Cowslips
Cowslips
Oyle ofCowslips, if the Nape of the Neck be annointed with it, is good for thePalsie, it comforteth the sinews, the heart and the head.
Oyle of Wormwood is good for straines and bruises, and to comfort the stomach; it is made of the green Hearb, as are the Oyle ofCammomile,Rue, andMint, are made.
Oyle ofMintcomforteth the stomack, overlayed or weakned with Casting, it doth drive back, or dry up Weomend breasts, and doth keep them from being soare, being therewith annointed.
Instead of running water you must take distilled water ofCowslips, put thereto yourCowslipflowers clean picked, and the green knobs in the bottome cut off, and therewith boyle up a Syrupe, as in the Syrupe ofRosesis shewed; it is good against theFrensie, comforting and staying the head in all hotAgues, &c. It is good against thePalsie, and procures a sick Patient to sleep; it must be taken inAlmond-milk, or some other warm thing.
Take a quart ofWhite wineVineger, and halfe a quarter of a pound of fine beatenSugar, and mix them together, then take yourCowslips, pull them out of the podds, and cut off the green knobs at the lower end, put them into the pot or glasse wherein you mind to keep them, and well shaking theVinegerandSugartogether in the glasse wherein they were before, powre it upon theCowslips, and so stirring them morning and evening to make them settle for three weeks, keep them for your use.
Gather your Flowers in the midst of the day when all the dew is off, then cut off all the white leaving none but the yellow blossome so picked and cut, before they wither, weigh out ten ounces, taking to every ten ounces of them, or greater proportion, if you please, eight ounces of the best refinedSugar, in fine powder, put theSugarinto a pan, and candy it, with as little water as you can, then taking it off the fire, put in your Flowers by little and little, never ceasing to stir them till they be dry, and enough; then put them into glasses, or gally pots, and keep them dry for your use. These are rather Candied then ConservedCowslips.
TakeViolets,Cowslips, or any other kinde of Flowers, pick them, and temper them with the pap of two roastedApples, and a drop or two ofVerjuice, and a graine ofMuske, then take halfe a pound of fine hardSugar, boyle it to the height ofManus Christi, then mix them together, and pour it on a wet Pye plate, then cut it it in Wedges before it be through cold, gild it, and so you may box it, and keep it all the year. It is a fine sort of Banquetting stuffe, and newly used, yourManus Christimust boyle a good while and be kept with good stirring.
BoyleOatmeale,, of the smallest you can get, and redSagetogether, in running or Conduict water, till it be thick enough to make a Plaister and then put into it a fit proportion ofHoney, and let it boyle a little together, take it off the fire, and while it is yet boyling hot, put thereto so much of the bestVenice Terpentineas will make it thick enough to spread, then spreading it on some soft leather, or a good thick linnen cloath, apply it to the brest, and it will first break the soare; and after that being continued, will also heale it up.
Take greenBroomeand burne it in some clean place, that you may save the ashes of it, take some ten or twelve spoonfulls of the same Ashes, and boyle them in a pint ofWhitewine till the vertue of it be in the wine, then coole it, and drayne the wine from the dreggs, and make three draughts of the Wine, and drink one fasting in the morning, another at three in the afternoone, another late at night neer going to bed. Continue this, and by Gods grace it will cure you.
TakeHemp seed, dry it very well, and get off the husks, and beat theHemp seedinto fine powder, takeMintesalso, dry them, and make them into powder, boyle a spoonfull of either of these in halfe a pint ofGoatsmilk, a pretty while, then put the milk into a cup to coole, and put into it a spoonfull ofTreacle, and stir them together till it be coole enough, then drink it in the morning fasting, and eat nothing till noon, or at least two hours; doe the like at night, and use it so three dayes, and it will kill and overcome any poyson.
Take a certain quantity ofBarrowesgrease; Oyle of sweetAlmonds, andRose-water, either red or damask, of each a like quantity, but of neither so much as of theHoggsgrease, beat them together to an Oyntment, put it in some gally pot, and when you would use it, heat it, and therewith annoynt the Back and Reins.
TakeBeanes, the rinde or the upper skin being pul'd off, bruise them, and mingle them with the white of an Egg, and make it stick to the temples, it keepeth back humours flowing to the Eyes.
Take a peck of greenBeanecods, well cleaved, and without dew or rain, and two good handfulls ofSaxifrage, lay the same into a Still, one row ofBeancods, another ofSaxifrage, and so Distill another quart of water after this manner, and then Distill another proportion ofBeancodds alone, and use to drink oft these two Waters; if the Patient be most troubled with heat of the Reins, then it is good to use theBeancodd water stilled alone more often, and the other upon comming downe of the sharp gravell or stone.
Beanes
Beanes
Take ofTerpentineone pound,Waxsix ounces, Oyle ofCammomilehalfe a pint, put all these together in a pan, and put to them a handfull ofCammomile, bruised, or cut very small, boyle them upon a soft fire till they be well melted, and no more; then take it from the fire, and strayne it into a clean pan, and so let it coole all night, and in the morning put it up for your use. This Oyntment is good for any cut, wound, or breaking of the flesh, it eateth away dead flesh, and ranklings, and doth heale againe quickly.
TakeRossenone pound,Perrossena quarter of a pound, asMastickandDeer sewetthe like,Turpentinetwo ounces,Clovesbruised, one ounce,Macebruised, two ounces,Saffrontwo drams, boyle all these together in Oyle ofCammomile, and keep it for your use.
TakeSteers Gall, Sallet OyleandAqua vitaof each five spoon-fulls, boyle them together a little, and therewith annoint the place pained, by the fire, and lay a warm cloath on it.
Roaste a handfull or two ofOnions, and takeNeats-footOyle, andAqua vita, of each a pint, stamp, or rather boyle all these together to an Oyle, or Oyntment, and straine it into a gally pot, and therewith annoynt the place grieved as hot as you can endure it, morning and evening.
TakeDraggons, Angelica, Rue, Wormwood, of each a handfull, chop them pretty small, and steep them in a quart ofWhite-wine, twenty four hours, then distill them in a Still, and reserve the water in a glasse close stopped; give to the sick Patient six or seaven spoonfuls thereof at a time fasting, and let him fast an houre and an halfe after, and keep himselfe very warme in his bed, or otherwise.
Take two ounces of good old Conserve of redRoses, of chosenMethridatetwo drams, mingle them well together, and eat thereof to bed-ward, the quantity of a hazell nut; this doth expell all windinesse of the stomach, expelleth raw humours and venomous vapours, causeth good digestion, dryeth the Rheume, strengthneth the memory and sight.
Take two pound ofSheepssuet, or ratherDeerssuet, a pint ofCandy Oyle, a quarter of a pound of the newest and bestBees-wax, melt them together, stirring them well, and put to them one ounce of the Oyle ofSpike, and halfe an ounce of theGoldsmiths Boras, then heating them againe, and stirring them all together, put it up in a gally pot, and keep it close stopped till you have cause to use it; this is an approved Oyntment to cure any wounds or sores new or old.
Take two pound ofMay Butterpurified, powre it out from the dregs, and put to it ofBroomeflowers andElderflowers, of each a good handfull, so clean picked that you use nothing but the leaves, mix them all together in a stone pot, and boyle them seaven or eight howres in a kettell of water, being covered with a board, and kept downe with weights, keeping the kettell alwayes full of water, with the help of another kettell of boyling water ready to fill up the first as it wasteth, and when it waxeth somewhat coole, but not cold, straine the Oyntment from the Hearbs, into a gally pot, and keep it for your use.
Take a yolk of an Egg, and halfe a spoonfull of EnglishHoney, mix them together with fine wheat flower, and making it to a Plaister, apply it warme to the place grieved.
Take six spoonfuls ofDraggon-water, two good spoonfulls ofWine-Vineger, two penny weights of EnglishSaffron, and as much Treacle ofGene, as a littleWalnut, dissolve all these together upon the fire, and let the Patient drink it blood-warm, within twenty hours or sooner that he is sick, and let him neither eat nor drink six howres after, but lye so warme in his bed, that he may sweat, this expelleth the Disease from the heart, and if he be disposed to a sore, it will streightwayes appeare, which you shall draw out with a Plaister ofFlos Unguentorum.
BoyleRosemaryin faire water, with some ten or twelveCloves, shut, and when it is boyled take as muchClaretwine as there is water left, and mingle with it, and make it boyle but a little againe, then strayne it into some glasse, and wash the mouth there with morning and evening; this will take away the Rheume in short time; and if you boyle a littleMastick. therewith, it is the better.
TakeEgremonyand bruise it small, and then fry it withSheep suet, andHoney, of each a like quantity, and lay it as hot as you can suffer it to the Fundament, and it will heale very faire and well.
Take the Hearb calledBitter sweet, it grows in waters, and bears a purple flower, slice the stalks, and boyle a pretty deale of them inWhite-wine, drink thereof first and last, morning and evening, and it will cure theDropsey.
TakeOrpiment, andVerdigreese, of each an ounce, ofVitriallburned till it be red, two ounces, beat each of them by it selfe in a brasen Morter, as small as flower, then mingle them all together, that they appear all as one, and keep it in bagges of leather, well bound, for it will last seaven years with the same vertue, and it is calledPowder peerlesse, it hath no peer for working inChyrurgery, for put of this powder in a wound where is dead flesh, and lay scrap't lint about it, and a Plainer of Disklosions next upon it, and it will heale it.
Take a quart ofClarretwine, one pound ofCurrants, and a handfull of youngRosemarycrops, and halfe an ounce ofMace, seeth these to a pint, and let the Patient drink thereof three spoonfulls at a time, morning and evening, and eat some of theCurrantsalso after.
Gather the young shutes ofOake, after the fall of aWood, and picking out the tenderest and softest of them, especially those which look redest, bind them up together in a wet paper, and roste them in hot embers, as you doe aWarden, whereby they will dry to powder, of which powder let the Patient take a spoonfull in a little PossetAle, orBeer, warmed, in the morning, fasting after it two hours, or more, if he be able, doing the like about three after noon, and two hours after supper, four or five dayes together, which thus done in the beginning of the Disease, is by often experiments found to cure such windy paines in the side, stomach, or other parts of the body; you may dry them also in a dish, in an Oven after the bread is drawn; you shall doe well to gather enough of them in the Spring, and make good store of the powder then, to keep for all the year following.
Take anOxespaunch new killed, and warm out of the belly, about the latter end ofMay, or beginning ofJune, make two holes therein, and put in your feet, and lay store of warm cloaths about it, to keep it warm so long as can be. Use this three or four dayes together, for three weeks or a moneth, whether you have the fit or paine of theGout, at that time or no, so you have had it at any time before. This hath cured divers persons, that they have never been troubled with it againe.
Take the white strings ofFilmyroots, ofPrimroseswash them very clean, and boyle of them halfe a handfull, in a pint ofBeerorWhite-wine, till halfe be consumed, then straine it through a clean cloath, and drink thereof a quarter of a pint, somewhat warme, morning and evening, for three dayes, it will purge away all viscous or obstructions stopping the passage of the water,probatum.
Take a quart ofWhite winevineger, boyle therein ofWoodbineleaves,Sage, andPlantaineof each one handfull, of whiteCoperas, one pound, ofAllumas much as an Egge; when it is boyled to halfe a pint, straine out the liquor, and therewith wash the soare as hard as you can suffer it.
Take a handfull of redSageleaves, a handfull ofSelandine, as muchWoodbineleaves, then take a gallon of Conduict water, and put the hearbs in it, and let them boyle to a pottell, and then strayning the Hearbs through a strainer, take the liquor and set it over the fire againe, and take a pint of EnglishHoney, a good handfull ofRoche Allum, as much of whiteCopperastinne beaten, a penny worth ofGrainesbruised, and let them boyle all together three or four warms, and then let the scum be taken off with a feather, and when it is cold put it in an earthen pot or bottell, so as it may be kept close; and for an old Wound take of the thinnest, and for a green Wound, of the thickest, and having dressed them with this Water, cover the soare either withVeale, orMutton, and skin it withDockleaves.
TakeHartstongue,Cherfoyle, and cut them small, and then take dreggs ofAle, andWheatBranne, andSheepstallow molten, and doe all in a pot, and seeth them till they be thick, and then make a Plaister, and lay it to the swelling.
Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as muchSugaras they weigh, finely beaten, and lay them with thatSugarinto a silver or earthen dish, laying first a lay ofSugar, and then of Fruit, and let them stand so all night, and in the morning theSugarwill be all melted, then put them into a Skillet, and boyle them apace, scumming them well, and as soon as they grow tender take them off from the fire, and let them stand two dayes in the Syrupe, then take them out, and lay them on a fine plate, and so dry them in a Stove.
Aprecocks
Aprecocks
Take of the bestSugarfinely beaten and searced, one pound, to a pound ofQuinces, orApricocks, set yourSugarupon a chafin-dish of coales, and dry it above halfe an houre, then cooling it, stir into it a littleMuskandAmbergreesefinely beaten, and powdered, then pare yourQuinces, and boyle them in faire water whole, till they be tender and not covering them for so they will be white; then take them, and scrape off all theQuinceto the coare, into a silver dish, and boyle it therein till it grow dry, which you shall perceive by the rising of it up, when it is thus well dryed, take it off, let it coole, and strew on theSugar, letting some other to strew it, till it be all throughly wrought in, then lay it out on glasses, plates, or prints of Flowers, or letters, an inch thick, or lesse as you please.
Take the weight of yourApricocks, what quantity soever you mind to use, inSugarfinely beaten, pare and stone theApricocks, and lay them in theSugar, in your preserving pan all night, and in the morning set them upon hot embers till theSugarbe all melted, then let them stand, and scald an hour, then take them off the fire, and let them stand in that Syrupe two dayes, and then boyle them softly till they be tender and well coloured, and after that when they be cold put them up in glasses or pots, which you please.
Oyle ofLilliesis good to supple, mollifie, and stretch sinews that be shrunk, it is good to annoynt the sides and veines in the fits of theStone.
Take the Flowers, and cut the stalks somewhat short, then take one pound of the whitest and hardestSugaryou can get, put to it eight spoonfulls ofRosewater, and boyle it till it will roule between your fingers and your thumb, then take it from the fire, coole it with a stick, and as it waxeth cold, dip in all your Flowers, and taking them out againe suddenly, lay them one by one on the bottome of a Sive; then turne a joyned stoole with the feet upwards, set the sive on the feet thereof, cover it with a faire linnen cloath, and set a chafin-dish of coales in the middest of the stoole underneath the five, and the heat thereof will run up to the sive, and dry your Candy presently; then box them up, and they will keep all the year, and look very pleasantly.
Take two pound ofBarbary Sugar, Clarifie it with a pint of water, and the whites of twoEggs, then boyle it in a posnet to the height ofManus Christi, then put it into an earthen Pipkin and therewith the things that you will Candy, asCinamon, Ginger, Nutmegs, Rose buds, Marigolds, Eringo roots, &c.cover it, and stop it close with clay or paste, then put it into a Still, with a leasurely fire under it, for the space of three dayes and three nights, then open the pot, and if the Candy begin to come, keep it unstopped for the space of three or four dayes more, and then leaving the Syrupe, take out the Candy, lay it on a Wyer grate, and put it in an Oven after the bread is drawne, and there let it remaine one night, and your Candy will dry. This is the best way for rock Candy, making so small a quantity.
Whatsoever you have Preserved, either Hearbs, Fruits, or Flowers, take them out of the Syrupe, and wash them in warm water, and dry them well, then boyle theSugarto the height of Candy, for Flowers, and draw them through it, then lay them on the bottome of a Sive, dry them before the fire, and when they are enough, box them for your use. This is that theComfet-makersuse and callSucket Candy.
Take a good basket full of unripeGrapes, set them three dayes in a vessel after they be gathered, stamp them, and straine out the juice out of them, take thereof six quarts, boyle it with a soft fire till the third part be consumed then four quarts will remaine, let that run through a woollen bagge, and stand till it be clear in it selfe, then take of the clearest of it, seven pints, put thereto five pound of ClarifiedSugar, boyle them together to the thicknesse of a Syrupe, and keep it in a glasse; it is good for a perbreaking stomach, proceeding of Choller, and for a swelling stomach, it taketh away thirst and drynesse, and chollerickAgues, it is of great comfort to the stomach of Women being with child, it is a preservative against all manner of Venome, and against the Pestilence.
Take halfe a pint of goodAqua vitæ, one ounce ofTreacleofGene, one quarter of an ounce ofSpermacæti, boyle all these together on a soft fire halfe a quarter of an hour, and let the Patient drink this as warme as he can, and lye downe in his bed, and sweat, and if any of the Disease be in his body, this will bring it forth, and bring him to an easie loosnesse; this is thought the best and surest of all other Cures for this infirmity.
TakeBarrowesgrease well tryed from the filmes, beat it in a Morter till it be small and fine, put thereto ofLethargyone ounce, ofMastickin fine powder, two ounces, ofOlibanumin powder, one ounce, of Oyle ofSpikeone ounce, Oyle ofPaliolumone ounce, ofTerpentineone quarter of a pound, beat all these together into a perfect Oyntment, and therewith annoynt these places.
The principall bone in the Nape of the Neck, without the shoulder places, taking heed it come not neer the channell bone, for then it will make the throat swell, else not, the elbowes on both sides, the hip bones, the share, the knees, the hammes, and the ankles; if the Patient have no Ache, annoynt not these places, but only the sores till they be whole; if there be any knobs lying in the flesh, as many have, annoynt them often, and lay lint upon them, and brown paper upon the lint, and keep the Patient close out of the aire, and this used will make him whole in ten dayes by the grace of God.
Take a hot loafe, of the bignesse of a Bakers penny loaf, and pull or cut it in two in the middest, and lay the middle of the crummy side to the middest, or to the hole of the ear, or ears pained, as hot as they may be endured, and so bind them fast together on all night, and then if you find any pain in either or both ears, or any noyse, put into the pained ear or ears, a drop ofAqua vitæ, in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed; this done three or four dayes together, hath taken away the paine, hearing noyse in the ears, and much eased the deafnesse, and dullnesse of and in many.
Take ofMarigoldleaves,Porretblades or leaves, andHousleke, of all two handfulls, beat them all very small in a Morter, and put to them the whites of two new layd Eggs, and beat them very well till they be throughly incorporated with the Eggs, and apply this till you be well, renew it every day.
Conserve ofMarigoldstaken fasting in the morning, is good for Melancholy, cureth the trembling and shaking of the heart, is good to be used against the Plague, and Corruption of the Aire.
Take three quarters of a pound ofSugar, and a pound ofCherries, their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay ofCherriesand another ofSugar, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one upon sheets of glasse, setting them either abroad in the sunne, or in a window where the sunne may continually be upon them. If they dry not so fast as you would have them, then in the turning scrape some loafeSugarfinely upon them, but add no greater heat then the sunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening set them in some warm Cupboard.
Take theCherrieswhen they be new gathered off the Tree, being full ripe, put them to the bottome of your Preserving pan, weighing to every pound ofCherries, one pound ofsugar, then throw some of thesugarupon theCherries, and set them on a very quick fire, and as they boyle throw on the rest of thesugar, till the Syrupe be thick enough, then take them out, and put them in a gally pot while they are warm; you may if you will, put two or three spoonfulls ofRose-waterto them:
You must boyle your Fruit, whether it beApple, Cherry, Peach, Damson, Peare, Mulberry, orCodling, in faire water, and when they be boyled enough, put them into a bowle, and bruise them with a ladle, and when they be cold straine them, and put in red wine, orClarretwine, and so season it withsugar, cinamon,andginger.
Cherries
Cherries
Take out the stones, and lay them as whole as you can in a Charger, and putMustard, Cinamon, andSugar, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrupe ofMuskadine, andDamask waterandsugar, and so serve it.
Quarter, pare, core, and stew yourPippinsin a Pipkin, upon very hot embers, close covered, a whole day, for they must stew softly, then put to them some wholeCinamon, sixCloves, andsugarenough to make them sweet, and someRose-water, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small likeMarmalade, having your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bake them.
Take the yolks of sixteeneEggswell parted from the whites, three quarters of a pound ofButterwell Clarified, and straine it twice or thrice in a faire strainer, seasoned withsugarand a littleRose water, whereinSpinagefirst a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.
Take a handfull or two of the worser of yourGoose-Berries, cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter ofsugar, then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairestGoose-Berries, being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them.
Purslainemust be used as you doe theGoose-Berries.
Gather them with their stalks on, cut off their heads, and stone them, then put them in scalding water, and let them stand therein covered a quarter of an hour, then take their weight insugarfinely beaten, and laying first a lay ofsugar, then one of yourGoose-Berries, in your Preserving Skillet or pan, till all be in, putting in for every pound ofGoose-Berries, six spoonfulls of water, set them on the embers till thesugarbe melted, then boyle them up as fast as you can, till the Syrupe be thick enough, and cold, and then put them up. This way serves also forRespassesandMulberries.
Take yourPlumswhen they are full growne, with the stalks on them, but yet 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 spoonfull of them, take three quarters of a pound ofsugar, beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till thesugarbe melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them with a fine linnen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough.
TakeDamsonsbefore they be full ripe, but new gathered off the Tree, allow to every pound of them a pound ofsugar, put a littleRose-waterto them, and set them in the bottome of your pan, one by one, boyle them with a soft fire, and as they seeth strew yoursugarupon them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take thePlumsout, and put them in a gally pot, Syrupe and all.
Take yourBullasses, as new gathered as you can, wipe them with a cloath, and prick them with a knife, and quaddle them in two waters, close covered, then take a pound of Clarifiedsugar, and a pint ofApple water, boyle them well together (keeping them well scummed) unto a Syrupe, and when yourBullasesare well dript from the water, put them into the Syrupe, and warm them three or four times at the least, at the last warming take them up, and set them a dropping from the Syrupe, and boyle the Syrupe a little by it selfe, till it come to a jelly, and then between hot and cold put them up to keep for all the year.
First take two pound and a halfe of finesugar, and beat it small, and put it into a pretty brasse pot, with twenty spoonfulls ofRose-water, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound ofPare-plums, and wipe them upon a faire cloath, and put them into your Syrupe when it is almost cold, and so set them upon the fire againe, and let them boyle as softly as you can, for when they are boyled enough, the kernels will be yellow, then take them up, but let your Syrupe boyle till it be thick; then put your Plums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell all night, and in the morning put them into your pot or glasse, and cover them close.
Take the fairestMedlersyou can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in yourMedlers, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound ofMedlers, three quarters of a pound ofsugar, and a quarter of a pint ofRose water, seeth your Syrupe, scumming it clean, then put in yourMedlersone by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a fewClovesand a littleCinamon, and so putting them up in pots reserve them for your use.
Medlers
Medlers
TakeMedlersthat be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it withSugar, Cinamon, andGinger, and lay it in paste.
Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twentyCucumbers, cut in halves, then take the rawCucumbers, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep theCucumbersalwayes covered.
Take a kettle of water, put salt to it, boyle it well, then take your rawCucumbers, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered.
Pare a good quantity of the rindes ofCucumbers, and boyle them in a quart of running water, and a pint of wineVineger, with a handfull ofsalt, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the youngestCucumbersyou can gather, therein, as the liquor will cover, and so keep them close covered, that no winde come to them, to use all the year till they have new; if yourCucumbersbe great, 'tis best to boyle them in the liquor till they be soft.
Take a quart of thickCreame, and five or six whites ofEggs, a sauser full ofsugarfinely beaten, and as muchRose water, beat them all together, and always as it riseth take it out with a spoon, then take a loaf ofBread, cut away the crust, set it in a platter, and a greatRosemarybush in the middest of it, then lay your Snow with a Spoon upon theRosemary, and so serve it.
Take two pound of Manchet paste, sweetButterhalfe a pound,Currantshalfe a pound,sugara quarter, and a littleMace, if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet.
Take five or six pints of the finestWheatflower you can get, to which you must put in a spoonfull (and not above) of goodYest, then mingle it well withButter, cream, Rose-water, andsugar, finely beaten, and working it well into paste, make it after what forme you will, and bake it.
Take theKidneyof a line ofVealeroasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it twoEggs, oneNutmegfinely grated, a good quantity ofsugar, a fewCurrants, a littlesalt, stir them well together, and make them into the form of littlePasties, and fry them in a pan with sweetButter.
Take a good handfull of FrenchBarley, wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from theBarley, and put theBarleyinto a pottell of new clean water, with aParsley, and aFennellroot, clean washed, and picked withBourage, Buglos, Violetleaves, andLettice, of each one handfull, boyle them with theBarley, till more then halfe be consumed; then strayne out the liquor, and take of blanchedAlmondsa handfull, of the seeds ofMelons, Cucumbers, Citralls, andGourds, husked, of each halfe a quarter of an ounce, beat these seeds, and theAlmondstogether, in a stone morter, with so muchSugar, andRose-wateras is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the heads, or a little of whitePoppey.
Take a peck of the greatestOysters, open them, and put the liquor that comes from them saved by it selfe, to as muchWhite-wine, and boyle it with a pound ofPepperbruised, two or three spoonfulls of largeMace, and a handfull ofsalt, till the liquor begin to waste away, then put in yourOysters, and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close.
Take four pound and a halfe ofPorck, chop it small, and put to it three pound ofBeefesewet, and chop them small together, then put to them a handfull ofSage, finely shred, one ounce ofPepper, one ounce ofMace, two ounces ofCloves, a good deale ofsalt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.
Take one pound ofBarabry Sugar, Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish aMarchpinewith them at your pleasure.
Take the strongest bodyedSugaryou can get, boyle it to the height ofManus Christi, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together withInkle, then poure in yourSugarbeing highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it beOrange, orLemmon, or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours.
Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them withCucumbersorLemmonspared and sliced, also scrapesugar, and put inVinegerandOyle, then spread the Flowers on the top of thesallet, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.
Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put insugar, cinamon, ginger, androsewater, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold.