pound more and then they will be faire large And halfe a pounde of Annis seeds with two pound of sugar wil make fine small comfits You may also take a quarter and a halse of annis seedes and three pound of sugar or halfe a pounde of annis seedes and foure pounde of sugar Do the like in Coriander seedes Melt your sugar in this maner viz. Put three pounds of your powder sugar into the bason and one pinte of cleane running water thereunto stirre it well with a brasen slice vntill all be moist and well wet then set it ouer the fire without smoak or flame and melt it well that there bee no whole gristie sugar in the bottome and let it seeth mildelye vntill it will streame from the ladle like Turpentine with a long streame and not drop then it is come to his decoction let it seeth no more but keepe it vpon hot imbers that it may run from the ladle vpon the seedes To make them speedily Let your water be seething hot or seething put powder of sugar vnto the cast on your sugar boyling hote haue a good warme fire vnder the hanging bason Take as much water to your sugar as will dissolue the same Neuer skim your sugar if it bee cleane and fine Put no kind of starch or amylum to your sugar Seeth not your sugar too long for that will make it black yellow or tawnie Moue the seeds in the hanging bason as fast as you can or may when the sugar is in casting At the first coate put on but one halfe spoonfull with the ladle and all to moue the bason moue stirre and rub the seedes with thy left hand a pretie while for they will take sugar the better dry them well after euerie coate Do this at euerie coate not only in mouing the bason but also with the stirring of the comfits with the left hand and drying the same thus dooing you shall make great speed in the making as in euerie three houres you may make three pound of comfits And as the comfits do increase in greatnes so you may take more sugar in your ladle to cast on But for plaine comfits let your sugar be of a light decoction last and of a higher decoction first not too hote For crispe and ragged comfits make your sugar of a high decoction euen as high as it may run from the Ladle and let fall a foote high or more from the ladle and the hoter you cast on your sugar the more ragged will your comfets be Also the comfets will not take so much of the sugar as they will vpon a light decoction and they will keepe their raggednesse long This high decoction must serue for eight or ten coats in the end of the worke and put on at euerie time but one spoonful and haue a light hand with your bason casting on but little sugar A quarter of a pounde of Coriander seeds and three pounds of sugar will make greate huge and big comfets See that you keepe your sugar alwaies in good temper in the bason that it burne not into lumpes or gobbets and if your sugar be at anie time too high boyled put in a spoonfull or two of water keepe it warily with the ladle and let your fire alwaies bee without smoake or flame Some commende a ladle that hath a hole in it to let the sugar run through of a height but you may make your comfites in their perfect forme and shape only with a plaine ladle When your comsites be made set your dishes with your comfits vppon papers in them before the heat of the fire or in the hot sun or in an Ouen after the bread is drawen by the space of an houre or two and this will make them very white Take a quarter of a pounde of Annis seedes and two pound of sugar and this proportion will make them verie great and euen a like quantity take of Carroway seede Fennell seede and Coriander seede Take of the finest Cinamon and cut it into prettie small sticks beeing drye and beware you wette it not for that deadeth the cinamon and then worke as in other comfits Do this with Orenge rindes likewise Worke vpon ginger cloues and Almonds as vpon other seeds The smaller that Annis seede comfits be the fairer the harder and so in all other Take the powder of fine Cinamon two drammes of fine muske dissolued in a little water one scruple mingle these altogether in the hanging bason and cast them vppon sugar of a good decoction then with thy left hand moue it to and fro and drie it wel doe this often vntill they bee as great as poppie seeds and giue in the ende three or foure coates of a light decoction that they may be round and plaine with an high decoction you may make them crispe You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts To make paste for comfets Take fine grated breade foure ounces fine elect Cinamon powdred half an ounce fine ginger powder one dramme saffron powdred a little white sugar two ounces a fewe spoonfuls of borrage water seeth the water and the sugar together and put to the saffron then first mingle the crummes of bread the spices well together dry thē put the liquor scalding hote vpon the stuffe being hot labour it with thy hand and make balles or other formes therof dry them and couer them as comfets Coriander seeds two ounces sugar one pound and a halfe maketh very faire comfets Annis seeds three ounces sugar halfe a pound or annis seedes two ounces and sugar 6. ounces will make faire comfits Euerie dram of fine Cinamon will take at the least a pound of sugar for biskets and likewise of sugar or ginger powder Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced after it is well beaten Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire Carrowaies will be faire at 12. coates Put into the sugar a little Amylum dissolued for fiue or six of the last coates and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe it will make them flat and smooth In anie other confection of pasted sugar mixed with gum Dragagant put no kinde of Amylum beware of it for it will make thy worke clammie To make redde comfits seeth 3. or foure ounces of brasell with a little water take of this red water 4. spoonfulls of sugar one ounce and boile it to his decoction then giue 6. coates and it will bee of a good colour or else you may turn so much water with one dramm of turnesole doing as before To make greene comfits seeth sugar with the iuice of beets To make them yellow seeth saffron with sugar In making of
may be presented in the form of a supper beeing a verie rare and strange deuise 11 To sandie Marigolds Roses Borage or Rosemary flowers BOyle Sugar and Rosewater a little vpon a chasing dish with coales then put the flowers beings throughly dryed either by the sunne or on the fire into the sugar and boyle them a little then strewe the powder of double refined sugar vpon them and turne them and let them boyle a little longer taking the dish from the fire then strew more powdred sugar on the contrarie side of the flower These will drie of themselues in two or three houres in a hate sunny day thogh they ly not in the sunne 12. To make an excellent Marchpane paste to print off in molds for banqueâ—ting dishes TAke to euerie Iordan almond blanched three spoonfuls of the whitest refined sugar you can get searce your sugar and now and then as you see cause put in 2. or three drops of damaske Rose-water beate the same in a smooth stone morter with great labor vntill you haue brought it into a dry stiffe paste one quarterne of sugar is sufficient to worke at once Make your paste into little bals euerie ball containing so much by estimatioÌ„ as will couer your mold or printe then rowle the same with a rowling pin vppon a sheete of cleane paper without strewing anie powdered sugar either vpon your paste or paper There is a countrie Gentlewoman whome I could name which venteth great store of sugar cakes made of this composition But the onely fault which I finde in this paste is that it tasteth too much of the sugar and too little of the almonds and therefore you may proue the making thereof with such almonds which haue had some part of their oyle taken from them by expression before you incorporate theÌ„ with the sugar and so happely you may mixe a greater quantitie of them with the sugar because they are not so oily as the other You may mixe cinamon or ginger in your paste that will both grace the taste and alter the colour but the spice must passe through a fair fearce you may steepe your almonds in colde water all night so blanch them colde and being blanched drie them in a sieue ouer the fire Here the garble of almonds will make a cheap paste 13. The making of sugar-plaâ—e and casting thereof in carued moldes TAke one pound of the whitest refined or double refined sugar if you can get it put thereto three ounces some coÌ„fit-makers put 6. ounces for more gaine of the best starch you can buy and if you dry the sugar after it is poudred it will the sooner passe thorough your lawne searce then searce it lay the same on a heape in the midst of a sheet of clean paper in the middle of which masse put a pretie lump of the bignes of a walnut of gum dragagant first steeped in Rosewater one night a porenger ful of rosewater is sufficient to dissolue one ounce of guÌ„ which must first bee well picked leauing out the drosse remember to straine the gumme through a canuas then hauing mixed som of the white of an egge with your strained gum temper it with the sugar betwixt your fingers by little and little til you haue wrought vpp all the sugar and the gumme together into a stiffe paste and in the tempring let there be alwaies some of the sugar betweene your fingers and the gumme then dust your wodden moulds a little with some of that powdered sugar thorough a peece of Lawne or fine linnen cloath and hauing driuen out with your rowling pin a sufficient portion of your paste to a coÌ„uenieÌ„t thicknes couer your mold therewith pressing the same down into euery hollow parte of your molde with your fingers when it hath taken the whole impression knocke the mold on the edge against a table and the paste will issue forth with the impression of the molde vpon it or if the molde be deepe cut you may put in the pointe of your knife gently into the deepest parts heere and there lifting vpp by little and little the paste out of the molde And if in the making of this paste you happen to put-in too much gum you may put more sugar thereto and if too much sugar theÌ„ more gum you must also worke this paste into your molds as speedily as you can after it is once made and before it harden and if it growe so harde that it cracke mixe more gum therwith Cut away with your knife from the edges of your paste all those peeces which haue no parte of the worke vpon them and worke theÌ„ vp with the paste which remaineth and if you will make sawcers dishes boawls c. then hauing first driuen out your paste vpon paper first dusted ouer with sugar to a conuenient largenesse and thicknesse put the paste into some saucer dish or boawle of a good fashion and with your singer presse it gently downe to the insides thereof till it resemble the shape of the dish then pare away the edges with a knife euen with the skirt of your dish or sawcer and set it against the fire till it bee drie on the inside theÌ„ with a knife get it out as they vse to doe a dish of butter and drie the backside then guilde it on the edges with the white of an egge laide round about the brim of the dish with a penfill and presse the gold downe with some cotton and when it is dry skew or brush off the golde with the foote of an Hare or Conie And if you woulde haue your past exceeding smooth as to make cardes and such like conceiptes thereof then roule your paste vppon a sliâ—ed paper with a smooth polished rowling pin 14. A way to make sugar-plate both of colour and taste of any flower TAke Violets and beat them in a mortar with a little hard sugar then put into it a sufficient quantitie of Rosewater then lay your gum in steepe in the water so worke it into paste so wil your paste be both of the colour of the violet and of the smell of the violet In like sort may you work with Marigolds Cowslips Primroses Buglosse or any other flower 15. To make paste of Nouie TAke a quarter of a pounde of Valentian almonds otherwise called the small almonds or Barbarie almonds and beate them in a mortar til they come to paste then take stale Manchet beeing grated and drie it before the fire in a dish then fift it then beat it with your almondes put in the beating of it a litle cinamon ginger and the iuyce of a Lemmon when it is beaten to perfit paste printe it w e your moldes so dry it in an ouen after you haue drawn out your bread this paste will last all the yeare 16. To make Iumbolds TAke halfe a pound of almonds beeing beaten to paste with a short cake beeing grated 2. egs 2. ounces of cároway seeds
pulpe of Cheries Prunes Damsons c. all the yeare TAke of those kinde of cherries which are sharpin taste Quaere if the common blacke and redde cherrie will not also serue hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur or some veriuice of soure grapes or iuice of Lemmons mixed therewith to giue a sufficient tartnesse pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken and when they begin once to boile in their owne iuice stir them hard at the bottom with a spattle least they burn to the pans bottom They haue boyled sufficiently when they haue caste off all their skins and that the pulp and substance of the cheries is grown to a thicke pap then take it from the fire and let it coole then diuide the stones and skins by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula then take this pulpe and spread it thin vpon glazed stones or dishes and so let it drie in the sunne or else in an ouen presently after you haue drawne your breade then loose it from the stone or dish keepe it to prouoke the appetite and to coole the stomacke in feuers and all other hote diseases Proue the same in all manner of fruit If you feare adustion in this worke you may finish it in hote balneo 46. How to dry all manner of plums or Cheries in the sunne IF it be a small fruite you must dry them whole by laying thē abroad in the hote sunne in stone or pewter dishes or Iron or brasse pannes turning them as you shall see cause But if the plum be of any largenesse slit each plum on the one side from the top to the bottome and then lay them abroad in the Sunne but if they be of the biggest sort then giue eyther plum a slit on each side and if the sun doe not shine sufficiently during the practice then dry them in an ouen that is temperately warme 47. How to keepe apples peares quinces wardens c. all the yeare drie PAre them take out the coares and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes or vpon high frame couered with course canuas now and then turning them and so they will keepe all the yeare 48. To make greene Ginger vpon sirup TAke Ginger one pounde pare it cleane steepe it in red wine and vinegar equally mixed let it stand so 12. dayes in a close vessell and euery day once or twice stir it vp and downe then take of wine one gallon and of vinegar a pottle seeth altogether to the consumption of a moitie or half then take a pottle of cleane clarified honey or more and put thereunto and let them boile well together then take halfe an ounce of saffron finely beaten and put it thereto with some sugar if you please 49 To make sucket of greene Walnuts TAke Walnuts when they are no bigger then the largest hasill nut pare away the vppermost greene but not too deepe then seeth them in a pottle of water till the water be sodden away then take so much more of fresh water and when it is sodden to the halfe put thereto a quart of vinegar and a pottle of clarified honie 50. To make conserue of prunes or Damsons TAke ripe Damsons put them into scalding water let them stand a while then boyle them ouer the fire till they breake then straine out the water through a colander and let them stand therin to coole then straine the damsons through the colander taking away the stones and skinnes then set the pulpe ouer the fire againe and put thereto a good quantitie of red wine and boile them wel to a stiffenesse euer stirring them vp and downe and when they bee almost sufficiently boyled put in a conuenient proportion of sugar stir all well together and after put it in your gally pots 51. To make conserue of strawberies FIrst seeth them in water and then cast away the water and straine them then boyle them in white wine and worke as before in damsons or else straine them being ripe then boyle them in wine and sugar till they be stiffe 52. Conserue of prunes or Damsons made another way TAke a pottle of damsons prick them and put them into a pot putting thereto a pinte of Rosewater or wine and couer your pot let them boile well then incorporate them by stirringe and when they be tender let them coole straine them with the liquor also then take the pulpe and set it ouer the fire and put thereto a sufficient quantitie of sugar and boile them to their height or consistencie and put it vp in gally pots or iarre glaffes 53. How to candie Ginger Nutmegs or any Roote or flowers TAke a quarter of a pounde of the best refined sugar or sugar candie which you can get powder it put thereto two spoonfuls of Rosewater dip therein your Nutmegs ginger rootes c. being first sodden in faire water till they bee soft and tender the oftner you dip them in your sirrup the thicker the candie will bee but it will be the longer in candying your sirrup must bee of such stiffnesse as that a droppe thereof beeing let fall vpon a pewter dish may congeale and harden being cold You must make your sirrup in a chafing dish of coales keeping a gentle fire after your sirup is once at his full height then put them vpon papers presently into a stoue or in dishes continue fire some ten or twelue dayes till you finde the candie hard and glistering like diamonds you must dip the red rose the gillow flower the marigold the borrage flower and all other flowers but once 5. The arte of comfetmaking teaching how to couer all kinds of seedes fruits o◠spices with sugar First of all you must haue a deep bottomed bason of fine cleane brasse or latton with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales You must also haue a broad pan to put ashes in hote coales vpon them You must haue a cleane latton bason to melt your sugar in or a faire brasen skillet You must haue a fine brasen ladle to let run the sugar vpon the seedes You must also haue a brasen slice to scrape away the sugar frō the hanging bason if neede require Hauing all these necessarie vessels instruments worke as followeth Choose the whitest finest and hardest sugar and then you need not to clarifie it but beate it onely into fine powder that it may dissolue the sooner But first make all your seedes verie cleane dry them in your hanging bason Take for euery two pounde of sugar a quarter of a pound of annis seedes or Coriander seedes and your Comfites will be greate enough and if you wil make them greater take halfe a pound more of sugar or one
it is cold dish it vp like Almond butter and so serue it 12. To make a Polonian sawsedge TAke the fillets of an hog chop them verie small with a handfull of red sage season it hot with Ginger and pepper and then put it into a great sheepes gut then let it lie three nights in brine theÌ„ boyle it and hang it vp in a chimney where fire is vsually kept and these sawsedges will last one whole yeare They are good for sallades or to garnish boyled meates or to make one relish a cup of wine 13. To make tender and delicate Brawne PVt collars of brawne in kettles of water or other apt vessels into an ouen heated as you would for houshold bread couer the vessels so leaue them as long in the ouen as you would doe a batch of bread A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great huge kettles Quaere if putting your liquor hot into the vessels and the brawne a little boiled first if by this meanes you shal not giue greate expedition to your worke 14. Paste made of fish INcorporate the bodie of salt-fish Stock fish Ling or any fresh fish that is not full of bones with crums of bread flower Ising lasse c. and with proper spices agreeing with the nature of euerie seuerall fish and of that paste molde off the shapes forms of little fishes as of the Roch Dace Perch c. and so by arte you may make many little fishes out of one great and naturall fish 15. How to barrell vp Oysters so as they shall last for sixe moneths sweete and good and in their naturall taste OPeÌ„ your oisters take the licor of theÌ„ and mixe a reasonable proportion of the best white wine vineger you can get a little salt some pepper barrell the fish vp in small caske couering all the Oysters in this pickle and they will last a long time this is an excellent meanes to conuey Oysters vnto drie townes or to carie them in long voyages 16. How to keepe fresh Salmon a whole moneth in his perfect taste and delicacie FIrst seeth your Salmon according to the vsuall manner theÌ„ sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein By this means Vintners and Cookes may make profit thereof when it is scarce â—n the markets Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where 17. Fish kept long and yet to eate shorte and delicately FRie your fish in oyle some commend Rape Oyle and some the sweetest Siuill Oyle that you canne get for the fish will not taste at all of the Oyle because it hath a watrish bodie oyle and water make no true vnity then put your fish in white wine vinegar and so you may keepe it for the vse of your Table any reasonable-time 18. How to keepe roasted Beefe a long time sweete and wholesome THis is also done in wine vinegar your peeces being not ouer great well and close barrelled vp this secret was fully proued in that honourable voyage vnto Cales 19. How to keepe powdered beefe fiue or six weekes after it is sodden without any charge WHen your beefe hath beene well thorowly powdred by tenne or twelue dayes space then seeth it throughly dry it with a cloth and wrap it in dry clothes placing the same in close vessels and Cupbords and it will keepe sweete sound two or three moneths as I am credibly informed from the experience of a kinde louing friend 20. A conceipt of the Authors how beefe may be carried at the sea with out that strong and violent impression of salt which is vsually purchased by long and extreme powdring HEere with the good leaue fauour of those curteous gentlewomen for whome I did principally if not only intend this litle treatise I will make bold to lanch a little from the shoare and trye what may bee done in the vaste and wide Ocean and in long and dangerous voyages for the better preseruation of such vsuall victuals as for want of this skill doe oftentimes meerely perish or else by the extreame pearcing of the salte doe lose euen their nutritiue strength and vertue if any future experience doe happen to controll my present conceipt let this excuse a scholler quòd in magnis est voluisse satis But now to our purpose let all the bloud bee first well gotten out of the beefe by leauing the same some nine or tenne dayes in our vsuall brine then barrell vp all the peeces in vessels full of holes fastening them with ropes at the sterne of the ship and so dragging them through the salte sea water which by his infinite change and succession of water will suffer no putrifaction as I suppose you may happily find your beefe both sweete and fauourie enough when you come to spend the same And if this happeÌ„ to fall out true vpon some triall thereof had then either at my next impression or when I shall bee vrged thereunto vpon any necessitie of seruice I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more close and conuenient cariages then those loose vessels are able to performe But if I may be allowed to carie either roasted or sodden flesh to the sea then I dare aduenture my poore credit therein to preserue for six whole moneths together either Beefe Mutton Capons Rabbets c. both in a cheape manner and also as fresh as wee doe now vsually eate them at our Tables And this I hold to be a most singular necessarie secret for all our English Nauie which at all times vppon reasonable termes I will bee ready to disclose for the good of my country 21. How to make sundry sorts of most daiâ—tie butter hauing a liuely taste of Sage Cinamon Nutmegs Mace c. THis is done by mixing a fewe drops of the extracted cyle of Sage Cinamon Nutmegs Mace c in the making vp of your butter for oyle and butter will incorporat and agree very kindely and naturallie together And how to make the said oyles with all necessarie vessels instruments other circumstances by a most plâ—ine familiar description See my Iewell house of Art and nature vnder the Title of distillation 22. How to make a larger and daintier Cheese of the same proportion of milk then is commonly vsed or knowne by any of our best dairiewomen at this day HAuing brought your milke into curds by ordinarie rennet either breake them with your handes according to the vsuall manner of other cheeses and after with a fleeting dish taking away as much of the whey as you can or els put in the curds without breaking into your moate let them so repose one houre or two or three and then to a cheese of two gallons of milk ad a waight of tenne or twelue pound which waight must
rest vppon a couer that is fit with the moate or case wherein it must truly descende by degrees as you increase your waight or as the curdes doe sink and settle Let your curdes remaine so all that daye and night following vntil the next morning and then turne your cheese or curds place your waight again theron adding from time to time some more small waight as you shall see cause Note that you must lay a cloath both vnder and ouer your curdes at the least if you will not wrap them all ouer as they do in other cheeses changing your cloth at euerie turning Also if you will worke in any ordinary moat you must place a round and broade hoope vpon the moat being iust of the selfe same bignesse or circumference or else you shall make a verie thinne cheese Turne these cheeses euerie morning and euening or as often as you shall see cause till the whey bee all run out and then proceed as in ordinarie Cheeses Note that these moates would be full of holes both in the sides and bottome that the whey may haue the speedier passage You may also make them in square boxes full of holes or else you may deuise moates or cases either tounde or square of fine wicker which hauing wicker couers may by some slight be so stayed as that you shall neede only morning and euening to turne the wrong side vpwarde both the bottomes beeing made loose and so close and fitting as they may sinke truely within the moate or molde by reason of the waight that lyeth thereon Note that in other cheeses the couer of the moat shutteth ouer the moat but in these the couers desfceÌ„d fall within the moates Also your ordinarie cheeses are more spongious and full of eyes then these by reason of the violent pressing of them wheras these cheeses setling gently and by degrees do cut as close and firme as marmalade Also in those cheeses which are pressed out after the vsuall maÌ„ner the whey that commeth froÌ„ them if it stande a while will carrie a Creame vppon it whereby the cheese must of necessitie be much lesse and as I ghesse by a fourth parte whereas the wheye that commeth from these new kind of cheeses is like faire water in color and caryeth no strength with it Note also that if you put in your curdes vnbroken not taking away the whey that issueth in the breaking of theÌ„ that so the cheeses will yet bee so much the greater but that is the more troublesome way because the curds being tender will hardly endure the turning vnlesse you be verie carefull I suppose that the Angelotes in Fraunce may bee made in this manner in small baskets and so likewise of the Parmeesan and if your whole cheese consist of vn flatten milke they will be full of butter and eate most daintily being taken in their time before they be too dry for which purpose you may keepe them when they begin to growe dry vpon greene rushes or nettles I haue robbed my wifes Dairy of this secret who hath hitherto refused all recompences that haue beene offered her by GentlewomeÌ„ for the same had I loued a cheese my selfe so well as I like the receipt I thinke I should not so easily haue imparted the same at this time And yet I must needes confesse that for the better gracing of the Title wherewith I haue fronted this pamphlet I haue beene willing to publish this with some other secrets of worth for the which I haue many times refused good store both of Crownes and Angels and therfore let no Gentlewoman think this booke too dear at what price soeuer it shall be valued vpon the sale thereof neither can I esteeme the worke to be of lesse then twentie yeeres gathering 23. Clouted creame TAke your milke beeing newe milked and presently set it vpon the fire from morning vntil the euening but let it not seethe and this is called my Lady Youngs clowted creame 24. Flesh kept sweet insummes YOu may keepe veale mutton or venison in the heat of summer 9. or ten dayes good so as it be newly faire killed by hanging the same in an high and windie roome And therefore a plate cupboard full of holes so as the wind may haue a through passage would be placed in such a roome to auoide the offeÌ„ce of fly-blowes this is an approued secret easie and cheap and very necessary to be known and practised in hote tainting weather Veale may bee kept ten daies in bran 25. Mustard meale IT is vsuall in Venice to sell the meale of Mustarde in their markets as we do flower and meale in England this meale by the addition of vinegar in two or three dayes be coÌ„meth exceeding good mustard but it would bee much stronger and finer if the husks or huls were first diuided by searce or boulter which may easily bee don if you drie your seeds against the fire before you grind theÌ„ The Dutch iron handmils or an ordinarie pepper mill may serue for this purpose I thought it verie necessarie to publish this manner of making of your sauce because our mustard which wee buy from the Chandlers at this daye is manie times made vp with vile and filthy vinegar such as our stomak would abhorre if we should see it before the mixing therof with the seedes 26. How to auold smoke in broyling of Bacon Carbonaâ—o c. MAke little dripping pans of paper pasting vp the corners with starch or paste wet them a little in water but Pope Pius Quiniu his Cooke will haue them touched ouer with a feather first dipped in oyle or molten butter lay them on your gridiron place therein your slices of bacon turning theÌ„ as you see cause This is a cleanly way and auoydeth all smoke In the same manner you may also broile thin slices of Polonian sawsedges or great oysters for so were the Popes Oysters dressed You must be carefull that your fire vnder the gridiron flame not least you happen to burne your dripping pannes and therefore all colebrands are here secluded 27. The true bottling of beere WHen your Beere is tenne or twelue dayes old whereby it is growne reasonable cleare then bottle it making your corkes verie fitte for the bottles and stop them close bur drinke not of this beere till they beginne to worke againe and mantle and then you shall finde the same most excellent and sprightly drinke and this is the reason why bottle ale is both so win die and muddy thundring smoaking vpon the opening of the bottle because it is commonly bottled the same day that it is laide into the Cellar whereby his yeast being an exceeding windie substance beeing also drawne with the Ale not yet fined doth incorporate with the drinke and maketh it also verie windie and this is all the lime and gunpowder wherewith bottle Ale hath beene a long time so wrongfully charged 28. How to helpe your bottles when they are mustie SOme
comfits alwaies when the water doth seeth then put in your sugar powder and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction that the whitenesse of the colour be clean gone and if you let it settle you shall see the sugar somwhat clear For biskets take two spoonfulls of liquor of sugar searced in a course searce one dram and of sugar powder to be melt cast one ounce This donne will make the biskets somewhat faire and somewhat greater then poppie seeds Aliter Take sugar powder foure drams sugar to cast foure ounces with liquor sufficient lay golde or siluer on your comfits Euery dramm of sugar powder will take an ounce of sugar to be cast 8. drammes make one ounce To thus much powder for biskets take half a pound of sugar to cast theron Coriander seedes a quarter of a pound sugar 3. pound Coriander seedes halfe a pound sugar 3. drams will make faire comfits For biskets Annis seeds halfe a pound Fennel seeds a quarter of a pound and sugar two pound sufficeth In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe To one pound of sugar take 9. ounces of water 55. To make a cullis as white as snowe and in the nature of gellie Take a cocke scalde wash and drawe him cleane seethe it in vvhite vvine or rhenish vvine skuÌ„ it cleane clarifie the broth after it is strayned then take a pinte of thicke and svveete creame straine that to your clarified broth and your broth vvill become exceeding faire and vvhite then take powdred ginger fine vvhite sugar Rose vvater seething your cullis vvhen you season it to make it take the colour the better 56. To make Wafers TAke a pinte of flowr put it into a little creame with two yolkes of egges and a little rose-vvater vvith a little scarced cinamon and sugar vvorke them altogether and bake the paste vppon hote Irons 57. To make Almond butter BLanch your almonds beate them as fine as you can with faire water 2. or three houres then straine them through a lynnen cloth boyle them with Rosewater whole mace and annis seedes till the substance be thicke spreade it vpon a faire cloth dreining the whey from it after let it hang in the same cloth some fewe houres then straine it and season it with Rosewater and sugar 58 A white gelly of Almonds TAke Rosewater gum Dragagant dissolued or Isinglasse dissolued and some Cinamon grossely beaten feethe them altogether then take a pounde of almonds blanch and beate them fine with a little faire water drie them in a faire cloth and put your water aforesaid into the Almonds seeth them together and stir them continually then take them from the fire wheÌ„ all is boiled to a sufficient height 59. To make Leach SEeth a pinte of Creame and in the seething put in some dissolued Isinglas stirring it vntil it be very thicke then take a handfull of blanched Almonds beat them and put them in a dish with your Creame seasoning them with sugar and after slice it and dish it 60. Sweete Cakes without eyther spice or sugaâ— SCrape or washe your Parsneps cleane slice them thinne drie them vpon Canuas or networke frames beat them to powder mixing one thirde thereof with two thirds of fine wheat flower make vp your paste into coates and you shall finde them very sweete and delicate 61. Roses and Gilloflowres kept long COuer a Rose that is fresh and in the bud and gathered in a faire day after the dewe is ascended with the whites of egges well beaten presently strew theron the fine powder of scarced sugar and put them vp in luted pots setting the pots in a coole place in sand or grauell With a fillip at any time you may shake off this inclosure 62. Grapes growing all the yeare PVt a Vine stalke through a Basket of earth in December which is likely to be are Grapes that yeare and when the Grapes are ripe cut off the stalk vnder the basket for by this time it hath taken roote keepe the basket in a warme place and the grapes will continue fresh and faire a long time vpon the vine 63. How to drie Rose leaues or any other single flâ—wer without wrinkling IF you would performe the same well in rose leaues you must in rose time make choise of such roses as are neither in the bud nor full blown for these haue the smothest leaues of al other which you must especially cull choose from the rest Then take right Callis sand wash it in some chaÌ„ge of waters and drie it throughly well either in an ouen or in the sunne and hauing shallow square or long boxes of 4.5 or 6. inches deepe make first an euen lay of sande in the bottome vpon the which lay your rose leaues one by one so as none of them touch other till you haue couered all the sand then strowe sand vpon those leaues till you haue thinly couered them all theÌ„ make another lay of leaues as before and so lay vpon lay c. Set this box in some warme place in a hot sunnie day and commonly in two hot sunnie dayes they will bee through drie then take them out carefully with your hand without breaking Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney or stoue for feare of relenting I finde the red rose leafe best to be kept in this manner also take awaye the stalkes of pansies stocke gilloflowers or other single flowers pricke them one by one in sande pressing downe their leaues smooth with more sande layde eueÌ„ly vpon them And thus you may haue Rose leaues and other flowers to lay about your basons windows c. all the winter long Also this secret is very requisite for a good simplifier because he may drie the leafe of any hearbe in this manner and lay it being drie in his Herball with the simple which it representeth wherby hee may easily learne to knowe the names of all simples which he desireth 64. Clusters of Grapes kept till Easter CLusters of grapes hanging vpon lines within a close presse will last till Easter if they shrinke you may plumpe them vpp with a little warme water before you eat them Some vse to dip the endes of the stalkes first in pitch some cut a branch of the vine with euery cluster placing an apple at each end of the branch now and then renewinge those Apples as they rot and after hanging them within a presse or cupbord which would stand in such a roome as I suppose where the grapes might not freez for otherwise you must be forced now and then to make a gentle fire in the room or else the grapes will rot and perish 65. How to keepe Walnuts a long time plumpe and fresh MAke a laye of the drie stampings of crabs when the veriuice is pressed from them couer that lay with Walnuts and vpon
delicate Spirite of each of the saide aromaticall bodies 4. Spirit of wine tasting of what vegetable you please MAcerate Rosemarie Sage sweet fennell seedes Marierom Lēmon or Orenge pils c. in spirit of wine a day or two and then distill it ouer againe vnlesse you had rather haue it in his proper colour for so you shall haue it vpon the first infusion without any farther distillation and some young Alchimists doe holde these for the true spirits of vegetables 5. How to make the water which is vsually called Balmewater TO euery gallon of claret wine put one pound of green balm Keep that which commeth first is clearest by it selfe and the second whiter sort which is weakest and commeth last by it selfe distill in a pewter limbeeke luted with paste to a brasse pot Drawe this in May or Iune whē the herb is in his prime 6. Rosa-solis TAke of the hearbe Rosa-solis gathered in Iuly one gallon pick out all the black moats from the leaues dates halfe a pounde Cinamon Ginger cloues of each one ounce graines half an ounce fine sugar a pound and a halfe red rose leaues greene or dryed foure handfuls steepe all these in a gallon of good Aqua Composita in a glasse close stopped with waxe during twentie daies shake it wel together once euerie two daies Your sugar must be powdred your spices brused onely or grosselie beaten your dates cut in long slices the stones taken awaie If you adde two or three graines of Amber greece and as much muske in your glasse amongst the rest of the ingredientes it will haue a pleasant smel Some adde the gum amber with coral and pearl finely poudred and fine leafe golde Some vse to boyle Ferdinando bucke in Rosewater till they haue purchased a faire deepe crimson colour and when the same is cold they colour their Rosa-solis and Aqua Rube a therewith 7. Aqua Rubea Take of muske sixe graines of Cinamon and ginger of each one ounce white sugar candy one pounde pouder the sugar and bruse the spices grossely binde them vp in a cleane linnen cloth and put them to infuse in a gallon of Aqua cōposita in glasse close stopped twentie foure houres shaking them togither diuers times then put thereto of turnesole one dram suffer it to stand one houre and then shake al together then if the colour like you after it is setled poure the cleerest forth into an other glasse but if you wil haue it deeper coloured suffer it to worke longer vppon the turnesole 8. Steeuens Aqua composita TAke a gallō of Gascoign wine of ginger galingale cinamō nutmegs graines Annis seeds fennel seeds and carroway seeds of each a dram of Sage mints red Roses Time Pellitorie Rosemary wild thime camomil lauender of each a handfull braie the spices small and bruise the herbs letting them macerate 12. houres stirring it now and then then distill by a limbecke of pewter keeping the first cleare water that cōmeth by it self so likewise the second You shal draw much about a pinte of the better sort from euery gallon of wine 9. Vsquebath or Irish aqua vitae TO euery gallon of good Aqua composita put two ounces of chosen liquerice bruised and cut into small peeces but first clensed from all his filth and two ounces of Annis seeds that are cleane bruised let them macerate fiue or sixe daies in a wodden Vessel stopping the same close and then draw off as much as will runne cleere dissoluing in that cleare Aqua vitae fiue or six spoonfuls of the best Malassoes you can get Spanish cute if you can get it is thought better then Malassoes then put this into another vessell and after three or foure daies the more the better when the liquor hath fined it self you may vse the same some adde Dates Raisons of the sun to this receipt those groundes which remaine you may redistill and make more Aqua composita of them of that Aqua cōposita you may make more Vsque bath 10. Cinamon-water HAuing a Copper bodie or brasse pot that will holde 12. gallons you may well make 2. or 3. gallons of Cinamon water at once Put into your body ouernight 6. gallons of conduit water and two gallons of spirit of wine or to saue charge two gallons of spirit drawne from wine lees Ale or lowe wine or sixe pound of the best and largest Cinamon you can get or else eight pound of the second sort wel brused but not beaten into pouder lute your Lymbeck begin with a good fire of wood coals till the vessel begin to distil then moderate your fire so as your pipe may drop apace and run trickling into the receiuer but not blow at anie time it helpeth much heerein to keep the water in the bucket not too hot by often change thereof it must neuer be so hot but that you may well indure your finger therein Then diuide into quart Glasses the spirit vvhich first ascendeth and vvherein you finde either no taste or a very small taste of the Cynamon then may you boldely after the spirit once beginneth to come strong of the cinamō draw vntill you haue gotten at the least a Gallon in the receiuer and then diuide often by halfe pintes and quarters of pintes least you drawe too long which you shall knowe by the faynte taste and milky coulour which distilleth in the ende this you must nowe and then taste in a spoone Now when you haue drawen so much as you finde good you may adde thereunto so much of your spirit that came before your Cinamon water as the same will well beare which you must find by your taste But if your spirit and your Cinamō be both good you may of the aforesaid proportion wil make vp two gallons or two gallons and a quarte of good Cinamon water Heere note that it is not amisse to obserue which glasse was first filled with the Spirit that ascended and so of the second thirde and fourth and when you mix begin with the last glasse first so with the next because those haue more taste of the Cinamon then that which came first and there fore more fit to bee mixed with your Cinamon water And if you meane to make but 8. or 9 pintes at once then begin but with the halfe of this proportion Also that spirit which remaineth vnmixed doth serue to make Cinamon water the second time This way I haue often proued found most excellent take heede that your Limbecke be cleane and haue no maner of sent in it but of wine or Cinamon and so likewise of the glasses sunnelles and pots which you shall vse about this worke 11. How to distill Isop thime lauender Rosemary c. after a new and excellent manner HAuing a large Pot containing 12. or 14 gallons with a Limbecke to it or else a copper body with a serpentine of 20 or 24. gallons and a copper heade beeing such a vessell as
is commonly vsed in the drawing of Aqua vitae fill two partes thereof with faire watet and one other thirde part with such hearbes as you woulde distill the hearbes being eyther moist or drie it skilleth not greatly whether let the hearbes macerate all night and in the morning begin your fire then distil as before in Cinamon water beeing carefull to giue change of waters to your colour alwaies as it needeth drawe no longer then you feele a strong and sensible taste of the hearb which you distill alwayes diuiding the stronger from the weaker and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water This course agreeth best with such herbs as are not in taste and will yeeld their oile by distillation 12 How to make the salt of hearbs BVrne whole bundles of dryed Rosemary Sage Isop in a cleane ouen and when you haue gathered good store of the ashes of the hearb infuse warme water vpon them making a strong and sharpe Lee of those ashes then euaporate that Lee the resideÌ„ce or setling which you finde in the bottoÌ„ therof is the salt which you seek for Some vse to filter this lee diuers times before euaporation that their salt may be the clearer and more transpareÌ„t This salt according to the nature of the hearb hath great effects in physicke 13. Spirit of hony PVt one part of honey to 5. parts of water when the water boileth dissolue your honey therein skimme it and hauing sodden an houre or two put it into a wodden vessell and when it is but bloud warme set it on worke with yeaste after the vsuall manner of Beere and Ale tun it and when it hath lyen some time it will yeelde his spirit by distillation as wine beer and ale will do 14. To distil Rosewater at Michaelmas and to haue a goâ—d yeeld as at any other time of the yeare IN the pulling of your Roses first diuide all the blasted leaues theÌ„ take the other fresh leaues and lay them abroad vpon your table or windowes with some cleane linnen vnder them let them ly 3. or foure houres or if they bee dewy vntil the dewe be fully vanished put these rose leaues in great stone pottes hauing narrowe mouthes and well leaded within such as the Goldfiners call their hookers serue to receiue their Aqua fortis bee the best of all others that I know and when they are well filled stop their mouthes with good corkes eyther couered all ouer with waxe or molten brimstone and then set your pot in some coole place and they wil keepe a long time good and you may distill them at your best leasure This waie you may distill Rosewater good cheape if you buy store of Roses when you find a glutte of them in the market wherby they are solde for 7. pence or 8. pence the bushell you then engrosse the flower And some hold opinion that if in the midst of these leaues you put some broken leauen and after fill vp the pot with Rose leaues to the top that so in your distillatioÌ„ of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar I haue knowen Refeleaues kept well in Rondlets that haue been first well seasoned with some hote liquor and Roseleaues boiled togither and the same pitched ouer on the out side so as no aire might penetrate or pearce the vessell 15. A speedy distillation of Rosewater STampe the leaues and first distill the iuice being expressed and after distil the leaues and so you shall dispatch more with one Stil then others do with three or foure stils And this water is euerie way as medicinable as the other seruing in all sirrups decoctions c. sufficiently but not altogether so pleasing in smell 16. How to distill wine vinegar or good Aligar that it may bee both clear sharpe I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadeÌ„ still and so to distill it as they do all other waters But this way I do vtterly dislike both for that heere is no seperation made at all and also because I feare that the Vinegar doth cary an ill touch with it either froÌ„ the leaden bottoÌ„ or pewter head or both And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer the same being placed in sande or ashes Note that the best part of the vinegar is the middle part that ariseth for the first is fainte and phlegmatick and the last wil taste of adustion because it groweth heauie toward the latter end and must be vrged vp with a great fire and therefore you must nowe and then taste of that which commeth both in the beginning towards the latter end that you may receiue the best by it selfe 17. How to draw the true spirit of reses and so of all other hearbs and flowers MAcerate the Rose in his own iuice adding thereunto being teÌ„perately warm a conuenieÌ„t proportion either of yeast or ferment leaue theÌ„ a few daies in fermentation till they haue gotten a stroÌ„g heady smel beginning to incline toward vinegar theÌ„ distill them in balneo in glass bodies luted to their helms happily a limbecke wil do better and rid faster and drawe so long as you find any sent of the Rose to come then redistill you haue purchased a perfect spirit of the Rose You may also ferment the iuice of Roses onelie and after distill the same 18. An excellent Rosewater VPon the top of your glasse bodie straine a haire cloth and vpon that lay good store of Roseleaues either drie or halfe drie and so your water will ascend verie good both in smell and in colour Distill either in balneo or in a gentle fire in ashes you may reiterate the same water vppon fresh leaues This may also be done in a leaden Still ouer which by reason of the breadth you may place more leaues 19. An excellent wvy to make the extract of all Vegetables EXpresse a good quantity of the iuice thereof set it on the fire and giue it onely a walme or two then it will grow cleere before it be cooled pour away the cleerest filter with a peece of cotton and then euaporate your filtred iuyce till it come to a thicke substance and thus you shal haue a most excellent extracte of the Rose Gilloflower c. with the perfect sent and taste of the flower whereas the common waie is to make the extracte eyther by spirit of wine faire water the water of the plant or some kind of menstruum 20. To make a water smelling of the Eglantine Gilloflowers c. DRie the hearbe or flower and distill the same in faire water in a limbecke draw no longer
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine