horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
it vnto the broken place and it wil knit it also it shal good for the party to take Comphry roots and rost them in hot imbers as you rost Wardens and let the party eate them for they are very soueraine for the rupture especially beeing eaten in a morning fasting and by al meanes let him weare a strong trusse til he be whole Additions To the diseases of the reines bladder Take Goates clawes and burne them in a new earthen pot to pouder then put of the pouder into broth or pottage and eate it therein or otherwise take Rue Parsley and gromel and stampe them together and mixe it with wine and drinke it For he that can not hold his water Take Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in vinegar and hot lap it about the priuy parts and it wil helpe For the Gonorea or sâ—eâ—ding of seed Take Malmsey and Butter and warme it and wash the reines of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith For weakenesse in the backe First wash the reines of the backe with warme white wine then annoynt al the backe with the ointment called Perstuaneto For heat in the Râ—ines For comforting and strengthning of the backe Take a leg of Beefe a handful of Fenel roots a handful of parsley roots two roots of comphry one pound of raisins of the Sunne a pound of damaske prunes and a quarter of a pound of dates put al these together and boile them very soft with sixe leaues of nâ—p sixe leaues of clary twelue leaues of bittany of the wood and a little harts tongue when they are sod very soft take them into the same broth againe with a quart of sacke and a penny-worth of large mace and of this drinke at your pleasure For the Hemeroides For the Hemeroides which is a troublesome and a sore griefe take of Dâ—ll Dogge-fennell and Pellitory of Spaine of each halfe a handfull and beaâ—e it in a morter with sheepes suet and blacke sope till it come to a salue and then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemeroids For the piles or Hemerods take halfe a pinte of ale and a good quantity or pepper and as much allome as a walnut boyle all this together till it be as thicke as birdlime or thicker this done take the iuyce of white violets and the iuyce of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small and lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores For the falling of the fundament If a mans fundament fall downe through some cold taken or other cause let it be forthwith put vp againe then take the pounder of Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the pouder of Cummin and Calasine mixt together and ease will come thereby For the Hemeroids Take a great handfull of orpyns and bruise them betweene your hands till they be like a salue and then lay them vpon a cloth bind them fast to the fundament For the greene sicknesse To helpe the greene sicknesse take a pottle of white wine and a handfull of Rosemary a handfull of wormewood an ounce of cardus benedictus seed a dramme of Clâ—â—es all these must be put into the white wine in a iugge and couered very close and let it steepe a day and a night before the party drinke of it then let her drinke of it euery morning and two houres before supper and to take it for a fortnight and let her stirre as much as she can the more the better and as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor and put thereto two ounces of fine sugar two spoonefulls of white wine vinegar let the party drinke euery morning foure spoonefulls thereof and walke vppon it To increase a womans milke To increase a womans milke you shall boyle in strong posset-ale good store of Colworts and cause her to drink euery meale of the same also if she vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To dry vp milke To dry vp womans milke take red sage and hauing stampt it and strayned the iuyce from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst thereof for the nipple of the breast to goe through couer all the breast ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke to her breasts vpon the earth will cause her milke to dry but I referre it to triall A pultus for sore breasts in women To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it For ease in child bearing If a woman haue a strong and hard labour Take foure spoonefull of another womans milke and giue it the woman to drinke in her Labour and she shal be deliuered presently Child dead in the woâ—be If a woman by mischance haue her child dead within her she shal take vitander Felwort and Penyroyall and stampe them and take of each a spoonful of the iuyce and mixe it with old wine and giue it her to drinke and she shal soone be deliuered without danger Apurâ—sle to conceiâ—e To make a woman to conceiue let her either drinke Mugwort steeped in wine or else the pouder thereof mixâ—â— with wine as shall best please her tast Additions To 〈…〉 Take the pouder of Corrall finely ground and eate it in a â—earâ— egge and it will stâ—y the flux To 〈◊〉 women â—â—owers Against the flowers Against womens Tâ—â—mes make a pessary of the iuyce of Mugwort oâ— the water that it is â—â—dden in and apply it but if it be for the fluxâ— of the fâ—owers take the iuyce of plantaine and drinke iâ—â—ed wine For the matrix Take a Fomentation made of the water wherein the Leaues and flowers of Tuâ—son is sodden to drinke vp the superflâ—tâ—es of the Matrixe it cleanseth the entrance but this hearbe would be gathered in haruest if a woman haue paine in the Matrixe set on the fire water
worme-wood and comfrey of each a handful and boile all these together in the lye a good while and when it is luke warme bath the broken member therewith and take the buds of Elder gathered in March and stripped downeward and a little boyle them in water then eate them in oyle and very little wine Vinegar a good quantity at a time in the morning euer before meat or an houre before the Patient go to dinner and it much auailes to the knitting of bones ☜ A general bath for clearing the skin and comforting the body Take rosemary fetherfew orgaine Pellitory of the wall fennell mallowes violet leaues and Nettles boyle all these together and when it is wel sodden put to it two or three gallonds of milke then let the party stand or sit in it an houre or two the bath reaching vp to the stomacke and when they come out they must go to bed and sweat beware taking of cold A soueraine help for broken boneâ— Make a plaister of wheat flower and the whits of egges and spread it on a double linnen cloth and lay the plaister on an euen board and lay the broken limbe thereon and set it euen according to nature and lap the plaister about it and splint it and giue him to drinke Knitwort the iuyce thereof twice and no more for the third time it wil vnknit but giue him to drinke nine dayes each day twice the iuyce of comfrey daisies and osmund in stale Ale and it shal knit it and let the fore-said playster lye to ten dayes at the least and when you take it away do thus take hore-hound red fennel Hounds tong Wal-wort and Pelitory and seeth them then vnroule the member and take away the splints and then bath the linnen and the plaister about the member in this bath vntil it haue soaâ—t so long that it come gently away of it â—eâ—fe then take the afore sayd plaister and lay thereto fiue or sixe daies very hot and let each plaister lye a day and a night and alwayes splint it wel and after cherish it with the oyntments before Rehearsed for broken bones and keep the party from vnwholsome meats and drinks til he be whoâ—e and if the hurt be on his arme let him beare a bal of greene hearbs in his hand to preuent the shrinking of the hand and sinewes For any Feuer Take Sage Ragwort Yarrow vnset Leâ—kes of each a like quantity stamp them with Bay salt and appâ—y them to the wrests of the hands To expel heate in a Feuer Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremity of heat see that you drinke thereof The royall medicine for Feuers Take three spooneful of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonful of fine Treacle and mixt altogether and drinke it when the fit comes Another Take two roots of Crow-foot that growes in a marsh ground which haue no little rootes about them to the number of twenty or more and a little of the Earth that is about them and do not wash them and adde a little quantity of Salt and mixe all wel together and lay it on linnen cloathes and bind it about your thumbs betwixt the first and the neather ioynt and let it lie nine daies vnremooued and it wil expel the Feuer An approoued Medicine for the greatest Laske or Flixe ☞ Take a right Pomwater the greatest you can get or else two little ones roast them very tender to pap then take away the skinne and the core and vse only the pap and the like quantity of Chalke finely scraped mix them both together vppon a Trencher before the fire and worke them wel to a plaister then spread it vppon a linnen cloth warmed very hot as may be suffered and so bind it vnto the nauill for twenty foure houres vse this medicine twice or thrice or more vntil the Laske bee stayed OF Oyle of Swallowes To make the oyle of Swallowes take Lauendar cotton Spâ—ke Knot grasse Râ—bwort Balme Valerian Rosemary tops Woodbine tops Vine strings French mallows the tops of Alecost Strawberry strings Tuâ—san Plantain Walnut tree leaues the tops of young Baies Isop violet leaues Sage of vertue fine Roman Wormwood of each of them a handful Cammomile and Red roses of each two handful twenty quicke Swallowes and beate them altogether in a great morter and put to them a quart of Neats foot oile or May butter and grind them all well together with two ounces of Cloues wel beaten then put them altogether in an earthen pot and stop it very close that no ayre come into it and set it nine dayes in a Seller or cold place then open your pot and put into it halfe a pound of white or yellow waxe cut very smal a pint of oyle or butter then set your pot close stopped into a pan of water and let it boile sixe or eight houres and then straine it this oyle is exceeding soueraine for any broken bones bones out of ioynt or any paine or griefe eyther in the bones or sinewes To make oyle of Camomile To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handful of Camomile and bruise it and put it into the oyle and let them stand in the same twelue daies onely you must shift it euery three dayes that is to straine it from the old Camomile and put in as much of new and that oile is very soueraine for any griefe proceeding from cold causes To make oyle of Lauender To make oyle of Lauender take a pint of Sallet oyle and put it into a glasse then put to it a handfull of Lauender and let it stand in the same twelue dayes and vse it in all respects as you did your oyle of cammomile To make smooth hands To make an oyle which shall make the skinne of the hands very smooth take Almonds and beate them to oyle then take whole cloues and put them both together into a glasse set it in the Sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euery night when you goe to bed otherwise as you haue conuenient leasure To make Dr. Steuens water To make that soueraigne water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the sayd Doctor Take a gallond of good Gascoyne wine then take Ginger Galingale cinamon Nutmegs Graines cloues bruised Fennell-seeds carraway-seeds Origanum of euery of them a like quantity that is to say a dramme Then take Sage wild Marioram Pâ—ny-royall Mints red roses Time Pellitory rosemary wild time commomill Lauender of each of them a handfull then bray the spices smal bruise the hearbs put all into the wine and let it stand so twelue houres only stirre it diuers
cut them into thinne slices then with those slices couer the Sallet all ouer which done take the fine thinne leafe of the red Coleflower and with them couer the Orenges and Lemons all ouer then ouer chose red leaues lay another course of old Oâ—â—ues and the slices of wel pickled Cucumbers together with the very inward heart of your Cabbage leâ—tâ—ee cut into slâ—ces then adoâ—ne the sides of the dish and the top of the Sallet with mo slices of Lemons and Orenges and so serue it vp An excellent boiled Sallet To make an excellent compound boild Sallat take of Spinage well washt two or three handfulls and put it into faire water and boile it till it be exceeding soft tender as pap then put it into a Cullander and draine the water from it which done with the backside of your Chopping-knife chop it and bruise it as small as may be then put into a Pipkin with a good lumpe of sweete butter and boile it ouer againe then take a good handfull of Currants cleane washt and put to it stirre them well together then put to as much Vinegar as will make it reasonable tart and then with Sugar season it according to the taste of the Master of the house and so serue it vppon sippets Of preseruing of Sallets Your preserued Sallats are of two kinds either pickled as are Cucumbers Samphire Purslan Broome and such like or preserued with Vinegar as Violets Primrose Cowslops Gillyflowers of all kindes Broome-flowers and for the most part any wholesome flower whatsoeuer Now for the picking of Sallats they are only boiled and then drained from the water spread vpon a table and good store of Salt throwne ouer them then when they are thorow cold make a Pickle with Water Salt and a little Vinegar and with the same pot them vp in close earthen pots and serue them forth as occasion shall serue ☜ Now for preseruing Sallats you shall take any of the Flowers before-sayd after they haue beene pickt cleane from their stalkes and the white ends of them which haue any cleane cut â—way and washt and dryed and taking a gâ—asse-pot like a Gally-pot or for want thereof a Gally-pot it selfe and first strew a little Sugar in the bottome then lay a layer of the Flowers then couer that layer ouer with Sugar then lay another layer of the Flowers and another of Sugar and thus do one aboue another till the pot be filled euer and anon pressing them hard downe with your hand this done you shall take of the best and â—arpest Vinegar you can get if the vinegar â—e distilled vinegar the Flowers will keepe their colours the better and with it fill vp your pot till the Vinegar swim aloft and no more can be receiued then stop vp the pot close set them in a dry temperate place and vse them at pleasure for they will last all the yeere â—he making of â—â—ange Sallats Now for the compounding of Sallats of these pickled and preserued thinges though they may be serued vp simply of themselues and are both good and daintie yet for better curiosity and the finer adorning of the table you shall thus vse them First if you would set forth any red Flower that you know or haue seene you shall take your pots of preserued Gilliflowers and suting the colours answerable to the Flower you shall proportion it forth and lay the shape of the Flower in a Fruit-dish then with your Purslâ—n leaues make the greene Cossin of the Flower and with the Purslan stalkes make the stalke of the Flower and the diuisions of the leaues and branches then with the thinne slices of Cucumbers make their leaues in true proportions â—agged or otherwise and thus you may set forth some full blowne some halfe blowne and some in the bud which will be pretty and curious And if you will set forth yellow flowers take the pots of Primroses and Cowslops if blew flowers then the pots of Violets or Baglosse Flowers and these Sallats are both for shew and vse for they are more excellent for taste then for to looke on Sallats for shew onely Now for Sallets for shew only and the adorning and setting out of a table with numbers of dishes they be those which are made of Carret rootes of sundrye colours well boiled and cut out into many shapes and proportions as some into knots some in the manner of Scutchions and Armes some like Birds nnd some like wild Beasts according to the Art and cunning of the Workman and these for the most part are seasoned with Vinegar Oyle and a little Pepper A world of other Sallets there are which time and experience may bring to our Hous wâ—fes eye but the composition of them and the seruing of them differeth nothing from these already rehearsed OF Fricase and Quelque châ—ses Now to proceed to your Fricases or Quelque choses which are dishes of many compositions and ingredients as Flesh Fish Egges Hearbs and many other thinges all being prepared and made ready in a frying pan they are likewise of two sorts simple and compound Of simple Fricases Your simple Fricases are Egges and Collops fried whether the Collops be of Bacon Ling Beefe or young Porke the frying whereof is so ordinary that it needeth not any relation or the frying of any Flesh or Fish simple of it selfe with Butter or sweete Oyle Best Collops and Egges To haue the best Collops and Egges you shall take the whitest and youngest Bacon and cutting away the sward cut the Collops into thin slices lay them in a dish and put hot water vnto them and so let them stand an houre or two for that will take away the extreame saltnesse then draine away the water cleane and put them into a drie pewter dish and lay them one by one and set them before the heate of the fire so as they may toaste and turne them so as they may toast sufficiently thorow and thorow which done take your Egges and breake them into a dish and put a spooneful of vinegar vnto them then set on a cleane Skillet with faire water on the fire and as soone as the water boyleth put in the Egges and let them take a boile or two then with a spoone trie if they bee hard enough and then take them vp and trim them and dry them and then dishing vp the Collops lay the Egges vpon them and so serue them vp and in this sort you may potch Egges when you please for it is the best and most wholsome Of the compound â—ricases Now the compound Fricases are those which consist of many things as Tansâ—â—s Fritters Pancakes and any Quelque chose whatsoeuer beeing things of great request and estimation in France Spaine and Italy and the most curious Nations To make the best Tansey ☞ First then for making the best Tansey you shal take a certain number of egges according to the bignesse of your Frying-pan and breake them into a dish abating euer the
egs two whites Currants Sugar Sinamon and rose-Rose-water and Salt then put it into a pan or pot as 〈…〉 it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets OF banqueting stuffe and conceited dishes There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste of Quinces first boile your Quinces whole and when they are soft pare them and cut the Quince from the core then take the finest sugar you can get finely beaten and seaâ—sed and put in a little Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your Quinces in sugar and boile the Quinces in the sirrup till they be tender then take them vp and boile your sirrup till it be thicke If you will haue your Quinces red couer them in the boiling and if you will haue them white doe not couer them To make Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of Sacke and whole Cinamon and Ginger slic't and Sugar and a little rose-Rose-water and boyle all well together againe Then beate the white of an egge an put it into it and let it haue one boile more then put in a branch of Rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little rose-Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es and pare them then take a pound of Sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrup goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to be thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of rose-Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices To preserue quinces Take Quinces and wipe them very cleane and then chore them and as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your sugar and put them into your liquor and let it boyle till your liquor be as high coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon ☞ To keepe Quinces all the yeere Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boile till they be a little soft and then take them from the fire and let them stand till they be cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a sadle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither bruised nor rotten Fine Ginger Cakes Take of the best sugar and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rose-rosewater all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Course Ginger-bread Take a quart of Hony clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little pepper but that is according vnto taste and pleasure To candy any roote fruite or flower Dissolue Sugar or sugar candy in rose-Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not rose-Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons sliced and lastly your Wafer-cakes Thus you shall order them in the closet but when they goe to the table you shall first send foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallond of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily and attend it with cold wet cloathes to coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boyle the space of an houre Then take it againe and then set on more branne and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is
make a pultis to cure any ague-sore take elder leaues and seeth them in milke till they be soft then take them vp and straine them and then boyle it againe till it be thicke and so vse it to the sore as occasion shall serue For the quartaine Feuer For the Quartaine Eeuer or third day ague which is which is of all feuers the longest lasting many times dangerous consumptions blacke iaundies and such like mortall sicknesses follow it you shall take Methridate and spread it vpon a lymon slice cut of a reasonable thicknes and so as the lymon be couered with the Methridate then bind it to the pulse of the sicke mans wrist of his arme about an houre before his fit doth beginne and then let him goe to his bed made warme and with hot cloathes laid vpon him let him try if he can force himselfe to sweat which if he doe then halfe an houre after he hath sweate he shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit be passed ouer but if he bee hâ—â—d to sweate then with the sayd posset Ale also you shall mixe a few bruised Anny-seeds and that will bring sweate vppon him and thus you shall doe euery fit till they beginne to cease or that sweate come naturally of it owne accorde which is a true and manifest signe that the sicknesse decreaseth Of the pestilent Feuer For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of Endife or Succorie water the sirrop of Violets conserue of Barberries and the iuyce of Lymons well mixed and simboliz'd together Also you shall giue him to drink Almond milke made with the decoction of coole hearbes as violet leaues strawberry leaues french mallowes puâ—sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame oâ— grow sore you shall wash it with the sirrop of mulberâ—ies and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of hony boyld to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boyled sufficiently then put salt to it and so put it in water and worke it into a roule in the manner of a suppositary administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery A preserâ—atiue against the plague To preserue your body from the infection of the plague you shal take a quart of old ale after it hath risen vpon the fire and hath been scummed you shall put therinto of Aristolochia longa of Angelica of Cellandine of each halfe an handfull boile them wel therin then strain the drink through a cleane cloath dissolue therein a dramme of the best Methridate as much Iuory finely powdred and searst and sixe spoonful of Dragon water then put it vp in a closse glasse and euery morniâ—g fasting take fiue spoonful thereof and after bite and chaw in your mouth the dried root of Angelica or smel on a nose-gay made of the tasseld end of a shippe rope and they wil surely preserue you from infection Fâ—r infection of the plaguâ— But if you be infected with the plague and feele the assured signes thereof as paine in the head drought burning weaknesse of stomacke and such like Then you shal take a dram of the best Methridate and dissolue it in three or foure spooneful of dragon water and immediately drink it off and then with hot cloathes or bricks made extreame hot and layd to the soales of your feet after you haue beene wrapt in woollen cloathes compel your selfe to sweat which if you do keep yourselfe moderately therein till the sore begin to rise then to the same apply a liue Pidgeon cut in two parts or else a plaister made of the yolke of an Egge Hony hearbe of grace chopt exceeding small and wheate flower which in very shoâ—t space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntil it be whoâ—e For the Pestileâ— Take Fetherfew Malâ—selon Scabious and Mugwort of each a like bruise them and mixe them with old ale and let the sicke drinke thereof sixe spooneful and it wil expel the corruption Another Take Yarâ—ow Tansie Fetherfew of each a handful and bruise them wel together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke A preseruation â—g first the â—eâ—ce Take of Sage Rue Brieâ— leaues or Elderleaues of each an handful stampe them and straine them with a quart of white wine and put thereto a little Ginger and a good spooneful of the best Treackle and drinke thereof morning and euening How to draw a plague botch to any place you will Take Smalledge Mallowes Wormewood and Rue stamp them wel together and fry them in oyle Oliue til they be thicke plaisterwise apply it to the place where you would haue it rise and let it lye vntil it breake then to heale it vp take the iuyce of Smallage Wheateflower milke and boile them to a pultis and apply iâ— morning and euening til it be whole A Cordiall for any infection at the heart ☜ Take of Burrage Langdebeefe and Callamint of each a good handful of Hartstongue Red mâ—nt Violets and Marigolds of each halfe a handful boyle them in white wine or faire running water then adde a penny woorth of the best Saffron and as much Sugar and boyle them ouer againe wel then straine it into an earthen pot and drinke thereof morning and euening to the quantity of seauen spoonfuls Against too violâ—nt sweating Take Linseed and Lettice and bruise it wel then apply it to the stomacke and remooue it once in foure houres For the Head-ache ☜ For the Head-ach you shal take of rose-rosewater of the iuyce of Cammomil of womans milke of strong wine venegar of each two spooneful mixe them together wel vpon a chafing-dish of coales then take of a peece of a dry rose cake and steepe it therein and as soone as it hath dâ—anke vp the lyquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vppon the rose cake then breaking it into two parts binde it on each side vppon the temples of the head so let the party lye downe to rest and the paine wil in a short
hore-hound violet leaues and Isop of each a good handfull seeth them in water and put thereto a little Saffron Lycoras and Sugar-candy after they haue boiled a good while then straine it into an earthen vessell and let the sicke drinke thereof sixe spoonefull at a time morning and euening or lastly take the lunges of a Fox and lay it in rose-water or boyle it in rose-water then take it out and dry it in some hot place without the sunne then then beate it to pouder with Sugar-candy and eate of this pouder morning and euening For griefes in the stomacke To ease paine in the stomacke take Endiue Mints of each a like quantity and steepe them in white Wine a dayes space then straining it and adding thereunto a little Cinamon and Pepper giue it to the sicke person to drinke and if you adde thereto a little of the pouder of Horse-mint and Calamint it will comfort the stomacke exceedingly and occasion swift and good digestion For spitting of blood For spitting of blood whether it proceede of inward bruises ouerstraining or such like you shall take some pitch and a little Sperma Caeti and mixe it with old ale and drinke it and it will stay the the flux of blood but if by meanes of the bruise any outward griefe remayne then you shall take the hearbe Brockellhempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish For vomiting To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantity beat them well in a morter then ad to them as much of the iuyce of mints and the iuyce of Plantaine as well bring it to a thick salue then fry them all together in a fryingpan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort and strengthen the stomacke To force one to vomite If you would compell one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomit presently but do this seldome and to strong bodyes for otherwise it is dangerous For the Iliaca passio For the Iliaca passio take of Polipody an ounce and stampe it then boyle it with prunes violets in sennell-water or Anni-seeds-water take thereof a good quantity then strayne it and let the partie euery morning and euening drinke a good draught thereof Additions to the diseases of the stomack For the stomacke If the stomacke be troubled with winde or other paine take Commine and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed diuers nights together For the Illica passio Take Brokelime roots and leaues wash them cleane and dry them in the Sunne so dry that you may make pouder thereof then take of the pouder a good quantity and the like of Treakle and put them in a cup with a pretty quantity of strong oâ—d ale and stirre them well together and drinke thereof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in the brothes you doe eate for it is very soueraigne For paine in the breast Take Hartshorne or Iuory beaten to fine pouder and as much Cynamon in pouder mixe them with Vinegar and drinke thereof to the quantity of seauen or eight spoonefuls For the Mother Take the water of Mouseare and drinke thereof the quantity of an ounce and a halfe or two ounces twice or thrice a day or otherwise take a little Nutmeg a little Cinamond a little Cloues a little Mace and a very little Ginger and the flowers of Lauender beate all vnto a fine powder and when the passion of the mother commeth take a chaffingdish of good hot coales and bend the Patient forward and cast of the pouder into the Chaffingdish so as she may receiue the smoake both in at her nose and mouth and it is a present cure Obstructions of the liuer Against obstructions in the Liuer take Aniseeds Ameos Burnet Camomile and the greater Centuary and boyle them in white wine with a little hony and drinke it euery morning and it wil cure the obstructions and cleanse the Liuer from all imperfection Against the heat of the Liuer Agaynst the heate and inflammation of the Liuer take Endiue dryed to pouder and the meale of Lupin seedes and mixe it with hony and the iuyce of Worme-wood make a cake thereof and eate it and it wil asswage the great heate and inflammation of the Liuer and take away the pimples and rednesse of the face which proceedeth from the same For the Plurisy To preuent a Plurisie a good while before it come there is no better way then to vse much the exercise of ringing or to stretch your armes vpward so as they may beare the weight of your body and so to swing your body vp and downe a good space but hauing caught a Plurisie and feeling the gripes stitches and pangs thereof you shal presently cause the party to be let blood then take the hearb Althea or Hollyhocke and boyle it with vinegar and Linseede til it be thicke plaister-wise and then spread it vpon a peece of Allom Leather and lay it to the side that is grieued and it wil helpe it A playster for a stitch To help a stitch in the side or else where take Doues dung red Rose leaues and put them into a bag and quilt it then throughly heat it vpon a Chaffingdish of coales with vinegar in a platter then lay it vnto the pained place as hot as may be suffered and when it cooleth heat it againe Heate in the Liuer For any extraordinary heate or inflammation in the Liuer take Barbaries and boyle them in clarified whay and drinke them and they wil cure it For the Consumption If you wil make a Cordial for a Consumption or any other weaknes take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrel violet leaues Spinage Endiue Succory Sage Hissop of each a good quantity then take prunes and raisins and put them all to the broth and seeth them from a quart to a pint then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To staunch bâ—oâ—d To staunch blood take the hearb Shepheards-purse if it may be gotten distilled at the Apothecaries and drinke an ounce thereof at a time morning and
euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow iâ—undisâ—â— For the Yellow Iaundisse take two peny worth of the best English Saffron drye it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow down in the manner of a Pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate yeâ—low iaunâ—isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the diâ—eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme coÌ„ming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For gâ—eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsual meales let him neyther drinke Ale Beere nor Wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardneâ— of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes aâ— about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure
that Amomum hath bin sodden in and of the decoction make a pessary and it wil giue ease A generalâ—ing for a 〈◊〉 in 〈◊〉 Take two or three egges and they must be neyther râ—st nor â—aw but betweene both and then take butter that salt 〈◊〉 came in and put it into the egges and sup them off and eate a peece of browne bread to them and drinke a draught of smal Ale To dâ—lâ—uer the deâ—d 〈◊〉 Take the root of Arâ—stoâ—ochia rotunda and boyle it in wine and oiâ—e make a fomentation thereof and it helps To increase milke Take the buds and tender crops of Briony and boile them in broth or pottage and let the woman eat thereof it is soueraine For a woman that is nâ—â— brought in bed and â—oundeth much Take Mugwort motherwort and mints the quaintity of a handful in al seeth them together in a pint of malmsey and giue her to drinke thereof two or three spooneful at a time and it wil appeaseth her swounding To prouoke sleepe Take Heâ—bane stamped and mixt with vinegar and apply it plaister wise ouer al the forehead and it wil cause sleepe For sâ—re brests Take Sage Smallage mallowes and Plantaine of each an handful beat them al wel in a morter then put vnto them oatemeale and milke and spread it on a fine linnen cloath an inch thicke and lay it to the brest or brests or otherwise take white bread Leauen and straine it with Creame and put thereto two or three yolkes of egges Salt oyle or oyle of Roses and put it vpon a soft fire til it be warme and so apply it to the brest For Morphew of both kinds For Morphew whether it be white or blacke take of the Lethargy of gold a dram of vnwrought Brimstone two drams beate them into fine pouder then take of the oyle of Roses and Swines grease of each a like quantity and grind them al together with halfe a dram of camphire and a little venegar and annoynt the same therewith morning and euening To breed haire To breed haire take Southern-wood and burne it to ashes and mixe it wel with common oyle then annoynt the bald place therewith morning and euening and it wiâ— breed haire exceedingly For the Gout For the gout take Aristolochia rotunda Althea Bettony and the rootes of wild Neepe and the rootes of the wild docke cut in peeces after the vpper Rind is taken away of each a like quantity boyle then al in running water til they be soft and thicke then stampe them in a morter as smal as may and put thereto a little quantity of chimney soot and a pint or beâ—ter of new milke of a Cow which is all of one entire colour and as much of the vrine of a man that is fasting and hauing stirred them all wel together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it wil giue him ease For the Ciatica For the Cyatica take of Mustard seed a good handfull and as much in weight of Hony and as much in weight of figges and crummes of white bread halfe so much then with strong vinegar beate it in a morter till it come vnto a salue then apply it vnto the grieued place and it will giue the grieued party ease so wil also a plaister of Oxicrotium if it be continually warme vpon the same For any payne oâ— swelling or the stinging of Venemous beasts To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venemous beast as Adder Snake or such like take Horehound Smallage Porrets small mallowes and wild tansey of each a like quantity and bruise them or cut them small then seeth them altogether in a pan with Milke oatemeale and as much Sheepes suet or Deares suet as an Hens egge and let it boyle till it be a thicke playster then lay it vpon a blew woollen cloath and lay it to the griefe as hot as one can suffer it For swellings in the leg or feete For any swelling in the legges or feete take a good handful of water Cresses and shread them small and put them in an earthen pot and put thereto thicke Wine Lees and wheat bran and Sheeps suet of each of them alike quantity and let them boile together vntill they be thicke then take a linnen cloth bind it about the sore and swelling as hot as the party grieued can indure it let it remayne on a whole night and a day without any remouing and when you take it away lay to it a fresh plaisâ—er hot as before and it wil take away both the paine and the swelling Other Surgions for this griefe take hony and beere and heat them together and therewith bath the swelling both morning and euening A water to wash a sore with To wash any sore or Vlcer take running water and Bolcarmoniacke and Camphire and boyle them together and dip in a cloath and lay it to the sore as hot as may be indured also Plantaine Water is good to kill the heate of any sore or if you take Woodbine leaues and bruise them smal it wil heale a sore or if you wash a sore with Veriuyce that hath beene burnt or scalded it is a present remedy A pultis for a sore There be diuers others which for this griefe take the greene of Goose dung and boyle it in fresh butter then strayne it very cleane and vse it Also Sallet oyle and Snow water beaten together will cure any scald or burning For any olde sore To cure any old sore how grieuous soeuer it be take of new milke three quarts a good handful of Plantain and let it boile til a pint be consumed then adde three ounces of Allom made in powder and one ounce and a halfe of white Sugar candy powdered Also then let it boile a little til it haue hard Curd then straine it with this warme wash the Vlcer and all the member about it then dry it and lay vpon the vlcer vnguentum Basilicon spread on lint and your diminium plaister ouer it for this strengthneth and killeth the itch but if you find this is not sharpe enough then take of milke a quart Allom in pouder two ounces vinegar a spoonful when the milke doth seeth put in the Allom and vinegar then take off the curd and vse the rest as was before said and it wil cure it For any scabs or itch For scabs or itch take vnguentum populion and therewith annoint the party and it wil helpe but if it be more strong and ranke take an ounce of Nerue oyle and three penyworth of Quicksiluer and beate and worke them together vntil you see that assuredly the Quicksiluer is Kild then let the party annoynte therewith the palmes of his hands the boughs at his elbowes his arme pits and hams and it wil cure al his body For the Leprosie To cure the Leprosie take the
iuyce of colworts and mixe it with Allom and strong Ale and annoint the Leaper therewith morning and euening and it wil cleanse him wonderfully especially if he be purged first and haue some part of his corrupt blood taken away To take away pimples To take away either pimples from the face or any other part of the body take Virgin wax and Sperma caeti of each a like quantity and boyle them together and dip in a fine Linnen cloth and as it cooles dippe it wel of both sides then lay it vppon another faire cloath vpon a table and then fold vp a cloath in your hands and al to slight it with the cloath then take as much as wil couer the grieued place Priuy parts burnt If any man haue his priuy parts burnt take the ashes of a fine Linnen cloath in good quantity and put it into the former oyle of egges and annoynt the sore member therewith and it wil cure it For any burning For any burning take sixe new layd egges and roast them very hard and take out the yolkes thereof put them into an earthen pot and set it ouer the fire on hote imbeâ—s and then whilst the egges looke blacke stirre them with a slice til they come to an oyle which oyle take and clarifie and put into a glasse by it selfe therewith annoynt any burning and it wil cure it For any scalding For any scalding with hot water oile or otherwise take good creame set it on the fire and put into it the greene which growes on a stone wal take also yarrow the grâ—ene of elder barke and fire grasse and chop them small then put them into the creame and stirre it well till it come to a oyle salue then straine it and annoynt the sore with it A pultis to dry a sore To drye vp any sore take Smallage Groundsill wild mallowes and violet leaues chop them small and boyle them in milke with bruised Oatemeale and sheepes suet and so apply it to the sore To eate away dead flesh To eate away dead flesh take Stubble-wort and fold it vp in a red docke leafe or red wortleafe and so rost it in the hot imbers and lay it hot to any sore and it will fret away all the dead flesh or otherwise if you strew vpon the sore a little Precipitate it will eate away the dead flesh A water to heale wounds To make a water to heale all manner of wounds you shall take Iuph-wort flowers leaues and roots and in March or Aprill when the flowers are at the best distill it then with that water bath the wound and lay a linnen cloth well therewith in the wound and it will heale it To heale any wound To heale any wound or cut in any flesh or part of the body First if it be fit to be stitcht stich it vp and then take Vnguentum aurum and lay it vpon a pleagant of lint as bigge as the wound and then ouer it lay a diminium plaister made of Sallet oyle and red lead and so dresse it at least once in foure and twenty houres but if it be a hollow wound as some thrust in the body or other members then you shall take Balsamum cephalâ—cum and warming it on a Chafing dish and coales â—â—p the tent therein and so put it into the wound then lay your plaister of dâ—mâ—mum ouer it and do thus at least once a day till it be whole For sinewes cut or shrunke If a mans sinewes be cut or shrunke he shall goe to to the roote of the wild neepe which is like woodbine and make a hole in the midst of the roote then couer it wel againe that no ayre goe out not in nor raine nor other moysture thus let it abide a day and a night then go and open it and you shall finde therein a certayne lyquor then take out the lyquor and put it into a cleare glasse and doe thus euery day whilst you finde any moysture in the hole and this must onely bee done in the moneths of April and May then annoynte the sore thâ—rewith against the fire then wet a linnen cloath in the same lyquor and lap it about the sore and the verâ—ue wil soone be perceiued To breake any 〈◊〉 To breake any Impostume and to ripe it only take the greene Melâ—â—â—t plaister and lay it thereunto and it is sufficient Additions ☞ To generall 〈◊〉 of Surgeâ—y 〈…〉 For buâ—ning or 〈◊〉 with 〈…〉 Take Plantaine water or Sallet oyle and running water bearen together and therewith annoynte the sore with a feather till the fire be taken out then take the white of egges and beate them to oyle which done take a Hare skinne and clip the haire into the oyle and make it as thicke as you may spread it vpon a fine linnen cloath and so lay it vpon the sore and remooue it not vntill it be whole and if any rise vp of it selfe clip it away with your sheares and if it bee not perfectly whole then take a little of the oyntment and lay it vnto the same place againe otherwise take halfe a bushell of Glouers shreads of all sorts and so much of running water as shal be thought conuenient to seeth them and put thereto a good quarter of a pound of Barrowes grease and then take halfe a bushell of the doune of Cats tailes and boyle them altogether continually stirâ—ing them vntill they be sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground-Iuy and Hens dung of the reddest or of the yellowest and frie them with May-butter altogether vntil it be brown thkn straine it through a cleane cloath and annoynt the sore therewith For burnings oâ— scaldings on the â—â—ce Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe â—opye like glew and then annoynt the sore therewith Or otherwise take sheepes tallow and sheepes dung and mixe them together till they come to a salue and then apply it to the sore An oyntment for burning Take Plantaine leaues daisie leaues the greene barkâ— of Elders and greene Germaunders stampe them altogether with fresh butter or with oyle then straine it through a linnen cloath and with a feather annointe the sore till it be whole Take of oyle Oliue a pint Turpentine a pound vnwrought wax halfe a pound Râ—sen a quarter of a pound sheeps Suet two pound then take of Orpents Smallage Ragwort Plantaine and Sickle-wort of each a good handful chop all the hearbs very smal and boile them in a pan altogether vpon a soaking fire and stirre them exceeding much till they be wel incorporate together then take it from the fire and straine al through a strong canuasse cloth into cleane pots or glasses and vse it as your occasion shal serue eyther to annoint taint or plaister Vlcers Sores A salue for any old sore Otherwise take Poplar
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
when you haue strained the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it dry in well and then lay on the aforesayd oyntment A deffensitiue for a greene wound Take the oyle of the white of an egge wheate-flower a little hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within if the wound do bleed then adde to this salue a little quantity of Bolearmonyak A salue for a greene wound Take Apoponax and Galbanum of each an ounce Ammonianum and Beâ—lynd of each two ounces of Lethargy of gold one pound and a halfe new waxe halfe a pound Lapis Calamniarâ—s one ounce Turpentine foure ounces Myrrh two ounces Oyle de bay one ounce Thusse one ounce Aristolochia-roots two ounces oyle of Roses two ounces saâ—et oyle two pound all the hard symples must bee beaten to fine powder and seaâ—sâ—ed take also three pints of right Wine vinegar and put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boile very softly vntil your vinegar bee as good as boiled away then take an Earthen pot with a wide mouth and put your oyle in and your waxe but your Waxe must be scraped before you put it in then by a little at oâ—ce put in your Lethargy and stir it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boile till you see it grow to be thicke then poure it into a Bason of water and worke it with oyle of roses for sticking vnto your hands and make it vp in â—oules plaisterwise and here is to be noted tâ—at your oyle of roses must not be boyled with the rest but after it is taken from the fire a little before the Turpentine A water to heal an greene wound cut or â—ore Take three good handfull of Sage and as much of Honi-suckle leaues and the flowers cleane picked then take one pound of Roch Allome and a quarter of a pound of right English Honey clarified halfe a penny-woorth of graines and two gallonds of running Water then put all the sayd things into the water and let them seeth til halfe be consumed then take it from the fire til it be almost cold and strayne it through a cleane cloath and put it vp in a glasse and then eyther on taint or pleagant vse it as you haue occasion Tâ— staunch bâ—â—â—d draw 〈◊〉 together Take a quart of Rie flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensitiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed A 〈◊〉 oyle for shâ—inking of sinewes Take a quart of Neates foot oyle a quart of Oxegals a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion For a wound in the guâ—s Take hony pitch and butter and seeth them together and annoynt the hurt against the fire and tent the sore with the same For pricking with a thornâ— Take grounsell and stampe it and seeth it with sweet milke till it be thicke then temper it with blacke sope and lay it to the sore To gather flesh in wounds Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skimming then take it from the fire and put thereto two ounces of Venice Turpentine apply it two the wound or sore Additions for ach or swellings For the Cyatyca Take mustard made with strong vinegar the crums of browne bread with a quantity of hony and sixe figgs minxt temper all together well and lay it vpon a cloth plaisterwise put a thinne cloath betweene the plaister and the flesh and lay it to the place grieued as oft as need requires A yellow 〈◊〉 cloth for aâ— paine or sâ—â—lling Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle Camomile two ounces of oyle of Roses two ounces of Waxe halfe a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the seare cloath as you shall haue occasion note the more oyle you vse the more supler the feare cloath â—s and the lesse oyle the stiffer it will be For bruises swelled Take a little blacke sope salt and hony and beate them well together and spread it on a browne paper and apply it to the bruise For swelled legâ— Take mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled For any ache Take in the moneth of may Henbane and bruise it wel and put it into an earthen poâ— and put thereto a pint of Sallet oyle and set it in the Sunne til it be all one substance then annoynt the ache therewith ☞ A playster for any paine in the ioynts Take halfe a pound of vnwrought wax as much Rosin one ounce of galbanum a quarter of a pound of Lethargy of gold three quarters of white Leade beaten to pouder and â—earst then take a pint of Neates foot oile and set it on the fire in a smal vessel which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a flice and trye it vppon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire and annoynt a faire boord with Neates foote oyle and as you may handle it for heate worke it vp in roules and it wil keepe fiue or sixe yeares being wrapped vp close in papers and when you wil vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remooue follow it renewing it morning and euening and let it be somewhat warme when it is layd on and beware of taking cold and drinking hot wines Additions To 〈◊〉 in the Bones For bones out oâ— ioynt or sinnewes sprung or strained Take foure or fiue yolkes of egges hard sodden or rosted and take the branches of great morrel and the berries in Summer and in Winter the rootes and bray all wel together in a morter with sheeps milke and then fâ—ye it vntil it bee very thicke and so make a plaister thereof and lay it about the sore and it wil take away both paine and swelling A bath for broken ioynts Take a gallond of standing lye put to it of Plantain and knot-grasse of each two handful of
times then distill it by a Lymbecke and keepe the first water by it selfe for that is the best then keepe the second water for that is good for the last neglect it not for it is very wholesome though the worst of the three Now for the vertue of this water it is this it comforteth the spirits vitall parts helpeth all inward diseases that commeth of coâ—d it is good against the shaking of the palsie cureth the contraction of sinews helpeth the conception of women that be barraine it killeth the wormes in the body it cureth the cold Cough it helpeth the tooth-ach it comforteth the stomack and cureth the old dropsy it helpeth the stone in the bladder and in the reines it helpeth a stinking breath And whosoeuer vseth this water moderately not too often preserueth him in good liking and will make him seeme young in old age With this water Docter Steuens preserued his owne life vntill such extreame age that he could neither goe nor ride he continued his life being bed rid fiue yeeres when other Physitions did iudge he could not liue one yeere when he did confesse a little before his death saying that if he were sicke at any time he neuer vsed any thing but this water only And also the Archbishop of Canterbury vsed it and found such goodnes in it that he liued till he was not able to drinke of a cup but sucked his drinke through a hollow pipe of siluer This water will bee much the better if it be set in the Sunne A restoratiue of Rosasolis To make a cordial rosasolis take rosasolis in any wise touch not the leaues thereof in the gathering nor wash it take thereof foure good handfuls then take two good pints of Aquauitae and put them both in a glasse or pewter pot of three or foure pints and then stop the same hard and iust and so let it stand three dayes and three nights and the third day straine it through a clean cloth into another glasse or pewter pot and put thereto halfe a pound of Sugar beaten small foure ounces of fine Licoras beaten into powder halfe a pound of sound Dates the stones being taken out and cut them make them cleane and then mince them small and mixe all these together and stop the glasse or pot close iust and after distill it through a lymbecke then drink of it at night to bedward halfe a spoonefull with ale or beere but Ale is the better as much in the morning fasting for there is not the weakest body in the world that wanteth nature or strength or that is in a consumption but it will restore him againe and cause him to be strong lusty and to haue maruailous hungry stomacke prouided alwaies that this rosasolis be gathered as you possibly you can at the full of the Moone when the Sun shineth before noone and let the roots of them be cut away Additions to the Oyles To make oyle of Roâ—es or Violâ—ts Take the flowers of roses or violets and breake them small and put them into sallet oyle and let them stand in the same tenne or twelue daies and then presse it Or otherwise take a quart of oyle Olyue and put thereto Sixe spoonefuls of cleane water and stirre it well with a slice till it waxe as white as milke then take two pound of red rose leaues and cut the white of the ends of the leaues away and put the roses into the oyle and then put it into a double glasse and set it in the Sunne all the summer time and it is soueraine for any scalding or burning with water or oyle Or els take red roses new plucked a pound or two and câ—t the white ends of the leaues away then take May Butter and melt it ouer the fire with two pound of oyle olyue and when it is clarified put in your roses and put it all in a vessell of glasse or of earth and stop it well aout that no ayre enter in nor out and set it in another vessell with water and let it boyle halfe a day or more and then take it forth and straine or presse it through a cloth and put it into glasse bottells this is good for all manner of vnkind heates To make oyle of Nutmegges Take two or three pound of Nutmegs and cut them small and bruise them well then put them into a pan and beate them and stirre them about which done put them into a canuasse oâ— strong linnen bagge and close them in a presse and presse them and get out al the Lyquor of them which wil be like manna then scrape it from the canuas bagge as much as you can with a knife then put it into some vessel of glasse and stoppe it wel but set it not in the Sun for it wil waxe cleane of it selfe within ten or fifteene dayes and it is woorth thrice so much as the Nutmegges themselues and the oyle hath very great vertue in comforting the stomack and inward parts and asswaging the paine of the mother Cyatica To make perfect oyle of Spike Take the flowers of Spike and wash them only in oile oliue and then stamp them wel then put them in a Canuasse bagge and presse them in a presse as hard as you can and take that which commeth out carefully and put it into a strong vessel of glasse and set it not in the Sun for it wil cleare of it selfe and waxe faire and bright and wil haue a very sharpe odor of the Spike and thus you may make oyle of other hearbs of like nature as Lauender camomile and such like To make oyle of Masticke Take an ounce of Mastick and an ounce of Olibanum pounded as smal as is possible and boyle them in oyle Oliue a quart to a third part then presse it and put it into a glasse and after ten or twelue dayes it wil be perfect it is exceeding good for any cold griefe Thus hauing in a summary manner passed ouer al the most Physical and Chyrurgical notes which burtheneth the mind of our English House-wife being as much as is needful for the preseruation of the health of her family and hauing in this Chapter shewed al the inward vertues wherewith she should be adorned I wil now returne vnto her more outward and actiue Knowledges wherein albeit the mind be as much occupied as before yet is the body a great deale more in vse neyther can the worke be wel affected by Rule or direction The English Houswifes Skill in Cookery CHAP. 2. Of the outward and actiue Knowledge of the Housewife and of her skill in Cookery as Sallets of all sorts with Flesh Fish Sauces Pastry Banquetting-stuffe and ordering of great feasts TO speake then of the outward and actiue Knowledges which belong vnto our English Hous-wife I hold the first and most principal to be a perfect skill and Knowledge in Cookery together with al the secrets belonging to the same because it is
then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any bee eaten and when they are serued vp let them bee either fried or broyled on the Gridyron or else roasted about a Capon OF Boylâ— meates ordinary It resteth now that we speake of boild meates and broths which for asmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinary wholesom boyld meates which are of vse in euery good mans house therefore to make the best ordinary Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with â—aâ—re water set it on the fire then take Violet leaues Succory Strawberry leaues Spinage Langdebeefe Maâ—â—gola flowers Scallions and a little Parsly and chop them very small together then take halfe so much oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle sâ—um it very well and then put in your hearbs and so let it boyle with a quicke fire stirring the meate oft in the pot till the meate be boyld enough and that the hearbs and water are mixt together without any separation which will be after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Pottage without sight of hearbs Some desire to haue their Pottage geene yet no hearbs to be seen in this case you must take your herbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a wooden pestell beate it exceedingly then with some of the warme liquor in the pot strayne it as hard as may be and so put it in and boyle it Pottage without hearbs Others desire to haue Pottage without any hearbs at all and then you must only take Oat-meale beaten and good store of Onions and put them in and boyle them together and thus doing you must take a greater quantity of Oat-meale then before Pottage withwhole hearbs If you will make Pottage of the best and daintiest kind you shall take Mutton Veale or Kidde hauing broke the bones but not cut the flesh in pieces and wash it put it into a pot with faire water after it is ready to boyle and is throughly skumd you shall put in a good handfull or two of small Ota meale and then take whole lettice of the best and most inward leaues whole spinage endiue succory and whole leaues of colâ—flower or the inward putes of white cabage with two or three slic't Onions and put all into the pot and boyle them well together til the meate bee enough and the hearbes so soft as may bee and stirre them oft well togetâ—er and then season it with salt and as much veriuyce as will onely turne the tast of the pottage and so serue them vp couering the meate with the whole hearbes and adorning the dish with sippets Tâ— make ordinary stewd brâ—â—h To make ordinary stewd broth you shall take a necke of veale or a leg or mary-bones of beeâ—e or a pullet oâ— mutton and after the meate is washt put it into a pot with faire water and being ready to boylâ— skumme it well then you shall take a couple of mâ—â—cheâ—s anâ— paring away the crust cut it into thicke slices and lâ—â— them in a dish and couer â—hem with hot broth out of the pot when they are sleept put them and some of the bâ—â—th into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes halfe a pâ—uâ—d of Raisins and a quarter of a pound of Currants cleane pickt and washt with a little whole Mace and two or three bruised cloues and put them into the pot and stirre all well together and so let them boyâ—e till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon sippits and the fruite vppermost 〈…〉 boyld 〈◊〉 ☞ To make an excellent boyled meate take foure peeces of a â—acke of mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of Wire and Veriuyce and put into it then slice a handfull of Onions and put them iâ— also and so let them boyle a good while then take â— peece of sweete butter with ginger and salt and put it 〈◊〉 also and then make the broth thicke with grated bread and so serue it vp with sippets To boyle a Malâ—aâ—d To boyle a Mallard curioâ—sly take the Mallard when it is faire dressed washed and trust and put it on a spâ—t and rest it till you can get the grauy out of it then take it from the spit and boyle it then take the best of the broth into a Pipâ—in and the grauy which you saued with a peece of sweete butter and Currants Vinegar Sugar Pepper and grated bread Thus boyle all these together and when the Mallard is boyled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spalne you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boyle skumme your pot when the Beefe is halfe boyled you shall put in Potato-rootes Turneps and Skirrets also like gobbers of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lambe a little space after these the foreparts of a fat Pigge and a crambd Puller then put in Spinage Endiue Succory Marigold leaues and flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchopt then when they haue boyled a while put in a Partridge and a Chicken chopt in peeces with Quailes Railes Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuyce and salt and so stirâ—e vp the pot well from the bottome then dish it vâ— vpon great Chargers or long Spanish dishes made in the fashion of our English wooden
fire and stirre all well together then lay the Mallard in a dish with sippets and powre all this broth vpon it then trim the edge of the dish with Sugar and so serue it vp And in this manner you may also smoate the hinder parts of a Hare or a whole olde Cony being trust vp close together To stew a pike After your Pike is drest and opened in the backe and layd flat as if it were to fry then lay it in a large dish for the purpose able to receiue it then put as much White Wine to it as will couer it all ouer then set it on a chaffin-dish and coales to boyle very gently and if any skum arise take it away then put to it Currants Sugar Cynamon Barbery-berries and as many Prunes as will serue to garnish the dish then couer it close with another dish and let it stew till the fruit be soft and the Pike enough then put to it a good lumpe of sweet Butter then with a fine skummer take vp the fish and lay it in a cleane dish with Sippets then take a couple of yolks of egges the filme taken away and beate them well together with a spoonefull or two of Creame and assoone as the Pike is taken out put it into the broth and stirre it exceedingly to keepe it from curding then powre the broth vpon the Pike and trim the sides of the dish with Sugar Prunes and Barberies slices of Orenges or Lemmons and so serue it vp And thus may you also stew Rochets Gurnets or almost any sea-fish or fresh-fish To stew a Lambesheâ—d Purtenance Take a Lambs-head and Purtenance cleane washt pickt and put it into a Pipkin with faire water and let it boile and skumme it cleane then put in Currants and a few sliced Dates and a bunch of the best fercing hearbs tyed vp together and so let it boyle well till the meate be enough then take vp the Lambes head and purtenance and put it into a cleane dish with Sippets then put in a good lumpe of Butter and beate the yolkes of two Egges with a little Creame and put it to the broth with Sugar Cynamon and a spoonefull or two of Verdiuyce and whole Mace and as many Prunes as will garnish the dish which should be put in when it is but halfe boyld and so powre it vpon the Lambes-head and Purtenance and adorne the sides of the dish with Sugar Prunes Barberries Orenges and Lemons and in no case forget not to season well with Salt and so serue it vp A Brest of Mutton stewd Take a very good breast of Mutton chopt into sundry large pieces and when it is cleane washt put it into a pipkin with faire water and set it on the fire to boyle then skum it very well then put in of the finest Parsneps cut into large pieces as long as ones hand and cleane washt and scrapt then good store of the best onions all manner of sweet pleasant Pot-hearbs and lettice all grossely chopt and good store of peper salt and then couer it and let it stew till the Mutton be enough then ta kt vp the Mutton and lay it in a cleane dish with Sippets and to the broath put a little Wine-vinegar and so powre it on the Mutton with the Parsneps whole and adorne the sides of the dish with Sugar and so serue it vp and as you doe with the Brest so you may doe with any other Ioynt of Mutton To stew a Neates foote Take a Neates foot that is very well boyld for the tenderer it is the better it is cleaue it in two and with a cleane cloth dry it well from the Sous-drinke then lay it in a deepe earthen platter and couer it with Verdiuyce then set it on a chaffing-dish and coales and put to it a few Currants and as many Prunes as will garnish the dish then couer it and let it boile well many times stirring it vp with your knife for feare it sticke to the bottome of the dish then when it is sufficiently stewed which will appeare by the tendernesse of the meate and softnesse of the fruite then put in a good lumpe of Butter great store of Sugar and Sinamon and let it boile a little after then put it altogether into a cleane dish with Sippets and adorne the sides of the dish with Sugar and Prunes and so serue it vp OF Roast-meates To proceede then to roast meates it is to be vnderstood that in the generall knowledge thereof are to be obserued these few rules First the cleanely keeping scowring of the spits and cobirons next the neate picking and washing of meate before it be spitted then the spitting and broaching of meate which must bee done so strongly and firmely that the meate may by no meanes either shrinke from the spit or else turne about the spit and yet euer to obserue that the spit doe not goe through any principall part of the meate but such as is of least account and estimation and if it be birds or fowle which you spit then to let the spit goe through the hollow of the body of the Fowle and so fasten it with prickes or skewers vnder the wings about the thighes of the Fowle and at the feete or rumpe according to your manner of trussing and dressing them Temperature of fire Then to know the temperatures of fires for euery meate and which must haue a slow fire yet a good one taking leasure in roasting as Chines of Beefe Swannes Turkies Peacocks Bustards and generally any great large Fowle or any other ioynts of Mutton Veale Porke Kidde Lambe or such like whether it be Venison red or Fallow which indeed would lie long at the fire and soake well in the roasting and which would haue a quick and sharpe fire without scorching as Pigs Pullets Pheasants Partridge Quaile and all sorts of middle sized or lesser fowle and all small birds or compound roast-meates as Oliues of Veale Haslets a pound of butter roasted or puddings simple of themselues and many other such like which indeed would be suddenly and quickely dispatcht because it is intended in Cookery that one of these dishes must be made ready whilst the other is in eating Then to knowe the complexions of meates as which must bee pale and white roastd yet thoroughly roasted as Mutton Veale Lambe Kid Capon Pullet Pheasant Partridge Quaâ—le and all sorts of middle and small land or water fowle and all small birds and which must be browne roasted as Beefe venison Porke Swanne Geese Pigges Crane Bustards and any large fowle or other thing whose flesh is blacke The best basâ—ings of meats Then to know the best bastings for meate which is sweete butter sweete oyle barreld butter or fine rendred vp seame with Cinamon Cloues and Mace There be some that will bast onely with water and salt and nothing else yet it is but opinion and that must be the worlds Master alwaies The best
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower Water and a little butter and rowle it out very thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse of the verge then strow it ouer all with Caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the Pruen tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red A Spinage tart Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om the fire and put it into a strainer and first let the thin whay runne away into a by dish then straine the rest very well and beate it well with a spooâ—e and so put it into the tart coffin and adorne it as you did your pruen tart and so serue it this carrieth the colour yellow A white tart Take the whites of egs and beate them with rose-rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy and so likewise in armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about armes they may be set out with seuerall colours of preserues conserues marmalads and goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar Cinamon Cloues Mace and plenty of Sheepes suet finely shred and a good season of Salt then trim your pot very well round about with butter and so put it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelks of sixe
you knead it in and worke it throughly if it be not sweete enough scrape in a little more sugar and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a Banbury Cake ☜ To make a very good Banbury Cake take foure pounds of Currants wash and pick them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and strayne them with harme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of Creame and as much mornings milke and set it on the fire till the cold be taken away then take flower and put in good store of cold butter and sugar then put in your egges baâ—me and meale and worke them all together an houre or more then saue a part of the pâ—ste the rest breake in pâ—eces and worke in your Currants which done mold your Cake of what quantity you please and then with that paste which hath not any Currants coueâ— it very thinne both vnderneath and a lost And so bake it according to the the bignesse ☞ To mâ—ke the best March-pane To make the best March pane take the best Iordan Almonds and blaunch them in warme water then put them into a stone-morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and with it Damaske Rose-water beate it to a good stiffe paste allowing almost to euery Iordan Amlond three spoonefull of sugar then when it is brought thus to a paste lay it vpon a faire table and strowing searst sugar vnder it mould it like leauen then with a roling pin role it forth and lay it vpon wafers washt with rose-Rose-water then pinch it about the sides and put it into what forme you please then strow searst sugar all ouer it which done wash it ouer with Rose-water and sugar mixt together for that will make the Ice then adorne it with Comfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste Cinamon and Ginger finely searst but I referre that to your particular taste To make paste of Genâ—â— oâ— any other past To make paste of Genoa you shall take Quinces after they haue beene boyled soft and beate them in a morter with refined Sugar Cinamon and Ginger finely searst and Damaske rose water till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberries or what other fruit you please To mâ—ke any Conserue To make conserue of any fruit you please you shall take the fruite you intend to make conserue of and if it be stone-fruit you shall take out the stones if other fruit take away the paring and chore and then boyle them in faire running water to a resonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pappe all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Sugar and so stirre them all well together and being very hot strayne them through faire strayners and so pot it vp To make Conserue of Flowers To make conserue of Flowers as Roses Violets Gilly flowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or wooden brake and there crush or beate them till they be come to a soft substance and then to euery pound thereof take a pound of fine refined sugar well searst and beate it all together till it come to one intire body and then pot it vp and vse it as occasion shall serue To make Wafers To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of egges Rose-water Sugar and Cinamon till it be a little thicker then Pan cake-batter and then warming your wafer-irons on a char-coale-fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure ☜ To make Marmalaâ—e of Oranges To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinn as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the color of the Orange then steere them in â—aire water changing the water twice a dâ—y till you finde no bitternesse of taste therein then take them forth and first boile them in faire running water and when they are soft remoue them into rose-rosewater and boile them therein till they breake then to euery pound of the pulpe put a pound of refined sugar and so hauing masht and stirred them all well together straine it through very faire strainers into boxes and so vse it as you shall see occasion Additions to banquâ—tiâ—g stuffâ—· To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little Mace and good store of water to mingle the flower into a stifle paste and a good season of salt and so knead it and role out the cake thinne and bake them on papers Fine bread Take a quarter of a pound of fine sugar well beaten and as much flower finely boulted with a quantity of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure To preseâ—ue Quâ—nce◠〈…〉 Take sweete Apples and stampe them as you doe for Cider then presse them through a bagge as you doe veriuyce then put it into a ferkin wherein you will keepe your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeere very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies ar any other purpose and then pare them and chore them as you thinke good To make spocâ—aâ— Take a gallon of Claret or White-wine and put therein foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Sugar foure pound let all this stand together
other House-wifely secrets right profitable and meete for her vse suâ—h as the want thereof may trouble her when need oâ— time requires OF The nature of waters Therefore first I would haue her furnish her selfe of very good Stils for the distulation of all kinds of Waters which stils would either be of Tinne or sweete Earth and in them she shall distill all sorts of waters meete for the health of her Houshold as sage water which is good for all Rhumes and Collickes Radish water which is good for the stone Angelica water good for infection Celadine water for sore eyes Vine water for itchings Rose water and Eye-bright water for dim sights Rosemary water for Fistuloâ—s Treacle water for mouth cankers water of cloues for paine in the stomacke Saxifrage water for grauell and hard vrine Allum water for old Vlcers and a world of others any of which will last a full yeare at the least Then she shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiable are those which are distilled from Beane-flowers from Strawberries from Vine leaues from Goates-milke from Asses milke from the whites of Egges from the flowers of Lillies from Dragons from calues feete from bran or from yelkes of Egges any of which will last a yeare or better Additions to distillations To distill waâ—er of the colour of of the hearbe oâ— flower you desire First distill your water in a stillatory then put it in a glasse of great strength and fill it with those flowers againe whose colour you desire as full as you can and stop it and set it in the stillatory againe and let it distill and you shall haue the colour you distill To make Aqâ—â—vitae ☜ Take of Rosemary flowers two handfuls of Mariarome Wiâ—ter-sauory Rosemary Rew vnset time Germander Rybworte Harts tongue Mouscare White wormewood Buglosse red sage Liuerâ—worte Hoare-hound fine Lauender Issop-cropps Penny royall Red fennell of each of these one handfull of Elycompane rootes cleane pared and sliced two handfuls Then take all these aforesayd and shred them but not wash them then taâ—e foure gallons and more of strong Ale and one gallon of sacke-lees and put all these aforesayd hearbes shred into it and then put into it one pound of Licoras bruised halfe a pound of Anyseeds cleane sifted and bruised and of Mace and Nutmegs bruised of each one ounce then put altogether into your stilling-pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbecke still with cold water but see your fire be not too rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottle of the best water and cleerest and put into it a pottle of Rosa-solis halfe a pound of Dates bruised and one ounce of graines halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonfuâ—l or two at a time is sufficient and the vertues are infinite 〈…〉 â—ill a pot with red wine cleare and strong and put therein the powders of Camomile Giâ—i-flowers Ginger Pellitory Nutmeg Gaâ—lengall Spicknard Queâ—â—bits graines of pure long pepper blacke Pepper Commin Fennell seede Smalledge Parsley Sage Râ—w Mint Calamint and Horshow of each of them a like quantity and beware they differ not the weight of a drâ—mme vnder or aboue then put all the pouders aboue sayd into the wine and after put them into the distilling pot and distill it with a soft fire and looke that it be well luted about with Rye paste so that no fume or breath goe foorth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glasse vyall This water is called the water of Life and it may be likened to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then Rose water for it will fleet aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh and fish both raw and sodden in his owne kind and state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetenesse sauour and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnesse to all manner of water that is mixt with it it is good for all manner of cold sicknesses and namely for the palsie or trembling ioynts and stretching of the sinewes it is good against the cold goute and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker To make aquâ— compâ— Take Rosemary Time Issop Sage Fennell Nip rootes of Elicompane of each an handfull of Marierum and Peny-royall of each halfe a handfull eight slips of red Mint halfe a pound of Licoras halfe a pound of Aniseeds and two gallons of the best Ale that can bee brewed wash all these hearbes cleane and put into the Ale Licoras Aniseeds and herbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the limbecke coole aboue not suffering it to runne too fast and take heede when your water changeth colour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better ☞ A very principall aqâ—â— comâ— Take of balme of Rosemary Flowers tops and all of dried red Rose leaues of penny-royall of each of these a handfull one roote of Ely compane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamon two drams of great Mace two drams of Gallendgall three drams of Coliander seeds three drammes of Carraway seeds two or three Nutmegges cut in foure quarters an ounce of Aniseeds a handfull of Borage you must chuse a faire Sunny day to gather the hearbs in you must not wash them but cut them in sunder and not too small then lay all your hearbs in soule all night and a day with the spices grosly beaten or bruised and then distill it in order aforesaid this was made for a learned Phisitians owne drinking To make the emperiall water Take a gallond of Gascoine-wine Ginger Gallendgall Nutmegs
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and rose-Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
of bastard you must take some empty butt or pipe and draw thirty gallons of Malmsey and as many of bastard and beate them well together and when you haue so done take a quarter of a pound of Ginger and bruise it and put it into your vessell then fill it vp with malmsey and bastard Or otherwise thus if you haue a pleasant butt of malmsey which is called Ralt-mow you may draw out of it forty gallons and if your bastard be very faint then thirty gallons of it will serue to make it pleasant then take foure gallons of new milke and beate it and put it into it when it lacketh twelue gallons of full and then make your slauer How to â—lâ—uer Muskâ—dine Take one ounce of Collianders of Bay-salt of Cloues of each as much one handfull of Sauory let all these bee blended and bruised together and sow them close in a bagge and take halfe a pint of Damasket water and lay your slauer into it and then put it into your butt and if it fine giue it a parill and fill it vp and let it lie tiâ—l it fine or else thus Take Coliander roots a peniworth one pound of Aniseedes one peniworth in Ginger bruise them together and put them into a bagge as before and make your bagge long and small that it goe in and out at the bung-hole and when you do put it in fasten it with a thread at the bung then take a pint of the strongest Damaske water and warme it luke-warme then put into the But and then stop it close for two or three dayes at least and then if you please you may set it abroach To aparell Muskadine when it comes new into be fined in twenty foure houres Take seuen whites of new layd egges two handfuls of Bay-salt and beate them well together and put therein a pint of Sacke or more and beate them till they be as short as snow then ouer-draw the But seauen or eight gallons and beate the wine and stirre the Lees and then put in the parill and beate it and so fill it vp and stop it close and draw it on the morrow To make white Bastard Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as before and all to beate it with a parill of eight whites of egges and a handfull of Bay-salt and a pint of conduit water and it will be white and fine in the morning But if you will make very fine Bastard take a White-wine Hogs-head and put out the Lees and wash it cleane and fill it halfe full and halfe a quarter and put to it foure gallans of new milke and beate it well with the Whites of sixe Egges and fill it vp with White-wine and Sacke and it will be white and fine How to helpe Bastard being eager Take two gallons of the best stoned honey and two gallans of White-wine and boyle them in a faire pan skimme it cleane and straine it through a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseeds foure or fiue Orange pils dry and beaten to powder let them lye three dayes then draw your Bastard into a cleane pipe then put in your honey with the rest and beate it well then let it lye a weeke and touch it not after draw it at pleasure To make Bastard white and toâ— away Lagges If your Bastard be fat and good draw out forty gallons then may you fill it vp with the lagges of any kind of White-wines or sackes then take fiue gallons of new milke and first take away the Creame then straine it through a cleane cloth and when your pipe is three quarters full put in your milke then beate it very well and fill it so that it may lacke fifteene gallons then aparill it thus take the Whites onely of ten egges and beate them in a faire tray with Bay-salt and conduite water then put it into the pipe and beate it well and so fill it vp and let it stand open all night and if you will keepe it any while you must on the morrow stop it close and to make the same drinke like Ossey giue it this slauer Take a pound of Aniseeds two pence in Colianders two pence in Ginger two pence in Cloues two pence in graines two pence in long Pepper and two pence in Licoras bruise all these together then make two bagges of Linnen cloth long and small and put your spices into them and put them into the pipe at the bung making them fast there with a thread that it may sinke into the Wine then stop it close and in two dayes you may broch it A remedy for Bastard if it pâ—icke Take and draw him from his Lees if he haue any and put the Wine into a Malmsey But to the Lees of Malmsey then put to the Bastard that is in the Malmsey But nigh three gallons of the best Worte of a fresh tap and then fill him vp with bastard or malmsey or cute if you will then aparell it thus First parell him and beate him with a staffe and then take the whites of foure new layd egges and beate them with a handfull of Salt till it be short as mosse and then put a pint of running water therein and so fill the pipe vp full and lay a tile stone on the bang and set it abroach within foure and twenty houres if you will To make Malmsey If you haue a good But of Malmsey and a butt or two of Sacke that will not be drunke for the sacke prepare some empty But or Pipe and draw it more then halfe full of sacke then fill it vp with Malmsey and when your butt is full within a little put into it three gallons of Spanish cute the best that you can get then beate it well then take your taster and see that it bee deepe coloured then fill it vp with sacke and giue it aparell and beate it well the aparell is thus Take the yelkes of tenne egges and beate them in a cleane bason with a handfull of Bay-salt and a quart of conduit water and beate them together with a little peece of birch and beate it till it be as short as mosse then draw fiue or sixe gallons out of your butt then bâ—ate it againe and then fill it vp and the next day it will be ready to be drawne This aparell will serue both for Muskadine Bastard and for Sacke To shift Malmsey and to rid away ill Wines If you haue two principall butts of malmsey you may make three good butts with your lagges of Claret and of Sacke if you put two gallons of Red Wine in a butt it will saue the more Cute then put two or three gallons of Cute as you see cause and if it be Spanish Cute two gallons will goe further then fiue gallons of Candy Cute but the Candy Cute is more naturall
she shall not settle her selfe to milke nor fixe her paile fiâ—me to the ground till she see the cowe stand sure and firme but be ready vpon any motion of the Cow to saue her paile from ouerturning when she seeth all things answerable to her desire she shall then milke the cow boldly not leaue streâ—ching and straining of her teats till not one drop of milke more will come from them for he worst poynt of Housâ—-wâ—fery that can be is to leaue a Cowe halfe milâ—t for besides the losse of the milke it is the onely way to mâ—â—ke a cowe dry and vtterâ—y vnprofitable for the Dâ—iâ—y the milke-mayd whilst she is in mâ—lking shall doe nothing rashly or suddenâ—y about the cowe which â—ay affâ—ight or amâ—se her but as she came gently so with alâ— gentlenesse she shall depart The ordâ—ring of Milkâ— Touching thâ— well ordering of milke after it is come home to the Daâ—â—y the maine point belongeth thereâ—â—â—â— is the House-wifes câ—eanlines in the sweet and neate keâ—ping of the Dairy-house where not the least moate of any filth may by any meanes appeare but all things either to the eie or nose to void of sowernesse or slattishnesse that a Princes bed chamber must not exceed it to this must be added the sweete and delicate keeping of her milke vessels whether they be of wood earth or lead the best of which is yet disputable with the best House-wâ—fes onely this opinion is generally receiued that the woodden vessel which is round and shallow is best in cold vaults the earthen vessels principall for long keeping and the leaden vessell for yeeâ—ding of much Creame but howsoeuer any and all these must bee carefully scalded once a day and set in the open ayre to sweeten lest getting any taint of sowernesse into them they corrupt the milke that shaâ—l be put therein Sâ—llâ—ng of Milke But to proceede to my purpose after your milke is come home you shaâ—l as it were straine it from all vncleane things through a neate and sweete kept Syledish the forme whereof euery House-wife knowes and the bottome of this Syle through which the milke must passe shall bee couered with a very cleane washt fine linnen cloth such an one as will not suffer the least mote or haire to go through it you shall into euery vessell syâ—e a pretty quantiâ—y of miâ—ke according to the proportion of the vessell the broader it is and the shaâ—lower it is the better it is and yeeldeth euer the most creame and keepeth the miâ—ke longest from sowring Profiâ—s arising from milke Now for the profit arâ—sing from milke they are three of especiall account as Butter Cheese and Milke to be eaten either simple or compounded as for Curds sowre Milke or Wigge they come from secondary meanes and therefore may not bee numbred with these Of Butter For your Butter which onely proceedeth from the Creame which is the very heart and strength of Milke it must be gathered very carefully diligently and painefully And though cleanlinesse be such an ornament to a Hous-wife that if shee want any part thereof shee loseth boâ—h that and all good names else yet in this action it must be more seriously imploied then in any other Of flâ—eting Creame To beginne then with the fleeting or gathering of your Creame from the Milke you shall doe it in this manner the Milke which you doe milke in the morning you shall with a fine thinne shallow dish made for the purpose take of the Creame about fiue of the clocke in the euening and the Milke which you did milke in the euening you shall fleete and take of the Creame aboute fiue of the clocke the next morning and the creame so taken of you shall put into a cleane sweete and well leaded earthen pot close couered and set in a coole place And this creame so gathered you shall not keepe aboue two daies in the Summer and not aboue foure in the Winter if you will haue the sweetest and best butter and that your Dairy containe fiue Kine or more but how many or few soeuer you keepe you shal not by any meanes preserue your Creame aboue three daies in Summer and not aboue sixe in the Winter Of oâ—urming Butter and the daies Your Creame being neately and sweet kept you shall chuâ—me or churne it on those vsuall daies which are fittest either for your vse in the house or the markets adioyning neere vnto you according to the purpose for which you keepe your Dairy Now the daies most accustomable held amongst ordinary House-wiues are Tuesday and Friday Tuesday in the afternoone to serue Wednesday morning market and Friday morning to serue Saturday-market for Wednesday and Saturday are the most generall market daies of this Kingdome and Wednesday Friday and Saturday the vsuall fasting dayes of the weeke and so meetest for the vse of butter Now for churming take your creame and through a strong and cleane cloth straine it into the churme and then couering the churme close and setting it in a place fit for the action in which you are imploid as in the Summer in the coolest place of your dairy and exceeding early in the morning or very late in the euening and in the Winter in the warmest place of your dairy and in the most temperate houres as about noone or a littâ—e before or after and so churne it with swift strokes marking the noise of the same which will be solid heauy and intyre vntill you heare it alter and the sound is light sharpe and more spirity and then you shall say that your butter breakes which perceiued both by this sound the lightnesse of the churne staffe and the sparkes and drops which will appeare yellow about the lippe of the churne and clense with your hand both the lidde and inward sides of the churne and hauing put all together you shall couer the churne againe and then with easie strokes round and not to the bottome gather the butâ—er together into one intire lumpe and body leauing no pieces thereof seuerall or vnioyned Helpes in churning Now for as much as there be many mischiefes and inconueniences which may happen to butter in the churning because it is a body of much tendernesse and neither will endure much heate not much cold for if it be ouer-heated it will looke white crumble and be bitter in taste and if it be ouer-cold it will not come at all but make you waste much labour in vaine which faults to helpe if you churâ—e your butter in the heate of Summer it shall not be amisse if during the time of your chuâ—ning you place your churne in a paile of cold water as deepe as your Creame riseth in the churne and in the churning thereof let your stroakes goe slow and be sure that your churne be coâ—d when you put in your Creame but if you churne in the coldest time of winter you shall then put in your crâ—ame before the churne be cold after it hath beene
Ale and when you tunne it you shall put it into round bottles with narrow mouthes and then stopping them close with corke set them in a cold sellar vp to the wast in sand and be sure that the corkes be fast tied in with strong packe-thrid for feare of rising out or taking vent which is the vtter spoyle of the Ale Now for the small drinke arising from this Bottle-ale or any other beere or ale whatsoeuer if you keepe it after â—t is blinckt and boyled in a close vessell and then put it to barme euery morning as you haue occasion to vse it the drinke will drinke a great deale the fresher and be much more liuely in taste Of making perry or cider As for the making of Perry and Cider which are drinkes much vsed in the West parts and other Countries well stored with fruit in this Kingdome you shall know that your perry is made of peares onely and your Cider of Apples and for the manner of making thereof it is done after one fashion that is to say after your Peares and Apples are well pickt from the stalkes rottennesse and all manner of other filth you shall put them in the presse-mill which is made with a mil-stone running round in a circle vnder which you shall crush your peares or apples and then straining them through a bagge of haire-cloth tunne vp the same after it hath bene a little setled into Hogs-heads Barrels and other close vessels Now after you haue prest all you shall saue that which is within the haire cloth bagge and putting it into seuerall vessels put a pretty quantity of water thereunto and after it hath stood a day or two and hath beene well stirred together presse it ouer also againe for this will make a small perry or cider and must be spent first Now of your best sider that which you make of your summer or sweete fruit you shall call summer or sweete cider or perty and that you shall spend first also and that which you make of the winter and hard fruit you shall call winter and sowre cider or perry and that you may spend last for it will indure the longest Thus after our English House-wife is experienc't in the brewing of these seuerall drinkes shee shall then looke into her Bake-house and to the making of all sorts of bread either for Maisters seruants or hinds and to the ordering and compounding of the meale for each seuerall vse Ordering of Meale To speake then first of meales for bread they are either simple or compound simple as Wheate and Rye or compound as Rye and Wheate mixt together or Rye Wheate and Barley mixt together and of these the oldest meale is euer the best and yeeldeth most so it be sweet and vntainted for the preseruation whereof it is meet that you clense your meale well from the bran and then keepe it in sweet vessels Baking Manchets Now for the baking of bread of your simple meales your best and principall bread is manchet which you shall bake in this maner First your meale being ground vpon the blacke stones if it be possible which make the whitest flower and boulted through the finest boulting cloth you shall put it into a cleane Kimnell and opening the flower hollow in the midst put into it of the best Ale-barme the quantity of three pints to a bushell of meale with some salt to season it with then put in your liquor reasonable warme and kneade it very well together with both your hands and through the brake or for want thereof fold it in a cloth and with your feete tread it a good space together then letting it lie an houre or there abouts to swell take it foorth and mold it into manchets round and flat scotch them about the waste to giue it leaue to rise and pricke it with your knife in the top and so put it into the Ouen and bake it with a gentle heate Baking cheate Bread To bake the best cheate bread which is also simply of wheate onely you shall after your meate is drest and boulted through a more course boulter then was vsed for your manchets and put also inâ—o a cleane tub trough or kimâ—ell take a sowre leauen that is a piece of such like leauen saued from a foâ—mer batch and well fild with salt and so laid vp to sower and this sower leauen you shaâ—l breake into small pieces into warme water and then straine it which done make a deepe hollow hole as was before said in the midst of your flower and therein powre your strained liquor then with your hand mixe some part of the flower therwith till the liquor be as thicke as pancake batter then couer it all ouer with meale and so let it lie all that night the next morning stirre it and all the rest of the meale weâ—l together and with a little more warme water barme and salt to season it with bring it to a perfect leauen stiffe firme then knead it breake it and read it as was before said in the manchets and so mold it vp in reasonable bigge loaues and then bake it with an indifferent good heate and thus according to these two examples before shewed you may brâ—ake leauend or vnleauend whatsoeuer whether it be simple corne as Wheate or Rie of it selfe or compound graine as Wheate and Rie or Wheate and Barley or Rie and Barley or any otheâ— mixt white corne onely because Rie is a litttle stronger graine then Wheate it shall be good for you to put your water a little hotter then you did to your wheate Baking of browne bread· For your browne bread or bread for your hinde-seruants which is the coursest bread for mans vse you shall take of barley two bushels of pease two pecks of of Wheate or Rie a pecke a pecke of malt these you shall grind all together and dresse it through a meale siue then putting it into a sower trough set liquor on the fire and when it boyles let one put on the water and another with a mash rudder stirre some of the flower with it after it hath beene seasoned with salt and so let it be till the next day and then putting to the rest of the flower worke it vp into stiffe leauen then mould it and bake it into great loaues with a very strong heate now if your trough be not sower enough to sower your leauen then you shal either let it liâ— longer in the trough or else take the helpe of a sower leauen with â—our boyling water for you must vnderstand that the hotter your liquor is the lesse will the smâ—ll or â—anknesse of the pease be receiued And thus much for the baking of any kind of bread which our English House-wife shall haue occasion to vse for the maintenance of her family Generall obseruations in the brew-house and bake-hâ—use As for the generall obseruations to be respected in the Brew-house or Bake-house they be these first that your Brew house be seated in so conuenient a part of the house that the smoke may not annoy your other more priuate roomes then that you furnace be made close and hollow for sauing fewell and with a vent for the passâ—ge of smoake least it taint your lâ—quor then that you preferre a copper before a lead next that your Mâ—sh-fat bee euer neerest to your leade your cooler neerest your Mash-fat and your Gul fat vnder your cooler and adioyning to them all seuerall cleane â—ubs to receiue your worts and liquors then in your Bake-house you shall haue a faire boulting house with large pipes to boult meale in faire troughes to lay leauen in and sweet safes to receiue your bran you shall haue boulters searses raunges and meale siues of all sorts both fine and course you shall haue faire tables to mould on large ouens to brake in the soales thereof rather of one or two intire stones then of many brickes and the mouth made narrow square and easie to be close couered as for your peeles cole-rakes maukins and such like though they be necessary yet they are of such generall vse they neede no further relation And thus much for a full satisfaction to all the Husbands and House-wiues of this Kingdome touching Brewing Baking and all whatsoeuer else appertaineth to either of their offices The end of the English Hous-wife FINIS A Hous-wife must be religious Shee must be temperate Other Garments Oâ— her Dyet Her generall vertues OF Her vertues in Physicke Dr. Burket Dr. Bomelius To make one sweate Another Another Additions to the diseases of the pâ—e part Additions to greene woundâ— Obseruations in roast meats Spitting of roast-meates The complexions of meate Shoueler or large Fowle To bake beefe or mutton for Venison Of tosing â—oâ—ll The dying of Wooll Of â—owing of 〈…〉 The time it shaâ—l lie in the water The drying of Hempe oâ— Flaxe When it is brâ—k't enough Bucking yarne 〈…〉 Oâ— Kine Qâ—anâ—ity of 〈◊〉 〈…〉 Mâ—neer of Mâ—â—kâ—ng Ordering of milke vessels Of keeping Creame The handling of butter Clensing of butter Of Butter milke Curds Of Whigge Cheese of one meale The drying of Mault Making of Oate-meale Diuersities of Drinkes Of Baking
halfe a nutshel full of Bay-salt and strew it amongst the roots and then when they are very wel beaten straine them through a cleane cloath then grate some Cattham Aromaticus mixe it good and sâ—ffie with the iuyce of the roots and when you haue done so put it into a quil and snuffe it vp into your nose and you shall find ease Another Another for the Tooth-ake take smal Sage Rue Smallage Fetherfew Wormewood and Mints of each of them halfe a handful then stampe them wel all together putting thereto foure drams of vinegar and one dram of Bay salt with a penny-worth of good Aquavitae stir them well together then put it betweene two linnen clouts of the bignesse of your cheeke temples and iawe and quilt it in manner of a course imbrodery then set it vpon a chafing-dish of coales and as hot as you may abide it lay it ouer that side where the paine is and lay you downe vpon that side and as it cooles warme it againe or else haue another ready warme to lay on A driâ—â—e for a â—â—â—â—le in the eye To make a drinke to destroy any pearle or filme in the eye take a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine them with a pint of beere then put it into a pot stop it close that the strength may not goe out then let the offended party drinke thereof when he is in bed lie of that side on which the pearle is likewise drinke of it in the morning next his heart when he is risen Fâ—r pâ—â—â—e in 〈…〉 For payne in the eies take Milke when it comes new from the Cowe and hauing syled it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eies it will ease them 〈…〉 For dimme eyes take Wormewood beaten with the gall of a Bull and then strane it and annoynt the eyes therewith and it will cleare them exceedingly Foâ— sore eyes For sore eyes or blood shotten eyes take the white of an egge beaten to oyle as much Rosewater as much of the iuyce of House-leeke mixe them well together then dippe flat pleageants therein and lay them vppon the sore eyes and as they drye so renew them againe and wet them and thus doe till the eyes be well For waterie eyes For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little and mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a 〈◊〉 For a Canker or any sore mouth take Choruile and beate it to a salue with old ale and Allum water and annoynt the sore therewith and it will cure it A swelled mouth For any swelling in the mouth take the iuice of wormwood Cammomill and Shirwitt and mixe them with hony and bath the swelling therewith it will cure it For the Quinsie For the Quinsie or Quinacy giue the party to drinke the hearbe Mouseare steept in ale or beere and looke where you see a swine rub himselfe and there vpon the same place rubbe a sleight stone and then with it sleight all the swelling and it will cure it Against drunkennes If you would not be drunke take the pouder of Betany and Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennesse To quicken the wit To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit For the Kings euill If a man be troubled with the Kings euill let him take the red docke and seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Addition to the particular sicknesses and first of the head and the parts thereof the lungs Take Frankinsence Doues-dung and Wheate-flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head be annointed therewith is good for any payne therein Another Take Rowe and steepe it in Vinegar a day and a night the Rowe being first well bruised then with the same annoynt the head twice or thrice a day For the head â—ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and renâ—we it two or three times a day To draw out bones broken in the head Take Agrymonâ—e and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound For the falling of the mould of the head Take the leaues of Agrymonie and boile them in hony till it be thicke like a plaister and then apply it to the wound of the head warme For the Squynancy Take a table napkin or any linnen cloath and wet it in cold water and when you goe to bed apply it to the swelling and lie vpright thus doe three or of foure times in a night till the swelling waste For the tooth-ake Take two or three dock roots as many daysy roots and boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oylâ— Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mouâ—h close and it will not onely take away the payne but also ease any megrem or griefe in the head To make teeth white Take a sawcer of strong vinegar and two spoonefulls of the pouder of Roch allom a spooneful of white salt and a spoonefull of hony seeth all these till it be as thinne as water then put it into a close viol and keepe it and when occasion serues wash your teeth therewith with a rough cloath and rub them soundly but not to bleed To draw teeth wiâ—â—t yroâ— Take some of the greene of the elder tree or the apples of oake trees and with either of these rub the teeth and gummes and it will loosen them so as you may take them out For teeth thâ—t are yellow Take Sage and salt of each a like and stampe them well together then bake it till it be hard and make a fine pouder thereof then therewith rub the teeth euening and morning and it will take away all yellownesse For teeth that are loose First let them bloud then take Harts
when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
white of euery third egge then with a Spoone you shal cleanse away the little white Chickin-knots which sticke vnto the yolkes then with a little Creame beate them exceedingly together then take of greene Wheat blades Vioâ—et leaues Straw-berry leaues Spâ—nage and Succory of each a like quantity and a few Walnut tree buds choppe and beate all these very wel and then straine out the iuice and mixing it with a little more Creamâ— put it to the egges and stirre all wel together then put in a few crummes of Bread fine grated Bread Cynamon Nutmegge and Salt then put some sweete Butter into the Frying-panne and so soone as it is dissolued or melted put in the Tansey and frie it browne without burning and with a dish turne it in the Panne as occasion shal serue then serue it vp hauing strewed good store of Suger vppon it for to put in Suger before wil make it heauy Some vse to put of the hearbe Tansey into it but the Walnut tree buds do giue the better taste or rellish and therefore when you please for to vse the one doe not vse the other The best Fritters To make the best Fritters take a pint of Creame and warme it then take eight egges onely abate foure of the whites and beate them wel in a Dish and so mixe them with the Creame then put in a little Cloues Mace Nutmegge and Saftron and stirre them wel together then put in two spoonful of the best Ale-baâ—me and a little Salt and stirre it againe then make it thicke according vnto your pleasure with wheate flower which done set it within the aire of the fire that it may rise and swel which when it doth you shall beate it in once or twice then put into it a penny pot of Sacke al this being done you shal take a pound or two of very sweet seame and put it into a panne and set it ouer the fire and when it is moulten and beginnes to bubble you shal take the Fritter-batter and setting it by you put thick slices of wel-pared Apples into the Batter and then taking the Apples and Batter out together with a spoone put it into the boiling Seame and boile your Fritters crispe and browne And when you finde the strength of your seame consume or decay you shall renew it with more seame and of all sorts of seame that which is made of the Beefe-suâ—t is the best and strongest when your Fritters are made strow good store of Suger and Cinamon vpon them being faire disht and so serue them vp The best Pancakes To make the best Pancake take two or three egges and breake them into a dish and beate them well then adde vnto them a pretty quantity of fair running water and beate all well together then put in Cloues Mace Cinamon and Nutmeg and season it with Salt which done make it thicke as you thinke good with fine Wheate-flower then file the cakes as thinne as may be with sweete Butter or sweete Seame and make them browne and so serue them vp with Sugar strowed vpon them There be some which mixe Pancakes with new Milke or Creame but that makes them tough cloying and not crispe pleasant and sauory as running water Veale toasts To make the best Veale tosts take the kidney fat all of a loyne of veale tosted and shred as small as is possible then take a couple of Egges and beate them very well which done take Spinage Succory Violet-leaues and Marigold-leaues and beate them and straine out the iuyce and mixe it with the Egges then put it to your Veale and stirre it exceedingly well in a dish then put to good store of Currance cleane washt and pickt Cloues Mace Sinamon Nutmegge Sugar and Salt and mixe them all perfectly well together then take a Manchet and cut it into tosts and tost them well before the fire then with a spoone lay vpon the tost in a good thicknesse the Veale prepared as beforesayd which done put into your frying pan good store of sweete Butter and when it is well melted and very hot put your tostes into the same with the bread side vpward and the flesh side downeward and assoone as you see they are fryed browne lay vpon the vpper-side of the tostes which are bare more of the flesh meate and then turne them and frie that side browne also then take them out of the pan and dish them vp and strow Sugar vpon them and so serue them forth There be some Cookes which will do this but vpon one side of the tostes but to do it on both is much better if you adde Creame it is not amisse To make the best panperdy To make the best Panperdy take a dozen Egges breake them and beate them very well then put vnto them Cloues Mace Cinamon Nutmeg and good store of Sugar with as much Salt as shall season it then take a Manchet and cut it into thicke slices like tostes which done take your frying pan and put into it good store of sweete Butter and being melted lay in your slices of bread then powre vpon them one halfe of your Egges then when that is fryed with a dish turne your slices of bread vpward and then powre on them the other halfe of your Egges so turne them till both sides be browne then dish iâ— vp and serue it with Sugar strowed vpon it To make any quelquechose To make a Quelquechose which is a mixture of many things together take the Egges and breake them do away the one halfe of the Whites and after they are beaten put them to a good quantity of sweete Creame Currants Cinamon Cloues Mace Salt a little Ginger Spinage Endiue and Marigold flowers grossely chopt and beate them all very well together then take Piggs Petitoes slic't and grossely chopt and mixe them with the egges and with your hand stirre them exceeding well together then put sweete butter in your frying pan and being melted put in all the rest and fry it browne without burning euer and anon turning it till it be fryed enough then dish it vp vpon a flat Plate and so serue it forth Onely herein is to be obserued that your Pettitoes must be very well boyled before you put them into the Frycase Additions To the House-wifes Cookery And in this manner as you make this Quelquechoise so you may make any other whether it be of flesh smal Birds sweet roots oysters muskles cockles giblets lemons Orenges or any fruit pulse or other Sallet hearb whatsoeuer of which to speake seuerally were a labour infinite because they vary with mens opinions Only the composition and worke is no other then this before prescribed and who can do these need no further instruction for the rest And thus much for Sallets and Fricases To make Fritters To make Fritters another way take Flower milke Barme grated Bread smal Raisins Cinamon Suger Cloues Mace Pepper Saffron and Salt stirre all these together very wel with a
trayes with good store of sippets in the bottome then couer the meate all ouer with Pâ—unes Raisins Currants and blaunch't Almonds boyled in a thing by themselues then couer the fruit and the whole boiled hearbs and the herbs with slices of Orenges and Lemmons and lay the rootes round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To makâ— the beâ—â— white bâ—oth To make the best white broth whether it be with Veale Capon Chickins or any other Fowle or Fish First boile the flesh or fish by it selfe then take the value of a quart of strong mutton broth or fat Kidde broth and put it into a pipkin by it selfe and put into it a bunch of Time Morierome Spinage and Endiue bound together then when it seeths put in a pretty quantity of Beefe marrow and the marrow of Mutton with some whole Mace and a few bruised Cloues then put in a pint of White-wine with a few whole slices of Ginger after these haue boyled a whiâ—e together take blaunch't Almonds and hauing beaten them together in a moâ—ter with some of the broth straine them and put it in also then in another pipkin boiâ—e Currants Pâ—unes Raisins and whole Cinamon in veriuice and Sugar with a few sliced Dates and boile them till the veriuice bee most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be â—igh coloured make it white with sweete creame warmed and so mixe it with your wine broth then take out the Capon or the other Flesh or Fish and dish it vp drie in a dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side or the dish with very dainty sippets first Orenges Lemmons and Sugar and so serue it foorth to the table To boile any wilde Fowle To boile any wild Fowle as Mallard Teale Widgeon or such like First boile the Fowle by it selfe then take a quart of strong Mutton-broth and put it into a pipkin and boile it then put into it good store of sliced Onions a bunch of sweete pot-hearbs and a lump of sweete butter after it hath boiled well season it with veriuice salt and sugar and a little whole Pepper which done take vp your Fowle and bâ—eâ—ke it vp according to the fashion of caruing and stick a few Cloues about it then put it into the broth with Onions and there let it take a boyle or two and so serue it and the broth foorth vpon sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a lâ—gg of Mutton To boile a legge of Mutten or any other ioynt of meate whatsoeuer first after you haue washt it cleane parboiâ—e it a little then spit it and giue it halfe a dozen turnes before the fire then draw it when it beginnes to drop and presse it betweene two dishes and saue the grauy then slash it with your knife and giue it halfe a dozen turnes more and then presse it againe and thus doe as often as you can force any moisture to come from it then mixing Mutton-broth White-wine and Veriuice together boyle the Mutton therein till it bee tender and that most part of the liquor is cleane consumed then hauing all that while kept the grauy you tooke from the Mutton stewing gently vppon a Chaffing dish and coales you shall adde vnto it good store of salt sugar cinamon and ginger with some Lemmon slices and a little of an Oringe pill with a few fine white-bread crums then taking vp the Mutton put the remainder of the broth in and put in likewise the grauie and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar An excellent way to boyle Chickens If you will boile Chickens young Turkies Pea-hens or any house fowle daintily you shall after you haue trimmed them drawne them trust them and washt them fill their bellies as full of Parsly as they can hold then boyle them with salt and water onely till they bee enough then take a dish and put into it veriuice and Butter and Salt and when the Butter is melted take the Parsly out of the Chickens bellies and mince it very small and put it to the veriuice and Butter and stirre it well together then lay in the Chickens and trimme the dish with sippets and so serue it foorth A broth for any fresh Fish If you will make broth for any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice and Salt together with a handfull of sliced Onions then you shal thicken it with two or three spoonefull of Ale-barme then put in a good quantity of whole Barberies both branches and other as also pretty store of Currants then when it is boild enough dish vp your Fish and powre your broth vnto it laying the fruite and Onions vppermost Some to this broth will put Prunes and Dates slic't but it is according to the fancy of the Cooke or the will of the House-holder Thus I haue from these few presidents shewed you the true Art and making of all sorts of boild-meates and broths and though men may coine strange names and faine strange Art yet be assured she that can doe these may make any other whatsoeuer altering the taste by the alteration of the compounds as shee shall see occasion And when a broth is too sweete to sharpen it with veriuyce when too tart to sweeten it with sugar when flat and wallowish to quicken it with Orenges and Lemmons and when too bitter to make it pleasant with hearbes and spices Additions To boyle meates A Mallard sâ—â—arâ— or a Haâ—e or olde Cony ☜ Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skâ—â—nd and purified then take it vp and put it into a Pipkin with the nocke downeward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard was parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantite of Onyons and put them in with whole fine hearbes according to the time of the yeare as Lettice Strawberry-leaues Violet-leaues Vine-leaues Spinage Endiue Succory and such like which haue no bitter or hard taste and a pretty quantity of Currants and Dates sliced then couer it close and set it on a gentle fire and let it stew and smoare till the Hearbs and Onyons be soft and the Mallard inough then take out the Mallard and carue it as it were to goe to the Table then to the Broth put a good lumpe of Butter Sugar Cinamon and if it be in summer so many Goose-berries as will giue it a sharpe taste but in the winter as much wine Vinegar then heate it on the
curiously and well you shall take a pound of sweete Butter and beate it stiffe with Sugar and the yolkes of egges then clap it round-wise about a spit and lay it before a soft fire and presently dredge it with the dredging before appointed for the Pigge then as it warmeth or melteth so apply it with dredging till the butter be ouercomed and no more will melt to fall from it then roast it browne and so draw it and serue it out the dish being as neatly trim'd with sugar as may be To roast a pudding on a spit To roast a pudding vpon a spit you shall mixe the pudding before spoken of in the legge of Mutton neither omitting hearbes nor saffron and put to a little sweete butter and mixe it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then baste it as you did the Pigge and lay more of the mixture on and so continue till all be spent And then roast it browne and so serue it vp Tâ— roast a chine of 〈…〉 If you will roast a chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take youâ— chine of Beefe and parboyle it more then halfe through Then first take your Capon beeing large and fat and spit it next the hand of the turner with the legges from the fire then spit the chine of Beefe then the Larke and lastly the loyne of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loyne of Mutton without any part disclosed Then baste your Capon and your loyne of Mutton with cold water and salt the chine of Beefe with boyling Larde Then when you see the beefe is almost enough which you shall hasten by schotching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then baste it with sweete butter till all be enough roasted then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also with dredge all together draw them and serue them vp To roast Venison If you will roast any Venison after you haue washt it and cleansed all the blood from it you shall sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with mutton-larde or porke-larde but mutton is the best then spit it and roast it by a soaking fire then take Vinegar bread-crummes and some of the grauy which comes from the venison and boyle them well in a dish then season it with sugar cinamon ginger and salt and serue the venison foorth vpon the sauce when it is roasted enough How 〈◊〉 roâ—st fresh Sâ—urgeon If you will roast a peece of fresh Sturgeon which is a dainty dish you shall stop it with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon venison sauce with salt onely throwne vppon it Ordering of meates to be roasted The roasting of all sorts of meates differeth nothing but in the fires speede and leasure as is aforesayd except these compound dishes of which I haue giuen you sufficiâ—nt presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and â—â—ussing your meates for the spit or table in that there is much dâ—fference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the feete before you spit them and the heads when you serue them to the table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the legges extended Hennes Stock-doues and House-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridges and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cockes Snipes and Stints shall be roasted with their heads and neckes on and their legges thâ—ust into their bodies and Shouelers and Bitterns shall haue no neckes but their heads onely To roast a Cowes Vdder Take a Cowes vdder and first boyle it well then sticke it thicke all ouer with Câ—oues then when it is cold spit it and lay it to the fire and apply iâ— very well with basting of sweete Butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and butter and put it on a Chaffing-dish and coales and boyle it with White-bread crummes till it be thick then put to it good store of Sugar and Cynamon and putting it in a cleane dish lay the Cowes Vdder therein and trimme the sides of the dish with sugar and so serue it vp To â—ast a 〈◊〉 of Veale Take an excellent good legge of Veale and cut the thicke part thereof a handfull and more from the Knuckle then take the thicke part which is the fillet and fierce it in euery part all ouer with Strawberry-leaues Violet-leaues Sorâ—ell Spinage Endiue and Succorie grossely chopt together and good store of Onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete Butter then take of the former hearbes much finer chopt then they were for fiercing and put them into a Pipkin with Vinegar and cleane washt Currants and boyle them well together then when the hearbes are sufficiently boyld and soft take the yelkes of some very hard boyld Egges and shred them very small and put them into the Pipkin also with Sugar and Cynamon and some of the grauie which drops from the veale and boyle it ouer againe and then put it into a cleane dish and the Fillet beeing dredgd and drawne lay vpon it and trimme the side of the dish with Sugar and so serue it vp OF 〈◊〉 and 〈…〉 To make an excellent sauce for a rost Capon you shall take Onyons and hauing sliced and pilled them boyle them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonfull or two of Claret wine the iuyce of an Orenge and three or foure slices of a Lemmon pill all these shred together and so powre it vpon the Capon being broake vp
Sauce for a hen 〈…〉 ☞ To make sauce for an old Hen or Pullet take a good quantity of beere and salt and mixe them well together with a few fine bread-crummes and boyle them on a chaffing dish and coales then take the yelkes of three or foure hard Egges and being shred small put it to the Beere and boyle it also then the Hen being almost enough take three or foure spoonefull of the grauy which comes from her and put it in also and boyle all together to an indifferent thicknesse which done suffer it to boyle no more but onely keepe it warme on the fire and put into it the iuyce of two or three orenges and the slices of Lemmon pils shred small and the slices of orenges also hauing the vpper rine taken away then the Henne beeing broken vp take the brawnes thereof and shredding them small put it into the sauce also and stirring all well together put it hot into a cleane warme dish and lay the Henne broke vp in the same Sâ—uce for Chickins The sauce for Chickins is diuers according to mens tastes for some will onely haue butter Veriuice and a little Parsley rolled in their bellies mixt together others will haue Butter veriuice and Sugar boild together with toasts of bread and others will haue thick sippets with the iuyce of Sorrell and Sugar mixt together Sauce for a pheasant or partridge The best sauce for a Phesant is wrter and onions â—list Pepper and a little Salt mixt together and but stewed vpon the coales and then powred vpon the Phesant or Partridge being broken vp and some will put thereto the iuyce or slices of of an orenge or lemmon or both but it is according to taste and indeed more proper for a Pheasant then a Pâ—tridge Sauce for a Quaile Raile or big bird Sauce for a Quaile Raile or any fat big bird is Claret wine and Salt mixt together with the grauy of the Bird and a few fine bread-crummes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts Sauce for â—geons The best sauce for Pigeons Stockdoue or such like is Vinegar and Butter melted together and Parsley rosted in theâ—r bellies or vine-leaues rosted and mixed well together A generall sauce for wild Fowle The most generall sauce for ordinary wild-fowle rosted as Duckes Mallard Widgen Teale Snipe Sheldrake Plouers Puets Guls and such like is onely mustard and vinegar or mustard and veriuice mixt together or else an onion water and pepper and some especiall in the Court vse only butter melted and not with any thing else Sauce for greene gâ—â—se The best sauce for greene Geese is the iuyce of sorrell and sugar mixt together with a few scalded Feberries and serued vpon sippets or else the belly of the greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter sugar and cynamon and so serued vpon sippets Sauce for a stubâ—le goose The sauce for a stuble Goose is diuerse according to mens minds for some will take the pap of rosted apples and mixing it with vinegar boyle them together on the fire with some of the grauy of the Goose and a few Barberies and bread crummes and when it is boyld to a good thicknesse season it with sugar and a little cinamon and so serue it vp some will adde a little mustard and onions vnto it and some will not rost the apples but paâ—â— them and slice them and that is the neerer way but not the better Others will fill the belâ—y of the Goose full of Onions shred and oate-meaâ—e groats and being rosted enough mixe it with the grauy of the Goose and sweete hearbs well boild together aâ—d seasoned with a little veriuyce A Gallatine or Sauce for a Swan Bitter To make a Gallantine or sauce for a Swan Bitter Shoueler Hâ—orne Crane or any large foule take the blood of the same fowle and being stird well boile it on the fire then when it comes to be thecke put vnto it vinegar a good quantity with a few fine bread-crummes and so boile it ouer againe then being come to good thicknes season it with Sugar Cinamon so as it may taste pretty and sharpe vpon the Cinamon and then serue it vp in saucers as you do Mustard for this is called a chauder or gallantine is a sauce almost for any foule whatsoeuer Sauce for a pig To make sauce for a Pigge some take Sage and roast it in the belly of the Pigge then boiling verâ—uice Butter and currants together take chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp Sauce for Veale To make a sauce for a Ioynt of Veale take all kind of sweete Pot hearbs and chopping them very small with the yelkes of two or three Egges boyle them in vinegar and Butter with a few bread crummes and good store of Currants then season it with Sugar and Sinamon and a cloue or two crusht and so powre it vppon the Veale with the slices of Orenges and Lemons about the dish Additions vnto Saucâ—s Sops for Chickens Take Orenges and slice them thin and put vnto them White wine and Rose water the pouder of Mace Ginger and Sugar and set the same vpon a chaffing dish and coales when it is halfe boiled put to it a good lump of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trimme the sides of the dish with Sugar Sauce for a Turkie Take faire water and set it ouer the fire then slice good store of Onions and put into it and also Pepper and Salt and good store of the grauy that comes from the Turkie and boyle them very well together then put to it a few fine crummes of grated bread to thicken it a very little Sugar and some vinegar and so serue it vp with the Turkey or otherwise take grated white bread and boile it in White wine till it be thicke as a Gallantine and in the boyling put in good store of Sugar and Cinamon and then with a little Turnesole make it of a high Murrey colour and so serue it in Saucers with the Turkey in the manner of a Gallantine The best Gallâ—ntine Take the blood of a Swan or any other great Fowle and put it into a dish then take stewed Prunes and put them into a strainer and straine them into the bloud then set it on a chaffing-dish and coales and let boyle euer stirring it till it come to be thicke and season it very well with Sugar and Cynamon and so serue it in saucers with the Fowle but this sauce must be serued cold Sauce for a Maâ—laâ—d Take good store of Onions pill them and slice them and put them into vinegar and boyle them very well till they be tender then put into it a good lumpe of sweete butter and season it well with
Sugar and Cinamon and so serue it vp with the Fowle OF Carbonados Charbonados or Carbonados which is meate broiled vpon the coales and the inuention thereof first brought out of France as appeares by the name are of diuers kinds according to mens pleasures for there is no meate either boiled or roasted whatsoeuer but may afterwards be broiled if the Maister thereof be disposed yet the generall dishes for the most part which are vsed to be Carbonadoed are a Breast of Mutton halfe boyled a shoulder of Mutton halfe roasted the Leggs Winges and Carkases of Capon Tâ—ey Goose or any other Fowle whatsoeuer especially Land-Fowle What is to be Carbonadoed And lastly the vttermost thicke skinne which couereth the ribbes of Beefe and is called beeing broyled the Inns of Court-Goose and is indeed a dish vsed most for wantonnesse sometimes to please appetite to which may also be added the broyling of Pigs heads or the braines of any Fowle whatsoeuer after it is roasted and drest The manner of Carbonadoiâ— Now for the manner of Carbonadoing it is in this sort you shall first take the meate you must Carbonadoe and scorch it both aboue and below then sprinkle good store of Salt vpon it and baste it all ouer with sweete Butter melted which done take your broiling-iron I doe not meane a Grid-iron thouhg it be much vsed for this purpose because the smoake of the coales occasioned by the dropping of the meate will ascend about it and make it stinke but a plate Iron made with hookes and pricks on which you may hang the meate and set it close before the fire and so the Plate heating the meate behind as the fire doth before it will both the sooner and with more neatenesse bee readie then hauing turned it and basted it till it bee very browne dredge it and serue it vp with Vinegar and Butter Of the toasting of Mutton Touching the toasting of Mutton Venison or any other Ioynt of meate which is the most excellentest of all Carbonadoes you shall take the fattest and largest that can possibly be got for leane meate is losse of labour and little meate not worth your time and hauing scorcht it ane cast salt vpon it you shall set it on a strong forke with a dripping pan vnderneath it before the face of a quicke fire yet so farre off that it may by no meanes scorch but toast at leasure then with that which falles from it and with no other basting see that you baste it continually turning it euer and anon many times and so oft that it may soake and browne at great leasure and as oft as you baste it so oft sprinkle Salt vpon it and as you see it toast scotch it deeper and deeper especially in the thickest and most fleshly parts where the blood most resteth and when you see that no more blood droppeth from it but the grauy is cleere and white then shall you serue it vp either with venison sauce or with vinegar pepper and sugar cynamon and the iuyce of an orenge mixt together and warmed with some of the grauy Additions ☞ Vnto Carbonados A rashâ—r of mutton or lambe Take mutton or Lambe that hath bene either rosted or but paâ—boyld and with your knife scotch it many wayes then lay it in a deepe dish and put to it a pint of white Wine and a little whole mace a little slic't nutmeg and some sugar with a lumpe of sweete butter and stew it so till it it be very tender then take it foorth and browne it on the Grid-yron and then laying sippets in the former broth serue it vp How to carbonado tongues Take any tongue whether of Beefe Mutton Calues red Deere or Fallow and being well boyld pill them cleaue them and scotch them many wayes then take three or foure Egges broken some Sugar Cynamon and Nutmeg and hauing beaten it well together put to it a Lemon cut in thin slices and another cleane pild and cut into little foure-square bits and then take the tongue and lay it in and then hauing melted good store of butter in a frying-pan puâ— the tongue and the rest therein and so fry it browne and then dish it and scrape sugar vpon it and serue it vp Additions ☞ For dressing of 〈◊〉 How to sauce any fresh-fish Take any Fresh-fish whatsoeuer a Pike Breame Carpe Barbeâ—l Cheain and such like and draw it but scale it not then take out the Liuer and the refuse and hauing opened it wash it then take a pottle of faire water a pretty quantity of white wine good store of salt and some vinegar with a little bunch of sweete hearbs and set it on the fire and as soone as it begins to boile put in your fish and hauing boild a little take it vp into a faire vessell then put into the liquor some grosse pepper and ginger when it is boild well together with more salt set it by to coole and then put your fish into it and when you serue it vp lay Fenell thereupon How to bâ—yle small Fish To boyle small fish as Roches Daâ—es Gudgeon or Flounders boyle White-wine and water together with a bunch of choise hearbs aâ—d a little whole mace when all is boyled well together put in your fish and skinn it well then put in the soale of a manchet a good quantity of sweet butter and season it with pepper and veriuice and so serue it in vpon sippets and adorne the sides of the dish with sugar To boyle a Guinet or Rochet First draw your fish and either split it open in the backe or ioynt it in the backe and trusse it round then wash it cleane and boyle it in water and salt with a bunch of sweete hearbs then take it vp into a large dish and powre vnto it veriuice Nutmeg Butter and Pepper and letting it stew a little thicken it with the yelkes of Egges then hot remoue it into another dish and garnish it with slices of Orenges and Lemons Barberies Prunes and Sugar and so serue it vp How to bake a Carpe After you haue drawne washt and scalded a faire large Carpe season it with pepper salt and Nutmeg and then put it into a coffin with good store of sweete butter and then cast on Raysins of the Sunne the iuyce of Lemons and some slices of orenge pils and then sprinkling on a little vinegar close vp and bake it How to bake a Tench First let your Tench blood in the tayle then scoure it wash it and scald it then hauing dried it take the fine crummes of bread sweete Creame the yelkes of Egges Currants cleane washt a few sweete hearbes 〈◊〉 small season it with Nutmegs and Pepper and make â—t into a stiffâ— paste and put it into the belly of the Tâ—â—ch then season the fiâ—h on the outside with pepper salt and Nutmeg and so put it into a deepe coffin with sweete Butter and so close vp the pye and bake it then when it is enough draw it and
open it and put into it a good peâ—ce of preserued Orenge minst then take Vinegar Nutmeg Butter Sugar and the yelke of a new-layd egge and boyle it on a Chaffing-dish and coales alwayes stirring it to keepe it from curding then powre it into the pye shake it well and so serue it vp How to stâ—w a Trout Take a large Trout faire trimd and wash it and put it into a deepe pewter dish then take halfe a pint of sweete wine with a lumpe of butter and a little whole mâ—ce paâ—sley sauory and time mince them all small and put them into the Trouts belly and so let it stew a quarter of an houre then minse the yelke of an hard Egge strow it on the Trout and laying the hearbs about it and scraping on sugar serue it vp How to bake Eeles After you haue drawne your Eeles chop them into small peeces of three or foure inches and season them with Pepper Salt and Ginger and so put them into a coffin with a good lumpe of butter great Raysins Onions small chopt and so close it bake it and serue it vp OF The pastery and baked meaâ—es Next to these already rehearsed our Englâ—sh House-wâ—fe must be skilfull in pastery and know how and in what manner to bake all sorts of meate and what past is fit for euery meate and how to handle and compound such pasts As for example red Deere venison wilde Boare Gammons of Bacon Swans Elkes Porpus and such like standing dishes which must be kept long wold be bak't in a moyst thicke rough course long lasting crust and therefore of al other your Rye paste it best for that purpose your Turkie Capon Pheasant Partâ—idgâ— Veale Peacocks Lambe and alâ— sorts of water-fowâ—e which are to come to the table more then once yet not mâ—ny dayes would be bak't in a good white crust somewhat thick therefore your Wheate is fit for them your Chickens Calues-feet Oliues Potatoes Quinces Fallow Deere and such like which are most commonly eaten hot would be in the finest shortest and thinnest crust therefore your fine wheat flower which is a little baked in the ouen before it be kneaded is the best for that purpose Of the mixture of pasts To speake then of the mixture and kneading of pasts you shall vnderstand that your rye paste would be kneaded onely with hot water and a little butter or sweete seame and Rye flower very finely sifted and it would be made tough stiffe that it may stand well in the rising for the coffin therof must euer be very deep your course wheat crust would be kneaded with hot water oâ— Mutton broth and good store of butter and the paste made stiffe and tough because that â—ffin must be deepe also youâ— fine wheat crust must be kneaded with as much butter as water and the past made reasonable â—y the and gentle into which you must put three or foure egges or more according to the quantity you blend together for they will giue it a sufficiâ—nt sâ—â—ffening Of puffâ— past Now for the making of puffâ— past of the best kind you shall take the finest wheat flowre after it hath bin a little back't in a pot in the ouâ—n and blend it weâ—l with egges whites and yelkes aâ—l together and afâ—er the paste is well kneaded roulâ— out a pâ—rt thereof as thinne as you please and then spread cold sweete butter ouer the same then vpon the same butter role another leafe of the paste as before and spread it with butter also and thus role leafe vpon leafe with butter betweene till it be as thicke as you thinke good and with it either couer any bakâ—t meate or make pastie for Venison Florentine Tart or what dish else you please and so bake it there be some that to this paste vse sugar but it is certaine it will hinder the rising thereof and therefore when your puft paste is bak't you shall dissolue sugar into Rose-water and drop it into the paste as much as it will by any meanes receiue and then set it a little while in the ouen after and it will be sweete enough 〈◊〉 baking Red Deere oâ—â—allow or any thing to keepe 〈◊〉 When you bake red Deere you shall first parboile it and take out the bones then you shall if it be leane larde it if fat saue the charge then put it into a presse to squese out the blood then for a night lay it in a meare sauce made of Vinegar small drinke and salt and then taking it forth season it well with Pepper finely beaten and salt well mixt together and see that you lay good store thereof both vpon and in euery open and hollow place of the Venison but by no meanes cut any slashes to put in the Pepper for it will of it selfe sinke fast enough into the flesh and be more pleasant in the eating then hauing raised the coffin lay in the bottome a thicke course of butter then lay the flesh thereon and couer it all ouer with butter and so bake it as much as if you did bake great browne bread then when you draw it melt more butter with three or foure spoonefull of Vinegar and twice so much Claret wine and at a vent hole on the toppe of the lidde powre in the same till it can receiue no more and so let it stand and coole and in this sort you may bake Fallow-Deere or Swanne or whatsoeuer else you please to keepe cold the meare sauce onely being left out which is onely proper to red Deere And if to your meare sauce you adde a little Turnesole and therein steepe beefe or Ramme-mutton you may also in the same manner take the first for Red Deere Venison and the latter for Fallow and a very good iudgement shall not be able to say otherwise then that it is of it selfe perfect Venison both in taste colour and the manner of cuttting ☜ To bake a â—ustard or Dowset To bake an excellent Custard or Dowset you shall take good store of egges and putting away one quarter of the whites beate them exceeding well in a bason and then mixe with them the sweetest and thickest creame you can get for if it be any thing thinne the Custard will be wheyish then season it with salt sugar cinamon cloues mace and a little Nutmegge which done raise your coffins of good tough wheate paste being the second sort before spoke of and if you please raise it in pretty workes or angular formes which you may doe by fixing the vpper part of the crust to the nether with the yelks of egges then when the coffins are ready strow the bottomes a good thicknesse ouer with Currants and Sugar then set them into the Ouen and fill them vp with the confection before blended and so drawing them adorne all the toppes with Carraway Cumfets and the slices of Dates pickt right vp and so serue them vp to the table To preuent the wheyishnes of the Custard dissolue into
Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the
and so accordingly the worst 〈…〉 After thus yor yarne is spunne and yeeld being in the slipping you shall scowre it Therefore first to fâ—tch out the spotts you shall lay it in luke warme water and let it lie so three or foure dayes each day shifting it once and wringing it out and laying it in another water of the same nature then carry it to a well or brooke and there rinse it till you see that nothing commeth from it but pure cleane water for whilst there is any filth within it there will neuer be white cloth which done take a bucking tub and couer the bottome thereof with very fine Ashen-ashes then opening your slippings and spreading them lay them on those ashes then couer those slippings with ashes againe then lay in more slippings and couer them with ashes as before and thus lay one vpon another till all your yarne be laid in then couer the vppermost yarne with a bucking cloth and lay therein a pecke or two according to the bignesse of the tub of ashes more then poure into all through the vppermost cloth so much warme water till the tub can receiue no more and so let it stand all night the next morning you shalâ— set a kettle of cleare water on the fire and when it is warme you shall pull out the spigget of the bucking tubbe and let the water ter therein runne into another cleane vessell and as the bucking tubbe wasteth so you shall fill it vp againe with the warme water on the fire and as the water on the fire wasteâ—h so you shall fiâ—l it vp againe with the liâ— which commeth from the bucking tubbe euer obseruinge 〈◊〉 in 〈◊〉 the liâ— hotter and hotter till it seeth and then when 〈…〉 seetheth you shall as before apply it with 〈…〉 at least foure houres together which is called the driuing of a Back of yarne All which being done you shall take off the Buckling-cloth and then putting the yarne with the lie ashes into large tubbes or boaâ—es with your hands as hot as you can suffer it to posse and labour the yarne ashes and lie a pretty while together then carry it to a well riuer or other cleane scouring water and there rinse it as cleane as may be from the ashes then take it and hang it vp vpon poales abroad in the ayre all day and at night take the slippings downe and lay them in water all night then the next day hang them vp againe and if any part of them drie then cast water vpon them obseruing euer to turne that side outmost which whiâ—eth slowest and thus doe at least seuen daies together then put all the yarne againe into a bucking tubbe without ashes and couer it as before with a bucking cloth and lay thereupon good store of fresh ashes and driue that buck as you did before with very strong seething lies the space of halfe a day or more then take it foorâ—h posse it rinse it and hang it vp as you did before on the daies and laying it in water on the nights another weeke and then wash it ouer in faire water and so dry it vp other waies there are of scouring and whiting of yarne as sleeping it in branne and warme water and then boyling it with Ozier sticks wheat straw water and ashes and then possing rinsing and bleaching it vpon hedges or buâ—â—es but it it is a foule and vncertaine waie and I would not wish any good House-wife to vse it Of wiâ—ding yarne After your yarne is scoured and whited you shall then winde it vp into round balls of a reasonable bignesse rather withâ—â—â— bottomâ—s then with any at all because it may deceiue you in the waight for according to the pounds will arise your yards and lengths of cloth Of wâ—pâ—g and wâ—g After your yarne is wound and waighed you shall carry it to the Weauers and warpe it as was before shewed for woollen cloth knowing this that if your Weauer be honest and skilfull he will make you good and perfect cloth of euen and euen that is iust the same waight in weft that then was in warp as for the action of weauing it selfe it is the worke-mans occupation and therefore to him I referre it The scowring and â—g of Clâ—th After your cloth is wouen and the web or webs come home you shall first lay it to steepe in all points as you did your yarne to fetch out the soyling and other filth which is gathered from the Weauer then rinse it also as you did your yarne then bucke it aâ—so in lie and ashes as before said and rinse it and then hauing loops fixt to the seluedge of the cloth spread it vpon the grasse and stake it downe at the vttermost length and breadâ—h and as fast as it dâ—â—es water it againe bâ—â— take heed you wet â—t not too much for feare you mildew or â—ot it neither cast water vpon it till you see it in manner drie and be sure weekely to turne it first on one side and then on the other and at the end of the first weeke you shall bucke it as before in Lie and Ashes againe then rinse it spread it and water it as before then if you see it whtes a pace you need not to giue it any more bucks with the ashes and the cloth mixt together but then a couple of cleane buckes as was before shewed in the yarne the next fortnight following and then being whitened enough dry vp the cloth and vse it as occasion shall require the best season for the same whitening being in Aprill and May. Now the course and worst hous-wifes scoure and white their cloath with water and branne and bucke it with lie and greene hemlocks but as before I said it is not good neither would I haue it put in practise And thus much for Wooll Hempe Flaxe and Cloth of each seuerall substance CHAP. 6. Of Dairies Butter Cheese and the necessary things belonging to that Office THere followeth now in this place after these knowledges already rehearsed the ordering and gouernment of Dairies with the profits and commodities belonging to the same And first touching the stocke wherewith to furnish Dairies it is to be vnderstood that they must be Kine of the best choice breed that our English House-wife can possibly attaine vnto as of big bone faire shape right bred and deepe of milke gentle and kindely â—ignesse of Kine Touching the bignesse of bone the larger that euery Cow is the better shee is for when either age or mischance shall disable her for the paile being of large bone shee may be fed and made sit for the shambles and so no losse but profit and any other to the paile as good and sufficient as herselfe Shape of Kine For her shape it must a little differ from the Butchers rules for being chose for the Dairy shee must haue all the signes of plenty of milke as a crumpled horne a thinne recke a hairy
not curdled you shall put away then open the curd and picke out of it all manner of motes chieâ—s of grasse or other fiâ—th gotten into the same Then wash the curd in so many cold waters till it be as white and cleane from all sorts of moates as is possible then lay it on a cleane cloth that the water may draine from it which done ley it in another dry vessell then take a handfull or two of salt and rubbe the curd therewith exceedingly then take your bagge and wash it also in diuerse cold waters till it be very cleane and then put the curd and the salt vp into the bag the bagge being also well rub'd within with salt and so put it vp and salt the outside also all ouer and then close vp the pot close and so keepe them a full yeare before you vse them For touching the hanging of them vp in chimney corners as course House-wiues do is sluttish naught and vnwholesome and the spending of your runnet whilst it is new makes your cheese heaue and proue hollow Seasoning of the runnet When your runnet or earning is fit to be vsed you shall season it after this manner you shall take the bag you intend to vse and opening it put the curd into a stone morter or a bowle and with a wooden pestle or a roling pinne beate it exceedingly then put to it the yelkes of two or three egges and halfe a pint of the thickest and sweetest creame you can fleete from your milke with a peny-worth of saffron finely dried and beaten to powder together with a little Cloues and Mace and stirre them all passing well together till they appeare but as one substance and then put it vp in the bagge againe then you shall make a very strong brine of water and salt and in the same you shall boile a handfull or two of Saxifrage and then when it is cold cleare it into a cleane earthen vessell then take out of the bag halfe a dosen spoonfull of the former curd and mixe it with the brine then closing the bagge vp againe close hang it within the brine and in any case also steepe in your brine a few Wall-nut-tree leaues and so keepe your runnet a fortnight after before you vse it and in this manner dresse all your bagges so as you may euer haue one ready after another and the youngest a fortnight olde euer at the least for that will make the earning quicke and sharpe so that foure spoonefuls thereof will suffice for the gathering and seasoning of at lâ—ast twelue gallons of milke and this is the choysest and best earning which can possible be made by any House-wife To make a new Miâ—ke â—heese compound To make a new milke or morning milke Cheese which is the best cheese made ordinarily in our Kingdome you shall take your milke early in the morning as it comes from the Cow and syle it into a cleane tubbe then take all the creame also from the milke you milkt the euening before and straine it into your new miâ—ke then take a pretty quantity of cleane water and hauing made it scalding hot poure it into the milke also to scald the creame and it together then let it stand and coole it with a dish til it be no more then lukewarme then go to the pot where your earning bags hangs and dâ—aw from thence so much of the earning without stirring of the bag as will serue for your proportion of milke straine it therein very carefully for if the least mote of the curd of the earning fal into the cheese it will make the cheese rot and mould when your earnings is put in you shall couer the milke and so let it stand halfe an howre or thereabouts for if the earning be good it will come in that space but if you see it doth not then you shall put in more being come you shall with a dish in your hand breake and mashe the curde together possing and turning it about diuersly which done with the flat paâ—mes of your hands very gently presse the curde downe into the bottome of the tubbe then with a thinne dish take the whey from it as cleane as you can and so hauing prepared your Cheese-fat answerable to the proportion of your curd with both your hands ioyned together put your curd therein and breake it and presse it down hard into the fat till you haue fild it then lay vpon the top of the curd your flat Cheese boord and a little small weight thereupon that the whey may drop from it into the vnder vessell when it hath done dropping take a large Cheese cloth and hauing wet it in the cold water lay it on the Cheese-boord and then turne the Cheese vpon it then lay the cloth into the Cheese-fat and so put the Cheese therein againe and with a thin slice thrust the same downe close on euery side then laying the cloth also ouer the top to lay on the Cheese boord and so carry it to your great presse and there presse it vnder a sufficient waight after it hath beene there prest halfe an houre you shall take iâ— and turne it into a dry cloth and put it into the presse againe and thus you shall turne it into dry cloaths at least fiue or sixe times in the first day and euer put it vnâ—er the presse againe not taking it there from till the next day in the euening at soonest the last time it is turned you shall turne it into the dry fat without any cloth at all When it is prest sufficiently and taken from the fat you shall then lay it in a kimnell and rub it first on the one side and then on the other with salt and so let it â—e all that night then the next morning you shall doe the like againe and so turne it vpon the brine which comes from the salt two or three dayes or more according to the bignesse of the Cheese and then lay it vpon a faire table or sheâ—fe to drie forgetting not euery day once to rubbe it all ouer with a cleane cloth and then to turne it till such time that it be throughly drie and fit to goe into the Cheese hecke ad in this manner of drying you must obserue to lay it first where it may dry hastily and after where it may dry at more leysure thus may you make the best and most principall cheese A Cheese of two meales Now if you will make Cheese of two meales as your mornings new milke and the euenings Creame milke and all you shall doe but the same formerly rehearsed And if you will make a simple morrow milke Cheese which is all of newe milke and nothing else you shall then doe as is before declared onely you shall put in your earning so soone as the milke is fild if it haue any warmth in t and not scald it but if the warmth be lost you shall put it into a kettle and giue it
the ayre of the fire Of Nettle Cheese If you will haue a very dainty nettle Cheese which is the finest summer cheese which can bee eaten you shall doe in all things as was formerly taught in the new milke cheese compound Onely you shall put the curde into a very thinne cheese-fat not aboue halfe an inch or a little better deepe at the most and then when you come to dry them assoone as it is drained from the brine you shall lay it vpon fresh nettles and couer it all ouer with the same and so lying where they may feele the ayre let them ripen therein obseruing to renew your nettles once in two danes and euery time you renewe them to turne the cheese or cheeses and to gather your Nettles as much without stalkes as may be and to make the bed both vnder and a â—oft as smooth as may be for the more euen and fewer wrinkles that your cheese hath the more dainty is your House-wife accounted Of floaten-milk Cheese If you will make floaten milke cheese which is the coursest of all cheses you shall take some of the milke and heate it vpon the fire to warme all the rest but if it be so sowre that you dare not aduenture the warming of it for feare of breaking then you shall heate water and with it warme it then put in your earning as before shewed and gather it presse it salt it and dry it as you did all other Cheeses Of eddâ—â—â— Cheese Touching your eddish Cheese or winter Cheese there is not any difference betwixt it and your summer Cheese touching the making thereof onely because she season of the yeere denieth a kindly drying or hardning thereof it dâ—ffâ—â—eth much in taste and will be soft alwaies and of these eddiâ—h Cheeses you may make as many kinds as of summer Cheeses as of one meaâ—e two meales or of milke that is floaten Of Whey and the profits When you haue made your Cheese you shall then haue care of the Whey whose generall vse differeth not from that of butter milke for either you shall preserue it to bestow on the poore because it is a good drinke for the labouring mâ—n or keepe it to make curds out of it or lastly to nourish and bring vp your swine Of Whey curds If you will make curds of your best Whey you shall set it vpon the fire and being ready to boyle you shall put into it a pretty quantitâ— of butter-milke and then as you see the Curds arising vp to the top of the Whey with a skummer skim them off and put them into a Cullender and then put in more butter milke and thus doe whilest you can see any Curds arise then the Whey being drained cleare from them put them into a cleane vessel and so serue them forth as occasion shall serue CHAP. 7. The Office of the Malster and the seuerall secrets and knowledges belonging to the making of Malt. IT is most requisite and fit that our Hous-wife be experienced and well practised in the well making of Malt both for the necessary and continuall vse thereof as also for the generall profit whlch accrueth and ariseth to the Husband Hous wife and the whole family for as from it is made the drinke by which the houshold is nourished and sustained so to the fruitfull husbandman who is the master of rich ground and much tillage it is an excellent merchandize a commodite of so great trade that not alone especiall Townes and Counties are maintained thereby but also the whole Kingdom and diuers others of our neighboring Nations This office or place of knowledge belongeth particularly to the Hous wife and though we haue many excellent Men-malsters yet it is properly the worke and care of the woman for it is a house-worke and done altogether within dores where generally lieth her charge the Man only ought to bring in and to prouide the graine and excuse her from portage or too heauy but hens but for the Art of making the Malt the seuerall labours appertaining to the same euen from the Fat to thâ— Kilne it is onely the worke of the Hous-wife and the Maid seruants to her appertaining Election of oâ— Câ—rne for Malt. To begin then with the first knowledge of our Malster it consisteth in the election and choise of graine fit to make Mâ—lton of which there are indeed â—iuely but two kinds that is to say Baâ—ley which is of all other the most excellent for this purpose and Oates which when Barly is scant or wanting maketh also a good and sufficient Malt and though the drinke which is drawne from it be neither so much in the quantity so strong in the substance nor yet so pleasant in the taste yet is the drinke very good and tolerable and nourishing enough for any reasonable creature Now I doe not deny but there may be made Malt of Wheate Pease Lupins Fetches such like yet it is with vs of no retained custome nor is the drinke simply drawne or exâ—racted from those graines either wholsome or pleasant but strong and fulsome therefore I thinke it not fit to spend any time in treating of the same To speake then of the election of Barly you shall vnderstand that there be diuers kinds thereof according to the alteration of soyâ—es some being big some little some full some empty some white some browne and some yellow but I will reduce all these into three kinds that is into the Clay Barly the Sand-Barly and the Barly which groweth on tâ—e mixt soyle Now the best Barly to make Malt on both for yeelding the greatest quantity of matter and making the strongest best and most wholesome drinke is the Clay-Barly well drest being cleane Corne of it selfe without weede oâ— Oates white of colour full in substance and sweete in taste that which groweth on the mixt grounds is the next for though it be subiect to some Oates and some Weedes yet being painefully and carefully drest it is a faire and a bould come great and full and though somewhat browner then the former yet it is of a faire and cleane complexion The last and worst graine for this purpose is the Sand-Barly for although it be seldome or neuer mixt with Oates yet if the tiâ—lage be not painefully and cunningâ—y handled it is much subiect to weedes of diuerse kinds as tares fetches and such like which drinke vp the liquor in the brewing and make the yeeld or quantity thereof very little and vnprofitable besides the graine naturally of it selfe hath a yellow withered empty huske thicke and vnfurnished of meale so that the drinke drawne from it can neither be so much so strong so good nor so pleasant so that to conclude the cleane Clay barley is best for profit in the sale drinke for strength and long lasting The Barley in the mixt grounds will serue well for housholds and famâ—lies and the sandy barâ—ey for the poore and in such places where better is not to be gotten