then put in your Roots and boil them till you see they will Candy but you must first boil them with their weight in Sugar and some Water or else they will not be sweet enough when they are enough lay them into a Box and keep them dry thus you may do green Peascods when they are very young if you put them into boiling water and let them boil close covered till they are green and then boiled in a Syrup and then the Candy they will look very finely and are good to set forth Banquets but hath no pleasant taste CLIII To make Syrup of Violets Take Violets clipped clean from the Whites to every Ounce of Violets take two Ounces of Water so steep them upon Embers till the Water be as blew as a Violet and the Violets turned white then put in more Violets into the same Water and again the third time then take to every Quart of Water four Pounds of fine sugar and boil it to a Syrup and keep it for your use thus you may also make Syrup of Roses CLIV. To make Syrup for any Cough Take four Ounces of Licoras scraped and bruised Maidenhair one Ounce Aniseeds half an Ounce steep them in Spring water half a day then boil it half away the first quantity of water which you steep them in must be four Pints and when it is half boiled away then add to it one Pound of fine Sugar and boil it to a Syrup and take two spoonfuls at a time every night when you go to rest CLV A pretty Sweet-meat with Roses and Almonds Take half a Pound of Blanched Almonds beaten very fine with a little Rosewater two Ounces of the Leaves of Damask Roses beaten fine then take half a pound of Sugar and a little more wet it with water and boil it to a Candy height then put in your Almonds and Roses and a grain of Musk or Ambergreece and let them boil a little while together and then put it into Glasses and it will be a fine sort of Marmalade CLVI The best sort of Hartshorn Ielly to serve in a Banquet Take six Ounces of Hartshorn put it into two Quarts of Water and let it infuse upon Embers all night then boil it up quick and when you find by the Spoon you stir it with that it will stick to your mouth if you do touch it and that you find the Water to be much wasted strain it out and put in a little more than half a Pound of fine Sugar a little Rosewater a Blade of Mace and a Stick of Cinamon the Iuice of as many Limons as will give it a good taste with two Grains of Ambergreece set it over a slow fire and do not let it boil but when you find it to be very thick in your mouth then put it softly into Glasses and set it into a Stove and that will make it to jelly the better CLVII To make Orange or Limon Chips Take the parings of either of these cut thin and boil them in several waters till they be tender then let them lie in cold water a while then take their weight in Sugar or more and with as much water as will wet it boil it and scum it then drain your Chips from the cold water and put them into a Gally-pot and pour this Syrup boiling hot upon them so let them stand till the next day then heat the Syrup again and pour over them so do till you see they are very clear every day do so till the Syrup be very thick and then lay them out in a Stove to dry CLVIII To make Cakes of Almonds in thin slices Take four Ounces of Iordan Almonds blanch them in cold water and slice them thin the long way then mix them with little thin Pieces of Candied Orange and Citron Pill then take some fine Sugar boiled to a Candy height with some water put in your Almonds and let them boil till you perceive they will Candy then with a spoon take them out and lay them in little Lumps upon a Pie-plate or sleeked Paper and before they be quite cold strew Caroway Comfits on them and so keep them very dry CLIX. To make Chips of any Fruit. Take any preserved Fruit drain it from the syrup and cut it thin then boil Sugar to a Candy height and then put your Chips therein and shake them up and down till you see they will Candy and then lay them out or take raw Chips of Fruit boiled first in Syrup and then a Candy boiled and put over them hot and so every day till they begin to sparkle as they lie then take them out and dry them CLX To preserve sweet Limons Take the fairest and chip them thin and put them into cold water as you chip them then boil them in several waters till a straw may run through them then to every pound of Limon take a pound and half of fine Sugar and a Pint of water boil it together and scum it then let your Limons scald in it a little and set them by till the next day and every other day heat the syrup only put to them so do 9 times then at last boil them in the Syrup till they be clear then take them out put them into Pots and boil the Syrup a little more and put to them if you will have them in Ielly make your Syrup with Pippin water CLXI To make a Custard for a Consumption Take four Quarts of Red Cows Milk four Ounces of Conserve of Red Roses prepared Pearl prepared Coral and white Amber of each one Dram two Ounces of white Sugar Candy one grain of Ambergreece put these into an earthen pot with some leaf gold and the yolks and whites of twelve Eggs a little Mace and Cinamon and as much fine Sugar as will sweeten it well Paste the Pot over and bake it with brown Bread and eat of it every day so long as it will last CLXII To make Chaculato Take half a pint of Claret Wine boil it a little then scrape some Chaculato very fine and put into it and the Yolks of two Eggs stir them well together over a slow Fire till it be thick and sweeten it with Sugar according to your taste CLXIII To dry any sort of Plumbs Take to every pound of Plumbs three quarters of a pound of Sugar boil it to a Candy height with a little water then put in your Plumbs ready stoned and let them boil very gently over a slow fire if they be white ones they may boil a little faster then set them by till the next day then boil them well and take them often from the fire for fear of breaking let them lie in their Syrup for four or five daies then lay them out upon Sieves to dry in a warm Oven or Stove turning them upon clean Sieves twice every day and fill up all the broken places and put the skins over them when they are dry wash off the clamminess of
it very excellent you may distil it in an ordinary Still if you please but then it will not be so strong nor effectual Thus you may do with any other Herbs whatsoever V. To make the Cordial Orange-Water Take one dozen and half of the highest coloured and thick rin'd Oranges slice them thin and put them into two Pints of Malago Sack and one Pint of the best Brandy of Cinamon Nutmegss Ginger Cloves and Mace of each one quarter of an Ounce bruised of Spear-mint and Balm one handful of each put them into an ordinary Still all night pasted up with Rye Paste the next day draw them with a slow fire and keep a wet Cloth upon the Neck of the Still put in some Loaf Sugar into the Glass where it droppeth VI. To make Spirit of Oranges or of Limons Take of the thickest rin'd Oranges or Limons and chip off the Rinds very thin put these Chips into a Glass-bottle and put in as many as the Glass will hold then put in as much Malago Sack as the Glass will hold besides stop the Bottle close that no Air get in and when you use it take about half a spoonful in a Glass of Sack it is very good for the Wind in the Stomach VII To make Limon Water Take twelve of the fairest Limons slice them and put them into two Pints of white Wine and put to them of Cinamon and Galingale of each one quarter of an Ounce of Red Rose Leaves Burrage and Bugloss Flowers of each one handful of yellow Sanders one Dram steep all these together 12 hours then distil them gently in a Glass Still put into the Glass where it droppeth three Ounces of Sugar and one Grain of Amber-Greece VIII A Water for fainting of the Heart Take of Bugloss water and Red Rose water of each one Pint of Red Cows milk half a Pint Annise-seed and Cinnamon of each half an Ounce bruised Maiden-hair two handfuls Harts-tongue one handful bruise them aâ—◠〈◊〉 all these together and distil them in a 〈◊〉 Still drink of it Morning and Evening with a little Sugar IX To make Rosemary Water Take a Quart of Sack or white Wine with as many Rosemary Flowers as will make it very thick two Nutmegs and two Races of Ginger sliced thin into it let it infuse all night 〈…〉 it in an ordinary Still as your othâ—â—â—â—ters X. To make a most precious Water Take two Quarts of Brandy of Balm of Wood-Betony of Pellitory of the Wall of sweet Marjoram of Cowslip-Flowers Rosemary-Flowers Sage-Flowers Marigold-Flowers of each of these one handful bruised together then take one Ounce of Gromwel seeds one ounce of sweet Fennel seeds one Ounce of Coriander seeds bruised also half an Ounce of Aniseeds and half an Ounce of Caraway-seeds half an Ounce of Iuniper Berries half an Ounce of Bay Berries one Ounce of green Licoras three Nutmegs one quarter of an Ounce of large Mace one quarter of an Ounce 〈…〉 Cinamon one quarter of an Ouâ—â—◠〈◊〉 Cloves half an Ounce of Ginger 〈…〉 these well together then add to them half a pound of Raisons in the Sun stoned let all these steep together in the Brandy nine days close stopped then strain it out and two Grains of Musk two of Amber-Greece one pound of refined Sugar stop the Glass that no Air get in and keep it in a warm place Doctor Butleâ—â—â—â—â—eacle Water Take the roots of Polipody of the Oak bruised Lignum Vita thin sliced the inward part thereof Saxifrage roots thin sliced of the shavings of Harts-horn of each half a pound of the outward part of yellow Citron not preserved one Ounce and half bruised mix these together Then take of Fumitory-water Of each one Ounce Carduus water Camomile water Succory-water of Cedar wood one Ounce of Cinamon three drams of Cloves three drams bruise all your forenamed things Then take of Epithimum two ounces and a half of Cetrarch six ounces of Carduus and Balm of each two handfuls of Burrage Flowers Bugloss Flowers Gilly flowers of each four ounces of Angelica root Elecampane root beaten to a Pap of each four ounces of Andronichus Treacle and Mithridate of each four ounces mixe all these together and incorporate them well and grind them in a Stone-Mortar with part of the former Liquor and at last mix all together and let them stand warm 24 hours close stopped then put them all into a Glass Still and sprinkle on the top of Species Aromatica rosata and Diambre of the Species of Diarodon abbatis Diatrion Santalon of each six drams then cover the Still close and lute it well and distil the water with a soft fire and keep it close This will yield five Pints of the best water the rest will be smaller XII The Cordial Cherry Water Take nine pounds of red Cherries nine pints of Caret wine eight ounces of Cinamon three ounces of Nutmegs bruis your Spice stone your Cherries and steep them in the Wine then add to them half a handful of Rosemary half a handful of Balm one quarter of a handful of sweet Marjoram let them steep in an earthen Pot twenty four hours and as you put them into the Alembeck to distil them bruise them with your hands and make a soft fire under them and distil by degrees you may mix the waters at your pleasure when you have drawn them all when you have thus done sweeten it with Loaf Sugar then strain it into another Glass and stop it close that no Spirits go out you may if you please hang a Bag with Musk and Amber-greece in it when you use it mix it with Syrrop of Gilly-flowers or of Violets as you best like it it is an excellent Cordial for fainting fits or a Woman in travel or sor any one who is not well XIII A most excellent Water for the Stone or for the Wind-Collick Take two handfuls of Mead-Parsly otherwise called Saxifrage one handful of Mother-Thyme two handfuls of Perstons two handfuls of Philipendula and as much Pellitory of the Wall two ounces of sweet Fennel seeds the roots of ten Radishes sliced steep all these in a Gallon of Milk warm from the Cow then distil it in an ordinary Still and four hours after slice half an ounce of the wood called Saxifrage and put into the Bottle to the water keep it close stopped and take three spoonfuls at a time and fast both from eating and drinking one hour after you must make this water about Midsummer it is a very precious water and ought to be prized XIV The Cock water most delicate and precions for restoring out of deep Consumptions and for preventing them and for curing of-Agues proved by my self and many others Take a Red Cock pluck him alive then fiit him down the back and take out his Intrals cut him in quarters and bruise him in a Mortar with his Head Legs Heart Liver and Cizard put him into an ordinary Still with a Pottle of Sack and one quart of
it LXVI To make Ale to drink within a Week Tun it into a Vessel which will hold eight Gallons and when it hath done working ready to bottle put in some Ginger sliced and an Orange stuck with Cloves and cut here and there with a Knife and a pound and half of Sugar and with a stick stir it well together and it will work afresh when it hath done working stop it close and let it stand till it be clear then bottle it up and put a Lump of Sugar into every Bottle and then stop it close and knock down the Corks and turn the Bottles the Bottoms upwards and it will be fit to drink in a Weeks time LXVII For the Griping of the Guts Take a peniworth of Brandy and a peniworth of Mithridate mixed together and drink it three nights together when you go to rest or take a little Oil of Aniseeds in a Glass of Sack three times LXVIII To make a Sack Posset Take twelve Eggs beaten very well and put to them a Pint of Sack stir them well that they curd not then put to them three Pints of Cream half a pound of fine Sugar stirring them well together when they are hot over the fire put them into a Bason and set the Bason over a boiling pot of water until the Posset be like a Custard then take it off and when it is cool enough to eat serve it in with beaten Spice strewed over it very thick LXIX To make Pennado Take Oatmeal clean picked and well beaten steep it in water all night then strain it and boil it in a Pipkin with some Currans and a Blade or two of Mace and a little Salt when it is well boiled take it off and put in the Yolks of two or three new laid Eggs beaten with Rosewater then set it on a fost fire and stir it that it curd not then sweeten it with Sugar and put in a little Nutmeg LXX To make Cakes without Fruit. Take four pounds of fine Flower rub into it one pound of Butter very well then take warmed Cream and temper it with Ale yeast so mix them together and make them into a Paste put in a little Rosewater and several Spices well beated let it lie by the fire till the Oven heat and when you make it up knead into it half a pound of Caraway Comfits and three quarters of a pound of Bisket-Comfits make it up as fast as you can not too thick nor cut it too deep put it into a hoop well butter'd wash it over with the White of an Egge Rosewater and Sugar and strew it with some Comfits do not bake it too much LXXI A Sack Posset without Milk Take thirteen Eggs and beat them very well and while they are beating take a quart of Sack half a pound of fine Sugar and a Pint of Ale and let them boil a very little while then put these Eggs to them and stir them till they be hot then take it from the fire and keep it stirring a while then put it into a fit Bason and cover it close with a Dish then set'it over the fire again till it arise to a Curd then serve it in with some beaten spice LXXII A very fine Cordial One Ounce of Syrup of Gilly-flowers one dram of Confection of Alkermes one Ounce and half of burrage-Burrage-water the like of mint-Mint-water one Ounce of Dr. Mountford's water as much of Cinamon water mixed together LXXIII The best way to Preserve Goosberries green and whole Pick them clean and put them into water as warm as milk so let them stand close covered half an hour then put them into another warm water and let them stand as long and so the third time till you find them very green then take their weight in fine Sugar and make a Syrup then put them in and let them boil softly one hour then set them by till the next day then heat them again so do twice then take them from that Syrup and make a new Syrup and boil them therein till you find they be enough LXXIV To make the Orange Pudding Take the rind of a small one pared very thin and boiled in several waters and beaten very fine in a Mortar then put to it four Ounces of fine Sugar and four Ounces of fresh Butter and the Yolks of six Eggs and a little salt beat it together in the Mortar till the Oven heats and so butter a dish and bake it but not too much strew Sugar on it and serve it to the Table Bake it in Puff-Past LXXV To make French Bread Take half a Bushel of fine Flower ten Eggs one pound and half of fresh Butter then put in as much Yest as you do into Manchet temper it with new milk pretty hot and let it lie half an hour to rise then make it into Loaves or Rowls and wash it over with an Egg beaten with Milk let not your Oven be too hot LXXVI To make a made Dish Take four Ounces of sweet Almonds blanched and beaten with Rosewater strain them into some Cream then take Artichoke bottoms boiled tender and some boiled Marrow then boil a quart of Cream with some Rosewater and Sugar to some thickness then take it off and lay your Artichokes into a Dish and lay the Marrow on them then mix your Almond Cream and the other together and poure it over them and set it on Coals till you serve it in LXXVII To make a Cake with Almonds Take one pound and half of fine Flower of Sugar twelve Ounces beaten very fine mingle them well together then take half a pound of Almonds blanched and beaten with Rosewater mingle all these with as much Sack as will work it into a Paste put in some Spice some Yest and some plumped Corans with some Butter and a little salt so make it into a Cake and bake it LXXVIII To make a Sillibub Take a Limon pared and sliced very thin then cover the bottom of your Sillibub Pot with it then strew it thick with fine Sugar then take Sack or white Wine and make a Curd with some Milk or Cream and lay it on the Limon with a Spoon then whip some Cream and Whites of Eggs together sweetned a little and cast the Froth thereof upon your Sillibub when you lay in your Curd you must lay Sugar between every Lay. LXXIX To make fine Water-Gruel Take the best Oatmeal beaten and steep it in water all night the next day strain it and boil it with a Blade of Mace and when it is enough put in some Raisins and Corans which have been infused in a Pot in a Pot of seething Water and a little Wine a little Salt a little sugar and so eat it LXXX To make Limon Cream Take a quart of Cream keep it stirring on the fire until it be blood warm then take the Meat of three Limons sweetned well with Sugar and a little Orange Flower water sweeten them so well that they may not turn
Milk new from a red Cow one pound of blew Currants beaten one pound of Raisins in the Sun stoned and beaten four Ounces of Dates stoned and beaten two handfuls of Peniroyal two handfuls of Pimpernel or any other cooling Herb one handful of Mother-thyme one handful of Rosemary one handful of Burrage one quart of Red Rose water two ounces of Harts-horn two ounces of China root sliced two ounces of Ivory shaving four ounces of the flower of French Barley put all these into your Still and paste it up very well and still it with a soft fire put into the Glass where it droppeth one pound of white Sugar Candy beaten very small twelve peniworth of Leaf-Gold seven grains of Musk eleven grains of Amber-greece seven grains of Bezoar stone when it is all distilled mix all the waters together and every morning fasting and every evening when you go to bed take four or five Spoonfuls of it warm for about a Moneth together this hath cured many when the Doctors have given them over XV. Walnut water or the Water of Life Take green Walnuts in the beginning of Iune beat them in a Mortar and distil them in an ordinary Still keep that Water by it self then about Midsummer gather some more and distill them as you did before keep that also by it self then take a quart of each and mix-them together and distil them in a Glass Still and keep it for your use the Virtues are as followeth It will help all manner of Dropsies and Palsies drank with Wine fasting it is good for the eyes if you put one drop therein it helpeth Conception in Women if they drink thereof one spoonful at a time in a Glass of Wine once a day and it will make your skin fair if you wash therewith it is good for all infirmities of the Body and driveth out all Corruption and inward Bruises if it be drunk with Wine moderately it killeth Worms in the Body whosoever drinketh much of it shall live so long as Nature shall continue in him Finally if you have any Wine that is turned put in a little Viol or Glass full of it and keep it close stopped and within four days it will come to it self again XVI To make Wormwood Water Take four ounces of Aniseeds four ounces of Licoras scraped bruise them well with two ounces of Nutmegs add to them one good handful of Wormwood one root of Angelica steep them in three Gallons of Sack Lees and strong Ale together twelve hours then distil them in an Alembeck and keep it for your use XVII A very rare Cordial Water Take one Gallon of white Wine two ounces of Mithridate two ounces of Cinamon one handful of Balm a large handful of Cowslips two handfuls of Rosemary Flowers half an ounce of Mace half an ounce of Cloves half an ounce of Nutmegs all bruised steep these together four days in an earthen Pot and covered very close distil them in an ordinary Still well pasted and do it with a very slow fire save the first water by it self and the small by it self to give to Children when you have occasion to use it take a spoonful thereof sweetned with Loaf-Sugar this Water is good to drive out any Infection from the heart and to comfort the Spirits XVIII Another most excellent Cordial Take Celandine Sage Costmary Rue Wormwood Mugwort Scordium Pimpernel Scabious Egrimony Betony Balm Carduus Centory Peniroyal Elecampane roots Tormentil with the roots Horehound Rosa Solls Marigold Flowers Angelica Dragon Marjoram Thyme Camomile of each two good handfuls Licoras Zedoary of each one ounce slice the Roots shred the Herbs and steep them in four quarts of white Wine and let it stand close covered 7 days then distil it in an ordinary Still pasted-up when you use it sweeten it with fine Sugar and warm it XIX To make Rosa Solis Take a Pottle of Aqua Composita and put it into a Glass then a good handful of Rosa Solis clean picked but not washed put it to the Aqua Composita then take a pound of Dates stoned and beaten small half a peniworth of Long Pepper as much of Grains and of round Pepper bruise them small take also a pound of Loaf Sugar well beaten a quarter of a pound of Powder of Pearl and six leaves of Book Gold put all to the rest and stir them well together in the Glass then cover it very close and let it stand in the Sun fourteen days ever taking it in at night then strain it and put it into a close Bottle you must not put in the Pearl Gold nor Sugar till it hath been sunned and strained neither must you touch the Leaves of the Rosa Solis with your hands when you pick it keep it very close XX. The Heart Water Take five handfuls of Rosemary Flowers two drams of red Coral two drams of Powder of Pearl two drams of white Amber two drams of Cinamon two pound of the best Prunes stoned six Pints of Damask Rose water two Pints of Sack put all these into a Pipkin never used stop it up with Paste let them stand upon a soft fire a little while then distil it in an ordinary Still pasted up XXI The Plague Water Take Rosemary Red Balm Burrage Angelica Carduus Celandine Dragon Featherfew Wormwood Peniroyal Elecampane roots Mugwort Bural Tormentil Egrimony Sage Sorrel of each of these one handful weighed weight for weight put all these in an earthen Pot with four quarts of white Wine cover them close and let them stand eight or nine days in a cool Cellar then distil it in a Glass Still XXII The Treacle Water Take one pound of old Venice Treacle of the Roots of Elecampane Gentian Cyprus Tormentil of each one ounce of Carduus and Angelica half an ounce of Burrage Bugloss and of Rosemary Flow ers one ounce of each infuse these in three Pints of white Wine one Pint of Spring Water two Pints of Red Rose water then distil them in an ordinary Still pasted up This is excellent for Swounding-Fits or Convulsions and expelleth any venomous Disease it also cureth any sort of Agues XXIII The Snail water excellent for Consumptions Take a Peck of Snails with the Shells on their Backs have in a readiness a good fire of Charcoal well-kindled make a hole in the midst of the fire and cast your Snails into the fire renew your fire till the Snails are well rosted then rub them with a clean Cloth till you have rubbed off all the green which will come off Then bruise them in a Mortar shells and all then take Clary Celandine Burrage Scabious Bugloss five leav'd Grass and if you find your self hot put in some Wood-Sorrel of every one of these one handful with five tops of Angelica These Herbs being all bruised in a Mortar put them in a sweet earthen Pot with five quarts of white Wine and two quarts of Ale steep them all night then put them into an Alembeck let the herbs be