when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boyle the space of an houre Then take it againe and then set on more branne and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is
and let it be rather esteemed for the familiar acquaintance she hath with it then for the strangenesse and rarity it bringeth from other Countries To conclude our English Hus-wife must be of chast thought stout courage patient vntyred watchful diligent witty pleasant constant in friendship full of good Neighbour-hood wise in Discourse but not frequent therein sharpe and quicke of speech but not bitter or talkatiue secret in her affaires comfortable in her counsels and generally skilful in the worthy knowledges which doe belong to her Vocation of all or most whereof I now in the ensuing discourse intend to speake more largely To begin then with one of the most principal vertues which doth belong to our English Hous-wife you shal vnderstand that sith the preseruation and care of the family touching their health and soundnesse of body consisteth most in the diligence it is meet that she haue a physicall kind of knowledge how to administer many wholesome receits or medicines for the good of their healths as wel to preuent the first occasion of sicknesse as to take away the effects and euill of the same when it hath made seasure on the body Indeed we must confesse that the depth and secrets of this most excellent Art of Physicke is farre beyond the capacity of the most skilfull woman as lodging onely in the brest of learned Professors yet that our House-wife may from them receiue some ordinary rules and medicines which may auaile for the benefit of her Family is in our common experience no derogation at all to that worthy Art Neither doe I intend here to lead her minde with al the Symptomes accidents and effects which go before or after euery sicknesse as though I would haue her to assume the name of a Practitioner but only relate vnto her some approoued medicines and old doctrines which haue beene gathered together by two excellent and famous Phisitions and in a Manuscript giuen to a great worthy Countesse of this Land for farre bee it from me to attribute this goodnesse vnto mine owne knowledge and deliuered by common and ordinary experience for the curing of those ordinary sickenesses which daily perturbe the health of men and Women Of Feuers in Generall First then to speake of Feuers or Aguesâ— the Hus-wife shall know those kinds thereof which are most famillar and ordinary as the Quotidian or daily ague the Tertian or euery other day ague the Quartan or euery third dayes ague the Pestilent which keepeth no other in his fits but is more dangerous and mortall And lastly the accidental Feuer which proceedeth from the receite of some wound or other painefull perturbation of the spirits There bee sundry other Feuers which comming from Consumptions and other long continued sicknesses doe altogether surpasse our Hus-wiues capacity Of â—he quotidian First then for the quotidian feuer whose fits alwaies last aboue twelue houres you shall take a new laid egge and opening the crowne you shall put out the white then fill vp the shell with very good Aquauitae and stirre it and the yolke very well together and then as soone as you feele your cold fit begin to come vpon you sup vp the egge and either labour till you sweare or else laying great store of cloathes vpon you put your selfe in a sweat in your bed and thus do whilst your fits continue and for your drinke let it be onely posset ale Of the single Tertian For a single Tertian feuer or each other dayes ague take a quart of posset ale the curde being well drained from the same and put thereinto a good handfuâ—l of Dandilion and then setting it vpon the fire boyle it till a fourth part be consumed then as soone as your cold fit beginneth drinke a good draught thereof and then either labour till you sweat or else force your seâ—fe to sweaâ— in your bed but labour is much the better prouided that you take not cold after it and thus do whilst your fits continue and in all your sicknesse let your drinke bee posset Ale thus boyled with the saâ—e hearbe Of the accidentall Feuer For the accidentall Feuer which commeth by meanes of some dangerous wound receiued although for the most part it is an ill signe if it be strong and continuing yet many times it abateth and the party recouereth when the wound is well tended and comforted with such soueraigne balmes and hot oyles as are most fit to be applied to the member so grieued or iniured therefore in this Feuer you must respect the wound from whence the accident doth proceed and as it recouereth so you shall see the feuer wast and diminish Of the Feuer hetticke For the Hettique feuer which is also a very dangerous sicknesse you shall take the oyle of Violets and mixe it with a good quantity of the powder of white Poppy seed finely searst and therewith annoint the small and raines of the parties backe euening and morning and it will not onely giue ease to the Feuer hut also purge and cleanse away the dry scalings which is ingendred either by this or any other feuer whatsoeuer For the quartan or for any Feuer For any feuer whatsoeuer whose fit beginneth with a cold Take a spoonefull and a halfe of Dragon water a spoonefull of Rosewater a spoonefull of running water a spoonefull of Aquavite and a spoonefull of Vinegar halfe a spoonefull of Methridate or lesse and beate all these well together and let the party drinke it before his fit beginne Of thirst in Feuers It is to be vnderstood that all feuers of what kind soeuer they be and these infectious diseases as the Pestilence Plague and such like are thought the inflammation of the bloud infinitely much subiect to drought so that should the party drinke so much as he desired neither could his body containe it nor could the great abundance of drinke do other then weaken his stomacke and bring his body to a certaine destruction Wherefore when any man is so ouerpressed with desire of drinke you shall giue him at conuenient times either posset ale made with cold herbes as sorrell purslen Violet leaues Lettice Spinage and such like oâ— else a Iulip made as hereafter in the pestilent feuer of some Almond-milke and betwixt those times because the vse of these drinkes wiâ—l grow wearisome and loathsome to the patient you shall suffer him to gargil in his mouth good wholesome beare or ale which the patient best liketh and hauing gargled it in his mouth to spit it out againe and then to take more and thus to do as oft as and then to take more and thus to doe as oft as he pleaseth till his mouth be cooled prouided that by no meanes he suffer any of the drinke to goe downe and this will much better asswage the heat of his thirst then if he did drinke and when appetite desireth drinke to goe downe then let him take either his Iulip or his almond milke For any ague sore To
euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow iâ—undisâ—â— For the Yellow Iaundisse take two peny worth of the best English Saffron drye it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow down in the manner of a Pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate yeâ—low iaunâ—isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the diâ—eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme coÌ„ming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For gâ—eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsual meales let him neyther drinke Ale Beere nor Wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardneâ— of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes aâ— about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
when you haue strained the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it dry in well and then lay on the aforesayd oyntment A deffensitiue for a greene wound Take the oyle of the white of an egge wheate-flower a little hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within if the wound do bleed then adde to this salue a little quantity of Bolearmonyak A salue for a greene wound Take Apoponax and Galbanum of each an ounce Ammonianum and Beâ—lynd of each two ounces of Lethargy of gold one pound and a halfe new waxe halfe a pound Lapis Calamniarâ—s one ounce Turpentine foure ounces Myrrh two ounces Oyle de bay one ounce Thusse one ounce Aristolochia-roots two ounces oyle of Roses two ounces saâ—et oyle two pound all the hard symples must bee beaten to fine powder and seaâ—sâ—ed take also three pints of right Wine vinegar and put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boile very softly vntil your vinegar bee as good as boiled away then take an Earthen pot with a wide mouth and put your oyle in and your waxe but your Waxe must be scraped before you put it in then by a little at oâ—ce put in your Lethargy and stir it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boile till you see it grow to be thicke then poure it into a Bason of water and worke it with oyle of roses for sticking vnto your hands and make it vp in â—oules plaisterwise and here is to be noted tâ—at your oyle of roses must not be boyled with the rest but after it is taken from the fire a little before the Turpentine A water to heal an greene wound cut or â—ore Take three good handfull of Sage and as much of Honi-suckle leaues and the flowers cleane picked then take one pound of Roch Allome and a quarter of a pound of right English Honey clarified halfe a penny-woorth of graines and two gallonds of running Water then put all the sayd things into the water and let them seeth til halfe be consumed then take it from the fire til it be almost cold and strayne it through a cleane cloath and put it vp in a glasse and then eyther on taint or pleagant vse it as you haue occasion Tâ— staunch bâ—â—â—d draw 〈◊〉 together Take a quart of Rie flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensitiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed A 〈◊〉 oyle for shâ—inking of sinewes Take a quart of Neates foot oyle a quart of Oxegals a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion For a wound in the guâ—s Take hony pitch and butter and seeth them together and annoynt the hurt against the fire and tent the sore with the same For pricking with a thornâ— Take grounsell and stampe it and seeth it with sweet milke till it be thicke then temper it with blacke sope and lay it to the sore To gather flesh in wounds Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skimming then take it from the fire and put thereto two ounces of Venice Turpentine apply it two the wound or sore Additions for ach or swellings For the Cyatyca Take mustard made with strong vinegar the crums of browne bread with a quantity of hony and sixe figgs minxt temper all together well and lay it vpon a cloth plaisterwise put a thinne cloath betweene the plaister and the flesh and lay it to the place grieued as oft as need requires A yellow 〈◊〉 cloth for aâ— paine or sâ—â—lling Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle Camomile two ounces of oyle of Roses two ounces of Waxe halfe a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the seare cloath as you shall haue occasion note the more oyle you vse the more supler the feare cloath â—s and the lesse oyle the stiffer it will be For bruises swelled Take a little blacke sope salt and hony and beate them well together and spread it on a browne paper and apply it to the bruise For swelled legâ— Take mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled For any ache Take in the moneth of may Henbane and bruise it wel and put it into an earthen poâ— and put thereto a pint of Sallet oyle and set it in the Sunne til it be all one substance then annoynt the ache therewith ☞ A playster for any paine in the ioynts Take halfe a pound of vnwrought wax as much Rosin one ounce of galbanum a quarter of a pound of Lethargy of gold three quarters of white Leade beaten to pouder and â—earst then take a pint of Neates foot oile and set it on the fire in a smal vessel which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a flice and trye it vppon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire and annoynt a faire boord with Neates foote oyle and as you may handle it for heate worke it vp in roules and it wil keepe fiue or sixe yeares being wrapped vp close in papers and when you wil vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remooue follow it renewing it morning and euening and let it be somewhat warme when it is layd on and beware of taking cold and drinking hot wines Additions To 〈◊〉 in the Bones For bones out oâ— ioynt or sinnewes sprung or strained Take foure or fiue yolkes of egges hard sodden or rosted and take the branches of great morrel and the berries in Summer and in Winter the rootes and bray all wel together in a morter with sheeps milke and then fâ—ye it vntil it bee very thicke and so make a plaister thereof and lay it about the sore and it wil take away both paine and swelling A bath for broken ioynts Take a gallond of standing lye put to it of Plantain and knot-grasse of each two handful of
cut them into thinne slices then with those slices couer the Sallet all ouer which done take the fine thinne leafe of the red Coleflower and with them couer the Orenges and Lemons all ouer then ouer chose red leaues lay another course of old Oâ—â—ues and the slices of wel pickled Cucumbers together with the very inward heart of your Cabbage leâ—tâ—ee cut into slâ—ces then adoâ—ne the sides of the dish and the top of the Sallet with mo slices of Lemons and Orenges and so serue it vp An excellent boiled Sallet To make an excellent compound boild Sallat take of Spinage well washt two or three handfulls and put it into faire water and boile it till it be exceeding soft tender as pap then put it into a Cullander and draine the water from it which done with the backside of your Chopping-knife chop it and bruise it as small as may be then put into a Pipkin with a good lumpe of sweete butter and boile it ouer againe then take a good handfull of Currants cleane washt and put to it stirre them well together then put to as much Vinegar as will make it reasonable tart and then with Sugar season it according to the taste of the Master of the house and so serue it vppon sippets Of preseruing of Sallets Your preserued Sallats are of two kinds either pickled as are Cucumbers Samphire Purslan Broome and such like or preserued with Vinegar as Violets Primrose Cowslops Gillyflowers of all kindes Broome-flowers and for the most part any wholesome flower whatsoeuer Now for the picking of Sallats they are only boiled and then drained from the water spread vpon a table and good store of Salt throwne ouer them then when they are thorow cold make a Pickle with Water Salt and a little Vinegar and with the same pot them vp in close earthen pots and serue them forth as occasion shall serue ☜ Now for preseruing Sallats you shall take any of the Flowers before-sayd after they haue beene pickt cleane from their stalkes and the white ends of them which haue any cleane cut â—way and washt and dryed and taking a gâ—asse-pot like a Gally-pot or for want thereof a Gally-pot it selfe and first strew a little Sugar in the bottome then lay a layer of the Flowers then couer that layer ouer with Sugar then lay another layer of the Flowers and another of Sugar and thus do one aboue another till the pot be filled euer and anon pressing them hard downe with your hand this done you shall take of the best and â—arpest Vinegar you can get if the vinegar â—e distilled vinegar the Flowers will keepe their colours the better and with it fill vp your pot till the Vinegar swim aloft and no more can be receiued then stop vp the pot close set them in a dry temperate place and vse them at pleasure for they will last all the yeere â—he making of â—â—ange Sallats Now for the compounding of Sallats of these pickled and preserued thinges though they may be serued vp simply of themselues and are both good and daintie yet for better curiosity and the finer adorning of the table you shall thus vse them First if you would set forth any red Flower that you know or haue seene you shall take your pots of preserued Gilliflowers and suting the colours answerable to the Flower you shall proportion it forth and lay the shape of the Flower in a Fruit-dish then with your Purslâ—n leaues make the greene Cossin of the Flower and with the Purslan stalkes make the stalke of the Flower and the diuisions of the leaues and branches then with the thinne slices of Cucumbers make their leaues in true proportions â—agged or otherwise and thus you may set forth some full blowne some halfe blowne and some in the bud which will be pretty and curious And if you will set forth yellow flowers take the pots of Primroses and Cowslops if blew flowers then the pots of Violets or Baglosse Flowers and these Sallats are both for shew and vse for they are more excellent for taste then for to looke on Sallats for shew onely Now for Sallets for shew only and the adorning and setting out of a table with numbers of dishes they be those which are made of Carret rootes of sundrye colours well boiled and cut out into many shapes and proportions as some into knots some in the manner of Scutchions and Armes some like Birds nnd some like wild Beasts according to the Art and cunning of the Workman and these for the most part are seasoned with Vinegar Oyle and a little Pepper A world of other Sallets there are which time and experience may bring to our Hous wâ—fes eye but the composition of them and the seruing of them differeth nothing from these already rehearsed OF Fricase and Quelque châ—ses Now to proceed to your Fricases or Quelque choses which are dishes of many compositions and ingredients as Flesh Fish Egges Hearbs and many other thinges all being prepared and made ready in a frying pan they are likewise of two sorts simple and compound Of simple Fricases Your simple Fricases are Egges and Collops fried whether the Collops be of Bacon Ling Beefe or young Porke the frying whereof is so ordinary that it needeth not any relation or the frying of any Flesh or Fish simple of it selfe with Butter or sweete Oyle Best Collops and Egges To haue the best Collops and Egges you shall take the whitest and youngest Bacon and cutting away the sward cut the Collops into thin slices lay them in a dish and put hot water vnto them and so let them stand an houre or two for that will take away the extreame saltnesse then draine away the water cleane and put them into a drie pewter dish and lay them one by one and set them before the heate of the fire so as they may toaste and turne them so as they may toast sufficiently thorow and thorow which done take your Egges and breake them into a dish and put a spooneful of vinegar vnto them then set on a cleane Skillet with faire water on the fire and as soone as the water boyleth put in the Egges and let them take a boile or two then with a spoone trie if they bee hard enough and then take them vp and trim them and dry them and then dishing vp the Collops lay the Egges vpon them and so serue them vp and in this sort you may potch Egges when you please for it is the best and most wholsome Of the compound â—ricases Now the compound Fricases are those which consist of many things as Tansâ—â—s Fritters Pancakes and any Quelque chose whatsoeuer beeing things of great request and estimation in France Spaine and Italy and the most curious Nations To make the best Tansey ☞ First then for making the best Tansey you shal take a certain number of egges according to the bignesse of your Frying-pan and breake them into a dish abating euer the
then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any bee eaten and when they are serued vp let them bee either fried or broyled on the Gridyron or else roasted about a Capon OF Boylâ— meates ordinary It resteth now that we speake of boild meates and broths which for asmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinary wholesom boyld meates which are of vse in euery good mans house therefore to make the best ordinary Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with â—aâ—re water set it on the fire then take Violet leaues Succory Strawberry leaues Spinage Langdebeefe Maâ—â—gola flowers Scallions and a little Parsly and chop them very small together then take halfe so much oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle sâ—um it very well and then put in your hearbs and so let it boyle with a quicke fire stirring the meate oft in the pot till the meate be boyld enough and that the hearbs and water are mixt together without any separation which will be after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Pottage without sight of hearbs Some desire to haue their Pottage geene yet no hearbs to be seen in this case you must take your herbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a wooden pestell beate it exceedingly then with some of the warme liquor in the pot strayne it as hard as may be and so put it in and boyle it Pottage without hearbs Others desire to haue Pottage without any hearbs at all and then you must only take Oat-meale beaten and good store of Onions and put them in and boyle them together and thus doing you must take a greater quantity of Oat-meale then before Pottage withwhole hearbs If you will make Pottage of the best and daintiest kind you shall take Mutton Veale or Kidde hauing broke the bones but not cut the flesh in pieces and wash it put it into a pot with faire water after it is ready to boyle and is throughly skumd you shall put in a good handfull or two of small Ota meale and then take whole lettice of the best and most inward leaues whole spinage endiue succory and whole leaues of colâ—flower or the inward putes of white cabage with two or three slic't Onions and put all into the pot and boyle them well together til the meate bee enough and the hearbes so soft as may bee and stirre them oft well togetâ—er and then season it with salt and as much veriuyce as will onely turne the tast of the pottage and so serue them vp couering the meate with the whole hearbes and adorning the dish with sippets Tâ— make ordinary stewd brâ—â—h To make ordinary stewd broth you shall take a necke of veale or a leg or mary-bones of beeâ—e or a pullet oâ— mutton and after the meate is washt put it into a pot with faire water and being ready to boylâ— skumme it well then you shall take a couple of mâ—â—cheâ—s anâ— paring away the crust cut it into thicke slices and lâ—â— them in a dish and couer â—hem with hot broth out of the pot when they are sleept put them and some of the bâ—â—th into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes halfe a pâ—uâ—d of Raisins and a quarter of a pound of Currants cleane pickt and washt with a little whole Mace and two or three bruised cloues and put them into the pot and stirre all well together and so let them boyâ—e till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon sippits and the fruite vppermost 〈…〉 boyld 〈◊〉 ☞ To make an excellent boyled meate take foure peeces of a â—acke of mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of Wire and Veriuyce and put into it then slice a handfull of Onions and put them iâ— also and so let them boyle a good while then take â— peece of sweete butter with ginger and salt and put it 〈◊〉 also and then make the broth thicke with grated bread and so serue it vp with sippets To boyle a Malâ—aâ—d To boyle a Mallard curioâ—sly take the Mallard when it is faire dressed washed and trust and put it on a spâ—t and rest it till you can get the grauy out of it then take it from the spit and boyle it then take the best of the broth into a Pipâ—in and the grauy which you saued with a peece of sweete butter and Currants Vinegar Sugar Pepper and grated bread Thus boyle all these together and when the Mallard is boyled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spalne you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boyle skumme your pot when the Beefe is halfe boyled you shall put in Potato-rootes Turneps and Skirrets also like gobbers of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lambe a little space after these the foreparts of a fat Pigge and a crambd Puller then put in Spinage Endiue Succory Marigold leaues and flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchopt then when they haue boyled a while put in a Partridge and a Chicken chopt in peeces with Quailes Railes Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuyce and salt and so stirâ—e vp the pot well from the bottome then dish it vâ— vpon great Chargers or long Spanish dishes made in the fashion of our English wooden
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower Water and a little butter and rowle it out very thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse of the verge then strow it ouer all with Caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the Pruen tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red A Spinage tart Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om the fire and put it into a strainer and first let the thin whay runne away into a by dish then straine the rest very well and beate it well with a spooâ—e and so put it into the tart coffin and adorne it as you did your pruen tart and so serue it this carrieth the colour yellow A white tart Take the whites of egs and beate them with rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy and so likewise in armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about armes they may be set out with seuerall colours of preserues conserues marmalads and goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar Cinamon Cloues Mace and plenty of Sheepes suet finely shred and a good season of Salt then trim your pot very well round about with butter and so put it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelks of sixe
egs two whites Currants Sugar Sinamon and Rose-water and Salt then put it into a pan or pot as 〈…〉 it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets OF banqueting stuffe and conceited dishes There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste of Quinces first boile 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 and seaâ—sed and put in a little Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your Quinces in sugar and boile the Quinces in the sirrup till they be tender then take them vp and boile your sirrup till it be thicke If you will haue your Quinces red couer them in the boiling and if you will haue them white doe not couer them To make Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of Sacke and whole Cinamon and Ginger slic't and Sugar and a little Rose-water and boyle all well together againe Then beate the white of an egge an put it into it and let it haue one boile more then put in a branch of Rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es and pare them then take a pound of Sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrup goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to be thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices To preserue quinces Take Quinces and wipe them very cleane and then chore them and as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your sugar and put them into your liquor and let it boyle till your liquor be as high coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon ☞ To keepe Quinces all the yeere Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boile till they be a little soft and then take them from the fire and let them stand till they be cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a sadle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither bruised nor rotten Fine Ginger Cakes Take of the best sugar and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rosewater all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Course Ginger-bread Take a quart of Hony clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little pepper but that is according vnto taste and pleasure To candy any roote fruite or flower Dissolue Sugar or sugar candy in Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons sliced and lastly your Wafer-cakes Thus you shall order them in the closet but when they goe to the table you shall first send foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
negligent either in the keeping of the blaze low and forward or not sweeping euery part about the harth any thing that may take fire or foreseeing that no strawes which doe belong to the bedding of the Kilne do hang downe or are loose whereby the fire may take hold of them it is very possible that the Kilne may be set on fire to the great losse and often vndoing of the owner The perfect Kilne Which to preuent and that the Malster may haue better assurance and comfort in her labour there is a Kilne now of generall vse in this Kingdome which is called a French Kilne being framed of a Bricke Ashler or other fire-stone according to the nature of the soyle in which Husbands and Hous wiues liue and this French Kilne is euer safe and secure from fire and whether the Malster wake or sleepe without extreame wilfull negligence there can no danger come to the Kilne and in these Kilnes may be burnt any kind of fewell whatsoeuer and neither shall the smoke offend or breed ill taste in the Malt nor yet discolour it as many times it doth in open Kilnes where the Malt is as it were couered all ouer and euen paâ—boyld in smoke so that of all sorts of Kilnes whatsoeuer this which is called the French Kilne is to be preferred and onely embraced Of the forme or modeâ— whereof I will not here stand to entreat because they are now so generally frequent amongst vs that not a Mason or Carpenter in the whole Kingdome but can buâ—d the sâ—me so that to vse more words thereof were tediousnesse to little purpose Now there is anâ—ther kind of Kilne which I haue seene and but in the West-country onely which for the profitable quaintnesse thereof I tooke some especiall note of and that was a Kilne made at the end of a Kitchin Raunge or Chimney being in shape round and made of Bricke with a little hollownesse narrowed by degrees into which came from the bottome and midst of the Kitchin-chimney a hollow tunâ—ell or vault like the tunnell of a Chimny and 〈◊〉 directly on the backe side the hood or backe of the Kitchin chimney then in the midst of the Chimney where the greateh strength of the fire was made was a â—quare hole made of about a foote and a halfe eueâ—y way with an Iron thicke plate to draw to and fro opening and closing the hole at pleasure and this hole doth open onely into that tunnell which went to the Kilne so that the Malt being once laid and spread vpon the Kilne draw away the Iron plate and the ordinary fire with which you dresse your meate and performe other necessary businesses is suckt vp into this tunnell and so conuaieth the heate to the Kilne where it drieth the Malt with as great perfection as any Kilne I saw in my life and needeth neither attendance or other ceremony more then once in fiue or sixe houres to turne the Malt and take it away when it is dried sufficiently for it is here to be noted that how great or violent soeuer the fire be which is in the Chimney yet by reason of the passage and the quantity thereof it carrieth no more but a moderate heate to the Kilne and for the smoke it is so carried away in other loope-holes which runne from the hollownesse betweene the tunnell and the Malt-bed that no Malt in the world can possibly be sweeter or more delicately coloured onely the fault of these Kilns are that they are but little in compasse and so cannot dry much at a time as not aboue a quarter or ten strike at the most in one drying and therefore are no more but for a maâ—s owne particular vse and for the furnishing of one setled family but so applied they exceede all the Kilnes that I haue seene whatsoeuer 〈…〉 When our Malster hath thus persited the Malt house and Kilne then next looke to the well bedding of the Kilne which is diuersly done according to mens diuers opinions for some vse one thing and some another us the necessity of the place or mens particular profits draw them But first to shewe you what the bedding of a Kilne is you shall vnderstand that it is a thinne couering laid vpon the open rafters which are next vnto the heate of the fire being made either so thinne or so open that the smallest heate may passe thorow it and come to the corne this bed must be laid so euen and leuell as may be and not thicker in one place then another least the Malt drie too fast where it is thinnest and too slowly where it is thicke and so in the taste seeme to bee of two seuerall dryings it must also be made of such stuffe as hauing receiued heate it will long continue the same and be an assistant to the fire in drying the corne it should also haue in it no moyst or dankish propertie least at the first receiuing of the fire it send out a stinking smoke and so taint the malt nor should it be of any rough or sharpe substance because vpon this bed or bedding is laid the haire-cloth and on the haire-cloth the malt so that with the turning the malt and treading vpon the cloth should the bed be of any such roughnesse it would soone weare out the haire-cloth which would be both losse and ill House-wifery which is carefully to be eschewed But now for the matter or substance whereof this bidding should be made the best nearest and sweetest is cleane long Rye straw with the eares onely cut off and the ends layd euen together not one longer then another and so spread vpon the rafter of the Kilne as euen and thinne as may be and layd as it were straw by straw in a iust proportion where skill and industry may make it thin or thicke at pleasure as but the thicknesse of one straw or of two three foure or fiue as shall seeme to your iudgement most conuenient and then this there can be nothing more euen more drye sweete or open to let in the heate at your pleasure and although in the olde open Kiâ—nes it be subiect to daunger of fire by reason of the quickenesse to receiue the flame yet in the French Kilnes before mentioned it is a most safe bedding for not any fire can come neere vnto it There bee others which bed the Kiâ—ne with Mat and it is not much to bee misliked if the Mat be made of Rye straw sowed and wouen together according to the manner of the Indian Mats or those vsuall thinne Bent Mats which you shall commonly see in the Summer time standing in Husbandmens Chimneyes where one bent or straw is layde by another and so wouen together with a good strong packe-thread but these Mâ—â—s according to the oâ—de Prouerbe More cost more Worshippe for they are chargeable to bâ—e bought and very troublesâ—me in the making and in the wearing will not out-last one of the former loose beddings for foâ—â—e thread
space be taken from him For th Frenzy For Frenzie or inflamation of the calles of the braine you shal cause the iuyce of Beets to be with a Serrindge squirted vp into the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaues and Lettice hath been boyled and it will sodainely bring him to a very temperate mildnesse and make the passion of Frenzie forsake him Fâ—â— the lethargy For the Lethargie or extreame drowsines you shall-by all violent meanes either by noyse or other disturbances force perforce keepe the party from sleeping and whensoeuer he calleth for drink you shal giue him white wine and Isop water of each a little quantity mixt together and not suffer him to sleepe aboue foure houres in foure twenty till he come to his former wakefulnes which as soone as he haue recouered you shall then forthwith purge his head with the iuyce of Beets squirted vp into his nostrils as is before shewed To prouoke sleepe But if any of the family be troubled with too much watchfulnesse so that they cannot by any meanes take rest then to prouoke the party to sleepe you shall take of Saffron a dramme dryed and beaten to pouder and as much Lettice seed also dryed and beaten to pouder and twice as much white Poppy seed beaten also to pouder and mixe these with womans milke till it be a thick salue and then binde it to the temples of the head and it will soone cause the party to sleepe and let it lye on not aboue foure houres For the swimming of the head For the swimming or dizzing in the head you shall take of Agnus casâ—us of Broome wort and of Camomile dryed of each two drammes mixt with the iuyce of Iuâ—e oyle of Roses and white wine of each like quantity tiâ—l it come to a thicke salue and then binde it to the temples of the head and it will in short space take away the griefe For the palsie For the Apoplexie or palsie the strong sent or smell of a Foxe is exceeding soueraigne or to drinke euery morning halfe a pint of the decoction of Lauendar and to rub the head euery morning and euening exceeding hard with a very cleane course cloath whereby the humours may be dissolued and disperst into the outward parts of the body by all meanes for this infirmity keepe your feet safe from cold or wet and also the nape of your necke for from those parts it first getteth the strength of euill and vnauoidable paynes For a new cough For a cough or cold but lately taken you shall take a spoonfull of Sugar finely beaten and searst and drop into it of the best Aquauitae vntill all the sugar be wet to through and can receiue no more moysture Then being ready to lye downe to rest take and swallow the spoonefull of sugar downe and so couer you warme in your bed and it will soone breake and dissolue the cold For an old cough But if the cough be more old inueterate more inwardly fixt to the lungs take of the pouder of Bettonie of the pouder of Carraway seeds of the pouder of Sheruit dryed of the pouder of Hounds tongue and of Pepper finely beaten of each two drams and mingling them well with clarified hony make an electuary therof and drink it morning euening for nine daies together then take of Sugar candy coursly beaten an ounce of Licoras finely peared trimmed and cut into very little small slices as much of Anniseeds and Coriander seeds halfe an ounce mixe all these together and keepe them in a paper in your pocket and euer in the day time when the cough offendeth you take as much of this dredge as you can hold betweene your thumbe and fingers eate it and it will giue ease to your griefe And in the night when the cough taketh you take of the iuice of Licoras as two good Barly cornes and let it melt in your mouth and it wil giue you ease For the falling sicknesse Although the falling sicknes be seldome or neuer to be cured yet if the party which is troubled with the same wil but morning and euening during the wane of the moone or when she is in the signe Virgo eate the berries of the hearbe Asterion or beare the hearbs about him next to his bare skin it is likely he shall finde much ease and fal very seldome though this medicine be somewhat doubtful For the falling euill For the falling euill take if it be a man a female mole if a woman a male mole and take them in March or else April when they go to the Bucke Then dry it in an ouen and make powder of it whole as you take it out of the earth then giue the sick person of the powder to drink euening morning for nine or ten daies together OF An Oyle to helpe hearing To take away deafnes take a gray Eele with a white belly and put her into a sweet earthen pot quick stop the pot very close with an earthen couer or some such hard substance then digge a deep hole in a horse dunghill and set it therein and couer it with the dung and so let it remaine a fortnight and then take it out and cleare out the oile which will come of it and drop it into the imperfect eare or both if both be imperfect For the Rhum To stay the flux of the Rhume take Sage and dry it before the fire and rub it to powder Then take bay salt and dry it and beare it to powder and take a Nutmeg and grate it and mixe them all together and put them in a long linnen bag then heate it vpon a tile stone and lay it to the nape of the necke For a stinking breath For a stinking breath take Oake buds when they are new budded ouâ— and distil them then let the party grieued nine mornings and nine euenings drinke of it then forbeare a while and after take it againe A vomit for an ill breath To make a vomit for a strong stinking breath you must take of Antimonium the waight of three Barley cornes and beate it very small and mixe it with conserue of Roses and giue the Patient to eate in the morning then let him take nine dayes together the iuyce of Mints and Sage then giue him a gentle purgation and let him vse the iuâ—ce of Mint and Sage longer This medicine must be giuen in the spring of the yeare but if the infirmity come for want of digestion in the stomacke then take Mints Maioraâ—â— â—nd Worme-wood and chop them small and boile the 〈◊〉 Malmsie till it be thicke and make a pâ—â—ister of it and it to the stomacke For the Tooth-ache For the Tooth ach take a handful of Dasie rootes and waâ—â— them very cleane and drie them with a cloath and then stamp them and when you haue stamped them a good while take the quantity of
strong spoone or smal Ladle then let it stand more then a quarter of an houre that it may rise then beate it in againe and thus let it rise be beate in twice or thrice at least then take it and bake them in sweete and strong seame as hath beene before shewed and when they are serued vp to the table see you strow vpon them good store of Suger Cynamon and Ginger To make the best white Puddings ☞ Take a pint of the best thickest and sweetest creame and boile it then whilest it is hot put thereunto a good quantity of faire great Oate-meale Grotes very sweete and cleane pickt and formerly steept in Milke twelue houres at least and let it soake in this Creame another night then put thereto at least eight yolkes of Egges a little Pepper Cloues Mace Saffron Currants Dates Suger Salt and great store of Swines suet or for want thereof great store of Beefe suet and then fill it vp in the Farmes according vnto the order of good House-wifery and then boile them on a soft and gentle fire and as they swel pricke them with a great pin or smal Awle to keepe them that they burst not and when you serue them to the Table which must be not vntil they be a day old first boile them a little then take them out and toast them browne before the fire so serue them trimming the edge of the dish eyther with salt or Suger Puddings of a Hogs Liuer Take the Liuer of a fat Hogge and parboile it then shred it smal and after beate it in a morter very fine then mixe it with the thickest and sweetest Creame and strayne it very wel through an ordinary strainer then put thereto six yolkes of egges and two whites and the grated crummes of neere-hand a penny white loafe with good store of Currants Dates Cloues Mace Sugar Saffron Salt and the best Swine suet or Beefe suet but Beefe suet is the more wholsome and lesse loosning then after it hath stood a while fil it into the Farmes boile them as before shewed and when you serue them vnto the table first boile them a little then lay them on a Gridyron ouer the coales and broiâ—e them gently but scorch them not nor in any wise breake their skinnes which is to be preuented by oft turning and tossing them on the Gridyron and keeping a slow fire To make bread puâ—dingâ— Take the yolkes and Whites of a dozen or fourteene egges and hauing beate them very wel put vnto them the fine pouder of Cloues Mace Nutmegges Sugar Cynamon Saffron and Salt then take the quantity of two loaues of white grated Bread Dates very smal shred and great store of Currants with good plenty eyther of Sheepes Hogges or Beefe suet beaten and cut smal then when all is mixt and stirred wel together hath stood a while to settle then fil it into the Farmes as hath been before shewed and in like manner boyle them cooke them and serue them to the Table Rice Puddings Take halfe a pound of Rice and steepe it in new Milke a whole night and in the morning draine it and let the Milke drop away then take a quart of the best sweetest and thickest Creame and put the Rice into it and boyle it a little then set it to coole an houre or two and after put in the Yolke of halfe a dozen Egges a little Pepper Cloues Mace Currants Dates Sugar and Salt and hauing mixt them well together put in great store of Beefe Suet well beaten and small shred and so put it into the farmes and boyle them as before shewed and serue them after a day old Aâ—â—â—her of Liâ—eâ— Take the best Hogges Liuer you can get and boyle it extreamely till it bee as hard as a stone then lay it to coole and being cold vpon a bread-grater grate it all to powder then sift it through a fine meale fine and put to it the crummes of at least two penny loaues of white bread and boyle all in the thickest and sweetest Creame you haue till it be very thick then let it coole and put it to the yolkes of halfe a dozen Egges a little Pepper Cloues Mace Currants Dates small shred Cinamon Ginger a little Nutmeg good store of Sugar a little Saffron Salt and of Beefe and Swines suet great plenty then fill it into the Farmes boyle them as before shewed Puddings of a Câ—â—â—es Mugget Take a Calues Mugget cleane and sweete drest and boyle it welâ— then shred it as small as is possible then take of Strawberry leaues of Endiue Spinage Succory and Saâ—nell of each a pretty quantity and chop them as small as is possible and then mixe them with the Mugget then take the Yolkes of halfe a dozen Egges and three Whites and beate them into 〈◊〉 also and if you find it is too stiffe then make it thinâ—er with a little Creame warmed on the fire then put â—n a little Pepper Cloues Mace Cynamon Ginger Sugar Currants Dates and Salt and worke all together with casting in little peyres of sweet Butter one after another till it haue receiued good store of Butter then put it vp into the Calues bagge Sheepes bagge or Hogs bagge and then boyle it well and so serue it vp A Blood Pudding Take the Blood of an Hogge whilest it is warme and steepe it in a quarte or more of great Oate mealegroâ—es and at the ende of three dayes with your hands take the Groats out of the bloud and draine them cleane then put to those Grotes more then a quart of the best creame warmd on the fire then take mother of Time Parsley Spinnage Succory Eâ—diue Sorrell and Strawberry leaues of each a few chopt exceeding small and mixe them with the Grotes and also a little Fennell seede finely beaten then adde a little Pepper Cloues and Mace Salt and great store of suet finely shred and well beaten then therewith fill your Farmes and boyle them as hath beene before described Linkes Take the largest of your chines of Porke and that which is called a Liste and first with your knife cut the leane thereof into thinne slices and then shred small those slices and then spread it ouer the bottome of a dish or wodden platter then take the fatte of the chine and the Liste and cut it in the very selfe same manner and spread it vpon the leane and then cut more leane and spread it vppon the fatte and thus doe one leane vpon another till â—ll the Porke be shred obseruing to beginne and ende with the leane then with your sharpe knife scoâ—tch it through and through diuers wayes and mixe it all well together then take good store of Sage and shred it exceeding small and mixe it with the flesh then giue it a good season of Pepper and Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meate slip and
fire and stirre all well together then lay the Mallard in a dish with sippets and powre all this broth vpon it then trim the edge of the dish with Sugar and so serue it vp And in this manner you may also smoate the hinder parts of a Hare or a whole olde Cony being trust vp close together To stew a pike After your Pike is drest and opened in the backe and layd flat as if it were to fry then lay it in a large dish for the purpose able to receiue it then put as much White Wine to it as will couer it all ouer then set it on a chaffin-dish and coales to boyle very gently and if any skum arise take it away then put to it Currants Sugar Cynamon Barbery-berries and as many Prunes as will serue to garnish the dish then couer it close with another dish and let it stew till the fruit be soft and the Pike enough then put to it a good lumpe of sweet Butter then with a fine skummer take vp the fish and lay it in a cleane dish with Sippets then take a couple of yolks of egges the filme taken away and beate them well together with a spoonefull or two of Creame and assoone as the Pike is taken out put it into the broth and stirre it exceedingly to keepe it from curding then powre the broth vpon the Pike and trim the sides of the dish with Sugar Prunes and Barberies slices of Orenges or Lemmons and so serue it vp And thus may you also stew Rochets Gurnets or almost any sea-fish or fresh-fish To stew a Lambesheâ—d Purtenance Take a Lambs-head and Purtenance cleane washt pickt and put it into a Pipkin with faire water and let it boile and skumme it cleane then put in Currants and a few sliced Dates and a bunch of the best fercing hearbs tyed vp together and so let it boyle well till the meate be enough then take vp the Lambes head and purtenance and put it into a cleane dish with Sippets then put in a good lumpe of Butter and beate the yolkes of two Egges with a little Creame and put it to the broth with Sugar Cynamon and a spoonefull or two of Verdiuyce and whole Mace and as many Prunes as will garnish the dish which should be put in when it is but halfe boyld and so powre it vpon the Lambes-head and Purtenance and adorne the sides of the dish with Sugar Prunes Barberries Orenges and Lemons and in no case forget not to season well with Salt and so serue it vp A Brest of Mutton stewd Take a very good breast of Mutton chopt into sundry large pieces and when it is cleane washt put it into a pipkin with faire water and set it on the fire to boyle then skum it very well then put in of the finest Parsneps cut into large pieces as long as ones hand and cleane washt and scrapt then good store of the best onions all manner of sweet pleasant Pot-hearbs and lettice all grossely chopt and good store of peper salt and then couer it and let it stew till the Mutton be enough then ta kt vp the Mutton and lay it in a cleane dish with Sippets and to the broath put a little Wine-vinegar and so powre it on the Mutton with the Parsneps whole and adorne the sides of the dish with Sugar and so serue it vp and as you doe with the Brest so you may doe with any other Ioynt of Mutton To stew a Neates foote Take a Neates foot that is very well boyld for the tenderer it is the better it is cleaue it in two and with a cleane cloth dry it well from the Sous-drinke then lay it in a deepe earthen platter and couer it with Verdiuyce then set it on a chaffing-dish and coales and put to it a few Currants and as many Prunes as will garnish the dish then couer it and let it boile well many times stirring it vp with your knife for feare it sticke to the bottome of the dish then when it is sufficiently stewed which will appeare by the tendernesse of the meate and softnesse of the fruite then put in a good lumpe of Butter great store of Sugar and Sinamon and let it boile a little after then put it altogether into a cleane dish with Sippets and adorne the sides of the dish with Sugar and Prunes and so serue it vp OF Roast-meates To proceede then to roast meates it is to be vnderstood that in the generall knowledge thereof are to be obserued these few rules First the cleanely keeping scowring of the spits and cobirons next the neate picking and washing of meate before it be spitted then the spitting and broaching of meate which must bee done so strongly and firmely that the meate may by no meanes either shrinke from the spit or else turne about the spit and yet euer to obserue that the spit doe not goe through any principall part of the meate but such as is of least account and estimation and if it be birds or fowle which you spit then to let the spit goe through the hollow of the body of the Fowle and so fasten it with prickes or skewers vnder the wings about the thighes of the Fowle and at the feete or rumpe according to your manner of trussing and dressing them Temperature of fire Then to know the temperatures of fires for euery meate and which must haue a slow fire yet a good one taking leasure in roasting as Chines of Beefe Swannes Turkies Peacocks Bustards and generally any great large Fowle or any other ioynts of Mutton Veale Porke Kidde Lambe or such like whether it be Venison red or Fallow which indeed would lie long at the fire and soake well in the roasting and which would haue a quick and sharpe fire without scorching as Pigs Pullets Pheasants Partridge Quaile and all sorts of middle sized or lesser fowle and all small birds or compound roast-meates as Oliues of Veale Haslets a pound of butter roasted or puddings simple of themselues and many other such like which indeed would be suddenly and quickely dispatcht because it is intended in Cookery that one of these dishes must be made ready whilst the other is in eating Then to knowe the complexions of meates as which must bee pale and white roastd yet thoroughly roasted as Mutton Veale Lambe Kid Capon Pullet Pheasant Partridge Quaâ—le and all sorts of middle and small land or water fowle and all small birds and which must be browne roasted as Beefe venison Porke Swanne Geese Pigges Crane Bustards and any large fowle or other thing whose flesh is blacke The best basâ—ings of meats Then to know the best bastings for meate which is sweete butter sweete oyle barreld butter or fine rendred vp seame with Cinamon Cloues and Mace There be some that will bast onely with water and salt and nothing else yet it is but opinion and that must be the worlds Master alwaies The best
Sugar and Cinamon and so serue it vp with the Fowle OF Carbonados Charbonados or Carbonados which is meate broiled vpon the coales and the inuention thereof first brought out of France as appeares by the name are of diuers kinds according to mens pleasures for there is no meate either boiled or roasted whatsoeuer but may afterwards be broiled if the Maister thereof be disposed yet the generall dishes for the most part which are vsed to be Carbonadoed are a Breast of Mutton halfe boyled a shoulder of Mutton halfe roasted the Leggs Winges and Carkases of Capon Tâ—ey Goose or any other Fowle whatsoeuer especially Land-Fowle What is to be Carbonadoed And lastly the vttermost thicke skinne which couereth the ribbes of Beefe and is called beeing broyled the Inns of Court-Goose and is indeed a dish vsed most for wantonnesse sometimes to please appetite to which may also be added the broyling of Pigs heads or the braines of any Fowle whatsoeuer after it is roasted and drest The manner of Carbonadoiâ— Now for the manner of Carbonadoing it is in this sort you shall first take the meate you must Carbonadoe and scorch it both aboue and below then sprinkle good store of Salt vpon it and baste it all ouer with sweete Butter melted which done take your broiling-iron I doe not meane a Grid-iron thouhg it be much vsed for this purpose because the smoake of the coales occasioned by the dropping of the meate will ascend about it and make it stinke but a plate Iron made with hookes and pricks on which you may hang the meate and set it close before the fire and so the Plate heating the meate behind as the fire doth before it will both the sooner and with more neatenesse bee readie then hauing turned it and basted it till it bee very browne dredge it and serue it vp with Vinegar and Butter Of the toasting of Mutton Touching the toasting of Mutton Venison or any other Ioynt of meate which is the most excellentest of all Carbonadoes you shall take the fattest and largest that can possibly be got for leane meate is losse of labour and little meate not worth your time and hauing scorcht it ane cast salt vpon it you shall set it on a strong forke with a dripping pan vnderneath it before the face of a quicke fire yet so farre off that it may by no meanes scorch but toast at leasure then with that which falles from it and with no other basting see that you baste it continually turning it euer and anon many times and so oft that it may soake and browne at great leasure and as oft as you baste it so oft sprinkle Salt vpon it and as you see it toast scotch it deeper and deeper especially in the thickest and most fleshly parts where the blood most resteth and when you see that no more blood droppeth from it but the grauy is cleere and white then shall you serue it vp either with venison sauce or with vinegar pepper and sugar cynamon and the iuyce of an orenge mixt together and warmed with some of the grauy Additions ☞ Vnto Carbonados A rashâ—r of mutton or lambe Take mutton or Lambe that hath bene either rosted or but paâ—boyld and with your knife scotch it many wayes then lay it in a deepe dish and put to it a pint of white Wine and a little whole mace a little slic't nutmeg and some sugar with a lumpe of sweete butter and stew it so till it it be very tender then take it foorth and browne it on the Grid-yron and then laying sippets in the former broth serue it vp How to carbonado tongues Take any tongue whether of Beefe Mutton Calues red Deere or Fallow and being well boyld pill them cleaue them and scotch them many wayes then take three or foure Egges broken some Sugar Cynamon and Nutmeg and hauing beaten it well together put to it a Lemon cut in thin slices and another cleane pild and cut into little foure-square bits and then take the tongue and lay it in and then hauing melted good store of butter in a frying-pan puâ— the tongue and the rest therein and so fry it browne and then dish it and scrape sugar vpon it and serue it vp Additions ☞ For dressing of 〈◊〉 How to sauce any fresh-fish Take any Fresh-fish whatsoeuer a Pike Breame Carpe Barbeâ—l Cheain and such like and draw it but scale it not then take out the Liuer and the refuse and hauing opened it wash it then take a pottle of faire water a pretty quantity of white wine good store of salt and some vinegar with a little bunch of sweete hearbs and set it on the fire and as soone as it begins to boile put in your fish and hauing boild a little take it vp into a faire vessell then put into the liquor some grosse pepper and ginger when it is boild well together with more salt set it by to coole and then put your fish into it and when you serue it vp lay Fenell thereupon How to bâ—yle small Fish To boyle small fish as Roches Daâ—es Gudgeon or Flounders boyle White-wine and water together with a bunch of choise hearbs aâ—d a little whole mace when all is boyled well together put in your fish and skinn it well then put in the soale of a manchet a good quantity of sweet butter and season it with pepper and veriuice and so serue it in vpon sippets and adorne the sides of the dish with sugar To boyle a Guinet or Rochet First draw your fish and either split it open in the backe or ioynt it in the backe and trusse it round then wash it cleane and boyle it in water and salt with a bunch of sweete hearbs then take it vp into a large dish and powre vnto it veriuice Nutmeg Butter and Pepper and letting it stew a little thicken it with the yelkes of Egges then hot remoue it into another dish and garnish it with slices of Orenges and Lemons Barberies Prunes and Sugar and so serue it vp How to bake a Carpe After you haue drawne washt and scalded a faire large Carpe season it with pepper salt and Nutmeg and then put it into a coffin with good store of sweete butter and then cast on Raysins of the Sunne the iuyce of Lemons and some slices of orenge pils and then sprinkling on a little vinegar close vp and bake it How to bake a Tench First let your Tench blood in the tayle then scoure it wash it and scald it then hauing dried it take the fine crummes of bread sweete Creame the yelkes of Egges Currants cleane washt a few sweete hearbes 〈◊〉 small season it with Nutmegs and Pepper and make â—t into a stiffâ— paste and put it into the belly of the Tâ—â—ch then season the fiâ—h on the outside with pepper salt and Nutmeg and so put it into a deepe coffin with sweete Butter and so close vp the pye and bake it then when it is enough draw it and
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallond of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily and attend it with cold wet cloathes to coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of
Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the
hedges pales walls backsides of houses or such like where it may haue the full strength or reflection of the Sunne and being throughly dried then house it yet there be some House wâ—ues which assoone as their Hempe comes from the water will not reare it vpright but lay it vpon the ground flat and thinne for the space of a fortnight turning it at the end of euery two daies first on the one side then on the other and then after reare it vpright dry it and so house it and this House wifery is good and orderly Speciall ordeâ—â—ng of Flaxe Now although I haue hitherto ioyned Hempe and Flaxe together yet yâ—u shaâ—l vnderstand that there are some particular differences betweene them for wheras your Hempe may within a night or two after the pulling be caâ—â—ed to the water your flaxe may not but must be reared vp and dried and withered a weeke or more to ripen the seede which done you must take ripple combes and ripple your flâ—xe ouer which is the beating or breaking off from the stalkes the round belles or bobs which containe the seede which you must preserue in some dry vessell or place till the spring of the â—eare and then beate it or thrâ—sh it for your vse and when your flâ—xe or line is ripled then you must send it to the water as aforesayd The brâ—â—king for hempâ— flax After your hempe or Flaxe hath bene watered dried and housed you may then at your pleasure breake it which is in a brake of wood whose proportion is so ordinary that euery one almost knowes them breake and beate out the dâ—y buâ—ne or kexe of the Hempe or Flaxe from the rinde which couers it and when you brake either you shall doe it as neere as you can on a faire dry Sun shine day obseruing to set foorth your hempe and flâ—xe and spâ—ead it thinne before the Sunne that it may be as dry as tinder before it come to the brake for if either in the lying close together it shall giuâ— againe or sweate or through the moystnesse of the ayre or place where it lies receiues any dampishnesse you must necessarily see it dried sufficiently againe or else it will neuer braâ—e well nor the buâ—ne breake and part from the â—nde in order as it should therefore if the weather bee not seasonable and your need much to vse your hempe or flâ—xe you shall then spread it vpon your â—ilne and making a soft fire vnder it dry it vpon the same and then brake it yet for as much as this is oft times dangerous and much hurt hath beene receiued thereby through casualty of fiâ—e I would wish you to stâ—â—ke foure stakes in the earth at least fiue foote aboue ground and laying ouer them small our layers of wood and open fleakes or hurdles vpon the same spread your Hempe and also reare some round about it all but at one open side then with straw small shauings or other â—ight dry wood make a soft fire vnder the same and so dry it and brake it and this without all danger or mistrust of euill and as you brake it you shall open and looke into it euer beginning to brake the roote ends first and when you see the bun is suffiâ—ciently crusht fallen away or at the most hangeth but in very small shiuers within the Hempe or Flaxe then you shall say it is brak't enough and then tearming that which you called a baite or bundle before now a strike you shall lay them together and so house them keeping in your memorie either by score or writing how many strâ—kes of Hempe and how many strikes of flaxe you brake vp euery day Dâ—uâ—rsity oâ— bâ—akâ—s Now that your Hâ—mpe or Flaxe may brake so much the better you must haue for each seuerall sort two seuerall brakes which is an open and wide toothed or nickt brake and a close and straight toothed brake the first being to crush the bun and the latter to beate it forth Now for Flaxe you must take first that which is the straightest for the Hempe and then after one of purpose much straighter and sharper for the bunâ—e of it being more small tough and thinne must necessarily be broken into much lesse peeces Of swingling hempe â—nd flaxe After your Hempe and Flaxe is brak't you shall then swingle it whâ—ch is vpon a swingle tree blocke made of an haâ—fe inch boord about foure foote aboue ground and set vpon a strong foote or stocke that will not easily moue and stirre as you may see in any House-wiues house whatsoeuer better then my words can expresse and with a peece of wood called the swingle tree dagger and made in the shape and proportion of an olde dagger with a reasonable blunt edge you shall beate out all the loose buns and shiuers that haâ—g in the hemp or flaxe opening and turning it from one ende to the other till you haue no bunne or shiuer to be perceiued therein and then strike a twist and fould in the midst which is euer the thickest part of the strike lay them by till you haue swingled all the generall profit where of is not onely the beaâ—ing out of the hard bunne but also an opening and sofâ—â—ing of the teare whereby it is prepared and made ready for the Market 〈…〉 Now after you haue swingled youâ— Hempe and Flax ouer once you shall take and sâ—aâ—e vp the refuse stuffe which you beate from the same seuerally and not onely iâ— but the tops and knots and halfe brack't buns which â—â—ll from the bâ—ake also and drying them againe cause them to be very well thresht with flayles and then mixing them with the refuse which fâ—ll from the swingle tree dresse them all well with threshing and shaking till the bunnes be cleane 〈◊〉 out of them and then lay them in some safe drye place till occasion of vse these are called swingle tree hurds and that which comes from the hempe will make window cloth and such 〈◊〉 course stuffe and that which comes from the flâ—xe beâ—ng a little towed againe in a paire of woollcâ—â—d will make a course haâ—ding The sâ—cond swingliâ—g But 〈◊〉 procâ—ed forward in the making of cloth after you◠〈…〉 oâ— flâ—xâ— hath beene swingled once ouer whâ—câ— is sâ—ffiâ—â—â—nt for the market oâ— for oâ—y â—â—lâ— you shâ—â—l â—â—eâ— for cloth swingle 〈…〉 aâ—d as the first did beate away 〈…〉 the rind so this shall breake and diuide and prepare it fit for the heckle and hurds which are this second time beaten off you shall also saue for that of the hempe being toased in wooll cards will make a good hempen harden and that commeth from the slaxe vsed in that manner a flaxe harden better then the former Of heating hâ—mâ—â— After the second swingling of your Hempe and that the hurds thereof haue bene layd by you shall take the strikes and diuiding them into dozens oâ— halfe dozens make them vp into great thicke roles and then as it were
and so accordingly the worst 〈…〉 After thus yor yarne is spunne and yeeld being in the slipping you shall scowre it Therefore first to fâ—tch out the spotts you shall lay it in luke warme water and let it lie so three or foure dayes each day shifting it once and wringing it out and laying it in another water of the same nature then carry it to a well or brooke and there rinse it till you see that nothing commeth from it but pure cleane water for whilst there is any filth within it there will neuer be white cloth which done take a bucking tub and couer the bottome thereof with very fine Ashen-ashes then opening your slippings and spreading them lay them on those ashes then couer those slippings with ashes againe then lay in more slippings and couer them with ashes as before and thus lay one vpon another till all your yarne be laid in then couer the vppermost yarne with a bucking cloth and lay therein a pecke or two according to the bignesse of the tub of ashes more then poure into all through the vppermost cloth so much warme water till the tub can receiue no more and so let it stand all night the next morning you shalâ— set a kettle of cleare water on the fire and when it is warme you shall pull out the spigget of the bucking tubbe and let the water ter therein runne into another cleane vessell and as the bucking tubbe wasteth so you shall fill it vp againe with the warme water on the fire and as the water on the fire wasteâ—h so you shall fiâ—l it vp againe with the liâ— which commeth from the bucking tubbe euer obseruinge 〈◊〉 in 〈◊〉 the liâ— hotter and hotter till it seeth and then when 〈…〉 seetheth you shall as before apply it with 〈…〉 at least foure houres together which is called the driuing of a Back of yarne All which being done you shall take off the Buckling-cloth and then putting the yarne with the lie ashes into large tubbes or boaâ—es with your hands as hot as you can suffer it to posse and labour the yarne ashes and lie a pretty while together then carry it to a well riuer or other cleane scouring water and there rinse it as cleane as may be from the ashes then take it and hang it vp vpon poales abroad in the ayre all day and at night take the slippings downe and lay them in water all night then the next day hang them vp againe and if any part of them drie then cast water vpon them obseruing euer to turne that side outmost which whiâ—eth slowest and thus doe at least seuen daies together then put all the yarne againe into a bucking tubbe without ashes and couer it as before with a bucking cloth and lay thereupon good store of fresh ashes and driue that buck as you did before with very strong seething lies the space of halfe a day or more then take it foorâ—h posse it rinse it and hang it vp as you did before on the daies and laying it in water on the nights another weeke and then wash it ouer in faire water and so dry it vp other waies there are of scouring and whiting of yarne as sleeping it in branne and warme water and then boyling it with Ozier sticks wheat straw water and ashes and then possing rinsing and bleaching it vpon hedges or buâ—â—es but it it is a foule and vncertaine waie and I would not wish any good House-wife to vse it Of wiâ—ding yarne After your yarne is scoured and whited you shall then winde it vp into round balls of a reasonable bignesse rather withâ—â—â— bottomâ—s then with any at all because it may deceiue you in the waight for according to the pounds will arise your yards and lengths of cloth Of wâ—pâ—g and wâ—g After your yarne is wound and waighed you shall carry it to the Weauers and warpe it as was before shewed for woollen cloth knowing this that if your Weauer be honest and skilfull he will make you good and perfect cloth of euen and euen that is iust the same waight in weft that then was in warp as for the action of weauing it selfe it is the worke-mans occupation and therefore to him I referre it The scowring and â—g of Clâ—th After your cloth is wouen and the web or webs come home you shall first lay it to steepe in all points as you did your yarne to fetch out the soyling and other filth which is gathered from the Weauer then rinse it also as you did your yarne then bucke it aâ—so in lie and ashes as before said and rinse it and then hauing loops fixt to the seluedge of the cloth spread it vpon the grasse and stake it downe at the vttermost length and breadâ—h and as fast as it dâ—â—es water it againe bâ—â— take heed you wet â—t not too much for feare you mildew or â—ot it neither cast water vpon it till you see it in manner drie and be sure weekely to turne it first on one side and then on the other and at the end of the first weeke you shall bucke it as before in Lie and Ashes againe then rinse it spread it and water it as before then if you see it whtes a pace you need not to giue it any more bucks with the ashes and the cloth mixt together but then a couple of cleane buckes as was before shewed in the yarne the next fortnight following and then being whitened enough dry vp the cloth and vse it as occasion shall require the best season for the same whitening being in Aprill and May. Now the course and worst hous-wifes scoure and white their cloath with water and branne and bucke it with lie and greene hemlocks but as before I said it is not good neither would I haue it put in practise And thus much for Wooll Hempe Flaxe and Cloth of each seuerall substance CHAP. 6. Of Dairies Butter Cheese and the necessary things belonging to that Office THere followeth now in this place after these knowledges already rehearsed the ordering and gouernment of Dairies with the profits and commodities belonging to the same And first touching the stocke wherewith to furnish Dairies it is to be vnderstood that they must be Kine of the best choice breed that our English House-wife can possibly attaine vnto as of big bone faire shape right bred and deepe of milke gentle and kindely â—ignesse of Kine Touching the bignesse of bone the larger that euery Cow is the better shee is for when either age or mischance shall disable her for the paile being of large bone shee may be fed and made sit for the shambles and so no losse but profit and any other to the paile as good and sufficient as herselfe Shape of Kine For her shape it must a little differ from the Butchers rules for being chose for the Dairy shee must haue all the signes of plenty of milke as a crumpled horne a thinne recke a hairy