the Stomach 298 Hair to make it grow 270 Hair to make it black though of any other colour 271 I. ITalian Bisket to make 260 Jelly of Pippins to make 218 Jelly of Raspis to make 268 Ipswich balls to make 265 Juyce of Liquorish to make 207 K. COuntess of Kent's Powder the true Receipt of it as she presented it to the Queen for her private use 274 L. LEmons to preserve 199 Letters so to write them that they cannot be read without the directions 270 Lâ—zenges to make of red Roses 220 202 M. MArchpane to Ice and Gild and garnish it according to Art 261 Magistery of Pearl to make it 269 Mead of Dr. Kings making 234 Marigold flowers distilled 298 Marmalet of Damsins 245 Marmalet of Oranges 247 249 Marmalet of Orange Cakes 249 Marmalet of tender Plums 246 Marmalet of Quinces ibid. N. NAples Bisket to make 260 O. ORanges to preserve the French way 224 Orange and Lemons to preserve 199 Orange Cakes 262 P. PEar-plums green to preserve them 204 Pear-plums to preserve them when they are ripe 203 Plums black or red to preserve 229 Plums green to preserve 225 Plums to ary them 228 231 Pears to dry without Sugar and otherwise 205 229 230 Pippins to preserve them 198 Pippins to preserve them when they are green 204 Pippins to preserve them when they are ripe 203 Pippins to dry them 229 230 Pippins to dry them without sugar 205 Pippins to make a Gelly of them 218 Peaches to preserve when they are green 204 Peaches to preserve when they are ripe 203 Pomatum to make 212 Prince Bisket to make 261 Powder sweet the best way to break it 211 Powder of the Countess of Kent the truest Receipt of it as she presented it to the Queen for her private use 274 Perfume of King Edward the sixth 272 Perfume of Queen Elizabeth 272 Perfume to make 212 Perfume for cloth and gloves 208 Perfume to burn it betwixt two Rose-leaves 264 Perfume water to make it 300 Pomanders to make 265 Paste of Oranges and Lemons 251 Paste of Genoa Citrons 253 Paste of Apricocks 256 Paste of Pippins like leaves and some like Plums with their Stones and Stalks in them 257 Paste of Elecampane roots 258 Paste of flowers of the colour of Marmalet tasting of natural flowers 258 Paste of Rasberries and English Currans 259 Q. QVinces to preserve them white 197 Quinces to preserve them white or red 203 Quinces to order them for Pies 211 Quinces to make Chips of them 221 Quinces to make Jumbals of them 222 Quiddony of Pippins of Ruby or any other Amberâ—solour 24â— Quiddony of all kindes of Plums 248 R. REspas to preserve 197 Receipt for to make damnable Hum 287 S. SWeet Smell 267 Spots of grease or oyl to take them out 271 Sugar Cakes to make 250 Sugar of VVine to make 221 Sugar of Wormwood to make 221 Sugar of Anniseeds to make 221 Sugar of Roses to make 298 Syrup of Clove-gilly-flowers 205 Syrup of Hysop water 206 Syrup of Lemons 221 Syrup of Citrons 221 Syrup of Elders by the Lady Thornburgh 267 Syrup of Rasberries 284 U. USquebath the best way to make it 217 Vsquebath Hearbs to be distilled for it 283 W. WIne of Raisins to make 214 Wine of Rasberries to make 215 Wine of Gilly-flowers to make 286 Wine of Hypocras 167 Wine to keep it from sowering 171 Walnuts to preserve them 201 Walnuts artificial to make them 263 Water by the Lady Spotswood 286 Water Cordial by the Lady Mallet 275 Water of Cherries by the Lady Spencer 283 Water by the Lady Gifford 299 Aqua mirabilis by Sir Kenelm Digby 290 Aqua Celestis by Mr. Philips Apothecary 296 Water Cordial against Melancholly by D. Butler 293 Water Cordial by Dr. Mumford 290 Water Cordial by Sir Walter Raleigh 274 Water of a most Sovereign use made by D. Stephens which a little before his death he presented to the Archbishop of Canterbury the vertues of it 275 276 Water for the Eyes 288 Water for weak children 288 Water for a weak back and stomach 289 Water for the Plague 277 281 Water for pensive and very sick persons 300 Water for a Consumption or weak Brain 278 279 Water for the stomach 279 Water for sun-burning 299 Water for a Surfeit 292 Water for the swimming of the heart 291 Water of Time for the passion of the heart 287 Water of Cherries 282 Water Cordial of Cherries 282 Water of Lemons 285 Water of Oranges 206 Water perfumed 300 Water of Poppy 277 Water of Mint 296 Water of Marigold flowers 298 Water of Snails 294 FINIS
Tartar and put in that first stirring it well together then put it into a Gallon of Conduit-water and let it stand till night shift this with so much Oyl and Water morning and evening seven dayes together and be sure you shift it constantly and the day before you mean to melt it wring it hard by a little at a time and be sure the Oyl and water be all out of it wring the water well out of it with a Napkin every time you shift it then put in three pints of Rose-water let it stand close covered twelve hours then wring out that and put in a pint of fresh Rose-water into a high Gallipot with the feces then tie it close up and set it in a pot of water and let it boil two hours then take it out and strain it into an earthen pan let it stand till it is cold then cut a hole in it and let out the water then scrape away the bottom and dry it with a cloth and dry the pan melt it in a chafing-dish of coals or in the Gallipots beat it so long till it look very white and shining then with your hand fling it in fine Cakes upon white paper and let it lie till it be cold then put it into Gallipots This will be very good for two or three years To make Raisin Wine Take two pound of Raisins of the Sun shred a pound of good powdered Sugar the juyce of two Lemons one pill put these in an earthen pot with a top then take two gallons of water let it boil half an hour then take it hot from the fire and put it into the pot and cover it close for three or four dayes stirring it twice a day being strained put it into bottles and stop it very close in a fortnight or three weeks it may be drunk you may put in Cloves Gilly-flowers or Cowslips as the time of the year is when you make it and when you have drawn this from the Raisins and bottled it up heat two quarts of water more put it to the Ingredients and let it stand as aforesaid This will be good but smaller then the other the water must be boiled as the other To make Rasberry Wine Take a Gallon of good Rhennish Wine put into it as much Rasberries very ripe as will make it strong put it in an earthen pot and let it stand two days then pour your Wine from your Rasberries and put into every bottle two ounces of Sugar Stop it up and keep it by you The best way to preserve Cherries Take the best Cherries you can get and cut the stalks something short then for every pound of these Cherries take two pound of other Cherries and put them of their stalks and stones put to them ten spoonfuls of fair water and then set them on the fire to boil very fast till you see that the colour of the syrup be like pale claret Wine then take it off the fire and drain them from the Cherries into a pan to preserve in Take to every pound of cherries a quarter of sugar of which take half and dissolve it with the cherry-cherry-water drained from the Cherries and keep them boiling very fast till they will gelly in a spoon and as you see the syrup thin take off the sugar that you kept finely beaten and put it to the Cherries in the boiling the faster they boil the better they will be preserved and let them stand in a pan till they be almost cold A Tincture of Ambergreese Take Ambergreese one ounce Musk two drams spirit of Wine half a pint or as much as will cover the Ingredients two or three fingers breadth put all into a glass stop it close with a cork and bladder set it in Horse dung ten or twelve dayes then pour off gently the Spirit of Wine and keep it in a Glasse close stopt then put more spirit of Wine on the Ambergreece and do as before then pour it off after all this the Ambergreese will serve for ordinary uses A drop of this will perfume any thing and in Cordials it is very good To make Vsquebath the best way Take two quarts of the best Aqua vitae four ounces of scraped liquorish and half a pound of sliced Raisins of the Sun Anniseeds four ounces Dates and Figs of each half a pound sliced Nutmeg Cinnamon Ginger of each half an ounce put these to the Aqua vitae stop it very close and set it in a cold place ten dayes stirring it twice a day with a stick then strain or sweeten it with Sugareandy after it is strained let it stand till it be clear then put into the glass Musk and Ambergreece two grains is sufficient for this quantity To preserve Cherries with a quarter of their weight in Sugar four pound of Cherries one pound of Sugar beat your Sugar and strew a little in the bottom of your skillet then pull off the stalks and stones of your Cherries and cut them cross the bottom with a knife let the juyce of the Cherries run upon the Sugar for there must be no other liquor but the juyce of the Cherries cover your Cherries over with one half of your Sugar boil them very quick when they are half boiâ—ed but in the remainder of your Sugar when they are almost enough put in the rest of the Sugar you must let them boil till they part in sunder like Marmalade stirring them continually so put them up hot into your warm Marmalade glasses To make Gelly of Pippins Take pippins and pare them and quarter them and put as much water to them as will cover them and let them boil till all the vertue of the Pippins are out then strain them and take to a pint of that liquor a pound of Sugar and cut long threads of Orange peels and boil in it then take a Lemon and pareâ—â— and slice it very thin and boil it 〈◊〉 ten or quor a little thin take them out and lay them in the bottom of your glass and when it is boiled to a gelly pour it on the Lemons in the glass You must boil the Oranges in two or three waters before you boil it in the gelly To make Apricock Cakes Take the fairest Apricocks you can get and parboil them very tender then take off the pulp and their weight of Sugar and boil the Sugar and Apricocks together very fast stir them ever lest they burn to and when you can see the bottom of the Skillet it is enough then put them into Cards sowed round and dust them with fine Sugar and when they are cold stone them then turn them and fill them up with some more of the same stuff but you must let them stand for three or four dayes before you turn them off the first place and when you finde they begin to candy take them out of the Cards dust them with Sugar again so do even when you turn them To Preserve Barberries the best way First stone
them but stay in it a very little while and so let the other skillet of water wherein they were first boiled be set to the fire again and make it to boil and put in you plums as before and then you shall see them rivet over and yet your Plums very whole then while they be hot you must with your knife scrape away the riveting then take to every pound of Plums a pound and two ounces of Sugar finely beaten then set a pan with a little fair water on the fire and when it boils put in your Plums and let them seethe half a quarter of an hour till you see the colour wax green then set them off the fire a quarter of an hour and take a handful of Sugar that is weighed and strow it in the bottom of the pan wherein you will preserve and so put in your Plums one by one drawing the liquor from them and cast the rest of your Sugar on them then set the pan on a moderate fire letting them boil continually but very softly and in three quarters of an hour they will be ready as you may perceive by the greenness of your Plums and thickness of your Syrup which if they be boiled enough will gelly when it is cold then take up your plums and put them into a Gallipot but boil your Syrup a little longer then strain it into some vessel and being blood-warm pour it upon your Plums but stop not the pot before they be cold Note also you must preserve them in such a pan as they may lie one by another and turn of themselves and when they have been five or six dayes in the Syrup that the Syrup grow thin you may boil it again with a little Sugar but put it not to your Plums till they be cold They must have three scaldings and one boiling To dry Plums Take three quarters of a pound of sugar to a pound of black Pear-plums or Damsins slit the Plums in the crest lay a lay of sugar with a lay of Plums and let them stand all night if you stone the Plums fill up the place with sugar then boil them but gently till they be very tender without breaking the skins take them into an earthen or silver dish and boil your syrup afterwards for a gelly then pour it in your Plums scalding hot and let them stand two or three dayes then let them be put to the Oven after you draw your bread so often until your syrrup be dried up and when you think they are almost dry lay them in a sieve and pour some scalding water on them which will run through the Sieve and set them in an Oven afterwards to dry To preserve Cherries the best way bigger then they grow naturally c. Take a pound of the smallest Cherries and boil them tender in a pint of fair water then strain the liquor from the substance then take two pound of good Cherries and put them in a preserving pan with a lay of Cherries and a lay of sugar then pour the syrup of the other Cherries about them and so let them boil as fast as you can with a quick fire that the syrup may boil over them and when your syrup is thick and of good colour then take them up and let them stand a cooling by partitions one from another and being cold you may pot them up To preserve Damsins red Plums or black Take your Plums newly gathered and take a litle more sugar then they do weigh then put to it as much water as will cover them then boil your syrup a little while and so let it cool then put in your Damsins or Plumbs then boil them leasurely in a pot of seething water till they be tender then being almost cold pot them up To dry Pippins or Pears Take your Pippins Pears Apriâ—â—â—ks pare them and lay them in a broad earthen pan one by one and so rowl them in searsed Sugar as you flower fried fish put them in an oven as hot as for manchet and so take them out and turn them as long as the oven is hot when the oven is of a drying heat lay them upon a paper and dry them on the bottom of a Sieve so you may do the least plum that is To dry Pippins or Pears another way Take Pippins or Pears and lay them in an earthen pan one by one and when they be baked plump and not broken then take them out and lay them up and lay them upon a paper then lay them on a Sieves bottom and dry them as you did before To dry Apricocks tender Take the ripest of the Apricocks pare them put them into a silver or earthen skillet and to a pound of Apricocks put three quarters of a pound of Sugar set your Apricocks over your fire stirring them till they come to a pulp and set the Sugar in another skillet by boiling it up to a good height then take all the Apricocks and stir them round till they be well mingled then let it stand till it be something cold and thick then put it into Cards being cut of the fashion of an Apricock and laid upon glass plates fill the Cards half full then set them in your Stove but when you finde they are so dry that they are ready to turn then provide as much of your pulp as you had before and to put to every one a stove when they are turned which you must have said before and pour the rest of the pulp upon them so set them into your stove turning them till they be dry To dry Plums Take a pound of Sugar to a pound of Plums pare them scald your Plums then lay your Plums upon a sieve till the water be drained from them boil your Sugar to a Candy height and then put your Plums in whilest your Syrup is hot so warm them every morning for a week then take them out and put them into your stove and dry them To dry Apricocks Take your Apricocks pare and stone them then weigh half a pound of sugar to a pound of Apricocks then take half that sugar and make a thin sirup and when it boileth put in the Apricocks then scald them in that sirup then take them off the fire and let them stand all night in that Syrup in the morning take them out of that syrup and make another syrup with the other half of the sugar then put them in and preserve them till they look clear but be sure you do not do them so much as those you keep preserved without drying then take them out of that syrup and lay them on a piece of plate till they be cold then take a skillet of fair water and when the water boils take your Apricocks one after another in a spoon and dip them in the water first on one side and then on the other not letting them go out of the spoon you must do it very quick then put them on a piece of a plate
Betony Pimpernel and Turmentine roots of each a pound steep these all night in three gallons of strong Beer and distil them all in a Limbeck and when you use it take a spoonful thereof every four hours and sweat well after it draw two quarts of water if your Beer be strong and mingle them both together Poppy Water Take four pound of the Flower of Poppies well pickt and sifted steep them all night in three Gallons of Ale that is strong and still it in a Limbeck you may draw two quarts the one will be strong and the other will be small c. A Water for a Consâ—mption or for a Brain that is weak Take Cream or new milk and Claret VVine of each three pints of Violet flowers Bugloss and Borage flowers of each a spoonfull Comfrey Knotgrass and Plantain of these half a handfull three or four Pome-waters sliced a stick of Liquorish some Pompion seeds and strings put to this a Cock that hath been chased and beaten before he was killed dress it as to boil and parboil it until there be no blood in it then put them in a pot and set them over your Limbeck and the soft fire draw out a pottle of water then put your water in a Pipkin over a charcoal fire and boil it awhile dissolve therein six ounces of white Sugar-candy and two penny weight of Saffron when it is cold strain it into a glass and let the Patient drink three or four spoonfulls three or four times a day blood-warm your Cock must be cut into small pieces and the bones broken and in case the flowers and hearbs are hard to come by a spoonful of their stilled waters are to be used Another for the same Take a pottle of good Milk one pint of Muscadine half a pint of red Rose-water a penny manchet sliced thin two handfuls of Raisins of the sun stoned a quarter of a pound of fine sugar sixteen Eggs beaten mix all these together then distill them in a common still with a soft fire then let the Patient drink three or four spoonfuls at a time blood-warm being sweetened with Manus Christi made with Corral and Pearle when your things are all in the Still strew four ounces of Cinnamon beaten this water is good to put into broath c. A good Stomach Water Take a quart of Aqua Composita or Aqua vitae the smaller and put into it one handfull of Cowslip flowers a good handfull of Rosemary flowers sweet Marjoram a little Pellitory of the Wall a little Betony and Balm of each a little handful Cinnamon half an ounce Nutmegs a dram Anniseeds Coriander seeds Caroway seeds Gromel-seeds Juniper berries of each a dram bruise the spice and seed and put them into Aqua Composita or Aqua vitae with your Hearbs together and put into them a pound of very fine sugar stir them well together and put them into a glass and let it stand in the Sun nine dayes and stir it every day two or three Dates and a little race of Ginger sliced into it will make it the better especially against winde c. A Bag of Purging Ale Take of Agrimony Speedwell Liverwort Scurvy-grass Water-Cresses of each a handful of Monk of Rhubarb and red Madder of each half a pound of Horse-Radishes three ounces Liquorish two ounces Sassafrage four ounces Sena seven ounces sweet Fennil-seeds two drams Nutmegs four pick and wash your hearbs and roots and bruise them in a Mortar and put them in a bag made of a Bolter and so hang them in three galons of middle ale and let it work in the Ale and after three dayes you may drink it as you see occasion c. The Ale of Health and Strength by Viscâ—unt St. Albans Take Sassafras wood half an ounce Sarsaparilla three ounces white Saunders one ounce Chamapition an ounce China root half an ounce Mace a quarter of an ounce Chamapition an ounce cut the wood as thin as may be with a knife into small pieces and bruise them in a Mortar put to them these sorts of Hearbs viz. Cowslip Flowers Roman VVormwood of each a handful of Sage Rosemary Betony Mugwort Balm and sweet Marjoram of each half a handful of Hops boil all these in six gallons of Ale till it come to four then put the wood and hearbs into six gallons of Ale of the second wort and boil it till it come to four let it run from the dregs and put your Ale together and run it as you do other purging Ale c. A water excellent good against the Plague Take three pints of Malmsey or Muscadine of Sage and Rue of each one handful boil them together gently to one pint then strain it and set it on the fire again and put to it one penniworth of Long Pepper Ginger four drams Nutmegs two drams all beaten together then let it boil a little take it off the fire and while it is very hot dissolve therein six penniwoth of Methridate and three penniworth of Venice Treacle and when it is almost cold put to it a pint of strong Angelica water or so much Aqua vitae and so keep it in a glass close stopped A Cordial Cherry-water Take a pottle of Aqua vitae two ounces of ripe Cherries stoned Sugar one pound twenty four Cloves one stick of Cinamon three spoonfuls of Aniseeds bruised let these stand in the Aqua vitae fifteen dayes and when the watet hath fully drawn out the Tincture pour it off into another glass for your use which keep close stopped the Spice and the Cherries you may keep for they are very good for winde in the Stomach The Lord Spencers cherry-Cherry-water Take a pottle of new Sack four pound of through ripe Cherries stoned put them into an earthen pot to which put an ounce of Cinnamon Saffron unbruised one dram tops of Balm Rosemary or their flowers of each one handful let them stand close covered twenty four hours now and then stirring them then put them into a cold Still to which put of beaten Amber two drams Coriander seed one ounce Alkerms one dram and distill it leasurely and when it is fully distilled put to it twenty grains of Musk. This is an excellent Cordiall good for Faintings and Swoundings for the Crudities of the Stomach Winde and swelling of the Bowels and divers other evill Symptomes in the Body of Men and Women The Herbs to be distilled for Vsquebath Take Agrimony Fumitory Betony Bugloss Wormwood Harts-tongue Carduus Benedictus Rosemary Angelica Tormentil of each of these for every gallon of Ale one handful Anniseeds and Liquorice well bruised half a pound Still all these together and when it is stilled you must infuse Cinnamon Nutmeg Mace Liquorish Dates and Raisms of the Sun and sugar what quantity you please The infusion must be till the colour please you Dr. Kings way to make Mead. Take five quarts and a pint of VVater and warm it then put one quart of Honey to every
pound of Sugar 〈◊〉 one pound of figs sliced one pound of Raisins of the Sun stoned 〈◊〉 handfuls of red Roses clipped and dried one handfull of red Mint half a handful of Rosemary as much of Hysop a few Cloves put all these in a great double Glass close stopped and set it in the Sun three moneths and so 〈…〉 A Water for one pensive and very sick to comfort the Heart very excellent Take a good spoonful of Manus Christi beaten very small into powder then take a quarter of a pound of very fine sugar and beat it small and six spoonfuls of Cinnamon water and put to it and ten spoonfuls of red rose-Rose-water mingle all these together and put them in a dish and set them over a soft fire five or six walms and so let it be put into a glass and let the party drink thereof a spoonful or two as he shall see cause To perfume Water Take Malmsey or any kinde of sweet water then take Lavander Spike sweet Marjoram Balm Orange peels Thime Basil Cloves Bay leaves Woodbine flowers red and white Roses and still them all together FINIS THE TABLE A. AChes to take away 38 41 72 108 110 153 156 157 184 Abortion to prevent 121 After-birth to bring away 159 160 Ague of all sorts to cure 16 32 52 57 127 161 Ague in womens breast 110 167 Ale to purge most excellent 2 280 281 Ambergreese tincture to make and 〈…〉 Amber pills for a Consumption 3. Appetite to help â—â— â—84 Appoplex to cure 236 Aqua mirabilis to 〈◊〉 290 Almond milk to 〈◊〉 82 83 108 B. BIting of 〈◊〉 Sâ—â—ke 154 〈…〉 cool 94 95 〈…〉 strâ—ngthen 66 135 184 191 â—89 〈◊〉 most excellent with its use 95 123 125 â—elly-ake to cure 184 Belly hard to dissolve 155 Biles and Botches to cure 81 89 112 152 188 Bloud to cleanse 10 148 161 Biting of a mad Dog 41 152 154 Bloudy flux to help 42 106 108 130 184 Bleeding at Nose to stanch 163 Bladder to cleanse 169 237 Bones out of joynt to set 104 153 189 Breaths shortness to remedy 5 Breath stinking to cure 53 111 196 276 Brain to strengthen 17 86 178 196 236 Burning to help 60 77 78 95 104 125 149 162 189 Breasts sore to cure 85 90 91 109 110 117 147 Bruises to cure 36 38 90 104 122 125 144 156 184 188 Bursten to remedy 145 Balsam Luccatelloes to make and its Vertues 179 Bag restorative for the stomach 57 C. CAnker to cure 36 41 152 Cock water 14 Cancer to prevent and cure 36 110 125 China broth in a Consumption 34 Choler to purge 49 102 176 177 233 Childe to bring again when born 159 160 Consumption to cure 3 9 10 14 22 34 42 123 186 299 278 279 295 Cold to help 27 88 164 206 Cough to take away 55 56 59 62 63 100 164 Conception to help 88 168 184 235 276 Costiveness to remove 159 Chollick to cure 44 63 96 99 105 125 166 170 Corns to take away 104 146 Cramp to cure 141 Cordials most excellent 7 14 274 275 285 290 Cordial water 2 Conserves of all sorts to make and their Vertues 234 235 236 Mrs. Chaunce her Purge 165 Cordial waters for the sick D. DRink for the Scurvy Diet Drink for a Eisiâ—la 70 Diet Drink for one that hath no speech in sickness 71 Deakness to help 45 105 162 Dead flesh to prevent 152 Digâ—stion to procure 6 15 50 125 196 244 Drâ—psie to cure 11 16 42 52 64 276 295 â—â—seases cured without taking any thing at the mouth 49 Drink for Rhume and Phlegm 57 Drink for a hot Feaver 98 128 Drink to keep the mouth moist 132 E. ELectuary for the stomach 5 Electury for the poison of the heart 98 Eyes sore to cure 28 147 148 189 288 Eyes full of Rhume 18 32 110 181 Eyes weak to strengthen 130 184 Eyes having a Pin or Web 171 172 Eyes redness to take away 171 173 181 F. FAce sweld to asswage 13 Faces redness and pimples to cure 41 53 54 55 173 180 Face bruised 144 Face fair to make 115 180 Faintness to take away 86 133 283 291 Falling-sickness to cure 49 88 142 237 Feavers all sorts to remove 2 12 25 61 98 128 132 Festers in the flesh to cure 41 Fellons to cure 41 48 102 184 Fire to take out 189 Fistula to cure 70 79 117 152 Finger sore to heal 81 Flux or Looseness to stay 130 Freckles to take away 146 Fish to take by angling 108 G. Gâ—scony Powder to make 187 Gout to cure 42 50 77 88 140 56 Golden colour without Gold to make 114 Green sickness to cure 69 85 Gravel to cleanse 185 Glisters for a hot Feaver 132 Glisters for the Winde 30 160. H. HAir to grow thick 100 270 Hair to take away 55 Hardness to dissolve 189 Heart to chear 52 87 235 Head lightness in Sickness 72 Head-ache to cure 41 96 120 125 235 Heads breaking out in Children 148 Hearts passion to take away 98 287 Heart-burn to cure 291 Hearing 4â— Hearbs boild in Broth 65 1â—â— Humors watery to purge â—â— 184 Humors hot to cool â—â— I. JAundies black and yellow to cure 16 73 74 105 〈…〉 to cure 42 89 112 152 184 〈…〉 to prevent 189 〈…〉 to heat 188 〈◊〉 to keep from rust 113 Itch to cure 32 77 Juyce of Liquorsh to make 307 Julip for a Feaver 61 K. KIdneys ulceration to cure 50 Kidneys swoln to take away 56 Kidneys to cool and cleanse 83 Kings Evil to cure 117 L. LAbor in women to help 86 119 130 Letters of Secrets how to write 270 Letters of gold to make without gold 114 Letters of silver to make without silver ib. Liver to strengthen and cool 17 68 92 93 184 268 295 Looseness to help 80 143 Lungs to cleanse 44 47 59 62 291 Lumly's drink for a Consumption 123 M. MAngie in a Dog to cure 120 Mead to make 284 Measles to cure 29 107 236 Melancholy to suppress 4 23 52 164 165 177 291 293 Memory to preserve 291 Megrum to cure 119 Milk in women to increase 35 113 Milk to dry up 174 Miscarriage in women to prevent 46 121 Mothers rising to prevent 20 63 Mouth to keep moist 132 Morphew to take away 146 N. NAvels coming out to help 109 Nipple to skin when raw 174 175 Nipple to make when none 175 Noses shining to cure 53 Noses redness to cure 54 Noli me tangere 52 O. OBstructions 10 68 236 268 295 Ointment for a hard belly 155 Oyl of Excester to make 75 156 Oyl of Mustard-seed and its use 77 Oyl of Eggs 75 Oyl for a shining Nose 54 Oyl of Fennel and its use 77 Oyl of Rue to make and its use â—â— Oyl of Cammomil to make and its use ib. Oyl of St. Johns-wort to make 131 190 Oyl of Swallows to make 182 Oyntment grow to â—ake 36 97. 117 158 Oyntments and 〈◊〉 uses 189 〈…〉 to make 67 P.
to powder stamp these in a Mortar to a Conserve whereof take every morning fasting as much as a Walnut for a week or fortnight together and afterwards but three times a week Approved To make a conserve of any of these Frnits When you have boiled your paste as followeth ready to fashion on the pie-plate put it up into Gallipots and never dry it and this is all the difference between Conserves And so you may make Conserves of any Fruits this for all hard fruits as Quinces Pippins Oranges and Lemons To dry any fruits after they are preserved or Candy them Take Pippins Pears or Plums and wash them out in warm water from the syrup they are preserved in strew them over with searsed sugar as you would do flower upon fish to fry them set them in a broad earthen pan that they may lie one by one then set them in a warm oven or stove to dry If you will candy them withal you must strew on sugar three or four times in the drying To preserve Artichocks young green Walnuts and Lemons and the Elecampane roots or any bitter thing Take any of these and boil them tender and shift them in their boiling six or seven times to take away their bitterness out of one hot water into another then put a quart of Salt unto them then take them up and dry them with a fair cloth theâ— put them into as much clarified 〈◊〉 as will cover them then let theâ— boil a walm or two and so let them 〈◊〉 soaking in the Sugar til the next 〈◊〉 then take them up and boil the Sugar a little higher by it self and when they are cold put them up Let youâ— green Walnuts be prickt full of holes with a great pin and let them not be long in one water for that will make them look black being boiled tender stick two or three Cloves in each of them 〈…〉 Elecampane roots being 〈…〉 and shifted in their boil◠〈…〉 times then dry them 〈◊〉 â—loth and so boil them as iâ— above written take half so much more then it doth weigh because it is bitter c. To Preserve Quinces white or red Take the Quinces and coar them and pare them those that you will have white put them into a pale of water two or three hours then take as much Sugar as they weigh put to it as much water as will make a Syrup to cover them then boil your Syrup a little while then put your Quinces in and boil them as fast as you can till they be tender and clear then take them up and boil the Syrup a little higher by it self and being cold put them up And if you will have them red put them raw into Sugar and boil them leasurely close covered till they be red and put them not into cold water To Preserve Grapes Take the Clusters and stone them as you do Barberries then take a little more Sugar then they weigh put to it as much Apple water as will make a Syrup to cover them then boil them as you do Cherries as fast as you can till the Syrup be thick and being cold pot it Thus may you preserve Barberries or English currans or any kinde of Berries To preserve Pippins Apricocks Pear-plums and Peaches when they are ripe Take Pippins and pare them bore a hole through them and put them into a pale of water then take as much Sugar as they do weigh and put it to as much water as will make a Syrup to cover them and boil them as fast as you can so that you keep them from breaking until they be tender that you may prick a rush through them let them be a soaking till they be almost cold then put them up Your Apricocks and Peaches must be stoned and not pared but the Pear-plums must not be stoned nor pared Then take a little more Sugar then they weigh then take as much Apple-water and Sugar as will make a syrup for them then boil them as you do your Pippins and pot them as you do the Pippins likewise c. To preserve Pippins Apricocks Pear-plums or Peaches green Take you Pippins green and quoddle them in fair water but let the water boil first before you put them in and you must shift them in two hot waters before they will be tender then pull off the skin from them and so case them in so much clarified sugar as will cover them and so boil them as fast as you can keeping them from breaking then take them up and boil the syrup until it be as thick as for Quiddony then pot them and pour the sirup into them before they be cold Take your Apricocks and pear-plums and boil them tender then take as much sugar as they do weigh and take as much water as will make the syrup take your green Peaches before they be stoned and thrust a pin through them and then make a strong water of ashes and cast them into the hot standing lie to take off the fur from them then wash them in three or four waters warm so then put them into so much clarified sugar as will candy them so boil them and put them up c. To dry Pippins or Pears without Sugar Take Pippins or Pears and prick them full of holes with a bodkin and lay them in sweet wort three or four dayes then lay them on a sieves bottom till they be dry in an Oven but a drying heat This you may do to any tender Plum To make Syrup of Clove gilly-flowers Take a quart of water half a bushel of Flowers cut off the whites and with a Sieve sift away the seeds bruise them a little let your water be boiled and a little cold again then put in your Flowers and let them stand close covered twenty four hours you may put in but half the flowrs at a time the strength will come out the better to that liquor put in three pound of Sugar let it lie in all night next day boil it in a Gallipot set it in a pot of water and there let it boil till all the Sugar be melted and the Syrup be pretty thick then take it out and let it stand in that till it be through cold then glass it To make Syrup of Hysop for Colds Take a handful of Hysop of Figs Raisins Dates of each an ounce of Collipint half an handful French Barley one ounce boil therein three pints of fair water to a quart strain it and clarifie it with two whites of Eggs then put in two pound of fine Sugar and boil it to a syrup To make Orange water Take a pottle of the best Malligo Sack and put in as many of the peels of Oranges as will go in cut the white clean off let them steep twenty four hours still them in a glass still and let the water run into the receiver upon fine Sugar-candy you may still it in an ordinary still To dry Cherries Take a pound of sugar dissolve it
in thin fair water when it is boiled a little while put in your Cherries after they are stoned four pound to one pound of Sugar let them lie in the Sugar three dayes then take them out of the Syrup and lay them on sieves one by one and set them before the Sun upon stools turn them every day else they will mould when they look of a dark red colour and are dry then put them up And so you may do any manner of fruit In the Sun is the best drying of them put into the syrup some juyce of Rasps To make Juyce of Liquorish Take English Liquorish and stamp it very clean bruise it with a hammer and cut it in small pieces to a pound of Liquorish thus bruised put a quart of Hysop water let them soak together in an earthen pot a day and a night then pull the Liquorish into small pieces and lay it in soak again two dayes more then strain out the Liquorish and boil the liquor a good while Stir it often then put in half a pound of Sugar-candy or Loaf Sugar finely beaten four grains of Musk as much Ambergreece bruise them small with a little Sugar then boil them together till it be good and thick still have a care you burn it not then put it out in glass plates and make it into round rolls and set it in a drying place till it be stiff that you may work it into rolls to be cut as big as Barley corns and so lay them on a place again If it be needful strew on the place a little Sugar to prevent thickning so dry them still if there be need and if they should be too dry the heat of the fire will soften them again A perfume for Clothes Gloves Take of Linet two grains of Musk three of Ambergreese four and the oyl of Bems a pretty quantity grinde them all upon a Marble stone fit for that purpose then with a brush or spunge rake them over and it will sweeten them very well your Gloves or Jerkins must first be washed in old red Rose-water and when they are a most dry stretch them forth smooth and lay on the perfumes To make Almond Bisket Take the whites of four new laid Eggs and two yolks then beat it well for an hour together then have in readiness a quarter of a pound of the best Almonds blanched in cold water and beat them very small with Bosewart for fear of Oyling then have a pound of the best Loaf Sugar finely beaten beat that in the Eggs a while then put in your Almonds and five or six spoonfuls of the finest flower and so bake them together upon paper or plates you may have a little fine sugar in a piece of tiffany to dust them over as they be in the Oven so bake them as you do Bisket To make Conserve of Roses boiled Take a quart of Red rose-water a quart of fair water boil in the water a pound of red Rose leaves the whites cut off the leaves must be boiled very tender then take three pound of Sugar and put to it a pound at a time and let it boil a little between every pound so put it up in your pots To make Conserves of Roses unboiled Take a pound of red Rose leaves the whites cut off stamp them very fine take a pound of Sugar and beat in with the Roses and put it in a pot and cover it with leather and set it in a cool place To dry Apricocks First stone them then weigh them take the weight of them in double refined Sugar make the Syrup with so much water as will wet them and boil it up so high that a drop being dropped on a Plate it will slip clean off when it is cold then put in your Apricocks being pared whilest your Syrup is hot but it must not be taken off the fire before you put them in then turn them in the Syrup often then let them stand three quarters of an hour then take them out of the Syrup and tie them up in Tiffanies one in a Tiffany or more as they be in bigness and whilest you are tying them up set the Syrup on the fire to heat but not to boil then put your Apricocks into the Syrup and set them on a quick fire and let them boil as fast as you can skim them clean and when they look clear take them from the fire and let them lie in the Syrup till the next day then set them on the fire to heat but not to boil then set them by till the next day and lay them upon a clean Sieve to drain and when they are well drained take them out of the Tiffanies and so dry them in a stove or better in the Sun with glasses over them to keep them from the dust To make Quinces for Pies Wipe the Quinces and put them into a little vessel of small beer when it hath done working stop them close that no air can get in and this will keep them fair all the year and good The best way to break sweet Powder Take of Orrice one pound Calamus a quarter of a pound Benjamin one half pound Storax half a pound Civet a quarter of an ounce Cloves a quarter of a pound Musk one half ounce oyl of Orange flowers one ounce Lignum Aloes one ounce Rosewood a quarter of a pound Ambergreese a quarter of an ounce To every pound of Roses put a pound of Powder the bag must be of Taffaty or else the powder will run through To make excellent Perfumes Take a quarter of a pound of Damask Rose-buds cut clean from the Whites stamp them very small put to them a good spoonful of Damask Rose-water so let them stand close stopped all night then take one ounce and a quarter of Benjamin finely beaten and also searsed if you will twenty grains of Civit and ten grains of Musk mingle these with the Roses beating them well together then make it up in little Cakes between Rose leaves and dry them between sheets of paper To make a very good Pomatum Take the fat of a young Dog one pound it must be killed well that the blood settle not into the fat then let the outer skin be taken off before it be opened lest any of the hair come to the fat then take all the fat from the inside and assoon as you take it off fling it into Conduit-water and if you see the second skin be clear peel it and water it with the other be sure it cools not out of the water you must not let any of the flesh remain on it for then the Pomatum will not keep To one pound of this fat take two pound of Lambs caule and put it to the other in the water and when you see it is cold drain it from the water in a Napkin and break it in little pieces with your fingers and take out all the little veins then take eight ounces of oyl of