , that shall look as clear as amber . ibid. how to make paste royall white , that you may make court bowles , caps , gloves , shoes , or any pretty thing printed in moulds 51. how to make fine diet-bread 52. how to preserve apricocks . ib. how to preserve damsons . 53. how to make pap of barly . 54. how to candy lemons and oranges . 55. how to make cakes of almonds . 56. how to make white lemon cakes . ibid. how to make oyle of violets . 57. how to preserve pomecitron . ib. how to candy ringo roots . 58. how to candy all kind of fruitrages , as oranges and lemons , &c. 59. how to candy all kind of flowers in ways of the spanish candy . ibid. how to make essings . 60. how to make sugar cakes . 61. how to make a calves-foot pie. ibid. how to make a very good pie. 62. how to make simbals . ib. how to preserve angelico roots . 63. how to boyle a capon with brewis . ibid. how to make a spice cake . 64 to make broth for a neats-tongue . 65. to souce a carpe or gurnet . ib. to make a fine pudding . ibid. to make a broth to drink . 66. to boil a chicken , partridge , or pyton . ibid. a broth to eat on fasting days . 67. to make ponado . 68. to make a candle . ib. to make almond butter . 69. to stew beef . ibid. to souce a young pig. 70 to boyle flounders or pickerels after the french fashion . ibid. to make flesh of apricockes . ibid. to make flesh of quinces . 71 to dry cherries . 72 to dry peaches . 73 to boyle veale . 74 to boyle a capon in white broth ibid. to boyle a capon or chicken in white broth with almonds 75 to boyle brawn . ibid. to boyle a gammon of bacon 76. how to boyle a rabbet . ibid. how to boyle a mallard with a cabbage . 77. how to boyle a duck with turnips . ibid. how to boyle chickens and sorrell sops . 78. how to boyle a pike in white broth ibid. how to boyle divers kind of fishes . 79. how to make sallet of all manner of hearbs . 80. how to stew steakes between two dishes . ibid. how to stew calves-feet . ibid. how to stew a mallard . 81. how to stew trouts . ibid. how to stew smelts or flounders 82. how to stew a rabbet . ibid. how to stew a pullet or capon . 83. how to stew cold chickns . ibid. how to make paste for a pasty of venison . ibid. how to make paste for a pie to keep long . 84. how to make paste for a custard . ibid. how to make paste for buttered loaves . ibid. how to make paste for dumplins . 85. how to make puffe-paste . ibid. how to bake a gammon of bacon . 86. how to bake fillets of beef , or clods , instead of red dear . ibid. how to bake calves-feet . 87. how to bake a turkey . ibid. how to bake a hare . ibid. how to bake quinces or wardens , so as the fruit look red and the crust white . 88. how to bake chucks of veal . ibid. how to bake a chicken pie. 89. how to bake a steak pie. ibid. how to make an italian pudding . 90. how to bake a florentine . ibid. how to roast a breast of veal . 91. how to roast a hare . ibid. how to roast a shoulder of mutton . 92. how to roast a neats-tongue . ibid. to roast a pig with a pudding in the belly . 93. how to roast a leg of mutton . ibid. how to roast a neck of mutton . 94. how to roast a shoulder , or haunch of venison , or chine of mutton . ibid. how to roast a shoulder or fillet of veal . 95 how to roast a gigget of mutton . ibid. how to fry bacon , 96 how to fry chickens . ibid. how to fry calfes-feet . ibid. to fry tongues . 97. to make fritters . ibid. to souce brawn . 98. to souce a pig. ibid. to souce eeles . 99 to souce a breast of veal . ibid. to souce a tench or barbell . 100. to souce a fillet of veal . ibid. to marble beef , mutton , or venison . 101. to marble fish. ibid. to make a tart of wardens . 102. to make a tart of green pease . ibid. to make tart of rice . 103. to make a tart of medlers . ibid. to make a tart of cherries . ibid. to make a tart of strawberries . 104. to make a tart of hips . ibid. to make a pippin tart. ibid. to scald milk after the western fashion . 105. to make a junket . ibid. to make bonny clutter . 106. to make a whitepot . ibid. to make a pudding in haste . 107. to make a pudding in a dish . ibid. to boil cream . 108. to draw butter . ibid. lady of arundels manchet . ibid. to boil pigeons . 109 a florendine of sweet-breads or kidnies . ibid. a pork pie. 110. a chicken pie. ibid. a lamb pie. 111. sauce for a shoulder of mutton . ibid. a lumber pie. ibid. an oyster pie. 112. a hartechoak pie. 113. a calves foot pie. 114. a skerret pie. ibid. a calves head pie for supper . 115. a lark pie. ibid. a hot neats tongue for supper . 116. a cold neats-tongue pie. 117. a potato pie for supper . ibid. pigeon or rabbet pie. 118. to make a puffe paste . ibid. a pudding . 119. a frigasie of veal . 120. a frigasie of lamb. ibid. a frigasie of chickens . 121. a frigasie of rabbets . ibid. to harsh a shoulder of mutton . 122. to make a cake . ibid. to make a leg of mutton three or four dishes . ibid. to souce an eele . 124. to souce a calfes head . 125. a stewed rabbit . 126 to boyle chickens . ibid. to boyle a rabbit . 127 to boyle a duck. ibid. a roasted shoulder of mutton . 128. a true gentlewomans delight . to make an excellent jelly . take three gallons of fair water , boyl in it a knuckle of veal , and two calves feet slit in two , with all the fat clear taken from between the claws , so let them boyl up a very tender jelly , keeping it clean scummed , and the edges of the pot , alwayes wiped with a clean cloth , that none of the scum may boyl in , then strain it from the meat , and let it stand all night , the next morning take away the top and the bottome , and take to every quart of this jelly , half a pint of sherrie sack , half an ounce of cinnamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boyl it half an hour , and let it run through your jelly bag. to make a christall jelly . take two calves feet , fley them , and lay them in fair spring water with a knuckle of veal , shift it in half a dosen waters , take out the fat betwixt the claws , but doe not break the bones , for if you doe , the marrow of the bones will stain the jelly , when they are soft and pickt very clean , boyl them very tender in spring water , when they be boyled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or pipkin till it be cold , then take away the bottome and the top , and put the clear into a fair pipkin , put into it half a pound of fair sugar candie , or other sugar , three drops of oyle of nutmeg , three drops of oyle of mace , and a grain of musk , and so let it boil leasurely a quarter of an hour , then let it run through a jellie bag into a gallie pot when it is cold , you may serve it in little careless lumps being taken out with a childes spoon , and this is the best way to make your christal jelly . to make apple cream at any time . take twelve pippins , pare and slit them , then put them in a skillet , and some claret wine , and a race of ginger shred thin , and a little lemon pilled small , and a little sugar , let all these stand together till they be soft , then take them off , and put them in a dish till they bee cold , then take a quart of cream boyld with a little nutmeg a while , then put in as much of the apple stuffe , to make it of what thickness you please , and so serve it up . to make a trisle cream . take some cream , and boyl it with a cut nutmeg , and lemon pill a while , then take it off , cool it a little , and season it with a little rosewater and sugar to your taste , let this be put in the thing you serve it in , then put in a little runnet to make it come , then it is fit to eat . to make clouted cream . take three gallons of new milk , set it on the fire till it boyleth , make a hole in the middle of the cream of the milk , then take a pottle or three pints of very good cream , put it into the hole you made in the middle of the milk as it boyleth , and let it boil together half an hour , then put it into three or four milk-pans , so let it stand two dayes , if the weather be not too hot , then take it up in clouts with a scummer or slice , and put it in that which you will serve it , if you like it seasoned , you may put some rosewater between every clout as you lay one upon another , with your slice in the dish you mean to serve it in . to make a quince cream . take the quinces and put them into boyling water unpared , and let them boil very fast uncovered that they may not colour , and when they are very tender , take them of , and peel them , and beat the pap very small with sugar , and then take raw cream , and mixe with it , till it be of fit thickness to eat like a cream , but if you boil the cream with a stick of cinnamon , i thinke it the better , but it must stand till it be cold before you put it to the quinces . to make a fresh cheese . take a pint of fresh cream set it on the fire , then take the white of six eggs , beat them very well , and wring in the juyce of a good lemon into the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheese-cloth , and let the whay be drawn from it , then take the curd and pound it in a stone morter with a little rose water and sugar , then put it into an earthen cullender , and so let it stand till you send it to table , then put it into a dish , and put a little sweet cream to it , and so serve it in . to make a codling cream . after your codlings be throughly cooled and yeelded , put them into a silver dish , and fill the dish almost half full with rosewater , and half a pound of sugar , boyl all this liquor together , untill half be consumed , and keep it stirring till it be ready , then fill up your dish with sweet cream , and stirr it till it be well mingled , and when it hath boyld round about the dish , take it up , sweeten it with sugar , and serve it cold . how to make a goosberrie fool. take your goosberries and pick them , and put them into clean water , and boyl them till they be all as thick that you cannot discern what it is to the value of a quart , take six yolks of eggs well beaten with rosewater , and before you put in your eggs season , it well with sugar , then strain your eggs , and let them boil a little while , then take it up , and put it into a broad dish , and let it stand , till it be cold , thus it must be eaten . how to make a white foole. take a quart of cream , and set it over the fire , and boyle it with whole cinnamon , and sliced nutmeg , and sugar , then when it is almost ready take the whites of six eggs , well beaten with rosewater , and skum off the froth from them , and put it into the cream , and boyle it together a pretty while , then season it , and take the whole spice out of it , and put it up in a broad dish , and when it is cold then it must be eaten . to make a goosberry custard . take as many goosberries as you please , boyle them till they be soft , then take them out , and let them stand and cool , and drain them , draw them with your hand through a canvas strainer , then put in a little rosewater , sugar , and three whites , and stirre them all together , and put them in a skillet , and stirre them a pace else they will burn , let them stand and cool a little while , and take them off , and put them in a glasse . to make a foole. take two quarts of cream , set it over the fire , and let it boyle , then take the yolks of twelve eggs , and beat them very well with three or four spoonfuls of cold cream , before you put the eggs into the hot cream , take three or four spoonfuls of the cream out of the skillet , and put it into the eggs , and stirre it together , and then strain the eggs into the skillet of hot cream , stirring it all the time to keep it from turning , then set it on the fire , and let it boyle a little while , but keep it with stirring for fear of burning , then take it off , and let it stand and cool , then take two or three spoonfuls of sack and put it in the dish , and some four or five sippits , and put them in the sack in the dish , set the dish and sippits a drying , and when they be dry that they hang to the dish , sweeten the cream , and pour it in the dish softly because the sippits shall not rise up , this will make three dishes , when it is cold it is fit to be eaten . to make cheese-cakes . for the crust take half a pint of flower , and four spoonfuls of cold water , and three parts of a quarter of a pound of butter , beat and knead these together , and put the paste asunder several times , then roule it square , and turn it over , then take a pint of cream , and seven eggs , and a quarter of a pound of sugar , and a quarter of a pound of currens plump before you put them in , and a whole nutmeg grated on a knife , the pepper must be beaten but not too much , it must be gently boyled and stirred as you doe buttered eggs , the stuffe must be cold , and then put in the coffin and so bake it . to make a sack posset . take two quarts of pure good cream , a quarter of a pound of the best almonds , stamp them into the cream , and boyle amber and musk therein , then take a pint of sack in a bason , and set it on a chafing-dish till it be bloud-warm , then take the yolkes of twelve eggs , with four whites , and beat them very well together , and so put the eggs into the sack , and make it good and hot , let the cream coole a little before you put it into the sack , then stirre all together over the coales till it be as thick as you would have it , if you take some amber , and musk , and grind it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant taste . to make leach . make your jelly for your leach with calves feet , as you do your ordinary jelly , but a little stiffer , and when it is cold take off the top and bottom , and set it over the fire with some cinnamon and sugar , then take your turnsele , being well steep in sack , and crush it , and so strain it into your leach , and let it boyle to such a thicknesse , that when it is cold you may slice it . to make yellow leach . your yellow leach is just the same , but instead of turnsele you must colour it with saffron , and when it is boyled enough then put in your saffron and not before , it must not boyle in it . to make a slipcoat cheese . take five quarts of new milk from the cow , and one quart of water , and one spoonful of runnet , and stirre it together , and let it stand till it doth come , then lay your cheese cloth into the vate , and take up your curd as fast as you can without breaking , and put into your vate , and let the whey soak out of it self ; when you have taken it all up , lay a cloth on the top of it , and one pound weight for one hour , then lay two pound for one hour more , then turn him when he hath stood two houres , lay three pound on him for an hour more , then take him out of the vate , and let him lie two or three houres , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie on a day or a night , then put nettles under and upon him , and change them once a day , if you find any mouse turd wipe it off , the cheese will come to his eating in eight or nine dayes . to make cheese-loaves . take the curds of a tender new milk cheese , and let them be well pressed from the whey , and then break them as small as you can possible , then take crumes of manchet , and yolkes of eggs , with half the whites , and some sweet cream , and a little fine flower , mingle all these together , and make a paste of it , but not too stiffe , then make them into little loaves and bake them , when they be baked , cut off the tops and butter them ; with sugar , nutmeg , and melted butter , and put it in with a spoon , and stirre it altogether , then lay on the tops , and seare them with scraped sugar . how to make a very good tansie . take fifteen eggs , and six of the whites , beat them very well , then put in some sugar , and a little sack , beat them again , then put about a pint or a little more of cream , then beat them again , then put in the juyce of spinage , or of primrose leaves , to make it green , then put in some more sugar if it be not sweet enough , then beat it again a little , and so let it stand till you fry it , the first course is in , then fry it with a little sweet butter , it must be stirred and fryed very tender , when it is fryed enough , then put it in a dish , and strew some sugar upon it , and serve it in . to make black tart stuffe . to a dozen pound of prunes take half a dozen of malligo raisins , wash and pick them clean , and put them into a pot of water , set them over the fire till all these are like pulpe , and stirre them often least they burn too , then take them off , and let them be rubbed through a hair sieve hard with your hands , by little and little till all be through , then season them to your taste with searc'd ginger . to make yellow tart stuffe . take four and twenty eggs , and beat them with salt together , and put into a quart of seething milk , stirring it until it caudles , then take it off , and put it into a napkin , hanging it up till all the whey be run through , when it is cold , take it and grind it in a stone morter with sack and sugar to your taste , and otherwise to make it look white , leave the yolks , and instead of sack put in rosewater . to make a made dish . take a quarter of a pound of almonds , beat them small , and in the beating of them put in a little rosewater to keep them from oyling , strain them into cream , then take arterchoak bottomes , and marrow , and boyle the rednesse of the marrow out , then take a quart of cream , and boyle it with dates , rosewater , and sugar , and when it is boyled to a convenient thicknesse take it off , and take your arterchoak and pare of the leaves , and lay them into the dish , and some marrow upon them , then pour some cream upon them , then set it upon coales till you serve it in . to make sauce for a shoulder of mutton . take a few oysters , and some sweet hearbs , and an onion , and a pint of white wine , and a little beaten nutmeg , a little salt , and a large mace , a little lemon pild and a little sugar , a little leaker posset , if you have no oysters take capers in the room of them , and some gravie of the mutton . to fry applepies , take apples and pare them , and chop them very small , beat in a little cinnamon , a little ginger , and some sugar , a little rosewater , take your paste , roul it thin , and make them up as big pasties as you please , to hold a spoonful or a little lesse of your apples , and so stir them with butter not to hastily least they be burned . to make curd-cakes . take a pint of curds , four eggs , take out two of the whites , put in some sugar , a little nutmeg , and a little flour , stir them well together , and drop them in , and fry them with a little butter . to make furmentie . take a quart of sweet cream , two or three sprigs of mace , and a nutmeg cut in half , put into your cream , so let it boil , then take your french barlie or rice , being first washed clean in fair water three times , and picked clean , then boyle it in sweet milk till it be tender , then put it into your cream , and boil it well , and when it hath boiled a good while , take the yolks of six or seven eggs , beat them very well , and thicken on a soft fire , boyl it , and stir it for it will quickly burn , when you thinke it is boyled enough , sweeten it to your taste , and so serve it in with rosewater , and musk sugar , in the same manner you may make it with wheat . to make an arterchoak pie. take the bottome of six arterchoaks , being boyled very tender , put them in a dish , and put some vinegar over them , season them with ginger and sugar , a little mace whole , putting them into a pie , and when you lay them in , lay some marrow , and dates sliced in , and a few raisins of the sun in the bottome , with good store of butter , so close the pie , and when it is half baked , take a dish of sack , being boyled first with sugar , and a pill of orange , put it in your pie , and set it in the oven again , till you use it . to make a chicken pie. make your paste with good store of butter , and yolks of eggs and sugar , then take six chickens small , taking out the breast-bone , and trussing them round , take two nutmegs , and a good quantity of cinnamon , and put it in in little pieces , take two yolks of eggs , and beat them with six spoonfuls of verjuyce , then take your juyce and verjuyce , and a little salt , stir them well together , take a good deal of butter , and wet it in the verjuyce , and put it in the bellies of the chickens , so lay them in the pie with butter under them , then take half a pound of currants washed and dried , so lay them on the top of the chickens , with a little piece of marrow , barberies , grapes , and good store of butter and sugar as will season it , a little before you draw out your pie , put in verjuyce and sugar boyled together . to bake beef like red deer . take a pound of beef , and slice it thin , and half a pint of good wine vinegar , some three cloves , and mace above an ounce , three nutmegs , pound them altogether , pepper and salt according to your discretion , and a little sugar , mix these together , take a pound and half of suet , shred and beat it small in a morter , then lay a row of suet , a row of beef , strow your spices between every lain , then your vinegar , so doe till you have laid in all , then make it up , but first beat it close with a rowling pin , then presse it a day before you put it in your past . to rost a shoulder of mutton with thyme . draw your shoulder of mutton , and when it is half roasted , save the gravie , and cut a good deal of the inside of it , and mince it grosse , and boyl it in a dish with the gravie , and time , claret wine , and sliced nutmeg , and when your shoulder is rosted , lay it in the dish with sliced lemon , but remember to scorch your mutton in rosting , as you doe when you boil it . to rost a shoulder of mutton with oysters . when you open the oyster save the liquor , then season them with pepper , and a little cloves , and mace , and hearbs finely chopped , and the yolk of two or three eggs chopped small , and some currans parboiled a little , then stuffe your shoulder of mutton thick with your oysters , then season it , and lay it to the fire , and rost it , then take the rest of your oysters and boil them with a little white wine , and some butter , this is sauce for your shoulder of mutton , when your oysters are opened , you may perboil them in their own liquor , then take them out and season them . to make angellets . take a quart of new milk , and a pint of cream , and put them together with a little runnet , when it is come well , take it up with a spoon , and put it into the vate softly , and let it stand two dayes till it is pretty stiffe , then slip it out , and salt it a little at both ends , and when you thinke it is salt enough , set it a drying , and wipe them , and within a quarter of a year they will be ready to eat . to make black puddings . take your bloud when it is warm , put in some salt , and when it is cold throughly , put in your groats well pickt , and let it stand soking a night , then put in hearbs , which must be rosemary , large savorie , penniroyal , thyme and fennel , then make it soft with putting of good cream hot , untill the bloud look pale , then beat four or five eggs whites and all , and mingle it , then season it with cloves , mace , pepper , fennel seeds , then put good store of beef suet in your stuffe , and mince your fat not to small . to make white puddings . after the humbles are very tender boyled , take some of the lights , with the hearts , and all the flesh and fat about them , picking from them all the sinnews and skin , then chop the meat small as can be , then put to it a little of the liver finely searced , some grated bread searced , four or five yolks of eggs , a pint of very good cream , a spoonful or two of sack , a little sugar , cinnamon , cloves and mace , a little nutmeg , a few canary seeds , a little rosewater mingled with a good deal of swines fat , a little salt , roul it in rouls two houres before you goe about it , let the fat side of the skin be turned and steeped in rosewater till you fill them . to make almond puddings . take a pound of almonds blanched , and beat them very small , with a little rosewater , boyl good milk with a flake of mace , and a litle sliced nutmeg , when it is boyled take it clean from the spice , then take the quantity of a penny loaf grate it , and searce it through a collender , and then put it into the milk , and let it stand till it be prettie cool , then put in the almonds , and five or six yolks of eggs , and a little salt and sugar , what you thinke fit , and good store of beef suet , and marrow very finely shred . to make a pudding to bake . take a pennie loaf , pare it , slice it in a quart of cream , with a little rosewater , and break it very small , take three ounces of jordan almonds blanched , and beaten small with a little sugar , put in some eight eggs beaten , a marrow bone , and two or three pippins sliced thin , or any way , mingle these together , and put in a little amber greece if you please . to make a boyld pudding . take a pint of cream or milk , boyl it with a stick of cinnamon a little while , and take it off , & let it stand till it be cold , put in six eggs , take out three whites , beat your eggs a little before you put them into the milk , then stir them together , then take a pennie roule and slice it very thin , and let it lie and soke , and then braid it very small , then put in some sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh butter and a little sack , and sugar , beat all these together , and put it ●nto the dish with your pudding to be served in . to make a cream pudding to be boiled . take a pint and a half of thick cream , and boil it with mace , ginger , and nutmeg quartered , then put to it eight eggs , with four whites beaten , and almonds blancht a pound , and strained in with the cream , a little rosewater and sugar , and a spoonful of flour searced very fine , then take a thick napkin , wet it , and rub it with flour , and tie the pudding up in it where mutton is boyled , or in the beef-pot , remember to take out the whole spice out of the cream when it is boyled , the sauce for this pudding is a little sack , and sugar , a prettie piece of butter , you must blanch some almonds , when they are blanched , cut every almond in three or four pieces the long way , and stick them up an end upon the pudding very thick . to make a whitepot . take a pint and a half of cream , a quarter of a pound of sugar , a little rose-water , a few dates sliced , a few raisins of the sun , six or seven eggs , and a little large mace , a sliced pippin , or lemon cut sippet fashion , for your dishes you bake in , and dip them in sack or rose-water . to make a forc'd dish of any cold meat . take any cold meat and shred it small , a little cloves and mace , and nutmeg , and two yolks of eggs , a spoonful or two of rosewater , a little grated bread , a little beef suet shred small , make it up into balls or any fashion you please , and boyl them in fried suet between two earthen dishes , your suet must boil before you put in your meat ; for sauce , a little butter , verjuyce , and sugar . to make a forc'd dish of a leg of mutton , or lamb. take a leg of mutton , or lamb , cut out the flesh , and take heed you break not the skin of it , then perboyle it , and mince it with a little beef suet , put into it a little sweet hearbs shred , three or four dates sliced , a little beaten nutmeg , cloves , and mace , a few currans , a little sugar , a little verjuyce , three or four eggs , mix them together , and put them in the skin , and set it in a dish and bake it . to boyle a calves head with oysters . take the head , and boyle it with water and salt , and a little white wine or verjuyce , and when it is almost enough , then cut some oysters , and mingle them together , and a blade or two of mace , a little pepper , and salt , and a little liquour of the oysters , then put it together , and put it to the calves head , and the largest oysters upon it , and a slit lemon , and barberries , so serve it in . to fry a coast of lamb. take a coast of lamb , and perboyle it , take out all the bones as near as you can , and take some four or five yolkes of eggs beaten , a little thyme , and sweet majoram , and parsly minced very small , and beat it with the eggs , and cut your lamb into square pieces , and dip them into the eggs and hearbs , and fry them with butter , then take a little butter , white wine , and sugar for sauce . to stew saucesedges . boyle them in fair water and salt a little , for sauce boyle some currans alone , when they be almost tender , then pour out the water , and put in a little white wine , butter , and sugar . to boyle ducks . when they be half boyled , take a quart of the liquour and strain it , and put a quart of white wine , and some whole mace , cloves , and nutmegs sliced , and cinnamon , and a few onions shred , a bundle of sweet hearbs , a few capers , and a little sampire , when it is boyled put some sugar to season it withall . to make white broth with a capon . trusse your capons , and boyle ●●em in fair water , and when they are half boyled , take out three pints of the liquour , and put it to a quart of sack , and as much white wine , and slice two ounces of dates half or quarter wise as you please , a little whole mace , cloves , and cinnamon , a nutmeg shred , of each a little quantity , boyle the broth in a pipkin by it self , untill the dates begin to be tender , then put in the marrow of two bones , and let it boyle a little , not too much for fear , then when your capons be near ready , break twenty eggs , save the yolkes from the whites , and beat the yolkes untill you may take up a spoonful and it will not run beside the spoon , then you must put a little cold broth to them , and so strain them through a cloth , then take up some of the hot broth to heat your eggs , because else it will turn , let it have a walm or two after your eggs be in , but not seeth too much for fear it turnes , then dish your capons , and pour your broth on them , and garnish your dish as you please . to make stewed broth. take a neck of mutton , or a rump of beef , let it boyle , and scum your pot clean , thicken your pot with grated bread , and put in some beaten spice , as mace , nutmegs , cinnamon , and a little pepper , put in a pound of currans , a pound and a half of raisins of the sun , two pound of prunes last of all , then when it is stewed , to season it put in a quart of claret , and a pint of sack , and some saunders to colour it , and a pound of sugar to sweeten it , or more if need be , you must seeth some whole spice to garnish your dish withall , and a few whole prunes out of your pot . to make gallendine sauce for a turkey . take some claret wine , and some grated bread , and a sprig of rosemary , a little beaten cloves , a little beaten cinnamon , and some sugar . an exceeding good way to stew chickens . take chickens , fley them , and cut them in pieces crosse way , then put them in a pipkin or skillet , and cover them almost with pepper , and mace , and water , so let it stew softly with a whole onion in it till part of that liquour be consumed , then put in as much white wine as will cover them again , take parsly , sweet majoram , winter savory , with a little thyme , and shred them very small , and put them in , and let them boyle till they are almost enough , then put in a good piece of butter . to boyle a leg of mutton . take a leg of mutton and stuffe it , for the stuffing take a little beef suet , and a few sweet hearbs , chop them small , and stuffe it , and then boyle it , and put in a handful of sweet hearbs , cut them small , mingle a hard egg amongst the hearbs , and strew it upon the mutton , melt a little butter and vinegar , and pour it into the dish , and send it in . to keep quinces all the year . first you must ●ore them , and take out the kernels clean , and keep the cores and kernels , then set over some water to boyle them , then put them in when you set over the water , then let them boyle till they be a little soft , and then take them up , and set them down till they be cold , then take the kernels and stamp them , and put them into the same water they were boyled in , and let them boyle till they be thick , see you have as much liquour as will cover the quinces , and if you have not enough , take of the smallest quinces and stamp them to make more liquour , and when it is boyled good and thick , you must strain it through a course cloth , and when the quinces be cold , then put them into a pot , and the liquour also , and be sure the liquour cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand fourteen dayes , and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoary or thick , then take it from the liquour , for it will have a skin on it within a month or six weeks . to pickle cowcombers . take the cowcombers , and wash them clean , and dry them clean in a cloth , then take some water , and vinegar , and salt , and some dill tops , and some fennel tops , and a little mace , make it fast enough , and sharp enough to the taste , then boyle it a while , and then take it off , and let it stand and be cold , and then put in the cowcombers , and lay a board on the top to keep them down , and tye them close , and within a week they will be fit to eat . to pickle purslain . take the purslain , and pick it in little pieces , and put it into a pot or a barrel , then take a little water , vinegar , and salt to your taste , it must be pretty strong of the vinegar and salt , and a little mace , and boyle all these together , and pour this liquour in seething hot into the purslain , and when it is cold tye it close , but put a little board on the top to steep it down , and within a week or two it is fit to eat . to doe clove-gilliflowers up for salletting all the year . take as many clove-gilliflowers as you please , and slip off the leaves , then strow some sugar in the bottome of the gallipot that you doe them in , and then a lane of gilliflowers , and then a lane of sugar , and so doe till all the gilliflowers be done , then pour some claret wine into them as much as will cover them , then cut a piece of a thin board , and lay it to them to keep them down , then tye them close , and set them in the sun , and let them stand a moneth or thereabouts , but keep them from any rain or wet . to pickle broom buds . take as many broom buds as you please , make linnen bags , and put them in , and tye them close , then make some brine with water and salt , and boyle it a little , let it be cold , then put some brine in a deep earthen pot , and put the bags in it , and lay some weight upon them , let it lye there till it look black , then shift it again , so you must doe as long as it looks black , you must boil them in a little cauldron , and put them in vinegar a week or two , and then they be fit to eat . to pickle oysters . take your oysters and pick them out of the shels , and save the liquor that cometh from them , then take your oysters one by one , and wash them clean out of grift , then strain the liquor , then take a quantity of white wine , and a large mace or two , and two or three slices of nutmeg , and pepper grosly beaten , and salt them , boyl it together , then put in your oysters and boil them , then take the yolke of an egg , and beat it well with wine vinegar , then take up your oysters , and let them cool , then put in your egg and let it boyl , hang it off , and let it cool , and put it up together . to make grout . take some wheat and beans , and when you have made it into malt , then rittle it , then take some water , or some small wort , and heat it scalding hot , and put it into a pail , then stir in the malt , then take a piece of four leaven , then stir it about , and cover it , and let it stand till it will cream , then put in some orange pills , then put it over the fire and boil it , keeping it stirring till all the white be gone . to make jellie of marmalet . take quinces and pare them , cut them into water in little pieces , and when you have done all , then take them out of the water and weigh them , and to every pound of quinces , take five quarters of a pound of sugar , and half a quarter , then put it into the skillet , and put as much water as will make it pretty thin , then set it on the fire , then clarifie it with the white of an egg , and scum it off cleer , then put in your quinces , and let it boil a prettie pace , and cover it close , till it is prettie thick , then leave stirring it till it is thick enough for marmalet , then take it off , and put it in your glasse , and doe it with your knife in little works , when you have done let it stand , your costly must boyl all the while , you must put in as much water as will make it prettie thin , when it is boyled to a prettie good colour , then stir it , and weigh it , then take of loaf sugar as much as it weighs and boil it altogether to a jellie , then pour it into your marmalet glasse , then put it in a stove , and put some fire in every day . to make jelly of pippins . take pippins and pare them , and quarter them , and coar them , lay them in water , and when you set them on the fire , shift them in another water , and put them in a skillet , put as much water as will cover them and a little more , set them over the fire , and make them boil as fast as you can , when the apples are soft , and the liquor taste strong of the apples , then take them off , and strain them through a piece of canvass gently ; take to a pound of juyce a pound of sugar , then set it on the fire , when it is melted , strain it into a bason , and rince your skillet again , set it on the fire , and when it is boyled up , then scum it , and make it boyl as fast as you can , and when it is almost boiled , put in the juyce of three lemons strained through a cloth , if you will have orange pill , pare it thin , that the white be not seen , and then lay it in the water all night , then boil them in water till the pill be soft , then cut them in long peeces , then put it into the sirrup , and stir it about , and fill your glasses , and let it stand till it be cold , and then it is ready to eat . to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off , take juyce of oranges , put them into the juyce , boil them half an hour , and take them off . to preserve green walnuts . take walnuts , and boil them till the water doe taste bitter , then take them off , and put them in cold water , and pill of the bark , and weigh as much sugar as they weigh , and a little more water then will wet the sugar , set them on the fire , and when they boyl up , take them off , and let them stand two dayes , and boil them again once more . to preserve white quinces . take a pound of quinces , boil them with the skins on , but core them and pare them , take a quarter of a pound of sugar , with water no more then will wet the sugar , put the quinces into it presently , boil them as fast as may be , and skin them , when the sirrup is thick take it up . to make goosberrie tarts . take a pint of goosberries , and put them into a quarter of a pound of sugar , and two spoonfuls of water , and put them on the fire , and stir them as you did the former . to preserve resberries . take as many as you please , a lay of sugar , and a lay of resberries , and so lay them into the skillet , and as much sugar as you thinke will make sirupe enough , and boil them , and put two spoonfuls of water in , boscom it , take it off , and let it stand . to preserve currans . part them in the tops lay a lain of currans , and a lain of sugar , and so boil them as fast as you doe resberries , doe not put in the spoon , but scum them , boyle them till the sirrup be prettie thick , then take them off , and let them stand , till they be cold , and put them in a glasse . to preserve medlers . take the just weight of sugar as they weigh , to a pound of sugar put a pint and a half of water , scald them as long as the skins will come off , stone them at the head , put the water to the sugar , and boil it , and strain it , put in the medlers , boil them apace , let them stand till they be thick , then take them off . to preserve goosberries . take the fairest goosberries you can get with the stalks one , prick three or four holes in every one of them , then take the weight of them in sugar , lay the best part of the sugar in the bottome of a silver or peuter dish , then lay your goosberries one by one upon it , strew some of the rest of the sugar upon them , and put two spoonfuls of the water into half a pound , then set the goosberries on a chafing dish of coales , and let them stand uncovered , scalding upon the fire a prettie while before they boil , but not too long , for then they will grow red , and when they be boyled , let them not boyl too fast , when they be enough put them up , you must put the rest of the sugar on them as they boil , and that will harden them , and keep them from breaking . to make goosberrie cakes . prick as many goosberries as you please , and put them into an earthen pitcher , and set it in a kettle of water till they be soft , and then put them into a sieve , and let them stand till all the juyce be out , and weigh the juyce , and as much sugar , as sirupe ; first boil the sugar to a candie , and take it off , and put in the juyce , and set it on again till it be hot , and take it off , and set them in a press till they be dry , then they are readie . to doe goosberries like hops . take pricks of black thorn , then take goosberries , and cut them a little a crosse , and then take out the stones , and then put them upon the pricks , and weigh as much sugar , as they weigh , and take a quarter or a pint of water and put into the sugar , and let it boil a while , then put in the hops , let them stand and scald two houres upon the coales till they be soft , then take out the hops , and boil the syrupe a while , then take it off , and put in the hops . to preserve apricocks . first stone them and weigh them , and take as much sugar as apricocks , put it in a bason , some in the bottome , and some on the top , let them stand all night , set them on the fire till they be scalding hot then heat them twice more . to make apricock cakes . take as many apricocks as you please , and pare them , put as much sugar as they weigh , take more water then will melt the sugar , then boil the sugar and it together till they be pretty stiffe , take them off , and put them in saucers . to make mackeroons . take half a po●nd of almonds , put them in water , stamp them small , put in some rose-water , a good spoonfull of floure , four eggs , half a pound of sugar , in the beating of the eggs , put in the almonds , heat the oven hot enough to bake a custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pans round , and buttered very thin . how to preserve white damsons green . take white damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , strew a little in the bottome , put two or three spoonfulls of water , then put in the damsons and the sugar , and boyl them , take them off , and let them stand a day or two , then boil them again , take them off , and let them stand till they be cold . to preserve mulberries . take as many mulberries as you please , and as much sugar as they weigh : first wet the sugar with some juyce of mulberies , stir your sugar together , then put in your mulberries , then boil them apace , till you thinke they are boyled enough , then take them off , and boil the sirupe a while , and put it into the mulberries , let them stand till they be cold . to preserve pippins white . take some pippins and pare them , and cut them the crosse way , and weigh them , and to a pound of sugar , a pint of water , then put the sugar to the water , and then let it boyl a while , and then put in the pippins , and let them boyl till they bee clear at the core , take them off , and put them up . to make white quince cakes . take quinces and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and doe it through a sieve , and then weigh as much sugar as it doth weigh , and beat it , and sift it into the quinces , and stir it altogether , and set it on the coals , and stir it about , but let it not boil at all , but let it stand and cool , till it be pretty thick , then take it off , and put it in glass saucers . to preserve grapes . stamp and strain them , let it settle a while , before you wet a pound of sugar , or grapes with the juyce stone the grapes , save the liquor , in the stoning take off the stalks , give them a boyling , take them off , and put them up . to preserve damsons . take as many as you please , and weigh as much sugar as they weigh , and strew some in the bottome , and some on the top , and you may wet the sugar with some sirupe of damsons , or a little water , then set them upon the fire , and let them stand and soke softly about an hour , then take them off , and let them stand a day or two , then boil them up , till you think they be enough , take them off , and put them up . how to make cake of lemons or violets . take of the finest double refined sugar , beaten very fine , and searced through fine tiff●nie , and to half a silver poringer of sugar , put to it two spoonfuls of water , and boil it till it be almost sugar again , then grate of the hardest rinded lemon , then stir it into your sugar , put it into your coffins of paper , and when they be cold take them of . to preserve quinces red . take your quinces and weigh them , to a pound put a pound of sugar , and half a pint of water , put your water to your sugar , and let it stand , your quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them in the skillet where the sugar is , then set them on the fire , and let them boil two hours , if it be not enough , boil it a little more , pour it to the quinces , and stop it close . to make bisket bread. take a pound and a half of white loaf sugar , and so much flower , as much annise seed , coliander seed , and carraway seed as you please , and twelve eggs , three whites lest out , take the sugar and sift it fine , and the flower also , and beat your eggs a little , then mingle them well together with four spoonfuls of damask rose-water , beat them well together , and put in two spoonfuls more , and beat it again about an hour and a half in all , then butter plate trenchers , and fit them with stuffe , scrape some sugar on them , and blow it off againe , heat your oven hot enough to bake a pie , and let the lid stand up a little while , to draw down the heat from the top , then take the lid down again , and let it stand till it be cool , that you may suffer your hand in the bottom , then set in the plates , and set up the lid again , untill they rise , then take them out and loose them from the plates , and scrape the bottoms , and let them stand four houres , then they be fit to eat . to preserve grapes to look cleer and green . take a pound of grapes with no stalks on them , when they doe begin to be ripe , then weigh as much double refined sugar beaten small , then take the grapes that were weighed , stone them at the place where the stalks are , pull off the skins , and strain some sugar in the bottome of the thing you doe them in , and so lay them in the sugar you did weigh , till you have stoned and pilled them , and so strew the sugar upon them , then set them on the fire , and let them boil as fast as can be , till the syrup be prettie thick , then take them off , and put them up till they be cold . to candie apricocks . take your apricocks the fairest , and scald them , and peel them , between two clothes ●rush the water softly out of them as dry as you can , without too much flatting them , then take as much searced sugar almost as much as they weigh , and boil it altogether to a candie height then take it off the fire , and lay the apricocks in it one by one , with a feather annoint them over , then set them on a chafingdish of coales , and let them be through sod but not boil , then take them off the fire , and set it in a stone or bloudwarm oven , and twice a day set them on a fire , and turn them once at every heating , annointing them with a feather , and the same sirupe every time you take them off the fire , this doe untill you see the sirupe begin to sparkle , and full of eyes , then take them out of the sirupe , and lay them on glasse plates , and dry them in a stone or oven , turning them a day or two , till they be dry , white pear plums may be done thus . to make paste of goosberries , or barberies , or english currants . take any of these tender fruits , and boyl them softly on a chafingdish of coals , then strain them with the pap of a rotten apple , then take as much sugar as it weighs , and boil it to a candie height , with as much rosewater , as will melt the sugar , then put in the pap of your fruit into the hot sugar , and so let it boil leasurely , till you see it reasonable stiffe , almost as thick as for marmalet , then fashion it on a sheet of glasse , and so put it into the oven upon two billets , that the glasse may not touch the bottome of the oven , for if it doe it will make the paste tough , and so let it dry leasurely , and when it is dry , you may box it , and keep it all the year . to make paste of oranges and lemons . take your oranges and lemons , and have on the fire two vessels of fair water at once , boyl them , and then shift the water seven times , that the bitterness may be taken from them , and they very tender , then cut them through the midst , and take out the kernels , and wring out all the water from them , then beat them in an alablaster morter , with the paps of three or four pippins , then strain it through a fine strainer , then take as much sugar as that pap doth weigh , being boiled to a candie height , with as much rose-water as will melt the sugar , then put the pap of your oranges and lemons into the hot sugar , and so let it boil leisurely with stirring , and when you see it stiffe as for manchet , then fashion it on a sheet of glasse , and so set it in a stove or oven , and when it is throughly dry , boxe it for all the year . to make paste royall in spice . take sugar the quantitie of four ounces , very finely beaten and searced , and put into it an ounce of cinnamon , and ginger , and a grain of musk , and so beat it into paste , with a little gum-dragon steeped in rosewater , and when you have beaten it into paste in a stone morter , then role it thin , and print it with your mouldors , then dry it before the fire , and when it is dry , box and keep it all the year . to candie pears , plums , or apricocks , that shall look as clear as amber . take your apricocks and plums , and give every one a cut to the stone in the notch , then cast over sugar on them , and bake them in an oven as hot as for manchet close stopped , bake them in an earthen platter , let them stand half an hour , then take them out of the dish , and lay them one by one upon glasse plates , and so dry them , if you can get glasses made like marmalet boxes to lay over them they will be sooner candi'd , this is the manner to candie any such fruit . to make paste royall white that you may make court bouls , or caps , or gloves , shooes , or any prettie thing printted in moulds . take half a pound of double refined sugar , and beat it well , and searce it through a fine lawn , then put it into a fine alablaster morter , with a little gum-dragon steeped in a little rose-water and a grain of musk , so beat them in a morter , till it come to a prettie paste , then roul it thin with a rouling pin , and print it with your moulders , like gloves , shooes , or any thing else , and some you may roul very thin with a rouling pin , and let dry in an ashen dish , otherwise called a court cap , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board far from the fire , but you must not put them in an oven , they will be dry in two or three houres and be as white as snow , then you may , guilt box and cap. to make fine diet-bread . take a pound of fine flower twice or thrice drest , and one pound and a quarter of hard sugar finely beaten , and take seven new laid eggs , and put away the yolks of one of them , then beat them very well , and put four or five spoonfuls of rosewater amongst them , and then put them into an alablaster or marble morter , and then put in the flower and sugar by degrees , and beat it or pound it for the space of two houres , untill it be perfectly white , and then put in an ounce of canary seeds , then butter your plates or saucers , and put into every one , and so put them into the oven ; if you will have it glosse and icie on the top , you must wash it with a feather , and then strew sugar very finely beaten on the top before you put it into the oven . to preserve apricocks . take your apricocks , and put them into a skillet of fair water , and put them over the fire , untill they be something tender , then take them up out of the water , and take a bodkin and thrust out the stone at the top , and then peel off their skins , and when you have so done put them into a silver dish or bason , and lay sugar very finely beaten over and under them , then put a spoonful or two of water unto them , and set them over a very soft fire until they be ready , then take them up , and lay them into another dish a cooling , and if you see good boyle the sirupe a little more , when they are cold , and the sirupe almost cold , put them up in a gally-pot or glasse altogether . to preserve damsons . take a pound or something more of pure sugar finely beaten , and then take a pound of damsons and cut one scotch in the side of each of them , then put a row of sugar in a silver dish or bason , and then lay in a row of plums , and then cover it with sugar , and so lay it in till they be all in , and then take two spoonfuls of clean water , and make a hole in the middle of them , and set it over a very soft fire , and look to it carefully , for fear the sugar should burn , and when the sugar is all dissolved , shake them together , and stirre them gently , and then set them down and cover them till they be cold , and when they are cold , set them upon the coales again , and then let them boyle gently till they be ready , and when they are ready take them down , and take them every one by its stem , and cover them with the skins as well as you can , and then put them all one by one in a dish , and if the sirupe be not boyled enough , set it over and let it boyle a little longer , and when the plums be cold , put them in a gally-pot or glasse , and pour the sirupe to them while it is a little warm , you must not forget to take away the skin of the plums as it riseth . to make papp of barly . take barly , and boyle it in fair water softly untill it begin to break , then put that liquour out , then put as much hot water to it as you put forth , and so let it boyle till it be very soft , then put it into a cullender and strain it , then take a handfull of almonds , and grind them very well with your barly and some of the liquour , so season it with sugar , and a little rosewater , a little whole mace , and cinnamon , and boyle them well together . to candy lemons and oranges . take the peels of your oranges and lemons , the white cut away , then lay them in water five or six dayes , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lye till they be cold , then cut them in small pieces square , the bignesse of a penny or lesse , then take to every three two ounces of sugar , put to it a quantity of fair water , and a lesse quantity of rosewater , and make a sirupe thereof , then skum it very clean , and put in your peels , and let them boyle for the space of an hour or longer , if you find your liquour wanting you may put in more water at your pleasure , then boyle them a little space after with a little sharp fire , stirring it alwayes for burning , then take it off the fire three or four times , stirring them all the while , and set them on again untill they be candied . to make cakes of almonds . take one pound and a half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds , blanch them , and grind them fine in a morter , then strain them with as much sack as will mingle the flower , sugar , and almonds together , make a paste , bake them in an oven not too hot . to make white lemon cakes . take half a dozen of yellow lemons the best you can get , then cut and pare them , leave none of the yellow behind , then take away the sowre meat of it , and reserve all the white , and lay it in water two dayes , then seeth it in fair water till it be soft , then take it out , and set it by till the water be gone from it , then weigh it , and take twice the weight in sugar , mince the white stuffe very fine , then take an earthen pipkin , and put therein some fair water , and some rosewater , if you have a pound of sugar , you must have half a pint of water , of both sorts alike , let your water and sugar boyle together , then skum it , and put in the stuffe , and so let them boyle together , alwayes stirring it till it be thick , it will shew very thin , and when it is cold it will be thick enough . to make oyle of violets . set the violets in sallade oyle , and strain them , then put in other fresh violets , and let them lye twenty dayes , then strain them again , and put in other fresh violets , and let them stand all the year . to preserve pomecitron . take pomecitron and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water four and twenty houres , then set over a posnet with fair water , and when it boyles put them in , and so shift till you find the water be not bitter , then take them up and weigh them , and to every pound of pomecitron put a pound and quarter of sugar , then take of your last water a pint and quarter , set your water and sugar over the fire , then take two whites of eggs and beat them with a little fair water , and when your sirupe begins to boyle cast in the same that riseth from the eggs , and so let it boyle , then let it run through a clean fine cloth , then put it in a clean posnet , and when your sirupe begins to boyle put in your pomecitron , and let it boyle softly three or four houres , until you find your sirupe thick enough ; be sure you keep them alwayes under sirupe , and never turn them , take them up , and put them into your glasse , and when they be cold cover them . to candy ringus roote . take your ringus roots and boyle them reasonable tender , then peel them , and pith them , then lay them together , then take so much sugar as they weigh , and put it into a posnet with as much rosewater as will melt it , then put in your roots , and so let it boyle very softly until the sugar be consumed into the roots , then take them and turn them , and shake them till the sugar be dryed up , and then lay them a drying upon a lattice of wyer until they be cold , in like sort you may candy any other roots , which you please . to candy all kind of fruitrages , as oranges , lemons , citrons , lettice stockes , the sugar-candy such as the comf●t-makers doe candy the fruits . take one pound of refined sugar , and put it into a posnet with as much water as will wet it , and so boyle it untill it come to a candy height , then take all your fruit being preserved and dryed , then draw them through your hot sugar , and then lay them on your hardle , and in one quarof an hour they will be finely candied . to candy all kind of floures in wayes of the spanish candy . take double refined sugar , put it into a posnet with as much rosewater as will melt it , and put into it the papp of half a roasted apple , and a grain of musk , then let it boyle till it come to a candy height , then put in your floures being pick'd , and so let it boyle , then cast them on a fine plate , and cut it in wayes with your knife , then you may spot it with gold and keep it . to make essings . take one peck of oatmeal grots , the greatest you can get and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening milk as will cover it and something more , boyle it , and cool it again till it be bloud-warm , then put it to the oatmeal and let it soak all night , the next morning strain it from your milk as dry as you can through a cloth , then take three pints of good cream , boyle it with a mace and the yolkes of eight eggs , when it is boyled put it into your stuffe , then put in six eggs more whites and yolkes , season it with a good quantity of cinnamon , nutmeg , and ginger , and a lesse quantity of cloves and mace , put in as much sugar as you think will sweeten it , have a good store of suet shred small , and forget not salt , so boyle them . to make sugar cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take seven or eight yolkes of eggs , and if your flower be good , take one white or two as you shall think good , take two cloves , and a pretty piece of cinnamon , and lay it in a spoonfull of rosewater all night , and heat it almost bloud-warm , temper it with the rest of your stuffe , when the paste is made , make it up with as much hast as you can , bake them in a soft oven . to make a calfes-foot pie. take your calfes-feet , boyle them , and blanch them , then boyle them again till they be tender , then take out all the bones , season it with cloves , mace , ginger , and cinnamon , as much as you shall think good , then put in a good quantity of currans and butter , bake your pie in a soft oven , and when it is baked , take half a pint of white wine vinegar , beat three yolkes of eggs , and put to the coals , season it with sugar and a little rosewater , alwayes stirring it , then put it into your pie , and let it stand half a quarter of an hour . to make a very good pie. take the backes of four white herrings watred , the bones and skin taken away , then take so much wardens in quantity pared and cored , half a pound of raisins of the sun stoned , mince all these together , and season it with cinnamon and ginger , and when the pie is baked put in a little rosewater , and scrape sugar on it , if you put in butter then put in a handful of grated bread . to make simbals . take fine flower dryed , and as much sugar as flower , then take as much whites of eggs as will make it a paste , and put in a little rosewater , then put in a quantity of coriander seed , and annise seed , then mould it up in that fashion you will bake it in . to preserve angelico roots . take the roots and wash them , then slice them very thin , and lay them in water three or four dayes , change the water every day , then put the roots in a pot of water , and set them in the embers all night , in the morning put away the water , then take to a pound of roots four pints of water , and two pound of sugar , let it boyle , and skum it clean , then put in the roots , they will be boyled before the sirupe , then take them up , and boyle the sirupe after , they will ask you a whole dayes work , for they must boyle very softly ; at saint andrewes time is the best time to doe them in all the year . to boyle a capon with brewis , take a capon , and trusse him to boyle , set him on the fire in a good quantity of water , skum it very clean , before you set on your capon put a little winter savory and thyme into the belly of it , and a little salt and grosse pepper , when you have skummed it clean , cover it close to boyle , then take a good handfull of hearbs , as marigolds , violet leaves , or any such green hearbs , as you shall think fit , wash them , and set them on the fire with some of the uppermost of the broth that boyles the capon , then put into it good store of mace , and boyle it with the capon , when the hearbs be boyled , and the broth very green , and almost consumed away , take the uppermost of your capon and strain it together , and scald your brewis , and put it into a dish , and lay the capon on them . to make a spice-cake . take one bushel of flower , six pound of butter , eight pound of currans , two pints of cream , a pottle of milk , half a pint of good sack , two pound of sugar , two ounces of mace , one ounce of nutmegs , one ounce of ginger , twelve yolkes , two whites , take the milk and cream and stirre it all the time that it boyles , put your butter into a bason , and put your hot seething milk to it , and melt all the butter in it , and when it is bloud-warm temper the cake , put not your currans in till you have made the paste , you must have some ale yest , and forget not salt. to make broth for a neats-tongue . take claret wine , grated bread , currans , sweet butter , sugar , cinnamon , ginger , boyle them altogether , then take the neates tongue , and slice it , and lay it in a dish upon sippets , and so serve it . to souce a carp or gurnet . take fair water , and vinegar , so that it may be sharp , then take parsly , thyme , fennel , and boyle them in the broth a good while , then put in a good quantity of salt , and then put in your fish , and when it is well boyled put the broth into a vessel , and let it stand . to make a fine pudding . take crums of white bread , and so much fine flour , then take the yolkes of four eggs , and one white , a good quantity of sugar , take so much good cream as will temper it as thick as you would make pancake batter , then butter your pan , and bake it , so serve it , casting some sugar upon it , you must shred suet very small , and put into it . to make a broth to drinke . take a chicken , and a little of the neck of mutton , and set them on , and scum it well , then put in a large mace , and so let it to boil while the chicken be tender , then take the chicken out , and beat it all to pieces in a stone morter , and put it in again , and so let it boil from four pints to a little more then half a pint , then ca●● it through a strainer , and season it . to boil a chicken , partridge , or pyton . take your chicken , and set it a boiling with a little of the neck of mutton , and scum it well , then put in a mace , and 〈◊〉 let it boil down , and when it is almo●● boiled , have some few hearbs perboiled as lettice , endive , spinage , marigo●● leaves , for note these hearbs are usual●● used to be boiled , which by course wi●● hold their colour in boyling , and put so●● of these foresaid hearbs to the chicken and mutton , if you thinke your broth strong enough , take out your mutton , if you see it not put a little piece of sweet butter , and a little verjuyce , and a very little sugar , and salt , so serve it in with sippets . a broth to drinke . take a chicken and set it on , and when it boils scum it , then put in a mace , and a very little oatmeal , and such hearbs as the partie requires , and boil it well down , and bruise the chicken , and put it in again , and it is a prettie broth , and to alter it you may put in half a dosen prunes , and leave out the hearbs , or put them in , so when it is well boyled , strain it , and season it . a broth to eat on fasting dayes . take fair water , and set it a boyling , and when it boileth , put to it so much streined oatmeal as you thinke will thicken it , and a large mace , a handfull of raisins of the sun , as many prunes , and as many currants , if your quantity require it , so boil it , and when it is boiled , season it with salt and sugar , and a piece of sweet butter if the time will allow it , and for an alteration , when this broth is boiled , put in a quantity of cream , and it will doe well . to make ponado . the quantity you will make set on in a posnet of fair water , and when it boyles put a mace in , and a little piece of cinnamon , and a handfull of currants , and so much bread as you think meet , so boil it , and season it with salt , and sugar , and rosewater , and so serve it . to make a caudle . take ale , the quantity that you mean to make , and set it on the fire , and when it is ready to boil , scum it very well , then cast in a large mace , and take the yolks of two eggs for one messe or one draught , and beat them well , and take away the skin of the yolks , and then put them into the ale , when it seeths , be sure to sti● them well till it seeth again for a youngling , then lel it boil a while , and put in your sugar , and if it be to eat , cut three or four tosts of bread thin , and toste them dry , but not brown , and put them to the caudle , if to drinke , put none . to make almond butter . blanch your almonds , and beat them as fine as you can with fair water two or three houres , then strain them through a linnen cloth , boil them with rose-water , whole mace , and annise seeds till the substance be thick , spread it upon a fair cloth draining the whey from it , after let it hang in the same cloth some few houres , then strain it , and season it with rose-water and sugar . to stew beef . take a good rumpe of beef cut from the bones , shred turnips and carroots small , and spinage , and lettice , put all in ●pan , and let it stew four houres with so much water , and a quart of white wine ●s will cover it when it is stewed enough , then put in a wine glasse full of elder vinegar , and serve it in with sippets . to souce a young pig. take a young pig being scalded , boil it in fai● water , and white wine , put thereto some bay leaves , some whole ginger , and some nutmegs qua●tered , a few whole cloves , boil it throughly , and leave it in the same broth in an earthen pot . to boyl flounders or pickrels after the french fashion . take a pint of white wine , the tops o● young thyme , and rosemary , a little whole mace , a little whole pepper , seasoned with verjuyce , salt , and a piece o● sweet butter , and so serve it ; this brot● will serve to boyl fish twice or thrice in or four times . to make flesh of apricocks . take apricocks when they are gree● and pare them and slice them , and ta●● half their weight in sugar , put it to the● so put them in a skillet , and as much water as you thinke will melt the sugar , so let them boil , and keep them with stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much sugar as you had before , and boil it to a candie height , and then put in your apricocks , and set them over a soft fire , but let them not boyl , so keep them with oft stirring , till the sirupe begin to jellie , then put them in glasses , and keep them for your use . to make flesh of quinces . take quinces , pare them , and core them , and cut them in halfs , boyl them in a thin sirupe till they be tender , then take them off , and let them lye in sirupe , then take quinces , pare them , and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor , a pound of sugar , put as much water to the sugar as will melt it , then boyle it to a candie height , then stir the quinces that are in the sirupe as thin as you can : when your sugar is at a full candy height , put in a pint of the liquor , then set it over a soft fire stirring it leisurely till the sugar be dissolved , then put in half a pound of your slices , keeping it still stirring but not to boil , you must take the jellie of quince kernels , that have lain in water two or three hours , take two good spoonfuls of it and put it to the flesh , so keep it stirring leisurely till it begin to jellie upon the spoon , then put it into thin glasses , and keep it in a stove . to dry cherries . take the fairest cherries , stone them , take to six pound of cherries a pound of sugar , put them into a skillet , straining the sugar amongst them as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into to an earthen pan or pot , so let them stand in the liquor four dayes , then take them up and lay them severally one by one upon silver dishes , or earthen dishes , set them into an oven after the bread being taken out and so shift them every day upon dry dishes , and so till they be dry . to dry peaches . take peaches and coddle them , take off the skins , stone them ; take to four pound of peaches a pound of sugar , then take a gally pot and lay a laier of peaches , and a laier of sugar , till all be laid out , then put in half a pint of water , so cover them close , and set them in embers to keep warm , so let them stand a night and a day , then put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand four and twentie houres then scald them again , then take them out of your sirupe , and lay them one silver dishes to dry , you may dry them in an oven , when the bread is taken out , but to dry them in the sun is better , you must turn them every day into clear dishes . to boil veal . take veal , and cut in thin slices , and put it into a pipkin with as much water as will cover it , then wash a handfull of currants , and as much prunes , then take a court roul , and cut it in long slices like a butchers skiver , then put in a little mace , pepper , and salt , a piece of butter , a little vinegar , some crumbs of bread , and when it hath stewed two houres , take it up and serve it . to boil a capon in white broth. trusse a capon to boyle , and put it into a pipkin of water , and let it boil two hours , and when it is boiled , take up a little of the broth , then take the yolks of eggs , and beat them very fair with your broth that you take up , then put it by the the fire to keep warm , season it with grated nutmeg , sugar and salt , then take up your capon , and pour this broth on it with a little sack , if you have it , garnish it with sippets , and serve it , remember to boil whole mace with your capon , and marrow , if you have it . to boil a capon or chicken in white broath with almonds . boil your capon as in the other , then take almonds , and blanch them , and beat them very small , putting in sometimes some of your broath to keep them from oyling , when they are beaten small enough , put as much of the uppermost broath to them as will serve to cover the capon , then strain it , and wring out the substance clear , then season it as before , and serve it with marrow on it . to boil brawn . take your brawn four and twentie houres , and wash and scrape it four or five times , then take it out of the water , and lay it on a fair table , then throw a handfull of salt on every coller , then bind them up as fast as you can , with hemp , bass , or incle , then put them into your kettle when the water boyleth , and when it boileth , scum it clean , let it boil untill it be so tender that you may thrust a straw through it , then let it cool untill the next morning , by the souced meats you may know how to souce it . to boil a gammon of bacon . water your gammon of bacon twenty four houres , then put it into a deep kettle with some sweet hay , and let it boil softly six or seven houres , then take it up with a scummer and a plate , and take off the skin whole , then stick your gammon full of cloves , strew on some gross pepper , then cut your skin like sippets , and garnish your gammon , and when you serve it , stick it with bayes . to boil a rabbet . fley and wash a rabbet , and slit the hinder leggs on both sides of the back-bone , from the forward , and truss them to the body , set the head right up with a sciver right down in the neck , then put it to boyling with as much water as will cover it , when it boyls , scum it , season it with mace , ginger , salt , and butter , then take a handful of parsley , and a little thyme , boil it by it self , then take it up , beat it with a back of a knife , then take up your rabbet , and put it into a dish , then put your hearbs to your broth , and scrape in a carret root , let your broth boil a little while , put in salt , pour it on your rabbet , and serve it . to boil a mallard with a cabbage . half rost your fowl , then take it off , and case it down , then put it into a pipkin with the gravie , then pick and wash some cabbage , and put to your mallard with as much fair water as will cover it , then put in a good peece of butter , and let it boyl an hour , season it with pepper and salt , and serve it upon sops . to boil a duck with turnips . half rost her , then cover it with liquor , boil your turnips by themselves half an houre , then cut them in cakes and put them to your duck , with butter and parsley chopt small , and when it hath boiled half an houre , season it with pepper and salt , and serve them upon sops . to boil chickens , and sorrel sops . trusse your chickens , and boil them in water and salt very tender , then take a good handful of sorrel , and beat it stalks and all , then strain it , and take a manchet , and cut it in sippets , and dry them before the fire , then put your green broth upon the coals , season it with sugar , and grated nutmeg , and let it stand untill it be hot , then put your sippets into a dish , put your chickens upon them , and pour your sauce upon it , and serve it . to boil a pike in white broth. cut your pike in three pieces , and boil it with water and salt , and sweet hearbs , let it boil untill it stain , then take the yolks of half a dozen eggs , and beat them with a little sack , sugar , melted butter , and some of the pikes broath , then put it on the fire to keep warm , but stir it often , least it curdle , then take up your pike , and put the head and tail together , then cleave the other peices in two , take out the back bone , and put the one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish , with sippits , and boyled parslie , and strew on pouder of ginger , and wipe the edge of the dish round , and serve it . to boyle divers kinds of fishes . bat , conger , thornback , plaice , salmon , trout , or mullet , boyle any of these with water , salt , and sweet hearbs , when they boyle skum it very clean , then put in vinegar , and let it boyle till you think it is enough , your liquour must be very hot of the salt , then take it off , you may let it stand five or six dayes in the liquour , then if you will keep it longer , pour that liquour away and put water and salt to it , or soucing drink , you must remember to let your mullets boyle softly , and your thornback and other fish very fast , you must blanch your thornback while it is warm , and when you serve any of these fishes , strew on some green hearbs . to make sallet of all manner af hearbs . take your hearbs , and pick them clean , and the flowers , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with cowcumbers , and lemons , sliced very thin , then scrape on sugar , and put in vinegar and oyle , then spread the floures on the top , garnish your dish with hard eggs , and all sorts of your floures , scrape on sugar , and serve it . to stew steakes between two dishes . you must put parsly , currans , butter , verjuyce , and two or three yolkes of eggs , pepper , cloves , and mace , and so let them boyle together , and serve them upon sops , likewise you may doe steakes of mutton or beef . to stew calves feet . boil them , and blanch them , cut them in two , and put them into a pipkin with strong broth , then put in a little pouder of saffron , and sweet butter , pepper , ●●gar , and some sweet hearbs finely minced , let them stew an hour , put in salt and serve them . to stew a mallard . rost your mallard half enough , then take it up , and cut it in little pieces , then put it into a dish with the gravie , and a peice of fresh butter , and a handfull of parsley chopt small , with two or three onions , and a cabbage-lettice , let them stew one hour , then season it with pepper and salt ; and a a little verjuyce , then serve it . to stew trouts . draw your trouts and wash them , and then put them into a dish with white wine and water , and a piece of fr●sh butter , then take a handful of parsley , a little thyme and a little savorie , mince these small , and put to your trouts with a little sugar , let them stew half an houre , then mingle the yolks of two or three hard eggs , and strew them on your trouts with pepper and salt , then let them stew a quarter of an hour , and serve them . to stew smelts or flounders . put your smelts or flounders , into a deep dish with white wine and water , a little rosemary and thyme , a piece of fresh butter and some large mace , and salt , let them stew half an hour , then take a handful of parsley , and boyl it , then beat it with the back of a knife , then take the yolks of three or four eggs , and beat them with some of your fish broth , then dish up your fish upon sippets ; pour on your sauce , scrape on sugar , and serve it . to stew a rabbet . half rost it , then take it off the spit , and cut it in little pieces , and put it into a dish with the gravie , and as much liquor as will cover it , then put in a piece of fresh butter , and some pouder of ginger ; some pepper and salt , two or three pippins minced small , let these stew an houre , then dish them upon sippets . to stew a pullet or capon . half rost it , then cut it into pieces , and put it into a dish with the gravie , and put in a little cloves and mace , with a few barberies or grapes , put these to your pullet with a pint of claret , and a piece of butter , let these stew an hour , dish them upon sippets , and serve it . to stew cold chickens . cut them up in pieces , put them into a pipkin . of strong broath , and a piece of butter , then grate some bread , and a nutmeg , thicken your broth with it , season your meat with gross pepper and salt , dish it upon sippets , and serve it . to make paste for a pasty of venison . take almost a peck of flower , wet it with two pound of butter , and as much suet , then wet your pastie , put in the yolks of eight or ten eggs , make it reasonable lithe paste , then roul it out , and lay on suet ; first lay a paper under your paste , then lay on your venison , close it , pinke it , baste it with butter , and bake it , when you draw it out , baste it with butter . to make paste for a pie to keep long . your flower must be of rye , and your liquor nothing but boiling water , make your paste as stiffe as you can , raise your coffin very high , let your bottome and sides be very thick , and your lid also . to make paste for a custard . your liquor must be boyling water , make your paste very stiffe , then roul out your paste , and if you would make a great tart , then raise it , and when you have done , cut out the bottome a little from the side , then roul out a thin sheet of paste , lay a paper under it , strew flower that it may not stick to it , then set your coffin on it of what fashion you will , then dry it , and fill it , and bake it . to make paste for buttered loaves . take a pottle of flower , put thereto ginger and nutmegs , then wet it with milk , yolkes of eggs , yest , and salt , then make it up into little loaves , then butter a paper , and put the loaves on it , then bake them , when they are baked , draw them forth , and cut them in cakes , butter them , then set them as they were , scrape on sugar , and serve them . to make paste for dumplins . season your flower with pepper , salt , and yest , let your water be more then warm , ●●en make them up like manchets , but let them be somewhat little , then put them into your water when it boyleth , and let them boil an hour , then butter them . to make puffe-paste . take a quart of flower , and a pound and a half of butter , and work the half pound of butter dry into the flower , then put three or four eggs to it , and as much cold water as will make it lithe paste , then work it in a piece of a foot long , then strew a little flower on the table , and take it by the end , beat it untill it stretch long , then put the two ends together , and beat it again , and so doe five or six times , then work it up round , and roul it up broad , then beat your pound of butter with a rouling pin , that it may be lithe , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rowling pin , and roul it out again , and so doe five or six times , then use it as you will. to bake a gammon of bacon . you must first boil it two hours , before you stuffe it , stuffe it with sweet hearbs , and hard eggs chopt together with parsley . to bake fillets of beef , or clods , instead of red deer . first take your beef , and lard it very thick , then season it with pepper and salt , ginger , cloves , and mace good store , with a great deal more pepper and salt then you would doe to a piece of venison , then close it , and when it is baked put in some vinegar , sugar , cinnamon and ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . to bake calves feet . season them with pepper , salt , and currans , when they be baked , take the yolks of three or four eggs , and beat them with verjuyce or vinegar , sugar , and grated nutmeg , put it into your pie , scrape on sugar , and serve it . to bake a turkie . take out her bones and guts , then wash him , then prick his back together again , then perboil him , season him with pepper and salt , stick some cloves in the breast of him , then lard him , and put him into your coffin with butter , in this sort you may bake a goose , feasant , or capon . to bake a hare . take out his bones , and beat the flesh in a morter with the liver , then season it with all sorts of spices , then work it up with three or four yolks of eggs , then lay some of it all over the bottome of your pie , then lay on some lard , and so doe untill you have laid on all , then bake it well with good store of sweet butter . to bake quinces or wardens so , as the fruit looke red , and the crust white . your wardens must be stewed in a pipkin with claret wine , sugar , cinnamon , and cloves , then cover your pipkin with a sheet of paste , and let it stand in the oven five or six houres , then raise a coffin of short paste , put in your wardens with sugar , and put it into the oven , when it hath stood an houre , take it out and wash it with rose-water and butter , then scrape on sugar , and put it in a quarter of an hour more , and it will be red upon the top , then scrape on sugar and serve it . to bake chucks of veal . perboil two pound of the lean flesh of a leg of veal , so it may be eaten , mince it as small as grated bread , with four pound of beef suet , then season it with biskay dates , and carraways , rosewater , sugar , raisins of the sun and currants , cloves , mace , nutmeg , and cinnamon , then mingle them all together , fill your pies , and bake them . to bake a chicken pie. season your chicken with nutmeg , salt , and pepper , and sugar , then put him into your coffin , then take some marrow and season with the same spice , then roul it in yolks of eggs , and lay it on your chicken with minced dates , and good store of butter , then bake it , and put in a little sack , or muscadine , or white wine and sugar , then shake it , scrape on sugar , and serve it . to bake a steak pie. cut a neck of mutton in steaks , beat them with a cleaver , season them with pepper and salt , and nutmeg , then lay them on your coffin , with butter and large mace , then bake it , then take a good quantity of parsley , and boil it , beat it as soft as the pulp of an apple , put in a quarter of a pint of vinegar , and as much white wine with a little sugar , warm it well , and pour it over your steaks , then shake it , that the gravie and the liquor may mingle together scrape on sugar and serve it . to make an italian pudding . take a manchet , and cut it in square peeces like a die , then put to it half a pound of beef suet minced small , raisins of the sun the stones picked out , cloves , mace , minced , dates , sugar , marrow , rose-water , eggs , and cream , mingle all these together , and put it into a dish fit for your stuffe , in lesse then an hour it will be baked , then scrape on sugar , and serve it . to bake a florentine . take the kidney of a loin of veal , or the wing of a capon , or the leg of a rabbet , mince any of these small with the kidney of a loin of mutton , if it be not fat enough , then season it with cloves , mace , nutmegs , and sugar , cream , currans , eggs , and rosewater , mingle these four together , and put them into a dish between two sheets of paste , then close it and cut the paste round by the brim of the dish , then cut round about like virginal keyes , then turn up one , and let the other lie , then pinke it , cake it , scrape on sugar , and serve it . to roast a breast of veal . take parsley and thyme , wash them , and chop them small , then take the yolks of five or six eggs , grated bread and cream , mingle them together with cloves , mace , nutmeg , currants , and sugar , then raise up the skin of the breast of veal , and put in your stuffe , prick it up close with a skiver , then rost it , and baste it with butter , when it is roasted , wring on the juyce of lemon , and serve it . to roast a hare . case your hare , but cut not off her eares , nor her leggs , then wash her , and dry her with a cloth , then make a pudding and put into her belly , then sow it up close , then trusse her as if she were running , then spit her , then take some claret wine , and grated bread , sugar , and ginger , barberries , and butter , boyle these together for your sauce . to roast a shoulder of mutton . roast it with a quick fire that the fat may drop away , and when you think it is halfroasted , set a dish under it , and slash it with a knife acrosse as you doe pork , but you must cut it down to the bone on both the sides , till the gravy run into the dish , baste it no more after you have cut it , put unto the gravy half a pint of white wine vinegar , a handful of capers and olives , five or six blades of mace , and a handful of sugar , and stew all these together , and pour it on your meat . to roast a neats-tongue . boyle him , and blanch him , cut out the meat at the but end , and mingle it with beef-suet as much as an egge , then season it with nutmeg , and sugar , dates , currans , and yolkes of raw eggs , then put your meat to your tongue , and bind it with a caul of veal or mutton , then roast it , baste it with butter , save the gravy and put thereto a little sack or muskadine , let it stew a little while , then pour it on your tongue , and serve it . to roast a pig with a pudding in his belly . fley a fat pig , trusse his head looking over his back , then temper as much stuffe as you think will fill his belly , then put it into your pig , and prick it up close , when it is almost roasted wring on the juyce of a lemon , when you are ready to take it up , take four or five yolkes of eggs , and wash your pig all over , mingle your bread with a little nutmeg and ginger , then dry it , and take it up as fast as you can , let your sauce be vineger , butter , and sugar , the yolk of a hard egge minced , and serve it hot . to roast a leg of mutton . cut holes in a leg of mutton with a knife , then thrust in slices of kidney suet , and stick it with cloves , roast it with a quick fire , when it is half roast cut off a piece , underneath and cut it into thin slices , then take a pint of great oysters with the liquour , three or four blades of mace , a little vinegar and sugar , stew these till the liquour be half consumed , then dish up your mutton , pour on the sauce , and serve it . to roast a neck of mutton . cut away the swag , and roast it with a quick fire , but scorch it not , baste it with butter a quarter of an hour , after wring on the juyce of half a lemon , save the gravy , then baste it with butter again , wring on the other half of the lemon , when it is roasted dry it with manchet and grated nutmeg , then dish it , and pour on your sauce . to roast a shoulder or haunch of venison , or a chine of mutton . take any of the meats and lard them , prick them with rosemary , baste them with butter , then take half a pint of claret wine , cinnamon , ginger , sugar , and grated bread , rosemary , and butter , let all boyle together until it be as thick as watergruel , then put in a little rosewater and musk , it will make your gallintine taste very pleasantly , put it on a fitting dish , draw off your meat , and lay it into a dish , strew it with salt. to roast a shoulder or fillet of veal . take parsly , winter savory , and thyme , mince these small with hard eggs , season it with nutmeg , pepper , currans , work these together with raw yolkes of eggs , then stuffe your meat with this , roast it with a quick fire , baste it with butter , when it is roasted , take the gravy and put thereto vinegar , sugar , and butter , let it boyle , when your meat is roasted pour this sauce on it , and serve it . to roast a giggit of mutton . take your giggit , with cloves and rosemary , and lard it , roast it , baste it with butter , and save the gravy , put thereto some claret wine , with a handfull of capers , season it with ginger and sugar , when it is boyle 〈…〉 to your giggit , and pour on your 〈◊〉 . to 〈…〉 take bacon and slice it very thin , then bruise it with the back of your knife , and fry it with sweet butter , and serve it with vinegar . to fry chickens . boyle your chickens in water and salt , then 〈…〉 with sweet butter , and 〈…〉 surely , then , ●ut thereto a little verjuyce , and nutmeg , cinnamon , and ginger , the yolks of two or three raw eggs , stirre these well together , and dish up your chickens , pour the sauce upon them . to fry calfes-feet . boyle them , and blanch them , then cut them in two , then take good store of parsly , put thereto some yolkes of eggs , season it with nutmeg , sugar , pepper , and salt , and then roul your ca●●●●-feet in them , and fry them with sweet butter , then boyle some parsly and beat it very tender , put to it vinegar , butter , and sugar , heat it hot , then dish up your feet up●n sippits , pour on your sauce , scrape on some sugar , and serve it hot . to fry tongues . boyle them , and blanch them , cut them in thin slices , season them with nutmeg , sugar , cinnamon , and salt , then put thereto the yolkes of raw eggs , the core of a lemon cut in square pieces like a die , then fry them in spoonfuls with sweet butter , let your sauce be white wine , sugar , and butter , heat it hot , and pour it on your tongues , scrape on sugar , and serve it . to make fritters . make your batter with ale , and eggs , and yest , season it with milk , cloves , mace , cinnamon , nutmeg , and salt , cut your apples like beanes , then put your apples and butter together , fry them in boyling lard , strew on sugar , and serve them . to souce brawn . take up your brawn while it be hot out of your boyler , then cover it with salt , when it hath stood an hour , turn the end that was under upward , then strew on salt upon that , then boyle your soucing drink , and put thereto a good deal of salt , when it is cold , put in your brawn with the salt that is about it , and let it stand ten dayes , then change your soucing drink , and as you change your soucing drink put in salt , when you spend it , if it be too salt , change it in fresh drink . to souce a pig. cut of the head , and cut your pig into two fleikes , and take out the bones , then take a handful of sweet hearbs and mince them small , then season your pig and hearbs with nutmeg , ginger , cloves , mace , and salt , then strew your hearbs in the inside of your pig , then roul them up like two collers of brawn , then bind them in a cloth fast , then put them a boyling in the boyling pot , put in some vinegar and salt , when they are boyled very tender , take them off , let them stand in the same liquour two or three dayes , then put them into soucing drink , and serve it with mustard and sugar . to souce eeles . take two fair eeles and fley them , cut them down the back , and take out the bones , and take good store of parsly , thyme , and sweet majoram , mince them small , season them with nutmeg , ginger , pepper , and salt , strew your hearbs in the inside of your eeles , then roul them up like a coller of brawn , put them into a cloth , and boyle them tender with salt and vinegar , when they are boyled , then take them up , let it be in the pickle two or three dayes , and then spend them . to souce a breast of veal . take out the bones of a breast of veal , and lay it in water ten or twelve houres , then take all manner of sweet hearbs and mince them small , then take a lemon and cut it in thin slices , then lay it with your hearbs in the inside of your breast of veal , then roul it up like a coller , and bind it in a cloth , and boyle it very tender , then put it into soucing drink , and spend it . to souce a tench or barbell . first cut them down the back , then wash them , then put them a boyling with no more water then will cover them , when they boyle , put in some salt and vinegar , scum it very clean , when it is boyled enough , take it up and put it into a dish fit for the fish , then take out the bones , pour on as much liquour as will cover it , with grated nutmeg , and pouder of cinnamon , when it is cold serve it to souce a fillet of veal . take a fair fillet of veal and lard i● very thick , but take out the bones , season it with nutmeg , ginger , pepper , and salt , then roul it up hard , let your liquour be the one half white wine , the other ha●● water , when your liquour boyleth put in your meat , with salt , and vinegar , and the peel of a lemon , then scum it very clean , let it boyle untill it be tender , then take it not up untill it be cold , and souce it in the same liquour . to marble beef , mutton , or venison . stick any of these with rosemary and cloves , then roast it , being first joynted very well , then b●ste it often with water and salt , and when it is throughly roasted take it up and let it cool , then take claret wine , and vinegar , and as much water , boyle it with rosemary , bayes , good store of pepper , cloves , salt , when it hath boyled an hour take it off and let it cool , then put your meat into a vessell , and cover it with this liquour and hea●bs , then stop it up close , the closer you stop it the longer it will keep . to marble fish. take flounders , trouts , smelts , or salmons , mullets , makrels , or any kind of shell fish , wash them , and dry them with a cloth , then fry them with sallade oyle or clarified butter , fry them very crispe , then make your pickle with claret wine , and fair water , some rosemary , and thyme , with nutmegs cut in slices , and pepper , and salt , when it hath boyled half an hour take it off , and let it cool , then put your fish into a vessell , cover it with liquour and spice , and stop it close . to make a tart of wardens . you must first bake your wardens in a pot , then cut them in quarters and core them , then put them into your tart , with sugar , cinnamon , and ginger , then close up your tart , and when it is almost baked doe it as your warden pie , scrape on sugar , and serve it . to make a tart of green pease . take green pease ad seeth them tender , then pour them out into a cullender , season them with saffron , salt , and sweet butter , and sugar , then close it , then bake it almost an hour , then draw it forth and ice it , put in a little verjuyce and shake it well , then scrape on sugar , and serve it . to make a tart of rice . boyle your rice , and pour it into a cullender , then season it with cinnamon , nutmeg , ginger , and pepper , and sugar , the yolkes of three or four eggs , then put it into your tart with the juyce of an orange , then close it , bake it , and ice it , scrape on sugar , and serve it . to make a tart of medlers . take medlers that are rotten , then scrape them , then set them upon a chafingdish of coales , season them with the yolkes of eggs , sugar , cinnamon , and ginger , let it boyle well , and lay it on paste , scrape on sugar , and serve it . to make a tart of cherries . take out the stones , and lay the cherries into your tart , with sugar , ginger , and cinnamon , then close your tart , bake it , and ice it , then make a sirupe of muskadine and damask-water , and pour this into your tart , scrape on sugar , and serve it . to make a tart of strawberries . wash your strawberries , and put them into your tart , season them with sugar , cinnamon , ginger , and a little red wine , then close it , and bake it half an hour , ice it , scrape on sugar , and serve it . to make a tart of hips . take hips , and cut them , and take out the seeds very clean , then wash them , season them with sugar , cinnamon , and ginger , then close your tart , bake it , ice it , scrape on sugar , and serve it . to make a pippin tart. take fair pippins and pare them , then cut them in quarters and core them , then stew them with claret wine , cinnamon , and ginger , let them stew half an hour , then pour them out into a c●llender , but break them not , when they are cold lay them one by one into the tart , then lay on sugar , bake it , ice it , scrape on sugar , and serve it . to scald milk after the western fashion . when you bring your milk from the cow strain it into an earthen pan , and let it stand two houres , then set it over the fire untill it begin to heave in the middle , then take it off , but jog it as little as you can , then put it in a room where it may cool , and no dust fall into it , this milk or cream you may keep two or three dayes . to make a junket . take ewes or goats milk , if you have neither of these then take cowes milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish and let it cool , then strew on cinnamon and sugar , then take some of your aforesaid cream and lay on it , scrape on sugar , and serve it . to make bonny clutter . take milk , and put it into a clean earthen pot , and put thereto runnet , let it stand two dayes , it will be all in a curd , then season it with some sugar , cinnamon , and cream , then serve it , this is best in the hottest of the summer . to make a whitepot . take a quart of cream and put it over the fire to boyle , season it with sugar , nutmeg , and cinnamon , sack , and rose-water , the yolkes of seven or eight eggs , beat your eggs with sack and rosewater , then put it into your cream , stirre it that it curdle not , then pare two or three pippins , core and quarter them , and boyle them with a handful of raisins of the sun , boyle them tender , and pour them into a cullender , then cut some sippits very thin , and lay some of them in the bottome of the dish , and lay on half your apples and currans , then pour in half your milk , then lay on more sippits , and the rest of your apples and raisins , then pour on the rest of your milk , bake it , scrape on sugar , and serve it . to make a pudding in haste . take a pint of milk , and put thereto a handful of raisins of the sun , and as much currans , and a piece of butter , then grate a manchet , and a nutmeg also , and put thereto a little flower when your milk boyleth , put in your bread , let it boil a quarter of an hour , and put in a piece of butter in the boyling of it , and stir it alwayes , then dish it up , pour on butter , and serve it . to make a pudding in a dish . take a quart of cream , put thereto a pound of beef suet minced small , put it to your milk , season it with nutmeg , sugar and rosewater , and cinnamon , then take some seven or eight eggs , and beat them very well , then take a cast of manchets and grate them , and put unto it , then mingle these together well , then put it into a dish , and bake it , when it is baked , scrape on sugar , and serve it . to boil cream . take a quart of cream , and set it a boiling with mace , whilest your cream is boyling , cut some thin sippets , then take seven or eight yolks of eggs , beat them with rosewater , and sugar , and a little of your cream , when your cream boileth , take it off the fire , and put in your eggs , and stir it very fast that it curdle not , then put your sippets into the dish , pour in your cream and let it cool , when it is cold , scrape on sugar , and serve it . to draw butter . take your butter and cut it into thin slices , put it into a dish , then put it upon the coals where it may melt leisurely , stir it often , and when it is melted put in two or three spoonfuls of water , or vinegar , which you will , then stir and beat it untill it be thick . lady of arundels manchet . take a bushel of fine wheat-flower , twenty eggs , three pound of fresh butter , then take as much salt and barme , as to the ordinary manchet , temper it together with new milk prettie hot , then let it lie the space of half an hour to rise , so you may work it up into bread , and bake it , let not your oven be too hot . to boil pigeons . boil them in water and salt , take a handful of parsley , and as much thyme stript , two spoonfuls of capers minced altogether , and boil it in a pint of the same liquor a quarter of an hour , then put in two or three spoonfuls of verjuyce , two eggs beaten , let it boil a little , and put to a little butter , when you have taken it off the fire , stir this altogether , and pour it upon the pigeons , with sippets round the dish . a florendine of sweet-breads or kidnies . parboil three or four kidnies , and mince them small , season them with nutmeg , one stick of cinnamon , beat as much sugar as will sweeten it , and a pennie loaf grated , and the marrow of three bones in good pieces , and a quarter of a pound of almond paste , a glass of mallego sack , two spoonfuls of rose-water , a grain of musk , and one grain of ambergriece , and a quarter of a pint of cream , three or four eggs , and mixe it altogether , and make it up in puffe paste , and bake it three quarters of an hour . a pork pie. boil your leg of pork , season it with nutmeg , and pepper , and salt , bake it five houres in a high round pie. a chicken pie. scald and season your chickens with nutmegs , as much sugar as cinnamon , pepper and salt , then put them into your pie , then put three quarters of quartered lettice , and six dates quartered , and a handful of goosberries , and half a sliced lemon , and three or four branches of barberies , and a little butter , you may use to four chickens three marrow bones , rould in yolks of eggs , and ringo roots , and some preserved lettice ; make a candle , and put in when the pie comes out of the oven , an hour and a half is enough to stand in the oven . a lamb pie. take the same ingredients you did for the chicken pie , onely leave out the marrow , the ringo roots , and the preserved lettice , make your caudle of white-wine , verjuyce and butter , put it in when your pie comes out of the oven . sauce for a shoulder of mutton . take a spoonful of hearbs , and as many capers , half a pint of white wine , half a nutmeg , and two eggs , when it is boiled put a piece of butter to the gravie , when 't is boiled , take it off , and put the butter in . a lumber pie. take three or four sweet-breads of veal , perboil and mince them very small , then take the curd of a quart of milk , turned with three eggs and half a pound of almond paste , and a penny loaf grated , mingle these together , then take a spoonful of sweet hearbs minced very small , also six ounces of oringado and mince it , then season all this with a quarter of sugar , and three nutmegs , then take five dates , and a quarter of a pint of cream , four yolks of eggs , three spoonfuls of rose-water , three or four marrow bones , mingle all this together , except the marrow , then make it up in long boles about the bignesse of an egg , and in every bole put a good piece of marrow , put these into the pie , then put in a quarter of a pound of butter , and half a sliced lemon , then make a caudle of white wine , sugar and verjuyce , put it in when you take your pie out of the oven , you may use a grain of musk and ambergriece . an oyster pie. season your oysters with nutmeg , pepper and salt , and sweet hearbs , your oysters being first thrown into scalding water and parboiled , season them and put them into the pie , put two or three blades of mace , and half a sliced lemon , and the marrow of two bones rouled in the yolks of eggs and some butter , then let your pie stand almost an hour in the oven , then make a caudle of verjuyce , butter , and sugar , put it in your pie when you take it out of the oven ; you may use two nutmegs to one quart of oysters , and as much pepper as the quantity of three nutmegs , but lesse salt , and one spoonful of sweet hearbs . a hartechoak pie. take the bottomes of boyled hartechoaks and quarter them , and take the meat from the leaves , season it with half an ounce of cinnamon , and half an ounce of beaten nutmegs , and two ounces of sugar , and put them into your pie , and boild marrow rold in yolks of eggs , and six blades of large mace , lemon sliced , six quartered dates , and a quarter of a pound of ringo roots , half a pound of fresh butter ; then let it stand in the oven one houre , and when you take it out put a caudle into your pie , made of white wine , sugar , and verjuyce . a calves foot pie. mince your calves feet very small then season them with two nutmegs , and three quarters of an ounce of cinnamon , one quarter of a pound of sugar , half a pound of currants , two lemon peels minced , and ten dates minced , three spoonfuls of rose-water , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white wine , sugar and verjuyce . a skerret pie. take a quarter of a peck of skerrets blanched , and sliced , season them with three nutmegs , and an ounce of cinnamon , and three ounces of sugar , and ten quartered dates , and the marrow of three bones rouled in yolks of eggs , and one quarter of a pound of ringo roots , and preserved lettice , a sliced lemon , four blades of mace , three or four branches of preserved barberies , and half a pound of butter , then let it stand one hour in the oven , then put a caudle made of white-wine , verjuyce , butter , and sugar , put it into the pye when it comes out of the oven . a calves head pie for supper . boil your calves head almost enough , cut it in thin slices all from the bone , season it with three beaten nutmegs , a quarter of an ounce of pepper , and as much salt as there is seasoning , then take a spoonful of sweet hearbs minced small , and two spoonfuls of sugar , and two or three hartechoak bottoms boyled , and cut them in thin slices , and the marrow of two bones , rouled in yolks of eggs , a quarter of a pound of ringo roots , and a quarter of a pound of currants , then put it into your pie , and put a quarter of a pound of butter , and a sliced lemon , three or four blades of mace , three or four quartered dates , let it stand an hour or more in the oven , then when you take it out , put into it a caudle made of sugar , white wine , verjuyce , and butter . a lark pie. take 3 dosen of larks , season them with four nutmegs , and half an ounce of pepper , a quarter of an ounce of mace beaten , then take the lumber pie meat , and fill their bellies if you will , if not , take half a pound of suet , and one pound of mutton minced , half a pound of raisins of the sun , and six apples minced altogether very small , then season it with a nutmeg , pepper and salt , and one spoonful of sweet hearbs , and a lemon peel minced , one penny loaf grated , a quarter of a pint of cream two or three spoonfuls of rosewater , three spoonfuls of sugar , one or two spoonfuls of verjuyce , then make this in boles , and put it into their bellies , and put your larks in your pie , then put your marrow rold in yolks of eggs upon the larks , and large mace and sliced lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , sugar , and white wine vinegar , put it into the pie . a hot neats tongue for supper . boil your tongue till it be tender , blanch it , and cut it in th●n pieces , season it with a nutmeg , and a quarter of an ounce of pepper , and as much salt as seasoning , then take six ounces of currants , season altogether , and put it into the pie , then put a lemon sliced , and dates , and butter , then bake it , and let it stand one hour and a half , then make a caudle of white wine , and verjuyce , sugar , and eggs , and put it in when you take it out of the oven . a cold neats-tongue pie. your tongue being boyled , blanched , and larded with pork or bacon , seas●● it with the same ingredients the deer hath , that is three nutmegs , three races of ginger , half an ounce of cloves and mace together , and half an ounce of pepper , beat your spices altogether , more salt then seasoning , and likewise lay in the liquor , bake it two houres , but put one p●●nd of butter in your pye before you lid it . a potato pie for supper . take three pound of boyled and blanched potatoes , and 3 nutmegs , and half an ounce of cinnamon beaten together , and three ounces of sugar , season your potatoes , and put them in your pie , then take the marrow of three bones , rouled in yolks of eggs , and sliced lemon , and large mace , and half a pound of butter , six dates quartered , put this into your pie , and let it stand an hour in the oven ; then make a sharp caudle of butter , sugar , verjuyce , and white wine , put it in when you take your pie out of the oven . pigeon or rabbet pie. take one ounce of pepper , and more salt , then season your pigeons or rabbets , and take two nutmegs grated with your seasoning , then lay your rabbet in the pie , and one pound of butter , if you heat the pie hot , then put in two or three slices of lemon , and two or three blades of mace , and as many branches of barberies , and a good piece of fresh butter melted , then take it , and let it stand an hour and half , but put not in the fresh butter till it comes out of the oven . to make a puffe paste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick and square , then take so much butter as paste , and lay it in rank , and divide your butter in five pieces , that you may lay it on at five severall times , roul your paste very broad , and take one part of the same butter in little pieces all over your paste , then throw a handful of flower slightly on , then fold up your paste and beat it with a rouling pin , so roul it out again , thus doe five times and make it up . a pudding . take a quart of cream , and two eggs , beat them , and strain them into the cream , and grate in a nutmeg and half , take six spoonfuls of flower , beat half a pound of almonds with that cream , and put it into the cream , and mix this together , boil your pudding an hour and no more ; first flower the bag you put it in , then melt fresh butter , and take sugar and rosewater , beat it thick , and pour it on the pudding , you may put to a little milk , and stick blanched almonds , and wafers in it ; add to the same pudding , if you will , a pennie loaf grated , a quartern of sugar , two marrow bones , one glasse of mallago sack , six dates minced , a grain of amber-griece , a grain of musk , two or three spoonfuls of rosewater , bake this pudding in little wood dishes , but first butter them , your marrow must be stuck to and again , then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew sugar about the branch , and sliced lemon , set four round , and one in the top . frigasie of veal . cut your meat in thin slices , beat it well with a rouling pin , season it with nutmeg , lemon , and thyme , fry it slightly in the pan , beat two eggs , and one spoonful of verjuyce , and put it into the pan , and stir it together , and dish it . frigasie of lamb. cut your lamb in thin slices , season it with nutmeg , pepper , and salt , mince some thyme , and lemon , and throw it upon your meat , then fry it slightly in a pan , then throw in two eggs beaten in verjuyce and sugar into the pan , also a handful of goosberries , shake it together and dish it . frigasie of chickens . kill your chickens , pull skin and feathers off together , cut them in thin slices , season then with thyme & lemon minced nutmeg and salt , a handful of sorrel minced , and then fry it well with six spoonfuls of water , and some fresh butter , when its tender , take three spoonfuls of verjuyce , one spoonful of sugar , beat it together , so dish it with sippets about . another frigasie of chickens . take the former ingredients , and adde to it , boyled hartechoak bottomes , with the meat of the leaves , and a handful of scalded goosberries , aud boiled skerrets and lettice toss'd in butter when they are boiled , adde two spoonfuls of sugar , two eggs and verjuyce beaten together , and lay your lettice upon your chickens , as before , and sliced lemon upon it , and sippets about the dish . a frigasie of rabbets . cut your rabbets in small pieces , and mince a handful of thyme and parsley together , and a nutmeg , pepper and salt , season your rabbets , then take two eggs , and veerjuyce beaten together , and throw it in the pan , stick it , and dish it up in sippets . to harsh a shoulder of mutton . half roast your mutton at a quick fire , cut it in thin slices , stew it with gravy , sweet majoram , and capers , and onions , three anchovies , two oysters , half a nutmeg , half a sliced lemon , stirre this altogether with the meat , let it stew till it be tender in a dish , then break three or four yolkes of eggs , and throw it in the dish with some butter , toss it well together , and dish it with sippets . to make a cake . take half a peck of flower , two pound and half of currans , three or four nutmegs , one pound of almond paste , two pound of butter , and one pint of cream , three spoonfuls of rosewater , three quarters of a pound of sugar , half a pint of sack , a quarter of a pint of yest , and six eggs , so make it , and bake it . to make a leg of mutton three or four dishes . take a leg of mutton , cut out the flesh and the bone , but save the skin whole , divide the meat in three pieces , and take the tenderest , and cut it in thin slices , and beat it with a rouling pin , season it with nutmeg , pepper , and salt , and mince thyme and lemon peel , fry it till it be tender , then beat two eggs with a spoonfull of verjuyce , throw two anchovies into the pan , shake it altogether , and put it into the dish with sippets round the dish , being drest with barberries scalded , parsly and hard eggs minced . another part of the same meat stew in a dish , with a little white wine , a little butter , and sliced lemon , one anchovy , two oysters , two blades of mace , a little thyme in a branch , and one whole onion , take out the thyme and the onyon when it is stewed , doe it altogether on a chasing-dish of coales till it be tender , then dish it , garnish your dish with hard eggs , and barberries , and sliced lemon , and sippets , round the dish . take another part of the same meat , mince it small with beef-suet , and a handfull of sage , to three quarters of a pound of suet adde one pound of meat , you may use a spoonfull of pepper and salt , mix this altogether , and stuffe the skin of the leg of mutton , hard skiver it close , and spit it at a quick fire , and well roast it in an hour . take another part of the same meat , then put in the pepper and salt , with a grated nutmeg , some sweet hearbs , and a lemon peel minced , a penny loaf grated , one spoonfull of sugar , a quarter of a pound of raisins , and a quartern of currans , mince altogether with the meat , and the suet , and the rest of the ingredients , put too two spoonfuls of rosewater , and as much salt as spice , then make it up in little long boles or roules , and butter your dish , and lay them in with a round bole in the middest , set them in an oven half an hour , then pour out the liquour which will be in the dish , and melt a little butter , verjuyce , and sugar , and pour upon it , garnish your dish , stick in every long roul a flower of paste , and a branch in the middle . to souce an eele . scoure your eele with a handful of salt , split it down the back , take out the chine ●one , season the eele with nutmeg , pepper , and salt , and sweet hearbs minced , then lay a packthread at each end , and the middle roul up like a coller of brawn , then boyle it in water , and salt , and vinegar , and a blade or two of mace , and half a sliced lemon , boyle it half an hour , keep it in the same liquor two or three dayes , then cut it out in round pieces , and lay six or seven in a dish , with parsly and barberries , and serve it with vinegar in saucers . to souce a calfes head . boyle your calfes head in water and salt so much as will cover it , then put in half a pint of vinegar , a branch of sweet hearbs , a sliced lemon , and half a pint of white wine , two or three blades of mace , and one ounce or two of ginger sliced , boil it altogether till it be tender , keep it in the liquor two or three dayes , serve it , the dish upright , and stick a branch in the mouth , and in both the eyes , garnish the dish with jelly or pickled cowcumbers with saucers of vinegar , and jelly , and lemon minced . a stewed rabbit . cut your rabbit in pieces , and season it with pepper , and salt , thyme , parsly , winter savory , and sweet majoram , three apples , and three onions minced altogether , stew it till it be tender with vinegar and water , put a good piece of butter in , stir it together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish , with sippets in the mouth . lay your pig in the same ingredients you did for your calfes head , use the same for a capon , and the same for a leg of mutton . to boyle chickens . boyl your chickens in water , and salt , and wine vinegar , a blade of mace , a good handful of endive , and as much succory , two handfuls of skerrets boyled and blanched , when the chickens and these things are stewed , take a pint of liquor up , and put to a quarter of a pint of white wine , and one ounce and half of sugar , and three eggs to thicken it , a piece of butter to lay them in the dish , and pour it on . to boyle a rabbit . boyle them in water and salt , mince thyme and parsly together , a handful of each , boyle it in some of the same liquor , then take three or four spoonfuls of verjuyce , a piece of irish butter , two or three eggs , stir the eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the rabbit , so serve it in . to boyle a duck. half roast your duck with a quick fire , take as much wine and water as will cover them , take some thyme and parsly , and one handful of sweet majoram , two blades of mace , half a lemon sliced , stew these together half an hour without onions , take some of your liquor and thicken it with three or four eggs , two or three spoonfuls of verjuyce , a piece of butter , and as much sugar as will lye upon it , dish your duck , and boyle three or four slices of lemon by it self , and hard eggs minced , put this upon your duck , then pour your liquor upon it with barberries ; so you may boyle pigeons with the same ingredients , or plover , or teale . a roasted shoulder of mutton . when it is roasted slash it , and carbonado it , take two spoonfuls of capers , and a little thyme , and lemon minced , half a nutmeg , two anchovies , a quarter of a peck of oysters , mixed altogether , boyle them one hour in strong broth and white wine , then pour it upon the meat , with hard eggs minced , and sippets round the dish , throw first salt on the meat , then the hard eggs , sliced lemon , and barberries . finis . a choice manual, or rare secrets in physick and chirurgery: collected, & practised by the right honourable the countesse of kent, late deceased. whereto are added several experiments of the vertue of gascon powder, and lapis contra yarvam by a professor of physick. as also most exquisite ways of preserving, conserving, candying &c. choice manuall kent, elizabeth grey, countess of, 1581-1651. 1687 approx. 366 kb of xml-encoded text transcribed from 210 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2005-10 (eebo-tcp phase 1). a47269 wing k317 estc r218777 99830345 99830345 34796 this keyboarded and encoded edition of the work described above is co-owned 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(eebo-tcp ; phase 1, no. a47269) transcribed from: (early english books online ; image set 34796) images scanned from microfilm: (early english books, 1641-1700 ; 2072:20) a choice manual, or rare secrets in physick and chirurgery: collected, & practised by the right honourable the countesse of kent, late deceased. whereto are added several experiments of the vertue of gascon powder, and lapis contra yarvam by a professor of physick. as also most exquisite ways of preserving, conserving, candying &c. choice manuall kent, elizabeth grey, countess of, 1581-1651. w. j. the nineteenth edition. [18], 190, [2], 191-233, [27], 140 p. : port. (metalcut) printed for h. mortlock at the phœnix in st. paul's churchyard, london : 1687. an edition of: a choice manuall. "the epistle to the reader" is signed: w.j. "a true gentlewomans delight" has separate dated title page and pagination; register is continuous. includes indexes. text is continuous despite pagination. leaves p5-p6 are torn at head, affecting pagination and text. reproduction of the original in the glasgow university library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every 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keying and markup 2005-01 aptara keyed and coded from proquest page images 2005-02 ben griffin sampled and proofread 2005-02 ben griffin text and markup reviewed and edited 2005-04 pfs batch review (qc) and xml conversion elizabeth late countess of kent . a choice manual , or rare secrets in physick and chirurgery : collected , & practised by the right honorable the countess of kent , late deceased . whereto are added several experiments of the vertue of gascons powder , and lapis contra yarvam by a professor of physick . as also most exquisite ways of preserving , conserving , candying , &c. the nineteenth edition . london , printed for h. mortlock at the phoenix in st. pauls churchyard . 1687. to the vertuous and most noble lady , laetitia popham , wife of the honourable and truly valiant col. alexander popham . thrice noble and truly vertuous lady . after mature deliberation , what to tender unto your acceptance worthy your patronage , not●ing occurred more probable than this small manual ; which was once esteemed a rich cabinet of knowledge , by a person truly honourable . may it auspiciously pro●ure but your honourable friendly estimation , and then i doubt not , but it will find an universal acceptance amongst persons of greatest eminency . sure i am , it may be justly deemed as a rich magazine of experience , having since taught the world its approved excellency , yea , even in many dangerous exigencies . all i humbly crave for the present is , my boldness may be favourably excused ; since 't was my lawful ambition , thereby to avoid ingratitude , for the many singular favours i have already received from your endeared truly honourable husband , my always true noble friend , and most happy country-man . god multiply his blessings upon all your noble family , and make you no less honourable here on earth , than eternally happy hereafter ; which shall be the daily prayer of him : whose highest emulation , is , in all due ways , abundantly to honour and serve you , w. j. to the reader . courteous reader , well remembring that we are all born for the weal-publick good : i here tender to thy perusal this small , and yet most excellent treatise , entituled , a choice manual of rare and select secrets in physick : if thereby thou suck abundance of profit , i shall be superlatively glad , but if any , or perchance many unlooked for mistakes , for want of a due application , bid thee entertain contrary thoughts , the effect not answering thy curious expectation , upon a most serious reflex , know , that nothing is absolutely perfect , and withal , that the richest and most sovereign antidote may be often misapplied : wherefore the fault not being mine , excuse and cease to censure : for which just , and but reasonable favour , thou shalt deservedly oblige me , thine , w. j. a table of the contents . a for an ague , pag. 27. 64. 137. 146 for an ach 28. 39. 59. 62. 120. 127 aqua composita 115. 126. 136 for an ach in the back 128 for a tertian ague 155 for the stinging of an adder 156 mr. ashleys ointment 162 for an ach in the joints 164 the vertue of aqua bezar 191 spirit of confection of alkermes its vertues 196 extract of ambergreece ibid. b for a bruise 10. 30. 56. 77. 95 104. 110 for restoring breath 110 a strengthening meat for the same 29 a cordial for a break-fast 22 for the griping of the belly 22 to clear the blood 31 for burning of the back 33 for weakness of the back 34. 103 for a sore breast 38 for a stinking breath 39 for one that pisseth blood 48 for the bone-ach 63. 149 for a burning by lightning 83 to stanch blood 85 for the black jaundies 89 for burning with gun-powder 96 a plaister for the back 115 to make balm-water 144 for an inward bruising 110 for a blast 169 balsamum 170 c for a consumption and cough of the lungs 1. 20. 25. 133. 179 to make a jelly and glister for the cough 51 for an extream cough and cold 11. 34 china broth for a consumption 23 another broth for a consumption 25 for corns 51 for a canker 52. 103. 118 for pain after child-birth 68 for swollen cods 69 for the cholick 81 for all manner of cuts 86 for a dead child in a woman 91 to deliver a child in danger 133. 157 to cool choler 136 for the cholick passion 137 for children that are troubled with an extream cough 143 for a cold 168 powder of crabs claws 186 the vertue of a root called contra yarva 188. 189. 190 vertues of spirit of clary 191 vertues of spirit of comfrey 196 d. for the dropsie 31 for the biting of a mad dog 63. 70. 157 vertue of spirit of diasatyrion 194 e for all infirmities and diseases of the eyes 30. 49. 50. 148 for a pin , and web , and redness in the eye 36. 75. 147. 148 for the emeroids 95. 128. 152 for rheum at the eyes 127. 131 for sore eyes 172. 174. 175 several experiments made of the countess of kents powder 198 f for faintness 4 for flegm 11 to know whether he that hath the flux shall live or die 47 for the falling sickness 56. 172 for the bloody flux 56. 174 to kill a felon 65 to break a felon 65. 122. 129 oil of foxes its vertues 104 jelly of frogs 178 for a red face 182 g for the gout 43. 91. 92 for the green-sickness 84 gascons powder 198 gascons powder by the apothecaries 185 h to make horse-raddish drink 7 to take away hoarsness 13 to take away head-ach ib. a cordial for the heart 16. 17 for coldness in the head 34 for the hearing 44. 91. 122 for the breaking out of childrens heads 55 for the swelling of the head with a fall 70 for a new hurt 72 to cleanse the head 74 for singing in the head 91 for a heat or burning , or scalding 125 oil of hypericon 170 for a scald head 173 for heat of the soles of the feet 193 i for the itch 10. 174 oil of st. johns wort 80 for a strain in the joints 161 k for kibes 26. 112 the countess of kents powder 187 l for the liver 11 for a lask 69. 95. 112. 118 against grief of the lungs 73 to cause easie labour 77 to keep ones body loose 181 m. against melancholy 113 aqua mirabilis with the vertues thereof 4. 5 to prevent miscarrying 10 for the mother 119. 153 the vertues of aqua mariae 192 the vertues of spirit of mints 193 the compositum of oleum magistrale . 204 p for the plague 9. 154. 155. 180 for the pleurisie 26. 74 for the dead palsie 38. 102 a good purge 59 for a pricking with a nail or thorn 96. 107. 117 to make the leaden plaister 105 the vertue of the plaister 106 for the phthisick 121 for pricking and burning in the soles of the feet 125 for a push 130 the best paracelsus salve 158 an excellent plague-water 167 a defensive plaister against the plague 168 r running of the reins 35. 68. 82. 125. 168 pectoral rowls 37 for the reins of the back 61 for rheum in the head 95 for one that hath a rupture 99. 100. 117 vertues of flowers of rosemary 192 vertues of spirit of roses 194 s for stone in the kidneys 75. 94 for a stitch 62. 99 for scabs 10 for the scurvy 31 to strengthen the stomach 33. 150 for sun-burn 35 for a swelling 39. 51. 52. 53. 72. 115 for spitting of blood . 46. 71 against surfeiting 60. 111. 175 for sinews that are shrunk 93 dr. stevens water . 65. 144 to cause one to sleep 71. 103. 119. 122 for pain in the stomach 75 a cordial for the sea 78 for the stone 81. 88. 94. 112. 134. 135 for an old sore 89. 90. 101. 109. 128. 145 to make oil of sage 87 for a scald 97. 123. 152 to make oil of swallows 116 a water for the sight . 121 for the stiffness of sinews 138 for the spleen 151 vertues of spirit of saffron 103 vertues of spirit of strawberries 195 t for stopping in the throat 11 to distil treacle water 12 for a tetter 97. 181 to keep teeth clean 86 to cure the gargee in the throat 90 to quench thirst 120 for the tooth-ach 88. 170 to fasten the teeth ibid. to make one take their meat 179 the vertues of aqua theriacalis 193 v how to stay vomiting 33 how to stop the bleeding of a vein 47 for a vein ill smitten 48 for vlcers 55 flos unguentorum 57 against biting of venemous beasts 70 against falling of the vvula 183 w a cordial for wind in the stomach 147. 156 restoratives for the same 16. 17. 18 for a green wound 27. 54. 69. 70. 83. 109. 128. 132 for one that is weak 42 to stanch bleeding of a wound 46. 96. 168 for a woman travelling with child 48. 79 for a wen 54 for cankered wounds 62 dr. willoughbies water 66 to draw an arrow-head , or any iron out of a wound 69 for a woman that hath her flowers too much 91 to cause a woman to have her sickness 94 to kill worms . 94. 154 for the wind-cholick 102 for one that cannot make water 114. 182 to take away warts 121 y yellow jaundice 37 a choice manual , or , rare and select secrets in physick , by the right honourable the countess of kent a very good medicine for a consumption and cough of the lungs . take a pound of the best honey as you can get , and dissolve it in a pipkin , then take it off the fire , and put in two penny worth of flower of brimstone , and a pennyworth of powder of elecampane , and 2 pennyworth of the flower of liquorice , and 2 pennyworth of red rose-water , and so stir them together , till they be all compounded together , and put it into a gally-pot , and when you use it , take a liquorish-stick , beaten at one end , and take up with it as much almost as half a walnut , at night when you go to bed , and in the morning fasting , or at any time in the night when you are troubled with the cough , and so let it melt down in your mouth by degrees . sir john digbies medicine for the stone in the kidneys . take a pound of the finest honey , and take 7 quarts of conduit-water , set them on the fire , and when it is ready to seeth , scum it , and still as the froth rises , scum it , and put in 20 whole cloves , and let them seeth softly for the space of half an hour , and so bottle it up for your use , and drink it morning and evening , and at your meat , and use no other drink until you are well . a medicine for the falling sickness . take a penyweight of the powder of gold , six pennyweight of pearl , 6 pennyweight of amber , 6 pennyweight of coral , 8 grains of bezoar , half an ounce of piony seed , also you must put some powder of a dead mans skull that hath been an anatomy , for a woman , and the powder of a woman for a man : compound all these together , and take as much of the powder of all these , as will lie upon a two-pence , for 9 mornings together in endive water , and drink a good draught of endive water after it . for cordials and restoratives use these things following . in any faintness take 3 drops of oil of cinnamon , mixed with a spoonful of sirrup of gilliflowers , and as much cinnamon-water , drink this for a cordial . against melancholy . take 1 spoonful of gilliflowers , the weight of 7 barly corns of bever-stone , bruise it as fine as flower , and so put into 2 spoonfuls of syrrup of gilliflowers , and take it four hours after supper , or else four hours after dinner , this will cheer the heart . if you be sick after meat use this . take of the best green ginger that is preserved in syrrup , shred it into small pieces , put it into a gally-pot , and put cinnamon water to it ; then after dinner or supper eat the quantity of two nutmegs upon a knifes point . aqua mirabilis . take three pints of white-wine , one pint of aqua vitae , one pint of juice of celendine , one dram of cardamer , a drachm of mellilot-flowers , cubebs a dram , galingal , nutmeg , mace , ginger , and cloves of each a dram : mingle all these together over-night , the next morning set them a stilling in a glass limbeck . the vertues . this water dissolveth swelling of the lungs , and being perished doth help and comfort them , it suffereth not the blood to putrifie , he shall not need to be let blood that useth this water , it suffereth not the heart-burning , nor melancholy or ●egm to have dominion , it expel●eth urine , and profiteth the stomach , it preserveth a good colour , the visage , memory and youth , it destroyeth the palsie . take some 3 spoonfuls of it once or twice a week , or oftner , morning and evening , first and last . another way to make aqua mirabilis . take galingal , cloves , quibs , ginger , mellilip , cardimomie , mace , nutmegs , of each a dram , and of the juice of celendine half a pint , adding the juice of mints and balm , of each half a pint more , and mingle all the said spices being beaten into a powder , with the juice , with a pint of good aqua vitae and 3 pints of good white-wine , & put all these together in a pot , and let it stand all night being close stopt , and in the morning distil it with as soft fire as can be , the still being close pasted , and a cold still . a medicine for the stone in the kidneys . take a good handful of pellitory of the wall , a handful of me●d parsley , saxifrage , a handful of wild thyme , a handful of garden-parsley , three spoonfuls of fennel seed six horse-radish-roots sliced , then shred all these together , put them in a gallon of new milk , and let them stand & steep in a close pot 1 whole night , and then still them , milk and all together , this must be done in may or june , for then herbs are in their best state , & when it is taken you must put two or three spoonfuls of this water , as much white-wine as rhenish , and if you please a little sugar , and so take it two days before the change , and two days after , and two days before the full , and two days after , continuing taking the same all the year , and the patient undoubtedly shall find great ease , and void many stones , and much gravel , with little pain . to make horse-raddish drink . take half a pound of horse-raddish , then wash and scrape them very clean , and slice them very thin-cross-ways on the root , then put them into six quarts of small ale , such as is ready for drinking , which being put into a pipkin close covered , set on the embers , keeping it a little more than blood warm for twelve hours ; then take it off the fire , and let it stand to cool until the next morning , then pour the clear liquor into bottles , and keep it for your use , drinking a good draught thereof in the morning , fasting two hours after , and the like quantity at four in the afternoon , this drink is excellent good against winds , as also for the scurvy and dropsie , being taken in time . an excellent syrrup against melancholy . take four quarts of the juice of pearmains , and twice as much of the juice of bugloss and borage , if they be to be gotten , a drachm of the best english saffron , bruise it , and put it into the juice , then take two drachms of kermes small beaten to powder , mix it also with the juice ; so being mixt , put them into an earthen vessel , covered or stopt forty eight hours , then strain it , and allow a pound of sugar to every quart of juice , and so boil it to the ordinary height of a syrrup , after it is boiled , take one drachm of the spices of dramber , and two drachms of the spices of diamargariton frigidum , and so sew the same slenderly in a linnen bag , that you may put the same easily into the bottle of syrrup , and so let it hang with a thred out at the mouth of the bottle , the spices must be put into the syrrup in the bag : so soon as the syrrup is off the fire , whilst it is hot , then afterwards put it into the bottle , and there let it hang : put but a spoonful or two of honey amongst it , whilst it is boiling , and it will make the scum rise , and the syrrup very clear . you must add to it the quantity of a quarter of a pint of the juice of balm . an excellent receipt for the plague . take one pound of green walnuts , half an ounce of saffron , and half an ounce of london treacle , beaten together in a mortar , and with a little carduus , or some such water , vapour it over the fire till it come to an electuary : keep this in a pot , and take as much as a walnut , it is good to cure a feaver , plague , and any infection . an excellent cordial . take the flowers of marigolds , and lay them in small spirit of wine ; when the tincture is fully taken out , pour it off from the flowers , and vapour it away till it come to a consistence as thick as an electuary . for a bruise or stitch under the ribs . take five or six handfuls of cabbage , stamp it , and strain it , after it is boiled in a quart of fair water , then sweeten it with sugar , and drink it off in a wine-glass in the morning , and at four in the afternoon , for five or six days together , then take a cabbage leaf , and between two dishes stew it , being wet first in canary wine , and that lay hot to your side evening and morning . an excellent receipt for an itch , or any foul scabs . take fox gloves , and boil a handful of them in posset-drink , and drink of it a draught at night , and in the morning , then boil a good quantity of the fox gloves in fair running water , and anoint the places that are sore with the water . a receipt good for the liver . take turpentine , slice it thin , and lay it on a silver or purslane plate , twice or thrice in the oven with the bread till it be dry , and so make it into powder , every day take as much as will lie on a six-pence in an egg. for flegm , and stopping in the throat and stomach . d. t. take oyl of almonds , linseed oyl , buds of orange flowers , boil all these in milk , and anoint the stomach well with it , and lay a scarlet cloth next to it . for an extream cold and cough . take of hyssop water 6 ounces , of red poppy water four ounces , six dates , ten figs , and slice them small , a handful of raisins of the sun , the weight of a shilling of the powder of liquorish , put these into the aforesaid waters , and let them stand 5 or 6 hours upon warm embers , close covered , and not boil , then strain forth the water , and put into it as much sugar of roses as will sweeten it , drink of this in the morning , and at four of the clock in the afternoon , and when you go to bed . to distil treacle water . take one ounce of harts-horn shaved , and boil it in three pints of carduus water till it come to a quart , then take the roots of elecampane , gentian , cypress , tormentil and of citron rinds , of each one ounce , borage , bugloss , rosemary flowers , of each two ounces , then take a pound of the best old treacle , and dissolve it in six pints of white-wine , and three pints of rose-water , so infuse all together , and distil it . it is good to restore spirits and speech , and good against swooning , faintness , agues and worms , and the small pox . treacle-water . take three ounces of venice treacle , and mingle it in a quart of spirits of wine , set it in horse-dung 4 or 5 days , then still it in ashes or sand twice over ; after take the bottom which is left in the still , and put to it a pint of spirit of wine , and set it in the dung till the tincture be clean out of it , and strain the clear tincture out of it , and set it on the fire till it come to be a thick consistence , it must be kept with a soft fire . and so the like with saffron . to take away hoarsness . take a turnip , cut a hole in the top of it , and fill it up with brown sugar-candy , and so roast it in the embers , and eat it with butter . to take away the head-ach . take the best sallet oyl , and the glass half full with tops of poppy flowers which grow in the corn , set this in the sun a fortnight , and so keep it all the year , and anoint the temples of your head with it . for a cough . take sallet oyl , aqua vitae , and sack , of each an equal quantity , beat them all together , and before the fire rub the soles of your feet with it . to make jelly of harts-horn . take a quart of running water , and three ounces of harts-horn scraped very fine , then put it into a stone jug , and set the jug in a kettle of water over the fire , and let it boyl 2 or 3 hours until it jelly , then put into it 3 or 4 spoonfuls of rose-water , or white-wine , then strain it : you may put into it musk , or ambergreece , and season it as you please . to make a glister . take half a quart of new milk , or 3 quarters , set it on the fire , and make it scalding hot , then take it off , and put it into it the yolk of a new laid egg beaten , two ounces of brown sugar-candy , or black sugar , give it to the party blood-warm . another . take the bone of a neck of mutton or veal clean washed , set it on the fire to boyl in 3 pints of fair water , and when it is clean scummed , then put in the roots of fennel and parsley clean washed and scraped , of either of them , the roots bruised , a handful of cammomil , and mallows a handful , let all these boyl together till half be wasted , then strain it , take 3 quarters of a pint of this broth , brown sugar-candy two ounces , of oyl of flax seed two ounces , mingle all these together , and take it for a glister , blood-warm ; when it is in your bod● , keep it half an hour , or three quarters of an hour , or an hour if you can . a comfortable cordial to chear the heart . take one ounce of conserve of gilliflowers , four grains of the best musk bruised as fine as flower , then put it into a little tin pot , and keep it till you have need to make this cordial following , viz. take the quantity of one nutmeg out of your tin pot , put to it one spoonful of cinamon-water , and 1 spoonful of the syrrup of gilliflowers , ambergreece , mix all these together ; and drink them in the morning fasting 3 or 4 hours , this is most comfortable . a cordial for wind in the stomach , or any part . take six or eight spoonfuls of penniroyal-water , put into it four drops of oyl of cinamon , so drink it any time of the day , so you fast two hours after . restorative . take a well flesht capon from the barn door , and pluck out his intrails , then wash it within with a little white-wine , then flea off all the skin , and take out his bones , and take the flesh , only cut it in little pieces , and put it into a little stone bottle , and put to it one ounce of white sugar-candy , six dates slit , with the stones and piths taken out , one large mace , then stop the bottle up fast , and set it in a chafer of water , and let it boyl three hours , then take it out , and pour the juice from the meat , and put to it one spoonful of red rose-water , and take the better part for your break-fast four hours before dinner , and the other part at three a clock in the afternoon , being blood-warm . another restorative . take half a pint of claret wine , and half a pint of ale , and make a caudle , with a new-laid egg , put in half a nutmeg cut into two pieces , then take it off the fire , and put in seven grains of ambergreece , drink this for two break-fasts , for it will increase blood and strength . another restorative . take two new laid eggs , and take the whites clean from them , and put the yolks both in one shell , then put in two spoonfuls of claret wine , seven grains of ambergreece small bruised , and a little sugar-candy stir all these together , and make them blood-warm , and sup them up for a breakfast three or four hours before dinner . another restorative . take a young leg of mutton , cut off the skin and the fat , take the flesh being cut into small pieces , and put it into a stone bottle , then put to it two ounces of raisins of the sun stoned , a large mace , an ounce and half of sugar-candy , and stop the bottle very close , and ●et it boyl in a chafer three hours , and so put the juice from the meat , and keep it in a clean glass , it will serve for three breakfasts ; or if he will he may take some at three a clock in the afternoon being made warm . a restoring broth. take 2 ounces of china-roots , first slit very thin , then put it in a new pipkin with five pints of running water being close covered , and set it upon embers all night long , where it may be very hot , but not seeth , then put to that water a great cock chicken , and when it is clean scummed , put into it two spoonfuls of french barly , six dates slit , with the piths and stones taken out , two ounces of raisins of the sun ston'd , a large mace , let all these boyl together , till half be consumed , then take out the cock , and beat the flesh of it in a clean mortar , and a little of the broth , then strain it all together throughout a hair cullender , then put in two spoonfuls of red rose-water , and sweeten it with white sugar-candy , drink of this broth , being made warm , half a pint in the morning early fasting , and sleep after it if you can , drink a good draught at three of the clock in the afternoon , this broth is very good for a consumption , and the longer they take it , it is the better . a strengthening meat . take potato roots , roast them or bake them , then pill them , and slice them into a dish , put to it lumps of raw marrow , and a few currans , a little whole mace , and sweeten it with sugar to your tast , and so eat it instead of buttered parsnips . broth for a consumption . take 3 marrow bones , break them in pieces , and boyl them in a gallon of water till half be consumed , then strain the liquor through a cullender , and let it stand while it be cold , then take off all the fat clean and put the broth into a pipkin , and put to it a good cock-chicken , and a knuckle of veal , then put into it the bottom of a white loaf , a whole mace , two ounces of raisins of the sun stoned , six dates slit , let all these boyl together till half be consumed , then strain it , instead of almonds , take a few pistachs kernels , and beat them , and strain with your broths as you do almond milk , and so sweeten it with white sugar , and drink half a pint early in the morning , and at three a clock in the afternoon , and so continue a good while together , or else it will do you no good . another cordial . take a preserved nutmeg , cut it in four quarters , eat a quarter at a breakfast , and another in the afternoon , this is good for the head and stomach . a cordial for a breakfast , fasting . eat a good piece of pomecitron preserved , as big as your two fingers in length and breadth , and so at 3 of the clock in the afternoon . a restoring break-fast . take the brawn of a capon , or pullet , 12 jordan almonds blanched , beat them together , and strain out the juice with a draught of strong broth , and take for a breakfast , or to bedward . a medicine for any griping of the belly . take a pint of claret wine , put to it a spoonful of parsley-seed , and a spoonful of sweet fennel-seed , half a dozen cloves , a branch of rosemary , a wild mallow root clean washt and scrapt , and the pith taken out , with a good piece of sugar , set this on the fire , and burn the claret very well with all these things in it , then drink a good draught of it in the morning fasting , and at 3 a clock in the afternoon . to keep the body laxative . take half a pint of running water , put it in a new pipkin with a cover , then put into the water two ounces of manna , and when it is dissolved , strain it , and put to it four ounces of damask prunes , eight cloves , a branch of rosemary , let all these stew together while they be very tender , then eat a dozen of them with a little of the liquor an hour before dinner or supper , then take a draught of broth and dine . to make the china broth for a consumption . take china roots thin sliced two ounces , steep it 24 hours in eight pints of fair water , letting it stand warm all the time , being close covered in an earthen pipkin , or iron pot , then put to it a good cockrel , or two chickens clean dressed , and scum it well , then put in five leaved grass two handfuls , maiden-hair , hearts-tongue , of either half a handful 20 dates sliced , 2 or 3 mace and the bottom of a manchet , let all these stew together , until not above one quart remains ; then strain it , and take all the flesh , and sweet bones , beat them in a stone mortar , and strain out all the juice with the broth , then sweeten it with two ounces of white sugar-candy in powder , and take thereof half a pint at once , early in the morning warm , and sleep after it if you can , and 2 hours before supper at your pleasure ; when you steep the root , slice two drachms of white sanders , and as much red sanders , and let them boyl in the broth . a gentle purge . take an ounce of damask roses , eat it all at one time , fast , three quarters of an hour after , then take a draught of broth and dine . another purge . take the weight of 4 or 5 pence of rubarb , cut it in little pieces , and take a spoonful or two of good currans washt very clean , so mingle them together , and so eat them , fast an hour after , and begin that meal with broth , you may take it an hour before if you will. broth for a consumption . take a coarse pullet , and sow up the belly ; and an ounce of the conserves of red roses , of the conserves of borage and bugloss flowers , of each of them half an ounce , pine apple kernels , and pistachs , of each half an ounce bruised in a mortar , 2 drachms of amber powder , all mixed together and put in the belly , then boil it in 3 quarts of water , with agrimony , endive and succory , of each one handful , sparrow-grass roots , fennel-roots , caper-roots , and one handful of raisins of the sun stoned , when it is almost boyled , take out the pullet and beat it in a stone mortar , then put it into the liquor again , and give it three or four walmes more , then strain it , and put to a little red rose-water , and half a pint of white-wine , and so drink it in a morning and sleep after it . to prevent miscarrying . take venice turpentine , spread it on black brown paper , the breadth and length of a hand , lay it to the small of her back , then give her to drink a caudle made of muscadine , and put into it the husks of twenty three sweet almonds dried , and finely powdered . for boils , or kibes , or to draw a sore . take strong ale , and boyl it from a pint to four spoonfuls , and to keep it , it will be an ointment . to make cammomil oyl . shred a pound of cammomil , and knead it into a pound of sweet butter , melt it , and strain it . a receipt for the pleurisie . take three round balls of horse-dung , boyl them in a pint of white wine till half be consumed , then strain it out , and sweeten it with a little sugar , and let the patient go to bed and drink this , then lay him warm . for an ague . take a pint of milk and set it on the fire , and when it boyls put in a pint of ale , then take off the curd and put in 9 heads of carduus , let it boyl till half be wasted , then to every quarter of a pint put a good spoonful of wheat-flower , and a quarter of a spoonful of gross pepper , and an hour before the fit , let the patient drink a quarter of a pint , and be sure to lye in a sweat before the fit . an excellent balm for a green wound . take two good handfuls of english tobacco , shred it small , and put it in a pint of sallet oyl , and seeth it on a soft fire to simper , till the oyl change green , then strain it , and in the cooling put in two ounces of venice turpentine . for an ach. take of the best gall , white-wine vinegar , and aqua vitae , of each a like quantity , and boyl it gently on the fire till it grow clammy , then put it in a glass or pot , and when you use any of it , warm it against the fire , rub some of it with your hand on the aking place , and lay a linnen cloth on it , do this mornings and evenings . to make a sear-cloth . virgins wax , sperma ceti , venice turpentine , oyl of white poppy , oyl of ben , oyl of sweet almonds . for wind in the stomach , and for the spleen . take a handful of broom , and boyl it in a pint of beer or ale till it be half consumed , and drink it for the wind and the stomach , and for the spleen . a most excellent water for a consumption and cough of the lungs . take a running cock , pull him alive , then kill him , when he is almost cold , cut him abroad by the back , and take out the intrails , and wipe him clean , then cut him in quarters , and break the bones , put him into such a still as you still rose-water in , and with a pottle of sack , a pound of currans , a pound of raisins of the sun stoned , a quarter of a pound of dates , the stones taken out , and the dates cut small , two handfuls of wild thyme , two handfuls of orgares , two handfuls of pimpernel , and two handfuls of rosemary , two handfuls of bugloss and borage flowers , a pottle of new milk of a red cow , still this with a soft fire , put into the glass that the water doth drop into , half a pound of sugar candy beaten very small , one book of leaf gold cut small among the sugar , 4 grains of ambergreece , 12 grains of prepared pearl , you must mingle the strong water with the small , and drink 4 spoonfuls at a time in the morning fasting , and an hour before supper , you must shake about the glass , when you drink it . for a bruise . take six spoonfuls of honey , a great handful of linseed , bruise these in a mortar , and boyl them in a pint of milk an hour , then strain it very hard , and anoint your breast and stomach with it every morning , and evening , and lay a red cloth upon it . the eye water for the infirmities and diseases of the eye . take of the distilled water of the white wild rose , half a pound of the distilled water of celandine , fennel , eye-bright , and rue , of each two ounces , of cloves an ounce and a half , of white sugar-candy one drachm , of tutia prepared these ounces , pulverize all these ingredients each by themselves , saving that you must bruise the camphire with your sugar-candy , for so it breaks best , then mix all the powders together in a paper , put them in a strong glass , pour the distilled , waters upon them , and three pints of the best french white wine that can be had , shake it every day 3 or 4 times long together for a month , and then you may use it : remember to keep it very close stopt . this is verbatim as it was had from the lord kelley . a medicine very good for the dropsie or the scurvy , and to clear the blood. take 4 gallons of ale , drawn from the tap into an earthen stand ; when the ale is two days old , then you must put in of brooklime , of water-cresses , of water-mints with red stalks , of each four handfuls , half a peck of scurvy-grass , let all these be clean picked , and washed and dried with a cloth , and shred with a knife , and then put into a bag , then put in the ale and stop it close , so that it have no vent , stop it with ri● paste ; the best scurvy-grass groweth by the water side , it must be 7 days after the things be in , before you drink it . take two quarts of water , and put in 4 ounces of guiacum , two ounces of sarsaparilla , one ounce of saxifrage , put it into a pipkin , and infuse it upon the embers for 12 hours , and then strain it , and put it into the ale assoon as it hath done working , this being added makes the more caudle . for sore eyes . take half a pint of red rose-water , put therein 4 penny-worth of aloe succotrina , as much bolearmoniack in quantity , let this lie 24 hours in steep , then wash your eyes with it evenings and mornings with a feather , and it will help them . a sirrup to strengthen the stomach , and the brain , and to make a sweet breath . take rinds while they be new , one pound of running water the value of 5 wine pints , then seeth it unto 3 pints , then strain it , and with one pound of sugar , seeth it to a syrrup , and when you take it from the fire , put to it four grains of musk. for the burning in the back . take the juice of plantain , and womans milk , being of a woman with child , put thereto a spoonful of rose-water , and wet a fine cloth in the same , and so lay it to your back where the heat is . a very good medicine to stay the vomiting . take of spear-mints , worm-wood , and red rose leaves dried , of each half a handful , of rye-bread grated a good handful , boyl all these in red rose-water and vinegar , till they be somewhat tender , then put it into a linnen cloth , and lay it to the stomach as hot as you can endure it , heating it 2 or 3 times a day with such as it was boyled in . for weakness in the back . take nep , and clary , and the marrow of an oxes back , chop them very small , then take the yolks of 2 or 3 eggs , and strain them all together , then fry them , use this 6 or 7 times together , and after it drink a good draught of bastard or muscadine . to make a cap for the pain and coldness of the head. take of storax and benjamine , of both some 12 penny-worth , and bruise it , then quilt it in a brown paper , and wear it behind on your head . to make pectoral rouls for a cold. take 4 ounces of sugar finely beaten , and half an ounce of fearced liquorish , 2 grains of musk , and the weight of two pence of the syrrup of liquorish , and so beat it up to a perfect paste , with a little syrrup of hore-hound , and a little gum-dragon , being steeped in rose-water , then roul them in small rouls and dry them , and so you may keep them all the year . for the running of the reins . take the pith of an oxe that goeth down the back , a pint of red wine , and strain them together through a cloth , then boyl them a little with a good quantity of cinnamon , and a nutmeg , and a large mace , a quantity of ambergreece , drink this first and last daily . for sun-burn . take the juice of a lemmon , and a little bay-salt , and wash your hands with it , and let them dry of themselves , wash them again , and you shall find all the spots and stains gone . for a pin , and web , and redness in the eye . take a pint of white rose●water , half a pint of white-win● as much of lapis calaminaris , as walnut bruised , put all these in glass , and set them in the sun o● week , and shake the glass ever● day , then take it out of the sun and use it as you shall need . a special medicine to preserve the sight . take of brown fennel , honey suckles of the hedge , of wild dal● sie-roots picked , and washed , an● dried , of peal-wort , of eye-brigh● of red roses , the white clippe● away , of each of these a handfu● dry gathered , then steep all thes● herbs in a quart or 3 pints of th● best white-wine in an earthen●pot , and so let it lie in steep 2 or ● days close covered , stirring it ● times a day , and so still it with ● gentle fire , making two distil●lings , and so keep it for your use● a proved medicine for the yellow jaundies . take a pint of muscadine , a pretty quantity of the inner bark of a barbery tree , 3 spoonfuls of the greenest goose dung you can get , and take away all the white spots of it , lay them in steep all night , on the morrow strain it , and put to it one grated nutmeg , one penny-worth of saffron dried , and very finely beaten , and give it to drink in the morning . to make pectoral rouls . take one pound of fine sugar , of liquorish and annise seed two spoonfuls , elecampane 1 spoonful , of amber , and coral , of each a quarter of a spoonful , all this must be very finely beaten and searced , and then the quantity that is set down must be taken , mix all these powders together well , then take the white of an egg , and beat it with a pretty quantity of musk , then take a brazen mortar very well scoure● and a spoonful or two of the pow●ders , and drop some of the egg 〈◊〉 it , so beat them to a paste , the make them in little rouls , and la● them on a place to dry . a plaister for a sore breast . take crums of white bread , th● tops of mint chopped small ; an● boyl them in strong ale , and mak● it like a poultess , and when it 〈◊〉 almost boyled , put in the powde● or ginger , and oyl of tyme ; so spread it upon a cloth , it wil● both draw and heal . a medicine for the dead palsie , and for them that have lost their speech . take borage leaves , marrigold leaves , or flowers , of each a good handful , boyl it in a good ale posset , the patient must drink a good draught of it in the morning , and sweat ; if it be in the arms or legs , they must be chafed for an hour or two when they be grieved , and at meals they must drink of no other drink till their speech come to them again , and in winter , if the herbs be not to be had , the seeds will serve . an approved medicine for an ach or swelling . take the flowers of cammomil , and rose leaves , of each of them a like quantity , and seeth them in white-wine , and make a plaister thereof , and let it be laid as hot as may be suffered to the place grieved , and this will ease a pain , and asswage the swelling . an approved medicine for a stinking breath . take a good quantity of rosemary leaves and flowers , and boyl them in white-wine , and with a little cinnamon and benjamin beaten in powder , being put thereto , let the patient use to wash his mouth very often therewith , and this will presently help him . a good broth for one that is weak . take part of a neck of lamb , and a pretty running fowl , and set them on the fire in fair spring water , and when it boyleth , scum it well , so done put in two large mace , and a few raisins of the sun stoned , and a little fennel root , and a parsly root , and let them boyl , if the party be grieved with heat or cold in the stomach , if heat , put in two handful of barley boyled before in two waters , and some violet leaves , sorrel , succory , and a little egrimony ; if cold , put in rosemary , thyme , a little marrigold leaves , borrage , and bugloss , and boyl this from 4 pints to less than one . a receipt for purging . d. t. take the leaves of new sene 6 ounces , of chosen rubarb one ounce and half , leaves of sage , and dock roots , of each one ounce , of barberries half an ounce , cinnamon , and nutmeg of each an ounce , annise-seeds and fennel seeds , of each six drachms , of tamarisk half an ounce , cloves and mace , of each half a drachm , beat them into a gross powder , and hang them in a linnen bag , in six gallons of new ale , so drink it fasting , in the morning and at night . to comfort the stomach , and help windiness and rheum . take of ginger one penny-worth cloves 4 penny-worth , mace seven penny-worth , nutmeg 4 penny-worth , cinnamon 4 penny-worth , and galingal two penni-worth , of each an ounce , of cubebs , corral , and amber , of each 2 drachms , of fennel seeds , dill seed , and carraway seed , of each one ounce , of liquorish and annise seeds , of each an ounce , all beaten into fine powder , 1 pound and a half of fine beaten sugar , which must be set on a soft sire , and being dissolved the powders being well mixed therewith till it be stiff , then put thereunto half a pint of red rose-water , and mix them well together , and put it into a gally pot , and take thereof first in the morning , and last in the evening , as much as a good hasel nut , with a spoonful or two of red wine . to make a callice for a weak person . take a good chicken , and a piece of the neck end of lamb or veal , not so much as the chicken , and set them on the fire , and when they boil and are well scummed , cast in a large mace , and the pieces of the bottom of a manchet , and half a handful of french barly boiled in 3 waters before , and put it to the broth , and take such herbs as the party requireth , and put them in when the broth hath boiled half an hour , so boil it from 3 and a half to 1 , then cast it through a strainer , and scum off all the fat , so let it cool , then take 20 good jordan almonds , or more if they be small , and grind them in a mortar with some of the broth , or if you think your broth too strong , grind them with some fair water , and strain them with the broth , then set it upon a few coals and season it with some sugar , not too much , and when it is almost boiled , take out the thickest , and beat it all to pieces in the mortar , and put it in again , and it will do well , so there be not too much of the others flesh . for the gout . take 6 drams of ciriacostine fasting in the morning , and fast 2 hours after it , you may roul it up in a wafer , and take it as pills , or in sack , as you conceive is most agreeable for the stomach ; this proportion is sufficient for a woman , take 8 drams for a man , and take it every second day , until you find remedy for it , it is a gentle purge that works only upon winds and water . the poultess for the gout . take a penny loaf of whitebread , and slice it , and put it in fair water , 2 eggs beaten together , a handful of red rose leaves , 2 pennyworth of saffron dryed to powder , then take the bread out of the water , and boyl it in a quantity of good milk , with the rest of the ingredients , and apply it to the place grieved , as warm as you can well endure . for them that cannot hear . put into their ears good dried suet. a soveraign water , good for many cures , and the health of bodies . take a gallon of good gascoign wine , white or claret ; then take ginger , galingal , cardomon , cinamon , nutmegs , grains , cloves , annise seeds , fennel seeds , carraway seeds , of each of them 3 drams , then take sage , mint , red rose leaves , thyme , pellitory , rosemary , wild thyme , wild marjoram , organy , pennymountain , pennyroyal , cammomil , lavendar , avens , of each of them a handful , then beat the spices small , and the herbs , and put all into the wine , and let it stand for the space of 12 hours , stirring it divers times : then still it in a limbeck , and keep the first water by it self , for it is best , then will there come a second water , which is good , but not so good as the first , the virtues of this water be these : it comforteth the spirit vital , and preserveth greatly the spirit vital , and preserves the youth of man , and helpeth all inward diseases coming of cold , and against shaking of the palsie ; it cureth the contract of sinews , and helpeth the conception of the barren , it killeth the worms in the belly , it killeth the gout , it helpeth the tooth-ach , it comforteth the stomach very much , it cureth the cold dropsie , it breaketh the stone in the back , and in the reins of the back , it cureth the canker , it helpeth shortly the stinking breath ; and whosoever useth this water oft , it preserveth them in good liking ; this water will be better if it stand in the sun all the summer , and you must draw of the first water but a pint , and of the second as far as it will run , until the whole gallon of wine and herbs be all done out , but the last water is very small , and not half so good as the first ; if you do draw above a pint of the best water , you must have all things more as is aforesaid . to stench the bleeding of a wound . take a hounds turd and lay it on a hot coal , and bind it thereto , and that shall stench bleeding ; or else bruise a long worm , and make powder of it , and cast it on the wound ; or take the ear of a hare , and make powder thereof , and cast that on the wound , and that will stench bleeding . for spitting of blood after a fall or bruise . take bettany , vervain , nose-bleed , and 5 leaved grass , of each alike , and stamp them in a mortar , and wring out the juice of them , and put to the juice as much goats milk , and let them seeth together , and let him that is hurt drink of it 7 days together till the waxing of the moon , and let him drink also osmory and comfry with stale ale , and he shall be whole . for to heal him that spitteth blood. take the juice of bettony , and temper that with good milk , and give the sick to drink four days , and he shall be whole . for to know whether one that hath the flux shall live or die . take a penny weight of tresoile seed , and give him to drink in wine or water , and do this 3 days , and if it cease he shall live , with the help of medicine , if not , he shall die . for to stench the bleeding of a vein . take rue and seeth it in water , and after stamp it in a mortar , and lay it on the vein , then take lambs wooll that was never washed , and lay that thereon , and that shall stench bleeding . for a vein that is evil smitten . take beans and peel away the lack , and seeth them well in vinegar , and lay them on the vein hot , in manner of a plaister . for one that pisseth blood. take and seeth garlick in water , till the third part be wasted away , let him drink of the water , and he shall be whole . for a woman travailing with child . take and give her tittany to drink in the morning ; and she shall be delivered without peril , or else give her hysop with water that is hot , and she shall be delivered of the child , although the child be dead and rotten , and anon when she is delivered , give her the same without wine , or bind the herb argentine to her nostrils , and she shall be soon delivered , or else polipody and stamp it , and lay that on the womans foot in manner of a plaister , and she shall be delivered quick or dead , or else give her savory with hot water , and she shall be delivered . against surfeiting and digesting . take the bottom of a wheat loaf and toste it at the fire , till it be brown and hard , and then take a good quantity of aqua vitae , and put upon the same roasted , and put it in a single linnen cloth , and lay it at the breast of the patient all night , and with the help of god he shall recover , and he shall vomit or purge soon after . a water to comfort weak eyes , and to preserve the sight . take a gallon and a half of old wheat , fair and clean picked from all manner of soil , and then still it in an ordinary still with a soft fire , and the water that comes of it must be put in a glass , then take half a pound of white sugar-candy , and bruise it in a mortar to powder , and after 3 days , when the water hath been in a glass , then put in the powdered candy , then take an ounce of lapis tutia prepared , and put it into the glass to the rest of the stuff , then take an ounce of camphire and break it between your fingers small , and put it into the glass , then stop the glass close , and the longer it stands , the better it will be . for tender eyes , or for children . take a little piece of white sugar-candy as much as a chesnut , and put it into 3 or 4 spoonfuls of white-wine to steep , then take it out again and dry it , and when it is dry , bruise it in a clean mortar that tastes of no spice , then put it upon a white paper , and so hold it to the fire that it may be thorow dry , and then search it thorow a little sieve . for hot and red eyes . take slugs , such as when you touch them will turn like the pummel of swords , 12 or 16 , shake them first in a clean cloth , and then in another , and not wash them , then stamp them , and put 3 or 4 spoonfuls of ale to them , and strain it through a dry cloth , and give it the party morning and evening , first and last . for corns . take fair water half a pint , mercury sublimate a pennyworth , allum as much as a bean , boil all these together in a glass still , till a spoonful be wasted , and always warm it when you use it , this water is also good for any itch , tetter , ring-worm or wart . searcloth for a sore , or sprane , or any swelling . take vervain 7 ounces , of sires 7 ounces , of camphire 3 drams , of oyl of roses ten ounces , let the wax and this oyl boyl till the wax be melted , then put in your sires finely beaten , stirring it on the fire till it look brown , then put in the camphire finely beaten , and let it boyl 2 or 3 walms and then dip in your clothes . a poultess for a swelling . take a good handful of violet leaves , and as much grundsel , of chickweed and mallows , half a handful , cut all these with a knife , and so seeth them well in conduit water , and thicken it with barly meal , being finely sifted , and so roul it sure , and lay it to the swel'd place , and shift it twice a day . to make a strong water good for a canker or any old sore , or to eat any lump of flesh that groweth . take of celendine a handful , of red sage a handful , and of wood-bind leaves a handful , shred all these together very small , and steep them in a quart of white-wine and a pint of water , letting it stand all night , and on the morrow strain it , and put therein of borax , and camphire of each nine penny-worth , and of mercury four pen●yworth , and set them on a soft fire , boyling softly for the space of an hour , and when you will use it , warm a little of it , dip in it a cloth , and lay it on the sore , or dip it in any cotton . to heal any bruise , sore , or swelling . take two pound of wax , and two pound of rosin , and two pound and a half of butter , and four spoonfuls of flower , and two good spoonfuls of honey , put in your wax , rosin , and your butter altogether , boyl all these together and clarifie it , then put in two ounces of carmerick , and when it hath thus boyled a quarter of an hour , put a little water in a dish , and put it in , and let it stand till it be cold , and when you will use it , you may melt it on a soft fire , and put in your clothes , and make a searcloth , and you may spread it plaister-wise to heal any wound . a medicine for any wound old or new . take a pint of sallet oyl , and 4 ounces of bees wax , and two ounces of stone pitch , and two ounces of rosin , and two ounces of venice turpentine , and one pennyworth of frankincense , and a handful of rosemary tops , and a handful of tutsan leaves , and a handful of plantain leaves ; these herbs must be stamped , and the juice of them put to the things aforesaid , and let them boyl together about a quarter of an hour , or thereabouts , this being done , put it into an earthen pot , and when it is cold you may use it as you have occasion , and keep it a year , a most excellent medicine . a medicine for a wen. take black soap and unquencht lime , of each a like quantity , beat them very small together , and spread in on a woollen cloth , and lay it on the wen , and it will consume it away . for breaking out of childrens heads . take of white-wine , and sweet butter alike , and boyl them together till it come to a salve , and so anoint the head therewith . for to mundifie , and gently to cleanse vlcers , and breed new flesh . take rosin eight ounces , colophonia four ounces , era & oliva , ana one pound , adipis ovini , gum ammoniaci opoponaci , ana one ounce , fine aeruginis aeris , boyl your wax , colophoni and rosin , with the oyl together , then strain the gums , being first dissolved in vinegar , and boyl it with a gentle fire , then take it off , and put in your verdigreece , and fine powder , and use it according to art. a fomentation . take the liquor wherein neats-feet have been boyled , with butter , and new milk , and use it in manner of a fomentation . for the falling-sickness , or convulsions . take the dung of a peacock make it into powder , and give s● much of it to the patient as wil● lie upon a shilling , in succory-water fasting . for a tetter , proceeding of a salt-humour in the breast and paps . annoint the sore place with tanners owse . for the bloody flux . take the bone of a gammon o● bacon , and set it up on end in the middle or a charcoal fire , and let it burn till it look like chalk , and that it will burn no longer , then powder it , and give the powder thereof unto the sick . a plaister for all manner of bruises . take one pound of mede wax , and a quartern of pitch , half a quartern of galbanum , and one pound of sheeps tallow , shred them and seeth them softly , and put to them a little white-wine , or good vinegar , and take of frankincense , and mastick , of each half an ounce in powder , and put it to , and boyl them together , and still them , till it be well relented , and spread this salve upon a mighty canvas that will overspread the sore , and lay it thereon hot till it be whole . to make flos unguentorum . take rosin , perrosin , and half a pound of virgin wax , frankincense a quarter of a pound , of mastick half an ounce , of sheeps tallow a quarter of a pound , of camphire two drams , melt that that is to melt , and powder that that is to powder , and boil it over the fire , and strain it through a cloth into a bottle of white-wine , and boyl it altogether , and then let it cool a little , and then put thereto a quartern of turpentine , and stir all well together till it be cold , and keep it well , this ointment is good for sores old and new , it suffereth no corruption in the wound nor no evil flesh to be gendered in it , and it is good for head-ach , and for all manner of imposthumes in the head , and for wind in the brain , and for imposthumes in the body , and for boyling ears and cheeks , and for sauce flegm in the face , and for sinews that be knit , or stiff , or sprung with travel ; it doth draw out a thorn , or iron , in what place soever it be , and it is good for biting or stinging of venemous beasts ; it rotteth and healeth all manner of botches without , and it is good for a fester and canker , and noli me tangere , and it draweth out all manner of a king of the liver , and of the spleen , and of the mervis , and it is good for a king and swelling of many members , and for all members , and it ceaseth the flux of menstrua , and of emeroids , and it is a special thing to make a fumed cloth to heal all manner of sores , and it searcheth farthest inward of any ointment . an ointment for all sorts of aches . take bettony , cammomile , celendine , rosemary , and rue , of each of them a handful , wash the herbs , and press out the water , and then chop or stamp them very small , and then take fresh butter unwashed and unsalted a quart , and seeth it until half be wasted , and clarified , them scum it clean , and put in of oyl of olives 1 ounce , a piece of virgins wax , for to harden the oyntment in the summer time , and if you make it in the winter , put into your ointment a little quantity of foot-fennel instead of the virgins wax . an excellent syrrup to purge . take of sena alexandria one pound , polipodium of the oak 4 ounces , sarsaparilla two ounces , damask prunes 4 ounces , ginger seven drams annise seeds one ounce , cummin-seed half an ounce , carraway seeds half an ounce , cinnamon 10 drams , aristolochia rotunda , peonia , of each 5 drams , rubarb one ounce , garlick six drams , tamarisk two handfuls , boyl all these in a gallon of fair water unto a pottle , and when the liquor is boyled half away , strain it forth , and then put in your rubarb and agarick in a thin clean handkerchief , and tie it up close , and put into the said liquor , and then put in two pound of fine sugar , and boyl it to the height of a syrrup , and take of it the quantity of six spoonfuls , or more or less as you find it worketh in you . to make drink for all kind of surfeits . take a quart of aqua , or small aqua vitae , and put in that a good handful of cowslip flowers , sage-flowers a good handful , and of rosemary flowers a handful , sweet marjorum a little , pellitory of the wall a little , bettony , and balm of each a pretty handful , cinnamon half an ounce , nutmegs a quarter of an ounce , fennel seed , annise seed , coriander seed , carraway seed , grumwel seed , juniper berries of each a dram , bruise your spices and seeds , and put them into your aqua or aqua vitae , with your herbs together , and put to that 3 quarters of a pound of very fine sugar , stir them together , and put them in a glass , and let it stand nine days in the sun , and let it be stirred every day , it is to be made in may , steeped in a wide mouthed glass , and strain'd out into a narrow mouth'd glass . a medicine for the reins of the back . take housleek , and stamp and strain it , then dip a fine linnen cloth into it , and lay it to the reins of the back , and that will heal it . a medicine for the ach in the back . take egrimony , and mugwort both leaves and roots , and stamp it with old bores grease , and temper it with honey and eysell , and lay it to the back . for a stitch. take roses , and cammomile , of each a handful , and oyl of roses , and oyl of cammomile , of both together a saucer full , and a quantity of barly flower , boyl all these together in milk , and then take a linnen bag , and put it therein , and lay the plaister as hot as may be suffered where the stitch is . to make a salve for wounds that be cankered and do burn . take the juice of smallage , of morrel , of waberb of each alike , then take the white of eggs , and mingle them together , and put thereto a little wheat flower , and stir them together till it be thick , but let it come near no fire , but all cold , let it be laid on raw to the sore , and it shall cleanse the wound . a medicine for a bone-ach . take brook-lime and smallage , and dasies , with fresh sheeps tallow , and fry them together , and make thereof a plaister , and lay it to the sore hot . for sinews that are shrunk . take young swallows out of the nest a dozen or 16 , and rosemary , lavender , and rotten straw-berry leaves , strings and all , of each a handful , after the quantity of the swallows , the feathers , guts and all , bray them in a mortar , and fry all them together with may butter , not too much , then put it into an earthen pot , and stop it close 9 days , then fry it again with may butter , and fry it well , and strain it well , when you shall use it , chafe it against the fire . a water for the biting of a mad dog. take scabius , matfiline , yarrow , nightshade , wild sage , the leaves of white lillies , of each a like quantity , and still them in a common still , and give the quantity of 3 or 4 spoonfuls of the water mingled with half a handful of treacle , to any man or beast that is bitten within 3 days after the biting , and for lack of the water , take the juices of those herbs mingled with treacle , it will keep therefore from rankling , take bittany , egrimony , and rusty bacon , and beat them fine together , and lay it unto the wound , and it will keep it from rankling . a proved medicine for any one that have an ague in their breast . take the patients own water , or any others that is very young , and set it on the fire , put therein a good handful of rosemary , and let it boyl , then take 2 red clothes , and dip them in the water , then nip it hard , and lay it on the breast as hot as it may be endured , and apply it till you see the breast asswaged , then keep it very warm . to kill a fellon . take red sage , white sope , and bruise them , and lay it to the fellon , and that will kill it . to break a fellon . take the grounds of ale , and as much vinegar , the crums of leavened bread , and a little honey , and boyl them altogether , till they be thick , and lay that hot to the joynt where the fellon is , and that will heal it doctor stevens soveraign water . take a gallon of good gascoign wine , then take ginger , galingal , cancel , nutmeg , grains , cloves , annise seeds , carraway seeds , of each a dram , then take sage , mints , red roses , thyme , pellitory , rosemary , wild thyme cammomile , lavender , of each an handful ; then bray both spices and herbs , and put them all into the wine , and let them stand for 12 hours , divers times stirring them , then still that in a limbeck but keep that which you still first by it self , for that is the best , but the other is good also , but not so good as the first . the vertues of this water are these , it comforteth the spirits vital , and helpeth the inward diseases which come of cold ; and the shaking of the palsie , it cureth the contraction of sinews , and helpeth the conception of women that be barren , it killeth worms in the boyd , it cureth the cold cough , it helpeth the tooth-ach , it comforteth the stomach , it cureth the cold dropsie , it helpeth the stone , it cureth shortly a stinking breath , and whoso useth this water enough but not too much , it preserveth him in good liking , making him young . doctor willoughbies water . take galingal , cloves , cubebs , ginger , mellilot , cardaniome , mace , nutmegs , of each a dram , and of the juice of celendine half a pint and mingle all these made in powder with the said juice , and with a pint of good aqua vitae , and three pints of good white-wine , and put all these together in a still of glass , and let it stand so all night , and on the morrow still it with an easie fire as may be . the vertue is of secret nature , it dissolveth the swelling of the lungs without any grievance , and the same lungs being wounded or perished it helpeth and comforteth , and it suffereth not the blood to putrifie , he shall never need to be let blood that useth this water , and it suffers not the heart to be burnt , nor melancholy or flegm to have dominion above nature , it also expelleth the rheum , and purifieth the stomach , it preserveth the visage or memory , and destroyeth the palsie , and if this water be given to a man or woman labouring towards death , one spoonful relieveth . in the summer time use once a week fasting the quantity of a spoonful , and in winter two spoonfuls . a medicine for them that have a pain after their child-bed . take tar ; and fresh barrows grease , and boyl it together , then take pigeons dung , and fry it in fresh grease , and put it in a bag . for the drink : take a pint of malmsey , and boyl it , and put bay-berries and sugar in it , the bay-berries must be of the whitest , and put therein some sanders . take some fair water , and set it over the fire , and put some ground malt to it , when they use these things they must keep their bed . for the running of the reins . take venice turpentine rolled in sugar and rose-water , swallow it in pretty rolls , and put a piece of scarlet warm to your back . for cods that be swollen . stamp rue and lay thereto . to draw an arrow-head , or other iron out of a wound . take the juice of valerian , in the which you shall wet a tent , and put it into the wound , and lay the same herb stamped upon it , then your band or binding as appertaineth , and by this means you shall draw out the iron , and after heal the wound as it requireth . a plaister for a green wound . take flower and milk , and seeth them together till it be thick , then take the white of an egg and beat them together , and lay it to the wound , and that will keep it from ranckling . for a lask . take an egg , and aqua vitae , and boyl it with the egg till it be dry ; then take cinnamon and sugar and eat it with the egg. for him that hath a bunch or knot in his head , or that hath his head swollen with a fall . take one ounce of bay salt , raw honey 3 ounces , turpentine two ounces , intermingle all this well upon the fire , then lay it abroad upon a linnen cloth , and thereof make a plaister , the which you shall lay hot to the head , and it will altogether asswage the swelling , and heal it perfectly . against the biting of any venemous beast . assoon as the person feeleth himself bit with any venemous beast , or at least , so soon as it is possible , let him take green leaves of a fig-tree , and press the milk of them 3 or 4 times into the wound : and for this also serveth mustard seed mingled with vinegar . a perfect remedy for him that is sore wounded with any sword or staff. take taxas barbatas , and stamp it , and take the juice of it , and if the wound bleed , wipe it , and make it clean , washing it with white-wine , or water , then lay the said juice upon the wound , and the herb whereof you take the juice , upon it , then make your band , and let it abide on a whole day , and you shall see a wonderful effect . a bag to smell unto for melancholy , or to cause one to sleep . take dry rose leaves , keep them close in a glass which will keep them sweet , then take powder of mints , powder of cloves in a gross powder , and put the same to the rose leaves , then put all these together in a bag , and take that to bed with you , and it will cause you to sleep , and it is good to smell unto at other times . for spitting of blood. take the juice of bettony tempered with goats milk , and drink thereof three or four mornings together . an ointment for all sores , cuts , swellings , and heat . take a good quantity of smallage , and mallows , and put thereto 2 pounds of bores grease , 1 pound of butter , and oyl of neats foot a quantity , stamp them well together , then fry them , and strain them into an earthen pot , and keep it for your use . salve for a new hurt . take the whitest virgins wax you can get , and melt it in a pan , then put in a quantity of butter and honey , and seeth them together , then strain them into a dish of fair water , and work it in your hands , and make it in a round ball , and so keep it , and when you will use it , work some of it between your hands , and strike it upon a cloth , and lay it upon the sore , and it will draw and heal it . against the biting of a mad dog , and the rage or madness that followeth a man after he is bitten . take the blossoms or flowers of wild thistles dried in the shade and beaten to powder , give him to drink of that powder in white-wine half a walnut shell full , and in thrice taking it he shall be healed . against the grief in the lungs , and spitting of blood . take the herb called of the apothecary vngula caballina , in english , colts foot , incorporated well with the lard of a hog chopped , and a new laid egg , boyl it together in a pan , and give it to the patient to eat , doing this nine mornings , you shall see a marvellous thing , this is also good to make a man fat . against spitting of blood by reason of some vein broken in the breast . take mice dung beaten into powder as much as will lie upon a groat , and put it in a half a glassful of the juice of plantane with a little sugar , and so give the patient to drink thereof in the morning before breakfast , and at nigh● before he go to bed , continuin● the same , it will make him whol● and sound . for to cleanse the head. take pellitory of spain , and chew the roots three days , a good quantity , and it will purge the head , and do away the ach , and fasten the teeth in the gums . a good remedy against the pleurisie . open a white loaf in the middle new baked , and spread it will with treacle on both the halfs on the crum side , and heat it at the fire , then lay one of the halfs on the place of the disease , and the other half on the other side of the body directly against it , and so bind them that they loose not , nor stir , leaving them so a day and a night , or until the imposthume break , which i have sometimes seen in two hours or less , then take away the bread , and immediately the patient will begin to spit and void the putrefaction of the imposthume , and after he hath slept a ●ittle , you shall give him meat , and with the help of god he shall shortly heal . for a pin , or web in the eye . take two or three lice out of ones head , and put them alive into the eye that is grieved , and so close it up , and most assuredly the lice will suck out the web in the eye and will cure it , and come forth without any hurt . a remedy to be used in a fit of the stone when the water stops . take the fresh shells of snails : the newest will look of a reddish colour and are best , take out the snails , and dry the shells with a moderate heat in an oven after the bread is drawn , likewise take bees and dry them so , and beat them severally into powder , then take twice so much of the bees powder as the snails , and mix them well together , keep it close covered in a glass , and when you use it , take as much of this powder as will lie upon a six-pence , and put into a quarter of a pint of the distilled water of bean flowers , and drink it fasting , or upon an empty stomach , and eat nor drink nothing , for 2 or 3 hours after . this is good to cause the party to make urine , & bring away the gravel or stone that causeth the stopping , & hath done very much good . a syrrup for the pain in the stomach . take 2 good handfuls of young rue , boyl it in a quart of good white-wine vinegar till it be half consumed , so soon as it is through cold , strain it , and put to every pint of the liquor a pound and a quarter of loaf-sugar , and boil it till it come to a syrrup , when you use it , take a good spoonful of this in the morning fasting , and eat nor drink nothing for 2 or 3 hours after . it is good for pain in the stomach that proceeds of windy vapours , and is excellent good for the lungs and obstructions of the breast . receipts for bruises , approved by the lady of arundel . take black jet , beat it to powder and let the patient drink it every morning in beer till it be well . another for the same . take the sprigs of oak trees , and put them in paper , roast them , and break them , and drink as much of the powder as will lie upon a six-pence every morning , untill the patient be well . to cause easie labour . take 10 or 12 days before her looking , 6 ounces of brown sugar-candy beaten to powder , a quarter of a pound of raisins of the sun stoned , 2 ounces of dates unstoned , sliced , half an ounce of annise seeds bruised , a quarter of an ounce of cowslip flowers , one dram of rosemary flowers , put them in a fine lawn bag with a flint stone that it may sink into a pottle of white-wine , let it steep 24 hours , and after take of it in the morning , and at 4 in the afternoon , and in the evening , the quantity of a wine glass full . a cordial for the sea. take 1 ounce of syrrup of clove-gilliflowers , 1 dram of confectio alchermes , an ounce and a half of borrage water , and the like of mint-water , 1 ounce of mr. mountfords water and as much of cinnamon water , temper all these together in a cordial , and take a spoonful at a time when you are at sea. a plaister to strengthen the back . take 8 yolks of eggs new laid , 1 ounce of frankincense beaten into fine powder , mingle them well together , put in as much barly flower as will make it thick for a plaister , spread it on leather , lay it to the small of the back , letting it lie nine hours , use four plaisters one after another , you must slit the plaister in the midst , so as it may not lie on the back bone . a present remedy for a woman with child , that hath taken harm by a fall , or fright , or any mischance . to stay the child , and strengthen it , take one ounce of pickerel jaws fine beaten and searced , of date stones , and bole armoniack , of each one ounce , of sanguis draconis half an ounce , give of these , being well searced and mingled together , a french crown weight in muskadine or malmsey , and let the woman keep her self very warm . for a weak back . take of red lead half a pound , of white lead half a pound , boyl these in three pints of sallet oyl in a pipkin , stirring them continually with a piece of iron , until it be of a gray colour , then rowl it up in rowls , and keep it for your use . oyl of saint john's wort. take a quart of sallet oyl , put thereto a quart of the flowers of st. johns wort well picked , let them lie therein all the year , till the seeds be ripe , the glass must be kept warm , either in the sun or in water all the summer untill the seeds be ripe , then put in a quarter of st. johns wort seeds whole and so let it stand 12 hours , then you must seeth the oyl 8 hours , the glass being kept open , and the water in the pot full as high as the oyl is of height in the glass , then when it is cold strain it , that the seeds may not remain in the oyl , then put up the oyl for your use . a green salve for an old sore . take a handful of groundsel , as much housleek , of marigold leaves a handful , pick and wipe these herbs clean , but wash them not , then beat all these herbs in a wooden bowl as small as is possible then strain out all the juice , and put in a quantity of hogs grease , as much as two eggs , beat all these together again , then put in the juice again , and put in 10 eggs , yolks and whites , 5 spoonfuls of english honey , and as much wheat flower as will make all this as thick as a salve , and so stir it very well together , and put it close up in a pot that it take no air , and so keep it for your use . a most excellent powder for the cholick and stone . you must take morning and evening before you go to bed , sperma ceti one ounce and a half , cloves and mace 1 quarter of an ounce , annise seeds , and perstone , of each 2 ounces , cinnamon , and small pepper of each 1 quarter of an ounce , date stones a quarter of an ounce , liquorish , fennel , and sage , bay-berries , of each three quarters of an ounce , acorns one quarter and half of an ounce , lilly roots two drachms , the white of oyster-shells burned in the fire one quarter of an ounce , beat all these into fine powder , and drink as much thereof in ale or beer as will lie on a six-pence , and fast one hour or two after it ; if the party be sore grieved , take one handful of parsly , and seeth it in ale till half be sod away with 20 or 30 prunes therein strained , and put thereto two spoonfuls of this powder , and drink it mornings and evenings somewhat warm . a present remedy for the running of the reins . take an ounce of nutmegs , half an ounce of mastick , then slice the nutmegs , and put them in steep in rose vinegar all one night , then lay them in a dish to dry before the fire , then take the mastick , and lay it in papers , and beat it with a hammer very small , and put a little coral well beaten unto it , and as much ambergrease , then mingle these things together with sugar and make it pleasant to eat , and so take a good quantity morning and evening . a salve for a green wound . take 2 handfuls of water-dittany , 2 handfuls of rosemary shred very small , a quarter of a pint of turpentine , half a pound of yellow wax , a quart of sallet oyl , half a pint of white-wine , boyl all these together while the white-wine be quite consumed , then it will be green and come to the height of a salve . a proved medicine for a burning or scalding by lightning or otherwise . take hogs grease , or sheeps treacles , and alehoof , beat these very well together , then take more hogs grease , and boyl it to a salve . to use it . annoint the place grieved with this ointment , and then lay upon the sore so annointed , colewort-leaves , which must be boyled very soft in water , and the strings made smooth with beating them with a pestle . a powder for the green sickness , approved with very good success upon many . take of cloves , mace , nutmegs , of each one quarter of an ounce , beat them severally , and then altogether very well , fine sugar very small beaten one quarter of a pound , and then mix and beat them all four together , pearl the sixth part of half an ounce finely beaten , mingle it with the rest , and beat them altogether again , the filing of steel or iron an ounce and a quarter , sift it very fine , and mingle it with the rest , but if so small a quantity will not serve , add a quarter more of the mettle , let it be sifted before you weigh it : but if all this will not serve the turn , put in a little rubarb , or a little aloe succatrina . the manner of using this powder . in the morning when you rise take half a spoonful of it , as much at four a clock in the afternoon , and as much when you go to bed , walk or stir much after the first taking of it , i mean every morning and evening , fast one hour after the taking of it , or more , and then eat some sugarsops or thin broth . the patients diet. she must forbear oatmeal in broth or any other thing , cheese , eggs , custards , or any stopping meat : take care that this be not given to any woman that hath conceived or is with child . a drink to stench blood inwardly . take the juice of one handful of shepherds purse , of parsly , and five-finger , of each as much , take five slips of egrimony , strain all these juices into the milk of a red cow , and drink thereof early and late warm . a powder to keep the teeth clean , and from being worm eaten . take rosemary burned to ashes , cuttles bone , harts-horn burned to powder , sal gemmae 12 penny weight , the flowers of pomegranates , white coral , of each a six-penny weight , make all these into powder , and with a little rosewater , and a sage leaf , rub the teeth . a salve to heal all manner of sores and cuts . take one pint of turpentine , one pint of oyl of olives a quarter of a pint of running water , nine branches of rosemary , one ounce of unwrought wax , 2 ounces of roses , seeth all these together in a little pan over the sire , let it seeth until there arise a little white scum upon it , then stir it with a stick , suffering it to boyl , until one quarter be consumed , then take it from the fire , strain it through a coarse cloth , but it must be done quickly after it be taken from the fire for cooling , after you have strained it in an earthen pot , let it cool , and keep it for your use . to make oyl of sage , good for the grief in any joynt , or for any ach . take sage and parsley , seeth them in the oyl olive , till it be thick and green . a medicine to purge and amend the heart , stomach , spleen , liver , lungs and brain . take alexander , water-cresses , young mallows , borrage and fennel roots pared , mercury , harts-tongue , and clare , and make of these pottage . to drive infectious diseases from the heart . take mithridate and centory , of each 2 ounces , 8 spoonfuls of dragon water , one pint of white-wine , 7 spoonfuls of aqua vitae , boyl altogether a little , strain it , then set it on the fire again a little while , and drink of it morning and evening . for the tooth-ach . take pepper and grains , of each one ounce , bruise them , and compound them with the water of the diseased , and make it of a good thickness , and lay it outward on the cheek against the place grieved , and it will help it for ever after . another . take dried sage , make powder of it , burnt allum , bay salt dried , make all in fine powder , and lay it to the tooth where the pain is , and also rub the gums with it . for the strangullion or the stone . take the inner rind of a young ash , between 2 or 3 years of growth dry it to powder , and drink of it as much at once , as will lie on a six-pence in ale or white-wine , and it will bring a present remedy ; the party must be kept warm two hours after it . for the stone . take the stone that groweth within the gall of an ox , grate it , and drink of it in white-wine , as much as will lie upon a six-pence at once , for want of white-wine make a posset of ale , and clarifie the ale from the curd , then boyl one handful of pellitory therein , and drink of the powder with it . for the black jaundies . take earth-worms , wash them in white-wine , then dry them , and beat them into powder , and put to a little saffron , and drink it in beer . a drawing salve for an old sore . take rosin half a pound beaten to powder ; sheeps tallow a quarter of a pound , melt them together , and pour them into a bason of water , and when they begin to cool a little , work them well with your hands in the water , and out of the water , drawing it up and down the space of one hour till it be very white , then make it up in rowls , and reserve it to strike thin plaisters upon old sores . a water to wash sores withal . take wormwood , sage , plantain leaves , of each one handful , allum 2 ounces , honey 2 saucers full , boyl all these together in 3 pints of water till half be consumed , then strain it , and reserve that liquor to wash the sore withal . a medicine to cure the garget in the throat . take a pint of may butter , and put it on the fire in a posnet , and put into it of the inner bark of elder one good handful , and some dasie roots , seeth it to half the quantity , and strain it , and so keep it cool , take this ointment and annoint your throat , then take the ointment and strike a long plaister with it very thick of the ointment , then strike upon the ointment the best jane treacle , and upon that strew gross pepper very thick , strike it on with a knife , warm the plaister , and bind it round your throat to your ears , renew it once a day with the ointment , and the treacle and pepper , and lay it on again , before you use this ointment , scour your mouth and throat with the powder of roch allum burned , mix it with the powder of madder or pepper . for the hearing . take an onion , take the core out of it , fill it with pepper , slice it in the midst , being first wrapt in a paper , and roasted in the embers , lay it to each ear . for a dead child in a womans body . take the juice of hysop , temper it in warm water , and give it the woman to drink . for a woman that hath her flowers too much . take a hares foot , and burn it , make powder of it , and let her drink it with stale ale. a medicine for the gout . take tetberry roots , and wash and scrape them clean , and slice them thin , then take the grease of a barrow hog , the quantity of either alike , then take an earthen pot , then lay a lane of grease at the bottom , then a lane of roots , then the grease again , and so roots and grease till the pot be full , then stop the pot very close , and set it in a dunghil 21 days , then beat it altogether in a bowl , then boyl it a good while , then strain it , and put in a pennyworth of aqua vitae , then annoint the place grieved very warm against the fire . a diet drink for the running gout , ach in the joynts , and for all infections . set 7 quarts of water on the fire , and when it boyleth , put therein four ounces of sarsaparilla , bruised and let it boyl 2 hours very softly , close stopped or covered , then put in 4 ounces of sene , 3 ounces of liquorish bruised , of staecados , hermodactyl , epithymum , and of cammomil flowers , of every one half an ounce , and so boyl all these two hours very softly , then strain it , and keep it in a close vessel close stopped , when it is cold , then boyl again all the aforesaid ingredients in 7 quarts of water , 4 hours , with a soft fire close covered , then strain it , and keep it as the other by it self , and take of the first a good draught one hour before you rise in the morning , and a draught at the beginning of dinner , and another at supper , and going to bed , and at all other times , drink of the latter when you list , and eat no meat but dry roasted mutton , capon , rabbet , without salt , and not basted , but to your breakfast , a poached egg , no bread but bisket , or dried crust , and at night raisins of the sun , and bisket bread , drink no other drink but this . a plaister to heal any sore . take of sage , herb-grace , of each like quantity , ribwort , plantain and dasie roots , more than half so much of each of them , with wax , fresh grease , and rosin , make it a salve , if the flesh grow proud , then put always upon the plaister , before you lay it to the sore , burnt allum , and it will correct the flesh . to cause a woman to have her sickness . take egrimony , motherwort , avens and parsly , shred them small with oatmeal , make pottage of them with pork , let her eat the pottage , but not the pork . for the stone . take the green weed of the sea , which is brought with oysters , wash it , and dry it to powder , drink it with malmsey fasting . to kill worms . take aloe succatrina 2 ounces , let it stand in a quart of malmsey eight hours , drink it morning and evening . for a hot rheum in the head. take rose-water , vinegar and sallet-oyl , mix them well together and lay it to the head warm . for a lask . take the nether jaw of a pike , beat it to powder , and drink it . for an itch or any scurf of the body . take elecampane roots or leaves , stamp them ; and fry them with fresh grease , strain it into a dish , and annoint the patient . for one that is bruised with a fall . take horse-dung , and sheeps-suet , boyl them together , and apply it to the same place , being laid upon a cloth . for the emeroides . take hops and vinegar , fry them together , and put it into a little bag , and lay it as hot as it may be endured , to the fundament , divers bags one after another , and let one continue at it . for one that is burned with gun-powder or otherwise . take one handful of groundsel , twelve heads of housleek , one pint of goose dung , as much chickens dung , of the newest that may be gotten , stamp the herbs as small as you can , then put the dung into a mortar , temper them together with a pottle of bores grease , labour them together half an hour , and strain it through a canvas bag with a cleft stick into an earthen pan , and use it when need requireth , it will last two year . to heal a prick with a nail or thorn. take two handfuls of celendine , as much orpen , cut it small , and boyl it with oyl olive and unwrought wax , then strain it and use it . to stop the bleeding of a cut or wound . take hop , stamp it , and put it into the wound , if hop will not do it , then put to it vinegar with the hop . for a scald . take the leaves of ground ivy , three handful , housleek one handful ; wash them , and stamp them in a stone mortar very small , and as you stamp them , put in a pint of cream by little and little , then strain it , and put it in a pot with a feather , take of this , and annoint the scalded place , and then wet a linnen cloth in the same ointment , and lay it on the place , and over that rowl other clothes . an ointment for a tetter . take sal armoniack one ounce , beat it into fine powder , then mix it with sope , and fresh grease , of each two ounces , make an ointment and annoint the place . for the singing in the head. take one onion cut out the core , and fill that place with the powder of cummin , and the juice of rue , set on the top again , and roast the onion in embers , then put away the outside , and put it in a cloth , wring out the juice , take black wooll and dip it in , put this into thine ear where the singing is , and if it be on both sides , then serve one after another . a drink for one that is weak , and misdoubting a consumption . take 3 handfuls of rosemary , bruise it a little , and close it in paste , bake it in an oven until it be well dried , then cut the paste , and take forth the rosemary , infuse it in 2 quarts of claret wine , with two ounces of good treacle , 1 ounce of nutmegs , of cinnamon and ginger , of each half an ounce bruised ; let them stand infused 2 nights and one day , then distil it in a limbeck , drink hereof one spoonful or two next your heart . a drink for the plague . take red sage , herb-grace , elder leaves , red brier leaves , of each one handful , stamp them and strain them with a quart of white-wine , and then put to it aqua vitae , and ginger , drink hereof every morning one spoonful , nine mornings together , and it will preserve you . for a bruise or stitch . take the kernels of walnuts and small nuts , figs , rue , of each one handful , white salt the quantity of one walnut , one race of ginger , one spoonful of honey ; beat them all together very fine , and eat of it three or four times every day , make a plaister of it , and lay it to the place grieved . a drink for one that hath a rupture . take comfrey one good handful , wild daisie roots as much , and the like of knotted grass , stamp all these together , and strain it with malmsey , and give it to the patient to drink morning and evening 9 days , blood warm ; if it be a man , that hath been long so , he must lie nine days upon his back , and stir as little as he can . if he be a child , he must be kept so much lying as you may for nine days , if you think the drink too strong for the child , give it him but 5 days in malmsey , and the rest in stale ale ; have care that the party have a good truss , and keep him trussed one whole year at the least . a plaister for a rupture . take the juice of comfrey , wild daisie-roots , and knotted grass , of each a like quantity , fresh butter and unwrought wax , of each a like quantity , clarifie them severally , then take of the roots of comfrey , dry it , and make powder of it , take the powder of annise-seed , and cummin-seed , but twice as much cummin-seed , as annise ; boyl these powders in the butter and unwrought wax on a soft fire a good while , then put in your juice , let it boyl a walm or two , so take it from the fire , stir it altogether till it be cold , take hereof and spread it , and lay it to his cods as hot as he can suffer it , and use this till he be whole : this plaister is most excellent for a child that is burst at the navel . gratiosa cura . a water for a cut or a sore . take honey-suckles the knots nipt off , flowers of celendine , flowers of red sage , of each three spoonfuls , five-finger , comfrey such as is to knit bones , daisies with the roots thereon , ladder of heaven , blossoms of rosemary , setwel , herb-grace , smallage , red roses with the knots on , or else red rose cakes , adders-tongue of each of these one handful , seeth all together in six gallons of water that runneth towards the east , until two gallons be sod in , then strain them , and put to the water 3 quarts of english honey , one pound of roch-allum , one pennyworth of madder , one penny-worth of long pepper , seeth all together until one gallon be consumed , then cleanse the water . for the wind colick . take the flowers of walnuts , and dry them to powder , and take of them in your ale or beer , or in your broth as you like best , and it will help you . to make a soveraign oyl of a fox for the nummed palsie . take a fox new killed , cased and bowelled , then put into the body , of dill , mugwort , cammomil , camepites , southernwood , red sage , oliganum , hop , staecad , rosemary , costmary , cowslip flowers , balm , bettony , sweet marjorum , of each a good handful , chop them small , and put thereto of the best oyl of castor , dill and cammomil , of each 4 ounces , mix the herbs and oyls together , and strow over them aphronium a good handful , put them all into the fox , and sew up his belly close , and with a quick fire roast him , and the oyl that droppeth out , is a most singular oyl for all palsies or numness . approved . to comfort the brain , and procure sleep . take brown bread crums , the quantity of one walnut , one nutmeg beaten to powder , one dram of cinnamon , put these into a napkin with two spoonfuls of vinegar , 4 spoonfuls of rosewater , and one of womans milk. for the weakness in the back . take the pith of an ox back , put it into a pottle of water , then seeth it to a quart , then take a handful of comfrey , one handful of knotted grass , one handful of shepherds purse , put these into a quart of water , boyl them unto a pint , with 6 dates boyled therein . for a canker in any part of the body . take fil-bird nut-leaves , lavender cotten , southernwood , wormwood , sage , woodbind leaves , sweet brier leaves , of each a like quantity , of allum and honey a good quantity , seeth all these till they be half sodden , wash the sore with it . for an old bruise . take one spoonful of the juice of tansie , and as much nip , two pennyworth of sperma ceti , put it into a little ale , and drink it . oyl of foxes , or badgers , for ach in the joints , the sciatica , diseases of the sinews , and pains of the reins and back . take a live fox or badger of a middle age , of a full body , well fed , and fat , kill him , bowel and skin him , some take not out his bowels , but only his excrements in his guts , because his guts have much grease about them , break his bones small , that you may have all the marrow ; this done , set him a boyling in salt brine , and sea water , and salt water of each a pint and a half , of oyl three pints , of salt 3 ounces , in the end of the decoction put thereto the leaves of sage , rosemary , dill , organy , marjorum , and juniper berries , and when he is so sodden that his bones and flesh do depart in sunder , strain all through a strainer , and keep it in a vessel to make linaments for the ach in the joynts , the sciatica , diseases of the sinews , and pains of the reins and back . to make the leaden plaister . take 2 pound and 4 ouuces of oyl olive of the best , of good red lead one pound , white lead one pound well beaten to dust , twelve ounces of spanish sope , and incorporate all these well together in an earthen pot , well glazed before you put them to boyl , and when they are well incorporated , that the sope cometh upward , put it upon a small fire of coals , continuing upon the fire the space of an hour and a half , still stirring it with an iron ball upon the end of a stick , then make the fire somewhat bigger , until the redness be turned into a gray colour , but you must not leave stirring till the matter be turned into the colour of oyl , or somewhat darker : then drop of it upon a wooden trencher , and if it cleave not to the finger , it is enough : then make it up into rowls , it will keep twenty years , the older the better . the virtue of the plaister . the same being laid upon the stomach , provoketh appetite , it taketh away any grief in the stomach , being laid on the belly , is a present remedy for the cholick , and laid unto the reins of the back , it is good for the bloody flux , running of the reins , the heat of the kidneys , and weakness of the back : the same healeth all swellings , bruises , and taketh away ach , it breaks fellons , pushes , and other imposthumes , and healeth them , the same draweth out any running humours , without breaking the skin , and being applied to the fundament , it healeth any disease there growing , being laid on the head is good for the uvula , it healeth the head-ach , and is good for the eyes . for a pricking of a thorn. take fine wheat-flower , bolted , temper it with wine , and seeth it thick , lay it hot to the sore . a medicine for the plague . take a pint of malmsey , and burn it well , then take about six spoonfuls thereof , and put to the quantity of a nutmeg of good treacle , and so much spice grains beaten , as you can take up with the tops of your 2 fingers , mix it together , and let the party sick drink it blood-warm , if he be infected it will procure him to cast , which if he do , give him as much more , and so still again and again , observing still some quantity till the party leave casting , and so after he will be well : if he cast not at all , once taken it is enough and probably it is not the sickness : after the party hath left casting , it is good to take a competent draught of burnt malmsie alone with treacle and grains , it will comfort much . another medicine for the plague . take of setwel grated one root , of jane treacle two spoonfuls , of wine vinegar 3 spoonfuls , of fair water 3 spoonfuls , make all these more than luke-warm , and drink them off at once well steeped together , sweat after this six or seven hours , and it will bring forth the plague sore . to break the plague sore . lay a roasted onion , also seeth a white lilly root in milk , till it be as thick as a poultess , and lay it to the same , if these fail , launce the sore , and so draw it and heal it with salves for botches , or biles . to make a salve to dress any wound . take rosin and wax of each half a pound , of deer suet , and frankincense of each one quarter of a pound , of mastick in powder one ounce , boyl all these in a pint of white-wine half an hour with a soft fire , and stir it in the boyling that it run not over , then take it from the fire , and put thereto half an ounce of camphire in powder , when it is almost cold , put thereto one quarter of a pound of turpentine , after all these be mingled together , then put it into white-wine ; and wash it as you wash butter , and then as it cools , make it up in rowls . a most excellent water for sore eyes . take a quart of spring water , set it upon the fire in an earthen pipkin , then put into it 3 spoonfuls of white salt , and one spoonful of white coperas , then boyl them a quarter of an hour , scum it as it doth boyl , then strain it through a fine linnen cloth , and keep it for your use . when you take it you must lie down upon the bed , and drop two drops of it into your eye , so rest one quarter of an hour , not wiping your eyes , and use it as often as need shall require . if the eye have any pearl or film growing upon it , then take a handful of red double dasie leaves , and stamp them , and strain them through a linnen cloth , and drop thereof one drop into your eye , using it three times . a plaister for one that is bruised . take half a pint of sallet oyl or neats-foot oyl , half a pint of english honey , 2 or 3 pennyworth of turpentine , a good quantity of hogs grease , 2 or 3 pennyworth of bole armoniack , half a pint of strong wine-vinegar , half a dozen of egg-shells , and all beaten very small , one handful of white salt , put all these together into an earthen pot , stir and mingle them together exceeding well , then as much bean-flower , or wheat-flower as will thicken it plaister-wise , then with your hand strike it , on the grieved place once a day , and by gods help it will ease any sore that cometh by means of striking , wrinching , bruising , or other kind of swelling that proceedeth of evil humours . balm water for a surfeit . take two gallons of strong ale , and 1 quart of sack , take 4 pound of young balm leaves , and shred them , then take 1 pound of annise-seeds , and as much liquorish beaten to powder , put them all into the ale and sack to steep 12 hours , put it into a limbeck and so still it , it is good for a surfeit of choler , for to comfort the heart , and for an ague . a restorative water in sickness , the patient being weak . take 3 pints of very good new milk , and put thereto one pint of very good red wine the yolks of 21 eggs , and beat them together , that done , put in as much fine manchet as shall suck up the milk and wine , then put the same into a fair stillory , and still it with a soaking fire , and take a spoonful of this water in your pottage or drink , and this in 1 or 2 months will prevent the consumption . to make a caudle to prevent the lask . take half a pound of unblanched almonds , stamp them , and strain it in a quart of ale , and set it on the fire , then take the yolks of four eggs and make it for a caudle , and so season it with a good quantity of cinnamon and sugar , and eat it every morning at breakfast . for one that cannot make water and to break the stone . pare a reddish root , and slice it thin , & put it into a pint of white-wine , and let it infuse 6 or 7 hours , then strain it and set it on the fire ; and put thereto 1 parsley root , and one spoonful of parsley seed , and half a handful of pellitory of the wall and seeth it until half be wasted , and give it luke-warm to drink . a diet against melancholy . take sene 8 ounces , rubarb six drams , polipody of the oak , s●rsaparilla , and madder roots , of each four ounces , annife-seeds , fennel seeds epithymum , of each 1 ounce , mace , cloves , and nutmegs , of each 2 ounces , egrimony , scabious , and red dock roots of each 1 handful ; make them all small , and put it into a long narrow bag or boulter , hang it in a vessel of ale that containeth 6 gallons , when it is a week old , drink it morning and evening for the space of one fortnight , keep you all that time warm , and a good diet . a syrrup to open the liver . take lungwort , maidenhair , egrimony , scabious , of each one handful , chamepitis , hysop , of each a dozen drops , endive and succory , of each 3 or 4 leaves , of young fennel and parsley , of each one root , one stick of liquorish , one spoonful of barberries clean washed , one spoonful of annise seeds , 20 raisins of the sun stoned : boyl all these in a pottle of water to a quart , then strain it , and put thereto of the best sugar one quarter of a pound , conserve of violets one ounce ; and so boyl it as long as any scum arise , then strain it again , and use this very warm . for one that cannot make water . take the seeds of parsley , of red fennel , of saxifrage , of carraways , of the kernel of hip berries , of each a like quantity , put in some powder of jet , mingle these , being beaten to powder well together , and drink it in stale ale lukewarm . to make aqua composita . take of annise-seeds , and liquorish , bruised , of each half a pound , thyme and fennel , of each half a handful , calamint 2 handfuls , coriander and carraway seeds bruised , of each two ounces , rosemary and sage , of each half a handful , infuse these a whole night in 3 gallons of red wine or strong ale , then still it in a limbeck with a soft fire . an ointment for a swelling . take of marsh mallows , of wormwood , of smallage , of each one handful , boyl it with one pound of the grease of a barrow hog until it be very green , then strain it and keep it very close . lady pawlet . a plaister for the back . take half a pint of oyl of roses , four ounces of white lead ground into fine powder , put your oyl into a clean posnet , and set it on the fire , and when it is warm , put in your white lead , ever stiring it , then put into it of your wax one quart , stir it until it be black , then take it from the fire , and in the cooling put thereto two pennyworth of camphire , of white sanders , and yellow sanders , of each the weight of four pence , fine bole & terra sigillata , of each 2 penniweight , in fine powder all , still stirring it till it be almost cold , and so make it up in rouls : use it as need requires , for all weakness , wasting , or heat in the kidneys . cranash . to make oyl of swallows . take one handful of mother-thyme , of lavender-cotten , and strawberry leaves , of each alike , four swallows , feathers and all together well bruised , 3 ounces of sallet oyl , beat the herbs , and the swallows , feathers & all together , until they be so small that you can see no feathers , then put in the oyl , & stir them well together , and seeth them in a posnet , and strain them through a canvas cloth , and so keep it for your use . for a thorn , fellon or prick . take the juice of fetherfew , of smallage , of each one saucer full , put to it as much of wheat flower , as will make it somewhat thick , and put to it of good black sope the quantity of a walnut , mingle them together , and lay them to the sore . a drink for one that hath a rupture . take the comfit , otherwise called bonesel , a pretty handful , of woodbitten as much , bread , plantain , and leaves of cammock , somewhat more than a handful , of vervain , as much as of the cammock , of dasie roots a small quantity , of elder tops , or young buds , the least quantity , stamp all these together and put unto them , being stamped , one pint of pure white-wine , then strain it , and drink of it morning and evening , one hour or more before breakfast or supper , a good draught blood-warm . if it be a sucking child , let the nurse drink posset ale of the aforesaid drink , and let the child suck immediately , if he be an old body let him take it lying in his bed 9 days , if it may be conveniently , or otherwise to use no straining . for a lask or flux . take one quart of red wine , as much running water , one ounce of cinnamon , seeth these half away , and give the patient six spoonfuls to drink morning and evening , if you think it be too harsh put in a piece of sugar . a lotion water for the canker . take one gallon of pure water , four handfuls of woodbine , of marigolds and tetful , of each two handfuls , of celendine , rue , sage , and egrimony , of each one handful , boyl all these to a quart , then strain it , and put thereto two great spoonfuls of the best english honey , and one ounce of roch allum , boyl them all again as long as any scum ariseth , then take it off and put it in a close bottle , and use it blood warm when need requires . for the mother . take 3 or 4 handfuls of fern that groweth upon a house , seeth it in rhenish wine till it be well sodden , then put it in a linnen cloth , and lay it to her navel as hot as she may suffer it , four or five times . a water for all old sores . take honey-suckles , water betony , rosemary , sage , violet leaves , elder leaves , cut them all small together , and seeth them in a quart of running water , put thereto two spoonfuls of honey , and a little allum . for one that hath a great heat in his temples , or that cannot sleep . take the juice of housleek , and of lettice , of each 1 spoonful , of womans milk six spoonfuls , put them together , and set them upon a chafing dish of coals , and put thereto a piece of rose cake , and lay it to your temples . to quench or slake your thirst. take one quart of running water out of the brook , seeth it , and scum it , put thereto 5 or 6 spoonfuls of vinegar , a good quantity of sugar and cinnamon , 3 or 4 cloves bruised , drink it l●kewarm . for one that hath a great heat in his hands and stomach . take 4 eggs , roast them hard , peel them , lay them in vinegar 3 or 4 hours , then let the sick man , hold in either hand one of them , and after some space change them and take the other , and it will allay the heat . against all aches especially of a womans breast . take milk and rose leaves , and set them on the fire , and put thereto oatmeal , and oyl of roses , boyl them till they be thick , and lay it hot under the sore , and renew it so that it be always hot . for the phthisick and dry cough . take the lungs of a fox , beat them to powder , take of liquorish and sugar candy a good quantity , a small quantity of cummin , mix these all well together , and put them in a bladder , and eat of it as often as you think good in a day . to take away warts . take snails that have shells , prick them , and with the juice that cometh from them rub the wart every day for the space of 7 or 8 days , and it will destroy them . a perfect water for the sight . take sage , fennel , vervain , bettony , eyebright , pimpernel , cinquefoil , and herbgrace , lay all these in white-wine one night , still it in a stillatory of glass , this water did restore the sight of one that was blind three years before . to restore the hearing . take rue , rosemary , sage , vervain , marjoram , of each one handful , of cammomil two handfuls , stamp them , and mould them in rie dough , make thereof one loaf , bake it as other bread , and when it is baked , break it in the midst , and as hot as may be suffered , bind it to your ears and keep them warm and close one day or more , after it be taken away , forbear ye to take cold . for a fellon in the joints . take rue , featherfew , bores grease , leaven , salt , honey , six leaves of sage , shred them altogether small , then beat them together , and lay it to the sore place . to comfort the brains , and to procure sleep . take a red rose-cake , three spoonfuls of white-wine vinegar , the white of one egg , three spoonfuls of womans milk , set all these on a chafing dish of coals , heat them , and lay the rose cake upon the dish , and let them heat together , then take one nutmeg , and strew it on the cake , then put it betwixt two clothes , and lay it to your forehead as warm as you may suffer it . a medicine for a forehead with a scald . take one peck of shoomakers shreds , set them over the fire in a brass pan , put water to them and seeth them so long as any oyl will arise , and evermore be scumming off the oyl , then take plantain , ribwort , housleek leaves , ground ivy , knotted grass , wild borrage , tutsan , herb bennet , smallage , setwel leaves , of every one alike quantity , and beat them in a mortar and strain them , then take half a pennyworth of rosin , half a pennyworth of allum , a little virgins wax , beat them , and put them into a pan , and set it over the fire , put thereto the herbs and the oyl , let them seeth till all be melted , then strain them into a pan , and stir them till they be cold , and put it into a box for your use , when you dress your head , heat a little in a saucer , annoint it every day twice , pull out the hairs that stand upright , and with a linnen cloth wipe away the corruption . a salve for a green wound , or old sore . take the leaves of green tabacco two pounds , of valerian two pound , beat them very small , then strain them , and take the juice thereof , put one pound of yellow wax , one pound of rosin , one pound of deer suet , boyl them together till they be very green , and when it is cold , put to it a quarter of a pound of turpentine , and keep it for your use . for the running of the reins . approved . take the roes of red herrings , dry them upon the coals till they will beat to powder , then give it to the patient to drink in the morning fasting , as much as will lie upon a shilling in 5 spoonfuls of ale or wine , be he never so weak . for the burning and pricking in the soles of the feet . take have a pound of barrows grease , two handfuls of mugwort chopped very small , boyl it with the barrows grease upon a soft fire by the space of 4 hours , then strain it from the mugwort , and put it up in an earthen thing for your use , and annoint your feet as you go to bed . a medicine for any heat , burning , or scalding . approved . take half a pint of the best cream you can get , and set it in a fair posnet , upon the fire , then take two good handfuls of dasie roots , leaves and all , clean washed , and very finely shred , put them into the same posnet , and boil it upon the fire until it be a clear ointment , then strain it through a cloth , and keep it for your use . to make aqua composita to drink for a surfeit , or a cold stomach , and to avoid flegm and glut from the stomach . take one handful of rosemary , one good root of elecampane , one handful of hop , half a handful of thyme , half a handful of sage , 6 good crops of red mints , and as much of pennyroyal , half a handful of horehound , six crops of marjarom , two ounces of liquorish well bruised , and so much of annise seeds , then take 3 gallons of strong ale , and put all the aforesaid things , ale and herbs , into a brass pot , then set them upon the fire , and set your limbeck upon it , and stop it close with paste , that there come no air out , and so keep it with a soft fire , as other aqua vitae . for an ach in the joynts . take clarified butter a quarter of a pound , of cummin 1 pound , black sope a quarter of a pound , 1 handful of rue , sheep suet 2 ounces , bay-salt 1 spoonful , bray these together , then fry them with the gall of an ox , spread it on a plaister , and lay it on as hot as you can , and let it lie seven days . a plaister to lay to the head for a rheum which runneth at the eyes . take the power of rose leaves , rose-water , and bettony-water , of each a like quantity , and a little vinegar , put your powders into the water and vinegar , still them and temper them , and make them in a plaister , and put to it a little powder of terra sigillata . a water to be used with the plaister above said for the same purpose . take one quart of new milk , two pound of green fennel , a quarter of a pound of eyebright● put the herbs and milk into a stil●latory , cast half an ounce of cam●phire thereon , and with this wa●ter wash your eyes and temples . for the emeroides , approved . take a piece of tawny cloth● burn it in a frying-pan to powder , then beat it in a mortar a fine as may be , searce it , then la● it on a brown paper , and wit● spittle make it plaisterwise , and lay it to the place , and truss it up with clothes . to break any sore . take hot bread to the quantity of a farthing loaf , grate it , pu● thereto sallet oyl 3 or 4 spoonfuls and a pint of milk , and seeth then together to a good thickness● spread it on a cloath , and lay it to the sore ; instead of sallet oyl yo● may use deer suet . a bath for an ach in the back , and limbs . take mugwort , vervain , fether●few , dill , rosemary , burnet , tunhoof , horehound , and white mints , senkel , and sage of each 1 handful , seeth all these in 4 gallons of running water , and let it seeth till 1 gallon be wasted , then bath your legs 5 nights together . a medicine for any joynt that is numb with any ach , approved . take virgin wax 1 ounce , verdigreece half a quarter of an ounce , brimstone , sope , oyl of eggs , of allum , of honey , of each a like quantity , temper them all together , and lay it upon the place grieved , somewhat warm . a medicine for a fellon of any finger . take as much bay-salt as an egg , wind it in gray paper , lay it in the embers a quarter of an hour , then beat it in a mortar very fine , then take the yolk of a new laid egg , beat it with this powder until it be very stiff , spread it upon a cloth , lay it upon the joynt grieved 24 hours , and so dress it 3 times . for a boil or push . take the yolk of a new laid egg● a little english honey , put it into the shell to the yolk , put in as much wheat meal as will make it to spread , then take 1 branch of rue , and one of fetherfew , shred them very fine , and put it to the same medicine , stir them very well together , spread it upon a piece of leather , and lay it to the place grieved . an electuary to cause good digestion , and to comfort the stomach . take setwel and gallingal , of each three slices , nutmegs , ginger , and cinnamon , of each two slices , three bay-berries sliced fine and husked , three slices of liquorish , half a spoonful of annise-seeds clean dusted , one long pepper cut small , white pepper six grains , as much black pepper , beat them all into a gross powder , then put thereto two grains of musk , one grain of ambergreece , then take mint-water and sugar , boyl them together , and when they are come to the right perfection of thickness , put in those powders above mentioned in the cooling with a little conserve of rosemary flowers ; of this take the quantity of a nutmeg , half an hour before you eat or drink at meals . a powder for the rheum or sore eyes . boyl one pint of hop-water , made when the hop is in the flour , till it be scalding hot , then put into it half a pound of liquorish in very fine powder , the water being taken from the fire , for the liquorish must not boyl in the water , stir them together till the water be clean consumed , then add to them of annise seeds , and fennel seeds , of each half a pound made into very fine powder through a searce , angelica roots , elicampane root , and leaves , add flowers of eyebright made into very fine powder , of each one ounce and a half , mingle these together , and so keep it close , and when you eat of this powder , weigh out of the whole quantity two ounces , whereunto add as much good aqua vitae as will moisten it , or angelica water , or rosa solis , to keep it from being musty , set it near the fire , eat of these powders at any time as much as you may take up with a groat , and it is special good for the rheum , for cold or for sore eyes . mr. bendlow . a salve for any wound . take rosin , perosin , wax , of each eight ounces , of sheeps suet , and frankincense , of each four ounces , one ounce of mastick made in powder , boyl all these in a pint of white-wine half an hour , then take it from the fire , and put thereto half an ounce of camphire in powder ; when it is almost cold put thereto 4 ounces of turpentine , and make it up in rowls , but before it be rowled you must wash it up in running water . a. t. how to deliver a child in danger . take a date stone , beat it into powder , let the woman drink it with wine , then take polipody and emplaister it to her feet , and the child will come whether it be quick or dead , then take centory , green or dry ; give it the woman to drink in wine , give also the milk of another woman . a most singular syrrup for the lungs ; and to prevent a consumption . take egrimony , scabious , borrage , bugloss , of each twenty leaves , fole-foot , lungwort , maiden-hair , of each half a handful , succory and endive , of each six leaves , of carduus benedictus , horehound , nip , of each four crops , unset hop , half a handful , fennel roots , parsley roots , smallage root , of each 3 roots sliced , and the piths taken out , elecampane 4 roots sliced , iris roots half an ounce sliced , quince seeds one ounce , liquorish three good sticks scraped , and sliced small , twenty figs sliced , raisins of the sun 1 good handful sliced , and the stones taken out . boyl all these in a gallon of running water till half be consumed , then take it from the fire , and let it settle , then strain it , and boyl it again with as much white sugar as will make it thick as syrrup , that it may last all the year . a powder for the stone . take haws and hips , of each a good handful , ashen keys half a handful , 3 or 4 acrons , the shells of three new laid eggs , grumwell seeds , parsley seeds , of each half an ounce , perstone a good handful , camock roots half a handful , make all these in fine powder , then put thereto two ounces of sugar-candy beaten something small , take a six-penny weight of this powder at a time in the morning fasting , and drink not after it one hour . for the cholick and stone . take 1 handful of fili pendula , of rosemary , of saxifrage , of ivy growing on the wall , of harts-tongue , of thyme , of parsley , of scabious , of each 4 handfuls , of marigolds one handful , of marjorum 3 handfuls , of brown fennel , of londebeese , of spernits , of borrage , of each 2 handfuls , of maiden-hair 3 handfuls , still all these in may , keep it in a glass till you have need of it , then take of it five spoonfuls , and three of white-wine , and of clean powder of ginger half a spoonful , put these together and warm it lukewarm , and let the patient drink it in the morning 2 hours before he rise out of his bed , let him lay more clothes upon him , for it will provoke him to sweat , after the sweat is gone , let him rise and walk whither he will. a good water to drink with wine , or without to cool choler . take borrage roots , and succory roots of each two , wash and scrape them fair and clean , and take out their cores , then take an earthen pot of two gallons , fill it with fair spring water , set it on a fire of charcoal , put the roots in it , and 8 pennyworth of cinnamon , when it beginneth to seeth , put into it 4 ounces of fine sugar , and let it seeth half an hour , then take it off , let it cool , and drink thereof at your pleasure . how to make aqua composita for the cholick and stone . take strong ale one month old , as many gallons as your pot will hold , and for every gallon take two ounces of liquorish , and as much annise seeds , and of these herbs following two handfuls of each to every gallon , of birch leaves , burnet , pasphere , pellitory of the wall , watercresses , saxifrage , grumwell seeds , filipendula , pennyroyal , fennel , half a root of elecampane , of haws , of hips , of berries , of brambles , and barberries of each half a pint , still them as you do other aqua vitae . a medicine for the cholick passion . take the smooth leaves of holly , dry them , and make them into powder , of grumwell seed , and box seed of each a little quantity , let the patient drink thereof . how to take away the servent shaking and burning of an ague . take of the rind of the wilding-tree , with the leaves in summer , of each half a handful , as much bettony , 3 crops of rosemary , seeth them in a quart of posset-ale to a pint , and let the sick drink of this as hot as he can , and so within 3 times it will ease him . for the hardness and stiffness of the sinews . take 12 fledg'd swallows out of the nest , kill them , beat them feathers and all in a mortar , with thyme , rosemary and hop , then seeth them with may butter a good while , then strain them through a strainer , as hard as you can , and it will be an ointment , take the strings that grow out of the strawberries and beat them amongst the rest . how to stay the flux . take white starch made of wheat 2 or 3 spoonfuls , and take also new milk from the cow , stir these together , and let them be warmed a little , and give it to the party grieved in manner of a glister , a present remedy . an approved medicine for the plague , called the philosophers egg : it is a most excellent preservative against all poysons , or dangerous diseases that draw towards the heart . take a new laid egg , and break a hole so broad as you may take out the white clean from the yolk , then take one ounce of saffron , and mingle it with the yolk , but be careful you break not the shell , then cover it with another piece of shell so close as is possible , then take an earthen pot with a close cover , with warm embers , so that it shall not be buried , and as those embers do cool , so put in more hot ; and do so for the space of two days , until you think it be dry , for proof whereof you shall put in a pen , and if it come out dry it is well , then take the egg and wipe it very clean , then pare the shell from the saffron , and set it before the fire , and let it be warm , then beat it in a mortar very fine , and put it by it self , then take as much white mustard-seed as the egg and saffron and grind it as small as meal , then searce it through a fine boulter , that you may save the quantity of the egg so searced , then take a quarter of an ounce of dittany roots , as much tormentil , of nuces vomicae one dram , let them be dried by the fire , as aforesaid , then stamp these 3 last severally , very fine in a mortar , then mix them 3 well together , after that take , as a thing most needful , the root of angelica and pimpernel , of each the weight of six-pence , make them to powder , and mix them with the rest , then compound therewith five or six scruples of unicorns horn , or for want thereof harts horn , and take as much weight as all these fine powders come to , of fine treacle , and stamp it with the powders in a mortar until it be well mixt , and hang to the pestle , and then it is perfectly made , then put the electuary in a stone pot , well nealed , and so it will continue 20 or 30 years , and the longer the better . how to use this electuary . first when one is infected with the pestilence , let him take so soon as he can , or ever the disease infect the heart , one crown weight in gold of this electuary , and so much of fine treacle , if it be for a man , but if it shall be for a woman or child take less , and let them be well mixed together , and if the disease come with cold , give him the electuary with half a pint of white-wine warm , & well mixed together , but if it come with heat , then give it him with plantain water , or well water , and vinegar mixt together , and when he hath drunk the same , let him go to his naked bed , and put off his shirt , and cover him warm , but let his bed be well warmed first , & a hot double sheet wrapped about him , and so let him sweat 7 , 8 or 10 hours , as he is able to endure , for the more he doth sweat the better , because the disease fadeth away with the sweat ; but if he cannot sweat , then heat 2 or 3 bricks or tiles , and wrap them in moist clothes wet with water and salt , and lay them by his sides in the bed , and they will cause him to sweat , and as he sweateth , let it be wiped from his body with dry hot clothes , being conveyed into the bed , and his sweat being ended , shift him into a warm bed with a warm shift & all fresh new clothes , using him very warily for taking of cold , and let his clothes that he did sweat in , be well aired and washed , for they be infectious ; and let the keepers of the sick beware of the breath or air of the party in the time of his sweating , therefore let her muffle her self with double old cloth , wherein is wormwood , rue , fetherfew , crums of sowr bread and vinegar , and a little rose-water , beat all these together , and put it into the muffler made new every day while you do keep him , and let the sick party , have of it bound in a cloth to smell on while he is in a sweat , then after do it away , and take a new ; and because he shall be faint and distempered after his sickness , he shall eat no flesh , nor drink wine the space of nine days , but let him use these conservatives for his health , as conserve of bugloss , borrage and red roses , and especially he shall drink 3 or 4 days after he hath sweat morning and evening , 3 ounces of the juice of sorrel mixed with an ounce of conserve of sorrel , and so use to eat and drink whatsoever is comfortable for the heart , also if one take the quantity of a pea of the said electuary , with some good wine , it shall keep him from the infection , therefore when one is sick in the house of the plague , then so soon as you can give all the whole houshould some of this receipt to drink , and his keeper also , and it shall preserve them from the infection , yet keep the whole from the sick as much as you can , beware of the clothes and bed that the sick party did sweat in . to make balm water . take 4 gallons of strong ale & stale , half a pound of liquorish , two pound of balm , two ounces of figs , half a pound of annise seeds , 1 ounce of nutmegs , shred the balm and figs very small , and let them stand steeping 4 and 20 hours , and then put it in a still , as you use aqua vitae . to make doctor stevens water . take one gallon of good gascoign wine , of ginger , galingals nutmegs , grains , annise seeds , fennel seeds , carraway seeds , sage , mints , red roses , garden-thyme , pellitory , rosemary , wild thyme , pennyroyal , cammomil , lavender , of each one handful ; bray your spices small , and chop the herbs before named , and put them with the spices into the wine , and let it stand 12 hours , stirring it very often , then still it in a limbeck closed up with coarse paste , so that no air enter , keep the first water by it self , it is good so long as it will burn . an ointment for any strain in the joynts , or any sore . take 3 pound of fresh butter unwashed , and set it in an oven after the bread be drawn out , and let it stand 2 or 3 hours , then take the clearest of the butter , and put it into a posnet , then take the tops of red nettles as much as will be moistned with the butter and chop them very small , and put them into the butter , set it on the fire , and boyl it softly 5 or 6 hours , and when it is so boyled , put thereto half a pint of pure oyl olive , and then boyl it very little , and take it off , and strain it into an earthen pot , and keep it for your use . if you think good , instead of nettles only , you may take these herbs , cammomil , rosemary , lavender , tunhoof , otherwise alehoof , five-finger , vervain and nettle tops . for an ague . take the inner bark of a walnut tree , a good quantity , boyl it in beer until the beer look black , and then take a good draught , and put it into a pot , then take six spoonfuls of sallet oyl for an extream ague , brew it to and fro in two pots , then drink it , and let the party labour at any exercise until he sweat , then let him lie down upon a bed very warm , until he hath done sweating , this do three times when the ague cometh upon him . a powder against the wind in the stomach . take ginger , cinnamon and gallingal , of each 2 ounces , annise seeds , carraway and fennel seeds , of each 1 ounce , long pepper , grains , mace and nutmegs , of each half an ounce , setwel half a dram , make all in powder , and put thereto 1 pound of white sugar , and use this after your meat , or before at your pleasure ; at all times it comforteth the stomach marvellously , carrieth away wind , and causeth a good digestion . for a pin and a web in the eye . take the white of an egg , beat it to oyl , put thereto a quarter of a spoonful of english honey , half a handful of daisie leaves , and in winter the roots , half a handful of the inner rind of a young hazle , not above one years growth , beat them together in a mortar , and put thereto 1 spoonful of womans milk , and let it stand infused two or three hours , and strain al● through a cloth , and with a feathe● drop it into the eye thrice a day . for blood shotten , and sore eyes coming of heat . take tutty of alexandria , o● lapis tutty 1 ounce , beat it unto fine powder , and temper it with a quart of white-wine , put thereto 1 ounce of dried rose leaves , and boyl them all together with a soft fire until one half be consumed , then strain it through a fine linnen cloth and keep it in a glass and use it evening and morning , and put it into the sore eyes with a feather , or your finger . if the tutty be prepared it is the better , which is thus done , steep the tutty in rosewater , and let it lie half an hour , then take it forth , and lay it on a white paper to dry , then take it when it is dry , steep it , and dry it again , as before , twice or thrice , and then use it as before . for an ach in the bones . take southernwood , wormwood , and bay leaves , of each one handful , one ox gall , one pint of neats foot oyl , put all these together and let them stand 2 or 3 days , and let them boyl upon a very soft fire , then put in of deers suet a good quantity , strain them , and put them into a pot , and so annoint the patient , put to this a good quantity of tar , and as much pitch as the bigness of a walnut and of the juice of pimpernel a good quantity . for children that are troubled with an extream cough . take hyssop water , and fennel water , of each half a pint , of sliced liquorish , and sugar , of each a pretty quantity , seeth them easily over a good fire , strain it , and let them take a little hereof an ounce , and often ; you may dissolve pellets therein , and you may annoint their chest with oyl of almonds , and a little wax . a medicine for sore eyes . take red fennel and celendine , of each one handful , stamp and strain them , that done take five spoonfuls of honey , and white copperas , the quantity of 1 pea , rose-water five spoonfuls , boyl all these together in an earthen pot , skim it well , and clarifie it with the white of an egg , this is an excellent medicine to clear the sight of the eye , if there be any thing in the eye superfluous to hinder the sight ; but if there be nothing but heat , it is nothing so good . to help one that is inwardly bruised . take of borrage and red sage , of each a handful , stamp these together , and strain them ; and put thereto as much claret wine as the juice thereof , and let the party drink it warm , and if it keep within him 24 hours after , he will recover ; if he be bound in the body , let him take 3 spoonfuls of syrrup of damask roses , and two spoonfuls of sallet oyl , and drink it fasting , and an hour after let the party take some warm broth . for the spleen . take of lavender , fennel , parsley , cammomil , thyme , wormwood , angelica , of each one handful , of sage , and rue , one handful , of annise seeds , and fennel seeds , of each one handful , of cummin seeds , two handfuls , of cloves four spoonfuls , and of mace two spoonfuls , gather these herbs in the heat of the day , and dry them in the sun two days , laying them very thin on a sheet and bruise the seed grosly , and steep them in as much sallet oyl as will cover all these things , and somewhat more , and set them in the sun ten days , which being done , strain your oyl from your herbs , and your spices , and then infuse once again as before with herbs and spices in like manner , add to this oyl that infused or strained , and bitter almonds , and oyl of capers half a pint , then take a quarter of a spoonful of the said oyl , and put in your hands , your hands being warm , rub them together , and annoint and rub the patient grieved with both your hands , the one on the right side , the other on the left , from the loyns down to the bottom of the belly , drawing your hands as hard as you can , and make them to meet at the bottom of the belly , and continue in continual rubbing about a quarter of an hour . for a burning or scald . take a quantity of sheeps suet , the white of hen dung , and fresh grease , boyl all these together , strain it , and annoint the party with a feather . for the emeroids and piles . take juice of elder , may-butter , and deer-suet , melt them , letting the juice and the butter simper , and then put the suet to them ; make them into pills , and if you make a suppository , you must put in more deers suet . for the canker in the mouth or nose . take the ashes of green leaves of holly , with half so much of the burnt powder of allum : blow with a quil into the place grieved , and it will help man , child , or beast . a remedy for the mother . when the fit beginneth to take them , take the powder of white amber , and burn it in a chafindish of coals , and let them hold their mouthes over it , and suck in the smoke , and annoint their nostrils with the oyl of amber , and if they be not with child , take 2 or 3 drops of the oyl of amber in white-wine warm or cold , but the oyl of amber must be taken inward but once a day , and outward as often as the fit taketh them . a medicine for the worms . take one pennyworth of alloes , with the like quantity of ox-gall , and mithridate , mix them together , and lay them on the childs navel upon a plaister . a preservation against the plague . take one dry walnut , take off the shell and peel , cut it small , and with a branch of rue shred fine , and a little wine-vinegar and salt , put all into a sliced fig , take it up fasting , and then you may drink a little wormwood after it , and go where you list . a pill for those that are infected . taker of aloes-succatrina half an ounce , of myrrh , and english saffron , of each a quarter of an ounce , beat them into small powder , with malmsey , or a little sack , or dioscoridon , make two or three small pills thereof , and take them fasting . a poultess to break a plague-sore . take a white lilly-root , and seeth it in a pennyworth of linseed , and a pretty quantity of barrows grease , beat the linseed first very soft , afterwards beat all together in a mortar , make thereof a plaister . an electuary for the plague . take the weight of ten grains of saffron , 2 ounces of the kernels of walnuts , 2 or 3 figs , 1 dram of mithridate , and a few sage leaves stampt together , with a sufficient quantity of pimpernel water , make up all these together in a mass or lump , and keep it in a glass or pot for your use , take the quantity of 12 grains fasting in the morning , and it will not only preserve from the pestilence , but expel it from the infected . against a tertian ague . take dandillion clean washed , stamp it , and put it in beer , and let it stand all night in the beer , in the morning strain it , and put half a spoonful of treacle into it , make it lukewarm , and let the patient drink of it fasting upon his well day , and walk upon it as long as he is able , this hath been approved good for an ague that cometh every second day . against the wind. take cummin seed , and steep them in a sack 24 hours , dry them by the fire , and hull them , then take fennel seed , carraway seed , and annise seed , beat all these together , and take every morning half a spoonful in broth or beer fasting . another . take enula campana , grate it , and drink half a spoonful fasting . for the sting of an adder . take a head of garlick , and bruise it with some rue , add some honey thereto , and if you will , some treacle , and apply it to the place . for the biting of a dog. take ragwort , chop it , and boyl it with unwasht butter to an ointment . a medicine for a woman that hath a dead child , or for the after-birth after deliverance . take date-stones , dry them , and beat them to powder ; then take cummin seed , grain , and english saffron , make them in powder , and put them all together in like quantity , saving less of the saffron than of the rest , then searce them very finely , and when need is to drink it , take a spoonful at once , with a little malmsie , and drink it milk-warm , it is good to bring forth a dead child , or for the after birth , or if the woman have any rising in her stomach , or flushing in her face during her child-birth , the date-stones with round holes in the side , are the best ; if you put a quantity of white amber beaten amongst the powder , it will be better . to make the best paracelsus salve . take of litharge , of gold and silver , of each 3 ounces , and put to it one pound and half of good sallet oyl , and as much of linseed oyl , put it in a large earthen vessel well leaded , of the fashion of a milk bowl , or a great bason , set it over a gentle fire , and keep it stirring till it begin to boyl , then put to it of red lead , and of lapis calaminaris , of each half a pound , keep it with continual stirring , and let it boyl 2 hours , or so long till it be something thick , which you may know by dropping a little of it upon a cold board or stone , then take a skillet , and put into it a pound of yellow wax , as much black rosin , half a pound of gum-sandrach , of yellow amber , olibanum , myr●h , of aloes hepatica , of both the kinds of aristolochias round , and long , of every of these in fine powder searced , one ounce , of mammir one ounce and a half , of oyl of bayes , half a pound , of oyl of juniper six ounces , dissolve all these together in the aforesaid skillet , and then put them to the former plaister , set it over a gentle fire ; and keep it with stirring till it boyl a little . then take your five gums , popanax , galbanum , sapagenum , ammoniacum , and bdellium , of each of these three ounces , which must be dissolved in white-wine vinegar , and strained , and the vinegar exasperated from them before you go about the plaister , let there be 3 ounces of each of them when they are thus prepared , then when the plaister hath gently boyled , about half the bigness of a nutmeg at a time , continuing that order until all the gums be in and dissolved , then set it over the fire again , and let it boyl a very little , but before it boyl , be sure that the gums be all dissolved , for else it will run into lumps and knots , after it hath boyled a little , take it from the fire again , and continue the stirring of it very carefully , and put it to these things following , being in a readiness , take of both the corals red and white , of mother of pearl , of dragons blood , of terra lemnia , of white vitriol , of each of them 1 ounce , of lapis haematitis , and of the loadstone , of each of them one ounce and a half , of the flowers of antimony two drams , of crocus martis two drams , of camphire one ounce , of common turpentine half a pound , mix all these together , but first let those things that are to be pounded , be carefully done , and fully searced , then put them all together among the former things , and again set it over the fire with a moderate heat and gentle , to boyl till it be in the form of a plaister , which you may know by dropping it on a cold piece of wood , or stone , or iron , you must also remember to keep it with continual stir●ing from the beginning to the ending , when you make it up , let your hands , and the place you rowl it on , be annointed with the oyl of saint johns wort , and of each worms and juniper , cammomil , and roses together , wrap it in parchment or leather , and keep it for your use . memorandum , that the camphire be dissolved in the oyl of juniper , mix them together with the gum-sandrach , and put them in towards the latter end . an ointment for any strain in the joynts , or for any sore . take 3 pound of fresh butter unwashed , and set it into an oven after the bread be drawn out , and let it stand 2 or 3 hours , then take the clearest of the butter , and put into a posnet , then take the tops of red nettles , and chop them very small , and put so many nettles to the butter as will be moistned with the butter , and so set it on the fire , and boyl it softly 5 or 6 hours , and when it is so boyled , put thereto half a pint of the best oyl of olive and then make it boyl a very little , and take it off , and strain it into an earthen pot , and keep it for your use . mr. ashley's ointment . take six pound of may butter unsalted , one quart of sallet oyl , four pound of barrows grease , one pound of the best rosin , one pound of turpentine , half a pound of frankincense ; to this rate take these herbs following , of each a handful , videlicet , smallage , balm , lorage , red sage , lavender , lavender-cotten , herb-grace , parsley , comfrey , called boneset , sorrel , laurel leaves , beech leaves , lungwort , marjorum , rosemary , mallows , cammomil , saint johns wort , plantain , alheal , chickweed , english tobacco , or else henbane , grunsel , woundwort , bettony , egrimony , carduus benedictus , wild wine , or white-wine , called brian , adders tongue , mellilot drink all these herbs clean , wash them , strain them clean from the water , all these must be gathered after the sun rise , then stamp all these herbs in a stone or wooden mortar so small as possible may be , then take your rosin and beat it to powder with your frankincense , and melt them first alone , then put in your butter , your hogs grease and oyl , and when all is melted , put in your herbs , and let them all boyl together half a quarter of an hour , then take it from the fire , and leave stirring of it in no wise a quarter of an hour after , and in that time that it is from the fire , put in your turpentine , and 2 ounces of verdigrease very finely beaten to powder ; and when you put in your turpentine and verdigrease , stir it well , or else it will run over , and so stir it until it leave boyling : then put it in an earthen pot , stopping the pot very close with a cloth and a board on the top , and set it in a dunghil of horse muck 21 days , then take it up and put it into a kettle , and let it boyl a little , taking heed that it boyl not over , then strain all through a coarse cloth into an earthen or gally pot , and when all is strained , put to it half a pound of oyl of spike , and cover the pot close until you use it , and when you use it , make it warm in winter , and use it cold in summer . an approved medicine for an ach in the joynts whatsoever . take half a pound of rosin , half a pound of frankincense , olibanum and mastick , of each one ounce , wax , deers suet , turpentine , of each 2 ounces , camphire 2 drams , beat the olibanum , mastick , rosin and frankincense , and camphire into powder , then put it in a brass pan with a pottle of white-wine , and put in the wax and deer suet into it , and when it doth boyl , put in your turpentine , and let it boyl a quarter of an hour , then take it from the fire and let it stand and cool until the next day , then work it with your hand to work out the wine , annointing your hands first with oyl , then make it up in rowls , then as need will serve , take thereof and spread it with a warm knife upon the fleshy side of a sheeps skin , and apply it warm to the grieved place , and take it not off until it fall off of it self , pricking the plaister full of holes . a searcloth to be used against carbuncles , red sores , biles swellings , or any hot causes . take a wine pint of pure sallet oyl , and put into an earthen pot that is very large , and set it upon a very soft fire of charcoal , and when it beginneth to boyl , stir it with a hasel stick of one years shooting , then put into it 2 ounces of venice sope that is pure white , half a pound of red lead , one quarter of a pound of white lead , letting it boyl very softly , stirring it continually with this hazel stick for the space of 2 or 3 hours , you shall know when it is boyled by this ; drop one drop thereof on a board , and it will be stiff when it is enough , then take it from the fire , and put into it half an ounce of oyl of bayes , then let it boyl again a little , then let your clothes be but of a reasonable size to dip them in it , then you must have two sticks , which must be hollow in the middle , to strip the clothes through , then lay them abroad until they be cold upon a board , then rowl them up and keep them , and when you use them , lay them upon the place grieved , and let them lie 12 hours , then take it off and wipe it , and lay the other side , and let that lie as long . a plague water to be taken three times , for the first helpeth not . take a gallon of white-wine , ale or beer , and to that quantity take a quarter of a pound of each of these herbs following , rose-water a quarter of a pint , rue , sage , vervain , egrimony , bettony , celendine , carduus , angelica , pimpernel , scabious , valerian , wormwood , dragons , mugwort , all these herbs must you shred in gross together , and steep in the aforesaid liquor , the night before you distil it in a rose-water still , and then keep the first water by it self , being the weaker , and therefore fitter for children ; it helpeth all fevers , agues and plagues , being thus taken , seven spoonfuls or thereabout of the strongest blood warm , and give it to the party to drink in an ague or fever , an hour before the fit come , and so to sweat , either by exercise , or in your bed , but your stomach must be empty , and if it be taken for the plague , then put it into a little diascordium or mithridate . a defensive plaister . take the white of an egg , and bole armoniack , spread it on leather . a syrrup for a cold. take colts foot water , hyssop water and honey , put liquorish , annise seeds and elecampane , put thereto the juice of fennel , and boyl them . to stay the bleeding of a wound . take charcoal red hot out of the fire , and beat it to powder . a poultess . take milk , oatmeal , and red rose leaves and a little deers suet . for the running of the reins . take cups of acrons , and grate them ; and grate some nutmeg : put this in beer , and drink it . for a poultess . take linseed and beat it to powder , boyl it in milk with mallows and sheeps suet . for a blast . take a good quantity of vervin , and boyl it in milk , and wash the blast therewith very well , then bind the herb very close to it some few hours , after wash it again , the milk being warmed , and so bind it up again , the oftner it is done the better , and in a day or two it will be well , if it be taken before it fester . another . take a good quantity of vericon being green , with as much dill , chop them together , and boyl them in boars grease as much as will cover them , and for want thereof , so much may butter , and when they be boyled together , let them stand 2 or 3 days , and then boyl it a little , and so strain it through a cloth . a balsamum . take in the latter end of september good store of honey suckle berries , and put them in a body of a glass still stopped , and set it in hot horse-dung 8 days , distil it in balneo , then when you have drawn the water forth , pour the water into the stuff again , stop it close , and put it into the dung 24 hours , then set it in ashes , and distil both water and oyl with a great fire , as much as will come forth , and at last separate the water from the oyl in balneo . to make an excellent oyl of hypericon . take flowers , leaves and seed of hypericon as much as you list , beat them together , and infuse them in white-wine , that they may be covered therewith , and set them in the sun for ten days , then put thereto so much oyl-olive as all the rest do weigh , and let it stand ten days more in the sun , but look that you weigh the oyl to know how much it is , then put thereto for every pound of oyl two ounces of turpentine , and 1 dram of saffron , and of nutmegs , and cloves of each half an ounce , of myrrh and rosin of each 1 ounce , and of the root of briony 2 ounces , put them all in a vessel of glass , and mix them well together , and set them in a vessel of hot water , and then set thereto a head of glass , and receiver well shut , and boyl it so long until no more will distil from it , which will be about 24 hours , then take it out and strain it whilst it is hot , and keep it in a vessel of glass , and when you first use it , heat it well , and apply it upon a wound without using any tent at all ; this is excellent for a green wound , especially if there be veins , sinews , or bones offended or cut , it keepeth wounds from putrefaction , it cleanseth them and easeth pain , and doth incarnate and skin them , it helpeth bruises , pains , aches , or swelling in any part , and is wonderful good against venom or poyson . for the falling sickness . take the roots of single pionie , grate them , drink them , and wear some of them about your neck . for the kibed heels . take a turnip , make a hole in the top of it , take out some of the pith , infuse into that hole oyl of roses , then stop close the hole , roast the turnip under the embers ; when it is soft apply it plaisterwise warm to the kibe , bind it fast . lapis prunellae . a medicine for sore eyes . take one pound of saltpeter , boyl it in a goldsmiths earthen pot , with a very hot fire round about it , let it boyl till it be very black and melted , then take a quarter of an ounce , or 6 pennyweight of roch-allum , and a quarter of an ounce of brimstone , break them and put them in the saltpeter by little at once as it boyleth , and let it burn till the flame go out of it self , then pour it in a brass ladle , or into a chafer , and so let it stand till it be cold , and when you will use it , scrape it very fine with a knife , and put a little of it to the sore eyes , hold down the eye-lids till the pain be gone , then let the water drop out of the eye : this medicine taketh away the pearl , pin and web in the eye , and all sores and blood-shed , it also helpeth the toothach , being put into the hollow tooth , with a little lint , if the tooth be not hollow , rub it outward : finally , it helpeth a stinking breath , being eaten in the morning fasting . for a scald-head . take a handful of grovers shreds , and a handful of dock-roots , the pith taken out , and boyl them in strong ale until they be reasonable thick , and annoint the head therewith . for a bloody flux . take rubarb and roast it , then grind it to powder , and take as much as will lie upon a six-pence , and keep warm that day , the next day eat conserve of roses , mixed with coral , and drink that day if you will , posset ale made of cammomile . for the itch. take a pound of butter unwashed and unsalted , 3 good handfuls of red sage , and as much brimstone beaten into powder , as a walnut , boyl these well together , and strain it , and put in half an ounce of ginger beaten small . for sore eyes . take new hens-dung out of the nest , and put it into an oven almost cold , let it lie there all night , and take the white of it , and beat it being dried , and take as much of the powder of ginger finely beaten , and put to that half in like quantity of sugar-candy , all which all which must be beaten very well and searced , then put it into the sore eyes every night , and in the morning , and wash it out with water . a water for sore eyes . take a pint of fair running water , of wild dasies , and 3 leaved grace , of each a good handful , wash the herbs very clean in a cullender , and put them into a clean skillet of water , let them boyl very well over the fire , until the water look green , then take a little piece of allum and put into the water , and when it is boyling then tast of the water , and when it sticks to the mouth , take as much honey as will make it very sweet , then after it hath boyled a little while , take it off the fire ; strain it and drop a little every night into the eyes . an approved application against any surfeit . take the bottom of a muncornloaf , cut it about an inch thick , and as broad as the palm of your hand , toast it very well , then take of sallade oyl and claret-wine of each a like quantity , as much as will wet the toast well & throughly , warm it hot , then put the toast into it , when the toast is well soaked , strew the powder of cloves and mace hereupon thick , then apply it to the stomach of the patient as warm as he can endure it , it will purge upwards and downwards as often as you apply a fresh toast made as aforesaid , that may be applied so often as any one findeth their stomach ill at ease , although then it will not purge , except in case of surfeit . a medicine against the plague . take of the root called set-well the quantity of half a walnut , and grate it , of treacle green , one good spoonful , of fair water 3 spoonfuls , make all these more than lukewarm ; and so drink them off in bed , and sweat six or seven hours , and in your sweat drink small posset ale made of small drink as you need , but not till an hour and half after , the taking of the potion , and it will bring forth the plague sore . if you cast the medicine , you may take it the second , third , or fourth time , by the whole , half , or less measure as your stomach will bear it : if any do take it and thereupon happen presently amendment , or a rising or sore , you may think it to be the sickness , for the nature of the medicine is to prevent the plague , and in others to expell the sore , if it be not taken too late , in which case the stomch will not brook it easily , and after two or 3 times taking , if you minister it to any , let it be at their first sickness , lest if their disease be other , they may receive 〈◊〉 thereby . jelly of frogs . take the jelly of frogs in march and still it in a glass-still , it is a good medicine to stop blood , and for the heat and redness of the face , and good to cure green wounds . for the tooth-ach . take spearmints , and ground-ivy , of each a handful , and a good spoonful of bay-salt , stamp all these very well together , and boyl them in a pint of the strongest vinegar that you can get , let these boyl all together until they come to a quarter of a pint , then strain it , and put it into a glass , and stop it very close , when your teeth do ake , take a spoonful of it blood warm , and hold it in your mouth on that side the pain is . to make the teeth stand fast . take roots of vervain in cold wine , and wash the teeth therewith . for the perillous cough . take white hore-hound , stamp it , wring out the juice , and mingle it with honey , and seeth it , and give it to the sick to drink , or else sack , and garlick seed , and roast it in the fire , and take away the peelings and eat the rest with honey , or else take sage , rue , cummin , and powder of pepper , and seeth all these together in honey , and make thereof an electuary , and take thereof a spoonful in the morning , and another at night . for a man that hath no tast in meat or drink . take a pottle of clear water , and a good handful of dandilion , and put it in an earthen pot , and seeth it till it come to a quart , and then take out the herbs , and put in a good quantity of white sugar , till you think it be somewhat pleasant , and then put it into a vessel wherein it may cool , and then take 20 or 30 almonds , blanch them and beat them in a mortar , and when the water is cold put it to the almonds , and strain it through a clean cipris bag without compulsion , and if it be thick let it run through again , and so keep it in a vessel , and drink of it often , at all times as you please . to preserve a man from the plague . take aloe apaticum , and aloe succatrine , fine cinnamon and myrth , of each of them 3 drams , cloves , mace , lignum aloe , mastick , bole armoniack , of each of them half a dram , let all these things be well stamped in a mortar , then mingle them together , and after keep them in some close vessel , and take of it every morning 2 penny weight , in half a glass full of white-wine , with a little water , and drink it in the morning at the dawning of the day , and so may you by the grace of god , go safely into all infection of the air and plague . for a tetter or ring-worm . take mercury a quarter of an ounce , camphire 1 penny weight make them into powder , and rub them in a fair porrenger , then take and mix them with the water of the wine 4 or 5 spoonfuls , stir them well together , then put as much more water to that , then strain it through a cloth , and take poppey seeds one quarter of an ounce , beat that in a stone mortar , with a spoonful of water of the wine , putting a little and a little till you have spent the quantity of a pint , then put to it half an ounce of the milk of cokernut , so mix them well together with your receipt , and strain them as you make almond milk through a fair cloth , then keep it in a glass for your use . to keep ones body loose whensoever you need . take two ounces of syrrup of roses , 1 ounces of sene , one penny-worth of annise seeds , one stick of liquorish , one pint of posternwater , seeth them all together till it seeth to half a pint , then strain them forth , then boyl the two ounces of syrrup of roses , and drink it warm . for a red face . take brimstone that is whole , and cinnamon of either of them an even proportion by weight , beat them into small powder , searce it through a fine cloth upon a sheet of white paper , to the quantity of an ounce or more , and so by even proportions in weight mingle them together in clean clarified capons grease , and temper them well together , until they be well mollified , and then put in them a little camphire to the quantity of a bean , and so put the whole confection in a glass . for a young child to make water . boyl organy in fair water , and lay it warm to the childs navel . a medicine for the falling of the vvula into the throat . take a red colwort leaf , whereof cut away the middle rind , then put the leaf into a paper , and let it be burnt in hot embers or ashes , then take the leaf out , and lay it hot on the crown of the bare head , and it will draw it up into his place , and rid you of your pain . a medicine for the heat of the soles of the feet , that cometh by them or blood . take a quantity of snails of the garden and boyl them in stale urine , then let the patient bathe and set his feet therein , and using that often , he shall be cured . gascon's own powder . take of powder of pearl , of red corral , of crabs eyes , of harts horn , and white amber , of each one ounce , beat them into fine powder , and searce them , then take so much of the black toes of the crabs claws as of all the rest of the powders , for that is the chief worker , beat them , and searce them finely as you do the rest , then weigh them severally , and take as much of the toes as you do of all the rest of the five powders , and mingle them well together , and make them up in balls with jelly of harts-horn , whereinto put or infuse a small quantity of saffron to give them colour , then let them lie till they be dry and fully hard , and keep them for your use . the crabs are to be gotten in may or september , before they be boyled . the dose is 10 or 12 grains in dragon-water , carduus water , or some other cordial water . the apothecaries in their composition of it , use to put in a dram of good oriental bezar to the other powders , as you may see in the prescription following . this is thought to be the true composition invented by gascon , and that the bezar , musk , and ambergreece , were added after by some for curiosity , and that the former will work without them as effectually as with them . the apothecaries gascon powder , with the use . take of pearls , white amber , harts-horn , eyes of crabs , and white corral , of each half an ounce ; of black thighs of crabs calcined two ounces , to every ounce of this powder put in a dram of oriental bezar ; reduce them all into very fine powder , and searce them , and with harts-horn jelly , with a little saffron put therein , make it up into a paste , and make therewith lozenges or trochisces for your use . you must get your crabs for this powder about may , or in september before they shall be boyled , when you have made them , let them dry and grow hard in a dry air , neither by fire nor sun. their dose is ten or twelve grains , as before prescribed in the former page . the powder prescribed by the doctors in their last london dispensatory 1650. called the powder of crabs claws . take the prepared pearls , eyes or stones of crabs , of red coral , or white amber , of harts-horn , of oriental bezar-stone , of each half an ounce , of the power of the black tops of the crabs claws to the weight of all the former ; make them all into powder , according to art , and with jelly made with the skin or casting of our vipers , make it up into small tablets , or trochisces which you must warily ●ry , as before prescribed , and reserve for your use . the countess of kents powder , good against all malignant and pestilent diseases , french pox , small pox , measels , plague , pestilence , malignant or scarlet fevers , good against melancholy decoction of spirits , 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 . 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 very fine powder , and searce them through a fine lawn searce , to every ounce of this powder add a dram of true oriental bezar , make all these up into a lump , or mass , with the jelly of harts-horn , and colour it with saffron , putting thereto a scruple of ambergreece , and a little musk also finely powdered , and dry them ( made up into small trochisces ) neither by fire , nor sun , but by a dry air , and you may give to a man twenty grains of it , and to a child twelve grains . the virtue of a root called contra yerva , being made into a fine powder . 1. it withstands the plague being taken in treacle-water . 2. it is good in all pestilent diseases , taken in posset drink with saffron . 3. it is good against a fever , taken in carduus water . 4. it is a great antidote against all poysons taken in sallet oyl . 5. it doth cure the bitting of a mad dog , drunk in rose vinegar , and then drink nothing else but spring water during the cure . 6. it causeth a speedy delivery , given in balm-water , bettony water , or in burnt wine . 7. it doth take away the after-throws , given in the same liquors . 8. it is good cordial in all fits of the mother given in rue-water . 9. it is very soveraign in swouning fits , given in sack , or borrage water . 10. it is very powerful to withstand all melancholy , given in sack. 11. it doth help convulsions in children given in spring water . 12. it helpeth the worms given in goats milk . 13. it is good for a short breath , given in rue-water . 14. it helpeth the head-pain , given in rue-water , or rosemary-water . 15. it helpeth the yellow jaundise , given in celendine water . 16. it is very powerful in the palsie , given in sage-water . 17. it is a good antidote against the gout , given in sage-water . 18. it withstandeth the growing of the stone in the reins , given in rhenish wine . 19. it causeth a good and quiet sleep taken in white-wine . 20. it is a great preserver of health , and means of long life , taken sometimes in mede . 21. it may be used as a treacle or bezar against surfeits . 22. it is a general good upon all occasions , and may be given at all times , when you do not know what the disease is ; in any of the aforesaid liquors . the dose for a man or woman is from one scruple to two scruples , and to a boy or girl twelve or fourteen grains in convenient liquors . the epistle . friend , being given to understand , that you were reprinting the countess of kents manual ; i thought good to communicate unto you , for the more accomplishment of your next impression , the virtues of some select cordial spirits , of very great use in weak and sickly persons , which were first composed by sir walter rawleigh , during his imprisonment in the tower , and dispersed by him to divers worthy personages , in their several occasions and necessities , and were imparted to me by captain samuel king , who lived long time with him in the tower , and in his expeditions ; this king being my loving friend , and school-fellow both in canterbury and westminster schools . i have also inserted hereunto certain experiments of gascons powder , or the countesses , for their operations are much of the same nature , which have many times with very happy success been tried , upon several persons by my self and divers others by my directions , assuring my self it will be of very great use and benefit of such persons as shall have need of such helps and comforts , and so i rest , your friend w. j. the virtues of aqua bezar . it is good against contagious diseases , as plague , purples , spotted fevers , small-pox , and measels . the order to take it , is with carduus benedictus , or angelica in posset ale , and so sweat moderately upon the taking of it . it is good against surfeits , and easeth the stomach opprest with wind , crude flegm , and superfluities , and helpeth digestion . the dose is from two or three spoonfuls at one time . the virtues of spirit of clary . it is good to restore one in any weakness , chiefly of the back : it preserveth against the consumption and phthisick ; it comforteth the heart , and increaseth radical moisture . it also strengtheneth child bearing women after their delivery . the dose is one or two spoonfuls morning and evening . the virtue of aqua mariae . it is good for all infirmities of the spleen and to open the obstructions thereof , it comforteth the vital parts , and is good against all passions of the heart ; it preserveth the meat in the stomach from putrefaction ; it helpeth digestion , and expelleth wind . the dose is one spoonful at one time . the virtues of flowers of rosemary . it is good against all infirmities of the stomach , and to suppress all offensive fumes rising up from thence to the head , keeping them down , and helpeth memory , it openeth all stopping of the liver and milt , it preventeth vertigo , scotomia , palsies , apoplexies , diseases of that kind arising from cold humours , it breaketh wind , and easeth the cholick . the dose is 1 spoonful at 1 time . the virtues of spirit of mint . it is good for the stomach , and strengthens the retentive faculty , good against vomiting , and all passions of the heart , it comforteth the vital spirits , and is good against the consumption , it expelleth wind , and helpeth digestion , and is an infallible help for all melancholy . the dose is from one to two spoonfuls . the virtues of aqua theriacalis . it is good against all diseases of the spleen whatsoever ; it preventeth and helpeth contagions , and sudden oppressions and qualms of the heart . the dose is one spoonful to prevent , and 3 to the infected , who ought to sweat after taking it . the virtues of spirits of saffron . it is good to comfort the vital spirits , passions , trembling , and pensiveness of the heart , and helpeth all malignity oppressing it , and expelleth wind , suppresseth rheums which arise from the spleen , and go up to the head , and openeth the obstructions of it : it is excellent against all melancholy , and very good for women in travail , so it comforteth and hasteneth delivery . the dose is morning and evening one spoonful , for three days together . virtues of spirit of roses . it is good to open the obstruction of the lungs , and preventeth consumptions and other infirmities of that nature ; it preserveth from putrefaction , and keepeth the breath from being corrupted . the dose is a spoonful at noon , at four in the afternoon , and as much at bed time . the virtue of the spirit of diasatyrion . the spirit made of diasatyrion magis gretum , prescribed in the last london dispensatory , comforteth and much restoreth decayed nature , strengtheneth the weak back , increaseth seed , and advanceth generation , being taken thrice a day a spoonful at a time , that is , in the morning fasting , at four in the afternoon , and last at bedward , with this caution , that the weak parties abstain from venereal acts till after their first sleep . the dose is one spoonful at one time . the virtues of the spirit of strawberries . it is excellent good to purifie and cleanse the blood ; it preserveth from , and also cureth the yellow jaundies , and deoppilateth the obstruction of the spleen ; it keepeth the body in a sweet temperateness , and refresheth the spirits . the dose is a spoonful at a time , when need requireth any of those helps for the aforesaid diseases . spirits of confection of alkermes its virtues . it is an excellent comforter of the spirits vital , natural , and animal , in weak and delicate persons , and against all trembling pensiveness , and sudden qualms of the heart . the dose is one spoonful at one time . the virtues of spirit of comfrey . it hath all the virtues which spirit of clary hath , only it is of greater efficacy in inward hurts , bruises and ruptures . the dose is one spoonful at one time . extract of ambergreece . take a drachm of ambergreece , grind it very small on a painters stone , then put it in a boult-head , then take of the best spirit of wine , either canary or maliga-sack , half a pound , of spirit of clary two ounces , mingle them well together , and pour of the menstrua one pint to this proportion of amber , see them to digest in a gentle balneo about 8 hours , shaking it together 3 or 4 times , then take it out , and being cold , pour it forth , and put almost as much more of the mixed spirit , digested as before in a gentle heat by balneo , then put it forth to the first extracted , and add half as much more spirits the third time , and digest it again , and then have you extracted all the special part of the amber , and leave nothing but a black dead earth of no value . then take a pint of the spirit of what herb you will use , and dissolve therein 1 pound of pure white sugar candy , or at the least 12 ounces , very finely powdered and searced through a fine searcer , for the speedier resolution thereof . it is best to dissolve it cold ; this resolution must be twice filtered through a thin cap paper to make it very perfectly clear ; then take 3 parts of this dulcified spirit , to one of your extracts of amber drawn with spirit of wine , then shake them well together , and let them stand in a square glass very close stopped , until it shall be perfectly clear , 1 dram of this extraction of amber will serve to dulcifie and make fit 2 quarts of spirits of mints or clary , or the like , and give it a most excellent tast and efficacious virtues . several experiments made of the countess of kents , or of gascons powder , by a professor of physick . 1. a child aged about 5 years , troubled much with flegm , and drawing on ( as the parents conceived ) to his end , with 10 grains of this powder exhibited in a specifical vehicle to the proportion of 1 spoonful , about 7 of the clock at night , with the like dose exhibited the next morning , was within 3 days space perfectly recovered , and went abroad . 2. a child aged about fourteen years , being suddenly surprized with dangerous fits , and trembling of the heart , with 12 grains of this powder exhibited in a spoonful of aqua theriacalis , was that very day recovered . 3. a stationers child aged about five years being suddenly taken so ill , that the parents feared the life of their child , with ten grains of this powder exhibited in a spoonful of cordial spirit , being laid down , and well covered ( we suspected it would prove to be the small pox ) became within 2 or 3 hours somewhat chearful : and with this medicine continued once a day , the pox broke forth , and the child mended . 4. a boy aged about sixteen , being taken with sudden qualms about his stomach and heart , with ten grains of this powder exhibited in a spoonful of doctor mountfords water upon his fit , and the like quantity exhibited again when he went to bed , was the next day recovered . 5. a child about three years old , being troubled with grievous torments and gripings in the belly , with wind , with 9 grains of this powder , exhibited with ten drops of special oyl against the cholick , in a spoonful of stomach water , was eased in few hours . 6. a child about 7 years old , being troubled with convulsion-fits , with ten grains of this powder , mixed with spirit of castor , in a few spoonfuls of black cherry water , annointing the two neck veins near the ears , with a few drops of oyl of amber and cloves , was suddenly recovered of his fit. 7. a gentlewoman near forty years old , being oppressed with crude and flatuous humours , so that her friends thought her departing , was with twelve grains of this powder , and two drops of a cordial oyl , exhibited in a spoonful of cordial water , being had to bed , within three days recovered , and followed her domestick business . 8. a youth about twenty years old , much oppressed with wind and crudities of the stomach , with 12 grains of this powder , exhibited in 2 drops of specifical cholick oyl , as in the fifth experiment , with a cordial water was speedily recovered . 9. a young maid about eighteen years old , troubled with fits of the mother , and convulsive fits , with twelve grains of this powder given her in a few spoonfuls of piony water , gathered and distilled in due season , with a drop of oyl of cinnamon , and two of amber mingled together being held upright before a warm fire , within four hours recovered out of her fit , and went up to her chamber ( though her teeth were set in her head , and small appearance of life , but that only her feet were warm , was discovered in her . ) 10. a gentlewoman aged about fifty , being very much troubled with flatuous and crude humours oppressing the stomach , with sixteen grains of gascon powder , and with 3 drops of oyl of oranges , duly prepared , exhibited in an ounce of aqua theriacalis , being well shaken and mingled together , being exhibited at two several times , that is at night when she went to bed , disposing for rest , and betimes the next morning , found much ease and comfort , and gained some quiet rest that night , and shortly recovered . 11. a young woman aged about four and twenty , not without some suspicion of the plague , having a rumor long while arising on her groin , with 3 several doses of gascons powder , exhibited at 3 evenings when she disposed for rest ; by 12 grains for every dose in a spoonful of treacle water , drinking every morning a spoonful of spirit of saffron for those 3 days together , was perfectly recovered , and followed her domestick business . these and many other experiments have i with good success tried , and with gods blessing recovered divers several patients . this powder is good against small pox , measles , spotted or purple fever , exhibited in specifical waters fit for their several diseases ; it is good in swoonings and passions of the heart , arising from malignant vapours , or old causes , as also in the plague or pestilent fevers ; always observing to keep the persons upright warm , and well covered after their taking it . the dose of this powder in children , is from eight to twelve grains , in persons more aged , from twelve to fourteen grains , but exhibit the dose twice or thrice if need require . in the plague you may use a greater quantity , with such medicines as are prescribed in the child-bearers cabinet , and it will not be amiss to mingle it with some aqua theriacalis . the composition of the oyl called oleum magistrale , said to be invented by one named aparithus , a spaniard ; being special good to cleanse and consolidate wounds , especially in the head. take a quart of the best white-wine you can get ; of pure oyl of olives three pound , then put thereto these flowers and herbs following : of the flowers and leaves of hypericon half a pound ; of carduus benedictus , of valerian , of the leaf sage , of each a quarter of a pound ; if it be possible , take the leaves and flowers of every one of these , then let them all steep 24 hours in the aforesaid wine and oyl , the next day boyl them in a pot well nealed , or in a copper vessel over a soft fire , until such time as the wine be all consumed , stirring it always with a spattle : after you have thus done , take it from the fire , and strain it , and put to the straining a pound and a half of good venice turpentine , then boyl it again upon a soft fire the space of a quarter of an hour , then put thereunto of olibanum five ounces , of myrrh 3 ounces , of sanguis draconis one ounce , and so let it boyl till the incense and myrrh be melted , then take it off , and let it stand until it be cold , then put it into a glass bottle , and set it 8 or 10 days in the sun , and keep it for your use . this oyl , the older it is , the better it is , it must be applied to the patient wounded as hot as may be endured , first washing the wound with white-wine , boyled with a handful of incense to comfort , and wiping it clean with a linnen cloth before you dress it , which must be if it come by any bruisings or bitings twice a day , that is about eight of the clock in the morning in winter , and at summer about nine in the morning , and about four in the afternoon , but if they be green wounds , you shall not need to change it again until the next day , neither need the patient to observe any precise diet . additions . a rare searcloth , with the virtues . take of oyl olive one pound and a half , red lead one pound and a half , of white lead one pound , castle-soap 4 ounces , put your oyl olive in a pipkin , and put thereto your oyl of bays , and your castle soap : seeth these over a gentle fire of embers , till it be well mingled , and melted together , then strew a little red lead and white , being mingled together in powder , still stirring it with a spatler of wood , and so strew in more of your lead by little and little till all be in , stirring it still by the bottom to keep it from burning , for an hour and half together , then make the fire somewhat bigger , till their redness be turned into a gray colour , but you must not leave stirring it till the matter be turned into a perfect black colour , as pitch , then drop a little upon a wooden trencher , and if it cleave not to the trencher , nor your finger , it is enough ; then take the long linnen clothes , and dip them therein , and make your sear-cloth thereof : they will keep twenty years ; let your powder of your lead be searsed very fine , and shred the soap small . the virtues of this searcloth , are ; being laid to the stomach , it doth provoke appetite , and taketh away any pain in the stomach ; being laid to the belly it is a present remedy for the cholick ; being laid to the back , it is a present remedy for the flux , and running of the reins , heat of the kidneys , and weakness of the back ; it helpeth all swellings and bruises , taketh away aches , it breaketh fellons and other imposthumes , and healeth them , it draweth out any running humour , and helpeth them without breaking of the skin , and being applied to the fundament helpeth any disease there ; it helpeth all old sores , and will be made in six hours . for a surfeit . take 3 pints of muskadine , one handful of rue , one handful of red sage ; boyl these together 3 or 4 walmes , take a quarter of an ounce of nutmegs , half an ounce of ginger , 2 or 3 corns of long pepper , beat them all together , and boyl them until the 3 pints come to a quart ; strain it , and put in it a quarter of an ounce of mithridate , half an ounce of london-treacle , a quarter of a pint of strong angelica water , all these being well mixed together , put them up in a glass . it is good for one that hath surfeited to take 3 or 4 spoonfuls , keeping them very warm in bed , the same quantity taken is good against the small-pox , or measles . it is good against the wind , or pain in the stomach , taking one spoonful in the morning , or any infection . an excellent receipt against a cough of a consumption . take a quarter of a pound of the best honey , a quarter of a pint of conduit-water , boyl them as long as any white scum ariseth , and take it off , then take a quarter of a pound of the best blew currans , put them on the fire in a pint of fair water : boyl them until they be tender , then pour the water from them , and bruise them through a hair sive , and put that juice , and honey together : add to it one ounce of the powder of liquorish , one ounce of the powder of annise seeds ; mix all these together , and put them in a gally-pot , and when it is cold tye it up ; the party troubled may take of it upon the point of a knife morning or evening , as often as the cough taketh them . lucantelion's balsom , admirable for wounds , and many other things . take of venice turpentine a pound , oyl olive three pints , yellow wax half a pound , of natural balsome one ounce , oyl of st. johns wort one ounce , of red saunders powdered an ounce , six spoonfuls of sack : cut the wax and melt it on the fire , and then let it catch the fire , take it off , put in the turpentine to it , having first washed the venice turpentine thrice with damask rose-water , and having mingled your sallet oyl with the sack , put also the oyl to them , and put them all on the fire , and stir it till it begin to boyl , for if it boyl much , it will run over speedily , then suffer it to cool for a night , or more , until the water and wine be sunk all to the bottom , then make some holes in the stuff , that the water may run out of it , which being done , put it over the fire again , putting to it the balsom and the oyl of st. johns wort , and when it is melted , then put the sanders to it : stir it well that it may incorporate , and when it first begins to boyl , take it off the fire , and stir it the space of 2 hours , till it be grown thick , then put it up , and keep it for your use as most precious , for thirty or forty years , or more . the virtues . 1. it is good to heal any wound inward or outward , being squirted warm into the inward wound ; being applied to an outward wound with fine lint , or linnen , anointing also those parts thereabouts , it not only taketh away the pain , but also keepeth it from any inflammation , and also draweth forth all broken bones , or any other thing that might putrifie or fester it , so that the brains or inwards , as the liver , guts , or heart be not troubled , it will heal it in 4 or 5 days dressing , so that nothing be applied thereunto . 2. it also healeth any burning and scalding , and healeth also any bruise or cut , being first annointed with the said oyl , and a piece of linnen cloth or lint dipt in the same , being warmed and laid unto the place , it will heal it without any scar remaining . 3. it helpeth the head-ach by anointing the temples and nostrils therewith . 5. it is good against the wind-cholick , or stitch in the side , applied thereto warm with hot clothes , morning and evening together a quarter of an ounce . 5. it helpeth the biting of a mad dog , or any other beast . 6. it is good against the plague , anointing only the nostrils , and the lips therewith in the morning before you go forth . 7. it also healeth a fistula , or ulcer , be it never so deep , in any part of the body , being applied as aforesaid is directed for a cut. 8. it is good against worms , or canker , being used as in a cut , but it will require longer time to help them . 9. it is good for one infected with the plague , or measles , so as it be presently taken in warm broth , the quantity of a quarter of an ounce 4 mornings together , and sweat upon it . 10. it likewise helpeth digestion , anointing the navel and stomach therewith when the party goeth to bed , it will stanch any blood of a green wound , put in a plaister of lint on it , and tye it very hard . 11. the quantity of a nutmeg in sack blood-warm , and sweat therein , it bringeth forth all manner of clotted blood , and takes away all aches . 12. it also healeth the rose gout and scurvy . 13. it helpeth all pains in womens breasts , all chops or wolf that cometh with a bruise . 14. it helpeth the small-pox , being anointed therewith without any scar. 15. it helpeth all sprains and swellings , and indeed i cannot tell what comes amiss unto it . a most certain and proved medicine against all manner of pestilence and plague , be it never so vehement . take an onion , and cut it overthwart , then make a little hole in either piece , the which you shall fill with fine treacle and set the pieces together as they were before : after this , wrap them in a sine wet linnen cloth , putting it to roast , and covered in the embers or ashes , and when it is roasted enough , press out all the juice of it , and give the patient a spoonful , and immediately he shall feel himself better , and shall without fail be healed . how to make the ointment of tobacco , jobertus . take of green tobacco-leaves two pound , of fresh hogs grease diligently washt , one pound , bruise the herbs , and infuse it a whole night in red wine , and then let it boyl with the hogs grease with a gentle fire , until the wine be all consumed : then strain it , and add to the ointment the juice of tobacco one pound , good and clear rosin four ounces , then boyl it again till the juice be consumed , adding towards the end , of round birth-wort-roots in powder two ounces , new wax four ounces , or so much as is sufficient to make it into an ointment . the virtues of it are these . it cures all tumours , aposthumes , wounds , ulcers , gun-shot , botches , itch , stinging with nettles , bees , wasps , hornets , or venemous beasts , wounds made with poysoned arrows , all burnings and scaldings , although it be with oyl , or lightning , and that without any scar ; it doth help all nasty , rotten , stinking , putrified ulcers , although they be in the legs where the humours be ready to resort most in fistula's ; although the bone be afflicted , it will scale it without any instrument , and bring up the flesh from the bottom ; your face being anointed with it , it taketh away suddenly all redness , pimples , sun-burns : a wound dressed with this ointment , it will never putrifie , it will cure a wound when no tent can search it ; it cures the head-ach , the temples being anointed therewith ; the stomach being anointed with it , no infirmity will harbour there , no not imposthumes , or consumption of the lungs , the belly being anointed therewith ; it helpeth the cholick , and iliack passions , the worms ( and what not ) too tedious here to relate : it helpeth the emeroids , or piles , it is the best ointment in the world for all sorts of gouts whatsoever , and there can nothing come nigh unto it . a very good conserve for the help of a consumption and cough . take half a pound of blew raisins , the blackest sort is the best , and stone them , and skin them , and two ounces of white sugar-candy , and two ounces of oyl of sweet almonds , and bruise them well , and when they be well incorporated together , use it to eat morning , noon , and night . a very special drink against a consumption . take of colts-foot , hysop , scabious , and maidenhair , of each a handful , and a quarter of a pound of figs , and cut them in two pieces , and a quarter of a pound of raisins , and stone them , and take ten dates and stone them , and so boyl them in four quarts of fair water , and after it hath boyled a little , put into it half an ounce of liquorish scraped and bruised , and so let it boyl till one quart be boyled away , then take it off , and when it is cold , strain it into a pot , and drink half a pint each morning at four of the clock , and so much after dinner , at four of the clock . for worms in children . wormseed boyled in beer or ale , and then sweeten it with clarified honey , and let them drink it . how to drive away the yellows of the face that is caused by the over-flowing of the gall. approved . take a great white onion , and make a hole in the top of it , and then put into it the quantity of a nutmeg of good treacle , and then stop the hole again with the said piece that is cut out of it , but mingle the treacle with saffron powdered ; this being done , roast the onion in hot embers , being wrapped up in wet paper , and when it is well roasted , wring out the juice thereof hard , and give the party this drink in the morning , and sweat an hour after it , and so continue for three months together , and then let the party take a gentle purge , & fiat . an excellent medicine for the dropsie , made for queen elizabeth by doctor adrian and doctor lacy. proved . take polypodium , spikenard , squat , ginger , marjoram , galingal , setwel , ana a pennyweight sena leaves and cods , so much as all the rest grosly beaten ; put them into a bag , and hang it in an earthen pot of two gallons of ale , and every four days cover the pot with new barm , and drink no other drink for six days , and this shall purge all ill humours out of the body , neither will it let the blood putrifie , nor flegm to have domination , nor choler to burn , nor melancholy to have exaltation , it doth encrease blood , and helpeth all evil , it helpeth and purgeth rheum , it defendeth the stomach , it preserveth the body , and ingendreth a good colour , comforts the sight , and nourisheth the mind . for the dropsie that swelleth . eat water-cresses , and raisins , use it often , and it will send down the disease into the legs and feet , and when it is there , take the green bark of elder in the winter , and the crops in summer , and boil them well in fair water and oatmeal , to a poultess , and apply it to the grief , and this will heal it . the celestial water the best in the world for the eyes . aqua celidonia , aqua euphrasia , aqua fenicula , of each a quarter of a pint . lapis calaminaris , lapis tutia , of each . a drachm . an excellent water for one that is near , or in a consumption . take milk three pints , red wine one pint , 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 cowslip flowers , and distil them , and take a spoonful first and last in broth made of a chicken , or mutton , and in one month it will cure any consumption . for to stay vomiting presently . take a little mastick , and 〈◊〉 it upon a hot coal , and set a funnel over it , and receive the furne into your mouth , and let it go into your stomach , et fiat . doctor turcables green balsom . take in the month of may , rosemary-crops , wormwood , balm and rue , ana two ounces , red sage and bay-buds , ana four ounces , sheeps-suet twelve ounces , beat all these very well together in a stone mortar , till it be all as a salve , then put it into a clean pipkin well stopt , and set it for eight days in a cold place , then put it all in a clean brass chafer , and add to it a pound of sweet sallet oil , and as many of the said herbs as aforesaid well bruised , and let them boil over a soft fire very softly , the space of an hour , and stir them all the time with a wooden spatula , then take them from the fire , and presently put into it an ounce of spike oil , and stir them together , then with a spoon take off the oily substance from the herbs , and then strain it into a gally-pot and keep it very close stopt , and set it in a cool place , it will keep good two or three years . the vertues are these . the virtue of the said balm is , in all perfection good to cure all that is here under-written , and the said oil is good to cure any wounds either inward or outward , proved . being inward squirted into the said wounds warm ; and outward , being applied with fine lint or linnen , and anointing all the parts thereabouts . 1. it doth not only take away the pain , but it doth also keep it from inflammation , and draweth forth also all broken bones , or any thing else that may putrifie or fester , if the brains , heart , guts , liver be not touched , it will heal in four or five times dressing , if no other thing be applied thereunto . 2. it healeth any burning or scalding by fire or water , or by any other means , it healeth any . a most excellent powder , much used by a person of quality , lately deceased , with the virtues . take pearl magistrale prepared , coral red and white , prepared amber , prepared harts-horn , of each half an ounce , contra yarva one ounce ; mingle them well together , then take three ounces of the black claws of crabs before they be sodden , they must be taken in june or july , the sun being in cancer , mingle all well together , then put to it four ounces of white sugar candy powdered , and mingle with the sugar-candy , ambergreece , musk citron-seed skinned , ana ten grains ; beat the seeds , sugar-candy and ambergreece by themselves , very fine in a stone mortar , all the rest must be passed through a fine searce : then make a strong gelly of harts-horn being boiled with white-wine , and infuse therein saffron powdered , two drams , and with this jelly perfume the powder , being all mixt into a paste , so make it up into little balls , and set them in a warm oven to dry , and then put them up to your use , the closer they be kept the better . the vertue of this powder is most excellent . 1. for to bring out the small-pox , or if they be come out , take ten grains in dragon-water each three hours , for nine hours . 2. for the plague , take ten grains in dragon-water each three hours , for nine hours , and sweat and keep your self warm . 3. for a hectick , take for nineteen days together , six grains every morning in borrage water . 4. for a consumption , in agrimony-water , take six grains for 14 days together . 5. for the cough of the lungs , six grains , in half bettony , and half hysop-water , for fourteen days . 6. for an ague or fever , for three days , every third day take seven grains every three hours , for nine hours , in carduus-water . 7. for poison twelve grains boiled in a little milk. 8. for a woman that is sick after labour , take seven grains every three hours , for nine hours in agrimony water . 9. there is no unicorns horn comparable to it in contagious times : it is good to take five grains every morning in a little sack. 10. for the passion of the heart , and convulsion fits , seven grains in borrage-water , and it is a great preserver of health , working only as a cordial , and you may safely take ten , twelve , fourteen , or sixteen , or eighteen or twenty grains at once for a full dose . 11. and if it be a great fever , small-pox , plague , poyson , or for a woman in labour , put into every dose three grains of bezoar-oriental . how to strengthen the back , and to make one lusty . take half a pint of malmsey , and a handful of the pith of an ox back , but take the pith out from the skin , then take four or five stalks of artichoaks , and take the pith out of them , but first cut the stalks into pieces so long as your finger , and then parboil them well , and then put it to the other things , and boil it gently to a jelly , and when you have done so , let it be cold , and then eat it upon the point of a knife morning and evening , and at any time of the day , so much as you shall think fitting , and if you would have it pleasant , make it sweet with white sugar-candy , but not with sugar . for one that cannot make his water . take thyme , and stop it in wine-vinegar one night or more , then take of this three spoonfuls blood-warm , after that you have eaten , at morning , noon , and night . how to help a stinking breath that cometh from the stomach . take two handfuls of cummin seeds , and beat them to powder , and seeth it in a pottle of white-wine until half be boiled away , and then give the party a good draught thereof first and last , morning and evening , as hot as he can suffer it , and in fifteen or sixteen days it will help . for the sciatica or the gout , my lord of sussex medicine , called flesh-unguetors . take of rosin half a pound , of perofin half a pound , of virgins-wax four ounces , of olibanum four ounces , of mastick half an ounce , of sheeps tallow , or of harts-tallow two ounces , of camphire three drams , and of turpentine three ounces the way to make it . first , beat all your gums aforesaid , every one by themselves , then take your tallow and your wax , and set them together on the fire , that done , put in your rosin , then your olibanum , and last of all your mastick : and when all is relented together over a soft fire of coals , then strain it through a thin canvas cloth into a pottle of white-wine , and then let them all boil together again until half the wine be wasted and sod away , then take it from the fire , and let it cool , then afterward when it is almost cold , anoint your hands with the oil of sweet almonds , and work it up in rowls like wax rowls , and in the time of the working thereof , cast in your camphire , beaten in fine powder by it self alone : this observed , that before you put in your camphire into the mortar for to be beaten into powder , you must always beat in the same mortar two or three almonds , for else your camphire will not be made into powder . the ordering of the same medicine . first , you must spread it upon a fine linnen cloth , plaisterwise , and so lay it upon every joynt where the pain is , but before the laying of your plaister , you must anoint all your joynts with the oil of roses , and the stuff of your plaister must be half an inch thick , and according unto the property of the same , you must let it stick and cling where you lay it , for the space of 9 or 10 days together , notwithstanding it doth put you to some pain or itch in the mean time , yet you must in any wise let it lie on still , for it will both draw out the sinews by little small pimples , and also heal it again , and this one plaister must serve during all the time of your disease without any manner of renewing . prob. of witness by my lord of suffolk . a table of the contents of the additions . b. lucanelions balsom , admirable for wounds , and many other things pag. 211 the vertues 212. 213. 214. 215 dr. turcables green balsom , with its vertue 224. 225. 226 how to strengthen the back 22● how to help a stinking breath that cometh from the stomach 230 c an excellent receipt against a cough of a consumption 210 a very good conserve for the help of a consumption and cough 218 a special drink against a consumption 219 an excellent water for one that is near , or in a consumption 223 d an excellent medicine for the dropsie , made for queen elizabeth , by doctor adrian , and doctor lacy 221 for the dropsie that swelleth 222 e the celestial water in the world for the eyes 223 g for the gout 231 l how to make one lusty 229 p a most certain and proved medicine against all manner of pestilence and plague , be it never so vehement 215 a most excellent powder much used by a person of quality late deceased , with its virtues 226. 227. 228. 229 s a rare sear-cloth , with its virtues 207. 208 for a surfeit 209 for the sciatica or the gout , my lord of sussex medicine , called flesh-unguetors , the manner of making and ordering the same 231. 232. 233 t how to make the oointment of tobacco , jobertus , with its virtues 216. 217 u for to stay vomiting presently 224 w for worms in children 220 for one that cannot make his water 230 y how to drive away the yellow of the face , that is caused by the overflowing of the gall 220 finis . a true gentlewomans delight . wherein is contain'd all manner of cookery . together with preserving , conserving , drying , and candying . very necessary for all ladies and gentlewomen . published by w. g. gent. london , printed for henry mortlock , at the phoenix in st. paul's church-yard , 1687. to the virtuous and most hopeful gentlewoman , mrs. anne pile , eldest daughter of the honourable sir francis pile baronet , deceased . most accomplisht lady , the many singular favours which i have received , not only from your worthy self , but also from your thrice noble progenitors , justly oblige me by all the duties of gratitude , to tender a just acknowledgment : i wish the same heart , that for many and just causes truly honours , you , had any present worthy your acceptance . now shall it be your singular goodness to patronage this small treatise , which ( if i mistake not ) carries with it two parts , delight , and utility . i doubt not then , but that it will find a general acceptance among all those who are any way the least lovers of such pleasing and all delightful studies . i intend not to paraphrase upon its worth , its use , and singular profit , which abundantly speaks it second unto none that hath been published of the like nature : so hoping you will accordingly esteem of it , i beg pardon for my boldness , and rest ever , a true and faithful honourer of your transparent virtues w. j. to the reader . friendly reader , here thou hast a small treatise , entituled a true gentlewomans delight , presented to thy view ; be so courteous as to read before thou censure it . if then the effect be answerable to its name , i shall be right glad : if here be any error , it will be no error , but a singular token of thy exemplar humanity to pass it by , and sign it with thy pardon , for which i engage my self , thine on the like occasion , w. l. a table of the contents . a to make apple cream p. 3 to fry apple pies 16 to make an artichoak-pie 18 to make angellets 21 to preserve apricocks 44. 57 to make apricock cakes 44 to candy apricocks 50 to make cakes of almonds 60 to preserve angelica roots 68 to make almond butter 75 to make flesh of apricocks 76 lady of arundels manchet 117 b to bake beef like red deer 19 to make fresh broth 30 to pickle broom buds 35 to make buket-bread 49 to make paste of barberries , or english currans 52 how to make pap of barly 59 a broth to drink 71. 73 a broth to eat on fasting days ib. how to stew beef 75 how to boil brawn 82 to boil a gammon of bacon ib. to bake a gammon of bacon 95 to bake fillets of beef , &c , 94 how to souce brawn 106 how to make bonny clutter 114 how to make drawn butter 117 c how to make a crystal jelly 2 how to make clouted cream 4 how to make quince cream 5 how to make a fresh cheese ib. how to make codling cream 6 how to make cheese-cakes 9 how to make slipcoat cheese 11 how to make cheese-loaves 12 how to make curd-cakes 16 how to make a chicken pie 18 a good way to stew chickens 31 how to pickle cucumbers 33 to do clove-gilli flowers up for salletting all the year 34 how to preserve currans 41 how to make a calves-foot pie 66 to boil a capon with brewis 69 how to make a spice cake 70 how to boil a chicken , &c. 72 to make a caudle 74 to dry cherries 79 to boil a capon in white broth 81 to boil chickens and sorrel-sops 85 to stew calves-feet 88 to stew cold chickens 90 to make paste for a custard 91 to bake calves-feet 94. 123 to bake a chicken pie 96. 119 to fry a chicken 104. 105 to make a tart of cherries 112 to boil cream 116 a calves-head pie for supper 124 a frigasie of chickens 132 to make a cake 133 to souce a calves-head 137 d how to make a made dish 15 how to make a forced dish of any cold meat 26 how to make a forced dish of a leg of mutton or lamb 27 how to boil a duck 28. 139 how to preserve white damsons 45 how to preserve damsons 7. 57 how to make fine diet-bread 56 how to boil a duck with turnips 84 e how to make essings 65 how to souce eels 107 how to souce an eel 136 f how to make a white fool 7 how to make a fool 8 how to make furmenty 17 how to candy all kind of fruitrage , as oranges , &c. 64 how to candy all kind of flowers , ib. how to boil flownders , &c. 76 how to boil divers kind of fish 86 to bake a florentine 98 to make fritters 105 to marble fish 110 g to make a goosberry fool 7 to make a goosberry custard 8 to make grout 36 to make goosberry tarts 40 to preserve goosberries 42 to make goosberry cakes 43 to do goosberries like hops ib. to preserve grapes 47 to preserve grapes to look clear and green 50 to make paste of goosberries 52 to souce a carp or gurnet 70 h to bake a hare 95 to roast a hare 99 to make a tart of hips 113 an artichoak pie 122 i to make an excellent jelly 1 to make a jelly of marmalet 37 to make a junket 114 k a florentine of kidneys 118 l to make leach 11 to make yellow leach ib. to fry a coast of lamb 28 to make cakes of lemons 48 to candy lemons and oranges 59 to make white lemon cakes 61 a lamb pye 120 a lark pye 125 a frigasie of lamb 131 m to make sauce for a shoulder of mutton 120 to roast a shoulder of mutton with thyme 20 to roast a shoulder of mutton with oysters ib. to boil a leg of mutton 32 to preserve medlers 41 to make makarooms 44 to preserve mulberrries 45 to boil a mallard , &c. 84 to stew a mallard 88 to roast a shoulder of mutton 100 to roast a leg of mutton 101 to roast a neck of mutton 102 to roast a chine of mutton ib. to roast a gigget of mutton 104 to make a tart of medlers 112 to scald milk after the western fashion 113 to harsh a shoulder of mutton 133 to make a leg of mutton three or four dishes 134 n to make broth for a neats-tongue 70 to roast a neats-tongue 100 a hot neats-tongue for supper 127 a cold neats-tongue pye ib. o to pickle oysters 36 how to make paste of oranges and of lemons 52 how to preserve oranges 78 an oyster pie 122 p how to make a sack posset 10 how to make black puddings 22 how to make white puddings ib. how to make almond pudding 23 how to make a pudding to bake 24 how to make a boil'd pudding ib. how to make a cream pudding to be boiled 25 how to pickle purslain 34 how to make a jelly of pippins 38 to preserve pippins white 46 to make paste-royal in spice 53 to candy pears , plumbs , &c. 54 to make paste-royal white , &c. 55 how to preserve pomecitrons 62 how to make a very good pye 67 how to make a fine pudding 71 how to make a ponado 74 how to souce a young pig 76 how to dry peaches 79 to boil a pike in white broth 85 to stew a pullen or capon 90 to make paste for a pasty of venison ib. to make paste for a pye to keep long 91 to make paste for buttered loaves , 92 to make paste for dumplings ib. to make puff-paste 93. 129 to make an italian pudding 97 to roast a pig with a pudding in the belly 101 to souce a pig 106 to make a tart of green pease 11● to make a pippin tart 113 to make a pudding in haste 11● to make a pudding in a dish 11● to boil pigeons 11● a pork pye 11● a potato pye for supper 12● pigeon or rabbet pye ib. to make a pudding 13● q to keep quinces all the year 32 to preserve white quinces 40 to make quince-cakes 46 to preserve quinces red 48 to make flesh of quinces 77 to bake quinces or wardens , &c. 95 r to preserve rasberries 40 to candy ringus roots 63 to boil a rabbet 83 139 to stew a rabbet 89 139 to make a tart of rice 111 a frigasie of rabbets 132 s to stew sausages 28 to make sugar-cakes 66 to make simbals 68 to make a sallet of all manner of herbs 87 to stew steaks between two dishes ib. to stew smelts or flounders 89 to bake a steak pye 97 to make a tart of strawberries 112 a skerry pye 124 t to make a tansie 13 to make black tart stuff 14 to make a yellow tart stuff ib. to make gallendine sauce for a turkie 31 to stew toruts 88 to bake a turkie 90 to fry tongues 105 to souce a tench or barbel 108 u to make cakes of violets 48 to make oil of violets 62 to boil veal 80 to bake chucks of veal 96 to roast a breast of veal 99 to roast a haunch of venison 102 to roast a shoulder or fillet of veal 103 to souce a breast of veal 108 to souce a fillet of veal 109 to marble beef , mutton or venison ib. a frigasie of veil 131 w to make a white-pot 26. 115 to make white-broth with a capon 29 to preserve green walnuts 39 to make a tart of wardens iii a true gentle womans delight . to make an excellent jelly . take three gallons of fair water , boil in it a knuckle of veal , and two calves feet slit in two with all the fat clear taken from between the claws , so let them boil to a very tender jelly , keeping it clean scummed , and the edges of the pot always wiped with a clean cloth , that none of the scum may boil in ; then strain it from the meat and let it stand all night , the next morning take away the top , and the bottom , and take to every quart of this jelly , half a pint of sherry-sack , half an ounce of cinnamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boil it half an hour , and let it run through your jelly bag . to make a crystal jelly . take two calves feet , slice them and lay them in fair spring water with a knuckle of veal , shift it in half a dozen waters , take out the fat betwixt the claws , but do not break the bones , for if you do , the marrow of the bones will strain the jelly , when they are soft , and pickt very clean , boil them very tender in spring water ; when they be boiled tender , take them up , and use them at your pleasure to eat , let the broth stand in an earthen pot or pipkin , till it be cold , then take away the bottom and the top , and put the clear into a fair pipkin , put into it half a pound of fair sugar-candy , or other sugar , three drops of oyl of nutmeg , 3 drops of oil of mace , and a grain of musk , and so let it boil leisurely a quarter of an hour , then let it run through a jelly-bag into a gally-pot , when it is cold you may serve it in little careless lumps being taken out with a childs spoon , and this is the best way to make your crystal-jelly . to make apple-cream at any time . take twelve pippins , pare and slit them , then put them in a skillet , and some claret-wine , and a race of ginger shred thin , and a little lemon-peel cut small , and a little sugar . let all these stand together till they be soft , then take them off and put them in a dish till they be cold , then take a quart of cream , boil it with a little nutmeg a while , then put in as much of the apple stuff , to make it of what thickness you please , and so serve it up . to make a trifle cream . take some cream and boil it with a cut nutmeg , add lemon-peel a little , then take it off , cool it a little , and season it with a little rose-water and sugar to your taste : let this be put in the thing you serve it in , then put in a little runnet to make it come , then it is fit to eat . to make clouted cream . take 3 gallons of new milk , set it on the fire till it boileth , make a hole in the middle of the scum of the milk , then take a pottle or 3 pints of very good cream , put it into the hole you made in the middle of the milk , as it boileth , and let it boil together half an hour , then put it into 3 or 4 milk-pans , so let it stand two days , if the weather be not too hot , then take it up in clouts with a scummer , or a slice , and put it in that which you will serve it in , if you like it seasoned , you may put some rose-water between every clout as you lay one upon another with your slice in the dish you mean to serve it in . to make quince cream . take the quinces , and put them into boiling water unpared , then let them boil very fast uncovered that they may not colour , and when they are very tender , take them off and peel them , and beat the pap very small with sugar , and then take raw cream , and mix with it , till it be of fit thickness to eat like a cream , but if you boil the cream with a stick of cinnamon , i think it the better , it must stand till it be cold before you put it to the quinces . to make a fresh cheese . take a pint of fresh cream , set it on the fire , then take the white of six eggs , beat them very well , and wring in the juice of a good lemon to the whites , when the cream seeths up , put in the whites , and stir it about till it be turned , and then take it off , and put it into the cheese-cloth , and let the whey be drawn from it , then take the curd , and pound it in a stone-mortar with a little rose-water and sugar , and put it in an earthen cullender , and so let it stand till you send it to the table , then put it into a dish , put a little sweet cream to it , and so serve it in . to make a codling cream . after your codlings be throughly cooled and yielded , put them into a silver dish , and fill the dish almost half with rose-water , and half a pound of sugar , boil all these liquors together until half be consumed , and keep it stirring till it be ready , then fill up your dish with sweet cream , and stir it till it be well mingled , and when it hath boiled round about the dish , take it up , sweeten it with sugar , and serve it cold . how to make a goosberry fool. take your goosberries and pick them , and put them into clean water , and boil them till they be all as thick that you cannot discern what it is , to the value of a quart , take six yolks of eggs well beaten with rose-water , and before you put in your eggs , season it well with sugar then strain your eggs and let them boil a little while , then take it up , put it in a broad dish , and let it stand till it be cold , thus it must be eaten . how to make a white fool. take a quart of cream , and set it over the fire , and boil it with whole cinnamon , and sliced nutmeg , and sugar , then when it is almost ready , take the white of six eggs well beaten with rose-water , and scum off the froth from them , and put it into the cream , and boil it together a pretty while , then season it , and take the whole spice out of it , and put it up in a broad dish , and when it is cold , then it must be eaten . to make a goosberry custard . take as many goosberries as you please , boil them till they be soft , then take them out , and let them stand and cool , and then drain them , draw them with your hand through a canvas strainer , then put in a little rose-water , sugar , and three whites , and stir them all together , put them in a skillet , and stir them apace , else they will burn , let them stand and cool a little while ; take them off , and put them in a glass . to make a fool. take two quarts of cream , set it over the fire , and let it boil , then take the yolks of 12 eggs , and beat them well with 3 or 4 spoonfuls of cold cream ; before you put the eggs into the hot cream , take 3 or 4 spoonfuls of the cream out of the skillet , and put into the eggs , and stir it together , and then strain the eggs into 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 2 or 3 spoonfuls of sack , and put it in the dish , and some 4 or 5 sippets , and put them in the dish , set the dish and sippets a drying , and when they be dry , that they hang to the dish , sweeten the cream , and pour it in the dish softly , because the sippets shall not rise up , this will make three dishes : when it is cold , it is fit to be eaten . to make cheese-cakes . for the crust , take half a pint of flower , and 4 spoonfuls of cold water , and 3 parts of a quarter of a pound of butter , beat and knead these together , and put the paste asunder several times , then roul it square , and turn it over , then take a pint of cream , and 7 eggs , and a quarter of a pound of sugar , and a quarter of a pound of currans plumpt before you put them in , and a whole nutmeg grated on a knife , and some pepper beaten , but not too much , it must be gently boyled and stirred as you do butter'd eggs , the stuff must be cold , and then put in the coffin , and so bake it . to make a sack-posset . take two quarts of pure good cream , a quarter of a pound of the best almonds , stamp them in the cream , and boyl amber and musk therein , then take a pint of sack in a bason , and set it on a chafing-dish till it be blood-warm , then take the yolks of 12 eggs , with 4 whites , and beat them very well together , and so put the eggs into the sack , and make it good and hot , let the cream cool a little before you put it into the sack , then stir all together over the coals , till it be as thick as you would have it , if you take some amber and musk , and grind it small with sugar , and strew it on the top of the posset , it will give it a most delicate and pleasant tast . to make leach . make your jelly for your leach with calves-feet , as you do your ordinary jelly , but a little stiffer , and when it is cold take off the top and bottom , and set it over the fire with some cinnamon and sugar , then take your turnsels , 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 . to make yellow leach . your yellow leach is just the same , but instead of turnsels , you must colour it with saffron , and when it is boyled enough , then put in your saffron , and not before , it must not boyl in it . to make a slipcoat-cheese . take five quarts of new milk from the cow , and 1 quart of water and 1 spoonful of runnet , and stir it together , and let it stand till it doth come , then lay your cheese-cloth into the vate , and take up your curd as fast as you can , without breaking , and put it to your vate , and let the whey soak out it self , when you have taken it all up , lay a cloth on the top of it and 1 pound weight for one hour , then lay 2 pound weight for an hour more , then turn him , when he hath stood 2 hours , lay three pound on him for an hour more , then take him out of the vate , and let him lie 2 or 3 hours , and then salt him on both sides , when he is salt enough , take a clean cloth and wipe him dry , then let him lie a day or a night then put nettles under the upon him , and change them once a day , the cheese will come to his eating in 8 or 9 days . to make cheese-loaves . take the curds of a tender , new-milk cheese , and let them be well pressed from the whey , and then break them as small as you can possible , then take crumbs of manchet and yolks of eggs , with half the whites and some sweet cream , and a little fine flower , mingle all these together and make a paste of it , but not too stiff , then make them into little loaves , and bake them , when they be baked , cut off the tops , and butter them , with sugar , nutmeg and melted butter , and put it in with a spoon , and stir it altogether , then lay on all the tops , and sear them with scraped sugar . how to make a very good tansie . take 15 eggs , & 6 of the whites , beat them very well ; then put in some sugar , and a little sack , beat them again and put about a pint or a little more of cream , then beat them again , then put in the juice of spinage or of primrose-leaves to make it green , then put in some more sugar , if it be not sweet enough , then beat it again a little , and so let it stand till you fry it , when the first course is in , then fry it with a little sweet butter , it must be stirred and fryed very tender , when it is fryed enough , then put it in a dish , and strew some sugar upon it , and serve it in . to make black tart stuff . to a dozen pound of prunes take half a dozen of maligo-raisins , wash and pick them clean , and put them into a pot of water , set them over the fire till all these are like pulp , and stir them often lest they burn to , them take them off , and let them be rubbed through a hair sive hard with your hands , by little and little , till all be through , then season them to your taste with searced ginger . to make yellow tart stuff . take 24 eggs , & beat them with salt together , and put into it a quart of seething milk , stirring it until it caudles , then take it off , and put it into a napkin , hanging it up till all the whey be run through , when it is cold take it and grind it in a stone-mortar with sack and sugar to your taste , and otherwise to make it look white , leave the yolks , and instead of sack put in rose-water . to make a made dish . take a quarter of a pound of almonds , beat them small , and in the beating of them put in a little rose-water to keep them from oyling , strain them into cream , then take artichoak bottoms , and marrow , and boyl the redness of the marrow out , then take a quart of cream , & boyl it with dates , rose-water and sugar , & when it is boyled to a convenient thickness , take it off , and take your artichoaks and pare off the leaves and lay them into a dish , and some marrow upon them , then pour some cream upon them , then set it on coals till you serve it in . a sauce for a shoulder of mutton . take a few oysters , and some sweet herbs , and an onion , and a pint of white-wine , and a little beaten nutmeg , a little salt and a large mace , a little lemon pilled , and a little sugar , a little leaker posset , if you have no oysters take capers in the room of them , and some gravy of the mutton . to fry apple pies . take apples and pare them , and chop them very small , beat in a little cinnamon , a little ginger , some sugar and a little rose-water , take your paste , roul it thin , and make them up as big pasties as you please , to hold a spoonful or a little less of your apples , and so fry them with butter not too hasty , lest they be burned . to make curd cakes . take a pint of curd , four eggs , take out two of the whites , put in some sugar , a little nutmeg , and a little flower , stir them well together , and drop them in , and fry them with a little butter . to make furmenty . take a quart of sweet cream , 2 or 3 sprigs of mace , and a nutmeg cut in half , put it into your cream , so let it boyl , then take your french-barley or rice , being first washed clean in fair water three times and picked clean , then boyl it in sweet milk till it be tender , then put it into your cream , and boyl it well , and when it hath boyled a good while , take the yolks of 6 or seven eggs , beat them very well , to thicken on a soft fire boyl it , and stir it , for it will quickly burn , when you think it is boyled enough sweeten it to your tast , and so serve it in with rose-water and musk-sugar , in the same manner you make it with wheat . to make an artichoak pye. take the bottom of six artichoaks , being boyled very tender , put them in a dish , and put some vinegar over them , season them with ginger , and sugar , and a little mace whole , putting them into a pye , and when you lay them in , lay some marrow and dates sliced in , and a few raisins of the sun in the bottom , with good store o● butter , so close the pie , when it is half baked take a dish of sack , being boyled first with sugar , and a pill of orange , put in into your pie , and set it in the oven again till you use it . to make a chicken pie. make your paste with good store of butter and yolks of eggs and sugar , then take six small chickens , taking out the breast-bone , & trussing them round , take 2 nutmegs and a good quantity of cinamon , & cut it in little pieces , take 2 yolks of eggs , and beat them with six spoonfuls of verjuice , then take your juice and verjuice , & a little salt , stir them well together , take a good deal of butter , and wet it in the verjuice , and put it in the bellies of the chickens , so lay them in the pie with butter under them , then take half a pound of currans washed and dried , so lay them on the top of the chickens , with a piece of marrow , barberries , grapes , and good store of butter and sugar , as will season it , a little before you draw out your pie , put in verjuice and sugar , boyled together . to bake beef like red deer . take a pound of beef and slice it thin , and half a pint of good wine vinegar , some 3 cloves , and mace above an ounce , 3 nutmegs , pound them all together ; pepper and salt , according to your discretion , and a little sugar , mix these together , take a pound and a half of suet , shred and beat it small in a mortar , then lay a row of suet , a row of beef , strow your spices between every lane , then your vinegar , so do till you have laid in all , then make it up , but first beat it close with a rowling pin , then press it a day before you put it in your paste . to roast a shoulder of mutton with thyme . draw your shoulder of mutton , and when it is half roasted save the gravy , and cut a good deal of the inside of it , and mince it gross , and boyl it in a dish with the gravy , and thyme , clarret-wine , and sliced nutmeg , and when your shoulder is roasted , lay it in the dish with sliced lemon , but remember to scotch your mutton in roasting , as you do when you boyl it . to roast a shoulder of mutton ▪ with oysters . when you open the oysters , save the liquor , then season them with pepper , and a little cloves , and mace , and herbs finely chopped , and the yolks of 2 or 3 eggs chopped small and some currans parboyled a little , then stuff your shoulder of mutton thick with your oysters , then season it and lay it to the fire and roast it , then take the rest of your oysters , & boyl them with a little white-wine , and some butter , this is sauce for your shoulder of mutton , when your oysters are opened , you may parboyl them in their own liquor , then take them out and season them . to make angellets . take a quart of new milk and a pint of cream , and put them together with a little runnet , when it is come well take it up with a spoon , & put it into the vate softly and let it stand 2 days till it is 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 draying , and wipe them , and within a quarter of a year they will be ready to eat . to make black puddings . take your blood when it is warm , put in some salt , and when it is throughly cold , put in your groats well pickt , and let it stand soaking a night , put in the herbs which must be rosemary , large savory , pennyroyal , thyme , and fennel , then make it soft with putting of good cream hot until the blood look pale ; then beat 4 or 5 eggs , whites and all , and mingle it , then season it with cloves , mace , pepper , fennelseeds , then put good store of beef-suet in your stuff , and mince your fat not too small . to make white puddings . after the humbles be very tender boyled , take some of the lights with the hearts , and all the flesh and fat about them , pricking from them all the sinews and skin , then chop the meat small as can be , then put to it a little of the liver v●ry finely searced , some grated bread searced , four or five yolks of eggs , a pint of very good cream , a spoonful or two of sack , a little sugar , cinnamon , cloves and mace , a little nutmeg , a few carraway-seeds , a little rose-water mingled with a god deal of swines fat , a little salt , roul it in rouls two hours before you go about it , let the fat side of the skin be turned and steeped in rose-water till you fill them . to make almond puddings . take a pound of almonds blanched , and beat them very small with a little rose-water , boyl good milk with a flake of mace , and a little sliced nutmeg ; when it is boyled , take it clean from the spice , then take the quantity of a penny loaf , grate it , and searce it through a cullender , and then put it into the milk , and let it stand till it be pretty cool , then put in the almonds , and 5 or 6 yolks of eggs , and a little salt & sugar , what you think fit , and good store of beef-suet , and marrow very finely shred . to make a pudding to bake . take a penny loaf , pare it , slice it in a quart of cream , with a little rose-water , & break it very small ; take 3 ounces of jordan almonds blanch'd , and beaten small with a little sugar , put in some 8 eggs beaten , a marrow-bone , and 2 or 3 pippins sliced thin , or any way , mingle these together , and put in a little ambergreece , if you please . to make a boyled pudding . take a pint of cream , or milk , boyl it with a stick of cinnamon a little while , and take it off , & let it stand till it be cold , put in 6 eggs , take out 3 whites , beat your eggs a little before you put them into the milk , then stir them together , then take a penny roul , and slice it very thin , and let it lie and soak , and then bray it very small , then put in some sugar , and butter your cloth before you put it in , it will take but a little while seething , and when you take it up , melt a little fresh butter , and a little sack and sugar , beat all these together and put it into the dish with your pudding to be served in . to make a cream pudding to be boyled . take a pint and a half of thick cream , and boyl it with mace , ginger , and nutmeg quartered , then put to it 8 eggs , with four whites beaten , and almonds blanch'd a pound , and strained in with the cream , a little rose-water , and sugar , and a spoonful of flower searced very fine , then take a thick napkin , wet it , and rub it with flower , and tie the pudding up in it , boyl it where mutton is boyled , or in the beef-pot ; remember to take out the whole spice out of the cream when it is boyled ; the sauce for this pudding is a little sack , sugar , and a pretty piece of butter ; you must blanch some almonds , when they are blanched , cut every almond in 3 or 4 pieces the long way , and stick them up an end upon the pudding very thick . to make a white-pot . take a pint and a half of cream , a quarter of a pound of sugar , a little rose-water , a few dates sliced , a few raisins of the sun , six or 7 eggs , and a little large mace , a sliced pippin , or lemon , cut sippet fashion for your dishes you bake in , and dip them in sack , or rose-water . to make a forced dish of any cold meat . take any cold meat and shred it small a little cloves and mace , and nutmeg , and 2 yolks of eggs , a spoonful or two of rose-water , a little grated bread , a little beef-suet shred small , make it up in balls , or any fashion yo● please , and boyl them in tried suet between two earthen dishes , your suet must boyl before you put in your meat , for sauce a little butter , verjuice , and sugar . to make a forced dish of a leg of mutton or lamb. take a leg of mutton or lamb cut out the flesh , and take heed you break not the skin of it , then parboyl it , and mince it with a little beef-suet , put into it a little sweet herbs shred , 3 or 4 dates sliced , a little beaten nutmeg , cloves , and mace , a few currans , a little sugar , a little verjuice , 3 or 4 eggs , mix them together , and put them in the skin , and set it in a dish and bake it . to boyl a calves-head with oysters . take the head , and boyl it with water and salt , a little white-wine , or verjuice , and when it is almost enough , then cut some oysters , and mingle them together , and a blade or two of mace , a little pepper , and salt , and a little liquor of the oysters , then put it together , and put it to the calves-head , and the largest oysters upon it , & a slit lemon , and barberries , so serve it in . to fry a coast of lamb. take a coast of lamb , and parboyl it , take out all the bones as near as you can , and take 4 or 5 yolks of eggs beaten , a little thyme and sweet marjoram , and parsly minced very small , and beat it with the eggs , and cut your lamb into square pieces , and dip them into the eggs and herbs , and fry them with butter , then take a little butter , white-wine and sugar for sauce . to stew sausages . boyl them in fair water and salt a little , for sauce boyl some currans alone , when they be almost tender , then pour out the water , and put in a little white-wine , butter and sugar . to boyl ducks . when they be half boyled , take a quart of the liquor and strain it , and put a quart of white-wine , and some whole mace , cloves , and nutmegs sliced , and cinnamon , and a few onions shred , a bundle of sweet herbs , a few capers , and a little camphire , when it is boyled , put some sugar to season it withal . to make white-broth with a capon . truss your capons , and boyl them in fair water , and when they are half boyled , take out 3 pints of the liquor , and put it into a quart of sack , and as much white-wine , and slice 2 ounces of dates , half or quarterwise , as you please , a little whole mace , cloves and cinnamon , a nutmeg sliced , of each a little quantity , boyl the broth in a pipkin by it self , until the dates begin to be tender , then put in the marrow of two bones , and let it boyl a little , not too much , then when your capons be near ready , break twenty eggs , save the yolks from the whites , and beat the yolks until you may take up a spoonful , and it will not run beside the spoon , then you must put a little cold broth to him , and so strain them through a cloth , then take up some of the hot broth to beat your eggs , because else it will turn , let it have a walm or 2 after the eggs be in , but not seeth too much for fear it turns , then dish your capons , and pour your broth on them , and garnish your dish as your please . to make stewed broth. take a neck of mutton , or a rump of beef , let it boyl , and scum your pot clean , thicken your pot with grated bread , and put in some beaten spice , as mace , nutmegs , cinnamon , and a little pepper , put in a pound of currans , a pound and a half of raisins of the sun , 2 pound of prunes last of all , then when it is stewed , so season it with a quart of claret and a pint of sack , and some sanders to colour it , and a pound of sugar to sweeten it , or more if need be , you must seeth some whole spice to garnish your dish withal , and a few whole prunes out of your pot . to make gallendine sauce for a turkie . t●ke some claret-wine , and some grated bread and a sprig of rosemary , a little beaten cloves , a little beaten cinnamon , and some sugar . an exceeding good way to stew ▪ chickens . take chickens , fley them , and cut them in pieces corss-way , then put them in a pipkin or skillet , and cover them almost with pepper , and mace , and water , so let them stew softly with a whole onion in it , till part of the liquor be consumed , then put in as much white-wine as will cover them again , take parsley , sweet marjoram , winter-savory with a little thyme , and shred them very small , and put them in , and let them boyl till they are almost enough , then put in a good piece of butter . to boyl a leg of mutton . take a leg of mutton , and stuff it , for the stuffing , take a little beef suet , and a few sweet herbs , chop them small , and stuff it , then boyl it , and put in a handful of sweet herbs , cut them small , mingle a hard egg amongst the herbs , and stew it upon the mutton , melt a little butter and vinegar , and put into a dish , and send it in . to keep quinces all the year . first , you must core them , and take out the kernels clean , and keep the cores and kernels , and set over some water to boyl them , then put them in when you set over the water , then let them boyl till they be a little soft , and then take them up , and set them down till they be cold , then take the kernels and stamp them , and put them into the same water they were boyled in , and let them boyl till they be thick , see you have as much liquor as will cover the quinces , and if you have not enough , take of the smallest quinces , and stamp them to make more liquor , and when it is boyled good and thick , you must strain it through a coarse cloth , and when the quinces be cold , then put them into a pot , and the liquor also , and be sure the liquor cover them , you must lay some weight upon them to keep them under , so cover them close , let them stand 14 days and they will work of their own accord , and they will have a thick rind upon them , and when they wax hoary or thick , then take it from the liquor , for it will have a skin on it within a month or six weeks . to pickle cucumbers . take the cucumbers , and wash them clean , and dry them clean in a cloth , then take some water , vinegar , salt , fennel-tops , and some dill-tops , and a little mace , make it fast enough , and sharp enough to the tast , then boyl it a while , and then take it off , and let it stand and be cold , then put in the cucumbers , and lay a board on the top to keep them down , and tye them close , and within a week they wil● be fit to eat . to pickle purslain . take the purslain , and pick it i● little pieces , and put it into a po● or barrel , then take a little water vinegar and salt to your tast , it mu●● be pretty strong of the vinega● and salt , and a little mace , an● boyl all these together , and po●● this liquor in seething hot into the purslain , and when it is cold , tie it close , but lay a little board on the top to keep it down , and within a week or 2 it is fit to eat . to do clove-gilliflowers up for salletting all the year . take as many clove-gilliflower● as you please , slip off the leaves , then strow some sugar in the bottom of the gally-pot that you do them in , and then a lane of gilliflowers , and then a lane of sugar , and so do till all the gilliflowers be done , then pour some claret-wine into them , as much as will cover them , then cut a piece of a thin board , and lay it on them to keep them down , then tye them close and set them in the sun , and let them stand a month , or thereabouts , but keep them from any rain or wet . to pickle broom-buds . take as many broom-buds as you please , make linnen-bags , and put them in , and tye them close , then make some brine with water and salt , and boyl 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 , so you must do as long as it looks black , you mu●● boyl them in a little cladro●● and put them in vinegar a wee● or two , and then they will be 〈◊〉 to eat . to pickle oysters . take your oysters , and pic● them out of the shells , and save th● liquor that cometh from them then take your oysters one b● one , and wash them clean out ●●grist , then strain the liquor , an● take a quantity of white-wine , 〈◊〉 a large mace or two , and 2 or 〈◊〉 slices of nutmeg , & pepper gros● beaten , and salt them , boyl it together , then put in your oysters , an● boyl them , then take the yolk of a● egg , and beat it well with wine● vinegar , then take up your oyster● and let them cool , then put in yo●● egg , and let it boyl , take it off , le● it cool , and put it up together . to make grout . take some wheat and bea● and when you have made it int● malt , then rittle it , take some water , or some small wort , and heat it scalding hot , and put it into a pail , then stir in the malt , then take a piece of sowre leaven , and stir it about , and cover it , and let it stand till it will cream , then put in some orange-pills , then put it over the fire , and boyl it , keeping it stirring till all the white be gone . to make jelly of marmalet . take quinces , and pare them , cut them into water into little pieces , and when you have done all , then take them out of the water , and weigh them , and to every pound of quinces , take five quarters of a pound of sugar , and half a quarter , then put it into the skillet , and put as much water , as will make it pretty thin , then set it on the fire , and clarifie it with the white of an egg , and scum it off clear , then put in your quinces , and let it boyl a pretty space , and cover it close till it is pretty thick , then leave stirring it till it is thick enough for marmalet , and take it off , and put it in a glass , and do it with your knife in little works , when you have done let it stand , your posnet must boyl all the while , you must put in as much water as will make it pretty thin , when it is boyled to a pretty good colour , then strain it , and weigh it , then take of loaf-sugar , as much as it weighs , and boyl it all together to a jelly , then pour it into your marmalet glass , then put it in a stove , and put some fi●e in every day . to make jelly of pippins . take pippins , pare , quarter and core them , lay them in water , and when you set them on the fire , shift them in another water , and put them in a skillet , and put as much water as will cover them , and a little more , set them over the fire , and make them boyl as fast as you can , when the apples are soft , and the liquor tasts strong of the apples , then take them off and strain them through a piece of canvas gently , take to a pound of juice a pound of sugar , then set it on the fire , when it is melted , strain it into a bason , and rince your skillet again , set it on the fire , and when it is boyled up , then scum it , and make it boyl as fast as you can , and when it is almost boyled , put in the juice of 3 lemons strained through a cloth , if you will have orange-pill , pare it thin , that the white be not seen , and then lay it in the water all night , then boyl them in the water till the pill be soft , then cut them in long pieces , then put it into the syrrup , and stir it about , and fill your glasses , and let it stand till it be cold , and then it is ready to eat . to preserve green walnuts . take walnuts , and boyl them till the water do 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 than will wet the sugar , set them on the fire , and when they boyl up take them off and let them stand 2 days and boyl them again once more . to preserve white quinces . take a pound of quinces , boyl them with the skin on , but core and pare them , take a quarter of a pound of sugar , with water no more than will wet the sugar , put the quinces into it presently , boyl them as fast as may be , and skin them , when the syrrup is thick , take it up . to make goosberry tarts . take a pint of goosberries , and put them into a quarter of a pound of sugar , and 2 spponfuls of water , and put them on the fire and stir them as you did the former . to preserve rasberries . take as many as you please , a lay of sugar , and a lay of rasberries , and so lay them into the skillet , and as much water as you think will make syrrup enough , and boyl them , and put two spoonfuls of water in , bescum it , take it off , and let it stand . to preserve currans . part them in the tops , lay a lane of currans , and a lane of sugar , and so boyl them as fast as you do rasberries , do not put in the spoon , but scum them , boyl them till the syrrup be pretty thick , then take them off , and let them stand till they be cold , and put them into a glass . to preserve medlars . take the just weight of sugar as they weigh , to a pound of sugar put a pint and half of water , scald them as long as the skin will come off , stone them at the head , put the water to the sugar , and boyl it , and strain it , put in the medlars , boyl them apace , let them stand till they be thick , then take them off . to preserve goosberries . take the fairest goosberries you can get , with the stalks on , prick 3 or 4 holes in every one of them , then take the weight of them in sugar , lay the best part of the sugar in the bottom of a silver or pewter dish , then lay your goosberries one by one upon it , strew some of the rest of the sugar upon them , and put 2 spoonfuls of the water into half a pound , then set the goosberries on a chafing-dish of coals , and let them stand uncovered , scalding upon the fire a pretty while before they boyl , but not too long , for then they will grow red , and when they be boyling , let them not boyl too fast , when they be enough , put them up , you must put the rest of the sugar on them as they boyl , and that will harden them , and keep them from breaking . to make goosberry cakes . pick as many goosberries as you please , and put them into an earthen pitcher , and set it in a kettle of water , till they be soft , and then put them into a sive , and let them stand till all the juice be out , and weigh the juice , and as much sugar as syrrup , 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 press till they be dry , then they are ready . to do goosberries like hops . take pricks of black thorn , then take goosberries , and cut them a little a cross , take out the stones , put them upon the pricks , weigh as much sugar as they weigh , and take a quart or a pint of water , and put into the sugar , and let it boyl a while , then put in the hops , let them stand and scald 2 hours upon the coals till they be soft ; then take out the hops , and boyl the syrrup a while , then take it off , and put in the hops . to preserve apricocks . first , stone them & weigh them , and take as much sugar as apricocks , put in a bason , some in the bottom , and some on the top , let them stand all night , set them on the fire till they be scalding hot , then heat them twice more . to make apricock cakes . take as many apricocks as you please , and pare them , put as much sugar as they weigh , take no more water than will melt the sugar , then boil the sugar and it together , till they be pretty stiff , then take them off , and put them in saucers . to make mackerooms . take half a pound of almonds , put them in water , stamp them small , put in some rose-water , a good spoonful of flower , 4 eggs , half a pound of sugar ; in the beating of the eggs , put in the almonds ; heat the oven hot enough to bake a custard , put them in , when you have taken them out , let them stand till they be cold , they must be baked in earthen pans round , and buttered very thin . how to preserve white damsons green. take white damsons , scald them in water till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , strew a little in the bottom , put 2 or 3 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 . how to preserve mulberries . take as many mulberries as you please , and as much sugar as they weigh ; first , wet the sugar with some juice of mulberries , stir your sugar together , then put in your mulberries , then boyl them apace till you think they are boyled enough , then take them off , and boyl the syrrup a while , and put in the mulberries , let them stand till they be cold . to preserve pippins white . take some pippins , and pare them 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 then let it boyl a while , and then put in the pippins , and let them boyl till they be clear at the core , take them off and put them up . to make white cheese cakes . scald quinces , and let them stand till they be cold , but not seethed till they be tender enough , then take them off , and pare them , then scrape off the softest , and do it through a sive , and then weigh as much sugar as it doth weigh , and beat it , and sift it into the quinces , and stir it all together , and set it on the coals , and stir it about , but let it not boyl at all , but let it stand and cool till it be pretty thick , then take it off , & put it in glass saucers . to preserve grapes . stamp and strain them let it settle a while before you wet a pound of sugar or grapes with the juice , stone the grapes , save the liquor , in the stoning , take off the stalks , give them a boyling , take them off , and put them up . to preserve damsons . take as many as you please , and weigh as much sugar as they weigh , and strew some on the bottom , and some on the top , and you may wet the sugar with some syrrup of damsons , and a little water , then set them on the fire , and let them stand and soak softly about an hour , then take them off , and let them stand a day or two , then boyl them till you think they be enough , take them off , and put them up . to make cakes of lemons of violets . take of the finest double refined sugar , beaten very fine , and searced through fine tiffany , and to half a silver porringer of sugar , put to it two spoonfuls of water , and boyl it till it be almost sugar again , then grate of the hardest rinded lemon , then stir it into your sugar , put it into your coffins or paper , and when they be cold , take them off . how to preserve quinces red . take your quinces , and weigh them to a pound , put a pound of sugar , and half a pint of water , put your water to your sugar , and let it stand , your quinces must be scalded till they be tender , take them off , pare them , and core them , but not too much , then put them into the skillet where the sugar is , then set them on the fire , and let them boyl two hours , if it be not enough , boyl it a little more , pour it to the quinces , and stop it close . to make bisket-bread . take a pound and a half of white loaf sugar , and so much flower , as much annise-seeds , coriander-seed , and carraway-seed as you please , and 12 eggs , 3 whites left out , take the sugar , and sift it fine , and the flower also , and beat your eggs a little , and mingle them well together with four spoonfuls of damask-rose water , beat them well together , and put in two spoonfuls more , and beat it again about an hour and a half in all , then butter plate-trenchers , and fit them with stuff , scrape some sugar on them , and blow it off again , heat your oven hot enough to bake a pye , and let the lid stand up a little while to draw down the heat from the top , then take the lid down again , and let it stand till it be cold , that you may suffer your hand in the bottom , then set in the plates , and set up the lid again until they rise , then take them out , and loose them from the plates , and scrape the bottoms , and let them stand four hours , then they be fit to eat . how to preserve grapes to look clear and green . take a pound of grapes with no stalks on them , when they do begin to be ripe , then weigh as much double refined sugar , beaten small , then take the grapes that are weighed , stone them at the place where the stalks are , pull off the skin , and strew some sugar in the bottom of the thing you do them in , and so lay them in the sugar you did weigh , till you have stoned and pilled them , and so strew the sugar upon them , and set them on the fire , and let them boyl as fast as can be , till the syrrup be pretty thick , then take them off , and put them up until they be cold . how to candy apricocks . take your apricocks , the fairest , and scald them , and pill them , between two cloths crush the water softly out of them , as dry as you can without too much flatting them , then take of searced sugar almost as much as they weigh , and boyl it all together to a candy height ; then take it off the fire , and lay the apricocks in it one by one , with a feather anoint them over , then set them on a chafing-dish of coals , and let them be thorough sod , but not boyl , then take them off the fire , and set it on the stove or oven blood-warm , and twice a day set them on the fire , and turn them once at every heating , anoint them with a feather , and the same syrrup every time you take them off the fire , this do till you see the syrrup begin to spattle , and be full of eyes , then take them out of the syrrup , and lay them on glass-plates , and dry them in a stove or oven , turning them a day or two till they be dry : white pear-plumbs may be done thus . how to make paste of goosberries , or barberries , or english currans . take any of these tender fruits , and boil them softly on a chafing-dish of coals , then strain them with the pap of a roasted apple , then take as much sugar as it weighs , and boil it to a candy height , with as much rose-water as will melt the sugar , then put in the pap of your fruit into the hot sugar , and let it boil leisurely , till you see it reasonable stiff , almost as thick as for marmalet : then fashion it on a sheet of glass , and so put it into the oven upon 2 billets , that the glass may not touch the bottom of the oven , for if it do , it will make the paste rough , and so let it dry leisurely , and when it is dry you may box it up , and keep it all the year . how to make paste of oranges and lemons . take your oranges and lemons and set on the fire 2 vessels of fair water at once , boil them , and then shift the water 7 times , that the bitterness may be taken from them , slit them through the midst , and take out the kernels , and wring out all the water from them , then beat them in an alabaster mortar , with the paps of 3 or 4 pippins , then strain it through a fine strainer , then take as much sugar as that pap doth weigh , being boiled to a candy height , with as much rose-water as will melt the sugar , then put the pap of your oranges and lemons into the hot sugar , and so let it boil leisurely with stirring , and when you see it stiff as for manchet , the fashion it on a sheet of glass , and so set it in a stove or oven , and when it is throughly dry , box it up for all the year . how to make paste-royal in sauce take sugar , the quantity of four ounces , very finely beaten and scarced , and put it into an ounce of cinnamon and ginger , and a grain of musk , and so beat it into paste , with a little gum-dragon steeped in rose-water , and when you have beaten it into paste in a stone mortar , then roul it thin , and print it with your moulders , then dry it before the fire , and when it is dry , box it up and keep it all the year . how to candy pears , plumbs , or apricocks , that they shall look as clear as amber . take your apricocks & plumbs , and give every one a cut to the stone , in the notch , and then cast sugar on them , and bake them in an oven as hot as for manchet , close stopped , bake them in an earthen platter , 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 candied ; this is the manner to candy any such fruit . how to make paste-royal white , that you may make court boles , caps , gloves , shooes , or any pretty thing in moulds . take half a pound of double refined sugar , and beat it well , and searce it through a fine lawn , then put it into a fine alabaster mortar , with a little gum-dragon steeped in a little rose-water , and one grain of musk , so beat it in a mortar till it comes to a pretty paste , then roul it thin with a rouling-pin , and print it with your moulders , like gloves , shooes , or any thing else , and some you may roul very thin with a rouling-pin , and let it dry in an ashen dish , otherwise called a court cup , and let it stand in the dish till it be dry , and it will be like a saucer , you must dry them on a board far from the fire , but you must not put them in an oven , they will be dry in two or three hours , and be as white as snow , then you may gild box and cup. how to make fine diet-bread . take a pound of fine flower twice or thrice drest , and 1 pound & a quarter of fine sugar finely beaten , and take 7 new laid eggs , and put away the yolk of 1 of them and beat them very well , and put 4 or 5 spoonfuls of rose-water amongst them , and then put them in an alabaster or marble mortar , and then put in the flower and sugar by degrees , & beat it or pound it for the space of 2 hours until it be perfectly white , and then put in an ounce of carraway-seed , then butter your plates and sawcers , and put in of every one , and so put them into the oven : if you will have a glass and ice on the top , you must wash it with a feather , and then strew sugar very finely beaten on the top before you put it into the oven . how to preserve apricocks . take your apricocks and put them into a skillet of fair water and put them over the fire until they be something tender , then take them up out of the water , and take a bodkin , and thrust out the stones at the top , and then pill off their skins , and when you have done , put them into a silver dish or bason , and lay sugar very finely beaten over and under them , and put a spoonful or 2 of water unto them , and set them over a very soft fire until they be ready , then take them up , and lay them into another dish a cooling , and if you see good , boil the syrrup a little more , when they are cold , and the syrrup almost cold , put them up in a gally-pot or glass together . how to preserve damsons . take a pound or something more of pure sugar finely beaten , and then take a pound of damsons and cut a scotch in the side of each of them , and put a row of sugar o● a silver dish or bason , and then lay in a row of plumbs , and then cover it with sugar , and so lay it in til● they be all in , and then take two spoonfuls of clear wheat , and make a hole in the middle of them , and set it over a soft fire , and look to 〈◊〉 carefully for fear the sugar should burn , and when the sugar is all dissolved , shake them together , and stir them gently , and then set the● down and cover them till they be cold ; and when they be cold , s●● them upon the coals again , and then let them boil gently till they be ready ; and when they are ready , take them down , and take them every one by its stem , and cover them with the skin as wel● as you can , and then put them al● one by one in a dish , and if the syrrup be not boiled enough , set it over , and let it boil a little longer , and when the plumbs be cold , put them in a gally-pot , or glass , and pour the syrrup to them , while it is a little warm , you must not forget to take away the skin of the plumbs as it riseth . how to make pap of barley . take barley , and boil it in fair water softly until it begin to break , then put that liquor out , then put as much hot liquor to it as you put forth , and so let it boil till it be very soft , then put it into a cullender and strain it , then take a handful of almonds , and grind them very well with your barley , and some of the liquor , so season it with sugar , and a little rose-water , a little whole mace and cinnamon , and boil them well together . how to candy oranges and lemons . take the peels of your oranges and lemons , the white cut away , and lay them in water 5 or 6 days , shifting them twice every day , then seeth them till they be very tender , then take them out of the water , and let them lie until they be cold , then cut them in small pieces square , the bigness of a penny or less , then take to every 3 , two ounces of sugar , put to it a quantity of fair water , and a less quantity of rose-water , and make a syrrup thereof , then scum it very clean , and put in your peels , and let them boil for the space of an hour , or longer if you find your liquor wanting , you may put in more water at your pleasure , then boil them a little space after with a little sharp fire , stirring it always for burning , then take it off the fire 3 or 4 times , stirring them all the while , and set them off again until they be candied . how to make cakes of almonds . take 1 pound and a half of fine flower , of sugar 12 ounces beaten very fine , mingle them well together , then take half a pound of almonds , blanch them , and grind them fine in a mortar , then strain them with as much sack as will mingle the flower , sugar and almonds together , make a paste , bake them in an oven not too hot . how to make white lemon-cakes . take half a dozen of white lemons , the best you can get , then cut and pare them , leave none of the yellow behind , then take away the sowre meat of it , and reserve all the white , and lay it in water 2 days , then seeth it in fair water till it be soft , then take it out and set it by till the water be gone from it , then weigh it , and take twice the weight in sugar , mince the white stuff very fine , then take an earthen pipkin , and put therein some fair water , and some rose-water ? if you have a pound of sugar , you must have half a pint of water , of both sorts alike , let your water and sugar boil together , then scum it , and put in the stuff , and so let them boil together , always stirring it till it be thick , it will shew very thin , and when it is cold , it will be thick enough . to make oyl of violets . set the violets in sallet-oil , and strain them , then put in other fresh violets , and let them lie 20 daies , then strain them again and put in other fresh violets , and let them stand all the year . to preserve pomecitrons . take pomecitrons and grate off the upper skin , then slightly cut them in pieces as you think good , lay them in water 24 hours , then set over a posnet with fair water , and when it boils put them in , and so shift till you find the water not to be bitter ; then take them up , and weigh them , and to every pound of pomecitron put a pound and a quarter of sugar , then take of your last water a pint and quarter , set your water and sugar over the fire , then take two whites of eggs , and beat them with a little fair water , and when your sirrup begins to boil , cast in the same that riseth from the eggs , and so let it boil , then let it run through a clean fine cloth , then put in a clean posnet , and when your sirrup begins to boil put in your pomecitron and let it boil softly 3 or 4 hours until you find your sirrup thick enough ; be sure you keep them alwaies under sirrup , and never turn them , take them up and put them into your glass and when they be cold cover them . to candy ringus roots . take your ringus roots , and boil them reasonable tender , then pill them and pith them , then lay them together , then take so much sugar as they weigh , and put it into a posnet with as much rose-water as will melt it , then put in your roots , and so let it boil very softly until the sugar be consumed into the roots , then take them , and turn them , and shake them till the sugar be dried up , and then lay them a drying upon a lattice of wyer , until they be cold , in like sort you may candy any other roots , what you please . to candy all kind of fruitages , as oranges , lemons , citrons , lettice-stocks , sugar-candy , such as the comfit makers do candy the fruits with . take 1 pound of refined sugar and put it into a posnet with as much water as will wet it , and so boil it till it come to a candy● height , then take all your fruit being preserved and dried , then draw them through your hot sugar , and then lay them on your hurdle , and in 1 quarter of an hour they will be finely candied . to candy all kind of flowers in ways of spanish candy . take double refined sugar , put it into a posnet with as much rose-water as will melt it , and put into it the pap of half a roasted apple , and a grain 〈…〉 let it boil till it come to a candy height , then put in your flowers , being pick'd , and so let it boil ; then cast them on a fine plate , and cut it in waves with your knife , then you may spot it with gold , and keep it . to make essings . take 1 peck of oatmeal-grout the greatest you can get , and the whitest , pick it clean from the black , and searce out all the smallest , then take as much evening-milk as will cover it and something more , boil it and cool it again till it be blood-warm , then put it to the oatmeal , and let it soak all night , the next morning strain it from your milk as dry as you can through a cloth , then take three pints of good cream , boil it with a mace , and the yolks of 8 eggs , when it is boiled put it into your stuff , then put in six eggs more , whites and yolks ; season it with a 〈◊〉 quantity of cinamon , nutmeg , and ginger , and a less quantity , of cloves , and mace , put in as much sugar as you think will sweeten it , have good store of suet , shred small and forget not salt , so boil them . to make sugar-cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take 7 or 8 yolks of eggs , and if your flower be good take one white or two as you shall think good , take 2 cloves , and a pretty piece of cinnamon , 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 with as much hast as you can , bake them in a soft oven . to make a calves-foot pye. take your calves feet , boll them and blanch them , then boil them again till they be tender , then take out all the bon●● 〈…〉 with cloves , mace , ginger , a●● cinnamon , as much as you shall think good , then put in a good quantity of currans and butter , bake your pie in a soft oven , and when it is baked take half a pint of white-wine vinegar , beat 3 yolks of eggs , and put to the coals , season it with sugar , and a little rose-water , alwaies stirring it , then put it into your pie , and let it stand half a quarter of an hour . how to make a very good pie. take the backs of four white herrings watered , the bones and skin taken away , then take so much wardens in quantity pared and cored , half a pound of raisins of the sun stoned , mince all these together , and season it with cinnamon and ginger , and when the pie is baked , put in a little rose-water , and scrape sugar on it , if you put in butter , then put in a handful of grated bread . 〈…〉 cimbals . ●ake fine flower dried , and as much sugar as flower , then take as much whites of eggs as will make it paste , and put in a little rose-water , then put in a quantity of coriander-seed , and annise seed , then mold it up in that fashion you will bake it in . how to preserve angelica roots . take the roots and wash them , then slice them very thin , and lay them in water 3 or 4 daies , 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 , 4 pints of water , and two pound of sugar , let it boil , and scum it clean , then put in the roots , it will be boiled before the sirrup , then take them up , and boil the sirrup after , they will ask you a whole daies work , for they must boil very softly , at st. andrew's time it is the best time to do them in all the year . to boyl a capon with brewis . take a capon , and truss him to boil ; then set on the fire a good quantity of water , scum it very clean before you set on your capon , put a little water , savory and thyme into the belly of it , and a little salt , and gross pepper , when you have scummed it clean , cover it close to boil , then take a good handful of herbs , as marigolds , violet-leaves , or any such green herbs as you shall think fit , wash them and set them on the fire with some of the uppermost of the broth that boils the capon , then put into it good store of mace , and boil it with the capon , when the herbs be boiled and the broth very green , and almost consumed away , take the uppermost of your capon , and strain it together , and scald your brewis , and put it into a dish , and lay the capon on them . to make a spice cake . take one bushel of flower , six pound of butter , eight pound of currans , two pints of cream , a pottle of milk , half a pint of good sack , 2 pound of sugar , 2 ounces of mace , 1 ounce of nutmegs , 1 ounce of ginger , twelve yolks , 2 whites , take the milk and cream , and stir it all the time that it boils , put your hot seething milk to it and melt all the butter in it , and when it is blood warm , temper the cake , put not your currans in till you have made the paste , you must have some ale-yeast , and forget not salt . to make broth of a neats-tongue . take claret-wine , grated bread , currans , sweet butter , sugar , cinnamon , ginger , boil them altogether , then take the neats-tongue and slice it , and lay it on a dish upon sippets , and so serve it . to souce a carp or gurnet . take fair water and vinegar , so that it may be sharp , then take parsly , time , fennel , and boil them in the broth a good while , then put in a good quantity of salt , and then put in your fish , and when it is well boiled , put the broth into a vessel and let it stand . to make a fine pudding . take crums of white bread , and so much fine flower , then take the yolks of four eggs , and one white , a good quantity of sugar , take so much good cream as will temper it as thick as you would make pancake-batter , then butter your pan , and bake it , so serve it casting some sugar upon it ; you must shred suet very small and put it into it . to make a broth to drink . take a chicken and a little of the neck of mutton , and set them on , and scum it well , then put in a large mace , and so let it boil while the chicken be tender , then take the chicken out , and beat it all to pieces in a stone mortar , and put it in again , and so let it boil from four pints to a little more than half a pint , then cast it through a strainer , and season it . to boil a chicken , or partridge . take your chicken , and set it a boiling with a little of the neck of mutton , and scum it well , then put in a mace , and so let it boil down , and when it is almost boiled , have some few herbs parboiled , as lettice , endive , spinage , marigold-leaves , for note , these herbs are usually used to be boiled , which by course will hold their colour in boiling , and put some of these aforesaid herbs to the chicken and mutton , if you think your broth strong enough , take out your mutton , then you may put a little piece of sweet butter , and a little verjuice , and a very little sugar , and salt , so serve it in with sippets . a broth to drink . take a chicken , and set it on , and when it 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 a pretty broth ; and to alter it , you may put in half a dozen prunes , and leave out the herbs , or put them in , so when it is well boiled , strain it , and season it . a broth to eat on fasting-days . take fair water , and set it a boiling , and when it is boiled , put to it so much strained oatmeal as you think will thicken it , and a large mace , a handful of raisins of the sun , as many prunes , and as many currans , if your quantity require so boil it , and when it is boiled , season it with salt & sugar , and a piece of sweet butter if the time will allow it ; and for an alteration , when this broth is boil'd , put in a quantity of cream , and it will do well . to make a ponado . the quantity you will make set on in a posnet of fair water , when it boils , put a mace in , and a little piece of cinnamon , and a handful of currans , and so much bread as you think meet , so boil it , and season it with salt , sugar , and rose-water , and so serve it . to make a caudle . take ale the quantity that you mean to make , and set it on the fire , and when it is ready to boil , scum it very well , then cast in a large mace , and take the yolks of 2 eggs , for 1 mess , or one draught , and beat them well , and take away the skin of the yolks , and then put them into the ale , when it seetheth , be sure to stir them well till it seeth again for a young-ling , then let it boil a while and put in your sugar , and if it be to eat , cut three or four toasts of bread thin , and toast them dry , but not brown , and put them to the caudle , if to drink put none . to make almond butter . blanch your almonds , and beat them as fine as you can with fair water 2 or 3 hours , then strain them through a linnen cloth , boil them with rose-water , whole mace and annise-seeds , till the substance be thick , spread it upon a fair cloth , draining the whey from it , after let it hang in the same cloth some few hours , then strain it and season it with rose-water and sugar . to stew beef . take a good rump of beef , cut from the bones , shred turnips and carrots small , and spinage , and lettice , put all in a pan , and let it stew 4 hours with so much water , and a quart of white-wine as will cover it , when it is stewed enough , then put in a wine-glass full of elder vinegar , and serve it in with sippets . to souce a young pig. take a young pig being scalded , boil it in fair water , and white-wine , put thereto bay-leaves , whole ginger , and nutmeg quartered , a few whole cloves , boil it throughly , and leave it in the same broth in an earthen pot . to boil flownders or pickerels after the french fashion . take a pint of white-wine , the tops of young time and rosemary , a little whole mace , a little whole pepper , seasoned with verjuice , salt , and a piece of sweet butter , and so serve it , this broth will serve to boil fish twice or thrice in , or four times . to make flesh of apricocks . take apricocks when they are green , and pare them , slice them , and take half their weight in sugar , put it to them , so put them in a skillet , and as much water as you think will melt the sugar , so let them boil , and keep them stirring till they be tender , and so take them off , and scum them very clean , so put them forth of the skillet and let them stand , take as much sugar as you had before , and boil them into a candy height , and then put in your apricocks and set them over a soft fire but let them not boil , so keep them with oft stirring , till the syrrup begin to jelly , then put them in glasses , and keep them for your use . to make flesh of quinces . take quinces , pare them , and core them , and cut them in halfs , boil them in a thin syrrup till they be tender , then take them off , and let them lie in syrrup ; then take quinces , pare and quarter them , take out the cores , put as much water to them as will cover them , then boil them till they be very tender , and then strain out the liquor clean from them , and take unto a pint of that liquor a pound of sugar , put as much water to the sugar as will melt it , then boil it , to a candy height ; then stir the quinces that are in the syrrup as thin as you can , when your sugar is at a full candy height , put in a pint of the liquor , then set it over a soft fire , stirring it leisurely till the sugar be dissolved , then put in half a pound of your slices , keeping it still stirring , but not to boil , you must take the jelly of quinces kernels that have lain in water 2 or 3 hours , take 2 good spoonfuls of it , and put it to the flesh , so keep it stirring leisurely till it begin to jelly upon the spoon , then put it into thin glasses , and keep it in a stove . to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off , take juice of oranges , put them into the juice , boil them half an hour , and take them off . to dry cherries . take the fairest cherries , stone them , take to six pound of cherries , a pound of sugar , put them into a skillet , straining the sugar among them , as you put them in , then put as much water to them as will boil them , then set them upon a quick fire , let them boil up , then take them off , and strain them very clean , put them into an earthen pan or pot , let them stand in the liquor 4 days , then take them up and lay them severally one by one upon silver or earthen dishes , set them in an oven after the bread is taken out , and so shift them every day upon dry dishes , and so till they be dry . to dry peaches . take peaches and coddle them , take off the skins , stone them , take to four pound of peaches , a pound of sugar , then take a gally pot and lay a lane of peaches , and a lane of sugar , till all be laid out , then put in half a pint of water , so cover them close , and set them in embers to keep warm , so let them stand a night and a day , put them in a skillet , and set them on the fire to be scalding hot , then put them into your pot again , and let them stand 24 hours , then scald them again , then take them out of your syrrup , and lay them on silver dishes to dry , you may dry them in an oven when the bread is taken out , but to dry them in the sun is better , you must turn them every day into clear dishes . to boyl veal . take veal & cut it in thin slices , and put it into a pipkin with as much water as will cover it , then wash a handful of currans , and as much prunes , then take a court-roul , and cut it in long slices like a butchers skiver , then put in a little mace , pepper and salt , a piece of butter , and a little vinegar some crumbs of bread , and when it hath stewed 2 hours take it up and serve it . to boil a capon in white broth . truss a capon to boil , and put it into a pipkin of water , and let it boil 2 hours , and when it is boiled take up a little of the broth , then take the yolks of eggs , and beat them very fair with your broth that you take up , then set it by the fire to keep warm , season it with grated nutmeg , sugar , and salt , then take up your capon , and pour this broth on with a little sack , if you have it , garnish it with sippets , and serve it , remember to boil whole mace with your capon , and marrow if you have it . to boil a capon or chicken in white broth with almonds . boil your capon as in the other , then take almonds , and blanch them , and beat them very small , putting in sometimes some of your broth to keep them from boiling : when they are beaten small enough , put as much of the uppermost broth to them , as will serve to cover the capon , then strain it , and wring out the substance clear , then season it as before , & serve it with marrow on it . how to boil brawn . water your brawn 24 hours , wash and scrape it 4 or 5 times , then take it out of the water , and lay it on a fair table , then throw a handful of salt on every collar , then bind them up as fast as you can , with hemp , bass or incle , then put them into your kettle , when the water boileth , and when it boileth scum it clean , let it boil until it be so tender that you may thrust a straw through it , then let it cool until the next morning . by the souced meats you may know how to souce it . how to boil a gammon of bacon . water your gammon of bacon 24 hours , then put it into a deep kettle , with some sweet hay , let it boil softly 6 or 7 hours , then take it up with a scummer and a plate , and take off the skin whole , then stick your gammon full of cloves , strew on some gross pepper , and cut your skin like sippets , then garnish your gammon , and when you serve it , stick it with bays . how to boil a rabbet . fley and wash the rabbet , & slit the hinder leg on both sides of the back-bone , from the forward , and truss them to the body , set the head right up with a skuer , right down in the neck , then put it to boiling , with as much water as will cover it ; when it boils , scum it , season it with mace , ginger , salt and butter , then take a handful of parsley , and a little time , boil it by it self , then take it up ▪ beat it with the back of a knife , then take up your rabbet , and put it in a dish , then put your herbs to your broth , and scrape in a carret-root , let your broth boil a little while , put in salt , pour it on your rabbet , and serve it in . how to boil a mallard with a cabbage . half roast your fowl , then take it off , and cast it down , then put it into a pipkin with the gravy , then pick and wash some cabbage , and put to your mallard , with as much fair water as will cover it , then put in a good piece of butter , and let it boil an hour , season it with pepper and salt , and serve it upon sops . how to boil a duck with turnips . half roast her , then cover her with liquor , boil your turnips by themselves , half an hour , then cut them in cakes , and put them to your duck with butter and parsley chopt small , when it hath boiled half an hour , season it with pepper and salt , and serve it upon sops . how to boil chickens , and sorrel-sops . truss your chickens , and boil them in water and salt very tender , then take a good handful of sorrel , beat it stalks and all , then strain it , and take a manchet , & cut it in sippets , and dry them before the fire , then put your green broth upon the coals , season it with sugar , and grated nutmeg , and let it stand until it be hot , then put your sippets into a dish , put your chickens upon them , and pour sauce upon it , and serve it . how to boil a pike in white broth. cut your pike in 3 pieces , and boil it with water and salt , & sweet herbs , let it boil until it strain , then take the yolks of half a dozen eggs , and beat them with a little sack , sugar , melted butter , and some of the pikes broth , then put it on the fire to keep it warm but stir it often lest it curdle , then take up your pike , and put the head and tail together , then cleave the other pieces in two , take out the back-bone , and put one piece on the one side , and the other piece on the other side , but blanch all , then pour on your white broth , garnish your dish with sippets and boiled parsley , and strew on powder of ginger , and wipe the edge of the dish round , and serve it . how to boil divers kinds of fish. bat , conger , thornback , plaice , salmon , trout or mullet , boil any of these with water , salt , and sweet herbs , when they boil , scum it very clean , then put in vinegar , and let it boil till you think it is enough , your liquor must be very hot of the salt , then take it off , you may let it stand 5 or 6 days in the liquor , then if you would keep it longer , pour that liquor away , and put water and salt to it , or soucing drink , you must remember to let your mullets boil softly , and your thornback and other fish very fast , you must blanch your thornback while it is warm , and when you serve any of those fishes , strew on some green herbs . how to make a sallet of all manner of herbs . take your herbs , and pick them clean , and the flowers , wash them clean , and swing them in a strainer , then put them into a dish , and mingle them with cucumbers and lemons sliced very thin , then scrape on sugar and put in vinegar & oyl , then spread the flowers on the top , garnish your dish with hard eggs , and all sorts of your flowers , scrape on sugar , and serve it in . how to stew steaks between two dishes . you must put parsley , currans , butter , verjuice , and 2 or 3 yolks of eggs , pepper , cloves and mace , and so let them boil together , and serve them upon sops , likewise you may do steaks of mutton or beef . how to stew calves feet . boil them , and blanch them , cut them in two , and put them into a pipkin with strong broth , then put in a little powder of saffron , and sweet butter , pepper , sugar , and some sweet herbs finely minced , let them stew an hour , put in salt and save them . 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-lettice , let them stew one hour , then season it with pepper , and salt , and a little verjuice , then serve it . how to stew trouts . draw your trouts , and wash them , and then put them into a dish with white-wine , and water , and a piece of fresh butter , then take a handful of parsley , a little thyme , and a little savory ; mince these small , and put to your trouts with a little sugar , let them stew half an hour , then mingle the yolks of 2 or 3 hard eggs , and strew them on your trouts with pepper and salt , then let them stew a quarter of an hour and serve them . how to stew smelts or flounders . put your smelts or flounders into a deep dish with white-wine and water , a little rosemary and thyme a piece of fresh butter , and some large mace , and salt , let them stew half an hour , then take a handful of parsley and boil it , then beat it with the back of a knife , then take the yolks of 3 or 4 eggs , and beat them stiff some of your fish broth , then dish up your fish upon sippets , pour on your sauce , scrape on sugar , and serve it . how to stew rabbets . half roast it , then take it off the spit , and cut it in 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 of ginger , some pepper and salt , 2 or 3 pippins minced small , let these stew an hour , then dish them upon sippets . how to stew a pullet or capon . half roast it , then cut it in pieces , put it into a dish with the gravy , and put in a little cloves and mace with a few barberries or grapes , put these to your pullet with a pint of claret , and a piece of butter , let these stew an hour , dish them upon sippets & serve it . how to stew cold chickens . cut them in pieces , put them into a pipkin of strong broth , and a piece of butter , then grate some bread and a nutmeg , thicken your broth with it , season your meat with gross pepper , and salt , dish it upon sippets , and serve it . how to make paste for a pasty of venison . take almost a peck of flower , wet it with two pound of butter , and as much suet , then wet your paste , put in the yolks of 8 or 10 eggs , make reasonable light paste , then roul it and lay it on suet , first lay a paper under your paste , then lay on your venison , close it , pink it , baste it with butter , and bake it , when you draw it out , baste it with butter again . how to make paste for a pye to keep long . your flower must be of rie , and your liquor nothing but boiling water , make your paste as stiff as you can , raise your coffin very high , let your bottom and sides be very thick and your lid also . how to make past for a custard . your liquor must be boiling water , make your paste very stiff , then roul out your paste , and if you would make a great tart , then raise it , and when you have done cut the bottom a little from the side , then roul out a thin sheet of paste , lay paper under it , strew flower that it may not stick to it ; then put your coffin on it , of what fashion you will , then dry it , and fill it , and bake it . how to make paste for buttered loaves . take a pottle of flower , put thereto ginger , and nutmeg , then wet it with milk , yolks of eggs , yest , and salt , then make it up into little loaves , then butter a paper , and put the loaves on it , then bake them , and when they are baked , draw them forth , and cut them in cakes , butter them , then set them as they were , scrape on sugar , and serve them . how to make paste for dumplins . season your flower with pepper , salt , and yest , let your water be more than warm , then make them up like manchet , but let them be somewhat little , then put them into your water when it boileth , & let them boil an hour , then butter them . to make puff paste . take a quart of flower & a pound and half of butter , and work the half pound of butter dry into the flower , then put in 3 or 4 eggs to it , and as much cold water as will make it a little paste , then work it in a piece of a foot long , then strain a little flower on the table , & take it by the end , beat it while it stretch long , then put the 2 ends together , and beat it again , and so do 5 or 6 times , then work it up round , and roul it out broad , then beat your pound of butter with a rouling pin that it may be light , then take little bits of your butter , and stick it all over the paste , then fold up your paste close , and coast it down with your rouling-pin , and roul it out again , and so do five or six times , then use it as you will. to bake a gammon of bacon . you must first boil it two hours before you stuff it , stuff it with sweet herbs , and hard eggs chopt together with parsley . to bake fillets of beef , or clods , instead of red dear . first , take your beef , and lard it very thick , then season it with pepper , salt , ginger , cloves and mace good store , and a great deal more pepper and salt than you would do to a piece of venison , then close it , and when it is baked , put in some vinegar , sugar , cinnamon , and ginger , and shake it well , then stop the vent-hole , and let it stand three weeks before you spend it . how to bake calves feet . season them with pepper , salt and currans , when they be baked , take the yolks of 3 or 4 eggs , and beat them with verjuice , or vinegar , sugar , and grated nutmeg , put it into your pie , scrape on sugar , and serve it . how to bake a turkie . take out his bones and guts , then wash him , then prick his back together again , then parboil him , season him with pepper and salt , stick some cloves in the breast of him , then lard him , and put him into your coffin with butter , in this sort you may bake a goose , pheasant or capon . to bake a hare . take out his bones , and beat the flesh in a mortar with the liver , then season it with all sorts of spices , then work it up with 3 or 4 yolks of eggs , then lay some of it all over the bottom of the pie then lay on some lard , and so do until you have laid on all , then bake it well with good store of sweet butter . to bake quinces or wardens , so as the fruit look red , and the crust white . your wardens must be stewed in a pipkin with claret-wine , sugar , cinnamon , and cloves , then cover your pipkin with a sheet of paste , and let it stand in the oven five or six hours , then raise a coffin of short paste put in your wardens with sugar , and put it into the oven , when it hath stood an hour , take it out and wash it with rose-water and butter , then scrape on sugar and put it in a quarter of an hour more , and it will be red upon the top , then scrape on sugar and serve it . to bake chucks of veal . parboil 2 pound of the lean flesh of a leg of veal , mince it as small as grated bread , with 4 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 , nutmeg , and cinnamon , then mingle them all together , fill your pies and beat them . to bake a chicken pie. season your chickens with nutmeg , salt , pepper , and sugar , then put them into your coffin , then take some marrow and season with the same spice , then roul it in yoks of eggs , and lay it on your chicken , with minced dates , and good store of butter , then bake it , and put in a little sack , or muscadine , or white-wine and sugar , then shake it , scrape on sugar and serve it . how to bake a steak pie. cut a neck of mutton in steaks , beat them with a cleaver , season them with pepper , and salt , and nutmeg , then lay them on your coffin with butter and large mace , then bake it , then take a good quantity of parsley , and boil it , beat it as soft as the pap of an apple , put in a quarter of a pint of vinegar , and as much white-wine , with a little sugar , warm it well , and put it over your steaks , then shake it , that the gravy and the liquor may mingle together , scrape on sugar , and serve it . to make an italian pudding . take manchet , and cut it in square pieces like a die , then put it to half a pound of beef-suet minced small , raisins of the sun the stones picked out , cloves , mace , minced dates , sugar , marrow , rose-water , eggs and cream , mingle all these together , and put it into a dish fit for your stuff , in less than an hour it will be baked , then scrape on sugar , & serve it in . how to make a florentine . take the kidney of a loin of veal , or the wing of a capon , or the leg of a rabbet , mince any of these small , with the kidney of a loin of mutton ; if it be not fat enough , then season it with cloves , mace , nutmegs and sugar , cream , currans , eggs and 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 , then turn up one , and let the other lie , then pink it , cake it , scrape on sugar , and serve it . to roast a breast of veal . take parsley and thyme , wash them , and chop them small , then take the yolks of five or six eggs , grated bread and cream , mingle them together with cloves , mace , nutmeg , currans and sugar , then raise up the skin of the breast of veal , and put it in your stuff , prick it up close with a skuer , then roast it , and bast it with butter , when it is roasted , wring on the juice of a lemon , and serve it . to roast a hare . case your hare , but cut not off her ears nor legs , then wash her , and dry her with a cloth , then make a pudding , and put into her belly , then sow it up close , then truss her as if she were running , then spit her , then take some claret-wine , and grated bread , sugar , and ginger , barberries , and butter , boil these together for your sauce . to roast a shoulder of mutton . roast it with a quick fire , that the fat may drop away , and when you think it is half roasted , set a dish under it , and flesh it with a knife a-cross as you do pork , but you must cut it down to the bone on both the sides , till the gravy run into the dish , baste it no more after you have cut it , put unto the gravy half a pint of white-wine vinegar , a handful of capers and olives , five or six blades of mace , a handful of sugar , and stew all these together , and pour it on your meat . to roast a neats-tongue . boil him and blanch him , cut out the meat at the butt-end , and mingle it with beef-suit as much as an egg , then season it with nutmeg , and sugar , dates , currans , and yolks of raw eggs , then put your meat to the tongue , and bind it with a cawl of veal or mutton , then roast it , baste it with butter , save the gravy , and put thereto a little sack or muscadine , let it stew a little while , then pour it in to your tongues , and serve it . how to roast a pig with a pudding in his belly . fley a fat pig , truss his head looking over his back , then temper as much stuff as you think will fill his belly , then put it into your pig , and prick it up close , when it is almost roasted , wring on the juice of a lemon , when you are ready to take it up , take four or five yolks of eggs , and wash your pig all over , mingle your bread with a little nutmeg , and ginger , then dry it , and take it up as fast as you can , let your sauce be vinegar , butter , and sugar , the yolk of a hard egg minced , and serve it hot . how to roast a leg of mutton . cut holes in a leg of mutton , with a knife , then thrust in slices of kidney suet , and stick it with cloves , roast it with a quick fire , when it is half roasted , cut off a piece underneath , and cut it into thin slices , then take a pint of great oysters with the liquor , 3 or 4 blades of mace , a little vinegar and sugar , stew these till the liquor be half consumed , then dish up your mutton , pour on the sauce , and serve it . how to roast a neck of mutton . cut away the swag , and roast it with a quick fire , but scorch it not , baste it with butter a quarter of an hour , after wring on the juice of half a lemon , save the gravy , then baste it with butter again , wring on the other half of the lemon , when it is roasted , dry it with manchet , and grated nutmeg , then dish it , and pour on your sauce . to roast a shoulder or haunch of venison , or chine of mutton . take any of the meats , and lard them , prick them with rosemary , baste them with butter , then take half a pint of claret-wine , cinnamon , ginger , sugar , grated bread , rosemary and butter , let all these boil together , until it be as thick as water-gruel , then put in a little rose-water and musk , it will make your gallentine taste very pleasantly , put it on a fitting dish , draw off your meat , lay it into that dish , strew it with salt . to roast a shoulder or fillet of veal . take parsley , winter-savory , and thyme , mince these small with hard eggs , season it with nutmeg , pepper , currans , work these together with raw yolks of eggs , then stuff your meat with this , roast it with a quick fire , baste it with butter , when it is roasted , take the gravy and put thereto vinegar , sugar and butter , let it boil , when your meat is roasted , pour this sauce on it , and serve it . to roast a gigget of mutton . take your gigget with cloves , and rosemary , and lard it , roast it , baste it with butter , and save the gravy , put thereto some claret wine , with a handful of capers , season it with ginger and sugar , when it is boiled well , dish up your gigget , and pour on your sauce . to fry a chicken . boil your chicken in water and salt , then quarter them into a pan with sweet butter , and let them fry leisurely , then put thereto a little verjuice , and nutmeg , cinnamon and ginger , the yolks of two or three raw eggs , stir these well together , and dish up your chickens , pour the sauce upon them . how to fry calves feet . boil them , and blanch them , then cut them in two , then take good store of parsley , put thereto some yolks of eggs , season it with nutmeg , sugar , pepper , and salt , then roul your calves-feet in them , and fry them with sweet butter , then boil some parsley , and beat it very tender , put to it vinegar , butter and sugar , heat it hot , then dish up your feet upon sippets , pour on your sauce , scrape on some sugar , and serve it hot . how to fry tongues . boil them , and blanch them , cut them in thin slices , season them with nutmeg , sugar , cinnamon , and salt , then put thereto the yolks of raw eggs , the core of a lemon cut in square pieces ●ike a die , then fry them in spoonfuls with sweet butter , let your sauce be white-wine , sugar and butter , heat it hot , and pour it 〈◊〉 your tongues , scrape on sugar , and serve it . how to make fritters . make your batter with ale , eggs and yest , season it with milk , cloves , mace , cinnamon , nutmeg , and salt , cut your apples like beans , then put your apples and batter together , fry them in boiling lard , strew on sugar , and serve them . to souce brawn . take up your brawn while i● is hot out of your boiler , then cover it with salt , when it hath stood an hour , turn the end that was under upward , then strew , 〈◊〉 salt upon that , then boil you● soucing-drink , and put thereto 〈◊〉 good deal of salt , when it is cold 〈◊〉 put in your bra●●● with the sa● that is about it , ●nd let it stan● ten days , then change your so●●cing drink , and as you change 〈◊〉 put in salt , when you spend it , 〈◊〉 it be too salt , change it with fre● drink . to souce a pig. cut off the head , and cut you● pig into two sleaks , and take o● the bones , then take a handful 〈◊〉 sweet herbs , and mince them small , then season your pig and herbs with nutmeg , ginger , cloves , mace , and salt , then strew your herbs on the inside of your pig , then roul them up like two collars of brawn , then bind them in a cloth fast , then put them a boiling in the boiling-pot , put in some vinegar and salt , when they are boiled very tender , take them off , let them stand in the same liquor 2 or 3 days , then put them into soucing-drink , and serve it with mustard and sugar . how ●●●ouce eels . take 2 salt●●els , and fley them , cut them down the back , and take out the bones , and take good store of parsley , thyme , and sweet marjoram , mince them small , season them with nutmeg , ginger , pepper and salt , strew your herbs in the inside of your eels , then roul them up like a collar of brawn , put them into a cloth , and boil them tender with salt and vinegar , when they are boiled , then take them up , let it be in the pickle two or three days , and then spend them . how to souce a breast of veal . take out the bones of a breast of veal , and lap it in water 10 or 12 hours , then take all manner of sweet herbs , and mince them small , then take a lemon and cut it in thin slices , then lay it with your herbs in the inside of your breast of veal , then roul it up like a collar , and bind it in a cloth , and boil it very tender , then put it into soucing-drink , and spend it . to souce a tench or barbel . first cut them down the back , then wash them , and put them a boiling in no more water than will cover them , when they boil , put in some salt and vinegar , scum it very clean , when it is boiled enough , take it up , and put it into a dish fit for the fish , then take out the bones , pour on as much liquor as will cover it , with grated nutmeg , and powder of cinnamon , when it is cold serve it . to souce a fillet of veal . take a fair fillet of veal , and lard it very thick , but take out the bones , season it with nutmeg , ginger , pepper , and salt , then roul it up hard , let your liquor be the one half white-wine , the other half water ; when your liquor boileth put in your meat , with salt and vinegar , and the peel of a lemon , then scum it very clean , let it boil until it be tender , then take it not up until it be cold , and souce it in the same liquor . to marble beef , mutton , or venison . stick any of these with rosemary and cloves , then roast it , being first joined very well , then baste it oft with water and salt , and when it is throughly roasted take it up , and let it cool , then take claret-wine and vinegar , and as much water , boil it with rosemary , bayes , good store of pepper , cloves , salt ; when it hath boiled an hour , take it off , and let it cool , then put your meat into a vessel , and cover it with this liquor and herbs , then stop it up close , the closer you stop it , the longer it will keep . to marble fish. take flounders , trouts , smelts or salmons , mullets , mackrels or any kind of shell-fish , wash them and dry them with a cloth , then fry them with sallade-oyl , or clarified butter , fry them very crispe , then make your pickle with claret-wine and fair water , some rosemary and thyme , with nutmegs cut in slices , and pepper and salt , when it hath boiled half an hour , take it off , and let it cool , then put your fish into a vessel , cover it with liquor and spice , and stop it close . how to make a tart of wardens . you must first bake your wardens in a pot , then cut them in quarters , and core them , then put them into your tart , with sugar , cinnamon , and ginger , then close up your tart , and when it is almost baked , do it as your warden-pie , scrape on sugar and serve it . to make a tart of green pease . take green pease , and seeth them tender , then pour them out into a cullender , season them with saffron , salt , and sweet butter , and sugar , then close it , then bake it almost an hour ; then draw it forth , and ice it , put in a little verjuice , and shake it well , then scrape on sugar and serve it . how to make a tart of rice . boil your rice , and pour it into a cullender , then season it with cinnamon , nutmeg , ginger , and pepper and sugar , the yolks of 3 or 4 eggs , then put it into your tart , with the juice of an orange , then close it , bake it , and ice it , scrape on sugar and serve it . how to make a tart of medlars . take medlars that are rotten , then scrape them , then set them upon a chafing-dish of coals , season them with the yolks of eggs , sugar , cinnamon , and ginger , let it boil well , and lay it on paste , scrape on sugar and serve it . how to make a tart of cherries . take out the stones , and lay the cherries into your tart , with sugar , ginger , and cinnamon ; then close your tart , bake it and ice it , then make a sirrup of muskadine , and damask-water , and pour this into your tart , scrape on sugar and serve it . how to make a tart of strawberries . wash your strawberries , and put them into your tart , season them with sugar , cinnamon , ginger , and a little red-wine , then close it , and bake it half an hour , ice it , scrape on sugar and serve it . to make a tart of hips . take hips and cut them , and take out the seeds very clean , then wash them , season them with sugar , cinnamon and ginger , then close your tart , bake it , ice it , scrape on sugar , serve it . how to make a pippin tart. take fair pippins and pare them , then cut them in quarters and core them , then stew them with claret-wine , cinnamon and ginger , let them stew half an hour then pour them out into a cullender , but break them not , when they are cold , lay them one by one into the tart , then lay on sugar , bake it , ice it , scrape on sugar , and serve it . how to scald milk after the western fashion . when you bring your milk from the cow , strain it into an earthen pan , and let it stand two hours , then set it over the fire till it begin to heave in the middle , then take it off , but jog it as little as you can , then put it into a room where it may cool , and no dust fall into it , this milk or cream you may keep two or three days . to make a junket . take ewes or goats milk , if you have neither of these , then take cows-milk , and put it over the fire to warm , then put in a little runnet to it , then pour it out into a dish , and let it cool , then strew on cinnamon and sugar , then take some of your aforesaid cream and lay on it , scrape on sugar and serve it . to make cream clutter . take milk , and put it into an earthen pot , and put thereto runnet , let it stand two days , it will be all in a curd , then season it with some sugar , cinnamon , and cream , then serve it , this is best in the hottest of the summer . to make a white-pot . take a quart of cream , and put it over the fire to boil , season it with sugar , nutmeg , and cinnamon , sack and rose-water , the yolks of seven or eight eggs , beat your eggs with sack and rose-water , then put it into your cream , stir it that it curdle not , then pare two or three pippins , core and quarter them , and boil them with a handful of raisins of the sun , boil them , tender , and pour them into a cullender , then cut some sippets very thin , and lay some of them in the bottom of the dish , and lay on half your apples , and curians , then pour in half your milk , then lay on more sippets , and the rest of your apples and raisins , then pour on the rest of your milk bake it , scrape on sugar , and serve it . how to make a pudding in hast . take a pint of milk , and put thereto a handful of raisins of the sun , and as many currans , and a piece of butter , then grate manchet , and nutmeg also , and put thereto a little flower ; when your milk boileth , put in your bread , let it boil a quarter of an hour , and put in a piece of butter in the boiling of it , and stir it always , then dish it up , pour on butter and serve it . to make a pudding in a dish . take a quart of cream , put thereto a pound of beef-suet minced small , put it to your milk , season it with nutmeg , sugar , rose-water and cinnamon , then take some seven or eight eggs , and beat them very well , then take a cast of manchets , and grate them , and put unto it , then mingle those together well , then put it into a dish , and bake it , when it is baked , scrape on sugar , and serve it . to boil cream . take a quart of cream , and set it a boiling with mace , whilst your cream is boiling cut some thin sippets , then take seven or eight yolks of eggs , put them with rose-water and sugar , and a little of your cream , when your cream boileth take it off the fire , and put in your eggs , and stir it very fast that it curdle not , then put your sippets into the dish , pour in your cream , and let it cool , when it is cold , scrape on sugar and serve it . to draw butter . take your butter , and cut it into thin slices , put it into a dish then put it upon the coals where it may melt leisurely , stir it osten , and when it is melted , put in two or three spoonfuls , of water , or vinegar , which you will , stir them and beat it until it be thick . lady of arundels manchet . take a bushel of fine wheat-flower , twenty eggs , three pound of fresh butter , then take as much salt and barm as to the ordinary manchet , temper it together with new milk pretty hot , then let it lie the space of half an hour to rise so you may work it up into bread , and bake it , let not your oven be too hot . to boil pigeons . boil them in water and salt , take a handful of parsley , as much time stript , two spoonfuls of capers minced all together , and boil it in a pint of the said liquor a quarter of an hour , then put in two or three spoonfuls of verjuice , two eggs beaten , let it boil a little , and put to a little butter , when you have taken it off the fire , stir this all together , and pour it upon the pigeons , with sippets round the dish . a florentine of sweet-bread or kidneys . parboil three or four kidneys , and mince them small , season them with nutmeg , one stick of cinnamon , beat as much sugar as will sweeten it , and a penny loaf grated , and the marrow of three bones in good pieces , and a quarter of a pound of almond paste , a glass of maligo-sack , two spoonfuls of rose-water , a grain of musk , and one grain of ambergreece , and a quarter of a pint of cream , three or four eggs , and mix all together , and make it up in puff paste , and bake it three quarters of an hour . a pork-pie . boil your leg of pork , season it with nutmeg and pepper , and salt , bake it five hours in a round pie . a chicken-pie . scald and season your chickens with nutmegs , as much sugar as cinnamon , pepper , and salt , then put them in your pie , then put three quarters of quartered lettice , and six dates quartered and a handful of goosberries , and half a sliced lemon , and 3 or four branches of barberries , and a little butter , you may use to four chickens 3 marrow-bones rould in yolks of eggs , and ringo-roots , and some preserved lettuce , make a caudle , and put in when the pie cometh out of the oven , an hour and a half is enough to stand in the oven . a lamb pie. take the same ingredients you did for the chicken-pie , only leave out the marrow , the ringo-roots , and the preserved lettuce , make your caudle of white-wine , verjuice and butter , put it in when the pie comes out of the oven . sauce for a shoulder of mutton . take a spoonful of herbs , and as many capers , half a pint of white-wine , half a nutmeg , and two eggs ; when it is boiled put a piece of butter to the gravy , when is is boiled , take it off , and put the butter in . a lumber-pie . take three or four sweet-breads of veal , parboil and mince them very small , then take the curd of a quart of milk , turned with three eggs , half a pound of almond-past , and a penny loaf grated , mingle these together , then take a spoonful of sweet herbs minced very small , also six ounces of oringado , and mince it , then season all this with a quarter of sugar , and three nutmegs , then take five dates , and a quarter of a pint of cream , four yolks of eggs , three spoonfuls of rose-water , three or four marrow-bones , mingle all these together , except the marrow , then make it up in long boles , about the bigness of an egg , and in every bole put a good piece of marrow , put these into the pie ; then put a quarter of a pound of butter , and half a sliced lemon , then make a caudle of white-wine , sugar and verjuice , put it in when you take your pie out of the oven , you may use a grain of musk and ambergreece . an oyster pie. season your oysters with nutmegs , pepper , and salt , and sweet herbs , your oysters being first thrown into scalding water , and parboiled , season them , and put them into the pie ; put 2 or three blades of mace , and half a sliced lemon , and the marrow of two bones rouled in the yolks of eggs , and some butter , then let your pie stand almost an hour in the oven , then make a caudle of verjuice , butter and sugar , put it into your pie ; when you take it out of the oven , you may use two nutmegs to one quart of oysters and as much pepper as the quantity of 3 nutmegs , but less salt , and one spoonful of sweet herbs . an artichoak-pie . take the bottoms of boiled artichoaks , and quarter them , and take the meat from the leaves , season it with half an ounce of cinnamon , and half an ounce of beaten nutmeg , and two ounces of sugar , and put them into your pie , and boiled marrow rouled in yolks of eggs , and six blades of large mace , lemon sliced , six quartered dates , and a quarter of a pound of ringo-roots , half a pound of fresh butter , then let it stand in the oven one hour , and when you take it out , put a caudle into your pie made of white-wine , sugar and verjuice . a calves-foot pie. mince your calves-feet very small , then season them with two nutmegs , and three quarters of an ounce of cinnamon , 1 quarter of a pound of sugar , half a pound of currans , two lemon peels minced , ten dates minced , 3 spponfuls of rose-water , and half a pound of fresh butter , bake it an hour , and put a caudle into it , made of white-wine , sugar , and verjuice . a skirret pie. take a quarter of a peck of skirrets blanched , and sliced , season them with three nutmegs , and an ounce of cinnamon , and three ounces of sugar , and ten quartered dates , and the marrow of three bones rouled in yolks of eggs , and one quarter of a pound of ringo-roots , and preserved lettice , sliced lemon , four blades of mace , three or four branches of preserved barberries , and half a pound of butter , then let it stand one hour in the oven , then put a caudle made of white-wind , verjuice , butter and sugar , put in into the pie when it comes out of the oven . a calves-head pie for supper . boil your calves-head almost enough , cut it in thin slices all from the bone , season it with 3 beaten nutmegs , a quarter of an ounce of pepper , and as much salt as there is seasoning , then take a spoonful of sweet herbs minced small , and two spoonfuls of sugar , and two or three artichoak bottoms boiled , and cut them in thin slices , and the marrow of two bones rouled in yolks of eggs , a quarter of a pound of ringo-roots , & quarter of a pound of currans , then put it into your pie , and put a quarter of a pound of butter , and a sliced lemon , three or four blades of mace , three or four quartered dates , let it stand an hour and more in the oven , then when you take it out , put into it a caudle made of sugar , white-wine , verjuice and butter . a lark pie. take three dozen of larks , season them with nutmegs , and half an ounce of pepper , a quarter of an ounce of mace beaten , then take the lumber pye-meat , and fill their bellies , if you will ; if not , take half a pound of suet , and one pound of mutton minced , half a pound of raisins of the sun , and six apples minced all together very small , then season it with a nutmeg , pepper and salt , and one spoonful of sweet herbs , and a lemon peel minced , one penny loaf grated , a quarter of a pint of cream , two or three spoonfuls of rose-water , three spoonfuls of sugar , one or two spoonfuls of verjuice ; then make this in boles , and put it in three bellies , and put your larks in your pie , then put your marrow rouled in yolks of eggs upon the larks , and large mace , and sliced lemon , and fresh butter , let it stand in the oven an hour , when you take it out , make your caudle of butter , sugar , and white-wine vinegar , put it into the pie. a hot neats-tongue for supper . boil your tongue till it be tender ; blanch it , and cut it in thin pieces , season it with nutmeg , and a quarter of an ounce of pepper , and as much salt as seasoning , then take six ounces of currans , season it all together , and put it into the pie , then put a lemon sliced , and dates and butter , then bake it , and let it stand an hour and half , then make a caudle of white-wine and verjuice , sugar and eggs , and put it in when you take it out of the oven . a cold neats-tongue pie. your tongue being boiled , blanched and larded with pork and bacon , season it with the same ingredients the deer hath ; that is , three nutmegs , three races of ginger , half an ounce of cloves and mace together , and half an ounce of pepper , beat your spice all together , more salt than seasoning , and likewise lay in the liquor , bake it two hours , but put one pound of butter in your pie before you lid it . a potato pie for supper . take three pound of boiled and blanched potatoes , and three nutmegs , and half an ounce of cinnamon beaten together , and three ounces of sugar , season your potatoes , and put them in your pie , then take the marrow of three bones rouled in yolks of eggs , and sliced lemon , and large mace , and half a pound of butter , six dates quartered , put this into your pie , and let it stand an hour in the oven , then make a sharp caudle of butter , sugar , verjuice and white-wine , put it in when you take your pie out of the oven . a pigeon or rabbet pie. take one ounce of pepper 〈◊〉 more salt , than season your pigeons or rabbet , and take two nutmegs , grated with your seasoning , then lay your rabbet in the pie , and one pound of butter ; if you heat the pie hot : then put in two or three slices of lemon , and 2 or 3 blades of mace , and as many branches of barberries , and a good piece of fresh butter melted , then take it and let it stand an hour and half , but put not in the fresh butter till it comes out of the oven . to make puff-paste . break 2 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 past , and lay it in a rank , and divide your butter in five pieces , that you may lay it on at 5 several times , roul your paste very broad , then rake one part of the same butter in little pieces all over your paste , then throw a ●●●●dful of flower slightly on , ●●en fold up your paste , and beat ●t with a rouling-pin , so roul it out again ; thus do five times , and make it up . a pudding . take a quart of cream , and two eggs , beat them , and strain them into the cream , and grate in a nutmeg and half , take 6 spoonfuls of flower , beat half a pound of almonds with some cream , and put it into the cream , and mix this together , boil your pudding an hour and no more , first flower the bag you put it in , then melt fresh butter , and take sugar & rose-water , beat it thick , and pour it on the pudding , you may put to it a little milk , and stick blanched almonds and wafers in it , add to the same pudding , if you will , a penny-loaf grated , a quartern of sugar , 2 marrow-bones , 1 glass of maligo-sack , six dates minced , a grain of ambergreece , a grain of musk , 2 or 3 spoonfuls of rose-water , bake the pudding in little wood-dishes , but first butter them , your marrow must be stuck to and again ; then bake it half an hour , five or seven at a time , and so set them in order in the dish , and garnish them with a sprig in the middle , and wafers about it , strew sugar about the branch , and sliced lemon , set four round , and one in the top . frigasie of veal . cut your meat in thin slices , beat it well with a rouling-pin , season it with nutmeg , lemon , and tyme , fry it slightly in a pan , beat 2 eggs , and 1 spoonful of verjuice and put it into the pan , and stir it together , and dish it frigasie of lamb. cut your lamb in thin slices , season it with nutmeg , pepper , & salt , mince some thyme , and lemon , & throw it upon your meat , then fry it slightly in a pan , then throw in 2 eggs beaten in verjuice & sugar into the pan , also a han●ful of goosberries , shake it together and dish it . frigasie of chickens . kill your chickens , pull skin and feathers off together , cut them in thin slices , season them with thyme and lemons minced , nutmeg , and salt , a handful of sorrel minced , then fry it well with six spoonfuls of verjuice , one spoonful of sugar , beat it together , so dish it with sippets about . another frigasie of chickens . take the former ingredients , and add to it boil'd artichoak bottoms with the meat of the leaves , and a handful of scalded goosberries , and boiled skirrets & lettice tossed in butter and when they are boiled , and 2 spoonfuls of sugar , 2 eggs and verjuice beaten together , and lay your lettice upon your chickens as before , and sliced lemon upon it , and sippets upon the dish . a frigasie of rabbets . cut your rabbets in small pieces , and mince a handful of thyme , and parsly together , and a nutmeg , pepper and salt , season your rabbets , then take two eggs , and verjuice beaten together , and throw it in the pan , stick it , and dish it up in sippets . to hash a shoulder of mutton . half roast your mutton at a quick fire , cut it in thin slices , stew it with gravy , sweet marjoram and capers , and onions , 3 anchovies , oysters , half a nutmeg , half a sliced lemon ; stir this altogether with the meat , let it stew till it be tender in a dish , then break 3 or four yolks of eggs and throw it in the dish with some butter , toste it well together , and dish it with sippets . to make a cake . take half a peck of flower , two pound and a half of currans , 3 or 4 nutmegs , one pound of almond paste , 2 pound of butter , and one pint of cream , three spoonfuls of rose-water , 3 quarters of a pound of sugar , half a pint of sack , a quarter of a pint of yest , and six eggs , so make it , and bake it . to make a leg of mutton three or four dishes . take a leg of mutton , cut out the flesh and the bone , but save the skin whole , divide the meat in three pieces , and take the tenderest , and cut in thin slices , and beat it with a rouling-pin , season it with nutmeg , pepper and salt , & mince thyme and lemon-peel , fry it till it be tender , then beat 2 eggs , with a spoonful of verjuice , throw 2 anchovies into the pan , shake it all together , and put it into the dish with sippets round the dish , being drest with barberries scalded , parsley and hard eggs minced . another part of the same meat stew in a dish , with a little white-wine , a little butter , and sliced lemon , one anchovy , two oysters , two baldes of mace , a little thyme on a branch , and one whole onion ; take out the thyme and the onion when it is stewed ; do it all together on a chafing-dish of coals till it be tender , then dish it , garnish your dish with hard eggs , and barberries , and sliced lemons , and sippets round the dish . take another part of the same meat , mince it small with beef suet , and a handful of sage , to 3 quarters of a pound of suet add one pound of meat , you may use a spoonful of peper and salt , mix this all together , & stuff the skin of the leg of mutton hard , skuer it close , and spit it at a quick fire , and well roast it in an hour . take another part of the same meat , then put in the pepper and salt with a grated nutmeg , some sweet herbs , and a lemon-peel minced , a penny-loaf grated , one spoonful of sugar , a quarter of a pound of raifins , and a quarter of currans , minced all together with the meat and the suet , and the rest of the ingredients , put to 2 spoonfuls of rose-water , and as much salt as spice ; then make it up in little long boles or roules , and butter your dish , and lay them in with a round hole in the middle , set them in an oven half an hour , then pour the liquor which will be in the dish , and melt a little butter , verjuice and sugar , and pour upon it , garnish your dish , stick in every long roul , a flower of paste , and a branch in the middle . to souce an eel . souce your eel with a handful of salt , split it down the back , take out the chine-bone , season the eel with nutmeg , pepper , and salt , and sweet herbs minced , then lay a pack-thread at each end , and the middle roul up like a collar of brawn , then boil it in water and salt , and vinegar , and a blade or two of mace , and half a sliced lemon , boil it half an hour , keep it in the same liquor two or three 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 . to souce a calves-head . boil your calves-head in water and salt , so much as will cover it , then put in half a pint of vinegar , a branch of sweet herbs , a sliced lemon , and half a pint of white-wine , two or three blades of mace , and one ounce or two of ginger sliced ; boil it all together till it be tender , keep it in the liquor 2 or 3 days , serve it , the dish upright , and stick a branch in the mouth , and in both eyes , garnish the dish with jelly of pickled cucumbers , and saucers of vinegar and jelly , and lemon minced . a stewed rabbet . cut your rabbet in pieces , and season it with pepper and salt , thyme , parsley , winter-savoury , and sweet-marjoram , three apples , and 3 onions minced all together , stew it till it be tender with vinegar and water , put a good piece of butter in , stir it all together in your dish , put sippets in the bottom , then serve it up with the head in the middle of the dish with sippets in the mouth . lay your pig in the same ingredients as you did for your calves-head , use the same for a capon , and the same for a leg of mutton . to boil chickens . boil your chickens in water and salt , and wine-vinegar , a blade of mace , a good handful of endive , and as much succory , two handfuls of skirrets boiled , and blanched , when the chickens and these things are stewed , take a pint of liquor up , and put to it a quart of white-wine , and one ounce and a half of sugar , and three eggs to thicken it , a piece of butter , and lay them in the dish , and pour it on . to boil a rabbet . boil it in water and salt , mince thyme and parsley together , a handful of each , boil it in some of the same liquor , then take three or four spoonfuls of verjuice , a piece of irish butter two or three eggs , stir the eggs together in the liquor , set it upon the fire till it be thick , then pour it upon the rabbet , so serve it in . to boil a duck. half roast your duck with a quick fire , take as much wine and water as will cover her , take some thyme and parsley , and one handful of sweet marjoram , two blades of mace , half a lemon sliced , stew these together half an hour without onions , take some of your liquor , and thicken it with 3 or 4 eggs , two or 3 spoonfuls of verjuice , a piece of butter , and as much sugar as will lie upon it , dish your duck , and boil three or four slices of lemon by it self , and hard eggs minced , put this upon your duck , then pour your liquor upon it with barberries , so you may boil pigeons with the same ingredients , plover or teal . a roasted shoulder of mutton . when it is roasted , slash it , and carbonado it , take two spponfuls of capers , and a little thyme , and lemon minced , half a nutmeg , two anchovies , a quarter of a peck of oysters , mix all together , boil them one hour in strong broth and white-wine , then pour it upon the meat , with hard eggs minced , and sippets round the dish , throw first salt on the meat , then the hard eggs and sliced lemon and barberries . finis . the queen-like closet; or, rich cabinet stored with all manner of rare receipts for preserving, candying & cookery. very pleasant and beneficial to all ingenious persons of the female sex. by hannah wolley. woolley, hannah, fl. 1670. 1670 approx. 392 kb of xml-encoded text transcribed from 217 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66847 wing w3282 estc r221174 99832534 99832534 37008 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a66847) transcribed from: (early english books online ; image set 37008) images scanned from microfilm: (early english books, 1641-1700 ; 2104:11) the queen-like closet; or, rich cabinet stored with all manner of rare receipts for preserving, candying & cookery. very pleasant and beneficial to all ingenious persons of the female sex. by hannah wolley. woolley, hannah, fl. 1670. woolley, hannah, fl. 1670. second part of the queen-like closet. [12], 383, [33] p., [1] leaf of plates printed for r. lowndes at the white lion in duck-lane, near west-smithfield, london : 1670. first leaf blank. with an added engraved title page following a2. a2 reads: licensed, nov. 16, 1669. roger l'estrange. advertisement: p. [27]-[28] of 3rd count. "the second part of the queen-like closet" has a separate dated title page; pagination and register are continuous. includes an index to each part. copy tightly bound with slight loss of print; print show-through. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every monographic english-language title published between 1473 and 1700 available in 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overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng recipes -early works to 1800. cookery -early works to 1800. home economics -early works to 1800. 2000-00 tcp assigned for keying and markup 2001-09 apex covantage keyed and coded from proquest page images 2002-07 mona logarbo sampled and proofread 2002-07 mona logarbo text and markup reviewed and edited 2002-08 pfs batch review (qc) and xml conversion the queen-like closet ; or , rich cabinet : stored with all manner of rare receipts for preserving , candying & cookery very pleasant and beneficial to all ingenious persons of the female sex . by hannah wolley . london , printed for r. lowndes at the white lion in duck-lane , near west-smithfield , 1670. licensed , nov. 16 , 1669. roger l' estrange . the queene-like closet rich or cabinet to the truly vertuous and my much honoured friend m rs . grace buzby , daughter to the late sr. henry cary , knight banneret ; and wife to mr. robert buzby , gentleman , and woollen draper of london , madam , your kind and good acceptance of my endeavours in work for you , and that esteem you have for what else i can do , make me bold to present this book to you ; which by that time you have perused , i doubt not but you will deem it worthy of the title it bears ; and indeed it was never opened before : if it may yield you any delight or benefit , i shall be glad ; for as you have a true love and esteem for me , so i have a very great love and honourable esteem for you ; and shall always be your most observant servant , hannah wolley . to all ladies , gentlewomen , and to all other of the female sex who do delight in , or be desirous of good accomplishments . ladies and gentlewomen , i presume those books which have passed from me formerly , have got me some little credit and esteem amongst you . but there being so much time past since they were printed , that methinks , i hear some of you say , i wish mrs. wolley would put forth some new experiments ; and to say the truth , i have been importun'd by divers of my friends and acquaintance to do so . i shall not give an apish example every day or week to follow ridiculous and foolish fancies ; nor would i be too like the spaniard , always to keep in one dress : i am not ashamed , nor do i disown what i have already printed , but some of you being so perfect in your practises , and i very desirous still to serve you , do now present you with this queen-like closet : i do assure you it is worthy of the title it bears , for the very precious things pou will find in it . thus be seeching your kind acceptance of this book , and of my earnest desires to you , i take my leave , but shall always be to all who have esteem for me , their faithful and humble servant , hannah wolley . ladies , i do here present you ( you that which sure will well content a queen-like closet rich and brave ; ( such ) not many ladies have : or cabinet in which doth set iems richer than in karkanet ; ( they ) only eies and francies please , these keep your bodies in good ease ; they please the taste , also the eye ; would i might be a stander by : yet rather i would wish to eat , since bout them i my brains do beat ; and 't is but reason you may say , if that i come within your way ; i sit here sad while you are merry , eating dainties , drinking perry ; but i 'm content you should so feed , so i may have to serve my need . hannah wolley . the ladies new closet . or rather rich cabinet . i. to make aqua mirabilis a very delicate way . take three pints of sack , three pints of white wine , one quart of the spirit of wine , one quart of the juice of celandine leaves , os melilot-flowers , cardamom-seeds , cubebs , galingale , nutmegs , cloves , mace , ginger , two drams of each ; bruise them , and mix them with the wine and spirits , let it stand all night in the still , not an alembeck , but a common still , close stopped with rye paste ; the next morning make a slow fire in the still , and all the while it is stilling , keep a wet cloth about the neck of the still , and put so much white sugar candy as you think fit into the glass where it drops . ii. the plague-water which was most esteemed of in the late great visitat●●● . take three pints of muskadine , boil therein one handful of sage , and one handful of rue until a pint be wasted , then strain it out , and set it over the fire again . put thereto a peniworth of long pepper , half an ounce of ginger , and a quarter of an ounce of nutmegs , all beaten together , boil them together a little while close covered , then put to it one penniworth of mithridate , two penniworth of venice treacle , one quarter of a pint of hot angelica water . take one spoonful at a time , morning and evening alwaies warm , if you be already diseased ( if not ) once a day is sufficient all the plague time . it is a most excellent medicine , and never faileth , if taken before the heart be utterly mortified with the disease ; it is also good for the small pox , measles , or surfets . iii. a very soveraign water . take one gallon of good claret wine , then take ginger , galingale , cinamon , nutmegs , grains , cloves , anniseeds , fennel-seeds , caraway-seeds , of each one dram , then take sage , mints , red-rose leaves , thyme , pellitory of the wall , rosemary wild thyme , camomile , lavander , of each one handful , bruise the spices small and beat the herbs , and put them into the wine , and so let stand twelve hours close covered , stirring it divers times , then still it in an alembeck , and keep the best water by it self , and so keep every water by it self ; the first you may use for aged people , the other for younger . this most excellent water w 〈…〉 ●rom dr. chambers , which he kept secret till he had done many cures therewith w●●●t w●●●forteth the vital spirits ; it helpe●● the inward diseases that come of cold ; the shaking of the palsie ; it helpeth the conception of women that are barren ; it killeth the worms within the body , helpeth the stone within the bladder ; it cureth the cold , cough , and tooth-ach , and comforteth the stomach ; it cureth the dropsie , and cleanseth the reins ; it helpeth speedily the stinking breath ; whosoever useth this water , it preserveth them in good health , and maketh seem young very long ; for it comforteth nature very much : with this water dr. chambers preserved his own life till extreme age would suffer him neither to go nor to stand one whit , and he continued five years after all physitians judged he could not live ; and he confessed that when he was sick at any time , he never used any other remedy but this water , and wished his friends when he lay on his death-bed to make use of it for the preservation of their health . iv. to make spirit of mints . take three pints of the best white wine , three handfuls of right spear-mint picked clean from the stalks , let it steep in the wine one night covered , in the morning , put it into a copper alembeck , and draw it with a pretty quick fire , and when you have drawn it all , take all your water , and add as much wine as before , and put to the water , and the same quantity of mint as before ; let it steep two or three hours , then put all into your still , and draw it with a soft fire , put into your receiver a quantity of loaf-sugar , and you will find it very excellent ; you may distil it in an ordinary still if you please ; but then it will not be so strong nor effectual . thus you may do with any other herbs whatsoever . v. to make the cordial orange-water . take one dozen and half of the highest coloured and thick rin'd oranges , slice them thin , and put them into two pints of malago sack , and one pint of the best brandy , of cinamon , nutmegss , ginger , cloves and mace , of each one quarter of an ounce bruised , of spear-mint and balm one handful of each , put them into an ordinary still all night , pasted up with rye paste ; the next day draw them with a slow fire , and keep a wet cloth upon the neck of the still ; put in some loaf sugar into the glass where it droppeth . vi. to make spirit of oranges or of limons . take of the thickest rin'd oranges or limons , and chip off the rinds very thin , put these chips into a glass-bottle , and put in as many as the glass will hold , then put in as much malago sack as the glass will hold besides ; stop the bottle close that no air get in , and when you use it , take about half a spoonful in a glass of sack ; it is very good for the wind in the stomach . vii . to make limon water . take twelve of the fairest limons , slice them , and put them into two pints of white wine , and put to them of cinamon and galingale , of each , one quarter of an ounce , of red rose leaves , burrage and bugloss flowers , of each one handful , of yellow sanders one dram , steep all these together 12 hours , then distil them gently in a glass still , put into the glass where it droppeth , three ounces of sugar , and one grain of amber-greece . viii . a water for fainting of the heart . take of bugloss water and red rose water , of each one pint , of red cows milk , half a pint , annise-seed and cinnamon , of each half an ounce bruised , maiden-hair two handfuls , harts-tongue one handful , bruise them , a●● 〈◊〉 all these together , and distil them in a 〈◊〉 still , drink of it morning and evening with a little sugar . ix . to make rosemary water . take a quart of sack or white wine with as many rosemary flowers as will make it very thick , two nutmegs , and two races of ginger sliced thin into it ; let it infuse all night , 〈…〉 it in an ordinary still as your oth●●●●ters . x. to make a most precious water . take two quarts of brandy , of balm , of wood-betony , of pellitory of the wall , of sweet marjoram , of cowslip-flowers , rosemary-flowers , sage-flowers , marigold-flowers , of each of these one handful bruised together ; then take one ounce of gromwel seeds , one ounce of sweet fennel seeds , one ounce of coriander seeds bruised , also half an ounce of aniseeds , and half an ounce of caraway-seeds , half an ounce of iuniper berries , half an ounce of bay berries , one ounce of green licoras , three nutmegs , one quarter of an ounce of large mace , one quarter of an ounce 〈…〉 cinamon , one quarter of an ou●●● 〈◊〉 cloves , half an ounce of ginger 〈…〉 these well together , then add to them half a pound of raisons in the sun stoned , let all these steep together in the brandy nine days close stopped , then strain it out , and two grains of musk , two of amber-greece , one pound of refined sugar ; stop the glass that no air get in , and keep it in a warm place . doctor butle●●●●●eacle water . take the roots of polipody of the oak bruised , lignum vita thin sliced , the inward part thereof , saxifrage roots thin sliced , of the shavings of harts-horn , of each half a pound , of the outward part of yellow citron not preserved , one ounce and half bruised , mix these together , then take of fumitory-water of each one ounce . carduus water camomile water . succory-water of cedar wood one ounce , of cinamon three drams , of cloves three drams , bruise all your forenamed things ; then take of epithimum two ounces and a half , of cetrarch six ounces , of carduus and balm , of each two handfuls , of burrage flowers , bugloss flowers , gilly flowers , of each four ounces , of angelica root , elecampane root beaten to a pap , of each four ounces , of andronichus treacle and mithridate , of each four ounces ; mixe all these together , and incorporate them well , and grind them in a stone-mortar , with part of the former liquor , and at last , mix all together , and let them stand warm 24 hours close stopped , then put them all into a glass still , and sprinkle on the top of species aromatica rosata and diambre , of the species of diarodon abbatis , diatrion santalon , of each six drams ; then cover the still close , and lute it well , and distil the water with a soft fire , and keep it close . this will yield five pints of the best water , the rest will be smaller . xii . the cordial cherry water . take nine pounds of red cherries , nine pints of caret wine , eight ounces of cinamon , three ounces of nutmegs , bruis your spice , stone your cherries , and steep them in the wine , then add to them half a handful of rosemary , half a handful of balm , one quarter of a handful of sweet marjoram , let them steep in an earthen pot twenty four hours , and as you put them into the alembeck to distil them , bruise them with your hands , and make a soft fire under them , and distil by degrees ; you may mix the waters at your pleasure when you have drawn them all ; when you have thus done , sweeten it with loaf sugar , then strain it into another glass , and stop it close that no spirits go out ; you may ( if you please ) hang a bag with musk and amber-greece in it , when you use it , mix it with syrrop of gilly-flowers or of violets as you best like it ; it is an excellent cordial for fainting fits , or a woman in travel , or sor any one who is not well . xiii . a most excellent water for the stone , or for the wind-collick . take two handfuls of mead-parsly , otherwise called saxifrage , one handful of mother-thyme , two handfuls of perstons , two handfuls of philipendula , and as much pellitory of the wall , two ounces of sweet fennel seeds , the roots of ten radishes sliced , steep all these in a gallon of milk warm from the cow , then distil it in an ordinary still , and four hours after , slice half an ounce of the wood called saxifrage , and put into the bottle to the water , keep it close stopped , and take three spoonfuls at a time , and fast both from eating and drinking one hour after ; you must make this water about midsummer ; it is a very precious water , and ought to be prized . xiv . the cock water most delicate and precions for restoring out of deep consumptions , and for preventing them , and for curing of-agues , proved by my self and many others . take a red cock , pluck him alive , then fiit him down the back , and take out his intrals , cut him in quarters , and bruise him in a mortar , with his head , legs , heart , liver and cizard ; put him into an ordinary still with a pottle of sack , and one quart of milk new from a red cow , one pound of blew currants beaten , one pound of raisins in the sun stoned and beaten , four ounces of dates stoned and beaten , two handfuls of peniroyal , two handfuls of pimpernel , or any other cooling herb , one handful of mother-thyme , one handful of rosemary , one handful of burrage , one quart of red rose water , two ounces of harts-horn , two ounces of china root sliced , two ounces of ivory shaving , four ounces of the flower of french barley , put all these into your still , and paste it up very well , and still it with a soft fire , put into the glass where it droppeth one pound of white sugar candy beaten very small , twelve peniworth of leaf-gold , seven grains of musk , eleven grains of amber-greece , seven grains of bezoar stone ; when it is all distilled , mix all the waters together , and every morning fasting , and every evening when you go to bed , take four or five spoonfuls of it warm , for about a moneth together ; this hath cured many when the doctors have given them over . xv. walnut water , or the water of life . take green walnuts in the beginning of iune , beat them in a mortar , and distil them in an ordinary still , keep that water by it self , then about midsummer gather some more , and distill them as you did before , keep that also by it self , then take a quart of each and mix-them , together , and distil them in a glass still , and keep it for your use ; the virtues are as followeth ; it will help all manner of dropsies and palsies , drank with wine fasting ; it is good for the eyes , if . you put one drop therein ; it helpeth conception in women if they drink thereof one spoonful at a time in a glass of wine once a day , and it will make your skin fair if you wash therewith ; it is good for all infirmities of the body , and driveth out all corruption , and inward bruises ; if it be drunk with wine moderately , it killeth worms in the body ; whosoever drinketh much of it , shall live so long as nature shall continue in him . finally , if you have any wine that is turned , put in a little viol or glass full of it , and keep it close stopped , and within four days it will come to it self again . xvi . to make wormwood water . take four ounces of aniseeds , four ounces of licoras scraped , bruise them well with two ounces of nutmegs , add to them one good handful of wormwood , one root of angelica , steep them in three gallons of sack lees and strong ale together twelve hours ; then distil them in an alembeck , and keep it for your use . xvii . a very rare cordial water . take one gallon of white wine , two ounces of mithridate , two ounces of cinamon , one handful of balm , a large handful of cowslips , two handfuls of rosemary flowers , half an ounce of mace , half an ounce of cloves , half an ounce of nutmegs , all bruised , steep these together four days in an earthen pot , and covered very close , distil them in an ordinary still well pasted , and do it with a very slow fire ; save the first water by it self . and the small by it self , to give to children ; when you have occasion to use it take a spoonful thereof , sweetned with loaf-sugar ; this water is good to drive out any infection from the heart , and to comfort the spirits . xviii . another most excellent cordial . take celandine , sage , costmary , rue , wormwood , mugwort , scordium , pimpernel , scabious , egrimony , betony , balm , carduus , centory , peniroyal , elecampane roots , tormentil with the roots , horehound , rosa solls , marigold flowers , angelica , dragon , marjoram , thyme , camomile , of each two good handfuls ; licoras , zedoary , of each one ounce ; slice the roots , shred the herbs , and steep them in four quarts of white wine , and let it stand close covered 7 days , then distil it in an ordinary still pasted-up ; when you use it , sweeten it with fine sugar , and warm it . xix . to make rosa solis . take a pottle of aqua composita , and put it into a glass , then a good handful of rosa solis clean picked , but not washed , put it to the aqua composita , then take a pound of dates stoned and beaten small , half a peniworth of long pepper , as much of grains , and of round pepper , bruise them small , take also a pound of loaf sugar well beaten , a quarter of a pound of powder of pearl , and six leaves of book gold ; put all to the rest , and stir them well together in the glass , then cover it very close , and let it stand in the sun fourteen days , ever taking it in at night ; then strain it , and put it into a close bottle ; you must not put in the pearl , gold , nor sugar till it hath been sunned and strained , neither must you touch the leaves of the rosa solis with your hands when you pick it ; keep it very close . xx. the heart water . take five handfuls of rosemary flowers , two drams of red coral , two drams of powder of pearl , two drams of white amber , two drams of cinamon , two pound of the best prunes stoned , six pints of damask rose water , two pints of sack ; put all these into a pipkin never used , stop it up with paste , let them stand upon a soft fire a little while , then distil it in an ordinary still pasted up . xxi . the plague water . take rosemary , red balm , burrage , angelica , carduus , celandine , dragon , featherfew , wormwood , peniroyal , elecampane roots , mugwort , bural , tormentil , egrimony , sage , sorrel , of each of these one handful weighed , weight for weight ; put all these in an earthen pot , with four quarts of white wine , cover them close , and let them stand eight or nine days in a cool cellar , then distil it in a glass still . xxii . the treacle . water . take one pound of old venice treacle , of the roots of elecampane , gentian , cyprus , tormentil , of each one ounce , of carduus and angelica , half an ounce , of burrage , bugloss , and of rosemary flow ers one ounce of each ; infuse these in three pints of white wine , one pint of spring water , two pints of red rose water ; then distil them in an ordinary still pasted up . this is excellent for swounding-fits or convulsions , and expelleth any venomous disease ; it also cureth any sort of agues . xxiii . the snail water excellent for consumptions . take a peck of snails with the shells on their backs ; have in a readiness a good fire of charcoal well-kindled , make a hole in the midst of the fire , and cast your snails into the fire , renew your fire till the snails are well rosted , then rub them with a clean cloth , till you have rubbed off all the green which will come off . then bruise them in a mortar , shells and all , then take clary , celandine , burrage , scabious , bugloss , five leav'd grass , and if you find your self hot , put in some wood-sorrel , of every one of these one handful , with five tops of angelica . these herbs being all bruised in a mortar , put them in a sweet earthen pot with five quarts of white wine , and two quarts of ale , steep them all night ; then put them into an alembeck , let the herbs be in the bottom of the pot , and the snails upon the herbs , and upon the snails put a pint of earth-worms slit and clean washed in white wine , and put upon them sour ounces of anniseeds or fennel-seeds well bruised , and five great handfuls of rosemary flowers well picked , two or three races of turmerick thin sliced , harts-horn and ivory , of each four ounces , well steeped in a quart of white wine till it be like a ielly , then draw it forth with care . xxiv . to make a rare sweet water . take sweet marjoram , lavender , rosemary , muscovy , maudlin , balm , thyme , walnut leaves , damask roses , pinks , of all a like quantity , enough to fill your still , then take of the best orrice powder , damask rose powder , and storax , of each two ounces ; strew one handful or two of your powders upon the herbs , then distil them with a soft fire ; tie a little musk in a piece of lawn , and hang it in the glass wherein it drops , and when it is all drawn out , take your sweet cakes and mix them with the powders which are left , and lay among your clothes , or with sweet oyles , and burn them for perfume . a very good surfet water . take what quantity of brandy you please , steep a good quantity of the flowers of red poppies therein , which grows amongst the wheat , having the black bottoms cut off , when they have been steeped long enough , strain them-out , and put in new , and so do till the brandy be very red with them , and let it stand in the sun all the while they infuse , then put in nutmegs , cloves , ginger and cinamon , with some fine sugar , so much as you think fit , and keep it close stopped ; this is very good for surfets , wind in the stomach , or any ilness whatever . xxvi . an excellent water for the stomach , or against infection take carduus , mint and wormwood , o each a like quantity , shred them small and put them into new milk , distil them in an ordinary still with a temperate fire ; when you take any of it , sweeten it with sugar , or with any syrup , what pleases you best ; it is a very good water , though the ingredients are but mean. xxvii . the melancholy water . take of the flowers of gilliflowers , four handfuls , rosemary flowers three handfuls , damask rose leaves , burrage and bugloss fiowers of each one handful , of balm leaves six handfuls , of marigold flowers one handful , of pinks six handfuls , of cinamon grossly beaten , half an ounce , two nutmegs beaten , anniseeds beaten , one ounce , three peniworth of saffron ; put them all into a pottle of sack , and let them stand two days , stirring them sometimes well together ; then distil them in an ordinary still , and let it drop into a glass wherein there is two grains of musk , and eight ounces of white sugar candy , and some leaf-gold ; take of this water three times in a week fasting , two spoonfuls at a time , and ofter if you find need ; distil with a soft fire ; this is good for women in child-bed if they are faint . xxviii . to make the elder water , or spirit of sambucus . take some rye leaven , and break it small into some warm water , let it be a sowr one , for that is best ' ; about two ounces or more : then take a bushel of elder berries beaten small , and put them into an earthen pot and mix them very well with the leaven , and let it stand one day near the fire ; then put in a little yeast , and stir it well together to make it rise , so let it stand ten days covered , and sometimes stir it ; then distil it in an alembeck ; keep the first water by it self , and so the second , and the third will be good vinegar , if afterward you colour it with some of the berries . distil it with a slow fire , and do not fill the still too full . this water is excellent for the stomach . xxix . to make the balm water green. take any wine or lees of wine or good strong beer or ale with the grounds , and stir them all together very well , lest the wine lees be too thick , and burn the bottom of the pot ; put them into an alembeck with good store of balm unwashed ; therein still these till you leave no other tast but fair water , and draw also some of that , draw two alembecks full more as you draw the first , until you have so much as will fill your alembeck , then put this distilled water into your alembeck again and some more balm , if you draw a wine-gallon , put to it half a pound of coriander seeds bruised , two ounces of cloves , one quarter of an ounce of nutmegs and one quarter of an ounce of mace bruised all of them , then set a receiver of a gallon under it , and fill it with fresh and green balm unwashed , and your water will be as green as grass ; put still more and more of the herbs fresh , and let it stand a week to make it the more green . take this green water , and put to it one quart of the best damask rosewater , and before you mix your balm-water & rose-water together , you must dissolve two pounds of fine sugar in the first distilled water , then take ambergreece and musk , of each eight grains , being ground fine , and put it into the glass in a piece of lawn ; put also a little orange or limon pill to it , and keep it cool and from the air. xxx . to make the very best surfetwater . take one gallon of the best french spirits , and a pint of damask-rose-water , half a pint of poppy water , one pound of white sugar candy bruised , then take one pound and half of raisins in the sun stoned , half a pound of dates stoned and sliced , then take one ounce of mace , one ounce of cloves , one ounce of cinamon , one ounce of aniseeds rubbed clean from the dust , then take a quarter of an ounce , of licoras clean scraped and sliced , and all the spices grossly beaten , let all these steep in the spirits four days ; then take a quarter of a peck of red poppy leaves fresh gathered , and the black part cut off , and put them in , and when it hath stood four or five days , strain it and put it into your glass , then put in your sugar-candy finely beaten , twelve peniworth of ambergreece , six peniworth of musk , keep it close , and shake it now and then , and when you use it , you may put some kind of syrup to it , what you please . xxxi . to make the true palsie-water , as it was given by that once very famous physitian doctor mathias . take lavander flowers stripped from the stalks , and fill a gallon glass with them , and poure on them good spirit of sack , or perfect aquavitae distilled from all flegm , let the quantity be five quarts , then circulate them for six weeks , very close with a bladder , that nothing may breath out ; let them stand in a warm place , then distil them in an alembeck with his cooler , then put into the said water , of sage , rosemary , and wood-betony flowers ; of each half a handful , of lilly of the valley , and burrage , bugloss , and cowslip flowers , one handful of each ; steep these in spirit of wine , malmsie , or aquavitae , every one in their season , till all may be had , then put also to them of balm , motherwort , spike-flowers , bay leaves , the leaves of orange trees , with the flowers , if they may be had , of each one ounce , put them into the aforesaid distilled wine all together , and distil it as before , having first been steeped six weeks ; when you have distilled it , put into it citron pill , dried piony seeds hull'd , of each five drams , of cinamon half'an ounce , of nutmegs , cardamom seeds , cubebs , and yellow sanders , of each half an ounce , of lignum aloes one dram ; make all these into powder , and put , them into the distilled wine abovesaid , and put to them of cubebs anew , a good half pound of dates , the stones taken out , and cut them in small pieces , put all these in , and close your vessel well with a double bladder ; let them digest six weeks , then strain it hard with a press , and filtrate the liquor , then put into it of prepared pearl , smaragdus , musk and saffron , of each half a scruple ; and of ambergreece one scruple , red roses dried well , red and yellow saunders , of each one ounce , hang these in a sarsenet bag in the water , being well sewed that nothing go out . the virtues of this water . this water is of exceeding virtue in all swoundings and weaknesses of the heart , and decaying of spirits in all apoplexies and palsies , also in all pains of the ioints coming of cold , for all bruises outwardly bathed and dipped clothes laid to ; it strengtheneth and comforteth all animal , natural and vital spirits , and cheareth the external senses , strengtheneth the memory , restoreth lost speech , and lost appetite , all weakness of the stomach , being both taken inwardly , and bathed outwardly ; it taketh away the giddiness of the head , helpeth lost hearing , it maketh a pleasant breath , helpeth all cold disposition of the liver , and a beginning dropsie ; it helpeth all cold diseases of the mother ; indeed none can express sufficiently ; it is to be taken morning and evening , about half a spoonful with crums of bread and sugar . xxxii . for a cough of the lungs , or any cough coming of cold , approved by many . take a good handful of french barley , boil it in several waters till you see the water be clear , then take a quart of the last water , and boil in it sliced licoras , aniseeds bruised , of each as much as you can take up with your four fingers and your thumb , violet leaves , strawberry leaves , five fingered grass , maidenhair , of each half a handful , a few raisins in the sun stoned ; boil these together till it come to a pint , then strain it , and take twelve or fourteen iordan almonds blanched and beaten , and when your water is almost cold , put in your almonds , and stir it together , and strain it ; then sweeten it with white sugar candy ; drink this at four times , in the morning fasting , and at four of the clock in the afternoon a little warmed ; do this nine or ten days together ; if you please , you may take a third draught when you go to bed ; if you be bound in your body . put in a little syrrop of violets , the best way to take it , is to suck it through a straw , for that conveys it to the lungs the better . xxxiii . to make the best bisket-cakes . take four new laid eggs , leave out two of the whites , beat them very well , then put in two spoonfuls of rose-water , and beat them very well together , then put in a pound of double refin'd sugar beaten and searced , and beat them together one hour , then put to them one pound of fine flower , and still beat them together a good while ; then put them upon plates rubbed over with butter , and set them into the oven as fast as you can , and have care you do not bake them too much . xxxiv . perfumed roses . take damask rose buds , and cut off the whites , then take rose-water or orange-flower water wherein hath been steeped benjamin , storax , lignnm rhodium , civet or musk , dip some cloves therein and stick into every bud one , you must stick them in where you cut away the whites ; dry them between white papers , they will then fall asunder ; this perfume will last seven years . or do thus . take your rose leaves cut from the whites , and sprinkle them with the aforesaid water , and put a little powder of cloves among them . xxxv . to make tincture of caroways . take one quart of the spirits of french wine , put into it one pound of carroway comfits which are purled , and the pills of two citron limons ; let it stand in a warm place to infuse , in a glass close stopped for a moneth , stirring it every day once . then strain it from the seeds , and adde to it as much rosewater as will make it of a pleasant taste , then hang in your bottle a little ambergreece , and put in some leaf-gold ; this is a very fine cordial . xxxvi . to get away the signs of the small pox. quench some lime in white rosewater , then shake it very well , and use it at your pleasure ; when you at any time have washed with it , anoint your face with pomatum , made with spermaceti and oyl of sweet almonds , xxxvii . to make clouted cream . take milk that was milked in the morning , and scald it at noon ; it must have a reasonable fire under it , but not too rash , and when it is scalding hot , that you see little pimples begin to rise , take away the greatest part of the fire , then let it stand and harden a little while , then take it off , and let it stand until the next day , covered , then take it off with a skimmer . xxxviii . to make a devonshire-white-pot . take two quarts of new milk , a peny white loaf sliced very thin , then make the milk scalding hot , then put to it the bread , and break it , and strain it through a cullender , then put in four eggs , a little spice , sugar , raisins , and currans , and a little salt , and so bake it , but not too much , for then it will whey . xxxix . to make the portugal eggs. take a very large dish-with a broad brim , lay in it some naples bisket in the form of a star , then put so much sack into the dish as you do think the biskets will drink up ; then stick them full with thin little pieces of preserved orange , and green citron pill , and strew 〈…〉 store of french comfits over them , of divers colours , then butter some eggs , and lay them here and there upon the biskets , then fill up the hollow places in the dish , with several coloured iellies , and round about the brim thereof lay lawrel leaves guilded with leaf-gold , lay them slanting , and between the leaves several coloured iellies , xl. to candy flowers the best way . take roses , violets , cowslips , or gilly-flowers , and pick them from the white bottoms , then have boiled to a candy height , sugar , and put in so many flowers as the sugar will receive , and continually stir them with the back of a spoon , and when you see the sugar harden on the sides of the skillet , and on the spoon . take them off the fire , and keep them with stirring in the warm skillet , till you see them part , and the sugar as it were sifted upon them , then put them upon a paper while they are warm and rub them gently with your hands , till all the lumps be broken , then put them into a cullender , and sift them as clean as may be , then poure them upon a clean cloth , and shake them up and down till there be hardly any sugar hanging about them ; then if you would have them look as though they were new gathered , have some help , and open them with your fingers before they be quite cold , and if any sugar hang about them , you may wipe it off with a fine cloth ; to candy rosemary flowers or archangel , you must pull out the string that stands up in the middle of the blossom , and take them which are not at all faded , and they will look as though they were new gathered , without opening . xli . to pickle cucumbers . take the least you can get , and lay a layer of cucumbers , and then a layer of beaten spices , dill and bay leaves , and so do till you have filled your pot , and let the spices , dill , and bay leaves cover them , then fill up your pot with the best wine vinegar , and a little salt , and so keep them . sliced turneps also very thin , in some vinegar , pepper and a little salt , do make a very good sallad , but they will keep but six weeks . xlii . to make sugar-cakes . take a pound of fine sugar beaten and searced ; with four ounces of the finest flower , put to it one pound of butter well washed with rosewater , and work them well together , then take the yolkes of four eggs , and beat them with four spoonfuls of rosewater , in which hath been steeped two or three days before nutmeg and cinamon , then put thereto so much cream as will make it knead to a stiff paste , rowl it into thin cakes , and prick them , and lay them on plates , and bake them ; you shall not need to butter your plates , for they will slip off of themselves , when they are cold . xliii . to make a very fine cream . take a quart of cream , and put to it some rosewater and sugar , some large mace , cinamon and cloves , boil it together for a quarter of an hour , then take the yolkes of eight eggs , beat them together with some of your cream , then put them into the cream which is boiling , keep it stirring lest it curdle , take it from the fire , and keep it stirring till it be a little cold , then run it through a strainer , dish it up , and let it stand one night , the next day it will be as stiff as a custard , then stick it with blanched almonds , citron pill and eringo roots , and so serve it in . xliv . to make syrrop of turneps for a consumption . take half a peck of turneps washed and pared clean , cut them thin , put to them one pound of raisins of the sun stoned , one quarter of a pound of figs cut small , one ounce of aniseeds bruised , half an ounce of licoras sliced , one ounce of cloves bruised , two handfuls of burrage flowers , and so much water as will cover all , and two fingers breadth above them , then boil it on a great fire in an earthen vessel covered , until the roots be soft and tender , then strain out the liquor , and to every pint of it put a pound of fine sugar , the whites of two eggs beaten , boil it to a syrrop , and use it often , two or three spoonfuls at a time , xlv . for a consumption . take a pint of red cows milk , then take the yolk of a new laid egg potched very rare , then stir it into the milk over a soft fire , but do not let it boil , sweeten it with a little sugar candy , and drink it in the morning fasting , and when you go to bed . xlvi . to make bottle ale for a consumption . take a quart of ale , and a pint of strong aquavitae , mace and cinamon , of each one quarter of an ounce , two spoonfuls of the powder of elacampane root , one quarter of a pound of loaf sugar , one quarter of a pound of raisins of the sun stoned , four spoonfuls of aniseeds beaten to powder , then put all together into a bottle and stop it close . take three spoonfuls of this in a morning fasting , and again one hour before supper , and shake the bottle when you poure it out . xlvii . to make cakes of quinces . take the best you can get , and pare them , and slice them thin from the core , then put them into a gallipot close stopped , and tie it down with a cloth , and put it into a kettle of boiling water , so that it may stand steady about five hours , and as your water boiles away in the kettle , fill it up with more warm water , then poure your quinces into a fine hair sieve , and let it drain all the liquor into a bason , then take this liquor and weigh it , and to every pound take a pound of double refin'd sugar , boil this sugar to a candy height , then put in your liquor , and set them over a slow fire , and stir them continually till you see it will jelly , but do not let it boil ; then put it into glasses , and set them in a stove till you see them with a candy on the top , then turn them out with a wet knife on the other side upon a white paper , sleeked over with a sleek stone , and set them in the stove again till the other side be dry , and then keep them in a dry place . xlviii . to make marmalade of apricocks . take apricocks , pare them and cut them in quarters , and to every pound of apricocks put a pound of fine sugar , then put your apricocks into a skillet with half of the sugar , and let them boil very tender and gently , and bruise them with the back of a spoon , tillt hey be like pap , then take the other part of the sugar , and boil it to a candy height , then put your apricocks into that sugar , and keep it stirring over the fire , till all the sugar be melted , but do not let it boil , then take it from the fire , and stir it till it be almost cold ; then put it in glasses , and let it have the air of the fire to dry it . xlix , to make limon cakes . take half a pound of refin'd sugar , put to it two spoonfuls of rosewater , as much orange flower-water , and as much of fair water , boil it to a candy height , then put in the rind of a limon grated , and a little iuice , stir it well on the fire , and drop it on plates , or sleeked paper . l. to make wafers . take a quart of flower heaped and put to it the yolks of four eggs , and two or three spoonfuls of rosewater , mingle this well together , then make it like batter with cream and a little sugar , and bake it on irons very thin poured on . li. to make marmalade of cherries with currans . take four pounds of cherries when they are stoned , and boil them alone in their liquor for half an hour very fast , then poure away the liquor from them , and put to them half a pint and little more of the juice of currans , then boil a pound of double refin'd sugar to a candy height , and put your cherries and iuice of currans in that , and boil them again very fast till you find it to jelly very well . lii . to preserve rasberries . take the weight of your rasberries in fine sugar , and take some rasberries and bruise them a little , then take the clearest of the bruised rasberries , i mean the iuice and the weight of it in sugar , and your other sugar , named before , and boil it , and scum it , then put in your whole rasberries , and boil them up once , then let them stand over the fire without boiling till you see it will ielly , and that it look clear , then take up your rasberries one by one , and put them into glasses , then boil your syrrop , and put it over them . liii . to make syrrop of ale , good for weak , people to take inwardly , or to heal old sores , applied thereto . take two gallons of ale wort , the strongest you can get , so soon as it is run from the grounds , set it on the fire in a pipkin , and let it boil gently , and that you do perceive it to be as though it were full of rags ; run it through a strainer , and set it on the fire again , and let it boil until it be thick , and scum it clean , and when it is much wasted , put it into a lesser pan to boil , or else it will burn ; when it is thick enough , take it off , and when it is cold , put it into gallipots , take as much as a walnut fasting , and as much when you go to bed . liv. to make whipt sillibub . take half a pint of rhenish wine or white wine , put it to a pint of cream , with the whites of three eggs , season it with sugar , and beat it as you do snow-cream , with birchen rods , and take off the froth as it ariseth , aud put it into your pot , so do till it be beaten to a froth , let it stand two or three hours till it do settle , and then it will eat finely . lv. to make raisin wine or stepony . take four gallons of spring-water , four pounds of raisins of the sun stoned , the juice of four good limons , and the rind of two cut thin boil the raisins , and pill in the water for half an hour or more , then put in the iuice of limon , and a little spice , sugar and rosewater , and let it stand but a little more over the fire ; then put it into an earthen pot , and beat it together till it be cold , then bottle it up , it will keep but a few days . memorandum , two pounds of sugar to one pound of cowslips is enough for conserve . lvi . to boil samphire . take water and salt so strong as will bear an egg , boil it , and when it boils , put in your samphire unwashed , and let it scald a little , then take it off , and cover it so close that no air can get in , and set the pot upon a cold wisp of hay , and so let it stand all night , and it will be very green , then put it up for your use , lvii . to make cabbage cream . take twenty five quarts of new milk , set it on the fire till it be ready to boil , stir it all the while that it creams not , then poure it into twenty several platters so fast as you can , when it is cold , take off the cream with a skimmer , and lay it on a pie plate in the fashion of a cabbage , crumpled one upon another , do thus three times , and between every layer you must mingle rose-water and sugar mingled thick , and laid on with a feather ; some use to take a little cream and boil it with ginger , then take it from the fire and season it with rosewater and sugar , and the iuice of iordan almonds , blanched and beaten , then stir it till it be cold , that it cream not ; then take toasts of manchet cut thin , not too hard , nor brown , lay them in the bottom of the dish , and poure the cream upon them , and lay the cabbage over . lviii . to make a trifle . take sweet cream , season it with rose-water and sugar , and a little whole mace , let it boil a while , then take it off , and let it cool , and when it is lukewarm ; put it into such little dishes or bowls as you mean to serve it in ; then put in a little runnet , and stir it together ; when you serve it in , strew on some french comfits . lix . to make thick cream . take sweet cream , a little flower finely searced , large mace , a stick of cinamon , sugar and rosewater , let all these boil together till it be thick , then put into it thick cream , the yolks of eggs beaten , then let it seeth but a little while for fear of turning , then poure it out , and when it is cold , serve it in . lx. to pickle purslan to keep all the year . take the leaves from the stalks , then take the pot you mean to keep them in , and strew salt over the bottom , then lay in a good row of the leaves , and strew on more salt , then lay in a row of the stalks , and put in more salt , then a row of the leaves , so keep it close covered . lxi . to stretch sheeps guts . after they are clean scowred , lay them in water nine days , shifting them once a day , and they will be very easie to fill , and when they are filled , they will come to their wonted bigness . lxii . to make cream of pastes and iellies . put eggs into the cream as you do for a fool , and slice your sweet-meats very thin , and boil with them , then sweeten it , and put it into a dish . lxxiii . to make a rare medicine for the chine-cough . make a syrrop of hysop-water and white sugar candy , then take the powder of gum dragon , and as much of white sugar candy mixed together , and eat of it several times of the day , or take the above-named syrrop , either of them will do the cure. lxiv . for a consumption . take of syrrop of violets , syrrop of horehound , syrrop of maidenhair and conserve of fox lungs , of each one ounce , mix them well together , and take it often upon a liquoras stick in the day time , and at night . lxv . to make very rare ale. when your ale is tunned into a vessel that will hold eight or nine gallons , and that hath done working , ready to be stopped up , then take a pound and half of raisins of the sun stoned and cut in pieces , and two great oranges , meat and rind , and sliced thin , with the rind of one limon , and a few cloves , one ounce of coriander seeds bruised , put all these in a bag , and hang them in the vessel , and stop it up close , when it hath stood four days , bottle it up ; fill the bottles but a little above the neck , and put into every one a lump of fine sugar , and stop them close , and let it be three weeks or a moneth before you drink it . lxvi . to make ale to drink within a week . tun it into a vessel which will hold eight gallons , and when it hath done working , ready to bottle , put in some ginger sliced , and an orange stuck with cloves , and cut here and there with a knife , and a pound and half of sugar , and with a stick stir it well together , and it will work afresh ; when it hath done working , stop it close , and let it stand till it be clear , then bottle it up and put a lump of sugar into every bottle , and then stop it close , and knock down the corks , and turn the bottles the bottoms upwards , and it will be fit to drink in a weeks time . lxvii . for the griping of the guts . take a peniworth of brandy , and a peniworth of mithridate mixed together , and drink it three nights together when you go to rest , or take a little oil of aniseeds in a glass of sack three times . lxviii . to make a sack posset . take twelve eggs beaten very well , and put to them a pint of sack , stir them well that they curd not , then put to them three pints of cream , half a pound of fine sugar stirring them well together , when they are hot over the fire , put them into a bason , and set the bason over a boiling pot of water , until the posset be like a custard , then take it off , and when it is cool enough to eat , serve it in with beaten spice strewed over it very thick , lxix , to make pennado . take oatmeal clean picked and well beaten , steep it in water all night , then strain it and boil it in a pipkin with some currans , and a blade or two of mace and a little salt ; when it is well boiled , take it off , and put in the yolks of two or three new laid eggs beaten with rosewater , then set it on a fost fire , and stir it that it curd not , then sweeten it with sugar , and put in a little nutmeg . lxx . to make cakes without fruit. take four pounds of fine flower , rub into it one pound of butter very well , then take warmed cream , and temper it with ale yeast , so mix them together , and make them into a paste , put in a little rosewater , and several spices well beated , let it lie by the fire till the oven heat , and when you make it up , knead into , it half a pound of caraway comfits , and three quarters of a pound of bisket-comfits , make it up as fast as you can , not too thick , nor cut it too deep , put it into a hoop well butter'd , & wash it over with the white of an egge , rosewater and sugar , and strew it with some comfits ; do not bake it too much . lxxi . a sack posset without milk. take thirteen eggs and beat them very well , and while they are beating , take a quart of sack , half a pound of fine sugar , and a pint of ale , and let them boil a very little while , then put these eggs to them , and stir them till they be hot , then take it from the fire , and keep it stirring a while , then put it into a fit bason , and cover it close with a dish , then set'it over the fire again till it arise to a curd , then serve it in with some beaten spice . lxxii . a very fine cordial . one ounce of syrup of gilly-flowers , one dram of confection of alkermes , one ounce and half of burrage-water , the like of mint-water , one ounce of dr. mountford's water , as much of cinamon water mixed together . lxxiii . the best way to preserve goosberries green and whole . pick them clean and put them into water as warm as milk , so let them stand close covered half an hour , then put them into another warm water and let them stand as long , and so the third time , till you find them very green ; then take their weight in fine sugar , and make a syrup , then put them in , and let them boil softly one hour then set them by till the next day , then heat them again , so do twice , then take them from that syrup and make a new syrup and boil them therein , till you find they be enough . lxxiv . to make the orange pudding . take the rind of a small one pared very thin , and boiled in several waters , and beaten very fine in a mortar , then put to it four ounces of fine sugar , and four ounces of fresh butter , and the yolks of six eggs , and a little salt , beat it together in the mortar till the oven heats , and so butter a dish and bake it , but not too much ; strew sugar on it and serve it to the table , bake it in puff-past . lxxv . to make french bread. take half a bushel of fine flower , ten eggs , one pound and half of fresh butter , then put in as much yest as you do into manchet , temper it with new milk pretty hot , and let it lie half an hour to rise , then make it into loaves or rowls , and wash it over with an egg beaten with milk ; let not your oven be too hot . lxxvi . to make a made dish . take four ounces of sweet almonds blanched , and beaten with rosewater , strain them into some cream , then take artichoke bottoms boiled tender , and some boiled marrow , then boil a quart of cream with some rosewater and sugar to some thickness , then take it off , and lay your artichokes into a dish , and lay the marrow on them , then mix your almond cream , and the other together , and poure it over them , and set it on coals till you serve it in . lxxvii . to make a cake with almonds . take one pound and half of fine flower , of sugar twelve ounces beaten very fine , mingle them well together , then take half a pound of almonds blanched , and beaten with rosewater , mingle all these with as much sack as will work it into a paste , put in some spice , some yest , and some plumped corans with some butter , and a little salt , so make it into a cake and bake it . lxxviii . to make a sillibub . take a limon pared and sliced very thin , then cover the bottom of your sillibub pot with it , then strew it thick with fine sugar , then take sack or white wine , and make a curd with some milk or cream , and lay it on the limon with a spoon , then whip some cream and whites of eggs together ; sweetned a little , and cast the froth thereof upon your sillibub , when you lay in your curd , you must lay sugar between every lay. lxxix to make fine water-gruel . take the best oatmeal beaten , and steep it in water all night , the next day strain it , and boil it with a blade of mace , and when it is enough , put in some raisins and corans which have been infused in a pot ( in a pot of seething water ) and a little wine , a little salt , a little sugar , and so eat it . lxxx . to make limon cream . take a quart of cream , keep it stirring on the fire until it be blood warm , then take the meat of three limons sweetned well with sugar , and a little orange flower water , sweeten them so well that they may not turn the cream , then stir them into the cream , on the fire with some yolks of eggs , and serve it in cold ; limon posset thickned with yolks of eggs , makes a fine cawdle for a sick body . lxxxi . to make rare cakes with almonds . take two pounds and a half of blanched almonds beaten fine with rosewater , mix them with a pound and three quarters of fine sugar and some musk , and ambergreece , six whites of eggs beaten to a froth , let them stand a little , then set them on a chasing-dish of coals , and dry them a little , stirring them all the while , then take half a peck of flower , put into it a little salt , three pints of ale-yest , have in readiness your cream lukewarm , strain your yeast , and put into it six spoonful of sack , put in spice into your flower , and make all these into a stiff paste with the cream , work it well and lay it by the fire to rise one hour , then work into your paste two pounds and a quarter of fresh butter ; pull your paste in pieces three times , then strew in a pound of caraway comfits , and make this paste into five cakes , lay them upon buttered plates or double papers , then strew caraway comfits on the top and double refined sugar , one hour will bake them sufficiently . lxxxii . to make shrewsbury cakes . take four pounds of flower , two pounds of butter , one pound and half of fine sugar , four eggs , a little beaten cinamon , a little rosewater , make a hole in the flower , and put the eggs into it when they are beaten , then mix the butter , sugar , cinamon and rosewater together , and then mix them with the eggs and flower , then make them into thin round cakes , and put them into an oven after the houshold bread is drawn ; this quantity will make three dozen of cakes . lxxxiii . to make gooseberry wine . bruise ripe goosberries with an apple-beater , but do not beat them too small , then strain them through a hair strainer , and put your iuice into an earthen pot , keep it covered four or five days till it be clear , then draw it out into another vessel , letting it run into a hair sieve , stop it close , and let it stand one fortnight , then draw it out into quart bottles , putting one pound of sugar into eight bottles , stop them up close , and in a week or fortnights time you may drink them . lxxxiv . to make damson wine . take four gallons of water , and put to every gallon of water four pounds of malago raisins , and half a peck of damsons : put the raisins and damsons into a vessel without a head , cover the vessel and let them steep six days , stirring them twice every day , then let them stand as long without stirring , then draw the wine out of the vessel , and colour it with the infused juice of damsons sweetned with sugar , till it be like claret wine , then put it into a wine-vessel for a fortnight , and then bottle it up . lxxxv . to pickle cucumbers the very best way . take those you mean to pickle , and lay them in water and salt three or four days , then take a gooe many great cucumbers , and cut the outsides of them into water , for the insides will be too pappy , boil them in that water , with dill seeds and fennel seeds , and when it is cold , put to it some salt , and as much of vinegar as will make it a strong pickle , then take them out of the water and salt , and poure this liquor over them , so let them stand close covered for a fortnight or three weeks , then poure the pickle from them and boil it , and when it is cold add to it some more vinegar , and put it to them again , so let them stand one moneth longer , and now and then when you see occasion , boil it again , and when it is cold , put it to them , and every time you boil it , put some vinegar thereto , and lay the seeds and pieces of cucumbers on the top , and after the first fortnight when you boil it , put in some whole pepper and some whole cloves and mace , and always put the liquor cold over them . lxxxvi . to make the best orange marmalade . take the rinds of the deepest coloured oranges , boil them in several waters till they are very tender , then mince them small , and to one pound of oranges , take-a pound of pippins cut small , one pound of the finest sugar , and one pint of spring-water , me 't your sugar in the water over the fire , and scum it , then put in your pippins , and boil them till they are very clear , then put in the orange rind , and boil them together , til you find by cooling a little of it , that it wil jelly very well , then put in the iuice of two oranges , and one limon , and boil it a little longer ; and then put it up in gally-pots . lxxxvii . to preserve white quinces . take the fairest you can get , and coddle them very tender , so that a straw may go through to the core , then core them with a scoop or small knife , then pare them neatly , and weigh them , to every pound of quinces , take one pound of double refined sugar , and a pint of the water wherein thin slices of pippins have been boiled ; for that is of a iellying quality , put your sugar to the pippin water , and make a syrup , and scum it , then put in your quinces , and boil them very quick , and that will keep them whole and white , take them from the fire sometimes , and shake them gently , keep them clean scummed , when you perceive them to be very clear , put them into gally pots or glasses , then warm the ielly and put it to them . lxxxviii . to make conserve of red roses . take their buds and clip off the whites , then take three times their weight in sugar double refin'd ; beat the roses well in a mortar , then put in the sugar by little & little , and when you find it well incorporated , put it into gally pots , and cover it with sugar , and so it will keep seven years . lxxxix . to make plain bisket-cakes . take a pottle of flower , and put to it half a pound of fine sugar , half an ounce of caroway seeds , half an ounce of anniseeds , six spoonfuls of yeast , then boil a pint of water or little more , put into it a quarter of a pound of butter or little more , let it stand till it be cold , then temper them together till it be as thick as manchet , then let it lie a while to rise , so roule them out very thin , and prick them , and bake them in an oven not too hot . xc . to make green paste of pippins . take your pippins while they be green , and coddle them tender , then peel them , and put them into a fresh warm water , and cover them close , till they are as green as you desire . then take the pulp from the core , and beat it very fine in a mortar , then take the weight in sugar , and wet it with water , and boil it to a candy height , then put in your pulp , and boil them together till it will come from the bottom of the skillet , then make it into what form you please , and keep them in a stove . xci . to make paste of any plumbs . take your plumbs , and put them into a pot , cover them close , and set them into a pot of seething water , and so let them be till they be tender , then poure forth their liquor , and strain the pulp through a canvas strainer , then take to half a pound of the pulp of plumbs half a pound of the pulp of pippins , beat them together , and take their weight in fine sugar , with as much water as will wet it , and boil it to a candy height ; then put in your pulp , and boil them together till it will come from the bottom of the posnet , then dust your plates with searced sugar , and so keep them in a stove to dry . xcii . to make almond ginger bread. take a little gum-dragon and lay it in steep in rosewater all night , then take half a pound of iordan almonds blanched and beaten with some of that rosewater , then take half a pound of fine sugar beaten and searced , of ginger and cinamon finely searced , so much as by your taste you may judge to be fit ; beat all these together into a paste , and dry it is a warm oven or stove . xciii . to make snow cream . take a pint of cream , and the whites of three eggs , one spoonful or two of rose-water , whip it to a froth with a birchen rod , then cast it off the rod into a dish , in the which you have first fastened half a manchet with some butter on the bottom , and a long rosemary sprig in the middle ; when you have cast all the snow on the dish , then garnish it with several sorts of sweet-meats . xciv . to preserve oranges and limons that they shall have a rock candy on them in the syrup . take the fairest and cut them in halves , or if you will do them whole , then cut a little hole in the bottom , so that you may take out all the meat , lay them in water nine days , shifting them twice every day , then boil them in several waters , till a straw will run through them , then take to every pound of orange or limon one pound of fine sugar , and one quart of water , make your syrup , and let your oranges or limons boil a while in it , then let them stand five or six days in that syrup , then to every pound , put one pound more of sugar into your syrup , and boil your oranges till they be very clear , then take your oranges out , and boil your syrup almost to a candy , and put to them . xcv . to make sugar plate . take a little gum dragon laid in steep in rosewater till it be like starch , then beat it in a mortar with some searced sugar till it come to a perfect paste , then mould it with sugar , and make it into what form you please , and colour some of them , lay them in a warm place , and they will dry of themselves . xcvi . to make artisicial walnuts . take some of your sugar plate , print it in a mould fit for a walnut kernel , yellow it over with a little saffron , then take searced cinamon and sugar , as much of the one as the other , work it in paste with some rosewater , wherein gum dragon hath been steeped , and print it in a mould for a walnut shell , and when they are dry , close them together over the shell with a little of the gum water . xcvii . to make short cakes . take a pint of ale yeast , and a pound and half of fresh butter , melt your butter , and let it cool a little , then take as much fine flower as you think will serve , mingle it with the butter and yeast , and as much rosewater and sugar as you think fit , and if you please , some caroway comfits , so bake it in little cakes ; they will last good half a year , xcviii . to preserve red roses , which is as good and effectual as any conserve , and made with less trouble . take red rose buds clipped clean from their whites one pound , put them into a skillet with four quarts of water , wine measure , then let them boil very fast till three quarts be boiled away , then put in three pounds of fine sugar , and let it boil till it begins to be thick , then put in the iuice of a limon , and boil it a little longer , and when it is almost cold , put it into gally-pots , and strew them over with searced sugar , and so keep them so long a ; you please , the longer the better . xcviii . a fine cordial infusion . take the flesh of a cock chick , cut in small pieces , and put into a glass with a wide mouth , put to it one ounce of harts-horn , half an ounce of red coral prepared , with a little large mace , and a slice or two of limon , and two ounces of white sugar-candy , stop the glass close with a cork , and set it into a veslel of seething water , and stuff it round with hay that it jog not ; when you find it to be enough , give the sick party two spoonfuls at a time . xcix . for a cough of the lungs . take two ounces of oil of sweet almonds newly drawn , three spoonfuls of colts-foot water , two spoonfuls of red rose-water , two ounces of white sugar-candy finely beaten ; mingle all these together , and beat it one hour with a spoon , till it be very white ; then take it often upon a licoras stick . this is very good . c. to preserve grapes . take your fairest white grapes and pick them from the stalks , then stone them carefully , and save the juyce , then take a pound of grapes , a pound of fine sugar , and a pint of water wherein sliced pippins have been boiled , strain that water , and with your sugar and that make a syrup , when it is well scummed put in your grapes , and boil them very fast , and when you see they are as clear as glass , and that the syrup will jelly , put them into glasses . ci. to make collops of bacon in sweet-meats . take some marchpane paste , and the weight thereof in fine sugar beaten and searsed , boil them on the fire , and keep them stirring for fear they burn , so do till you find it will come from the bottom of the posnet , then mould it with fine sugar like a paste , and colour some of it with beaten cinnamon , and put in a little ginger , then roll it broad and thin , and lay one upon another till you think it be of a fit thicknes and cut it in collops and dry it in an oven . cii . to make violet cakes . take them clipped clean from the whites and their weight in fine sugar , wet your sugar in fair water , and boil it to a candy height , then put in your violets , and stir them well together , with a few drops of a limon , then pour them upon a wet pye-plate , or on a slicked paper , and cut them in what form you please ; do not let them boil , for that will spoil the colour : thus you may do with any herb or flower , or with any orange or limon pill , and , if you like it , put in a little musk or ambergrease . ciii . to preserve white damsons . take to every pound one pound of fine sugar and a quarter of a pint of fair water , make your syrup and scum it well , then take it from the fire , and when it is almost cold put in your damsons , and let them scald a little , then take them off a while , and then set them on again ; when you perceive them to be very clear , put them into pots or glasses . civ . to make very good cake . take to a peck of flower four pound of currants well washed , dryed and picked , four pounds of butter , one pound of sugar , one ounce of cinnamon , one ounce of nutmegs , beat the spice and lay it all night in rose-water , the next day strain it out , then take one pint and an half of good ale-yeast , the yolks of 4 eggs , a pint of cream , put a pound of the butter into the warmed cream , put the rest into the flower in pieces , then wet your flower with your cream , and put in your currants , and a little salt , and four or five spoonfuls of carraway-comfits and your spice , mix them all and the yeast well together , and let it lie one hour to rise , then make it up and bake it in a pan buttered : it may stand two hours . cv . to make paste royal. take quince marmalade almost cold , and mould it up with searsed sugar to a paste , then make it into what form you please and dry them in a stove . cvi. to make paste of pippins coloured with barberries . take the pulp of codled pippins , and as much of the iuice of barberries as will colour it , then take the weight of it in fine sugar , boil it to a candy height , with a little water , then put in your pulp beaten very well in a mortar , boil it till it come from the bottom of the posner , then dust your plate with sugar , and drop them thereon , and dry them in a stove or warm oven . cvii . to preserve barberries . take one pound of stoned barberries , and twice their weight in fine sugar , then strip two or three handfuls of barberries from their stalks , and put them into a dish with as much sugar as barberries , over a chafingdish of coals , when you see they are well plumped , strain them , then wet your other sugar with this , and no water , boil it , and scum it , and then put in your stoned barberries , and boil them till they are very clear . cviii . to make ielly of currans or of any other fruit. take your fruit clean picked from the stalks , and put them into a long gally-pot , and set it into a kettle of water close covered , keep the water boiling till you find the fruit be well infused , then poure out the clearest , and take the weight of it in fine sugar , wet your sugar with water , and boil it to a candy height , then put in your clear liquor , and keep it stirring over a slow fire till you see it will ielly , but do not let it boil ; the pulp which is lest of the liquor , you may make paste of if you please , as you do the pippin paste before named . cix . to make a goosberry fool. take a pint and half of goosberries clean picked from the stalks , put them into a skillet with a pint and half of fair water , scald them till they be very tender , then bruise them well in the water , and boil them with a pound and half of fine sugar till it be of a good thickness , then put to it the yolks of six eggs and a pint of cream , with a nutmeg quartered , stir these well together till you think they be enough , over a slow fire , and put it into a dish , and when it is cold , eat it . cx . to make perfumed lozenges . take twelve grains of ambergreece , and six grains of musk , and beat it with some sugar-plate spoken of before , then'roule it out in thin cakes , and make them into what form you please , you may make them round like a sugar plumb , and put a coriander seed in each of them , and so they will be fine comfits , and you may make them into lozenges , to perfume wine with . cxi . to candy eryngo roots . take the roots new gathered , without knots or ioints , wash them clean , and boil them in several waters till they are very tender , then wash them well , and dry them in a cloth , slit them , and take out the pith , & braid them in braids as you would a womans hair , or else twist them , then take twice their weight in sine sugar , take half that sugar , and to every pound of sugar , one quarter of a pint of rosewater and as much fair water , make a syrup of it , and put in your roots and boil them , and when they are very clear , wet the rest of the sugar with rosewater , and boil it to a candy height , then put in the roots , and boil them , and shake them , and when they be enough , take them off , and shake them till they are cold and dry , then lay them upon dishes or plates till they are throughly dry , and then put them up ; thus you may do orange or limon , or citron pill , or potato roots . cxii . to preserve goosberries . take your goosberries , and stone them then take a little more than their weight in fine sugar , then with as much water as will melt the sugar , boil it and scum it , then put in your goosberries , and boil them apace till they be clear , then take up your goosberries , and put them into glasses , and boil the syrup a little more , aud put over them . cxiii . to make leach and to colour it , take one ounce of isinglass and lay it in water four and twenty hours , changing the water three or four times , then take a quart of new milk , boiled with a little sliced ginger and a stick of cinamon , one spoonful of rosewater , and a quarter of a pound of sugar , when it hath boiled a while , put in the isinglass , and boil it till it be thick , keeping it always stirring , then strain it , and keep it stirring , and when it is cold , you may slice it out , and serve it upon plates ; you may colour it with saffron , and some with turnsole , and lay the white and that one upon another , and cut it , and it will look like bacon ; it is good for weak people , and children which have the rickets . cxiv . to take away the signs of the small pox. take some spermaceti , and twice so much virgins wax , melt them together and spread it upon kids leather , in the shape of a mask , then lay it upon the face , and keep it on night and day ; it is a very fine remedy . cxv . for morphew or freckles , and to clear the skin . take the bloud of any fowl or beast , and wipe your face all over with it every night when you go to bed for a fortnight together , and the next day wash it all off with white wine , and white sugar candy , and sometimes hold your face over the smoke of brimstone for a while , and shut your eyes , if you add the iuice of a limon to the white wine , it will be the better . cxvi . to make almond butter to look white . take about two quarts of water , the bottom of a manchet , and a blade of large mace , boil it half an hour , and let it stand till it be cold , then take a pound of sweet almonds blanched , and beaten with rose-water very fine , so strain them with this water many times , till you think the virtue is out of them , and that it be a thick almond milk , then put it into a skillet , and make it boiling hot , that it simper , then take a spoonful of the iuice of a limon , and put into it , stirring of it in , and when you perceive it ready to turn , then take it from the fire , and take a large fine cloth , and cast your liquor all over the cloth with a ladle , then scrape it all together into the middle with a spoon , then tie it hard with a packthred , so let it hang till the next morning , then put it in a dish , and sweeten it with rosewater and sugar , put a little ambergreece if you please . cxvii . for the ptisick . take a pottle of small ale , one pound of raisins of the sun stoned , with a little handful of peniroyal , boil these together , and add a little sugar candy to it , and take five or six spoonfuls at a time four or five times in a day for a good while . cxviii . marmalade of apricocks . take the ripest and stone them , and pare them , and beat them in a mortar , then boil the pulp in a dish over a chafing-dish of coals , till it be somewhat dry , then take the weight in fine sugar , and boil it to a candy height , with some rosewater , then put in your pulp , and boil them together till it will come from the bottom of the skillet , and always keep it stirring , for fear it burn , then put it into glasses . cxix . syrup of turneps . take of the best and pare them , and bake them in a pot then take the clear iuice from them , and with the like weight in fine sugar make it into a syrup , and add a little licoras to it , and take it often . cxx . to make good ielly . take a lean pig , dress it clean , and boil it in a sufficient quantity of fair water , with four ounces of green licoras scraped and bruised , maidenhair two handfuls , coltsfoot one handful , currans half a pound , dates two ounces stoned and sliced , ivory one ounce , hartshorn one ounce , boil these to a strong ielly , and strain it , and take off the fat , then put to it half a pound of sugar , and half a pint of white wine , and so eat it at your pleasure . cxxi . a most excellent cordial proved by very many . take three grains of east indian bezoar , as much of ambergreece , powder them very fine with a little sugar , and mingle it with a spoonful and half of the syrup of the juyce of citrons , one spoonful of syrup of clovegilliflowers , and one spoonsul of cinamon water , so take it warmed . cxxii . to make the black iuice of licoras . take two gallons of running water , three handfuls of unset hysop , three pounds and half of licoras scraped , and dried in the sun and beaten , then cover it close , and boil it almost a whole day in the water , when it is enough , it will be as thick as cream , then let it stand all night , the next morning strain it , and put it in several pans in the sun to dry , till it will work like wax , then mould it with white sugar candy beaten and searced , and print it in little cakes , and print them with seals , and dry them . cxxiii . to make marchpane . take two pounds of iordan almonds , blanch and beat them in a mortar with rosewater , then take one pound and half of sugar finely searced , when the almonds are beaten to a fine paste with the sugar , then , take it out of the mortar , and mould it with searced sugar , and let it stand one hour to cool , then rowl it as thin as you would do for a tart , and cut it round by the plate , then set an edge about it , and pinch it , then set it on a bottom of wafers , and bake it a little , then ice it with rosewater and sugar , and the white of an egg beaten together , and put it into the oven again , and when you see the ice rise white and high , take it out , and set up a long piece of marchpane first baked in the middle of the marchpane , stick it with several sorts of comfits , then lay on leaf-gold with a feather and the white of an egg beaten . cxxiv . to preserve green pippins . scald some green pippins carefully , then pecl them , and put them into warm water , and cover them , and let them stand over a slow fire till they are as green as you would have them , and so tender as that a straw may run through them , then to every pound of apples , take one pound of fine sugar , and half a pint of water , of which make a syrup , and when you have scumm'd it clean , put in your apples , and let them boil a while , then set them by till the next day , then boil them throughly , and put them up . cxxv . to preserve peaches . take your peaches when you may prick a hole through them , scald them in fair water , and rub the fur off from them with your thumb , then put them in another warm water over a flow fire , and cover them till they be green , then take their weight in fine sugar and a little water , boil it and scum it , then put in your peaches , and boil them till they are clear , so you may do green plumbs or green apricocks . cxxvi . marmalade of damsons . take two pounds of damsons , and one pound of pippins pared and cut in pieces , bake them in an oven with a little sliced ginger , when they are tender , poure them into a cullender , and let the syrup drop from them , then strain them , and take as much sugar as the pulp doth weigh , boil it to a candy height with a little water , then put in your pulp , and boil it till it will come from the bottom of the skillet , and so put it up . cxxvii . marmalade of wardins . bake them in an earthen pot , then cut them from the core and beat them in a mortar , then take their weight in fine sugar , and boil it to a candy height with a little water , then put in your pulp with a little beaten ginger , and boil it till it comes from the bottom of the posnet ; and so do with quinces if you please . cxxviii . marmalade of green pippins to look green . scald them as you do to preserve , then stamp them in a mortar , and take their weight in fine sugar , boil it to a candy height with a little water , then boil it and the pulp together , till it will come from the bottom of the posnet . cxxix . to preserve green walnuts . take them and steep them all night in water , in the morning pare them and boil them in fair water till they be tender , and then stick a clove into the head of each of them , then take one pound and half of sugar to every pound of walnuts , and to every pound of sugar one pint of rosewater , make a syrup of it , and scum it , then put in your walnuts , and boil them very leasurely till they are enough ; then put in a little musk or ambergreece with a little rosewater , and boil them a little more and put them up ; it is a very good cordial , and will keep seven years or more . cxxx . to dry old pippins . pare them , and bore a hole through them with a little knife or piercer , and cut some of them in halves , take out the cores of them as you cut them , then put them into a syrup of sugar & water , as much as will cover them in a broad preserving pan , let them boil so fast as may be ; taking them sometimes from the fire , scuming them clean , when you perceive your apples clear , and syrup thick , then take them up , and set them into a warm oven from the syrup , all night , the next morning turn them , and put them in again , so do till they are dry ; if you please to glister some of them , put them into your candy-pot but one night , and lay them to dry the next day , and they will look like christal . cxxxi . to preserve bullace as green as grass . take them fresh gathered , and prick them in several places , scald them as you do your green peaches , then take their weight in fine sugar , and make a syrup with a little water , then put in your bullace , and boil them till they be very clear , and the syrup very thick . cxxxii . to preserve medlars . take them at their full growth , pare them as thin as you can , prick them with your knife , and parboil them . reasonable tender , then dry them with a cloth , and put to them as much clarified sugar as will cover them ; let them boil leisurely , turning them often , till they have well taken the sugar , then put them into an earthen pot , and let them stand till the next day , then warm them again half an hour ; then take them up and lay them to drain , then put into that syrup half a pint of water wherein pippins have been boiled in slices , and a quarter of a pound of fresh sugar , boil it , and when it will jelly , put it to the medlars in gallipots or glasses . cxxxiii . to make conserve of violets . take a pound clean cut from the whites , stamp them well in a mortar , and put to them two or three ounces of white sugar-candy , then take it out and lay it upon a sleeked paper , then take their weight in fine sugar , and boil it to a candy height with a little water , then put in your violets , and a little iuice of limon , and then let them have but one walm or two over the fire , stirring it well ; then take it off ; and when it is between hot and cold , put it up , and keep it . cxxxiv . to cast all kinds of shapes , what you please , and to colour them . take half a pound of refined sugar , boil it to a candy height with as much rose-water as will melt it , then take moulds made of alablaster , and lay them in water one hour before you put in the hot sugar , then when you have put in your sugar turn the mould about in your hand till it be cool , then take it out of the mould , and colour it according to the nature of the fruit , you would have it resemble . cxxxv . to dry pears without sugar . pare them & leave the stalks and pipps on them , then bake them in an earthen pot with a little claret wine , covered , then drain them from the syrup and dry them upon sieves in a warm oven , turning them morning and evening , every time you turn them hold them by the stalk and dip them in the liquor wherein they were baked and flat them every time a little . if you do them carefully they will look very red and clear and eat moist , when they are dry put them up . cxxxvi . to make rasberrie wine . take rasberries and bruise them with the back of a spoon , and strain them and fill a bottle with the juyce , stop it , but not very close , let it stand four or five daies , then pour it from the grounds into a bason , and put as much white-wine or rhenish as your juyce will well colour , then sweeten it with loaf sugar , then bottle it and keep it , and when you drink it you may perfume some of it with one of the lozenges spoken of before . cxxxvii . to preserve oranges in jelly . take the thickest rind oranges , chipped very thin , lay them in water three or four daies , shifting them twice every day , then boil them in several waters , till you may run a straw through them , then let them lie in a pan of water all night , then dry them gently in a cloth , then take to every pound of oranges one pound and half of sugar , and a pint of water , make thereof a syrup ; then put in your oranges , and boil them a little , then set them by till the next day , and boil them again a little , and so do for four or five days together , then boil them till they are very clear , then drain them in a sieve , then take to every pound of oranges one quarter of a pint of water , wherein sliced pippins have been boiled into your syrup , and to every quarter of a pint of that water , add a quarter of a pound of fresh sugar , boil it till it will jelly , then put your oranges into a pot or a glass , and put the ielly over them ; you may if you please , take all the meat out of some of your oranges at one end , and fill it with preserved pippin ; and if you put in a little iuice of orange and limon into your syrup when it is almost boiled , it will be very fine tasted . cxxxvii . to make christal ielly . take a knuckle of veal and two calves feet , lay them in water all night , then boil them in spring water till you perceive it to be a thick ielly , then take them out , and let your ielly stand till it be cold , then take the clearest , and put it into a skillet , and sweeten it with rosewater and fine sugar , and a little whole spice , and boil them together a little , and so eat it when it is cold . cxxxviii . to make china-broth . take three ounces of china sliced thin , and three plnts of fair water , half an ounce of harts-horn , let it steep together twelve hours , then put in a red cock cut in pieces and bruised , one ounce of raisins of the sun stoned , one ounce of cnrrans , one ounce of dates stoned , one parsly root , one fennel-root , the pith being taken out , a little borage and bugloss , and a little pimpernel , two ounces of pearl barly ; boil all these together till you think they be well boiled , then strain it out . cxxxix . to make court perfumes . take three ounces of benjamin , lay it all night in damask rose buds clean cut from the white , beat them very fine in a stone mortar till it come to a paste , then take it out and mix it with a dram of musk finely beaten , as much civet , mould them up with a little searsed sugar , and dry them between rose leaves each of them , then dry them very well and keep them to burn , one at a time is sufficient . cxl . a syrup for a cold. take long-wort of the oak , sage of ierusalem , hysop , colts-foot , maiden-hair , scabious , horehound , one handful of each , four ounces of liquoras scraped , two ounces of anniseeds bruised , half a pound of raisins of the sun stoned , put these together into a pipkin with two quarts of spring water , let them stand all night to infuse close stopped , when it is half boiled away , strain it out , and put to it to every pint of liquor a pound of sugar and boil it to a syrup . cxli . to make white marmalade of quinces . quoddle them so tender that a straw may run thorow them , then take grated quinces and strain the juyce from them , then slice your scalded quinces thin and weigh them , and take a little above their weight in fine sugar , wet your sugar with the raw juyce , boil it and scum it , then put in your sliced quinces and boil them up quick till they jelly , then put them into glasses . cxlii . the white juyce of liquoras . take one pound of liquoras clean scraped , cut it thin and short and dry it in an oven , then beat it fine in a mortar , then put it into a stone iugg , and put thereto of the water of colts-foot , scabious , hysop and horehound , as much as will stand four fingers deep above the liquoras , then set this iugg , close stopped , into a kettle of water , and keep the water boiling , let it be stuffed round with hay that it jog not , let it stand so four hours , and so do every other day for the space of ten daies ; then strain it into a dish , set the dish over boiling water , and let it vapour away till it be thick , then add to it one pound of fine sugar-candy , the best and whitest you can get , beaten very well , then put it into several dishes and dry it in the sun or in a warm oven , beating it often with bone knives till it be stiff , then take as much gum dragon steeped in rose-water as will make it pliable to your hand , then make it into little rolls , and add two grāins of musk or ambergrease and a few drops of oyl of anniseed , and so make them into little cakes , and print them with a seal and then dry them . cxliii . to dry plumbs naturally . take of any sort and prick them and put them into the bottom of a sieve dusted with flower to keep them from sticking , let them stand in a warm oven all night , the next morning turn them upon a clean sieve , and so do every day till you see that they are very dry . cxliv . to dry preserved pears . wash them from their syrup , then take some fine sugar and boil it to a candy height with a little water , then put in your pears and shake them very well up and down , then lay them upon the bottom of a sieve , and dry them in a warm oven and so keep them . cxlv . to make little cakes with almonds . put into a little rose-water two grains of ambergrease , then take a pound of blanched almonds and beat them with this rose-water , then take a pound of your finest sugar , beaten and searced , and when your almonds are well beaten , mix some of the sugar with them , then make your cakes , and lay them on wafer sheets ; and when they are half baked , take the rest of the sugar , being boiled to a candy height with a little rosewater , and so with a feather wash them over with this , and let them stand a while longer . cxlvi . to make very pretty cakes that will keep a good while . take a quart of fine flower and the yolks of 4 eggs , a quarter of a pound of sugar , and a little rosewater , with some beaten spice , and as much cream as will work it into a paste , work it very well and beat it , then rowl it as thin as possible , and cut them round with a spur , such as the pastry cooks do use ; then fill them with currans first plumped a little in rosewater and sugar , so put another sheet of paste over them and close them , prick them , and bake them but let not your oven be too hot ; you may colour some of them with saffron if you please , and some of them you may ice over with rosewater and sugar , and the white of an egg beaten together . cxlvii . to make a paste to wash your hands withal . take a pound of bitter almonds , blanch them and beat them very fine in a mortar with four ounces of figs , when it is come to a paste , put it into a gallipot and keep it for your use ; a little at a time will serve . cxlviii . to keep flowers all the year . take any sort of pretty flowers you can get , and have in readiness some rosewater made very slippery by laying gum arabick therein : dip your flowers very well , and swing it out again and stick them in a sieve to dry in the sun , some other of them you may dust over with fine flower , and some with searced sugar , aster you have wetted them , and so dry them . either of them will be very fine , but those with sugar will not keep so well as the other ; they are good to set forth banquets , and to garnish dishes , and will look very fresh , and have their right smell . cxlix . conserve of barberries . take barberies infuse them in a pot as other fruits spoken of before then strain them , and to every pound of liquor take two pounds of sugar , boil them together over the fire till it will come from the bottom of the posnet , and then put it into gally-pots and keep it with fine sugar strewed over it . cl. to preserve barberries without fire . take your fairest bunches and lay a lay of fine sugar , into the bottom of the pot , and then a lay of barberies , and then sugar again , till all be in , and be sure to cover them deep with sugar last of all , and cover your pot with a bladder wet and tyed on , that no air get in , and they will keep and be good , and much better to garnish dishes with than pickled barberries , and are very pleasant to eat . cli . to candy almonds to look as though they had their shells on . take iordan almonds and blanch them , then take fine sugar , wet it with water , and boil it to a candy height , colour it with cochineal , and put in a grain of ambergreece ; when you see it at a candy height , put in your almonds well dried from the water , and shake them over the fire till you see they are enough , then lay them in a stove or some other warm place . clii. to candy carrot roots . take of the best , and boil them tender , then pare them , and cut them in such pieces as you like ; then take fine sugar boiled to a candy height with a little water , then put in your roots , and boil them till you see they will candy ; but you must first boil them with their weight in sugar and some water , or else they will not be sweet enough , when they are enough , lay them into a box , and keep them dry ; thus you may do green peascods when they are very young , if you put them into boiling water , and let them boil close covered till they are green , and then boiled in a syrup , and then the candy , they will look very finely , and are good to set forth banquets , but hath no pleasant taste . cliii . to make syrup of violets . take violets clipped clean from the whites , to every ounce of violets take two ounces of water , so steep them upon embers till the water be as blew as a violet , and the violets turned white , then put in more violets into the same water , and again the third time , then take to every quart of water four pounds of fine sugar , and boil it to a syrup , and keep it for your use ; thus you may also make syrup of roses . cliv. to make syrup for any cough . take four ounces of licoras scraped and bruised , maidenhair one ounce , aniseeds half an ounce , steep them in spring water half a day , then boil it half away , the first quantity of water which you steep them in must be four pints , and when it is half boiled away , then add to it one pound of fine sugar , and boil it to a syrup , and take two spoonfuls at a time every night when you go to rest . clv . a pretty sweet-meat with roses and almonds . take half a pound of blanched almonds beaten very fine with a little rosewater , two ounces of the leaves of damask roses beaten fine , then take half a pound of sugar , and a little more , wet it with water , and boil it to a candy height , then put in your almonds and roses , and a grain of musk or ambergreece , and let them boil a little while together , and then put it into glasses , and it will be a fine sort of marmalade . clvi . the best sort of hartshorn ielly to serve in a banquet . take six ounces of hartshorn ; put it into two quarts of water and let it infuse upon embers all night , then boil it up quick and when you find by the spoon you stir it with , that it will stick to your mouth , if you do touch it , and that you find the water to be much wasted , strain it out , and put in a little more than half a pound of fine sugar , a little rosewater , a blade of mace , and a stick of cinamon , the iuice of as many limons as will give it a good taste , with two grains of ambergreece , set it over a slow fire , and do not let it boil , but when you find it to be very thick in your mouth , then put it softly into glasses ; and set it into a stove , and that will make it to jelly the better . clvii . to make orange or limon chips . take the parings of either of these cut thin , and boil them in several waters till they be tender , then let them lie in cold water a while , then take their weight in sugar or more , and with as much water as will wet it , boil it and scum it , then drain your chips from the cold water and put them into a gally-pot , and pour this syrup boiling hot upon them , so let them stand till the next day , then heat the syrup again and pour over them , so do till you see they are very clear , every day do so till the syrup be very thick , and then lay them out in a stove to dry . clviii . to make cakes of almonds in thin slices . take four ounces of iordan almonds , blanch them in cold water , and slice them thin the long way , then mix them with little thin pieces of candied orange and citron pill , then take some fine sugar boiled to a candy height with some water , put in your almonds , and let them boil till you perceive they will candy , then with a spoon take them out , and lay them in little lumps upon a pie-plate or sleeked paper , and before they be quite cold strew caroway comfits on them , and so keep them very dry . clix. to make chips of any fruit. take any preserved fruit , drain it from the syrup , and cut it thin , then boil sugar to a candy height , and then put your chips therein , and shake them up and down till you see they will candy , and then lay them out ; or take raw chips of fruit boiled first in syrup , and then a candy boiled , and put over them hot , and so every day , till they begin to sparkle as they lie , then take them out , and dry them . clx . to preserve sweet limons . take the fairest , and chip them thin , and put them into cold water as you chip them , then boil them in several waters till a straw may run through them , then to every pound of limon , take a pound and half of fine sugar , and a pint of water , boil it together , and scum it , then let your limons scald in it a little , and set them by till the next day and every other day heat the syrup only & put to them ; so do 9 times , & then at last boil them in the syrup till they be clear , then take them out , & put them into pots , and boil the syrup a little more , and put to them ; if you will have them in ielly , make your syrup with pippin water . clxi . to make a custard for a consumption . take four quarts of red cows milk , four ounces of conserve of red roses , prepared pearl , prepared coral , and white amber , of each one dram , two ounces of white sugar candy , one grain of ambergreece , put these into an earthen pot with some leaf gold , and the yolks and whites of twelve eggs , a little mace and cinamon , and as much fine sugar as will sweeten it well , paste the pot over and bake it with brown bread , and eat of it every day so long as it will last . clxii . to make chaculato . take half a pint of claret wine , boil it a little , then scrape some chaculato very fine and put into it , and the yolks of two eggs , stir them well together over a slow fire till it be thick , and sweeten it with sugar according to your taste . clxiii . to dry any sort of plumbs . take to every pound of plumbs three quarters of a pound of sugar , boil it to a candy height with a little water , then put in your plumbs ready stoned , and let them boil very gently over a slow fire , if they be white ones they may boil a little faster , then set them by till the next day , then boil them well , and take them often from the fire for fear of breaking , let them lie in their syrup for four or five daies , then lay them out upon sieves to dry , in a warm oven or stove , turning them upon clean sieves twice every day , and fill up all the broken places , and put the skins over them , when they are dry , wash off the clamminess of them with warm water , and dry them in the oven , and they will look as though the dew were upon them . clxiv . to make ielly of quinces . take your quinces , pare them and core them , and cut them in quarters , then put them into a new earthen pot with a narrow mouth , put in some of the cores in the bottom , and then the quinces , paste it up and bake it with brown bread , then run it through a bag of boulting stuff as fast as you can , and crush it pretty hard , so long as it will run clear , to every pound of it take a pound of fine sugar , and put into it , and let it stand till it be dissolved , then set it over a slow fire , and scum it well , and keep it stirring till it ielly , then put it into glasses and keep it in a stove . clxv . to make a posset . take a quart of white wine and a quart of water , boil whole spice in them , then take twelve eggs and put away half the whites , beat them very well , and take the wine from the fire , then put in your eggs , and stir them very well , then set it on a slow fire , and stir it till it be thick , sweeten it with sugar , and strew beaten spice thereon , then serve it in . you may put in ambergreece if you like it , or one perfumed lozenge . clxvi . to make a sack posset . take two quarts of cream and boil it with whole spice , then take twelve eggs well beaten and strained , take the cream from the fire , and stir in the eggs and as much sugar as will sweeten it , then put in so much sack as will make it taste well , and set it on the fire again , and let it stand a while , then take a ladle and raise it up gently from the bottom of the skillet you make it in , and break it as little as you can , and so do till you see it be thick enough ; then put it into a bason with the ladle gently , if you do it too much it will whey , and that is not good . clxvii . another way for a posset . boil a quart of cream as for the other , then take the yolks of fourteen eggs and four whites , beat them and strain them , take the cream from the fire , and stir in your eggs , then have your sack warmed in a bason , and when the cream and eggs are well mixed , put it to the sack , and sweeten it to your taste with fine sugar , and let it stand over a skillet of seething water for a while . clxviii . to preserve pippins in thin slices in ielly . take of the fairest pippins , pare them , and slice them into cold water , to every pound of pippins take a pound of sugar , and a pint of water , boil it and scum it , then shake your pippins clean from the water , and put them into the syrup , boil them very clear and apace , then put in some thin chips , or orange or citron preserved , and to one pound of pippin , put the iuice of two oranges and one limon , then boil them a little longer till you see they will jelly , and then put them into glasses , but take heed you lay them in carefully , and lay the chips here and there between , then warm the ielly and put softly over them . clxix . to preserve currans in ielly . take the fairest and pick them from the stalks , and stone them , then take their weight in sugar , wet it with water , boil it and scum it , then put in your currans , and boil them up quick , shake them often and scum them , and when they will jelly , they are enough ; then put them into glasses ; thus you may do white and red both , and they will be in a stiff ielly , and cut very well , do not cover them before they be cold . clxx . to preserve ripe apricocks : take them and stone them , then weigh them , and to every pound of apricocks take a pound of fine sugar beaten small , then pare your fruit , and as you pare them , cast some sugar over them , and so do till all be done , then set them on the fire , and let the sugar melt but gently , then boil them a little in the syrup , and set them by till the next day , then boil them quick , and till they be very clear , then put them in pots , and boil the syrup a little more , and put it to them , if you would have them in ielly , you must put some of the infusion of goosberries , or of pippins into your syrup , and adde more sugar to it . clxxi. to preserve cornelions . take the fairest and weigh them , then take their weight in sugar , and lay a lay of sugar into the pan , and then a lay of cornelions till all be in , and let your last lay be sugar , then put a little water into the midst of the pan , and set it on the fire , and when the sugar is melted boil them up quick , and take them often and shake them , and scum them , when you do perceive them to be very clear , they are enough . clxxii . to make marmalade of cornelions . take them and stone them , and weigh them , and to every pound of fruit take a pound of sugar , wet it with water , and boil it to a candy height , then put in your fruit and boil it very clear and quick , and shake it often , and scum it clean ; when you see it very clear and very thick , it is enough ; you must keep it in a stove or some warm place . clxxiii . to preserve damsons . take the fairest , not too ripe , and take their weight in sugar , wet your sugar with a little water , boil it and scum it , then put in your damsons and boil them a little , then set them by till the next day , then boil them till they be very clear , and take them from the fire sometimes , and let them stand a while to keep them from breaking , when they are clear , take them out , and put them into glasses , and boil the syrup to a ielly and pour on them ; be very careful how you take them to put them into your pots or glasses for fear of breaking them . clxxiv . to make orange marmalade . take half a pound of orange chips tenderly boiled in several waters , and beaten fine in a mortar , then take a pound of fine sugar , wet it with water , boil it and scum it , then put in your orange , and half a pound of pippin also beaten fine , and let them boil together till they are very clear ; then put in the iuice of one orange and one limon , and stir it well , and let it boil a while longer , and then take it off and put it into glasses . clxxv . to make ielly of pippins . take pippins , pare them thin into a long gallipot , and set that into boiling water close covered , and so let it stand three or four hours , they must be slieed thin as well as pared ; when you think they are infused enough , poure the liquor from them , and to every pint , take a pound of sugar double refined and put it into your liquor , boil them together till you find it will ielly , then put little small pieces of orange pill into it finely shred , the iuice of one orange and one limon , and let it boil a little longer , and so put it into glasses , and set them into a stove , with the pulp that is left you may make paste if you please . clxxvi . to candy angelica . take the tender green stalks and boil them in water till they be tender , then peel them , and put them into another warm water , and cover them till they are very green over a slow fire , then lay them on a clean cloth to dry , then take their weight in fine sugar , and boil it to a candy height with some rosewater , then put in your stalks and boil them up quick , and shake them often , and when you judge they be enough , lay them on a pie-plate , and open them with a little stick , and so they will be hollow , and some of them you may braid , and twist some of them , so keep them dry . clxxvii . to make seed-stuff of rasberries . take rasberries and bruise them , and take their weight in fine sugar , and boil it to a candy height with a little water , then put in your bruised rasberries , and boil them till you see they will ielly very well . clxxviii . to make syrup of gilly-flowers . take clove-gilly flowers , and cut them from the whites , then take their weight in sugar beaten fine , then put a little sugar into your gally-pot , and then a lay of flowers , and then sugar again till all be spent , and let sugar be the last , then put in a clove or two , according to your quantity , and a little malago sack , and so tie your pot up close and set it into a pot or kettle of boiling water , and let them stand till they are infused ; then poure out the liquor and strain the rest , but not too hard , then take this liquor and vapour it away over seething water till it be of a good thickness , then take your strained gilliflowers and put them into a pot with some white wine vinegar , and cover them over with fine sugar , and so keep them ; they are a better sallad than those you pickle up alone ; as you make this , you may make syrup of any herbs or flowers . clxxix . to make most excellent cake . take to a strik'd peck of flower , six pounds of currans , half an ounce of mace , half an ounce of cinamon , a quarter of an ounce of cloves , as much of nutmeg , half a pound of fine sugar , and as much rose-water as you please ; beat your spice , and put that and your fruits with a little salt into your flower , then take cream or new milk as much as you think fit , dissolve therein two pounds of fresh butter , then put it in a bason with the sugar and a pint of sack , knead it with a wine-pint of ale-yeast , knead it till it rise under your hand , let all things be ready and your oven hot before you go to knead the cake . clxxx . to make pomatum the best way . take the caul of a lamb new killed , pick it clean from the skin , and lay it in spring-water nine days , shifting it every day twice , then melt it , then take yellow snails stamp them , and put them into a glass with rosewater four days , stop the glass and shake it three or four times a day , then take white lilly roots , stamp them , and strain them , put the iuice of them into the glass with the snails , then set a skillet on the fire with fair water , and let it boil , then put your tried lambs caul into an earthen bason , and let it melt , then take your glass with snails and roots , and strain it through a thick cloth , then put it into that tried stuff , then take half an ounce of white sugar candy unbeaten , put it in , and stir it over the fire till that be dissolved , then take it from the fire , and put in three ounces of sweet almonds , then keep it boiling and stirring a little longer , then take it off , and let it stand till it be reasonably cool , then beat it with a wooden slice till it be very white , then put in a little rose-water , and beat it a little longer , and then keep it in gallipots ; you must put in a crust of bread when you melt it in the skillet , and when the sugar candy goes in , take it out . clxxxi . to make the bean-bread . take a pound of the best iordan aimonds blanch them in cold water , and slice them very thin the long way of the almond with a wet knife , then take a pound of double refined sugar well beaten , and mix with your almonds , then take the white of one egg beaten with two spoonfuls of rosewater , and as the froth ariseth , cast it all over your almonds with a spoon , then mix them well together , and lay them upon wafer sheets , upon flowered plates , and shape them as you please with your knife and your fingers , then strew caroway comfits , and orange and citron pill cut thin , or some coriander comfits , so set them into an oven not too hot , and when they have stood about half an hour , raise them from their plates , and mend what you find amiss before they be too dry , then set them into the oven again , and when they are quite dry , break away the wafers with your fingers , and then clip them neatly with a pair of scizzers , and lay on some leaf-gold if you please . clxxxii . to make an excellent cake with caroway comfits . take five pounds of manchet paste mingled very stiff and light without salt , cover it , and let it be rising half an hour , when your oven is almost hot , take two pounds and half of butter , very good , and melt it , and take five eggs , yolks and whites beaten , and half a pound of sugar , mingle them all together with your paste , and let it be as lithe as possible you can worke it , and when your oven is hot and swept , strew into your cake one pound of , caroway comfits , then butter a baking-pan , and bake it in that ; let it stand one hour and quarter ; when you draw it , lay a course linnen cloth and a woollen one over it , so let it lie till it be cold , then put it into an oven the next day , for a little time , and it will eat as though it were made of almonds , you must put in your sugar aften your butter . clxxxiii . to make diet bread or iumbolds . take a quart of fine flower , half a pound of fine sugar , caroway seeds , coriander seeds and aniseeds bruised , of each one ounce , mingle all these together , then take the yolks of eight eggs , and the whites of three , beat them well with four spoonfuls of rosewater , and so knead these all together and no other liquor , when it is well wrought , lay it for one hour in a linnen cloth before the fire , then rowl it out thin , tie them in knots and prick them with a needle , lay them upon butter'd plates , and bake them in an oven not too hot . clxxxiv . to make cider or perry as clear as rock water . take to two quarts of cider , half a pint of milk , put them both in an hipocras bag , and when it runs clear , bottle it up , and when it is a month old , it will sparkle in the glass as you drink it . clxxxv . to make almond bread take a pound of almonds blanched , and beaten with rosewater , then take a pound of sugar beaten fine , and a little grated bread finely searced , put them into a platter with your almonds , and stir them well together , set them over a chasing dish of coals , and boil them till they are as stiff as paste , stirring them continually , then mould them well and put them in what shape you please ; print them , and set them into some warm place to dry . clxxxvi . to make good almond-milk . take iordan almonds blanched and beaten with rosewater , then strain them often with fair water , wherein hath been boiled violet leaves and sliced dates ; when your almonds are strained , take the dates and put to it some mace , sugar , and a little salt , warm it a little , and so drink it . clxxxvii . to make white leach . take sweet almonds blanched and beaten with rosewater , then strained with fair water , wherein hath been boiled aniseeds and ginger , put to it as much cream , wherein pure isinglass hath been boiled , as will make it stiff , and as much sugar as you please ; let it be scalding hot , then run it through a strainer , and when it is cold , slice it out , it is very good for a weak body . clxxxviii . to make red leach or-yellow . red by putting tornsel into it , or cochineal ; yellow , by putting saffron in it . clxxxix . cinamon or ginger-leach . take your spices beaten and searced , and mix them with your searced sugar , mould them up with gum arabick infused in rose-water , and so print them and dry them . cxc . to make leach of dates . take your dates stoned and peeled very clean within , beat them fine with sugar , ginger and cinamon , and a little rosewater till it will work like paste , then print them and keep them dry . cxci. to make fine cakes . take a quart of flower , a pound of sugar , a pound of butter , with three or four yolks of eggs , a little rosewater , and a spoonful of yeast , then roul them out thin , while the paste is hot , prick them , and set them into the oven not too hot . cxcii . to make cornish cakes . take claret wine , the yolks of eggs , and mace beaten fine , and some sugar and salt , mingle all these with flower and a little yeast , knead it as stiff as you can , then put in butter , and knead it stiff again , and then shape them and bake them . cxciii . a cordial syrup . take one pound of iuice of burrage , & half so much of the iuice of balm , boil them together , and when the grosseness of the iuice ariseth , then put in the whites of two eggs beaten with rosewater , and when you see them begin to grow hard , put in a little vinegar , let them boil together , and scum it clean , and run it through a ielly-bag , then set it over the fire again , and add to it one pound of fine sugar , and a little saffron , and so boil it till you think it be enough . cxciv . for a consumption . take of harts-tongue and maidenhair , of each one handful , hysop and balm , of each half a handful , licoras sliced , one ounce , piony root , one ounce , boil these together in two pints and half of spring water until it be half consumed , then strain the liquor from the herbs , then take four ounces of currans washed clean , dried and beaten in a mortar , boil them in the liquor a little while , then strain it , and put to the liquor half a pound of sugar , and so boil it to a syrup , and take often of it . cxcv. for a consumption . take a pint of good wine-vinegar , and half a pint of colts-foot-water , half a pound of figs well bruised , then strain it , and boil it with a pound of sugar to a thick syrup . cxcvi. a very good perfume . six spoonfuls of rosewater , musk , ambergreece and civet , of each two grains , a little sugar beaten fine , mould them up together with gum-dragon steeped in rose-water , make them in little cakes and dry them . cxcvii . a cordial to cause sleep . two spoonfuls of poppy water , two spoonfuls of red rosewater , one spoonful of clove-gilly flower syrop , and a little diascordium , mingle them together , and take them at the time of rest . cxcviii. to perfume gloves , take four grains of musk and grind it with rosewater , aud also eight grains of civet , then take two spoonfuls of gum dragon steeped all night in rosewater , beat these to a thin ielly , putting in half a spoonful of oil of cloves , cinamon and iessamine mixed together , then take a spunge and dip it therein , and rub the gloves all over thin , lay them in a dry clean place eight and forty hours ; then rub them with yourh ands till they become limber . cxcix . a very good perfume to burn . take a ounces of the powder of iuniper wood , 1 ounce of benjamin , one ounce of storax , 6 drops of oil of limons , as much oil of cloves 10 grains of musk , 6 of civer , mold them up with a little gum dragon steeped in rosewater , make them in little cakes and dry them between rose leaves , your iuniper wood must be well dried , beaten and searced . cc. to preserve cherries in ielly . take fair ripe cherries , and stone them , then take a little more than their weight in fine sugar , then take the juyce of some other cherries , and put a spoonful of it in the bottom of the posnet , then put some of your sugar beaten fine into the posnet with it , and then a little more juyce , then put in your cherries , then put in sugar , and then juyce , and then cherries again , thus do till you have put in all , then let them boil apace till the sugar be melted , shaking them sometimes , then take them from the fire , and let them stand close covered one hour , then boil them up quick till the syrup will jelly . cci. to dry apricocks or pippins to look as clear as amber . take apricocks and take out the stones , and take pippins and cut them in halves and core them , let your apricocks be pared also ; lay these fruits in an earthen dish , and strew them over with fine sugar , set them into a warm oven , and as the liquor comes from them put it away , when all the liquor is come away turn them and strew them thick with sugar on every side , set them into the oven again , and when the sugar is melted lay them on a dry dish , and set them in again , and every day turn them till they be quite dry . thus you may dry any sort of plumbs or pears as well as the other , and they will look very clear . ccii. to dry pears or pippins without sugar . take of the fairest and lay them in sweetwort two or three daies , then lay them in a broad preserving pan of earth , and bake them , but let the oven be but gently hot , then lay them upon lattice sieves and set them into a warm oven , and turn them twice a day till they are dry . cciii . the spanish candy . take any sort of flowers well picked and beaten in a mortar , and put them into a syrup , so much as the flowers will stain , boil them , and stir them till you see it will turn sugar again , then pour it upon a wet trencher , and when it is cold cut it into lozenges , and that which remaineth in the bottom of the posnet scrape it clean out , and beat it and searse it , then work it with some gum dragon steeped in rosewater and a little ambergreece , so make it into what shape you please , and dry it . cciv. to make naples bisket . take four ounces of pine apple seeds , two ounces of sweet almonds blanched , the whites of two eggs , one spoonful of ale-yeast , one spoonful of rice flower , one spoonful of sweet cream , beat all these together in a mortar , then adde to it musk or ambergreece , drop it upon a pie-plate , and make it in what shape you please , and so bake it . ccv . to make italian bisket . take sugar searced fine , and beat in a mortar with gum dragon steeped in rose-water , and also the white of an egg till it come to a perfect paste , then mould it up with searced sugar , powder of aniseeds , and a little musk , and make them in what shape you please , and bake them on pie-plates , but not too much . ccvi. to make hipocras . take to every gallon of sack or white wine , one pound of sugar , one ounce of cinamon , one ounce of ginger , one quarter of an ounce of nutmegs , a quarter of an ounce of coriander seed , with a few cloves , and a little long pepper or a few grains , let all these steep together four and twenty hours , stir it twice or thrice in that time ; then put to every gallon one pint of milk , and run it through a ielly-bag , and then bottle it , and let them be stopped very close , set them in a cool place , it will keep a moneth . ccvii. to make tuff-taffity cream . take a quart of thick cream , the whites of eight eggs beaten to a froth with rose-water , then take of the froth and put it into the cream , and boil it , and always stir it , then put in the yolks of eight eggs well beaten , and stir them in off the fire , and then on the fire a little while , then season it with sugar , and poure it out , and when it is cold , lay on it ielly of currans or rasberries , or what you please . ccviii . caroway cake . take one quart of flower , and one pound of butter , rub your butter into your flower very well , then take two yolks of eggs , and one white , two spoonfuls of cream , half a pint of ale-yeast , mix them all together , do not knead it , but pull it in pieces , then set it to the fire to rise , and so let it lie almost one hour , turning it often , then pull it in pieces again , and strew in half a pound of caroway comfits , mingle them with the paste then take it lightly with your hand , and fashion it like an oval , and make it higher in the middle than the sides , let your oven be as hot as for a tart , be sure your oven or cake be ready both at once , put it upon a double paper buttered , and let it stand almost an hour , when it goes into the oven , strew it thick with caroway-comfits , and lay a paper over least it scorch . ccix. to candy barberies . stone the fairest bunches you can get , and as you stone them strew in a little sugar , then take so much water as you think will cover them , and let them boil in it with a little sugar a little while , then put them into a deep thing that the syrup may cover them , then boil a little water and sugar to a candy height , then having your barberies drained well from the syrup put them into the hot candy , stir them gently till the sugar be dissolved , but do not let them boil in it , then open every branch and lay them upon the brims of dishes , shift them often on clean dishes and open them every time , then set them into an oven ox stove to dry . ccx . to make a very fine sillibub . take one quart of cream , one pint and an half of wine or sack , the iuice of two limons with some of the pill , and a branch of rosemary , sweeten it very well , then put a little of this liquor , and a little of the cream into a bason , beat them till it froth , put that froth into the sillibub pot , and so do till the cream and wine be done , then cover it close , and set it in a cool cellar for twelve hours , then eat it . ccxi. fine sweet powder for the hair . take one pound of the best starch you can get , put it into a bason with half a pint of rosemary water , as much rosewater , stir them well together with a spoon , then dry them well in the sun , then take the searced powder of damask roses , and four grains of ambergreece , mix it well with your starch , and sift it fine . ccxii. to make cakes of pistachoes . take half a pound of almonds blanched , half a pound of pistachoes blanched , four ounces of pine-apple seeds , beat these together in a mortar with a little rosewater till it come to perfect paste , then put in the weight of it in sugar , and beat it again then mould it with searced sugar , and lay it upon wafer sheets , and fashion them as you please , then stick them with quartered pistachoes ; that they may make it look like a hedghog , then with a feather ice them over with the white of an egg , rosewater and sugar , then bake them carefully . ccxiii. to make cakes of apricocks in lumps . take apricocks , and pare them and cut them in halves , , then take their weight in sugar , put half this sugar and the apricocks into a posnet , let them boil apace till they look clear , then boil the other part of the sugar to a candy height ; then put them together , and stir them a while , then put them into glasses and set them into a stove , and when the one side is dry , turn the other . ccxiv. to make rasberry sugar . take the iuice of rasberries and wet your sugar with it , and dry it in a stove in little cakes ; this will keep all the year , a little of it being put in a glass of wine , will give it as good a taste as you can desire , and as good a colour ; in this manner you may make sugar of any fruit , flower , or herb. ccxv . to dry apricocks . take your fairest apricocks and stone them , then weigh them , and as you pare them , throw them into cold water , have in readiness their weight in fine sugar , wet it with some of the water they lie in , and boil it to a candy height , then put in your apricocks , and boil them till they are clear , when they have lain three or four days in the syrup , lay them out upon glasses to dry in a stove , and turn them twice a day . ccxvi . to make rough marmalade of cherries . stone your cherries , and infuse them in a long gallipot in a kettle of boiling water , when they are all to pieces , then take their weight in fine sugar boiled to a candy height with a little water , then put in your apricocks and stir them over a slow fire , but do not let it boil , when it will ielly , put it into glasses . ccxvii . to make smooth marmalade of cherries . infuse them as you do the other , then strain them hard , and boil the iuice with a candy as you do the other . ccxviii . to make white trencher-plates which may be eaten . take two eggs beaten very well , yolks and whites , two spoonfuls of sack , one spoonful of rosewater , and so much flower as will make it into a stiff paste , then roule it thin , and then lay it upon the ontsides of plates well buttered , cut them fit to the plates , and bake them upon them , then take them forth , and when they are cold , take a pound of double refin'd sugar beaten and searced , with a little ambergreece , the white of an egg and rosewater , beat these well together , and ice your plates all over with it , and set them into the oven again till they be dry . ccxix. to make the froth posset . take three pints of cream or new milk , set it on the fire , then take sixteen eggs and put the whites into a bason very deep , and beat the yolks by themselves , make a custard with them , and the cream which is on the fire , then beat the yolks to a froth with a little sack , and a little sugar , when it is a thick froth , cast it into another dish with a spoon , then take half a pint of sack , and sweeten it with sugar , set it on a chafing-dish of coals in a large bason , when it is hot , put in as much froth as the sack will receive , stir it in very well , then take your custard and poure upon it , stir it all one way when you put it in , then if the froth do not cover the top of the posset , put in more , and stir it very well , and cover it close with a warm dish , let it stand a while upon coals , but not too hot ; you may know when it is enough by putting your spoon into the bason , for then it will be clear in the bottom , curd in the middle , and froth on the top . ccxx . to make banbury cake . make a posset of sack and cream , then take a peck of fine flower , half an ounce of mace , as much of nutmeg , as much of cinamon , beat them and searce them , two pounds of butter , ten eggs , leaving out half their whites , one pint and half of ale-yeast , beat your eggs very well , and strain them , then put your yeast , and some of the posset to the flower , stir them together , and put in your butter cold in little pieces , but your posset must be scalding hot ; make it into a paste , and let it lie one hour in a warm cloth to rise , then put in ten pounds of currans washed and dried very well , a little musk and ambergreece dissolved in rose-water , put in a little sugar among your currans , break your paste into little pieces , when you go to put in your currans , then lay a lay of broken paste , and then a lay of currans till all be in , then mingle your paste and currans well together , and keep out a little of your paste in a warm cloth to cover the top and bottom of your cake , you must rowl the cover very thin , and also the bottom , and close them together over the cake with a little rosewater ; prick the top and bottom with a small pin or needle , and when it is ready to go into the oven , cut it in the sides round about , let it stand two hours , then ice it over with rose-water or orange flower and sugar , and the white of an egg , and harden it in the oven . ccxxi . to make cambridge almond butter . take a quart of cream and sixteen eggs well beaten , mix them together and strain them into a posnet , set them on a soft fire , and stir them continually ; when it is ready to boil , put in half a quarter of a pint of sack , and stir it till it run to a curd , then strain the whey from it as much as may be , then beat four ounces of blanched almonds with rosewater , then put the curd and beaten almonds and half a pound of fine sugar into a mortar , and beat them well together , then put it into glasses and eat it with bread , it will keep a fortnight . ccxxii . to make a sack posset without milk or bread. take a quart of ale and half a pint of sack , boil them with what spice you please , then take three quarters of a pound of sugar , and twenty eggs , yolks and whites well beaten and strained , then take four ounces of almonds blanched and beaten with rose-water , put them to the eggs , and put them to the other things in the posnet upon the fire , and keep them stirring , and when it boileth up , put it into a bason , and strew on beaten spice and sugar ; you must also sweeten it when the eggs go in . ccxxiii. to preserve figs and dry them . to every pound of your large ripe english figs , take a pound of sugar , and one pint of water , boil your sugar and water , and scum it , then put in your figs and boil them very well till they are tender & clear ; boil them very fast , when they have been in the syrup a week , boil some sugar to a candy height , and put in the figs , and when you perceive they are enough , lay them out to dry . ccxxiv. to pickle mushromes . take them of one nights growth , and peel them inside , and outside , boil them in water and salt one hour , then lay them out to cool , then make a pickle of white wine and white wine vinegar , and boil in it whole cloves , nutmegs , mace , and ginger sliced , and some whole pepper , when it is cold , put them into it , and keep them for sauces of several meats , and if you would dress them to eat presently , put them in a dish over a chafingdish of coals without any liquor , and the fire will draw out their natural liquor , which you must pour away , then put in whole spice , onions and butter , with a little wine , and so let them stew a while , then serve it in . ccxxv. to preserve whole quinces to look red . when they are pared and cored , put them into cold water , and for every pound of quince take one pound of sugar , and a pint of water , make a syrup thereof , then put in your quinces , and set them on a slow fire , close covered till you see they are of a good colour and very tender , then take them out , and boil your syrup till it will ielly . ccxxvi . to make very good marma of quinces to look red . weigh your quinces and pare them , cut them in quarters and core them , and keep them in cold water , then take their weight in sugar , and a little water and boil it , and scum it , then put in your quinces , and set them on a slow fire , close covered , till you see it of a good colour , then uncover it , and boil it up very quick till you find that it will jelly very well , ccxxvii . to make musk sugar . bruise six grains of musk and tie them in a piece of tiffany , lay it in the bottom of a gallipot , and then fill it with sugar , and tie it up close , when you have spent that sugar , put in some more , it will be well perfumed . ccxxviii . an excellent way to make syrup of roses , or of any other flower . fill a silver bason three quarters full of spring water , then fill it up with rose-leaves or any other , and cover it , and set it upon a pot of seething water one hour , then strain it , and put in more , and do in like manner , and so do seven times , then take to every pint one pound of sugar , and make a syrup therewith . ccxxix . to dry rose leaves . pick your roses , and dry them upon the leads of a house in a sun-shine day , and turn them as you do hay , and when they are through dry , keep them in broad mouth'd glasses close stopped . ccxxx . to candy flowers . boil some rosewater and sugar together , then put in your flowers being very dry , and boil them a little , then strew in some fine sugar over them , and turn them , and boil them a little more , then take them from the fire , and strew some more sugar over them , then take them out and lay them to dry , and open them , and strew sugar over them , they will dry in a few hours in a hot day . ccxxxi . the making of sugar-plate and casting of it into moulds . take one pound of double refin'd sugar beaten and searced , and three ounces of pure white starch beaten and searced , then have some gum-dragon steeped in rose-water , and put some of it with the sugar and starch and a little of ambergreece into a mortar , and beat them till they come to a perfect paste , you must also put in a little white of an egg with the gum , then mould it with searced sugar , then dust your moulds with sugar , then roul out your paste and lay it into the mould , pressing it down into every hollow part with your fingers , and when it hath taken impression , knock the mould on the edge against a table and it will come out , or you may help it with the point of your knife ; if you find you have put in too much gum then add more sugar , if too much sugar then more gum , work it up as fast as you can , when they come out of the moulds trim them handsomely ; if you would make saucers , dishes , or bowls , you must rowl it out thin and put your paste into a saucer , dish , or bowl for a mould , and let them stand therein till they be very dry , then guild them on the edges with the white of an egg laid round about the edge with a pencil , and press the gold down with some cotton , and when it is dry brush off the superfluous loose gold with the foot of an hare , and if you would have your paste exceeding smooth , as for cards or the like , then roul your paste upon a slicked paper with a very smooth rouling-pin , if you would colour any of it , you must take the searced powder of any herbs or flowers , first dryed , and put to it when you beat it in a mortar with the gum. ccxxxii . to make paste of almonds . take four ounces of valentia almonds , blanched and beaten with rosewater till it come to a perfect paste , then take stale white bread , grate it and sift it and dry it by the fire , then put that to your almonds with the weight of all in fine sugar , beat them very well , and put in some spice beaten and searced , then when it is a little cool , roul it out , dust your moulds and print it , and dry it in an oven , you may if you please put the juice of a limon into it when it is beating , you may make some of it into iumbolos , and tie them in knots and bake them upon buttered plates , and when they are baked , ice them over with rosewater , sugar , and the white of an egg , and set them into the oven again for a while . ccxxxiii . to make french bisket . take half a peck of fine flower , two ounces of coriander seeds , the whites of four eggs , half a pint of ale yeast , and as much water as will make it up into a stiff paste , let your water be blood warm , then bake it in a long roll as big as your thigh , let it be in the oven but one hour , when it is two days old , pare it and slice it thin overthwart , then ice it over thin , and set it into the oven to dry . ccxxxiv . to make ginger-bread . take three stale manchets grated and sifed , then put to them half an ounce of cinamon , as much ginger , half an ounce of licoras and aniseeds together , beat all these and searce them , and put them in with half a pound of fine sugar , boil all these together with a quart of claret , stirring them continually till it come to a stiff paste , then when it is almost cold , mould it on a table with some searced spice and sugar , then bake it in what shape you please . ccxxxv . another sort of ginger-bread . take half a pound of sweet almonds , blanched and beaten , half a pound of fine flower first dried in an oven , one pound of fine sugar , what sorts of spices you please , beaten and searced , and also seeds , beat all these together with two eggs , both yolks and whites , then mould it with flower and sugar together , and so bake it in what shape you please . ccxxxvii . to make puff-paste . take a quart of the finest flower , the whites of three eggs , and the yolks of two , and a little cold water , make it into a perfect paste , then roul it abroad thin , then lay on little bits of butter , and fold it over again , then drive it abroad again , and lay on more butter , and then fold it over , and so do ten times , make it up for your use , and put your fruit or meat therein and bake it . ccxxxvii . another way for puff-paste . take fine flower half a peck , the yolks of five eggs and one white , one pound of butter , half a pint of cream , and a little fair water , break your butter in little bits , and do not mould it too much , but roul it abroad so soon as you can , and let the butter be seen in spots ; for that will make it hollow when it comes into the oven , then put in your meat or fruit , and close it over , and wash it over with the yolk of an egg and cream beaten together , just when you set it into the oven ; let your oven be quick , but do not let it stand too long , for that will spoil it . ccxxxviii . to make short paste without butter . bake your flower first , then take a quart of it , and the yolks of three eggs and a pint of cream , two ounces of fine sugar , and a little salt , and so make it into paste . ccxxxix . to candy whole spices with a hard rock-candy . take one pound of fine sugar , and eight spoonfuls of rosewater , and the weight of sixpence of gum. arabick that is clear , boil them together till a drop will run as small as a hair ; then put it into an earthen pipkin , and having before steeped your spices one night or two in rosewater , put your spices into the pipkin , and stop it up close that no air get in , keep it in a hot place three weeks , then break your pot with a hammer . thus you may do with preserved oranges and limons , any kinds of fruits and flowers , or herbs if you please . ccxl . to make a very fine bisket . take half a pound of searced sugar , the yolks of six eggs , a little searced spice and seeds , and a little ambergreece or musk , your eggs must be very hard , then put all these into a mortar , and beat them to a paste with a little gum dragon steeped in rosewater all night , then mould it up with fine sugar ; and make it into pretty fancies , and dry them in a warm oven . ccxli. to make orange , or limon or citron bisket : take either of these preserved and washed from their syrup , beat them well in a mortar , and then put in a little gum dragon as before , beat them again together till it be a perfect paste , then mould it up with sugar searced , and make them up in what shape you please and dry it . ccxlii. to make bisket of potato-roots or parsneps . take their roots boil'd very tender , and beat them in a mortar with their weight of searced sugar , then put in a little gum dragon as before , beat them to a paste , and mould them up with sugar searced , and make them up in what shape you please , and dry them . ccxliii . to pickle oranges or limons , taught me by a seaman . take those which are free from any spots , and lay them gently in a barrel , then fill up the barrel with sea-water , and so cover your vessel close ; for want of sea-water , you may take fair water , and make it so strong with bay salt , that it will bear an egg , and put to them in like manner . ccxliv . to keep grapes fresh and green , taught me by a sea-captain . take your fairest grapes without any blemish , then lay some oats in a box , and then a lay of grapes , and then more oats , and so do till you have laid all in , then cover the grapes well with oats , and close your box fast that no air get in . ccxlv . to dry grapes to keep longer . take your best clusters and hang them up in a room upon lines , and be sure you do not let them touch one another , they will keep four months . ccxlvi . to make marmalade of oranges or limons . boil the rinds of them in several waters till they be very tender , beat them small with their weight of pippins , then take the weight of all in fine sugar , and to every pound of sugar a pint of water , boil your water and sugar together , and make a syrup , then put in your pulp , and boil it a good while till it be clear , then put in the iuice of some orange and limon , so much as will give it a fine taste , then boil it a little longer till you see it will ielly very well , then put it into glasses , and keep it in a reasonable warm place ; this is very cordial , and stoppeth rheum . ccxlvii. to make green ginger wet . take one pound of ginger , and steep it in red-wine and vinegar equally mixed , let it stand so close covered twelve daies , and twice every day stir it up and down , then take two quarts of red-wine and as much vinegar , and boil them together a little while , then put in three pounds of sugar and make a syrup therewith , then put in your ginger and boil it a while , then set it by till the next day , so boil it every day a little , till it be very clear , and so keep it in the syrup . ccxlviii . to make a sallad of limons . take the rinds of limons cut in halves , and boil them in several waters till they are very tender , then take vinegar , water and sugar , and make a syrup , then put in your limons , first cut as you would an apple-paring , round and round till you come at the top , boil them a while in the syrup , then set them by till the next day , then boil them again a little , and so do till yo 〈…〉 they be clear , and the syrup thick ; when you serve them to the table , wash them in vinegar , ccxlix . to stew prunes without fire . take your largest prunes well washed , and put them into a broad mouthed glass , then put to them some claret . wine , and whole spice , and cover your glass very well , and set it in the sun ten days or more , and they will eat very finely ; you must also put a little sugar into the glass with them . ccl . to make syrup of the iuice of citrons or limons . take the iuice of either of them , and put twice the weight of fine sugar therein , put it into a long gallipot , and set that pot into a kettle of boiling water , till you see they be well incorporated , then take it out , and when it is cold put it up . ccli . to make punch . take one quart of claret wine , half a pint of brandy , and a little nutmeg grated , a little sugar , and the iuice of a limon , and so drink it . cclii . to make limonado . take one quart of sack , half a pint of brandy , half a pint of fair water , the iuice of two limons , and some of the pill , so brew them together with sugar and drink it . ccliii . to make paste of pomewaters . take your pomewater apples , and put them in a long gallipot , and set that pot in a kettle of boiling water , till your apples are tender , then pare them , and cut them from the core , and beat them in a mortar very well , then take their weight in fine sugar , and boil it to a candy height with a little water , then put in your apples , and boil them till it will come from the bottom of the posnet , when it is almost cold mould it with searced sugar , and make it in cakes and dry them . ccliv . to make syrup of rasberries , or of other fruits , as grapes , or the like . take the juyce of your fruits and the weight thereof in fine sugar , mix them together and put them into a long gally-pot , and set that pot into a kettle of seething water , and when you see it is enough let it cool , and then put it up ; after you have strained out your juyce , you must let it stand to settle three or four daies before your put the sugar into it , and then take only the clearest , this is exceeding good and comfortable in all fevers . ccliv . to make a caudle for a sick body both pleasant and comfortable . take a quart of white wine , and boil it a while with a blade of large mace , and a little whole cinamon , then take four ounces of sweet almonds blanched and beaten with a little rosewater , then strain your almonds with the wine , and set it over the fire again , and when it is scalding hot , put in the yolks of four eggs , and as much sugar as you think fit . cclv. how to cover all kinds of seeds , or little pieces of spices , or orange or limon pill , with sugar for comsits , first of all you must have a deep bottomed bason of brass or latin , with two ears of iron to hang it with two cords , over some hot coals . you must also have a broad pan to put ashes in , and hot coals upon them . you must have a brass ladle to let run the sugar upon the seeds . you must have a slice of brass to scrape away the sugar from the fides of the hanging bason if need be . having all these things in readiness , do as followeth ; take fine white sugar beaten , and let your seeds and spice be dry then dry them again in your hanging bason : take to every two pounds of sugar one quarter of a pound of spices or seeds , or such like . if it be aniseeds , two pounds of sugar to half a pound of aniseeds , will be enough . melt your sugar in this manner ; put in three pounds of sugar into the bason , and one pint of water , stir it well till it be wet , then melt it very well and boil it very softly until it will stream from the ladle like turpentine , and not drop , then let it seeth no more , but keep it upon warm embers , that it may run from the ladle upon the seeds . move the seeds in the hanging bason so fast as you can or may , and with one hand , east on half a ladle full at a time of the hot sugar , and rub the seeds with your other hand a pretty while , for that will make them take the sugar the better ; and dry them well after every coat . do thus at every coat , not only in moving the bason , but also with stirring of the comfits with the one hand , and drying the same , in evrey hour you may make three pounds of comfits ; as the comfits do increase in bigness , so you may take more sugar in your ladle to cast on : but for plain comfits , let your sugar be of a light decoction last , and of a high decoction first , and not too hot . for crisp and ragged comfets , make your decoction so high , as that it may run from the ladle , and let it fall a foot high or more from the ladle , and the hotter you cast on your sugar , the more ragged will your comfits be ; also the comfits will not take so much of the sugar , as upon a light decoction , and they will keep their raggedness long ; this high decoction must serve for eight or ten coats , and put on at every time but one ladle full . a quarter of a pound of coriander seeds , and three pounds of sugar , will serve for very grear comfits . see that you keep your sugar in the bason always in good temper , that it burn not in lumps , and if at any time it be too high boiled , put in a spoonful or two of water , and keep it warily with your ladle , and let your fire be always very clear , when your comfits be made , set them in dishes upon papers in the sun or before the fire , or in the oven after bread is drawn , for the space of one hour or two , and that will make them look very white . cclvi. to make a fine cullis or ielly . take a red cock , scald , wash , and dress him clean , seeth it in white wine or rhenish wine , and scum it clean , put in a pint of thick cream to it , then put in whole spices , sugar and rosewater , and boil them together . cclvii . a white ielly with almonds . take rosewater and gum dragón first steeped , or isinglass dissolved , and some cinamon whole , seeth these together , then take one pound of almonds blanched and beaten with rosewater , then put them in and seeth them with the rest , stir them always , and when it is enough , sweeten it to your taste , and when it is cold eat it . cclviii. to make sweet cakes without sugar . wash some parsnep roots , scrape them , and slice them very thin dry them in a dish in an oven , and beat them to a powder , mix them with an equal quantity of fine flower , mix them with cream , beaten spice and salt , and so make them and bake them . cclix . to keep roses or gilliflowers very long . take them when they are very fresh , and in the bud , and gathered very dry , dip them in the whites of eggs well beaten , and presently strew thereon searced sugar , and put them up in luted pots , and set them in a cool place , in sand or gravel , and with a fillip of your finger at any time you may strike off the coat , and you will have the flower fresh and fair . cclx . how to keep walnuts long fresh and good . make a lay of the dry stampings of crabs when the verjuice is pressed forth , then a lay of walnuts , and then crabs again , till all be in , then cover the vessel very well , and when you eat them , they will be as though they were new gathered . cclxi . to pickle quinces . put them into a vessel , and fill up the vessel with small ale , or white wine lees , which is better , and cover your vessel well that no air get in . cclxii . to keep artichokes . take your artichokes , and cut off the stalks within two inches of the apple , and of these stalks make a strong decoction , slicing them into thin and small pieces , and boil them with water and salt ; when it is cold , put in your artichokes , and keep them from the air. when you spend them , lay them first in warm water , and then in cold to take away the bitterness . cclxiii . to make clove or cinamon sugar . put sugar in a box , and lay spices among it , and close up the box fast , and in short time it will smell and tast very well . cclxiv . to make irish aquavitae . take to every gallon of good aquavitae , two ounces of iicoras bruised , two ounces of aniseeds bruised , let them stand six days in a vessel of glass close stopped , then poure out as much of it as will run clear , dissolve in that clear six great spoonfuls of the best molasses , then put it into another glass , then adde to it some dates and raifins of the sun stoned ; this is very good for the stomach . cclxv. to distill roses speedily . stamp your roses in a mortar with a little rosewater , and then distill them : this way will yield more water by much than the common way . cclxvi. to make scotch brewis . take a manchet and pare off the crust , then slice it thin and whole round the loaf , and lay these slices into a deep dish cross waies , one slice lying upon the edge of the other a little , that they may lye quite cross the dish , then fill it up with cream and put whole spice therein , so set it over a chafing-dish of coals very hot , and alwaies cast the cream all over the bread with a spoon till all be spent , which will be above an hour , then take some sack and sweeten it with sugar , and pour all over it , and serve it to the table . cclxvii . to make fine black puddings . take the blood of a hog , and strain it , and let it stand to settle , putting in a little salt while it is warm , then pour off the water on the top of the blood , and put so much oatmeal as you think fit , let it stand all night , then put in eight eggs beaten very well , as much cream as you think fit , one nutmeg or more grated , some pennyroyal and other herbs shred small , good store of beef sewet shred very small , and a little more salt , mix these very well together , and then have your guts very well scoured , and scraped with the back of a knife , fill them but not too full , then when you have tyed them fast , wash them in fair water , and let your water boil when they go in , then boil them half an hour , then stir them with the handle of a ladle and take them up and lay them upon clean straw , and prick them with a needle , and when they are a little cool put them into the boiling water again , and boil them till they are enough . cclxviii . to make the best almond-puddings . take a quart of thick cream and boil it a while with whole spice , then put in half a pound of sweet almonds blanched and beaten to a paste with rosewater , boil these together till it will come from the bottom of the posnet , continually stirring it for fear it burn : then put it out , and when it is cool , put in twelve yolks of eggs , and six whites , some marrow in big bits , or beef suet shred small , as much sugar as you think fit , then fill your guts being clean scraped ; you may colour some of them if you please , and into some put plumped currans , and boil them just as you do the other . cclix . to make a rice pudding to bake . take three pints of milk or more , and put therein a quarter of a pound of rice , clean washed and picked , then set them over the fire , and let them warm together , and often stir them with a wooden spoon , because that will not scrape too hard at the bottom , to make it burn , then let it boil till it be very thick , then take it off and let it cool , then put in a little salt , some beaten spice , some raisins and currans , and some marrow , or beef suet shred very small , then butter your pan , and so bake it , but not too much . cclxx. to make a pudding of wild curds . take wild curds and cream with them , put thereto eggs , both yolks and whites , rosewater , sugar , and beaten spice with some raisins and currans , and some marrow , and a little salt , then butter a pan , and bake it . cclxxi. to make pudding of plum-cake . slice your cake into some cream or milk , and boil it , and when it is cold , put in eggs , sugar , a little salt and some marrow , so butter a pan and bake it , or fill guts with it . cclxxii . to make bisket pudding . take naples biskets and cut them into milk , and boil it , then put in egg , spice , sugar , marrow , and a little salt , and so boil it and bake it . cclxxii . to make a dry oatmeal pudding . take your oatmeal well picked , and put into it a little salt , some raisins and currans , and some beaten spice , and good store of beef suet finely shred , so tie it up hard in a cloth , and let your water boil when you put it in , and let it boil very well ; if you would butter it , then leave out the suet ; and if you would leave out the fruit , then put in sweet herbs good store . cclxxiii . to make almond puddings a different way from the other . take two manchets and grate them , then scald them in some cream , then put in some almonds blanched and beaten as you do other , with rosewater , let there be about half a pound , then put in eight eggs well beaten , some spice , sugar , salt and marrow , and having your guts well stowred and scraped , fill them , but not too full , and boil them as you do the other , or bake it if you please ; currans will do well in it . cclxxiv . to make a quaking pudding . take grated bread , a little flower , sugar , salt , beaten spice , and store of eggs well beaten , mix these well , and beat them together , then dip a clean cloth in hot water , and flower it over , and let one hold it at the four corners till you put it in , so tie it up hard , and let your water boil when you put it in , then boil it for one hour , and serve it in with sack , sugar and butter . cclxxvi . to make good dumplings . take some flower and a little salt , and a little ale-yeast , and so much water as will make it into a paste , so let your water boil when you do put them in ; boil them but a little while , and then butter them . cclxxvii . another way to make dumplings . take half a quarter of a peck of flower , and one egg , yolk and white , half a pound of butter broke in little bits , mix them together with so much cold milk as will make it up , do not break your butter too small , for then they will not flake ; make them up like rouls of butter , and when your water boils , put them in , and do not boil them too much , then butter them . cclxxviii . another way to make dumplings . take flower and temper it very light with eggs , milk , or rather cream , beaten spice , salt , and a little sugar , then wet a cloth in hot water , and flower it , and so boil it for a pudding , or else make it pretty stiff with the flower and a little grated bread , and so boil them for dumplings , then butter them , and serve them in . cclxxix . to make a green pudding to butter . take a quart of cream and boil it , then put in twelve eggs , yolks and whites well beaten , and one manchet grated small , a little salt , beaten spice , and some sugar : then colour it well with some iuice of spinage , or if you will have it yellow , colour it with saffron , so boil it in a wet cloth flowred as before , and serve it in with wine , sugar and butter , and stick it with blanched almonds split in halves , and poure the sauce over it , and it will look like a hedghog . you may at some time stick it with candied orange pill or limon pill , or eringo roots candied , you may sometimes strew on some caroway comfits , and if you will bake it , then put in some marrow , and some dates cut small , thus you have many puddings taught in one . cclxxx . to make a pudding of a hogs liver . take your liver and boil it in water and salt , but not too much ; then beat it fine in a mortar , and put to it one quart of cream ; a little salt , rose-water , sugar , beaten spice and currans , with six eggs beaten very well : mix it well . and if you bake it , put in marrow , or if you boil it in skins . but if you boil it in a cloth , then leave it out ; and butter it when it is boiled . cclxxxi . to make a rasberry pudding . take a quart of cream and boil it with whole spice a while , then put in some grated bread , and cover it off the fire , that it may scald a little ; then put in eight eggs well beaten , and sweeten it with sugar ; then put in a pint or more of whole rasberries , and so boil it in a cloth , and take heed you do not boil it too much , then serve it in with wine , butter and sugar . you may sometimes leave out the rasberries , and put in cowslip flowers , or goosberries . cclxxxii . to make a calves foot pudding . take those which are tenderly boiled and shred them small with beef-sewet , then put to four feet one quart of cream and eight eggs well beaten , a little salt , some rose-water and sugar : some beaten spice , and one pound of currans , mix all these well together , and boil it or bake it ; but if you would butter it , then do not put in sewet . cclxxxiii . to make a pudding to rost . take a pint of cream , seald a little grated bread in it , then put in three eggs beaten , a little flower , currans , beaten spice , sewet , sugar and salt , with some beef sewet finely shred , make it pretty stiff , and wrap it in a lambs caul , and rost it on a spit with a loin of lamb , if you please , you may put in a little rosewater . cclxxxiv . to make cream of divers things . take a quart of cream and boil it a while , then put in eight yolks of eggs , and six whites well beaten , put them in over the fire , and stir them lest they turn , then when it is almost enough , put in some candied eringo root , orange or limon pill candied , and cut thin , preserved plums , without the stones , quince , pippin , cherries , or the like ; if you do not like it so thick , put fewer eggs into it . cclxxxv . to make cream of artichoke bottoms . take a quart of cream and boil it with a little whole mace a while ; then have your artichoke bottoms boiled very tender , and bruise them well in a mortar , then put them into the cream , and boil them a while , then put in so many yolks of eggs as you think fit , and sweeten it to your taste ; when you think it is enough , poure it out , and serve it in cold . cclxxxvi . to pickle barberries . take your barberries and pick out the fairest bunches of them , then take the refuse , and with some water and salt , so strong as will bear an egg , boil them together for half an hour or more , then lay your fair bunches into a pot , and when the liquor is cold , poure it over them . cclxxxvii . to pickle french beans . take them before they be too old , and boil them tender , then put them into a pickle made with vinegar and salt , and so keep them ; it is a very good and pleasant sallad . cclxxxviii . to pickle oysters . take your great oysters , and in opening them save the liquor , then strain it from dross , add to it some white-wine , and white wine vinegar , and a little salt , and so let them boil together a while , putting in whole mace , whole cloves , whole pepper , sliced ginger , and quartered nutmegs , with a few bay leaves ; when the liquor is boiled almost enough , put in your oysters and plump them , then lay them out to cool , then put them into a gally-pot or barrel , and when the liquor is cool , pour it over them , and keep them from the ayr. cclxxxix . to make the best sort of mustard . dry your seed very well , then beat it by little and little at a time in a mortar , and sift it , then put the powder into a gally-pot , and wet it with vinegar very well , then put in a whole onion , pilled but not cut , a little pepper beaten , a little salt , and a lump of stone sugar . ccxc. another sort of mustard . dry your horse-radish roots in an oven very dry , then beat them to powder and sift them , and when you would use any , wet it with wine vinegar , and so it will rather be better than the other . ccxci. to keep boiled powdered beef long after it is boiled . when your beef is well powdered , and boiled thorowly , and quite cold , wrap it up close in a linnen cloth , and then a woollen one , and so keep it in a chest or box from the air. ccxcii . to make clouted cream . take three gallons of new milk , set it on the fire and boil it , then put in two quarts of cream , and stir it about for a while over the fire , then pour it out into several pans , and cover it till the next morning , then take it off carefully with a scimmer , and put it all into one dish one upon another , then eat it with wine and sugar . ccxciii . an excellent damask powder . take of orrice half a pound , rose leaves four ounces , cloves one ounce , lignum rhodium two ounces , storax one ounce & an half , benjamin one ounce and an half , musk and civet of each ten grains , beat them altogether grosly , save the rose leaves you must put in afterwards . this is a very fine powder to lay among linnen . the end of the first part. the second part of the queen-like closet ; having an addition of what hath already been treated of , and directing a very true & excellent way for all manner of cookery , both fish , flesh & pastry . shewing the true seasoning of all things for compleat tables . also all kinds of sauces and pickles in a very brevious way . here is to be noted , that in divers of these receipts there are directions for two or three several things in one , not confounding the brains with multitudes of words to little or no purpose , or vain expressions of things which are altogether unknown to the learned as well as the ignorant ; this is really imparted for the good of all the female sex . by hannah wolley , alias chaloner . london , printed for r. l. 1670. the ladies new closet . or rather rich cabinet . the second part . i. to make elder vinegar , and to colour it . take of your best white wine vinegar , and put such a quantity of ripe elder berries into it as you shall think fit , in a wide mouth'd glass , stop it close , and set it in the sun for about ten days , then pour it out gently into another glass , and keep it for your use ; thus you may make vinegar of red roses , cowslips , gilliflowers , or the like . ii. to make metheglin , either brown or white , but white is best . take what quantity you please of spring-water , and make it so strong with honey , that it will bear an egg , then boil it very well , till a good part be wasted , and put in to it boiling a good quantity of whole spice rosemary , balm , and other cordial and pleasant herbs or flowers . when it is very well boiled , set it to cool , it being strained from the herbs , and the bag of spices taken out ; when it is almost cold , put in a little yeast and beat it well , then put it into vessels when it is quite cold , and also the bag of spice , and when it hath stood a few days , bottle it up ; if you would have it red , you must put the honey to strong ale wort instead of water . iii. to make coller'd beef . take a good flank of beef , and lay it in pump water and salt , or rather saltpeter one day and one night , then take pepper , mace , nutmegs , ginger and cloves with a little of the herb called tarragon , beat your spice , shred your tarragon , and mingle these with some sewet beaten small , and strew upon your beef , and so rowl it up , and tie it hard , and bake it in a pot with claret wine and butter , let the pot be covered close , & something in the pot to keep the meat down in the liquor that it may not scorch , set it into the oven with houshold bread , and when it is baked , take it out , and let it cool , then hang it up one night in the chimney before you eat it , and so as long as you please . serve it in with bay leaves , and eat it with mustard and sugar . iv. to make almond puddings with french rolls or naples biskets . take a quart of cream , boil it with whole spice , then take it from the fire , and put in three naples biskets , or one penny french roll sliced thin , and cover it up to scald ; when it is cold , put in four ounces of sweet almonds blanched , and beaten with rosewater , the yolks of eight eggs , and a little marrow , with as much sugar as you think fit , and a little salt ; you may boil it , or bake it , or put it into skins ; if it be boiled or baked , put sugar on it when you serve it in . v. to make barly cream . take two ounces of french barly , and boil it in several waters , then take a quart of cream , and boil it with whole spice , put in your barly , and boil them together very well , then put in the yolks of six eggs well beaten , and as much sugar as you think fit ; stir them well over the fire , then poure it out , and when it is cold serve it in ; thus you may make rice cream , only do not boil that , but a very little in milk , before you put it into the cream . vi. to make cheescakes . take four gallons of new milk , set it with a little runnet , and when it is come , break it gently , and whey it very well , then take some manchet , first scalded well in new milk , let the milk be thick with it , and while it is hot , put in a quarter of a pound of fresh butter , and stir it in , when it is cold , mix that and your curd together very well , then put in one pound and half of plumped currans , some beaten spice , a very little salt , rosewater , and the yolks of eight eggs , half a pint of cream , and a little sugar , mix them well together , then make some paste , with flower , butter , the yolk of an egg and fair water , and roule it out thin , and so bake them in bake-pans , and do not let them stand too long in the oven . vii . another way for cheese-cakes . take the curd of four gallons of new milk , and put thereto half a pound of almonds blanched and beaten fine with rose-water , then put in one pint of raw cream , the yolks of ten eggs , some beaten spice , a little salt , one pound and half of plumped currans , a little rosewater , and some sugar , and so mix them very well , and put them into your crust and bake them . viii . another way for cheese-cakes . take the curd of four gallons of new milk , beat it well in a mortar with half a pound of fresh butter , aud then season it as you do the other above-named . ix . another way for cheese-cakes . take the same quantity of curd , and mix it with half a pound of rice boiled tender in milk , one quarter of a pound of fresh butter , the yolks of eight eggs , one pint of cream , beaten spice , two pounds of currans first plumped , rosewater and sugar , and a little salt , and so bake them , not too much . x. to make a sresh cheese . take some very tender cheese-curd , stamp it very well in a mortar with a little rosewater , wherein whole spice hath been steeped , then let it stand in a little cullender about half an hour , then turn it out into your dish , and serve it to the table with cream , wine , and sugar . xi . another way for a fresh cheese . take a quart of cream , and boil in it whole spice , then stir in the yolks of eight eggs , and four whites well beaten , and when they are hot , put in so much sack as will give it a good taste , then stir it over the fire till it runneth on a curd , then beat it in a mortar as the other , and serve it to the table with cream and sugar . xii . to make oatmeal pudding . take oatmeal beaten fine , put to it some cream , beaten spice , rosewater and sugar , some currans , some marrow , or beef sewir shred fine , and a little salt , then butter your pan and bake it . xiii . puddings in balls to stew or to fry . take part of a leg of veal , parboil it , and shred it fine with some beef sewet , then take some cream , currans , spice , rosewater , sugar and a little salt , a little grated bread , and one handful of flower , and with the yolks of eggs make them in balls , and stew them between two dishes , with wine and butter , or you may make some of them in the shape of sausages , and fry them in butter , so serve them 〈◊〉 〈◊〉 table with sugar strewed over them . xiv . to boil pigeons . take your largest pigeons and cut them in halves , wash them and dry them , then boil a little water & salt with some whole spice , and a little faggot of sweet herbs , then put in your pigeons and boil them , and when they are enough , take some boiled parsley shred small , some sweet butter , claret wine , and an anchovy , heat them together , then put in the yolks of eggs , and make it thick over the fire , then put in your pigeons into a dish , garnished with pickled barberries and raw parsley , and so poure over them your sawce , and serve it to the table . xv. to make an apple tansie . take a quart of cream , one manchet grated , the yolks of ten eggs , and four whites , a little salt , some sugar , and a little spice , then cut your apples in round thin slices , and lay them into your frying-pan in order , your butter being hot , when your apples are fried , poure in your batter , and fry it on the one side , then turn it on a pie-plate , and slide it into the pan again , and fry it , then put it on a pie-plate , and squeez the iuice of a limon over it , and strew on fine sugar , and serve it to the table . xvi . to make a green tansie to fry , or boil over a pot. take a quart of cream , the yolks of one dozen of eggs & half their whites well beat mix them together , and put in one nutmeg grated , then colour it well with the iuice of spinage , and sweeten it with sugar ; then fry it with butter as you do the other , and serve it in the same manner ; but you must lay thin slices of limon upon this . if you will not fry it , then butter a dish , and poure it therein , and set it upon a pot of boiling water till it be enough ; this is the better and easier way . thus you may make tansies of any other things , as cowslips , rasberries , violets , marigolds , gilliflowers , or any such like , and colour them with their iuice ; you may use green wheat instead of spinage . xvii . to make an amulet . take twelve eggs , beat them and strain them , put to them three or four spoonfulls of cream , then put in a little salt , and having your frying-pan ready with some butter very hot , poure it in , and when you have fryed it a little , turn over both the sides into the middle , then turn it on the other side and when it is fryed , serve it to the table with verjuice , butter and sugar . xviii . to make a chicken-pie . make your paste with cold cream , flower , butter and the yolk of an egg , roule it very thin , & lay it in your baking-pan , then lay butter in the bottom : then lay in your chickens cut in quarters with some whole mace , and nut meg sliced , with some marrow , hard lettuce , eryngo root , and citron pill , with a few dates stoned and sliced : then lay good store of butter , close up your py and bake it : then cut it oqen , and put in some wine , butter , and sugar with the yolk of two or or three eggs well beaten together over the fire , till it be thick , so serve it to the table , and garnish your dish with some pretty conceits made in paste . xix . to make a collar of brawn of a brest of pork . take a large breast of pork , and bone it , then roule it up ; and tie it hard with a tape , then boil it in water and salt till it be very tender , then make souce drink for it with small beer , water and salt , and keep it in it : serve it to the table with a rosemary branch in the middle of it , and eat it with mustard . xx. to souce veal to eat like sturgeon . take what part of veal you like best , and boil it with water & salt , and a bundle of sweet herbs , and a little limon pill , when it is boiled enough , put into your liquor so much vinegar as will make it tast sharp , and a limon sliced , and when it is cold , put in your veal , and when it hath lain four or five days , serve it to the table with fennel , and eat it with some vinegar ; you must tie it up as you do brawn . xxi . to make a pasty of a breast of veal . take half a peck of fine flower , and two pounds of butter broken into little bits , one egg , a little salt , and as much cold cream , or milk as will make it into a paste ; when you have framed your pasty , lay in your breast of veal boned , and seasoned with a little pepper and salt , but first you must lay in butter . when your veal is laid in , then put in some large mace , and a limon sliced thin , rind and all , then cover it well with butter , close it and bake it , and when you serve it in , cut it up while it is very hot , put in some white wine , sugar , the yolks of eggs , and butter being first heated over the fire together , this is very excellent meat . xxii . to make a pigeon-pie . make your paste as for the pasty , roule it thin , and lay it into your baking-pan , then lay in butter , then mix pepper and salt and butter together , and fill the bellies of your pigeons , then lay them in , and put in some large mace , and little thin slices of bacon , then cover them with butter , and close your pie , and bake it not too much . xxiii . to boil a capon or a hen with oysters . take either of them , and fill the belly of it with oysters , and truss it , then boil it in white wine , water , the liquor of the oysters , a blade or two of mace , a little pepper whole , and a little salt , when it is boiled enough , take the oysters out of the belly , and put them into a dish , then take some butter , and some of the liquor it was boiled in , and two anchoves with the yolks of eggs well beaten , heat these together over the fire , and then put your oysters into it , then garnish your dish with limon sliced thin , and some of the oysters , also some pickled barberries and raw parsley , then lay your capon or hen in the middle of it , and poure the sauce upon the breast of it , then lay on sliced limon and serve it in . xxiv . to make an olio . first lay in your dish a fricasy made of a calves head , with oisters and anchovies in it , then lay marrow-bones round the dish , within them lay pigeons boiled round the dish , and thin slices of bacon , lay in the middle upon your fricasie a powdred goose boiled , then lay some sweet-breads of veal fryed , and balls of sawsage-meat here and there , with some scotch collops of veal or of mutton , garnish your dish with limon or orange and some toasts for the marrow so serve it in . xxv . to make cracknels . take half a pound of fine flower , and as much fine sugar , a few coriander seeds bruised , and some butter rubbed into the flower , wet it with eggs , rosewater and cream , make it into a paste , and rowl it in thin cakes , then prick them and bake them ; then wash them over with egg and a little rosewater , then dry them again in the oven to make them crisp . xxvi . to make good sauce for a boiled leg of mutton . take the best prunes and stew them well with white wine or claret , and some whole spice , then strain them into a dish and set it over a chafingdish of coles , put to it a little grated bread , juice of limon and a little salt , then lay your mutton in a dish , being well boiled with water & salt , poure your sauce to it : garnish your dish with limon , barberies , parsly , and so serve it in . xxvii . to rost pork without the skin . take any joint of small pork , not salted and lay it to the fire till the skin may be taken off , then take it from the fire and take off the skin , then stick it with rosemary and cloves and lay it to the fire again , then salt it and rost it carefully , then make sauce for it with claret wine , white bread sliced thin , a little water , and some beaten cinamon , boil these well together , then put in some salt , a little butter , vinegar , or iuice of limon , and a little sugar , when your pork is rosted enough , then flower it , and lay it into a dish with the sauce , and serve it in . xxviii . to roste a pig like lamb. take a pig , cut it in quarters , and truss it like quarters of lamb , then spit it , and rost it till you may take off the skin , then take the spit from the fire , and take the skin clean off , then draw it with parslie , and lay it to the fire , baste it with butter , and when it is enough , flower it and serve it to the table with butter , the iuice of orange , and gross pepper , and a little salt. xxix . to make codling cream . take fair codling apples , and when you have scalded them very well , peel them , and put them into warm water over a few embers covered close till they are very green , then take a quart of cream and boil it with a blade of mace , and then bruise six of your codlings very well , and when your cream is almost cold , put in your codlings , and stir them very well over a slow fire for fear they turn , then put in the yolks of eggs well beaten , and what sugar you think fit , and let it be upon the fire , stirring it till you think it be enough , then serve it in cold . xxx . a very dainty summer dish . set a little morning milk with runnet , as for a cheese , when it is come , slice it out with a thin slice , and lay it into the dish you mean to serve it in , and put to it a little raw cream , what wine you please , and some sugar , and so eat it . xxxi . to butter lobsters , crabs or crafish . take out their meat and mince it small , and set it over a chafingdish of coals with a little white wine , a little salt , and a blade of mace , and when it is very hot , put in some butter and some crums of white bread , then warm the shells against the fire , and fill them again with their meat , and so serve them in . you may do shrimps or prawns thus , only you must not put them into the shells again , but garnish your dish with them . xxxii . to make a very good cheese . take a pail full of morning milk and stroakings , and set it together with two spoonfuls of runnet , and cover it ; when it is come , put it into the wheying-cloth gently , and break it as little as you can ; when the whey is run clean from it , put it into the vat , and turn it in the evening , next morning take it out and salt it a little , and turn it twice a day upon a clean board , and when it is a week old , lay it into some nettles , and that will mellow it . before you set your milk , you mayif you please , colour it with the iuice of marigolds , spinage or sage . xxxiii . to boil a rump of beef . take a rump of beef a little salted , and boil it in as much water as will cover it , and boil a net full of hard lettice with it , and when it is boiled , take your hard lettice , some wine , either white or claret , some gravie , some butter and some nutmeg , and warm them together ; then dish your meat , and pour your sauce over it , and garnish your dish with parsley . xxxiv . to make fritters of liver or of any other meat . take your liver , capon or veal , parboil it , mince it small , and then put to it some cream , eggs , spice and salt , and make it pretty thick , and so fry them ; you may adde a little flower if you will , serve them in with beaten spice and sugar strewed over them . xxxv . to make an almond pudding to be baked and iced over . take a pound of almonds blanched and beaten with rosewater , the yolks and whites of twelve eggs well beaten and strained , then put in sugar , beaten spice and marrow , with a little salt , not in too hot an oven let this be baked ; when it is baked , stick it full of blanched almonds , and ice it over with sugar , rosewater , and the white of an egg beaten together , then set it into the oven again , that the ice may rise and dry , then serve it to the table with fine sugar strewed upon the brims of the dish . xxxvi . to souce a pig in collars . take the two sides of a large fat pig and bone them , then take sage , salt and grated nutmeg a good quantity , and strew all over the insides of them , then roul them up hard , and tie them well with a tape , then boil them , and also the head very well in salt and water till they be tender ; then take them out of the liquor , and lay them to cool , then put some vinegar and a limon sliced into your liquor , and heat it again , and when it is cold , put in your collars and head , and when they have lain a week , serve them to the table with mustard . xxxvii . to bake venison or mutton to keep six or eight moneths . take a haunch of venison , or for want of it , take a large leg of mutton , bone it , and stuff it well with gross pepper , cloves , mace and nutmeg mingled with salt , then rub it all over with the like , then put it into a pot with good store of butter , and bake it with houshold bread , and let it be pasted over : then pour out all the liquor , and when it is cold , take only the fat , and some more butter , and melt them together in a stone-pot set into a kettle of boiling water , then pour it into the pot to your venison or mutton , and so keep it , slice it out , and serve it to the table with mustard and sugar , and garnish it with bay leaves . xxxviii . to pot pigeons , or wild fowl , or a goose or rabbits . take either of these , and fill their bellies with the before named spices and salt and butter , and rub them over with the same , then do just as you do the venison . xxxix . to boil a large pike and eels together . take a large pike , and gut him and wash him , and be sure to save what is good within him , then take two great eels and scowr them well , throw away their heads , gut them , and wash them well , and cut them in pieces , then boil some white wine and water ; salt and sweet herbs together , with some whole spice , and when it boils apace , put in your fish , and when it is enough , take some of the liquor , two anchovies , some butter , and some shrimps taken out of their shells , and heat all these together , then put in the yolks of two or three eggs , and heat all together , then lay some sippets of french bread into your dish , and set over a chafingdish of coals , and lay your fish in order upon them , then pour your sawce all over it , and garnish your dish with shrimps , barberries and raw parsley , so serve it to the table very hot . xl. to roste eels with bacon . take great eels and scour them well , and throw away the heads , gut them , and cut them in pieces , then cut some fat bacon very thin , and wrap them in it , and some bay leaves , and so tie them fast to the spit , and roste them , and baste them well with claret wine and butter , and when they are enough , dredge them over with grated bread , and serve them in with wine , butter , and anchovies ; garnish your dish as you please . xli . to make a pie with eels and oisters . make your paste , and roul it thin , and lay itinto your baking-pan , then take great eels and flay them , and gut them , cut them in pieces , and wash them , and dry them , then lay some butter into your pie , and season your eels with pepper , salt , nutmeg , cloves and mace , and lay them in , then cover them all over with great oifters , and put in three or four bay leaves , then put in more of your beaten spices and salt , then cover them well with butter , and put in two or three spoonfuls of white wine , so close it and bake it , then serve it in hot to the table . xlii . to make a pie with parsneps and oisters very good . take your parsneps tenderly boiled , and slice them thin , then having your paste ready laid in your baking-pan , put in good store of butter , then lay in a lay of parsneps , and some large mace , and pepper cracked , then some oisters and yolks of eggs hard boiled , then more spice and butter , then more parsneps , then more oisters , then more hard eggs , more spice , and cover it well , and bake it , and serve it in hot . xliii . to dress artichoke suckers . take your suckers of artichokes , and pare them as you would an apple , and cast them into water to keep their colour , and to take away the bitterness of them , put also to them the meat which is in the stalks of great artichokes , then boil water and salt together , and when it is boiling apace , put in your suckers and stalks tied up in a thin cloth with a blade or two of mace , and when they are enough , melt some butter & vinegar together very thick and hot , and a little pepper with it , then lay them in a dish , and poure the sauce over them , strew on a little salt , and about the dishes , and so serve it in . xliv . to boil cucumbers . take your largest cucumbers , and wash them and put them into boiling water made quick with salt , then when they are boiled enough , take them up and peel them and break them into a cullender , and when the water is well drained from them , put them into a hot dish , and poure over them some butter and vinegar a little pepper and salt strew salt on your dish brims , lay some of the rind of them about the dish cut in severall fancies , and so serve them to the table . xlv . to make several sallads , and all very good . take either the stalks of mallows or turnip stalks when they run to seed , or stalks of the herb mercury with the seedy head , either of these while they are tender , put into boiling water and salt , and boiled tender and then butter and vinegar over them . xlvi . to make a sallad of burdock , good for the stone , another of the tender stalks of sow-thistles . take the inside of the stalks of burdock , and cut them in thin slices , and lay them in water one whole day , shifting them sometimes , then boil them , and butter them as you do the forenamed . also the tender stalks of sow-thiftles done in like manner , are very good and wholsom . xlvii . to make a tart of spinage . take a good quantity of green spinage , boil it in water and salt , and drain it well in a cullender , then put to it plumped currans , nutmeg , salt , sugar and butter , with a little cream , and the yolks of hard eggs beaten fine , then having your paste ready laid in your baking-pan , lay in a little butter , and then your spinage , and then a little butter again , so close it , and bake it , and serve it to the table hot , with sugar strewed over it . xlviii . artichoke cream . take the tender bottoms of artichokes , and beat them in a mortar , and pick out all the strings , then boil a quart of cream with large mace and nutmeg , then put in your bottoms , and when they have boiled a while , put in the yolks of six eggs well beaten , and so much sugar as you think fit , & heat them together over the fire , then poure it into a dish , and when it is cold , serve it in with sugar strewed over it . xlix . to make very sine rolls for noble tables . take half a peck of fine flower , the yolks of 4 eggs and a little salt , with a pint of ale yeast , mix them together , and make them into a paste with warm milk and a little sack , then mould it well , and put it into a warm cloth to rise , when your oven is hot , mould it again , and make it into little rolls , and bake them , then rasp them , and put them into the oven again for a while , and they will eat very crisp and fine . l. to make short rolls . take half a peck of fine flower , and break into it one pound and half of fresh butter very small , then bruised coriander seeds , and beaten spice with a very little salt and some sugar , and a pint of ale-yeast , mix them well together , and make them into a paste with warm milk and sack : then lay it into a warm cloth to rise , and when your oven is hot , make it into rolls , and prick them , and bake them , and when they are baked , draw them and cover them them till they be cold ; these also eat very finely , if you butter some of them while they are hot . li. to dress soals a fine way . take one pair of your largest soals , and flay them on both sides , then fry them in sweet sewet tried up with spice , bay leaves , and salt , then lay them into a dish , and put into them some butter , claret wine and two anchovies , cover them with another dish , and set them over a chafingdish of coals , and let them stew a while , then serve them to the table , garnish your dish with orange or limon , and squeeze some over them . lii . to stew fish in the oven . take soals , whitings or flounders , and put them into a stew-pan with so much water as will cover them , with a little spice and salt , a little white wine or claret , some butter , two anchovies , and a bundle of sweet herbs , cover them and set them into an oven not too hot ; when they are enough , serve them in ; garnish your dish wherein they lie with barberries , raw parsley , and slices of limon , and lay sippets in the bottom . liii . to bake collops of bacon and eggs take a dish and lay a pie plate therein , then lay in your collops of bacon , and break your eggs upon them then lay on parsley , and set them into an oven not too hot , and they will be rather better than fried . liv. to make furmity . take some new milk or cream , and boil it with whole spice , then put in your wheat or pearl barley boiled very tender in several waters , when it hath boiled a while , thicken it with the yolks of eggs well beaten , and sweeten it with sugar , then serve it in with fine sugar on the brims of the dish . lvi . to make barly broth. take french barly boiled in several waters , and to a pound of it , put three quarts of water , boil them together a while with some whole spice , then put in as many raisins of the sun and currans as you think fit . when it is well boiled , put in rosewater , butter and sugar , and so eat it . lvii . to make barly broth with meat . take a knuckle of veal , and the crag-end of a neck of mutton , and boil them in water and salt , then put in some barly , and whole spice , and boil them very well together , then put in raisons stoned , and currans , and a few dates stoned and sliced thin , when it is almost enough , put in some cream and boil it a while , then put in plumped prunes , and the yolks of eggs , rosewater and sugar , and a little sack , so serve it in ; garnish your dish with some of the raisins and prunes and fine sugar ; this is very good and nourishing for sick or weak people . lviii . to make furmity with meat-broth . boil a leg of beef in water and salt , and put in a little whole spice ; when it is boiled tender ; take it up , and put into the broth some wheat ready boiled such as they sell in the market , and when that hath boiled a while , put in some milk , and let that boil a while , then thicken it with a little flower , or the yolks of eggs , then sweeten it with sugar and eat it . lix . to make furmity with almonds . take three quarts of cream , and boil it with whole spice , then put in some pearled barley first boiled in several waters , and when they have boiled together a while , then put in so many blanched . almonds beaten fine with rosewater as you think may be enough , about four ounces of barly to this quantity of cream will be enough , and four ounces of almonds , boil them well together , and sweeten it with sugar , and so serve it in , or eat it by the way , you may put in saffron if you please . lx. to make a hasty pudding . take one quart of cream and boil it , then put in two manchets grated , and one pound almost of currans plumped , a little salt , nutmeg and sugar , and a liitle rose-water , and so let them boil together , stirring them continually over the fire , till you see the butter arise from the cream , and then poure it into a dish and serve it in with fine sugar strewed on the brims of the dish . lxi . another way to make a hasty pudding . take good new milk and boil it , then put in flower , plumped currans , beaten spice , salt and sugar , and stir it continually till you find it be enough , then serve it in with butter and sugar , and a little wine if you please . lxii . to make spanish pap. boil a quart of cream with a little whole spice , when it is well boiled , take out the spice , and thicken it with rice flower , and when it is well boiled , put in the yolks of eggs , and sugar and rosewater , with a very little salt , so serve it to the table either hot or cold , with fine sugar strewed on the brims of the dish . lxiii . to make gravie broth. take a good fleshy piece of beef , not fat , and lay it down to the fire , and when it begins to rost , slash it with a knife to let the gravie run out , and continually bast it with what drops from it and claret wine mixed together , and continually cut it , and bast it till all the gravie be out , then take this gravie and set it over a chafingdish of coals with some whole spice , limon pill , and a little salt , when you think it is enough , lay some sippets into another dish , and poure it in , and serve it to the table ; garnish your dish with limon and orange ; it you please you may leave out the sippets and put in some poach'd eggs , done carefully . lxiv . to make french pottage . take an equal quantity of chervil , hard lettice and sorrel , or any other herb as you like best , in all as much as a peek will hold pressed down , pick them well , and wash them , and drain them from the water , then put them into a pot with half a pound of fresh butter , and set them over the fire , and as the butter melts , stir them down in it till they are all within the butter , then put some water in , and a crust of bread , with some whole cloves and a little salt , and when it is well boiled , take out the crust of bread , and put in the yolks of four eggs well beaten , and stir them together over the fire , then lay some thin slices of white bread into a deep dish , and poure it in . lxv . to make cabbage pottage . take a leg of beef and a neck of mutton , and boil them well in water and salt , then put in good store of cabbage cut small , and some whole spice , and when it is boiled enough , serve it in . lxvi . to make a sallad of cold meat . take the brawn of a cold capon , or a a piece of cold veal , and mince it very small , with some limon pill , then put in some oil , vinegar , capers , caviare , and some anchovies , and mix them very well , then lay it in a dish in the form of a star , and serve it in ; garnish your dish with anchovies , limon and capers . lxvii . to dry a goose. take a fair fat goose , and powder it about a moneth or thereabouts , then hang it up in a chimney as you do bacon , and when it is throughly dry , boil it well and serve it to the table with some mustard and sugar ; garnish your dish with bay leaves : hogs cheeks are very good dried thus . lxviii . to dress sheeps tongues with oisters . take your sheeps tongues about six of them , and boil them in water and salt till they be tender , then peel them , and slice them thin , then put them into a dish with a quart of great oisters ; a little clarret wine and some whole spice , let them stew together a while , then put in some butter and the yolks of three eggs well beaten , shake them well together , then lay some sippets into a dish , and put your tongues upon them ; garnish your dish with oisters , barberries , and raw parsley , and serve it in . lxix . to make a neats-tongue pie. let two small neats tongues or one great one be tenderly boiled , then peel them and slice them very thin , season them with pepper and salt , and nutmeg , then having your paste ready laid into your baking-pan , lay some butter in the bottom , then lay in your tongues , and one pound of raisins of the sun , with a very little sugar , then lay in more butter , so close it and bake it , then cut it up , and put in the yolks of three eggs , a little clarret wine and butter , stir it well together , and lay on the cover , and serve it ; you may add a little sugar if you please . lxx . a capon with white broth. take a large capon , and draw him , and truss him , and boil him in water and a little salt , with some whole spice : when you think it is almost enough , put in one pound of currans well washed and picked , four ounces of dates stoned and sliced thin , and when they have boiled enough , put in half a pound of sweet almonds blanched and beaten fine with rofe-water , strain them in with some of the liquor , then put in some sack and sugar ; then lay some thin slices of white bread into a deep dish , and lay your capon in the midst , then poure your broth over it . garnish your dish with plumped raisins and prunes , and serve it in . lxxi . to make a calves foot pie. take six calves feet tenderly boiled , and cut them in halves , then make some paste with fine flower , butter , cold cream and the yolk and white of one egg , rowl it very thin , and lay it into your baking-pan , then lay some butter in the bottom , and then your calves feet with some large mace , half a pound of raisins of the sun , half a pound of currans , then lay more butter and close it and bake it , then cut it up , and put in the yolks of three eggs , some white wine , butter and a little salt , aud so serve it to the table ; garnish your dish with pretty conceits made in paste , and baked a little . lxxii . to make an artichoke pie. make your paste as before named , and roule it thin , and lay it into your baking-pan . then lay in butter sliced thin , and then your bottoms of artichokes tenderly boiled , season it with a little salt , a little gross pepper , and some sliced nutmeg , with a blade or two of mace and a little sugar , then lay in some marrow , candied orange and citron pill , with some candied eringo roots ; then cover it with butter , and close it with your paste , and so bake it , then cut it up , and put in white wine , butter , and the yolks of eggs and sugar , cover it again , and serve it to the table . lxxiii . to make an oister-pie . make your paste as before , and lay it in your pan , then lay in butter , and then put in as many great oisters as will almost fill your pan with their liquor strained ; some whole pepper , mace and nutmeg ; then lay in marrow , and the yolks of hard eggs , so cover them with butter , close them , and bake your pie , then put in white wine , anchovies , butter aud the yolks of eggs , cover it again and serve it to the table . lxxiv . to make a pig-pie . take a large pig and slit it in two , and bone it , only the two sides , not the head , then having your paste ready laid in your pan , and some butter in the bottom , lay in your pig , season it with pepper , salt , nutmeg and mace , and one handful of sage shred small and mixed with the spice and salt , then lay in more butter , close it , and bake it . serve it in cold with mnstard , and garnish your dish with bay leaves . if you would eat it hot , you must leave out the pepper and some of the salt , and put in store of currans , and when it comes out of the oven , put in some butter , vinegar , and sugar , and so serve it . lxxv . to make a rasberry tart. take some puffe-paste rolled thin , and lay it into your baking-pan , then lay in your rasberries and cover them with fine sugar , then dose your tart and bake it ; then cut it up , and put in half a pint of cream , the yolks of two or three eggs well beaten , and a little sugar ; then serve it in cold with the lid off , and sugar strewed upon the brims of the dish . lxxvi . to make a carp pie. have your paste ready laid in your bake-pan , and some butter in the bottom . then take a large carp , scale him , gut him , and wash him clean , and dry him in a cloth , then lay him into your pan with some whole cloves , maee , and sliced nutmeg , with two handfuls of capers , then put in some white wine , and mix some butter with salt , and lay all over ; then close it , and bake it ; this is very good to be eaten either hot or cold . lxxvii . to boil a goose or rabbits with sausages . take a large goose a little powdered , and boil it very well , or a couple os rabbits trussed finely ; when either of these are almost boiled , put in a pound of sausages , and boil them with them ; then lay either of these into a dish , and the sausages here and there one , with some thin collops of bacon sryed , then make for sauce , mustard and butter , and so serve it in . lxxviii . to make a fricasie of veal , chicken , or rabbits , or of any thing else . take either of these and cut them into small pieces , then put them into a frying pan with so much water as will cover them , with a little salt , whole spice , limon pill , and a bundle of sweet herbs , let them boil together till the meat be tender , then put in some oisters , and when they are plumped , take a little wine , either white or clarret , and two anchovies dissolved therein with some butter , and put all these to the rest , and when you think your meat is enough , take it out with a little skimmer , and put it into a dish upon sippets ; then put into your liquor the yolks of eggs well beaten , and mix them over the fire , then poure it all over your meat , garnish your . dish with barberries , and serve it in ; this dish you may make of raw meat or of cold meat which hath been lest at meals . lxxix . to make scotch collops of veal or mutton . take your meat and slice it very thin , and beat it with a rolling-pin , then hack it all over , and on both sides with the back of a knife , then fry it with a little gravie of any meat , then lay your scotch collops into a dish over a chasingdish of coals , and dissolve two anchovies in clarret wine , and add to it some butter and the yolks of three eggs well beaten , heat them together , and poure it over them : then lay in some thin collops of bacon fryed , some sausage meat fried ; and the yolks of hard eggs fryed after they are boiled , because they shall look round and brown , so serve it to the table . lxxx . to make a pudding of a manchet . take a manchet , put it into a posnet , and fill the posnet up with cream , then put in sugar and whole spice , and let it boil leisurely till all the cream be wasted away , then put it into a dish , and take some rose-water , and butter and sugar , and pour over it , so serve it in with fine sugar strewed all over it . your manchet must be chipped before you put it into the cream . lxxxi . to make a calves head pie. make your paste , and lay it into your pan as before , then lay in butter , and then your calves head , being tenderly boiled , and cut in little thin bits , and seasoned with pepper , salt and nutmeg , then put in some oisters , anchovies and clarret wine , with some yolks of hard eggs and marrow , then cover it with butter , and close it and bake it , when it is baked , eat it hot . lxxxii . to dry tongues . take some pump water and bay salt , or rather refined saltpeter , which is better ; make a strong brine therewith , and when the salt is well melted in it , put in your tongues , and let them lie one week , then put them into a new brine , made in the same manner , and in that let them lie a week longer , then take them out , and dry-salt them with bay salt beaten small , till they are as hard as may be , then hang them in the chimney where you burn wood , till they are very dry , and you may keep them as long as you please ; when you would eat of them , boil them with in the pot as well as water for that will make them look black , and eat tender , and look red within ; when they are cold , serve them in with mustard and sugar . lxxxiii . to make angelot cheese . take some new milk and strokings together , the quantity of a pail full , put some runnet into it , and stir it well about , and cover it till your cheese be come , then have ready narrow deep moats open at both ends , and with your flitting dish fill your moats as they stand upon a board , without breaking or wheying the cheese , and as they sink , still fill them up , and when you see you can turn them , which will be about the next day , keep them with due turning twice in a day , and dry them carefully , and when they are half a year old , they will be fit to be eat . lxxxiv . to make a hare-pie . take the flesh of a very large hare , and beat it in a mortar with as much marrow or beef sewet as the hare contains , then put in pepper , salt , nutmeg , cloves and mace , as much as you judge to be fit and beat it again till you find they be well mixed , then having your paste ready in your baking-pan , lay in some butter , and then your meat , and then butter again ; so close it , and bake it , and when it is cold , serve it in with mustard and sugar ; and garnish your dish with bay leaves ; this will keep much longer than any other pie. lxxxv . to rost a shoulder of venison or of mutton in bloud . take the bloud of either the deer or the sheep , and strain it , and put therein some grated bread and salt , and some thyme plucked from the stalks , then wrap your meat in it and rost it , and when you see the bloud to be dry upon it , baste it well with butter , and make sauce for it with clarret wine , crums of bread and sugar , with some beaten cinamon , salt it a little in the rosting , but not too much ; you may stick it with rosemary if you will. lxxxvi . to stew a pig. lay a large pig to the fire , and when it is hot , skin it , and cut it into divers pieces , then take some white wine and strong broth , and stew it therein with an onion or two cut very small , a little pepper , salt , nutmeg , thy me , and anchovies with some elder vinegar , sweet butter and gravie ; when it is enough , lay sippets of french bread in your dish , and put your meat thereon ; garnish your dish with oranges and limons . lxxxvii . to make a fricasie of sheeps feet . take your sheeps feet tenderly boiled , and slit them , and take out the knot of hai● within , then put them into a frying-pa● with as much water as will cover them , a li●●tle salt , nutmeg , a blade of mace , and 〈◊〉 bundle of sweet herbs , and some plumped currans ; when they are enough , put in some butter , and shake them well together , then lay sippets into a dish , and put them upon them with a skimmer , then put into your liquor a little vinegar , the yolks of two or three eggs , and heat it over the fire , and poure it over them ; garnish your dish with barberries , and serve it to the table . lxxxviii . to make a steak-pie with puddings in it . lay your paste ready in your pan , and lay some butter in the bottom , then lay a neck of mutton cut into steaks thereon , then take some of the best of a leg of mutton minced small , with as much beef sewet as mutton ; season it with beaten spice and salt , and a little wine , apples shred small , a little limon pill , a little verjuice and sugar , them put in some currans , and when they are well mixed , make it into balls with the yolks of eggs , and lay them upon the steaks , then put in some butter , and close ●our pie and bake it , and serve it in hot . lxxxix . to dress salmon or other fish by insusion , a very good way . take a ioul of salmon , or a tail , or any other part , or any other fish which you like , put it into a pot or pan , with some vinegar , water and salt , spice , sweet herbs , and white wine ; when it is enough , lay it into a dish , and take some of the liquor with an anchovie or two , a little butter , and the yolks of eggs beaten ; heat these over the fire , and poure over your fish ; if you please , you may put in shrimps , but then you must put in the more butter ; garnish your dish with some limon or orange , and some shrimps . xc . to make loaves to butter . take the yolks of twelve eggs , and six whites , a little yeast , salt , and beaten ginger , wet some flower with this , and make it into a paste , let it lie to rise a while , and then make it into loaves , and prick them , and bake them , then put in white wine and butter and sugar , and serve it in . xci . to make a calves chaldron pie , and puddings also of it . take a fat calves chaldron boiled tender , and shred it very small , then season it with beaten spice and salt : then put in a pound of currans and somewhat more , and as much sugar as you think fit , and a little rosewater ; then having your pie ready , fill it with this , and press it down ; close it and bake it , then put some wine into it , and so eat it . if you will make puddings of it , you must add a little cream and grated bread , a little sack , more sugar , and the yolks of eggs , and so you may bake them , or boil , or fry them . xcii . to make rice-cream . boil a quart of cream , then put in two handfuls of rice flower , and a little fine flower , as much sugar as is fit , the yolk of an egg , and some rosewater . xciii . to make a pompion-pie . having your paste ready in your pan , put in your pompion pared and cut in thin slices , then fill up your pie with sharp apples , and a little pepper , and a little salt , then close it , and bake it , then butter it , and serve it in hot to the table . xciv . to fry pompion . cut it in thin slices when it is pared , and steep it in sack a while , then dip it in eggs , and fry it in butter , and put some sack and butter for sauce , so serve it in with salt about the dish brims . xcv . to make misers for children to eat in afternoons in summer . take half a pint of good small beer , two spoonfuls of sack , the crum of half a penny manchet , two handfuls of currans washed clean and dried , and a little of grated nutmeg , and a little sugar , so give it to them cold . xcvi . to fry toasts . take a twopenny white loaf , and pare away the crust , and cut thin slices of it , then dip them first in cream , then in the yolks of eggs well beaten , and mixed with beaten cinamon , then fry them in butter , and serve them in with verjuice , butter and sugar . xcvii . te boil or rather stew carps in their own blood. take two fair carps , and scowr them very well from slime with water and a little salt , then lay them in a dish and open their bellies , take away their guts , and save the blood and rows in the dish , then put in a pint of clarret wine , some whole spice , and some salt , with a little horse-radish , root , then cover them close , and let them stew over a chafingdish of coals , and when they are enough , lay them into a dish , which must be rubbed with a shelots , and sippets laid in , then take a little of the liquor , and an anchovie or two , with a little butter , heat them together , and poure it over them , then garnish your dish with capers , oranges or limons , and serve it in very hot . xcviii . to make fritters . take half a pint of sack and a pint of ale , a little yest , the yolks of twelve eggs , and six whites , with some beaten spice and a very little salt , make this into thick batter with fine flower , then boil your lard , and dip round thin slices of apples in this batter , and fry them , serve them in with beaten spice and sugar . xcix . to pickle coleflowers . take some white wine , vinegar and salt , with some whole spice , boil them together very well , then put in your coleflowers , and cover them , and let them stand upon embers for one hour , then take them out , and when they are cold , put them into a pot , and boil the liquor again with more vinegar , and when it is cold , put it to them , and keep them close from the air. c. to preserve orange or limon pill in thin slices in ielly . take the most beautiful and thickest rinds , and then cut them in halves , and take their meat clean out , then boil them in several waters till a straw will run through them , then wash them in cold water , and pick them and dry them : then take to a pound of these , one quart of water wherein thin slices of pippins have been boiled , and that the water feels slippery , take to this water three pounds of sugar , and make thereof a syrup , then put in your pills and seald them , and set them by till the next day , then boil them till you find that the syrup will ielly , then lay your pills into your glasses , and put into your syrup the iuice of three oranges and one limon , then boil it again till it be a stiff ielly , and put it to them . ci. to make cakes of the pulp of limons , or rather the iuice of limons . take out all the iuicie part of the limon without breaking the little skins which hold it , then boil some sugar to a candy height , and put in this iuice , and stir it about , and immediately put it into a warm stove , and put in fire twice or thrice a day , when you see that it doth candy on the one side , then turn them out of the glasses with a wet knife on the other upon a sleeked paper , and then let that candy also , and put them up in a box with papers between them . cii . to make good minced pies ? take one pound and half of veal parboiled , and as much sewet , shred them very fine , then put in 2 pounds of raisins , 2 pound currans , 1 pound of prunes , 6 dates , some beaten spice , a few caroway seeds , a little salt , verjuice , rosewater and sugar , so fill your pies , and let them stand one hour in the oven : when they go to table strew on fine sugar . ciii . to make a loaf of curds . take the curds of three quarts of milk rubbed together with a little flower , then put in a little beaten ginger , and a little salt , half a pint of yeast , the yolks of ten eggs , and three whites ; work these into a stiff paste with so much flower as you see fit , then lay it to rise in a warm cloth a while , then put in butter , sugar , sack , and some beaten spice , and so serve it in . civ . to make cheese loaves . take the curds of three quarts of milk , and as much grated bread as curd , the yolks of twelve eggs , and six whites , some cream , a little flower , and beaten spice , a little salt , and a little sack , when you have made it into a stiff paste with a little flower , roul some of it thin to fry , and serve them in with beaten spice and sugar strewed over them . then make the rest into a loaf , and bake it , then cut it open , and serve it in with cream , butter and sugar . cv . to fry oisters . take of your largest oisters , wash them , and dry them , then beat an egg or two very well , and dip them in that , and so fry them , then take their liquor , and put an anchovy to it , and some butter , and heat them together over the fire , and having put your fryed oisters in a dish , poure the sawce over them nd serve them in . cvi. to broil oisters . take your largest oisters , and put them into scollop shells , or into the biggest oister shells with their own liquor , and set them upon a gridiron over charcoals , and when you see they be boiled in the liquor , put in some butter , a few crums of bread , and a little salt , then let them stand till they are very brown , and serve them to the table in the shells upon a dish and pit-plate . cvii . to rost oisters . take the largest , and spit them upon little long sticks , and tie them to the spit , then lay them down to the fire , and when they are dry , bast them with claret wine , and put into your pan two anchovies , and two or three bay-leaves , when you think they are enough , bast them with butter , and dredge them , and take a little of that liquor in the pan , and some butter , and heat it in a porringer , and poure over them . cviii . to make most excellent and delicate pies . take two neats tongues tenderly boiled , and peel them , and mince them small with some beef sewet or marrow , then take a pound of currans , and a pound of raisins of the sun stoned , some beaten spice , rose-water , a little salt , a little sack and sugar . beat all these with the minced meat in a mortar till it come to a perfect paste , then having your paste ready laid in your baking-pan , fill it or them with this meat , then lay on the top some sliced dates , and so close them , and bake them , when they are cold they will cut smooth like marmalade . cix . to make fine custards . take two quarts of cream and boil it well with whole spice , then put in the yolks of twelve eggs , and six whites well beaten and strained , then put in these eggs over the fire , and keep them stirring lest they turn , then when they are throughly hot , take it off and stir it till it be almost cold , then put in rosewater and sugar , and take out the whole spice , then put your custard into several things to bake , and do not let them stand too long in the oven ; when you serve them in , strew on small french comfits of divers colours , or else fine sugar , which you please . cx . to make a stump pie. take a pound of veal and as much sewet , parboil your veal , and shred them together , but not very small , then put in one pound of raisins , one pound of currans , four ounces of dates stoned and sliced thin , some beaten spice , rosewater and sugar , and a little salt , then take the yolks of eggs , well beaten , and mix amongst the rest of the things very well , then having your pie ready , fill it and press it down , then lid it , and bake it . cxi . to make egg-pies . take the yolks of eight hard eggs , and shred them small with their weight of beef sewet minced very small also , then put in one pound of currans , four ounces of dates stoned and sliced , some beaten spice , limon pill , rosewater and sugar , and a little salt , mix them well together , if you please , you may put in an apple shred small , so fill your pies and bake them , but not too much , serve them to the table with a little wine . cxii . to make hashed meat . take a leg or a shoulder of mutton , lay it down to the fire , and as it doth rost , cut it off in little bits , and let it lie in the pan , bast it with clarret wine and butter , and a little salt , and put two or three shelots in your pan , when you have cut off so much as you can , lay the bones into a dish over a chafingdish of coals , and put you meat to it with the liquor , and two anchovies , cover it , and let it stew a while , when it is enough , put in some capers , and serve it in with sippets ; garnish your dish with olives and capers , and samphire ; thus you may do with any cold meat between two dishes . cxiii . to make a fricasie of oisters . take a quart of oisters and put them into a frying pan with some white wine & their own liquor , a little salt , & some whole spice , and two or three bay leaves , when you think they be enough , lay them in a dish well warmed , then adde to their liquor two anchovies , some butter , and the yolks of four eggs ; garnish your dish with barberries . cxiv . to make a fricasie of eels . take a midling sort of eels , scoure them well , and cut off the heads and throw them away , then gut them , and cut them in pieces , then put them into a frying pan with so much white wine and water as will cover them , then put in whole spice , a bundle of sweet herbs and a little salt , let them boil , and when they be very tender , take them up and lay them into a warm dish , then add to their liquor two anchovies , some butter and the yolks of eggs , and poure over them : thus you may make fricasies of cockles or of shrimps , or prawns . garnish your dish with limon and barberries . cxv . to make an eel-pie . take your largest eels , and flay them , and cut them in pieces , then having your pie ready with butter in the bottom , season your eels with pepper , salt and nutmeg , then lay them in and cover them with butter , so close it and bake it , if you please , you may put in some raisins of the sun , and some large mace , it is good hot or cold . cxvi . to souce an eel and collar it . take a very large fat eel and scoure it well , throw away the head and gut her , and slit her down the back , season her with pepper , salt , nutmeg and mace , then boil her in white wine , and salt and water , with a bundle of sweet herbs and some limon pill , when it is well boiled , take it up and lay it to cool ; then put good store of vinegar into the liquor , and when it is cold , put in your eel , and keep it : you must roule it up in a collar and tie it hard with a tape , and sew it up in a cloth , then put it in to boil ; when it hath lain a week , serve it to the table with a rosemary branch in the middle , and bay leaves round the dish sides ; eat it with mustard . cxvii . to stew eels . take them without their heads , flay them and cut them in pieces , then fill a posnet with them , and set them all on end one by one close to one another , then put in so much white wine and water as will cover them , then put in good store of currans to them , whole spice , sweet herbs , and a little salt , cover them and let them stew , and when they are very tender , put in some butter , and so shake them well , and serve them upon sippits ; garnish your dish with orange or limon and raw parsley . cxviii . to make a herring pie. take four of the best pickled herrings , and skin them , then split them and bone them , then having your pie in readiness with butter in the bottom , then lay your herrings in halves into your pie one lay of them , then put in raisins , currans and nutmeg , and a little sugar , then lay in more butter , then more herrings , fruit and spice , and more butter , and so close it , and bake it ; your herrings must be well watered . cxix . to rost a pike and to lard it . take a large pike , and scale it , gut it , and wash it clean , then lard it on the back with pickled herring and limon pill , then spit it and lay it down to the fire to roft , bast it often with claret wine and butter , when it is enough , make sauce for it with claret wine and butter , and serve it in . cxx . to boil fresh salmon . take a ioll or a tail of fresh salmon , then take vinegar and water , salt and whole spice , and boil them together , then put in your salmon , and when it is boiled , take some butter and some of the liquor with an anchovie or two , and a little white wine and a quart of shrimps , out of their shells , heat these together , and so dish your salmon , and poure this over it . garnish your dish with shrimps and anchovies , and slices of limon . cxxi . to boil a cods head. boil wine , water and salt together , with whole spice and sweet herbs , and a little horse radish root , then put in your cods head , and boil it very well , then drain it well from the water , and lay it in a dish over a chafingdish of coals : then take some of the liquor and two anchovies , some butter and some shrimps , heat them over the fire , and poure over it , then poach some eggs and lay over it , and also about the brims of the dish ; garnish your dish with limon and barberries , so serve it to the table very hot : thus you may do haddocks or whitings , or any other fresh fish you like best . cxxii . to make olives of veal . take thin slices of a leg of veal , and have ready some sewet finely shred , some currans , beaten spice , sweet herbs , and hard yolks of eggs , and a little salt mixed well together , then strew it upon the insides of your slices of meat , and roul them up hard , and make them fast with a scure , so spit them and roste them , baste them with butter , and serve them in with vinegar , butter and sugar . cxxiii . to make an olive pie. having your paste in readiness with butter in the bottom , lay in some of the forenamed olives , but not fastned with a scure , then put in currans , hard eggs , and sweet butter , with some herbs shred fine ; be sure you cover it well with butter , and put in a little white wine and sugar , and close it , and bake it , eat it hot or cold , but hot is better . cxxiv . to make a ball to take stains out of linnen , which many times happens by cooking or preserving . take four ounces of hard white sope , beat it in a mortar , with two small limons sliced , and as much roch allom as a hazle nut , when they are beaten well together , make it up in little balls , rub the stain therewith , and then wash it in warm water , till you see it be quite out . cxxv . to make a fine pomander . take two ounces of labdanum , of benjamin and storax one ounce , musk six gr . as much of civet , as much of ambergreece , of calamus aromaticus , and lignum aloes , of each the weight of a groat , beat all these in a hot mortar and with a hot pestel , till it come to a perfect paste , then take a little gum dragon steeped in rosewater , and rub your hand withal , and make it up with speed , and dry them , but first make them into what shapes you please , and print them . cxxvi . a very fine washing-ball . take three ounces of orrice , half an ounce of cypress . wood , 2 ounces of calamus aromaticus , 1 ounce of damask-rose leaves , 2 ounces of lavender-flowers , a quarter of an ounce of cloves , beat all these and searce them fine , then take two pounds and an half of castile sope dissolved in rose-water , and beat all these forenamed things with the sope in a mortar , and when they are well incorporated , make it into balls , and keep them in a box with cotton as long as you please . cxxvii . to make french broth called kinck . take a leg os beef and set it over the fire with a good quantity of fair water , when it boils scum it , & what meat soever you have to dress that day , either of fowl or small meat , put it all into this liquor & parboil it , then take out those small meats , and put in some french barley , and some whole spice , one clove or two of garlick , & a handful of leeks & some salt , when it is boiled enough , pour it from the barley , and put in a little saffron , so serve it in ; and garnish your dish with sliced oranges or limons , and put a little of the juice therei . cxxviii . to make broth of a lambs head. boil it with as much water as will cover it , with whole spice , and a little salt , and a bundle of sweet herbs , then put in strained oatmeal and cream , and some currans , when you take it up , put in sack and sugar , then lay the head in a dish , and put the broth to it , and serve it in . cxxix . to season a chicken-pie . having your paste rolled thin , and laid into your baking pan , lay in some butter , then lay in your chickens quartered , and seasoned with pepper , nutmeg , and a little salt , then put in raisins , cutrrans and dates , then lay butter on the top , close it and bake it , then cut it up , and put in clouted cream , sack and sugar . cxxx . to make an herb-pie . take spinage , hard letuce , and a few sweet herbs , pick them , wash them , and shred them , and put them into your pie with butter , and nutmeg and sugar , and a little salt , so close it and bake it , then draw it and , open it , and put in clouted cream , sack and sugar , and stir it well together , and serve it in . cxxxi . to roste lobsters . take two fair lobsters alive , wash them clean , and stop the holes as you do to boil , then fasten them to a spit , the insides together ; make a good fire , and strew salt on them , and that will kill them quickly , bast them with water and salt till they be very red , then have ready some oisters stewed and cut small ; put them into a dish with melted butter beaten thick with a little water , then take a few spoonfuls of the liquor of the stewed oisters , and dissolve in it two anchovies , then put it to the melted butter , then take up your lobsters , and crack the shells that they may be easie to open , cxxxii . to make a pumpion-pie . take a pumpion , pare it , and cut it in thin slices , dip it in beaten eggs and herbs shred small , and fry it till it be enough , then lay it into a pie with butter , raisins , currans , sugar and sack , and in the bottom some sharp apples , when it is baked , butter it and serve it in . cxxxiii . to make an artichoke pudding . boil a quart of cream with whole spice , then put in half a pound of sweet almonds blanched , and beaten with rosewater , when they have boiled well , take it from the fire , and take out the spice , when it is almost cold , put in the yolks of ten eggs , some marrow , and some bottoms of artichokes , then sweeten it with sugar , and put in a little salt , then butter a dish , and bake it in it , serve it to the table stuck full of blanched almonds , and fine sugar strewed over it . cxxxiv . to pickle sprats like anchovies . take a peck of the biggest sprats without their heads , and salt them a little over night , then take a pot or barrel ; and lay in it a lay of bay salt , atd then a lay of sprats , and a few bay leaves , then salt again ; thus do till you have filled the vessel , put in a little limon pill also among your bay leaves , then cover the vessel and pitch it , that no air get in , set it in a cool cellar , and once in a week turn it upside down ; in three moneths you may eat of them . cxxxv . to keep artichokes all the year . gather your artichokes with long stalks , and then cut off the stalks close to them , then boil some water with good pears and apples sliced thin , and the pith of the great stalks , and a quince or two quartered to give it a relish , when these have boiled a while , put in your artichokes , and boil all together till they be tender , then take them up and set them to cool , then boil your liquor well & strain it , when your artichokes be cold , put them into your barrel , and when the liquor is cold , pour it over them , so cover it close that no air get in . cxxxvi . to make a pasty of a ioll of ling. make your crust with fine flower , butter , cold cream , and two yolks of eggs : roul it thin and lay it in your bake-pan , then take part of a ioll of ling well boiled , and pull it all in bits , then lay some butter into your pasty and then the ling , then some grated nutmeg , sliced ginger , cloves and mace , oisters , muscles , cockles , and shrimps , the yolks of raw eggs , a few comfits perfumed , candied orange pill , citron pill , and limon pill , with eringo roots : then put in white wine , and good store of butter , and put on a thick lid , when it is baked , open it , and let out the steam . cxxxvii . to make french servels . take cold gammon of bacon , fat and lean together , cut it small as for sausages , season it with pepper , cloves and mace , and a little shelots , knead it into a paste with the yolks of eggs , and fill some bullocks guts with it , and boil them ; but if you would have them to keep , then do not put in eggs. when you have filled the guts , boil them , and hang them up , and when you would eat them , serve them in thin slices with a sallad . cxxxviii . to make a pallat pie. take oxe pallats and boil them so tender that you may run a straw through them ; to three palates take six sheeps tongues boiled tender and peeled , three sweet-breads of veal , cut all these in thin slices , then having your pie ready , and butter in the bottom , lay in these things , first seasoned with pepper , salt and nutmeg , and thyme and parsley shred small , and as the season of the year is , put into it asparagus , anchovies , chesnuts , or what you please else , as candied orange pill , limon pill , or citron pill , with eringo roots , and the yolks of hard eggs , some marrow and some oisters , then lay in good store of butter on the top , so close it and bake it , then put in white wine , butter , the yolks of eggs , and vinegar and sugar ; heat them together over the fire , & serve it in . cxxxix . to make sauce for fowles or mutton . take claret wine , vinegar , anchovies , oisters , nutmeg , shelot , gravie of mutton or beef , sweet butter , iuice of limon , and a little salt , and if you please , orange or limon pill . cxl . to make oat-cakes . take fine flower , and mix it very well with new ale yeast , and make it very stiff , then make it into little cakes , and roul them very thin , then lay them on an iron to bake , or on a baking stone , and make but a slow fire under it , and as they are baking , take them and turn the edges of them round on the iron , that they may bake also , one quarter of an hour will bake them ; a little before you take them up , turn them on the other side , only to flat them ; for if you turn them too soon , it will hinder the rising , the iron or stone whereon they are baked , must stand at distance from the fire . cxli . to make a rare lamb pie. take a leg of lamb , and take the meat clean out of it at the great end , but keep the skin whole , then press the meat in a cloth , and mince it small , and put as much beef suet to it as the meat in weight , and mince it small , then put to it naples bisket grated fine , season it with beaten spice , rosewater , and a little salt , then put in some candied limon pill , orange pill , and citron pill shred small , and some sugar , then put part of the meat into the skin , then having your pie in readiness , and butter in the bottom , lay in this meat , then take the rest of yo ur meat , and make it into balls or puddings with yolks of eggs , then lay them into the pie to fill up the corners , then take candied orange , limon and citron pill , cut in long narrow slices and strew over it ; you may put in currans and dates if you please , then lay on butter , & close up your pie & bake it , and leave a tunnel , when it is baked , put in sack , sugar , yolks of eggs & butter heat together , if you put in marrow , it will be the better . cxlii . to fry garden beans . boil them and blanch them , and fry them in sweet butter , with parsley and shred onions and a little salt , then melt butter for the sauce . cxliii . to make a sorrel sallad . take a quantity of french sorrel picked clean and washed , boil it with water and a little salt , and when it is enough , drain it , and butter it , and put in a little vinegar and sugar into it , then garnish it with hard eggs and raisins . cxliv . to make good cold sallads of several things . take either coleflowers , or carrots , or parsneps , or turneps after they are well boiled , and serve them in with oil , vinegar and pepper , also the roots of red beers boiled tender are very good in the same manner . cxlv . to make the best sort os pippin paste . take a pound of raw pippins sliced and beaten in a mortar , then take a pound of fine sugar and boil it to a candy height with a little fair water , then put in your pippins , and boil it till it will come from the bottom of the posnet , but stir it for fear it burn . cxlvi . to make sauce for a leg of veal rosted . take boiled currans , and boiled parsley , and hard eggs and butter and sugar hot together . cxlvii . to make sauce for a leg of mutton rosted with chesnuts . take a 〈…〉 tity of chesnuts , and boil them 〈…〉 ff , and bruise th 〈…〉 ll , 〈…〉 them claret wine , butter and a little salt , so put it into the dish to the meat , and serve it in . cxlviii . to keep quinces white , either to preserve whole , or for white marmalade or paste . coddle them with white wine and water , and cover them with sliced pippins in the codling . cxlix . to make little pasties with sweet meats to fry . make some paste with cold water , butter and flower , with the yolk of an egg , then roul it out in little thin cakes , and lay one spoonful of any kind of sweet meats you like best upon every one , so close them up and fry them with butter , and serve them in with fine sugar strewed on . cl. to boil a capon on the french fashion . boil your capon in water and salt and a little dusty oatmeal to make it look white , then take two or three ladles full of mutton broth , a faggot of sweet herbs , two or three dates cut in long pieces , a few parboiled currans , and a little whole pepper , a little mace and nutmeg , thicken it with almonds ; season it with verjuice , sugar , and a little sweet butter , then take up your capon and lard it well with preserved limon , then lay it in a deep dish , and poure the broth upon it ; then garnish your dish with suckets and preserved barberries . cli . to souce a pike , carp or bream . draw your fish , but scale it not , and save the liver of it ; wash it very well , then take white wine , as much water again as wine , boil them together with whole spice , salt and a bundle of sweet herbs , and when it boiles put in your fish , and just before it a little vinegar ; for that will make it crisp : when it is enough , take it up and put it into a trey , then put into the liquor some whole pepper , and whole ginger , and when it is boiled enough , take it off and cool it , and when it is quite cold , put in your fish , and when you serve it in , lay some of the ielly about the dish sides , and some fennel and sawcers of vinegar . clii. to boil a gurnet on the french fashion . draw your gurnet and wash it , boil it in water and salt and a bundle of sweet herbs ; when it is enough , take it up and put it into a dish with sippets over a chafingdish of coals ; then take verjuice , butter , nutmeg and pepper , and the yolks of two eggs , heat it together , and pour over it ; garnish your dish as you please . cliii . to rost a leg of mutton on the french fashion . take a leg of mutton , and pare off all the skin as thin as you can , then lard it with sweet lard , and stick it with cloves when it is half rosted , cut off three or four thin pieces , and mince it with sweet herbs and a little beaten ginger , put in a ladle ful● of claret wine , and a little sweet butter , two spoonfuls of verjuice and a little pepper , a few capers , then chop the yolks of two hard eggs in it , then when these have stewed a while in a dish , put your bonie part which is rosted into a dish , and poure this on it and serve it in . cliv. to rost a neats tongue . chop sweet herbs fine with a piece of raw apple , season it with pepper and ginger , and the yolk of an egg made hard and minced small , then stuff your tongue wiah this , and rost it well , and baste it with butter and wine ; when it is enough , take verjuice , butter , and the iuice of a limon , and a little nutmeg , then dish your tongue and poure this sauce over it and serve it in . clv . to beil pigeons with rice . take your pigeons and truss them , and stuff their bellies with sweet herbs , then put them into a pipkin with as much mutton broth as will cover them , with a blade of mace , and some whole pepper ; boil all these together until the pigeons be tender , and put in salt : then take them from the fire , and scum off the fat very clean , then put in a piece of sweet butter , season it with verjuice , nutmeg and a little sugar , thicken it with rice boiled in sweet cream ; garnish your dish with preserved barberries and skirret roots boiled tender . clvi . to boil a rabbit . take a large rabbit , truss it and boil it with a little mutton broth , white wine and a blade of mace , then take lettuce , spinage , and parslie , winter-savory and sweet marjoram , pick all these and wash them clean and bruise them a little to make the broth look green , thicken it with the crust of a manchet first steeped in a little broth , and put in a little sweet butter , season it with verjuice and pepper , and serve it to the table upon sippets ; garnish the dish with barberries . clvii . to boil a teal or wigeon . parboil either of these fowls and throw them into a pail of fair water , for that taketh away the rankness , then rost them half , and take them from the fire , and put sweet herbs in the bellies of them , and stick the brests with cloves , then put them in a pipkin with two or three ladles full of mutton broth , very strong of the meat , a blade of whole mace , two or three little onions minced small ; thicken it with a toast of houshold bread , and put in a little butter , then put in a little verjuice , so take it up and serve it . clviii . to boil chickens or pigeons with goosberries or grapes . boil them with mutton broth and white wine , with a blade of mace and a little salt , and let their bellies be filled with sweet herbs , when they are tender thicken the broth with a piece of manchet , and the yolks of two hard eggs , strained with some of the broth , and put it into a deep dish with some verjuice and butter and sugar , then having gooseberries or grapes tenderly scalded , put them into it , then lay your chickens or pigeons into a dish , and poure the sauce over them , and serve them in . clix. a made dish of rabbits livers . take six livers and chop them fine with sweet herbs and the yolks of two hard eggs , season it with beaten spice , and salt , and put in some plumped currans , and a little melted butter , so mix them very well together , and having some paste ready rouled thin , make it into little pasties and fry them , strew sugar over them and serve them . clx . to make a florentine with the brawn of a capon , or the kidney of veal . mince any of these with sweet herbs , then put in parboiled currans , and dates minced small , and a little orange or limon pill which is candied , shred small , season it with beaten spice and sugar , then take the yolks of two hard eggs and bruise them with a little cream , a piece of a short cake grated , and marrow cut in short pieces mix all these together with the forenamed meat , and put in a little salt and a little rosewater , and bake it in a dish in puff-paste , and when you serve it in , strew sugar over it . clvi . a friday pie with out fish or flesh. wash a good quantity of green beets , and pluck out the middle string , then chop them small ; with two or three ripe apples well relished , season it with pepper , salt and ginger , then adde to it some currans , and having your pie ready , and butter in the bottom , put in these herbs , and with them a little sugar , then put butter on the top , and close it and bake it , then cut it up , and put in the iuice of a limon and sugar . clxii . to make umble pies . boil them very tender , and mince them very small with beef sewet and marrow , then season it with beaten spice and salt , rosewater and sugar and a little sack , so put it into your paste with currans and dates . clxiii . to bake chickens with grapes . scald your chickens and truss them , and season them with pepper , salt and nutmeg , and having your pie ready , and butter laid in the bottom , put in your chickens , and then more butter , and bake them with a thin lid on your pie , and when it is baked , put in grapes scalded tender , verjuice , nutmeg , butter and sugar , and the iuice of an orange so serve it in . clxiv . to make a good quince . pie. take your fairest quinces and coddle them till a straw will run through them , then core them and pare them , then take their weight in fine sugar , and stuff them full of sugar , then having your pie ready , lay in your quinces , and strew the rest of your sugar over them , and put in some whole cloves and cinamon , then close it , & bake it , you must let it stand in the oven four or five hours ; serve it in cold , and strew on sugar . clxv . to make tarts of pippins . having some puff-paste ready in a dish or pan , lay in some preserved pippins which have orange pill in them , and the iuice of orange or limon , so close them and bake them a little . clxvi . to make a good pie of beef . take the buttock of a fat oxe , slice it thin , mince it small and beat it in a mortar to a paste , then lard it very well with lard , and season it with beaten spice , then make your pie , and put it in with some butter and claret wine , and so bake it well , and serve it in cold with mustard and sugar , and garnish it with bay-leaves . clxvii . to bake a swan . scald it and take out the bones , and parboil it , then season it very well with pepper , salt and ginger , then lard it , and put it in a deep coffin of rye paste with store of butter , close it and bake it very well , and when it is baked , fill up the vent-hole with melted butter , and so keep it , serve in as you do the beef-pie . clxviii . to bake a turkey or capon . bone the turkey , but not the capon , parboil them , & stick cloves on their brests , lard them , and season them well with pepper and salt , and put them in a deep coffin with good store of butter , and close your pie , and bake it , and soak it very well , when it is baked , fill it up with melted butter , and when it is quite cold , serve it in and eat it with mustard and sugar : garnish it with bay leaves . clxix . to make fritters . take the curds of a sack posset , the yolks of six eggs , and the whites of two , with a little fine flower to make it into a thick batter , put in also a pomewater cut in small pieces , some beaten spice , warm cream , and a spoonful of sack , and a little strong ale ; mingle all these very well , and beat them well , then fry them in very hot lard , and serve them in with beaten spice and fine sugar . clxx . to bake woodcocks , black-birds sparrows or larks . truss and parboil them , then season them with pepper and salt , and put them into a pie with good store of butter , and so bake them , then fill them up with butter . clxxi. to bake a goose. bone your goose and parboil it , and season it with pepper and salt , and lay it into a deep coffin with good store of butter top and bottom , then bake it very well , and when it is baked , fill up the pie at the vent-hole with melted butter , and so serve it in with mustard and sugar and bay-leaves . clxxii . to make pancakes so crisp as you may set them upright . make a dozen or a score of them in a little frying pan , no bigger than a sawcer , then boil them in lard , and they will look as yellow as gold , and eat very well . clxxiii . to make blanched manchet . take six eggs , half a pint of sweet cream , and a penny manchet grated , one nutmeg grated , two spoonfuls of rosewater , and two ounces of sugar , work it stiff like a pudding , then fry it in a very little frying-pan , that it may be thick . fry it brown , and turn it upon a pie-plate ; cut it in quarters and strew sugar on it , and serve it in . clxxiv . to make a fierced pudding . mince a leg of mutton with sweet herbs , and some sewet , make it very fine , then put in grated bread , minced dates , currans , raisins of the sun stoned , a little preseaved orange or limon , and a few coriander seeds bruised , nutmeg , ginger , and pepper , mingle all together with cream and raw eggs wrought together like a paste , and bake it , and put for sauce the yolk of an egg , rosewater , sugar and cinamon , with a little butter heat together , when you serve it in , stick it with almonds and rosemary ; you may boil it also if you please , or rost some of it in a lambs cawl . clxxv . to make a fricasie of eggs. beat twelve eggs with cream , sugar , beaten spice and rosewater , then take thin slices of pomewater apple , and fry them well with sweet butter ; when they are enough , take them up , and cleanse your pan , then put in more butter and make it hot , and put in half your eggs and fry them ; then when the one side is fried lay your apples all over the side which is not fried , then poure in the rest of your eggs , and then turn it and fry the other side , then serve it in with the iuice of an orange and butter and sugar . clxxvi . to make a cambridge-pudding . take grated bread searced through a cullender , then mix it with fine flower , minced dates , currans , beaten spice , sewet shred small , a little salt , sugar and rosewater , warm cream and eggs , with half their whites ; mould all these together with a little yeast , and make it up into a loaf , but when you have made it in two parts , ready to clap together , make a deep hole in the one , and put in butter , then clap on the other , and close it well together , then butter a cloth and tie it up hard , and put it into water which boiles apace , then serve it in with sack , butter and sugar . you may bake it if you please in a baking-pan . clxxvii . to make a pudding of goose blood. save the blood of a goose , and strain it , then put in fine oatmeal steeped in warm milk , nutmeg , pepper , sweet herbs , sugar , salt , sewet minced fine , rosewater , limon pill , coriander seeds , then put in some eggs , and beat all these together very well , then boil them how you do like , either in a buttered cloth or in skins , or rost it within the neck of the goose. clxxviii . to make liver puddings . take a hogs liver boiled and cold , grate it like bread , then take new milk and the fat of a hog minced fine , put it to the bread and the liver , and divide it into two parts , then dry herbs or other if you can , minced fine , and put the herbs into one part with beaten spice , anniseeds , rose-water , cream and eggs , sugar and salt , so fill the skins , and boil them . to the other part put preserved barberries , sliced dates , currans , beaten spice , salt , sugar , rosewater , cream and eggs , so mix them well together , and fill the skins and boil them . clxxix . to make a chiveridge pudding . take the fattest guts of your hog clean scoured , then stuff them with beaten spice and sliced dates , sweet herbs , a little salt , rosewater , sugar , and two or three eggs to make it slide ; so fill them , tie them up like puddings and boil them ; when they are enough serve them . clxxx . to make rice puddings in skins . take two quarts of milk and put therein as it is yet cold , two good handfuls of rice clean picked and washed , set it over a slow fire and stir it often , but gently ; when you perceive it to swell , let it boil apace till it be tender and very thick , then take it from the fire , and when it is cold , put in six eggs well beaten , some rosewater and sugar , beaten spice and a little salt , preserved barberries and dates minced small , some marrow and citron pill ; mingle them well together and fill your skins , and boil them . clxxxi . to make a stewed pudding . take the yolks of three eggs and one white , six spoonfuls of sweet cream , a little beaten spice , and a quarter of a pound of sewet minced fine , a quarter of a pound of currans , and a little grated bread , rosewater , sugar and salt ; mingle them well together , and wrap them up in little pieces of the cawl of veal , and fasten them with a little stick , and tie each end with a stick , you may put four in one dish , then take half a pint of strong mutton broth , & six spoonfuls of vinegar , three or four blades of large mace , and one ounce of sugar , make this to boil over a chafingdish of coals , then put in your puddings , and when they boil , cover them with another dish , but turn them sometimes , and when you see that they are enough , take your puddings and lay them in a warm dish upon sippets , then adde to their broth some sack , sugar , and butter , and poure over them , garnish your dish with limon and barberries . clxxxii . to make a suffex pudding . take a little cold cream , butter and flower , with some beaten spice , eggs , and a little salt , make them into a stiff paste , then make it up in a round ball , and as you mold it , put in a great piece of butter in the middle , and so tye it hard up in a buttered cloth , and put it into boiling water , and let it boil apace till it be enough , then serve it in , and garnish your dish with barberries ; when it is at the table cut it open at the top , and there will be as it were a pound of butter , then put rosewater and sugar into it , and so eat it . in some of this like paste you may wrap great apples , being pared whole , in one piece of thin paste , and so close it round the apple , and throw them into boiling water , and let them boil till they are enough , you may also put some green goosberries into some , and when either of these are boiled , cut them open and put in rosewater , butter and sugar . clxxxiii . to make french puffs . take spinage , parsly and endive , with a little winter-savory , and wash them , and mince them very fine , season them with notmeg , ginger and sugar , wet them with eggs , and put in a little salt , then cut a limon in thin round slices , and upon every slice of limón lay one spoonful of it . then fry them , and serve them in upon some sippets , and pour over them sack , sugar and butter . clxxxiv . to make apple puffs . take a pomewater , or any other apple that is not hard or harsh in taste , mince it with a few raisins of the sun stoned , then wet them with eggs , and beat them together with the back of a spoon , season them with nutmeg , rosewater , sugar and ginger , drop them into a frying pan with a spoon into hot butter , and fry them , then serve them in with the juyce of an orange and a little sugar and butter . clxxxv . to make kickshawes , to bake or fry in what shape you please . take some puff-paste and rowl it thin , if you have moulds work it upon them with preserved pippins , and so close them , and fry or bake them , but when you have closed them you must dip them in the yolks of eggs , and that will keep all in , fill some with goosberries , rasberries , curd , marrow , sweet-breads , lambs stones , kidney of veal , or any other thing what you like best , either of them being seasoned before you put them in according to your mind , and when they are baked or fryed , strew sugar on them , & serve them in . clxxxvi . to make an italian pudding . take a penny white loaf and pare off the crust , then cut it like dice , then take some beef sewet shred small , and half a pound of raisins of the sun stoned , with as many currans , mingle them together and season them with beaten spice and a little salt , wet them with four eggs , and stir them gently for fear of breaking the bread , then put it in a dish with a little cream and rosewater and sugar , then put in some marrow and dates , and so butter a dish and bake it , then strew on sugar and serve it . clxxxvii . to hash calves tongues . boil them tender and pill them , then lard them with limon pill , and lard them also with fat bacon , then lay them to the fire and half rost them , then put them in a pipkin with claret wine , whole spice and sliced limon , and a few caraway seeds , a little rosemary and a little salt , boil all together & serve them in upon toasts . thus you may do with sheeps tongues also . clxxxviii . to boil a capon . take strong mutton broth , and truss a capon , and boil him in it with some marrow & a little salt in a pipkin , when it is tender , then put in a pint of white-wine , half a pound of sugar , and four ounces of dates stoned and sliced , potatoe roots boiled and blanched , large mace and nutmeg sliced , boil all these together with a quarter of a pint of verjuyce , then dish the capon , and add to the broth the yolks of six eggs beaten with sack , and so serve it ; garnish your dish with several sorts of candied pills and preserved barberries , and sliced limon , with sugar upon every slice . clxxxix . to boil a capon with rice . truss your capon and boil him in water and salt , then take a quarter of a pound of rice , first boiled in milk , and put in with some whole spice and a little salt , when it is almost enough put in a little rosewater , and half a pound of almonds blanched and beaten , strain them in , and put in some cream and sugar , then when your capon is enough , lay it in a dish , and pour the broth thereon ; garnish your dish as you please , and serve it in . cxc . to boil a capon with pippins . parboil your capon after it is trussed , then put it into a pipkin with mutton broth and marrow , and a little salt , with a quart of white-wine , a little nutmeg and dates stoned and sliced , then put in a quarter of a pound of fine sugar , then take some pippins stewed with sugar , spice and a little water , and put them in , then lay your capon into a dish , and lay some naples biskets for sippets , then bruise the yolks of eight hard eggs and put into your broth , with a little sack , and poure it over your capon ; garnish your dish and serve it in . cxc . to boil chickens with lettuce the very best way . parboil your chickens and cut them in quarters , and put them into a pipkin with some mutton broth , and two or three sweet breads of veal , and some marrow and some cloves , and a little salt , and a little limon pill ; then take good store of hard lettuce , cut them in halves and wash them , and put them in ; then put in butter and sack and white wine , with a little mace and nutmeg , and sliced dates , let all these stew upon the fire , and when they be enough , serve them in with toasts of white bread for sippets ; garnish the dish with limon and barberries ; and what else you please ; thus you may do pigeons . cxci. to boil a rabbet with grapes or with gooseberries . truss your rabbet whole , and boil it-in some mutton broth till it be tender ; then take a pint of white wine , and a good handful of spinage chopped , the yolks of hard eggs cut in quarters , put these to the rabbet with some large mace , a fagot of sweet herbs and a little salt and some butter , let them boil together a while , then take your rabbet and lay it in a dish and some sippets , then lay over it some grapes or gooseberries , scalded with sugar , and poure your broth over it . cxcii . to boil a rabbet with claret wine . boil a rabbet as before , then slice onions and a carrot root , a few currans and a fagot of sweet herbs , and a little salt , minced parsley , barberries picked , large mace , nutmeg and ginger , put all these into a pipkin with the rabbet , half a pound of butter , and a pint of claret wine , and let them boil together till it be enough , then serve it upon sippets . cxciii . to boil a wild duck. truss and parboil it , then half rost it , then carve it , and save the gravie , then take onions and parsley sliced , ginger and pepper , put the gravie into a pipkin , with currans , mace , barberries , and a quart of claret wine , and a little salt , put your duck with all the forenamed things into it , and let them boil till it be enough , then put in butter and sugar , and serve it in upon sippets . cxciv . to boil a tame duck. take your duck and truss it , and boil it with water and salt , or rather mutton broth , when it hath boiled a while , put in some whole spice , and when it it boiled enough , take some white wine and butter , and good store of onions boiled tender in several waters , with a little of the liquor wherein the duck hath boiled , and a little salt , put your duck into a dish , and heat these things together and poure over it , and serve it ; garnish the dish with boiled onions and barberries . cxcv. to boil pigeons with capers and samphire . truss your pigeons , and put them into a pipkin with some mutton broth and white wine , a bundle of sweet herbs , when they are boiled , lay them into a dish , then take some of the broth with some capers and limon sliced , and some butter , heat these together and poure over them , then fry thin slices of bacon , and lay upon them , and some samphire washed from the salt , and some slices of limon ; garnish your dish with the same and serve it in . cxcvi. to boil sausages . take two pounds of sausages , and boil them with a quart of claret wine and a bundle of sweet herbs , and whole cloves and mace , then put in a little butter , when they are enough , serve them in with this liquor and some mustard in sawcers . cxcvii . to boil goose giblets . boil them with water and salt , and a bundle of sweet herbs , onions and whole spice , when they are enough , put in verjuice and butter , and some currans plumped , and serve them upon sippets . thus you may dress swans giblets . cxcviii. to boil giblets with roots and good herbs . boil them in a quart of claret , ginger and cloves , and a faggot of sweet herbs , turneps and carots sliced , with good store of spinage , and a little salt ; when they are enough , serve them upon sippets . and adde to the broth some verjuice and the yolks of eggs ; garnish your dish with parsley and pickled barberries . cxcix , to smoor a neck of mutton . cut your steaks , and put them into a dish with some butter , then take a faggot of sweet herbs and some gross pepper and a little salt , and put to them ; cover your dish , and let them stew till they are enough , turning them sometimes , then put in a little claret wine and anchovies , and serve them upon sippets . cc. to smoor veal . cut thin slices of veal and hack them over with the back of a knife , then lard them with lard , and fry them with strong beer or ale till they be enough , then stew them in claret wine with some whole spice and butter and a little salt : garnish your dish with sausages fryed , and with barberries , so serve them in . cci. to smoor steaks of mutton another way . cut part of a leg of mutton into steaks , and fry it in white wine and a little salt , a bundle of herbs , and a little limon pill , then put it into a pipkin with some sliced limon , without the rind , and some of the liquor it it was fried in , and butter and a liitle parslie , boil all together till you see it be enough , then serve it in , and garnish your dish with limon and barberries . ccii. to smoor chickens . cut them in ioints and fry them with sweet butter , then take white wine , parsley and onions chopp'd small , whole mace and a little gross pepper , a little sugar , verjuice and butter , let these and your fried chicken boil together , then fry the leaves of clary with eggs , put a little salt to your chickens , and when they are enough , serve them in with this fried clary , and garnish your dish with barberries . cciii . to fry muscles , or oisters , or cockles to serve in with meat , or by themselves . take any of these and parboil them in their own liquor , then dry them , flower them , and fry them , then put them into a pipkin with claret wine , whole spice and anchovies , and a little butter , so let them stew together , and serve them in either with a duck , or by themselves , as you like best . cciv. to dress calves feet . take calves feet tenderly boiled , and slit them in the middle , then put them in a dish with sweet butter , parsley and onions chopped , a little thyme , large mace , pepper with a little wine vinegar , and a little salt , let all these stew together till they are enough , then lay your calves feet in a dish , and pour the sauce over them , then strew some raw parsley and hard eggs chopped together over them with slices of limon and barberries . ccv . to hash neats tongues . boil them and blanch them , and slice them thin , then take raisins of the sun , large mace , dates sliced thin , a few blanched almonds and claret wine with a little salt ; boil all these together with some sweet butter , verjuice and sugar ; when they are enough , serve them in and thicken the sauce with yolks of eggs ; garnish your dish with barberries . ccvi. another way to hash neats tongues . boil neats tongues very tender , peel them and slice them thin , then take strong meat broth , blanched chessenuts , a faggot of sweet herbs , large mace , and endive , a little pepper and whole cloves and a little salt ; boil all these together with some butter till they be enough ; garnish your dish as before . ccvii. to boil chickens in white-broth . take three chickens and truss them , then take two or three blades of mace , as many quartered dates , four or five lumps of marrow , a little salt and a little sugar , the yolks of three hard eggs , and a quarter of a pint of sack , first boil your chickens in mutton broth , and then adde these things to them , and let them boil till they be enough , then lay your chickens in a dish , and strain some almonds blanched and beaten into it , serve it upon sippets of french bread ; garnish your dish with hard eggs and limons . ccviii . to boil partridges . put two or three partridges into a pipkin with as much water as will cover them , then put in three or four blades of mace , one nutmeg quartered , five or six cloves , a piece of sweet butter , two or three toasts of manchet toasted brown , soke them in sack or muskadine , and break them , and put them into the pipkin with the rest , and a little salt , when they are enough , lay them in a dish , and poure this broth over them , then garnish your dish with hard eggs and sliced limon , and serve it in . ccix. to boil a leg of mutton . take a large leg of mutton and stuff it well with mutton sewet , salt and nutmeg , boil it in water and salt . but not too much , then put some of that broth into another pot , with three or four blades of mace , some currans and salt , boil them till half be consumed , then put in some sweet butter , and some capers and a limon cut like dice with the rind on , a little sack , and the yolks of two hard eggs minced ; then lay your mutton into a dish upon sippeas , and poure this sauce over it ; scrape sugar on the sides of your dish , and lay on slices of limon and barberries . ccx . to stew trouts . put two trouts into a fair dish with some white wine , sweet butter , and a little whole mace , a little parsley , thyme and savory minced , then put in an anchovy and the yolks of hard eggs ; when your fish is enough , serve it on sippets , and poure this over it , and garnish your dish with limon and barberries , and serve them in ; you may adde capers to it if you please , and you may do other fish in this manner . ccxi. to boil eels in broth to serve with them . flay and wash your eels and cut them in pieces about a handful long , then put them into a pot with so much water as will cover them , a little pepper and mace , and sliced onions , a little grated bread , and a little yeast , a good piece of sweet butter , some parsley , winter savoury and thyme shred small ; let them boil softly half an hour , and put in some salt , with some currans ; when it is enough , put in verjuice and more butter , and so serve it ; garnish your dish with parsley , limon and barberries , put sippets in your dish . ccxii. to boil a pike with oisters . take a fair pike and gut it and wash it , and truss it round with the tail in the mouth , then take white wine , water and salt , with a bundle of sweet herbs , and whole spice , a little horse-radish ; when it boils , tie up your pike in a cloth , and put it in , and let it boil till it swims , for then it is enough ; then take the rivet of the pike , and a pint of great oisters with their liquor , and some vinegar , large mace , gross pepper , then lay your pike in a dish with sippets , and then heat these last named things with some butter and anchovies , and poure over it ; garnish your dish as you please . ccxiii. to make a grand sallad . take a fair broad brimm'd dish & in the middle of it lay some pickled limon pill , then lay round about it each sort by themselves , olives , capers , broom buds , ash keys , purslane pickled , and french beans pickled , and little cucumbers pickled , and barberries pickled , and clove gilliflowers , cowslips , currans , figs , blanched almonds and raisins , slices of limon with sugar on them , dates stoned and sliced . garnish your dish brims with candied orange , limon and citron pill , and some candied eringo roots . ccxiv. to rost a pig with a pudding in his belly . take a fat pig and truss his head backward looking over his back , then make such pudding as you like best , and fill his belly with it , your pudding must be stiff , then sew it up , and rost your pig , when it is almost enough , wring upon it the iuice of a limon , anud when you are ready to take it up , wash it over with yolks of eggs , and before they can dry , dredge it with grated bread mixed with a little nutmeg and ginger , let your sauce be vinegar , butter and sugar , and the yolks of hard eggs minced . ccxv . to rost a leg of mutton with oisters . take a large leg of mutton and stuff it well with mutton sewet , with pepper , nutmeg , salt and mace , then rost it and stick it with cloves , when it is half rosted , cut off some of the under side of the fleshie end , in little thin bits , then take a pint of oisters and the liquor of them , a little mace , sweet butter and salt , put all these with the bits of mutton into a pipkin till half be consumed , then dish your mùtton and pour this sauce over it , strew salt about the dish side , and serve it in . ccxvi . to make a steak-pie . cut a neck of mutton in steaks , then season it with pepper and salt , lay your paste into your baking pan and lay butter in the bottom , then lay in your steaks , and a little lagre mace , and cover it with butter , so close it , and bake it ; and against it is baked , have in readiness good store of boiled parslie minced fine , & drained from the water , some white wine and some vinegar , sweet butter and sugar , cut open your pie , and put in this sauce , and shake it well , and serve it to the table ; it is not so good cold as hot . ccxvii . to rost a haunch or a shoulder of venison , or a chine of mutton . take either of these , and lard it with lard , and stick it thick with rosemary , then rost it with a quick fire , but do not lay it too near ; paste it with sweet butter : then take half a pint of claret wine , a little beaten cinamon and ginger , and as much sugar as will sweeten it , five or six whole cloves , a little grated bread , and when it is boiled enough , put in a little sweet butter , a little vinegar , and a very little salt , when your meat is rosted , serve it in with sauce , and strew salt about your dish , ccxviii . to roste a capon with oisters and chesnuts . take some boiled chesnuts , and take off their shells , and take as many parboil'd oisters , then spit your capon , and put these into the belly of it , with some sweet butter , rost it and bast it with sweet butter , save the gravie , and some of the chesnuts , and some of the oisters , then adde to them half a pint of claret wine , and a piece of sweet butter , and a little pepper , and a little salt , stew these together till the capon be ready , then serve them in with it ; garnish your dish as you please . ccxix. to rost a shoulder or fillet of veal with farcing herbs . wash your meat and parboil it a little , then take parsley , winter-savoury , and thyme , of each a little minced small , put to them the yolks of three or four hard eggs minced , nutmeg , pepper and currans and salt ; adde also some sewet minced small , work all these with the yolk of a raw egg , and stuff your meat with it , but save some , and set it under the meat while it doth rost , when your meat is almost rosted enough , put to these in the dish , a quarter of a pint of white wine vinegar , and some sugar , when your meat is ready , serve it in with this sauce , and strew on salt. ccxx . to make boiled sallads . boil some carots very tender , and scrape them to pieces like the pulp of an apple , season them with cinamon and ginger and sugar , put in currans , a little vinegar , and a piece of sweet butter , stew these in a dish , and when they begin to dry put in more butter and a little salt , so serve them to the table , thus you may do lettuce or spinage , or beets . ccxxi . to boil a shoulder of veal . take a shoulder of veal and half boil it in water and salt , then slice off the most part of it , and save the gravie ; then take that sliced meat , and put it in a pot with some of the broth that boiled it , a little grated bread , oister liquor , vinegar , bacon scalded and sliced thin , a pound of sausages out of their skins , and rouled in the yolks of eggs , large mace and nutmeg , let these stew about one hour , then put in one pint of oisters , some sweet herbs , and a little salt , stew them together , then take the bone of veal and broil it and dish it , then adde to your liquor a little butter , and some minced limon with the rind , a shelot or two sliced , and poure it over , then lay on it some fried oisters ; garnish your dish with barberries and sliced limon , and serve it in . ccxxii . to boil a neck of mutton . boil it in water and salt , then make sauce for it with samphire and a little of the broth , verjuice , large mace , pepper and onion , the yolks of hard eggs minced , some sweet herbs and a little salt , let these boil together half an hour or more : then bear it up with butter and limon ; then dish your meat upon sippets , and pour it on ; garnish your dish with the hard whites of eggs and parsley minced together , with sliced limon , so serve it ; thus you may dress a leg or a brest of mutton if you please . ccxxiii. to stem a loin of mutton . cut your meat in steaks , and put it into so much water as will cover it , when it is scummed , put to three or four onions sliced , with some turneps , whole cloves , and sliced ginger , when it is half stewed , put in sliced bacon and some sweet herbs minced small , some vinegar and salt , when it is ready , put in some capers , then dish your meat upon sippets and serve it in ; and garnish your dish with barberries and limon . ccxxiv. to boil a haunch of venison . boil it in water and salt , with some coleflowers and some whole spice ; then take some of the broth , a little mace , and a cows udder boiled tender and sliced thin , a little horse-radish root searced , and a few sweet herbs , boil all these together , and put in a little salt , when your venison is ready , dish it , and lay your cows udder and the coleflowers over it , then beat up your sauce , and poure over it ; then garnish your dish with limon and parsley and barberries , and so serve it , this sauce is also good with a powdered goose boiled , but first larded . ccxxv. to make white broth with meat or without . take a little mutton broth , and as much of sack , and boil it with whole spice , sweet herbs , dates sliced , currans and a little salt , when it is enough , or very neer , strain in some blanched almonds , then thicken it with the yolks of eggs beaten , and sweeten it with sugar , and so serve it in with thin slices of white bread : garnish with stewed prunes , and some plumped raisins . this may be : served in also with any meat proper for to be served with white broth. ccxxvi . to make good stewed broth. take a hinder leg of beef and a pair of marrow bones , boil them in a great pot with water and a little salt , when it boiles , and is skimmed , put in some whole spice , and some raisins and currans , then put in some manchet sliced thin , and soaked in some of the broth , when it is almost enough , put in some stewed prunes , then dish your meat , and put into your broth a little saffron or red saunders , some white wine and sugar , so poure it over your meat , and serve it in ; garnish your dish with prunes , raisins and fine sugar . ccxxvii . to stew artichokes . take the bottoms of artichokes tenderly boiled , and cut them in quarters , stew them with white wine , whole spice and marrow , with a little salt : when they are enough , put in sack and sugar , and green plumbs preserved , so serve them ; garnish the dish with preserves . ccxxviii . to stew pippins . take a pound of pippins , pare them and core them , and cut them in quarters . then take a pint of water and a pound of fine sugar , and make a syrup , and scum it , then put in your pippins and boil them up quick , and put in a little orange or limon pill very thin ; when they are very clear , and their syrup almost wasted , put in the juyce of orange and limon , and some butter ; so serve them in upon sippets , and strew fine sugar about the dish sides . ccxxix . to make a sallad with fresh salmon . your salmon being boiled and souced , mince some of it small with apples and onyons , put thereto oyl , vinegar , and pepper ; so serve it to the table : garnish your dish with limon and capers . ccxxx . to rost a shoulder of mutton with oisters . take a large shoulder of mutton , and take sweet herbs chopped small , and mixed with beaten eggs and a little salt , take some great oisters , and being dried from their liquor , dip them in these eggs , and fry them a little , then stuff your meat well with them , then save some of them for sauce , and rost your mutton , and baste it with claret wine , butter and salt , save the gravie , and put it with the oisters into a dish to stew with some anchovies , and claret wine : when your meat is enough , rub the dish with a shelot , and lay your meat in it ; and then put some capers into your sauce , and poure over it , so serve it in ; garnish your dish with olives , capers and samphire . ccxxxi . to rost a calves he ad with oisters . split your calves head as to boil , and let it lie in water a while , then wash it well , and cut out the tongue , then boil your head a little , also the tongue and brains , then mince the brains and tongue with a little sage , oisters and marrow put amongst it when it is minced , three or four eggs well beaten , ginger , pepper , nutmeg , grated bread and salt , and a little sack , make it pretty thick , then take the head and fill it with this , and bind it close , and spit it and rost it , and save the gravie which comes from it in a dish , bast it well with butter , put to this gravie some oisters , and some sweet herbs minced fine , a little white wine , and a sliced nutmeg ; when the head is rosted , set the dish of sauce upon hot coals with some butter and a little salt , and the iuice of an orange , beat it up thick and dish your head , and serve it in with this sauce ; garnish the dish with stewed oisters and barberries . ccxxxii . sauce sor woodcocks or snites . when you spit your fowl , put in an onion in the belly , when it is rosted , take the gravie of it , and some claret wine , and an anchovie with a little pepper and salt , so serve them . ccxxxiii . to make sauce for partridges . take grated bread , water and salt , and a whole onion boiled together , when it is well boiled , take out the onion , and put in minced limon , and a piece of butter , and serve them in with it . ccxxxiv . to rost larks with bacon . when your larks are pull'd and drawn , wash them and spit them with a thin slice of bacon , and a sage leaf between the legs of every one , make your sauce with the iuice of oranges and a little claret wine , and some butter , warm them together , and serve them up with it . ccxxxv . to make sauce for quails . take some vine leaves dried before the fire in a dish and mince them , then put some claret wine & a little pepper and salt to it , and a piece of butter , and serve them with it . this sauce is also for rosted pigeons . ccxxxvi . to rost a whole pig without the skin , with a pudding in his belly . make ready the pig for the spit , then spit it and lay it down to the fire , and when you can take off the skin , take it from the fire and flay it , then put such a pudding as you love into the belly of it , then sew it up , and stick it with thyme and limon pill , and lay it down again , and rost it and bast it with butter , and set a dish under it to catch the gravie , into which put a little sliced nutmeg , and a little vinegar , and a little l'mon and some butter ; heat them together : when your pig is enough , bread it , but first froth it up with butter and a little salt , then serve it in with this sauce to the table with the head on . ccxxxvii . to fry artichokes . take the bottoms of artichokes tenderly boiled , and dip them in beaten eggs and a little salt , and fry them with a little mace shred among the eggs ; then take verjuice , butter and sugar , and the iuice of an orange , dish your artichokes , and lay on marrow fried in eggs to keep it whole , then lay your sauce , or rather poure it on , and serve them in . ccxxxviii . to make toasts of veal . take a rosted kidney of veal , cold and minced small , put to it grated bread , nutmeg , currans , sugar and salt , with some almonds blanched and beaten with rosewater , mingle all these together with beaten eggs and a little cream , then cut thin slices of white bread , and lay this compound between two of them , and so fry them , and strew sugar on them , and serve them in . ccxxxix . to make good pancakes . take twenty eggs with half the whites , and beat them well and mix them with fine flower and beaten spice , a little salt , sack , ale , and a little yeast , do not make your batter too thin , then beat it well , and let it stand a little while to rise , then fry them with sweet lard or with butter , and serve them in with the iuice of orange and sugar . ccxl . to fry veal . cut part of a leg of veal into thin slices , and hack them with the back of a knife , then season them with beaten spice and salt , and lard them well with hogs lard , then chop some sweet herbs , and beat some eggs and mix together and dip them therein , and fry them in butter , then stew them with a little white wine and some anchovies a little while , then put in some butter , and shake them well , and serve them in with sliced limon over them . ccxli. to make good paste . take to a peck of fine flower three pound of butter , and three eggs , and a little cold cream , and work it well together , but do not break your butter too small , and it will be very fine crust , either to bake meat in , or fruit , or what else you please . it is also a very fine dumplin , if you make it into good big rolls , and boil them and butter them , or roul some of it out thin , and put a great apple therein , and boil and butter them with rosewater , butter and sugar . ccxlii. to make good paste to raise . take to a peck of flower two pounds of butter , and a little tried sewet , let them boil with a little water or milk , then put two eggs into your flower , and mix them well together , then make a hole in the middle of your flower , and put in the top of your boiling liquor , and so much of the rest as will make it into a stiff paste , then lay it into a warm cloth to rise . ccxliii . paste for cold baked meats . take to every peck of flower one pound of butter or a little more , with hot liquor as the other , and put a little dissolved isinglass in it , because such things require strength ; you may not forget salt in all your pastes , and work these pastes made with hot liquor much more than the other . ccxliv . to make a veal pie in summer . take thin slices of a fillet of veal , then having your pie ready and butter in it , lay in your veal seasoned with a little nutmeg and salt , so cover it with butter , and close it and bake it , then against it be drawn , scald some gooseberries or grapes in sugar and water as to preserve , and when you open your pie , put in pieces of marrow boiled in white wine with a little blade of mace : then put these grapes or gooseberries over all , or else some hard lettnce or spinage boiled and buttered . ccxlv . to make a pie of shrimps , or of prawns . pick them clean from their shells , and have in readiness your pie with butter in the bottom , then lay in your fish with some large mace and nutmeg , and then butter again , and so bake it : then cut it up and put in some white wine and an anchovy or two , and some butter , and so serve them in hot ; thus you may do with lobsters or crabs , or with crafish . ccxlvi . to make a pie of larks or of sparrows . pluck your birds and draw them , then fill the bellies of them with this mixture following ; grated bread , sweet herbs minced small , beef sewet or marrow minced , almonds blanched and beaten with rosewater , a little cream , beaten spice , and a little salt , some eggs and some currans , mix these together , and do as i have said , then having your pie ready raised or laid in your baking-pan , put in butter , and then fill it with birds : then put in nutmeg pepper and salt , and put in the yolks of hard eggs , and some sweet herbs minced , then lay in pieces of marrow , and cover it with butter , and so close it & bake it ; then cut it open and wring in the iuice of an orange and some butter , and serve it . ccxlvii. to make a lettuce pie. take your cabbage lettuce and cut them in halves , wash them and boil them in water and salt very green , then drain them from the water , so having your pie in readiness , put in butter ; then put in your boiled lettuce , with some marrow , raisins of the sun stoned , dates stoned and sliced thin , with some large mace , and nutmeg sliced , then put in more butter , close it and bake it ; then cut it open , and put in verjuice , butter and sugar , and so serve it . to stew a neck of mutton . put your neck of mutton cut in steaks into so much wine and water as will cover it , with some whole spice , let it stew till it be enough , then put in two anchovies , and a handful of capers , with a piece of sweet butter , shake it very well , and serve it upon sippets . ccxlviii . to make a pie of a rosted kidney of veal . mince the kidney with the fat , and put to it some sweet herbs minced very small , a quarter of a pound of dates stoned , and sliced thin and minced , season it with beaten spice , sugar-and salt , put in half a pound of currans , and some grated bread , mingle all these together very well with verjuice and eggs , and make them into balls , so put some butter into your pie , and then these balls , then more butter , so close it and bake it ; then cut it open , and put in verjuice , butter and sugar made green with the iuice of some spinage , adde to it the yolks of eggs , and heat them together , and poure it in . ccxlix . to make a potato pie. having your pie ready , lay in butter , and then your potatoes boiled very tender , then some whole spice and marrow , dates , and the yolks of hard eggs , blanched almonds , and pistacho nuts , the candied pills of citron , orange and limon , put in more butter , close it and bake it , then cut it open , and put in wine , sugar , the yolks of eggs and butter . ccl . to make a pig pie. spit a whole pig and rost it till it will flay , then take it off the spit , and take off the skin , and lard it with hogs lard ; season it with pepper , salt , nutmeg and sage , then lay it into your pie upon some butter , then lay on some large mace , and some more butter , and close it and bake it : it is either good hot or cold . ccli . to make a carp pie. take a large carp and scale him , gut and wash him clean , and dry him well , then lay butter into your pie , and fill your carps belly with this pudding ; grated bread , sweet herbs , and a little bacon minced small , the yolks of hard eggs and an anchovie minced , also a little marrow , nutmeg , and then put in a little salt , but a very little , and make some of this up in balls , then lard the carp , sew up his belly , and lay him into your pie , then lay in the balls of pudding , with some oisters , shrimps and capers , and the yolks of hard eggs and little slices of bacon , then put in large mace and butter , so close it and bake it , then cut off the lid , and stick it full of pretty conceits made in paste , and serve it in hot . cclii to make an almond tart. take a quart of cream , and when it boils , put in half a pound of sweet almonds blanched and beaten with rosewater , boil them together till it be thick , always stirring it for fear it burn , then when it is cold , put in a little raw cream , the yolks of twelve eggs , and some beaten spice , some candied citron pill and eringo roots sliced , with as much fine sugar as will sweeten it , then fill your tart and bake it , and stick it with almonds blanched , and some citron pill , and strew on some small french comfits of several colours , and garnish your dish with almonds blanched , and preserved barberries . ccliii . to make a dainty white-pot . take a manchet cut like lozenges , and scald it in some cream , then put to it beaten spice , eggs , sugar and a little salt , then put in raisins , and dates stoned , and some marrow ; do not bake it too much for fear it whey , then strew on some fine sugar and serve it in . ccliv . to make a red deer pie. bone your venison , and if it be a side , then skin it , and beat it with an iron pestle but not too small , then lay it in claret wine , and vinegar , in some close thing two days and nights if it be winter , else half so long , then drain it , and dry it very well , and if lean , lard it with fat bacon as big as your finger , season it very high with all manner of spices and salt , make your pie with rye flower , round and very high , then lay store of butter in the bottom and bay leaves , then lay in your venison with more bay leaves and butter ; so close it , and make a tunnel in the middle , and bake it as long as you do great loaves , when it is baked , fill it up with melted butter , and so keep it two or three moneths , serve it in with the lid off , and bay leaves about the dish ; eat it with mustard and sugar . cclv. to make a pie of a leg of pork . take a leg of pork well powdered and stuffed with all manner of good herbs , and pepper , and boil it very tender , then take off the skin , and stick it with cloves and sage leaves , then put it into your pie with butter top and bottom , close it and bake it , and eat it cold with mustard and sugar . cclvi. to make a lamprey pie. take your lamprey and gut him , and take away the black string in the back , wash him very well , and dry him , and season him with nutmeg , pepper and salt , then lay him into your pie in pieces with butter in the bottom , and some shelots and bay leaves , and more butter , so close it and bake it , and fill it up with melted butter , and keep it cold , and serve it in with some mustard and sugar . cclvii . to make a salmon pie. take a ioll of salmon raw , and scale it , and lay it into your pie upon butter and bay leaves , then season it with whole spice and a little salt , then lay on some shrimps and oisters with some anchovies , then more spice and butter , so close the lid and bake it , but first put in some white wine , serve it hot , then if it wants , put in more wine and butter . cclviii. to make a pudding of french barley . take french barley tenderly boiled , then take to one pint of barley half a manchet grated , and four ounces of sweet almonds blanched and beaten with rosewater , half a pint of cream , and eight eggs with half the whites , season it with nutmeg , mace sugar and salt , then put in some fruit , both raisins and currans , and some marrow , mingle these well together , and fill hogs guts with it . cclix . to make a hasty pudding in a in a bag or cloth. boil a quart of thick cream with six spoonfuls of fine flower , then season it with nutmeg and salt , then wet a cloth , and flower it and butter it , then boil it , and butter it , and serve it in , cclx . to make a shaking pudding . take a quart of cream and boil it , then put in some almonds blanched and beaten , when it is boiled and almost cold , put in eight eggs , and half the whites , with a little grated bread , spice and sugar , and a very little salt ; then wet flower and butter , and put it in a cloth and boil it , but not too much , serve it in with rosewater , butter and sugar , and strew it with small french comfits . cclxi . to make a haggus pudding . take a calves chaldron well scowred , boiled , and the kernels taken out , mince it small , then take four or five eggs , and half the whites , some thick cream , grated bread , rosewater and sugar , and a little salt , currans and spice , and some sweet herbs chopped small , then put in some marrow or sewet finely shred , so fill the guts , and boil them . cclxii . to make an oatmeal pudding . take the biggest oatmeal and steep it in warm cream one night , then put in some sweet herbs minced small , the yolks of eggs , sugar , spice , rosewater and a little salt , with some marrow , then butter a cloth , and boil it well , and serve it in with rosewater , butter and sugar . cclxiii . to make puddings of wine . slice two manchets into a pint of white wine , and let your wine be first mulled with spice , and with limon pill , then put to it ten eggs well beaten with rosewater , some sugar and a little salt , with some marrow and dates , so bake it a very little , strew sugar on it , and serve it ; instead of manchet you may use naples bisket , which is better . gclxiv . to make puddings with hogs lights . parboil them very well , and mince them small with sewet of a hog , then mix it with bread grated , and some cream and eggs , nutmeg , rosewater , sugar and a little salt , with some currans , mingle them well together , and fill the guts and boil them . cclxv. to make stone cream . boil'a quart of cream with whole spice , then poure it out into a dish , but let it be one quarter consumed in the boiling , then stir it till it be almost cold , then put some runnet into it as for a cheese , and stir it well together and colour it with a little saffron , serve it in with sack and sugar . cclxvi. to make a posset pie with apples . take the pulp of rosted apples and beat it well with sugar and rosewater to make it very sweet , then mix it with sweet cream , and the yolks of raw eggs , some spice and sack , then having your paste ready in your bake-pan , put in this stuff and bake it a little , then stick it with candied pills , and so serve it in cold . cclxvii . to dry pippins about christmass or before . when your houshold bread is drawn , then set in a dish f●ll of pippins , and about six hours after take them out and lay them in several dishes one by one , and flat them with your hands a little , so do twice a day , and still set them into a warm oven every time till they are dry enough ; then lay them into boxes with papers between every lay. cclxviii . to make snow cream . take a quart of cream , and 4 ounces of blanched almonds , beaten and strained , with half a pint of white wine , a piece of orange pill and a nutmeg sliced , and three sprigs of rosemary , mix these things together , and let them stand three hours , then strain it , and put the thick part into a deep dish , and sweeten it with sugar , then beat some cream with the whites of eggs till it be a thick froth , and cast the froth over it to a good thickness . cclxix . to boil whitings or flounders . boil some white wine , water , and salt , with some sweet herbs and whole spice ; when it boils put in a little vinegar , for that will make fish crisp , then let it boil apace and put in your fish , and boil them till they swim , then take them out and drain them , and make sance for them with some of the liquor and an anchovie or two , some butter and some capers , heat them over the fire , and beat it up thick and pour it over them ; and garnish your dish with capers and parsley , oranges and limons , and let it be very hot when you serve it in . cclxx. to make a pie of a gammon of bacon . take a westphalia gammon , and boil it tender with hay in the kettle , then take off the skin and stick it with cloves and strew it with pepper , then make your pie ready , and put it therein with butter at the bottom , then cover your bacon with oysters , parboiled in wine and their own liquor , and put in balls made of sausage meat , then put in the liquor of the parboiled oisters , some whole spice and bay leaves , with some butter , so close it , and bake it and eat it cold , you may put into it the yolks of hard eggs if you please ; serve it with mustard sugar and bay leaves . cclxxi. to bake a bullocks cheek to be eaten hot . take your cheek and stuff it very well with parsley and sweet herbs chopped , then put it into a pot with some claret wine and a little strong beer , and some whole spice , and so season it well with salt to your tast , and cover your pot and bake it , then take it out , and pull out the bones , and serve it upon tosted bread with some of the liquor . cclxxii . to bake a bullocks cheek to eat cold , as venison . take a bullocks cheek , or rather two fair fat cheeks , and lay them in water one night , then take out every bone , and stuffe it very well with all manner of spice and salt , then put it into a pot , one cheek clapped close together upon the other , then lay it over with bay leaves , and put in a quart of claret wine , so cover the pot , and bake it with houshold bread , when you draw it , poure all the liquor out , and take only the fat of it and some melted butter , and poure in again , serve it cold with mustard and sugar , and dress it with bay leaves , it will eat like venison . cclxxiii . to make a bacon froize . take eight eggs well beaten , and a little cream , and a little flower , and beat them well together to be like other batter , then fry very thin slices of bacon , and poure some of this over , then fry it , and turn the other side , and poure more upon that , so fry it and serve it to the table . cclxxiv . to make fryed nuts . take eggs , flower , spice and cream , and make it into a paste , then make it into round balls and fry them , they must be as big as walnuts , be sure to shake them well in the pan and fry them brown , then roule some out thin , and cut them into several shapes , and fry them , so mix them together , and serve them in with spice beaten , and sugar . cclxxv . to make a suffex pancake . take only some very good pie paste made with hot liquor , and roule it thin , and fry it with butter , and serve it in with beaten spice and sugar as hot as you can . cclxxvi . to make a venison pasty . take a peck of fine flower , and three pounds of fresh butter , break your butter into your flower , and put in one egge , and make it into a past with so much cold cream as you think fit , but do not mould it too much , then roule it pretty thin and broad , almost square , then lay some butter on the bottom , then season your venison on the fleshy side with pepper grosly beaten , and salt mixed , then lay your venison upon your butter with the seasoned side downward , and then cut the venison over with your knife quite cross the pasty to let the gravie come out the better in baking , then rub some seasoning in those cuts , and do not lay any else because it will make it look ill-favoured and black , then put some paste rouled thin about the meat to keep it in compass , and lay butter on the top , then close it up and bake it very well , but you must trim it up with several fancies made in the same paste , and make also a tunnel or vent , and just when you are going to set it into the oven , put in half a pint of clarret wine , that will season your venison finely , and make it shall not look or taste greasie , thus you may bake mutton if you please . cclxxvii . to make a brave tart of several sweet meats . take some puff-paste and roule it very thin , and lay it in the bottom of your baking-pan , then lay in a lay of preserved rasberries , then some more paste very thin to cover them , then some currans preserved , and then a sheet of paste to cover them , then cherries , and another sheet to cover them , then any white sweet-meat , as pippins , white plums or grapes , so lid it with puff-paste , cut in some pretty fancy to shew the fruit , then bake it , and stick it full of candied pills , and serve it in cold . cclxxviii . to make ice and snow . take new milk and some cream and mix it together , and put it into a dish , and set it together with runnet as for a cheese , and stir it together , when it is come , poure over it some sack and sugar , then take a pint of cream and a little rosewater , and the whites of three eggs , and whip it to a froth with a birchen rod , then as the froth arises , cast it upon your cream which hath the runnet in it , till it lies deep , then lay on bunches of preserved barberries here and there carelessly , and cast more snow upon them , which will look exceeding well ; then garnish your dish being broad brimm'd with all kind of iellies in pretty fancies , and several colours . cclxxix . to make a mutton pie. cut a loin or a neck of mutton in steaks , and season it with pepper and salt , and nutmeg then lay it in your pie upon butter ; then fill up your pie with apples sliced thin , and a few great onions sliced thin , then put in more butter , and close it and bake it , and serve it in hot . cclxxx . to poach eggs the best way . boil vinegar and water together with a few cloves and mace , when it boiles break in your eggs , and turn them about gently with a tin slice till the white be hard , then take them up , and pare away what is not handsom , and lay them on sippets , and strew them over with plumped currans , then take verjuice , butter and sugar heat together , and poure over , and serve them in hot . cclxxxi . a good sallad in winter . take a good hard cabbage , and with a sharp knife shave it so thin as you may not discern what it is , then serve it with oil and vinegar . cclxxxii . another sallad in winter . take corn sallad clean picked and also well washed , and clear from the water , put it into a dish in some handsom form with some horse radish scraped , and some oil and vinegar , cclxxxiii . to make sorrrel sops for green geese or chickens , or for a sick body to eat alone . take a good quantity of french sorrel clean picked , and stamp it in a mortar , then strain it into a dish , and set it over a chafingdish of coals , and put a little vinegar to it , then when it is thick by wasting , wring in the iuice of a limon and sweeten it with sugar , and put in a little grated bread and nutmeg , then warm another dish with thin slices of white bread , and put some butter to your sorrel liquor , and poure over them , serve them in with slices of limon and fine sugar . cclxxxiv . to make green sauce for a powdered leg of pork , or for a spring . take a great quantity of french sorrel , and pick out the strings and wash it well , and drain it clean from the water , then stamp it in a mortar till it be extream fine , then put in grated bread and beat it again , then a few currans , and the yolks of hard eggs , and when it is beaten to a kind of pap , put in a little vinegar and sugar into it ; so serve it in upon a plate with your meat . cclxxxv . to make vin de molosso ; or treacle wine . take fair water and make it so strong with molossoes , otherwise called treacle , as that it will bear an egg , then boil it with a bag of all kinds of spices , and a branch or two of rosemary , boil it and scum it , and put in some sweet herbs or flowers , according to the time of the year , boil it till a good part be consumed , and that it be very clear , then set it to cool in several things , & when it is almost cold , work it with yeast , as you do beer , the next day put it into the vessel , and so soon as it hath done working , stop it up close , and when it hath stood a fortnight , bottle it , this is a very wholesom drink against any infection , or for any that are troubled with the ptisick cclxxxvi . for a consumption , an excellent medicine . take shell snails , and cast salt upon them , and when you think they are cleansed well from their slime , wash them , and crack their shells and take them off , then wash them in the distilled water of hysop , then put them into a bag made of canvas , with some white sugar candy beaten , and hang up the bag , and let it drop as long as it will , which if you bruise the snails before you hang them up , it is the better ; this liquor taken morning and evening a spoonful at a time , is very rare . cclxxxvii . a sutable dish for lent. take a large dish with broad brims , and in the middle put blanched almonds round about them , raisins of the sun , and round them figs , and beyond them all coloured iellies , and on the brims fig-cheese . cclxxxviii . to make a rock in sweet-meats . first take a flat broad voiding basket , then have in readiness a good thick plum cake , then cut your cake fit to the bottom of the basket , and cut a hole in the middle of it , that the foot of your glass may go in , which must be a fountain-glass , let it be as high a one as you can get ; put the foot of it into the hole of the cake edgling that it may stand the faster , then tie the cake fast with a tape to the basket , first cross one way and then another , then tie the foot of the glass in that manner too , that it may stand steady , then cut some odd holes in your cake carelessly , then take some gum dragon steeped in rosewater , and mix it with some fine sugar , not too thick , and with that you must fasten all your rock together ; in these holes which you cut in your cake you must fasten some sort of biskets , as naples biskets , and other common bisket made long , and some ragged , and some coloured , that they may look like great ill-favoured stones , and some handsom , some long , some short , some bigger , and some lesser , as you know nature doth afford and so me of one colour and some of another , let some stand upright and some a slaunt , and some quite a long , and fasten them all with your gum , then put in some better sweet-meats , as mackeroons and marchpanes , carelesly made as to the shape , and not put on the rock in a set form , also some rough almond cakes made with the long slices of almonds ( as i have directed before ; ) so build it up in this manner , and fasten it with the gum and sugar , till it be very high , then in some places you must put whole quinces candied , both red and white , whole orange pills and limon pills candied , dryed apricocks , pears and pippins candied , whole peaches candied , then set up here and there great lumps of brown and white sugar-candy upon the stick , which much resembles some clusters of fine stones growing on a rock ; for sand which lies sometimes among the little stones , strew some brown sugar ; for moss , take herbs of a rock candy ; then you must make the likeness of snakes and snails and worms , and of any venomous creature you can think of ; make them in sugar plate and colour them to their likeness , and put them in the holes that they may seem to lurk , and some snails creeping one way and some another ; then take all manner of comfits , both rough and smooth , both great and small , and colour many of them , some of one colour and some of another , let some be white and some speckled , then when you have coloured them , and that they are dry , mix them together and throw them into the clefts , but not too many in one place , for that will hide the shape of your work , then throw in some chips of all sorts of fruit candied , as orange , limon , citron , quince , pear , and apples , for of all these you may make chips ; then all manner of dryed plumbs , and cherries , cornelions dryed , rasps and currans ; and in some places throw a few prunelles , pistacho nuts , blanched almonds , pine kernels , or any such like and a pound of the great round perfumed comfits ; then take the lid of the top of the glass and fill it with preserved grapes , and fill another with some harts-horn ielly , place these two far from one another , and if you set some kind of fowl , made in marchpanes , as a peacock , or such like , and some right feathers gummed on with gum arabick ; let this fowl stand as though it did go to drink at the glass of harts-horn ielly , and then they will know who see it , that those two liquid glasses serve for resemblance of several waters in the rock : then make good store of oister shells & cockle shells of sugar plate , let some be pure white as though the sea water had washed them , some brown on the outside , and some green , some as it were dirty , and others worn away in some places , some of them broke , and some whole , so set them here and there about the rock , some edgling , and some flat , some the hollow side upward , and some the other , then stick the moss , some upon the shells , and some upon the stones , and also little branches of candied fruits , as barberries , plums , and the like , then when all is done , sprinkle it over with rosewater , with a grain or two of musk or ambergreece in it ; your glass must be made with a reasonable proportion of bigness to hold the wine , and from that , in the middle of it , there must be a conveyance to fall into a glass below it , which must have spouts for the wine to play upward or downward , then from thence in another glass below , with spou's also , and from thence it hath a conveyance into a glass below that , somewhat in form like a sillibub pot , where the wine may be drunk out at the spout ; you may put some eringo roots , and being coloured , they will shew very well among the other sweet-meats , tie your basket about with several sorts of small ribbons : do not take this for a simple fancy , for i assure you , it is the very same that i taught to a young gentlewoman to give for a present to a person of quality . to the reader . courteous reader . i think it not amiss , since i have given you , as i think , a very full direction for all kinds of food , both for nourishment and pleasure , that i do shew also how to eat them in good order ; for there is a time and season for all things : besides , there is not any thing well done which hath not a rule , i shall therefore give you several bills of service for meals according to the season of the year , so that you may with ease form up a dinner in your mind quickly ; afterwards i shall speak of ordering of banquets ; but these things first , because banquets are most proper after meals : all you who are knowing already and vers'd in such things , i beseech you to take it only as a memorandum ; and to those who are yet unlearned , i presume they will reap some benefit by these directions ; which is truly wished and desired by hannah wolley alias chaloner . a bill of service for extraordinary feasts in the summer . 1. a grand sallad . 2. a boiled capon or chickens . 3. a boiled pike or bream . 4. a florentine in puff-paste . 5. a haunch of venison rosted . 6. a lomber pie. 7. a dish of green geese . 8. a fat pig with a pudding in the belly . 9. a venison pasty . 10. a chicken pie. 11. a dish of young turkeys . 12. a potato pie. 13. a couple of caponets . 14. a set custard . the second course . 1. a dish of chickens roasted . 2. souced conger or trouts . 3. an artichoke pie , 4. a cold baked meat . 5. a souced pig. 6. a dish of partridges . 7. an oringado pie. 8. a dish of quails , 9. another cold baked meat . 10. fresh salmon . 11. a dish of tarts . 12. a ioll of sturgeon . the third course . 1. a dish of fried perches . 2. a dish of green pease . 3. a dish of artichokes . 4. a dish of lobsters . 5. a dish of prawns or shrimps . 6. a dish of anthovies . 7. a dish of pickled oisters . 8. two or three dried tongues . another bill of fare for winter season . 1. a collar of brawn . 2. a capon and white broth. 3. a boiled gurnet . 4. a dish of boiled ducks or rabbets . 5. a rosted tongue and udder . 6. a made dish in puff-paste . 7. a shoulder of mutton with oisters . 8. a chine of beef . 9. a dish of scotch collops of veal . 10. two geese in a dish . 11. an olive pie. 12. a pig. 13. a loin of veal . 14. a lark pie. 15. a venison pasty . 16. a dish of capons , two in a dish or three . 17. a dish of set custards . the second course . 1. young lamb cut in ioints , three ioints in a dish larded . 2. a couple of fat rabbets . 3. a kickshaw fried or baked . 4. a dish of rosted mallards . 5. a leash of partridges . 6. a pigeon pie. 7. four woodcocks in a dish . 8. a dish of teal , four or six . 9. a cold baked meat . 10. a good dish of plover . 11. twelve snites in a dish . 12. two dozen of larks in a dish . 13. another cold baked meat . the third course . 1. an oister pie hot . 2. a dish of fried puffes . 3. three or four dried neats tongues . 4. a ioll of sturgeon . 5. laid tarts in puff-paste . 6. pickled oisters . 7. a dish of anchovies and caveare . 8. a warden pie or quince pie. note , that when your last course is ended , you must serve in your meat-iellies , your cheeses of several sorts , and your sweet-meats . a bill of fare for lesser feasts . 1. an almond pudding boiled or baked . 2. a dish of boiled pigeons with bacon . 3. a leg of mutton boiled with good sauce , or a leg of pork . 4. a dish of rosted olives of veal . 5. a dish of collops and eggs. 6. a piece of rosted beef . 7. a dish of scotch collops . 8. a loin of veal . 9. a fat pig rosted . 10. two turkies in a dish . 11. a venison pasty . 12. a dish of pheasants or partridges . 13. a dish of custards in little china pots . the second course . 1. three or four ioints of lamb rosted asunder , though never so small . 2. a couple of rabbets . 3. a dish of mallard , teal or widgeon . 4. a leash of partridges or woodcocks . 5. a pigeon pie. 6. a dish of plovers or snites . 7. a dish of fat chickens rosted . 8. a warden or quince pie. 9. a sowced pig. 10. a dish of tarts of several sorts . 11. a dish of lobsters , or sturgeon . 12. a dish of pickled oisters . a bill of fare for fish days & fasting days in ember week , or in lent. 1. a dish of butter newly churned . 2. a dish of rice milk or furmity . 3. a dish of buttered eggs. 4. a dish of stewed oisters . 5. a dish of gurnets boiled . 6. a boiled sallad . 7. a boiled pike or two carps stewed . 8. a dish of buttered loaves . 9. a pasty of ling. 10. a dish of buttered salt fish. 11. a dish of smelts . 12. a dish of white herrings broiled . 13. a potato pie or skirret pie. 14. a dish of flounders fried . 15. an eel pie or carp pie. 16. a dish of fried whitings . 17. a dish of salt salmon , 18. a dish of custards . 19. a ioll of sturgeon . 20. a dish of pancakes or fritters . the second course . 1. a dish of eels spichcockt . 2. a fricasie of eels . 3. a dish of fryed puffs . 4. a dish of potatoes stewed . 5. a dish of fryed oisters . 6. a dish of blanched manchet 7. an oister pie with parsneps . 8. a pippin pie buttered . 9. a dish of buttered shrimps . 10. two lobsters rosted . 11. a dish of tarts of herbs . 12. a dish of souced fish. 13. a dish of pickled oisters . 14. a dish of anchovies and caveare . a bill of fare without feasting ; only such a number of dishes as are used in great and noble houses for their own family , and for familiar friends with them . the first course in summer season . 1. a fine pudding boiled or baked . 2. a dish of boiled chickens . 3. two carps stewed or a boiled pike . 4. a florentine in puff-paste . 5. a calves head , the one halfhashed , and the other broiled . 6. a haunch of venison rosted . 7. a venison pasty . 8. a couple of fat capons , or a pig , or both . the second course . 1. a dish of partridges . 2. an artichoke pie. 3. a dish of quails . 4. a cold pigeou pie. 5. a souced pig. 6. a ioll of fresh salmon . 7. a dish of tarts of several sorts . 8. a westphalia gammon and dried tongues about it . a bill of fare in winter in great houses . 1. a collar of brawn . 2 a capon and white broth , or two boiled rabbets . 3. two rosted neats tongues and an udder between them . 4. a chine of beef rosted . 5. a made dish in puffpaste . 6. a shoulder of mutton stuffed with oisters . 7. a fine sallad of divers sorts of herbs and pickles . 8. an eel pie or some other pie. 9. three young turkies in a dish . 10. a dish of souced fish , what is most in season . the second course in winter in great houses . 1. a quarter of lamb rosted , the ioints larded with several things , and rosted asunder . 2. a couple of rabbets . 3. a kickshaw fried . 4. a dish of mallard or teals . 5. a cold venison pasty , or other cold baked meat . 6. a dish of snites . 7. a quince or warden pie. 8. a dish of tarts . 9. a ioll of sturgeon . 10. a dish of pickled oisters . a bill of fare for fish days in great houses and at familiar times . 1. a dish of milk , as furmity , or the like . 2. a dish of stewed oisters or buttered eggs. 3. a boiled gurnet , or such like . 4. a dish of barrel cod buttered . 5. a dish of buttered loaves or fryed toasts . 6. a pasty made of a ioll of ling. 7. a potato pie , or skirret pie. 8. a dish of plaice or flounders . 9. a piece of salt salmon . 10. a carp pie cold , or lamprey pie. the second course to the same . 1. a dish of eels spitchcockt . 2. a chine of salmon broiled . 3. a dish of oisters fried . 4. an apple pie buttered . 5. a dish of fried smelts . 6. a dish of buttered shrimps . 7. a dish of skirrets fried . 8. two lobsters in a dish . 9. a dish of pickled oisters . 10. a dish of anchovies . when all these are taken away , then serve in your cheeses of all sorts , and also your creams and iellies , and svveet-meats after them if they be required . thus i have done with the bills of fare in great houses , although it be impossible to name half which are in season for one meal ; but this will serve you for the number of dishes , and any person who is ingenious , may leave out some , and put in other at pleasure . a bill of fare for gentlemens houses of lesser quality , by which you may also know how to order any family beneath another , which is very requisite . the first course in summer season . 1. a boiled pike or carp stewed . 2. a very fine pudding boiled . 3. a chine of veal , and another of mutton . 4. a calves head pie. 5. a leg of mutton rosted whole . 6. a couple of capons , or a pig , or a piece of rost beef , or boiled beef . 7. a sallad , the best in season . the second course to the same . 1. a dish of fat chickens rosted . 2. a cold venison pastie . 3. a dish of fried pasties . 4. a ioll of fresh salmon . 5. a couple of lobsters . 6. a dish of tarts . 7. a gammon of bacon or dried tongues . after these are taken away , then serve in your cheese and fruit , note , that this bill of fare is for familiar times . a bill of fare for gentlemens houses at familiar times in winter season . the first course . 1. a collar of brawn . 2. a rosted tongue and udder . 3. a leg of pork boiled . 4. a piece of rost beef . 5. a venison pasty or other pie. 6. a marrow pudding . 7. a goose , or turkie , or pig. 8. a sallad of what 's in season . the second course to the same . 1. two ioints of lamb rosted . 2. a couple of rabbets . 3. a dish of wild fowl or larks , 4. a goose or turkie pie cold . 5. a fried dish . 6. sliced venison cold . 7. a dish of tarts or custards , 8. a gammon of bacon , or dried tongues , or both in one dish . when these are taken away , serve in your cheese and fruit as before i have told you . a bill of fare for gentlemens houses upon fish days , and at familiar times . 1. a dish of buttered eggs. 2. an almond pudding buttered . 3. a dish of barrel cod buttered . 4. a sallad of what 's in season . 5. a dish of fresh fish boiled . 6. a dish of eels spitchcokt . 7. an oister pie or herring pie. 8. a frieasie of eels and oisters . 9. a carp pie cold , or lamprey pie. the second course to the same . 1. an apple pie buttered , or some pancakes or fritters . 2. a dish of sried smelts . 3. a dish of broiled fish 4. a dish of buttered crabs . 5. a dish of lobsters and prawns . 6. a ioll of sturgeon or fresh salmon . 7. a dish of tarts or custards . 8. a dish of anchovies or pickled herring . when these are taken away , serve in your cheese and fruit as before i have told you . now because i would have every one compleat who have a desire to serve in noble or great houses , i shall here shew them what their office requires ; and , first , for the kitchin , because without that we shall look lean , and grow faint quickly . the cook , whether man or woman , ought to be very well skilled in all manner of things both fish and flesh , also good at pastry business , seasoning of all things , and knowing all kinds of sauces , and pickling all manner of pickles , in making all manner of meat iellies ; also very frugal of their lord's or of their master's , ladies or mistresses purse , very saving , cleanly and careful , obliging to all persons , kind to those under them . and willing to inform them , quiet in their office , not swearing nor cursing , nor wrangling , but silently and ingeniously to do their business , and neat and quick about it ; they ought also to have a very good fancy , such an one , whether man or woman , deserves the title of a fit cook. for the maid under such a cook. she ought to be of a quick and nimble apprehension , neat and cleanly in her own habit , and then we need not doubt of it in her office ; not to dress her self , especially her head , in the kitchin , for that is abominable fluttish , but in her chamber , before she comes down , and that to be at a fit hour , that the fire may be made , and all things prepared for the cook , against he or she comes in ; she must not have a sharp tongue , but humble ; pleasing , and willing to learn , for ill words may provoke blows from a cook , their heads being always filled with the contrivance of their business , which may cause them to be peevish and sroward , if provoked to it ; this maid ought also to have a good memory , and not to sorget from one day to another what should be done , nor to leave any manner of thing foul at night , neither in the kitchin , nor larders , to keep her iron things and others clean scowred , and the floors clean as well as places above them , not to sit up junketting and gigling with fellows , when she should be in bed , such an one is a consumer of her masters goods , and no better than a thief ; and besides , such behaviour savoureth much of levity . but such an one that will take the counsel i have seriously given , will not only make her superiors happy in a good servant , but she will make her self happy also ; for by her industry she may come one day to be mistress over others . now to the butler . he ought to be gentile and neat in his habit , and in his behaviour , courteous to all people , yet very saving of his masters goods , and to order himself in his office as a faithful steward , charge and do all things for the honour of his master or lady , not suffering their wine or strong drink to be devoured by ill companions , nor the small to be drawn out in waste , nor pieces of good bread to lie to mould and spoil , he must keep his vessels close stopped , and his bottles sweet , his cellars clean washed , and his buttery clean , and his bread-bins wholsom and sweet , his knives whetted , his glasses clean washed that there be no dimness upon them when they come to be used , all his plate clean and bright , his table , basket and linnen very neat , he must be sure to have all things of sauce ready which is for him to bring forth , that it may not be to be fetched when it is called for , as oil , vinegar , sugar , salt , mustard , oranges and limons , and also some pepper ; he must also be very neat and handy in laying the clothes for the chief table , and also the side boards , in laying his napkins in several fashions , and pleiting them , to set his glasse ; , plate , and trencher-plates in order upon the side-boards , his water-glasses , oranges or limons ; that he be careful to set the salts on the table , and to lay a knife , spoon and fork at every-plate , that his bread be chipped before he brings it in ; that he set drink to warm in due time if the season require ; that he observe a fit time to set chairs or stools , that he have his cistern ready to set his drink in , that none be spilt about the room , to wash the glasses when any one hath drunk , and to wait diligently on them at the table , not filling the glasses too full ; such an one may call himself a butler . to the carver . if any gentleman who attends the table , be employed or commanded to cut up any fowl or pig , or any thing else whatsoever , it is requisite that he have a clean napkin upon his arm , and a knife and fork for his use , that he take that dish he should carve from the table till he hath made it ready for his superiours to eat , and neatly and handsomly to carve it , not touching of it so near as he can with his fingers , but if he chance unawares to do so , not to lick his fingers , but wipe them upon a cloth , or his napkin , which he hath for that purpose ; for otherwise it is unhandsom and unmannerly ; the neatest carvers never touch any meat but with the knife & fork ; he must be very nimble lest the meat cool too much , and when he hath done , return it to the table again , putting away his carving napkin , and take a clean one to wait withal ; he must be very gentile and gallant in his habit lest he be deemed unfit to attend such persons . to all other men-servants or maid-servants who commonly attend such tables . they must all be neat and cleanly in their habit , and keep their heads clean kembed , alwaies ready at the least call , and very attentive to hear any one at the table , to set chairs or stools , and not to give any a foul napkin , but see that every one whom their lord or master is pleased to admit to their table , have every thing which is fit for them , and that they change their plates when need shall be ; also that they observe the eyes of a stranger what they want , and not force them still to want because they are silent , because it is not very modest for an inferiour to speak aloud before their betters ; and it is more unfit they should want , since they have leave to eat & drink : they must wait diligently , and at a distance from the table , not daring to lean on the chaires for soiling them , or shewing rudeness ; for to lean on a chair when they wait is a particular favour shewn to any superiour servant , as the chief gentleman , or the waiting woman when she rises from the table ; they must not hold the plates before their mouths to be defiled with their breath nor touch them on the right side ; when the lord , master , lady or mistress shew that favour to drink to any inferiour , and do command them to fill sor them to pledge them , it is not moeesty for them to deny strangers that favour , as commonly they do , but to fulfil their commands , or else they dishonour the favour . when any dish is taken off the table , they must not set it down for dogs to eat , nor eat it themselves by the way , but haste into the kitchin with it to the cook , that he may see what is to be set away , and what to be kept hot for servants ; when all is taken away , and thanks given , they must help the butler out with those things which belong to him , that he may not lose his dinner . they must be careful also to lay the cloth for themselves , and see that nothing be wanting at the table , and to call the rest of the servants to meals , whose office was not to wait at the table , then to sit down in a handsom manner , and to be courteous to every stranger , especially the servants of those persons whom their lord or master hath a kindness for . if any poor body comes to ask an alms , do not shut the door against them rudely , but be modest and civil to them , and see if you can procure somewhat for them , and think with your selves , that though you are now full fed , and well cloathed , and free from care , yet you know not what may be your condition another day : so much to inferiour servants . to the gentlewomen who have the charge of the sweet-meats , and such like repasts . gentlewomen , perhaps you do already know what belongs to serving in fine cream cheeses , iellies , leaches or sweet-meats , or to set forth banquets as well as i do ; but ( pardon me ) i speak not to any knowing person , but to the ignorant , because they may not remain so ; besides really there are new modes come up now adays for eating and drinking , as well as for cloaths , and the most knowing of you all may perhaps find somewhat here which you have not already seen ; and for the ignorant , i am sure they may ground themselves very well from hence in many accomplishments , and truly i have taken this pains to impart these things for the general good of my country , as well as my own , and have done it with the more willingness , since i find so many gentlewomen forced to serve , whose parents and friends have been impoverished by the lare calamities , viz. the late wars , plague , and fire , and to see what mean places they are forced to be in , because they want accomplishments for better . i am blamed by many for divulging these secrets , and again commended by others for my love and charity for so doing ; but however i am better satisfied with imparting them , than to let them die with me ; and if i do not live to have the comfort of your thanks , yet i hope it will cause you to speak well of me when i am dead : the books which before this i have caused to be put in print , found so good an acceptance , as that i shall still go on in imparting what i yet have , so fast as i can . now to begin with the ordering those things named to you : if it be but a private dinner or supper in a noble house , where there they have none to honour above themselves , i presume it may be thus ; in summer time , when the meat is all taken away , you may present your several sorts of cream cheeses ; one meal one dish of cream of one sort , the next , of another ; one or two scollop dishes with several sorts of eruit , which if it be small fruit , as raspes or strawberries , they must be first washed in wine in a dish or bason , and taken up between two spoons , that you touch them not . with them you may serve three or four small dishes also with sweet meats , such as are most in season , with vine leaves and flowers between the dishes and the plates , two wet sweet meats , and two dry , two of one colour , and two of another , or all of several colours . also a dish of iellies of several colours in one dish , if such be required . if any be left , you may melt them again , and put them into lesser glasses , and they will be for another time : if any dry ones be left , they are soon put into the boxes again . if any persons come in the afternoon , if no greater , or so great as the person who entertains them , then you may present one or two dishes of cream only , and a whipt sillibub , or other , with about four dishes of sweet-meats served in , in like manner as at dinner , with dishes of fruit , and some kind of wine of your own making ; at evenings , especially on fasting daies at night , it is fit to present some pretty kind of creams , contrary from those at dinner , or instead of them some possets , or other fine spoon meats , which may be pleasaut to the taste , with some wet and dry sweet-meats , and some of your fine drinks , what may be most pleasing . at a feast , you may present these things ollowing . so soon as the meat is quite taken away , have in readiness your cream cheeses of several sorts and of several colours upon a salver , then some fresh cheese with wine and sugar , another dish of cloured cream , and a noch with cabbage cream of several colours , like a cabbage ; then all sorts of fruits in season , set forth as followeth : first , you must have a large salver made of light kind of wood , that it may not be too heavy for the servitor to carry , it must be painted over , and large enough to hold six plates round about and one larger one in the middle , there must be places made in it to set the plates in , that they may be very fast and sure from sliding , and that in the middle the seat must be much higher than all the rest , because that is most graceful ; your plates must not be so broad as the trencher plates at meat , and should be either of silver or china . set your plates fast , then fill every one with several sorts of fruits , and the biggest sort in the middle , you must lay them in very good order , and pile them up till one more will not lie ; then stick them with little green sprigs and fine flowers , such as you fancy best ; then serve in another such salver , with plates piled up with all manner of sweet-meats , the wet sweet-meats round about and the dry in the middle , your wet sweet-meats must be in little glasses that you may set the more on , and between every two glasses another above the first of all , and one on the top of them all ; you must put of all sorts of dryed sweet-meats in the middle plate , first your biggest and then your lesser , till you can lay no more ; then stick them all with flowers , and serve them : and in the bason of water you send in to wash the hands or fingers of noble persons , you must put in some orange flower water , which is very rare and very pleasant . in winter you must alter , as to the season , but serve all in this manner ; and then dryed fruits will also be very acceptable , as dryed pears and pippins , candied oranges and limons , citrons and eringoes , blanched almonds , prunelles , figs , raisins , pistachoes and blanched walnuts . finis . the contents . the contents of the first part. a. artichoke cream . 175 almond pudding . 166 almond pudding . 169 artichokes kept . 162 almond ielly white . 160 almond paste . 145 almond butter . 138 apricocks dried 134 apricocks in lumps . 133 apricocks dried clear . 126 almond bread. 120 almond milk. ib. angelica candied . 113 apricocks preserved . 109 almond cakes . 101 almonds candied . 97 almond butter white . 75 artificial walnuts 64 almond ginger-bread . 62 ale to drink speedily . 47 ale very rare . 46 aqua mirabilis . 1 b. bisket pudding . 168 black pudding . 165 bisket very fine . 149 banbury cake . 137 barberries candied . 131 bean bread. 117 barberries preserved without fire . 96 bullace preserved . 84 black iuice of licor as . 79 barberries preserved . 70 bisket cake . 28 balm water green. 22 bisket crange , limon or citron . 150 c. clouted cream . 178 cream of divers things . 174 card pudding . 167 clove sugar . 163 cinamon sugar . 163 cake without sugar . 160 cullis or ielly . ib. comfits of all sorts . 156 caudle for a sick body . ib. candy as hard as a rock . 149 carroway cake . 130 cherries in ielly . 126 cordial for sleep . 124 consumption . 123 cordial syrup . ib. cornish cake . 122 cakes very fine . ib. cider clear . 198 clear perry . ib. caroway cake . 118 cake . 115 cornelions preserved . 110 currans in ielly . 108 chaculato . 104 custard for a consumption . 103 chips of fruit. 102 chip . of orange or limon . 101 candied carots . 97 conserve of barberries . 96 cordial . 78 cakes to keep long . 75 cakes with almonds . 93 court perfumes . 90 china broth. 89 crystal ielly . 89 conserve of violets . 85 cakes very good 69 cakes of violets 68 collops like bacon in sweet-meats . 67 cough of the lungs . 66 cordial infusion . ib. cakes very short . 65 conserve of red roses . 60 cucumbers pickled . 57 cake with almonds . 54 cake with almonds . 52 cordial 50 cake without fruit. 41 consumption . 46 chine cough . 45 cream . ib. cabbage-cream . 43 cakes of quinces . ib. consumption ale. 36 consumption . 35 cream very fine . 34 cucumbers pickled . 33 candied flowers . 32 clouted cream . 30 cough of the lungs . 27 cordial . 14 cordial . 1b . cock. water most excellent . 12 cordial cherry water . 10 cordial orange water . 5 d. damask powder for cloths . 179 dumplings . 171 dumplings . 170 dumplings . 1b . distilled roses . 164 diet bread. 119 damsons preserved . 111 damsons preserved white . 68 damson wine . 56 devonshire white-pot . 31 doctor butlers water . 8 doctor chambers water . 3 e. elder water . 21 f. french bisket 146 flowers candied . 143 figs dried . 139 flowers the best way to candy . 32 froth posset . 136 flowers kept long . 74 french bread. 51 g. green pudding . 171 green ginger wet . 153 grapes dried 152 grapes kept fresh . 151 ginger-bread . 146 green walnuts preserved . 83 gooseberries preserved . 73 gooseberry fool. 71 grapes preserved . 67 gooseberry wine . 56 gooseberries green . 50 griping of the guts . 47 h. hipocras . 129 heart water . 16 i. irish aquavitae . 163 italian bisket . 129 iumtolds . 119 ielly of pippins . 112 ielly of quinces . 109 ielly of harts-horn . 100 iuice of licor as white . 91 ielly very good . 78 iringo ro●t candied . 72 ielly of currans . 71 l. lemonalo . 155 limon sallad . 153 leach white . 121 leach yellow . ib. leach of ginger . ib. leach of cinamon . ib. leach of dates . 122 limons preserved . 103 leach . 74 lozenges perfumed . 72 limon cream . 54 limon cakes . 38 limon water . 6 m. mustard . 177 mustard . ib. marmalade of limons . 152 marmalade of oranges . ib. muck sugar . 141 marmalade of quinces . ib. mushroms pickled . 140 marmalade of cherries 135 marmalade of oranges . 111 marmalade of cornelions 110 marmalade white . 91 medlars preserved . 84 marmalade of pippins . 82 marmalade of wardens . ib. marmalade of damsons . 81 marchpane . 79 marmalade of apricocks . 77 morphew or freckles . 75 marmalade of oranges . 58 made dish . 52 marmalade of cherries and currans . 39 marmalade of apricocks . 34 melancholy water . 21 n. naples bisket . 129 o. oatmeal pudding . 168 oranges in ielly preserv'd 87 orange pudding . 51 oranges and limons to preserve 63 p. pickled oisters . 176 pickled french beans . ib. pickled barberries . 175 powdered beef kept long . 178 pudding to rost . 174 pudding of calves feet . 173 pudding of rasberries . ib. pudding of hogs liver . 172 pudding of cake . 167 pudding of rice . 166 paste of pomewaters . 155 punch . ib. prunes stewed without fire . 154 pickled oranges or limons . 151 potato bisket . 150 parsnep bisket . 150 paste short without butter . 148 puffpaste . 147 puffpaste . 148 pistachio cakes . 133 powder for the hair. 132 pears or pippins dried . 127 pippins dry and clear . 126 perfume to burn . 124 perfumed gloves . 125 perfume to burn . ib. pomatum . 116 pippins in ielly . 107 posset . 106 posset with sack. ib. posset . 107 plumbs dried . 104 preserved pears dried . 93 pretty sweet-meat . 99 paste for the hands . 74 plumbs dried naturally . 92 pears dried . 86 pippins dried . 83 pippins green preserved . 80 peachs preserved . 98 phtisick drink . 76 paste of pippins . 70 paste royal . 69 paste of pippins . 61 paste of plumbs . 61 plain bisket cake . 60 posset without milk. 49 pennado . 48 purslane pickled . 44 portugal eggs. 31 perfumed roses . 28 palsie water by dr. mathias . 24 plague water . 17 precious water . 7 plague water . 1 q. quaking pudding . 169 quince pickled . 162 r. roses kept long . 161 rose leaves dried . 143 red quinces whole . 141 rasberry sugar . 134 rasberry wine . 87 red roses preserved . 65 rasberries preserved . 39 rosa solis . 16 rosemary water . 7 s. scotch brewis . 164 syrup of rarberries , or other fruits , as grapes , &c. 156 syrup of citrons . 154 sugar plate . 144 syrup of roses or other flowers . 142 sack posset . 139 sillibub . 132 spanish candr . 128 syrup of gilliflowers . 114 seed stuff of rasberries . 113 syrup for a cough . 99 syrup of violets . 98 syrup for a cold. 90 syrup of turneps . 77 signs of small pox taken away . 74 sugar plate . 64 snow cream . 62 shrewsbury cakes . 55 sillibuh . 53 sack posset . 48 sheeps guts stretched . 45 samphire boiled . 42 stepony or raisin wine 41 sillibub whipt . 41 syrup of ale. 40 syrup of turneps 35 sugar cakes . 33 signs of small pox taken away . 30 surfet water the best . 22 sweet water . 19 snail water . 18 spirit of oranges and limons . 6 spirit of mints . 4 soveraign water . 3 t. to cast all kinds of shapes , and to colour them 86 tufftaffity cream . 130 thick cream . 44 trifle . 43 tincture of caroways . 29 treacle water . 17 w. vvalnuts kept long . 161 white plates to eat . 135 white quinces preserved . 59 water gruel . 53 wafer . 38 water against infection . 20 wormwood water . 14 walnut water . 13 water for the stone . 11 water for fainting . 7 the end of the contents of the first part. the contents of the second part. a. artichoke suckers dressed . 207 artichoke cream . 210 artichoke pie. 223 artichoke pudding . 256 artichokes kept long . 257 artichokes stewed . 317 artichokes fried . ib. artichok-pudding . 256 almond pudding . 186 apple tansie . 191 an amulet . 193 almond pudding . 202 angelot cheese . 229 apple puffs . 285 almond tart. 326 b. brown metheglin . 184 beef collered . 185 barlie cream . 186 barlie broth without meat . 214 barlie broth with meat . ib. balls to take out stains . 252 broth of a lambs head. 254 beef-pie very good . 274 blanched manchet . 278 bullocks cheek baked to eat hot . 336 bullocks cheek baked to eat cold ib. bacon froize . 337 c. cheesecakes . 187 cheesecakes . 188 chicken pie. 193 collar of brawn . 194 capon boiled . 196 cracknels . 197 codling cream . 199 cheese very good . 201 cucumbers boiled . 208 collops of bacon and eggs. 213 cabbage pottage . 218 capon with white broth 221 calves foot pie. 222 carp pie. 225 calves head pie. 228 calves chaldron pie with puddings in it . 234 coleflower pickled . 237 cheese loaves . 240 custards very fine . 243 cods head boiled . 250 chicken pie. 255 capon boiled . 265 chickens boiled with goosberries 270 chickens boiled with grapes . 273 capon baked 275 cambridge pudding . 280 chiveridge pudding . 282 calves tongue hashed 287 capon boiled . ib. capon boiled with rice . 288 capon boiled with pippins . ib. chickens boiied with lettuce 289 chickens snsoored . 295 calves feet hashed . 296 chickens in white broth. 298 capon rosted with oisters . 305 calves head with oisters . 314 carp pie. 325 consumption remedy . 344 d. dried tongues . 228 delicate pies . 242 ducks boi'ed . 291 e elder vinegar . 183 eeles and pike together . 204 eeles rosted with b con . 905 ee's and oister pie. 206 egg pie. 244 eel pie. 246 eel souced and collered . 247 eels stewed . 248 eels in broth. 300 f. fresh cheese . 189 furmity . 213 furmity with meat broth. 215 furmity with almonds . ib. french pottage . 218 fricasies of several sorts . 226 fricasie of sheeps feet . 231 fried toasts . 236 fritters . 237 fricasie of oisters . 245 fricasie of eels . 246 fresh salmon boiled . 249 french broth. 253 fine washing balls for the hands . 256 french servels . 259 florentine baked . 271 friday pie without fish or flesh. 272 fritters . 276 farced pudding . 278 fricasie of eggs. 279 french puffs . 285 flounders boiled . 335 g. green tansie . 192 gravie broth. 217 goose dried . 219 goose giblets with sausages . 226 garden beans fried . 262 gurnet boiled . 266 goose baked . 277 goose giblets boiled with roots and horbs . 293 goose giblets boiled . ib. grand sallad . 301 gammon of bacon pie. 335 green sauce for pork . 342 h. hasty pudding . 216 hasty pudding . ib. hare pie. 230 hashed meats . 245 herring pie. 248 herb pie. 215 haunch of venison rosted . 304 haunch of venison boiled . 309 haggus pudding . 331 hasty pudding . 330 i. italian pudding . 286 ice and snow . 340 k. kick shaws to bake or fry . 286 l lobsters buttered . 200 liver fritters . ib. loaves to butter . 233 limon cakes . 239 loaves of curds . 240 lobsters rosted . 255 lamb pie. 261 leg of mutton rosted . 266 leg of mutton boiled . 199 leg of mutton with oisters . 303 loin of mutton stewed . 305 lark pie . 321 lettuce pie . 322 lampry pie . 328 lenten ●… . 344 metheglin 184 misers for childrens collation . 235 minced pies . 239 made dish of rabbet livers . 270 mutton smoored . 294 mutton smoored . 295 mutton pie. 340 n. neats tongue pie. 221 neats tongue rosted . 267 neats tongue hashed . 297 neck of mutton boiled . 308 neck of mutton stewed . 322 nuts fried . 337 o. oatmeal pudding . 331 olio of several meats . 197 oisters and eels in a pie. 206 oisters and parsneps in a pie. 207 oister pie. 223 oranges and limons in ielly . 238 oisters fried . 241 oisters broiled . ib. oisters rosted . 242 olives of veal . 251 oatmeal pudding . ib. oat-cakes . 260 olive pie. ib. p. puddings in balls . 190 pigeons boiled . 191 pasty of veal . 195 pigeon pie. ib. pork rosted without the skin . 198 pig rosted like lamb. 199 potted fowl. 204 parsnep pie with oisters . 207 pig pie . 224 pudding of manchet . 227 pompion pie . 235 pompion fryed . ib. pike rosted and larded . 249 pomander very fine . 252 pompion pie . 236 pickled sprats . 257 pasty of ling. 258 pallat pie . 259 pippin paste . 263 pasties to fry . 264 pigeons boiled with rice . 268 pigeons boiled with gooseberries 270 pippin tart. 274 pancakes crisp . 277 pudding of goose bloud . 281 pudding of liver . ib. pigeons boiled with capers and samphire . 292 partridges boiled . 298 pike boiled with oisters . 301 pig rosted with a pudding in his belly . 302 pippins stewed . 212 pig rosted without the skin , with a pudding in his belly . 316 pancakes crisp . 252 pancakes very good 318 paste very good . 319 paste to raise . ib. paste for baked meat to eat cold . 320 pie of veal . ib. pie of shrimps or prawns . 321 pie of rosted kidney . 323 potato pie. 324 pig pie. ib. pork pie. 328 pudding of french barlie . 329 pomander very fine . 263 pudding of wine . 332 pudding of hogs lights . ib. posset pie. 333 pippins dried . 334 poached eggs. 341 pippin paste . 301 pippins stewed . 302 q. quodling cream . 14 quinces to look white . 264 quince pie very good . 273 r. rump of beef boiled . 201 rolls for noble tables . 210 rolls very short , 211 rasberry tart. 224 rabbets with sansages . 225 rice cream . 234 rabbet boiled . 268 rice pudding . 282 rabbet boiled with grapes . 290 rabbet boiled with claret . ib. red deer pie. 327 rock of sweet meats . 345 s. souced veal . 194 sauce for mutton . 198 summer dish . 200 souced pig. 203 several sallads . 208 several sallads . 209 soles dressed very fine . 212 spinage tart. 209 stewed fish. 212 spanish pap. 217 sallad of cold meat . 219 sheeps tongues with oisters . 220 scotch collops . 227 shoulder of venison , or shoulder of mutton rosted in blood. 230 stewed pig. 231 steak pie with puddings . 232 salmon dressed by infusion . 233 stewed carps in blood . 236 stump pie. 244 sauce for fowl. 260 sorrel sallad . 262 sallad cold . ib sauce for veal . 293 sauce for a leg of mutton . ib. souced fish. 265 swan baked . 275 small birds baked . 276 stewed pudding . 283 sussex pudding . 284 sausages boiled . 292 shell-fish fried . 296 steak , pie. 303 shoulder of venison rosted , 304 sallads boiled . 306 shoulder of veal boiled . 307 stewed broth good . 310 sallad of salmon . 312 shoulder of mutton with oisters . 313 stewed artichokes . 311 sauce for fowl. 315 sauce for partridges . ib. sauce for quails . 316 salmon pie. 329 shaking pudding . 330 stone cream . 333 snow cream . 334 sussex pancake . 338 snow and ice . 340 sillibub . 132 sack posset . 139 sugar plate . 144 sallad in winter . 341 sallad in winter . ib. sorrel sops . 342 scotch brewis . 164 t. to boil a teal or wigeon . 269 turkey baked . 275 trouts stewed 300 toasts of veal fried . 317 tart of several sweet-meats 339 treacle wine . 130 v. venison baked to keep . 203 umble pies . 272 veal smoored . 294 veal rosted with farcing herbs . 305 veal fried . 318 venison pasty . 338 vin de molosso . 343 w. wild fowls boiled 308 white broth with meat . 310 white broth without meat . ib. white pot. 326 whitings boiled , 335 postcript . now good readers , here are three hundred and ten choice receipts added for a second part of the queen-like closet , and you may i am sure make many more of them if you observe how many i have taught in one ; if i had not taken that course , only for brevity sake , & that it might not be tedious and impertinent to you , i might have enlarged this volume very much . finis . the accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing i. the art of preserving and candying fruits & flowers ..., ii. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the english and french mode ... 1675 approx. 400 kb of xml-encoded text transcribed from 203 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2003-01 (eebo-tcp phase 1). a66834 wing w3268 estc r8138 12710291 ocm 12710291 66090 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a66834) transcribed from: (early english books online ; image set 66090) images scanned from microfilm: (early english books, 1641-1700 ; 371:16) the accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing i. the art of preserving and candying fruits & flowers ..., ii. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the english and french mode ... woolley, hannah, fl. 1670. [4], 382, [10] p., 3 leaves of plates : ill. printed for b. harris, and are to be sold at his shop ..., london : 1675. title on added engraved t.p.: the accomplisht-ladys delight. three parts have special title pages: the physical cabinet, new and excellent experiments and secrets in the art of angling, and, the compleat cook's guide, all with imprint date 1675. attributed, not without some doubt, to mrs. hanna woolley. cf. dnb; halkett & laing (2nd ed.). dedication signed: t.p. reproduction of original in bodleian library. includes index. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every monographic english-language title published between 1473 and 1700 available in eebo. eebo-tcp aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the text encoding initiative (http://www.tei-c.org). the eebo-tcp project was divided into two phases. the 25,363 texts created during phase 1 of the project have been released into the public domain as of 1 january 2015. anyone can now take and use these texts for their own purposes, but we respectfully request that due credit and attribution is given to their original source. users should be aware of the process of creating the tcp texts, and therefore of any assumptions that can be made about the data. text selection was based on the new cambridge bibliography of english literature (ncbel). if an author (or for an anonymous work, the title) appears in ncbel, then their works are eligible for inclusion. selection was intended to range over a wide variety of subject areas, to reflect the true nature of the print record of the period. in general, first editions of a works in english were prioritized, although there are a number of works in other languages, notably latin and welsh, included and sometimes a second or later edition of a work was chosen if there was a compelling reason to do so. image sets were sent to external keying companies for transcription and basic encoding. quality assurance was then carried out by editorial teams in oxford and michigan. 5% (or 5 pages, whichever is the greater) of each text was proofread for accuracy and those which did not meet qa standards were returned to the keyers to be redone. after proofreading, the encoding was enhanced and/or corrected and characters marked as illegible were corrected where possible up to a limit of 100 instances per text. any remaining illegibles were encoded as <gap>s. understanding these processes should make clear that, while the overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng cookery -early works to 1800. canning and preserving -early works to 1800. medicine, popular -early works to 1800. beauty, personal -early works to 1800. fishing -early works to 1800. 2000-00 tcp assigned for keying and markup 2002-01 aptara keyed and coded from proquest page images 2002-03 tcp staff (michigan) sampled and proofread 2002-03 john latta text and markup reviewed and edited 2002-04 pfs batch review (qc) and xml conversion the accomplisht ladys delight . in preserving , physick , beautifying and cookery . the accomplish'd lady's delight in preserving , physick , beautifying , and cookery . containing , i. the art of preserving and candying fruits & flowers , and the making of all sorts of conserves , syrups , and jellies . ii. the physical cabinet , or , excellent receipts in physick and chirurgery ; together with some rare beautifying waters , to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling . iii. the compleat cooks guide , or , directions for dressing all sorts of flesh , fowl , and fish , both in the english and french mode , with all sauces and sallets ; and the making pyes , pasties , tarts , and custards , with the forms and shapes of many of them . london , printed for b. harris , and are to be sold at his shop , at the stationers arms in swithins rents by the royall exchange 1675 to the ladies & gentlewomen . ladies , though there have been many books extant of this kind , yet i think something hath been deficient in them all , i have therefore adventured to make another , which i suppose comprehends all the accomplishments necessary for ladies , in things of this nature . for you have here 1. the art of preserving and candying all fruits and flowers , as also of making conserves , both wet and dry , and also the preparing of all sorts of syrups , iellies , and pickles . 2. here are some ex●ellent receipts in physick and chirurgery , for curing most diseases incident to the body . together with some rare beautifying waters , oyls , oyntments , and powders , for adornment of the face and body , and to cleanse it from all deformities that may render persons vnlovely ; there are also added some choise secrets and experiments in the art of angling ; a recreation which many ladies delight in , and is not therefore thought altogether improper in a book of this nature . lastly , you have here a guide to all manner of cookery , both in the english and french mode , with the preparing all kind of sallets and sauces proper thereunto . together with directions for making all sorts of pyes , pasties tarts , and custards , with the forms and shapes of many of them to help your practice , with bills of fare upon all occasions . so that in the whole , i hope it may deserve the title of the accomplish'd ladies delight , and may acquire acceptance at your fair hands , whereby you will very much encourage and oblige , ladies , your very humble servant , and admirer , t. p. the art of preserving , conserving , and candying , fruits and flowers , as also of making all sorts of conserves , syrups and iellies . 1. to make quince cakes . bake your quinces in an oven with some of their own juyce , their own coars being cut and bruised , and put to them , then weigh some of this juyce with some of the quince , being cut into small pieces , taking their weight in sugar , and with the quince some quantity of the juyce of barberies . then take the clearest syrup and let it stand on the coals two or three hours , and let them boyl a little on the fire , then candy the rest of the sugar very hard , and so put them together , stirring it while it is almost cold , and so put it into glasses . 2. to make conserve of barberries . when the stalks are pickt off , boyl th●m in fair water till they swell , and be very soft , then bruise them in a morter , then strain them , and boyl them again by themselves , then take for every pound of them two pound of sugar , and boyl them together but not too long , for then it will r●pe . 3. to make conserve of roses . take of the buds of red roses and slip away the white ends , and then slip the rest of the rose as small as you can , and beat them fine in a marble morter ; and put to every pound of roses , three pound and a half of sugar , then put it up in a gally-pot and set it in the sun for a fortnight . 4. to make cinnamon water . take a quart of white-wine , a quart of rose-water , a pint of muscadine● half a pound of cinamon bruised , lay the cinamon to steep in the wine twelve hours stirring them now and then afterward put them into an alerubick and still them with a gentle fire , and you may draw off from it three pints . but if you will not have it strong , instead of muscadine put in so much rose-water or white-wine . 5. to preserve quinces white . take to every pound of quince , a pound and a quarter of sugar , clarifie this sugar with the white of an egg , coar your quinces , but not too much , then put this sugar , and water , and quince being ra● together , and so make them boyl so fast that you can see no quince , but forget not to turn them , and take off what scum you can keep them boiling thus fast till you think they are enough . 6. to preserve raspices . take of the faire● and well coloured raspices , and pick off their stalks very clean , then wash them , but be sure not to bruise them ; then weigh them , and to every pound of raspices , put six ounces of hard sugar , and six ounces of sugar-candy , and clarifie it with half a pint of fair water , and four ounces of juice of raspices being clarified : boyl it to a weak syrup , and then put in your raspices stiring them up and down , and so let them boyl till they are enough , and you may keep them all the year . 7. to make mackroons take almonds , blanch them , and beat them in a morter , with serced sugar mingled therewith , with the white of an egg , and rose-water , then beat them altogether till they are thick as fritters , then drop it upon your wa●ers , and take it . 8. to preserve cherries . take some of the worst cherries and boil them in fair water , and when the liquor is well coloured strain it , then take some of the best cherries you can get , with their weight in beaten sugar , then lay one laying of sugar , and another of cherries , till all are la●d in the preserving pan ; then pour a little of the liquor of the worst cherries into it , boil your cherries till they be well coloured , then take them up , and boil the syrup till it will button on the side of the dish and when they are cold put them up in a glass covered close with paper , untill● you use them . 9. to make conserve of oranges and lemons , or pippins . boil any of these fruits , as you would do to make past thereof and when it is ready to fashion upon the pye plate , then put it into your gally-pots , and never dry it ; and this is all the difference betwixt conser●e and past , and this serves for all ●ar● fruits , as pippins , oranges and lemmons . 10. to make symbals . take fine flower dry'd , and as much sugar as flower , then take as much whites of eggs as will make it past ; put in a little rose-water , with a quantity of coriander-seed and anniseed , then mould it up in the fashion you will bake it in . 11. to make syrup of clove-gilli-flowers . take a pound of clove-gilli-flowers , the whites being cut off , infuse them a whole night in a quart of fair water , then with four pound of sugar dissolved in it , make it into a syrup wishout boiling . 12. to make syrup of violets . take of violet flowers fresh and pickt , a pound , clear water boiling one quart , shut them up close together in a new glazed pot a whole day , then press them hard out , and in two pound of the liquor , dissolve four pound and three ounces of white sugar , take away the scum , and so make it into a syrup without boiling . 13. to make murmelade of quinces . take a pottle of water , and four pound of sugar , and let them boyl together , and when they boyl , scum them as clean as you can , then take the whites of two or three eggs and beat them to froath , put the froath into the pan to make the scum ●●se , then scum it as clean as you can ; take off the kettle and put in the quinces , and let them boil a good while and stir them , and when they are boiled enough put them into boxes . 14. to make hippocras . take a gallon of white-wine , two pound of sugar ; and of cinamon , ginger , long pepper , mace n●t bruised , grains , galingal cloves not bruised , of each two penny-worth , bruise every kind of spice a little , and put them all together into an earther pot for a day , then cast them through your bags two or three times , as you see cause and so drink it . 15. to make almond butter . take your almonds and blaunch them , and beat them in a morter very small , and in beating put in a little water , and when they are beaten pour in water into two pots and put half into one and half into another , put sugar to them and stir them , and let them boil a good while ; then strain it through a strainer with rose-water , and so dish it up . 16. to preserve quinces red . pare your quinces , and coar them ; then take as much sugar as they weigh , putting to every pound of sugar one quart of water , boil your quinces therein very leasurely being close covered , turn them to keep them from spotting● and when they are so tender that you may prick a hole through them with a rush and that they are well coloured , then boil the syrup till it will button on a dish and so put your syrup and them up together . 17 to pickle cucumbers . wash your cucumbers clean and dry them in a cloath , then take some water . vinegar , salt , fennel tops , and some dill tops , and a little mace , make it fast enough and sharp enough to the tast , then boil it a while , and then take it off , and let it stand till it is cold ; then put in the cucumbers , and lay a board on the top to keep them down , and tye them up close , and within a week they will be fit to eat . 18. to candy pears● plumbs and apricocks to look as clear as amber . take your apricocks or plumbs , and give every one a cut to the stone in the notch , then cast sugar on them and bake them in an oven as hot as for maunchet close stopt , bake them in an earthen platter and let them stand half an hour , then take them out of the dish , and lay them one by one upon glass plates , and so dry them ; if you can get glasses made like marmalet boxes to lay over them , they will be the sooner candyed . in this manner you may candy any other fruit . 19. to preserve oranges . take a pound of oranges , and a pound of sugar , pill the outward rind , and inward white skin off then take juice of oranges and put them into the juice , boil them half an hour and take them off . 20. to make oyl of violets . set the violets in sallad oyl , and strain them , then put in other fresh violets and let them lye twenty days , then strain them again and put in other fresh violets , and let them stand all the year . 21. to mak cream of quinces . take a roasted quince , pare it and cut it into thin slices to the coar , boyl it in a pint of cream with a little whole ginger , till it tast of the quinces to your liking , then put in a little sugar and strain it , and always serve it cold to the table . 22. to make a march-pan , steep two pound of picked almonds one day and two nights in fair water , and blaunch them out of it , then beat them well in a morter , and bedew them with rose-water , put to your almonds so many pound of sugar , and beat your sugar with your almonds ; then make very fine ●rust either of past or wafer , and sprinkle it with rose-water and sugar ; then spread the stuff on it , and bake it at a very soft fire , always bedewing it with damask-water , civet , and sugar ; and lastly with a gut of dates guilt or long comfits guilt , or with cinamon-sticks guilt , or the kernels of the pine-apple and ●o ●et it forth . 23. to make almond milk. boyl french barley , and as you boyl it cast away the water wherein it was boil●d , till you see the water leave to change colour ; as you put in more fresh water , then put in a bundle of straw-berry leaves : and as much cullumbine leaves , and boyl it a good while ; then put in beaten almonds and strain them , and then season it with sugar and rosemary , then strew some sugar about the dish , and send it to the table . 24. to preserve apricocks , or pear-plumbs when they are green . you may take any of these fruits and scald them in water and peel them , and s●rape the spungy substance of the apricocks or quinces , so boyl them very tender , taking their weight in sugar , and as much water as to cover them , and boyl them very leasurely ; then take them up and boil the syrup till it be thick , and when they are cold put them up with you● syrup into your preserving glasses . 25. to pickle french beans . you must take your beans and string them boyl them tender● then take them off● and let them stand till they are cold , put them into the pickle of beer vinegar , pepper and salt cloves and mace with a little ginge . 26● to make an excellent jelly . take three gallons of fair water , and boil in it a knuckle of veal , and two calves feet slit in two , with all the fat clean taken from between the claws , so let them boil to a very tender jelly keeping it clean scum●d , and the edges of the pot always wiped with a clean ●●ath , that none of the scum may boil in , strain it from the meat , and let it stand all night , and the next morning take away the top and the bottom , and take to a quart of this jelly , half a pint of sherry sack , half an ounce of cinamon , and as much sugar as will season it , six whites of eggs very well beaten , mingle all these together , then boil it half an hour , and let it run through your jelly bag . 27. to make aqua-mirabil is . take of cloves , galanga , cubebs , mace , cardamums , nutmegs , ginger , of each one dram ; juice of celandine half a pound , spirit of wine one pint , white-wine three pints , infuse them twenty four hours , and draw off a quart with an alembick . 28. dr. stevens water . take of cinamon , ginger , galanga , cloves , nutmegs , grains of paradise , seeds of annis , fennel , ●arraways , of each one dram● herbs of time , mother of time , mints , sage , penny-royal pellitory of the wall , rosemary , flowers of red roses , camomile , origanum , lavender , of each one handful , infuse them twelve hours in ●welve pints of gascoign wine , then with 〈◊〉 alembick draw three pints of strong-water from it . 29. to make good cherry wine . take the syrup of cherries , and when it hath stood a while bottle it up , and tye down the cork , and in a short time it will be very good pleasant wine . 30. to make wa●ers . take a pint of flower , a little cream the yolks of two eggs , a little rose-water , with some searced cinamon and sugar work them together , and bake them upon hot irons . 31. to preserve grapes . stamp and strain them , let it settle a while before you wet a pound of sugar or grapes with the juice , stone the grapes , save the liquor , in the stoning take off the stalks give them a boiling , take them off , and put them up . 32. to pickle purslain . take the purslain and pick it into little pieces , and put it into a pot or barrel , then take a little water , vinegar and salt to your tast , it must be pretty strong of the vinegar and salt , and a little mace , and boil all these together , and pour this liquor boiling hot into the parslain , and when it is cold tye it close , but lay a little board on the top to keep it down , and within a week or two it is fit to eat . 33. to preserve green walnuts . boil your walnuts till the water tast bitter , then take them off , and put them in cold water , and pill off the bark , and weigh as much sugar as they weigh and a little more water then will wet the sugar , set them on the fire , and when they boil up take them off , and let them stand two days , and then boil them again once more . 34. to prese●ve currants . part them in the tops , and lay a lane of currants , and a lane of sugar , and so boyl them as fast as you do ras-berries , do not put them in the spoon but scum them , boil till the syrup be pretty thick ; then take them off , and let them stand till they be cold and put them into a glass . 35. to make goose berry cakes . pick as many goose-berries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft , and then put them into a five , and let them stand till all the juice be out , and weigh the juice , and as much sugar as syrup , first boyl the sugar to a candy , and take it off , and put in the juice and set it on again till it be hot and take it off , and set them in the press till they be dry , then they are ready . 36. an excellent broath . take a chicken and set it on the fire , and when it boils scum it , then put in a mace , and a very little oatmeal , and such herbs as the party requires ; and boil it well down , and bruise the chicken and put it in again and it is good broath : and to alter it you may put in six prunes , and leave out the herbs or put them in as you please , and when it is well boyled , strain it and season it . 37. to make angellets . take a quart of new milk , and a pint of cream and put them together in a little runnel , when it is come well take it up with a spoon , and put it into the vate softly , and let it stand two days till it be pretty stiff ; then slip it out and salt it a little at both ends , and when you think it is salt enough set it a drying , and wipe them , and within a quarter of a year they will be ready to eat . 38. to make ielly of harts-horn . take four ounces of the shavings of harts-horn of the inside , and two ale● quarts of water , put this in a pipkin , and boil it very gently till it come to a quart , the harts-horn must be steeped 3 or 4 hours first afterwards put a little into a saucer till it be cold , and if it be cold and jellieth it is boil'd enough● then being warm take it off the fire , and strain it hard through a cloath , and set it a cooling till it be hard jelly , then take two whites of eggs , and beat them very well , er with a sprigg of rosemary or birch , ( but not with a spoon ) till a water come in the bottom , then put these beaten eggs and the water thereof into a skillet and all the jelly upon it , with three spoonfuls of damask rose-water , and a quarter of a pound of sugar , and when it boils , sti● and lay it pretty well , then strain it through a cloath and let it cool , and of this take four spoonfuls in the morning fasting , and four a clock in the afternoon and this is excellent good for the weakness of the ba●k . 40. to preserve damsons red , or black plumbs . take their weight in sugar , and water enough to make a syrup to cover them , so boil them a little therein being close covered turning them for spotting , let them stand all night in their own syrup , then set them upon a pot of seething water , and suffer your plumbs to boyl no faster then the water under them ; and when they are both sweet and tender take them up , and boil the syrup again till it be thick , then put up your plumbs and it together in your preserving glasses . 41. to make rosemary water . take the rosemary and the flowers in the midst of may before sun-rise , strip the leaves and flowers from the stalks , then take 4 or 5 elecampana roots , and a handful or two of sage , then beat the rosemary , sage and roots together , till they be very small , then take three ounces of cloves & as much mace , and half a pound of anniseeds , and ●eat these spices every one by themselves then take the herbs and the spices , and put thereto 4 or 5 gallons of good white-wine , then put in all these herbs , spices and wine into an earthen pot , and put the pot into the ground about sixteen days , then take it up and distil it with a very soft fire . 43. to make pomatum . take fresh hogs suet clean sed from the films and washt in white-wine one pound and as much sheeps suet washt in white-wine , then take about sixteen pomwater apples cleansed and boyl d in rose-water ; add to these rose-wood , sassafras , roots of orrice florentine of each six drams , of benzoin , storax calamita half an ounce of each and so make it into an oyntment . 44. to maks oyl of sweet almonds . take dryed sweet almonds as many as you please , beat them very small and put them into a rough hemp●n● loath , and without fire by degrees press out the oyl . 45. an excellent water against fit● of the mother . take briony-roots , elder-berries ripe , and d●estat a gentle heat in a furnace and cleans'd from their stalks , of each two ounces ; leaves of mugwort , dittany , featherfew , nep , basil , penny-royal , rue , sabine , all dryed in the sun● of each half an ounce , peels of oranges the out-side dry'd an ounce and a half , myrrh , castoreum , of each three drams , saffron one dram ; powder them and steep them eight days in two quarts of the spirit of wine ; then strain through a very quick hair strainer , keep the strained liquor in a glass very well stopt . 46. to make syrup of wormwood . take roman wormwood , or po●tick vvormwood half a pound , of red roses two ounces , indian spike three drams ; old rich white-wine and juice of quinces of each two pints and a half , bruise them in an earthen vessel twenty four hours , then boil them till half be wasted , strain it , and put to the straining two pounds of sugar , and boil it to a syrup . 47. to make conserve of quinces . take three quarts of the juyce of quinces clarified , boil it until two parts be wasted then put to it two pounds of white sugar , then boil them to the thickness of honey . 48. to make syrup of poppies . take the heads and seeds of white poppy and black , of each fifty drams , venus hair fifteen , licorice five drams , jujubes thirty drams ; lettic● seeds forty drams , and of the seeds of mallows ; and quinces tied up in a fine rag , of each one dram and half ; boil them in eight pints of water , untill half be wasted , strain it , and to every three pound of liquor put thereto perrides , & sugar of each 1 pound , boil them to a syrup . 49. to make honey of roses . take of pure white honey dispumed , fresh juice of red roses one pound , put them into a skillet , and when they begin to boil , throw into them of fresh red rose leaves picked , four pounds , and boil them untill the juice be wasted ; alway● stirring it , then strain it , and put it up in an earthen pot . 50. to make syrup of lemmons . take of the juice of lemmons purified by going through a woolen strainer with crushing , three quarts and an half , and of white sugar five pound ; boil them with a soft fire to a syrup . 51. to make spirit of wine . take of good claret , or white-wine , or sack , enough to fill the vessel , wherein you make your distillation to a third part , then put on the head furnished with the nose or pipe , and so make your distillation first in ashes , drawing about a third part from the whole ; as for example , six or eight pints out of four and twenty , then still it again in b. m. drawing another third part , which is two pints , so that the oftner you distil it , the less liquor you have b●t the more strong , some use to rectifie it seven times . 52. to make syrup of maiden-hair . take of the herb ●aiden-hair , fresh gathered and cut a little , five ounces , of roots of licorish scraped two ounces , steep them twenty four hours in a sufficient quantity of hot water then boil them according to art ; add four pounds of sugar to five pints of the clarified liquor , and then boil them to a syrup . 53. to make syrup of licorish take of the roots of licorish scraped two ounces of colts-foot four handfuls ; of maiden-hair one ounce of hysop half an ounce , infu●e them twenty four hours in a sufficient quantity of water , then boil them till one half be wasted , add to the strained liquor , a pound of the best clarified honey , and as much white sugar , boil them to a syrup 54. to make the kings perfume . take six spoonfuls of rose-water , and as much amber-greece as weigheth two barley-corns , and as much cive● , with as much sugar as weigheth two pence beaten in fine powder ; all these boiled together in a perfuming pan is an excellent perfume . 55. the queens perfume . take four spoonfuls of spike water , and four spoonfuls of damask water , thirty cloves , and eight bay leaves shred as much sugar as weigheth two pence ; all these boiled make a good perfume . 56. king edwards perfume to make your house smell like rosemary . take three spoonfuls of perfect rosemary , and as much sugar as half a walnut beaten in small powder ; all these boiled together in a perfuming pan upon hot embers with a few coals is a very sweet perfume . 57. to make conserve of rosemary . take your flowers of rosemary , which you may gather either in march or september , when you have beaten them to pap , take three times their weight in sugar , pound them all together and set them in the sun and so use them . 58. to make syrup of cowslips . take the distilled water of cow-slips , and put thereto your flowers of cow-slips clean pickt , and the green knobs in the bottom cut off , and boil them up into a syrup , take it in almond milk , or some other warm thing ; it is good against the palsi● and ●renzy , and to procure sleep to the si●k . 59. to make marmelade of lemmons and oranges . you may boil eight or nine lemmons or oranges , with four or five pippins , and draw them through a strainer ; then take the weight of the pulp all together in sugar and boil is as you do marmelade of quinces and so box it up . 60. to make angelica wat●r . take a handful of carduus benedictus and dry it , then take three ounces of angelica roots one dram of myrrh , half an ounce of nutmegs , cinamon and ginger four ounces of each , one dram and half of saffron ; of cardonius , cubels , galingal , and pepper , of each a quarter of an ounce ; two drams of mace , one dram of grains , of lignum aloes , spikenard , iunius odoratus ; of each a dram ; sage , borage , buglos , violets , and rosemary flowers of each half a handful , bruise them and steep them in a pottle of sack twelve hours , and distill it as the rest . 61. to make quiddany of cherries . when your cherries are fully ripe , and red to the stone , take them and pull out the stones , and boil your cherries till they be all broken then strain them and take the liquor strained out , and boil it over again , and put as much sugar to it as you think convenient , and when it is boil●d that you think it is thick enough put it into your boxes . 62. to dry cherries . take six pound of cherries and stone them● then take a pound of sugar and wet it with the juice of the cherries , and boil it a little , then put in your cherries and boil them till they are clear , let them lye in the syrup a week then drein them from the syrup , and lay them on thin boards , or sheets of glass to dry in a stove , turn them twice a day , and when they are dry , wash off the clamminess with warm water ● and dry them a little longer . 63. to make brown metheglin . take strong ale-wort , and put as much honey to it as will make it strong enough to bear an egg ; boil them very well together , then set it a cooling , and when it is almost cold put in some ale-yeast , then put it into a strong vessel , and when it hath done working , put a bag of spices into the vessel and some lemon peel and stop it up close , and in a few days it will be fit to drink , but the longer you keep it the better . 64. to candy oranges or lemons , after they are preserved . take them out of the syrup , and drain them well , then boil some sugar to a candy height , and lay your peels in the bottom of a ●ive , and pour your hot sugar over them , and then dry them in a stove or warm oven . 65. to preserve oranges after the portugal fashion . open your oranges at the end , and take out all the meat , then boil them in several waters , till a straw nay go through them , then take their weight ann half in fine sugar , and to every pound of sugar , a pint of water , boil it and scum it , then put in your oranges and boil them a little more , then take them up , and fill them with preserved pippins , and boil them again till you think they are enough , but if you will have them jelly , make a new syrup with the water wherein some sliced pippins have been boiled , and some sine sugar , and that will be a stiff jelly . 66. to make good vsquebath . take two gallons of good aquavitae four ounces of the best liquorice bruised , four ounces of anniseed brui●ed , put them into a wooden , glass , or stone vessel , and cover them close , and so let them stand a week , then draw off the cleerest and sweetest with molosso's , and keep it in another vessel , and put in some dates , and raisens stoned , keep it very close from the air. 67. to make italian bisket . take serced sugar ; and a little of the white of an egg , with some ambergreece and musk , beat them all to a past in an alablaster morter , and mould it in a little anniseed finely dusted , then make it up in loaves , and cut them about like maunchet , then bake them in an oven , as hot as for maunchet , and when they are risen somewhat high upon the plates take them forth and remove them not of the plates till they be cold , for they will be very apt to break . 68. to make french bisket . take half a peek of flower , with four eggs half a pint of ale-yeast , one ounce and half of anniseed , a litle sweet cream , and a little cold water , make all into a loaf , and fashion it something long , then cut it into thick slices like tosts , after it hath stood two days , and rub them over with powdred sugar , and lay them in a warm sun , and so dry them and sugar them as you dry them three , or four times , then put them into boxes for use . 69. to make sugar plate . take serced sugar , and make it up in past with gum-dragon steeped in rose-water , and when you have brought it to a perfect past , rowl it as thin as ●●e you can , and then print it in moulds of what fashion you please , and so let them dry as they ly . 70. to make pomander . take half an ounce of benjamin , and as much storax , and as much lapdanum , with six grains of musk , and as much civet , and two grains of amber-grease , and one dram of sweet balsom , beat all these together in a hot morter , then roul it up in beads as big , or as little as you please , and whilst they are hot make holes in them to serve for your use . 71. to make conserve of damsons . take ripe damsons and put them into scalding water , and half an hour after set them over the fire till they break ; then strain them through a cullender , and let them cool therein , then strain them ( through a peice of canvas ) from their stones and skins , and then set them over the fire again , then put to them a good quantity of red wine , and so boil it often stirring it till it be thick , and when it is almost boil d●enough , put in a convenient proportion of sugar , and stir it very well together , and then put it into your gally-pots . 72. to bake oranges . peel all the bark off , and boil them in rose-water , and sugar till they are ●●nder , then make your pye , and set them whole in it , and put in the liquor they are boil●d in into the pye , and season it with sugar , cinamon and ginger . 73. to preserve peaches . take a pound of your fairest and best colour'd peaches and with a wer linnen clo●t● wipe o●● the white hoar of them , th●n parboil them in half a pint of white-wine and a pint and a half of running water , and being parboil'd peel off the white skin of them and then weigh them ; take to your pound of peaches three quarters of a pound of refined sugar , and di●●olve it in a quarter of a pint of white-wine , and boyl it almost to the height of a syrup , then put in your peaches , and let them boil in the syrup a quarter of an hour or more if need require , then put them up & keep them all the year . 74. to preserve goose-berries . take goose-berries , or grape , or barberries , and take somewhat more then their weight in sugar beaten very fine and so lay one laying of fruits , and another of sugar , till all are laid in your preserving pan , then take six spoonfuls of fair water , and boil your fruits therein as fast as you can , until they be very clear , then take them up , and boil the syrup by it self , till it be thick , when they are cold put them into gally-pots . 75. to preserve pippins white . pare your pippins and cut them the cross way , and weigh them , add to a pound of sugar a pint of water ; then put the sugar to the water and let it boil a while , and then put in your pippins , and let them boil till they be clear at the core , then take them off and put them up . 76. to preserve grapes . it settle a while , then wet a pound of sugar or grapes with the juice , stone the grapes , save the liquor in the stoning , take off the stalks , give them a boiling , t●ke them off , and put them up . 77. to preserve angellica roots . wash the roots and slice them very thin , and lay them in water three or four days , change the water every day , then put the roots into a pot of water , and set them in the embers all night , in the morning put away the water , then take a pound of roots four pints of water , and two pound of sugar , let it boil and scum it clean , then put in the roots , which will be bo●l●d before the syrup then take them up and boil the syrup after , they will ask a whole days work very softly , at st. andrews time is the best time to do them in all the year . 78. to make syrup of quinces . take of the juice of quinces clarified three quarts , boil it over a gentle fire til● half of it be consumed , scum it and add to it three pints of red wine , with four pound of white sugar , boyl it into a syrup , and perfume it with a dram and half of c●● namon , and of cloves and ginger , of 〈…〉 two scruples . 79. to make walnut-water . take of green walnuts a pound and half , garden radish-ro●rs one pound , green afarabacca six ounces , radish seeds four ounces ; let all of them being bruised be steeped in three pints of white-wine-vinegar for three days , and then distil them in a leaden still till they be dry . 80. to make treakle water . take of the juice of green walnuts four pound , juice of rue three pound , juice of carduus , marigolds and balm , of each two pound , green peta●● is roots one pound and half , the roots of burs one pound , angelica and masterwort of each half a pound ; the leaves of scordium four handfuls , old venice treacle and mithridate of each eight ounces , canary wine six quarts , vinegar three quarts , juice of lemons one quart , digest them two days either in horse-dung or in a bath , the vessel being close shut , then distil them in sand , in the distillation you may make a theri●cal extraction . 81. to make syrup of cinamon , take of cinamon grosly bruised 4 ounces ●●eep it in white-wine , and small cinamon water of each half a pound● three days in a glass by a gentle fire ; strain it , and with a po●nd and half of sugar boil it gently to a syrup . this syrup refiesheth the vital spirits and cherisheth the heart and stomach , helps digestion , and cherisheth the whole body exceedingly . 82. to make syrup of citron peels . take of freth yellow citron peels , five ounces , the berries of cherms , or the juice of the● brought over to us two drams , spring-water two quarts ; steep them all night , boyl them till half be consumed , take off the scum , strain it , and with two pound and half of the whitest sugar , boyl it into a syrup : let half of it be without musk , but perfume the other half with three grains of musk tyed up in a rag . 83. to make syrup of harts-horn . take of harts● tongue thee● handfuls , polipodium of the oak , the roots of both sorts of buglos , barks of the roots of capers and tamaris , of each two ounces , hops , dodder , maiden-hair , balm , of each two handfulls ; boil them in four quarts of spring-water till it comes to five , strain it , and with four pound of sugar , make it into syrup according to art. 84. an oyl perfume for gloves that shall never out . take benjamin two ounces , storax and calamint each an ounce ●ut the two first must be finely bearen by themselves ; then take a pound of sweet almonds , and mingle it with the storax and benjamin upon a marble stone , and then put it into an earthen pot with more oyl , then put in your gloves powdered , and so let it stand very close covered ; and when you will perfume a pair of gloves , take a little fair water in a spoon , and wipe your gloves very fine with ; take another spoon , and dip it in your oyl , and rub it on your gloves , and let them dry this is excellent . 85. an excellent water for one that is in a consumption . take three pints of milk , and one pint of red wine , twenty four yolks of new laid eggs , beat them very well together , then add so much white bread as will drink up the wine , and put to it some cow-slip flowers , and distil them : take a spoonful of this , morning and evening , in chicken , or muton broth , and in one month it will cure any consumption . 86. to make barley water , take a penny-worth of barley , a penny-worth of raisins of the sun , a penny-worth of anniseeds , a half penny-worth of liquorish , about two quarts of water , boil all together till half be consumed , then strain it , and when it is cold drink it , your liquorish must be sliced into small pieces . 87. dr. deodates drink for the scurvy . take roman wormwood , carduus benedictus , scurvy-grass , brook-lime , water-creases , water-trifoil , of each one handful , dodder , cetrach , soolopendria . burrage , buglos , sorrel , vervain , or speedwel , of each half a handful , elicampane root one ounce , raisins of the sun three ounces , slices of oranges and lemmons , of each fifteen , boil , or rather infuse these in a double glass , with so much white-wine as will make a pint and a half of the liquor when it is done . 88. a conserve to strengthen the back . take eringo roots , and conserve them as you do damask , white and red roses in every respect the pith being taken out ; one pound and a half of sugar is enough for every pound of roots , with three pints of water stew them closely at first as you do your roses ; if you add to them five or six grains of amber grease beaten to fine powder , it will be much more cordial . 89. to make excellent aqua composita for a surfeit or cold stomach . take a handful of rosemary , a root of ●nula● campane , a handful of hysop , half a handful of thyme , six handfuls of sage , as much mint and as much penny-royal , half a handful of hore-hound , two ounces of liquorish well bruised and as much anniseeds : then take two gallons of the best strong ale , and take all the herbs afore●aid , and wring them asunder , and put them into an earthen pot well covered , and let them stand a day and a night , from thence put all into a brass pot , and set it on the fire , and let it stand till it boil , then take it from the fire and set your limbeck on the pot , and stop it close with past that there come no air out of it , and still it out with a soft fire , you may add to it 1 handful of red fennel . 90. to make balm water . take four gallons of strong stale ale , half a pound of liquorish , two pound of balm two ounces of figgs , half a pound of anniseeds , one ounce of nutmegs , shred the balm and figgs very small , and let them stand steeping four and twenty hours , and then put it in a still as you use aqua-vitae . 91. to pickle broom-buds . take as many broom-buds as you please , make linnen bags and put them in , and tye them close , then make some brine with water and salt , and boil it a little , let it be cold , then put some brine in a deep earthen pot , and put the bags in it , and lay some weight on them , let it lye there till it look black , then shift it again still as long as it looks black , boil them in a little cauldron , and put them in vinegar a week or two , and they will be fit to eat . 92. to make good raspberry wine . take a gallan of sack , in which let two gallons of raspberries stand steeping the space of twenty four hours , then strain them and put to the liquor three pound of raisins of the sun stoned ; let them stand together four or five days , being sometime stirred together , then pair off the clearest and put it up in bottles and set it in a cold place if it be not sweet enough you may put sugar to it . 93. to make excellent hippocras in an instant . take of cinamon two ounces , nutmegs , ginger , of each half an ounce , cloves two drams , bruise these small , then mix them with as much spirit of wine , as will make them into a past , let them stand close covered in a glass the space of six days in a cold place , then press out the liquor and keep it in a glass . a few drops of this liquor put into any wine giveth it a gallant relish and odour , and maketh it as good as any hippocras whatsoever in an instant . 94. to make artificial malmsey . take two gallons of english honey , put into it eight gallons of the best spring-water , set these in a vessel over a gentle fire , when they have boil'd gently an hour take them off , and when they be cold put them into a small barrel or runlet hanging in the vessel a bag of spices , and set it in the cellar , and in half a year you may drink thereof . 95. to make artificial claret-wine . take six gallons of water , two gallons of the best syder , put thereto eight pound of the best malaga raisins bruised in a morter , let them stand close covered in a warm place the space of a fortnight , every two days stirring them well together ; then press out the raisins● and put the liquor into the s●id vessel again , to which add a quart of the juice of ras-berries , and a pint of the juice of black cherries ; cover this liquor with bread spread thick with strong mustard , the mustard-seed being down●ward , and so let it work by the fire side three or four days , then turn it up and let it stand a week , and then bottle it up , and it will tast as quick as bottle beer and become a very p●easant drink , and indeed far better and wholsomer then our common claret . 96. to make spirit of amber-grease . take of amber-grease two drams , of musk a dram cut them small , and put them into a pint of the best spirit of wine , close up the glass hermetically , and digest them in a very gentle heat till you perceive they are dissolved , then you may use it ; two or three drops or more if you please of this spirit put into a pint of wine , gives it a rich odour , or if you put two or three drops round the brims of the glass it will do as well , half a spoonful of it taken either of it self , or mixt with some specifical liquor is a most rich cordial . 97. an excell●nt sweet water . take a quart of orange-flower water , as much rose water , with four ounces of musk-willow-seeds grosly bruised , of benjamin two ounces , of storax an ounce , of latdanum six drams , of lavender flowers two pugils , of sweet marjoram as much , of calanius aromaticus a dram , distil all these in a glass still in balneo , the vessel being very well closed that no vapour breath forth ; note that you may make a sweet water in an instant , by putting in a few drops of some distilled oyls together into some rose-water , and brew them well together . 98. dr. burges plague water . take three pints of muscadine , and boyl in it sage and rue , of each a handful till a pint be wasted , then strain it , and set it over the fire again , put thereto a dram of long pepper , ginger and nutmeg , of each half an ounce being all bruised together ; then boil them a little , and put thereto half an ounce of andramachus treacle , three drams of methridate , and a quarter of a pint of angellica water . take a spoonful or two of this morning and evening . 99. to dry cherries or plumbs in the sun. if it be small fruit you must dry them whole by laying them abroad in the hot sun in stone or pewter dishes , or tin pans turning them as you see cause ; but if your plumbs be large slit them in the middle and lay them abroad in the sun ; an if they be very large then give each plumb a slit on each side , and if the sun do not shine sufficiently , then dry them in an oven that is temperately warm . 100. to preserve pippins green . take pippins when they be small & green off the tree , and pare three or four of the worst , and cut them all to peices ; then boil them in a quart of fair water till they be pap ; then let the liquor come from them as they do from your quiddany into a bason ; then put into them one pound of sugar clarified , and put into it as many green pippins unp●rd , as that liquor will cover , and so let them boyl softly , and when you see they be boil●d as tender as a cod●ing , then take them up and peel off the outermost white skin , and then they will be green , then boil them again in the syrup till it be thick and you may keep them all the year . 101. to maks syrup of hysop . take of hysop one handful , of figgs , raisins , dates , of each an ounce , boil these in three pints of water to a quart , then strain and clarifie it with the whites of two eggs , and two pound of sugar , and so boil them to a syrup , and being boil●d enough keep them all the year . 102. to make rosa solis . take liquorish eight ounces . anniseeds and carr●way of each an ounce ; raisins ston'd and dates of each three ounces , nutmegs , ginger , mace , of each half an ounce , galingal a quarter of an ounce , cubebs one dram , figgs two ounces , sugar four ounces ; bruise these and distil them with a gallon of aqua-vitae as the rest , but when it is distilled , you must colour it with the herb rosa solis or alkanet root . 103. to make muscadine com●●ts . take half a pound of musk sugar beaten and searced , then take gumdragagant steeped in rose-water , and two grains of musk and so beat them in an alablaster morter till it come to perfect past , then roul it very thin , and cut it in small diamond pieces and then bake them , and so keep them all the year . 104. to make conserve of burrage-flowers . let your flowers be well coloured , and pick the blacks from them , then weigh them and to every ounce of flowers you must take three ounces of sugar , and beat them together in a stone morter with a wooden pestle till they be very fine ; then take them out and put the conserve into a pipki● , and ●ea● it thorow hot , put them up and keep them all the year . 105. to candy ginger . take very fair and large ginger and pare it , and lay it in water a day and a night ; then take double refined sugar and boil it to the height of sugar again , and when your sugar begins to be cold , take your ginger and stir it well about while your sugar is hard to the pan ; then take it out piece by peice and lay it by the fire four hours , then take a pot and warm it and put the ginger in it tye it up close and every other morning stir it about throughly , and it will be rock-candyed in a little time . 106. to make manus christi . take half a pound of refined sugar , and some rose-water , boil them together till it come to sugar again , then stir it about till it be somewhat cold , then take leaf gold and mingle with it , then cast it according to art into r●und gobbets , and so keep them . 107. to make conserve of strawberries . first boil them in water , and then cast away the water and strain them ; then boil them in white-wine , and works as in prunes ; or else strain them being ripe then boil them in white-wine and sugar till they be stiff . 108. to make conserve of prunes . take the best prunes put them into scalding water , let them stand a while , then boil themover the fire till they break ; then strain out the water through a cullender , and let them stand therein to cool , then strain the prunes through the cullender , taking away the stones and skins , then set the pulp over the fire again and put thereto a good quantity of red wine , and boil them to a thickness still stirring them up and down , when they are almost enough put in a sufficient quantity of sugar , stir all well together and then put it up in your gally-pots . 109. to make fine christal ielly . take a knuckle of veal , and four calves feet , put them on the fire with a gallon of fair water , and when the flesh is boil'd tender take it out , then let the liquor stand still till it be cold , then take away the top and the bottom of the liquor , and put the rest into a clean pipkin , and put into it one pound of refined sugar , with four or five drops of oyl of cinamon and nutmegs , and a grain of musk , and so let it boil a quarter of an hour leasurely on the fire ; then let it run through a jelly-bag into a bason , with the whites of two eggs beaten ; and when it is cold you may cut it into lumps with a spoon , and so serve three or four lumps upon a plate . 110. to make ielly of strawberries , mulberries , raspisberries or any other such tender fruit . take your berries and grind them in a stone morter with four ounces of sugar , and a quarter of a pint of fair water , and as much rose-water ; and boyl it in a skillet with a little ising-glass , and so let it run through a fine cloath into your boxes and you may keep it all the year . 111. to candy rosemary flowers . pick your flowers very clean , and put to every ounce of flowers two ounces of hard sugar , and one ounce of sugar-candy , and dissolve them in rosemary flower water , and boil them till they come to a sugar again , when your sugar is almost cold put in your rosemary flowers and stir them together till they be enough ; then take them out and put them in your boxes , and keep them in a store for use . 112. to candy brrrage flowers . pick the flowers clean and weigh them , and do in every respect as you did your rosemary flowers , only when they be candyed you must set them in a still , and sokeep them in a sheet of white paper , putting eve●y day a chafing-dish of coals into your still , and it will be excellently candyed in a small time . 113. to make bisket cakes . take a peck of flower●● four ounces of coriander-seed , one ounce of anniseed ; then take three eggs , three spoonfuls of ale-yeast , and as much warm water as will make it as thick as past for maunchet● , make it into a long roul and bake it in an oven an hour , and when it is a day old , pare it and slice it , sugar it with searced sugar and put it again into the oven , and when it is dry take it out , and new sugar it again , and so box it and keep it . 114. to make past royal. take a pound of refined sugar , beaten and searced , and put into a stone morter , with an ounce of gumdragagant steeped in rose-water , and if you see your past be too weak put in more sugar● if too dry more gum , with a drop or two of oyl of ci●amon , beat it into a perfect past , and then you may print it in your moulds , and when it is dry guild it and so keep them . 115. to make apricock cakes . procure the fairest apricocks you can get , and let them be parboil●d very tender ; take of the same quantity of sugar whereof the pulp is , and boil them together very well always keeping them stirring for fear of burning too ; when the bottom of the skillet is dry they are enough , then put them into little cards sewed round about , and dust them with fine sugar , and when they are cold stone them and turn them , and fill them up with some more of the same stuff , but let them stand three or four days before you remove them from the first place , when you find them begin to candy take out the cards and dust them with sugar . 115. to make conserve for tarts all the year . take damsons , or other good ripe plums , and peel off their skins , and so put them into a pot , but to pippins pared , and cut in pieces , and so bake them ; then strain them through a piece of canvas , and reason them with cinamon , sugar , ginger , and a little rose-water : boyl it upon a chafing-dish of coals , till it be as thick as a conserve ; and then put it into your gally-pots , and you may keep it good all the year . 116. to dry pippins . take the fairest yellow pippins , and pare them , and make a hole through every one , then par-boyl them a little in fair water , then take them up , and put them into as much clarified sugar as will cover them , and let them boyl very gently a little while , in that syrup ; then take them out , and put them into an earthen platter , then cast fine sugar upon them , and set them into the oven half an hour , then take them out , and cast some more sugar on them , ( being turned ) and do so three times , and they will be well d●yed . 117. to make paste of genua . take two pound of the pulp of quinces , and as much of peaches ; strain it , and dry it in a pewter platter upon a chasing-dish of coals ; then weigh it , and boyl it to the height of manus christi , and then put them together , and so fashion it upon a pye-plate , and dry it in an oven with a chafing-dish of coals till it be through dry , and then if you please you may spot them with gold. 118. to make leach . make your jelly for your leach with calves feet , as you do your ordinary jelly , but a little stiffer ; and when it is cold , take off the top , and the bottom , and set it over the fire with some cinamon and sugar ; then take your turnsole being well steept in sack , and crush it , and so strain it in your leach , and let it boyl to such a thickness , that when it is cold you may slice it . 119. to dry any kind of fruits after they are preserved . take pippins , pears , or plums after they are preserved out of the syrup , and wash them in warm water , and then strew them over with sugar finely sierced , as you do flower upon fish to fry , and set them into a broad earthen pan , and lay them one by another ; then set them into a warm stove or oven , until they be dry , and turn them every day till they are quite dry ; and if you please , you may candy them therewithal ; cast sugar upon them three or four times as you dry them . 120. to make quiddany of quinces . take the kernels out of seven or eight great quinces , and boyl the quinces in a quart of spring-water , till it come to a pint ; then put into it a quarter of a pint of rose-water , and one pound of fine sugar , and so let it boyl till it come to be of a deep colour , then take a drop and drop it into the bottom of a saucer , and if it stand , take it off ; then let it run through a jelly-bag into a bason , then set it over a chafing-dish of coals to keep it warm , then take a spoon and fill your boxes as full as you please ; when they be cold cover them , and if you please to print it in moulds , wetting your moulds with rose-water , and so let it run in , and when it is cold , turn it into boxes . 121. to make sweet cakes without either spice or sugar . take parsneps , and scrape or wash them clean , slice them thin , and dry them well , beat them to powder , mixing one third part thereof with two thirds of fine wheat-flower ; make up your paste into cakes , and you will find them very sweet and delicate . 122. to make wormwood-vvine . take small rochel or comahe wine , put a few drops of the extracted oyl of worm-wood therein ; brew it together out of one pot into another , and you shall have a more neat and wholsom wine for your body , than that which is sold for right wormwood-wine . 123. to make sweet bags to lye among linning . fill your bags only with lignum and rhodium finely beaten , and it will give an excellent scent to your linnen . 124. to make spirit of honey . put one part of honey to five parts of water , when the water boyleth dissolve your honey therein , scum it ; and having boyled an hour or two , put it into a wooden vessel , and when it is blood-warm set it on fire with yeast , after the usual manner of beer and ale ; turn it , and when it hath lain some time , it will yield spirit by distillation , as wine , beer , and ale will do . 125. to preserve artichoaks . cut off the stalks of your artichoaks within two inches of the choak , and make a strong decoction of the rest of the stalks , slicing them into thin small pieces , and let the artichoaks lye in this decoction ; and when you use them , you must put them first in warm water , and then in cold , and so take away the bitterness of them . 126. to make syrup for a cough of the lungs . take a pottle of fair running water in a new pipkin , and put into it half an ounce of sydrack , half an ounce of maiden-hair , and a good handful of elecampane roots sliced ; boyl all together , untill half be boyled away , even to a syrup ; then put into it the whites of eggs , and let it boyl two or three walms ; and give the patient a spoonful morning and evening . 127. to make banbury cakes . take four pound of currants , wash , and pick them very clean , and dry them in a cloath ; then take three eggs , and put away one yolk , and beat them , and strain them with yeast , putting thereto cloves , mace , cinamon , and nutmegs ; then take a pint of cream , and as much mornings milk , and let it warm ; then take flower , and put in good store of cold butter and sugar , then put in your eggs , yeast , and meal , and work them all together an hour or more ; then save a piece of the paste , and break the rest in pieces , and work in your currants ; then make your cake what quantity you please , and cover it very thin with the paste wherein were no currants , and so bake it according to the bigness . 128. to make ginger-bread . take a quart of honey , and set it on the coals and refine it , then take ginger , pepper , and licorise , of each a penny-worth , a quarter of a pound of anniseeds , and a penny-worth of saunders ; beat all these , and sierse them , and put them into the honey , add a quarter of a pint of claret wine , or old ale ; then take three penny manchets finely grated , and strew it amongst the rest , and stir it till it come to a stiff past ; make them into cakes , and dry them gently . 129. to make vvormwood-vvater . take two gallons of good ale , a pound of anniseeds , half a pound of licorise , and beat them very fine ; then take two good handfuls of the crops of wormwood , and put them into ale , and let them stand all night , and let them stand in a limbeck with a moderate fire . 130. to make paste of quinces . first boyl your quinces whole , and when they are soft , pare them , and cut the quince from the core ; then take the finest sugar you can get finely beaten or sierced , and put in a little rose-water , and boyl it together till it be stiff enough to mould , and when it is cold , roul it and print : a pound of quinces will require a pound of sugar , or thereabout . 131. to make thin quince cakes . take your quince when it is boyled soft , as before , and dry it upon a pewter plate with a soft heat , and stir it with a slice till it be hard , then take sierced sugar to the same weight , and strew it upon the quince as you beat it in a wooden or stone mortar , and so roul them thin , and print them . 132. to make fine cakes . take a pottle of fine flower , and a pound of sugar , a little meale , and good store of water to mingle the flower into a stiff plate , with a little salt , and so knead it , and roul out the cakes thin , and bake them on papers . 133. to make suckets . take curds , and the paring of limons , oranges , or pome-citrons , or indeed any half-ripe green fruit , and boyl them till they be tender , in sweet wort ; then take three pound of sugar , the whites of four eggs , and a gallon of water ; beat the water and eggs together , and then put in your sugar , and set it on the fire , and let it have a gentle fire , and let it boyl six or seven walms , then strain it through a cloath , and set it on again , till it fall from the spoon , and then put it into the rindes , or fruits . 134. to make leach lombard . take half a pound of blanched almonds , two ounces of cinamon beaten and sierced , half a pound of sugar ; beat your almonds , and strew on your cinamon and sugar , till it come to a paste , then roul it , and print it , as afore-said . 135. to make a rare damask water . take a quart of malmsey lees , or malmsey , one handful of marjoram , as much basil , four handfuls of lavender , one handful of bay-leaves , four handfuls of damask-rose-leaves , as many red-rose , the peels of six oranges , or else one handful of the tender leaves of walnut-trees , half an ounce of benjamin , calamus aromaticus as much , of camphire four drams , of cloves an ounce , of bildamum half an ounce ; then take a pottle of running water , and put in all these spices bruised into your water and malmsey together in a pot close stopped , with a good handful of rosemary , and let them stand for the space of six days , then distill it with a soft fire , and set it in the sun sixteen days , with four grains of musk bruised . this quantity will make three quarts of water . 136. to make washing balls . take storax of both kinds , benjamin , calamus aromaticus , labdanum , of each alike , and bray them to powder with cloves and orris , then beat them all with a sufficient quantity of soap , till it be stiff , then with your hand work it like paste , and make round balls thereof . 137. to make a musk-ball . take nutmegs , mace , cloves , saffron , and cinamon , of each the weight of two pence , and beat it to fine powder , add as much mastick , of storax the weight of six pence , of labdanum the weight of ten pence , of amber-grease the weight of six pence , and of musk sour grains ; dissolve and work all these in hard sweet soap , till it come to a stiff paste , and then make balls thereof . 138. to make imperial vvater . take a gallon of gascoin wine , ginger , galingal , nutmegs , grains , cloves , anniseeds , fennel-seeds , caraway-seeds , of each one dram ; then take sage , mint , red roses , tine , pellitory , rosemary , wild thyme , camomile , and lavender , of each a handful , then beat the spices small and the herbs also , and put all together into the wine , and let it stand so twelve hours , stirring it divers times , then distill it with a limbeck , and keep the first water , for it is best ; of a gallon of wine you must not take above a quart of water . this water comforteth the vital spirits , and helpeth the inward diseases that come of cold , as the palsie , and contraction of sinews ; it also killeth worms , and comforteth the stomack , it cureth the cold dropsie , helpeth the stone , and stinking breath , and maketh one seem young. 139. to make verjuice . gather your crabs as soon as the kernels turn black , and lay them a while in a heap to sweat , then pick them from the stalks , blacks , and rotteness , then crush and beat them all to pieces in a tub , then make a bag of course hair-cloath as big as your press , and fill it with the crusht crabs , then put it into the press and press it as long as any moisture will drop out , having a clean vessel underneath to receive the liquor ; then tun it up in sweet hogsheads , and to every hogshead put half a dozen handfuls of damask rose leaves , then bring it up , and spend it as you have occasion . 140. to make dry sugar leach . blanch your almonds , and beat them with a little rose water , and the white of one egg , and then beat it with a good quantity of sugar , and work it as you would work a piece of paste ; then roul it , and print it , only be sure to strew sugar in the print , for fear of cleaving to . 141. to make fine iumbals . beat a pound of sugar fine , then take the same quantity of fine wheat flower , and mix them together , then take two whites and one yolk of an egg , half a quarter of a pound of blanched almonds , then beat them very fine altogether , with half a pound of sweet butter , and a spoonful of rose-water , and so work it with a little cream till it come to a stiff paste , then roul them forth as you please ; you may add a few fine dryed anniseeds finely rub●d , and strewed into the paste , with coriander seeds . 142. to make dry vinegar . to make dry vinegar , which you may carry in your pocket , you must take the blacks of green co●● , either wheat or rye , and beat it in a mortar with the strongest vinegar you can get , till it come to paste , then roul it into little balls and dry it in the sun till it be very hard , and when you have occasion to use it , cut a little piece thereof , and dissolve it in wine , and it will make a strong vinegar . 143. to make excellent date leach . take dates , and take out the stones , and the white rinde , and beat them with sugar , cinamon , and ginger very finely , then work it as you would work a piece of paste , and then print them as you please . 144. to make white ielly of almonds . take rose-water , gum-dragant , or isinglass dissolved , and some cinamon grosly beaten , boyl them all together , then take a pound of almonds , blanch them , and beat them fine with a little fair water , dry them in a fine cloath , and put your rose-water and the rest into the almonds , boyl them together and stir them continually , then take them from the fire , and when it is boyled enough take it off . 145. to candy orange peels . take your orange peels after they are preserved , then take fine sugar , and rose water , and boyl it to the height of manus christi , that is , till it is sugar again , then draw through your sugar ; lay them on the bottom of a siev , and dry them in an oven after you have drawn bread , and they will be candied . 146. to make paste of violets . you must take violets ready pickt , and brui●e them in a marble mortar , and wring the juice from them into a porringer , and put as much hard sugar in fine powder , as the juice will cover , dry it , and then pouder it again ; then take as much gum-dragant steeped in rose water as will bring this sugar into a perfect paste , then take it up & print it with your moulds , and so dry it in your stove . 147. to preserve pippins red. take your best coloured pippins and pare them , then take a piercer and bore a hole through them , then make syrup for them as much as will cover them , and so let them boyl in a broad preserving pan , put to them a piece of cinamon , and let them boyl leisurely , close covered , turning them very often , or else they will spot , and one side will not be like t'other , and let them boyl till they begin to jelly , then take them up , and you may keep them all the year . 148. to make spirit of roses . bruise the rose in his own juice , adding thereto , being temperately warm , a convenient proportion either of yeast , or ferment ; leave them a few days to ferment , till they get a strong and heady smell , near like to vinegar ; then distill them , and draw so long as you find any scent of the rose to come , then distill again so often till you have purchased a perfect spirit of the rose . you may also ferment the juice of roses only , and after distill the same . 149. to make syrup of elder . take elder berries when they are red , bruise them in a stone mortar , strain the juice , and boyl it away to almost half , scum it very clean , take it off the fire whilst it is hot ; put in sugar to the thickness of a syrup , put it no more on the fire , when it is cold , put it into glasses , not filling them to the top , for it will work like beer . 150. to make orange-water . take two quarts of the best malaga sack , and put in as many of the peels of oranges as will go in , cut the white clean off , steep them twenty four hours , then still them in a glass still , and let the water run into the receiver upon fine sugar-candy ; you may still it in an ordinary still . 151. to make a caudle of great virtue . take a pint and a half of the strongest ale may be gotten , twenty jordan almonds clean wiped , but neither wash'd nor blanch'd , with two dates minced very small and stamped ; then take the pith of young beef , the length of twelve inches , lay it in water till the blood be out of it , then strip the skin off it , and stamp it with the almonds and dates , then strain them altogether into the ale , boyl it till it be a little thick , give the party in the morning fasting six spoonfuls , and as much when he goeth to bed. 152. an excellent surfeit vvater . take cellandine , rosemary , rue , pellitory of spain , scabious , angelica , pimpernel , wormwood , mugwort , betony , agrimony , balm , dragon and tormentile , of each half a pound , shred them somewhat small , and put them into a narrow mouthed pot , and put to them five quarts of vvhite vvine , stop it close , and let it stand three days and nights , stirring it morning and evening , then take the herbs from the wine , and distill them in an ordinary still , and when you have distill'd the herbs , distill the wine also , wherein is virtue for a weak stomack . take three or four spoonfuls at any time . 153. to make a syrup for one short-winded . take a good handful of hyssop , and a handful of horehound , and boyl them in a quart of spring-water to a pint , then strain it through a clean cloath , and put in sugar to make it pleasant . stir it morning and evening with a licorise-stick , and take about three spoonfuls at a time . 154. to make syrup of sugar candyed . take sugar candyed , and put it into a clear bladder , and tye it , but so that it may have some vent , then put it into a bason of water , so that the water come not over the top of the bladder , and cover it with a pewter dish , and let it stand all night , and in the morning take of it with a licorise-stick . 155. to make an excellent syrup against the scurvy . take of the juice of garden scurvy-grass , brook●ime , and water-cresses , of each six ounces , and after it hath stood till it is clear , take sixteen ounces of the clearest , and put to it four ounces of the juice of oranges and lemmons , make it a clear syrup with so much fine sugar as will serve the turn . 156. to make syrup of roses . vvhen your liquor is ready to boyl , put as many roses as will be well steept into it , cover it close , and when the roses are throughly white , then strain it , and set it one the fire again , and so use it thirteen times , and to every pint of your water or liquor , you must put a pound of sugar , and let it stand together steeping for the space of one night , then scum it clean , and seeth it over a quick fire a quarter of an hour , then take some whites of eggs and beat them well together , take off your pot , and put in the whites , and then set it on the fire again , and let it boyl a good space , then let it run through a jelly-bag , till it will stand still upon your nail . 157. to make a comfortable syrup . take a handful of agrimony , and boyl it in a pint of water till half be consumed , then take out the agrimony , and put in a good handful of currans , and boyl them till they are ready to break , then strain them , and make a syrup of them , then set it on a chafing-dish of coals , and put thereto a little white saunders , and drink it either hot or cold . 158. to make an almond caudle . take three pints of ale , boyl it with cloves and mace , and slice bread in it , then have ready beaten a pound of almonds blanched , and strain them out with a pint of white wine , and thicken the ale with it , sweeten it if you please , but be sure to scum the ale when it boyls . 159. to candy cherries . take your cherries before they be full ripe , take out the stones , put clarified sugar boyled to a height , and then pour it on them . 160. to make syrup of saffron . take a pint of endive water , two ounces of saffron finely beaten , and steep it therein all night , the next day boyl it , and strain out the saffron , then with sugar boyl it up to a syrup . 161. to make rose water . stamp the leaves , and first distill the juice being squeezed out , and after distill the leaves , and so you may dispatch more with one still , than others will do with three or four ; and this water is every way as medicinable as the other , serving very well in all decoctions , and syrups , &c. though it be not altogether so pleasing to the smell . 162. to make suckets of green walnuts take vvalnuts when they are no bigger than the largest hasel nut ; pare away the uppermost green , but not too deep ; then boyl them in a pottle of water , till the water be boyled away , then take so much more fresh water , and when it is boyled to the half , put thereto a quart of vinegar , and a pottle of clarified honey . 163. to make white leach of cream . take a pint of sweet cream , and six spoonfuls of rose-water , two grains of musk , two drops of oyl of mace , and so let it boyl with four ounces of isinglass ; then let it run through a jelly-bag , when it is cold slice it like brawn , and so serve it out . this is the best way to make leach . 164. to preserve pome-citrons . you must take a pound and a half of pome-citrons , and cut them in halves and quarters , take the meat out of them , and boyl them tender in fair water , then take two pound of sugar clarified , and make syrup for them , and let them boyl therein a quarter of an hour very gently ; then take them up , and let your syrup boyl till it be thick , then put in your pome-citrons , and you may keep them all the year . 165. to pick●e clove-gilly flowers for sallets . take the fairest clove-gilly-flowers , clip off the whites from them , put them into a wide-mouth'd glass , and strew a good deal of sugar finely beaten among them , then put as much wine vinegar to them as will throughly wet them , tye them up close , and set them in the sun , and in a little while they will be fit for use . 166. to make leach of almonds . take half a pound of sweet almonds , and beat them in a mortar , then strain them with a pint of sweet milk from the cow , then put to it one grain of musk , two spoonfuls of rose-water , two ounces of fine sugar , the weight of three shillings in isinglass that is very white , boyl them together , and let it all run through a strainer , then still it out , and serve it . 167. to candy marigolds in wedges , the spanish fashion . take of the fairest marigold flowers two ounces , and shred them small , and dry them before the fire , then take four ounces of sugar , and boyl it to a height , then pour it upon a wet pye-plate , and between hot and cold cut it into wedges , then lay them on a sheet of white paper , and put them in a stove . 168. to candy eringo roots . take your eringos ready to be preserved , and weigh them , and to every pound of your roots take of the purest sugar you can get two pound , and clarifie it with the whites of eggs exceeding well , that it may be as clear as crystal , for that will be best ; it being clarified , boyl it to the height of manus christi , then dip in your roots two or three at once , till all be candyed , and so put them in a stove , and so keep them all the year . 169. to candy elecampane roots . take of your fairest elecampane roots , and take them clean from the syrup , and wash the sugar off them , and dry them again with a linnen cloath ; then weigh them , and to every pound of roots take a pound and three quarters of sugar , clarifie it well , and boyl it to a height , and when it is boyled dip in your roots , three or four at once , and they will candy very well , and so stove them , and keep them all the year . 170. to make cinamon-sugar . lay pieces of sugar in close boxes among sticks of cinamon , or cloves , and in short time it will have the tast and scent of the spice . 171. to make a triste . take cream , and boyl it with a cut nutmeg , add limon peel a little , then take it off , cool it a little , and season it with rose-water and sugar to your tast ; let this be put in the thing you serve it in , then put it in a little rundlet to make it come , and then it is sit to eat . 172. to make quiddany of plums . take one quart of the liquor which you preserved your plums in , and boyl six fair pippins in it , pared , and cut into small pieces , then strain the thin from it , and put to every pint of liquor half a pound of sugar , and so boyl it till it will stand on the back of a spoon like a jelly ; then wet your moulds , and pour it thereinto , and when it is almost cold , turn it off upon a wet trencher , and so slip it into wet boxes . 173. to candy barberries . first preserve them , then dip them quickly into warm water , to wash off the ropy syrup , then strew them over with siersed sugar , and set them into an oven or stove three or four hours , always turning them , and casting more fine sugar upon them , and never suffer them to be cold till they be dryed , and begin to look like diamonds . 174. to make cream of apricots . first boyl your apricots with water and sugar , till they be somewhat tender , and afterwards boyl them in cream , then strain them , and season it with sugar . 175. to make quince-cream . take a roasted quince , pare it , and cut it into thin slices to the core , boyl it in a pint of cream , with a little whole ginger , till it tast of the quinces to your liking , then put in a little sugar , and strain it , and always serve it cold to the table . 176. to preserve barberries . take one pound of barberries pickt from the stalks , put them in a pottle-pot , and set it in a brass pot full of hot water , and when they be stewed , strain them , and put to them a pound and half of sugar , and a pint of red rose-water , and boyl them a little ; then take half a pound of the fairest clusters of barberries you can get , and dip them in the syrup while it boyleth , then take the barberries out again , and boyl the syrup while it is thick , and when it is cold , put them in the glasses with the syrup . 177. to make a cullice . take a cock , and dress him , and boyl him in white wine , scum it clean , and clarifie the broath ( being first strained ) then take a pint of sweet cream , and strain it , and so mix them together ; then take beaten ginger , fine sugar , and rose-water , and put them all together , and boyl it a little more . 178. to make a cordial strengthning broath . take a red cock , strip off the feathers from the skin , then break his bones to shivers with a rolling-pin ; ●●t it over the fire , and just cover it with water , put in some salt , and watch the scumming , and boyling of it , put in a handful of harts-horn , a quarter of a pound of blew currans , and as many raisins of the sun stoned , and as many pruans , four blades of large mace , a bottom crust of a white loaf , half an ounce of china root sliced , being steeped three hours before in warm water , boyl three or four pieces of gold , strain it , and put in a little fine sugar , and juice of orange , and so use it . 179. to candy grapes . after they are preserved , then dip them into warm water to cleanse them from the syrup , then strew them over with sierced sugar , and set them into an oven or stove three or four hours , always turning them , and casting more fine sugar upon them , and never suffer them to be cold till they be dry'd , and begin to sparkle . 180. to make sugar-cakes . take one pound of fine flower , one pound of sugar finely beaten , and mingle them well together , then take seven or eight yolks of eggs , then take two cloves , and a pretty piece of cinamon , and lay it in a spoonful of rose-water all night , and heat it almost blood-warm , temper it with the rest of the stuff ; when the paste is made , make it up as fast as you can , and bake them in a soft oven . 181. to take spots and stains out of cloaths . take four ounces of white hard soap , beat it in a mortar with a limon sliced , and as much roch-allom as an hasel-nut , roul it up in a ball , rub the stain therewith , and after fetch it out with warm water , if need be . 182. to keep chesnuts all the year . after the bread is ●rawn , disperse your nuts thinly over the bottom of the oven , and by this means , the moisture being dryed up , the nuts will last all the year ; but if you perceive them to mould , put them into the oven again . 183. to preserve cucumbers green. you must take two quarts of verjuice , or vinegar , and a gallon of fair water , a pint of bay-salt , and a handful of green fennel or dill , boyl it a little , and when it is cold , put it into a barrel , then put your cucumbers into that pickle , and you may keep them all the year . 184. to preserve white damsons green. scald white damsons in water , till they be hard , then take them off , and pick as many as you please , take as much sugar as they weigh , put two or three spoonfuls of water , then put in the damsons and the sugar , and boyl them , take them off , then let them stand a day or two , then boyl them again , take them off , and let them stand till they be cold . 185. to make cakes of limons . take of the finest double refined sugar , beaten very fine , and sierced through fine tiffany , and to half a porringer of sugar put two spoonfuls of water , and boyl it till it be almost sugar again , then grate of the hardest rinded limon , and stir it into your sugar , put it into your coffins , and a paper , and when they be cold , take them off . 186. to make artificial walnuts . take some sugar-plate , and print it in a mould made for a walnut-kernel , and then yellow it all over with a little saffron-water , with a feather ; then take cinamon sierced , and sugar a like quantity , working it to a paste with gum-dragon steeped in rose-water , and print it in a mould made like a walnut-shell , and when the kernel and shell be dry , close them together with gum-dragon . 187. to make black-cherry-vvine . take a gallon of the juice of black-cherries , keep it in a vessel close stopped , till it begin to work , then filter it , and an ounce of sugar being added to every pint , and a gallon of white-wine , and so keep it close stopped for use. 188. to make rose-vinegar . take of red-rose buds ( gathered in a dry time , the whites cut off , then dry them in the shadow three or four days ) one pound , of vinegar eight sextaries ; set them in the sun forty days , then strain out the roses , and put in fresh ; and so repeat it three or four times . 189. to make syrup of vinegar . take of the roots of smalledge , fennel , endive , each three ounces ; anniseeds , smalledge , fennel , of each an ounce , endive half an ounce , clear water three quarts ; boyl it gently in an earthen vessel , till half the water be consumed , then strain , and clarifie it , and with three pound of sugar , and a pint and half of white-wine-vinegar , boyl it into a syrup . this is a gallant syrup for such whose bodies are stuffed , either with phlegm , or tough humours , for it opens obstructions or stoppings , both of the stomack , liver , spleen , and reins ; it cuts and brings away tough phlegm , and choler . 190 , to make syrup of apples . take two quarts of the juice of sweet-scented apples , the juice of bugloss , garden , and wild , of violet-leaves , and rose-water , of each a pound , boyl them together , and clarifie them , and with six pound of very fine sugar , boyl them into a syrup , according to art. 191. to make the capon-water against a consumption . take a capon , the guts being pull'd out , cut it in pieces , and take away the fat , boyl it in a close vessel in a sufficient quantity of spring-water : take of this broath three pints , of barrage , and violet-water a pint and a half , white-wine one pint , red-rose leaves two drams and an half , burrage-flowers , violets , and bugloss , of each one dram , pieces of bread out of the oven half a pound , cinamon bruised , half an ounce ; still it in a glass still , according to art. this is a sovereign remedy against hectick-fevers , and consumptions ; let such as are subject to those diseases , hold it as a jewel . 192. to make elder-vinegar . gather the flowers of elder , pick them very clean , dry them in the sun , on a gentle heat , and to every quart of vinegar take a good handful of flowers , and let it stand in the sun a fortnight , then strain the vinegar from the flowers , and put it into the barrel again , and when you draw a quart of vinegar , draw a quart of water , and put it into the barrel luke-warm . 193. to make china broath . take an ounce of china-root clipped thin , and steep it in three pints of water all night , on embers covered ; the next day take a cock chicken , clean pickt , and the guts taken out , put in its belly agrimony and maiden-hair , of each half a handful , raisins of the sun stoned , one good handful , and as much french barley ; boyl all these in a pipkin close covered , on a gentle fire , for six or seven hours , let it stand till it be cold , strain it , and keep it for your use : take a good draught in the morning , and at four in the after-noon . 194. to make paste of tender plums . put your plums into an earthen pot , and set it into a pot of boyling water , and when the plums are dissolved , then strain the thin liquor from them through a c●oath , and reserve that liquor to make quiddany , then strain the pulp through a piece of canvas , and take as much sugar as the pulp in weight , and as much water as will wet the same , and so boyl it to a candy height , then dry the pulp upon a chafing-dish of coals , then put your syrup and the pulp so hot together , and boyl it , always stirring it till it will lye upon a pye-plate , as you lay it , and that it run not abroad , and when it is somewhat dry , then use it , but put to it the pulp of apples . 196. to make cream of codlings . first , scald your codlings , and so peel off the skins , then scrape the pulp from the cores , and strain them with a little sugar , and rose-water , then lay your pulp of codlings in the middle of the dish , and so much raw cream round it as you please , and so serve it . 196. to make sugar of roses . take of red-rose-leaves , the whites being cut off , an ounce , dry them in the sun speedily , put to it a pound of white sugar , melt the sugar in rose-water , and juice of roses , of each two ounces , which being consumed by degrees , put in the rose-leaves in powder , mix them , put it upon a marble , and make it into lozenges , according to art. 197. to make a cream tart. cut the crust of a manchet , and grate it small , and mix it with thick cream , and some sweet butter ; then take twenty-four yolks of eggs , and strain them with a little cream , putting thereto a good quantity of sugar ; mix these very well , and set it upon a small fire , and so let it boyl till it be thick ; then make two sheets of paste as thin as you can , and raise the sides of one of them , the height of one of your fingers in breadth , and then fill it , and cover it with the other sheet , then bake it half a quarter of an hour , then put sugar on it , and so serve it . 198. to make artificial oranges . take alabaster moulds made in three pieces , bind two of the pieces together , and water them an hour or two , then take as much sugar as you think will fill your moulds , and so boyl it to a height ; then pour it into your moulds one by one very quick : then put on the lid of the mould , and so turn it round with your hand as quick as you can , and when it is cold , take it out of the mould , and they will be both whole , and hollow within , and so it will appear , and resemble the mould wherein it is put , whether oranges , limons , cucumbers , or the like . 199. to make poppy-water . take of red poppies four pound , put to them a quart of white-wine , then distill them in a common still , then let the distilled water be poured upon fresh flowers , and repeated three times , to which add two nutmegs sliced , red poppy-flowers a pugil , white sugar two ounces ; set it to the fire , to give it a pleasing sharpness , and order it according to your taste . 200. to make mathiolus bezoar water . take of syrup of citron-peels a quart , and as much of dr. mathiolus great antidote , with five pints of the spirit of wine , five times distill'd over ; put all these in a glass that is much too big to hold them ; stop it close , that the spirit fly not out , then shake it together , that the electuary may be well mingled with the spirit , so let it stand a moneth , shaking it together twice a week ( for the electuary will settle at the bottom ) after a moneth pour off the clear water into another glass , to be kept for your use , stopping it very close with wax and parchment , else the strength will easily fly away in vapours . 201. to make marmalade of red currans . take the juice of red currans , and put into a pretty quantity of white currans , clean pickt from the stalks and buttons at the other end ; let these boyl a little together , have also ready some fine sugar boyl'd to a candy height , put of this to the currans , acording to your discretion , and boyl them together , till they be enough , and bruise them with the back of your spoon , that they may be thick as marmalade , and when it is cool put it into pots : you need not stone the whole currans , unless you please . 202. to make a syllabub . take a pint of verjuice in a bowl , milk the cow to the verjuice ; then take off the curd , and take sweet cream , and beat them together with a little sack and sugar , put it into your syllabub-pot , strew sugar on it , and serve it . 203. to make pleasant mead. put a quart of honey to a gallon of water , with about ten sprigs of sweet-marjoram , and half so many tops of bays , boyl these very well together , and when it is cold , bottle it up , and in ten days it will be ready to drink . 204. to make steppony . take a gallon of conduit-water , a pound of blew raisins of the sun stoned , and half a pound of sugar , squeeze the juice of two limons upon the raisins and sugar , and slice the rindes upon them : boyl the water , and pour it boyling hot upon the ingredients in an earthen pot , and stir them well together , so let it stand twenty four hours ; then put it into bottles , having first let it run through a strainer , and set them in a cellar , or other cool place . 205. to make syder . take a peck of apples and slice them , and boyl them in a barrel of water , till the third part be wasted ; then cool your water as you do for wort , and when it is cold , you must pour the water upon three measures of grown apples . then draw sorth the water at a tap three or four times a day , for three days together . then press out the liquor , and tun it up ; when it hath done working , stop it up close . 206. to make cock-ale . take eight gallons of ale , then take a cock , and boyl him well , with four pound of raisins of the sun well stoned , two or three nutmegs , three or four flakes of mace , half a pound of dates ; beat these all in a mortar , and put to them two quarts of the best sack ; and when the ale hath done working , put these in , and stop it close six or seven days , and then bottle it , and a moneth after you may drink it , 207. to make a caraway-cake . take three pound and a half of the fineest flower , and dry it in an oven , one pound and a half of sweet butter , and mix it with the flower , till it be crumbled very small , that none of it be seen ; then take three quarters of a pint of new ale-yeast , and half a pint of sack , and half a pint of new milk , with six spoonfuls of rose-water , and four yolks , and two whites of eggs ; then let it lye before the fire half an hour , or more ; and when you go to make it up , put in three quarters of carraway-comfits , and a pound and half of biskets . put it into the oven , and let it stand an hour and an half . 208. to make strawberry-wine . bruise the strawberries , and put them into a linnen bag , which hath been a little used , that so the liquor may run through more easily ; then hang in the bag at the bung into the vessel . before you put in your strawberries , put in what quantity of fruit you think good , to make the wine of a high colour ; during the working , leave the bung open , and when it hath work'd enough , stop your vessel : cherry-wine is made after the same fashion , but then you must break the stones . 209 , to make a cordial water of clove-gilly flowers . put spirit of wine , or sack upon clove-gilly-flowers , digest it two or three days ; put all in a glass-body , laying other clove-gilly-flowers at the mouth of it upon a cambrick , or boulter-cloath , ( that the spirit rising , and passing through the flowers , may ting it self of a beautiful colour ) add a head with a limbeck and receiver : then distill the spirit as strong as you like it , which sweeten with syrup of gilly-flowers , or fine sugar . 210 to make an excellent surfeit-water . take mint and carduus four parts , angelica one part , wormwood two parts ; chop and bruise them a little , put a sufficient quantity of them into an ordinary still , and put upon them enough new milk to soak them , but not to have the milk swim much over them . distill this as you do rose-water , stirring it sometime with a stick , to keep the milk from growing to a cake . 211. to make mint-water . take two parts of mint , and one part of wormwood , and two parts of carduus ; put these into as much new milk as will soak them : let them infuse five or six hours , then distill as you distill rose-water , but you must often take off the head , and stir the matter well with a stick : drink of this water a wine-glass full at a time , sweetned with fine sugar to your taste . 212. to pickle artichoaks . take your artichoaks before they are over-grown , or too full of strings , and when they are pared round , then nothing is left but the bottom , boyl them till they be indifferent tender , but not full boyled , take them up , and let them be cold , then take good stale beer , and white wine , with a great quantity of whole pepper , so put them up into a barrel , with a small quantity of salt , keep them close , and they will not be sour , it will serve for baked meats , and boyled meats all the winter . 213. to make rasberry-cream . when you have boyled your cream , take two ladle-fuls of it , being almost cold , bruise the rasberries together , and season it with sugar , and rose-water , and put it into your cream , stirring it altogether , and so dish it up . 214. to make snow-cream . break the whites of six eggs , put thereto a little rose-water , beat them well together with a bunch of feathers , till they come perfectly to resemble snow ; then lay on the said snow in heaps upon other cream that is cold , which is made fit for the table ; you may put under your cream in the bottom of the dish , part of a penny loaf , and stick therein a branch of rosemary or bays , and fill your tree with the said snow to serve it up . 215. to make hydromel . take eighteen quarts of spring-water , and one quart of honey ; when the water is warm , put the honey into it , when it boyls up scum it very well , even as long as any scum will rise ; then put in one race of ginger , sliced in thin slices , four cloves , and a little sprig of green rosemary ; boyl all together an hour , then set it to cool till it be blood-warm , and then put to it a spoonful of ale-yeast , when it is work'd up , put it into a vessel of a fit size , and after two or three days bottle it up ; you may drink it in six weeks , or two moneths . 216. to make a whipt syllabub . take the whites of two eggs , and a pint of cream , with six spoonfuls of sack , and as much sugar as will sweeten it , then take a birchen rod and whip it , as it riseth in froth scum it , and put it into the syllabub-pot , so continue it with whipping and scumming , till your syllabub-pot be full . 217. to make marmalade of cherries . take four pound of the best kentish cherries before they be stoned , to one pound of pure loaf-sugar , which beat into small powder , stone the cherries , and put them into a preserving-pan over a gentle fire , that they may not boyl , but dissolve much into liquor . take away with the spoon much of the thin liquor , leaving the cherries moist enough , but not swimming , in clean liquor ; then put to them half your sugar , and boyl it up quick , and scum away the froth that riseth ; when it is well incorporated and clear , strew in a little more of the sugar , and continue so by little and little , till you have put in all your sugar , which will make the colour the fairer ; when they are boyled enough , take them off , and bruise them with the back of a spoon , and when they are cold , put them up in pots . 218. to make a flomery-caudle . when flomery is made , and cold , you may make a pleasant , and wholesome caudle of it , by taking some lumps and spoonfuls of it , and boyl it with ale and white-wine , then sweeten it to your taste with sugar . there will remain in the caudle some lumps of the congealed flomery , which are not ingrateful . 219. to preserve fruit all the year . put the fruit into a fit case of tin , and soder it together , so that no air can get in ; then lay it in the bottom of a cold well in running water . 220. to make a most rich cordial . take conserve of red roses , conserve of orange-flowers , of each one ounce ; confect . hyacinthi , bezoardick , theriacal powder , of each two drams , confection of alkermes one dram , of powder of gold one scruple ; mix all these well together in the form of an opiate , and if the composition be too dry , add to it some syrup of red currans , as much as is needful ; take of this composition every morning , the quantity of a nut. 221. to pickle red and white currans . take vinegar and white-wine , with so much sugar as will make it pretty sweet , then take your red and white currans , being not fully ripe , and give them one walm , so cover them over with the said pickle , keeping them always under liquor . 222. to make red currans-cream . bruise your currans with some boyled cream , then strain them through your strainer , or siev , and put the liquid substance thereof to the said cream , being almost cold , and it will be a pure red ; so serve it up . 223. to preserve medlars . take the weight of them in sugar , adding to every pound thereof , a pint and a half of fair water , let them be scalded therein , till their skin will come off ; then take them out of the water , and stone them at the head , then add your sugar to the water , and boyl them together , then strain it , and put your medlars therein ; let them boyl apace till it be thick ; take them from the fire , and keep them for use. 224. to preserve mulberries . take the like weight of sugar , as of mulberries , wet the sugar with some of the juice thereof , stir it together , put in your mulberries , and let them boyl till they are enough , then take out your mulberries , but let your syrup boyl a while after ; then take it off , and put it into your mulberries , and let them stand till they be cold , for your use. 225. to make white mead. take six gallons of water , and put in six quarts of honey , stirring it till the honey be throughly melted ; then set it over the fire , and when it is ready to boyl , scum it very clean ; then put in a quarter of an ounce of mace , and as much ginger , half an ounce of nutmegs , sweet marjoram , broad thyme , and sweet bryar , of all together a handful , and boyl them well therein , then set it by till it be throughly cold , and then barrel it up , and keep it till it be ripe . 226. to make naples-bisket . take of the same stuff the mackroons are made of , and put to it an ounce of pine-apple-seeds , in a quarter of a pound of stuff , for that is all the difference between the mackroons and the naples biskets . 227. to make chips of quinces . scald them very well , and then slice them into a dish , and pour a candy syrup to them scalding hot , and let them stand all night , then lay them on plates , and sierse sugar on them , and turn them every day , and scrape more sugar on them till they be dry . if you would have them look clear , heat them in syrup , but not to boyl . 228. to make lozenges of roses . boyl sugar to a height , till it is sugar again , then beat your roses fine , and moisten them with the juice of limons , and put them into it , let it not boyl after the roses are in , but pour it upon a pye-plate , and cut it into what form you please . 229. to make conserve of bugloss-flowers . pick them as you do burrage-flowers , weigh them , and to every ounce add two ounces of loaf-sugar , and one of sugar-candy ; beat them together , till they become very fine , then set it on the fire to dissolve the sugar , and when it is so done , and the conserve hot , put it into your glasses , or gally-pots , for your use all the year . 230. to pickle limon and orange-piel . boyl them with vinegar and sugar , and put them up into the same pickle ; you must observe to cut them into small thongs , the length of half the piel of your limon , being pared ; it 's a handsom savoury winter sallet : boyl them first in water , before you boyl them in sugar . 231. to make goosberry-paste . take gooseberries , and cut them one by one , and wring away the juice , till you have got enough for your turn , boyl your juice alone , to make it somewhat thicker ; then take as much fine sugar as your juice will sharpen , dry it , and then beat it again ; then take as much gum-dragon steeped in rose-water as will serve ; then beat it into a paste in a marble mortar , then take it up , & print it in your moulds , and dry it in your stove , when it is dry box it up for your use all the year . 232. to make suckets of lettuce-stalks . take lettuce-stalks , and peel away the out-side , then par-boyl them in fair water , and let them stand all night dry , then take half a pint of the same liquor , and a quart of rose-water , and so boyl it to a syrup , and when the syrup is almost cold put in your roots , and let them stand all night to take sugar ; then boyl your syrup again , because it will be weak , and then take out your roots . 233. to make musk-sugar . bruise four or five grains of musk , put it in a piece of cambrick or lawn ; lay it at the bottom of a gally-pot , and strew sugar thereon , stop your pot close , and all your sugar in a few days will both smell and taste of musk ; and when you have spent that sugar , lay more sugar thereon , which will also have the same scent . 234. to make prince-bisket . take one pound of very fine flower , and one pound of fine sugar , and eight eggs , and to spoonfuls of rose-water , and one ounce of carraway-seeds , and beat it all to batter one whole hour , for the more you beat it , the better your bread is ; then bake it in coffins of white plate , being basted with a little butter , before you put in your batter , and so keep it . 235. to candy rose-leaves . boyl sugar and rose-water a little upon a chafing-dish of coals , then put the leaves ( being throughly dryed , either by the sun , or on the fire ) into the sugar , and boyl them a little ; then strew the powder of double-refined sugar upon them , and turn them , and boyl them a little longer , taking the dish from the fire , then strew more powdered sugar on the contrary side of the flowers . 236. to preserve roses , or gilly-flowers whole . dip a rose that is neither in the bud , nor over-blown , in a syrup , consisting of sugar double-refined , and rose-water boyled to it 's full height , then open the leaves one by one with a fine smooth bodkin , either of bone or wood , then lay them on papers in the heat , or else dry with a gentle heat in a close room , heating the room before you set them in , or in an oven , then put them up in glasses , and keep them in dry cup-boards near the fire . 237. to make ielly of quinces . take of the juice of quinces clarified six quarts , boyl it half away , and add to the remainder five pints of old white-wine , consume the third part over a gentle fire , taking away the scum , as you ought ; let the rest settle , and strain it , and with three pound of sugar boyl it , according to art. 238. to make ielly of currans . take four pound of good sugar , and clarifie it with whites of eggs , then boyl it to a candy height , that is , till it go into flashes ; then put to it five pints , ( or as much as you please ) of the pure juice of red currans , first boyled , to clarifie it , by scumming it ; boyl them together a while , till they be scum'd well , and enough to become a jelly , then put a good handful or two of the berries of currans whole , and cleansed from the stalks and black end , and boyl them till they are enough . you need not boyl the juice before you put to the sugar , neither scum it before the sugar and it boyl together , but then scum it clean , and take care that the juice be very clear , and well strained . 239. to make syrup of mint . take of the juice of sweet quinces , and between sweet and sour , the juice of pomegranats , sweet , between sweet and sour , of each a pint and half ; dryed mint half a pound , red roses two ounces ; let them lye in steep one day , then boyl it half away , and with four pound of sugar boyl it into syrup , according to art. 240. to make honey of mulberries . take of the juice of mulberries and black-berries , before they be ripe , gathered before the sun be up , of each a pound and half , honey two pound ; boyl them to their due thickness . 241. to make syrup of purslain . take of the seed of purslain grosly bruised half a pound , of the juice of endive boyled and clarified two pints , sugar two pound , vinegar nine ounces ; infuse the seeds in the juice of endive twenty four hours , afterwards boyl it half away with a gentle fire , then strain it , and boyl it with the sugar to the consistence of a syrup , adding the vinegar toward the latter end of the decoction . 242. to make honey of raisins . take of raisins of the sun cleansed from the stones two pound , steep them in six pints of warm water , the next day boyl it half away , and press it strongly ; then put two pints of honey to the liquor that is pressed out , and boyl it to a thickness : it is good for a consumption , and to loosen the body . 243. to make syrup of comfrey . take of the roots and tops of comfrey , the greater and the less , of each three handfuls , red roses , betony , plantain , burnet , knot-grass , scabious , colts-foot , of each two handfuls , press the juice out of them , all being green and bruised , boyl it , scum it , and strain it , add to it it's weight of sugar , and make it into syrup , according to art. 244. to pickle quinces . boyl your quinces whole in water till they be soft , but not too violently , for fear of breaking them ; when they are soft take them out , and boyl some quinces pared , quartered , and cored , and the parings of the quinces with them in the same liquor , to make it strong , and when they are boyled , that the liquor is of a sufficient strength , take out the quartered quinces and parings , and put the liquor into a pot big enough to receive all the quinces , both whole and quartered , and put them into it when the liquor is through cold , and keep them for use close covered . 245. to make plague-water . take a pound of rue , of rosemary , sage , sorrel , celandine , mugwort , of the tops of red brambles , pimpernel , wild dragons , agrimony , balm , angelica , of each a pound ; put these compounds in a pot , fill it with white-wine above the herbs , so let it stand four days , then distill for your use in an alembeck . 245. to make quince-cakes white . first clarifie the sugar with the white of an egg , but put not so much water to it as you do for marmalade , before you clarifie it keep out almost a quarter of the sugar ; let your quinces be scalded , and chopt in small pieces , before you put it into the syrup , then make it boyl as fast as you can , and when you have scummed it , and think it to be half boyled , then jamire it , and let the other part of your sugar be ready candyed to a hard candy , and so put them together , letting it boyl but a very little after the candy is put to it , then put in a little musk , and so lay it out before it be cold . 246. to make red quince-cakes . bake them in an oven , with some of their own juice , their own cores being cut and bruised , and put to them ; then weigh some of the quince , being cut into small pieces , taking their weight in sugar , and with the quince some pretty quantity of the juice of barberries , being baked , or stewed in a pot ; when you have taken the weight in sugar , you must put the weighed quince , and above three quarters of the sugar together , and put to it some little quantity of water , as you shall see cause , but make not the syrup too thin ; and when you have put all this together , cover it , and set it to the fire , keep it covered , and scum it as much as you can , when it is half boyled , then symmer it ; let the other part of the sugar have no more water put to it , then wet the sugar well , and so let it boyl to a very hard candy , and when you think they be boyled enough , then lay them out before they be cold . 247. to make clear cakes of quinces . prepare your quinces and barberries , as before , and then take the clearest syrup , and let it stand on the coals two or three hours , then take the weight of it in sugar , and put near half the sugar to the juice , and so let them boyl a little on the fire , and then candy the rest of the sugar very hard , and so put them together , stirring it till it be almost cold , and so put it into glasses . 248. to make ielly of raspices . first strain your raspices , and to every quart of juice , add a pound and half of sugar , pick out some of the fairest , and having strewed sugar in the bottom of the skillet , lay them in one by one , then put the juice upon them with some sugar , reserving some to put in when they boyl , let them boyl apace , and add sugar continually , till they are enough . 249. to make all sorts of comfits , and to cover seeds , or fruits with sugar . you must provide a bason very deep , either of brass or tin , with two ears of iron to hang it with a rope over an earthen pan , with hot coals , then provide a broad pan for ashes , and put hot coals upon them , and another clean bason to melt your sugar in , or a skillet , as also a ladle of brass to run the sugar upon the seeds , together with a slice of brass , to scrape away the sugar from the bason that hangs , if there be occasion . then take some of the best and fairest sugar you can get , and beat it into powder ; cleanse your seeds well , and dry them in the hanging bason ; put a quarter of a pound of seeds , whether anniseed , or coriander-seeds , to every two pound of sugar , and that will make them big enough , but if you would have them bigger , add the more sugar , which you must melt thus ; put three pound of sugar into your bason , adding to it one pint of clean running-water , stir it well with a brazen slice , till it be well moistened ; then set it over a clear fire , and melt it well , and let it boyl mildly till it ropes from the ladle , then keep it upon hot embers , but let it not boyl , and so let it run upon the seeds from the ladle : if you would have them done quickly , let your water be boyling hot , and putting a fire under the bason , cast on your sugar boyling hot ; put but as much water to the sugar as will dissolve the same , neither boyl your sugar too long , which will make it black ; stir the seeds in the bason as fast as you can as you cast on the sugar , at the first put in but half a spoonful of the sugar , moving the bason very fast , rubbing the seeds very well with your hand , which will make them take sugar the better , and let them be very well dryed between every coat ; repeat this rubbing and drying of them between every coat , which will make them the sooner ; for this way , in every three hours hours you may make three pound of comfits . a quarter of a pound coriander-seeds , and three pound of sugar will make very large comfits ; keep your sugar always in good temper , that it run not into lumps . when your comfits are made , lay them to dry upon papers , either before the fire , or in the hot sun , or in an oven , which will make them very white . 250. to candy nutmegs , or ginger . take a pound of fine sugar , and six or seven spoonfuls of rose-water , gum-arabick , the weight of six pence , but let it be clear ; boyl all these together , till they rope , put it then out into an earthen dish , put to it your nutmegs or ginger , then cover it close , and lute it with clay , that no air enter in ; keep it in a warm place about twenty days , and they will candy into a hard rock-candy ; then break your pot , and take them out : in the same manner you may candy oranges and limons . 251. to make currans-wine . pick a pound of the best currans , and put them in a deep streight-mouth'd earthen pot , and pour upon them about three quarts of hot water , having first dissolved therein three spoonfuls of the purest and newest ale-yeast ; stop it very close , till it begins to work , then give it vent as is necessary , and keep it warm , for about three days it will work and ferment , taste it after two days to see if it be grown to your liking , then let it run through a strainer , to leave behind all the currans , and the yeast , and so bottle it up ; it will be very quick and pleasant , and is admirable good to cool the liver , and cleanse the blood ; it will be ready to drink in five or six days after it is bottled , and you may drink it safely . 252. to make a sweet-meat of apples . make your jelly with slices of iohn-apples , but first fill your glass with slices cut round-ways , and pour in the jelly to fill up the vacuities ; let the jelly be boyled to a good stiffness , and when it is ready to take from the fire , put in some juice of limon and orange , if you like it , but let them not boyl , but let it stand upon the fire a while upon a pretty good heat , that the juices may incorporate well ; a little amber-grease added doth very well . 253. to make conserve of sage . take about a pound of flowers of sage , fresh blown , and beat them in a mortar , afterward put them in a glass , and stop them close , and then set them by a warm fire , or in the sun , and be sure to 〈◊〉 them once a day at the least , and it will keep good a twelve-moneth at the least . 254. to make paste of cherries . boyl some fair cherries in water , till they come to a pap , and then strain them through a siev ; then boyl some good pippins unto pap also , put a quarter of a pound of the apple-pap to a pound of the pap of cherries , and mingle them together , then dry it , and so make it up into paste . 255. to make marmalade of oranges . after you have pared your oranges very thin , let them be boyled in three or four waters , even till they grow very tender ; then take a quarter of a hundred of good kentish pippins , divide them , and take out the cores , boyl them very well to pap , or more , but let them not lose their colour ; then pass your apples through a strainer , and put a pound of sugar to every pint of juice , then boyl it till it will candy ; then take out the pulp of the orange , and cut the peel into long slices very thin , put in your peel again , adding to it the juice of two or three limons , and boyl up to a candy . 256. to make paste of apricots . let your apricots be very ripe , and then pare them , then put them into a skillet , and set them over the fire without water , stir them very well with a skimmer , and let them be over the fire till they be very dry , then ●ake some sugar and boyl it into a conserve , and mix an equal quantity of each together , and so make it into paste . 257. to pickle artichoak-bottoms . take the best bottoms of artichoaks , and par-boyl them , and when they are cold , and well drain'd from the water , and dryed in a cloath , to take away all the moisture , then put them into pots , and pour your brine upon them , which must be as strong as you can make it , which is done by putting in so much sait to it as it will receive no more , so that the salt sinks whole to the bottom ; cover over your artichoaks with this water , and pour upon it some sweet butter melted , to the thickness of two fingers , that no air may come in ; when the butter is cold , set up your pot in some warm place , covered close from vermine . before you put the bottoms in the pot , you should pull off all the leaves and choak , as they are served at table : the best time to do this is in autumn , when your plants produce those which are young and tender , for these you should pickle , before they come to open and flower , but not before their heads are round ; when you would eat them , you must lay them in water , shifting the water several times , then boyl them once again , and so serve them . 258. to make marmalade of grapes . take of the fairest , and ripest blew grapes , gathered in the heat of the day , that their moisture be dryed up throughly , spread them upon a table , or hindle in some room , where the air and sun may come in , let them lye so for fifteen or sixteen days , that they may both sweat and shrink ; if it be cloudy or cold weather , you may put them into an oven , when it is only warm ; after which , press them well with your hands , cleansing them from all the seeds , and stalks , putting the husks and juice to boyl in the kettle , carefully scumming and clearing it from the seeds ; reduce this liquor also to a third part , diminishing the fire as the confection thickens , stirring often about with your spoon , to prevent it's cleaving to the vessel , and to make it boyl equally ; then strain it through a siev , or course cloath . bruising the husks with your wooden ladle to squeeze out the substance , and then serving it out in a press , then set it again on the fire , and let it boyl once more , keeping it continually stirring till you think it be sufficienty boyled , then take it off , and pour it into earthen pans , that it may not taste of the kettle , and being half cold , put it into gally-pots to keep : let your pots stand open five or six days , and then cover them with paper that the paper may lye upon the conserve , and when the paper grows mouldy put on another , till all the superfluous moisture is gone out , which will be in a little time if your confection was well boyled , but if it were not , you must boyl it again . 259. to pickle cornelians . gather the fairest and biggest cornelians when they first begin to grow red , and after they have lain a while , put them up into a pot or barrel , filling them up with brine , as for artichoaks , and put to them a little green fennel , and a few bay-leaves , to make them smell well , then stop them up very close , and let them stand for a moneth : if you find them too salt , make the pickle weaker before you serve them to table . 260. to make ielly of apples . take either pippins or iohn-apples , and cut them into quarters , either pared , or un-pared , boyl them in a good quantity of water , till it be very strong of the apples ; take out the clear liquor , and put to it a sufficient quantity of sugar to make jelly with the slices of apples ; boyl all together till the apples be enough , and the liquor like a jelly ; or else you may boyl the slices in apple-liquor without sugar , and make jelly of other liquor , and put the slices into it , when they be jelly , and it is sufficiently boyled ; put to it some juice of limon , and amber , and musk , if you will. 261. to make ielly of gooseberries . let your gooseberries be full ripe , then strain them through a strainer , and to every two pound of juice put three quarterns of sugar , boyl it before you mix it , and then boyl it again together ; when they are mixed try , it upon a plate , when it is enough , it riseth off . 262. to make bragget . put two bushels and a half of malt to one hogshead of water , the first running makes half a hogshead very good , but not very strong ; the second is very weak : boyl but half a quartern of hops , put your water to the malt the ordinary way , boyl it very well , and work it with very good beer-yeast : now , to make bragget , take the first running of this ale , but put less honey in it than you do for your ordinary mead , but twice or thrice as much spice and herbs ; then put it in a vessel , after it's working with the yeast , hang within it a bag of bruised spices , rather more than you boyled it with , and let it hang in the barrel all the while you draw it . 263. to make italian marmalade . take fifteen pound of quinces , three pound of sugar , and two pound of water , and boyl them all together ; when it is well boyled strain it by little and little through a cloath , as much as you can , then take the juice and put to it four pound of sugar , and then boyl it ; try it on a plate , to know when it is enough , and if it come off , take it presently off the fire , and put it in boxes for your use. finis . the physical cabinet : containing excellent receits in physick and chirurgery , for curing most diseases incident to the body . together with some rare beautifying waters , oyls , oyntments , and powders , to adorn and add loveliness to the face and body . as also some new and excellent secrets and experiments in the art of angling . london , printed in the year 1675. physick and chirurgery . 1. an approved remedy for the stone and gravel . take the hard roe of a red herring , and dry it upon a tile in an oven , then beat it to powder , and take as much as will lye upon a six-pence every morning fasting , in a glass of rhenish-wine . 2. an excellent drink for the scurvey . take a pound of garden-seurvy● grass , six handfuls of wormwood and elder-tops , one ounce of carraway-seeds , and one ounce of nutmegs ; put them all together into six gallons of new ale , and let them work together , and after a convenient time of working , drink of it every morning fasting . 3. a receipt for the cout , known to be very helpful . take five or six black snails , and cut off their heads , then put to them one penny-worth of saffron , and beat them together , and spread it on the woolly side of a piece of sheeps leather , and apply it to the soles of the feet , anointing the sore place with the marrow of a stone-horse . 4. for griping of the guts . take anniseeds , fennel , bay-berries , juniper-berries , tormentil , bistort , balaustius , pomegranate-pills , each one ounce , rose-leaves a handful , boyl them in milk , strain it , and add the yolk of an egg , six grains of laudanum dissolved in the spirit of mint ; prepare it for a glyster , and give it warm . 5. a sovereign medicine for any ach or pain . take barrows-grease , a lap full of arch-angel-leaves , flowers , stalks and all , and put it into an earthen pot , and stop it close , and paste it ; then put in an horse dung-hill nine days in the latter end of may , and nine days in the beginning of iune ; then take it forth , and strain it , and so use it . 6. for the sciatica , and pains in the ioynts . take balm and cinquefoil , but most of all betony , nep , and featherfew , stamp them , and drink the juice with ale o● wine . probatum . 7. for an ague . take the root of a blew lilly , scrape it clean , and stice it , and lay it in soak all night in ale , and in the morning stamp it , and strain it , and give it the patient luke-warm to drink an hour before the fit cometh . 8. for all fevers and agues in sucking children . take powder of crystal , and steep it in wine , and give it the nurse to drink , also take the root of devils-bit , with the herb , and hang it about the childs neck . 9. a good medicine to strengthen the back . take comsrey , knot-grass , and the flowers of arch-angel ; boyl them in a little milk , and drink it off every morning . 10. for the head-ach . take rose-cakes , and stamp them very small in a mortar with a little ale , and let them be dryed by the fire on a tile-sheard , and lay it to the nape of the neck , to bed-ward . proved . 11. for the yellow iaundise . take a great white onion , and make a hole where the blade goeth out , to the bigness of a chesnut , then fill the hole with treacle , being beaten with half an ounce of english honey , and a little saffron , and set the onion against the fire , and roast it well that it do not burn , and when it is roasted , strain it through a cloath , and give the juice thereof to the sick three days together , and it shall help them . 12. for the black iaundise . take fennel , sage , parsley , gromwell , of each alike much , and make pottage thereof with a piece of good pork , and eat no other meat that day . 13. for infection of the plague . take a spoonful of running-water , a spoonful of vinegar , a good quantity of treacle , to the bigness of a hasel nut ; temper all these together , and heat it luke-warm , and drink it every four and twenty hours . 14. for the cramp . take oyl of camomile , and fenugreek , and anoint the place where the cramp is , and it helpeth . 15. for the ach of the ioynts . take marshmallows and sweet milk , linseeds , powder of cummin , the whites of eggs , saffron , and white grease , and fry all these together , and lay it to the aking joynt . 16. for an ague . take a pottle of thin ale , and put thereto a handful of parsley , as much red fennel , as much centory , as much pimpernel ; and let the ale be half consumed away , and then take , and drink thereof . 17. to make the countess of kents powder . take of the magistery of pearls , of crabs-eyes prepared , of white amber prepared , harts-horn , magistery of white coral , of lapis contra yarvam , of each a like quantity ; to these powders infused , put of the black tops of the great claws of crabs , the full weight of the rest : beat these all into a fine powder , and sierse them through a fine lawn sierce : to every ounce of this powder add a dram of oriental bezoar , make all these up into a lump , or mass with jelly of harts-horn , and colour it with saffron , putting thereto a scruple of amber-grease , and a little musk also finely powdered , and dry it in the air , after they are made up into small quantities , you may give to a man twenty grains , and to a child twelve grains . it is excellent against all malignant , and pestilent diseases , french pox , small-pox , measles , plague , pestilence , malignant or scarlet fevers , and melancholy ; twenty or thirty grains thereof being exhibited ( in a little warm sack , or harts-horn-jelly ) to a man , and half as much , or twelve grains to a child . 18. for the falling sickness , or convulsions . take the dung of a peacock , make it into powder , and give so much of it to the patient as will lye upon a shilling , in a little succory-water , fasting . 19. for the pleurisie . take three round balls of horse-dung , and boyl them in a pint of white-wine till half be consumed , then strain it out , and sweeten it with a little sugar ; let the patient drink of this , and then lye warm . 20. to prevent miscarrying . take venice-turpentine , spread it on black brown paper , the breadth and length of a hand , and lay it to the small of her back , then let her drink a caudle made of muskadine , putting into it the husks of about twenty sweet almonds , dryed , and finely powdered . 21. for the worms in children . take worm-seed boyled in beer and ale , and sweetned with clarified honey , and then let them drink it . 22. for the whites . take white washed turpentine , and make up in balls like pills , then take cinamon , and ginger , and roul the balls in it , and take them as you would do pills , morning and evening . proved . 23. for a dry cough . take anniseeds , ash-seeds , and violets , and beat them to powder , and stamp them , of each a like quantity , then boyl them together in fair water , till it grows thick , then put it up , and let the patient take of it morning and evening . 24. to make unguentum album . take a pint of oyl-olive , and half a pound of diaculum , anniseeds a pretty quantity , and put them together , and put thereto a pound of ceruse small grounded , boyl them together a little , and stir them alway till it be cold , and it is done . 25. to destroy the piles . take oyl of roses , frankincense , and honey , and make an oyntment of them , and put it into the fundament , and put myrrh unto the same , and use often to annoint the fundament therewith , and let the fume thereof go into the fundament . 26. for the canker . take a handful of unset leeks , with the roots , and a small quantity of yarrow , and boyl them in white-wine , till they be all very soft , then strain and clarifie them , and let the patient drink thereof morning and evening blood-warm . 27. for the itch. take the juice of pennyroyal , the juice of savin , the juice of scabious , the juice of sage , the juice of pellitory , with some barrows grease and black soap ; temper all these together , and make a salve for the itch. 28. for the kings evil. take two ounces of the water of broom-flowers distilled , and give it in the morning to the patient fasting , and it will purge the evil humour downward , and wasteth , and healeth the kernels without breaking them outwardly . 29. to break an imposthume . take a lilly-root and an onion , and boyl them in water till they be soft , then stamp them , and fry them with swines grease , and lay it to the imposthume as hot as the patient may suffer it . 30. for biting of a mad dog. stamp large plantain , and lay it to the grieved place , and it will cure the sore . 31. for the green-sickness . take the keys of an ashen-tree , dryed and beaten to powder ; and take of red fennel , red sage , marjoram , and betony , and seeth them in running-water , from a pottle to a quart , then strain them , and drink thereof a good draught with sugar , morning and evening luke-warm . 32. for deafness . take of wild mint , mortifie it , and squeeze it in the hand till it rendreth juice , then take it with it's juice , and put it into the ear , change it often ; this will help the deafness , if the person hath heard before . 33. for the dropsie . take a gallon of white-wine , and put into it a handful of roman wormwood , and a good piece of horse-radish , and a good quantity of broom-ashes tyed in a cloath ; then take a good bunch of dwarf-elder , beat it in a mortar , and strain out the juice , and put it into the wine when you will drink it ; but if the dwarf-elder be dry , you must steep a good quantity in the wine . take of this half a pint morning and evening . 34. for a sprain in the back , or any other weakness . take a quarter of a pint of good muskadine , a spoonful of madder , incorporate them well together , then give it the patlent to drink for three mornings together , and if need requireth , you may use it often in a day . this will strengthen the back exceedingly . 35. an excellent water for sore eyes . take a gallon of pure running-water , and eight drams of white coperas , and as much of fine white salt , mix them together , and let it simper half an hour over a slow fire , and then strain it for use. catholicon . 36. a most excellent cordial . take half a peck of ripe elder-berries , pick them clean , and let them stand two or three days in an earthen pan , till they begin to hoar or mould , then bruise and strain them , and boyl the liquor ti●● half be consumed , then putting a pound of sugar to every pint of liquor ; boyl them to syrup . 37. a medicine for an ague . take a quart of the best ale , and boyl it to a pint , and let the party drink it as hot as he is able , and then let the patientlye down upon a bed , and be covered warm when the first fit grudges , and let a bason be ready to vomit in . 38. another for an ague . take a large nutmeg , and slice it , and so much roch-allom beaten to powder , and put them both into one pint of the best white-wine , and incorporate them , well together , and let the patient take one half thereof about half an hour before the the fit , and then walk apace , or use some other laborious exercise , and when the fit begins to come , take the other half , and continue exercise . both these i have known to cure , to admiration . 39. for a great lax , or looseness . take one quart of new milk , and have ready one half pint of distilled plantain-water , and set your milk over the fire , and when your milk by boyling rises up , take two or three spoonfuls , as occasion shall be , to allay the rising , and and when it rises again , do the like ; and so in like manner till the plantain-water be all in , and then boyling up as before , let the patient drink thereof warmed hot , or how else he likes it ; i never yet have sound it fail of curing . 40. for curing of deafness . take herb-of-grace , and pound it , then strain it , and take two spoonfuls of the juice , & put thereto one spoonful of brandy-wine , and when it is well evaporated , dip therein a little black wool , or fine lint , being first bound with a silk thread , and put it into your ear. 41. for the scurvey . take half a peck of sea-seurvey-grass , and as much water-cresses , of dwarf-elder , roman wormwood , red sage , fumitory , harts-horn , and liverwort , of each one handful ; wash the water-cresses , and dry them well ; the other herbs must be rubb'd clean , and not washed , then add one ounce of horse-raddish , and a good handful of madder-roots ; beat these with the herbs , and strain the juice well out , for the last is best , then set it on a quick fire , and scum it clean , then let it stand till it be settled , and when it is quite cold bottle it up , and keep it in a cold place : you must take four or five spoonfuls with one , spoonful of syrup of limons put into it , each morning fasting , and fast one hour after it . 42. an excellent remedy to procure conception . take of syrup of mother-wort , syrup of mugwort half an ounce , of spirit of clary two drams , of the root of english snake-weed in fine powder one dram , purslain-seed , nettle-seed , rochet-seed , all in subtle powder , of each two drams : candied nutmegs , eringo-roots , satyrion-roots preserved , dates , pistachoes , conserve of suceory , of each three drams ; cinamon , saffron in fine powder , of each a seruple , conserve of vervain , pine-apple-kernels picked and pilled , of each two drams ; stamp and work all these ingredients in a mortar to an electuary , then put it up into gally-pots , and keep it for use. take of this electuary the quantity of a good nutmeg , in a little glass full of white-wine , in the morning fasting , and at four a clock after-noon , and as much at night going to bed , but be sure do no violent exercise . 43. for a sore breast not broken. take oyl of roses , bean-flower , the yolk of an egg , a little vinegar ; temper all these together , then set it before the fire , that it may be a little warm , then with a feather strike it upon the breast morning and evening , or any time of the day she finds it pricking . 44. to heal a sore breast , when broken . boyl lillies in new milk , and lay it on to break it ; and when it is broken tent it with a mallow-stalk , & lay on it a plaister of mallows boyled in sheeps tallow ; these are to be used if you cannot keep it from breaking . 45. for a consumption . take a pound and half of pork , fat and lean , and boyl it in water , and put in some oat-meal , and boyl it till the heart of the meat be out , then put to it two quarts of milk , and boyl it a quarter of an hour , and give the patient a draught in the morning , after-noon , and evening , and now and then some barley-water . 46. for the falling sickness . take powder of harts-horn , and drink it with wine , and it helpeth the falling-evil . 47. for the tooth-ach . take feathersew , and stamp it , and strain it , and drop a drop or two into the contrary ear to the pain , and lye still half an hour after . 48. for a wen. take black soap , and mix it with unslaked lime , made into powder , and lay it upon the wen , or kernel . 49. for the wind. take the juice of red fennel , and make a posset of ale therewith , and drink thereof . 50. an excellent medicine for the dropsie . take two gallons of new ale , then take setwel , calamus aromaticus , and galingale , of each two penny-worth , of spikenard four penny-worth ; stamp all together , and put them into a bag , and hang it in the vessel , and when it is four days old drink it morning and evening . 51. for a scald head. wash thy head with vinegar and camomil stampt and mingled together ; there is no better help for the scald : or grind white hellebore with swines grease , and apply it to the head. 52. to make the plague-water . take a handful of sage , and a handful of rue , and boyl them in three pints of malmsey , or muskadine , till one pint be wasted , then take it off the fire , and strain the wine from the herbs , then put into the wine two penny-worth of long-pepper , half an ounce of ginger , and a quarter of an ounce of nutmegs , all grosly bruised , and let it boyl a little again . then take it off the fire , and dissolve in it half an ounce of good venice-treacle , and a quarter of an ounce of mithridate , and put to it a quarter of a pint of strong angelica-water , so keep it in a glass close stopped , for your use. this water cureth small-pox , measles , surfeits , and pestilential fevers . 53. a precious eye-water for any diseases of the eye , often proved . take of the best white-wine half a pint , of white rose-water as much , of the water of celendine , fennel , eyebright , and rue , of each two ounces , of prepared tutia six ounces , of cloves as much , sugar rosate a dram , of camphire and aloes , each half a dram ; wash the eyes therewith . 54. a cordial iulep . take waters of endive , purslain , and roses , of each two ounces , sorrel-water half a pint , juice of pomegranats , and for lack thereof , vinegar , four ounces , camphire three drams , sugar one pound . boyl all these together in the form of a julep , and give three or four ounces thereof at a time . 55. to make the green ointment . take a pound of swines grease , one ounce of verdigrease , half a scruple of sal gemm●e , this oyntment may be kept forty years ; it is good against cancers , and running sores , it fretteth away dead flesh , and bringeth new , and healeth old wounds , put it within the wound , that it fester not . 56. for fits of the mother . take a brown toast of soure bread of the neither crust , and wash it with vinegar , and put thereto black soap , like as you would butter a toast , and lay it under the navil . 57. for the rickets in children . take of fennel-seeds , and dill-seeds , but most of the last ; ●boyl them in beer , and strain it , and sweeten it with sugar , and let the child drink often . probatum . 58. for the shingles . take the green leaves of colts-foot stamped , and mingled with honey , and apply it , and it will help . 59. to heal a fistula , or ulcer . take figgs , and stamp them with shoomakers-wax , and spread it upon leather , and lay it on the sore , and it will heal . 60. for a woman in travel . take seven or eight leaves of betony , a pretty quantity of germander , a branch or two of penny-royal , three marygolds , a branch or two of hyssop , boyl them all in a pint of white-wine , or ale , then put into it sugar and saffron , and boyl it a quarter of an hour more , and give it to drink warm . 61. to make a vvoman be soon delivered , the child being dead or alive . take a good quantity of the best amber , and beat it exceeding small to powder , then sierse it through a fine piece of lawn , and so drink it in some broath or caudle , and it will will by god's help cause the patient to be presently delivered . 62. for infants troubled with wind and phlegm . give them a little pure sugar-candy finely bruised , in saxsifrage-water , or scabious-water in a spoon well mingled together . 63. a most excellent medicine to cause children to breed their teeth easily . take of pure capons grease , very well clarified , the quantity of a nutmeg , and twice as much of pure honey , mingle and incorporate them well together , and annoint the childs gums therewith three or four times a day , when it is teething , and they will easily break the flesh , and prevent torments and agues , and other griefs , which usually accompany their coming forth . 64. for agues in children . take a spoonful of good oyl of populeon , and put thereto two spoonfuls of good oyl of roses , mingle them well together , and then warm it before the fire , annoint the childs joynts and back , also his fore-head and temples twice a day , chasing the oyntment well in . 65. to cause a young child to go to stool . chafe the childs navil with may butter before the fire , then take some black wool , and dip it in the butter , and lay it to the navil , and it will procure a stool : this is also good for one in years , that can take no other medicine . 66. for vvorms in children . take of myrrh and aloes , very finely powdered , of each a penny-worth , and put thereto a few drops of chymical oyl of wormwood , or savine , and a little turpentine ; make these up into a plaister , and lay it to the childs navil . 67. to help one that is blasted . take the white of an egg , and beat it in a mortar , put to it a quarter of an ounce of coperas , and grind them well together , till it come to an oyntment , and therewith annoint the sore face , and it will ease the pain , and take away the swelling ; and when it is well nigh whole annoint the place with a little p●puleon , and that will make the skin fair and well again . 68. an excellent salve . take half a pound of bees-wax , a pint of sallet-oyl , three ounces of red lead , boyl all together in a new earthen pipkin , keeping it stirring all the while till it grows of a darkish colour ; then keep it for use , or make sear-cloaths of it while it is hot . it is most approved against any pain , sore , scald , cut , burn ; to strengthen the back , or remove any old ach whatsoever . 69. a iu'ep of dr. trench , for the fits of the mother . in the time of the year distill black-cherry-water , piony flower-water , cowslip-water , rue , or herb-grace-water ; then take of the waters of cowslip , black-cherries , piony , rue , of each an ounce , and add to them water of castor half an ounce , cinamon-water one dram , syrup of clove-gilly-flowers three drams ; mix all these together , and take two spoonfuls at a time of it , as often as you please . 70. for a tympany . take a handful of the blossoms of marigolds , stamp them , and strain them , and give the juice thereof to the patient in a draught of ale fasting . 71. to provoke terms , a good medicine take wormwood and rue , of each one handful , with five or six pepper-corns , boyl them all together in a quart of white-wine or malmsey , strain it , and drink thereof . 72. for the bloody-flux , or scouring . take a great apple , and cut out the core , and put therein pure virgins-wax , then wet a paper and lap it therein , then rake it up in the embers , and let it roast till it be soft , then eat of it as your stomack will give leave . 73. for a rheumatick cough , or cold. take a pint of hyssop-water , syrup of gilly-flowers , syrup of vinegar , syrup of maiden-hair , syrup of colts-foot , of each one ounce ; mingle them all together , and drink of it when you please . 74. to kill a fellon . take an egg , and roast it hard , and take out the yolk thereof , then roast an onion sost , and beat the yolk and the onion together , and lay it to the sore , and it will kill the fellon . 75. for the white flux . take the powder of the flowers of pomegranats , and drink it in red wine . 76. for the red flux . take sperma caeti , and drink it , and tru●s up your self with a piece of black● cotton . 77. for the cancer in a vvomans breast . take the dung of a goose , and the juice of celandine , and bray them well in a mortar together , and lay it to the sore , and this will stay the cancer , and heal it . 78. for an ague in the breast . take grounsel , daisie-leaves and roots , and course w● eat sisted ; make a poultess thereof with the parties own water , and lay it warm to the breast . 79. for bleeding at the nose . take betony , and stamp it with as much salt as you can hold betwixt your two fingers , and put it into your nose . 80. for spitting of blood. take smalledge , rue , mints , and betony , and boyl them well in good milk , and drink it warm . 81. to stanch the bleeding of a wound , or at the nose . there is not a better thing than the powder of bole armoniack , to stanch the bleeding of a wound , the powder being laid upon it ; or for the nose , to be blown in with a quill . or take the sha●ings of parchment , and lay it to the wound , and it stancheth and healeth . 82. to make the g●scoign powder . take of pearls , white amber , harts-horn , eyes of crabs , and white coral , of each half an ounce , of black thighs of crabs calcined , two ounces ; to every ounce of this powder put in a dram of oriental bezoar , reduce them all into a very fine powder , and sierse them ; then with harts-horn-jelly and a little saffron put therein , make it up into paste , and make therewith lozenges , or trochices for your use. get your crabs for this powder about may , or in september before they be boyled ; dry your lozenges in the air , not by fire , nor sun. 83. for the megrim , or imposthume in the head. take four penny-weight of the root of pellitory of spain , a farthing weight of spikenard , and boyl them in good vinegar , and when it is cold , put thereto a spoonful of honey , and a saucer full of mustard , and mingle them well together , and hold thereof in your mouth a spoonful at once , and use this eight or nine times , spitting it out continually . 84. for pain in the ears . take the juice of wild cucumbers , and put it into the ears , and it asswageth the pain . also put the wood of green ash in the fire , and save the liquor that cometh out at the end , and put it into the ears , it causeth the pain to cease , and amendeth the hearing : also beat the juice of wormwood , and drop it into the ears . 85. a precious water for the eye-sight , made by k. edward the sixth . take smalledge , red fennel , rue , vervain , betony , agrimony , pimpernel , eufrane , sage , celandine , of each a like quantity ; first wash them clean , then stamp them , and put them in a fair brazen pan , with the powder of fourteen or fifteen pepper-corns , fair ●iersed into a pint of good white-wine ; put them into the herbs , with three spoonfuls of honey , and five spoonfuls of the water of a man-child , that is sound ; mingle all together , and boyl them over the fire , and when it is boyled , strain it through a fine linnen cloath , and put it into a glass , and stop it well and close , till you use it ; and when you need , put a little thereof into the sore eyes with a feather , but if it be dry , temper it with white-wine , and it profiteth much all manner of sore eyes : this water was used by k. edward the sixth . 86. my lord dennies medicine for the gout . take burdock-leaves and stalks , cut them small , and stamp them very small , then strain them , and cleanse them , and when you have so done , put them into glasses , and put pure oyl of olives on the top of them , and stop it close from the air , and when you would use it for the gout , pour it into a porringer , and warm it , and wet linnen cloaths in it , and apply it warm to the grieved place , warming your cloaths one after another , as they grow cold that are on . 87. dr. stephen's sovereign water . take a g●llon of good gascoign wine , then take ginger , galingale , cancel , nutmeg , grains , cloves , anniseeds , carraway-seeds , of each a dram ; then take sage , mints , red roses , thyme , pellitory , rosemary , wild thyme , c●momile , lavender , of each a handful ; then bray both spices and herbs , and put them all into the wine , and let them stand for twelve hours , divers times stirring them ; then distill in an alembeck , but keep that which you distill first by it self , for that is the best , but the other is good also , but not so good as the first . this water comforteth the vital spirits , and helpeth inward diseases which come from cold ; it helpeth conception in women that are barren , and killeth worms in the body ; it cureth the cold cough , and helpeth the tooth-ach , it comforteth the stomack , and cureth stinking breath ; it preserveth the body in good liking , and makes them look young. 88. the vvater called aqua mirabilis & pretiosa , made by dr. willoughby . take of galingale , cloves , mace , cucubes , ginger , cardamum , nutmegs , mellilot , saffron four ounces , and beat all these into powder , agrimony-water the quantity of a dram , and somewhat more ; then take of the juice of selandine half a pint , and mingle all these together , with a pint of good aqua-vitae , and three pints of good white-wine ; put all these together in a still of glass , and let it stand so all night , and on the morrow distill it with an easie fire as may be : this water dissoveth the swelling of the lungs without any grievance , and helpeth , and comforteth them being wounded , and suffereth not the blood to putrifie ; he shall never need be let blood , that useth this water , it suffers not the heart to burn , nor melancholy , nor rheum to have dominion above nature ; it also expelleth rheum , and purifieth the stomach . 89. to make allom-water . take a pound of allom , and beat it to powder , then take a gallon of clean water , and set it on the fire , letting it boyl till all the allom be melted , then take it off the fire , and when it is cold put it into a glass , and keep it for your use. 90. to make an excellent electuary , called the electuary of life . take scorlegio , morre , gentiana , grandoret , and ialaom , of each a like quantity ; stamp them , and strain them , and mingle them with honey , that hath been well boyled on the fire , and scummed clean : this is excellent for sickness in the stomach , or pain in the belly , heart , or head ; or for those that are bitten with any venemous beast , or poysoned ; it must be taken in water , three or four spoonfuls at a time , in the morning fasting ; if the disease be of any long time standing , he must drink it fifte●n days together , and he will be whole . probatum . 91. against heat of the liver . take fennel , endive , succory , plantain , of each alike ; distill them with red wine and milk , and use it every morning , nine spoonfuls at a time , with a draught of wine and sugar , or else five spoonfuls thereof alone . 92. for swooning fits. for swooning , and weakness of the heart in fever and sicknesses , or if it come of other cause , stamp mints with vinegar , and a little wine , if the patient have no fever , then toast a bit of bread , till it be almost burnt , and put it therein till it be well soaked , then put it in the nose of the patient , and rub his lips , tongue , gums , teeth , and temples ; and let him chew and such the moistness thereof , and swallow it . 93. a water for the eyes , to make a man see in forty days , who hath been blind seven years before , if he be under fifty years of age. take smalledge , fennel , rue , betony , vervain , agrimony , cinquef oil , pimpernel , eye-bright , celandine , sage , of each a quartern ; wash them clean , and stamp them , do them in a fair mashing-pan , put thereto a quart of good white-wine , and the powder of thirty pepper-corns , six spoonfuls of live honey , and ten spoonfuls of the urine of a man-child that is wholsom ; mingle them well together , and boyl them till half be wasted , then take it down , and strain it , and afterwards clarifie it , and put it into a glass vessel well stopt , and put thereof with a feather into the eyes of the blind ; and let the patient use this medicine at night when he goeth to b●d , and within forty days he shall see : it is good for all manner of sore eyes . wild tansie-water is good for the eye-sight , and eating of fennel-seed is good for the same . 94. for a web in the eye . the leaves of white honey-suckles , and ground-ivy , of each a like quantity ground together , and put every day into the eye , cureth the web. or else salt burnt in a flaxen cloath , and tempered with honey , and with a feather annointed on the eye-lids , killeth worms that annoynt the eye-lids . 95. for moist scabs after the small-pox . take lapis calaminaris , letharge of gold and silver , of each two drams , brimstone and ceruse two ounces ; bring all these into a fine powder , and then beat them in a mortar with so much barrows-grease as is sufficient to make it up in an oyntment , and annoint the places therewith evening and morning . 96. to bring down the flowers . take of alligant , muskadine , or claret a pint , burn it , and sweeten it well with sugar , put thereto two spoonfuls of sallet-oyl ; then take a good bead of amber in powder in a spoon , with some of the vvine after it : take this evening and morning . 97. to stay the flowers . take amber , coral , pearl , jeat , of each alike ; grind them to a fine powder , and sierse them , take thereof as much as will lye upon a six-pence with conserve of quinces , and drink a draught of new milk after it : use this every morning . 98. to cure corns . take beans , and chew them in your mouth , and tye fast to your corn , and it will help : do this at night . 99. to make oyl of roses . take red rose-leaves a good quantity , and stamp in a mortar , and put thereto oyl-olive , and let it stand in the sun twelve days , and then put it in a glass ; and bind the glass fast about with ropes of hay , and set it in a pan full of water , and let it boyl softly two hours , and then ●et it cool , then put it in small glasses , and put thereto the leaves of red roses , all whole , and stop it fast , and set it in the sun for sixteen days , and so use it at your need . 100. for any itch , or breaking out . take frankincense , and beat it small in a mortar , and mingle it with oyl of bays , and therewith annoint all over , and it will destroy the itch. 101. for the piles after child-birth . make a bath of vvormwood , southern-wood , cinamon-rinde , and the bark of cassia fistula boyled well in vvine ; when the vvoman delivered goeth forth of the bath , put bombace , or cotton with powder of alloes , mixed with oyl of penny-royal , unto her lower parts . 102. for a stich in the side . take three handfuls of mallows , boyl them in a little raw milk , and put thereto a handful of vvheat-bran , and let the● boyl together , and then wring out the milk , and lay it hot to the stitch , apply it often . or take a few leaves of rue and yarrow , stamp them together , and wring out the juice , and drink it with a little ale. 103. for a tertian , or double-tertian ague . take a good quantity of celandine , a spoonful of salt , and the bigness of an egg in leven , and as much alligant and spanish soap ; stamp them well in a mortar , and make a plaister of them , and apply them to the patients feet one hour before the coming of the fit ; add thereto four or five yolk of eggs. or take of anniseed-water , the best you can get , half a pound of oyl of vitriol , shake them well together , and drink one or two spoonfuls thereof , an hour before the fit comes . 104. for the spleen . boyl the rindes and keys of an ash-tree very tender in white-wine , and drink a good draught thereof for six or seven mornings together , and it will much ease the patient ; when you drink this annoint the spleen with unguentum dialthea every morning and evening , applying also a plaister of melilot to the place . 105. an excellent powder for the green-sickness . take four scruples of gentian made into fine powder , of raspt ivory , and harts-horn , of each two scruples ; make these into fine powder , and give a spoonful thereof with white-wine , or the like at once . 106. a drink that healeth all wounds without any plaister , or oyntment , or without any taint , most perfectly . take sanicle , milfoil , and bugle , of each a like quantity , stamp them in a mortar , and temper them with wine , and give the sick that is wounded to drink twice or thrice a day till he be whole : bugle holdeth open the wound , milfoil cleanseth the wound , sanicle healeth it ; but sanicle may not be given to him that is hurt in the head , or in the brain-pan , for it is dangerous . this is a good and tryed medicine . 107. for pricking of a thorn. take of violet-leaves one handful , stamp them together , and take a quantity of boars-grease , ond of wheat-bran one handful , set it on the fire in clean water , and make a plaister thereof , and lay it to the grief . 108. to make oyl of st. johns wort , good for any ach , or pain . take a quart of sallet-oyl , and put thereto a quart of flowers of st. iohns wort well picked , let them lye therein all the summer , till the seeds of that herb be ripe , the glass must be kept warm , either in the sun , or in the water all the summer , till the seeds be ripe , then put in a quart of st. iohns wort-seeds whole , and so let it stand twelve hours , the glass being kept open , then you must boyl the oyl eight hours , the water in the pot full as high as the oyl in the glass ; when it is cold , strain it , that the seed remain not in it , and so keep it for your use. 109. for the tissick . take two ounces of licorise , scraped and bruised , of figgs three ounces , of agrimony , horehound , enula campana , of each a handful , boyl them all together in a gallon of water , till the half be wasted , then strain the herbs from the juice , and use it early and late . also for the dry tissick , stamp fennel-roots , and drink the juice thereof with white-wine . 110. to make oyl of fennel . put a quantity of fennel between two tile-stones , or plates of iron , make them very hot , and press out the liquor ; and this oyl will keep a great while , for it is good for the tissick , dry scab , burning and scalding . iii. to make the black plaister for all manner of griefs . take a quantity of oyl-olive , a quantity of red lead , boyl these together , and stirr them with a slice of wood continually , till it be black , and some what thick ; then take it off the fire , and put in it a penny-worth of red wax , and a pound of rosin , and set it to the fire again , but do not blaze it , and stir it , then take it off , and let it stand till it be cold , and make it in a lump : it is good for a new wound , ●or to stanch blood , pour a little of it in a dish , and if it stick fast to the dishes side , then it is enough ; keep it for your use as need requireth . finis . beautifying waters , oyls , ointments , and powders , to adorn , and add loveliness to the face and body . 1. to make the hair very fair. wash your hair very clean , and then take some allom-water , warm , and with a sponge moisten your hair therewith , and it will make it fair . or you may make a decoction of turmerick , rubarb , or the bark of the barberry-tree , and so it will receive a most fair and beautiful colour . 2. another . take the last water that is drawn from honey , and wash your head therewith , and it will make the hair of an excellent fair colour ; but because it is of a strong smell , you must perfume it with some sweet spirit . 3. to make the hair grow thick . make a strong lye , then take a good quantity of hyssop-roots , and burn them to ashes , and mingle the ashes and the lye together , and therewith wash your head , and it will make the hair grow ; also the ashes of froggs burnt doth increase hair , as also the ashes of goats-dung mingled with oyl . 4. to make the hair grow . take marsh-mallows , and boyl them , roots and all , and wash the head therewith , and it will grow in a short time : also take a good quantity of bees , and dry them in a siev by the fire , and make powder of them , and temper it witth oyl-olive , and anoint the place where the hair should grow : also take the oyl of tartar , and warm it , and annoint any bald head therewith , and it will restore the hair again in a short time . 5. to make the hair fair. take the ashes of a vine burnt , of the knots of barley straw , and licorise , and sow-bread , and distill them together in fair water , and wash the head with it ; also sprinkle the hair while it is combing , with the powder of cloves , roses , nutmegs , cardamum , and galingale , with rose-water ; also the head being often washed with the decoction of beech-nut-trees , the hair will become fair . 6. to make the hair grow . taste hasle-nuts with husks and all , and burn them to powder , then take beech-mast , and the leaves of enula campana , and stamp the herb and the mast together , then seeth them together with honey , and annoint the place therewith , and strew the powder thereon , and this will make the hair grow . 7. to take away hair. take the juice of fumitory , mix it with gum-arabick , then lay it on the place , the hairs first plucked out by the roots , and it will never permit any more hair to grow on the place : also annoint your head with the juice of a glo-worm stamped , and it hath the same virtue . 8. for the falling of hair. take the ashes of pigeons-dung in lye , and wash the head therewith ; also walnut-leaves beaten with bears-suet , restoreth the hair that is plucked away . also the leaves and middle rinde of an oak , sodden in water , and the head washed therewith , is very good for this purpose . 9. to make the face fair. take the flower of beans , and distill them , and wash the face with the water ; some say , that the urine of the party is very good to wash the face withal , to make it fair. 10. for cleansing the face and skin . if the face be washed with the water that rice is sodden in , it cleanseth the face , and taketh away pimples . 11. a vvater to adorn the face . take eggs cut in pieces , orange-peels , the roots of melons , each as much as is sufficient , in a large vessel with a long neck , distill by an alembeck , with a strong and careful fire . 12. to beautifie the face . take of cuckow-pintle a pretty quantity , bruise the thick parts with rose-water , dry them by the sun three or four days , then pouring more rose-water on it , use it . 13. to make the face look youthful . take two ounces of aqua-vitae , bean-flower-water , and rose-water , each four ounces , water of water-lillies six ounces , mix them all , and add to them one dram of the whitest tragacinth , set it in the sun six days , then strain it through a fine linnen cloath ; wash your face with it in the morning , and do not wipe it off . 14. a vvater to take away wrinkles in the face . take of the decoction of briony and figgs , each alike quantities , and wash the face with it . 15. an excellent water , called lac virginis , or virgins milk , to make the face , neck , or any part of the body fair and white . take of alumen plumost half an ounce , of camphire one ounce , of roch-allom one ounce and a dram , sal gemmi half an ounce , of white frankincense two ounces , oyl of tartar one ounce and half ; make all these into most fine powder , and mix it with one quart of rose-water , then set it in the sun , and let it stand nine days , often stirring it ; then take littarge of silver half a pound , beat it fine , and sierce it , then boyl it with one pint of white-wine-vinegar , till one third part be consumed , ever stirring it with a stick while it boyleth , then distill it by a philter , or let it run through a jelly-bag , then keep it in a glass vial , and when you will use those waters , take a drop of the one , and a drop of the other in your hand , and it will be like milk , which is called lac virginis ; wash your face , or any part of your body therewith , it is mo●● precious for the same . 16. to take away sun-burn . take the juice of a limon , and a little bay-salt , and wash your face or hands with it , and let them dry of themselves , and wash them again , and you shall find all the sun-burn gone . 17. to make the face very fair. boyl the flowers of rosemary in white-wine , with the which wash your face ; also if you drink thereof , it will make you have a sweet breath . also to make the face white , make powder of the root of serpentine , and of powder of sepia , and mingle them with rose-water , and let it dry , and then let it be put to the same water again , and dry again , do this four or five times , and then use to annoint the face therewith . 18. to clear the skin , and make it white . take fresh boars grease , and the white of an egg , and stamp them together with a little powder of bays , and therewith annoint the skin , and it will clear the visage , and make it white . 19. to take away freckles in the face . annoint your face with oyl of almonds , and drink plantain-water , or annoint your visage well and often with hares blood . 20. to smooth the skin . mix capons-grease with a quantity of sugar , and let it stand for a few days close covered , and it will turn to a clear oyl , with which annoynt your face . 21. to blanch the face . take the pulp of limons , and take out the kernels , and put to them a quantity of fine sugar ; distill these , and keep the water to wash your face every night . 22. for morphew , or scurf of face or skin . take of brimstone beaten into powder two ounces , mix it with as much black soap that stinketh , and tye the same in a linnen cloath , and let it hang in a pint of strong wine-vinegar , or red-rose-vinegar , for the space of eight or nine days ; and therewith wash any kind of scurf , or morphew , either in face or body , dipping a cloath in the vinegar , and rubbing it therewith , and let it dry of it self . also drink the water of strawberries . distilled , or tincture of strawberries , it certainly killeth morphew or scurf . 23. for taking away spots in the face , after the small-pox . mix the juice of limons with a little bay-salt , and touch the spots therewith often●times in a day , for it is excellent good . 24. a good oyntment for the same . take oyl of sweet almonds , oyl of white lillies , of either one ounce ; capons-grease , goats-tallow , of each four drams , litharge of gold one dram and half ; roots of briony , and of ireos , of either one scruple , sugar-candy white one dram ; make powder of all those that may be brought into powder , and sierce them , then put them all in a mortar together , beat them together , and in the working put thereto rose , bean-flower , and white lilly-water , of each a good spoonful , put in by little and little , and so work them together till they become an oyntment ; annoint your face and hands with it every evening , and in the morning wash it away in water boyled with barley , wheaten-bran , and the seed of mallows . 25. to take away the holes or pits in the face , by reason of the small pox. for helping of this accident , i have tryed many things , and the best means i have found , is to wash the face one day with the distilled water of strong vinegar , and the next day with the water wherein bran and mallows have been boyled ; and continue this twenty days , or a moneth together . 26. for redness of the hands or face after the small-pox . take barley , beans , lupines , of each one handful ; bruise them all in a mortar grosly , and boyl them in three pints of water , till it grow thick like a jelly , then strain it , and annoint the face and hands therewith three or four times a day , for three or four days together , and then wet the face and hands as often with this water following . 27. another . take vine-leaves two handfuls , bean-flower , dragon , wild tansie , of either one handful , camphire three drams , two calves feet , the pulp of three limons , a pint of raw cream ; shred the herbs small , as also the limons , and break , and cut the calves feet small , then mix them together , and distill it in a glass still , and use it . also the water of may-dew is excellent good for any high colour , or redness of the face . 28. for pimples in the face . wash your face with warm water when you go to bed , and let it dry in ; then take the white of an egg , and put it into a saucer , and set it upon a chafing-dish of coals , and put into it a piece of allom ; beat it together with a spoon , till it become thick , then make a round ball , and therewith annoint the face where the pimples are . 29. for heat and swelling in the face . boyl the leaves of the blossoms of rosemary , either in white-wine or fair water , and use to wash thy hands and face therewith , and it will preserve thee from all such inconveniencies , and also make both thy face and hands very smooth . 30. for a red face . take brimstone that is whole , and cinamon , of either of them an even proportion by weight , beat them into small powder , and sierse it through a fine cloath upon a sheet of white paper to the quantity of an ounce , or more ; and so by even proportions in weight mingle them together in clean clarified capons●grease , and temper them well together till they be well mollified , then put to it a little camphire , to the quantity of a bean , and so put the whole confection in a glass , and use it . 31. to take away pimples . take wheat-flower mingled with honey and vinegar , and lay it upon them . 32. an excellent oyntment for an inflamed face . take an ounce of the oyl of bays , and an ounce of quick-silver , and put them in a bladder together , with a spoonful of fasting-spittle , and then rub them well together , that nothing of the quick-silver be seen ; take of this oyntment , when it it made , and annoint the face therewith , and it will heal it well and fair ; proved true . 33. for a rich face . take three yolks of eggs raw , as much in quantity of fresh butter , or capons-grease without salt , camphire two penny-worth , red-rose-water half a pint , two grains of sivet , and boyl all these together in a dish , then strain them through a clean cloath , and set it to cool , and take the uppermost , and use it . 34. to make the skin white and clear . boyl two ounces of french barley in three pints of conduit-water , change the water , and put in the barley again ; do this till your barley do not dis-colour the water , then boyl the last three pints to a quart , then mix half a pint of white-wine therein , and when it is cold , wring the juice of two or three good limons therein , and use it for the morthew , heat of the face , and to clear the skin . 35. an excellent pomatum , to clear the skin . wash barrows-grease , or lard often-times in may-dew that hath been clarified in the sun , till it be exceeding white ; then take marsh-mallow-roots , scraping off the out-sides , make thin slices of them , and mix them , set them to macerate in a balneo , and scum it● well till it be clarified , and will come to rope ; then strain it , and put now and then a spoonful of may-dew therein , beating it till it be through cold in often change of may-dew ; then throw away that dew , and put it in a glass , covering it with may-dew , and so keep it for your use. 36. to take away spots and freckles from the face and hands . the sap that issueth out of a birch-tree in great abundance , being opened in march or april , and a glass receiver set under it to receive it : this cleanseth the skin excellently , and maketh it very clear , being washed therewith . this sap will dissolve pearl , a secret not known to many . 37. to take away freckles and morphew . wash your face in the wane of the moon with a sponge , morning and evening with the distilled water of elder-leaves , letting it dry into the skin ; you must distill your water in may : this i had from a traveller , who hath cured himself thereby . 38. to make the teeth white and sound . take a quart of honey , and as much vinegar , and half so much white-wine , boyl them together , and wash your teeth therewith now and then . 39. a dentrifice to whiten the teeth . take of harts-horn and horses teeth , of each two ounces , sea-shells , common salt , cypress-nuts , each one ounce ; burn them together in an oven , and make a powder , and work it up with the mucilage of gum tragacinth , and rub the teeth therewith . 40. to make the teeth white as ivory . take rosemary , sage , and a little allom and honey , and boyl them together in fair running-water , and when it is well boyled , strain out the fair water , and keep it in a glass , and use it sometime to wash your mouth and teeth therewith , and it will make them clean : also wash your teeth with the decoction of lady thistle-root , and it will cleanse and fasten the teeth , and the sore gums made whole● also the root of hore-hound drunk , or chewed fasting , doth quickly heal the gums , and maketh the teeth clean : strawberry-leaves also cleanseth the teeth and gums , a sure and tryed experiment . 41. to make the teeth white . take one drop of the oyl of vitriol , and wet the teeth with it , and rub them afterwards with a course cloath ; although this medicine be strong , fear it not . 42. for a stinking breath . take two handfuls of cummin , and stamp it to powder , and boyl it in wine , and drink the syrup thereof morning and evening for fifteen days , and it will help . proved . 43. to make the breath sweet . vvash you mouth with the water that the shells of citrons have been boyled in , and you will have a sweet breath . 44. to sweeten the breath . take butter and the juice of feather-few , and temper them with honey , and take every day a spoonful . also these things sweeten the breath , the electuary of aromaticks , and the peels of citrons . 45. to cleanse the mouth . it is good to cleanse the mouth every morning by rubbing the teeth with a sage-leaf , citron-peels , or with powder made with cloves and nutmegs ; forbear all meats of ill digestion , and raw fruits . 46. for running in the ears . take the juice of elder , and drop i● into the ear of the party grieved , and it cleanseth the matter and the filth thereof● also the juice of violets used , is very good for the running of the ears . 47. for eyes that are blood-shot . take the roots of red fennel , stamp them , and wring out the juice , then temper it with clarified honey , and make an oyntment thereof , and annoint the eyes therewith , and it will take away th● redness . 48. to make the hands white . take the flower of beans , of lupines of starch-corn , rice , orice , of each six ounces ; mix them , and make a powder , with which wash your hands it water . 49. a delicate washing ball. take three ounces of orace , half an ounce of cypress , two ounces of calamus aromaticus , one ounce of rose-leaves , two ounces of lavender-flowers ; beat all these together in a mortar , siersing them through a fine sierce , then scrape some castile-soap , and dissolve it in rose-water , mix your powders therewith , and beat them in a mortar , then make them up in balls . 50. for the lips chopt . rub them with the sweat behind your ears , and this will make them smooth , and well coloured . 51. to prevent marks of the small-pox . boyl cream to an oyl , and with that annoint the wheals with a feather as soon as they begin to dry , and keep the scabs always moist therewith ; let your face be annointed almost every half hour . 52. to take away child-blains in the hands or feet . boyl half a peck of oats in a quart of water till it grow dry ; then annoint your hands with pomatum , and after they are well chased , hold them within the oats as hot as you can endure them , covering the bowl wherein you do your hands with a double cloath to keep in the steam of the oats ; do this three or four times , and it will do : you may boyl the same oats with fresh water three or four times . 53. to take away pock-holes , or any spot in the face . wet a cloath in white-rose-water , and set it all night to freeze in the winter , and then lay it upon your face till it be dry ; also take two or three poppies , the reddest you can get , and quarter them , taking out the kernels , then distill them in a quart of red cows-milk , and with the water thereof wash your face . 54. an excellent beauty-water , used by the d. of c. take of white tartar two drams , camphire one dram , coperas half a dram , the whites of three or four eggs , juice of a couple of limons , oyl of tartar four ounces , and as much plantain-water , white mercury a penny-worth , two ounces of bitter almonds ; beat all these to powder , and mix them with the oyl , and some water , and then boyl it upon a gentle fire , strain it , and so keep it ; when you use it , you must first rub your face with a scarlet cloath , and at night wash your face with it , and in the morning wash it off with bran and white-wine . 55. against a stinking breath . take a handful of wood-bine , and as much plantain , bruise them very well , then take a pint of eye-selt , and as much water , with a little honey and allom ; keep all these waters together in a glass , and wash your mouth well therewith , and hold it in your mouth , and it will destroy all cankers , and cure a stinking breath , and preserve the teeth from rottenness . 56. to procure an excellent colour and complexion in the face , used by the c. of s. take the juice of hyssop , and drink it in a morning fasting , half a dozen spoonfuls in ale , warm ; it will procure an excellent colour , is good for the eye-sight , destroyeth worms , and is good for the stomack , liver , and lungs . 57. to keep the teeth white , and kill worms . take a little salt in a morning fasting , and hold it under your tongue till it be melted , and then rub your teeth with it . 58. to procure beauty , an excellent wash . take four ounces of sublimate , and one ounce of crude mercury , and beat them together exceeding well in a wooden mortar , and wooden pestle ; you must do it at least six , or eight hours , then with often change of cold water , take away the salts from the sublimate , change your water twice every day at least , and in seven or eight days it will be dulcified , and then it is prepared ; lay it on with oyl of white poppy . 59. a beauty-water for the face , by madam g. take lye that is not too strong , and put two peels of oranges , and as much c●tron-peel , blossoms of c●momile , bay-leaves , and maiden-hair , of each a handful , of agrimony two or three ounces , of barley-straw chopt in pieces , a handful , as much fenugreek , a pint of vine-leaves , two or three handfuls of broom-blossoms ; put all these into the lye , and mingle them together , and so wash the head therewith , put to it a little cinamon and myrrh , let it stand , and wash your face therewith every evening : it is good to wash the head , and to comfort the brain and memory . 60. against stink of the nostrils . take cloves , ginger , and calamint , of each a like quantity , boyl them in white-wine , and therewith wash the nose within ; then put in the powder of piritrum to provoke one to sneeze : if there be phlegm in the head , you must first purge the head with pills of colchie , or of hieva picra : or if the stink of the nose come from the stomack , purge first . 61. to make the hands white . to make the hands white and soft , take daffodil in clean water till it grow thick , and put thereto powder of cantarium , and stir them together ; then put thereto raw eggs , and stir them well together , and with this oyntment annoint your hands , and within three or four days using thereof they will be white and clear . 62. a sweet water for the hands . take of the oyl of cloves , mace , or nutmegs , three or four drops only , and mingle it with a pint of fair water , stirring them a pretty while together in a glass , having a narrow mouth , till they are well mingled together , and wash your hands therewith , and it will be a very sweet water , and will cleanse and whiten the hands very much . 63. for heat and worms in the hands . bruise a little chick-weed , and boyl it in running-water , till the half be wasted away , and wash your hands in it as hot as you can suffer it , for the space of six days , and it will drive away the heat , or worms in the hands . 64. to make the nails grow . take wheat-flower , and mingle it with honey , and lay it to the nails , and it will help them . 65. for nails that fall off . take powder of agrimony , and lay it on the place where the nail was , and it will take away the aking , and make the● nails to grow . 66. for cloven nails . mingle turpentine and wax together , and lay it on the nail , and as it groweth cut it away , and it will heal . 67. for nails that are rent from the flesh . take some violets , and stamp them , and fry them with virgins-wax , and frankincense , and make a plaister , and lay it to the nail , and it will be whole . 68. another . annoint your fingers with the powder of brimstone , arsenick , and vinegar , and in short time you shall find great ease . 69. for stench under the arm-holes . first pluck away the hairs of the arm-holes , and wash them with white-wine and rose-water , wherein you have first boyled cassia lignum , and use it three or four times . 70. for the yellow iaundies . take the juice of wormwood and sorrel , or else make them in syrup , and use to drink it in the morning . 71. to take away vvarts from the face or hands . take purslain , and rub it on the warts , and it maketh them fall away : also the juice of the roots of rushes applyed , healeth them . 72. to smooth the skin , and take away morphew and freckles . annoint the face with the blood of a hare , or bull , and this will take away morphew and freckles , and smooth the skin . finis . new and excellent experiments and secrets in the art of angling . being directions for the whole art . london , printed in the year 1675. new and excellent experiments and secrets in the art of angling . to make the lines . take care that your hair be round , and free from galls , scabs , or frets , for a well chosen , even , clear , round hair , of a kind of a glass-colour , will prove as strong as three un-even scabby hairs , that are ill chose . let your hair be clean washed before you go about to twist it , and then not only chuse the clearest hair , but hairs that are all of an equal bigness , for such do usually stretch altogether , and not break singly one by one , but altogether . when you have twisted your links , lay them in water for a quarter of an hour at the least , and then twist them over again before you tye them into a line , for those that do not so shall usually find their links to have a hair or two shrunk , and be shorter than all the rest , at the first fishing with it , which is so much of the strength of the line lost , for want of wetting it at first , and then re-twisting it ; and this is most visible in a seven hair line , which hath always a black hair in the middle , called by anglers , the herring-bone : those hairs that are taken from an iron-gray , or a sorrel stone-horse , and the middle of the tayl , are best . a cement for floats to fish withal . take black rozin beaten , chalk scraped , bees-wax bruised , of each a like quantity ; melt all these over a gentle small-coal fire in an earthen vessel well leaded , and so warming the two quills , fix them with a little of it ; it cools immediately , and being cold , is so hard , strong , and tite , that you can hardly pull the two quills asunder with both your hands , without breaking them in pieces . to sight your caps for the float aright . let the uppermost be at the distance from the top of the quill , and the lower cap near to the end of the quill , as in the description of it . to dye bone or quills red for ever . take some urine , and put into it as much powder of brazile as will make it very red , which you shall know by dropping some with a feather upon a piece of white paper , and put therein bone or quills , being first well scraped , and laid a while in a water made of argol , and let them lye in it ten or twelve days , then take them out , and hang them up till they are dry , and rub them with a dry linnen cloath , and they will be of a transparent colour . observations . a pike is called , the first year a shotterel . the second , a pickerel . the third year , a pike . the fourth year , a luce. fish are fattest about august . all fish are in season a moneth or six weeks after they have spawn'd . to cleanse worms . take a piece of a hop-sack ( because that is not so close struck in the weaving as other cloath is ) and wash it clean , and let it dry , then take some of the liquor wherein a piece of fresh beef hath been boyled , but be sure you take not the liquor of salt beef , for that will kill all the worms ; dip the piece of hop-sack in the liquor , and wring it out , but not hard , so that some of the liquor abide in the cloath ; put the worms into this cloath , and lay them in an earthen pot , the worms will run in and out through the cloath , and scour themselves ; let them stand from morning to night , then take out the worms from the cloath , and wash the cloath as before , but not dry it , and wet it again in some of the liquor ; thus do once a day , and thus you will not only preserve your worms alive for three weeks , or a moneth , but also make them red and tough . probatum . the secrets of . j. d. would'st thou catch fish ? then here 's thy wish : take this receipt t● annoint thy bait. thou that desirest to fish with line and hook , be it in pool , in river , or in brook ; to bliss thy bait , and make the fish to bite , loe here 's a means , if thou ca●st hit it right . take gum of life fine beat , and laid to soak in oyl , well drawn from that * which kills the oak . fish where thou wilt , thou shalt have sport thy fill ; when twenty fail , thou shalt be sure to kill . probatum . it 's perfect and good , if well understood ; else not to be told , for silver nor gold. to unloose the line in the water . of these there are several sorts , according to several mens fancies ; that which i approve of , as being the surest , is a forked stick , about two yards long , if it be not long enough to reach the bottom , you may lash it to any other stick . these fish rise best at a flye . salmon . trout . vinber . groyling . bleak . cherin , or chub. roch. dace . ad capiendum pisces . recipe musilago vel scholaris fortes ( anglicè white mullen ) collectae circa medium maii , quando luna , sit plena , distemperata cum nigro sale & serva in olla terrea , & quando vis occupare ungue manus & lava eas in loco ubi sunt pisces . a good bait for fish all seasons of the year . take wheat-flower , and tallow of a new slain sheep , and the white of an egg , beat them all together , and make a paste therewith , and bait with it . roch and dace . from the tenth of march to the tenth of may is the spawning time for roch and dace . a paste for roch , dace , chub. fine manchet , old fat cheese of the strongest , rusty bacon ; beat these in a mortar , and moisten it with a little brandy , and colour it with turmerick or cambogia , or red vermilion . baits . 1. take the flesh of a rabbit , or a cat cut small , and bean-flower , and for want of that , other flower ; mix these together , and put to them either sugar or honey ( but i judge honey the best ) beat these together in a mortar , or sometimes work them in your hands ( being very clean ) then make it into a ball , but you must beat it so long , till it be so tuff , that it will hang upon the hook , yet not too hard neither , that you may the better dough-knead with your paste a little white , or yellow wool ; if you would have this paste keep all the year , then mix with it virgins-wax and clarified honey , and work it together with your hands before the fire , then make it into balls , and it will keep all the year . 2. another . take a handful or two of the best and biggest wheat you can get , boyl it in a little milk ( as furmity is boyled till it be soft ) and then fry it very leisurely , with honey and a little beaten saffron dissolved in milk ; you will find it a choyce bait , and good i think for any fish , especially for roch , dace , chub , and cheven . 3. another . the tenderest part of the leg of a young rabbit , whelp , or catlin , as much virgins-wax , and sheeps suet ; beat them in a mortar , till they are well incorporated , then with a little clarified honey , temper them before the fire into a paste . 4. another . sheeps-kidney-suet , as much old strong cheese , fine flower , or manchet ; beat it into a paste , and soften it with clarified honey . 5. another . sheeps-blood , old cheese , fine manchet , clarified honey ; make all into a paste , as before . 6. another . cherries , sheeps-blood , saffron , fine manchet ; make all into a paste , as before : you may add to any of these , or other pastes , cocalus indi●e , assa faetida , oyl of polypody of the oak , the gum of ivy dissolved ; i judge there is virtue in these oyls , but especially in the gum. 7. another . pull off the scale from a boyled prawn , or shrimp , bait the hook with it , and it is an excellent bait for roch , dace , bleak . 8. another . bean-flower , honey , and the white of a egg made up into a paste , is an excellent , an d long experienced bait for small fish , which if they once taste of , they will never for sake till death . 9. another . gentles , of which kind the best are those that are bred upon a cat , because they are the quickest , and liveliest . if you put some gentles into a box , where vermilion hath been , they will live in it two or three days , and will become of a very transparent colour , and keep so in the water when you fish with them . when you fish in a quick stream , a long quill or float is best . but in an eddy , or still , stream , the shorter the quill or float is , the better . when you fish at the well-boats , or at the bank-side , be there at half ebbing water , and fish upon those well-boats that lye nearest to the shoar , till the water falls away from them , then go to the outermost boats. some of the well-boats do sheer to and again from the place where your ground-bait lyeth , to prevent which , and that you may always fish in that place where you have cast your ground-bait , you must have a buoy to lye out , and then you are sure to fi●h right . 10. another bait. dry sheeps-blood in the air upon a dry board , till it become a pretty hard dry lump , then cut it into small pieces for your use. 11. another . you shall find in the moneths of iune , iuly , and august , great quantities of ant-flyes , go to the ant-hills , and take a great handful of earth , with as much of the roots of the grass as you can ; put all into a large glass bottle , then gather a pottle of the blackest ant-flyes , but take heed you bruise them not ; roch and dace will bite at these flyes under water , near the ground . directions how to make your paste . first , wash your hands very clean , then get some of the finest manchet , of two or three days old , and cut away all the crust , then lay it in water , or milk , which is better ; let it lye no longer than till it is soaked just through , then squeeze out all the water very well , then knead it in your hands very well , with a little bit of sweet butter , to make it stiff , colour it with vermilion ; if you make it over-night , keep it in a wet linnen rag , all the water being wrung out of it ; in the kneading scrape a little old cheese among it . how to bait with gentles . put your hook through the middle-part of the gentle , and no more , then he will live longest ; i mean through the skin and no more : but if you could get some oyl of ivy , that is rightly taken from the tree in the moneth of may , and cast but two drops of it among the gentles before you use them , you would have sport beyond expectation . when to drag upon the ground , and when not . when you fish in a quick stream drag a quills length , or more . also when the water is not clear , but of a white or clay colour , and if you put a little piece of scarlet a little above the hook , the fish will see the bait the better . sometimes when you are at the sport the wind ariseth , and makes your float dance upon the waves , then always observe , and watch well the motion of your float under water , and not the top of your float . i saw an angler whipping for bleaks and dace with a may-flye , but he put on a gentle upon the hook besides , and he had excellent sport . carp and tench . baits . 1. a carp will take a red worm dipt in tarr , at the bottom . 2. malt-flower , old cheshire cheese , english honey , eggs ; temper these together with a little water ( but i should think milk is far better ) colour it with saffron , and put as much upon the hook , as the bigness of a large hasle-nut . bait the place where you intend to fish , very well over night , with grains and blood ; the next morning very early fish for him , with a well scoured lob-worm , or the past above-mentioned . you may dip your worm in tarr , and try what that will do . a carp choseth the deepest , and stillest places in ponds and rivers , and so doth the tench , and also green weeds , which he loves exceedingly . late in the evening the ale , grains , and blood , well mixed together , is bait very good for carp , tench , roch , and dace to prepare , if early in the morn at the river you are . strong tackle for carp , for roch and d●ce fine , will help thee with fish sufficient to dine . for the carp , let thy bait the knotted worm be , the rest love the cadis , the paste or the flye . chub , pike , and bream . the pike chuses sandy , or clay ground , in still pools full of fry ; the bream loves a gentle stream , and the broadest part of the river ; the chub loves the same ground , and spawns in may. one , who was the best trouler of pikes in england . used always to troul with a hazle-rod twelve foot long , with a ring of wyre in the top of his rod for his line to run through , within two foot of the rod there was a hole to put in a winder , to turn with a barril , to gather up his line , and loose it at his pleasure ; this was his manner of trouling with a small fish. there are several other ways to take pikes ; there is a way to take a pike , which is called the snap , for with angling you must have a pretty strong rod , for you must angle with a line no longer than your rod , which must be very strong , that you may hold the fish to it ; your hook must be a double hook , made of a large wyre , and armed with wyre one or two links long ; you must bait the fish with the head upwards , and the point must come forth of his side , a little above his vent . in all your baitings for a pike , you must enter the needle where the point cometh forth , so draw your arming through , until the hook lyeth as you think fit , then make it fast with a thread to the wyre , but first tye the thread about the wyre , otherwise the fish will skip up and down , so fall to work : the bait must be a gudgeon , a small trout , roch , or dace . now , i will pawn my credit , that i will shew a way , either in ware , pond , or river , that shall take more pikes , than any trouler shall do by trouling ; and it is this . first , take a forked stick , a line of twelve yards long wound upon it , at the lower end leave a yard to tye ; either a bunch of flaggs , or a bladder , to buoy up the fish , to carry the bait from the ground , that the fish may swim clear ; the bait must be alive , either a small trout , gudgeon , roch , or dace ; the forked stick must have a slit on the one side of the fork to put the line in , that the live fish may swim at the gauge you set the fish to swim at , that when the pike takes the bait , the pike may have the full liberty of the line for his feed ; you may turn as ●ou please of these loose in the pond or river all day long , the more the better , and do it in a pond-wind ; the hooks must be double hooks . to bait the hook. take one of the baits alive , and with your needle enter the fish within a straws breadth of the gill , so put the needle in betwixt the skin and the fish , then draw the needle out at the hindermost fin , drawing the arming through the fish , untill the hook come to lye close to the body ; but i hold it better , if it be armed with wyre , to take off the hook , and put the needle in at the hindermost fin , and so come forth at the gill , then put on the hook , and it will hurt the live fish the less , so knit the arming with the live fish to the line . but i judge the baiting with a live fish is done far better , as it is done , baiting with a minew , to fish for a trout . a rod twelve foot long , and a ring of wyre , a winder and barril will help thy desire , in killing a pike ; but the forked stick , with a slit and a bladder , and the other fine trick , which our artists call snap , with a goose or a duck , will kill two for one , if thou have any luck . chub takes a black snail about august ; and for a bait , take the fourth receipt prescribed for roch and dace , but colour it with saffron , or gambogia . the pike in the moneth of march , before which time it is good fishing for him , but after march it is not good till the middle of may : a smelt is a rare bait , a pole for trouling should be eleven foot long , for the snap twelve foot. when you troul , the head of the fish must be downward at the bent of the hook ; but when you snap , the head must be upward at the shank of the hook . if you fish at snap for a pike , give him leave to run a little before you strike , and then strike the contrary way he runs . if you fish with a dead bait for him , take this as a most excellent one . take a minew , or yellow frogg , a dace , or a roch , and having dissolved some gum of ivy in oyl of spike , annoint your bait therewith , and cast it where the pikes frequent , and when it hath lain a little while at the bottom , draw it up to the top , and so up the stream , and if pikes are in the place where you fish , you will quickly perceive them to follow it with much eagerness . perch . the perch loveth a gentle stream , of a reasonable depth , seldom shallow . baits . 1. his bait is most commonly a red knotted worm , or a minew . 2. another . make a bait with the liver of a goat , and bait your hook therewith . 3. another . take yellow butter-flyes and cheese made of goats-milk , of each half an o●nce , of opoponax the weight of two french crowns , of hoggs-blood half an o●nce , galbanum as much ; pound them all well , and mix them together , pouring upon them red wine , and make thereof little balls , such as you use to make perfumes into , and dry them in the shade . 4. another . to bait your hook with a live minew , when you fish for a trout , or perch , with a running line . first put your hook in at his mouth , and out at his gill , then having drawn your hook two or three inches beyond , or through his gill , put it again into his mouth , and the point and beard out at his tayl , and then tye the hook and his tayl with a white thread , which will make it apter to turn quick in the water ; then pull back that part of your line which was slack , when you put your hook into the mouth the second time ; i say , pull that part of it back , so that it shall fasten the head , that so the body of the minew shall be almost● streight on the hook ; then try how it will turn by drawing it cross the water , or against the stream , and if it do not turn nimbly , then turn the tayl a little to the right or left hand , and try again till it turn quick , for if not , you are in danger to catch nothing ; for know , that 't is impossible it should turn too quick : but if you want a minew , then a small roch , or stickle-back , or any other small fish will serve as well ; if you salt your minews , you may keep them three or four days fit for use , or longer ; bay-salt is best . 5. another . to bait with a lob-worm , to fish for a trout or perch with a running line , with a swivel . suppose it be a big lob-worm , put your hook into him above the middle , then draw your worm above the arming of your hook , enter your worm at the tayl-end of the worm , the point may come out toward the head , and having drawn him above the arming of your hook , put the point of your hook again into the very head of the worm , till it come to the place where the point of the hook first came out , and then draw back that part of the worm that was above the shanker arming of the hook. and so fish with it , you cannot lose above two or three worms before you attain to what i direct you , and having attained it , you will find it very useful , for you will run upon the ground without tangling , but you must have a swivel . trout . the trout loves small purling brooks , or rivers that are very swift , and run upon stones , or gravel ; he feeds while he is in strength in the swi●test streams , behind a stone , log , or some small bank that shooteth into the river , and there lyes watching for what comes down the stream . he spawns about october . baits . 1. you shall find in the root of a great dock , a white worm with a red head , with this worm fish for a trout at the bottom , he lyes in the deep , but feeds in the stream . 2. another . he also takes very freely a worm , called a brandling , of which sort the best are sound at the bear-garden , amongst the bears dung. an universal bait to take all manner of fish , but especially trouts , which hath been experienced by an ancient angler , and made by a chy●ist , in 1668. take of the juice of ca●●omile two spoonfuls , oyl of spike four drams , spirit of vitriol one ounce , oyl of comfrey by infusion , six drams , goose-grease one ounce ; dissolve these over the fire , being well melted , let it stand till it is cold , then put it into a strong glass , and let it stand three or four days before you stop it up , with a good cover made of parchment and leather , and it will keep good for seven years . gudgeons . a gudgeon spawns in may , and sometimes in april . bait. a gudgeon takes nothing but a red knotted worm , in a horse dung-hill . barbel . the barbel ( as gesner saith ) is one of those leather-mouth'd fishes , having his teeth in his throat . there are divers ways of fishing for him , as with a casting-line of small whip-cord , a plummet , and a pair of small drablers of hair. others fish for him with a standing-line , either of silk , or small brass wyre well nealed , with a plummet of one , two , three , or four ounces , according to the swiftness of the stream , and a pair of drabbers , as before . some fish for barbel with casting-lines , as at london-bridge , a plummet of one pound and half , and a pair of drabbers . baits . his baits are green gentles , strong cheese , sometimes a lob-worm , and sometimes a piece of pickled herring . eels . to reckon up the several ways of taking eels , were almost , if not altogether , impossible ; and therefore i shall only tell you how the anglers here in london take them . take a shooting-line , of 10 , 12 , 14 , 16 , or 20 hooks , as many , and as few as you please ; and this cannot but be an excellent way , either in pond , ●river , or moat . the manner of making it is very well known to all those that sell hooks and fishing-tackle in crooked-lane , where you may buy them ready made . baits . his bait is green gentles , strong cheese , lob-worms , pickled-herring , powdered beef , or periwinkles . your plummet must be three pound , or three pound and an half of lead . bream . the bream loveth a red worm , taken at the root of a great dock , it lyeth wrapt up in a knot , or round clue . he chuseth the same waters as the pike . salmon . the salmon 〈◊〉 ●arge swist rivers , where it ebbs and flowes ; he spawns at the latter end of the year . to fish for salmon . the first thing you must gain , must be a rod of some ten foot in the stock , that will carry a top of six foot ; stiff and strong ; the reason is , because there must be a wyre ring at the upper end of the top , for the line to run through , that you may take up , and loose the line at your pleasure , you must have the winder within two foot of the bottom of your rod , made in the manner exprest , with a spring , that you may put it on as low as you please . the salmon swimmeth most commonly in the midst of the river , in all his travels he desires to see the uppermost part of the river , travelling on his journey in the heat of ●he day , he must take a b●sh , if the fisher-man espye him , he goeth at him with his spear , and so shortneth his journey . the angler that goeth to fish for him with a hook and line , must angle for him as nigh the middle of the water as he can with one of these baits . take two lob-worms , and put the hook so near through the middle of them , that the four ends may hang of an equal length , and so angle as near the bottom as you can , feeling your plummet run on the ground , some twelve inches from the hook . if you angle for him with a flve ( which he will rise at like a trout ) the flye must be made of a large hook , which hook must carry six wings , or sour at the least ; there is judgment in making these flyes . the salmon will come at a gudgeon in the manner of a trouling line , and cometh at it bravely , which is fine angling for him ; you must be sure your line be of twenty six , or thirty yards long , that you may have your convenient time to turn him , or else you are in danger to lose him , but if you turn him , you are likely to have him , all the danger is in the running out , both of salmon and trout . you must fore-cast to turn the fish as you do a wild horse , either upon the right or left hand , and wind up your line as you find occasion in the guiding the fish to the shoar , having a large landing-hook to take him up , close to the bottom , in the midst of the water , i fish●d for a salmon , and there i caught her . my plummet twelve inches from the large hook , two lob-worms hung equal , which she ne●r ●orsook : nor yet the great hook , with the six winged flye , and she makes at a gudgeon most furiously . my strong line was just twenty six yards long : i gave him a turn , though i found him strong . i wound up my line , to guide him from shoar ; the landing-hook helpt much , but the cookery more . the names of the flyes that are used in angling , with the times when they are in season , and what the bodies and wings are made of . 1. astone fly , which is in season in april , the body of it is made with black-wool , made yellow under the wings , and under the tayl ; the wings are made of a mallards feather . 2. a ruddy fly , is in season in the beginning of may ; the body is made of red wooll wrapt about with blue silk , the wings are made of the wing of a drake , and a red hackle . 3. the yellow , or greenish fly , in season in may , made of yellow wool , his wings made of red hackles , and the wing of a drake . 4. the dun fly is sometimes of dunwool , and sometimes black , in season in march ; his wings made of partridge . feathers , black drakes feathers , and the feathers under his tayl. 5. the black fly , in season in may , made of black-wool , and wrapt about with peacocks tayl , the feathers of the wings of a brown capon , with the blue feathers in his head . 6. the sad yellow fly , in season in iune , made of black-wool , with a yellow list on either side ; the wings of a buzzard , bound with black braked hemp . 7. the moorish fly , in season in iune , made of duskish wool , the wings the black male of a drake . 8. the tawny flye , good till the middle of iune , made of bears-wool , the wings made contrary one against the other , of the whitish male of a wild drake . 9. the wasp-fly , in season in iuly , made of black-wool , wrapt about with yellow silk ; the wings of a drakes feathers , or buzzards . 10. the shell-fly , good in the middle of iune , made of greenish wool , lapt about with pearl of a peacocks tayl ; the wings of a buzzards feathers . 11. the dark drake-fly , made of black-wool wrapt about with black silk ; in season in august , the wings , the male of the black drake with a black head. 12. the may-fly , made of greenish coloured cruel , or willow colour , and darken it in most places with waxed silk , or ribb'd with a black hair , or some of them ribb'd with silver thread , and such wings for the colour , as you see the fly to have at that season . 13. the oak-fly , the body made of orange-tawny , and black cruel ; the wings the brown of a mallards feather . the best way of dressing these , and all other sorts of fish , you may find in the next part following . finis . the compleat cook 's guide . or , directions for the dressing of all sorts of flesh , fowl , and fish , both in the english and french mode ; with the preparing of all manner of sawces and sallets proper thereunto . together with the making of all sorts of pyes , pasties , tarts , and custards ; with the forms and shapes of many of them . with bills of fare , both for ordinary , and extraordinary . london , printed in the year 1675. the compleat cook 's guide . 1. to make a lamb pye. first , cut your lamb into pieces , and then season it with nutmegs , cloves , and mace , and some salt with currans , raisins of the sun , and sweet butter ; and if you will eat it hot , when it is baked put in some yolks of eggs , with wine-vinegar and sugar beaten together ; but if you will eat it cold , put in no eggs , but only vinegar and sugar . 2. to make a rice-pudding . take thin cream , or good milk , of what quantity you please , boyl it with a little cinamon in it , and when it hath boyled a while , take out the cinamon , and put in rose-water , and sugar enough to make it sweet and good ; then having your rice ready beaten , as fine as flower , and siersed as some do it , strew it in , till it be of the thickness of a hasty-pudding , then pour it into a dish , and serve it . 3. to make cheese-cakes , the best way . take two gallons of new milk , put into them two spoonfuls and a half of runnet , heat the milk little less than blood-warm , cover it close with a cloath , till you see the cheese be gathered , then with a scumming-dish gently take out the whey , when you have dreyn'd the curd as clean as you can , put it into a siev , and let it drain very well there ; then to two quarts of curds , take a quart of thick cream , a pound of sweet butter , twelve eggs , a pound and half of currans , a penny . worth of cloves , nutmeg and mace beaten , half a pound of good sugar , a quarter of a pint of rose-water ; mingle it well together , and put it into puff-paste . 4. to make an egg-pye , or mince-pye of eggs. take the yolks of two dozen of eggs hard boyled , shred them , take the same quantity of beef-suet , half a pound of pippins , a pound of currans well washt , and dry'd , half a pound of sugar , a penny-worth of beaten spice , a few carraway-seeds , a little candyed orange-peel shred , a little verjuice and rose-water ; fill the coffin , and bake it with gentle heat . 5. to carbonado mutton . broyl a shoulder , or breast of mutton , then scotch them with your knife , and strew on minc'd thyme and salt , and a little mutmeg ; when they are broyled , dish them up : the sauce is claret-wine boyled up with two onions , a little camphire and capers , with a little gravy , garnish'd with limons . 6. to stew a pheasant , french fashion . roast your pheasant , till he be half roasted , then boyl it in mutton-broath , and put into the broath whole pepper , whole mace , and sliced onions , and vinegar , and make it sharp , and put in pr●ans and currans , and colour your broath with bruised pruans . 7. to make bisket-bread . take half a peek of flower fine , two ounces of anniseeds , two ounces of coriander-seed , the whites of six eggs , a pint of ale-yeast , with as much warm-water , as will make it up into a paste , so bake it in a long roul ; when it is two days old , pare it , and slice it , then sugar it , and dry it in an oven , and so keep it all the year , 8. to make a dish of marrow . take a piece of fine paste , and roul it very thin ; then take the marrow all as whole out of the bones as you can , and cleave it into four quarters ; then take it and season it with a little pepper , salt , sugar , and dates small minced , then lay one piece in your paste , and make it up like a pescod ; so make half a dozen of them , and fry them in clarified butter , scrape sugar on , and serve them . 9. to make a herring-pye . put great store of sliced onions , with currans and raisins of the sun , both above and under the herrings , and store of butter ; put them into your pye , and bake them . 10. to make black-puddings . take a quart of sheeps-blood , and a quart of cream , ten eggs , the yolks and the whites beaten together ; stir all this liquor very well , then thicken it with grated bread , and oat-meal finely beaten , of each a like quantity , beef-suet finely shred , and marrow in little lumps , ●●●son it with a little nutmeg , cloves , and mace mingled with salt , a little sweet marjoram , thyme , and penny-royal shred very well together , and mingle them with the other things , some put in a few currans : then fill them in cleansed guts , and boyl them very carefully . 11. to make a good spanish olio . take a rump of beef , or some of a brisket or buttock , cut it to pieces ; a loyn of mutton with the fat taken off , and a fleshy piece of a leg of veal , or a knuckle , a piece of inter-laided bacon , three or four onions , or some garlick , and if you will , a capon or two , or else three great tame-pigeons . first , put into the water the beef and bacon , after a while the mutton , veal , and onions , but not the capon or pigeons , only so long till they are boyled enough ; if you have garavanza's , put them in at the first , after they have been soaked with ashes all night in heat , wash them well in warm water ; or if you have cabbage , roots , leeks , or whole onions , put them in time enough to be sufficiently boyled . you may at first put in some crusts of bread , or venison pye-crust ; it must boyl in all five or six hours gently , like stewing ; after it is well boyled , a quarter , or half an hour before you intend to take it , take out a porringer full of broath , and put to it some pepper , and five or six cloves , and a nutmeg , and some saffron , and mingle them well in it , then put that into the pot , and let it boyl , or stew with the rest a while , put in a bundle of sweet herbs , salt must be put in when it is scumm'd . 12. to stew venison . if you have much venison , and do make many cold baked meats , you may stew a dish in hast thus : when it is sliced out of your pye , pot , or pasty , put it in your stewing-dish , and set it on a heap of coals , with a little claret wine , a sprigg or two of rosemary , half a dozen cloves , a little grated bread , sugar , and vinegar , so let it stew together a while , then grate on nutmeg , and dish it up . 13. to boyl a leg of veal and bacon . lard your leg of veal with bacon all over , with a little limon-peel amongst it , then boyl it with a piece of middle-bacon ; when your bacon is boyled , cut it in slices , season it with pepper and dryed sage mixt together ; dish up your veal with the bacon round about it , send up with it saucers of green sauce ; strew over it parsley and barberries . 14. to make furmety . take french-barley , and pick it , and wash it , lay it in steep one night , then boyl it in two or three several waters , and so cover it as as you would do wheat to make it swell ; then take a quart of good cream , and boyl it with a race of ginger cut in two pieces , one blade of mace , and half a nutmeg all in one piece ; then put thereto so much of the barley as will thicken it , and when it is almost boyled , stir in two or three yolks of eggs well beaten , and fo strained with a few beaten almonds and flower , or five spoonfuls of rose-water ; then take out the whole spices , and season your furmety with salt , and sweeten it with sugar , and serve it . 15. to make a pig-pye . flea your pigg , and cut it into pieces , and season it with pepper , salt , nutmeg , and large mace , lay into your coffin good store of raisins of the sun , and currans , and fill it up with sweet butter , so close it , and serve it hot . 16. to make a neats-foot-pye . first boyl your neats-foot , and take out the bones , then put in as much beef-suet as in quantity thereto , and so mince them , then season it with cloves , mace , nutmeg , sugar , and salt , and put it into your coffin with some barberries , currans , and raisins of the sun , then bake it , and always serve it hot . 17. to make an orang ado-pye . make a handsom thin coffin , with hot butter'd paste , slice your orangado , and put over the bottom of it ; then take some pippins , and cut every one into eight parts , and lay them in also upon the orangado , then pour some syrup of orangado , and sugar on the top , and so make it up , and bake it , and serve it up with sugar scraped on it . 18. to make a pork-pye . boyl your leg of pork , season it with nutmeg , pepper , and salt ; and bake it five hours in a round pye. 19. to make a fricasie of veal . cut your veal in thin slices , beat it well with a rowling-pin ; season it with nutmegs , limon , and thyme , fry it slightly in the pan , then beat two eggs , and one spoonful of verjuice ; put it into the pan , stir it together , fry it , and dish it . 20. to make a quince-pye . take a gallon of flower , a pound and half of butter , six eggs , thirty quinces , three pound of sugar , half an ounce of cinamon , half an ounce of ginger , half an ounce of cloves , and rose-water ; make them into a tart , and being baked , strew on double-refined sugar . 21. to make a gooseberry-fool . pick your gooseberries , and put them into clean water , and boyl them till they be all as thick that you cannot discern what it is ; to the quantity of a quart , take six yolks of eggs well beaten with rose-water , before you put in your eggs , season it well with sugar , then strain your eggs , and let them boyl a while ; put it in a broad dish , and let it stand till it is cold , and serve it , 22. to make a tart of green-pease . boyl your pease tender : and pour them out into a cullender , season them with saffron , salt , sweet butter , and sugar ; then close it , and let it bake almost an hour , then draw it forth and ice it , put in a little verjuice , and shake it well , then scrape on sugar , and serve it . 23. to souce an eel . souce an eel with a handful of salt , split it down the back , take out the chine-bone , season the eel with nutmeg , pepper , salt , and sweet herbs minc'd ; then lay a pack thread at each end , and the middle roul up like a collar of brawn , then boyl it in water , salt , and vinegar , a blade or two of mace , and half a slice of limon , boyl it half an hour , keep it in the same liquor two or three days , then cut it out in round pieces , and lay six or seven in a dish with parsley and barberries ; and serve it with vinegar in saucers . 24. to make a bacon-tart . take a quarter of a pound of the best jordan-almonds , and put them in a little warm water to blanch them , then beat them together in a mortar with three or four spoonfuls of rose-water , then sweeten them with fine sugar ; then take bacon that is clear and white , and hold it upon the point of a knife against the fire , till it hath dropt a sufficient quantity , then stir it well together , and put it into the paste , and bake it . 25. to make an umble-pye . lay beef-suet minc'd in the bottom of the pye , or slices of inter-larded bacon , and cut the umbles as big as small dice , cut your bacon in the same form , and season it with nutmeg , pepper , and salt , fill your pyes with it , with slices of bacon and butter , close it up , and bake it ; liquor it with claret , butter , and stripped thyme , and so serve it . 26. to keep asparagus all the year . par-boyl your asparagus very little , and put them into clarified butter , cover them with it , and when the butter is cold , cover them with leather , and about a moneth after refresh the butter , melt it , and put it on them again ; then set them under ground , being covered with leather . 27. to roast a hanch of venison . if your venison be seasoned , your must water it , and stick it with short sprigs of rosemary : let your sauce be claret-wine , a handful of grated bread , cinamon , ginger , sugar , a little vinegar ; boyl these up so thick , as it may only run like batter ; it ought to be sharp and sweet : dish up your meat on your sauce . 28. to carbonado hens . let your sauce be a little white-wine and gravy , half a dozen of the yolks of hard eggs minced , boyled up with an onion , add to it a grated nutmeg ; thicken it up with the yolk of an egg or two , with a ladle-full of drawn butter ; dish up your hens , and pour over your sauce , strew on yolks of eggs minced , and garnish it with limon . 29. to fry artichoaks . when they are boyled , and sliced fitting for that purpose , you must have your yolks of eggs beaten with a grated nutmeg or two ; when your pan is hot , you must dip them into the yolks of eggs , and charge your pan ; when they are fryed on both sides , pour on drawn butter : and if you will fry spanish potato's , then the sauce is , butter , vinegar , sugar , and rose-water ; these for a need may serve for second-course dishes . 30. to make a hedge-hog-pudding . put some raisins of the sun into a deep wooden dish , and then take some grated bread , and one pint of sweet cream , three yolks of eggs , with two of the whites , and some beef-suet , grated nutmeg , and salt ; then sweeten it with sugar , and temper all well together , and so lay it into the dish upon the raisins , then tye a cloath about the dish , and boyl it in beef-broath , and when you take it up lay it in a pewter dish , with the raisins uppermost , and then stick blanched almonds very thick into the pudding , then melt some butter , and pour it upon the pudding , then strew some sugar about the dish , and serve it . 31. to stew a leg of lamb. cut it into pieces , and put it into your stewing-pan , being first seasoned with salt and nutmeg , and as much butter as will stew it , with raisins of the sun , currans , and gooseberries ; when it is stewed , make a caudle with the yolks of two or three eggs , and some wine-vinegar and sugar beaten together , and put it into your meat , and stew all a little longer together ; then dish it , strew sugar on the brims , and serve it hot . 32. to bake a pickerel . boyl your pickerel , and pull out the ribs and bones , then put it into your paste , and season it with pepper and salt , and put in some butter , and raisins of the sun , and so bake it . 33. to make a haggess-pudding . take a fat haggess , par-boyl it well , take out the kernels , shred it small , and temper it with a handful or two of grated manchet ; then take three or four eggs well beaten , rose-water , sugar , cloves , nutmeg , cinamon , and mace finely beaten , currans and marrow good store ; temper them all together with a quantity of cream , being first moderately seasoned with salt . 34. to make a dish of meat with herbs . take sives , parsley , thyme , marjoram , & roast three or four eggs hard , and a quantity of mutton-suet , beef , or lamb , chop them fine all together , and season it with cloves , mace , ginger , sugar , and cinamon , and a little salt ; then fry them with a little sweet butter . 35. to make cream of eggs. take one quart of cream , and boyl it , then beat four whites of eggs very well with two spoonfuls of rose-water ; when the cream is boyled enough , take it off the fire , and when it is cool , stir in the eggs with a little salt ; then garnish your dish with fine sugar scraped thereon , and serve it always cold , for a closing dish . 36. to make a fine pudding in a dish . take a penny white loaf , and pare off all the crust , and slice ir thin into a dish , with a quart of cream , and let it boyl over a chasing-dish of coals , till the bread be ●lmost dry ; then put in a piece of sweet butter , and take it off , and let it stand in the dish till it be cold , then take the yolks of three eggs , and the quantity of one with some rose-water , and sugar , and stirring them all together , put it into another dish well butter'd , and bake it . 37. to broyl scollops . first boyl the scollops , then take them out of the shells , and wash them , then slice them , and season them with nutmeg , ginger , and cinamon , and put them into the bottom of your shells again with a litle butter , white-wine , vinegar , and grated bread , let them be broyled on both sides ; if they are sharp , they must have sugar added to them , for the fish is luscious , and sweet naturally ; therefore you may broyl them with oyster-liquor and gravy , with dissolved anchovies , minced onions , and thyme , with the juice of limon in it . 38. to boyl wild-ducks . first , half roast them , then take them off , and put them in a shallow broad pan that will contain them , with a pint of claret-wine , and a pint of strong broath , a dozen of onions cut in halves , a faggot or two of sweet herbs , with a little whole pepper , and some slices of bacon ; cover your pan , and let them stove up , add gravy to part of the liquor at least so much as will serve to dish them : garnish them with bacon and onions if you please . 39. to make a venison-pasty . when you have powdered your haunch of venison , or the sides of it , by taking away all the bones and sinews , and the skin , or fat , season it with pepper and salt only , beat it with your rolling-pin , and proportion it for the pasty , by taking away from one part , and adding to another , your paste being made with a peck of fine flower , and about three pound of butter , and twelve eggs ; work it up with cold water into as stiff a paste as you can , drive it forth for your pasty , let it be as thick as a mans thumb , roul it up upon a rolling-pin , and put under it a couple of sheets of cap-paper well flowered , then your white being already minced and beaten with water ; proportion it upon the pa●ty to the breadth and length of the venison ; then lay your venison in the said white , wash it round with your feather , and put on a border , season your venison on the top , and turn over your other leaf of paste , so close up your pasty ; then drive out another border for garnishing the sides up to the top of the pasty , so close it together by the rolling-pin , by rolling it up and down by the sides and ends ; and when you have flourish'd your garnishing , and edg'd your pasty , vent it at the top , set it in the oven , and let it have four or five hours baking at the least , and then draw it . 40. to make a damson-tart . take damsons , and seeth them in wine , and strain them with a little cream , then boyl your stuff over the fire , till it be thick , and put thereto sugar , cinamon , and ginger , but set it not in the oven after , but let your paste be baked before . 41. to roast a rabbet with oysters . wash your rabbet , and dry it well , then take half a pint of oysters , wash them , and wipe them clean one by one , and put them into the rabbets belly , a couple of onions shred , whole pepper , large mace , two or three sprigs of thyme , sew up the belly ; and for the sauce , as usual ; the liver and parsley , and a hard egg , shred them together , and beat some butter thick , put into the dish , and serve it . 42. to stew collops of beef . take of the buttock of beef thin slices , cross the grain of the meat ; then hack them , and fry them in sweet butter ; and being fryed fine and brown , put them in a pipkin with some strong broath , a little claret-wine , and some nutmeg ; stew it very tender , and half an hour before you dish it , put to it some good gravy , elder-vinegar , and a clove or two ; when you serve it , put some juice of orange , and three or four slices on it , stew down the gravy somewhat thick , and put unto it when you dish it , some beaten butter . 43. to make a beef-pasty like red-deer . take fresh beef of the finest , without sinews or suet , and mince it as small as you can , and season it with salt and pepper , and put in two spoonfuls of malmsey ; then take lard , and cut it into small pieces . and lay a layer of lard , and a layer of beef , and lay a shin of beef upon it like venison , and so close it up . 44. to bake a hare . take the best of the hare , minced and seasoned with pepper , salt , and mace ; then make a proportion of the head , or shoulders , as you make for an hare-pafty , and lay in a layer of flesh , and a layer of lard , and butter aloft , and beneath , and make a gallentine for it in a saucer . 45. to boyl a salmon . take as much water as will cover it , then take rosemary , thyme , and winter-savoury , and salt ; boyl all these very well , and then put in some wine-vinegar , and when your salmon is boyled , let him remain in the same water always , untill you have occasion to eat of it . 46. to make an oyster-pye . first , dry your oysters , and then put them into your coffin with some butter , and whole large mace , and so bake it ; then take off the lid , and fill it up with more butter , putting some of the liquor of the oysters also thereunto ; then season it well with sugar , and serve it hot to the table at the first course . 47. to butter eggs upon toasts . take twenty eggs , beat them in a dish with some salt , and put butter to them , then have two large rolls , or fine manchets , cut them in toasts , and toast them against the fire , with a pound of fine sweet butter , being finely butter'd in a fair clean dish ; put the eggs on the toasts , and garnish your dish with pepper and salt , otherwise half-boyl them in the shells , then butter them , and serve them on toasts , or toasts about them . 48. to make a fricacie of chickens . scald three or four chickens , and flea off the skin and feathers together , put them in a little water ; take half a pint of white-wine , and two or three whole onions , some large mace and nutmeg tyed up in a cloath , a bundle of sweet-herbs , and a little salt ; and put them all in a pipkin close covered ; let them simper a quarter of an hour , then take six yolks of eggs , half a pound of sweet butter , four anchovies dissolved in a little broath ; shred your boyled spice small , take a quarter of a pound of capers , and shred them very small , put the anchovies dissolved into the eggs and butter , and capers , and so stir it all together over a chafing-dish of coals , till it begin to thicken , then take the chicken out of the broath , and put lear upon them ; serve them with sippets , and limon sliced . 49. to make an eel-pye , with oysters . wash your eels , and gut them , and dry them well in a cloath ; to four good eels allow a pint of oysters well washed , season them with pepper , salt , and nutmeg , and large mace ; put half a pound of butter into the pye , and half a limon sliced , so bake it ; when it is drawn , take the yolks of two eggs , a couple of anchovies dissolved in a little white-wine , with a quarter of a pound of fresh butter , melt it , and mix all together , and make a lear of it , and put into the pye. 50. to make puff-paste . break two eggs in three pints of flower , make it with cold water , then roul it out pretty thick , and square ; then take so much butter as paste , and divide your butter in five pieces , that you may lay it on at five several times ; roul your paste very broad , and break one part of the same butter in little pieces all over your paste , then throw a handful of flower slightly on , then fold up your paste , and beat it with a rolling-pin , so roul it out again ; thus do several times , and then make it up . 51. to make barley-broath . put your barley into fair water , give it three qualms over the fire , separate the waters , and put it into a cullender , boyl it in a ●ourth water with a b●ade of mace , and a clove ; and when it is boyled away , put in some raisins and currans , and when the fruit is boyled enough , take it off , and season it with white-wine , rose-water , butter , and sugar , and a couple of yolks of eggs beaten with it . 52. to bake a pig. take a good quantity of clay , and having moulded it , stick your pig , and blood him well , and when he is warm , put him in your prepared coffin of clay , thick every where , with his hair , skin and all ( his entrails drawn , and belly sewed up again ) then throw him into the oven , or below the stock-hole under the furnace , and there let him soak , turn him now and then when the clay is hardened , for twelve hours , and he is then sufficiently baked ; then take him , and break off the clay , which easily parts , and he will have a fine crispy coat , and all the juice of the pigg in your dish ; remember but to put a few leaves of sage , and a little salt in his belly , and you need no other sauce . 53. a grand sallet . take a quarter of a pound of raisins of the sun , as many blanched almonds , as many capers , as many olives , as much samphire , as many pickled cucumbers , a limon shred , some pickled frenchbeans , a wax tree set in the middle of the dish , pasted to the dish ; lay all their quarters round the dish , ( you may also mince the flesh of a roasted hen , with sturgeon , and shrimps ) and garnish the dish with cut beans , and turneps , in several figures . 54. to make a sallet of a cold hen , or pullet . take a hen , and roast it , let it be cold , carve up the leggs , take the flesh and mince it small , shred a limon , a little parsley and onions , an apple , a little pepper and salt , with oyl and vinegar ; garnish the dish with the bones and limon-peel , and so serve it . 55. to boyl a capon , pullet , or chicken . boyl them in good mutton-broath , with mace , a faggot of sweet herbs , sage , spinage , marygold-leaves and flowers , white or green endive , burrage , bugloss , parsley , and sorrel ; and serve it on sippets . 56. to stew ducks , the french fashion . take the duck , and half-roast it , put half a score onions in the belly whole , some whole pepper , a bundle of thyme , and a little salt ; when it is half-roasted , take it up , and slash it into pieces , put it between two dishes , and pierce the gravy , mix some claret-wine with that gravy , and a little sliced nutmeg , a couple of anchovies , wash them , and slit them , slice the onions in the ducks belly , cover the dishes close , so let them stew while enough ; take some butter , beat it thick , and shred a limon in it , and serve it : garnish your dish with the limon-peel , and your onions . 57. to make a florentine . take the kidney of a loyn of veal , or the wing of a capon , or the legg of a rabbit ; mince any of these small with the kidney of a loyn of mutton , if it be not fat enough ; then season it with cloves , mace , nutmegs , and sugar , cream , currans , eggs , and rose-water : mingle these four together , and put them into a dish between two sheets of paste , then close it , and cut the paste round by the brim of the dish ; then cut it round about like virginal-keys , turn up one , and let the other lye ; prick it , bake it , scrape on sugar , and serve it . 58. to make curd-cakes . take a pint of curd , four eggs , take out two of the whites , put in some sugar , 〈◊〉 nutmeg , and a little flower ; stir 〈◊〉 together , and drop them in , 〈◊〉 fry them with a little butter . 59. to roast a leg of mutton , the french way . take half a pound of mutton , and a quarter of a pound of suet , season it with sweet herbs , and a little nutmeg , and two or three shallots ; slice these very small , and stuff the mutton round ; then take some of the best hackney turneps , and boyl them in beef-broath very tender , then squeeze the water from them a little , set them in a dish under the leg of mutton , when it is half roasted , and so let the gravy drop into them ; and when the meat is roasted , serve them in the dish with it , with a little fresh butter and vinegar : garnish your dish with sliced onions and parsley , and some of the turneps slic'd . 60. to stew a carp. take a living carp , and knock him on the head , open him in the belly , take heed you break not the gall , pour in a little vinegar , and wash out all the blood , stir it about with your hand , and keep the blood safe ; then put as much white-wine into a pan or skillet , as will almost cover , and set it on the fire ; put to it an onion cut in the middle , a clove , or less of garlick , a race of ginger shred , a nutmeg quartered , a faggot , or bundle of sweet herbs , and three or four anchovies ; your carp being cut out , and rubbed all over with salt , when the wine ( into which you may put in a little water ) doth boyl , put the carp in , and cover him close , and let him stew up about a quarter of an hour , then put in the blood and vinegar , with a little butter ; so dish up the carp , and let the spawn , milt , and revet be laid upon it ; the liquor that boyled him , with the butter is the best sauce , and is to be eaten as broath : garnish the dish with limons and grated bread . 61. to make marrow-puddings . take a pound of the best jordan-almonds , blanch them , beat them fine in a stone , or wooden mortar ( not in brass ) with a little rose-water , take a pound of fine powder-sugar , a penny-loaf grated , nutmeg grated , a pint of cream , the marrow of two marrow-bones , two grains of amber-griece ; mingle them all together with a little salt , fill the skins , and boyl them gently , as before . 62. to make a sack-posset . set a gallon of milk on the fire , with whole cinamon and large mace ; when it boyls , stir in a half , or whole pound of naples-bisket grated very small , keeping it stirring till it boyls ; then beat eight eggs together , casting of the whites away ; beat them well with a ladle-full of milk , then take the milk off the fire , and stir in the eggs ; then put it on again , but keep it stirring , for fear of curdling ; then make ready a pint of sack , warming it upon the coals , with a little rose-water : season your milk with sugar , and pour it into the sack in a large bason , and stir it apace ; then throw on a good deal of beaten cinamon , and so serve it up . 63. to hash a rabbit . when your rabbit is wash'd , you must take the flesh from the bones , and mince it small ; then put to it a little strong broath and vinegar , an onion or two , with a grated nutmeg , and let it stew up together ; then mince a handful of boyled parsley green , with a limon cut like dice , and a few barberries ; put it into the hash , and toast it all together ; and when it is enough , put a ladle● ful of sweet butter to it , and dish it upon the chines , and garnish it with limons . 64. to make a fresh cheese . take some new milk. or cream , and a race of cinamon , scald it ; then take it off the fire , sweeten it with fine sugar , then take a spoonful of runnet to two quarts of milk , set it by , and keep it close covered , and so let it stand ; when the cheese comes , strew a little fine sugar and grated nutmeg , and serve it in with sippets , sops in sack , or muskadine . 65. to make an artichoak-pye . take the bottoms of six artichoaks , boyled very tender , put them in a dish , and some vinegar over them , season them with ginger and sugar , a little mace whole , and put them in a coffin of paste ; when you lay them in , lay some marrow and dates sliced , and a few raisins of the sun in the bottom , with good store of butter ; when it is half baked , take a gill of sack , being boyled first with sugar , and a peel of orange : put it into the pye , and set it in the oven again , till you use it . 66. to make marrow-pasties . shred the marrow and apples together , and put a little sugar to them ; put them into puff-paste , and fry them in a pan with fresh butter , and serve them up to the table , with a little white sugar strewed on it . 67. to make green sauce . take a good handful of sorrel , beat it in a mortar with pippins pared , and quartered , with a little vinegar and sugar ; put it into saucers . or take sorrel , beat it , and stamp it well in a mortar , squeeze out the juice of it , and put thereto a little vinegar , sugar , and two hard eggs minced small , a little nutmeg grated , and butter ; set this upon the coals , till it is hot , and pour it into the dish on the sippets : this is sauce for hen , and veal , and bacon . 68. to pickle oysters . take a quart of the largest great oysters with the liquor , wash them clean , and wipe them , add to them a pint of fair water , with half a pint of white-wine-vinegar , half an ounce of whole pepper , an handful of salt , a quarter of an ounce of large mace , with the liquor of the oysters strained ; put all together in a pipkin over a soft fire , let them simper together a quarter of an hour ; when the oysters are enough , take them up , and put them into a little fair water and vinegar , till they be cold , the pickle boyling a quarter of an hour after the oysters are taken up ; both being cold , put them up together : when you use them , garnish the dish with barberries , and limons , and a little mace and pepper , and pour in some of the pickle . 69. to make s●●●●● cellops , of ve●● cut out your fillet 〈◊〉 very broad slices , fat and lean , not to thick : take eight eggs , beat them very well with a little salt , grate a whole nutmeg , take a handful of thyme , and strip it ; then take a pound of sausages , half a pint of stewing oysters of the largest , wash and cleanse them from the gravel , then half-fry your veal with sweet butter , then put in your sausages and oysters ; then take a quarter of a pound of capers , shred them very small , with three anchovies dissolved in white-wine and fair water , so put in your eggs , shred capers and anchovies , butter and spice , and mingle them , and strew them in the pan upon the veal and oysters , serve it with sippets , with a little fresh butter and vinegar , with limons sliced , and barberries , with a little salt. you must have a care to keep the meat stirring , lest the eggs curdle with the heat of the fire . 70. to make a rare white-pot . take three pints of cream , whole cinamon , a little sliced nutmeg ; set on the cream and spice , and scald it , take a penny-loaf , and slice it very thin , take a couple of marrow-bones , lay the marrow sliced on the bottom of the dish , upon the marrow lay the bread , then lay raisins of the sun over the bread , and lay marrow again , as before : to the three pints of scalded cream add nine yolks of eggs well beaten with rose-water ; sweeten the cream with white sugar , and take out the whole cinamon , and beat the cream and eggs well , fill up a broad shallow bason , and bake it , when it is enough , scrape fine sugar on it , and stick it with red and white muscadoes , and so serve it . 71. to make a very fine custard . take a quart of cream , and boyl it with whole spice ; then beat the yolks of ten eggs , and five whites , mingle them with a little cream , and when your cream is almost cold , put your eggs into it , and stir them very well , then sweeten it , and put out your custard into a deep dish , and bake it ; then serve it in with french comfits strewed on it . 72. to make minc'd pyes of an eel . take a fresh eel , flea it , and cut off the fish from the bones , mince it small ; then pare two or three wardens , or pears , mince of them as much as of the eel , temper them together , and season them with ginger , pepper , cloves , mace , salt , a little sanders , some c●rrans , raisins , pruans , dates , verjuice , butter , and rose-water . 73. to bake rabbits , to be eaten cold . when your rabbits are par-boyled , take out all the bones you can well take out , and lard them , then season them with pepper , salt , cloves , mace , and nutmegs , with a good quantity of savoury , and forc'd meat ; then put them into your prepared coffin , put in butter , and close your pye , bake it , and when it is cold , fill it with clarified butter . 74. to bake a ioll of ling in a pye. let your ling be almost boyled , and then season it with pepper only , ( the skin being first taken off , strew the bottom of your prepared coffin with an onion or two minced small ; close your pye , and bake it ; then take the yolks and whites of about a dozen eggs , not boyled altogether hard ; mince them small with your knife , and put them into drawn butter , toss them together ; then draw your pye , and pour in this lear of eggs all over , and shake it together , so put on your lid , and dish your pye. 75. to bake a turkey . boyl and lard your turkey , when it is par-boyled , season it with pepper , salt , and a little cloves and mace ; then put him into your prepared coffin , lay on butter , and close it ; put the head on the top with your garnish , then bake it , and fill it with clarified butter when it is cold . 76. to roast calves-feet . first , boyl them tender , and blanch them , and being cold , lard them thick with small lard , then spit them on a small spit , and roast them ; serve them with sauce made of vinegar , cinamon , sugar , and butter . 77. to bake a goose. break the bones of your goose , and par-boyl him , then season him with pepper and salt , and a little cloves and mace ; if pou please , you may bake a rabbit or two with it , because your stubble-geese are very fat , and your rabbits dry , you need not lard either ; bake it in good hot butter-paste . 78. to make apple-pyes , to fry. take about twelve pippins , pare them , cut them , and almost cover them with water , and almost a pound of sugar , let them boyl on a gentle fire close covered , with a stick of cinamon , minced orange-peel , a little dill seed beaten , and rose-water , when this is cold and stiff , make them into little pasties , with rich paste , and so fry them . 79. to make a rare dutch pudding . take a pound and a half of fresh beef , all lean , with a pound and a quarter of beef-suet , both sliced very small ; then take a stale half-penny loaf , and grate it , a handful of sage , a little winter-savoury , and a little thyme ; shred these very small , take four eggs , half a pint of cream , a few cloves , nutmegs , mace , and pepper finely beaten ; mingle them all together very well with a little salt , roul it all up together in a green colwort-leaf , and then tye it up hard in a linnen cloath : garnish your dish with grated bread , and serve it up with mustard in saucers . 80. to make sausages . take pork , more lean than fat , mince it exceeding small together ; then take part of the fleak of pork , which is the suet , in pieces , about the bigness of the top of your finger , season each apart , with sage minced , good store of pepper and salt , with some cloves and mace mixt in the seasoning each of them ; then take small sheeps-guts , and cleanse them , ( some use capons-guts ) and fill them with your funnel ; always putting some of the fleak between the minced ; if you have it ready , you may sprinkle a little sack on the top of the sausage-meat , and it will make it fill the better . 81. to stew beef in gobbets , the french fashion . take a flank of beef , or any part but the leg , cut it into slices , or gobbets as big as pullets-eggs , with some gobbets of fat , and boyl it in a pot or pipkin with some fair spring-water , scum it clean , and after it hath boyled an hour , put to it carrots , parsnips , turnips , great onions , some salt , cloves , mace , and whole pepper ; cover it close , and stew it , till be very tender ; and half an hour before its ready put into it some pick'd thyme , parsley , winter-savoury , sweet marjoram , sorrel , and spinage ( being a little bruised with the back of a ladle ) with some claret-wine : then dish it on fine sippets , and serve it to the table hot ; garnish it with grapes , barberries , or gooseberries : or else use spices , the bottoms of boyled artichoaks put into beaten butter , and grated nutmeg , garnished with barberries . 82. to boyl a capon , or chicken with sugar-pease . when the cods be but young , string them , and pick off the husks ; then take two or three handfuls , and put them into a pipkin , with half a pound of sweet butter , a quarter of a pint of fair water , gross pepper , salt , mace , and some sallet-oyl ; stew them till they be very tender , and strain to them three or four yolks of eggs , with six spoonfuls of sack. 83. to boyl perches . let your liquor boyl , and your pan be seasoned with a little white-wine , a couple of onions cut in halves , a bunch of sweet herbs , and a little white pepper ; boyl them up very quick , and flea them on both sides , and dish them upon sippets : then take a little white-wine , gravy , and vinegar , with a grated nutmeg , and almost boyl it over a chafing-dish , then pour sweet butter over it ; garnish it with barberries , and sliced limons . 84. to boyl eels . cut the eels , and stew them ; when they are half done , beat a little ale with vinegar , and put into the liquor , with some parsley and sweet herbs ; dish them , and serve them up in their broath with a little salt . 85. a turkish dish of meat . take an inter-larded piece of beef , cut into thin slices , and put it into a pot with a close cover , or stewing-pan ; then put into it a good quantity of clean pick'd rice , skin it very well , and put into it a quantity of whole pepper , two or three whole onions , and let it boyl very well , and take out the onions , and dish it on sippets ; the thicker it is , the better . 86. to boyl a chine of beef powdered . take either a chine , rump , surloin , brisket , rib , flank , buttock , or fillet of beef , and give them in summer , a weeks powdering , in winter a fortnight , you may stuff them , or let them be plain ; if you stuff them , do it with all manner of sweet herbs , with fat beef minced , and some nutmeg ; serve them on brewis , with roots , or cabbage boyled in milk , with beaten butter . 87. to make a hash of a capon or pullet . take a capon , or partridge , or hen , and roast them , and being cold , mince the brains and wings very fine , and tear the legs and rumps whole , to be carbonado●d ; then put some strong mutton-broath , or good gravy , grated nutmeg , a great onion and salt ; then stew them in a large earthen pipkin , or sauce-pan , stew the rumps and legs in the same strong broath in another pipkin ; then take some light french bread chipt , and cover the bottom of the dish , steep the bread in the same broath , or good mutton gravy , then pour the hash on the steeped bread , lay the legs , and the rump on the hash with some fryed oysters , sliced limon , and limon-peel , the juice of an orange , and yolks of eggs strained , and beaten butter ; garnish the dish with carved oranges , limons , &c. thus you may hash any kind of fowl. 88. to dress a cods-head . cut off the cods-head beyond the gills , that you may have part of the body with it , boyl it in water and salt , to which you may add half a pint of vinegar , the head must be little more than covered : before you put it into the cauldron , take a quart of the biggest , cleanest oysters , and a bunch of sweet herbs and onions , and put them into the mouth of the head , and with a pack-thread bind the jaws fast , you must be sure to pick it , and wash it very clean : when it is boyled enough , take it up , and set it a drying over a chafing-dish of coals ; then take the oyster-liquor , four anchovies , and a sliced onion ; put to them a quarter of a pint of white-wine , and sweet butter , and melt them together , and pour it on the cods-head ; stick all , or most of the oysters upon the head , or where they will enter , and garnish it over with them ; grate on a little nutmeg , and send it smoaking up ; garnish the brims of the dish with limon , and sliced bay-leaves . 89. to boyl widgeons , or teal . par-boyl your widgeons , or teal , and then stick whole cloves in their breasts , put into their bellies a little winter-savory , or parsley ; boyl them in a pipkin by themselves , thicken it with toasts , season it with verjuice , sugar , and a little pepper ; garnish your dish with barberries , and pruans , and so serve them . 90. to make a veal-pye . when your paste is raised , then cut your leg of veal into pieces , and season it with pepper , nutmeg , and salt , with some whole large mace , and so lay it into your prepared coffin , with good store of raisins of the sun , and currans , and fill it up with sweet butter ; then close it , and set it in the oven , and when bak'd , serve it hot . 91. to make fry'd puddings . take grated bread , currans , cloves , and mace , with beef-suet , and sugar , and one yolk of an egg beaten ; mix all well together , and make them into flat bowls , then fry them in beef-suet , and garnish your dish with sugar ; serve them always at the first course . 92. to bake a breast of veal . first , par-boyl it , and take out the long bones , and so lay it in a dish in vinegar two or three hours ; then take it out , and season it with pepper and salt , and so lay it into a thin fine paste , with good store of fine sweet herbs , finely chopt , and good store of butter , or marrow ; then bake it , then put in some juice of oranges , and sugar , and serve it hot . 93. to make a paste for all manner of tarts . take very sweet butter , and put into fair water , and make it boyl on the fire ; then take the finest flower you can get , and mix them well together , till it come to a paste , and so raise it ; but if you doubt that it will not be stiff enough , then you may mix some yolks of eggs with it , as you temper all your stuff together . 94. to make a baked pudding . grate a penny-loaf , and put thereto more suet than bread minc'd small , with some nutmeg and sugar , and two yolks of eggs , tempering it only with rose-water : then butter a little pewter dish in the bottom , and put your stuff after it is well tempered , thereinto , then bake it ; when 't is bak'd , stir it up from the bottom of the dish , and so turn the under-side uppermost , then strew some sugar upon it , and upon the brims of the dish , and serve it first to the table . 95. to boyl sparrows , larks , or other small birds . take a ladle-ful of strong mutton-broath , a little whole mace , and a handful of parsley ; put in a little winter-savoury , season it with verjuice , sugar , and a little pepper ; thicken it with a spoonful of cream , and the yolk of an egg. 96. to boyl a capon with asparagus . boyl your capon , or chicken in fair water , and some salt , then put in their bellies a little mace , chopped parsley , and sweet butter ; being boyled , serve them on sippets , and put a little of the broath on them : then have a bundle or two of asparagus boyled , put in beaten butter , and serve it on your capon , or chicken . 97. to boyl a chicken , or capon in white broath . first , boyl the capon in water and salt , then three pints of strong broath , and a quart of white-wine , and stew it in a pipkin with a quarter of a pound of dates , half a pound of fine sugar , four or five blades of large mace , the marrow of three marrow-bones , a handful of white endive ; stew these in a pipkin very leisurely , that it may but only simper , then being finely stewed , and the broath well tasted , strain the yolks of ten eggs with some of the broath , before you dish up the capons , or chickens , put the eggs into the broath , and keep it stirring , that it may not curdle , give it a walm , and set it from the fire ; the fowls being dish'd up , put on the broath , and garnish the meat with dates , marrow , large mace , endive , preserved barberries , oranges , boyled skirrets , pomgranats , and kernels . make a lear of almond-paste , and grape-verjuice . 98. to boyl a capon with sage and parsley . first , boyl it in water and salt , then boyl some parsley , sage , two or three eggs hard , and chop them ; then have a few thin slices of fine manchet , and stew all together , but break not the slices of bread ; stew them with some of the broath wherein the capon boyls , some large mace , butter , a little white-wine , or vinegar , with a few barberries , or grapes ; dish up the chickens on the sauce , and run them over with sweet butter and limon cut like dice , the peel being cut like small lard , and boyl a little peel with the chickens . 99. to fry rabbets with sweet sauce . cut your rabbet in pieces , wash it , and dry it well in a cloath , take some fresh butter , and fry the rabbet in it ; when your rabbet is little more than half fryed , take some slices shred very small , a quarter of a pint of cream , the yolks of a couple of eggs , some grated nutmeg and salt ; when the rabbet is enough , put them into the pan , and stir them all together ; take a little vinegar , fresh butter , and sugar , melt it together , and so serve it with sippets , the dish garnished with flowers , &c. 100. to make a french pottage , called skink . take a leg of beef , and chop it into three pieces , then boyl it in a pot with three pottles of spring-water , a few cloves , mace , and whole pepper ; after the pot is scumm'd put in a bundle of sweet marjoram , rosemary , thyme , winter-savoury , sage , and parsley , bound up hard , some salt , and two or three great onions whole , then about an hour before dinner put in three marrow-bones , and thicken it with some strained oatmeal , or manchet sliced and steeped with some gravy , strong broath , or some of the ●●tage , then a little before you dish up the ●●●nk , put into it a little fine powder of saffron , and give it a walm or two ; dish it on large slices of french bread , and dish the marrow-bones on them in a fine clean large dish ; then have two or three manchets cut into toasts , and being finely toasted ; lay on the knuckle of beef in the middle of the dish , the marrow-bones round about it , and the toasts round about the dish brim : serve it hot . 101. to make gooseberry-cream . first boyl , or you may preserve your gooseberries ; then having a clear cream boyled up , and seasoned with old cinamon , nutmeg , mace , sugar , rose-water , and eggs ; dish it up , and when it is cold , take up the gooseberries with a pin , and stick them on in rounds as thick as they can lye upon the said cream , garnishing your dish with them , and strew them over with the finest sugar , and serve them up . 102. to make a quaking-pudding . take a quart of sweet cream , and near half a pound of almonds blanched , and finely beaten ; then strain them ; and boyl it with large mace , and season it with rose-water and sugar ; then take ten eggs , and five of their whites well beaten with small cinamon , and two or three spoonfuls of flower ; mix all well together , and make it of the thickness of batter , then wet a cloath , and rub it with flower , tying your pudding round therein , and boyl it in beef-broath two hours ; take it up , and put a little white-wine , sugar , and sliced nutmeg into a pewter dish , and put your pudding into it ; then scrape some sugar on the brims , and serve it . 103. to make clouted cream . take new milk , and set it on the fire from morning till evening , but let it not boyl : and this is called , my lady youngs clouted cream . 104. to souce a young pig . scald a young pig , boyl it in fair water , and white-wine , put thereto some bay-leaves , whole ginger , and nutmegs quartered , and a few whole cloves , boyl it throughly , and let it lye in the same broath in an earthen pot . 105. to make polonian sausages . take the fillets of a hog , chop them very small with a handful of red sage , season it hot with ginger and pepper ; then put it into a great sheeps-gut , let it lye three nights in brine , then boyl it , and hang it up in a chimney where fire is usually kept : these sausages will keep a whole year , and are good for sallets , or to garnish boyled meats , or to relish a glass of wine . 106. to keep salmon fresh a whole moneth . first , boyl your salmon as usually , then put it into an earthen pot , and cover it in good white vinegar , putting thereto a branch of rosemary , and keep it very close covered ; and so you may keep it , that it will retain its perfect taste and delicacy for a moneth , or more . 107. to make tender and delicate brawn . put a collar of brawn in a kettle of water , and set it into an oven , as for houshold-bread , cover it close , and let it stand as long as you would do bread , and it will be very excellent brawn . 108. to keep powdered beef , after it is boyled , sweet five or six weeks . when your beef hath been powdered about a fortnight , then boyl it well , and dry it with a cloath , and wrap it in dry cloaths , and put it into some pot or vessel , and keep it close from the air , and it will keep sound two or three moneths . 109. to dress neats-tongues and vdders . when they are boyled enough in beef-broath , and scumm'd , you must have your turneps ready boyled , cut in pieces , and soak'd in butter , or else colliflowers and carrots , or all of them ; then put the turneps all over the bottom of a large dish , then slice out the tongues , and lay the sides one against another , slice the udders , and lay them between , opposite to one another ; garnish the colliflowers all over them , and the carrots up and down between the colliflowers , with barberries and parsley on the brim of the dish . 110. to make pannado . take a quart of running-water , and put it on the fire in a skillet , then cut a light roul of bread in slices , about the bigness of a groat , and as thin as wafers , lay it on a dish on a few coals , then put it into the water , with two handful of currans pick'd , and wash'd , a little large mace , when it is enough , season it with sugar and rose-water . 111. to make liver-puddings . take the guts of a young hog , wash them very clean , and lay them two or three days in water , take the liver of the same hog , and boyl it , till it will grate , then grate it very small and fine , take to the weight of the liver almost the weight of beef-suet , season it with salt , cloves , mace , and nutmeg finely beaten , a penny-loaf grated , a pound of the best white sugar , two pound of good currans , a pint of good cream , a quarter of a pint of rose-water , three eggs ; mix all together to such a thickness , that you may fill the guts , then prick them , and put them into boyling water , and keep an even fire for half a quarter of an hour ; then take them up , and lay them upon straw ; you must have a care not to tye them too hard , nor too slack , lest they break in boyling . 112. to make a rare citron-pudding . take a penny-loaf , and grate it , a pint and half of cream , half a dozen of eggs , one nutmeg sliced , a little salt , an ounce of candyed citron sliced small , a little candyed orange-peel sliced , three ounces of sugar ; put these into a wooden dish well flowred , and covered with a cloath , and when the water boyleth put it in , boyl it well , and serve it up with rose-water and sugar , and stick it with wafers , or blanched almonds . 113. to bake a gammon of bacon . water it fresh enough , and seeth it as tender as you may to handle it , then pull off the skin , and stuff it with parsley , penny-royal , thyme , marjoram , marigolds , camomile , and sage , chop them small , and season them with salt and pepper , cloves , small ra●sins , yolks of eggs hard roasted ; then stuff your bacon , and cut off the lean of the bacon , and mince it small , and take a handful of your stuffing , and mingle it with three or four yolks of raw eggs , and then put it upon the gammon , then close on the skin again , and close it in paste . 114. to boyl woodcocks , or snites . boyl them either in strong broath , or in water and salt , and being boyled , take out the guts , and chop them small with the liver , put to it some crumbs of grated white-bread , a little cock-broath , and some large mace ; stew them together with some gravy , then dissolve the yolks of two eggs in some wine-vinegar , and a little grated nutmeg ; and when you are ready to dish it , put in the eggs , and stir it among the sauce with a little butter ; dish them on sippets , and run the sauce over them with some beaten butter and capers , a limon minced small , barberries , or whole pickled grapes . 115. to make a made dish of apples . put on your skillet of water with some currans a boyling , then pare about a dozen of pippins , and cut them from the core into the said water ; when they are boyled tender pour them into a cullender , when the water is drained from them , put them into a dish , and season them , ( but stay till they are cold , lest it melt your sugar ) with sugar , rose-water , cinamon , and carraway-seeds , then roul out two sheets of paste , put one into the dish bottom , and all over the brims , then lay the apples in the bottom round and high , wet it round , and cover it with the other sheet , close it , and carve it about the brims of the dish as you please , prick it , and bake it , scrape sugar upon it , and serve it up . 116. to make a fool. set two quarts of cream over the fire , let it boyl , then take the yolks of twelve eggs , and beat them very well , with three or four spoonfuls of cold cream , and then strain the eggs in the skillet of hot cream , stirring it all the time to keep it from burning , then set it on the fire , and let it boyl a little while , but keep it still stirring , for fear of burning , then take it off , and let it stand and cool , then take two or three spoonfuls of sack , and put it in the dish , with four or five sippets , set the dish and sippets a drying , and when they be dry that they hang to the dish , sweeten the cream , and pour it into the dish softly , because the sippets shall not rise up ; this will make three dishes : when it is cold it is fit to be eaten . 117. to boyl flounders , or iacks , the best way . take a pint of white-wine , the tops of young thyme and rosemary , a little whole mace , a little whole pepper , seasoned with verjuice , salt , and a piece of sweet butter , and so serve it ; you may do fish in the same liquor three or four times . 118. to boyl a haunch of venison . first , stuff your venison with a handful of sweet herbs , and parsley minced , with a little beef-suet , and yolks of eggs boyled hard ; season your stuffing with pepper , nutmeg , ginger , and salt ; put your haunch of venison a boyling , being powdered before ; then boyl up three or four colliflowers in strong broath , and a little milk : when they are boyled , put them forth into a pipkin , add to them drawn butter , and keep them warm by the fire ; then boyl up two or three handfuls of spinage in the same liquor , when it is boyled up , pour out part of the broath , and put in a little vinegar , and a ladleful of sweet butter , and a grated nutmeg ; your dish being ready with sippets in the bottom , put on the spinage round toward your dish side ; then take up the venison , being boyled , and put it into the middle of your dish , and put in your colliflowers all over it , pour on your sweet butter over your colliflowers , and garnish it with barberries , and the brims of the dish with green parsley minced ; cabbage is as good , done in the same manner as colliflowers . 119. to make an eel-pye . wash , flea , and cut your eeels in pieces , put to them a handful of sweet herbs , parsley minced with an onion , season them with pepper , salt , cloves , mace , and nutmeg , and having your coffin made of good paste , put them in , and strew over them two handfuls of currans , and a limon cut in slices , then put on butter and close the pye ; when it is baked , put in at the funnel a little sweet butter , white-wine , and vinegar , beaten up with a couple of yolks of eggs. 120. to bake steaks , the french way . season the steaks with pepper , nutmeg , and salt lightly , and set them by ; then take a piece of the leanest of the leg of mutton , and mince it small with some beef-suet , and a few sweet herbs , as tops of thyme , and penny-royal , grated bread , yolks of eggs , sweet cream , raisins of the sun , &c. work all these together , and work it into little balls , or puddings , put them into a deep round pye on the steaks ; then put to them some butter , and sprinkle it with verjuice , close it up , and bake it , when it is enough cut it up , and liquor it with a juice of two or three oranges or limons . 121. to make a warden , or pear-pye . bake your wardens , or pears in an oven , with a little water , and good quantity of sugar , let your pot be covered with a piece of dough ; let them not be fully baked by a quarter of an hour ; when they are cold , make a high coffin , and put them in whole , adding to them some cloves , whole cinamon , sugar , with some of the liquor in the pot , so bake it . 122. to stew a trout . take a large trout fair trim'd , and wash it , put it into a deep pewter dish ; then take half a pint of sweet wine , with a lump of butter ; and a little whole mace , parsley , savoury , and thyme ; mince them all small , and put them into the belly of the trout , and so let it stew a quarter of an hour ; then mince the yolk of an hard egg , and strew it on the trout , lay the herbs about it , scrape on sugar , and serve it up . 123. to make sauce for pigeons . melt some vinegar and butter together , and roast some parsley in the belly of the fowl ; or else vine-leaves , and mix it well together , and pour it on . 124. a general sauce for wild-fowl . the most general sauce for wild fowl roasted ; as ducks , mallard , widgeon , teal , snipe , shel-drake , plovers , puets , and the like , is only mustard and vinegar , or mustard and verjuice mixed together ; or else an onion , water , and pepper . 125. to roast a cows vdder . boyl your udder very well , then stick it thick all over with cloves , and when it is cold spit it , and lay it on the fire , and baste it very well with sweet butter , and when it is sufficiently roasted and brown , draw it from the fire , and put some vinegar and butter on a chafing-dish of coals , and crumb in some white-bread , and boyl it till it be thick , then put to it good store of sugar and cinamon , and putting it into a clean dish , lay the cows udder therein , and trim the sides of the dish with sugar , and so serve it . 126. to make a spinage-tart . take of good spinage , and boyl it in white-wine , till it be very soft as pap ; then take it , and strain it well into a pewter dish , not leaving any unstrain'd : put to it rose-water , good store of sugar , cinamon , & rose-water , and boyl it till it be as thick as marmalade , then let it cool , and afterward fill your coffin , and adorn it , and serve it ; it will be of a green colour . 127. to make a tart of rice . pick your rice very clean , and boyl it in sweet cream till it be very soft , then let it stand and cool ; put to it good store of cinamon and sugar , and the yolks of a couple of eggs , and some currans ; stir and beat all well together : then having made a coffin as for other tarts , put your rice therein , and spread it all over the coffin , and break many small bits of sweet butter upon it all over , and scrape some sugar over it , then cover the tart and bake it , and serve it as other tarts . 128. to make a codling-tart . take green apples from the tree , and coddle them in scalding-water without breaking , then peel the thin skin from them , and so divide them into halves , and cut out the cores , and so lay them into the coffin , and do as in a pippin-tart , and before you cover it when the sugar is cast in , sprinkle good store of rose-water on it , then close it , and do as in the pippin-tart . 129. to make a pippin-tart . take of the fairest pippins , and pare them , and then divide them just in halves , and take out the cores clean ; then roul the coffin flat , and raise off a small verge , of an inch or more high ; lay the pippins with the hollow side down-ward , close one to another , then put in a few cloves , a stick of cinamon broken , and a little piece of butter ; cover all clean over with sugar , and so cover the coffin , and bake it as other tarts ; when it is bak'd boyl some butter and rose-water together , and annoint the lid all over with it , then scrape , or strew on it good store of sugar , and so set it in the oven again , and then serve it up . 130. to make a cherry-tart . take the fairest cherries you can get , and pick them clean from leaves and stalks , then spread out your coffin , as for your pippin-tart , and cover the bottom with sugar , then cover the sugar all over with cherries , then cover these cherries with sugar , some sticks of cinamon , and a few cloves ; then lay in more cherries , sugar , cinamon , and cloves , till the coffin be filled up , then cover it , and bake it in all points as the codling , and pippin tarts , and so serve it . in the same manner you may make tarts of gooseberries , strawberries , rasberries , bilberries , or any other berry whatsoever . 131. to make a minc'd-pye . take a leg of mutton , or a neats-tongue , and par-boyl it well , the mutton being cut from the bone , then put to it three pound of the best mutton-suet shred very small ; then spread it abroad , and season it with salt , cloves , and mace ; then put in good store of currans , great raisins , and pruans , clean washed , and pick'd , a few dates sliced , and some orange-peels sliced ; then being all well mixt together , put it into a coffin , or many coffins , and so bake them , and when they are served up open the lids , and strew store of sugar on the top of the meat , and upon the lid. 132. to make a calves-foot-pye . boyl your calves-feet very well , and then pick all the meat from the bones , when it is cold , shred it as small as you can , and season it with cloves and mace , and put in good store of currans , raisins , and pruans ; then put it into the coffin with good store of sweet butter , then break in whole sticks of cinamon , and a nutmeg sliced , and season it with salt then close up the coffin , and only leave a vent-hole , put in some liquor made of verjuice , sugar , cinamon , and butter boyled together , and so serve it . 133. to make a tansey . take a certain number of eggs , according to the bigness of your frying-pan , and break them into a dish , taking away the white of every third egg , then with a spoon take away the little white chicken-knots , that stick upon the yolks , then with a little cream beat them very well together ; then take of green wheat-blades , violet-leaves , strawberry-leaves , spinage , and succory , of each a like quantity , and a few walnut-tree-buds ; chop and beat all these very well , and then strain out the juice ; mix it then with a little more cream , put to it the eggs , and stir all well together ; then put in a few crumbs of fine grated bread , cinamon , nutmeg , and salt ; then put some sweet butter into a frying-pan , and as soon as it is melted , put in the tansey , and fry it brown without burning , and with a dish turn it in the pan as occasion shall serve , strew good store of sugar on it , and serve it up . 134. to stew a pike . after your pike is drest and opened in the back , and laid flat , as if it were to fry , then lay it in a large dish , put to it white-wine to cover it ; set it on the coals , and let it boyl gently , if scum arise , take it off , then put to it currans , sugar , cinamon , barberries , as many pruans as will garnish the dish , then cover it close with another dish , and let it stew till the fruit be soft , and the pike enough , then put to it a good piece of sweet butter ; with your scummer take up the fish , and lay it in a dish with sippets ; then take a couple of yolks only , of eggs , and beat them together well with a spoonful of cream , and as soon as the pike is taken out , put it into the broath , and stir it exceedingly to keep it from curdling , then pour the broath upon the pike , and trim the sides of the dish with sugar , pruans , and barberries , with slices of oranges and limons , and so serve it up . 135. to roast venison . if you will roast any venison , after you have wash'd it , and cleansed all the blood from it , you must stick it with cloves all over on the out-side , and if it be lean , lard it either with mutton , or pork-lard , but mutton is best ; then spit it , and roast it by a soaking fire , then take vinegar , crumbs of bread , and some of the gravy that comes from the venison , and boyl them well in a dish , then season it with sugar , cinamon , ginger , and salt , and serve the venison upon the sauce when it is roasted enough . 136. to roast a piece of fresh sturgeon . stop your sturgeon with cloves , then spit it , and let it roast very leisurely , basting it continually , which will take away the hardness ; when it is enough , serve it upon venison-sauce , with salt only thrown upon it . 137. to boyl a gurnet , or roch. first , draw your fish , and then either split it , or joynt it open in the back , and truss it round ; then wash it clean , and boyl it in water and salt , with a bunch of sweet herbs ; then take it up into a large dish , and pour into it verjuice , nutmeg , butter , and pepper ; after it hath stewed a little , thicken it with the yolks of eggs ; then remove it hot into another dish , and garnish it with slices of oranges and limons , barberries , pruans , and sugar , and so serve it up , 138. to make a carp-pye . after you have drawn , wash'd and scalded a fair large carp , season it with pepper , salt , and nutmeg , and then put it into a coffin , with good store of sweet butter , and then cast on raisins of the sun , the juice of limons , and some slices of orange-peels , and then sprinkling on a little vinegar , close it up , and bake it . 139. to make a chicken-pye . after you have trust your chickens , then break their legs and breast-bones , and raise your crust of the best paste , lay them in a coffin close together , with their bodies full of butter , then lay upon them , and underneath them , currans , great reasons , pruans , cinamon , sugar , whole mace and sugar , whole mace and salt ; then cover all with good store of butter , and so bake it ; then pour into it white-wine , rose-water , sugar , cinamon , and vinegar mixt together , with the yolks of two or three eggs beaten amongst it , and so serve it . 140. to make almond-cream . take blanched almonds beaten in a mortar very small , putting in now and then one spoonful of cream to keep them from oyling ; then boyl as much cream as you please with your beaten almonds , together with a blade of mace , and season it with sugar ; then strain it , and stir it , till it be almost cold , and then let it stand till you serve it , and then garnish your dish with fine sugar scraped thereon . 141. to make an almond-pudding . take two pound of blanched almonds , and beat them small , put thereto some rose-water and amber-greece often thereinto as you beat them ; then season them with nutmeg and sugar , and mix them with grated bread , beef-suet , and two eggs , and so put it into a dish , tying a cloath round about , and so boyl it . 142. to make water-gruel . take a pottle of water , a handful of great oatmeal , pickt and beat in a mortar , put it in boyling ; when it is half enough , put to it two handfuls of currans washed , a faggot or two of sweet herbs , four or five blades of large mace , and a little sliced nutmeg , let a grain of musk be infused a while in it ; when it is enough , season it with sugar and rose-water , and put to it a little drawn butter . 143. to stew sausages . boyl them a little in fair water and salt , and for sa●c● , boyl some currans alone ; when they be almost tender , pour out the water from them , and put to them a little white-wine , butter , and sugar , and so serve it . 144. to make a rare fricacie . take young rabbits , young chickens , or a rack of lamb , being cut one rib from another , and par-boyl either of these well in a frying-pan with a little water and salt , then pour the water and salt from it , and fry it with sweet butter , and make sauce with three yolks of eggs beaten well , with six spoonfuls of verjuice , and a little shred parsley , with some sliced nutmeg , and scalded gooseberries ; when it is fryed , pour in the sauce all over the meat , and so let it thicken a little in the pan ; then lay it in a dish with the sauce , and serve it . 145. to make an oatmeal-pudding . take a pint of milk , and put to it a pint of large , or midling oatmeal , let it stand on the fire till it be scalding hot , then let it stand by , and soak about half an hour , then pick a few sweet herbs , and shred them , and put in half a pound of currans , and half a pound of suet , and about two spoonfuls of sugar , and three or four eggs ; these put into a bag , and boyled , do make a very good pudding . 146. to make an almond-tart . raise an excellent good paste with six corners , an inch deep ; then take some blanched almonds very finely beaten with rose-water , take a pound of sugar to a pound of almonds , some grated nutmeg , a little cream , with strain'd spinage , as much as will colour the almonds green , so bake it with a gentle heat in an oven , not shutting the door ; draw it , and stick it with candyed orange , citron , and put in red and white muskadine . 147. to boyl pigeons with rice . boyl your pigeons in mutton-broath , putting sweet-herbs in their bellies ; then take a little rice , and boyl it in cream with a little whole mace , season it with sugar , lay it thick on their breasts , wringing also the juice of a limon upon them , and so serve them . 148. to barrel up oysters . open your oysters , take the liquor from them , and mix it with a reasonable quantity of the best white-wine-vinegar , with a little salt and pepper ; then put the oysters into a small barrel , and fill them up with this pickle , and this will keep them six moneths sweet and good , and with their natural taste . 149. to make a cowslip-tart . take the blossoms of a gallon of cowslips , mince them exceeding small , and beat them in a mortar , put to them a handful or two of grated naple-bisket , and about a pint and a half of cream ; boyl them a little on the fire , then take them off , and beat in eight eggs with a little cream ; if it do not thicken , put it on the fire till it doth , gently , but take heed it curdles not ; season it with sugar , rose-water , and a little salt : bake it in a dish , or little open tarts ; it is best to let your cream be cold before you stir in the eggs. 150. to bake a calves-head , to be eaten cold . you must half-boyl a fair calves-head , then take out all the bones on both sides , and season it with the afore-said seasoning , and lard it with bacon , and a little limon-peel ; then having a coffin large enough , not very high , nor very thick , but make it four-square , lay on some sheets of lard on the top , and butter ; when it is bak'd , and cold , fill it with clarified butter . 151. to make pear-puddings . take a cold capon , or half roasted , which is much better ; then take suet shred very small , the meat and suet together , with half as much grated bread , two spoonfuls of flower , nutmegs , cloves , and mace ; sugar as much as you please , half a pound of currans , the yolks of two eggs , and the white of one , and as much cream as will make it up into a stiff paste : then make it up in fashion of a pear , a stick of cinamon for the stalk , and the head of a clove . 152. to make a hotch-pot . take a piece of brisket beef , a piece of mutton , a knuck●e of veal , a good cullender of pot-herbs , half minced carrots , onions , and cabbage a little broken ; boyl all these together untill they be very thick . 153. to make a tart of medlars . take medlars that are rotten , then scrape them , and set them upon a chafing-dish of coals , season them with the yolks of eggs , sugar , cinamon , and ginger ; let it boyl well , and lay it on paste , scrape on sugar , and serve it . 154. to make a limon●caudle . take a pint of white-wine , and a pint of water , and let it boyl , put to it half a manchet , cut as thin and small as you can , put it in with some large mace ; then beat the yolks of two eggs to thicken it , then squeeze in the juice of half a dozen limons , and season it with sugar and rose-water . 155. to make an italian pudding . take a fine manchet , and cut it in small pieces like dice , then put to it half a pound of beef-suet minced small , raisins of the sun , cloves , mace , dates minced , sugar , marrow , rose-water , eggs , and cream ; mingle all these together , put them in a butter'd dish ; in less than an hour it will be well baked , when it s enough , scrape on sugar , and serve it up . 156. to make a rare pudding , to be bak'd or boyled . beat a pound of almonds as small as possible , put to them some rose-water and cream as oft as you beat them ; then take one pound of beef-suet finely minced , with five yolks of eggs , and but two of their whites ; make it as thin as b●tter for fritters , mixing it with sweet thick cream , seasoning it with beaten mace , sugar , and salt ; then set it into the oven in a pewter dish , and when you draw it forth , strew some sugar on the top of your pudding , and garnish your dish with sugar , and serve it always first to the table . 157. to make a gooseberry-custard . when you have cut off the sticks and eyes of your gooseberries , and wash'd them , then boyl them in water till they will break in a spoon , then strain them , and beat half a dozen eggs , and stir them together upon a chafing-dish of coals with some rose water , then sweeten it very well with sugar , and always serve it cold . 158. to make a fricacie of rabbits . cut your rabbits in small pieces , and mince a handful of thyme and parsley together , and season your rabbits with a nutmeg , pepper , and salt ; then take two eggs and verjuice beaten together , then throw it in the pan , stick it , and dish it up in sippets . 159. to make cracknels . take five or six pints of the finest wheat-flower you can get , to which put in a spoonful , and not more , of good yeast ; then mingle it well with butter , cream , and rose-water , and sugar finely beaten , and working it well into paste , make it into what form you please , and bake it . 160. to make pancakes . put eight eggs to two quarts of flower , casting by four whites , season it with cinamon , nutmeg , ginger , cloves , mace , and salt ; then make it up into a strong b●tter with milk , beat it well together , and put in half a pint of sack , make it so th●n , that it may run in your pan how you please , put your pan on the fire with a little butter , or suet , when it is very hot , take a cloath and wipe it out , so make your pan very clean , then put in your batter , and run it very thin , supply it with little bits of butter , so toss it often , and bake it crisp and brown . 161. to make a iunket . take ewes , or goats-milk , or for want of these , cows-milk , and put it over the fire to warm , then put in a little runnet , then pour it out into a dish , and let it cool , then strew on some cinamon and sugar , and take some of your cream and lay on it , scrape on sugar , and serve it . 162. to make excellent marrow-spinage-pasties . take spinage , and chop it a little , then boyl it till it be tender ; then make the best rich light crust you can , and roul it out , and put a little of your spinage into it , and currans , and sugar , and store of lump of marrow ; clap the paste over this to make little pasties deep within , and fry them with clarified butter . 163. to make a pine-apple-tart . beat two handfuls of pine-apples with a prick'd quince , and the pulp of two or three pippins ; when they are well beaten , put to them half a pint of cream , a little rose-water , the yolks of six eggs , with a handful of sugar , if it be thick , add a litte more cream to it , so having your thin low coffins for it dryed , fill them up , and bake them ; you may garnish them with orangado , or lozenges of sugar-plate , or what else you please . 164. to dry neats-tongues . take bay-salt beaten very fine , and salt-petre , of each alike , and rub over your tongues very well with that , and cover all over with it , and as it wastes put on more , and when they are very hard and stiff they are enough ; then roul them in bran , and dry them before a soft fire , and before you boyl them , let them lye one night in pump-water , and boyl them in the same water . 165. to stew birds , the lady butlers way . take small birds , pick them , and cut off their legs , fry them in sweet butter , lay them in a cloath to dry up the butter ; then take oysters , and mince them , and put them in a dish , put to them white-wine and cinamon , put in the birds wi●h cloves , mace , and pepper ; let all these stew together covered till they be enough , then put into it some sugar , and some toasted manchet , and put it in the dish , and so serve it up to the table . 166. to make a sweet-pye , with lamb-stones , and sweetbreads , and sugar . slit the lamb-stones in the middle , and skin them , wash the sweetbreads , both of veal and lamb , and wipe them very dry ; take the lambs liver , and shred it very small , take the udder of a leg of veal , and slice it ; season all with a little salt , nutmeg , mace , and cloves beaten , and some whole pepper ; then shred two or three pippins and candyed limon and orange-peel , half a dozen dates sliced , with currans , white sugar , a few carraway-seeds , a quarter of a pint of verjuice , and as much rose-water , a couple of eggs ; roul up all these together in little puddings , or balls made green with the juice of spinage , and lay a pudding , then a sweetbread , then a lamb-stone , till you have filled up the pye , and cover them with dates , and sliced citron , and limon . when it is drawn , take two or three yolks of eggs , beat them , and put to them a little fresh butter , white-wine and sugar , and pour it into the tunnel , scrape some loaf-sugar upon the lid , and so serve it . 167. to roast eels . when they are flea'd , cut them to pieces , about three or four inches long , dry them , and put them into a dish , mince a little thyme , two onions , a piece of limon-peel , a little pepper beaten small , nutmeg , mace , and salt ; when it is cut exceeding small , strew it on the eels , with the yolks of two or three eggs ; then having a small spit ( or else a couple of square sticks made for that purpose ) spit through the eels cross-ways , and put a bay-leaf between every piece of eel , and tying the sticks on a spit , let them roast ; you need not turn them constantly , but let them stand till they hiss , or are brown , and so do them on the other side , and put the dish ( in which the eel was with the seasoning ) underneath , to save the gravy ; baste it over with sweet butter . the sauce must be a little claret-wine , some minced oysters , with their liquor , a grated nutmeg , and an onion , with sweet butter , and so serve it . 168. to boyl cocks , or larks . boyl them with the guts in them in strong broath , or fair water , and three or four whole onions , large mace , and salt ; the cocks being boyled , make sauce with some thin slices of manchet , or grated bread in another pipkin , and some of the broath where the fowl , or the co●ks boyl ; then put to it some butter , and the guts and liver minced ; then take some yolks of eggs dissolved with vinegar , and some grated nutmeg ; put it to the other ingredients , stir them together , and dish the fowl in fine sippets , pour on the sauce with some sliced limon , grapes , or barberries , and run it over with beaten butter . 169. to broyl oysters . lake the biggest oysters you can get , then take a little minced thyme , grated nutmeg , grated bread , and a little salt , put this to the oysters ; then get some of the largest bottom-shells , and place them on the grid-iron , and put two or three oysters in each shell , then put some butter to them , and let them simper on the fire till the liquor bubbles low , supplying it still with butter ; when they are crisp , feed them with white-wine and a little of their own liquor , with a little grated bread , nutmeg , and minced thyme , but as much only as to relish it , so let it boyl up again ; then add some drawn butter to thicken them , and dish them . 170. to pickle oysters . take a quart of the largest great oysters with the liquor , wash them clean , and wipe them , add to them a pint of fair water , and half a pint of white-wine-vinegar , half an ounce of whole pepper , an handful of salt , a quarter of an ounce of large mace , with the liquor of the oysters strained ; put all together in a pipkin over a soft fire , let them simper together a quarter of an hour ; when the oysters are enough , take them up , and put them into a little fair water and vinegar till they be cold ; let the pickle boyl a quarter of an hour after the oysters are taken up ; both being cold , put them up together : when you use them , garnish the dish with barberries and limon , and a little of the mace and pepper , and pour in some of the pickle . 171. to make english pottage . make it with beef , mutton , and veal , putting in some oatmeal , and good pot-herbs , as parsley , sorrel , violet-leaves , and a very little thyme , and sweet marjoram , scarce to be tasted , and some marigold-leaves at last ; you may begin to boyl it over-night , and let it stand warm all night , and make an end of boyling it next morning ; it is good to put into the pot at first twenty or thirty corns of whole pepper . 172. to stew beef . take very good beef , and slice it very thin , and beat it with the back of a knife , put to it the gravy of some meat , and some wine , and strong broath , sweet herbs a quantity ; let it stew till be very tender , season it to your liking ; and varnish your dish with marygold-flowers , or barberries . 173. to make excellent minced-pyes . par-boyl neats-to●gues , then peel and hash them with as much as they weigh of beef-suet and stoned raisins , and pickt currans ; chop all exceeding small , that it be like pap ; employ therein at least an hour more than ordinarily is used , then mingle a very little sugar with them , and a little wine , and thrust in up and down some thin slices of green candyed citron-peel ; and put this into coffins of fine , light , well reared crust ; half an hours baking will be enough : if you strew a few carraway comfits on the top , it will not be amiss . 174. to pickle roast-beef , chine , or surloin . stuff any of the afore-said beef with penny-royal , or other sweet herbs , or parsley minced small , and some salt ; prick in here and there a few whole cloves , and roast it ; then take claret-wine , wine-vinegar , whole pepper , rosemary , bays , and thyme bound up close in a bundle , and boyled in some claret-wine , and wine-vinegar ; make the pickle , and put some salt to it , and pack it up in a barrel that will but just hold it , put the pickle to it , close it on the head , and keep it for your use. 175. to make a double-tart . peel codlings tenderly boyled , cut them in halves , and fill your tart ; put into it a quarter of a hundred of codlings , a pound and half of sugar , a few cloves , and a little cinamon ; close up the coffin and bake it . when it comes out , cut off the lid , and having a lid cut in flowers ready , lay it on , and garnish it with preserves of damsons , rasberries , apricots , and cherries , and place a preserved quince in the middle , and strew it with sugar-biskets . 176. to make a warden , or pear-pye . bake your wardens , or pears in an oven , with a little water , and good quantity of sugar ; let your pot be covered with a piece of dough , let them not be fully baked by a quarter of an hour ; when they are cold , make a high coffin , and put them in whole , adding to them some cloves , whole cinamon , sugar , with some of the liquor they were baked in , so bake it . 177. to bake a pig , court-fashion . flea a small young pig , cut it in quarters , or in smaller pieces , season it with pepper , ginger , and salt , lay it into a fit coffin , strip , and mince small a handful of parsley , six springs of winter-savoury , strew it on the meat in the pye , and strew upon that the yolks of three or four hard eggs minced , and lay upon them five or six blades of mace , a handful of clusters of barberries , a handful of currans well washt and pickt , a little sugar , half a pound of sweet butter , or more ; close your pye , and set it in an oven as hot as for manchet , and in three hours it will be well baked ; draw it forth , and put in half a pound of sugar , being warmed upon the fire , pour it all over the meat , and put on the pye-lid again , scrape on sugar , and serve it hot to the table . 178. to make a pudding of hogs-liver . boyl your liver , and grate it , put to it more grated bread than liver , with as much fine flower , as of either , put twelve eggs , to the value of a gallon of this mixture , with about two pound of beef-suet minced small , and a pound and half of currans , half a quarter of a pint of rose-water , a good quantity of cloves and mace , nutmeg , cinamon , and ginger , all minced very small ; mix all these with sweet milk and cream , and let it be no thicker than fritter-batter ; to fill your hogs-guts , you make it with the maw , fit to be eaten hot at table ; in your knitting , or tying the guts , you must remember to give them three or four inches scope : in your putting them into boyling-water , you must handle them round , to bring the meat equal to all parts of the gut ; they will ask about half an hours boyling , the boyling must be sober , if the wind ri●e in them , you must be ready to prick them , or else they will flye , and burst in pieces . 179. olives of beef stewed and roasted . take a buttock of beef , and cut some of it into thin slices as broad as your hand , then hack them with the back of a knife , lard them with small lard , and season them with pepper , salt , and nutmeg ; then make a farsing with some sweet herbs , thyme , onions , the yolks of hard eggs , beef-suet , or lard , all minced , some salt , barberries , grapes , or gooseberries ; season it with the former spices lightly , and work it up together ; then lay it on the slices , and roul them up round with some caul of veal , beef , or mutton , bake them in a dish in the oven , or roast them ; then put them in a pipkin with some butter and saffron , or none ; blow off the fat from the gravy , and put it to them , with some artichoaks , potato , or skir●ets blanched , being first boyled , a little claret-wine , and serve them on sippets , with some slic'd orange , limon , barberries , grapes , or gooseberries . 180. to make a french-barley-posset . put two quarts of milk to half a pound of french-barley , boyl it small till it is enough ; when the milk is almost boyled away , put to it three pints of good cream , let it boyl together a quarter of an hour ; then sweeten it , and put in mace and cinamon in the beginning when you first put in your cream ; when you have done so , take white-wine a pint , or sack and white-wine together , of each half a pint , sweeten it as you love it , with sugar , pour in all the cream , but leave your barley behind in the skillet ; this will make an excellent posset , nothing else but a tender curd to the bottom ; let it stand on the coals half a quarter of an hour . 181. to bake chucks of veal . par-boyl two pound of the lean flesh of a leg of veal , mince it as small as grated bread , with four pound of beef-suet ; then season it with biskay , dates , and carraways , and some rose-water , sugar , raisins of the sun , and currans , cloves , mace , nutmegs , and cinamon , mingle them altogether , fill your pyes , and bake them . 182. how to stew a mallard . roast your mallard half enough , then take it up , and cut it in little pieces ; then put it into a dish with the gravy , and a piece of fresh butter , and a handful of parsley chopt small , with two or three onions , and a cabbage-lettuce ; let them stew one hour , then season it with pepper and salt , and a little verjuice , and so serve it . 183. to stew a rabbit . half-roast it , then take it off the spit , and cut it into little pieces , and put it into a dish with the gravy , and as much liquor as will cover it ; then put in a piece of fresh butter , and some powder and ginger , pepper and salt , two or three pippins minced small ; let these stew an hour , and dish them upon sippets , and serve it . 184. to make a pigeon-pye . truss your pigeons to bake , and set them , and lard the one half of them with bacon , mince a few sweet herbs and parsley with a little beef-suet , the yolks of hard eggs , and an onion or two , season it with salt , beaten pepper , cloves , mace , and nutmeg ; work it up with a piece of butter , and stuff the bellies of the pigeons , season them with salt and pepper , as before : take also as many lamb-stones seasoned as before , with six collops of bacon , the salt drawn out ; then make a round coffin and put in your pigeons , and if you will , put in lamb-stones and sweetbreads , and some artichoak-bottoms , or other dry meat to soak up the juice , because the pye will be very sweet , and full of it ; then put a little white-wine beaten up with the yolk of an egg , when it comes out of the oven , and so serve it . 185. to stew a fillet of beef , the italian fashion . take a young tender fillet of beef , and take away all the skins and sinews clean from it , put to it some good white-wine in a boul , wash it , and crush it well in the wine ; then strew upon it a little pepper , and as much salt as will season it ; mingle them very well , and put to it as much wine as will cover it , lay a trencher upon it to keep it down in a close pan , with a weight on it , and let it steep two nights and a day ; then take it out , and put it into a pipkin with some good beef-broath , but none of the pickle to it , but only beef-broath , and that sweet , and not salt ; cover it close , and set it on the embers , then put to it a few whole cloves and mace , and let it stew till it be enough ; it will be very tender , and of an excellent taste : serve it with the same broath as much as will cover it . 186. to boyl a capon , or chicken with several compositions . you must take off the skin whole , but leave on the legs , wings , and head ; mince the body with some beef-suet , or lard , put to it some sweet herbs minced , and season it with cloves , mace , pepper , salt , two or three eggs , grapes , gooseberries or barberries , bits of potato or mushromes ; in the winter , with sugar , currans , and pruans : fill the skin , prick it up , and stew it between two dishes , with large mace , and strong broath , pieces of artichoaks , cardones , or asparagus and marrow ; being finely stewed , serve it on carved sippets , and run it over with beaten butter , limon sliced , and scrape on sugar . 187. to broyl a leg of pork . cut your pork into slices very thin , having first taken off the skinny part of the fillet , then hack it with the back of your knife , then mince some thyme and sage exceeding small , and mingle it with pepper and salt , and therewith season your collops , and then lay them on the grid-iron ; when they are enough , make sauce for them with butter , vinegar , mustard , and sugar , and so serve them . 188. to make a fricacie of patridges . after you have trussed your patridges , roast them till they are almost enough , and then cut them to pieces ; then having chopped an onion very small , fry them therewith ; then put to them half a pint of gravy , two or three anchovies , a little bread grated , some drawn butter , and the yolks of two or three eggs beaten up with a little white-wine ; let them boyl till they come to be pretty thick , and so dish them up . 189. to bake calves-feet . you must season them with pepper , salt , and currans , and then bake them in a pye ; when they are baked ; take the yolks of three or four eggs , and beat them with verjuice , or vinegar , sugar , and grated nutmeg ; put it into your pye , then scrape on sugar , and so serve it . 190. to fry neats-tongues . first , boyl them , and after blanch them , and then cut them into thin slices ; season them with nutmeg , sugar , cinamon , put to them the yolks of raw eggs , and a limon cut into little square pieces , then fry them in spoonfuls with sweet butter ; make your sauce with white-wine , sugar , and butter , heat it hot , and pour it on your tongues , scrape sugar on it , and serve it . 191. to roast a hare . when you case your hare , do not cut off his hinder legs , or ears , but hack one leg through another , and so also cut a hole through one ear , and put it through the other , and so roast him ; make your sauce with the liver of the hare boyled , and minced small with a little marjoram , thyme , and winter-savoury , and the yolks of thre or four hard eggs , with a little bacon and beef-suet ; boyl this all up with water and vinegar , and then grate a little nutmeg , and put to it some sweet butter , and a little sugar ; dish your hare , and serve it . this may also serve for rabbits . 192. to roast a shoulder of mutton with oysters . par-boyl your oysters , then mince winter-savoury , thyme , parsley , and the yolks of five or six hard eggs , hard boyled ; add to these a half-penny loaf of grated bread , and three or four yolks of eggs ; mingle all these together with your hands , when you have spitted your mutton , make holes in it as big as you think convenient ; put in your oysters , with the other ingredients , about twenty five , or thirty oysters will be enough , let it roast indifferent long , then take the remainder of a quart of oysters , for you must have so many in all , and put them into a deep dish with claret-wine , two or three onions cut in halves , and two or three anchovies ; put all this in the dripping-pan under your mutton , and save your gravy , and when the meat is enough , put your sauce upon the coals , and put to it the yolk of an egg beaten , grated nutmeg , and sweet butter ; dish your mutton , and pour in your oysters , sauce and all upon it , garnishing your dish with limons and barberries . 193. a rare broath . take a couple of cocks , and cut off their wings and legs , and wash them clean , and par-boyl them very well , till there rise no scum , then wash them again in fair water ; then put them in a pitcher with a pint of rhenish wine , and some strong broath , as much as will cover them , together with a little china-root , an ounce or two of harts-horn , with a few cloves , nutmeg , large mace , ginger shred , and whole pepper , and a little salt ; stop up your pitcher close , that no steam may come out ; boyl the pitcher in a great pot of water about six hours , then pour out the broath , and strain it into a bason , and squeeze into it the juice of two or three limons , and so eat it . 194. to bake sweetbreads . boyl your sweetbreads , and put to them the yolks of two eggs , new laid , grated bread , with some par-boyled currans , and three or four dates minced ; and when you have seasoned it lightly with pepper , sugar , nutmeg , and salt , put to it the juice of a limon ; put up all these together into puff-paste , and so bake it . 195. to make pottage of french-barley . pick your barley very clean from dirt , and dust , then boyl some milk , and put it in while it boyls ; when it is well boyled , put in a little salt , sugar , large mace , and a little cream ; and when you have boyl'd it pretty thick , dish it , and serve it up with sugar scraped thereon . 196. to boyl a hanch of venison . first , stuff your venison with a handful of sweet herbs and parsley minced with a little beef-suet , and some yolks of eggs boyled hard ; season your stuffing with nutmeg , salt , and ginger ; having powdered your hanch , boyl it , afterwards boyl up two or three colliflowers in strong broath , adding to it a little milk ; when they are boyled , put them into a pipkin , and put to them drawn butter , keeping them warm ; then boyl up two or three handfuls of spinage in the same liquor ; when it is boyled up , pour out part of your broath , and put to it a little vinegar , a ladle-ful of sweet butter , and a grated nutmeg ; your dish being ready with sippets on the bottom , put the spinage round the sides of your dish ; when the venison is boyled , take it up , and put it in the middle of the dish , lay your colliflowers over it , pour on sweet butter over that , garnish it with barberries , and some parsley minced round the brims of the dish . 197. to make a florentine of sweet-breads , or kidneys . take three or four kidneys , or sweet-breads , and when they are par-boyled , mince them small ; season it with a little cinamon and nutmeg , sweeten it with sugar and a little grated bread , with the marrow of two or three marrow-bones in good big pieces , add to these about a quarter of a pound of almond-paste , and about half a pint of malaga sack , two spoonfuls of rose-water , and musk and amber-greece , of each a grain , with a quarter of a pint of cream , and three or four eggs ; mix all together , and make it up in puss-paste , then bake it ; in three quarters of an hour it will be enough . 198. to stew a rump of beef . season your beef with some nutmeg grated , together with some salt and pepper , season it on the bony side , and lay it in the pipkin with the fat side downward ; then take two or three great onions , and a bunch of rosemary tyed up together with three pints of elder-vinegar , and three pints of water ; stew all these three or four hours together in a pipkin , close covered over a soft fire ; dish it upon sippets , blowing off the fat from the gravy , put some of the gravy to the beef , and serve it up . 199. to make pottage of a capon . take beef and mutton , and cut it into pieces ; then boyl a large earthen pot ot water , take out half the water , put in your meat , and skim it , and when it boyls season it with pepper and salt ; when it hath boyled about two hours , add four or five cloves , half an hour before you think it is enough , put in your herbs , sorrel , purslain , burrage , lettuce , and bugloss , or green pease ; and in the winter , parsley-roots , and white endive ; pour the broath upon light bread toasted , and stew it a while in the dish covered . if your water consume in boyling , fill it up with water boyling hot . the less there is of the broath , the better it is , though it be but a porringer-full , for then it would be as stiff as jelly when it is cold . 200. to make a pye with pippins . pare your pippins , and cut out the cores ; then make your coffin of crust , take a good handful of quinces sliced , and lay at the bottom , then lay your pippins a top , and fill the holes where the core was taken out with syrup of quinces , and put into every pippin a piece of orangado , then pour on the top syrup of quinces , then put in sugar , and so close it up ; let it be very well baked , for it will ask much soaking● especially the quinces . 201. to boyl pigeons , the dutch way . lard , and set your pigeons , put them into a pipkin , with some strong broath made of knuckles of veal , mutton , and beef , let them be close covered , and when they are scumm'd , put in a faggot of sweet herbs , a handful of capers , and a little large mace , with a few raisins of the sun minced very small , about six dates quartered , a piece of butter , with two or three yolks of hard eggs minced , with a handful of grapes , or barberries ; then beat two yolks of eggs with verjuice and some white-bread , a ladle-full of sweet butter , and a grated nutmeg ; serve it upon sippets . 202. to make excellent black-puddings . beat half a score eggs , the yolks and whites together very well ; then take about a quart of sheeps-blood , and as much cream ; when you have stirred all this well together , thicken it with grated bread , oatmeal finely beaten , of each a like quantity ; add to these some marrow in little lumps , and a little beef-suet shred small , season it with nutmeg , cloves , mace mingled with salt , a little sweet marjoram , thyme , and penny-royal shred very well together ; mingle all together , put to them a few currans , cleanse your guts very well , fill them , and boyl them carefully . 203. to make a pye of neats-tongues . par-boyl a couple of neats-tongues , then cut out the meat at the root-end as far as you can , not breaking it out at the sides ; take the meat you cut out , and mingle it with a little suet , a little parsley , and a few sweet herbs , cut all very small , and mingled together ; season all this with ginger , cloves , mace , pepper , salt , and a little grated bread , and as much sugar , together with the yolks of three or four eggs ; make this up together , and season your tongues , in-side , and out-side , with your seasoning afore-said , and wash them within with the yolk of an egg , and force them where you cut forth the meat , and what remains make into a sorc'd ; then make your paste into the fashion of a neats-tongue , and lay them in with puddings , and little balls , then put to them limon and dates shred , and butter on the top , and close it ; when it is baked , put in a lear of the venison-sauce , which is claret-wine , vinegar , grated bread , cinamon , ginger , sugar , boyl it up thick , that it may run like butter , and let it be sharp and sweet , and so serve it . 204 , to stew a breast , or loyn of mutton . joynt either your loyn or breast of mutton well , draw it , and stuff it with sweet herbs , and parsley minced ; then put it in a deep stewing-dish with the right side downward , put to it so much white-wine and strong broath as will stew it , set it on the coals , put to it two or three onions , a bundle of sweet herbs , and a little large mace ; when it is almost stewed , take a handful of spinage , parsley , and endive , and put into it , or else some gooseberries and grapes ; in the winter time , samphire and capers ; add these at any time : dish up your mutton , and put by the liquor you do not use , and thicken the other with yolks of eggs and sweet butter , put on the sauce and the herbs over the meat ; garnish your dish with limon and barberries . 205. to make a sallet of green pease . cut up as many green pease as you think will make a sallet , when they are newly come up about half a foot high ; then set your liquor over the fire , and let it boyl , and then put them in ; when they are boyled tender put them out , and drain them very well ; then mince them , and put in some good sweet butter , salt it , and stir it well together , and so serve it . 206. to make a sallet of fennel . cut your fennel while it is young , and about four fingers high , tye it up in bunches like asparagus ; gather enough for your sallet , and put it in when your water is boyling hot , boyl it soft , drain it , dish it up with butter , as the green pease . 207. to make a tansie of spinage . take a quart of cream , and about twenty eggs , without the whites , add to it sugar and grated nutmeg , and colour it green with the juice of spinage ; then put it in your dish , and squeeze a limon or two on it ; garnish it with slices of orange , then strew on sugar , and so serve it . 208. to make a hash of a duck. when your ducks are roasted , take all the flesh from the bones , and hash it very thin ; then put it into your stewing-pan with a little gravy , strong broath , and claret-wine , put to it an onion or two minced very small , and a little small pepper ; let all this boyl together with a little salt , then put to them about a pound of sausages , when you think they are ready , stir them with a little butter drawn : garnish it with limon , and serve it . 209. to make french puffs with green herbs . take a quantity of endive , parsley , and spinage , and a little winter-savoury , and when you have minc'd them exceeding small , season them with sugar , ginger , and nutmeg ; beat as many eggs as you think will wet your herbs , and so make it up ; then pare a limon and cut it in thin slices , and to every slice of limon put a slice of your prepared stuff , then fry it in sweet butter , and serve them in sippets , after you have put to them either a glass of canary , or white-wine . 210. to make excellent stewed broath . take a leg of beef , boyl it well , and scum it clean , then take your bread and slice it , and lay it to soak in your broath , then run it through a strainer , and put as much into your broath as will thicken it ; when it hath boyled a pretty while , put in your pruans , raisins , and currans , with cinamon , cloves , and mace beaten ; when your pruans are boyled , take them up , and run them also through a strainer , as you did the bread , then put in half a pint of claret , then let it boyl very well , and when it is ready , put to it rose-water and sugar , and so serve it . 211. to stew a dish of breams . take your breams , and dress them , and dry them well , and salt them ; then make a charcoal fire , and lay them on the grid-iron over the fire being very hot ; let them be indifferent brown on both sides , then put a glass of claret into a pewter dish , and set it over the fire to boyl , put into it two or three anchovies , as many onions , and about half a pint of gravy , a pint of oysters , with a little thyme minced small ; when it hath boyled a while , put to it a little melted butter and a nutmeg . then dish your bream , and pour all this upon it , and then set it again on the fire , putting some yolks of eggs over it . 212. to boyl a mullet . having scalled your mullet , you must save their livers and roes , then put them in water boyling hot , put to them a glass of claret , a bundle of sweet herbs , with a little salt and vinegar , two or three whole onions , and a limon sliced ; then take some whole nutmegs and quarter them , and some large mace , and some butter drawn with claret , wherein dissolve two or three anchovies ; dish up your fish , and pour on your sauce , being first seasoned with salt : garnish your dishes with fryed oysters and bay-leaves ; and thus you may season your liquor for boyling most other fish. 213. to farce , or stuff a fillet of veal . take a large leg of veal , and cut off a couple of fillets from it , then mince a handful of sweet herbs , and parsley , and the yolks of two or three hard eggs ; let all these be minced very small , then season it with a couple of grated nutmegs , and a little salt , and so farce , or stuff your veal with it , then lard it with bacon and thyme very well , then let it be roasted , and when it is almost enough , take some of your stuffing , about a handful , and as many currans , and put these to a little strong broath , a glass of claret , and a little vinegar , a little sugar , and some mace ; when your meat is almost ready , take it up , and put it into this , and let it stew , putting to it a little butter melted , put your meat in your dish , and pour your sauce upon it , and serve it . 214. to make a pudding of oatmeal . take a quart of milk , and boyl it in a skillet , put to it a good handful of oatmeal beat very small , with a stick or two of cinamon , and mace ; put in this oatmeal as much as will thicken it , before the milk be hot , then keep it stirring , and let it boyl for about half an hour , putting into it a handful of beef-suet minced very small , then take it off , and pour it into a dish , and let it stand to cool , if it be too thick , put to more milk , then put in a nutmeg grated , a handful of sugar , with three or four eggs beaten , and some rose-water , then rub the dish within with butter , and pour out your pudding into it ; let it be as thin as batter , let it bake half an hour , scrape sugar on it , serve it up . 215. to make a pudding of rice . take a good handful of rice beaten small , and put it into about three pints of milk , adding a little mace and cinamon , then boyl it , keeping it always stirring , till it grow thick , then put a piece of butter into it , and let it boyl a quarter of an hour , then pour it out to cool , then put to it half a dozen dates minced , a little sugar , a little beaten cinamon , and a couple of handfuls of currans , then beat about half a score eggs , throwing away two or three of the whites , put in some salt , butter the bottom of your dish , pour in your pudding , bake it as before , put on a little rose-water and sugar , and serve it . 216. to make a florentine of spinage . take a good quantity of spinage , to the quantity of two gallons , set your water over the fire , and when it boyls very high , put in your spinage , and let it remain in a little while , then put it out into a strainer , and let it drain very well , and squeeze out all the water , then take it and mince it small with a candyed orange-peel or two , add to it about three quarters of currans boyled also , season it with salt , ginger beaten , cinamon , and nutmeg ; then lay your paste thin in a dish , and put it in , adding butter and sugar , close it up , prick it with holes , and bake it ; when it is nigh baked , put into it a glass of sack , and a little melted butter and vinegar , stir it together with your knife , scrape sugar upon it , and serve it . 217. to make a tansey of cowslips . take your cowslips or violets , and pound them in a wooden or marble mortar , put to them about twelve eggs , with three or four of the whites taken out , about a pint of cream , a quartern of white sugar , cinamon beaten small , nutmeg , and about a handful of grated bread , with a little rose-water ; then take all these together , and put them in a skillet with a little butter , and set them over the fire , stirring it till it grow thick ; then put your frying-pan on the fire , and when it is hot , put some butter into it , and then put in your tansey ; when you think it enough of one side , butter a pewter plate , and turn it therewith ; when it is fryed , squeeze on a limon , scrape on sugar , garnish it with oranges quartered , and serve it . 218. to make excellent white puddings . take the humbles of a hog , and boyl them very tender , then take the heart , the lights , and all the flesh about them , picking them clean from all the sinewy skins , and then chop the meat as small as you can , then take the liver , and boyl it hard , and grate a little of it and mingle therewith , and also a little grated nutmeg , cinamon , cloves , mace , sugar , and a few carraway-seeds , with the yolks of four or five eggs , and about a pint of the best cream , a glass of canary , and a little rose-water , with a good quantity of hogs-suet , and salt ; make all into rouls , and let it lye about an hour and half before you put it in the guts , laying the guts asteep in rose-water before , boyl them , and have a care of breaking them . 219. to stew flounders . draw your flounders , and wash them , and scorch them on the white side , being put in a dish , put to them a little white-wine , a few minced oysters , some whole pepper , and sliced ginger , a few sweet herbs , two or three onions quartered , and salt ; put all these into your stewing-pan , covered close , and let them stew as soon as you can , then dish them on sippets ; then take some of the liquor they were stewed in , put some butter to it , and the yolk of an egg beaten , and pour it on the flounders ; garnish it with limon , and ginger beaten on the brims of the dish . 220. to draw butter for sauce . cut your butter into thin slices , put it into your dish , let it melt leisurely upon the coals , being often stirred ; and after it is melted , put to it a little vinegar , or fair water , which you will , bea● it up till it be thick , if it keep its colour white , it is good ; but if yellow and turn'd , it is not to be used . 221. to roast a salmon whole . draw your salmon at the gills , and after it is scaled , washt , and dry'd , lard it with pickled herring , or a fat eel salted ; then take about a pint of oysters parboyled , put to these a few sweet herbs , some grated bread , about half a dozen hard eggs , with a couple of onions ; shred all these very small , and put to it ginger , nutmeg , salt , pepper , cloves , and mace ; mix these together , and put them all within the salmon at the gills : put them into the oven in an earthen pan , born up with pieces of wood , in the bottom of the dish , put claret-wine , and baste your salmon very well over with butter before you put it in the oven ; when it is drawn , make your sauce of the liquor that is in the pan , and some of the spawn of the salmon boyled with some melted butter on the top ; stick him about with toasts and bay-leaves fryed , take ●ut the oysters from within , and garnish the dish therewith . 222. to make excellent sauce for mutton , either chines , legs , or necks . take half a dozen onions shred very small , a little strong broath , and a glass of white-wine ; boyl all these well together : then take half a pint of oysters , and mince them , with a little parsley , and two or three small bunches of grapes , if in season , with a nutmeg sliced , and the yolks of two or three eggs ; put in all these together with the former , and boyl it , and pour it all over your meat , and then pour some melted butter on the top , and strew on the yolks of two or three hard eggs minced small . 223. another good sauce for mutton . take a handful of pickled cucumbers , as many capers , and as much samphire ; put them into a little verjuice , white-wine , and a little strong broath , and a limon cut in small pieces , and a little nutmeg grated ; let them boyl together , and then beat them up thick , with a ladleful of butter melted , and a couple of yolks of eggs , and a little sugar ; dish your meat upon sippets , pour on your sauce , and garnish it with samphire , capers , and barberries . 224. to make sauce for turkies , or capons . take a two-penny white loaf , and lay it a soaking in strong broath , with onions sliced therein ; then boyl it in gravy , together with a limon cut in small pieces , a little nutmeg sliced , and some melted , put this under your turky , or capon , and so serve it ; you will find it excellent sauce . because many books of this nature have the terms of carving added to them , as being necessary for the more proper nominating of things ; i have thought good also to add them : as also some bills of fare , both upon ordinary , and extraordinary occasions . terms of carving , both fish , fowl , and flesh. allay a pheasant . barb a lobster . border a pasty . break a deer , or egript . break a sarcel , or teal . chine a salmon . culpon a trout . cut up a turky , or bustard . dis-member that heron. display that crane . dis-figure that peacock . fin that chevin . leach that brawn . lift that swan . mince that plover . rear that goose. sauce a capon , or tench . sauce a plaice , or flounder . side that haddock . splay that bream . splat that pike . spoil that hen. string that lamprey . tame a crab. thigh a pigeon , and woodcock , and all manner of small birds . timber the fire . tire an egg. tranch that sturgeon . transon that eel . trush that chicken . tusk a barbel . unbrace a mallard . under-tench a porpuss . unjoynt a bittern . unlace a coney . untach that curlew untach that brew . particular directions how to carve , according to the former terms of carving . unlace that coney . lay your coney on the back , and cut away the vents , then raise the wings , and the sides , and lay the carkass and sides together ; then put to your sauce , with a little beaten ginger and vinegar . thigh a woodcock . raise the legs and wings of the woodcock , as you would do of a hen , then take out the brains , and no other sauce but salt . allay a pheasant . raise the leggs and wings of the pheasant , as of a woodcock , as also of a snite and a plover , and only salt . display a crane . unfold the legs of the crane , and cut off his wings by the joynts ; then take up his wings and legs , and make sauce of mustard , salt , vinegar , and a little beaten ginger . to cut up a turkey . raise up the leg very fair , and open the joynt with the point of your knife , but cut it not off ; then lace down the breast with the point of your knife , and open the breast pinion , but take it not off , then raise up the merry-thought betwixt the breast-bone and the top , then lace down the flesh on both sides the breast-bone , and raise up the flesh , called the brawn , and turn it outward upon both sides , but break it not , nor cut it off , then cut off the wing-pinions at the joynt next the body , and stick in each side the pinion in the place you turned out the brawn , but cut off the sharp end of the pinion , and take the middle piece , and that will fit just in the place ; you may cut up a capon , or pheasant the same way . break a sarcel , or teal , or egript . raise the legs and wings of the teal , and no sauce but salt . wing a partridge , or quail . raise his legs and wings , as of a hen , and if you mince him , make sauce with a little white-wine , and a little beaten ginger , keeping him warm upon a chafing-dish of coals , till you serve him . to untach a curlew , or brew . take either of them , and raise their legs , as before , and no sauce but salt . to unbrace a mallard . raise up the pinion and legs , but take them not off , and raise the merry-thought from the breast , and lace down each side with your knife , waving it two and fro . to sauce a capon . lift up the right leg of the capon , and also the right wing , and so lay it in the dish in the posture of flying , and so serve them ; but remember , that capons and chickens be only one sauce , and chickens must have green sauce , or verjuice . bills of fare for all times of the tear ; and also for extraordinary occasions . a bill of fare for the spring season . 1. a collar of brawn and mustard . 2. a neats-tongue and udder . 3. boyled chickens . 4. green geese . 5. a lumbard-pye . 6. a dish of young rabbits . second course . 1. a haunch of venison . 2. veal roasted . 3. a dish of soles , or smelts . 4. a dish of asparagus . 5. tansie . 6. tarts and custards . a bill of fare for midsomer . 1. a neats-tongue and colliflowers . 2. a fore-quarter of lamb. 3. a chicken-pye . 4. boyled pigeons . 5. a couple of stewed rabbits . 6. a breast of veal roasted . second course . 1. a artichoak-pye . 2. a venison-pasty . 3. lobsters and salmon . 4. a dish of pease . 5. a gooseberry-tart . 6. a dish of strawberries . a bill of fare for autumn , or harvest . 1. a capon and white broath . 2. a westphalia ham , with pigeons . 3. a grand sallet . 4. a neats-tongue and udder roasted . 5. a powdered goose. 6. a turkey roasted . second course . 1. a potato , or chicken pye. 2. roasted patridges . 3. larks and chickens . 4. a made dish . 5. a warden pye , or tart. 6. custards . a bill of fare for winter season . 1. a collar of brawn . 2. a lambs head and white broath . 3. a neats-tongue and udder roasted . 4. a dish of minc'd pyes . 5. a venison , or lamb-pye . 6. a dish of chickens . second course . 1. a side of lamb. 2. a dish of wild-ducks . 3. a quince-tart . 4. a couple of capons roasted . 5. a turkey roasted . 6. a dish of custards . a bill of fare upon an extraordinary occasion . 1. a collar of brawn . 2. a couple of pullets boyled . 3. a bisk of fish. 4. a dish of c●rps . 5. a grand boyled meat . 6. a grand sallet . 7. a venison pasty . 8. a roasted turkey . 9. a fat pig. 10. a powdered goose. 11. a haunch of venison roasted . 12. a neats-tongue and udder roasted . 13. a westphalia ham boyled . 14. a joll of salmon . 15. minced pyes . 16. a sur-loyn of roast beef . 17. cold baked meats . 18. a dish of custards . second course . 1. jellies of all sorts . 2. a dish of pheasants . 3. a pike boyled . 4. an oyster-pye . 5. a dish of plovers . 6. a dish of larks . 7. a joll of sturgeon . 8. a couple of lobsters . 9. a lumber-pye . 10. a couple of capons . 11. a dish of patridges . 12. a fricacie of fowls . 13. a dish of wild-ducks . 14. a dish of cram'd chickens . 15. a dish of stewed oysters . 16. a marchpane . 17. a dish of fruits . 18. a dish of tarts . a bill of fare for fish-days . 1. a dish of butter and eggs. 2. a barrel of oysters . 3. a pike boyled . 4. a stewed carp. 5. an eel-pye . 6. a pole of ling. 7. a dish of green fish buttered with eggs. 8. a dish of stewed oysters . 9. a spinage sallet boyled . 10. a dish of soles . 11. a joll of fresh salmon . 12. a dish of smelts fry'd . second course . 1. a couple of lobsters . 2. a roasted spitcheock . 3. a dish of anchovies . 4. fresh cod. 5. a bream roasted . 6. a dish of trouts . 7. a dish of plaice boyled . 8. a dish of perches . 9. a carp farced . 10. a potato-pye . 11. a dish of prawns buttered . 12. tenches with short broth. 13. a dish of turbut . 14. a dish of eel-pouts . 15. a sturgeon with short broth . 16. a dish of tarts and custards . a bill of fare for a gentlemans house about candlemas . 1. a pottage with a hen. 2. a chatham pudding . 3. a fricacie of chickens . 4. leg of mutton with a sallet . garnish your dishes with barberries . second course . 1. a chine of mutton . 2. a chine of veal . 3. a lark-pye . 4. a couple of pullets , one larded . garnished with orange-slices . third course . 1. a dish of woodcocks . 2. a couple of rabbits . 3. a dish of asparagus . 4. a westphalia gammon . last course . 1. two orange-tarts , one with herbs . 2. a bacon-tart . 3. an apple-tart . 4. a dish of bon-chriteen-pears . 5. a dish of pippins . 6. a dish of pear-mains . a banquet for the same season . 1. a dish of apricots . 2. a dish of marmalade of pippins . 3. a dish of preserved cherries . 4. a whole red quince . 5. a dish of dryed sweet-meats . finis . a table to the art of preserving , conserving , and candying . a. almond-butter . pag. 7 almond-candle . 69. almond-milk . 10. angellets to make . 15 angelica-roots preserved . 30 angelica water . 23 apricot-cakes . 48 apricots preserved . 10 aqua composita . 35 aqua mirabilis . 12 artichoak-bottoms pickled . 118 artichoaks to pickle . 94 artificial claret-wine . 38 artificial malmsey . 28 artificial oranges . 87 artificial walnuts . 81 b. banbury-cakes . 54 barberries candyed . 75 barberries preserved . 76 barley-water . 34 baum-water . 36 bisket-cakes to make . 36 black-cherry-wine . 81 bragget to make . 122 broom-buds to pickle . 36 burrage-flowers to candy 47 dr. burges plague-water 40. c. cakes of limon . 80 capon-water . 83 carraway cake . 91 candying pears , plums , and apricots . 8 caudle of great virtue . 66 cherries to candy . 70 cherries dryed in the sun. 41 cherries preserved . 4 cherry-wine . 13 cherries to dry . 24 chesiuts kept all the year . 79 china-broath . 84 chips of quinces . 10● crystal jelly to make . 45 cinamon s●gar . 74 cinamon-water . 2 clove-gilly flowers to pickle . 72 comfortable syrup . 69 comfits of all sorts to make . 112 conserve of barberries . 2 conserve of burrage-flowers . 43 conserve of bugloss flowers . 101 conserve of damsons . 28 conserve of oranges . 5 conserve of prua s. 44 conserve of qunces . 19 conserve of roses . 2 conserve of rosemary . 23 conserve of sage . 116 conserve to strengthen the back . 35 conserve of strawberries . 44 conserves for tarts all the year . 49 cock-ale to make . 9 cordial strengthning broath . 77 cream of apricots . 76 cream of codlings . 8 cream of quinces . 9 cream-tarts . cornelians to pickle . 120 cordial water of clove gilly flowers . 92 cucumbers to pickle . 8 cucumbers preserved green . 79 cullice to make . 77 currans preserved . 14 currans-wine . 115 d. damask-water . 57 damsons preserved . 7 dr. deodates drink for the scurvy . 35 date-leach . 62 dry vinegar to make . 62 e. elder-vinegar . 83 elecampane-roots candyed . 74 eringo roots candyed . 73 excellent broth. 15 excellent hippocras presently . 37 excellent jelly . 10 excellent sur●eit-water . 93 excellent sweet water . 40 f fine cakes . 56 flomery-caudle . 97 french beans to pickle . 10 french bisket to make . 27 fruits dryed . ●0 fruits preserved all the year . 97 g. ginger to candy . 43 ginger-bread to make . 55 gooseberry-cakes . 14 gooseberry paste . 102 gooseberries preserved . 29 grapes to candy . 78 grapes preserved . 13 h. hartichoaks preserved . 53 hippocras to make . 6 honey of mulberries . 107 honey of raisins . 108 honey of roses . 20 hydromel to make . 95 i jelly of almonds white . 62 jelly of apples . 121 jelly of currans . 106 jelly of harts-horn . 16 jelly of quinces . 105 jelly of strawberries and mulberries . 46 jelly of gooseberries . 121 jelly of raspices . 111 imperial water . 59 italian bisket . 27 italian marmalade . 122 jumbals to make . 61 k. kings persume . 22 k. edwards persume . 22 l. leach of almonds . 72 leach lumbard . 57 leach to make . 50 limon and orange-peel pickled . 102 lozenges of roses . 101 m. manus christi . 44 marmalade of cherries . 96 marmalade of currans . 88 marmalade of grapes . 119 marmalade of oranges . 11● marmalade of oranges and limons . 23 marmalade of quinces . 6 mackroons to make . 4 marchpane to make . 9 marygolds candyed in wedges . 73 mathiolus bezoar water . 88 mead , or metheglin to make 25 mead pleasant to make . 89 medlars preserved . 99 mint-water . 93 muscadine comfits . 42 musk-balls to make . 59 musk-sugar . 103 mulberries preserved . 99 n. naples-bisket to make . 100 nutmegs to candy . 114 o. oranges and limons candyed . 25 oranges to bake . 28 orange-peels candyed . 63 oranges preserved . ● oranges preserved portugal fashion . 25 orange-water . 65 oyl of sweet almonds . ●8 oyl of violets . 9 p. paste of apricots . 117 paste of cherries . 116 paste of genua . 50 paste of quinces . 55 paste royal. 47 paste of tender plums . 85 paste of violets . 63 peaches preserved . 29 pears or plums to candy . 18 perfume for gloves . 33 pippins dryed . 49 pippins preserved green . 41 pippins preserved red . 64 pippins preserved white . 30 plague-water . 109 pome citrons preserved . 71 pomander to make . 28 pomatum to make . 18 poppy-water . 87 prince-bisket . 104 purslain to pickle . 13 q. quiddany of cherries . 24 quiddany of quinces . 51 quiddany of plums . 75 queens perfume . 22 quince-cakes to make . 1 quince-cakes clear . 111 quince-cakes red . 110 quince-cakes white . 109 quince-cakes thin . 56 quince-cream . 76 quinces preserved red . 7 quinces preserved white . 3 quinces to pickle . 108 r. rasberry-cream . 94 rasberry-wine . 37 raspices preserved . 3 red currans-cream . 98 red and white currans pickled . 98 rich cordial . 98 rose-leaves candyed . 104 rosemary-water . 17 rosemary-flowers candyed . 46 roses preserved whole . 10 rose-vinegar . 8 rose-water . 70 rosa solis to make . 4 s. snow-cream . 9 spirit of amber greece 35 spirit of honey . 53 spirit of roses . 64 spirit of wine . 20 dr. stephens water . 12 steppony to make . 90 strawberry wi●e . 92 spots out of cloaths . 79 suckets to make . 56 suckets of green walnuts . 7 suckets of lettuce stalks . 10 sugar-cakes to make 78 sugar-leach . 61 sugar of roses . 86 sugar-plate to make . 27 surfeit-water . 66 sweet cakes without sugar . 52 sweet meat of apples . 115 sweet bags for linnen . 52 syllabub to make . 89 symbals to make . 5 syrup of apples . 82 syrup of citron-peels . 32 syrup of cinamon . 32 syrup of comfrey . 108 syrup of cowslips . 23 syrup of elder . 65 syrup of clove gilly flowers . 5 syrup of harts-horn . 33 syrup of hyssop . 42 syrup of licorise . 2● syrup of limons . 20 syrup for the lungs . 53 syrup of maiden-hair . 21 syrup of mints . 106 syrup of poppies . 19 syrup of purslain . 107 syrup of quinces . 31 syrup of roses . 68 syrup of saffron . 70 syrup for short-wind . 67 syrup of sugar-candy . 67 syrup against scurvy . 68 syrup of violets . 6 syrup of wormwood . 19 syrup of vinegar . 82 syder to make . 90 t. trifle to make . 74 treacle-water to make . 31 v. verjuice to make . 60 ●s●●ebah to make . 26 w. walnuts preserved . 14 walnut-water . 31 washing-balls to make . 59 wasers to make . 13 waters against consumptions . 34 water against fits of mother . 18 wormwood-wine . 52 wormwood water . 55 white damsons preserved green . 80 white leach of cream . 71 white mead. 100 whipt syllabub . 96 the table to physick , beautifying waters , and secrets in angling . a. ach of the joynts . 132 ach or pain . 129 ad capiendum pisces . 211 ague in the breast . 156 agues in children . 151 ague to cure. 129 another . 132 another . 140 another . 140 allom-water to make . 162 b. back to strengthen . 130 baits for barbels . 230 baits for bream . 232 baits for carp or tench . 219 baits for chub and pike . 220 baits for eels . 231 bait for fish all the year . 211 baits for gudgeons . 229 bait with gentles . 2●7 baits for perch . 225 baits for roch and dace . 212 baits for salmon . 233 baits for trout . 228 beauty to procure . 196 beauty water for the fa●e . 197 beauty-water , called , lac virginis . 178 biting of a mad-dog . 137 blasting to cure. 152 bleeding at the nose . 1●6 bleeding of a wound . 156 bloody-flux , or scowring . 154 black plaister for all griefs . 172 bone or quills dyed red for fishing . 207 breath to make sweet . 191 breath to sweeten , another . 191 c. cancer to cure . 136 cancer in a womans breast to cure . 155 caps to sight for fishing . 207 cement for floats to fish. 207 childblains in hands or feet to cure . 194 conception to procute . 143 consumption to cure . 144 cough dry to cure . 135 cordial julip . 147 corns to cure . 166 cramp to cure . 132 d. deafness to cure . 138 deafness , another . 142 delicate washing-ball . 19● dentrifice to whiten the teeth 189 drink to heal wounds . 169 dropsie to cure . 138 dropsie , another . 146 e. ears running to help . 192 ears pained to cure . 158 electuary of life . 162 excellent beauty-water . 195 excellent complexion to procure . 196 excellent cordial . 140 excellent salve . 152 excellent wash for beauty 195 eyes blood-shot . 192 eye-water . 147 f. face and skin to cleanse . 177 face to adorn. 177 face to beautifie . 177 face to look youthful . 177 face to make fair . 176 face to make very fair . 179 face pitted by the small-pox . 183 face to whiten . 181 falling off of hair to prevent 176 falling-sickness , or convulsions . 134 falling-sickness , another . 145 fevers or agues in children . 130 fellon to kill . 155 fishing-lines to make . 205 fishing●lines to unloose in water . 210 fits of the mother . 148 fistula , or ulcer . 149 fits of the mother , a julip . 153 flowers to bring down . 165 flowers to stay . 166 flyes used in angling , to make . 235 flux red to cure . 155 flux white to cure . 155 freckles in the face . 180 freckles and morphew . 188 g. gascoign powder to make . 157 gout to cure . 128 gout , lord dennies medicine . 159 green-sickness to cure . 138 green-sickness , a powder . 169 griping of the guts to cure . 128 h. hands to make white . 192 hands to whiten . 198 hands , a sweet water . 199 hair to make grow . 174 hair to grow thick . 174 hair to make fair . 173 hair to take away . 176 head-ach to cure . 130 heat of the liver . 163 heat and swelling in the face . 185 heat or worms in the hands . 199 i. jaundies black to cure. 131 jaundies yellow to cure. 131 imposthume to break . 137 inflamed face to cure. 186 itch , or breaking out to cure . 167 itch , another . 136 k. c. k●nts powder to make 132 kings-evil to cure . 137 l. lax , or looseness . 141 lips chopt to cure . 193 m. marks of small pox to prevent . 193 megrim , or imposthume in the head. 1●7 mis-carrying to prevent . 134 moist seabs after small-pox . 165 morphew or scurff of pace or skin . 181 mouth to cleanse . 191 n. nails cloven to cure . 200 nails that fall off . 200 nails to make grow . 199 nails rent from the flesh. 200 nostrils stinking to cure . 198 o. oyl of fennel . 171 oyl of st. iohns wort . 170 oyl of roses . 166 oyntment green to make . 148 oyntment for pimples in the face 186 p. paste for fishing . 2●2 piles to destroy . 136 piles after child-birth . 167 pimples in the face to cure 186 pimples in the face , another 184 plague to cure . 131 plague-water . 146 pleurisie to cure . 1●4 pock holes in the face . 194 pomatum to clear the skin . 187 powder for green-sickness . 169 r. red face to cure . 185 redness , hands and face by small pox . 183 redness to take away , another , 184 rich face-to help . 186 rheumatick cough or cold. 154 rickets in children . 149 s. scald head. 146 sciatica , or pains in the joynts 129 scurvy to cure . 127 scurvy , another . 142 secrets in angling , by j. d. 209 shingles to cure . 149 skin to clear . 187 skin to smooth , and take away freckles . 201 skin to make white and clear . 180 skin to make smooth . 180 sore breast to cure . 144 spitting of blood. 156 spleen to cure . 168 sprain in the back . 139 dr. stephens water . 161 stinking breath to cure . 190 stitch in the side . 167 stench under the arm● holes 201 stone and gravel . 127 sun-burn to take away 179 swooning-fits 163 t. termes to provoke 154 teeth to make white and sound 189 teeth to keep white and kill worms 190 teeth white as jvory 119 teeth in children to breed easily 150 toothach to cure 145 tertian or double tertian ague 168 thorn to draw out 170 timpany to cure 153 tissick to cure 171 u. unguentum album to make 135 w. warts in the face or hands 201 washing b●ll to make 193 water for eyesight by king edward the 6. 158 water for the eyes excellent 164 water for sore eyes 139 web in the eye 165 wen to cure 145 dr. willoughbyes water 161 wind to help 145 wind & flegun in children 1●0 woman in travel 149 woman soon delivered 150 worms in children 152 worms in children another 135 worms to clease for fishing 208 wrinckles in the face 178 whites to cure 135 y. yellow jaundies 201 young children to go to stool 151 the table to the compleat cooks guid. a. almond cream 317 almond pudding 317 almond tart 320 apple pyes to fry 281 artichoakes fryed 255 a●ichoake pye 274 b. bacon tart 25● b●rley broth 2●7 beef pasty like red deer 262 beef to keep sweet 298 beef to stew 333 beef to stew french fash●●n 283 black puddings 245 birds to stew l. butlers way 328 bisket bread 244 brawn tender & delicate 298 b. breams stewed 358 breast or loyn mutton stewed 3●4 breast of veal baked 289 butter to draw for sauce 364 c. calves foot pye 312 calves feet baked 344 calves feet roasted 280 calves head baked 322 capon or pullet boyld 269 capon boyld with sage and pa●fly 293 capon boyld with asparagus 221 capon boyld with sugar pease 284 capon boyld with white-broth 292 capon or chicken several compositions 343 carp pye 316 carp to stew 271 cheescakes to make 242 cheese fresh to make 274 chine of beef poudered 286 cherry tart 310 chicken pye 316 chucks of veal to bake 339 citron pudding 300 clowted cream 296 cods head to dress 287 codling tart 309 cocks or barks to boyl 331 collops of beef stewed 262 cows udder roasted 308 cows●ip tart 321 cream of eggs 258 cracknels to make 326 custards to make 278 d. damson tart 261 dish of marrow 244 dish of meat with herbs 257 dutch pudding 282 e. eels to boyl 285 eel pye 305 eel pye with oysters 266 eels to roast 330 eels to soufe 252 egg pye 243 excellent mincet pyes 334 f. feasant stewed french fashion 244 fillet beef stewed ital. fashion 342 fine pudding in a dish 258 flounders or jacks to boyl 303 flounders stewed 365 french barley posset 339 french pottage called skink 294 fricasy of chickens 265 fricasy of rabbits 325 fricasy of veal 2●0 furmity to make 248 g. goose to bake 281 goosberry cream 295 grand sallet 268 green sauce 275 h. haggis pudding 257 haunch ofvenison boyled 304 haunch of venison rosted 254 hare to roast 345 hash of a capon or pullet 28● hen carbonadoed 254 herring pye 245 hotchpot to make 323 i. italian pudding 324 iunket to make 327 l. lamb pye 241 leg of pork broild 343 limon caudle 323 m. made dish of apples 302 mallard to stew 340 marrow pasties 275 marrow puddings 272 medler tart 323 n. neats f●ot pye 249 neats tongues to dry 328 neats tongues fryed 345 neats tongue-pye 353 neats tongue & udder 298 o. oatmeal pudding 360 oysters to pickle 332 p. pannado to make 299 past for all tarts 290 pear or warden pye 306 pe●ch●● to boyl 284 pig to bake court fashion 336 pig to souse 256 pidgeon pye to make 341 pickarel to bake 236 pippin pye 351 polonian sausages 297 pottage of a capon 350 pudding to bake ●90 pudding of rice 361 pudding of hogs liver 337 puff-past to make 266 q quaking pudding 295 quince pye 250 r. rabbits to bake 279 rabbits to hash 273 rabbits to stew 340 rare broth 347 rare pudding 324 rice pudding 242 rice tart 309 rost beef pickled 334 s. sallet of a cold hen 268 sallet of green pease 355 salmon to boyl 263 salmon to keep fresh 297 sauce for mutton 366 sack posset to make 273 sauce for pidgeons 307 sauce for turkys & capons 367 sauce for wildfowl 307 sansages to make 282 scotch collops of veal 276 scollops to b●oil 259 shoulder of mutton and oysters 346 spanish oleo 246 sparrows and larks to boyl 291 stewed broth to make 357 sweet breads baked 347 t. tansey to make 312 tansey of cowslips 362 tart of spinage 309 trout to stew 307 v. veal pye to make 288 venison pasty 260 venison to stew 247 umble pye 253 w. watergruel to make 318 widgeons or teal to boyl 288 finis . notes, typically marginal, from the original text notes for div a66834-e15090 * that which kills the oak , i conjecture to be ivy. the closet of the eminently learned sir kenelme digbie kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent. digby, kenelm, sir, 1603-1665. 1669 approx. 428 kb of xml-encoded text transcribed from 166 1-bit group-iv tiff page images. text creation partnership, ann arbor, mi ; oxford (uk) : 2005-03 (eebo-tcp phase 1). a35969 wing d1427 estc r38846 18178312 ocm 18178312 106905 this keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the early english books online text creation partnership. this phase i text is available for reuse, according to the terms of creative commons 0 1.0 universal . the text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. early english books online. (eebo-tcp ; phase 1, no. a35969) transcribed from: (early english books online ; image set 106905) images scanned from microfilm: (early english books, 1641-1700 ; 1123:7) the closet of the eminently learned sir kenelme digbie kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent. digby, kenelm, sir, 1603-1665. [4], 312, [11] p., 1 leaf of plates : port. printed by e.c. for h. brome ..., london : 1669. includes index. imperfect: stained and tightly bound, with slight loss of print. reproduction of original in the british library. created by converting tcp files to tei p5 using tcp2tei.xsl, tei @ oxford. re-processed by university of nebraska-lincoln and northwestern, with changes to facilitate morpho-syntactic tagging. gap elements of known extent have been transformed into placeholder characters or elements to simplify the filling in of gaps by user contributors. eebo-tcp is a partnership between the universities of michigan and oxford and the publisher proquest to create accurately transcribed and encoded texts based on the image sets published by proquest via their early english books online (eebo) database (http://eebo.chadwyck.com). the general aim of eebo-tcp is to encode one copy (usually the first edition) of every monographic english-language title published between 1473 and 1700 available in eebo. eebo-tcp aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the text encoding initiative (http://www.tei-c.org). the eebo-tcp project was divided into two phases. the 25,363 texts created during phase 1 of the project have been released into the public domain as of 1 january 2015. anyone can now take and use these texts for their own purposes, but we respectfully request that due credit and attribution is given to their original source. users should be aware of the process of creating the tcp texts, and therefore of any assumptions that can be made about the data. text selection was based on the new cambridge bibliography of english literature (ncbel). if an author (or for an anonymous work, the title) appears in ncbel, then their works are eligible for inclusion. selection was intended to range over a wide variety of subject areas, to reflect the true nature of the print record of the period. in general, first editions of a works in english were prioritized, although there are a number of works in other languages, notably latin and welsh, included and sometimes a second or later edition of a work was chosen if there was a compelling reason to do so. image sets were sent to external keying companies for transcription and basic encoding. quality assurance was then carried out by editorial teams in oxford and michigan. 5% (or 5 pages, whichever is the greater) of each text was proofread for accuracy and those which did not meet qa standards were returned to the keyers to be redone. after proofreading, the encoding was enhanced and/or corrected and characters marked as illegible were corrected where possible up to a limit of 100 instances per text. any remaining illegibles were encoded as <gap>s. understanding these processes should make clear that, while the overall quality of tcp data is very good, some errors will remain and some readable characters will be marked as illegible. users should bear in mind that in all likelihood such instances will never have been looked at by a tcp editor. the texts were encoded and linked to page images in accordance with level 4 of the tei in libraries guidelines. copies of the texts have been issued variously as sgml (tcp schema; ascii text with mnemonic sdata character entities); displayable xml (tcp schema; characters represented either as utf-8 unicode or text strings within braces); or lossless xml (tei p5, characters represented either as utf-8 unicode or tei g elements). keying and markup guidelines are available at the text creation partnership web site . eng cookery, english -early works to 1800. beverages -early works to 1800. wine and wine making -early works to 1800. liquors. 2002-10 tcp assigned for keying and markup 2002-12 aptara keyed and coded from proquest page images 2003-01 jennifer kietzman sampled and proofread 2003-04 aptara rekeyed and resubmitted 2004-11 ben griffin sampled and proofread 2004-11 ben griffin text and markup reviewed and edited 2005-01 pfs batch review (qc) and xml conversion the closet of the eminently learned sir kenelme digbie kt. opened : whereby is discovered several ways for making of metheglin , sider , cherry-wine , &c. together with excellent directions for cookery : as also for preserving , conserving , candying , &c. published by his son's consent . london , printed by e. c. for h. brome , at the star in little britain . 1669. the truly learned and hono ble . sr. kenelme digby kt. chancellor to the q : mother aged 62. gross sculpsit to the reader . this collection full of pleasing variety , and of such usefulness in the generality of it , to the publique , coming to my hands , i should , had i forborn the publication thereof , have trespassed in a very considerable concern upon my countrey-men , the like having not in every particular appeared in print in the english tongue . there needs no rhetoricating floscules to set it off . the authour , as is well known , having been a person of eminency for his learning , and of exquisite curiosity in his researches , even that incomparable sir kenelme digbie knight , fellow of the royal society and chancellour to the queen mother , ( et omen in nomine ) his name does sufficiently auspicate the work. i shall only therefore add , that there is herein ( as by the table hereunto affix'd will evidently to thee appear ) a sufficiency of solids as well as liquids for the sating the curiosities of each or the nicest palate ; and according to that old saw in the regiment of health , incipe cum liquido , &c. the liquids premitted to the solids . these being so excellent in their kinde , so beneficial and so well ordered , i think it unhandsome , if not injurious , by the trouble of any further discourse , to detain thee any longer from falling to ; fall to therefore , and much good may it do thee , fare-well . a receipt to make metheglin as it is made at liege , communicated by mr. masillon . take one measure of honey , and three measures of water , and let it boil till one measure be boiled away , so that there be left three measures in all ; as for example , take to one pot of honey , three pots of water , and let it boil so long , till it come to three pots . during which time you must skim it very well as soon as any scum riseth ; which you are to continue till there rise no scum more . you may , if you please , put to it some spice , to wit , cloves and ginger ; the quantity of which is to be proportioned according as you will have your meath , strong , or weak . but this you do before it begin to boil . there are some that put either yeast of beer , or leaven of bread into it , to make it work . but this is not necessary at all ; and much less to set it into the sun ▪ mr. masillon doth neither the one nor the other . afterwards for to tun it , you must let it grow luke-warm , for to advance it . and if you do intend to keep your meathe a long time , you may put into it some ●opps on this fashion . take to every barrel of meathe a pound of hops without leaves , that is , of ordinary hops used for beer , but well cleansed , taking only the flowers , without the green-leaves and stalks . boil this pound of hops in a pot and half of fair water , till 〈◊〉 come to one pot , and this quantity is sufficient for a barrel of meathe . a barrel at liege holdeth ninety pots , and a pot is as much as a wine quart in england . ( i have since been informed from liege , that a pot of that countrey holdeth 48 o●nces of apothecary's measure : which i judge to be a pottle according to london measure , or two wine-quarts . ) when you tun your meath , you must not fill your barrel by half a foot , that so it may have room to work . then let it stand six weeks slightly stopped ; which being expired , if the meath do not work , stop it up very close . yet must you not fill up the barrel to the very brim . after six months you draw off the clear into another barrel , or strong bottles , leaving the dregs , and filling up your new barrel , or bottels , and stopping it or them very close . the meath that is made this way , ( viz. in the spring , in the month of april or may , which is the proper time for making of it , ) will keep many a year . white metheglin of my lady hungerford : which is exceedingly praised . take your honey , and mix it with fair water , until the honey be quite dissolved . if it will bear an egge to be above the liquor , the breadth of a groat , it is strong enough ▪ if not , put more honey to it , till it be so strong ; then boil it , till it be clearly and well skimed ; then put in one good hand●ul of strawberry-leaves , and half a handful of violet leaves ; and half as much sorrel : a douzen tops of rosemary ; four or five tops of baulme-leaves : a handful of harts-tongue , and a handful of liver-worth ; a little thyme , and a little red-sage ; let it boil about an hour ; then put it into a woodden vessel , where let it stand , till it be quite cold ; then put it into the barrel ; then take half an ounce of cloves , as much nutmeg ; four or five races of ginger ; bruise it , and put it into a fine bag , with a stone to make it sink , that it may hang below the middle : then stop it very close . the herbs and spices are in proportion for six gallons . since my lady hungerford sent me this receipt , she sent me word , that she now useth ( and liketh better ) to make the decoction of herbs before you put the honey to it . this proportion of herbs is to make six gallons of decoction , so that you may take eight or nine gallons of water . when you have drawn out in●o your water , all the vertue of the he●bs , throw them away , and take the clear decoction ( leaving the sett●ings ) and when it is lukewarm , dissolve your proportion of honey in it . after it is well dissolved and laved with strong arms or woodden instruments , like battle-doors or scoops , boil it gently , till you have taken away all the scum ; then make an end of well boyling it , about an hour in all . then pour it into a wooden vessel , and let it stand till it be cold . then pour the clear through a sieve of hair , ceasing pouring when you come to the ●oul thick settling . tun the clear into your vessel , ( without barm ) and stop it up close , with the spices in it , till you perceive by the hissing that it begins to work . then give it some little vent , else the barrel would break . when it is at the end of the working , stop it up close . she useth to make it at the end of summer , when she takes up her honey , and begins to drink it in lent. but it will be better if you defer piercing it till next winter . when part of the barrel is drunk , she botteleth the rest , which maketh it quicker and better . you clear the decoction from the herbs by a hair-sieve . some notes about honey . the honey of dry open countries , where there is much wild-thyme , rosemary , and flowers , is best . it is of three sorts , virgin-honey , life-honey , and stock-honey . the first is the best . the life-honey next . the virgin●honey is of bees , that swarmed the spring before , and are taken up in autumn ; and is made best by chusing the whi●est combs of the hive , and then letting the honey run out of them lying upon a sieve without pressing it , or breaking of the combs . the life-honey is of the same combs broken after the virgin-honey is run from it ; the merchants of honey do use to mingle all the ●orts together . the first of a swarm is called virgin-honey . that of the next year , after the swarm was hatched , is life-honey . and ever after , it is honey of old-stocks . honey that is forced out of the combs , will always taste of wax . hampshire honey is most esteemed at london . about bisleter there is excellent good . some account norfolk honey the best . mr. corsellises antwerp meath . to make good meath , good white and thick marsilian or provence-honey is best ; and of that , to four holland pints ( the holland pint is very little bigger then the english wine-pint : ) of water , you must put two pound of honey ; the honey must be stirred in water , till it be all melted ; if it be stirred about in warm water , it will melt so much the sooner . when all is dissolved , it must be so strong that an egge may swim in it with the end upwards . and if it be too sweet or too strong , because there is too much honey ; then you must put more water to it ; yet so , that , as above , an hens egge may swim with the point upwards : and then that newly added water must be likewise well stirred about , so that it may be mingled all alike . if the eggs sink ( which is a token that there is not honey enough ) then you must put more honey to it , and stir about , till it be all dissolved , and the eggs swim , as abovesaid . this being done , it must be hanged over the fire , and as it beginneth to seeth , the scum , that doth arise upon it , both before and after , must be clean skimed off . when it is first set upon the fire , you must measure it first with a stick , how deep the kettel is , or how much liquor there be in it ; and then it must boil so long , till one third part of it be boiled away . when it is thus boiled , it must be poured out into a cooler , or open vessel , before it be tunned in the barrel ; but the bung-hole must be left open , that it may have vent . a vessel , which hath served for sack is best . to make excellent meathe . to every quart of honey , take four quarts of water . put your water in a clean kettle o●er the fire , and with a stick take the just measure , how high the water cometh , making a notch , where the superficies toucheth the stick . as soon as the water is warm , put in your honey , and let it boil , skiming it always , till it be very clean ; then put to every gallon of water , one pound of the best blew-raisins of the sun , first clean picked from the stalks , and clean washed . let them remain in the boiling liquor , till they be throughly swollen and soft ; then take them out , and put them into a hair-bag , and strain all the juice and pulp and substance from them in an apothecaries press ; which put back into your liquor , and let it boil , till it be consumed just to the notch you took at first , for the measure of your water alone . then let your liquor run through a hair-strainer into an empty woodden-fat , which must stand endwise , with the head of the upper-end out ; and there let it remain till the next day , that the liquor be quite cold . then tun it up into a good barrel , not filled quite full , but within three or four fingers breadth ; ( where sack hath been , is the best ) and let the bung remain open for six weeks with a double bolter-cloth lying upon it , to keep out any foulness from falling in . then stop it up close , and drink not of it till after nine months . this meathe is singularly good for a consumption , stone , gravel , weak-sight , and many more things . a chief burgomaster of antwerpe , used for many years to drink no other drink but this ; at meals and all times , even for pledging of healths . and though he were an old man , he was of an extraordinary vigor every way , and had every year a child , had always a great appetite , and good digestion ; and yet was not fa● . a weaker , but very pleasant , meathe . to every quart of honey take six of water ; boil it till ⅓ be consumed , skiming it well all the while . then pour it into an open fat , and let it cool . when the heat is well slakened , break into a bowl-full of this warm liquor , a new-laid-egge , beating the yolk and white well with it ; then put it into the fat to all the rest of the liquor , and stir it well together , and it will become very clear . then pour it into a fit very clean barrel , and put to it some mother of wine , that is in it's best fermentation or working , and this will make the liquor work also . this will be ready to drink in three or four months , or sooner . an excellent white meathe . take one gallon of honey , and four of water ; boil and scum them till there rise no more scum ; then put in your spice a little bruised , which is most of cinnamon , a little ginger , a little mace , and a very little cloves . boil it with the spice in it , till it bear an egge . then take it from the fire , and let it cool in a woodden vessel , till it be but lukewarm ; which this quantity will be in four or five or six hours . then put into it a hot ●ost of whitebread , spread over on both sides , pretty thick with fresh barm ; that will make it presently work . let it work twelve hours , close covered with cloves . then tun it into a runlet wherein sack hath been , that is somewhat too big for that quantity of liquor ; for example , that it fill it not by a gallon ; you may then put a little limon-pill in with it . after it hath remained in the vessel a week or ten days , draw it into bottles . you may begin to drink it after two or three months : but it will be better after a year . it will be very spritely and quick and pleasant and pure white . a receipt to make a tun of metheglin . take two handfuls of dock ( aliàs wild car●ot ) a reasonable burthen of saxifrage , wild-sage , blew-button , scabious , bettony , agrimony , wild-marjoram , of each a reasonable burthen ; wild●thyme a peck , roots and all . all these are to be gathered in the fields , between the two lady days in harvest . the garden-herbs are these ; bay-leaves , and rosemary , of each two handfuls ; a sieveful of avens , and as much violet-leaves : a handful of sage ; three handfuls of sweet-marjoram . three roots of young borrage , leaves and all , that hath not born seed ; two handfuls of parsley-roots , and all that hath not born seed . two roots of elecampane that have not seeded : two handfuls of fennel that hath not seeded : a peck of thyme ; wash and pick all your herbs from filth and grass : then put your field herbs first into the bottom of a clean furnace , and lay all your garden-herbs thereon ; then fill your furnace with clean water , letting your herbs seeth , till they be so tender , that you may easily slip off the skin of your field-herbs , and that you may break the roots of your garden-herbs between your fingers . then lade forth your liquor , and set it a cooling . then fill your furnace again with clean water to these herbs , and let them boil a quarter of an hour . then put it to your first liquor , filling the furnace , until you have sufficient to fill your tun. then as your liquor begins to cool , and is almost cold , set your servants to temper honey and wax in it , combs and all , and let them temper it well together , breaking the combes very small ; let their hands and nails be very clean ; and when you have tempered it very well together , cleanse it through a cleansing sieve into another clean vessel ; the more honey you have in your liquor , the stronger it will be . therefore to know , when it is strong enough , take two new-laid-eggs , when you begin to cleanse , and put them in whole into the bottome of your cleansed liquor ; and if it be strong enough , it will cause the egge to ascend upward , and to be on the top as broad as six-pence ; if they do not swim on the top ; put more . the countess of bulling brook's white metheglin . take eight gallons of conduit-water , and boil it very well ; then put as much honey in it , as will bear an egge , and stir it well together . then set it upon the fire , and put in the whites of four eggs to clarifie it ; and as the scum riseth , take it off clean : then put in a pretty quantity of rosemary , and let it boil , till it tasteth a little of it : then with a scummer take out the rosemary , as fast as you can , and let it boil half a quarter of an hour ; put it into earthen pans to cool ; next morning put it into a barrel , and put into it a little barm , and an ounce of ginger scraped and sl●ced ; and let it stand a month or six weeks . then bottle it up close ; you must be sure not to let it stand at all in brass . mr. webbes meath . master webbe , who maketh the kings meathe , ordereth it thus . take as much of hyde-park water as will make a hogshead of meathe-boil in it about two ounces of the best hopp's for about half an hour . by that time , the water will have drawn out the strength of the hopp's . then skim them clean off , and all the froth , or whatever riseth of the water . then dissolve in it warm , about one part of honey to six of water : lave and beat it , till all the honey be perfectly dissolved ; then boil it , beginn●ng gently , till all the scum be risen , and scummed away . it must boil in all about two hours . half an hour , before you end your boiling , put into it some rosemary-tops , thyme , sweet-mar-jorame , one sprig of minth , in all about half a handful , and as much sweet-bryar-leaves as all these ; in all , about a handful of herbs , and two ounces of sliced ginger , and one ounce of bruised cinamon . he did use to put in a few cloves and mace ; but the king did not care for them . let all these boil about half an hour , then scum them cl●an away ; and presently let the liquor run through a strainer-cloth into a kiver of wood , to cool and settle . when you see it is very clear and settled , lade out the liquor into another kiver , carefully , not to raise the settlings from the bottom . as soon as you see any dregs begin to rise , stay your hand , and let it remain unstirred , till all be settled down . then lade out the liquor again , as before ; and if need be , change it again into another kiver : all wh●ch is done to the end no dregs may go along with the liquor in tunning it into the vessel . when it is cold and perfect clear , tun it into a cask , that hath been used for sack , and stop it up close , having an eye to give it a little vent , if it should work . if it cast out any foul liquor in working , fill it up always presently with some of the same liquor , that you have kept in bottles for that end . when it hath wrought , and is well settled ( which may be in about two months or ten weeks ) draw it into glass-bottles , as long as it comes clear ; and it will be ready to drink in a month or two : but will keep much longer , if you have occasion : and no dregs will be in the bottom of the bottle . he since told me , that to this proportion of honey and water , to make a hogshead of meathe , you should boil half a pound of hopps in the water , and two good handfuls of herbs ; and six ounces of spice of all sorts : all which will be mellowed and rotted away quite , ( as well as the lushiousness of the honey ) in the space of a year or two . for this is to be kept so long before it be drunk . if you would have it sooner ready to drink , you may work it with a little yeast , when it is almost cold in the kiver : and tun it up as soon as it begins to work , doing afterwards as is said before ; but leaving a little vent to purge by , till it have done working . or in stead of yeast , you may take the yolks of four new-laid-eggs , and almost half a pint of fine wheat-flower , and some of the liquor you have made : beat them well together , then put them to the liquor in the cask , and stop it up close , till you see it needful , to give it a little vent . note , that yeast of good beer , is better then that of ale. the first of septemb. 1663. mr. webb came to my house to make some for me. he took fourty three gallons of water , and fourty two pounds of norfolk honey . as soon as the water boiled , he put into it a slight handful of hops ; which after it had boiled a little above a quarter of an hour , he skimed off ; then put in the honey to the boyling water , and presently a whi●e scum rose , which he skimed off still as it rose ; which skiming was ended in little above a quarter of an hour more . then he put in his herbs and spices , which were these : rose-mary , thyme , winter-savory , sweet-marjoram , sweet-bryar-leaves , seven or eight little parsley●roots : there was most of the savoury , and least of the eglantine , three ounces of ginger , one ounce and a half of cinnamon , five nutmegs ( half an ounce of cloves he would have added , but did not , ) and these boiled an hour and a quarter longer ; in all from the first beginning to boil , somewhat less then two hours : then he presently laded it out of the copper into coolers , letting it run through a hair-sieve : and set the coolers shelving ( tilted up ) that the liquor might afterwards run the more quietly out of them . after the liquor had stood so about two hours , he poured or laded out of some of the coolers very gently , that the dregs might not rise , into other coolers . and about a pint of very thick dregs remained last in the bottom of every cooler . that which ran out , was very clear : after two hours more settling , ( in a shelving situation , ) he poured it out again into other coolers ; and then very little dregs ( or scarce any in some of the coolers ) did remain . when the liquor was even almost cold , he took the yolks of three new-laid-eggs , a spoonful of fine white flower , and about half a pint of new fresh barm of good strong beer ( you must have care that your barm be very white and clean , not sullied and foul , as is usual among slovenly brewers in london ) beat this very well together , with a little of the liquor in a skiming dish , till you see it well incorporated , and that it beginneth to work . then put it to a pailful ( of about two gallons and a half ) of the liquor , and mingle it well therewith . then leave the skiming dish reversed floating in the middle of the liquor , and so the yest will work up into and under the hollow of the dish , and grow out round about the sides without . he left this well and thick covered all night , from about eleven a clock at night ; and the next morning , finding it had wrought very well , he mingled what was in the pail with the whole proportion of the liquor , and so tunned it up into a sack-cask . i am not satisfied , whether he did not put a spoonful of fine white good mustard into his barm , before he brought it hither , ( for he took a pretext to look out some pure clean white barm ) but he protested , there was nothing mingled with the barm , yet i am in doubt . he confessed to me that in making of sider , he put 's in half as much mustard as barm ; but never in meathe . the fourth of september in the morning , he bottled up into q●art-bottles the two lesser rundlets of this meathe ( for he did tun the whole quantity into one large rundlet , and two little ones ) whereof the one contained thirty bottles ; and the other , twenty two . there remained but little settling or dregs in the bottom's of the barrels , but some there was . the bottles were set into a cool cellar , and he said they would be ready to drink in three weeks ▪ the proportion of herbs and spices is this ; that there be so much as to drown the luscious sweetness of the honey ; but not so much as to taste of herbs or spice , when you drink the meathe . but that the sweetness of the honey may kill their taste : and so the meathe have a pleasant taste , but not of herbs , nor spice , nor honey . and therefore you put more or less according to the time you will drink it in . for a great deal will be mellowed away in a year , that would be ungratefully strong in three months . and the honey that will make it keep a year or two , will require triple proportion of spice and herbs . he commends parsley-roots to be in greatest quantity , boiled whole , if young ; but quartered and pithed , if great and old . my own considerations for making of meathe . boil what quantity of spring-water you please , three or four walms , and then let it settle twenty four hours , and pour the clear from the settling . take sixteen gallons of the clear , and boil in it ten handfuls of eglantine-leaves , five of liverwort , five of sca●io●s , four of baulm , four of rosemary ; two of bayleaves ; one of thyme , and one of sweet-marjoram , and five eringo-roots splirted . when the water hath drawn out the vertue of the herbs ( which it will do in half an hours boiling , ) let it run through a strainer or sieve , and let it settle so , that you may pour the clear from the dregs . to every three gallons of the clear , take one of honey , and with clean arms stripped up , lade it for two or three hours , to dissolve the honey in the water ; lade it twice or thrice that day . the next day boil it very gently to make the scum rise , and scum it all the while , and now and then pour to it a ladle full of cold water , which will make the scum rise more : when it is very clear from scum , you may boil it the more strongly , till it bear an egge very high , that the breadth of a groat be out of the water , and that it boil high with great walms in the middle of the kettle : which boiling with great bubbles in the middle is a sign it is boiled to it's height . then let it cool till it be lukewarm , at which time put some ale-yest into it , to make it work , as you would do ale. and then put it up into a fit barrel first seasoned with some good sweet white-wine ( as canary-sack ) and keep the bung open , till it have done working , filling it up with some such honey-drink warmed , as you find it sink down by working over . when it hath almost done working , put into it a bag of thin stuff ( such as bakers use to bolt in ) fa●tned by a cord at the bung , containing two parts of ginger-sliced , and one apiece of cinamon , cloves and nutmegs , with a pebble-stone in it to make it sink ; and stop it up close for six months or a year , and then you may draw it into bottles . if you like cardamom-seeds , you may adde some of them to the spices . some do like mint exceedingly to be added to the other herbs . where no yeast is to be had , the liquor will work if you set it some days in the hot sun ( with a cover , like the roof of a house over it , to keep wet out , if it chance to rain ) but then you must have great care , to fill it up , as it consumeth , and to stop it close a little before it hath done working , and to set it then presently in a cool cellar . i am told that the leaven of bread will make it work as well as yest , but i have not tryed it . if you will not have it so strong , it will be much sooner ready to drink ; as if you take six parts of water to one of honey . some do like the drink better without either herbs or spices , and it will be much the whiter . if you will have it stronger , put but gallons and a half of water to one of honey . you may use what herbs or roots you please , either for their tast or vertue , after the manner here set down . if you make it work with yeast , you must have great care , to draw it into bottles soon after it hath done working , as after a fort●ight or three weeks . for that will make it soon grow stale , and it will thence grow sower and dead before you are aware . but if 〈◊〉 work ●ingly of it self , and by help of the sun without admixtion of either leaven or yeast , it may be kept long in the barrel , so it be filled up to the top , and kept very close stopp'd . i conceive it will be exceeding good thus : when you have a strong honey-liquor of three parts of water to one of honey , well-boiled and scummed , put into it lukewarm , or better ( as soon as you take it from the fire ) some clove-gilly-flowers , first wiped , and all the whites clipped off , one good handful or two to every gallon of liquor . let these infuse 30 or 40 hours . then strain it from the flowers , and either work it with yeast , or set it in the sun to work ; when it hath almost done working , put into it a bag of like g●lly-flowers ( and if they are ●●ly dried , i think they are the better ) hanging it in at the bung . and if you will put into it some spirit of wine , that hath drawn a high t●ncture from clove-gilly flowers ( dried , i conceive is best ) and some other that h●th done the like from flowers and tops o● rosemary , and some that hath done the like from cinnamon and ginger , i believe it will be much the nobler , and last the longer . i conceive , that bitter and strong herbs , as rosemary , bayes , sweet-majoram , thyme , and the like , do conserve meathe the better and longer , being as it were in stead of hops . but neither must they , no more then clove-gilly-flowers be too much boiled : for the volatil pure spirit flies away very quickly . therefore rather in●use them . beware of in●using gilly-flower in ●ny vessel of metal , ( excepting silver : ) for all metals will spoil and dead their colour . glased earth is best . sack with clove-gilly flowers . if you will make a cordial liquor of sack with clove-gillyflowers , you must do thus . prepare your gillyflowers , as is said before , and put them into great double glass-bottles , that hold two gallons a piece , or more ; and put to every gallon of sack , a good half pound of the wiped and cut flowers , pu●ting in the flowers first , and then the sack upon them . stop the glasses exceeding close , and set them in a temperate cellar . let them stand so , till you see that the sack hath drawn out all the principal tincture from them , and that the flowers begin to look palish ; ( with an eye of pale , or faint in colour ) then pour the sack from them , and throw away the exhausted flowers , or distil a spirit from them ; for if you let them remain longer in the sack , they will give an earthy tast to them . you may then put the tincted sack into fit bottles for your use , stopping them very close . but if the season of the flowers be not yet past , your sack will be better , if you put it upon new flowers , which i conceive will not be the worse , but peradventure the better , if they be a little dried in the shade . if you drink a glass or two of this sack at a meal , you will find it a great cordial . upon better consideration ; i conceive the best way of making hydrom●l with clove-gilly-flowers , is thus : boil your simple liquor to it's full height ( with three parts of water to one of honey , ) take a small parcel out , to make a strong infusion of flowers , pouring it boyl●ng hot upon the flowers in earthen vessels . if you have great quantity , as six to one , of liquor , you will easily draw out the tincture in fourteen or sixteen hours infusion ; otherwise you may quicken your liquor with a parcel of sack. in the mean time make the great quantity of liquor work with yest . when it hath almost done fermenting , but not quite , put the infusion to it warm , and let it ferment more if it will. when that is almost done , put to it a bag with flowers to hang in the bung . i conceive that hydromel made with juniper-berries ( first broken and bruised ) boiled in it , is very good . adde also to it rosemary and bayleaves . upon tryal of several ways , i conclude ( as things yet appear to me ) that to keep meath long , it must not be fermented with yest ( unless you put hops to it ) but put it in the barrel , and let it ferment of it self , keeping a thick plate of lead upon the bung , to lie close upon it , yet so that the working of the liquor may raise it , to purge out the foulness , and have always some new made plain liquor , to fill it up as it sinks , warm whiles it works : but cold during three or four month's after . then stop the bung exceeding close . and when you will make your mead with cherries or morello-cherries , or raspes , or bilberries , or black-cherries , put their juyce to the liquor when you tun it , without ever boiling it therein ; about one quart of juyce to every three or four gallons of liquor . you may squeese out the clear juyce , and mingle it with the liquor , and hang the magma in a bag in the bung . i think it is best to break the stones of the cherries , before you put their magma into the bag . since i conceive , that clove-gilly-flowers must never be boiled in the liquor : that evaporateth their spirits , which are very volatile : but make a strong infusion of them , and besides hang a bag of them in the bung . i conceive that it is good to make the liquor pretty strong ( not too much , but so as the taste may be gratefull ) of some strong herbs , as rosemary , bay-leaves , sweet-marjoram , thyme , broad-thyme , and the like . for they preserve the drink , and make it better for the stomack and head . sanding in the sun is the best way of fermentation , when the drink is strong . the root of angelica or elecampane , or eringo , or orris , may be good and pleasant , to be boiled in the liquor . raspes and cherries and bilberies are never to be boiled , but their juyce put into the liquor , when it is tunning . u●e onely morello-cherries ( i think ) for pleasure , and black ones for health . i conceive it best to use very little spice of any kind in meathes . metheglin composed by my self out of sundry receipts . in sixty gallons of water , boil ten handfuls of sweet-bryar-leaves ; eyebright , liverwort , agrimony , scabious , balme , wood-bettony , straw-berry-leaves , burnet , of each four handfuls ; of rosemary three handfuls ; of minth , angelica , bayes and wild-thyme , sweet-marjoram , of each two handfuls : six eringo-roots . when the water hath taken out the vertue of the herbs and roots , let it settle , and the next day pour off the clear , and in every three gallons of it boil one of honey , scumming it well , and putting in a little cold water now and then to make the scum rise , as also some whites of eggs. when it is clear scummed , take it off , and let it cool ; then work it with ale-yest ; tun it up , and hang in it a bag , with ginger , cinamom , cloves and cardamom . and as it worketh over , put in some strong honey-drink warmed . when it works no more , stop it up close . in twenty gallons of water boil sweet-bryar-leaves , eye-bright , rosemary , bayes , clove-gilly-flowers of each five handfuls , and four eringo-roots . to every two gallons and a half of this decoction , put one gallon of honey ; boil it , &c. when it is tunned up , hang in it a bag containing five handfuls of clove-gilly-flowers , and sufficient quantity of the spices above . in both these receipts , the quantity of the herbs is too great . the strong herbs preserve the drink , and make it nobler . use marjoram and thyme in little quantity in all . my lady gowers white meathe used at salisbury . take to four gallons of water , one gallon of virgin-honey ; let the water be warn before you put in the honey ; and then put in the whites of 3 or 4 eggs well beaten , to make the scum rise . when the honey is throughly melted and ready to boil , put in an egge with the shell softly ; and when the egge riseth above the water , to the bigness of a groat in sight , it is strong enough of the honey . the egge will quickly be hard , and so will not rise ; therefore you must put in another , if the first do not rise to your sight ; you must put in more water and honey proportionable to the first , because of wasting away in the boiling . it must boil near an hour . you may , if you please , boil in it , a little bundle of rosemary , sweet-marjoram , and thyme ; and when it ta●teth to your liking , take it forth again . many do put sweet-bryar berries in it , which is held very good . when your meath is boiled enough take it off the fire , and put it into a kive ; when it is blood-warm , put in some ale-barm , to make it work , and cover it close with a blancket in the working . the next morning tun it up , and if you please put in a bag with a little ginger and a little nutmeg bruised ; and when it hath done working , stop it up close for a moneth , and then bottle it . sir thomas gower's metheglin for health . first boil the water and scum it ; then to 12 gallons put 6 handfuls of sweet-bryar-leaves , of sweet-marjoram , rosemary , thyme , of each one a handful : flowers of marigold , borrage , bugloss , sage , each two handfuls . boil all together very gently , till a third waste . to eight gallons of this put two gallons of pure honey , and boil them till the liquor bear an egge , the breadth of threepence or a groat , together with such spices as you like ( bruised , but not beaten ) an ounce of all is sufficient . you must observe carefully . 1. before you set the liquor to boil , to cause a lusty servant ( his arms well washed ) to mix the honey and water together , labouring it with his hands at least an hour without intermission . 2. that when it begins to boil fast , you take away part of the fire , so as it may boil slowly , and the scum and dross go all to one side , the other remaining clear . when you take it off , let none of the liquor go away with the dross . 3. when you take it from the fire , let it settle well , before it be tunned into the vessel , wherein you mean to keep it : and when it comes near the bottom , let it be taken carefully from the sediment , with a thin dish , so as nothing be put into the vessel , but what is clear . 4. stop it very close ( when it is set in the place , where it must remain ) cover it with a cloth , upon which some handfuls of bay-salt and salpeter is laid , and over that lay clay , and a turf . 5. put into it , when you stop it , some new-laid-eggs in number proportionable to the bigness of the vessel , shell's unbroken . six eggs to about sixteen gallons . the whole egg-shell and all will be entirely consumed . metheglin for taste and colour , must be boiled as the other , if you intend to keep it above half a year ; but less according to the time , wherein you mean to use it . you must put in no herbs , to avoid bitterness and discolouring ; and the proportion of water and honey more or less , as you would drink it sooner or later ; ( as a gallon of honey to 4 , 5 , or 6 of water . ) if to be weak , and to be soon drunk , you must when it is tunned , put in a tost of bread ( hard tosted ) upon which half a score drops of sp●rit of yest or barm is dropped ; for want of it , spread it with purest barm beaten with a few drops of oyl of cinnamon . if you intend to give it the taste of raspes , then adde more barm , to make it work well , and during that time of working , put in your raspes ( or their syrup ) but the fruit gives a delicate colour , and syrup a duller tincture . drink not that made after the first manner , till six moneths , and it will endure drawing better then wine ; but bottleled , it is more spirited then any drink . the spirit of barm is made by putting store of water to the barm ; then distill the spirit , as you do other spirits ; at last an oyl will come , which is not for this use . sir thomas gower maketh his ordinary drink thus : make ●ery small well brewed ale. to eight gallons of this put one gallon of honey ; when it is well dissolved and clarified , tun up the liquor , making it work in due manner with barm . when it hath done working , stop it up close , and in three months it will be fit to drink . he makes metheglin thus . make a good decoct of eglantine-leaves , cowslip flowers , a little sweet-marjoram , and some rosemary and bayleaves , betony , and scabious , and a little thyme . after the sediment hath settled , put ⅓ or ¼ or 1 / 5 or 1 / 6 part of honey , ( according as you would have it strong , and soon ready ) to the clear severed from the settlement , and stir it exceeding well with stripped arms 4 or 5 hours , till it be perfectly incorporated . then boil and scum it ; let it then cool and tun it up , &c. after it hath cooled , lade t●e clean from the settlement , so that it may not trouble it , and tun up the clear thus severed from the settlings . much of the perfection consisteth in stirring it long with stripped arms before you boil it . then to boil it very leisurely till all the scum be off . and order your fire so , that the scum may rise and drive all to one side . this will be exceeding pale clear and pleasant metheglin . he useth to every g●llon of water , a good handful of eglantine-leaves , and as much cowslip flowers ; but onely a pugil of thyme or marjoram . an excellent way of making white metheglin . take of sweet-bryar berries , of rosemary , broad thyme , of each a handful . boil them in a quantity of fair water for half an hour ; then cleanse the water from the herbs , and let it stand 24 hours , until it be thorough cold . then put your hony into it ( hony which floweth from the combs of it self in a warm place is best ) make it so strong of the honey that it bear an egge ( if you will have it strong ) the breadth of a groat above the liquor . this being done , lave and bounce it very well and often , that the honey and water may incorporate and work well together . after this boil it softly over a gentle fire , and scum it . then beat the whites of eggs with their shells , and put into it to clarifie it . after this , put some of it into a vessel , and take the whites of two eggs , and a little barm , and a small quantity of fine flower ; beat them well together , and put it into the vessel close covered , that it may work . then pour the rest unto it by degrees , as you do beer . at last take a quantity of cinamon , 2 or 3 races of ginger , and two nutmegs ( for more will alter the colour of it . ) hang these in a little bag in the vessel . thus made , it will be as white as any white-wine . another way of making white metheglin . to three gallons of spring-water take three quarts of honey , and set it over the fire , till the scum rise pretty thick . then take off the scum , and put in thyme , rosemary , hyssop and maiden-hair , of each one handful ; and two handfuls of eglantine leaves , and half a handfull of organ . the spices , ginger , nutmegs , cinamon and a little mace , and boil all these together near half an hour . then take it from the fire , and let it stand till it be cold , and then strain it , and so tun it up , and stop it close . the longer you keep it , the better it will be . another way . take two gallons of water ; one gallon of honey : parietary one handful ; sage , thyme , one pugil ; of hyssop half a pugil . six parsley-roots ; one fennel-root , the pith taken out : red-nettles one pugil . six leaves of hearts-tongue . boil this together one ●our ▪ then put in the honey , and n●tmegs , cloves , mace , cinamon of each one ounce ; of ginger three ounces . boil all these together , till the scum be boi●ed in , not scumming it . then take it off , and set it to cool . when it is cold , put in it six spoonfuls of barm , and when it is ripe , it will hiss in the pail . you must take out the herbs , when you put in the honey . if you put in these herbs following , it will be far better ; sanicle , bugloss , avens , and ladies-mantle , of each one handful . to make white metheglin . take of sweet-bryar a great handful : of violet-flowers , sweet-marjoram , strawberry-leaves , violet-leaves , ana , one handful , agrimony , bugloss , borrage , ana , half a handful . rosemary four branches , gilly●flowers , n ● . 4. ( the yellow-wall-flowers , with great tops ) anniseeds , fennel , and caraway , of each a spoonful , two large mace. boil all these in twelve gallons of water for the space of an hour ; then strain it , and let it stand until it be milkwarm : then put in as much honey , as will carry an egge to the breadth of six pence , at least . then boil it again , and scum it clean ; then let it stand , until it be cold ; then put a pint of ale-barm into it , and ripen it as you do beer , and tun it . then hang in the m●dst of the vessel a little bag with a nutmeg quartered , a race of ginger sliced , a little cinamon , and mace whole , and three grains of musk in a cloth put into the bag amongst the rest of the spices . put a stone in the bag , to keep it in the midst of the liquor . this quantity took up three gallons of honey ; therefore be sure to have four in readiness . strong mead. take one measure of honey , and dissolve it in four of water , beating it long up and down with clean woodden ladels . the next day boil it gently , scumming it all the while till no more scum riseth ; and if you will clarifie the liquor with a few beaten whites of eggs , it will be the clearer . the rule of it's being boiled enough is , when it yieldeth no more scum , and beareth an egge , so that the b●eadth of a groat is out of the water . then pour it out of the kettle into woodden vessels , and let it remain there till it be almost cold . then tun it into a vessel , where sack hath been . a receipt for making of meath . take a quart of honey , and mix it with a gallon of fountain-water , and work it well four days together , four times a day ; the fifth day put it over the fire , and let it boil an hour , and scum it well . then take the whites of two eggs , and beat them to a froth , and put it into the liquor ; stirring it well , till the whites of eggs have raised a froth or scum ; then take it of● , scumming the liquor clean . then take a handful of strawberry-leaves and violet-leaves together , with a little sprig of rosemary , and two or three little sprigs of spike ; and so boil it again ( with these herbs in it ) a quarter of an hour . then take it of● the fire , and when it is cold , put it into a little barrel , and put into it half a spoonful of ale-yest , and let it work ; which done , take one nutmeg sliced , and twice as much ginger sliced , six cloves bruised , and a little stick of cinamon , and sow these spices in a little bag , and stop it well ; and it will be fit for use within a fortnight , and will last half a year . if you will have your metheglin stronger , put into it , a greater quantity of honey . my lord hollis hydromel . in four parts of springwater dissolve one part of honey , or so much as the liquor will bear an egge to the breadth of a groat . then boil it very well , and that all the scum be taken away . he addeth nothing to it but a small proportion of ginger sliced : of which he putteth half to boil in the liquor , after all the scum is gone ; and the other half he putteth into a bag , and hangeth in the bung , when it is tunned . the ginger must be very little , not so much as to make the liquor taste strongly of it , but to quicken it . i should like to adde a little proportion of rosemary , and a greater of sweet-bryar leaves , in the boiling . as also , to put into the barrel a tost of white bread with mustard , to make it work . he puts nothing to it ; but his own strength in time makes it work of it self . it is good to drink after a year . a receipt for white metheglin . take to every quart of honey , 4 , 5 , or 6 , quarts of water ; boil it on a good quick fire as long as any scum riseth ; as it boils , put about half a pint of water at a time very often , and scum it very well as it riseth ; and be sure to keep it up to the same height and quantity as at the first : put into it a little rosemary , according to the quantity that you make , and boil it half a quarter of an hour ; scum it very well . you may put a little ginger into it , onely to give it a taste thereof , and let it have a little walm of heat after it . then take and put it into a woodden vessel , ( which must be well scalded , least it taste of any thing ) let it stand all night , and the next morning strain it through a sieve of hair . then if you please , you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water ; and when it is cold , strain it , to the rest , and put to it a little good light barm . that which you make in the winter , you must let it stand three days and three nights covered up , before you bottle it up ; and two nights in summer , and then bottle it up . but be sure , you scum off the barm before the bottling up . your vessel , which you intend to boil your meath in , must stand in scalding water , whilst you boil your meath ; it will drink up the less of your meath . four spoonfuls of good new ale-barm will serve for five quarts of honey . as you desire your metheglin in strength , so take at the first either of the quantities of water . five quarts is reasonable . hydromel as i made it weak for the queen mother . take 18 quarts of spring-water , and one quart of honey ; when the water is warm , put the honey into it . when it boileth up , skim it very well , and continue skimming it , 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 . let these boil in the liquor so long , till in all it have boiled one hour . then set it to cool , till it be blood-warm ; and then put to it a spoonful of ale-yest . when it is worked up , put it into 〈◊〉 vessel of a fit size ; and after two or three days , bottle it up . you may drink it after six weeks , or two moneths . thus was the hydromel made that i gave the queen , which was exceedingly liked by every body . several ways of making metheglin . take such quantity as you judge convenient of spring , or pure rain water , and make it boil well half an hour . then pour it out into a woodden fat , and let it settle 24 hours . then power off the clear , leaving the sediment ▪ in the bottome . let such water be the liquor for all the several honey-drinks , you will make . 1. warm sixteen gallons of this water ( luke-warm ) and put two gallons of honey to it , in a half tub or other fit woodden vessel . lave it very well with a clean arm , or woodden battledoor for two or three hours , dissolving the honey very well in the water . let it stand thus two or three days in wood , laving it thrice a day , a pretty while each time . then put it back into your copper and boil it gently , till you have scummed away all the foulness that will rise ; and clarifie it with whites of eggs : then put into it a little handful of cleansed and sliced white ginger , and a little mace ; when they have boiled enough , put in a few cloves bruised , and a stick of cinamon , and a little limmon-peel , and a●ter a walm or two , pour the liquor into a woodden half tub , with the spices in it . cover it close with a cloth and blanquet , and let it stand so two days . then let the liquor run through a bolter , to sever the spice , stopping before any settlings come . then pour this clear liquor into pottle-bottles of glass , not filling them by a fingers breadth or more . stop them close with cork tied in , and set them in a cool place for 6 , 7 or 8 weeks . 2. in fourty gallons of the first boiled and settled water , boil five handfuls of sweet-bryar tops , as much of cowslip-flowers , as much of prim●ose-flowers , as much of rosemary flowers , as much of sage-flowers , as many of borage-●lowers , as many of bugloss ● flo●ers ; two handfuls of the tops of betony , four handfuls of agrimony , and as many of scabious , one handful of thyme , as much of sweet-marjoram , and two ounces of mustard-seed bruised . when this hath boiled so long , that you judge the water hath drawn out all the vertue of the herbs ( which may be in half an hour ) pour out all into a varte to cool and settle . scum away the herbs , and pour the clear from the sediment , and to every four gallons of liquor ( luke-warm ) put one gallon of honey , and lave it to dissolve the honey , letting it stand two or three days , laving it well thrice every day . then boil it till it will bear an egge high , then clarifie it with whites and shells of eggs , and pour it into a vatte to cool , which it will do in a days space or better . whilst it is yet luke-warm , put ale-yest to it , ( no more then is necessary ) to make it work , and then run it into a rundlet of a fit size , that hath been seasoned with sack ; and hang in it a boulter bag containing half a pound of white ginger cleansed and sliced , three ounces of cloves and as much of cinamon bruised , as much coriander seed prepared , and as much elder-flowers . as it purgeth and consumeth by running over the bung , put in fresh honey-liquor warmed , that you keep or make on purpose for that end . when the working is even almost at an end , stop it up close with clay and sand , and have great care to keep it always close stopped . after a year draw it into pottle glass-bottles stopped with ground stoppels of glass , and keep them in a cool place , till they are ready to drink , if they as yet be not so . have a care , that never any liquor stay in copper longer then whilst it is to boil . 3. in 20 gallons of the first boiled and settled water , boil six handfuls of sweet-bryar ● leaves , as many of cowslip flowers , as many of primrose-flowers , and as many of rosemary-flowers ; and half a handful of wild thyme , during the space of a quarter or half an hour . then take the clear , and dissolve in it a sixth part of honey , doing as above for the boiling and clarifying it . but boil it not to bear an egge , but onely till it be well scummed and clarified . then pour it into a woodden tub , and tun it with ale-yest , when it is in due temper of coolness , as you would do ale-wort ; and let it work ( close covered ) sufficiently . then tun it up into a seasoned firkin , and put into it a tost of white-bread spread with quick mustard , and hang it in a boulter bag containing loosly some ginger , cloves and cinamon bruised , and a little limon-peel and elder-flowers , with a pebble-stone at the bottome , to make it ●ink towards the bottom , and fastned by a string coming out of the bung to hinder it from falling quite to the bottome . stop the bung very close , and after six weeks or two moneths draw it into bottles . 4. in 20 gallons of boiled and settled water , boil a quarter of an hour ten handfuls of sweet bryar-leaves , and as many of cow●lips . then let it cool and settle in wood , and take the clear ; and to every four gallons of liquor , put one of honey , dissolving it as the others formerly set down . boil it , till no more scum rise , and that a fourth part be consumed . then clarifie it with whites of eggs and their shells , and make it work with yest . after sufficient working tun it up , hanging in it a bag with ginger , cloves , cinamon and limon peel . stop it very close , and after two or three moneths , draw it into bottles . my lady morices meath . boil first your water with your herbs . those she likes best , are , angelica , balm , borage , and a little rosemary ( not half so much as of any of the rest ) a handful of all together , to two or 3 gallons of water . after about half an hours boiling , let the water run through a strainer ( to sever the herbs from it ) into woodden or earthen vessels , and let it cool and settle . to three parts of the clear , put one or more of honey , and boil it till it bear an egge , leaving as broad as a shilling out of the water , skiming it very well . then power it out into vessels , as before ; and next day , when it is almost quite cold , power it into a sack-cask , wherein you have first put a little fresh ale-yest , about two spoonfuls to ten gallons . hang in it a bag with a little sliced ginger , but almost a porenger full of cloves . cover the bung lightly , till it have done working ; then stop it up close . you may tap and draw it a year or two after . it is excellent good . my lady morice her sister makes her's thus : dissolve your honey in the water till it bear an egge higher or lower , according to the strength you will have it of . then put into it some sea-warm wood and a little rosemary , and a little sage ; about two good handfuls of all together , to ten gallons . when it hath boi●ed enough to take the vertue of the herbs , sk●m them out , and strew a hand●ul or two of fine wheat-flower upon the boyl●ng liquor . this will draw all the dregs to it , and swim at the top , so that you may skim all off together . and this she holdeth the best way of clari●ying the liquor , and making it look pale . then pour it into vessels as above to cool . let it stand three days ; then tun it up into a sack ca●k without yest or spice , and keep it stopped till it work . then let it be open , till it have done working , filling it up still with other honey-drink . then stop it up close for a year or two . you may at first stop it so , that the strong working may throw out the stopple , and yet keep it close , till it work strongly . she saith , that such a small proportion of wormwood giveth it a fine quick tast , and a pale colour with an eye of green . the wormwood must not be so much , as to discern any the least bitterness in the taste ; but that the composition of it with the honey may give a quickness . the rosemary and sage must be a great deal less then the wormwood . sometimes she stoppeth it up close as soon as she hath tunned it , and lets it remain so for three moneths . then pierce it and draw it into bottles , which stop well , and tie down the stoppels . this will keep so a long time . she useth this way most . it makes the mead drink exceeding quick and pleasant . when you pierce the cask , it will flie out with exceeding force , and be ready to throw out the stopper and spigot . to make white meath . take rosemary , thyme , sweet-bryar , penyroyal , bayes , of each one handful ; steep them 24 hours in a bowl of fair cold water covered close ; next day boil them very well in another water , till the colour be very high ; then take another water , and boil the same herbs in it , till it look green ; and so boil them in several waters , till they do but just change the colour of the water . the first waters are thrown away . the last water must stand 24 hours with the herbs in it . the liquor being strained from them , you must put in as much fine honey till it will bear an egge ; you must work and labour the honey with the liquor a whole day , till the honey be consumed ; then let it stand a night a clear●ng . in the morning put your l●quor a boiling for a quarter of an hour , with the whites and shells of six eggs. so strain it through a bag , and let it stand a day a cooling ; so tun it up , and put into the vessel in a linnen bag , cloves , mace , cinamon and nutmegs bruised altogether . if you will have it to drink presently , take the whites of two or three eggs , of barm a spoonful , and as much of wheaten-flower . then let it work before you stop it , afterwards stop it well with clay and salt . a quart of honey to a gallon of liquor , and so proportionably for these herbs . sir william paston's meathe . take ten gallons of spring-water , and put therein ten pints of the best honey . let this boil half an hour , and scum it very well ; then put in one handful of rosemary , and as much of bayleaves ; with a little l●mon-peel . boil this half an hour longer , then take it off the fire , and put it into a clean tub ; and when it is cool , work it up with yest , as you do beer . when it is wrought , put it into your vessel , and stop it very close . within three days you may bottle it , and in ten days after it will be fit to drink . another pleasant meathe of sir william paston's . to a gallon of water put a quart of honey , about ten sprigs of sweet-marjoram ; half so many tops of bays . boil these very well together , and when it is cold , bottle it up . it will be ten days before it be ready to drink . another way of making meath . boil sweet bryar , sweet marjoram , cloves and mace in spring-water , till the water taste of them . to four gallons of water put one gallon of honey , and boil it a little to skim and clarifie it . when you are ready to take it from the fire , put in a little limon-peel , and pour it into a woodden vessel , and let it stand till it is almost cold . then put in some ale-yest , and stir it altogether . so let it stand till next day . then put a few ●toned raisins of the sun into every bottle , and pour the meath upon them . stop the bottles close , and in a week the meath will be ready to drink . sir baynam throckmorton's meathe . take four quarts of honey , good measure ; put to it four gallons of water , let it stand all night , but stir it well , when you put it together . the next day boil it , and put to it nutmegs , cloves , mace and ginger , of each half an ounce . let these boil with the honey and water till it will bear an egge at the top without sinking ; and then it is enough , if you see the egge the breadth of a six pence . the next day put it in your vessel , and put thereto two or three spoonfuls of barm ; and when it hath done working , you may ( if you like it ) put in a little amber-greece in a clout with a stone to it to make it sink . this should be kept a whole year before it be drunk ; it will drink much the better , free from any tast of the honey , and then it will look as clear as sack. make it not till michaelmas , and set it in a cool place . you may drink it a quarter old , but it will not taste so pleasant then , as when it is old . to make white m●theglin . take a gallon of honey ; put to it four gallons of water ; stir them well together , and boil them in a kettle , till a gallon be wasted with boiling and scumming . then put it into a vessel to cool . when it is almost as cold as ale-wort , then clear it out into another vessel : then put barm upon it , as you do to your ale , and so let it work . and then tun it up into a vessel , and put into it a bag with ginger , cloves , and cinamon bruised a little , and to hang the bag in the vessel , and stop it up very close ; and when it hath stood a month or six weeks , bottle it up and so drink it . you may put in a little limmon-peel into some of your metheglin , for those that like that taste ; which most persons do very much . a receipt for making of meath . mistress h●bden telleth me , that the way of making honey-drink in russia , is thus ; take for example , 100 gallons of spring water , boil it a little ; then let it stand 24 hours to cool , and much sediment will fall to the bottom ; from which pour the clear , and warm it , and put 20 or 25 gallons of pure honey to it , and lade it a long time with a great woodden battle-dore , till it be well d●ssolved . t●e next day boil it gently , till you have skimed off all the scum that will rise , and that it beareth an egge boyant . and in this liquor you must put , in the due time , a little quantity of hops , about two handfuls , which must boil sufficiently in the l●quor . put this into the cooling fat to cool two or three days . when it is about milk-warm ▪ take white-bread and cut it into tosts , upon which , ( when they are hot ) spread moderately thick some fresh sweet ale-yest ; and cover the superficies of the liquor with such tosts ; then cover the tub or far with a double course sheet , and a blancket or two , wh●ch tye fast about it . this will make your liquor work up highly . when you find it is near it's height of working , and that the liquor is risen to the top of the tub ( of which it wanted 8 or 10 inches at first , ) skim off the tosts and yest , and tun it up in a hogshead : which stop close ; but after 24 hours draw it into another barrel : for it will leave a great deal of sediment . it will work again in this second barrel . after other 24 hours draw it into another barrel ▪ and then it will be clear and pale l●ke white-wine . stop it up close , hanging a bag of bruised spice in the bung ; and after five or six months , it will be fit to drink . if you would have your meath taste of raspes , or cherries ( morello , sharp cherries , are the best ) prepare the water first with them ; by putting five or six gallons of either of these fruits , or more , into this proportion of water ; in which bruise them to have all their juyce : but strain the liquor from the grains or seeds , or stones . and then proceed with this ti●cted water , as is said above . yea may make your liquor as strong , as you like , of the fruit . cardamom-seeds mingled with the suspended spices , adde much to the pleasantness of the drink . limon-peel , as also elderflowers . my lady bellassises meath . the way of making is thus . she boileth the honey with spring-water , as i do , till it be cleer scumed ; then to every gallon of honey , put in a pound or two of good raisins of the sun ; boil them well , and till the liquor bear an egge . then pour it into a cowl or tub to cool . in about 24 hours it will be cool enough to put the yest to it , being onely luke-warm : which do thus : spread yest upon a large hot tost , and lay it upon the top of the liquor , and cover the tub well , first with a sheet , then with coverlets , that it may work well . when it is wrought up to it's height , before it begin to sink , put it ●nto your barrel , letting it run through a loose open stra●ner , to sever the raisins and dregs ●rom it . stop it up close , and after it bath been ●hus eight or ten days , draw it into bottles , and ●nto every bottle put a cod of cardamoms , ha●ing first a little bruised them as they lie in the ●●od ; and opening the cod a little , that the liquor may search into it . stop your bottles ●lose , and after three or four moneths you may ●●ink , and it will be very pleasant and quick , ●nd look like white wine . another metheglin . in every three gallons of water , boil rose●ary , liverwort , balm , ana , half a handful , and cowslips two handfuls . when the water hath ●ufficiently d●awn out the vertue of the herbs , ●our all into a tub , and let it stand all night . then strain it . and to every three gallons of ●he clear liquor ( or 2½ , if you will have ● our drink stronger ) put one gallon of honey , ●nd boil it , till it bear an egge , scum●ng it till no ●ore scum w●ll rise : which to make rise the ●etter , put in now and then a porrenger full of ●old water . then pour it into a tub , and let it ●tand to cool , till it be blood● warm , and then ●ut by degrees a pint of ale-yest to it , to make ●t work . so let it stand three days very close co●ered . then skim off the yest , and put it into a seasoned barrel ; but stop it not up close , till it have done his●ing . then either stop it very close , if you will keep it in the barrel , or draw it into bottles . put into this proportion , ginger sliced , nutmegs broken , ana , one ounce , cinamon bruised half an ounce in a bag , which hang in the bung with a stone in it to make it sink . you may add , if you please , to this proportion of water , or one gallon more , two handfuls of sweet-bryar-leaves , and one of betony . mr. pierce's excellent white metheglin . in a copper , that holdeth conveniently three hogsheads , or near so much , boil the best water , ( as full as is fitting ) as soon as it boileth well and high , put to it four handfuls of sweet-bryar-leaves , as much of eye-bright : two handfuls of rosemary , as much of sweet-marjoram , and one of broad-thyme . let them boil a quarter of an hour ( he letteth them boil no longer , to preserve the colour of the metheglin pale ) then scum away the herbs , scuming also the water clear . then lade out the water , ( letting it run through a ranch-sieve ) into a wide open vessel , or large vate to coo●● leaving the settlement and dregs . ( he often leaves out the eye-bright and thyme , when he provideth chiefly for the pure tast ; though the eye-bright hurts it but little . ) when it is blood-warm , put the honey to it , about one part , to four of water ; but because this doth not determine the proportions exactly ( for some honey will make it stronger then other ) you must do that by bearing up an egge . but first , lave and scoop your mixture exceedingly , ( at least an hour ) that the honey be not onely perfectly dissolved , but uniformly mixed throughout the water . then take out some of it in a great woodden bowl or pail , and put a good number , ( ten or twelve ) new-laid-egges into it , and as round ones as may be ; for long ones will deceive you in the swiming ; and stale ones , being lighter then new , will emerge out of the liquor , the breadth of a six pence , when new ones will not a groats-breadth . therefore you take many , that you make a medium of their several emergings ; unless you be certain , that they which you use , are immediately then laid and very round . the rule is , that a groats ● breadth ( or rather but a three-pence ) of the egg-shel must swim above the liquor ; which then put again into your copper to boil . it will be some while , before it boil , ( peradventure a good quarter of an hour ) but all that while scum will rise , which skim away still as it riseth ; and it should be clear scummed by then it boileth : which as soon as it doth , turn up an hour glass , and let it boil well a good hour . a good quarter before the hour is out , put to it a pound of white-ginger beaten exceedingly small and searsed ( which w●ll sever all the skins and course parts from the fine ) which having boiled a quarter of an hour , so to make up the whole hour of boiling , pour out the liquor into wide open vats to cool . when it is quite cold , put a pottle of new-ale-barm into a pipe or butt , standing endwise with his head out , and pour upon it a pail-full of your cool liquor out of one of the vats ; which falling from high upon it with sorce , will b●eak and dissipate the barm into atom● , and mix it with the liquor . pour immediately another pail-ful to that , continuing to do so , till all the liquor be in . which by this time and this course will be uniformly mixed with the barm , and begin to work . yet scoop and lade it well a while , to make the mixtion more per●ect , and set the working well on foot . then cover your but-head with a sh●et onely in summer , but blankets in winter ; and let your liquor work about 24 hours or more . the measure of that is , till the barm ( which is raised to a great head ) beginn●th a little to fall . then presently scum of the thick head of the barm , but take not all away so sc●upulously , but that there may remain a little white froth upon the face of the liquor . whi●h scoop ●nd lade strongly , mingling all to the bot●om , that this little remaining barm may by this agitation be mixed a new with the whole . then immediately tun this liquor into two hogsheads that have served for sp●nish-wine ( be ●ure to fill them q●ite full ) and there let it work two or three days ; that is to say , till you see that all the seculent substance is wrought out , and that what runneth out , beginneth to be clear , though a little whitish or frothy on the upperside of the stream that runs down along the outside of the hogshead . ( if there should be a little more then to fill t●o hogshead , put it in a rundlet by it self . ) then take some very strong firm paper , and wet it on one side with some of the barm ●h●t works out , and lay that side over the bung to cover it close . the barm will make it stick fast to the hogshead . this covering will serve for a moneth or two . then stop it close with strong cork fi●ed to the hole , with a linnen about it , to pres● it ●ast in : but let a little vent with a peg in it be made in hogshead , in some fit place above . this may be fit to broach in five or six moneths ; but three weeks or a moneth before you do so , put into each h●gshead half an ounce of cinnamon ; and two ounces of cloves beaten into most subt●ile powder , ( sometimes he leaves out the cloves ) which will give it a most pleasant flavor ; and they ( as the ginger did ) sink down to the bottoms and never tro●ble the liquor . if they b● put in long before ( much more if they be boiled ) they loose all their taste and spirits entirely . this will last very well half a year drawing . but if you stay broaching it a year , and then draw it into bottles , it will keep admirable good three or four years , growing to be much better , then when broached at six months end . it will be purer , if you first boil the water by it self , then let it settle , 24 hours ; and pour the clear from the earthy sediment , which will be great , and dissolve your honey in that . you may atomatise it with ambergreece or musk , or both ( if you like them ) by dissolving a very few pastils in a runlet of this liquor , when you draw it into little vessels , ( as he useth to do after five or six moneths ) or with a few drops of the extract of them . this metheglin is a great balsom and strengthener of the viscera ; is excellent in colds and coughs and consumptions . for which last they use to burn it ( like wine ) or rather onely heat it . then dissolve the yolk of an egge or two in a pint of it , and some fresh butter , and drink it warm in the morning fasting . as it comes from the barrel or bottle , it is used to be drunk a large draught ( without any alteration or admixtion , with a toste early in the morning ( eating the toste ) when they intend to dine late . consider of making metheglin thus with purified rain water ( of the aequinoxe ) or dew . the handfuls of herbs , are natural large handfuls ( as much as you can take up in your hand ) not apothecaries handfuls , which are much less . if a pottle of barm do not make it work enough to your mind , you may put in a little more . discretion and experience must regulate that . you may make small meathe the same way , putting but half the proportion of honey or less . but then after three weeks or a months bar-relling , you must bottle it . an excellent way to make metheg●in , called the liquor of life , with these following ingredients . take bugloss , borage , hyssop , organ , sweet-majoram , rosemary , french-cowslip , colts-foot , thyme , burner , self-heal , sanicle a little , betony , blew-buttons , harts-tongue , meads-sweet , liverwort , coriander two ounces , bistort , saint john's wort , liquorish , two ounces of carraways , two ounces of yellow-saunders , balm , bugle , half a pound of ginger , and one ounce of cloves , agrimony , tormentil-roots , cumsrey , fennel-root's , clowns-all-heal , maiden-hair , wall-rew , spleen-wort , sweet-oak , pauls-betony , mouse●ear . for two hogsheads of metheglin , you take two handfuls a piece of each herb , excepting sanicle ; of which you take but half a handful . you make it in all things as the white meathe of mr. pierce's is made , excepting as followeth . for in that you boil the herbs but a quarter of an hour , that the colour may be pale : but in this , where the deepness of the colour is not regarded , you boil them a good hour , that you may get all the vertue out of them . next for the strength of it ; whereas in that , an egge is to emerge out of the liquor but the breadth of a three pence ; in this it is to emerge a l●rge groats-breadth . then in this you take but h●lf a pound of ginger , and one ounce of cloves . whereas the white hath one pound of ginger , and two ounce● of cloves . to this you use three quarts , or rather more of ale-yest ( fresh and new ) and when all your liquor is in a high slender tall pipe with the narrowest circumf●rence that may be ( which makes it work better then a broad one , where the spirits loose themselves ) you have the yest in a large noggin with a handle or pail , and put some of the liquor to it , and make that work ; then pour it from pretty high unto the whole quantity in the pipe , and lade it strongly with that noggin five or six , or eight times , pouring it every time from high , and working it well tog●ther , that so every atome of the yest may be mingled with every atome of the liquor . and this course ( in this particular ) you may also use in the white . it is best not to broach this , till a year be over after the making it . to make good m●theglin . take to every gallon of honey , three gallons of water , and put them both ●ogether , and set them over so soft a fire , that you may endure to melt and break the honey with your hands . when the honey is all melted , put in an egge , and let it fall gently to the bottome , and if the egge rise up to the top again of the liquor , then is it strong enough of the honey ; but if it lie at the bottome , you must put in more honey , stirring of it till it do rise . if your honey be very good , it will bear half a gallon of water more to a gallon of honey . then take sweet-bryar , rose-mary , bayes , thyme , marjoram , savory , of each a good handful , which must be tyed up all together in a bundle this proportion of herbs will be sufficient for 12 gallons of metheglin ; and according to the quantity you make of methegl●n , you must add of your herbs or take away . when you have put these things together set it upon a quick fire , and let it boil as fast as you can for half an hour , or better , skiming of it very clean , which you must clarifie with two or three whites of eggs. then take it off from the fire , and put it presently into some clean covers , and let it stand till the next morning ; then pour the clear from the bottom and tun it up ; putting in a little bag of such spice as you like , whereof ginger must be the most . after it hath stood some three or four days , you may put in some two or three spoonfuls of good-ale-yest ; it will make it ready the sooner to drink , if you let it work together , before you stop it up . the older the honey is , the whiter coloured the metheglin will be . to make white metheglin of sir iohn fortescue . take twelve gallons of water , one handful of each of these herbs , eglantine , rosemary , parsley , strawberry-leaves , wild-thyme , balm , liver-wort , betony , scabious ; when your water begins to boil , cast in your herbs , and let them boil a quarter of an hour . then strain it from the herbs . when it is almost cold , then put in as much of the best honey , as will make it bear an egge , to the breadth of two pence ; and stir it till all the honey be melted . then boil it well half an hour at the least , and put into it the whites of six eggs beaten to a froth to clarifie it ; and when it hath drawn all the scum to the top , strain it into woodden vessels . when it is almost cold , put barm to it , and when it worketh well , tun it into a well-seasoned vessel , where neither ale nor beer hath been , for marring the colour ; and when it hath done working , take a good quantity of nutmegs , mace , cinnamon , cloves and ginger-bruised , and put it into a boulter bag , and hang it in the barrel . if you will have it taste much of the spice , let it boil 3 or 4 walms in it , after you have put in the honey . but that will make it have a deep colour . a receipt for meathe . to seven quarts of water , take two quarts of honey , and mix it well together ; then set it on the fire to boil , and take three or four parsley-roots , and as many fennel-roots , and shave them clean , and slice them , and put them into the liquor , and boil altogether , and skim it very well all the while it is a boyling ; and when there will no more scum rise , then is it boiled enough : but be careful that none of the scum do boil into it . then take it off , and let it cool till the next day . then put it up in a close vessel , and put thereto half a pint of new good barm , and a very few cloves pounded and put in a linnen-cloth , and tie it in the vessel , and stop it up close ; and within a fortnight , it will be ready to drink : but if it stay longer , it will be the better . my lord gorge his meathe . take a sufficient quantity of rain-water , and boil in it the tops of rose-mary , eglantine , betony , strawberry-leaves , wall-flowers , borage and bugloss , of each one handful ; one sprig of bays ; and two or three of sage . then take it off the fire , and put a whole raw egge into it , and pour so much honey to it , till the egge rise up to the top ; then boil it again , skiming it very well , and so let it cool . then tun it up , and put barm to it , that it may ferment well . then stop it up , and hang in it such spices , as you like best . it will not be right to drink under three or four moneths . the lady vernon's white metheglin . take three gallons of water ( rain water is best ) boil in it broad thyme , rose-mary , peny-royal , of each three handfuls . then put it into a stone pan to cool , and strain away the herbs ; and when it is cold , put in one quart of honey , and mix it very well ; then put to it one nutmeg , a little cinnamon ; cloves and ginger ; some orange and limon-peels . then boil and scum it very well , while any scum will rise . then put in your spices , and try with a new-laid-egg ; and the stronger it is , the longer you may keep it ; and if you will drink it presently , put it up in bottles , and rub the corks with yest , that it may touch it , and it will be ready in three or four days to drink . and if you make it in the spring put no spices , but cloves and cinnamon , and add violets , cowslips , marigolds , and gillyflowers ; and be sure to stop your vessel close with cork ; and to this put no yest , for the clove-gillyflowers will set it to work . several sorts of meath , small and strong . 1. small . take ten gallons of water , and five quarts of honey , with a little rosemary , more sweet-bryar , some balme , burnet , cloves , less ginger , limon peel . tun it with a little barm ; let it remain a week in the barrel with a bag of elder-flowers ; then bottle it . 2. small . take ten quarts of water , and one of honey , balm a little ; minth , cloves , limon-peel , elder-flowers , a little ginger ; wrought with a little yest , bottle it after a night working . 3. strong . take ten gallons of water ▪ thirteen quarts of honey , with angelica , borrage and bugloss , rosemary , balm and sweet-bryar ; pour it into a barrel , upon three spoonfuls of yest ; hang in a bag cloves , elder-flowers , and a little ginger . 4. very strong . take ten gallons of water , and four of honey , with sea-worm-wood , a little sage , rosemary ; put it in a barrel , after three days cooling . put no yest to it . stop it close , and bottle it after three or four months . 5. very strong . to ten gallons of water take four of honey . clarifie it with flower ; and put into it angelica , rosemary , bayleaves , balm . barrel it without yest . hang in a bag cloves , elder-flowers , a lttle ginger . 6. very strong . take ten gallons of water , and four of honey . boil nothing in it . barrel it when cold , without yest . hang in it a bag with cloves , elder-flowers , a llittle ginger and limon peel ; which throw away , when it hath done working , and stop it close . you may make also strong and small by putting into it orris-roots ; or with rose-mary , betony , eyebright and wood-sorrel : or adding to it the tops of hypericon with the flowers of it ; sweet-bryar ; lilly of the valley . to make meath . take three gallons of water , a quart of honey ; if it be not strong enough , you may adde more . boil it apace an hour , and scum it very clean . then take it off , and set it a working at such heat as you set beer , with good yest . then put it in a runlet , and at three days end , draw it out in stone bottles ; into every one put a piece of limon-peel and two cloves . it is only put into the runlet , whilest it worketh , to avoid the breaking of the bottles . sir john arundel's white meath . take three gallons of honey , and twelve gallons of water : mix the honey and water very well together , till the honey is dissolved ; so let it stand twelve hours . then put in a new-laid-egg ; if the liquor beareth the egg , that you see the breadth of a groat upon the egg dry , you may set it over the fire : if it doth not bear the egg , then you must adde a quart or three pints more to the rest ; and then set it over the fire , and let it boil gently , till you have skimed it very clean , and clarified it , as you would do suggar , with the whites of three new-laid-eggs . when it is thus made clear from all scum , let it boil a full hour or more , till the fourth part of it is wasted ; then take it off the fire ; and let it stand till the next day . then put in into a vessel . when it hath been in the barrel five or six days , make a white tost , and dip it into new yeast , ans put the tost into the barrel , and let it work . when it hath done working , stop it up very close . this keep three quarters of a year . you may drind in within half a year , if you please . you may adde in the boiling , of what herbs you like the taste , or what is physical . to make metheglin . take eight gallons of water , and set it over a clear fire in a kettle ; and when it is warm , put into it sixteen pound of very good honey ; stir it well together , till it be all mixed ; and when it boileth , take off the scum , and put in two large nutmegs cut into quarters , and so let it boil at least an hour . then take it off , and put into it own good handfuls of grinded malt , and with a white staff keep beating it together , till it be almost cold ; then strain it through a hair sieve into a tub , and put to it a wine pint of ale-yest , and stir it very well together ; and when it is cold , you may , if you please , tun it up picsently in a vessel fit for it , or else let it stand , and work a day : and when it hath done working in your vessel , stop it up very close . it will be three weeks or a month , before it will be ready to drink . to make white meath . 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 boil , skim it very clean . then put in a quarter of ounce of mace , so much ginger , half an ounce of nutmegs , sweet-marjoram , broad-thyme , and sweet-bryar , of altogether a handful ; and boil them well therein ; then set it by , till it be through cold , and then barrel it up , and keep it till it be ripe . to make a meath good for the liver and lungs . take of the roots of colts-foot , fennel and fearn each four ounces . of succory-roots , sorrel-roots , strawbery-roots , bittersweet-roots , each two ounces , of scabious-roots and elecampane-roots , each an ounce and a half . ground-ivy , hore-hound , oak of jerusalem , lung-wort , liver-wort , maiden hair , harts-tongue of each two good-fulls . licorish four ounces . jujubes , raisins of the sun and currents of each two ounces ; let the roots be sliced , and the herbs be broken a little with your hands ; and boil all these in twenty quarts of fair running water , or , if you have it , in rain water , with five pints of good white honey , until one third part be boiled away ; then pour the liquor though a jelly bag often upon a little coriander-seeds , and cinnamon ; and when it runneth very clear , put it into bottles well stopped , and set it cool for your use , and drink every morning a good draught of it , and at five in the afternoone . to make white metheglin . put to three gallons of spring-water , one of honey . first let it gently melt ; then boil for an hour , continually , skiming it ; then put it into an earthen or a woodden vessel , and when it is a little more then blood-warm , set it with ale-yest , and so let it stand twelve hours . then take off the yest , and bottle it up . put into it limon-peel and cloves , or what best pleaseth your raste of spice or herbs . eringo-roots put into it , when it is boiling , maketh it much better . note , that if you make hydromel by fermentation in the hot sun ( which will last about fourty days , and requireth the greater heat ) you must take it thence , before it be quite ended working ; and stop it up very close , and set it in a cold cellar , and not pierce it in two months , at the soonest . it will be very good this way , if you make it so strong , as to bear an egge very boyant . it is best made by taking all the canicular days into your fermentation . a very good meath . put three parts of water to one of honey . when the honey is dissolved , it is to bear an egge boyant . boil it and skim it perfectly clear . you may boil in it pellitory of the wall , agrimony , or what herds you please . to every ten gallons of water , take ginger , cinnamon , ana , one ounce , nutmegs half an ounce . divide this quantity ( sliced and bruised ) into two parts . boil the one in the meath , severing it from the liquor , when it is boiled , by running through a strainer ; and hang the other parcel in the barrel by the bung in a bag with a bullet in it . when it is cold , tun it . and then you may work it with barm if you please ; but it is most commended , without . to make white metheglin . take the hony-comb , that the honey is run out from them , and lay them , in water over night ; next day strain them , and put the liquor a boiling ; then take the whites of two or three eggs , and clarifie the liquor . when you have so done , skim it clean . then take a handful of peny-royal ; four handfuls of angelica ; a handful of rosemary ; a handful of borrage ; a handful of maidenhair , a handful of harts-tongue ; of liverwort , of water-cresses , of scurvy-grass , ana , a handful ; of the roots of marshmallows , parsley , fennel , ana , one ounce . let all these boil together in the liquor , the space of a quarter of an hour . then strain the liquor from them , and let it cool , till it be blood-warm . put in so much honey , until an egge swim on it ; and when your honey is melted , then put in into the barrel . when it is almost cold , put a little ale●barm to it ; and when it hath done working , put into your barrel a bag of spice of nutmegs , ginger , cloves and mace , and grains good store ; and if you will put into a lawn-bag two grains of amber-greece , and two grains of musk , and fasten it in the mouth of your barrel , and so let it hang in the liquor . a most excellent metheglin . take one part of honey , to eight parts of rain or river-water ; let it boil gently together , in a fit vessel , till a third part be wasted , skiming it very well . the sign of being boiled enough is , when a new-laid-egg swims upon it . cleanse it afterwards by letting it run through a clean linnen-cloth , and put it into a woodden runlet , where there hath been wine in , and hang in it a bag with mustard-seeds by the bung , that so you may take it out , when you please . this being done , put your runlet into the hot sun , especially during the dog-days , ( which is the onely time to prepare it ) and your metheglin will boil like must ; after which boiling take out your mustard-seeds , and put your vessel well stopped into a cellar . if you will have it the taste of wine , put to thirty measures of hydromel● one measure of the juyce of hops , and it will begin to boil without any heat . then fill up your vessel , and presently after this ebullition you will have a very strong metheglin . to make white metheglin of the countoss of dorset . take rosemary , thyme , sweet-bryar , penyroyal , bays , water-cresses , agrimony , marsh-mallow-leaves , liver-wort , maiden-hair , betony , eye-bright , scabious , the bark of the ash-tree , eringo-roots , green-wild-angelica , ribwort , sanicle , roman-worm-wood , tamarisk , mother-thyme , sassafras , philipendula , of each of these herbs a like proportion ; or of as many of them as you please to put in . but you must put in all but four handfuls of herbs , which you must steep one night , and one day , in a little bowl of water , being close covered ; the next day take another quantity of fresh water , and boil the same herbs in it , till the colour be very high ; then take another quantity of water , and boil the same herbs in it , until they look green ; and so let it boil three or four times in several waters , as long as the liquor looketh any thing green . then let it stand with these herbs in it a day and night . remember the last water you boil it in to this proportion of herbs , must be ● twelve gallons of water ● and when it hath stood a day and a night , with these herbs in it , after the last boiling , then strain the liquor from the herbs , and put as much of the finest and best honey into the liquor , as will make it bear an egg. you must work and labour the honey and liquor together one whole day , until the honey be consumed . then let it stand a whole night and then let it be well laboured again , and let it stand again a clearing , and so boil it again a quarter of an hour , with the whites of six new laid-eggs with the shells , the yolks being taken out ; so scum it very clean , and let it stand a day a cooling . then put it into a barrel , and take cloves , mace , cinamon , and nutmegs , as much as will please your taste , and beat them altogether ; put them into a linnen bag , and hang it with a thread in the barrel . take heed you put not too much spice in ; a little will serve . take the whites of two or three new-laid-eggs , a spoonful of barm , and a spoonful of wheat-flower , and beat them altogether , and put it into your liquer into the barrel , and let it work , before you stop it . then afterwards stop it well , and close it well with clay and salt tempered together , and let it be set in a close place ; and when it hath been settled some six weeks , draw it into bottles , and stop it very close , and drink it not a month after : but it will keep well half a year , and more . another to make white metheglin . take ten gallons of water ; than take six handfuls of sweet-bryar ; as much of sweet-marjoram ; and as much of muscovy . three handfuls of the best broad-thyme . boil these together half an hour ; then strain them . then take two gallons of english-honey , and dissolve it in this hot liquor , and brew it well together ; then set it over the fire to boil again , and skim it very clean ; then take the whites of thirty eggs wel beaten , and put them into the liquor , & let it boil an hour ; then strain it through a jelly bag , and let it stand 24 hours cooling : then put it up in a vessel . then take six nutmegs , six fair races of ginger , a quarter of an ounce of cloves , half an ounce of cinamon ; bruise all these together , and put them into a linnen-bag , with a little pebble-stone to make it sink . then hang it in the vessel . yoy may adde to it , if you please , two grains of amber-greece , and one grain of musk. stop the vessel with a cork , but not too close , for six days ; then taste it : and if it taste enough of the spice , then take out the bag ; if not , let the bag hang in it , and stop it very close , and meddle with it no more . it will be ready to drink in nine or ten weeks . a receipt to make good meath . take as many gallons of water , as you intend to make of meath ; and to every gallon put a quart of honey , and let it boil till it bear an egg. to every gallon you allow the white of an egg , which white you must remove and break with your hands , and put into the kettle , before you put it over the fire . before it boileth , there will arise a skum , which must be taken off very clean , as it riseth . put to every gallon two nutmegs sliced , and when it hath boiled enough , take it off , and set it a cooling in clean wort-vessels : and when it is as cold as wort , put in a little barm , and work it like beer , and when it hath done working , stop it up , and let it stand two months . another to make meath . to every quart of honey allow six wine-quarts of water ; half an ounce of nutmegs , and the peel of a limon , and the meat of two or three , as you make the quantity . boil these together , till the scum rise no more ; it must stand till it be quite cold , and when you tun it , you squeese into it the juyce of some limons , and this will make it ripen quickly . it will be ready in less then a month . another receipt . take twelve gallons of water , a handful of muscovy ( which is an herb , that smelleth like musk ) a handful of sweet-marjoram , and as much of sweet-bryar . boil all these in the water , till all the streng●h be out . then take it off , and strain it out , and being almost cold , sweeten it with honey very strong , more then to bear an egg , ( the meaning of this is , that when there is honey enough to bear an egg , which will be done by one part of honey to three or four quarts of water : then you add to it a pretty deal of honey more , at least ¼ or ⅓ of what you did put in at first to make it bear an egg : then it is to be boiled and scummed : when it is thus strong , you may keep it four years before you drink it . but at the end of two years you may draw it out into bottles ) just above it , else it will not keep very long : for the more honey the better . then set it over the fire till it bo●ls , and scum it very clean . then take it from the fire , and let it stand , till it be cold : then put it into your vessel . take mace , cloves , nutmegs , ginger , of each a quarter of an ounce : beat them small , and hang them in your vessel ( being stopped close ) in a little bag . note , when any meath or metheglin grows hard or sower with keeping too long , dissolve in it a good quantity of fresh honey , to make it pleasantly sweet ; ( but boil it no more , after it hath once fermented , as it did at the first tunning ) and which that it will ferment again , and become very good and pleasant and quick . to made metheglin . take of rosemary three handfuls , of winter-savory a peck by measure , organ and thyme , as much , white-wort two handfuls , blood-wort half a peck , hyssop two handfuls , mary-golds , borage , fennil , of each two handfuls ; straw-berries and violet-leaves , of each one handful ; of harts-tongue , liverwort a peck ; ribwort half a peck , of eglantine with the roots , a good quantity ; wormwood as much as you can gripe in two hands ; and of sorrel , mead-sutt , bettony with the roots , blew-bottles with the roots , the like quantity ; of eye-bright two handfuls , wood-bind one handful . take all these herbs , and order them so , as that the hot herbs may be mastered with the cool . then take the small herbs , and put them into the furnace , and lay the long herbs upon them . then take a weight or stone of lead , having a ring , whereunto fasten a stick to keep down the herbs into the furnace ; then boil your water and herbs three or four hours , and as the water doth boil away , adde more . then take the water out of the furnace seething hot , and strain it through a range-sieve ; then put in the honey , and mash it well together : then take your sweet-wort , and strain it through a range . then try it with a new-laid-egg . it must be so strong as to bear an egg the breadth of a groat above the liquor : and if it doth not , then put in more honey , till it will bear the egg. then take the liquor , and boil it again ; and assoon as it doth boil , skim the froth very clean from it : then set it a cooling , and when it is cold , then put it into a kive , and pur barm thereto , and let it work the space of a week ; then tun it up : but be careful when it is tunned , that the vessels be not stopp'd up , till it hath done hissing . another sort of metheglin . take to one part of honey , three parts of water : and put them into clean vessels , mixing them very well together , and breaking the honey with stripped arms , till it be well dissolved . then pour our your liquor into a large kettle , and let it boil for two hours and a half , over a good fire , skiming it all the while very carefully as long as any scum riseth . when it is boiled enough , pour out your liquor into clean vessels , and set it to cool for 24 hours . afterwards put it into some runle●s , and cover the bung with a piece of lead : have a care to fill it up always with the same boiled liquor for three or four months and during the time of working . this meath the older it is , the better it is . but if your will have your meath red , then take twenty pound of black currants , and put them into a vessel , and pour your liquor on them . of this honey-liquor you cannot drink till after nine months , or a year . my lord herbert's meath . take ten gallons of water ; and to every gallon of water a quart of honey , a handful and a half of rose-mary , one ounce of mace , one ounce and a half of nutmegs , as much cinamon , half an ounce of cloves , a quarter of a pound of ginger scraped and cut in pieces . put all these into the water , and let it boil half an hour , then take if off the fire , and let it stand , till you may see your shadow in it . then put in the honey , and set it upon the fire again . then take the shells and whites of a dozen of eggs , and beat them both very well together : and when it is ready to boil up , put in your eggs , and stir it ; then skim it clean , and take it off the fi●e , and put it into vessels to cool , as you do wort . when it is cold , set it together with some barm , as you do beer . when it is put together leave the settlings behind in the bottom ; as soon as it is white over , tun it up in a vessel , and when it hath done working , stop it up as you do beer . when it is three weeks old , it will be fit to bottle or drink . another white meath . take three pound of white-honey , or the best hampshire-honey , and dissolve it in a gallon of water , and then boil it ; and when it beginneth first to boil , put into it half a quarter of an ounce of ginger a little bruised ; and a very little cloves and mace bruised , and a small quantity of agrimony . let all this boil together a full hour , and keep it constantly skimmed , as long as any scum will rise upon it . then strain it forth into some clean kiver or other vessel , and let stand a cooling ; and when it is cold , let it stand , till it be all creamed over with a blackish cream , and that it make a kind of hissing noise ; then put it up into your vessel , and in two or three months time it will be fit to drink . look how much you intend to make , the same quantities must be allowed to every gallon of water . to make metheglin . tike fair water , and the best honey ; beat them well together , but not in a woodden vessel , for wood drinketh up the honey , put it together in a kettle , and try it with a new-laid-egg , which will swim at top , if it be very strong ; but if it bob up , and sink again , it will be too weak . boil it an hour , and put into it a bundle of herbs , what sort you like best ; and a little bag of spice , nutmegs , ginger , cloves , mace and cinamon ; and skim it well all the while it boileth : when it hath boiled an hour , take it off , and put it into earthen pans , and so let it stand till next day . then pour off all the clear into a good vessel , that hath had sack in it , or white-wine . hang the bag of spice in it , and so let it stand very close stopp'd and well filled for a month , or longer . then if you desire to drink it quickly , you may bottle it up . if it be strong of the honey , you may keep it a year or two . if weak , drink it in two or three months . one quart of honey , will make one gallon of water very strong . a sprig or two of rose-mary , thyme and sweet-marjoram , are the herbs that should go into it . to make small metheglin . take to every quart of white-honey , six quarts of fair-water . let it boil , until a third part be boiled away ; skiming it , as it riseth : then put into it a small quantity of ginger largely sliced ; then put it out into earthen pans , till it be luke-warm , and so put it up into an earthen stand , with a tap in it . then put to it about half a porenger-ful of the best ale-yest , so beat it well together ; then cover it with a cloth , and it will be twelve hours before it work ; and afterwards let it stand two days , and then draw it out into stone bottles , and it will be ready to drink in five or six days after . this proportion of yest ( which is about six good spoonfuls ) is enough for three or four gallons of liquor . the yest must be of good ale , and very now . you may mingle the yest first with a little of the luke●warm-liquor ; then beat it , till it be well incorporated , and begins to work ; then adde a little more liquor to it , and beat that . continue so adding the liquor by little and little , till a good deal of it be incorporated with the yest ; then put that to all the rest of the quantity , and beat it altogether very well ; then cover it close , and keep it warm for two or three days . before you bottle it , scum away all the barm and ginger ( whereof a spoonful ) or two is enough for three or four gallons ) then bottle up the clear , leaving the dregs . if you will , you may tun it into a barrel , ( if you make a greater quantity ) when the barm is well incorporated with the liquor , in the same manner as you do beer or ale , and so let it work in the barrel as long as it will ; then stop it up close for a few days more , that so it may clear it self well , and separate and precipitate the dregs . then draw the clear into bottles . this will make it less windy , but also a little less quick , though more wholesome . you may also boil a little handful of tops of rosemary in the liquor , which giveth it a fine taste : but all other●herbs , and particularly sweet-marjoram and thyme , give it a physical taste . a little limon-peel giveth it a very fine taste . if you tun it in a barrel , to work there , you may hang the ginger and limon●peel in it in a bag , till you bottle it , or till it have done working . then you may put two or three stoned and sliced raisins , and a lump of fine sugar into every bottle to make it quick . to make metheglin . take five gallons of water , and one gallon of good white-honey ; set it on the fire together , and boil it very well , and skim it very clean ; then take it off the fire , and set it by . take six ounces of good ginger , and two ounces of cinamon , one ounce of nutmegs ; bruise all these grosly , and put them into your hot liquor , and cover it close , and so let it stand , till it be cold . then put as much ale-barm to it , as will make it work ; then keep it in a warm place , as you do ale ; and when it hath wrought well , tun it up , as yo● do ale or b●er : and when it is a week old , drink of it at your pleasure . an excellent metheglin . take spring-water , and boil it with rose-mary , sage , sweet-marjoram , balm and saffafras , until it hath boiled three or four hours : the quantity of the herbs is a handful of them all , of each a like proportion , to a gallon of water . and when it is boiled , set it to cool and to settle until the next day : then strain your water , and mix it with honey , until it will bear an egg the breadth of a groat . then set it over the fire to boil . take the whites of twenty or thirty eggs , and beat them mightily , and when it boileth , pour them in at twice ; stir it well together , and then let it stand , until it boileth a pace before you scum it , and then scum it well . then take it off the fire , and pour it in earthen things to cool : and when it is cold , put to it five or six spoonfuls of the best yest of ale you can get : stir it together , and then every day scum it with a bundle of feathers till it hath done working : then tun it up in a sack-cask and to every six gallons of metheglin put one pint of aqua-vitae , or a quart of sack ; and a quarter of a pound of ginger sliced , with the pills of two or three limons and orenges in a bag to hang in it . the whites of eggs above named , is a fit proportion for 10 or 12 gallons of the liquor . to make white m●athe . 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 boil , skim it clean ; then put in a quarter of an ounce of mace ; so much ginger ; half an ounce of nutmegs ; sweet-marjoram , broad-thyme ▪ and sweet-bryar , of all together a handful , and boil them well therein . then set it by , till it be throughly cold , and barrel it up , and keep it till it be ripe . another to make meathe . to every gallon of water , take a quart of honey , to every five gallons , a handful of of sweet-marjoram , half a handful of sliced-ginger ; boil all these moderately three quarters of an hour ; then let it stand and cool : and being lukewarm , put to every five gallons , about three quarts of yest , and let it work a night and a day . then take off the yest , and strain it into a runlet ; and when it hath done working : then stop it up , and so let it remain a month : then drawing out into bottles , put into every bottle two or three stoned raisins , and a lump of loaf-sugar . it may be drunk in two months . another very good white meath . take to every gallon of water a quart of honey : boil in it a little rose-mary ▪ and sweet-marjoram : but a large quantity of sweet-bryar-leaves , and a reasonable proportion of ginger : boil these in the liquor , when it is skimmed : and work it in due time with a little barm . then tun it in a vessel ; and draw it into bottles , after it is sufficiently settled . whites of eggs with the shells beaten together , do clarifie meath best . if you will have your meath cooling , use violet and straw-berry-leaves , agrimony , eglantine and the like : adding borage and bugloss , and a little rose-mary and sweet-marjoram to give it vigor . tartar makes it work well . to make white metheglin . take to three gallons of spring-water , one of honey ; first let it gently melt , then boil for an hour , continually skiming it ; then put it into an earthen or woodden vessel , and when it is little more then blood-warm , set it with ale-yest , and so let it stand twelve hours ; then take off the yest , and bot●le it . put in it limon-peel and cloves , or what best pleaseth your taste of herbs or spices . eringo-roots put into it , when it is a boiling , maketh it much better . so do clove-gilly , flowers ▪ a quantity of which make the meath look like claret-wine . i observe that meath requireth some strong herbs to make it quick and smart upon the palate ; as rose-mary , bay-leaves , sage , thyme , marjoram , winter-savory , and such like , which would be too strong and bitter in ale or beer . to make white meath . take rose-mary , thyme , sweet-bryar , peny-royal , and bays , water-cresses , agrimony , marsh-mallows , leaves and flowers : liver-wort , wood-betony , eye-bright , scabious , of each a like quantity ; of the bark of ash-tree , of eringo-roots●green , of each a proportion to the herbs ; of wild angelica , ribwort , sanicle , roman-worm-wood , of each a proportion , which is , to every handful of the herbs above-named , a sixteenth part of a handful of these latter ; steep them a night and a day , in a woodden boul of water covered ; the next day boil them very well in another water , till the colour be very high ; then take another quantity of water , and boil the herbs in it , till it look green , and so let it boil three or four times , or as long as the liquor looketh any thing green ; then let it stand with these herbs in it a day and a night . to every gallon of this water , put a quart of pure clear honey , the liquor being first strained from the herbs . your liquor if it be strong enough will bear an egg , the breadth of a three pence above water . when you have put the honey into the liquor , you must work and labour it together a whole day , until the honey be consumed . then let it stand a whole night again a clearing . then put it into a kettle , and let it boil a quarter of an hour , with the whites and shells of six eggs ; then strain it clean , and so let it stand a cooling . then put it into a barrel , and take cloves , mace , cinamon , nutmegs , and beat them together : put them into a linnen bag , hand it with a thread into the barrel . if you would have it work , that you may drink of it presently , take the whites of two or three eggs , a spoonful of barm , a spoonful of wheat-flower ; beat all these together : let it work , before you stop it up . then afterwards stop it well with clay and salt tempered together , to keep it moist . to make metheglin . if your honey be tryed , take six gallons of milk-warm-water , to one of honey , and stir it well together ever and anon , and so let it stand for a day and night , or half a day may serve ; then boil it with a gentle fire , for the space of half an hour or thereabouts , and skim it , still as the skum ariseth . after it is scummed once or twice , you may put in your herbs , and spice grosly beaten , one half loose ; the other in a bag , which afterwards may be fastned with a string to the tap-hole , as pepper , cloves , mace , ginger and the like ; when it is thus boiled , let it stand in the vessel until it be cooled ; then tun it up into your barrel , and let it work two or three days , or more before you stop the bung-hole ; but in putting up the boiled liquor into the barrel , reserve the thick grounds back , which will be settled in the pan or kettle . if you would have it to drink within two or three months , let it be no stronger then to bear an egg to the top of the water . if you would have it keep six months , or longer , before you drink it , let it bear up the egg the breadth of two pence above the water . this is a surer way to proportion your honey then by measure . and the time of the tryal of the strength is , when you incorporate the honey and water together , before the boiling of it . another sort of meath . take thirty six gallons of fountain water ( first boiled , &c. ) and dissolve twelve gallons of honey in it . keep them boiling an hour and a half after they begin to boil , skimming well all the while . it will be an hour upon the fire before it boil : when it is clear and enough boiled , pour it out into woodden vessels to cool . when you are ready to tun it , have four gallons of black-currants , bruise them in a stone mortar , that they may the more easily part with their juyce to the liquor . put them and their juyce into the barrel , and pour the cool liquor upon them , so as the vessel be quite full . cover the bung with a plate of lead lying loose on , that the working of the liquor may lift it up , as it needeth to cast out the filth . and still as it worketh over , fill it up with fresh liquor , made in the same proportion of honey and water . a moneth after it works no longer , stop up the bung very close . to make very good metheglin . take of all sorts of herbs , that you think are good and wholsome , as balm , minth , fennel , rose-mary , angelica , wild-thyme , hyssop , agrimony , burnet , and such other as you may like ; as also some field herbs ; but you must not put in too many , especially rose-mary or any strong herb . less then half a handfull will serve of every sort . boil your herbs , and strain them out , and let the liquor stand till the morrow , and settle ; then take of the clearest of the liquor two gallons and a half to one gallon of honey ; and in that proportion take as much of them as you will make , and let it boil an hour , and in the boiling scum it very clean . then set it a cooling as you do beer ; and when it is cold , take some very good ale-barm , and put it into the bottom of the tub , you mean the metheglin shall work in , which pour into the tub by little and little , as they do beer , keeping back the thick settling , which lieth in the bottome of the vessels , wherein it is cooled . and when all is put together , cover it with a cloth , and let it work very near three days . and when you mean to put it up , scum off all the barm clean , and put it up into your barrel or firkin , which you must not stop very close in four or five days , but let it have a little vent , for it will work ; and when it is close stopped , you must look to it very often , and have a peg in the top , to give it vent , when you hear it make a noise ( as it will do ) or else it will break the barrel . you may also , if you please , make a bag , and put in good store of sliced ginger , and some cloves and cinnamon , and boil it in , or put it into the barrel and never boil it . both ways are good . if you will make small metheglin , you may put fivse or six gallons of water to one of honey . put in a little cinnamon and cloves and boil it well . and when it is cold , put it up in bottles very close stopped , and the stopples well tyed on . this will not keep above five or six weeks , but it is very fine drink . make your metheglin as soon as ever you take your bees ; for if you wash your combs in the water you boil your herbs in , when it is cold , it will sweeten much . but you must afterwards strain it through a cloth , or else there will be much wax . to make meath . if you will have it to keep a year or two , take six parts of water , and one of honey ; but if you will have it to keep longer , take but four parts of water to one of honey . dissolve the honey very well in the water , then boil it gently , skimming it all the while as the scum riseth , till no more scum riseth . then pour it out of the copper into a fit vessel or vessels to cool . then tun it up in a strong and sweet cask , and let it stand in some place , where there is some little warmth ; ( it will do as well without warmth , but be longer growing ripe ) this will make it work . at first a course foul matter will work over ; to which purpose it must be kept always full with fresh liquor of the same , as it worketh over . when it begins to work more gently , and that which riseth at the top , is no more foul , but is a white froth ; then fill and stop it up close , and set it in a cool cellar , where it is to stand continually . after half a year or a year , you may draw it off from the lees into a clean vessel , or let it remain untouched . it is not fit to be drunk for it's perfection till the sweetness be quite worn off , yet not to be sower , but vinous . you may drink it at meals instead of wine , and is wholsomer and better then wine . to small meath , that is to be drunk presently , you may put a little ginger to give it life , and work it with a little barm . if the me●th work not at all , it will nevertheless be good , and peradventure better then that which worketh ; but it will be longer first , and the dregs will fall down to the bottom , though it work not . small meath of eighth or nine parts of water to one of ho●ey , will be very good , though it never work , but be barrell'd up as soon as it is cold , and stopped close : and after two or three months drunk from the barrel without botteling . this is good for meals . to make white meath . take to every three gallons of water , one gallon of honey and set the water over the fire , and let the honey melt , before the water be too hot ; then put in a new-laid-eggs , and feel with your hand ; if it comes half way the water , it is strong enough ; then put into it these herbs ; thyme , sweet-marjoram , winter-favoury , sweet-bryar , and bay-leaves , in all a good great handful ; which a proportion for ten gallons ; then with a quick-fire boil it very fast half an hour , and no longer ; and then take it from the fire , and let it cool in two or three woodden vessels ; and let it stand without stirring twenty four hours . then softly drain it out , leaving all the dregs behind . put the clear into your vessel ; and if you l●ke any spice , take ginger , nutmeg , cinnamon , mace and cloves , and bruise them a little , and put them in a bag , and let them hang in your vessel . before you put your meath into the vessel , try if it will bear an egg as broad as a peny ; if it do , then it is very well ; and if it be made with the best white-honey , it usually is just so . but if it should prove too strong , that it bears the egge broader ; then boil a little more honey and water very small , and put to it , when it is cold : and then put it into the vessel . it is best to be made at michaelmas , and not drunk of till lent. to make small white meath . take of the best white-honey six quarts ; of spring-water sixteen gallons ; set it on a gentle fire at first , tell it is melted , and clean skimmed ; then make it boil a pace , until the third part be consumed . then take it from the fire , and put it in a cooler , and when it is cold , tun it up , and let it stand eight months , before you drink it . when you take it from the fire , slice in three orris-roots , and let it remain in the liquor , when you tun it up . a receipt to make metheglin . take four gallons of water , two quarts of honey , two ounces of ginger , one ounce of nutmegs , a good handful of rose-mary tops , and as much of bay-leaves , two ounces of dried orange-peel . boil all these till it be so strong as will bear an egg , and not sink ; when it is milk-warm , work it up with barm , during twenty four hours , and then barrel it up . and after three months you may bottle it up at your pleasure . as you desire a greater quantity of the drink , you must augment the ingredients , according to the proportions above recited . to make metheglin . take four gallons of water and one of honey ; boil and skim it : then put into it , liver-wort , harts-tongue , wild-carro● , and yarrow , a little rose-mary and bays , one parsly-root , and a fennel-root ; let them boil an hour altogether . you may , if you please , hang a little bag of spice in it . when it is cold , put a little barm to it , and let it work like beer . the roots must be scraped , and the pith taken out . meath from the muscovian ambassadour's steward . take three times as much water as honey ; then let the tubs , that the honey must be wrought in , be cleansed very clean with scalding water , so that it may not prove sowre ; also when you mix them together , take half-warm-water , and half cold , and squeese them well together ; afterwards when you think the honey is well melted , then let it run through a sieve ; and see your kettle of copper or iron ( but copper is better then iron ) be very clean ; then put in your spice , as , nutmegs , ginger , cloves , cardamome , aniseeds , orange peel ; put these in according to the quantity you make , and let them all be bruised , except the orange ●peel , which leave whole . the meath must boil an hour by the clock ; after put it into tubs to cool , and when it is cold , take three or four slices of white-bread , tost them very hard , and spread very good yest on both sides of the tosts ; then put them into the tubs . if it be warm weather , let the tubs be uncovered ; but if it be cold , cover them . this being done , you will find it worked enough by the black that cometh up by the sides of the tubs ; then take a sieve and take off the yest and bread . afterwards draw it off at a tap in the tub into the cask you intend to keep it in ; then take a quantity of spice as before , well-bruised , and put it into a bag , and make it fast at the bung , with a string , and if it begins to work , after it is in the cask , be sure to give it vent , or else you w●ll loose all . to make meath . to every quart of honey put four quarts of spring-water ; temper the honey in the water , being a little warmed ; then put it on the fire again , with fennel , rose-mary , thyme , agrimony , parsley or the like . let them boil half an hour , and upwards ; and as it boileth , scum the froth ; then take it off , and strain it , and let it cool as you do your wort . then put a little barm into it , then take off the froath again , and stir it well together . then take two quarts of ale , boiled with cloves , mace , cinnamon , ginger and liquorice ; and put it to the meath and tun it up . a receipt to make white meath . take rose-mary , thyme , sweet-bryar , peny-royal , bays , water-cresses , agrimony , marsh-mallow-leaves and flowers , liver-wort , maiden-●air , betony , eye●bright , scabious , the bark of an ash-tree , young eringo-roots , wild-angelica , ribwort , sinacle , roman-worm-wood , tamarisk , mother-thyme , saxafrage , philipe●dula , of each of these herbs a like proportion ; or of as many as you please , to put in . you must put in all but four handfuls of herbs , which you must steep a night and a day , in a little bowl of water , being close covered . the next day take another fresh quantity of water , and boil the same herbs in it till the colour be very high ; then take another quantity of water , and boil the same herbs in it , until it look green ; and so let them boil three or four times in several waters , as long as the liquor looketh any thing green . then let it stand with these herbs in it a day and a night . remember the last water , you boil it in , to this proportion of herbs , must be eighteen gallons . and when it hath stood a day and a night with these herbs in it after the last boiling , then strain the liquor from the herbs ; and put as much of the finest and best honey into the liquor , as will bear an egg ; you must work the honey and liquor together a whole day , until the honey be consumed ; then let it stand one whole night ; then let it be well laboured again , and set it a clearing ; and so boil it again with the whites of six new-laid-eggs with the shells ; skim it very clean ; and let it stand a day a cooling ; then put it into a barrel , and take cloves , mace , cinnamon and nutmegs as much as will please your taste , and beat them all together , and put them in a linnen bag , and hang it with a thread into the barrel . then take the whites of two or three new-laid-eggs , a spoonful of barm , a spoonful of wheat-flower , and beat them all together , and put it into your liquor in the barrel , and let it work before you stop it ; then afterwards stop it well , and set it in a cold place , and when it hath been settled some six weeks : draw it into bottles , and stop it very close , and drink not of it in a month after . to make metheglin . take eight gallons of water , set it over a clear fire in a kettle ; and when it is warm , put to it sixteen pounds of very good honey , and stir it well together ; take off the scum , and put two large nu●megs cut in quarters , and so let it boil at least an hour ; then take it off the fire , and put to it two good handfulls of grinded malt , and with a white staff keep bea●ing it together till it be almost cold ; then strain it through a hair-sieve into a tub , and put to it a wine-pint of ale-yest , and stir it very well together ; and when it is cold , you may if you please , tun it up presently into a vessel fit for it , or else let it stand , and work a day , and when it hath done working in your vessel , stop it up very close . it will be three weeks or a month before it be ready to drink . to make honey drink . to two quarts of water take one pound of honey . when it boileth , skim it clean as long as any scum ariseth ; boil it a pretty while ; then take it off the fire , and put it in an earthen pot , and let it stand till the next day ; then put it into clean bottles , that are th●oughly dry , rinsing first every bottle with a little of the liquor ; fill them not too full , and put into every bottle four or five cloves , and four or five slices of ginger : and stop it very close , and set it in sand ; and within ten or twelve days it will be ready to drink . some , when they take their bees , put the honey-combs into fair-water , and make it so strong of the honey that it will bear an egg ▪ and then boil it with some spice , and put it into a barrel : but i think it not so good , as that which is made of pure honey . the earl of denbigh's metheglin . take twenty gallons of spring-water ; boil it a quarter of an hour , and let it stand , until it b● 〈◊〉 most cold ; then beat in so much honey , as will make it so strong as to bear an egg , so th●t on the top , you may see the breadth of a hasel-nut swimming above ; the next day boil it up with six small handfuls of rosemary ; a pound and half of ginger , being scraped and bruised ; then take the whites of twenty eggs shells and all ; bear them very well , and put them in to clarifie it ; skim it very clean , then take it off the fire and strain it : but put the rose-mary and ginger in again : then let it remain till it be all most cold : then tun it up , and take some new-ale-yest ; the whites of two eggs , a spoonful of flower , and beat them well together , and put them into the barrel ; when it hath wrought very well , stop it very close for three weeks or a months : then bottle it , and a week after you may drink it . to make meath . take to every gallon of water , a quart of honey , and set it over a clear fire , and when it is ready to boil , skim it very clear . then take two handfulls of sweet-marjoram , as much rose-mary , and as much baulm : and two handful of fennel-roots , as much of parsley-roots , and as many esparages-roots : slice them in the middle , and take out the pith , wash and scrape them very ●lean , and put them with your herbs into your liquor . then take two ounces of ginger , one ounce of nutmegs , half an ounce of mace : bruise them and put them in : and let it boil till it be so strong that it will bear an egg : then let it cool : and being cold , put in 3 or 4 spoon fulls of new-ale-yest : and so skim it well , and put it into a runlet , and it will work like ale : and having done working , stop it up close , as you do new-●eer : and lay salt upon it . to make metheglin . take four gallons of running water , and boil it a quarter of an hour , and put it in an earthen vessel , and let it stand all night . the next day take only the water , and leave the settling at the bottom : so put the honey in a thin bag , and work it in the water , till all the honey is dissolved . take to four gallons of water , one gallon of honey : then put in an egg , if it be strong enough of the honey , the egg will part of it appear on the top of the liquor : if it do not , put more honey to it , till it do . then take out the egg , and let the liquor stand till next morning . then take two ounces of ginger , and slice it and pare it : some rose-mary washed and stripped from the stalk : dry it very well . the next day put the rose-mary and ginger into the drink , and so set it on the fire : when it is all most ready to boil , take the whites of three eggs well beaten with the shells , and put all into the liquor : and stir it about , and skim it well till it be clear . be sure you skim not off the rose-mary and ginger : then take it off the fire , and let it run through a hair sieve : and when you have strained it , pick out the rose-mary and ginger out of the strainer , and put it into the drink , and throw away the eggshells , and so let it stand all night . the next day tun it up in a barrel : be sure the barrel be not too big : then take a little flower and a little bran , and the white of an egg , and bear them well together , and put them into the barrel on the top of the metheglin , after it is runned up , and so let it stand till it hath done working ; then stop it up as close as is possible : and so let it stand six or seven weeks : then draw it out and bottle it . you must tye down the corks , and set the bottles in sand five or six weeks , and then drink it . another meath . take twenty gallons of fair spring-water . boil it a quarter of an hour , then let it stand till the next day . then beat into it so much honey , as will make it so strong as to bear an egg the breadth of a two pence above the water . the next day boil it up with six small handfulls of rosemary , a pound and a half of ginger , ( being scraped and bruised ) and the whites of twenty eggs together with their shells beaten together , and well mingled with the liquor . clarifie it and skim it very clean , still as the scum riseth , leaving the ginger and rosemary in it . let it stand till the next day , then tun it up , and take some new-ale-yest , the whites of two eggs , a spoonful of flower , beat all these together , and put it on the top of the barrel , when the barrel is full . let it work , and when it hath done working , stop it up close for three w●eks or a month . then you may bottle it , and a few days after , you may drink it . another . take three gallons of water , and boil in it a handful of rose-mary ( or rather the flowers ) cowslips , sage-flowers , agrimony , betony and thyme , ana , one handful . when it hath taken the strength of the herbs , strain it through a hair-sieve , and let it cool twenty hours . then to three gallons of the clear part of this decoction , put one gallon of honey , and mingle it very well with your hand , till it bear an egg the breadth of a groat . then boil it and skim ●t as long as any scum will rise . afterwards let it cool twenty four hours . then put to it a small quantity of ale-barm , and skim the thin-barm that doth rise on it , morning and evening , with a feather , during four days . and so put it up into your vessel , and hang in it a thin linnen bag with two ounces of good white-ginger bruised therein : and stop it up close for a quarter of a year . then you may drink it . another . take a quart of honey to a gallon of water : set the kettle over the fire , and stir it now and then , that the honey may melt ; let it boil an hour ; you must boil in it , a sprig or two of winter-savory , as much of sweet-marjoram ; put it into rubs ready scalded , till the next day towards evening . then tun it up into your vessel , let it work for three days ; after which hang a bag in the barrel with what quantity of mace and sliced nutmeg you please . to make it stronger then this , 't is but adding more hony , to make it bear an egg the breadth of a six pence , or something more . you may bottle it out after a month , when you please . this is the way , which is used in sussex by those who are accounted to make it best . another receipt . take to every gallon of fountain-water a good quart of honey . set the water on the fire , till it be pretty warm ; then take it off , and put in your honey , and stir it till it be dissolved . then put into every three gallons , two handfuls of thyme : two good handfuls of strawberry-leaves , one handful of organ ; one handful of fennel-roots , the heart being taken out , and one handful of parsley-roots the heart taken out : but as for the herbs , it must be according to the constitution of them , for whom the mead is intended . then set the herbs in it on the fire , to boil for half an hour , still skimming it , as the scum riseth ; it must boil but half an hour ; then take it off the fire , and presently strain it from the herbs , and let it stand till it be fully cold ; then pour it softly off the bottom , and put it in a vessel fit for it , and put a small quantity of barm in it , and mingle it with it , and when it hath wrought up , which will be in three or four days , skim off that barm , and set on fresh : but the second b●rm must not be mingled with the meath , but onely poured on the top of it . take an ounce of nutmeg sliced : one ounce of ginger sliced : one ounce of cinnamon cut in pieces , and boil them a pretty while in a quart of white-wine or sack : when this is very cold , strain it , and put the spices in a canvass-bag to hang in your meath , and pour in the wine it was boiled in . this meath will be drinkable , when it is a fortnight or three weeks old . to make metheglin that looks like white-wine . take to twelve gallons of water , a handful of each of these herbs : parsley , eglantine , rosemary , strawberry-leaves , wild-●hyme , baulme , liver-wort , betony , scabious : when the water begins to boil , cast in the herbs : let them boil a quarter of an hour : then strain out the herbs ; and when it is almost cold , then put in as much of the best honey , you can get , as w●ll bear an egg to the breadth of two pence ; that is , till you can see no more of the egg● above the water , then a two pence will cover : lave it and stir it till you see all the honey be melted ; then boil it well half an hour , at the least : skim it well , and put in the whites of six eggs beaten , to clarifie it : then strain it into some woodden vessels ; and when it is almost co●d , put some ale-barm into it . and when it worketh well , tun it into some well seasoned vessel , where neither ale nor beer hath been , for marring the colour of it . when it hath done working , if you like it , take a quantity of cloves , nutmegs , mace , cinnamon , ginger , or any of these that you like best , and bruise them , and put them in a boulter bag , and hang it in the vessel . put not too much of the spice , because many do not like the taste of much spice . if you make it at michaelmas , you may tap it at christmas : but if you keep it longer , it will be the better . it will look pure , and drink with as much spirit as can be , and very pleasant . to make white metheglin . take sweet-marjoram , sweet-bryar-buds , violet-leaves , strawberry-leaves , of each one handful , and a good handful of violet flowers ( the dubble ones are the best ) broad thyme , borrage , agrimony , of each half a handful , and two or three branches of rosemary , the feeds of carvi , coriander and fennel , of each two spoonfuls , and three or four blades of largemace . boil all these in eight gallons of running-water , three quarters of an hour . then strain it , and when it is but blood-warm , put in as much of the best ●oney , as will make the liquor bear an egg the breadth of six pence above the water . then bo●l it again as long as any scum will rise . then set it abroad a cooling ; and when it is almost cold , put in half a pint of good ale-barm ; and when it hath wrought , till you perceive the barm to fall , then tun it , and let it work in the barrel , till the barm leaveth rising , filling it up every day with some of the same liquor . when you stop it up , put in a bag with one nutmeg sliced , a little whole cloves and mace , a stick of cinnamon broken in pieces , and a grain of good musk. you may make this a little before m●chaelmas , and it will be fit to drink at lent. this is sir edward bainton's receipt , which my lord of portland ( who gave it me ) saith , was the best he ever drunk . to make a small metheglin . take four gallons of water , and set it over the fire . put into it , when it is warm , eight pounds of honey ; as the scum riseth , take it clean off . when it is clear , put into it three nutmegs quartered ; three or four races of ginger sliced ; then let all boil a whole hour , then take it off the fire , and put to it two handfuls of ground malt ; stir it about with a round stick , till it be as cold as wort , when you put yest to it . then strain it out into a pot or tub , that hath a spiggot and ●aucet , and put to it a pint of very good ale-yest ; so let it work for two days ; then cover it close for about four or five days , and so draw it our into bottles . it will be ready to drink within three weeks . to make meath . take to six quarts of water , a quart of the best honey , and put it on the fire , and stir it , till the honey is melted : and boil it well as long as any scum riseth : and now and then put in a little cold water , for this will make the scum rise : keep your kettle up as full as you did put it on ; when it is boiled enough , about half an hour before you take it off , then take a quantity of ginger sliced and well scraped first , and a good quantity of rosemary , and boil both together . of the rosemary and ginger you may put in more or less , for to please your taste : and when you take it off the fire , strain it into your vessel , either a well seasoned-tub , or a great cream pot , and the next morning when it is cold , pour off softly the top from the settlings into another vessel ; and then put some little quantity of the best ale-barm to it , and cover it with a thin cloth over it , if it be in summer ; but in the winter it will be longer a ripening , and therefore must be the warmer covered in a close place , and when you go to bottle it , take with a feather all the barm off , and put it into your bottles , and stop it up close . in ten days you may drink it . if you think six quarts of water be too much , and would have it stronger , then put in a greater quantity of honey . metheglin or sweet●drink of my lady stuart . take as much water as will fill your firkin : of rosemary , bays , sweet-bryar , broad-thyme , sweet-majoram , of each a handful ; set it over the fire , until the herbs have a little coloured the water ; then take it off , and when it is cold , put in as much honey , till it will bear an egg ; then lave it three days morning and evening . after that boil it again , and skim it very clean , and in the boiling clarifie it with the whites of six eggs , shells and all , well beaten together . then take it off , and put it to cool ; and when it is cold , put it into your vessel , and put to it three spoonfuls of yest ; stop it close , and keep it , till it be old at least three months . a metheglin for the colick and stone of the same lady . take one gallon of honey to seven gallons of water ; boil it together , and skim it well ; then take pelitory of the wall , saxi●rage , betony , parsley , groundsel , of each a handful , of the seeds of parsley , of nettles , fennel and carraway-seeds , anisseeds and grumelseeds , of each two ounces . the roots of parsley , of alexander , of fennel and mallows of each two ounces , being small cut ; let all boil , till near three gallons of the liquor is wasted : then take it off the fire , and let it stand till it be cold ; then cleanse it from the drugs , and let it be put into a clean vessel well stopped , taking four nutmegs , one ounce and half of ginger , half an ounce of cinnamon , twelve cloves ; cut all these small , and hang them in a bag into the vessel , when you stop it up . when it is a fortnight old , you may begin to drink of it ; every morning a good draught . a receipt for metheglin of my lady windebanke . take four gallons of water ; add to it , these herbs and spices following . pellitory of the wall , sage , thyme , of each a quarter of a handful , as much clove gilly-flowers , with half as much borage and bugloss flowers , a little hyssop , five or six eringo-roots , three or four parsley-roots : one fennel-root , the pith taken out , a ●ew red-nettle-roots , and a little harts-tongue . boil these roots and herbs half an hour ; then take out the roots and herbs , and put in the spices grosly beaten in a canvass-bag , viz. cloves , mace , of each half an ounce , and as much cinnamon , of nutmeg an ounce , with two ounces of ginger , and a gallon of honey : boil all these together half an hour longer , but do not skim it at all : let it boil in , and set ●t a cooling after you have taken it off the fire . when it is cold , put six spoonfuls of barm to it , and let it work twelve hours at least ; then tun it , and put a little limon-peel into it : and then you may bottle it , if you please . another of the same lady . to four gallons of water put one gallon of honey ; warm the water luke-warm before you put in your honey ; when it is dissolved , set it over the fire , and let it boil half an hour with these spices grosly beaten and put in a canvass-bag : namely , half an ounce of ginger , two nutmegs , a few cloves and a little mace ; and in the boiling put in a quart of cold water to raise the scum , which you must take clean off in the boiling . if you love herbs , put in a little bundle of rosemary , bays , sweet-marjoram and eglantine . let it stand till it is cold , then put into it half a pint of ale-barm , and let it work twelve hours ; then tun it , but take out the bundle of herbs first . to make metheglin . take to every gallon of honey , three gallons of water , and put them together , and set them over so gen●le a fire , as you might endure to break it in the water with your hand . when the honey is all melted , put in an egg , and let it fall gently to the bottom ; and if your egg rise up again to the top of the liquor , then it is strong enough of the honey . but if it lie at the bottom , you must put in more honey , and stir it , till it doth rise . if your honey be very good , it will bear half a gallon of water more to a gallon of honey . then take sweet-bryar , bays , rosemary , thyme , marjoram , savoury , of each a good handfull , which you must ●ye up all together in a bundle . this proportion of herbs will be sufficient for twelve gallons of metheglin ; and according to the quantity of metheglin , you make , you must add or diminish your herbs . when you have put these things together , set it over a quick fire , and let it boil as fast as you can for half an hour or better , skimming of it very clean , and clarifying it with the whites of two or three eggs. then take it from the fire , and put it into some clean vessel or other , and let it stand till the next morning ; then pour the clear from the dregs , and tun it up , putting in a little bag of such spice as you like , whereof ginger must be the most . after it hath stood three or four days , you may put in two or three spoon-fulls of good ale-yest , it will make it the sooner ready to drink . it must work before you stop it up . the older your honey is , the whiter your metheglin will be . meath with raisins . put forty gallons of water into your caldron , and with a stick take the height of the water , making a notch , wh●n the superficies of the water cometh . then put to the water ten gallons of honey , which dissolve with much laving it ; then presently boil it gently , skimming it all the while , till it be free from scum . then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew raisins of the sun , well picked and washed and wiped dry ; and let the bag be so large , that the raisins may lie at ease and loosly in it . when you perceive that the raisins are boiled enough to be very soft , that you may strain out all their substance , take out the bag , and strain out all the liquor by a strong press . put it back to the honey-liquor , and boil all together ( having thrown away the husks of the raisins with the bag ) till your l●q●or be sunk down to the notch of your stick , which is the sign of due strength : then let it cool in a woodden vessel , and let it run through a strainer to sever it from the settlings , and put it into a strong vessel , that hath had sack or muscadine in it , not filling it to within three fingers breadth of the top ( for otherwise it will break the vessel with working ) and leave the bung open whiles it worketh , which will be six weeks very strongly , though it be put into a cold cellar . and after nine moneths , you may begin to drink it . morello wine . to half an aume of white wine , take twenty pounds of morello cherries , the stalks being first plucked off . bruise the cherries and break the stones . pour into the wine the juyce that comes out from the cherries ; but put all the solid substance of them into a long bag of boulter-cloth , and hang it in the wine at the bung , so that it lie not in the bottom , but only reach to touch it , and therefore nail it down at the mouth of the bung . then stop it close . for variety , you may put some clear juyce of cherries alone ( but drawn from a larger proportion of cherries ) into another parcel of wine . to either of them , if you will aromatise the drink , t●ke to this quantity two ounces of cinnamon grosly broken and bru●sed , and put it in a little bag at the spiggot , that all the wine you draw may run through the cinnamon . you must be careful in bruising the cherries , and breaking the stones . for if you do all at once , the liquor will sparkle about . but you must first bruise the cherries gently in a mortar , and rub through a sieve all that will pass , and strain the residue hard through your hands . then beat the remaining hard so strongly , as may break all the stones . then put all together , and strain the clean through a subtil strainer , and put the solider substance into the bag to hang in the wine . currants-wine . take a pound of the best currants clean picked , and pour upon them in a deep straight mouthed earthen vessel six pounds or pints of hot water , in which you have dissolved three spoonfuls of the purest and newest ale-yest . stop it very close till it ferment , then give such 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 . as soon as you find it so , let it run through a strainer , to leave behind all the exhausted currants and the yest , and so bottle it up . it will be exceeding 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 safely large draughts of it . scotch ale from my lady holmbey . the excellent scotch ale is made thus . heat spring-water ; it must not boil , but be ready to boil , which you will know by leaping up in bubbles . then pour it to the malt ; but by little and little , stirring them strongly together all the while they are mingling . when all the water is in , it must be so proportioned that it be very thick . then cover the vessel well with a thick mat made o● purpose with a hole for the stick , and that with coverlets and blankets to keep in all the heat . after three or four hours , let it run out by the stick ( putting new heated water upon the malt , if you please , for small ale or beer ) into a hogshead with the head out . there let it stand till it begin to blink , and grow long like thin syrup . if you let it stay too long , and grow too thick , it will be sowre . then put it again into the caldron , and boil it an hour or an hour and a half then put it into a woodden-vessel to cool which will require near forty hours for a hog●●head . then pour it off gently from the settling● this quantity ( of a hogshead ) will requir● bet●●r then a quart of the best ale-barm , which you must put to it thus . put it to about three quarts of wort , and stir it , to make it work well . when the barm is risen quick scum it off to put to the rest of the wort by degrees . the remaining liquor ( that is the three quarts ) will have drawn into it all the heavy dregs of the barm , and you may put it to the ale of the second running , but not to this . put the barm , you have scummed off ( which will be at least a quart ) to about two gallons of the wort , and stir it to make that rise and work . then put two gallons more to it . doing thus at several times , till all be mingled , which will require a whole day to do . cover it close , and let it work , till it be at it's height , and begin to fall , which may require ten or twelve hours , or more . watch this well , least it sink too much , for then it will be dead . then scum off the thickest part of the barm , and ●un your ale into the hogshaed , leaving all the bung open a day or two . then lay a strong paper upon it , to keep the clay from falling in , that you must then lay upon it , in which you must make a little hole to let it work out . you must have some of the same liquor to fill it up , as it works over . when it hath done working , stop it up very close , and keep it in a very cold cellar . it will be fit to broach after a year ; and be very clear and sweet and pleasant , and will continue a year longer drawing ; and the last glass full be as pure and as quick as the first . you begin to broach it high . let your cask have served for sweet-wine . to make ale drink quick . when small ale hath wrought sufficiently , draw into bottles ; but first put into every bottle twelve good raisins of the sun split and stoned ; then stop up the bottle close , and set it in sand gravel ) or a cold dry cellar . after a while this will drink exceeding quick and pleasant . likewise take six wheat-corns , and bruise them , and put into a bottle of ale ; it will make it exceeding quick and stronger . to make cider . take a peck of apples , and slice them , and boil 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 forth 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 , then stop it up close . a very pleasant drink of apples . take about fifty pipp●ns ; quarter and core them , without paring them : for the paring is the cordialest part of them . therefore onely wipe or wash them well , and pick away the black excrescence at the top ; and be sure to leave out all the seeds , which are hot . you may cut them ( after all the superfluities are tak●n away ) in●o thinner slices , if you please . put three gallons of fountain water to them in a great pipkin , and let them boil , till the apples become clear and transparent ; which is a sign , they are perfectly tender , and w●ll be in a good half hour , or a little more . then with your ladle break them into mash and pulpe , incorporated with the water ; letting all boil half an hour longer , that the water may draw into it self all the vertue of the apples . then put to them a pound and a half of pure dubble refined sugar in powder , which will soon dissolve in that hot liquor . then pour it into an hippocras bag , and let it run through it two or three times , to be very clear . then put it up into bottles ; and after a little time , it will be a most pleasant , quick , cooling , smoothing drink . excellent in sharp gonorrhaeas . sir paul neale's way of making cider . the best apples make the best cider , as pearmains , pippins , golden-pippins , and the like . codlings make the finest cider of ●ll . they must be ripe , when you make cider of them ; and is in prime in the summer season , when no other cider is good . but lasteth not long , not beyond autumn . the foundation of making perfect cyder consisteth in not having it work much , scarce ever at all ; but , at least , no second time ; which ordinary cider doth often , upon change of weather , and upon motion : and upon every working it grows harder . do then thus : choose good apples . red streaks are the best for cider to keep ; ginet-moils the next , then pippins . let them lie about thre● weeks , after they are gathered ; then stamp and strain them in the ordinary way , into a woodden fat that hath a●●igot three or four fingers breadth above the●●ottom . cover the fat w●th some hair or sack ●oth , to secure it from any thing to fall in , and to keep in some of the spirits , so to preserve it from dying ; but not so much as to make it ●erment . when the juyce hath been there twelve hours , draw it by the spigot ( the fat inclining that way , as if it were a little tilted ) into a barrel ; which must not be full by about two fingers . leave the bung open for the air to come in , upon a superficies , all along the barrel , to hinder it from fermenting ; but not so large a superficies as to endanger dying , by the airs depredating too many spirits from it . the drift in both these settlings is , that the grosser parts consisting of the substance of the apple , may settle to the bottom , and be severed from the liquor ; for it is that , which maketh it work again ( upon motion or change of weather ) and spoils it . after twenty four hours draw of it , to see if it be clear , by the settling of all dregs , above which your spigot must be . if it be not clear enough , draw it from the thick dregs into another vessel , and let it settle there twenty four hours . this vessel must be less then the first , because you draw not all out of the first . if then it should not be clear enough , draw it into a third , yet lesser then the second ; but usually it is at the first . when it is clear enough draw it into bottles , filling them within two fingers , which stop close . after two or three days visit them ; that if there be a danger of their working ( which would break the bottles ) you may take out the stopples , and let them stand open for half a quarter of an hour . then stop them close , and they are secure for ever after . in cold freesing weather , set them upon hay , and cover them over with hay or straw . in open weather in winter transpose them to another part of the cellar to stand upon the bare ground or pavement . in hot weather se● them in sand . the cider of the apples of the last season , as pippins , not peermains , nor codlings , will last till the summer grow hot . though this never work , 't is not of the nature of stummed wine ; because the naughty dregs are not le●t in it . doctor harvey's pleasant water-cider , whereof he used to drink much , making it his ordinary drink . take one bushel of pippins , cut them into slices with the parings and cores ; boil them in tw●lve gallons of water , till the goodness of them be in the water ; and that consumed about three gallons . then put it into an hypocras-bag , made of cotton ; and when it is clear run out , and almost cold , sweeten it with five pound of brown-sugar , and put a pint of ale-yest to it , and set it a working two nights and days : then skim off the yest clean , and put it into bottles , and let it stand two or three days , till the yest fall dead at the top : then take it off clean with a knife , and fill it up a little within the neck ( that is to say , that a little abo●t a fingers breadth of the neck be empty , between the superficies of the liquor , and the bottom of the stopple ) and then stop them up and ●ye them , or else it will drive out the corks . within a fortnight you may drink of it . it will keep five or six weeks . ale with honey . sir thomas gower makes his pleasant and wholesom drink of ale and honey thus . take fourty gallons of small ale , and five gallons of honey . when the ale is ready to tun , and is still warm , take out ten gallons of it ; which , whiles it is hot , mingle with it the five gallons of honey , stirring it exceeding well with a clean arm till they be perfectly incorporated . then cover it , and let it cool and stand still . at the same time you begin to dissolve the honey in th●s parcel , you take the other of thirty gallons also warm , and tun it up with barm , and put it into a vessel capable to hold all the whole quantity of ale and honey , and let it work there ; and because the vessel will be so far from being full , that the gross foulness of the ale cannot work over , make holes in the sides of the barrel even with the superficies of the liquor in it , out of which the gross feculence may pu●ge ▪ and these holes must be fast shut , when you put in the rest of the ale with the honey : which you must do , when you see the strong work●ng of the other is over ; and that it works but gently , which may be after two or three or four days ▪ according to the warmth of the season . you must warm your solution of honey , when you put it in , to be as warm as ale , when you tun it ; and then it will set the whole a working a fresh , and casting out more foulness ; which it would do too violently , if you put it in at the first of the tunn●ng it . it is not amiss that some feculence lie thick upon the ale , and work not all out ; for that will keep in the spirits . after you have dissolved the honey in the ale , you must boil it a little to skim it ; but skim it not , till it have stood a while from the fire to cool ; else you w●ll skim away much of the honey , which will still rise as long as it boileth . if you will not make so great a quantity at a time , do it in less in the same proportions . he makes it about michaelmas for lent. when strong beer groweth too hard , and flat for want of spirits ▪ take four or five gallons of it out of a hogshead , and boil five pound of honey in it , and skim it , and put it warm into the beer ; and after it hath done working , stop it up close . this will make it quick , p●easant and stronger . small ale for the stone . the ale , that i used to drink constantly of , was made in these proportions . take fourteen gallons of water , and half an ounce of hops : boil them near an hour together . then pour it upon a peck of malt. have a care the malt be not too small ground ; for then it will never make clear ale. let it soak so near two hours . then let it run from the malt , and boil it only one walm or two . let it stand cooling till it be cool enough to work with barm , which let be of beer rather than ale , about half a pint . after it hath wrought some hours , when you see it come to it's height , and is near beginning to fall in working , tun it into a barrel of eight gallons ; and in four or five days it will be fit to broach to drink . since i have caused the wort to be boiled a good half hour ; since again i boil it a good hour ; and it is much the better ; beca●se the former ale tasted a little raw. now because it consumes in boiling , and would be too strong , if this malt made a less proportion of ale ; i have added a gallon of water at the first , taking fifteen gallons in stead of fourteen . since i have added half a peck of malt to the former proportions , to make it a little stronger in winter . apple drink with sugar , honey , &c. a very pleasant drink is made of apples , thus ; boil sliced apples in water , to make the water strong of apples , as when you make to drink it for coolness and p●easure . sweeten i● with sugar to your tast , such a quantity of sliced apples , as would make so much water strong enough of apples ; and then bottle it up close for three or four months . there will come a thick mother at the top , which being taken off , all the rest will be very clear , and quick and pleasant to the taste , beyond any cider . it will be the better to most tasts , if you put a very little rosemary into the liquor , when you boil it , and a little limon-peel into each bottle , when you bottle it up . to make stepponi . take a gallon of conduit-water , one pound of blew raisins of the sun stoned , and half a pound of sugar . squeese the juyce of two limons upon the raisins and sugar , and slice the rindes upon them . boil the water , and pour it so 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 . weak honey-drink . take nine pints of warm fountain water , and dissolve in it one pint of pure white-honey , by laving it therein , till it be dissolved . then boil it gently , skimming it all the while , till all the scum be perfectly scummed off ; and after that boil it a little longer , peradventure a quarter of an hour . in all it will require two or three hours boiling , so that at last one third part may be consumed . about a quarter of an hour before you cease bo●ling , and take it from the fire , put to it a little spoonful of cleansed and sliced ginger ; and almost half as much of the thin yellow rinde of orange , when you are even ready to take it from the fire , so as the orange boil only one walm in it . then pour it into a well-glased strong deep great gally-pot , and let it stand so , till it be almost cold , that it be scarce luke-warm . then put to it a little silver-spoonful of pure ale-yest , and work it together with a ladle to make it ferment : as soon as it beginneth to do so , cover it close with a fit cover , and put a thick dubbled woollen cloth about it . cast all things so that th●s may be done when you are going to bed . next morning when you rise , you will find the barm gathered all together in the middle ; scum it clean off with a silver-spoon and a feather , and bottle up the liquor , stopping it very close . it will be ready to drink in two or three days ; but it will keep well a mon●h or two . it will be from the first very quick and pleasant . mr. webb's ale and bragot . five bushels of malt will make two hogsheads . the first running makes one very good hogshead , but not very strong ; the second is very weak . to this proportion boil a quarter of a pound of hops in all the water that is to make the two hogsheads ; that is , two ounces to each hogshead , you put your water to the malt in the ordinary way . boil it well , when you come to work it with yest , take very good beer-yest , not ale-yest . to make bragot , he takes the first running of such ale , and boils a less proportion of honey in it , then when he makes his ordinary meath ; but dubble or triple as much spice and herbs . as for example to twenty gallons of the strong-wort , he puts eight or ten pound , ( according as your taste liketh more or less honey ) of honey ; but at least triple as much herbs , and triple as much spice as would serve such a quantity of small mead as he made me. ( for to a stronger m●ad you put a greater proportion of herbs and spice , then to a small ; by reason that you must keep it a longer time before you drink it : and the length of time mellows and tames the taste of the herbs and spice ) and when it is tunned in the vessel ( after working with the barm ) you hang in it a bag with bruised spices ( rather more then you boiled in it ) which is to hang in the barrel all the while you draw it . he makes also mead with the second weak running of the ale ; and to this he useth the same proportions of honey , herbs and spice , as for his small mead of pure water ; and useth the same manner of boiling , working with yest , and other circumstances , as in making of that . the countess of newport's cherry wine . pick the best cherries free from rotten , and pick the stalk from them ; put them into an earthen pa● . bruise them , by griping and straining them in your hands , and let them stand all night ; on the next day strain them out ( through a napkin ; which if it be a course and thin one , let the juyce run through a hippocras or gelly-bag , upon a pound of fine pure sugar in powder , to every gallon of juyce ) and to every gallon put a pound of sugar , and put it into a vessel . be sure your vessel be full , or your wine will be spoiled ; you must let it stand a month before you bottle it : and in every bottle you must put a lump ( a piece as big as a nutmeg ) of sugar . the vessel must not be stopt until it hath done working . strawberry wine . bruise the strawberries , and put them into a linnen-bag which h●th been a little used , that ●o the l●quor may run through more easily . you hang in the bag at the bung into the vessel , before you do put in your strawberries . the quantity of the fruit is left to your discretion ; for you will judge to be there enough of them , when the colour of the wine is high enough . during the working , you leave the bung open . the working being over , you stop your vessel . cherry-wine is made after the same fashion . but it is a little more troublesome to break the cherry-stones . but it is necessary , that if your cherries be of the black sowre cherries . you put to it a little cinnamon , and a few cloves . to make wine of ch●rries alone . take one hundred pounds weight , or what quantity you please , of ripe , but ●ound , pure , dry and well gathered cherries . bruise and mash them with your hands to press out all their juyce , which strain through a boulter cloth , into a deep narrow woodden tub , and cover it close with clothes . it will begin to work and ferment within three or four hours , and a thick foul scum will rise to the top . skim it off as it riseth to any good head , and presently cover it again . do thus till no more great quantity of scum arise , which will be four or five time , or more . and by this means the liquor will become clear , all the gross muddy parts rising up in scum to the top . when you find that the he●ght of the working is past , and that it begins to go less , tun it into a barrel , let●ing it run again through a boulter , to keep out all the gross ●eculent substance . if you should let it stay before you tun it up , till the wo●king were to● much deaded , the wine would prove dead . let it remain in the barre● close stopped , a month or five weeks . then draw it into bottles , into each of which put a lump of fine sugar , before you draw the wine into it , and stop them very close , and set them in a cold celler . you may drink them after three or four months . this wine is exceeding pleasant , strong , spiritful and comfortable . of cookery . to make a sack posset . boil two wine-quarts of sweet-cream in a possnet ; when it hath boiled a little , take it from the fire , and beat the yolks of nine or ten fresh eggs , and the whites of four with it , beginning with two or three spoonfuls , and adding more till all be incorporated ▪ then set it over the fire , to recover a good degree of hear , but not so much as to boil ; and always stir it one way , least you break the consistence . in the me●n time , let half a pint of sack or whi●e muscadin boil a very little in a bason , upon a cha●ing-dish of coals , with three quarters of a pound of sugar , and three or four quartered nutmeg● , and as many pretty big pieces of sticks of cinnamon . when this is well scummed , and still very hot , take it from the fire , and immediately pour into it the cream , beginning to pour neer it , but raising by degrees your hand so that it may fall down from a good height ; and without any more to be done , it will be then fit to ear . it is very good kept cold well as eaten hot . it doth very well with it , to put into the sack ( immediately before you put in the cream ) some ambergreece , or ambered-sugar , or pastils . when it is made , you may put powder of cinnamon and sugar upon it , if you like it . another . to two quarts of cream , if it be in the summer , when the c●eam is thick and best , take but two or three yolks of eggs. but in the winter when it is thin and hungry , take six or seven ; but never no whites . and of sack or muscadin , take a good third ( scarce half ) of a pint ; and three quarters of a pound of fine sugar . let the sugar and sack boil well together , that it be almost like a syrup ; and just as you take it from the fire , put in your ground amber or pastils , and constantly pour in the cream , with which the eggs are incorporated : and do all the rest as is said in the foregoing process . ambered-sugar is made by grinding very well , four grains of ambergreece , and one of musk , with a little fine sugar ; or grinding two or three spanish pastils very small . a plain ordinary posset . put a pint of good milk to boil ; as soon as it doth so , take it from the fire , to let the great heat of it cool a little ; for doing so , the curd will be the renderer , and the whole of a more uniform consistence . when it is prettily cooled , pour it into your pot , wherein is about two spoonfuls of sack , and about four of ale , with sufficient sugar dissolved in them . so let it st●nd a while near the fire , till you eat it . a sack posset . take three pints of cream ; boil in it a little cinnamon , a nutmeg quartered , and two spoonfuls of grated bread ; then beat the yolks of twelve eggs very well with a little cold cream , and a spoonful of sack. when your cream hath boiled about a quarter of an hour , thicken it up with the eggs , and sweeten it with sugar ; and take half a pint of sack and six spoonfuls of ale , and put into the basin or dish , you intend to make it in , with a little ambergreece , if you please . then pour your cream and eggs into it , holding your hand ●s high as conveniently you can , gently stirring in the basin with the spoon as you pour it ; so serve it up . if you please you may strew sugar upon it . you may strew ambredsugar upon it , as you eat it ; or sugar-beaten with cinnamon , if you l●ke it . a barley sack posset . take half a pound or more of french-barley , ( not perle-barley ) and pour scalding water upon it , and wash it well therein , and strain it from the water , & put it into the corner of a linnen-cloth and tie it up fast there , and strike it a dozen or twenty blows against a firm table or block , to make it tender by such bruising it , as in the countrey is used with wheat to make frumenty . then put it into a la●ge skillet with three pints of good milk . boil this till at least half be consumed , and that it become as thick as hasty pudding , which will require at least two hours ; and it must be carefully stirred all the wh●le , least it burn too : which if by some little inadverrence it should do , and that some black burned substance sti●keth to the bottom of the skillet , pour all the good matter from it into a fresh skillet ( or into a b●sin whiles you scoure this ) and renew boiling till it be very thick ; all which is to make the barley very tender and pulpy , and will at least require two or near three hours . then pour to it three pints of good cream , and boil them together a little while , stirring them always . it will be sometime before the cold cream boil , which when it doth , a little will suffice . then take it from the fire , and season it well with sugar . then take a quarter of a pint of sack , and as much rhenish-wine ( or more of each ) and a little verjuyce , or sharp cider , or juyce of orange , and se●son it well with sugar ( at least half a pound to both ) and set it over coals to boil . which when it doth , and the sugar is well melted , pour the cream into it ; in which cream the barley will be settled to the bottom by standing still unmoved , after the sugar is well stirred and melted in it , or pour it through a ha●r-sieve ; and you may boil it again , that it be very hot , when you mingle them togethe● ; else it may chance not curdle . some of the barley ( but little ) will go over with it , and will do no hurt . after you have thus made your posset , let it stand warm a while that the curd may thicken : but take heed it boil not , for that would dissolve it again into the consistence of cream . when you serve it up , strew it over with powder of cinnamon and sugar . it will be much the bett●r , if you strew upon it some ambergreece ground w●th sugar . you may boil bruised sticks of cinnamon in the cream , and in the sack , before you mingle them . you must use clear char-coal-fire under your vesse●s . the remaining barley will make good barley cream , being boiled with fresh cream and a little cinnamon and mace ; to which you may add a little rosemary and sugar , when it is taken from the fire : or butter it as you do wheat . or make a pudding of it , putting to it a pint of cream , which boil ; then add four or five yolks , and two whites of eggs , and the marrow of two bones cut small , and of one in lumps : sufficient sugar , and one nutmeg grated . put this either to bake raw , or with puff-past beneath and above it in the dish . a pretty smart heat , as for white manchet , and three quarters of an hour in the oven . you may make the like with great oat-meal scalded ( not boiled ) in cream , and soaked a night ; then made up as the other . my lord of carlile's sack-posset . take a pottle of cream , and boil in it a little whole cinnamon , and three or four flakes of mace. to this proportion of cream put in eighteen yolks of eggs , and eight of the whites ; a pint of sack ; beat your eggs very well , and then mingle them with your sack. put in three quarters of a pound of sugar into the wine and eggs with a nutmeg grated , and a little beaten cinnamon ; set the basin on the fire with the wine and eggs , and let it be hot . then put in the cream boyling from the fire , pour it on high , but stir it not ; cover it with a dish , and when it is settled , strew on the top a little fine sugar mingled with three grains of ambergreece , and one grain of musk , and serve it up . a syllabub . my lady middlesex makes syllabubs for little glasles with spouts , this . take 3 pints of sweet cream , one of quick white wine ( or rhehish ) and a good wine glassful ( better the ¼ of a p●nt ) of sack : mingle with them about three quarters of a pound of fine sugar in powder . beat all these together with a whisk , till all appeareth converted into froth . then pour it into your little syllabub-glasses , and let them stand all night . the next day the curd will be thick and firm above , and the drink clear under it . i conceive it may do well , to put into each glass ( when you pour the liquor into it ) a ●prig of rosemary a little bruised , or a little l●mo●-peel , or some such th●ng to quicken the taste ; or use amber-sugar , or spirit of cinnamon , or of lignum-cassiae ; or nutmegs , or mace or cloves , a very little . a good dish of cream . boil a quart of good cream with sticks of cinnamon and quartered nutmeg and sugar to your taste . when it is boiled enough to have acquired the taste of the spice , take the whites of six new laid eggs , and beat them very well with a little fresh-cream , then pour them to your boyling cream , and let them boil a walm or two . then let it run through a boulter , and put a little orange flower-water to it , and slicedbread ; and so serve it up cold . an excellent spanish cream . take two quarts ( you must not exceed this proportion in one vessel ) of perfectly sweet-cream , that hath not been jogged with carriage : and in a possnet set it upon a clear lighted char-coal-fire , not too hot . when it beginneth to boil , cast into it a piece of double refined hard sugar about as much as two walnuts , and with a spoon stir the cream all one way . after two or three rounds , you will perceive a thick cream rise at the top . scum it off with your spoon , and lay it in another dish . and always stir it the same way , and more cream will rise ; which as it doth rise , you put it into your dish , one lare upon an other . and thus almost all the cream will turn into this thick cream , to within two or three spoonfuls . if you would have it sweeter , ●ou may strew some sugar upon the top of it . you must be careful not to have the heat too much ; for then it will turn to oyl ; as also if the cream have been carried . if you would have it warm , set the dish you lay it in , upon a chafing-dish of coals . another clouted cream . milk your cows in the evening about the ordinary hour , and fill with it a little ket●le about three quarters full , so that there may be happily two or three gallons of milk. let this stand thus five or six hours . about twelve a clock at night kindle a good fire of charcoal , and set a large trivet over it . when the fire is very clear and quick , and free from all smoak , set your ket●le of milk over it upon the trivet , and have in a pot by a quart of good cream ready to put in at the due time ; which must be , when you see the milk begin to boil simpringly . then pour in the cream in a littl● stream and low , upon a place , where you see the milk simper : this will presently deaden the boiling , and then you must pour in no more cream there , but in a fresh place , where it simpreth and bubbeleth a little . continue this pouring in , in new places where the milk boileth , ●●ll all your cream i● in , watching it carefully to that end . then let it continue upon the fire to boil , till you see all the mi●k r●se up toge●her to the top , and not in little parcels here and there , so that it would run over , if it should stay longer upon the fire . then let two persons take it steadily off , and set it by in a cool-room to stand unmoved , uncovered ; but so as no motes may fall in , for the rest of that night , and all the next day and night , and more , if you would have it thicker . then an hour or two before dinner cut the thick cream at the top with a knife into squares as broad as you● hand , which will be the thicker , the longer in hath stood . then ●have a thin slice or skimmer of latton , and with that raise up the thick cream , putting your slice under it so nicely , that you take up no milk with it ; and have a ladle or spoon in the other hand to help the cream upon the slice , which thereby will become mingled : and lay these parcels of cream in a dish , into which you have first put a little raw cream , or of that ( between cream and milk ) that is immediately under the clouts . to take the clouts the more conveniently , you hold a back of a ladle or skimming-dish against the further side of the clout , that it may not slide away when the latton slice shuffeth it on the other side to get under it , and so the clout will mingle together or dubble up , which makes it the thicker , and the more graceful . when you have laid a good laire of clouts in the dish , put upon it a little more fresh , raw or boiled-cream , and then fill it up with the rest of the clouts . and when it is ready to serve in , you may strew a little sugar upon it , if you will you may sprinkle in a little sugar between every flake or clout of cream . if you keep the dish thus laid a day longer before you eat it , the cream will grow the thicker and firmer . but if you keep it , i think it is best to be without sugar or raw cream in it , and put them in , when you are to serve it up . there w●ll be a thin cream swimming upon the milk of the kettle after the clouts are taken away , which is very sweet and pleasant to drink . if you should let your clouts lie longer upon th● milk , then i have said , before you skim it off , the milk underneath would grow sowre , and spoil the cream above . if you put these clouts into a churm with other cream , it w●ll make very good butter , so as no sugar have been put with it . my lord of s. alban's cresme fouettee . put as much as you please to make , of sweet thick cream in●o a dish , and whip it with a bundle of white hard rushes , ( of such as they make whisks to brush cloaks ) tyed together , till it come to be very th●ck , and near a buttery substance . if you whip it too long , it will become butter . about a good hour will serve in winter . in summer it will require an hour and a half . do not put in th● dish , you will serve it up in , till it be almost time to set it upon the table . then strew some poudered fine s●gar in the bottom of the dish it is to go in , and with a broad sp●●ule lay your cream upon it : when half is laid in , strew some more fine sugar upon it , and then lay in the rest of the cream ( leaving behinde some whey that will be in the bottom ) and strew more sugar upon that . you should have the sugar-box by you , to strew on sugar from time to tim● , as you eat off the superficies , that is strewed over with sugar . if you would have your whipped cream light and frothy , that hath but l●ttle substance in the eating , make it of onely plain milk ; and if you would have it of a consistence between both , mingle cream and milk . to make the cream-curds . strain your whey , and set it on the ●ire ; make a clear and gentle fire under your kettle ; as they rise , put in whey , so contin●ing ti●l they are ready to skim . then take your skimmer , and put them on the bottom of a hair sieve ; so let them drain till they are cold ; then take them off , and put them into a basin , and beat them with two or three spoonfuls of cream and sugar . to make clouted cream . take two gallons more or less of new milk , set it upon a clear fire ; when it is ready to boil , put in a quart of sweet cream , and take it off the fire , and strain it through a hair sieve into earthen pans ; let it stand two days and two nights ; then take it off with a skimmer ; strew sugar on the cream , and serve it to the table . to make a whip syllabub . t●ke the whites of two eggs , and a pint of cream , six spoonfuls of sack , as much sugar as will sweeten it ; then take a bir●hen rod and whip it ; as it riseth with froth , skim it , and put it into the syllabub-pot ; so continue it with whipping and skimming , till your syllabub pot be ●ull . to make a plain syllabub . take a pint of verjuyce in a bowl ; milk the cow ●o the verjuyce ; take off the curd ; and take sweetcream and beat them together with a little sack and sugar ; put it into your syllabub pot ; then strew sugar on it , and so send it to the table . concerning potages . the ground or body of potages must always be very good broth of mu●ton , veal a volaille . now to give good taste , you vary every month of the year , according to the herbs and roots that are in season . in spring and summer you use cerfevil , oseille , borage , bugloss , pourpier , lettice , chicoree and cowcombers quartered , &c. the manner of using them is to boil store of them about half an hour or a quarter , in a pot by it self , with some bouillon taken out off the great pot ; half an hour before dinner , take light bread well dryed from all moisture before the fire ; then cut in slices , laid in a dish over coals , pour upon it a ladleful of broath , no more then the bread can presently drink up ; which when it hath done , put on another ladleful , and stew that , till it be drunk up ; repeat this three or four times , a good quarter of an hour in all , till the bread is swelled like a gelly ( if it be too long , it will grow glewy and stick to the dish ) and strong of broth ; then fill it up near full with the same strong broth , which having stewed a while , put on the broth and herbs , and your capon or other meat upon that , and so let it stew a quarter of an hour longer , then turn it up . in winter , boil half an hour a pretty bundle of parsley , and half as much of sives , and a very little thyme , and sweet-marjoram ; when they have given their ●aste to the herbs , throw the bundle away ▪ and do as abovesaid with the bread . deeper in the winter , parsley-roots , and white-chicoree , or navets , or cabbage , which last must be put in at first , as soon as the pot is skimmed ; and to colour the bouillon it is good to put into it ( sooner or later , according to the coursness or finess of what you put in ) partridges or wild-duck , or a fleshy piece of beef half rosted . green-pease may some of them be boiled a pretty while in the great not ; but others in a pot by themselves , with some bouillon no longer then as if they were to eat buttered , and put upon the dish , containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread . sometimes old-pease boiled in the broth from the first , to thicken it , but no pease to be served in with it . sometimes a piece of the bottom of a venison pasty , put in from the first . also venison bones . plain savoury english potage . make it of beef , mutton and veal ; at last adding a capon , or pigeons . put in at first a quartered onion or two , some oat-meal , or french barley , some bottome of a ven●son-pasty-crust , twenty whole grains of pepper : four or five cloves at last , and a little bundle of sweet-herbs , store of marigold-flowers . you may put in parsley or other herbs . or make it with beef , mutton and veal , putting in some oat-meal , and good pot-herbs , as parsley , sorrel , violet-leaves , &c. and a very little thyme and sweet-marjoram , scarce to be tasted : and some marigold leaves , at last . you may begin to boil it overnight , and let it stand warm all night ; then make an end of boiling it next morning . it is well to put into the pot , at first , twenty or thirty corns of whole pepper . potage de blanc de chapon . make first a very good bouillon , seasoned as you like . put some of it upon the white flesh of a capon or hen a little more then half-rosted . beat them well in a mortar , and strain out all the juyce that will come . you may put more b●oth upon what remains in the strainer , and beat again , and strain it to the former . whiles this is doing , put some of your first plain broth upon some dryed bre●d to mittonner-well . let there be no more broth , then just to do that . none to swim thin over . when you will serve the potage in , pour the white liquor upon the swelled and gellied-bread and let them stew together a li●tle upon the coals . when it is through hot , take it off , and squeese some limon or orange into it , and so send it in presently . it mendeth a bouillon much , to boil in it some half rosted vol●ille , or other good meat . to make spinage-broth . take strong broth , and boil a neck of mutton , and a marrow-bone in it , and skim it very well ; then put in half a pound of french barley , and a bundle of sweet herbs , and two or three blades of large-mace . let these boil very well . then mince half a peck of spinage , and two great onions very small , and let it boil one hour or more ; season it with salt as you please , and send the mutton and the marrow-bone in a dish with french bread or manchet to the table . ordinary potage . take the fleshy and sinewy part of a leg of b●ef , crag-ends of necks of ve●l and mutton . put them in a ten qua●t pot , and fill it ●p with water . begin to boil about six a clock in the morning , to have your potage ready by noon . when it is well skimmed , put in two or three large onions in quarters , and half a loaf ( in one lump ) of light french bread , or so much of the bottom crust of a venison pasty ; all which will be at length clean dissolved in the broth . in due time season it with salt , a little pepper , and a very few cloves . likewise at a fit distance , before it be ended boiling , put in store of good herbs , as in summer , borrage , bugloss , pursl●in , sorel , lettice , endive , and what else you like ; in winter , beetes , endive , parsley-roots , cabbage , carots , whole onions , leeks , and what you can get or like , with a little ●weet-marjoram and exceeding little thyme . order it so that the broth be very strong and good . to which end you may after hours ( or three ) boil a hen or capon in it ; light french bread sliced , must be taken about noon , and tosted a little before the fire , or crusts of crisp new french-bread ; lay it in a dish , and pour some of the broth upon it , ●nd let it stew a while upon a chafing-dish . then pour in more broth , and if you have a fowl , lay it upon the bread in the broth , and fill it up with broth , and lay the herbs and roots all over and about it , and let it stew a little longer , and so serve it up covered , after you have squeesed some juyce of orange or limon , or put some verjuyce into it . or you may beat two or three eggs , with part of the broth , and some verjuyce , or juyce of orange , and then mingle it with the rest of the broth . barely potage . take half a pound of french-barley , and wash it in three or four hot-waters ; then tye it up in a course linnen-cloth and strike it five or six blows against the table ; for this will make it very tender . put it into such a pot full of meat and water , as is said in the ordinary potage , after it is skimmed ; and season this with salt , spice , marjoram and thyme , as you did the other . an hour before you take it from the fire , put into it a pound of the best raisins of the sun well washed ; at such a distance of time , that they may be well plumped and tender , but not boiled to mash . when the broth is enough boiled and consumed , and very strong , pour some of it upon sliced dry bread in a deep potage-dish , or upon crusts , and let it stew a while . then pour on all the rest of the broth , with the barely and raisins , upon a capon or hen , or piece of mutton or veal ; and let it mittonner a while upon the chafing-dish , then serve it in . stewed broth. take a like quantity of water and flesh , as in the others , adding two marrow-bones : which tie at the ends with piec●s of linnen , that the marrow may not melt out , and make the broth too fat . a while after it is skimmed , put into it a loaf of french bread very thin sliced , ( which is better then grated ) and this will be all dissolved in the broth . season it in due time with salt , four or five flakes of mace , and five or six cloves ; as also with sweet herbs : and an hour , or better , before you take it of , put in raisins of the sun , prunes , and currants , of each one pound , well picked and washed . when it is boiled enough , pour the broth into a bason , that if it be too fat , you may take it off . there season it with a little sugar , and four or five spoonfuls of white-wine or sack. then pour it upon sliced-bread , and stew it a while . then squeese an orange or limon ( or both ) upon it , and serve it up with the marrow-bones in it . an english potage . make a good strong broth of veal and mutton ; then take out the meat , and put in a good capon or pullet : but first , if it be very fa● , pa●boil it a little to take away the oyleness of it , and then put it into the broth ; and when it hath boiled a little therein , put in some grated bread , a bundle of sweet●herbs , two or three blades of mace , and a peeled onion . when it is ready to be dished up , take the yolks of six eggs , beat them very well with two or three spoonfuls of white-wine . then take the capon out of the broth , and thicken it up with the eggs , and so dish it up with the capon , and tostes of white-bread or slices , which you please ; and have ready boiled the marrow of two or three bones with some ●ender boiled white endive , and strew it over the capon . another potage . a good potage for dinner is thus made : boil beef , mutton , veal , volaille , and a little piece of the lean of a gammon of the best bacon , with some quartered onions , ( and a little garlick , if you like it ) you need no salt , if you have bacon ; but put in a little pepper and cloves . if it be in the winter , put in a bouquet of sweet-herbs , or whole onions , or roots , on cabbage . if season of herbs , boil in a little of the broth apart , some lettice , sorrel , borage and bugloss , &c. till they be only well mortified . if you put in any gravy , let it boil or stew a while with the broth ; put it in due time upon the tosted-bread to mittoner , &c. if you boil some half rosted meat with your broth , it will be the better . portugal broth , as it was made for the queen . make very good broth with some lean of veal , beef and mutton , and with a brawny hen or young cock. after it is scummed , put in an onion quartered , ( and , if you like it , a clove of ga●lick , ) a little parsley , a sprig of thyme , as much minth , a little balm ; some coriander-seeds bruised , and a very little saffron : a little salt , pepper and a clove . when all the substance is bo●led out of the meat , and the broth very good , you may drink it so , or , pour a little of it upon tosted sliced-bread , and stew it , till the bread have drunk up all that broth , then add a little more , and stew ; so adding by little and little , that the bread may imbibe it and swell : whereas if you drown it at once , the bread will not swell , and grow like gelly ; and thus you will have a good potage . you may add parsley-roots or leeks , cabbage or endive in the due time before the broth is ended boiling , and time enough for them to become tender . in the summer you may put in lettice , sorrel , purslane , borage and bugloss , or what other pot-herbs you like . but green herbs do rob the strength and vigor and cream of the potage . the queens ordinary bouillon de santé in a morning , was thus . a hen , a handful of parsley , a sprig of thyme , three of spear-minth , a little balm , half a great onion , a little pepper and salt , and a clove , as much water as would cover the hen ; and this boiled to less then a pint , for one good porrenger full . nourissant potage de santé . fill a large earthen pot with water , and make it boil ; then take out half the water , and put in beef and mutton ( fit pieces ) and boil and skim : and as soon as it boils , season it with salt and pepper . after an hour and half , or two hours , put in a capon , and four or five cloves ; when it is within a good half hour of being boiled enough , put in such herbs , as you intend , as sorrel , lettice , purslane , borage and bugloss , or green-pease ; and in the winter , parsley-roots and white-endive , or navets , &c. so pour the broth upon tosted light bread , and let it stew a while in the dish covered ▪ you should never put in fresh water . and if you should through the consuming of the water by long boiling , it must be boiling hot . the less broth remains , the better is the potage , were it but a porrenger full , so that it would be stiff gelly when it is cold . it is good to put into the water , at the first , a whole onion or two ; and if you will , a spoonful of well-beaten org● mondé , or bottom crust of bread , or some of the bottom of a venison pasty . potage de santé . make strong broth with a piece of beef , mutton and veal , adding a piece of the sinews of the leg of beef , seasoning it with two great onions quartered , some cloves , and white-pepper . in due time put in a capon , or take some broth out to boil it in . but before you put in the capon , take out some of the broth , in which boil and stew turneps first prepared thus . fry them in scalding butter , till they be tender ; then take them out with a holed skimmer , and lay them in a holed dish warmed , set in another whole dish ▪ when all the butter is quite drained out , stew them in a pipkin in the broth , as is said above . when you will make up your potage , pu● some ladlefuls of the broth of the great pot ( driving away the fat with the ladle ) upon slices of scorched-bread in a deep dish . let this mittonner a while . then lay the capon upon it , and pour the turneps and broth of them over all . a duck in lieu of a capon will make very good potage . but then it is best , to fry that first , as the turneps , then boil it . potage de santé . make a good and well seasoned bouillon with 〈◊〉 beef , mutton and veal , in which boil a capon . boil with it either cabbage , or turneps , or whole onions . the first two you put into the broth all over the dish ; but the onions you lay all round about the brim , when you serve it in . whiles the meat is boiling to make the bouillon , you rost a fleshy piece of beef ( without fat ) of two or three pound ; and when it is half rosted , squeese out all the juyce , and put the flesh into the pot with the rest of the meat to boil , which will both colour and strengthen it . when you find your bouillon good , pour it into the dish , where your bread lieth sliced ( which must be very light and spungy , and dryed first , after it is sliced ) and let it mittonner a little . then pour your gravy of beef upon it , ( or of mutton ) and lay your capon upon it , and lay in your roots round about it . it is best to boil by themselves in some of the bouillon in a pot a part , the roots or onions . potage de santé . mounsieur de s. eurem●nt makes thus his potage de santé and boiled meat for dinner , being very valetudinary . put a knuckle of veal and a hen into an earthen p●pkin with a gallon of water ( about nine of the clock forenoon ) and boil it gently till you have skimmed it well . when no more scum riseth ( which will be in about a quarter of an hour , ) take out the hen ( which else would be too much boiled , ) and continue boiling gently till about half an hour past ten . then put in the hen again , and a handful of white endive uncut at length , which requireth more boiling then tenderer herbs ▪ near half hour after eleven , put in two good handfuls of tender sorrel , borage , bugloss , lettice , purslane ( these two come later then the others , therefore are not to be had all the winter ) a handful a piece , a little cerfevil , and a little beet-leaves . when he is in pretty good health , that he may venture upon more savoury hotter things , he puts in a large onion stuck round with cloves , and sometimes a little bundle of thyme and other hot savoury herbs ; which let boil a good half hour or better , and take them out , and throw them away , when you put in the tender herbs . about three quarters after eleven , have your sliced dried bread ready in a dish , and pour a ladleful of t●e broth upon it . let it stew covered upon a cha●ing-dish . when that is soaked in , put on more . so continue till it be well mittonée , and the bread grown spungy , and like a gelly . then fill up the dish with broth , and put the hen and veal upon it , and cover them over with herbs , and so serve it in . he keeps of this broth to drink at night , or make a pan-cotto , as also for next morning . i like to adde to this , a rand of tender brisket beef , and the cragg-end of a neck of mutton . but the beef mu●t have six hours boiling . so put it on with all the rest at six a clock . vvhen it is well scummed , take out all the rest . at nine , put in the veal and mutton , and thenceforwards , as is said above . but to so much meat , and for so long boiling , you must have at least three gallons of water ▪ either way you must boil always but leisurely , and the pot covered as much as is convenient , and season it in due time with a little salt , as also with pepper , if you like it ; and if you be in vigorous health , you may put a greater store of onions quartered . the beets have no very good taste , peradventure it were best leave them out . in health you may season the potage with a little juyce of orange . in season green pease ●re good , also cucumbers . in winter , roots , cabbage , poix-chiches , vermicelli at any time . you may use yolks of eggs beaten with some of the broth and juyce of oranges or verjuyce , then poured upon the whole quantity . tea with eggs. the jesuite that came from china , ann. 1664 , told mr. waller , that there they use sometimes in this manner . to near a pint of the infusion , take two yolks of new laid-eggs , and beat them very well with as much fine sugar as is sufficient for this quantity of liquor ; when they are very well incorporated , pour your tea upon the eggs and sugar , and stir them well together . so drink it hot . this is when you come home from attending business abroad , and are very hungry , and yet have not conveniency to eat presently a competent meal . this presently discusseth and satisfieth all rawness and indigence of the stomack , flyeth suddainly over the whole body and into the ve●ns , and strengthneth exceedingly , and preserves one a good while from necessity of eating . mr. waller findeth all those effects of it thus with eggs. in these parts , he saith , we let the hot water remain too long soaking upon the tea , which makes it extract into it self the earthy parts of the herb . the water is to remain upon it , no longer then whiles you can say the miserere psalm very leisurely . then pour it upon the sugar , or sugar and eggs. thus you have only the spiritual parts of the tea , which is much more active , penetrative and friendly to nature . you may for this regard take a little more of the herb ; about one dragm of tea , will serve for a pint of water ; which makes three ordinary draughts . nourishing broth. make a very good gelly-broth of mutton , veal , joynt-bones of each , a hen , and some bones ( with a little meat upon them ) of rosted veal or mutton , breaking the bones that the marrow may boil out . put to boil with these some barley ( first boiled in water , that you throw away ) some harts-horn rasped , and some stoned raisins of the sun. when the broth is throughly well boiled , pour it from the ingredients , and let it cool and harden into a gelly : then take from it the fat on the top , and the dregs in the bottom . to a porrenger full of this melted , put the yolk of a new-laid egg beaten with the juyce of an orange ( or less , if you like it not to sharp ) and a little sugar ; and let this stew gently a little while altogether , and so drink it . some flesh of rosted veal or mutton , or capon , besides the rosted-bones , that have marrow in them , doth much amend the broth . the joynts i have mentioned above , are those , which the butchers cut off , and throw to their dogs , from the ends of shoulders , legs , and other bare long parts , and have the sinews sticking to them . good no●rishing potage . take any bones of rosted or boiled beef , from which the meat is never so clean eaten and picked ; as the ribs , the chine-bones , the buckler plate-bone , marrow-bones , or any other , that you would think never so dry and insipid . break them into such convenient pieces , as may lie in your pipkin or pot ; also you may bruise them . put with them a good piece of the bloody piece of the throat of the beef , where he is sticked , and store of water to these . boil and scum them , till the first foul scum is risen and taken away ; afterwards scum no more , but let the blood boil into the broth . you may put a quartered onion or ▪ two to them , if you like them . after four or five hours boyling , put in a good knuckle with some of the leg of veal ; and , if you please , a crag-end or two of necks of mutton . let these boil very well with the rest . you may put in what herbs you please , in due time , as lettice , sorrel , borage and bugloss , spinage and endive , purslane , &c. and a bundle of sweet herbs : in winter , cabbage , or turneps , or parsley-roots , or endive , &c. it will be done in two or three hours after the veal and mutton are in . pour out the broth , and boil it a little by it self over a cha●ing-dish , in some deep vessel , to scum off the superfluous fat . then pour it upon tosted bread ( by degrees , if you will , stewing it , to gelly it ) to serve it in ( after it hath stewed a little , ) you must remember to season it with salt , pepper and cloves , in the due time . you will do well to quicken it with some verjuyce , or juyce of orange ; or with some yolks of eggs and the juyces , if the broth be not over-strong . green-pease in the season do well with the potage . you may put in , near the beginning , some bottom of a peppered pasty , or of a loaf of bread . wheaten flommery . in the west-country , they make a kind of flomery of wheat flower , which they judge to be more harty and pleasant then that of oatmeal , thus ; take half , or a quarter of a bushel of good bran of the best wheat ( which containeth the purest flower of it , though little , and is used to make starch , ) and in a great woodden bowl or pail , let it soak with cold water upon it three or four days . then strain out the milky water from it , and boil it up to a gelly or like starch . which you may season with sugar and rose or orange-flower-water , and let it stand till it be cold , and gellied . then eat it with white or rhenish-wine , or cream , or milk , or ale. pap of oat-meal . beat oat-meal small ; put a little of it to milk , and let it boil stewingly , till you see that the milk begins to thicken with it . then strain the milk from the oat-meal ( this is as when you soak or boil out the substance of oatmeal with water , to make flomery , ) then boil up that milk to the height of pap , which sweeten with a little sugar , and put to it some yolks of eggs dissolved in rose or orange-flower-water , and let it mittonner a while upon the cha●ing-dish , and a little butter , if you like it . you may boil a little mace in the milk. panado . beat a couple of new-laid-eggs in good clear broth ; heat this a little , stirring it all the while . then pour this upon a panado made thick of same broth ; and keep them a little upon a chasing-dish to incorporate , stirring them all the while . barley pap. boil barley in water usque ad putri●aginem , with a ●lake or two of mace or a quartered nutmeg ; and when it is in a manner dissolved in water with long boiling , strain out all the cream or pap , leaving the ●usks behind . at the same time beat ( for one mess ) two ounces of blanched almonds with rose-water ; and when they are throughly beaten , strain out their milk , ( or you may put this to the barley before it is strained , and strain them together ) and put it to the barley pap , and let them stew a while together ; then sweeten it with sugar to your taste . or when you have boiled the barley in water very tender as above , you may put milk to it , and boil again to fittin● thickness ; then strain it , adding almon●s as above . or if you will , and your stomack will bear it , you may eat it without straining the barley ( but the almonds must be strained ) and you may put butter to it if you please . you may do the like with oat-meal or rice ; or put pine-ke●nels ( first well watered ) with the almonds . oat-meal pap. sir john colladon . put beaten oat-meal to soak an hour or two in milk , as you do in water , when you make flomery . then strain it out into a possnet through a sitting strainer ; and if you judge it too thick of the oat-meal for sufficient boiling , add more milk to it . set this to boil , putting then into it a lump of sugar , ( about as big as a little wall nut ) and stir it well all the while , that it burn not too . about an hours boiling is sufficient , by which time it should be grown pretty thick . put then a good lump of fresh-butter to it , which being well melted and stirred into the pap and incorporated with it , take it from the fire , and put it into a dish , and strew some fine sugar upon it , or mingle some sugar with it to sweeten the whole quantity . you may season it also with rose-water or orange flower-water , or ambergreece , or some yolks of new-laid-eggs . you may put in a very little salt at the fi●st . rice & orge mondé . boil a quart of milk in a large pipkin ; as soon as it boileth , take it from the fire , and instantly put into it five or six good spoonfuls of picked rice , and cover it close , and so let it stand soaking in the chimney-corner two hours . then set in on the fire again , to make it stew or boil simpringly for an hour , or an hour and half more , till it be enough . then put sugar to it , and so serve it in . orge mondé is done in the same manner ; only ▪ you let that stand covered and warm all the while , during three , four or five hours , and then you boil it simpringly three or four hours more . the quantity must be more or less , as you desire it thicker or thinner , which after once tryal , you will easily know how to proportion out . the chief care must be , that the rice or barley be well homogeneated with the milk. smallage gruel . in a marble mortar beat great oat-meal to meal ( which requireth long beating ) then boil it three or four hours in spring-water . to a possnet full of two or three quarts of water put about half a porrenger full of oat-meal , before it is beaten ; for after beating it appeareth more . to this quantity put as much smallage as you buy for a peny , which maketh it strong of the herb , and very green . chop the smallage exceeding small , and put it in a good half hour before you are to take your possnet from the fire . you are to season your gruel with a little salt , at the due time ; and you may put in a little nutmeg and mace to it . when you have taken it from the fire , put into it a good proportion of butter , which stir well , to incorporate with the gruel , when it is melted . about water gruel . when you set to the fire a big pot of oatmeal , ( which must be but once cut , that is , every corn cut once a two ) and water , to make water-gruel ; let it boil long , till it be almost boiled enough , then make it rise in a great ebullition , in great galloping waves , and skim off all the top , that riseth ; which may be a third part of the whole , and is the cream , and hath no gross-visible oat-meal in it . boil that a while longer by it self , with a little mace and nutmeg , and season it with salt. when it is enough , take it off , and put sugar , butter , and a little red-rose-water to it , and an egg with a little white-wine , if you like it , and would have it more nourishing . this is by much better , then the part which remaineth below with the body of the oat-meal . yet that will make good water-gruel for the servants . if you boil it more leisurely , you must skim off the cream , as it riseth in boiling ; else it will quickly sink down again to the rest of the gross oat-meal . and thus you may have a finer cream then with hasty boiling . an excellent and wholesome water-gruel with wood-sorrel and currants . into a possnet of two quarts of water , besides the due proportion of beaten oat-meal , put two handfuls of wood sorrel a little-chopped and bruised , and a good quantity of picked and washed currants , tyed loosly in a thin stuff bag ( as a bolter cloth ) boil these very well together , seasoning the composition in due time , with salt , nutmeg , mace , or what else you please , as rosemary , &c. when it is sufficiently boiled , strain the oat-meal , and press out all the juyce and humidity of the currants and herbs , throwing away the insipid husks ; and season it with sugar and butter ; and to each porrenger-ful two spoonfuls of rhenish-wine and the yolk of an egg. the queens barley-cream . you must make a good barley-water , throwing away the three first waters as soon as they boil ; which will take up about three quarters of an hour . then you boil a large quantity of water with the barley ( which thus prepared makes the water no more red or russet ) during an hours space or more ; ( that it may be strong of the barley ; perle-barley is best , ) towards the latter end put in the pullet slead , and the legs cut off ; if it should boil too long , the emulsion would taste too fleshy . when it is enough , let the broth run clear from the barley and pullet , and beat the almonds with the broth , and strain them from it . then sweeten it with sugar . this is to make at least two english quarts of emulsion . i should like to put some pulp of barley , boiled by it self , to strain with the almond-milk ▪ and , if you will , some melon seeds . you may put some juyce of limon or orange to it . also season it with cinnamon , and make the broth stronger of the flesh . the queens white potage is made only of the white flesh of capon beaten with good broth and strained , and a little juyce of limon or orange ; but no almonds . pressis nourissant . the queen mothers pressis was thus made . take un gigot of mutton , a piece of veal , and a capon ( or half the quantity of each of these ) and put them to rost with convenient fire , till they are above half rosted , or rather , till they be two thirds rosted . then take them off , and squeese out all their juyce in a press with screws , and scum all the fat from it , and put it between two dishes upon a chafing dish of coals to boil a very little , or rather but to heat well ; for by then it is through hot , the juyce will be ripened enough to drink , whereas before it was raw and bloody ; then if you perceive any fat to remain and swim upon it , cleanse it away with a feather . squeese the juyce of an orange ( through a holed spoon ) into half a porrenger full of this , and add a little salt , and drink it . the queen used this at nights in stead of a supper ; for when she took this , she did eat nothing else . it is of great , yet temperate nourishment . if you take a couple of partridges in stead of a capon , it will be of more nourishment , but hotter . great weaknesses and consumptions have been recovered with long use of this , and strength and long life continued notably . it is good to take two or three spoonfuls of it in a good ordinary bouillon . i should like better the boiling the same things in a close flagon in bulliente balneo , as my lady kent , and my mother used . broth and potage . mounsieur de bourdeaux used to take a mornings a broth , thus made . make a very good broth ( so as to gelly , when it is cold ) a lean piece of a leg of veal , the cr●g-end of a neck of mutton , and a pullet , seasoning it with a little salt , cloves and pepper to your mind . beat some of it with a handful of blanched amonds , and twenty husked-seeds of citron , and strain it to the whole ; put sugar to it , and so drink it as an emulsion . otherwhiles he would make a potage of the broth , ( made without fruit ) boiling and stewing it with some light-bread . pan cotto . to make a pan cotto , as the cardinals use in rome , take much thinner broth , made of the fleshes as above ( or of mutton alone ) and boil it three hours , gently and close covered in una pignata , with lumps of fine light-bread tosted or dried . un pan grattato is made the same way with fine light-bread grated . season the broth of either lightly with salt , and put in the spice at the last , when the bread is almost boiled or stewed enough . you may use juyce of orange to any of these . a wholesom course of diet is , to eat one of these , or panada , or cream of oat-meal , or barley , or two new-laid-egg ▪ for break-fast ; and dine at four or five a clock , with capon or pullet or partridg , &c. beginning your meal with a little good nourishing potage . two poched eggs with a few fine dry-fryed collops of pure bacon , are not bad for break-fast , or to begin a meal . my lord lumley's pease-porage . take two quarts of pease , and put them into an ordinary quantity of water , and when they are almost boiled , take out a pint of the pease whole , and strain all the rest . a little before you take out the pint of pease , when they are all boiling together , put in almost an ounce of coriander-seed beaten very small , one onion , some mint , parsley , winter-savoury , sweet-marjoram , all minced very small ; when you have strained the pease , put in the whole pease and the strained again into the pot , and let them boil again , and a little before you take them up , put in half a pound of sweet-butter . you must season them in due time , and in the ordinary proportion with pepper and salt. this is a proportion to make about a gallon of pease porage . the quantities are set down by guess . the coriander-seeds are as much as you can conveniently take in the hollow of your hand . you may put in a great good onion or two . a pretty deal of parsley , and if you will , and the season afford them , you may add what you like of other porage herbs , such as they use for their porages in france . but if you take the savoury herbs dry , you must crumble or beat them to small powder ( as you do the coriander-seed ) and if any part of them be too big to pass through the strainer , after they have given heir taste to the quantity , in boiling a sufficient while therein , you put them away with the husks of the pease . the pint of pease that you reserve whole , is only to shew that it is pease-porage . they must be of the thickness of ordinary pease-porage . for which these proportions will make about a gallon . broth for sick and convalescent persons . put a crag-end of a neck of mutton , a knuckle of veal , and a pullet into a pipk●n of water , with a spoonful or two of french-barley first scalded in a water or two . the pullet is put in after the other meat is well skimmed , and hath bo●led an hour . a good hour after that , put in a large quantity of sorrel , lettice , purslane , borage and bugloss , and boil an hour more at least three hours in all . before you put in the herbs , season the broth with salt , a little pepper and cloves , strain out the broth and drink it . but for potage , put at first a good piece of fleshy young beef with the rest of the meat . and put not in your herbs till half an hour before you take off the pot. when you use not herbs , but carrots and turneps , put in a little peny-royal and a sprig of thyme . vary in the season with green-pease , or cucumber quartered longwise , or green sower verjuyce grapes ; always well seasoned with pepper and salt and cloves . you pour some of the broth upon the sliced-bread by little and little , stewing it , before you put the herbs upon the potage . the best way of ordering your bread in potages , is thus . take light spungy fine white french-bread , cut only the crusts into tosts . tost them exceeding dry before the fire , so that they be yellow . then put them hot into a hot dish , and pour upon them some very good strong broth , boiling hot . cover this , and let them stew together gently , not boil ; and seed it with fresh-broth , still as it needeth ; this will make the bread swell much , and become like gelly . an excellent posset . take half a pint of sack , and as much rhenish wine , sweeten them to your taste with sugar . beat ten yolks of eggs , and eight of whites exceeding well , first taking out the cocks-tread , and if you will the skins of the yolks ; sweeten these also , and pour them to the wine , add a stick or two of cinnamon bruised , set this upon a chafing-dish to heat strongly , but not to boil ; but it must begin to thicken . in the mean time boil for a quarter of an hour three pints of cream seasoned duly with sugar and some cinnamon in it . then take it off from boiling , but let it stand near the fire , that it may continue scalding-hot whiles the wine is heating . when both are as scalding-hot as they can be without boiling , pour the cream into the wine from as high as you can . when all is in , set it upon the fire to stew for 1 / 8 of an hour . then sprinkle all about the top of it the juyce of a ¼ part of a limon ; and if you will , you may strew powder of cinnamon and sugar , or ambergreece upon it . pease of the seedy buds of tulips . in the spring ( about the beginning of may ) the flowry-leaves of tulips do fall away , and there remains within them the end of the stalk , which in time will turn to seed . take that seedy end ( then very tender ) and pick from it the little excrescencies about it , and cut it into short pieces , and boil them and dress them as you would do pease ; and they will taste like pease , and be very savoury . boiled rice dry . the manner of boiling rice to eat with butter , is this . in a pipkin pour upon it as much water , as will swim a good singers breadth over it . boil it gently , till it be tender , and all the water drunk into the rice ; which may be in a quarter of an hour or less . stir it often with a woodden spatule or spoon , that it burn not to the bottom : but break it not . when it is enough , pour it into a dish , and stew it with some butter , and season it with sugar and cinnamon . this rice is to appear dry , excepting for the butter , that is melted in it . marrow sops with wine . make thin tosts or slices of light french bread , which dry well , or toste a little by the fire , then soak them in canary or old malaga-wine , or fine muscat , and lay a row of them in a deep dish or bason ; then a row of lumps of marrow upon that ; then strew a little fine sugar mingled with some powder of cinnamon and ambergreece ( and nutmeg , if you like it ) upon that . then another row of sops , &c. repeating this , till the dish be full : and more sugar , cinnamon and amber at the top , then on the other rows . if you will , you may put a row of stoned raisins of the sun upon every row of marrow . then cover the dish , and put it in an oven to bake for half an hour , or till the marrow be sufficiently baked . capon in white-broth . my lady of monmouth boileth a capon with white broth thus . make reasonable good broth , with the crag-ends of necks of mutton and veal ( of which you must have so much as to be at least three quarts of white-broth in the dish with the capon , when all is done ; else it will not come high enough upon the capon ) beat a quarter of a pound of blanched almonds with three or four spoonfuls of cream , and , if you will , a little rose water ; then add some of your broth to it , so to draw out all their substance , mingling it with the rest of the broth . boil your capon in fair-water by it self ; and a marrow-bone or two by themselves in other water . likewise some chess-nuts ( in stead of which you may use pistaccios , or macerated pine kernels ) and in other water some skirrits or endive , or parsley-roots , according to the season . also plumpsome raisins of the sun , and stew some sliced dates with sugar and water . when all is ready to joyn , beat two or three new-laid-eggs ( whites and all ) with some of the white-broth , that must then be boiling , and mingle it with the rest , and let it boil on : and mingle the other prepared things with it , as also a little sliced oringiado ( from which the harp candy-sugar hath been soaked off with warm-water ) or a little peel of orange ( or some limon pickled with sugar and vinegar , such as serves for salets ) which you throw away , after it hath been a while boiled in it : and put a little sack to your broth , and some ambergreece , if your will , and a small portion of sugar ; and last of all , put in the marrow in lumps that you have knocked out of the boiled bones . then lay your capon taken hot from the liquor , he boiled in , upon sippets and slices of tosted light bread , and pour your broth and mixture upon it , and cover it with another dish , and let all stew together a while ; then serve it up . you must remember to season your broth in due time with salt and such spices as you like . to butter eggs with cream . take to a dozen of eggs a pint of cream ; beat them well together , and put three quarters of a pound of butter to them , and so set them on the fire to harden , and stir them , till they are as hard , as you would have them . to make cock-ale . take eight gallons of ale ; take a cock and boil him well ; then take four pounds 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 month after you may drink it . to make plague-water . take a pound of rue , of rosemary , sage , sorrel , celandine , mugwort , of the tops of red brambles , of pimpernel , wild-drago●s , 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 still it for your use in a limbeck . another plague-water . take rue , agrimony , wormwood , celandine , sage , balm , mugwort , dragons , pimpernel , mary-gold , fetherfew , burnet , sorrel , and elicampane-roots scraped and sliced small . scabious , wood-betony , brown-may weed , mints , avence , tormentil , card●us benedictus , and rosemary as much as of any thing else , and angelica if you will. you must have like weight of all them , except rosemary aforesaid , which you must have twice as much of as of any of the rest ; then mingle them altogether and shred them very small ; then steep them in the best vvhite-wine you can get , three days and three nights , stirring them once or twice a day , putting no more wine then will cover the herbs well ; then still it in a common-still ; and take not too much of the first-water , and but a little of the second , according as you feel the strength , else it will be sower . there must be but half so much elicampane as of the rest . to make rasbery-wine . take four gallons of deal wine , put it into an earthen jugg ; put to it four gallons of rasberries ; let them stand so infusing seven days ; then press it out gently ; then infuse as many more rasberries seven days longer , and so three times if you please ; put to it as much fine sugar as will make it pleasant ; put it into a runlet close stopped , let it stand till it is fine ; and then draw it into bottles , and keep it till it be fine . to keep quinces all the year good . take all your least and worst quinces , that are sound , and cut them in pieces , with all the corings and parings you make ; boil them more then an hour ; then put the quinces into this boiling liquor , and take them forth presently , not letting them boil , and lay them to cool one by one a part ; then take the liquor and strain it ; and put for every gallon of liquor half a pint of honey ; then boil it and scum it clean ; let it be cold ; and then put your quinces into a pot or tub , that they be covered with the liquor , and stop it very close with your paste . to make a white-pot . take three quarts of cream , and put into it the yolks of twelve eggs ; the whites of four , being first very well beaten between three quarters of a pound of sugar , two nutmegs grated , a little salt ; half a pound of raisins first plump'd . these being sliced together , cut some thin slices of a stale manchet ; dry them in a dish against the fire , and lay them on the top of the cream , and some marrow again upon the bread , and so bake it . to make an hotchpot . take a piece of brisket-beef ; a piece of mutton ; a knuckle of veal ; a good colander of pot-herbs ; half minced carrots , onions and cabbage a little broken . boil all these together until they be very thick . another hotchpot . take a pot of two gallons or more ; and take a brisket rand of beef ; any piece of mutton , and a piece of veal ; put th●s with sufficient water into the pot , and after it hath boiled , and been skimmed , put in a great colander full of ordinary pot-herbs ; a piece of cabbage , all half cut ; a good quantity of onions whole , six carrots cut and sliced , and two or three pippins quartered . let this boil three hours until it be almost a gelly , and stir it often , least it burn . to stew beef . take good fat beef , slice it very thin into small pieces , and beat it well with the back of a chopping knife . then put it into a pipkin , and cover it with wine and water , and put unto it a handful of good herbs , and an onion , with an anchoves . let it boil two hours ; a little before you take it up , put in a few marygold-flowers ; and so season it with what spice you please , and serve them up both with sippets . another 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 or strong broth , sweet-herbs a quantity ; let it stew till it be very tender ; season it to your liking ; and varnish your dish with marygold-●lowe●s of barberries . to stew a breast of veal . take a breast of veal half rosted , and put it a stewing with some wine and gravy ; three or four yolks of eggs minced small ; a pretty quantity of sweet-herbs with an onion , anchoves or limon ; stick it either with thyme or limon-peels , and season it to your liking . sauce of horse-radish . take roots of horse-radish scraped clean , and lay them to soak in f●ir-water for an hour , then rasp them upon a grater , and you shall have them all in a tender sp●●gy pap. put vinegar to it , and a very little sugar , not so much as to be tasted , but to quicken ( by contariety ) the taste of the other . the queens hochpot . from her escuyer de cuisine , mr. la montagne . the queen mothers hochpot of mutton , is thus made . it is exceeding good of fresh beef also , for those whose stomacks can digest it . cut a neck of mutton , crag end and all into steaks ( which you may beat , if you will ; but they will be very tender without beating ) and in the mean time prepare your water to boil in a possnet , ( which must be of a convenient bigness to have water enough , to cover the meat , and serve all the stewing it , without needing to add any more to it ; and yet n● sup●●fl●ous water at last . ) pu● your meat into the boil●●g water , and when you have scummed it cle●n , put into it a good handful of pa●sley , and as much of sibboulets ( yo●ng onions , or sives ) chopped small , if you like to eat them in substance : otherwise tied up in a bouquet , to throw them away , when they have communicated to the wa●er all their taste ; some pepper ; three or four cloves , and a little sal● , and half a limon first pared . these must stew or boil simpringly , ( covered ) at least three or hours ( a good de●l more , if beef ) stirring it often , that it burn not too . a good hour before you in●end to take it off , put some quartered turneps to it , or , if you like them , some carrots . a while after , take a good lump of houshold-bread , bigger th●n your fist , crust and crum , broil it upon a gridiron , that it be throughly tosted ; sc●ape off the black burning on the ou●side ; then soak it throughly in vinegar , and put this lump of tost into your possnet to stew with it ; which you take out and throw away af●er a while . about a quarter of an hour before you serve it up melt a good lump of butter ( as much as a great egg ) till it grow red ; then take it from the fire , and put to it a little fine flower to thicken it ( about a couple of spoonfuls ) like thick pap. stir them very well together ; then set them on the fire again , till it grow-red , stirring it all the while ; then put to it a ladleful of the liquor of the pot , and let them stew a while together to incorporate , stirring it always . then pour this to the whole substance in the possnet , to incorporate with all the liquor , and so let them stew a while together . then pour it out of the possnet into your dish , meat and all : for it will be so tender , it will not endure taking up piece by piece with your hand . if you find the taste not quick enough , put into it the juyce of the half limon , you reserved . for i should have said , that when you put in the herbs , you squeese in also the juyce of half a limon ( pared from the yellow rinde , which else would make it bitter ) and throw the pared and squeesed half ( the substance ) into it afterwards . the last things ( of butter , bread , flower ) cause the liaison and thickening of the liquor . if this should not be enough , you may also put a little gravy of mutton into it ; stirring it well when it is in , least it curdle in stewing , or you may put the yolk of an egg or two to your liaison of butter , flower , and ladleful of broth . for gravy of mutton . rost a juycy leg of mutton three quarters . then gash it in several places , and press out the juyce by a screw-press . a savoury and nourishing boiled capon del conte di trino , à milano . take a fat and fleshy capon , or a like hen ; dress it in the ordinary manner , and cleanse it within from the guts , &c. then put in the fat again into the belly , and split the bones of the legs and wings ( as far as you may , not to deface the fowl ) so as the marrow may distil out of them . add a little fresh butter and marrow to it ; season it with salt , pepper , and , what other spice you like , as also savoury herbs . put the capon with all these condiments into a large strong sound bladder of an ox ( first well washed and scoured with red-wine ) and tie it very close and fast to the top , that nothing may ouse out , nor any water get in ( and there must be void space in the bladder , that the flesh may have room to swell and ferment in ; therefore it must be a large one ) put this to bo●l for a couple of hours in a kettle of wa●er , or till you find by touching the bladder , th●t the capon is tender and boiled enough . t●en serve it up in a dish , in the bl●dder ( dry w●ped ) which when you cut , you will find a pre●ious and nou●ishing liquor to eat with bread ▪ and the capon will be short , tender , most savoury and full of juyce , and very nourishing . i conceive , that if you put enough ox-marrow , you need no butter ; and that it may do well to add ambergreece , dates-sliced and pithed , raisins , currants , and a little sugar . peradventure this might be done well in a silver-flagon close luted , set in balneo bulliente , as i make the nourishing broth or gelly of mutton or chickens , &c. an excellent baked pudding . slice thin two peny-roles , or one , of french-bread , the tender part . lay it in a dish or pan . pour upon it a quart of cream , that hath been well boiled . let it stand almost half an hour , till it be almost cold . then stir the bread and cream very well together , till the bread be well broken and incorporated . ( if you have no french bread , take stale kingston bread , grated ) add to this two spoonfuls of fine wheat-flower , the yolks of four eggs , and the whites of two ; a nutmeg●grated small ; sugar to your tast ; a little salt , and the marrow of two bon●s a little shreded . stir all these together ; then pour it into a dish greased over with butter , and set it uncovered in the oven to bake . about half an hour will serve , and give the top a yellow crispiness . before you put in the marrow , put in a quarter of a pound and a half of raisins of the sun , and as much of currants ; ordering them so , th●● they may not fall to the bottom , but be all about the pudding . my lady of portland's minced pyes . take four pounds of beef , veal or neats-tongues , and eight pounds of suet ; and mince both the meat and suet very small , befor you put them together . then mingle them well together , and mince it very small , and put to it six poun●s of currants washed and picked very clean . then take the peel of two limons , and half a score of pippins , and mince them very small . then take above an ounce of nutmegs , and a quarter of an ounce of mace , some cloves and cinnamon , and put them together , and sweeten them with rose-water and sugar . and when you are ready to put them into your paste , take citron and orangiadoe , and slice them very thin , and lay them upon the meat . if you please , put dates upon the top of them . and put amongst the meat an ounce of caraway-seeds . be sure you have very fine paste . my lady of portland told me since , that she finds neats-tongues to be the best flesh for p●es . parboil them first . for the proportion of the ingredients she likes best to take equal parts of flesh , of suet , of currants and of raisins of the sun. the other things in proportion as is said above . you may either put the raisins in whole , or stone the greatest part , and mince them with the meat . keep some whole ones , to lay a bed of them at the top of the pye , when all is in . you will do well to stick the candid orange-peel , and green citron-peel into the meat . you may put a little sack or greek muscadine into each pye. a little amber-sugar doth well here . a pound of flesh , and proportionably of all things else , is enough for once in a large family . another way of making excellent minced pyes of my lady portlands . parboil neats-tongues . then peel and hash them with as much as they weigh of beef-suet , and stoned raisins , and picked currants . chop all exceeding small , that it be like pap. employ therein at least an hour more , then 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 hour baking will be enough . if you strew a few carvi comfits on the top , it will not be amiss . minced pyes . my lady l●sson makes her finest minced pyes of neats-tongues ; but she holdeth the most savoury ones to be of veal and mutton equal parts very small minced . her finest crust is made by sprinkling the flower ( as much as it needeth ) with cold water , and then working the past with little pieces of raw butter in good quantity . so that she useth neither hot water , nor melted butter in them ; and this makes the crust short and light . after all the meat and seasoning , and plums and citron peel , &c. is in the coffin , she puts a little ambered-sugar upon it , thus ; grind much two grains of ambergreece and half a one of musk , with a little piece of hard loaf-sugar . this will serve six or eight pyes , strewed all over the top . then cover it with the liddle , and set it in the oven . to rost fine meat . when the capon , chickens , or fowl , have been long enough before the fire , to be through hot , and that it is time to begin to baste them : baste them once all over very well with fresh butter ; then presently powder it all over very thin with flower . this by continuing turning before the fire , will make a thin crust , which will keep in all the juyce of the meat . therefore baste no more , nor do any thing to it , till the meat be enough rosted . then baste it well with butter as before , which will make the crust relent and fall away ; which being done , and that the meat is growing brown on the out-side , besprinkle it over with a little ordinary white salt in gross-grains ; and continue turning , till the outside be brown enough . the queen useth to baste such meat with yolks of fresh-eggs beaten thin , which continue to do all the while it is rosting . savoury collops of veal . cut a leg of veal into thin collops , and beat them well with the back of a knife . then lay them in soak a good half hour in the yolks of four eggs , and the whites of two very well beaten , and a little small shreded thyme mingled with it ; then lay them in the frying-pan , wherein is boiling butter , and pour upon them the rest of the eggs , that the collops have not imbibed ▪ and carry with them , and fry them very well , turning them in due time . then pour away all the butter , and make them a sauce of gravy seasoned with salt and spice , and juyce of orange at last squeesed upon them . a fricacee of lamb-stones , or sweet-breads , or chicken , or veal , or mutton . boil the meat in little pieces ( if chicken , flead and beaten ) in the pan with a pint of fair-water , with due seasoning . when it is very tender , put some butter to it , and pour upon it a liquor made of four yolks of eggs beaten with a little white wine and some verjuyce ; and keep this in motion over the fire , till it be sufficiently thickened . then pour it into a warm dish , and squeese some juyce of orange upon it , and so serve it up . if you would have the meat first made brown and rissolé , fry it first with butter , till it be brown on the outside ; then pour out all the butter , and put water to it , in which boil it , and do all as before . if you like onions or garlike , you may put some to the water . flesh broth may be used ( both ways ) in stead of water , and maketh it more savoury . a nourishing hachy . take good gravy of mutton or veal , or of both , with the fat clean skimmed off . break into it a couple of new-laid eggs , and stir them in it over a chafing-dish of coals ; in the mean time , mingle some small cut juycy hashy of rabet , capon or mutton with another parcel of like gravy as above , till it be pretty thin . then put this to the other upon the fire , and stir them well with a spoon , whiles they heat . when all is heated through , it will quicken of a sudden . you may put in at first a little chipping of crusty bread , if you will. season this with white pepper , salt , juyce of orange or verjuyce , of berberies , or onion , or what you like best . a pint of gravy ( or less ) four or five spoonfulls of hashy , and two eggs , is a convenient proportion for a light supper . such gravy , with an onion split in two , lying in it , whiles it is heating , and a little pepper and salt , and juyce of limon or orange , and a few chippings of light-bread , is very good sauce for partridges or cocks . excellent marrow-spinage-pasties . take spinage , and chop it a little ; then boil it , till it be tender . in the mean time make the best rich light crust you can , and roul it out , and put a little of your spinage into it , and currants and sugar , and store of lumps of marrow ; clap the past over this to make little pasties deep within , and fry them with clarified butter . to pickle capons my lady portland's way . take two large fleshy capons , not two fat ; when you have draw'd and trussed them , lay them upon a chafing-dish of charcoal to singe them , turning them on all sides , till the hair and down be clean singed off . then take three pounds of good lard , and cut it into larding pieces , about the thickness of a two-peny cord , and lard it well , but first season your bits of lard , with half an ounce of pepper , and a handful of salt , then bind each of them well over with pack-thread , and have ready over the fire about two gallons of beef-broth , and put them in a little before it boileth ; when they boil , and are clean skimmed , then put in some six bay-leaves ; a little bunch of thyme ; two ordinary onions stuck full of cloves , and salt , if it be not salt enough already for pickle ; when it hath boiled about half an hour , put in another half ounce of beaten white-pepper , and a little after , put in a quart of white-wine ; so let it boil , until it hath boiled in all an hour ; and so let it lie in the pickle till you use it ; which you may do the next day , or any time within a fortnight ; in stead of broth you may use water , which is better ; in case you do four or six , which of themselves will make the pickle strong enough . if you will keep them above four days , you must make the pickle sharp with vinegar . very good sauce for partridges or chicken . to ordinary sauce of sliced or grated-bread soaked in good bouillon , with butter melted in it , put gravy of mutton , and a cloven-onion or two , to stew with it whiles you put it upon the fire to heat anew . then take out the onion , and put in some limon-sliced , or juyce of limon , and some white pepper . you put in his proportion of salt before . to make minced pyes . take two neats-tongues , and boil them ▪ shred them with beef-suet , and put in cloves and mace , beaten very small , with raisins , currants and sugar ; you must mingle them before you put in your suet. fat double tripes boiled tender , then minced , make very good pyes . to make a french-barley posset . take two quarts of milk to half a pound of french-barley ; boil it , until it is enough ; when the milk is almost boiled away , put to it three pintes of good cream . let it boil together a quarter of an hour ; then sweeten it ; and put in mace , cinnamon 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 . to make puff-past . take a gi●l of cold-water ; two whites of eggs , and one yolk ; to a quart of flower one pound of butter ; so rowl it up , but keep out of the flower so much as will rowl it up . to make a pudding with puff-past . take a new french peny-loaf , and slice it very thin , and lay it in a dish ; and take three pints of cream , and boil it with a little mace and nutmeg grated ; sweeten it with a little sugar , and add to it a little salt. then let it stand till it be cold . then take ten yolks of eggs ; and beat them very well with two or three spoonfuls of the cream ; then put it into the cream , and stir them well together : take the marrow of three bones ; lay half the marrow upon the bread in good big lumps , and some citron , and candid limon , and what other sweet meats you like . then pour it all upon the bread ; then put the rest of your marrow on the top with citron and candid limon . i forgot to tell you , that you must lay a puff-paste at the bottom of the dish , before you put in the bread , and cover it with the same . to make pear-puddings . take a cold turky , capon or co●d veal . shred it very small ; and put almost as much beef-suet as your meat , and mince it very small . then put salt and nutmeg grated , half a pound of currants ; a little grated-bread , and a little flower . then put in three yolks of eggs , and one of the whites , beaten very well . then take so much cream , as will wet them , and make them up as big as a bon-christian pear ; and as you make them up , take a little flower in your hand , that they may not cling . then put in little sticks at the bottom like the stems of pears ; or make them up in ba●ls . butter the dish very well , and send them up in the same dish you bake them in . they will be baked in about half an hour : i think the dish needeth not to be covered , whiles it baketh . you may make minced pyes thus : and bake them with puff-past in a dish like a florenden , and use marrow in stead of suet. marrow-puddings . take the pith of beeves ; a good spoonful of almonds very small beaten with rose-water : beat the pith , when the skin is taken off very well with a spoon ; then mingle it with the almonds , and put in it fix yolks of eggs well beaten , and four spoonfuls of cream boiled and cold , it must be very thick ; put in a little amber-greece , and as much sugar , as will sweeten them ; a little salt , and the marrow of two good bones , cut in little pieces . when your beefs-guts are seasoned , fit them up and boil them . to make red dear . take a piece of the buttock of beef , the leanest of it , and beat it with a rowling-pin the space of an hour , till you think you have broken the grain of it , and have made it very open both to receive the sowsing-drink , and also to make it tender . then take a pint of vinegar , and a pint of claret-wine and let it lie therein two nights , and two days . then beat a couple of nutmegs , and put them into the sowsing-drink ; then lard it . your lard must be as big as your greatest finger for consuming . then take pepper , cloves , mace and nutmegs , and season it very well in every place , and so bake it in eye-paste , and let it stand in the oven six or seven hours . and when it hath stood three hours in your oven , then put it in your sowsing-drink as is aforesaid ; and you may keep it a quarter of a year , if it be kept close . to make a shoulder of mutton like venison . save the blood of your sheep , and strain it . take grat●d bread almost the quantity of a peny loaf , pepper , thyme , chopp'd small ; mingle these ingredients with a little of the blood , and ●tuf● the mutton . then wrap up your shoulder of mutton , and lay it in the blood twenty four hours ; prick the shoulder with your knife , to let the blood into the flesh , and to serve it with venison sawce . to stew a rump of beef . take a rump of beef , and season it with nutmegs grated , and some pepper and salt mingled together , and season the beef on the bony-side ; lay it in a pipkin with the fat-side downward . take three pints of elder-wine●vinegar , and as much water , and three great onions , and a bunch of rosemary tyed up together . put them all into a pipkin , and ste● them three or four hours together with a so●● fire being covered close . then dish it up upo● sippets , blowing off the fat from the gravy ; an● some of the gravy put into the beef , and serv● it up . to boil smoaked flesh. mounsieur overbec doth tell me , that whe● he boileth a gambon of bacon , or any salted flesh and hanged in the smoak ( as neats-tongues , hung-beef , and hogs-cheeks , &c. ) he putteth into the kettle of water to boil with them three or four handfuls of fle●r de foin , ( more or less according to the quantity of flesh and water , ) tyed loosly in a bag of course-cloth . this maketh it much tenderer , shorter , mellower , and of a finer colour . a plain but good spanish oglia . take a rump of beef , or some of brisket or buttock cut into pieces , a lo●n of mutton , wi●h the superfluous fat taken off , and a fleshy piece of the leg of veal or a knuckle , a piece of enterlarded bacon , three or 4 onions ( or some garlike ) and if you will , a capon or two , or three great ●ame pigeons . first , put into the water the beef and the bacon ; after a while , the mutton and veal and onions . but not the capon or pigeons till only so much time remain , as will serve barely to boil them enough . if you have garavanzas , put them in at the fir●t , after they have been soaked with ashes all night in heat , and well washed with warm water , after they are taken out ; or if you will have cabbage , or roots , or leeks , or whole onions , put them in time enough to be sufficiently boiled . you may at first put in some crusts of bread , or venison pye crust . it must boil in all five or six hours gently , like stewing after it is well boiled . a quarter or half an hour before you intend to take it off , take out a porrenger ●ull of broth , and put to it some pepper and five or six cloves and a nutmeg , and some saffran , and mingle them well in it . then put that into the pot , and let it boil or stew with the rest a while . you may put in a bundle of sweet-herbs . salt must be put in as soon as the water is skimmed . vuova lattate . take a quart of good , but fine broth ; beat with it very well eight new-laid-eggs ( whites and all ) and put in a little sugar , and if you will a little amber , or some mace , or nutmeg . put all this into a fit pipkin , and set this in a great one , or a kettle of boiling water , till it be stiffened like a custard . vuova spersa . when some broth is boiling in a pipkin , pour into it some eggs well beaten , and they will curdle in a lump , when they are enough ; ●ake them out with a holed ladle , and lay them upon the bread in the minestra . to make excellent black-puddings . take a quart of sheeps-blood , and a quart of cream ; ten eggs , the yolks and the whites beaten well 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 : season it with a little nutmeg and cloves and mace mingled with salt , a little sweet-marjoram , thyme and peny-royal shr●d very well together , and mingle them with the o●her things : some put in a few currants ; then fill them in cleansed guts , and boil them carefully . a receipt to make white puddings . take a fillet of veal , and a good fleshy capon ; then half rost them both , and take off their skins : which being done , take only the wings and brawns with an equal proportion of veal , which must be shred very small as is done for sassages . to this shred half a pound of the belly part of interlarded bacon , and half a pound of the finest leaf ( la p●nne ) of hog cleared from the skin ; then take the yolks of eighteen or twenty eggs , and the whites of six well beaten with as much milk and cream , as will make it of convenient thickness ; and then season it with salt , cloves , nutmeg , mace , pepper and ginger , if you please . the puddings must be boiled in half milk and half water . you are to use small-guts , such as for white-m●rrow-puddings , and they are to be cleansed in the o●dinary manner ; and filled very lankley ; for they will swell much in the boiling , and break if they be too full . to make an excellent pudding . take of the tripes of veal the whitest and finest you can find ; wash them well , and let them l●e in fair fountain or river-water , till they do not smell like tripes . this done , cut them so small as is necessary to pass through a tunnel . take also one or two pounds of pork , that hath not been salted , and cut it as small as the tripes , and mingle them altogether ; which season with salt , white-pepper , anis-seeds beaten , and coriander-seeds ; then make a liaison with a little milk and yolks of eggs ; and after all is well mingled and thickned , as it ought to be , you must fill with it the greatest guts of a hog , that may be had , with a funnel of wh●●e iron , having first tyed the end of the gut below . do not fill it too full , for fear they should break in the boiling , but leave room enough for the flesh to swell . when you are going to boil them , put them into a kettle with as much milk as will cover and boil them , being boiled , let them lie in the liquor till they are almost cold , then take them out and lay them in a basket upon a clean linnen cloth to cool . if they are well seasoned , they will keep twelve or fifteen days ; provided you keep them in a good place , not moist , nor of any bad smell . you must still turn them and remove them from one place to another . scotch collops . my lord of bristol's scotch collops are thus made : take a leg of fine sweet-mut●on , that , to make it tender , is kept as long as possible may be without stinking . in winter seven or eig●t days . cut it into slices with a sharp knife as thin as possibly you can . then beat it with the back of a heavy knife , as long as you can , not breaking it in pieces . then sprinkle them with salt , and lay them upon the gridiron over a small charcoal-fire , to broil , till you perceive that side is enough , and before any moisture run out of them upon the fire . then lay the collops into a warm dish close covered , till the gravy be run out of them . then lay their other side upon the gridiron , and make an end of broiling them , and put them again into the dish , where the former gravy run out . add to this more gravy of mutton , heightened with garlike or onions , or eschalots ; and let them stew a while together , then serve them in very hot . they are also very good of a rump of tender beef . to rost wild-boar . at franckfort , when they rost wild-boar ( or ro-buck or other venison ) they lay it to soak , six or eight or ten days ( according to the thickness and firmness of the piece and pene●rability of it ) in good vinegar , wherein is salt and juniper-berries bruised ( if you will , you may add bruised garlick or what other haut-goust you like ) the vinegar coming up half way the flesh , and turn it twice a day . then if you will , you may lard it . when it is rosted , it will be very mellow and tender . they do the like with a leg or other part of fresh-pork . pyes . i made good pyes there with two hares , a good goose and ( as much as the goose is ) the lean of fresh good pork , all well hashed and seasoned ; then larded with great lardons well seasoned , ( first sprinkled with vinegar and wine ) and covered with bay-leaves , and sheets of lard ; then laid in past , and baked . i made also good pyes of red-deer , larding well the lean , then laying under it a thick plastron ( or cake of a finger thick ) of beef-suet , first chapped small , and seasoned well with pepper and salt , then beaten into a cake fit for the meat . and another such cake upon the deers-flesh , and so well baked in strong crust , and soaked two or three hours in the oven after it was baked enough , which required six good hours . if you use no suet , put in butter enough ; as also , put in enough to fill the pa●●e , after it is baked and half cold , by a hole made in the top , when it is near half baked . baked venison . my lady of newport bakes her venison in a dish thus ; a side or a h●nch serves for two dishes . season it as for a pasty . line the dish with a thin crust , of good pure past , but make it pretty thick upwards towards the brim , that it may be there pudding-crust . lay then the venison in a round piece upon the paste in the dish , that must not fill it up to touch the pudding , but lie at ease ; put over it a cover , and let it over-reach upon the brim with some carved pasty work to grace it , which must go up with a border like a lace growing a little way upwards upon the cover , which is a little arched up , and hath a little hole in the top to pour in unto the meat the strong well seasoned broth , that is made of the broken bones , and remaining lean flesh of the venison . put a lit●le pure butter or beef-suet to the venison , before you put the cover on , unless it be exceeding fat . this must bake five or six hours or more as an ordinary pasty . an hour , or an hour and half before you bake it out to serve it up , open the oven , and draw out the dish far enough to pour in at the little hole of the cover the strong decoction ( in stead of decoction in water , you may boil it by self in balneo in duplici vase ; or bake it in a pot with broth and gravy of mutton ) of the broken bones and flesh . then set it in again , to make an end of his baking and soaking . the meat within ( even the lean ) will be exceeding tender and like a gelly ; so that you may cut all of it with a spoon . if you bake a side at once in two dishes , the one will be very good to keep cold ; and when it is so , you may , if you please , bake it again to have it hot ; not so long as at first , but enough to have it all perfectly he●ted through . she bakes thus in pewter-dishes of a large ●ise . mutton or veal may be thus baked with their due seasoning ; as with onions , or onions and apples , or larding , or a cawdle , &c. sweet-breads , beatilles , champ g●ons , treu●fles , &c. an excellent way of making mutton steaks . cut a rack of mutton into tender steaks , rib by rib , and beat the flesh well with the back of a knife . then have a composition ready , made of crumbs of stale manchet grated small , and a little salt ( a fit proportion to salt the meat ) and a less quantity of white-pepper . cover over on both sides all the flesh with this , pretty thick , pressing it on with your fingers and flat knife , to make it lie on . then lay the steaks upon a gridiron over a very quick fire ( for herein consisteth the well doing ) and when the fire hath pierced in a little on the one side , turn the other , before any juyce drop down through the powder . this turning the steaks will make the juyce run back the other way ; and before it run through , and drop through this side , you must turn again the other side : doing so , till the steaks be broiled enough . thus you keep all the juyce in them , so that when you go to eat them ( w●ich must be presently , as they are taken from the fire ) abundance of juyce runneth out as soon as your knife entereth in to the flesh . the same person , that doth this , rosteth a capon so as to keep all its juyce in it . the mystery of it is in tu●ning it so quick , that nothing can drop down . this maketh it the longer in rosting . but when you cut it up , the juyce runneth out , as out of a juycie leg of mutton ; and it is excellent meat . excellent good collops . take two legs of fleshy juycie tender young mutton , cut them into as thin slices as may be . beat them with the back of a thick knife , with smart , but gentle blows , for a long time , on both sides : and the stroaks crossing one another every way , so that the collops be so sho●t , that they scarce hang together . this quantity is near two hours beating . then lay them in a clean frying-pan , and hold them over a smart fire : and it is best to have a sit cover for the pan , with a handle at the top of it , to take it off when you will. let them fry so covered , till the side next the pan be enough ; then turn the other side , and let that fry , till it be enough . then pour them with all the gravy ( which will be much ) into a hot dish , which cover with another hot one , and so serve it into eat presently . you must season the collops with salt sprinkled upon them , either at the latter end of beating them , or whiles they fry . and if you love the taste of onions , you may rub the pan well over with one , before you lay in the steak● or collops ; or when they are in the dish , you may beat some onion-water amongst the gravy . you may also put a little fresh-butter into the pan to melt , and line it all over before you put in the collops , that you may be sure , they bu●n not to the pan . you must put no more collops into one pan , at once , then meerly to cover it with one l●re ; that the collops may not lye one upon another . bluck puddings . take three pints of cream , and boil it with a nutmeg quartered , three or four leaves of large mace , and a stick of cinnamon . then take half a pound of almonds , beat them and strain them with the cream . then take a few fine herbs , beat them and strain them to the cream , which came from the almonds . then take two or three spoonfuls ( or more ) of chickens blood ; and two or three spoonfuls of grated-bread , and the marrow of six or seven bones , with sugar and salt , and a little rose-water . mix all together , and fill your p●ddings . you may put in eight or ten eggs , with the whites of two well-beaten . put in some musk or ambe●greece . to make pith puddings . take a good quantity of the pith of oxen , and let it lie all night in water to soak out the blood . the next morning , strip it out of the skin , and so bea● it with the back of a spoon , till it be as fine as p●p : you must beat a little rose-water with it . then take three pints of good thick cream , and boil it with a nutmeg quartered , three or four leaves of large mace ; and a stick of cinnamon . then take half a pound of the best jordan almond● . blanch them in cold water all night ; then beat them in a mortar with some of your cream ; and as they grow dry , still put in more cream ; and when they be well beaten , strain the cream from the almonds into the pith. then beat them still , until the cream be done , and strain it still to the pith . then take the yolks of ten eggs , with the whites of two ; beat them well , and put them to your former ingredients . then take a spoonful of grated-bread . mingle all these together , with half a pound of fine-sugar , the marrow of six or seven bones , and some salt , and so fill your puddings . they will be much the better , if you put in some ambergreece . red-herrings broyled . my lord d' aubigny eats red-herrings thus broiled . after they are opened and prepared for the gridiron , soak them ( both sides ) in oyl and vinegar beaten together in pretty quantity in a little dish . then broil them , till they are hot through , but not dry . then soak them again in the same liquor as before , and broil them a second time . you may soak and broil them again a third time ; but twice may serve . they will be then very short and crisp and savoury . lay them upon your sallet , and you may also put upon it , the oyl and vinegar , you soaked the herrings in . an oat-meal-pudding . take a pint of m●lk ; and put to it a pint of large or midling oat-meal ; let it stand upon the fire , until 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 currants , and half a pound of suet , and about two spoonfuls of sugar , and three or four eggs. these put into a bag , and boiled , do make a very good pudding . to make pear-puddings . take a cold capon , or half-rosted , which is much better ; then take suet , shred very small the meat and suet together ; then half as much grated bread , two spoonfuls of flower , nutmegs , clove and mace ; sugar as much as you please ; half a pound of currants ; the yolks of two eggs , and the white of one ; and as much cream , as will make it up in a stiff paste . then make it up in fashion of a pear , a stick of cinnamon for the stalk , and the head a clove . to make call-puddings . take three marrow-bones , slice them ; water the marrow over night , to take away the blood . then take the smallest of the marrow , and put it into the puddings , with a peny-loaf grated , a spoonful of flower , and spice as before ; a quarter of a pound of currants ; sugar as much as you please , four eggs , two of the whites taken away . cream as much as will make it as stiff as other puddings . stuff the call of veal cut into the bigness of little hogs-puddings ; you must sow them all to one end ; and so fill them ; then sow up the other end , and when they are boiled , take hold of the thred , and they will all come out . you must boil them in half white●wine and half water ; with one large mace , a few currants , a spoonful of the pudding stuff , the marrow in whole lumps ; all this first boiled up , then put in your p●ddings , and when half boiled , put in your marrow . one hour will boil them . serve them up w●th sippets , and no more liquor , then will serve them up ; you must put salt in all the puddings . a barley pudding . take two ounces of barley pick'd and washed ; boil it in milk , till it is tender ; then let your milk run from it ; then take half a pint of cream , and six spoonfuls of the boiled barley ; eight-spoonfuls of grated bread , four eggs , two whi●es taken away . spice as you please , and sugar and salt as you think fit , one marrow-bone , put in the lumps as whole as you can ; then make puff-paste , and rowl a thin sheet of it , and lay it in a dish . then take a piece of green-citron sliced thin , lay it all over the dish . then take cream , grated bread , your spice , sugar , eggs and salt ; beat all these very well together half a quarter of an hour , pour it on your dish where citron is , then cover it over with puff-paste , and let it bake in a quick oven three quarters of an hour . scrape sugar on it , and serve it up . a pippin-pudding . take pippins and pare , and cut off the tops of them pretty deep . then take out as much of your apple as you can take without breaking your apple , then fill your apple with puddingstuff , made with cream , a little sack , marrow , grated bread , eggs , sugar , spice and salt. make it pretty stiff . put it into the pippins ; lay the tops of the pippins upon the pippins again , stick it through with a stick of cinnamon . set as many upright in your dish as you can : and so fill it up with cream , and sweeten it with sugar and mace ; and stew them between two dishes . to make a baked oatmeal-pudding . take middle oat-meal , pick it very clean , steep it all night in cream , half a pint of oat-meal , to a quart of cream , make your cream scalding hot , before you put in your oat-meal , so cover it close . take a good handful of penny-royal , shred it very small , with a pound of beef-suet . put it to your cream with half a pound of raisins of the sun , sugar , spice , four or five eggs , two whites away . so bake it three quarters of an hour ; and then serve it up . a plain quaking-pudding . take about three pints of new morning milk , and six or seven new laid eggs , putting away half the whites , and two spoonfuls of fine-flower , about a quarter of a nutmeg grated , and about a quarter of a pound of sugar ( more or less , according to your taste , ) after all these are perfectly mingled and incorporated together , put the matter into a fit bag , and so put it into boiling water , and boil it up with a quick fire . if you boil it too long , the milk will turn to whay in the body or substa●ce of the pudding , and there will be a slimy gelly all about the outside . but in about half an hour , it will be tenderly firm , and of an uniform consistence all over . you need not put in any butter or marrow or suet , or other spice , but the small proportion of nutmeg set down , nor grated bre●d . for the sauce , you poor upon it thickened melted butter , beaten with a little sack , or orange-flower water , and sugar ; or compounded in what manner you please , as in other such like puddings . a good quaking bag-pudding . set a quart of good morning milk upon the fire , having seasoned it with salt , and sliced or grated nutmeg . when it beginneth to boil , take it from the fire , and put into it four peny manchets of light french-bread sliced very thin ( if it were kingstone-bread , which is firmer , it must be grated ) and a lump of sweet-butter as big as a wall-nut , and enough sugar to seas●● it ; and cover the possnet with a plate to keep the heat in , that the bread may soak perfectly . whiles this standeth thus , take ten yolks of new-laid-eggs , with one white , and beat them very well with a spoonful or two of milk ; and when the milk is cooled enough , pour it ( with the bread in it , ) into the bason , where the beaten eggs are , ( which likewise should first be sweetned with sugar to their proportion , ) and put about three spoonfuls of fine flower into the composition , and knead them well together . if you will , you may put in a spoonful of sack or muscadine , and ambared sugar , working all well together ; as also , some lumps of marrow or suet shred very small : but it will be very good without either of these . then put this mixtion into a deep woodden dish ( like a great butter-box ) which must first be on the inside a little greased with butter , and a little flower sprinkled thereon , to save the pudding from sticking to the sides of the dish . then put a linnen cloth or handkercher over the mouth of the dish , and reverse the mouth downwards , so that you may tye the napkin close with two knots by the corners cross , or with a strong thred , upon the bottom of the dish , then turned upwards ; all which is , that the matter may not get out , and yet the boiling water get through the linnen upon it on one side enough to bake the pudding s●fficiently . put the woodden-dish thus filled and tyed up into a great possnet or little kettle of boiling water . the faster it boils , the better it will be . the dish will turn and rowl up and down in the water , as it gallopeth in boiling . an hours boiling is sufficient . then u●●y your linnen , and take it off , and reverse the mo●th of the dish downwards into the silver-dish you will serve it up in ; wherein is sufficient melted b●●●er thickened with beating , and sweetened to your taste with sug●● , to serve for sauce . you may beat a little sack or muscadine , or rose , or orange-flower-water with the sauce ; a little of any of which may also go in●o the composition of the pudding . if you put in more flower , or more then one white of egg to this proportion , it will binde the pudding too close and stiff . in plain bag-puddings it makes them much more savoury , to put into them a little penny-royal shreded very small , as also other sweet-herbs . you must put in so little , as not to taste strong of them , but onely to quicken the other flat ingredients . another baked pudding . take a pint and half of good sweet-cream ; set it on the fire , and let it just boil up , take a peny-man●het , not too new , cut off the crust , and sli●e it very thin , put it into a clean earthen pan , and pour the cream upon it , and cover it very clo●e an hour or thereabouts , to steep ●he bread ; when it is steeped enough , take four new laid-eggs , yolks and whites , beat them with a spoonful of rose-water , and two of sack ; grate into it half a nutmeg , and put into it a quarter of a pound of good white-sugar finely beaten , stir all this together with the cream and bread ; then shred very small half a pound of good beef-kidney-suet , and put this to the rest , and mingle them very well together with a slice or spoon ; then size your dish , that you intend to bake it in , and rub the bottom of it with a little sweet-bu●●er ; then put your pudding into it , and take the marrow of two good bones , and stick it in lumps here and there all over your pudding ; so put it into the oven three quarters of an hour , in which time it will be well baked . strew on it some fine sugar , and serve it . to make black-puddings . take a pottle of half-cut groats ; pick them clean , that there may be no husks nor foulness in them ; then put them into a mortar , bruise them a little with a pestle ; then have ready either milk , or fresh meat-broth boiled up , and the oat-meal immediately put into it ; it must be just so much as will cover it ; then cover the thing close that it is in , and let it steep twenty four hours ; to this two quarts of oat-meal , put a pint and half of blood , season it well with salt , and a little pepper , and a little beaten cloves and mace , eight eggs , yolks and whites , five pound of kidney-beef-suet shred , but not too small ; then put in of these herbs ; peny-royal , fennel , leek-blades , parsley , sage , straw-berr●-leaves and violet-leaves , equal parts , in all to the quantity of a good handful ; let them be pick'd and washed very clean , and chop'● very small , and mingled well with the former things ; then fill your puddings . make ready your guts in this manner . cleanse them very well , when they are fresh taken out of the hog ; and after they are well washed and scowred , lay them to soak in fair water three days and three nights , shifting the water twice every day : and every time you shift the water , scour them first with sater and salt. an hour and a quarter is enough to boil them . to preserve pippins in ielly , either in quarters , or in slices . take good sound clear pippins , pare , quarter and coar them ; then put them into a skillet of conduit-water , such a proportion as you intend to make ; boil it very well : then let the liquor run from the pulp through a sieve , without forcing , and let it stand till the next morning . take orange or limon peel , and boil in a skillet of water , till they are tender ; then rowl them up in a linnen cloth to dry the water well out of them ; let them lie so all night . then take of double refined and finely beaten and searced sugar a pound to every pint of pippin liquor that ran through the sieve , and to every pound of sugar , and pint of liquor , put ten ounces of pippins in quarters or in slices , but cut them not too thin ; boil them a little while very fast in the pippin-liquor , before you put in the sugar , then strew in the sugar all over them as it boileth , till it is all in , keeping it still fast boiling , until they look very clear ; by that you may know they are enough . while they boil , you must still be scumming them ; then put in your juyce of limon to your last , and amber , if you please ; and after let it boil half a dozen walms , but no more . then take it from the fire , and have ready some very thin brown-paper , and clap a single sheet close upon it , and if any scum remain , it will stick to the paper . then put your quarters or slices into your glasses , and strew upon them very small slices of limon or orange ( which you please ) which you had before boiled ; then fill up your galsses with your jelly . for making your pippin-liquor , you may take about some fourty pippins to two quarts of water , or so much as to make your pippin-liquor strong of the pippins , and the juyce of about four limons . my lady diana porte●'s scotch collops . cut a leg or two of mutton into thin slices , which beat very well . put them to fry over a very quick fire in a pan first glased over , with no more butter melted in it , then just to besmear a little all the bottom of the pan. turn them in due time . there must never be but one row in the pan , not any slice lying upon another ; but every one immediate to the pan . when they are fryed enough , lay them in a hot dish covered , over a chafing dish , and pour upon them the gravy that run out of them into the pan. then lay another row of slices in the pan to fry as before ; and when they are enough , put them into the dish to the other . when you have enough , by such repetitions , or by doing them in two or three pans , all at a time ; take a porrenger full of gravy of mutton , and put into it a piece of butter as much a wall-nu● , and a quartered onion if you will ( or rub the dish afterwards with garlike ) and pepper and salt , and let this boil to be very hot ; then throw away the onion , and pour this into the dish upon the slices , and let them stew a little together ; then squeese an orange upon it , and serve it up . a fricacee of veal . cut a leg of veal into thin slices , and beat them ; or the like with ch●cken , which must be flead off their skin . put about half a pint of water or flesh-broth to them in a frying-pan , and some thyme , and sweet-marjoram , and an onion or ●wo quartered , and boil them till they be tender , having seasoned them with sal● , and about twenty corns of whole white pepper , and four or five cloves . when they are enough , take half a pi●t of white wine , four yolks of eggs , a quarrter of a pound of butter ( or more ) a good spoonful of thyme , sweet-marjoram and parsley ( more parsley then of the others ) all minced small ; a porrenger full of gravy . when all these are well incorporated together over the fire , and well beaten , pour it into the pan to the rest , and turn it continually up and down over the fire , till all be well incorporated . then throw away the onion and first sprigs of herbs , squeese orange to it , and so serve it up hot . if instead of a fricaceé , you will make un estuveé de veau , stew or boil simpringly your slices of veal in white-wine and water , an● , with a good lump of butter , seasoning it with pepper and salt and onions . when it is enough , put to it store of yolks of eggs beaten with verjuyce , or white-wine and vinegar , and some nutmeg ( and gravy if you will ) and some herbs as in the fricaceé ; and stir all very well over the fire till the sauce be well lié together . a tansy . take three pints of cream , fourteen new-laid-eggs ( seven whites put away ) one pint of juyce of spinage , six or seven spoonfuls of juyce of tansy , a nutmeg ( or two ) sliced small , half a pound of sugar , and a little salt. beat all these well together , then fry it in a pan with no more butter then is necessary . when it is enough , serve it up with juyce of orange or slices of limon upon it . to stew oysters . take what quantity you will of the best oysters to eat raw . open them , putting all their water with the fish into a bason . take out the oysters one by one ( that you may have them washed clean in their own water ) and lay them in the dish you intend to stew them in . then let their water run upon them through a fine linnen , that all their foulness may remain behind . then put a good great lump of butter to them , which may be ( when melted ) half as much , as their water . season them with salt , nutmeg , and a very few cloves . let this boil smartly , covered . when it is half boiled , put in some crusts of light french-bread , and boil on , till all be enough , and then se●ve them up . you may put in three or four grains of ambergreece , when you put in the nutmeg , that in the boiling it may melt . you may also put in a little white-wine or verjuyce at the last , or some juy●e of orange . to dress lamprey's at gl●cester they use lamprey's thus . heat water in a pot or kettle with a narrow mouth , till it be near ready to boil ; so that you may endure to dip your hand into it , but not to let it stay in . put your lamprey's , as they come out of the river , into this scalding-water , and cover the pot , that little while they remain in , which must be but a moment , about an ave maria while . then with a woodden ladle take them out , and la● them upon a table , and hold their head in a napkin ( else it will sl●p away , if held in the bare hand ) and with the back of a knife scrape off the mud , which will have risen out all along the fish . a great deal and very thick will come off : and then the skin will look clean and shining and blew , which must never be flead off . then open their bellies all along , and with a pen-knife loosen the string which begins u●der the gall ( having first cast away the gall and entrails ) then pull it out , and in the pulling away , it will stretch much in length ; then pick out a black substance , that is all along under the string , cutting towards the back as much as is needful for this end . then rowl them up and down in a soft and dry napkin , changing this as soon as it is wet for another , using so many napkins ; as may make the fishes perfectly dry ; for in that consisteth a chief part of their preparation . then powder them well with pepper and salt , rubbing them in well , and lay them round in a pot or strong crust upon a good lare of butter , and store of onions every where about them , and chiefly a good company in the middle . then put mo●e butter upon them , covering the pot with a fit cover , and so set them into a quick oven , that is strongly heated ; where they will require three or four hours ( at least ) baking . when they are taken out of the oven and begin to cool , pour store of melted butter upon them , to fill up the pot at least three fingers bread●h above the fish , and then let it cool and harden ; and thus it will keep a year , if need be , so the butter be not opened , nor craked , that the air get in to the fish . to eat them presently , they dress them thus : when they are prepared , as abovesaid , ( ready for baking ) bo●l them with store of salt and gross pepper , and many onions , in no more water , then is necessary to cover them , as when you boil a carp or pike an court bovillon . in half or three quarters of an hour , they will be boiled tender . then take them and drain them from the water , and serve them with thickened butter , and some of the onions m●nced into it , and a little pepper , laying the fish upon some sippe●s of spungy bread , that may soak up the water , if any come from the fish ; and pour butter upon the fish ; so serve it up hot . to dress stock fish , ●omewhat differingly from the way of holland . beat the fish very well with a large woodden-m●llet , so as not to break it , but to loosen all the flakes within . it is the best way to have them beaten with hard heavy ropes . and though thus beaten , they will keep a long time , if you put them into pease-straw , so thrust in as to keep them from all air , and that they touch not one another , but have straw enough between every fish . when you will make the best dish of them , take only the tails , and tye up half a dozen or eight of them with white-thred . first , they must be laid to soak over night in cold water . about an hour and half , ( or a little more ) before they are to be eaten , put them to boil in a pot or pipkin , that you may cover with a cover of tin or letton so close , that no steam can get out ; and lay a stone or other weight upon it , to keep the cover from being driven off by the steam of the water . put in no more water , then well to cover them . they must never boil strongly , but very leasurely and but simpringly . it will be near half an hour before the water begin to boil so : and from their beginning to do so , they must boil a good hour . you must never put in any new water , though hot , for that will make the fish hard . after the hour , take out the fishes , and untie them , and lay them loose in a colander with holes to drain out the water , and toss them in it up and down very well , as you use to do butter and pease ; and that will loosen and break asunder all the flakes , which will make them the more susceptible of the butter , when you stew them in it , and make it pierce the better into the flakes , and make them tender . then lay them by thin rows in the dish , they are to be served up in : casting upon every row a little salt , and some green parsley minced very small . they who love young-green onions or sives , or other savory herbs , or pepper , may use them also in the same manner , when they are in season . when all is i● , fill up with sweet butter well melted and thickened ; and so let it stew there a while , to soak well into the fish ; which will lie in fine loose tender flakes , well buttered and seasoned . you may eat it with mustard besides . buttered whitings with eggs. boil whitings as if you would eat them in the ordinary way with thick butter-sauce . pick them clean from skin and bones , and mingle them well with butter , and break them very small , and season them pretty high with salt. in the mean time butter some eggs in the best manner , and mingle them with the buttered whitings , and mash them well together . the eggs must not be so many by a good deal as the fish. it is a most savoury dish . to dress poor-john and buckorn . the way of dressing poor-john , to make it very tender and good meat , is this . put it into the kettle in cold water , and so hang it over the fire ; and so let it soak and stew without boiling for 3 hours : but the water must be very hot . then make it boil two or three walms . by this time it will be very tender and swelled up . then take out the back-bone , and put it to fry with onions . if you put it first into hot water ( as ling and such salt fish , ) or being boiled , if you let it cool , and heat it again it will be tough and hard . buckorne is to be watered a good hour before you put it to the fire . then boil it till it be tender , which it will be quickly . then butter it as you do ling ; and if you will , put eggs to it . the way of dressing stock-fish in holland . first beat it exceedingly well , a long time , but with moderate blows , that you do not break it in pieces , but that you shake and loosen all the inward fibers . then put it into water ( which may be a little warmed ) to soak , and infuse so during twelve or fourteen hours ( or more , if it be not yet pierced into the heart by the water , and grown tender . ) then put it to boil very gently , ( and with no more water , then well to cover it , which you must supply with new hot water as it consumeth ) for six or seven hours at least , that it may be very tender and loose and swelled up . then press and drain out all the water from it ; and heat it again in a dish , with store of melted butter thickened ; and if you like it , you may season it also with pepper and mustard . but it will be yet better , if after it is well and tender boiled in water , and that you have pressed all the water you can out of it , you boil it again an hour longer in milk ; out of which when you take it , to put it into the dish with butter , you do not industriously press out all the m●lk , as you did the water , but only drain it out gently , pressing it moderately . in the stewing it with butter , season it to your taste , with what you think fitting . another way to dress stock-fish . beat it exceeding well with a large woodden mallet , till you may easily pluck it all in pieces , severing every flake from other , and every one of them in it so being loose , spungy and limber , as the whole fish must be , and plyant like a glove , which will be in less then an hour . pull then the bones out , and throw them away , and pluck off the skin ( as whole as you can ; but it will have many breaches and holes in it , by the beating ) then gather all the fish together , and lap it in the skin as well as you can , into a round lump , like a bag-pudding , and tye it about with cords or strings ( like a little collar of brawn , or souced fish ) and so put it into luke warm water ( overnight ) to soak , covering the vessel close ; but you need not keep it near any heat whiles it lyeth soaking . next morning take it out that water and vessel , and put it into another , with a moderate quantity of other water , to boil ; which it must do very leisurely , and but simpringly . the main care must be , that the vessel it boileth in , be covered so exceeding close , that not the least breath of steam get out , else it will not be tender , but tough and hard . it will be boiled enough , and become very tender in about a good half hour . then take it out , unty it , and throw away the skin , and lay the flaky fish in a cullender , to drain away the water from it . you must presently throw a little salt upon it , and all about in it , to season it . for then it will imbibe it into it self presently ; whereas if you salt it not , till it grow cold in the air , it will not take it in . mean while prepare your sauce of melted well thickened butter ( which you may heighten with shreded onions or syves , or what well tasted herbs you please ) and if you will you may first strew upon the fish some very small shreded young onions , or sibbouls , or syves , or parsley . then upon that pour the melted butter to cover the fish all over , and soak into it . serve it in warm and covered . to dress parsneps . scrape well three or four good large roots , cleansing well their outside , and cutting off as much of the little end as is fibrous , and of the great end as is hard . put them into a possnet or pot , with about a quart of milk upon them , or as much as will cover them in boiling , which do moderately , till you find they are very tender . this may be in an hour and half , sooner or later , as the roots are of a good kind . then take them out , and scrape all the outside into a pulpe , like the pulpe of roasted apples , which put in a dish upon a chafing dish of coals , with a little of the milk , you boiled them in , put to them ; not so much as to drown them , but only to imbibe them : and then with stewing , the pulpe will imbibe all that milk. when you see it is drunk in , put to the pulpe a little more of the same milk , and stew that , till it be drunk in . continue doing thus till it hath drunk in a good quantity of the milk , and is well swelled with it , and will take in no more , which may be in a good half hour . eat them so , without sugar or butter ; for they will have a natural sweetness , that is beyond sugar , and will be unctuous , so as not to need butter . parsneps ( raw ) cut into little pieces , is the best food for tame rabets , and makes them swee● . as rice ( raw ) is for tame pigeons , and they like it best , varying it sometimes with right tares , and other seeds . cream with rice . a very good cream to eat hot , is thus made . into a quart of sweet cream , put a spoonful of very fine powder of rice , and boil them together suffi●iently , adding cin●amon , or m●ce and nutmeg to your liking . when it is boiled enough take it from the fire , and beat a couple of yolks of new-laid eggs , to colour it yellow . sweeten it to your taste . put bread to it , in it's due time . gr●wel of oat-meal and rice . doctor pridion ordered my lord cornwallis for his chief diet in his looseness , the following grewel , which he found very tastefull . take about two parts of oat-meal well beaten in a mortar , and one part of rice in subtile powder . boil these well in water , as you make water-grewel , adding a good proportion of cinnamon to boil also in d●e time , then strain it through a cloth , and sweeten it to your taste . the yolk of an egg beaten with a little sherry-sack , and put to it , is not bad in a looseness . at other times you may add butter . it is very tasteful and nourishing . sauce for a carp or pike . to butter pease . take two or three spoonfuls of the liquor the carp was boiled in , and put it into a pipkin ; there must be no more , then even to cover the b●ttom of the pipkin . make this boil by it self ; as soon as it doth so , put to this half a pound of sweet butter , let it melt gently , or suddenly , it imports not , so as the liquor boiled , when you did put the butter in ; when the butter is melted , then take it from the fire , and holding the handle in your hand , shake it round a good while and strongly , and it will come to be thick , that you may almost cut it w●th a knife . then squeese juyce of limon into it , or of sharp orange , or verjuyce or vi●egar ; and heat it aga●n as much as you please upon the fire . it will ever after continue thick , and never again , upon any heating , grow oily , though it be cold and heated again twenty times . butter done with fair water , as is said above , with the other liquor , will be thick in the same manner , ( for the liquors make no difference in that : ) put of this butter to boiled pease in their dish , which cover with another ; so shake them very strongly , and a good while together . this is by much the best way to butter pease , and not to let the butter melt in the middle of them , and then stir them long with a spoon . this will grow oily ( though it be good at the first doing ) if you heat them again : the other , never ; and therefore , is the best way upon all occasions to make such thickned melted butter . you may make sauce for a pike in the same manner you did for a carpe ; putting horse-radish to it if you please . a herring-pye . put great store of sliced onions , with currants and raisins of the sun both above and under the herrings , and store of butter , and so bake them . a syllab●b . take a reasonable quantity ( as about half a porrenger full ) of the syrup , that hath served in the making of dryed plums ; and into a large syllabub-pot-milk or squirt , or let fall from high a sufficient quantity of milk or cream . this syrup is very quick of the fruit , and very weak of sugar ; and therefore makes the syllabub exceeding well tasted . you may also use the syrup used in the like manner in the drying of cherries . butter and oil to fry fish. the best liquor to fry fish in , is to take butter and salet oyl , first well clarified together . this hath not the unsavoury taste of oyl alon● , nor the blackness of butter alone . it fryeth fish crisp , yellow , and well tasted . to prepare shrimps for dressing . when you will butter shrimps , first wash them well in warm milk and water equally mingled together , and let them soak a little in it ; then wash them again in fresh milk and water warmed , letting them also soak therein a while . do this twice or thrice with fresh milk and water . this will take away all the rankness and slimyness of them . then butter them , or prepare them for the table , as you think fit . tosts of veal . my lady lusson makes thus her plain tosts of kidney of veal : cut the kidney with all the fat about it , and a good piece of the lean flesh besides . hash all this as small as you can . put to it a quarter of a pound of picked and washed currants , and as much sugar , one nutmeg grated , four yolks and two whites of new-laid eggs raw ; work all these very well together , seasoning it with salt. spread it thick upon slices of light white-bread cut like tosts . then fry them in butter , such quantity as may bo●l over the tops of the tosts . to make mustard . the best way of making mustard is this : take of the best mustard-seed ( which is black ) for example a quar● . dry it gently in an oven , and beat it to subtle powder , and ●earse it . then mingle well strong wine-vinegar with it , so much that it be pretty liquid , for it will dry with keeping . put to this a little pepper beaten small ( white is the best ) at discretion , as about a good pugil , and put a good spoonful of sugar to it ( which is not to make it taste sweet , but rather quick , and to help the fermentation ) lay a good onion in the bottom , quartered if you will , and a race of ginger scraped and bruised ; and stir it often with a horse-radish root cleansed , which let always lie in the pot , till it have lost it's vertue , then take a new one . this will keep long , and grow better for a while . it is not good till after a month , that it have fermented a while . some think it will be the quicker , if the seed be ground with fair water , in stead of vinegar , putting store of onions in it . my lady holmeby makes her quick fine mustard thus : choose true mustard-seed ; dry it in an oven , after the bread is our . beat and searse it to a most subtle powder . mingle sherry-sack with it ( stirring it a long time very well , so much as to have it of a fit consistence for mustard . then put a good quantity of fine sugar to it , as five or six spoonfuls , or more , to a pint of mustard . stir and incorporate all well together . this will keep good a long time . some do like to put to it a little ( but a little ) of very sharp wine-vinegar . to make a white-pot . boil three pints of sweet cream , with a very little salt and some sliced nutmeg . as soon as it begins to boil , take it from the fire . in the mean time beat the yolks of twelve or fifteen new-laid egg● very well with some rose or orange●flower-water , and sweeten the cream to your taste with sugar . then beat three or four spoonfuls of cream with them , and quickly as many more ; so proceeding , till you have incorporated all the cream and all the eggs. then pour the eggs and cream into a deep dish laid over with sippets of fine light bread , which will rise up to the top for the most part . when it is cooled and thickened enough to bear raisins of the sun , strew all over the top with them ( well-washed . ) then press a little way into it with great lumps of raw marrow . two bones will suffice . cover your dish with another , and set it upon a great pot of boiling water , with a good space between the water and the dish , that there be room for the hot steam to rise and strike upon the dish . keep good fire always under your pot . in less then an hour ( usually ) it is ba●ed enough . you will perceive that , if the marrow look brown , and be enough baked . if it should continue longer on the heat , it would melt . you may bake it in an oven if you will ; but it is hard to regulate it so , that it be not too much or too little : whereas the boiling water is certain . you may strew ambred sugar upon it , either before you set it to bake , or after it is done . for rosting of meat . to rost fine meat ( as partridge , pheasant , chicken , pigeon ) that it be full of juyce ; baste it as soon as it is through hot , and time to baste , with butter . when it is very moist all over , sprinkle flower upon it every where , that by turning about the fire , it may become a thin crust . then baste it no more till the latter end . this crust will keep in all the juyce . a little before you take it up , baste it again with butter , and this will melt away all the crust . then give it three or four turns of the spit , that it may make the outside yellow and crisp . you may also baste such meat with yolks of new ▪ laid eggs , beaten into a thin oyl . but with this you continue basting all the while the meat rosteth . to stew a rump of beef . take a rump of beef , break all the bones ; season it with pepper and salt to your liking ; take three or four nutmegs , and a quantity of mace , beat them grossly ; then take a bunch of very good sweet herbs , and one good onion cut in quarters , or garlike , as you like it . put in half a pint of white-wine vinegar , and one pint of good claret , one handful of sugar ; and a piece or two of beef suet or butter : shred some cabbage under and over , and scrape in a pound of good old cheese . put all these into an earthen pot , and let it stand in an oven with brown-bread four or five hours ; but let the pot be covered close with paste . to stew a rump of beef . take a fat rump of young beef , as it comes from the butcher , and take out all the bones , excepting the tip of it towards the tail that is all fat , which you cannot take out , without spoiling or defacing or breaking it . but take out all the thick bones towards the chine , and the thick sinews , that are on the outer sides of the flesh ; ( which will never become tender with boiling ) so that you have nothing but the pure flesh and fat , without any bony or tough substance . then beat well the lean part with a woodden roling pin , and when you have beaten well one side , turn the other . then rub it well with pepper grosly beaten , and salt ; just as you would do , to season a venison pasty , making the seasoning higher or gentler according to your taste . then lay it in a fit vessel , with a flat bottom ( pipkin or kettle as you have conveniency ) that will but just contain it , but so that it may lye at ease . or you may tye it up in a loose thin linnen cloth , or boulter , as they do capons à la mode , or brawn , or the like . then put water upon it , but just to cover it , and boil it close covered a matter of two hours pretty smartly , so that it be well half boiled . then take it out of that , and put it into another fit vessel , or the same cleansed , and put upon it about two quarts of good strong deep well bodied claret-wine , and a good bundle of sweet-herb● , ( penny-royal , sweet marjoram , winter-savory , limon thyme , &c. ) and a good large onion peeled , and stuck as close with cloves , as you can stick it , if you like the taste of on●ons . they must be the strong b●ting onions , that are round and red : a little nutmeg , and some mace. put to the wine abo●t a pint of the liquor that you have al●eady boiled the beef in ; and if you would have it strong of the seasoning of pepper , and salt ; take the bottom of this liquor . thus let it boil very gently , simpringly , or rather stew with char-coal over a little furnace , or a fit chafing-dish , a matter of three hours , close covered . if the l●quor waste too much , you may recruit it with what you have kept of that , which your beef was boiled in . when it is near time to take it up , stew some oysters in their own l●quor ( to which you may add at the latter end , some of the winy liquor , that the beef is now stewing in , or some of the first beef-broth , or use some good pickled oysters ) and at the same time make some thin tostes of kingstone manchet , which toste very leisurely , or rather dry them throughly , and very hard , and crisp , but not burned , by lying long before the fire . and if you have fresh champignons , dress a good dish full of them , to be ready at the same time , when all the rest is ready ; if not , use pickled ones , without further dressing . when you find your beef is as tender as can be , and will scacely hold together , to be taken up together , and that all the other things are ready , lay the tostes in the dish , where the beef is to lye ; pour some of the liquor upon it . then lay the beef upon the tosts ; throw away the bundle of herbs and onions ; and pour the rest of the liquor upon the beef , as also the oysters , and the mushrooms , to which add a pretty deal , about half a pint of broom-buds : and so let it stand a while well covered over coals to mittoner ; and to have all the several substances communicate their tastes to one another , and to have the tostes swell up like a gelly . then serve it up . if you want liquor , you may still recruit your self out of the first beef-broth , which you keep all to supply any want afterwards . have a care , whiles it is stewing , in the winy-liquor , to lift the flesh sometimes up from the bottom of the vessel , least if it should lye always still , it may stick to the bottom , and burn ; but you cannot take it out , for it would fall in pieces . it will be yet better meat , if you add to it , at the last ( when you add all the other heightnings ) some marrow , and some chessnuts , and some pistachios , if you will. put to your broom-buds ( before you put them in to the rest ) some elder vinegar , enough to soak them , and even to cover them . if you find this make your composition of the whole too sharp , you may next time take less . when you put the beef to stew with the wine ( or a while after ) you may put to it a pretty quantity ( as much as you can take in both hands at once ) of shreded cabbage , if it be the season ; or of turneps , if you like either of these . carrots make it somewhat flat . if the wine be not quick enough , you may put a little elder vinegar to it . if you like garlike , you may put in a little , or rub the dish with it . pickled champignons . champignons are best , that grow upon gravelly dry rising grounds . gather them of the last nights growth ; and to pre●erve them white , it is well to cast them into a pitcher of fair-water , as you gather them : but that is not absolutely necessary , if you will go about dressing them as soon as you come home . cut the great ones into halves or quarters , seeing carefully there be no worms in them ; and peel off their upper skin on the tops : the little ones , peel whole . as you peel them , throw them into a bason of fair-water , which preserves them white . then put them into a pipkin or possnet of copper ( no iron ) and put a very little water to them , and a large proportion of salt. if you have a pottle of mushrooms , you may put to them ten or twelve spoonfuls of water , and two or three of salt. boil them with pretty quick-fire , and scum them well all the while , taking away a great deal of foulness , that will rise . they will shrink into a very little room . when they are sufficiently parboiled to be tender , and well cleansed of their scum , ( which will be in about a quarter of an hour , ) take them out , and put them into a colander , that all the moisture may drain from them . in the mean time make your pickle thus : take a quart of pure sharp white wine vinegar ( elder-vinegar is best ) put two or three spoonfuls of whole pepper to it , twenty or thirty cloves , one nutmeg quartered , two or three flakes of mace , three bay-leaves ; ( some like limon-thyme and rose-mary ; but then it must be a very little of each ) boil all these together , till the vinegar be well impraegnated with the ingredients , which will be in about half an hour . then take it from the fire , and let it cool . when the pickle is quite cold , and the mushrooms also quite cold , and drained from all moisture : put them into the liquor ( with all the ingredients in it ) which you must be sure , be enough to cover them . in ten or twelve days , they will have taken into them the full taste of the pickle , and will keep very good half a year . if you have much supernatant liquor , you may parboil more mushroms next day , and put them to the first . if you have not gathered at once enough for a dressing , you may keep them all night in water to preserve them white , and gather more the next day , to joyn to them . to stew wardens or pears . pare them , put them into a pipkin , with so much red or claret-wine and water , ana , as will●near reach to the top of the pears . stew or boil gently , till they grow tender , which may be in two hours . after a while , put in some sticks of cinnamon bruised and a few cloves . when they are almost done , put in sugar enough to season them well and their syrup , which you pour out upon them in a dee● plate . to stew apples . pare them and cut them into slices . stew them with wine and water as the pears , and season them in like manner with spice . towards the end sweeten them with sugar , breaking the apples into pap by stirring them . when you are ready to take them off , put in good store of fresh-butter , and incorporate it well with them , by stirring them together . you stew these between two dishes . the quickest apples are the best . portuguez eggs. the way that the countess de penalva makes the portuguez eggs for the queen , is this . take the yolks ( clean picked from the whites and germ ) of twelve new-laid eggs. beat them exceedingly with a little ( scarce a spoonful ) of orange-flower-water . when they are exceeding liquid , clear , and uniformly a thin liquor , put to them one pound of pure double refined sugar ( if it be not so pure , it must be clarified before ) and stew them in your dish or bason over a very gentle fire , stirring them continually , whiles they are over it so that the whole may become one uniform substance , of the consistence of an electuary ( beware they grow not too hard ; for without much caution and attention , that will happen on a sudden ) which then you may ●at presently , or put into pots to keep . you may dissolve ambergreece ( if you will , ground first very much with sugar ) in orange-flower or rose-water , before hand , and put it ( warm and dissolved ) to the eggs , when you set them to stew . if you clarifie your sugar , do it with one of these waters , and whites of eggs. the flavor of t●ese sweet-waters goeth almost all away with boiling . therefore half a spoonful put into the composition , when you take it from the fire , seasoneth it more then ten times as much , put in at the first . to boil eggs. a certain and infallible method to boil new-laid eygs to sup up , and yet that they have the white turned to milk , is thus : break a very little hole , at the bigger end of the shell , and put it into the water , whil●s it boileth . let it remain boiling , whiles your pulse beateth two hundred stroaks . then take it out immediately , and you will find it of an exact temper : others put eggs into boyling water just as you take it from the fire , and let them remain there , till the water be so cooled , that you may just put in your hand , and take out the eggs. others put the eggs into cold water , which they set upon the fire , and as soon as the water begins to boil , the eggs are enough . to make clear gelly of bran. take two pound of the broadest open bran of the best wheat , and put it to infuse in a g●llon of water , during two or three days , that the water may soak into the pure flower , that sticks to the bran . then boil it three or four walms , and presently take it from the fire , and strain it through some fine strainer . a milky substance will come out , which let stand to settle about half a day . pour off the clear water , that swimmeth over the starch or flomery , that is in the bottom ( which is very good for pap , &c. ) and boil it up to a gelly , as ▪ you do harts-horn gelly or the like , and season it to your taste . to bake venison . boil the bones ( well broken ) and remaining flesh of the venison , from whence the meat of the pasty is cut , in the liquor , wherein capons and veal , or mutton have been boiled , so to make very strong broth of them . the bones must be broken , that you may have the marrow of them in the liquor ; and they must stew a long time ( covering the pot close : ) that you may make the broth as strong as you can ; and if you put some gravy of mutton or veal to it , it will be the better . when the pasty is half baked , pour some of this broth into it , by the hole at the top ; and the rest of it , when it is quite baked , and wanteth but standing in the oven to soak . or put it all in at once , when the pasty is sufficiently baked , and afterwards let it remain in the oven a good while soaking . you may bake the bones ( broken ) with the broth and gravy , or for want thereof , with only water in an earthen pot close stopped , till you have all the substance in the liquor ; which you may pour into the pasty an hour before it is baked enough . if you are in a park , you may soak the venison a night in the blood of the deer ; and cover the flesh with it , clotted together when you put it in paste . mutton blood also upon venison , is very good . you may season your blood a little with pepper and salt. to bake venison to keep . after you have boned it , cut away all the si●ews , then season it with pepper and salt pretty high , and divide a stag into four pots ; then put about a pound of butter upon the top of each pot , and cover it with rye-past pretty thick . your oven must be so hot , that after a whole night it may be baked very tender , which is a great help to the keeping of it . and when you draw it , drain all the liquor from it , and turn your pot upon a pie-plate , with the bottom upwards , and so let it stand , until it is cold ; then wipe your pot , that no g●avy remain therein , and then put your venison into the same pot again ; them have your butter very well clarified , that there be no dross remaining ; then fill up your pot about two inches above the meat with butter , or else it will mould . and so the next day binde it up very close , with a piece of sheeps leather so that no air can get in . after which you may keep it as long as you please . master adrian may put 's up his venison in pots , to keep long , thus : immediatly as soon as he hath killed it , he seasoneth and baketh it as soon as he can , so that the flesh may never be cold . and this maketh that the fat runn●th in among the lean , and is like calvered salmon , and eats much more mellow and tender . but before the deer be killed , he ought to be hunted and chafed as much as may be . then seasoned and put in the oven before it be cold . be sure to pour out all the gravy , that settleth to the bottom , ●nder the flesh after the baking , before you put the butter to it , that is to lie very thick upon the meat , to keep it all the year . about making of braw●● . it must be a very large oven , that so it may contract the stronger heat , and keep it the longer . it must be at least eight hours heating with wood , that it be as hot as is possible . if the brawn be young , it will suffice eight hours or a little more in the oven . but if old , it must be ten or eleven . put but two collars into each pot , for bigger are unwieldy . into every pot , put twelve corns of whole pepper , four cloves , a great onion peeled and quartered , and two bay-leaves , before you put them into the oven . before they are set in , you do not fill them with water to the top , least any should spill in sliding them in ; but fill them up by a bowl fastned to a long pole. no water must be put in , after the oven is closed ( nor the oven ever be opened , till after all is throughly baked ) and therefore you must put in enough at first to s●rve to the last ; you must rowl your collars as close as may be , that no air may be left in the folds of them : and sow them up in exceeding strong cloth , which a strong man must pull as hard as he can in the sowing . their cloths must not be pulled off , till the collars have been three or four days out of the oven , least you pull off part of the brawn with them . you may put the same proportion of pepper , clove● , &c. into the souce-drink as you did in the baking them ; which at either time ( especially at first ) give them a fine taste . the souce-drink is made of six shillings beer , and thames or river-water , of each an equal quantity , well boiled with salt. when boiled and cold , put in to it two or three quarts of skimmed milk , only to colour it ; and so change it once in three weeks . tender brawn sliced thin , and laid sallet-wise in a dish as the sliced capon , and seasoned with pepper , salt and vinegar and oyl , with a little limon , is a very good sallet . sallet of cold capon rosted . it is a good sallet , to slice a cold capon thin ; mingle with it some sibbolds , lettice , rocket and tarragon sliced small . season all with pepper , salt , vinegar and oyl , and sliced limon . a little origanum doth well with it . mutton baked like venison , soaking either in their blood . take a large fat loin of mutton ( or two ) boned after the manner of venison . season it well to your taste with pepper and salt. then lay it to steep all night in enough of the sheep's blood , to cover it over , and soak well into it . then lay it into the past , with all the clo●ted thick blood , under it , upon it , and hanging about it . you may season the blood with pepper and salt , before you lay the meat in it . but though you do not , it will not be amiss , so as the meat be seasoned high enough . then bake it as you do an ordinary pasty ; and you may put gravy of mutton or strong broth into it . you may do it in a dish with past ; as my lady of newport doth her venison . this way of steeping in blood before you bake it , is very good also for venison . to make an excellent hare-pye . hash the flesh of as many hares , as you please , very ●mall . then beat them strongly in a mortar into a paste , which season duly with pepper and salt. lard it throughly all over with great lardons of lard well rowled in pepper and salt. put this into a straight earthen pot , to lye close in it . if you like onions , you may put one or two quartered into the bottom of the pot. put store of sweet-butter upon the meat , and upon that , some strong red claret-wine . cover the pot with a double strong brown paper , tyed close about the mouth of it . set it to bake with houshold-bread , ( or in an oven , as a venison pasty ) for eight or ten hours . then take out the pot , and thence the meat , and pour away all the liquor , which let settle . then take all the congealed butter , and clarifie it well . put your meat again into the pot , and put upon it your clarified butter , and as much more as is necessary . and i believe the putting of claret-wine to it now is better , and to omit it before . bake it again , but a less while . pour out all the liquor , when it is baked , and clarifie the butter again , and pour it upon the meat , and so let it cool ; the butter must be at least two or three fingers breadth over the meat . to bake beef . bone it , and beat it exceeding well on all sides , with a roling pin , upon a table . then season it with pepper and salt , ( rubbing them in very well ) and some pars●ey , and a few sweet herbs ( penny-royal , winter-savoury , sweet-marjoram , limon thyme , red-sage , which yet to some seems to have a ph●sical taste ) an onion if you will. squeese it into the pot as close as you can . put butter upon it , and claret-wine , and covered all as above . bake it in a strong oven eight or ten hours . take it out of the oven , and the meat out of the pot , which make clean , from all settlings ; and squeese all the juyce from it ( even by a gentle press . ) then put it in again hard pressed into the por . clarifie the butter , that you poured with the liquor from the meat out of the pot ; and pour it again with more fresh , to have enough to cover it two or three fingers thick . to bake pidgeons , ( which are thus excellent , and will keep a quarter of a year ) or teals , or wild-ducks . season them duly with pepper and salt ; then lay them in the pot , and put store of butter , and some claret-wine to them . cover and bake as above : but a less while according to the tenderness of the meat . in due time take out your pot , and your birds out of it , which press not , but only wipe off the liquor . pour it out all . clarifie the butter ; put in the birds again , and the clarified butter , and as much more as needs ( all melted ) upon them , and let it cool . you may put a few bay-leaves upon any of these baked meats , between the meat and the butter . gre●n geese-pye . an excellent cold pye is thus made . take two fat green-geese ; bone them , and lay them in paste one upon the other , seasoning them well with pepper and salt , and some little nutmeg , both above and below and between the two geese . when it is well-baked and out of the oven , pour in melted butter at a hole made in the top . the crust is much better than of a stubble-goose . to boil beef or venison tender and savoury . the way to have beef tenderest , short and best boiled , as my lord of saint alban's useth it , is thus . take a rump or brisket of beef ; keep it without salt as long you may , without danger to have it smell ill . for so it groweth mellow and tender , which it would not do , if it were presently salted . when it is sufficiently mortified , rub it well with salt ; let it lie so but a day and a night , or at most two nights and a day . then boil it in no more water then is necessary . boil it pretty smartly at first , but afterwards but a simpring or stewing boiling , which must continue seven or eight hours . sometimes he boileth it half over night , and the rest next morning . if you should not have time to salt it , you may supply that want thus ; when the beef is through boiled , you may put so much salt into the pot as to make the broth like brine , and then boil it gently an hour longer ; or take out the beef , and put it into a deep dish , and put to it some of his broth made brine , and cover it with another dish , and stew it so an hour . a hanch of venison may be done the same way . to bake wilde-ducks or teals . season your duck and teal with pepper and salt , both within and without , so much as you think may season them ; then crack their bones with a roling pin ; then put them into an earthen pot close , and cover them with butter , and bake them in an oven as hot as for bread , and let them stand three or four hours ; when you take them out of the oven , pour out all the liquor from them , then melt so much butter as will cover them ; when you have melted your butter , let it stand a while , until all the dross be settled to the bottom , and put in the clear butter , which must cover the fowl. to season humble-pyes : and to rost wilde-ducks . bake humble-pyes without chapping them small in a pye , seasoned with pepper and salt , adding a pretty deal of parsley , a little sweet-marjoram and savoury , and a very little thyme . rost wilde ducks putting into their bellies some sage and a little onion ( both well shreded ) wrought into a lump with butter , adding a little pepper and salt. and let their sauce be a little gravy of mutton , to enlarge the seasoned gravy , that comes from the ducks when they are cut up . to souce turkeys . take a good fat turkey or two ; dress them clean , and bone them ; then tye them up in the manner of sturgeon with some thing clean washed . take your kettle , and put into it a pottle of good white-wine , a quart of water , and a quart of vinegar ; make it boil , and season it with salt pretty well . then put in your turkeys , and let them boil till they be very tender . when they are enough boiled , take them out , and taste the liquor ; if it be not sharp enough ▪ put more vinegar , and let it boil a little ; then put it into an earthen pot , that will hold both turkeys . when it is cold enough , and the turkeys through-cold , put them into the liquor in the pot , and be sure they be quite covered with the liquor ; let them lye in it three weeks or a month ; then serve it to the table , with fennel on it , and eat it with elder vinegar . you may do a capon or two put together in the same manner : but first larding it with great lardons rowled in pepper and salt. a shorter time lying in the pickle will serve . an excellent meat of goose or turkey . take a fat goose , and powder it with salt eight or ten days ; then boil it tender , and p●t it into pickle , like sturgeon-pickle . you may do the like with a very fat turkey ; but the best pickle of that is , the italian marinating ▪ boiling mace , nu●meg , &c. in it . you may boil garlick in the belly of the fouls , if you like it , or in the pickle . to pickle an old fat goose. cut it down the back , and take out all the bones ; l●rd it very well with green bacon , and season it well with three quarters of an ounce of pepper ; half an ounce of ginger ; a quarter of an ounce of cloves , and salt as you judge proportionable ; a pint of white wine and some butter . put three or four bay-leaves under the meat , and bake it with brown-bread , in an earthen pot close covered , and the edges of the cover closed with paste . let it stand three or four days in the pickle ; then eat it cold with vinegar . about ordering bacon for gambons , and to keep . at franckfort they use the following cautions about the bacon , they salt for gambons or sides to keep . the best is of male hogs of two year old , that have been gelt , when they were young . they kill them in the wan of moon , from a day or two after the full , till the last quarter . they fetch off their hair with warm-water , not by burning ( which melteth the fat , and maketh it apt to grow resty ) and after it hath lain in the open air a full day , they salt it with dry salt , rubbing it in well : then lay what quantity you will in a tub for seven or eight days ( in which time the salt dissolveth to water ) then take it out , and wipe it dry , and hang it in a room , where they keep fire , either on a hearth , or that smoak cometh out of a stove into the room ( as most of those rooms do smoak ) but hang them not in the chimney , that the hot smoak striketh upon them ; but if you have a very large chimney , hang them pretty high and aside , that the smoak may not come full upon them . after a while , ( when they are dry ) take them thence , and hang them from the smoak in a dry warm room . when the weather groweth warm as in may , there will drop from them a kinde of melted oyly grease , and they will heat , and grow resty , if not remedied . take them down then , and lay them in a cold dry place , with hay all about them , that one may not touch another . change the hay every thirty , or twenty , or fifteen days , till september , that the weather groweth cool ; then hang them up again in the free air , in a dry chamber . if you make the shoulders into gambons , you must have a care to cut away a little piece of flesh within , called in dutch the mause ; for if that remain in it , the bacon will grow resty . to make a tansey . take spinage , sorrel , tansey , wheat , a quart of cream ; bread ( the quantity of a two peny loaf ) twenty eggs , and half the whites , one nutmeg , half a pound of sugar , and the juyce of a couple of limons . spinage is the chief herb to have the juyce ; wheat also is very good , when it is young and tender . you must not take much sorrel , for fear of turning the cream ; but less tansey , so little that it may not taste distinctly in the composition . the juyce of limons is put in at the end of all . you may lay thin slices of limon upon the tansey made , and sugar upon them . another way . beat twelve eggs ( six whites put away ) by themselves exceeding well ( two or three hours ) sometimes putting in a spoonful of cream to keep them from oyling ; then mingle them well with a quart of cream ; to which put about half a pint of juyce of spinage ( as much as will make the cream green ) or of green wheat , and four spoonfuls of juyce of tansey , one nutmeg scraped into thin slices , and half a pound of sugar ; all things exceeding w●ll incorporated together ; fry this with fresh butter , no more then to glase the pan over , and keep the tansey from sticking to the pan. to make cheese-cakes . take twelve quarts of milk warm from the cow , turn it with a good spoonful of runnet . break it well , and put it into a large strainer , in which rowl it up and down , that all the whey may run out into a little tub ; when all that will is run out , wring out more . then break the curds well ; then wring it again , and more whey will come . thus break and wring till no more come . then work the curds exceedingly with your hand in a tray , till they become a short uniform paste . then put to it the yolks of eight new laid eggs , and two wh●tes , and a pound of butter . work all this long together . in the long working ( at the several times ) consisteth the making them good . then season them to your taste with sugar finely beaten ; and put in some cloves and mace in subtile powder . then lay them thick in coffins of fine paste , and bake them . short and crisp crust for tarts and pyes . to half a peck of fine flower , take a pound and half of butter , in this manner . put your butter with at least three quarts of cold water ( it imports not how much or how little the water is ) into a little kettle to melt , and boil gently : as soon as it is melted , scum off the butter with a ladle , pouring it by ladlefuls ( one a little after another , as you knead it with the flower ) to some of the flower ( which you ●ake not all at once , that you may the better discern , how much liquor is needful ) and work it very well into paste . when all your butter is kneaded , with as much of the flower , as serves to make paste of a fitting consistence , take of the water that the butter was melted in , so much as to make the rest of the flower into paste of due consistence ; then joyn it to the paste made with butter , and work them both very well together , of this make your covers and coffins thin . if you are to make more paste for more tarts or pyes , the water that hath already served , will serve again better then fresh . to make goose-pyes , and such of thick crust , you must p●t at least two pound of butter to half a peck of flower . put no more salt to your past , then what is in the butter , which must be the best new butter that is sold in the market . to make a cake . take eight wine quarts of flower ; one pound of loaf sugar beaten and searsed ; one ounce of mace , beat it very fine : then take thirty eggs , fifteen whites , beat them well ; then put to them a quart of new ale-yest ; beat them very well together , and strain them into your flower ; then take a pint of rosewater , wherein six grains of ambergreece and musk have been over night . then take a pint and half of cream or something more , and set it on the fire , and put into it four pounds and three quarters of butter ; and when it is all melted ; take it off the fire , and stir it about , until it be pretty cool ; and pour all into your flower , and stir it up quick with your hands , like a lith pudding ; then dust a little flower over it , and let it stand covered with a flannel , or other woollen cloth , a quarter of an hour before the fire , that it may rise ; then have ready twelve pounds of currants very well washed and pick'd , that there may be neither stalks , nor broken currants in them . then let your currants be very well dryed before the fire , and put warm into your cake ; then mingle them well together with your hands ; then ge● a tin hoop that will contain that quantity , and butter it well , and put it upon two sheets of paper well buttered ; so pour in your cake , and so set it into the oven , being quick that it may be well soaked , but not to burn . it must bake above an hour and a quarter ; near an hour and half . take then a pound and half of double refined sugar purely beaten and searsed ; put into the whites of five eggs ; two or 3 spoonfuls of rose-water ; keep it a beating all the time , that the cake is a baking which will be two hours ; then draw your cake out of the oven , and pick the dry currants from the top of it , and so spread all that you have beaten over it , very smooth , and set it a little into the oven , that it may dry . another cake . take three pounds and an half of flower ; one penny worth of cloves and mace ; and a quarter of a pound of sugar and salt , and strew it on the flower . then take the yolks of eight eggs well beaten , with a spoonful and half of rose water ; then take a pint of thick cream , and a pound of butter ; melt them together , and when it is so , take three quarters of a pint of ale-yest , and mingle the yest and eggs together . then take the warm liquor , and mingle all together ; when you have done , take all , and pour it in the bowl , and so cover the flower over the liquor ; then cover the pan with a napkin , and when it is risen , take four pounds of currants , well washed and dryed , and half a pound of raisins of the sun sliced , and let them be well dryed and hot , and so stir them in . when it is risen , have your oven hot against the cake is made ; let it stand three quarters of an hour . when it is half baked , ice it over with fine sugar and rose-water , and the whites of eggs , and musk and ambergreece . when you m●ngle your yest and eggs together for the cake , put musk and amber to that . to make a plumb-cake . take a peck of flower , and part it in half . then take two quarts of good ale-yest , and strain it into half t●e flower , and some new milk boiled , and almost cold again ; make it into a very light paste , and set it before the fire to rise ; then take five pound of butter , and melt it in a skillet , with a quarter of a pint of rose-water ; when your paste is risen , and your oven almost hot , which will be by this time , take your paste from the fire , and break it into small pieces , and take your other part of flower , and strew it round your paste ; then take the melted butter , and put it to the past , and by degrees work the paste and flower together , till you have mingled all very well . take six nutmegs , some cinnamon and mace well beaten , and two pound of sugar , and strew it into the paste , as they are a working it . take three pounds of raisins stoned , and twelve pounds of currants very well washed and dryed again ; one pound of dates sliced ; half a pound of green citron dryed and sliced very thin ; strew all these into the paste , till it have received them all ; then let your oven be ready , and make up your cake , and set it into the oven ; but you must have a great care , it doth not take cold . then to ice it , take a pound and half of double refined sugar beaten and searsed ; the whites of three eggs new-laid , and a little orange flower-water , with a little musk and ambergreece , beaten and searsed , and put to your sugar ; then strew your sugar into the eggs , and beat it in a stone mortar with a woodden pastel , till it be as white as snow , which will be by that time the cake is baked ; then draw it to the ovens mo●th , and drop it on , in what form you will ; let it stand a little again in the oven to harden . to make an excellent cake . to a peck of fine flower , take six pounds of fresh butter , which must be tenderly melted , ten pounds of currants , of cloves and mace , half an ounce of each , an ounce of cinnamon , half an ounce of nutmegs , four ounces of sugar , one pint of sack mixed with a quart at least of thick barm of ale ( as soon as it is settled , to have the thick fall to the bottom , which will be , when it is about two days old ) half a pint of rose-water ; half a quarter of an ounce of saffron . then make your paste , strewing the spices , finely beaten , upon the flower : then put the melted butter ( but even just melted ) to it ; then the barm , and other liquors : and put it into the oven well heated presently . for the better baking of it , put it in a hoop , and let it stand in the oven one hour and half . you ice the cake with the whites of two eggs , a small quantity of rose-water , and some sugar . to make bisket . to half a peck of flower , take three spoonf●ls of barm , two ounces of seeds ; aniseeds or fennel-seeds . make the paste very stiff , with nothing but water , and dry it ( they must not have so much heat , as to make them rise , but only dry by degrees ; as in an oven after manchet is taken out , or a gentle stove ) in flat cakes very well in an oven or stove . to make a caraway-cake . take three pound and a half of the finest flower and dry it in an oven ; one pound and a half of sweet butter , and mix it with the flower , until 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 ; six spoonfuls of rose-water , four yolks , and two whites of eggs ; then let it lie before the fire half an hour or more . and when you go to make it up , put in three quarters of a pound of caraway-confits , and a pound and half of biskets . put it into the oven , and let it stand an hour and half . another very good cake . take four quarts of fine flower , two pound and half of butter , three quarters of a pound of sugar , four nutmegs ; a little mace ; a pound of almonds finely beaten , half a pint of sack , a pint of good ale-yest , a pint of boiled cream , twelve yolks , and four whites of eggs ; four pound of currants . when you have wrought all these into a very fine past , let it be kept warm before the fire half an hour , before you set it into the oven . if you please , you may put into it , two pound of raisins of the sun stoned and quartered . let your oven be of a temperate heat , and let your cake stand therein two hours and a half , before you ice it ; and afterwards only to harden the ice . the ice for this cake is made thus : take the whites of three new laid eggs , and three quarters of a pound of fine sugar finely beaten ; beat it well toge●her with the whites of the eggs , and ice the cake . if you please you may add a little musk or ambergreece . excellent small cakes . take three pound of very fine flower well dryed by the fire , and put to it a pound and half of loaf sugar sifted in a very fine sieve and dryed ; three pounds of currants well washed and dryed in a cloth and set by the fire ; when your flower is well mixed with the sugar and currants , you must put in it a pound and half of unmelted butter , ten spoonfuls of cream , with the yolks of three new-laid eggs beat with it , one nutmeg ; and if you please , three spoonfuls of sack. when you have wrought your paste well , you must put it in a cloth , and set it in a dish before the fire , till it be through warm . then make them up in little cakes , and prick them full of holes ; you must bake them in a quick oven unclosed . afterwards ice them over with sugar . the cakes should be about the bigness of a hand-breadth and thin : of the cise of the sugar cakes sold at barnet . my lord of denbigh's almond march-pane . blanch either nut-kernels , from the husk ▪ in the best manner you can . then pun them with a due proportion of sugar , and a little orange-flower , or rose-water . when it is in a fitting uniform paste , make it into round cakes , about the bigness of your hand , or a little larger , and about a finger thick ; and lay every one upon a fine paper cut fit to it ; which lay upon a table . you must have a pan like a tourtiere , made to contain coals on the top , that is flat , with edges round about to hold in the coals , which set over the cakes , with fire upon it . let this remain upon the cakes , till you conceive , it hath dryed them sufficiently for once ; which may be within a quarter of an hour ; but you take it off two or three times in that time , to see you scorch not the outside , but only dry it a little . then remove it to others , that lye by them ; and pull the papers from the first , and turn them upon new papers . when the others are dryed enough , remove the pan back to the first , to dry their other side : which being enough , remove it back to the second , that by this time are turned , and laid upon new papers . repeat this turning the cakes , and changing the pan , till they are sufficiently dry : which you must not do all at once , least you scorch them : and though the outside be dry , the inside must be very moist and tender . then you must ice them thus : make a thick pap with orange flower or rose-water , and purest white sugar : a little of the whites of eggs , not above half a spoonful of that oyl of eggs , to a porrenger full of thick pap , beaten exceeding well with it , and a little juyce of limons . lay this smooth upon the cakes with a knife , and smoothen it with a feather . then set the pan over them to dry them . which being if there be any unevenness , or cracks or discolouring , lay on a little more of that mortar , and dry it as before . repeat this , till it be as clear , and smooth , and white , as you would have it . then turn the other sides , and do the like to them . you must take care , not to scorch them : for then they would look yellow or red , and they must be pure , white and smooth like silver between polished and matte , or like a looking glass . this coat preserves the substance of the cakes within , the longer moist . you may beat dissolved amber , or essence of cinnamon , with them . to make slipp coat cheese . according to the bigness of your moulds proportion your stroakings for your cheese-curds . to six quarts of stroakings , take a pint of spring-water : if the weather be hot , then let the water be cold , and before you put it into the stroakings , let them stand a while to cool after they are milked , and then put in the water with a little salt first stirred in it : and having stirred it well together , let it stand a little while , and then put in about two good spoonfuls of runner , stir it well together , and cover it with a fair linnen-cloth , and when it is become hard like a thi●k jelly , with a skimming-dish lay it gently into the moulds , and as it sinks down into the moulds , fill it still up again , till all be in , which will require some three or four hours time . then lay a clean fine cloth into another mould of the same cise , and turn it into it , and then turn the skirts of the cloth over it , and lay upon that a thin board , and upon that as much weigh● , as with the board may make two pound or thereabouts . and about an hour after , lay another clean cloth into the other mould , and turn the cheese into that ; then lay upon the board so much , as will make it six or seven pound weight ; and thus continue turning of it till night : then take away the weight , and lay it no more on it ; then take a very small quantity of salt finely beaten , and sprinkle the cheese all over with it as slightly as can be imagined . next morning turn it into another dry cloth , and let it lye out of the mould upon a plain board , and change it as often as it wets the cloth , which must be three or four times a day : when it is so dry , that it wets the cloth no more , lay it upon a bed of green-rushes , and lay a row upon it ; but be sure to pick the bents clean off , and lay them even all one way : if you cannot get good rushes , take nettles or grass . if the weather is cold , cover them with a linnen and woollen cloth : in case you cannot get stroakings , take five quarts of new milk , and one of cream . if the weather be cold , heat the water that you put to the stroakings . trun the cheese every day , and put to it fresh of whatsoever you keep it in . they are usually ripe in ten days . to make slipp-coat cheese . master philipps his method and proportions in making slippe-coat cheese , are these . take six wine quarts of stroakings , and two quarts of cream ; mingle these well together , and let them stand in a bowl , till they a●e cold . then power upon them three pints of boiling fair water , and mingle them well together ; then let them stand , till they are almost cold , colder then milk-warm . then put to it a moderate quantity of runnet , made with fair water ( not whey , or any other thing then water ; this is an important point ) and let it stand till it come . have a care not to break the curds , nor ever to touch them with your hands , but only with your skimming dish . in due time lade the curds with the dish , into a thin fine napkin , held up by two persons , that the whey may run from them through the bunt of the napkin , which you rowl gently about , that the curds may dry without breaking . when the whey is well drained out , put the curds as whole as you can into the cheese-fat , upon a napkin , in the fat . change the napkin , and turn the cheese every quarter of an hour , and less , for ten , twelve or fourteen times ; that is , still as soon as you perceive the napkin wet with the whay running from the curds . then press it with a half pound weight for two or three hours , then add half a pound more for as long time ▪ then another half pound for as long , and lastly another half pound , which is two pounds in all ; which weight must never be exceeded . the next day , ( when about twenty four hours are past in all ) s●lt your cheese moderately with white salt , and then turn it but three or four times a day , and keep it in a cotton cloth , which will make it mellow and sweet , not rank , and will preserve the coat smooth . it may be ready to eat in about twelve days . some lay it to ripen in dock-leaves , and it is not amiss ; but that in rain they will be w●t , which moulds the cheese . others in slat ●it boxes of wood , turning them , as is said , three or four times a day . but a cotton cloth is best . this quantity is for a round large cheese , of about the bigness of a sale ten peny cheese , a good fingers breadth thick . long broad grass ripeneth them well , and sucketh out the moisture . rushes are good also . they are hot , but dry not the moisture so well . my lady of middlesex makes excell●nt slipp-coat cheese of good morning milk putting cream to it . a quart of cream is the proportion she useth to as much milk , as both together make a large round cheese of the bigness of an ordinary tart-plate , or cheese-plate ; as big as an ordinary soft cheese , that the market-women sell for ten pence . thus for want of stroakings at london , you may take one part of cream to five or six of morning milk , and for the rest proceed as with stro●kings ; and these will prove as good . slipp-cort cheese take three quarts of the last of the stroakings of as many cows as you have ; keep it covered , that it may continue warm ; put to it a skimming dishful of spring-water ; then put in two spoonfuls of runnet , so let it stand until it be hard come : when it is hard come , set your fat on the bottome of a hair-sieve , take it up by degrees , but break it not ; when you have laid it all in the fat , take a fine cloth , and lay it over the cheese , and work it in about the sides , with the back of a knife ; then lay a board on it , for half an hour : after half an hour , set on the board an half pound stone , so let it stand two hours ; then turn it on that board , and let the cloth be both under and over it , then put it into the fat again ; then lay a pound and half weight on it ; two hours after turn it again on a dry cloth , and salt it , then set on it two pound weight , and let it stand until the next morning . then turn it out of the cheese-fat , on a dry board , and so keep it with turn●ng on dry boards three days . in case it turn abroad , you must set it up with wedges ; when it begins to stiffen , lay green grass or rushes upon it : when it is stiff enough , let rushes be laid both under and over it . if this cheese be rightly made , and the weather good to dry it , it will be ready in eight days : but in case it doth not dry well , you must lay on it a linnen-cloth , and woollen upon it , to hasten the ripening of it . to make a scalded cheese . take six gallons of new milk : put to it two quarts of the evening cream ; then put to it good ru●●●t ▪ for winter cheese ; let it stand , till it be even well , then sink it as long as you can get any whey out : then put it into your fat , and set it in the press , and let it stand half an hour : in this time turn it once . when you take it out of the press , set on the fire two gallons of the same whey : then put your cheese in a big bowl , break the curd as small with your hands as you do your cheese-cakes : when your whey is scalding hot , take off the scum : lay your strainer over the curd , and put in your whey : take a slice , and stir up your curd , that it may scald all alike : put in as much whey as will cover it well : if you find that cold , put it out , and put in more to it that is hot . stir it as before : then cover it with a linnen and woollen cloth : then set some new whey on the fire , put in your cheese-fat and suter and cloth . after three quarters of an hour , take up the curd , and put it into the cheese fat , as fast , as two can work it in : then put it into the hot cloth , and set it into the press . have a care to look to it , and after a while turn it , and so keep it in the press with turning , till the next day : then take it forth and salt it . the cream-courds . strain your whey , and set it on the fire : make a clear and gentle fire under the kettle : as they rise , put in whey , so continuing , till they are ready to skim . then take your skimmer , and put them on the bottom of a hair-sieve : so let them drain till they are cold . then take them off , and put them into a bason , and beat them with three or four spoonfuls of cream and sugar . savoury tosted or melted cheese . cut pieces of quick , fat ; rich , well tasted cheese , ( as the best of brye , cheshire , &c. or sharp thick cream-cheese ) into a dish of thick beaten melted butter , that hath served for sparages or the like , or pease , or other boiled sallet , or ragout of meat , or gravy of mutton : and , if you will , chop some of the asparages among it , or slices of gambon of bacon , or fresh-collops , or onions , or sibboulets , or anchovis , and set all this to melt upon a cha●ingdish of coals , and stir all well together , to incorporate them ; and when all is of an equal consistence , strew some gross white-pepper on it , and eat it with tosts or crusts of white-bread . you may scorch it at the top with a hot fire-shovel . to feed chicken . first give them for two days , paste made of barley meal and milk with clyster 〈◊〉 to scowre them . then feed them with nothing but hashed raisins of the sun. the less drink they have , the better it is : for it washeth away their fat ; but that little they have , let it be broken beer ; milk were as good or better ; but then you must be careful to have it always sweet in their trough , and no sowerness there to turn the milk. they will be prodigiously fat in about twelve days : and you must kill them , when they are at their he●ght : else they will soon fall back , and grow fat no more . others make their paste of barley meal with milk and a little course sugar , and mingle with it a little ( about an eight part ) of powder of green glass beaten exceeding small . give this only for two days to cleanse their stomacks . then feed them with paste of barley-meal , made sometimes with milk and sugar , and sometimes with the fat skimmed off from the pot , giving them drink as above . others make a pretty stiff paste for them with barley-meal ( a little of the coursest bran sifted from it ) and the fat scummed off from the boiling pot , be it of beef ( even salted ) or mutton , &c. lay this before them for their food for four days . then give them still the same , but mingled with a little powder of glass for 4 or five days more . in which time they will be extremely fat and good . for their drink , give them the droppings of good ale or good beer . when you eat them , you will find some of the powder of glass in their stomacks , i. e. gizzards . to feed poultry . my lady fanshaws way of feeding capons , pullets , hens , chicken or turkies , is thus . have coops , wherein every fowl is a part , and not room to turn in , and means to cleanse daily the ordure behind them , and two troughs ; for before that , one may be scalding and drying the day , the other is used , and before every fowl one partition for meat , another for drink . all their meat is this : boil barley in water , till it be tender , keep some so , and another parcel of it boil with milk , and another with strong ale. let them be boiled as wheat that is cried . use them different days for variety , to get the fowl appetite . lay it in their trough , with some brown-sugar mingled with it . in the partition for liquor , let them have water or strong ale to drink . they will be very drunk and sleep ; then eat again . let a candle stand all night over the coop , and then they will eat much of the night . with this course they will be prodigiously fat in a fortnight . be sure to keep them very sweet . this maketh the taste pure . another way of feeding chicken . take barley meal , and with droppings of small ale , ( or ale it self ) make it into a consistence of batter for pan-cakes . let this be all their food . which put into the troughs before them , renewing it thrice a day , morning , noon and evening ; making their troughs very clean every time , and keeping their coops ▪ always very clean and sweet . this is to serve them for drink as well as meat , and no other drink be given them . feed them thus six days ; the seventh give them nothing in their troughs but powder of brick searced , which scowreth and cleanseth them much , and makes their flesh exceeding white . the next day fall to their former food for six days more , and the seventh again to powder of brick . then again to barley meal and ale. thus they will be exceeding fat in fifteen days , and purely white and sweet . to fatten young chicken in a wonderfull degree . b●il rice in milk till it be very tender and p●lpy , as when you make milk potage . it must be thick , almost so thick , that a spoon may stand an-end in it . sweeten this very well with ordinary sugar . put th●s i●to their troughs where they seed , that they may be always eating of it . it must be made fresh every day . their drink must be onely milk , in another little trough by their meat-trough . let a candle ( fitly disposed ) stand by them all night ; for seeing their meat , they will eat all night long . you put the chicken up , as soon as they can feed of themselves ; which will be within a day or two after they are 〈◊〉 , and in twelve days , or a fortnight , they will be prodigiously fat ; but after they are come to their height , they will presently fall back . th●refore they must be eaten as soon as they are come to their height . their pen or coop must be contrived so , that the hen ( who must be with them , to sit over them ) may not go at liberty to eat away their meat , but be kept to her own diet , in a part of the coop that she cannot get out of . but the chicken must have liberty to go from her to other parts of the coop , where they may eat their own meat , and come in again to the hen , to be warmed by her , at their pleasure . you must be careful to keep their coop very clean . to feed chicken . fatten your chicken the first week with oarmeal scalded in milk ; the second with rice and sugar in milk. in a fortnight they will be prodigiously fat . it is good to give them sometimes a little gravel , or pow●er of glass , to cleanse their maws , and give them appetite . if you put a little bran with their meat , it will keep their maws clean , and give them appetite . another excellent way to fatten chicken . boil white bread in milk , as though you were to eat it ; but make it thick of the bread , which is sliced into it in thin slices , not so thick as if it were to make a pudding ; but so , that when the bread is eaten out , there may some liquid m●lk remain for the chicken to drink ; or that at first you may take up some liquid milk in a spoon , if you industriously avoid the bread : sweeten very well this potage with good kitchin●sugar of six pence a pound ; so put it into the trough before them . put there but a little at a time , ( two or three spoonfuls ) that you may not clog them , and feed them five times a day , between their wakening in the morning , and their roosting at night . give them no other drink ; the milk that remaineth after they have eaten the bread , is sufficient ; neither give them gravel , or ought else . keep their coops very clean , as also their troughs , cleansing them very well every morning . to half a dozen very little chicken , little bigger then black-birds , an ordinary porenger full every day may serve . and in eight days they will be prodigiously fat , one peny loaf , and less then two quarts of milk and about half a pound of sugar will serve little ones the whole time . bigger chicken will require more , and two or three days longer time . when any of them are at their height of fat , you must eat them ; for if they live longer , they will fall back , and grow lean . be sure to make their potage very sweet . an excellent way to cram chicken . stone a pound of raisins of the sun , and beat them in a mortar to pulp ; pour a quart of milk upon them , and let them soak so all night . next morning still them well together , and put to them so much crums of grated stale white bread as to bring it to a soft paste , work all well toge●her , and lay it in the trough before the chicken ( which must not be above six in a pen , and keep it very clean ) and let a candle be by them all night . the delight of this meat will make them eat continually ; and they will be so fat ( when they are but of the bigness of a black-bird ) that they will not be able to stand , but lie down upon their bellies to eat . to feed partridges , that you have taken wilde . you must often change their food , giving them but of one kind at a time , that so their appetites may be fresh to the others , when they are weary of the present . sometimes dry wheat ; sometimes wheat soaked two or three days in water , to make it soft and tender ; sometimes barley so used ; sometimes oats in like manner . give them continually to lie by them ; some of the great green leaves of cabbages , that grow at the bottom of the stalk , and that are thrown away , when you gather the cabbage ; which you may give them either whole or a little chopped . give them often ants and their eggs , laying near them the inward mould of an ant hill , taken up with the ants in it . to make puffs . take new milk curds , strained well from the whey ▪ then rub them very well ; season them with nutmeg , m●ce , rose water and sugar ; then take an egg or two , a good piece of butter , and a hand●●l of flower ; work all together , and make them into balls ; bake them in an oven , upon sheets of paper ; when they are baked , serve them up with butter melted and beaten with rose● water and sugar . in stead of flower , you may take fine grated-bread , dried very well , but not crisp. apples in gelly . my lady p●get makes her fine preserved pippins , thus : they are done best , when pippins are in their prime for quickness , which is in november . make your pippin-water as strong as you can of the apples , and that it may be the less boiled , and consequently the paler , put in at first the greatest quant●ty of pared and quartered apples , the water will bear . to every pint of pippin-water add ( when you put the sugar to it ) a qu●rter of a pint of fair spring-water , that will bear soap ( of which sort only you must use ) and use half a pound of sugar , the purest double refined . if you will have much gelly , two pippins finely pared and whole , will be enough ; you may put in more , if you will have a greater proportion of substance to the gelly . put at first but half the sugar to the liquor : for so it will be the paler . boil the apples by themselves in fair water , with a very little sugar , to make them tender ; then put them into the liquor , and the rest , the other half of the sugar with them . boil them with a quick fire , till they be enough , and the liquor do gelly , and that you see the apples look very clear , and as though they were transparent . you must put the juyce of two limons and half an orange to this in the due time . every pippin should be lapped over in a broad-pill of orange ; which you must prepare thus . pare your orange broad and very thin , and all hanging together , ●ub it with salt , prick it , and boil it in several waters , to take away the bitterness , and make it tender . then preserve it by it self with sufficient quantity of sugar . when it is throughly done , and very tender ( which you must cast to do before hand , to be ready when the apples are ready to be put up ) take them out of the●r syrup , and lap every pippin in an orange-peel , and put them into a pot or glass , and pour the liquor upon them : which will be gelly over and about the apples , when all is cold . this proportion of liquor , apples , and orange-peels , will take up about three quarters of a pound of sugar in all . if you would keep them any time , you must put in weight for weight of sugar . i conceive apple-john's in stead of p●ppins will do better , both for the gelly and syrup ; especially at the latter end of the year ; and i like them thin sliced , rather than whole ; and the orange-peels scattered among them in little pieces o● chipps . syrup of pippins . quarter and core your pippins ; then stamp them in a mortar , and strain out the juyce . let it settle , that the thick dregs may go to the bottom ; then pour off the clear ; and to have it more clear and pure , flilter it through sucking paper in a glass funnel . to one pound of this take one pound and an half of pure double refined sugar , and boil it very gently ( scarce simpringly , and but a very little while ) till you have scummed away all the froth and foulness ( which will be but little ) and that it be of the con●i●tence of syrup . if you put two pound of sugar to one pound of juyce , you must boil it more & stronglier . this will keep longer , but the colour is not so fine . it is of a deeper yellow . if you put but equal parts of juyce and sugar , you must not boil it , but set it in a cucurbite in bulliente balneo , till all the scum be taken away , and the sugar well dissolved . this will be very pale and pleasant , but will not keep long . you may make your syrup with a strong decoction of apples in water ( as when you make gelly of pippins ) when they are green ; b●t when they are old and ●ellow , the substance of the apple will dissolve into pap , by boiling in water . take three or four spoonfuls of this syrup in a large draught of fountain water , or small posset-ale , pro ardore urinae , to cool and smoothen , two or three times a day . gelly of pippins or iohn-apples . cut your apples into quarters ( either pared or unpared ) boil them in a sufficient quantity of water , till it be very strong of the apples . take the clear liquor , and put to it sufficient sugar to make gelly , and the slices of apple ; so boil them all together , till the slices be enough , and the liquor gelly ; or you may boil the slices , in apple-liquor without sugar , and make gelly of other liquor , and put the slices into it , when it is gelly , and they be sufficiently boiled . either way , you must put at the last some juyce of limon to it ; and amber and musk if you will. you may do it with halves or quartered apples , in deep glasses , with store of gelly about them . to have these clear , take the pieces out of the gelly they are boiled in , with a slice , so as you may have all the rag● run from them , and then put neat clean pieces into clear gelly . preserved wardens . pare and core the wardens , and put a little of the thin rind of a limon into the hole that the core leaveth . to every pound of wardens , take half a pound of sugar , and half a p●nt of water . make a syrup of your sugar and water ; when it is well scummed , put it into a pewter dish , and your wardens into the syrup , and cover it with another p●wter dish ; and so let this boil very gently , or rather stew , keeping it very well covered , that the steam get out as little as may be . contin●e this , till the wardens are very tender , and very red , which may be in five , or six , or seven hours . th●n boil them up to the height the syrup ought to be to keep : which yet will not be well above three or four months . the whole secret of making them red , con●isteth in doing them in pewter , which spoileth other preserves ; and in any other mettal these will not be red . if you will have any amber in them , you may to ten or twelve pound of wardens , put in about twenty grains of amber , and one , or at most , two gra●ns of musk , ground with a little sugar , and so put in at the last . though the wardens be not covered over with the syrup in the ●tewing by a good deal , yet the steam , that riseth and cannot get out , but circulateth , will serve both to stew them , and to make them red and tender . sweet meat of apples . my lady barclay makes her fine app●e-ge●ly with slices of john-apples ▪ sometimes she mingles a few pippins with the john's to make the gelly . but she liketh best the john's single , and the colour is paler . you first fill the glass with slices round-wise cut , and then the gelly is poured in to fill up the vacuities . the gelly must be boiled to a good stiffness . then when it is ready to take from the fi●e , you put in some juyce of limon ▪ and of orange too , if you like it : but these must not boil ; yet it must stand a while upon the fire stewing in good heat , to have the juyces incorporate and penetrate well . you must also put in some ambergreece , which doth exceeding well in this sweet-meat . 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 boil it with ale and white● wine , then sweeten it to your ta●te with sugar . there will remain in the caudle some lumps of the congealed flomery , which are ●●t ungrateful . pleasan● cordial tablets , which are very comfort●●● ▪ and strengthen nature much . take four ounces of blanched almonds ; of pine kernels , and of pistachios , ana , four ounces . eringo-roots , candid-limon peels , ana , three ounces , candid orange peels two ounces , candid citron-peels four ounces , of powder of white amber , as much as will lie upon a shilling ; and as much of the powder of pearl , 20 grains of amber-greece , three grains of musk , a book of leaf gold , cloves and mace , of each as much as will lie upon a three pence ; cut all these as small as possible you can . then take a pound of s●gar , and half a pint of water , boil it to a candy-height , then put in all the amber-greece and musk , with three or four spoonfulls of orange flower water . then put in all the other things , and stir them well together , and cast them upon plates , and set them to dry : when both sides are dry , take orange-flower-water and sugar , and ice them . to make harts-horn gelly . take four ounces of harts-horn rasped , boil it in four pound of water , till it will be a gelly , which you may ●ry upon a plate ( it will be so , in four or five or six hours gentle boiling ) and then pass the clear liquor from the ho●n ( which will be a good quart ) then set it on the fire again with fine sugar in it to your taste ; when that is d●ssolved , ( or at the same time you put that in ) put half a pound of white-wine or sack into it ; and a bag of spice , containing a li●tle ginger , a stick of cinnamon bruised , a nutmeg quartered , two or three cloves , and what other spice you like , but pepper . as soon as it beginneth to boil , put into it the whites of three or four eggs beaten , and let it boil up gently , till the eggs harden into a curd . then open it with a spoon , and pour into 〈◊〉 the juyce of three or four good limons ; then take it presently off the fire , letting it not boil more above a walm : then run it through a hippocras bag , putting spirit of cinnamon , or of ambergreece , or what you please to it . for gelly of flesh you proceed in the same manner , with a brawny capon or cock , and a rouelle of veal ( first skinned , and soaked from the blood ) in stead of harts-horn : and when the broth will gelly , do as above , using a double or treble proportion of wine . boil no salt in it at first , for that will make the gelly black . harts-horn ielly . take a pound of harts-horn , and boil it in five quarts of water , until it come to three pints , then strain it through a sieve or strainer , and so let it stand , until it be cold ; and according to the ●trength you may take more or less of the following ingredients . first , take your stock of gelly , & put it into a skillet or pipkin with a pound of fine loaf sugar , and set it over a fire of charcoal ; and when it begins to boil , put in a pi●t or more of rhenish-wine . then take the whites of eggs six or eight , beaten very well , with three or four spoonfuls of rose-water , and put into the gelly . then take two grains of amber , and one grain of musk , and put thereto , so let it boil a quarter of an hour , but not too violent ; then put in three or four spoonfuls of cinnamon-water , with the juyce of seven or eight limons ; boil it one walm more , and run it very hot through your gelly-bag ; this done , run it again as cool and softly as you can into your glasses and pots . to make harts-horn gelly . take a pound of harts-horn , and a prety big lean chicken , and put it into a skillet with about nine quarts of water , and boil your stock prety stiff , so that you may cut it with a knife ; you may try it in a spoon , as it is a boiling . then drain your liquor clear away from the harts-horn through a fine searse , and let it stand until the next morning ; then if there be any fat upon it , pare it away , and likewise the settlings at the bottom . then put your gelly into a good big skillet , and put to it a quart of the palest white-wine that you can procure , or a qua●● of rhenish-wine , and one pound of double refined sugar , and half an ounce of cinnamon broken into small pieces , with three or four flakes of mace. then set it upon the fire , and boil it a good p●ce . then h●ve the whites of sixteen eggs beaten to a high froth ; so put in the froth of your eggs , and boil it five or six walms ; then put in the juyce of six limons , and boil it a little while after , and then run ●t into a silver bason through your gelly-bag : and keep it warm by the fire , until it have run through the second time . you must observe to put but a very little into your bag at a time for the second running , that it may but little more then drop ; and it will be so much the clearer : and you must not remove the whites of eggs nor spice out of the bag , all the while it is running . and if the weather be hot , you need not put in so much wine ; for it will not then be so apt to gelly as in cold weather . another way to make harts-horn-gelly . take a small cock●chick , when it is scalded , slit it in two pieces , lay it to soak in warm water , until the blood be well out of it . then take a calves foot half boiled , slit it in the middle and pick out the fat and black of it . put these into a gallon of fair-water ; skim it very well ; then put into it one ounce of harts-horn , and one ounce of ivory . when it is half consumed , take some of it up in a spoon ; and if it gelly , take it all up , and put it into a silver balon , or such a pewter one as will endure char-coal . then beat four whites of eggs , with three or four spoonfuls of damask-rose-water very well together . then put these into the gelly , with a quarter of an ounce of cinnamon broken into very small pieces ; one flake of mace ; three or four thin ●lices of ginger ; sweeten it with loaf sugar to your liking ; set it then over a cha●ing dish of coals ; stir it well , and cover it close ; blow under it , until there arise a scum or curd ; let it boil a little , then put into it one top of rose-mary ; two or three of sweet marjoram ; wring into it the juyce of half a limon ; let not your curd fall again , for it will spoil the clearness of the gelly . if you will have it more cordial , you may grind in a sawcer , with a little hard sugar , half a grain of musk , a grain of ambergreece . it must be boiled in an earthen pipkin , or a very sweet iron●pot , after the harts-horn and ivory is in it . it must constantly boil , until it gellieth . if there arise any scum , it must be taken off . marmulate of pippins . take the quickest pippins , when they are newly gathered , and are sharp ; pare and core and cut them into half quarters . put to them their weight of the fine●t sugar in powder , or broken into little pieces . put upon these in your preserving pan , as much fountain water , as will even cover them . boil them with a quick-fire , till by frying a little upon a plate , you find it gellieth . when it is cold ( which may be in less then half an hour ) then take it from the fire , and put into it a little of the yellow rind of limons rasped very small , and a little of the yellow rinde of oranges boiled tender ( casting away the first waters to correct their bitterness ) and cut into narrow slices ( as in the gelly of pippins ) and some ambergreece , with a fourth part of musk , and break the apples with the back of your preserving spoon , whiles it cooleth . if you like them sharper , you may put in a little juyce of limon , a little before you take the pan from the fire . when it is cold ; put it into pots . this will keep a year or two . try if the juyce of apples ( strained out of rasped apples ) in such sort , as you make marmulate of quinces , with the juyce of quinces , would not be better , then fair-water , to boil your apples and sugar in . gelly of quinces . my last gelly of quinces i made thus . the quinces being very ripe , and having been long gathered , i took the flesh of twelve quinces in quarters , and the juyce of fifteen or sixteen others , which made me two pound of juyce ; and i made a strong decoction of about twenty four others , adding to these twenty four ( to make the decoction the stronger , and more slimy ) the cores and the parings of the twelve in quarters ; and i used the cores sliced and parings of all these . all this boiled about an hour and half in eight or ten pound of water ; then i ●trained and pressed out the decoction ( which was a little viscous , as i desired ) and had between 4 and five pound of strong decoction . to the decoction and syrup , i put three pound of pure sugar , which being dissolved and scummed , i put in the flesh , and in near an hour of temperate boiling ( covered ) and often turning the quarters , it was enough . when it was cold , it was store of firm clear red gelly , environing in great quantity the quarters , that were also very tender and well penetrated with the sugar . i found by this making , that the juyce of quinces is not so good to make gelly . it maketh it somewhat running like syrup , and tasteth sweetish , mellowy , syrupy . the decoction of the flesh is only good for syrup . i conceive , it would be a grateful sweet-meat to mingle a good quantity of good gelly with the marmulate , when it is ready to put into pots . to that end they must both be making at the same time : or if one be a little sooner done then the other , they may be kept a while warm ( fit to mingle ) without prejudice . though the gelly be cold and settled , it will melt again with the warmth of the marmulate , and so mingle with it , and make a marmulate , that will appear very gelly●sh ; or peradventure it may be well to fill up a pot or gl●ss with gelly , when it is first half filled with marmulate a little cooled . preserved quince with gelly . when i made quinces with gelly , i used the first time these proportions ; of the decoction of quinces three pound ; of sugar one pound three quarters ; flesh of quince two pound and an half ; the second time these , of decoction two pound and an half , sugar two pound and a quarter , of flesh two pound three quarters . i made the decoction by boyling gently each time a dozen or fourteen quinces in a pottle of water , an hour and a half , or two hours , so that the decoction was very strong of the quinces . i boiled the parings ( which for that end were pared very thick , after the quinces were well wiped ) with all the substance of the quince in thick slices , and part of the core ( excepting all the kernels ) and then let it run through a loose napkin , pressing gently with two plates , that all the decoction might come out ; but be clear without any flesh or mash ▪ the first making i intended should be red ; and therefore both the decoction , and the whole were boiled covered , and it poved a fine clear red . this boiled above an hour , when all was in . the other boiled not above half an hour , always uncovered ( as also in making his decoction ) and the gelly was of a fine pale yellow . i first did put the sugar upon the fire with the decoction , and as soon as it was dissolved , i put in the flesh in quarters and halves ; and turned the pieces often in the pan ; else the bottom of such as lay long unturned , would be of a deeper colour then the upper part . the flesh was very tender and good . i put some of the pieces into jar-glasses ( carefully , not to break them , ) and then poured gelly upon them . then more pieces , then more gelly , &c. all having stood a while to cool a little . to make fine white gelly of quinces . take quinces newly from the tree , fair and sound , wipe them clean , and boil them whole in a large quantity of water , the more the ▪ better , and with a quick-fire , till the quinces crack and are soft , which will be in a good half hour , or an hour . then take out the quinces , and press out their juyce , with your hands hard , or gently in a press through a strainer , that only the clear liquor or juyce run out , but none of the pap , or solid and fleshy substance of the quince . ( the water , they were boiled in , you may throw away . ) this liquor will be slimy and mucilaginous , which proceedeth much from the seeds that remaining within the quinces , do contribute to making this liquor . take three pound of it , and one pound of fine sugar , and boil them up to a gelly , with a moderate fire , so that they boil every where , but not violently . they may require near an hours boiling to come to a gelly . the tryal of that is , to take a tin of silver plate , and wet it with fair-water , and drop a little of the boiling juyce upon the wet plate ; if it stick to the plate , it is not enough ; but if it fall off ( when you sl●pe the plate ) without sticking at all to it , then is it enough : and then you put it into flat shallow tin forms , first wetted with cold water , and let it stand in them four or five hours in a cold place , till it be quite cold . then reverse the plates , that it may shale and fall out , and so put the parcels up in boxes . note , you take fountain water , and put the quinces into it , both of them being cold . then set your kettle to boil with a very quick-fire , that giveth a clear smart flame to the bottom of the kettle , which must be uncovered all the while , that the gelly may prove the whiter ; and so likewise it must be whiles the juyce or expression is boiling with the sugar , which must be the finest , that it may not need clarifying with an egg ; but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away . you let your juyce or expression settle a while , that if any of the thick substance be come out with it , it may settle to the bottom ; for you are to use for this only the clear juyce : which to have it the clearer , you may let it run through a●large , thin , open , strainer , without pressing it . when you boil the whole quinces , you take them out , to strain them as soon as their skins crack , and that they are quite soft ; which will not happen to them all at the same time , but according to their bigness and ripeness . therefore first take out and press those , that are ready first : and the rest still as they grow to a fit state to press . you shall have more juyce by pressing the quinces in a torcular , but it will be clearer , doing it with your hands ; both ways , you lap them in a strainer . white marmulate , the queens way . take a pound and an half of flesh of quinces sliced , one pound of sugar , and one pound of liquor ( which is a decoction made very strong of quinces boiled in fair water ) boil these with a pretty quick fire , till they be enough , and that you find it gellieth . then proceed as in my way . my lady of bath's way . take six pounds of flesh of quince , and two pound of sugar mo●stened well with juyce of quinces . boil these together in a fit kettle ; first gently , till the liquor be sweated out from the quince , and have dissolved all the sugar ; then very quick and fast , proceeding as in my way , ( br●ising the quinces with a spoon , &c. ) till it be enough . this will be very fine and quick in ta●●e ; but will not keep well beyond easter . in this course you may make marmulate without any juyce or water ( by the meer sweeting of the flesh ) if you be careful , proceeding slowly till juyce enough be sweated out , least else it burn to ; and then quick , that the flesh may be boiled enough , before the moisture be evaporated away . paste of quinces . take a quart of the juyce of quince , and when it is on the fire , put into it , pared , quartered and cored as much quince , as the juyce will cover ; when it is boiled tender , pass the liquor through a sieve , & put the pulp into a stone mortar , and beat it very fine with a woodden pestel ; then weigh it , and to every pound of pulp , take a quarter of a pound of loaf sugar , and boil it up to a candy-height in some of the juyce , which you passed through the sieve ; then put therein your pulp , stirring it well together , till it hath had one boil and no more ; then drop it on glasses , or spread it on plates , and set it to dry . into the juyce that remains , you may put more flesh of quinces , and boil it tender , doing all as at the first . then adding it ( beaten to pulp ▪ in a mortar ) unto the former pulp ; repeating this , till you have taken up all your juyce . then put your proportion of sugar to the whole quantity of pulp , and so make it up into paste , and dry it , and sometimes before a gentle fire , sometimes in a very moderate stove . paste of quinces with very little sugar . to one pound of flesh or solid substance of quinces ( when they are pared , cored , and quartered , ) take but a quarter of double refined sugar . do thus , scald your flesh of quinces in a little of the juyce of other quinces , that they may become tender , as if they were coddled . then bea● them in a mo●●●r to a subtle uniform smooth pulp ( which you may pass through a searce . ) in the mean time let your sugar be dissolved , and boiling upon the fire . when it is of a candy-height , put the pulp of quince to it , and let it remain a little while upon the fire , till it boil up one little puff or bubbling , and that it is uniformly mixed with the sugar ; you must stir it well all the while . then take it off , and drop it into little cakes , or put it thin into shallow glasses which you may afterwards cut in●o slices . dry the cakes and slices gently and by degrees in a stove , turning them often . these will keep all the year , and are very quick of taste . another paste of quinces . put the quinces whole into scalding water , and let them boil there , till they be tender . then take them out and peel them , and scrape off the pulp , which pass through a strainer ; and when it is cold enough , to every pound put three quarters of a pound of double refined sugar in subtile powder ; work them will together into an uniform paste ; then make little cakes of it , and dry them in a stove . if you would have the cakes red , put a little ( very little ; the colour will tell you , when it is enough ) of juyce of barberies to the paste or pulp . you have the juyce of barberries thus : put them ripe into a pot over the fire , till you see the juyce sweat out . then strain them , and take the clear juyce . if you would have the paste tarter , you may put a little juyce of limons to it . a pleasant gelly in the beginning of the winter is made , of pearmains , pippins and juyce of qninces . also a marmulate made of those apples , and juyce of quinces , is very good . a smoothening quiddany or gelly of the cores of quinces . take only the cores , and slice them thin , with the seeds in them . if you have a pound of them , you may put a pottle of water to them . boil them , ti●l they be all mash , and that the water hath drawn the mucilage out of them , and that the decoction will be a gelly , when it is cold . then let it run through a wide strainer or fit colender ( that the gross part may remain behind , but all the slyminess go through ) and to every pint of liquor take about half a pound of double refined sugar , and boil it up to a gelly . if you put in a little juyce of quince , when you boil it up , it will be the quicker . you may also take a pound of the flesh of quinces ( when you have not cores ●now , to make as much as you de●ire ) and one ounce of seeds of other quinces , and boil them each a part , till the one be a strong decoction ; the other a substantial mucilage ▪ then strain each from their course faeces : and mingle the decoctions , and put sugar to them , and boil them up to a gelly . or with the flesh and some juyce of quinces , make marmulate in the ordinary way ; which whiles it is boiling , put to it the mucilage of the seeds to incorporate it with the marmulate . you may take to this a less proportion of sugar than to my marmulate . marmulate 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 your preserving pan over a gen●le fire , that they may not boil , but resolve much into liquor . take away with the spoon much of the thin liquor , ( for else the marmulate will be glewy ) leaving the cherries moist enough , but not swimming in clear liquor . then put to them half your sugar , and boil it up quick , and scum away the froth that riseth . when that is well incorporated and clear , strew in a little more of the sugar ; and continue doing so by little and little , till you have put in all your sugar ; which cou●se will make the colour the finer . when they are boiled enough , take them off , and bruise them with the back of a spoon ; and when they are cold , put them up in pots . you may do the same with morello cherries ; which will have a quicker-tast , and have a fining , pure , shining , dark colour . both sorts will keep well all the year . marmulate of cherries with juyce of raspes and currants . mingle juyce of raspes and red currants with the stoned cherries , and boil this mixture into marmulate , with a quarter , or at most , a third part of sugar . the juyces must be so much as to make gelly of them to mingle handsomely with the cherries , to appear among and between them . madam plancy ( who maketh this sweet-meat for the queen ) useth this proportion . take three pounds of cherries stoned ; half a pound of clear juyce of raspes , and one pound of the juyce of red currants , and one pound of fine sugar . put them all together into the preserving pan ; boil them with a quick fire , especially at the first , skimming them all the while , as any scum riseth . when you find them of a fit consistence , with a fine clear gelly , mingled with the cherries , take the preserving pan from the fire , and bruise the cherries with the back of your preserving spoon ; and when they are of a fit temper of coolness , pot them up . peradventure , to keep all the year , there may be requisite a little more sugar . to make an excellent syrup of apples . slice a dozen or twenty pippins into thin slices , and lay them in a deep dish , stratmu super stratum , with pure double refined sugar in powder . put two or three spoonfuls of water to them , and cover them close with another dish , luting their joyning that nothing may expire . then set them into an oven . and when you take out the dish , you will have an excellent syrup , and the remaining substance of the apples will be insipid . you may proceed with damsens , or other plumms , in the same manner , and you will have excellent stewed damsens , ( as fair as preserved ones ) swimming in a very fine syrup . sweet-meats of my lady windebanks . she maketh the past of apricocks ( which is both very beautiful and clear , and tasteth most quick of the fruit ) thus , take six pound of pared and sliced apricocks , put them into a high pot , which stop close , and set it in a kettle of boiling water , till you perceive the flesh is all become an uniform pulp ; then put it out into your preserving pan or pos●enet , and boil it gently till it be grown thick , stirring it carefully all the while . then put two pound of pure sugar to it , and mingle it well , and let it boil gently , till you see the matter come to such a thickness and solidity , that it will not stick to a plate . then make it up into what form you will. the like you may do with raspes or currants . it is a pleasant and beautiful sweet meat to do thus : boil raspes in such a pot , till they be all come to such a liquor ; then let the clear run through a strainer ; to a pound , or english wine pint whereof , put a pound of red currants ( first stoned and the black ends cut off ) and a pound of sugar . boil these , till the liquor be gellied . then put it in glasses . it will look like rubies in clear gelly . you may do the like with cherries , either ●●oned , and the stalks cut off , or three or four capped upon one stalk , and the stone lest in the first , and boiled in liquor of raspe● . she makes her curious red marmulate thus : take six pounds of quince-flesh ; six pounds of pure sugar ; and eight of pints of juyce ; boil this up with quick fire , till you have scummed it , then pull away all the coals , and let it but simper , for four or five hours , remaining covered , renewing from time to time so little fire , as to cause it so to continue simpring . but as soon as it is scummed , put into it a handful of quince kernels , two races of ginger sliced , and fourteen or fifteen cloves whole ; all these put into a tyffany-bag tyed fast ; when you finde that the colour is almost to your minde , make a quick fire , and boil it up a pace , then throw away your bag of kernels , ginger and cloves , and pot up your marmulate , when it is cool enough . she makes her red gelly of quince thus : put the quinces pared and sliced into a pot , as above ; and to every pound of this flesh put about half a demistier of fair water , and put this into a kettle of boi●ing water , till you perceive all the juyce is boiled out of the quince . then strain it out , and boil this liquor ( which will not yet be clear ) till you perceive it gellieth upon a plate . then to every pint of liquor put a pound of sugar , and boil it up to a gelly , skimming it well , as the scum riseth , and you will have a pure gelly . gelly of red currants . take them clean picked , and fresh gathered in the morning , in a bason , set them over the fire , that their juyce may sweat out , pressing them all the while with the back of your preserving spoon , to squeese out of them all that is good . when you see all is out , strain the liquor from them , and let it stand to settle four or five hours , that the gross matter may sink to the bottom . then take the pure clear , ( the thick settling will serve to add in making of marmulate of cherries , or the like ) and to every pint or pound of it , p●t three quarters of a pound of the purest refined sugar , and boil them up with a quick fire , till they come to a gelly height ( which will be done immediately in less then a quarter of an hour ) ▪ which you may try with a drop upon a plate . then take it off , and when it is cold enough , put it into glasses . you must be caref●l to skim it well in due time , and with thin brown paper to take off the froth , if you will be so curious . gelly of currants , with the fruit whole in it . take four pound of good sugar , clarifie it whites of eggs , then boil it up to a candid height ( that is , till throwing it , it goeth into flakes : then put into it five pound ( or a● discretion ) of pure juyce of red currants first boiled to clarifie it by skimming it . boil them together a little while , till it be well scummed , and enough to become gelly . then p●t a good handful or two of the berries of currants whole , and cleansed from the stalks and black end , and boil them a little till they be enough . you need not to boil the juyce , before you put it to the sugar , and consequently do not scum it before the sugar and it boil together : but then scum it perfectly : and take care before , that the juyce be very clear and well strained . marmul●te of red currants . take some juyce of red currants , and put into it a convenient proportion of some entire currants cleansed from the stalks and buttons at the other end . let these boil a little together . have also ready some fine sugar boiled to a candy height . put of this to the currants at discretion , and boil them together , till they be enough : and bruise them with the back of your enough : and bruise them with the back of your spoon , that they may be in the consistence of marmulate ( like that of cherries ) which put in pots , when it is cool enough . you do not stone the whole currants put into the juyce , unless you please . sucket of mallow stalks . to candy or preserve the tender stalks of mallows , do thus ; take them in the spring , when they are very young and tender ; and peel off the strings that are round about the outside , as you do french-beans , and boil them , till they are very tender . in the mean time prepare a high syrup of pure sugar , and put the boiled stalkes into it , whiles it is boiling hot , but taken from the fire . let them lie soaking there till the next morning . then take out the stalks , and heat the syrup ag●in , scalding hot , and return the stalks into it , letting them lie there till next morning ; ( note , that the stalks must never boil in the syrup , ) repeat this six , or eight , or nine times , that is to say , till they are sufficiently imbibed with the syrup . when they are at this pass , you may either keep them as a wet sucket in syrup , or dry them in a stove upon papers , turning them continually , in such sort as dried sweet-meats are to be made . i like them best dry , but soft and moist within ( medull●si ) like candied eryngos . in italy they eat much of them , for sharpness and heat of u●ine , and in gonorrhaea's to take away pain in urin●ng . a sucket is made in like manner of the carneous substance of stalks of lettice . it is the knob , out of which the lettice groweth , which being pared , and all the tough rind being taken off , is very tender and so it is a pretty way downwards the root . this also is very cooling and smoothing . in italy these tender stalks of mallows are called mazzocchi , and they eat them ( boiled tender ) in sallets , either hot or cold , with vinegar and oyl , or butter and vinegar , or juyce of oranges . conserve of red roses . doctor glisson makes his conserve of red roses thus : boil gently a pound of red rose leaves ( well picked , and the nails cut off ) in about a pint and a half ( or a little more , as by discretion you shall judge fit , after having done it once ; the doctors apothecary takes two pints ) of spring water ; till the water have drawn out all the tincture of the roses into it self , and that the leaves be very tender , and look pale like linnen ; which may be in a good half hour , or an hour , keeping the pot covered whiles it boileth , then pour the tincted liquor from the pale leaves ( strain it out , pressing it gently , so that you may have liquor enough to dissolve your sugar ) and set it upon the fire by it self to boil , putting into it a pound of pure double refined sugar in sm●ll powder ; which as soon as it is dissolved , put in a second pound ; then a third , lastly a fourth , so that you have four pound of sugar to every pound of rose-leaves . ( the apothecary useth to put all the four pounds into the liquor altogether at once , ) boil these four pounds of sugar with the tincted liquor , till it be a high syrup , very near a candy height , ( as high as it can be , not to flake or candy ) then put the pale rose-leaves into this high syrup , as it yet standeth upon the fire , or immediately upon the taking it off the fire , but presently take it from the fire , and stir them exceeding well together , to mix them uniformly ; then let them stand till they be cold ; then pot them up . if you put up your conserve into pots , whiles it is yet throughly warm , and leave them uncovered some days , putting them in the hot sun or stove , there will grow a fine candy upon the top , which will preserve the conserve without paper upon it , from moulding , till you break the candied crust , to take out some of the conserve . the colour both of the rose-leaves and the syrup about them , will be exceeding beautiful and red , and the taste excellent ; and the whole very tender and smoothing , and easie to digest in the stomack without clogging it , as doth the ordinary rough conserve made of raw roses beaten with sugar , which is very rough in the throat . the worst of it is , that if you put not a paper to lie always close upon the top of the conserve , it will be apt to grow mouldy there on the top ; especially aprés que le pot est entamé . the conserve of roses , besides being good for colds and coughs , and for the lunges , is exceeding good for sharpness and heat of urine , and soreness of the bladder , eaten much by it self , or drunk with milk , or distilled water of mallows , and plantaine , or of milk. another conserve of roses . doctor bacon related to me , that mr. minito the roman apothecary , made him some conserve of roses , in th●s manner . he took twelve pounds ( of sixteen ounces to the pound ) of the best lump or kitchin sugar , and clarified it very well with whites of eggs , using spring-water in doing this . he made his reckoning , that his twelve pound of sugar , came to be but nine pound , when all the scum was taken away , and the sugar perfectly clarified . boil it then to a syrup , and when it is about half boiled , go roundly about your rose-leaves . they must be picked and the white nails cut off before-hand ; but begin not to beat them before your syrup is half boiled . then put thirty ounces ( which is two pound and an half of roses to every pound of such sugar ) of your red-roses into the mortar , and beat them well , squeesing into them , as you beat them , some of the subtilest and best part ( which comes out first ) of about two limons , which brings out their colour finely . you must have finished beating your roses , by then the sugar is come by boiling to a high syrup ( for if you should let them lie st●ll in the air , but a little while , they would grow black , and of ill colour ) then with your ladle put the roses to the sugar , and stir them very well in it , to incorporate all well and uniformly together . so let them boil on gently ( for all thi● while you take not your preserving pan from the fire , and a thick scum of the roses will rise , which you scum off from time to time continually as it comes up , and reserve this in a pot by it self , for it will be good hard sugar of roses , and may be about an eight or ninth part of the whole . after it is clear from scum , and hath boiled near a quarter of an hour with the roses in it , and that you see by a drop upon a plate , that it is of a due consistence ; take your pan from the fire ▪ and stir all very well together , and p●t it into pots , which leave uncovered during ten or twelve days , setting them in the hot strong sun all the day long during that time , to give the roses a fine hard crust or candy at the top ; but under it , in the substance of the matter , it will be like a fine clear syrupy gelly . if the sun favour you not , then you may use a stove . after twelve days , tie covers of paper , upon the pots . doctor bacon useth to make a pleasant j●lep of this conserve of roses , by putting a good spoonful of it into a large drinking glass or cup ; upon which squeese the juyce of a limon , and clip in unto it a little of the yellow rinde of the limon ; work these well together with the back of a spoon , putting water to it by little and little , till you have filled up the glass with spring-water : so drink it . he sometimes passeth it through an hypocras bag , and then it is a beautiful and pleasant liquor . finis . the table . a scotch ale from my lady holmbey 114 to make ale drink quick 116 a very pleasant drink of apples ibid. ale with honey 120 small ale for the stone 112 apple drink with sugar , honey , &c. 123 master webbs ale and bragot 125 trstew apples 241 apples in gelly 280 sweet●meat of apples 285 to make an excellent syrup of apples 302 b st●wed broth 148 portugal broth , as it was made for the queen 149 nourishing broth 156 broth and potage 166 broth for sick and convalescent persons 169 a savoury and nourishing boiled capon 181 to stew beef 177 , 178 to stew a rump of beef 194 , 235 to rost wilde boar 200 about making of brawn 246 to bake beef 249 to boil beef or venison 251 ordering bacon for gambo●s , and to keep 254 to make b●ket . 263 c to make cider 116 sir p●ul neal's way of making cider 117 dr. harvey's pleasant water cider , whereof he used to drink much , making it his ordinary drink 120 a good d●sh of cream 135 an excellent spanish cream 136 another clouted cream 137 my lord of st. alban's cresme fouettee 139 to make cream curds 140 the queens barley cream 164 capon in white-broth 172 to make cock-ale 174 savoury collops of veal 186 to pickle capons my lady portland's way 188 scotch collops 199 excellent good collops 203 my lady diana porter's scotch collops 216 cream with rice 228 pickled champignons 239 sallet of cold capon rosted 247 to make cheese cakes 257 sharp and crisp crust for tarts and pyes ibid. to make a cake 258 , 260 , 261 , 262 , 264 to make a caraway-cake 263 excellent small cakes 264 to make scalded cheese 272 the cream-curds 273 savoury ▪ tosted or melted cheese ibid. to feed chicken 274 , 276 , 277 to fatten young chicken in a wonderful degree 276 , 278 an excellent way to cram chicken 279 gelly of red currants 305 gelly of currants with the fruit whole in it ibid d. to bake wilde ducks or teals 252 to rost wilde ducks ibid. e. to butter eggs with cream 174 portuguez eggs 241 to boil eggs 242 f. wheaten flomery 158 a fricacee of lamb-stones , & c. 187 to boil smoaked flesh 194 a fricacee of veal 217 butter and oyl to fry fish 231 a flomery-caudle 285 g smallage gruel 162 about water gruel 163 an excellent and wholesome water gruel with wood sorr●l and currants 164 gruel of oatmeal and rice 228 to make clear gelly of bran 243 an excellent meat of goose or turkey 253 to pickle an old fat goose 254 h. some notes upon honey 5 my lord hollis hydromel 34 hydromel as i made it weak for the q. mother 36 to make honey drink 97 weak honey drink 124 to make a● hotchpot 177 the queens hotchpot 179 a nourishing hachy 187 red herrings boiled 206 to season humble pyes 252 to make harts horn gelly 286 , 288 , 289 l. to dress lamprey's 219 m. master corsellises antwerp meathe 5 to make excellent meathe 7 a weaker , but very pleasant meathe 8 an excellent white meathe 9 master webb's meathe 12 my own considerations for making of meathe 17 my lady gower's white meathe 25 strong meathe 33 a receipt for making of meathe ib. 46 , 59 , 72 , 73 my lord morice's meathe 41 my lady morice her sisters meathe ibid. to make white meath 43 , 64 , 77 , 82 , 83 , 84 , 90 , 94 sir william paston's meathe 44 another way of making meathe 45 , 86 sir baynam throckmorton's meathe ibid. my lady bellassises meathe 48 my lord george his meathe 60 several sorts of meathe , small and strong 61 to make meathe 62 , 89 , 94 , 98 , 100 , 101 , 102 , 106 sir john arundel's white meathe 63 to make a meathe good for the liver and lungs 65 a very good meathe 66 my lord herbert's meathe 76 to make small white meathe 91 meathe from the muscovian ambassador's st●ward 93 meathe with raisins 111 a receipt to make metheglin as it is made at liege , communicated by mr. masillon 1 white metheglin of my lady hungerfords which is exceedingly praised 3 a receipt to make a tun of metheglin 9 the countess of bullingbrook's white metheg . 11 metheglin composed by my self 24 sir thomas gower's metheglin for health 27 metheglin for taste and colour 28 an excellent way of making white metheglin 30 , 31 , 32 , 35 several waye of making metheglin 37 to make white metheglin 46 , 66 another metheglin 49 , 67 , 71 , 83 , 104 mr. pierce's excellent white metheglin 50 an excellent way to make metheglin , called the liquor of life 55 to make good metheglin 57 , 87 to make white metheglin of sir j. fortescue 58 the lady vernon's white metheglin 60 to make metheglin 64 , 74 , 75 , 77 , 80 , 85 , 92 , 96 , 99 , 110 a most excellent metheglin 68 , 81 to make white metheg . of the count. of dorsets 69 to make small metheglin 78 , 105 the earl of denbigh's metheglin 97 to mak● metheglin th●t looks like white wine 103 metheglin , or sweet-drink of my lady stuart 107 a metheg . for the colick ▪ stone , of the same lady 180 a receipt for metheglin of my lady windebanke 108 , 109 marrow sops with wine 172 to make a shoulder of mutton like venison 194 an excellent way of making mutton steaks 202 to make mustard 232 for roasting of meat 234 mutton baked like veniso● 247 my lord of denbigh's almond march-pane 265 marmulate of pippins 291 white marmulate , the queens way 296 my lady of bath's way 197 marmulate of cherries 301 marmulate of red currants 306 o a plain but good spanish oglia 195 to stew oysters 218 p excellent marrow-spinage pasties 188 to make a french barley posset 190 to make puff-past 191 to make a pudding with puff past ibid. to make pear puddings 192 , 207 marrow puddings ibid. to make excellent black puddings 196 , 205 , 214 a rec●ipt to make white puddings 197 to make an excellent pudding 198 pyes 200 to make pith puddings 205 an oat-meal pudding 207 to make call puddings ibid. a barley pudding 208 a pippin pudding 209 to make a bak●d oat-meal pudding ibid. a plain quaking pudding 210 a good quaking bag pudding 211 to preserve pippins in ielly 215 to dress poor-john , and buckorn 223 to dress parsneps 226 to butter pease 229 a herring pye 230 to make an excellent hare pye 248 to bake pidgeons , teals or wild● ducks 250 green-geese pye ibid. to make a plain ordinary posset 131 concerning pottages 141 plain savoury english pottage 143 pottage de blanc de chapon 144 ordinary potage 145 barley potage 146 an english potage 148 another potage 149 nourissant potage de santé 150 potage de santé 151 , 152 , 153 good nourishing potage 157 pap of oat-meal 159 panado ibid. barley pap 160 oat meal pap. sir john colladon 161 pressis-nourissant 165 pan-cotto 167 my lord lumley's pease-potage ibid. an excellent posset 170 pease of the seedy buds of tulips 171 to make plague-water 174 , 175 an excellent baked pudding 182 , 213 my lady of portland's minced pyes 183 , 184 minced pyes 185 , 190 to feed poultry 275 to feed partridges that you have taken wilde 279 to make puffs 280 gelly of pippins or john-apples 283 q to keep quinces all the year good 176 gelly of quinces 292 preserved quince with gelly 293 to make fine white gelly of quinces 294 paste of quinces 297 , 298 , 299 a smoothening quiddany or gelly of the c●res of quinces 300 r rice & orge mondé 161 boiled rice dry 171 to rost fine meat 185 to make red-dear 193 conserve of red rose● 308 , 310 s sack with clove gilly-flowers 21 to make stepponi 124 to make a sack-posset 129 , 130 , 131 a barley sack-posset 132 my lord of carlile's sack-posset 134 a syllabub 135 , 141 , 230 to make a whip syllabub 141 to make spinage-broth 145 sauce of horse-radish ibid. very good sauce for partridges and chicken 190 to dress stock-fish 221 , 224 , 225 to prepare shrimps for dressing 231 to make slip-coat-cheese 267 , 268 , 271 sweet-meats of my lady windebanks 303 sucket of mallow-stalks 307 t tea with eggs 155 a tansy 218 , 256 to souce turkeys 253 pleasant cordial tablets 286 v to stew a breast of veal 17● vuova lattate 196 vuova spersa 196 baked venison 201 , 243 , 244 tosts of veal 231 w morello wine 112 currants wine 113 the countess of newports cherry wine 127 strawbury wine ibid. to make wine of cherries alon● 128 to make rasberry wine 175 to make a white pot 176 , 233 buttered whitings with eggs 223 to stew wardens or pears 240 preserved wardens . 285 the end.