Let your fruit be very ripe and gather’d on a dry day and to every 3 pound of currants good weight with their stalks and stems on take one quart of water and one pound of sugar then put your water to your fruit and with your hand squeeze them through a hair sive then put your sugar to your juice & when it is well mingled together and the sugar dissolved then put it into a dry Sweet vessel fill your vessel quite full & let it worke a week & then stop it up and not tap it under 10 weeks then draw it out of the vessel as you drink or bottle it which you please.
Take oake buds before full blown and still them in a cold still 3 times over put on your first water on fresh buds next water on ye 3dfresh buds wchwill then be strong enough so keeping for use and let thewoman that doubts miscarriage if at any certain time let her begin to drink this water a month before her usiall time of miscarrying and so drink it 2 months together about 5 spoonfulls every morning fasting an hour after it at any time of the day and then rest but on any fright or Longing or any other occasion whilst with child so as may give a fear of miscarrying this water may be taken at any time of the day again & thus distilled twill hold its vertues very effectually 2 years.
An ounce of conserve of red roses of dyascordium the quantity of a nutmeg one spoonfull of the Sirrop of poppeys and 3 drops of the Spirrit of vitriol all these well mixt and take morn: & evening the quantity of a nutmeg fast 2 hours after it.
Take 3 quarters of a pound and better of pale yellow vergins wax and a pint of Sallet oyle mingle both these together the wax being sliced thin in a fair brass bason or pan then take half a pound of the best white ledd in fine powder then take the oyle and the wax from the fire and let it coole a little then put in ye ledd leasurely and stir them together then set it over the fire and boyle it half an hour then take it from the fire and to it put 2 ounces of frankinsence and 2 ounces of mastick both finely powdered 2 ounces of mirrh 2 ounces of obliven in fine powder set your pan into another for fear it should run over when all the ingredients are in Stir it till it hath done rising, set it on the fire and let it boyle half an hour more, keep stirring it all the time then take it from the fire and put in 4 ounces of Camphire in powder then set it on again & boyle it till tis black then make it up inrowles oyleing your hands yeolder the better.
Take to 20 gallons of sack 1 pound & half burnt allome 2 spoonfulls of baysalt beat all this together half an hour & then put it into your vessel & so let it stand a week before you perse it.
Take oyle refined and mix with it Sugar and juice of Lemons it is said to dissolve the stone in the bladder to my Lord Savill.
Take nutmeg and sugar refined well beaten and mixt together so take a spoonfull of it every morning in a little quantity of white wine.
Take raisons of the Sun beaten to a conserve & spread upon white soft leather laying it to yegreenest place fresh and fresh as you find it dry but it need not till it be quite dry. probatum.
Gargle it well when you go to bed with allome posset drink and if very sore towards a quincey then lay yecurds warme to your Throat. Probatum.
Take a pint of milk boyle in it a large onion and at night when you go to bed take out your onion put thereto 2 or 3 spoonfulls of rosewater sweeten it either with Sugar or honey of roses & so drink it warme in your bed 3 nights together forbareing your supper those nights you take it. probatum.
Take pilewort leaves and roots with the flowers of Elder buds the like quantity chopp them small and boyle them in hogs Lard till it looks green over a gentle fire then strain it and put in fresh herbs so do till it is of a very deep green strain it and keep it for your use take some mutton sewit & mix with the ointment and make it into suppositors.
Make water into a warme pot & put it into a glister bag take it presently before it be cold you take one of these glisters every other day and when you do not you must use the suppositer but if you are in great pain you may use them at any time for they do not worke if you boyle pilewort in broth or grewell it will do much good, if the pain be violent take 2 quarts of scumme milk put in a good many turnips sliced and a great deal of the inner rine of Elder boyle them together 2 hours and pour it into a close stool boyleing hot and set over it as hot as you can possibly endure it this cures ye pain be it never so violent if often bath’d with it & twice a day apply’d hot to ye place.
Take single pinks and take ye leaves out of ye husks and cut ymsomewhat Long leaving some of ye white to ye leaves then put them into a flat glass wherein you have mingled half a spoonfull of Aquafortis with 12 spoonfulls of water and when the leaves have layne in the water half an hour or more take them out one by one and lay them on a paper yeright side down not to touch one another and after an hour or 2 when the water is well dryed up (as it will if the paper be laide on a woollen cloth) then strow them over with fine dry sand till they be allcover’d so let them lye a fortnight in a place where the sun comes in, in which time they will be dry and stiff then take them off the fire one by one shaking off the sand and wipe them between your fingers lay them in boxes till the winter each colour by themselves and then bind them up together by the white part of the leafe that remains till they be of what bigness you please and so put them into the green husk which must be kept for them, pickt early in the year they will keep the better takeing the natural flowers out of them, rowle a little piece of paper up and fill the husk with it lay them also in sand till they be dry use no water to them when you put your flowers into the husk fasten them with a private stick by ye green silk you bind them up withall with a fine needle at the bottom of the husk. So many severall colours as you have must be put in severall glasses of water or the colours will not be perfect, Rose buds are only laid in water 2 or 3 hours and laid out on a woolen cloth to dry without sand, for marygolds, primroses, or larke heels or the like are only in sand without water. Experience must be ye best Mrsto teach this art.
Take 4 gallons of the strongest wort boyle it to 3 gallons tun it up with good store of barm that it may work well then make a Canvase bag with a heazel stick thrust through it and so fasten the bag to the stick that it may not go within 3 inches of the bottom of the barrell nor float on the top put these following ingredients into the bag 6 ounces of scena 6 ounces of polipodium of the oake 7 ounces of bayberrys huld 2 ounces of anyseeds 3 ounces of aishenkeys bruised 2 ounces of sarsafrage wood, 2 ounces of saldonella, 2 drams of rubarb, let all these be grossly powdered except the scena, and when it hath done workeing stop it up close leaving some barm on the top in 3 or 4 days you may drink of it half a pint in the morning and 3 quarters of a pint in the evening, drink a draught of brothe an hour before dinner & when you go to bed keep yourselfe warme dureing the time yemore you exercise your body ye more twill work. Probatum est.
Take half a pound of Sheeps Sewit finely shred and melt it then strain it and put half a pound of rozin finely beaten when the rozin is melted put in 3 penny worth of turpentine and boyle it a little together Keep stiring it; then pour it into cold water and keep beating of it (changeing yewater) till tis white.
Lay your ham before a Good fire turning it sometimes till it is very hot then pound 2 penny worth of Salt peeter very small & rub on it & cover it over and under with half a peck of bay salt which has been heat very hot in a frying pan till it has almost done snappering & pour it hot on the ham when the ham is hot let it Lye in the saltpeeter a fortnight ynsmoke it.
MAKE you a board of well seasoned Dry Deale, of 3 boards in bredth well Poynted, and as long as anything you desine to wash on it naile or brace on a flaxen Cloth very tight sew your poynt and lace by the purl and footing very streight on the cloth, then sew or pin very streight over it a thin canvas or boltercloth, Soap it all over & pounce it wtha brush and warme water (but gently) till your Ladders come clean ynrince it well and starch it (with white starch of a thickness just to Jelly when it is cold) with a spunge but leave not much on it you must dry it quick (if you cannot abroad) by the fire for fear the board should stain when it is very dry pull off your upper cloth hastily to raise a nap on it, then rip it off. Grey lace must be stiffned with Iceingglass which has been asoke over night & boyle thin.
Take a handfull of egrimony one handfull of wood Bittony 2 ounces of Lignum vite; 2 ounces of scena 2 ounces of Sarsaparella, 2 penny worth of sarsafras, half an ounce of rubarb 2 penny worth of Hermidatis, Pethimony and Stigados of each one penny worth fennell seeds and Annyseeds of each one ounce, a pound of raisons of the Sun, 2 pound of English liquorish, wash the herbs, Stone the raisons, Scrape and slice the rest and bruise the seeds and put them into 2 gallons of fair conduit water and let it simmer half a day till it comes to one gallon, Strain it and when cold bottle it stoping it close and when you use it your Diet must be only dry bread & raisons of the Sun and mutton roasted dry without basting. Drink mornings & afternoons & at night about a Dozen spoonfulls at a time. Probatum est.
Take 12 pounds of malliga raisons and steep them in 8 gallons of water about 10 days then barrell up the liquor and put to it a gallon of the juice of elder berrys set it in some warme place that it may work and when tis fine bottle it up and drink it half a year old half the quantity of fresh reasons put to the first & half the quantity of juice will make a smaller sort of wine and may be drank in a little time.
Take Indian red a quarter of a pound half a pound of yellow oaker let them be ground by a grinder of colours as for painting, put these together and mix them thin with linseed oyle and put some drying oyle into it wash the rooms with a cloth.
Take a pint of great oatmeal set it on the fire in a pint and half of good milk or cream 3 spoonfulls of rose water a large flake of mace when tis well boyled put it into an earthen pan and let stand all night next day put to it 2 eggs a pound of beef sewit a little canded citheron & orange peel (if you like it) sweeten it to your taste and put to it a cold custard made as followeth Take a pint of sweet cream, boyle it with mace put to it ye yolks of 6 eggs & 2 whites stir it till it be cold add a little more rosewater put some bits of marrow on top and let it stand a little in a moderate oven so Serve it in.
Get the after birth of a woman with her first child take off the string then put it into a pot with 3 nutmegs shaved thin a pinte of white wine a handfull of sweet time put these into an oven to dry it till it will powder and search it through a fine sive. Give as much every morning and night as will lye on a 6 pence in a Spoonfull or 2 of Sack take it Spring and fall for 3 changes of the moon 3 days before the new moon & 3 days after & 3 days before the full.
Balme spearmints, wormwood, of each 6 handfulls 12 handfulls of cardus all Shred lay these all night to steep in 6 quarts of new milk and the nextmorning draw it off. Ye Lady Downs adds angelicoe & to every still full an ounce of liquorish & sweet fennell seeds.
Put ground Ivy one leafe into each ear rowle it up but not too hard put it in fresh morning and evenings.
Take 2 ounces of allume one ounce of white copperis, half an ounce of baysalt, boyle these in 2 quarts of runing water till half be wasted and when tis cold put into the bottle with it one penny worth of camphire then stop it close and twill keep 7 years.
Take single piony roots take of the out side and cut them as thin as Groats Dry them on a sheet of paper in a fire pan, pound and search them fine and give to a child as much as will lay on a silver 2 pence in a spoonfull of small beer and give another after it give this twice a day, 3 days after the change and full of the moon, and if continue make a Issue in the arme if the convultion be in the head Take a grain of musk divide it into 2 parts put it into a little linnet and tye it up in fine rags and put them into the ears and let it stay there a month. Take featherfew and wormwood of each a like quantity stamp them and take the juice put to it a little Crab vinegar and shave in a little assafetita wet 2 pieces of old cloth in this and put them over ye ears & let them come out over ye face to reach the nose that the child may always smell it.
Take a Cat of a quarter old or younger (for a boy a She cat for a Girl a he cat) cut off the head and hold the head in one hand and the body in theother over a bason that you may catch the blood that comes out of both parts, then take the breast milk of a healthy woman (if for a boy a girls milk and if for a girl a boys milk) then take a little of the blood alone and anoint the stomach with it, then put 2 spoonfulls of ye milk and mix it well with the rest of the blood, then set it on a Chaffendish of coals till tis warme then take it off and strain it and give the child as much as it will drink and fast an hour after it give this but once and that as soon as a fit is past let the child have a little assafetita ty’d in a rag & hung about the neck, dip it in Crab vinegar often.
Take rue feverfew wormwood of each a like quantity and now & then when fainty or in a fitt sweeten it with Sirrop of Jilly flowrs give 2 or 3 spoonfulls.
Take the outlandish single piony roots and cut off yeoutside of them then slice them as thin as possible and dry them just enough to be made into fine powder give to a child as much as will lye on a 2 pence and to a great body twice as much 3 days before the full and 3 days after the same time before and after the change in a spoonfull of black cherry water and at any time if the fits be strong you may give it after the fit is just over and give 2 spoonfulls of the water after it.
Take the missleto that grows on an oake (if you can get outlandish tis the best) the leaves of it you must dry on a sheet of paper make it into very fine powder and give it by the former method but you may change the black cherry water and give it inwater from green missleto if you can get it. besure let not those ytare troubled with fits eat anything hot that is made of flour as pudding or hot bread nor any thing of that kind. Let them drink almond drink to a quart of water put a quarter of a pound of blancht almonds stamp them very fine then pour ye water upon them, then pound them again then strain yewater through them again do so 3 or 4 times till all the goodness is gone then set it on the fire and let it boyle a little then sweeten it to your taste (you must scumme it) Take 3 or 4 spoonfulls at a time they may eat eggs or pottatoes or any such light food. Let them eat also as followeth Steep a good handfull of great oatmeal (just bruised) in a quart of water the next morning strain it out and boyle it to a jelly.
Take a new laid egg break the little end pour out all the inside pull out the bottom skin and turn the egg down to let out all ye water then take half the yolke of the egg one spoonfull of honey if for a child 5 tops but for a great body 7 buds of Southernwood shred as small as you can, grate in as much ginger as will lye on a groate beat all these together till they look whitish then boyle it in yeegshell set in the embers stiring it with a flat scuve and when the Southernwood turns brown then strow in as much common allom as the bigness of a hazle nut pounded fine let it boyle a little longer then take it off and let it coole. put it cold into the mouth if in the throat swallow a little (but dont rub the mouth) ye1stthing in ye morning fast almost an hour after it.
Take aquavite qrtwhite 2 spoonfulls thicken it with grated nutmeg and put some of it pretty thick just on the close of the head behind & wind thelocks round a bodkin over it to keep it fast on (and not remove in 2 or 3 days) & strike up the head and temples with it if the pallet be inflamed bleed in the arme.
Vervain feverfew wormwood of each a like quantity distill it and take 3 or 4 spoonfulls at a time sweeten’d with Sirrop of Cloves.
Take 12 bay leaves and rist them a little lemon peel a few cloves a little sliced nutmegs boyle these in vinegar and let the person hold his mouth open over the steem of it this will stop any vomiting.
Take fox glove leaves and ye leaves of oake fern of each a handfull boyle them in a quart of ale divide it into 3 parts and take it 3 mornings as vomits are ordered.
Take 2 ounces of the oyle of benn half an ounce of Spermacitty 1 ounce of Deers sewit if you use all Spermacitty you must have an ounce & half.
Take 2 quarts of middle beer maiden hair hisop and rosemary of each a handfull half a pound of sliced landfiggs a pennyworth of annyseeds bruised and a pennyworth of liquorish sliced boyle these together till it comes to a quart then strain it and sweeten it with an ounce of white Sugar Candie take 4 spoonfulls in the morning and as much at night shaking the bottle before you pour it out.
Take a dozen pound of cherrys pickt from the stalks and bruised put a gallon and half of brandy 3 quarters of a pound of double refined Sugar, cloves, mace and cinnamon of each a pennyworth 1 nutmeg sliced put it into a great glass or runlet and let it stand close stopt 3 weeks then draw it off as much as will run clear if you please put up more brandy to ye rest according to your judgement and stop it up close again.
Take 3 nutmegs and grate them and an ounce of loafe Sugar put these into a quart of Spring water and boyle it to a pint and give 2 or 3 spoonfulls at a time.
Make conserve of Rosemary flowers Bittony flowers Sage flowers severally begin with the rosemary Take the bigness of a large nutmeg at a time last at night and first in the morning for 3 days ynrest 3 days and do ye like by the bittony then rest 3 days again and in like manner take the Sage and so go round again as often as is occasion for it with these or at any other time drink some of Dr Stephens water to be found at ye 182 Rect.
Take 9 bees pound them and put them to a quarter of a pint of ale stir it well together and strain it sweeten it with honey give it the afflicted persons to drink they must till it has work’d.
Take cammomile tops and liverwort (after the woollyness is cropt off) of each a good handfull wash them clean and dry them in a cloth mince andbruise them then boyle them in a pipkin or bellskillet in a quart of sweet cream till it comes to butter then strain out ye herbs and keep it in a pot close cover’d anoint any place that is afflicted this must be made in ye month of may.
Take the grissle or bone that grows in the heart of a Stag dry it on paper then powder and search it fine and take as much of it as will lye on a 3 pence in half a wine glass of Sack 3 mornings fasting, fast an hour after it.
Take the Ivy that have white strings in it and pound it put some of it into the ear and let it lay there all night.
Take half a pint of Sallet oyle and a good handfull of cammomile pound it and put it into the oyle in an earthen pot and set it in a oven or the chimney corner and let it stand there 48 hours then strain it out and anoint the place that is swelled keep it in a bottle close stopt if any inward imposthume take venice treacle methridate and leafe gold mixt together take yequantity of a small nutmeg ye last thing at night for 4 or 5 nights together.
Take tops of rosemary fennell sage marygolds with the black middles sinkfoins of each a like quantity a good handfull altogether. a little cammomile boyle it in a quart of ale till tis very strong of the herbs then strain it and sweeten with honey or Sugar, you may boyle a piece of gold or a gold Ring if you please in it.
Take a quart of white wine or renish and burn it, take mouse-ear pellitory of the wall, and nettle tops with the seeds and a few Juniper berrys boyle these in Spring water till all the vertue is out then strain it and put the water to the wine and bottle it up, drink a wine glass (sweetened with Sirrop of elder berrys and De-althea & horse raddish and squeez in some juice of lemon) once a day. Approved DrMay.
Conserve of roses purslane water, plantain water of each 2 ounces, Sugar of roses one ounce, Red correll, blood stone, bole-armeniack, Brasigelata of each half a dram, troses of amber one scruple, oyle of vitriol 5 drops whites of eggs beat to water sirrop of yarrow, Comfry, Shepard pouch, Bittony of each an ounce all mixt.
Take rosemary fennell sage, marrygolds, Cammomile and balme and sinkfoin a few cloves bruised, and the rine of a lemon boyle all these in milk and water when tis very strong put it into a close mugg and put a cloth over the head and put a gold ring between the teeth to keep the mouth open and if the throat be very bad throw little bits of butter into the mouth then hold the mugg with the stuff as hot as you can suffer under your mouth and hold it till cold and try to sleep; and besure to keep the head warme after it.
Take half a pound of deers or mutton sewit pick it clean and melt it Take a handfull of the Ivy with white streaks pick it clean and shred it small andtake one spoonfull of goose dung set it on the fire and boyle it till the leaf will break Dry and crimp them then strain it and keep it for use in a gallypot.
Take half a pint of milk 2 spoonfulls of grat’d white bread take Singreen and cut off the red edge and pound it and take 2 spoonfulls of the juice and put into ye milk and bread and a spoonfull of damask rose leaves shred mixt and let it boyle altogether very well to the thickness of a poultise then take it off the fire & put into it a spoonfull of civill or Sallet oyle. this poultise must be laid upon ye foregoing ointment till ye flesh is grown even & then leave off this poultise and use only yeointment to skin it.
If the sinews are injured take Snails with their house & prick them whence will come a water with which anoint yewound with a feather before you lay on the poultise, change yepoultice twice a day.
If any watery humour feeds ye wound then make a plaister with yewhite of an egg wheat flour bole-armeniack & vinegar and lay it above the wound.
To bring the skin to the couler again Take a handfull of parsley roots washt & scraped very clean & shred very small boyle them in half a pint of cream and anoint therewith.
If the Scauld or burn is on the head when the wound is well anoint it with honey to make ye hair grow again.
Take 2 gallons of water in a pot or kittle and hang it over the fire, and put in half a peck of Salt, one peck of fetches 2 pound of comming seed and 3 ounces of annyseeds let these continue over the fire till the begin to boyle, then strain the seeds fromthe liquor and dissolve in the liquor 2 ounces of Assafetita, and pour in 3 ounces of oyle of Spike and a pint of aquavite wththis liquor wash your dove or pigion holes and cast yeseeds on a table in the house for the pidgeons to feed on you may use this immediately after they have done breeding & a month before they begin to breed.
Take half a handfull of Bittony and boyle it in a pint of milk wrist the herb before you put it in that it may be very strong of it, then turn it with beer and drink a draught of it sometimes and take rosemary and bittony of each a like quantity still them and put 2 spoonfulls of the water in a glass of beer and drink it every morning fasting or sometimes give as much powder of bittony dryed and searched as will lye on a groat in a glass of canary, or a draught of yeforementioned liquor.
Take 2 quarts of cream and one pound of mutton sewit pickt clean and shred small, boyle these together to an oyle anoint a cloth with it & lay on Searcloth-wise if it be on a part convenient, but if the whole side is dead, you must have enough dipt to Lay on.
At first lay on Guzzle Dirt let it lay on an hour then wash it off, cut the blister and lay on a plaister made with a spoonfull of honey and the quantity of a small nutmeg of black soap mixt well together, let it Lay on 12 hours & then lay on thepoultise at ye245 Receit.
Distill 3 pints of white wine, 4 pound of onions 2 pound of Sugar.
Take primrose leaves and roots box leaves and pennyroyall of each a like quantity and half as much rue cut small put them into a quarter of a pint of warm milk, give it to dogs, Sheep, or Cows.
Take half an ounce of long pepper half an ounce of madder an ounce of white Elebore pounded very small together put a 3dpart of it into a pint of warme milk and Give at once as much of the powder of white Elebore as will lye on a 6 pence in half a pint of cow hot milk it is a preservative for dogs, pigs, or Cows, or any beast bit with a mad dog.
Take a leg of mutton cut out all the inside and (leave the skin whole) chop it small with sewit and some bacon cut in long slips, season it wthSalt and nutmeg Cloves and mace, Sweet marjorum & time mincet very small put your meat into your leg of mutton again so rost it make some of it into balls & sawcidges, take a loine of mutton half rosted, cut it in steaks and stew it in water put in some wine and the gravey, season it high with pepper and salt, put in an onion and a bundle of sweet herbs a little Shallot a spoonfull or 2 of vinegar, Some orange and lemon some brown buds & pickled mushrooms Take up your meat thicken it with the yolk of an egg or 2 put in a little Sweet butter & some Capers so dish it puting the leg of mutton in the middle of the haish.
Take half a pound of almonds blancht beat them in a morter with a little rosewater Take a quart of cream and 3 quarters of a pound of Sugar, and the yolks of 10 eggs 3 quarters of a pound of butter, the yellow rines of 3 oranges mince’t small, mix all these together lay very good puff past in the bottom of the dish and cover over the pudding wththe same 3 quarters of an hour will bake it. Some add muske or Ambergreese.
Take 16 eggs and but 6 whites beat them very well put into them some Sugar and Sack, then beat them again then put a pint of cream boyling Coulour it with the juice of Spinnage, green wheat, or prime rose leaves mix it well and sweeten it to your taste so let it stand till you frye it when first course is served in then frye it with sweet butter, it must be stir’d and fry’d very tender, & when enough dish it Strew on Sugar & Garnish it with orange or lemon.
Take Sampire and capers a like quantity and a little scalded parsley and mince it all together, mix it with white wine wherein anchovise has been dissolved, a piece of butter a little nutmeg & a blade or 2 of mace Scauld it together pour it on the fish & Garnish it with lemon and barberrys.
Take a pint of cream boyle a nutmeg cut in pieces in it and a good quantity of mace, 8 eggs and 4 whites beat them and then mix them with the cream with a spoonfull of grated bread or biskit & a spoonfull of fine flour a little salt, a quarter of a pound of Sugar, stir it well together till tis of the thickness ofbatter take a thick bag and wet it and rub it with flour tye it up round and put it into a pot of boyleing water & turn it up and down at the 1stboyling that it may not settle thicker in one place than another so let it boyle an hour the Sause is white wine butter and Sugar & nutmeg.
Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce of cloves and mace, white pepper of each an ounce & of Jamaico pepper, put it all in whole boyle it an hour boyle it in a quart of milk Scumme it clean as it boyles, leave the spice in the bottom for the liquor to feed on & keep it sweet let it stand to cool till the next day and when cold put in yebrawn let it stand in a cool place.
Cut them into pieces as long as your finger put them into a flagon without water season them with pepper and salt and nutmeg and large mace a bundle of sweet herbs & an onion or 2 set the flagon in a Skillet of water over the fire so let it stue shake the flagon sometimes softly when they are half stew’d put in a spoonfull or 2 of white wine, Sider or vinegar & when ready put a good piece of butter into them and shake them in ye flagon then dish them upon sippets you may put in shrimps & oysters if you like it.
Breake all the bones when it is slit then season it well wthpepper and Salt put it into a pot with some water (& a faget of herbs if you please) and bake it with houshold bread while it is hot take out all the bones & place it very close in a small earthen pot that is very deep, and pour in some of the liquoron it (whilst hot) press it close and when cold take it out & serve it at 2dcourse with mustard and sugar Garnish it wthlawrell leaves & curles of the Vine.
Take a pint of Gooseberrys boyle them and strain them take the yolks of 6 eggs beat them and put them together a little mace sweeten it wthSugar to your taste Stir it over the fire till tis thick enough.
Take a large pair of Soales and flay them on both sides lay them in a Stow pan with some butter, claret wine and anchovise, Stew them close cover’d and serve them to table with orange or lemon.
A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter in breake in the eggs and mix it with cold water.
Take a quart of flour and 2 eggs mix it with cold water then rowl in a pound of butter and strew flour between, beat it with a rowling pin & rowle it 3 or 4 times over.
Put a good handfull of capers into near a pint of claret wine and some nutmeg let it stew on coles & stir in some butter.
Beat the yolks of 2 or 3 eggs very well, put into them a quarter of a pint of white wine, a whole onion a blade of mace a little salt, stir these over achaffendish of coles till tis pretty thick save the gravey of the mutton & put into it a little Samphire and capers, let it not boyle after ye capers are in, take out the onion and pour the sauce on the mutton and serve it in.
Take a quart of new milk boyle in it a nutmeg quarter’d and cinnamon take out the whole spice and put in some slicet manchet and cover it close till tis cold then breake the bread with a Spoon put in some eggs sugar & salt and a piece of butter, the oven must be no hotter than for a custard, or you may bake it on a chaffendish of coles leaveing embers on an iron plate on yetop.
Take all sorts of sweet herbs some onions Shred them all together small Set it on the fire in a Skillet of water and vargise and salt and mace when it is boyled almost away put the yolks of raw eggs and thicken it over the fire and keep stiring then stir in a good piece of butter this sauce is proper (also) for mutton, lamb, the head and purtenances, or veal rost’d or boyled.
Wash half a pound of almonds in 2 or 3 waters then blanch them in cold water in which they have lain in all night then beat them very small puting now and then a Spoonfull of rosewater to keep them from oyling, then put them into a quart of sweet cream and the yolks of 12 eggs well beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2 lemons pared very thin and mincet very small stir all these together & bake it under puff paste or you may beat the butter with the almonds.
Take a quart of good sweet cream & make pap with it & fine flour pour it forth and stir in 6 eggs sweeten it with Sugar and a little Salt some grated nutmeg, a little mace, some rosewater, a little grat’d bread, couler one of the puddings with spinnage and put currants in another, & 2 plain, put them in wooden dishes being first butter’d and tye a flour’d cloth over them put them into boyling water and let them boyle an hour stick them (when they are dish’t) the green one with rosemary leaves thick the plain ones wthblancht almonds & that with fruit with canded orange peel, yesauce butter and sugar and Sack & a little nutmeg you may put in some rosemary if you please.
Take them and cut them in halfs and season them with pepper and salt put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into ye stewing liquor and all stew them in Sider ale and water a bundle or sweet herbs 2 onions a piece of butter and serve it up.
Boyle it with a piece of beef when tis half boyled stuf it with time, marjerome, Savory, and Pennyroyall mincet small with a little sewit then boyle it till tis ready then lay in boyled turneps in the dish cut in round slices then lay in the venison and strew it with pepper.
Open and wash it clean, Strip time parsley, sweet marjerom of each half a handfull mince them and incorporate them in half a pound or 3 quarters of butter mould it up and put it in the carps belly & sewit up but first season the belly with pepper salt and mace and a little ginger bind him on with pack thread fast to the spit, baste it first with butter afterwards with his own driping very often, when you feel it tender under the skin it is enough for sauce take the driping of him & yeherbs out of his belly and 3 or 4 spoonfulls of white wine boyle it together and serve it up.
Take half an ounce of cloves mace nutmeg, a little pepper a small quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel grapes or green goosberrys according to ye season of the year so bake them and when it comes out the oven cut open the lid and pour in a caudle made with half a pint of white wine a piece of butter the yolks of 2 or 3 eggs stir’d over the fire till tis thick.
Skin the eels and cut them open take out the back bone Take nutmeg cloves & mace beaten & some salt and strew along ye eel & lay another eel upon that, then strew more & lay on another then rowle it up round like a coller of brawn tye it in a clean cloth boyle it till it be tender in water and salt and a little vinegar keep it in the same liquor a week.
Draw them at the gills, wash them clean and dry them in a cloth then lay them in a dish at length & pour vinegar all over them then strow salt over them (not to much) let them stand in that pickle an hour or 2 then take water enough to make a pickle to cover them and put into it a reasonable quantity of ginger, pepper cloves and mace, with a bundle of sweet herbs let it boyle half an hour then put in your fish vinegar & salt altogether so let it boyle till tisenough, if the pickle be not sharpe enough add more vinegar, and make it to your taste as soon as tis ready take out the fish & when the pickle is cold pour it on them, this way will make them eat good and firme and look very well when they are in season.
When you have any cold veale Turkey Capon or rabbit a small quantity will serve mince it very small. put about twice as much sewit minced fine grate a penny loafe & put into it mince a few sweet herbs as marjorum, penny royall, Spinnage &c., season it with nutmegs Sugar cinnamon a little Salt, rose water a little verjuice 5 or 6 eggs some currants worke it up altogether between your hand then put it into the pye, and put upon the meat marrow dates, lemon and orange peels canded and citheron and Suckets slicet lemon and some barberrys when it is baket fill it up with a good liquor made of half a pint of vergise the juice of a lemon butter and sugar and thicken’d with eggs like Caudle yebread will soake a great deal.
Take the yolks of 10 eggs and the whites of 5 and a pound of sift’d loafe Sugar half a spoonfull of orange flower water beat all these together 3 quarters of an hour then shake in 12 ounces of fine flour and beat it a quarter of an hour more, have the pans ready butter’d & almost fill them let not the oven be to hot very little will bake them and slide them out before the pans are cold.
First take all the meat clean from the bones and beat it very well as to draw out all the sinews and strings then season it with cloves mace and whitepepper pounded very fine there must be as much again pepper as other spices then mixt it with a sufficient quantity of salt, season the meat and work it in your hands then have ready some thin slices of fat bacon free from rasty and take a narrow high crutch and put a little butter in the bottom of the pan then a laying of slices of bacon then a laying of hare then bacon, so do till all is in the pot, lay good store of butter upon top and paste it very close let it be close stopt in the oven 3 hours, then press it into your other pot with the back of a spoon very Close puting over it 6 spoonfulls of the butter it was baked in. So let it stand till the next morning then fill it up with the same butter if that be not enough add more the pot must be dry’d at yefire.
Take yolkes of eggs and wheat flour and rub over the gloves like soap then take a hard brush and warme water and lay them on a board and scowre them well then take whiteing and water and mix it as thick as batter and dip your gloves in it and when they are half dry draw them on your hands and when they are dry beat out the dust and Gum them with gum dragon with a spunge the gum must be steep’d with cold water the Coulours are Spanish brown oaker, umber and red ledd.
Red rose water and white rose water of each a penny worth, 2 penny worth of powder of Putty a quarter as much white Sugar candy shake it altogether in a bottle & drop it into yeeyes night and mornings.
Two pound of double refined Sugar a quart of fountain water 3 quarts of the best brandy a drame of oyle of cloves, an ounce & half of spirit of Saffron, 6 grains of musk, saffron 2 scruples ambergreese 2 grains put the water and Sugar over the fire till well dissolved and scummed then strain it into a gallon glass with the brandy mix the other ingredients in a stone morter very well tye up the Saffron in one little bag and the musk in another and let them hang into the cordial, which will be of an amber Coulour.
Take 4 quarts of milk warme from the cow, Stroakings is bests, or 2 quarts of cream, a quarter of a pint of runnet or a little more, & when it is all together stir it well and let it stand till tis come very hard then take it up without breaking of it and put it into your vate very softly when it is all in let it stand till night if made in the morning then put a little salt at each end and so turn it twice a day salting it every time you turn it for a week or ten days then slip it out of the vate and pin a cloth about it till its coat be hardned when hardned wipe off the salt and butter them to keep.
To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of quick runnet Stir it well together, let the curd when come into yevate without breaking it will be all day filling, when in the vate let it stand 2 or 3 days turning it twice a day salting it at each end lightly and 2 hours after wipe off the salt with a dry cloth slip them out wthout breaking if tender bind them in cloths you must have your milk only warm from the cow your cream cold run it in a paile just washt with hot water turn not the vate tillthe next morning, if you leave any salt on twill corrupt the cheese let them dry in a wet cloth chang’d every morning when they are very hard spred sweet butter over them, keep them in sweet wheat straw change them once a week.
Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good quick runnet when it is come gether it together with your hands drain out all the whey and wash it with warme water not to hot cut the curd very small and strewing it about a pint of salt strewing it in as you cut it then strain away the water then put it into your vates thin ones first to press out the water well then put the curd out into your thick vate besure to fill it full that it press close let it stand in the press 2 days and 2 nights, when well press’d rub salt on the outside as on other cheeses, when hard if any chink be in them rub them with fresh sweet butter keep them in a dry place a year old you may eat them.
Take a dish of butter boyle 2 eggs rare put the yolkes to the butter take 30 blancht almonds beaten fine with rose water or orange flower water Stir them in the butter strain them through a Cloth with a fit quantity of Sugar.
For pullets or Capons take barley meale 3 parts and figg dust of oats one part and make crams of it in paste feeding them twice or thrice a day & for drink let it not be water, but broken beer mixt with the powdrof chalke and sowe up their vent holes with a needle & thread this fats them in 14 days thereforekill them or they will die wthfat.
Take of red single holliehocks leaves and still them in a rose or ordinary still (the leaves of the flower) and of this water drink 4 or 5 spoonfulls then take of conserve of white lyllies, made of the leaves of the water lillies the quantity of a walnut a week or 10 days as you shall find good in it more or fewer days by him Probatum.
Take 3 drams of rubarbe and put in it a quarter of a pint of white wine seting it a stoop 12 hours then take it out of the embers in wchyou must set it to steep and let it cool a little then put to it one ounce of Sirrop of roses if easie to worke if hard one ounce and half and drink of it blood warme & when it works take a drink of posset drink between every workeing.
Take one pound of capers 1 pound of the best currants you can get boyle them in a quart & half of strong ale till half be consumed and take of this a spoonfull of each, capers, currants, & liquor & stir after it.
Roman vitriol apply’d not to the wound but to the blood of the wound wiped on a clean linnen cloth then put your vitriol on the blood ye last is best and when heal’d by this applications, bind your cloth (wrap’d up as wnyou dress’d yeblood) to a stone & thrown into some well or deep water, then shall ye wound no more trouble you.
Take ye fairest orange you can get rost it at ye fire then put thereto a pretty quantity of Sallet oyle sweeten it with Sugar candie or Sugar drinking it 1stin ye morning & last at night.
Take half an ounce of rubarbe slice it and beat it very well, then take a quarter of a pound of blew currants wash them & dry them very well in a course cloth then beat them also very well, then take 2 penny worth of english saffron dry it and rubed very small then mix all these together & beat it till it comes to a conserve, so puting it in your gallypot & keep it for your use taking of it the quantity of a walnut 4 or 5 mornings together fasting eat not in 2 hours after it but walk on it add wormseed & liquorish in powders.
Take of cloves nutmegs, Grains of each half an ounce of english Saffron 2 penny worth of eye-bright leaves dryed in the Sun a handfull make all these into fine powder then take 8 or 9 raisons of yeSun, stone them, then put into every of them as much of the powder as will lye on a penny eating them in a morning fasting not eating an hour after.
Take seed pearle, redd coral, crabs eyes harts horne white amber of each a like quantity being all finely beaten and searcht, then take of the powder of the black tips of crabs claws as much of all the rest of the powders as finely beaten and searcht then mix all these very well together & make it up into ballswith jelly of harts horne, wherein you must infuse a little saffron so leting them lye untill they be dry which powder being finely scrap’d may be taken 10 grains in a spoonfull of oraggons water washing it down with another Spoonfull of the same water but to a young child seaven grains are sufficient.
The vertues are many as followeth, first to prevent Smallpox and put for the disease it recovereth a Consumption if constantly taken a good space. it is most excellent in all violent feavors burnings and against all sorts of poyson it serveth to extirpate and master the venome of ye pestilence when no bexra lemia Sigillata Beazers Stone or unicorns home though taken in a double proportion can match or shew its Selfe equivalent it is very good for the passions of the heart and for that most Singular probatum it also helpeth ye quotidian & double tertian agues the quartain I cannot much commend it for only it comforts the spirits and mittigates the fits but for all other agues very good being taken in time it preventeth a man from all diseases and infections and continues their health and viggour working without any viollence to nature and in agues without any sensible motion for it provoketh not to purge or vomit nor give any offence at all to ye herb smell or stomach.
Take halfe a pint of white wine and the quantity of a walnut of London or other treacle put them both together into a porringer and stir it till it tis dissolved then put them into a half pint pot and cover it close seting it in embers that may but keep it warme the space of 5 hours then when you go to take it oft opening the Lidd let it first simber a quarter of an hour upon a very gentle fire then take it off the fireand stir it a little then cover it & take it blood warme when you go to bed the night before your fit comes for your supper you may eat some light spoon meat it will cause you to sweat all night but must not be taken till after the 3d fit. probatum.
Take 3 ounces of seana leaves zedoane commine parsley and dill seeds of each one ounce ginger half an ounce cloves nutmegs gallingall pimpernell roots sage rue vallerian Annyseeds of each a quarter of an ounce pound all these small then mix them very well together with 4 ounces of white sugar candie finely beaten of this you must take mornings and evenings a dram at a time drying your herb well before you make it this is ye Lady Wroughtons with the following ointment.
Take white lillyes colwort leaves wild balme of each one dram being pounded put them into a pot with 2 ounces of Sallet oyle fresh butter as much as all the rest 3 spoonfulls of the spirit of Sack 3 times rectified water of rue of sage of Sallendine of each 2 spoonfulls temper these well together and set it in embers to keep it warme 8 hours then strain it through a cloth, then boyle your liquor till it be as thick as honey on a mild fire then take it off the fire and put it in a wide mouth’d glass and Sun it till it come to the colour of copper so keeping it for use when you have occasion to use it anoint the hinder part of the head your poule and temple especiallywarming it when you use it and keep the head warme some time after this is best made when the Sun is hottest.
Take a pint of strong beer or Ale 9 earth wormes Slit them and Scoure them from their slime then take a handfull of Sallendine and one penny worth of Saffron and put all these together and let them boyle up once or twice then let them stand till they are cold then strain them out & drink this 3 mornings.
Take 20 bees and kill them as they come out of their hives dry them on a tile stone or fire shovel then beat them into fine powder take then some snail shells such as snails have left the clearest and most transparent of them and beat them into very fine powder then take a double quantity of this and mix with a single quantity of your bee powder and put as much of both these powders very well mixt as will lay on a 6 pence into half a spoonfull of Sirrop of althea called marshmallows stiring it well together so giving it to ye party whnthe fits upon them and he shall find (God willing) present ease if you please you may an hour or 2 after give the party a good draught of white wine wherein you must boyle half a handfull of prosper and as much pellitory of the wall.
Take 3 quarters of an ounce of french barley of the finest you can get wash it in 3 or 4 waters then let it steep one night in water in the morning pour away that water then put the barley into a quart of Spring water and a small spoonfull of anyseeds with it boyle these together till half the water be consumedthen strain away the water and let it stand and settle the space of an hour then take the clearest of this water and sweeten it with white Sugar Candie to your liking swallow down thereof as leasurely as you can a spoonfull or 2 in your coughing fitts making it first blood warme before you drink of it.
Take 4 bunches of turneps and 12 bunches of coltsfoot leaves sweet fennell seed annyseeds carraway seeds coriander seeds of each half an ounce bruising them in a morter 4 ounces of english liquorish not scraped or bruised but sliced thin half a pint of hysope water half a pint of red rose water 4 ounces of white Sugar candie 5 or 6 ounces of the best hive honey then 1styou must pare your turneps then take a well glazed earthen pot that is strong and lay in the bottom thereof some of your coltsfoot leaves and strew thereon some of your liquorish and bruised seeds then lay a laying of turneps then leaves then seeds again then more of your seeds all over and down the sides of the pot then your liquorish and seeds then your turneps so laying your lays till all be in the pot but the last lay must be coltsfoot leaves then cover your pot up close with paper or paste and set it in a bakers oven with their peck loaves and when it drawn strain it as soon as you can into a great yellow pipkin that will hold a gallon then put in your waters and Sugar Candie and set it on the fire till ye Sugar candie be dissolved then take it off the fire and put in your honney and keep it stiring till your honney be dissolved then cover it wthyecover of the pipkin till it be cold then put it in glasses or bottles and keep it in as coole a place as you can and drink thereof 3 times a day blood warme the quantity of a quarter of a pint at a time fasting an hour after.
Take a quart of white wine and a thimblefull of parsley seed the like quantity of annyseeds and so much more of fennell seeds & carraway seed and one penny worth of liquorish and half an ounce of nutmegs and a lemon sliced put all this together in the wine and boyle it till half a pint of the wine be boyled away then put into it a quarter of a pint of Spearmint water and one penny worth of treacle & half a pint of fennell water & so keep it for your use & when you have occasion drink of this 3 or 4 mornings when you rise and last at night & let it be blood warme when you drink it this is excellent for what it is mentioned.
Take 3 drops of cats blood in breast milk or cowes of the milk one spoonfull blood warme mingle the milk and blood together puting thereto a grain of musk and give it the patient an hour before the fit if you know at what time it comes if not then as soon as they find it coming let them drink it. this is aproved.
Take one pound of cherries pluckt off their stalks then take 2 quarts of claret wine and half an ounce of nutmegs and an ounce & half of cinnamon and beat them to powder then take half a handfull of balme tops 10 tops of rosemary spriggs then mix all these together and let them steep 24 hours then put them in a hot still and let your water distill with a soft fire into your glass and before you stop it up put thereto 2 ounces and a half of white Sugar candie finely beaten & hang therein a grain of muskSo stop it very close and keep it for your use it being good for any oppression at the stomache & to comfort ye heart.
Take a quantity of Sandoues and half as much allome and burn your allome then take a quarter so much bole-ameniacke and you must scrape your bole-ameniacke beat your sandoues and allome into fine powder then mix them all well together So keep it dry (or it will run to water) and rub your teeth with it weting your finger to make the powder stick and wash it off either with clarret white wine or water every morning wchwill long preserve yeteeth. Probatum.
Take a pullet put it to boyle in 7 pints of fair water first breaking & quartering and washing it before you boyle it and when it boyles scumme it very clean of shavings of ivory and hartshorn of each one ounce which ye night before you use you must first infuse it in hot water add to them an ounce of french barley of cumffry roots thinly sliced the quantity of four fingers of china roots thinly sliced one ounce of dates finely sliced 2 ounces of gume dragon a dram of dry red roses a small handfull, of burnet a handfull let all this boyle gently the vessel cover’d till half be consumed then take it from the fire and put thereto 2 ounces of old conserve of roses dissolved first in half a pint of clarret wine and one ounce of marmelade of quinces 2 ounces of peniedice of sugar one nutmeg thinly sliced so much cinnamon and of the wood of red saunders thinly sliced or grossly beaten as your little finger then set it on the hot embers to infuse 6 or 7 hours the vessel close stop’das I have direct’d and when it has infused as aforesaid increase the fire ytit may boyle and so soon as you perceive it boyle take it off the fire & about half an hour after strain hard away the broth and drink of this half a pint warm in the morning & at 4 a clock in yeevening. Probatum.
Take a gallon of small white wine and 8 pints of rosemary flowers 3 pints of shell snails 3 lemons sliced thin, of balme & flax seed of each a handfull 4 sheets of Venice paper and a dog of 9 days old take the snails out of the shells and wash them in 12 waters then drain them in a linnen cloth kill also the dog and flay it and fling away the head dry the 4 quarters in a linnen cloth then put all this into a glass still together and draw it with a pretty quick fire ye1stpint will be the principal the 2dand 3dvery good put to each pint 2 ounces of white Sugar candie finely beaten & so keep it for your use bathing it 3 times a day with a fine cloth or tuft of white raw silk.