and serce it through a Cullender put it into the Cream and let it stand till it be pretty cool then put in the Almonds five or six yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and so fill the Guts An Almond-Tart Strain beaten Almonds with Cream yolks of Eggs Sugar Cinnamon and Ginger boil it thick and fill your Tart therewith Almond-Cream Take half a pound of Almond-paste beaten with rose-Rose-water and strain it with a quart of Cream put it in a Skillet with a stick of Cinnamon and boil it stir it continually and when it is boiled thick put Sugar to it and serve it up cold Apple Cream Take a dozen Pippins or more pare slice or quarter them put them into a Skillet with some Claret-wine and a race of Ginger sliced thin a little Lemon-peel cut small and some Sugar let all these stew together till they be soft then take them off the fire and put them into a Dish and when they be cold take a quart of boil'd Cream with a little Nutmeg and put in os the Apple as much as will thicken it and so serve it up Apricocks green Baked When your Apricocks are green and so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry them well and fill your Tart with them and lay on good store of fine Sugar close it up and bake it ice it scrape on Sugar and serve it up Barley-Broth Boil the Barley first in two waters having first pickt it well then join it with a knuckle of Veal and seeth them together to the Broth add Raisins sweet herbs large Mace and the quantity of a fine Manchet sliced together then season it with salt BISK There are divers ways to make a Bisk but the best is this Take a Leg of Beef and knuckle of Veal boil them in two Gallons of fair water scum them clean and put to them some Cloves and Mace then boil them from two Gallons to three quarts of broth being boiled strain it thin put it into a Pipkin when it is cold take off the fat and bottom and put it into a clean Pipkin and keep it warm till the Bisk be ready boil the Fowl in the liquor of the Marrow-bones of half a douzen peeping Chickens and as many peeping Pidgeons in a clean Pipkin Then have pallats noses and lips boil'd tender blanch'd and cut into pieces as big as a sixpence also some Sheeps-tongues boil'd blanch'd larded fried and stewed in gravy with some Chesnuts blanched also some Cocks combs boiled and blanched with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton or Beef-gravy with some Pistaches large Mace a good big Onion or two and salt Then take Lamb-stones blanch'd and slic'd also sweet-breads of Veal and sweet-breads of Lamb slit some great Oysters parboil'd and some Cock-stones Fry the aforesaid Materials in clarified Butter some fried Spinnage or Alexander-leaves and keep them warm in an Oven with some fried Sausages made of minced Bacon Veal yolks of Eggs Nutmegs sweet Herbs Salt and Pistaches bake it in an Oven in cauls of Veal and being baked and cold slice it round fry it and keep it warm in the Oven with the aforesaid baked things Having prepared all these things in readiness take a great eight pound Dish and a six-penny French loaf chip it and slice it into large slices and cover all the bottom of the Dish then steep it well with your strong broth and upon that some Beef-gravy then dish up the Fowl on the Dish and round about it the fried Tongues with the Lips Pallats Pestaches Eggs Noses Chesnuts and Cocks-combs and run them over the Fowls with some of the gravy and large Mace Then again run it over with fried Sweet-breads Sausages Lamb-stones Cock-stones fried Spinnage and the Marrow over all next the carved Lemons on the Meat and run it over with the beaten Butter yolks of Eggs and gravy beaten up till it be thick lastly garnish the Dish with little Pyes Dolphins of puff-paste Chesnuts boil'd and fried Oisters and yolks of hard Eggs. Gentlewomen I must crave your pardon since I know I have tired your patience in the description of a Dish which though it be frequently used in Noblemens houses and with all this cost and trouble put together by some rare whimsical French Cook yet I cannot approve of it but must call it a Miscellaneous hodg-podg of studied vanity and I have here inserted it not for your imitation but admiration Beef hashed In the making of a Hash of Beef take some of the Buttock and mince it very small with some Beef-suet or lard and some sweet herbs some beaten Cloves and Mace Pepper Nutmeg and a whole Onion or two stew altogether in a Pipkin with some blanched Chesnuts strong broth and a little Claret let it stew softly for the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets you may garnish it with Barberries Grapes or Gooseberries Beef A-la-mode Cut some Buttock-beef a quarter of an inch thick and lard it with Bacon having hackt it before a little with the back of your Knise then stew it in a Pipkin with some gravy Clarotwine and strong Broth Cloves Mace Pepper Cinnamon and Salt being tender stewed serve it on French bread sippets Beef Carbonadoed Steep your Beef in Claret-wine Salt Pepper and Nutmeg then broil it on the Embers over a temperate and unsmoaky fire in the mean while boil up the liquor wherein it was steeped and serve it for sauce with beaten Butter Beef baked red-Deer-fashion in Pies or Pasties either Surloine Brisket Buttock or Fillet larded or not Let your Surloine be boned and take off the great sinue that lies on the back lard the leanest parts of it with great lard being season'd with Nutmeg Pepper four ounces of each two ounces of Ginger and a pound of Salt which seasoning you must put into the Pye but first lay a bed of good sweet Butter and a bay-leaf or two half an ounce of whole Cloves lay on your Beef then put on the rest of the seasoning and a few more Cloves good store of Butter and a Bay-leaf or two close it up and bake it it will require eight hours soaking if you will eat it hot half the seasoning will serve and then let your paste be fine otherwise course To this quantity of flesh you must have three Gallons of fine flower heapt measure But the best way to bake red Deer is in course paste either Pye or Pasty if Rye-meal it will keep long otherwise you may make it of Meal as it comes from the Mill using only boiling-water without any other stuff Beef Collar'd In the right making of a Collar of Beef you must take the flank and lay it in Pump-water two or
it therein when the fit is coming let the diseased drink a good draught thereof and another in the midst thereof let this be done four several days both in the fit and when the fit is coming This I have been credibly inform'd was a receipt a woman had her livelihood from in curing several when all other means proved ineffectual For a sudden and violent bleeding at the nose Take an Egg-shell and burn it to a coal then pulverize or beat it to a fine powder and let the person snuff it up his Nostrils or take your two thumbs and press them hard against the Temples of the Bleeder and you would admire how speedily it will divert the course of the blood For those that are accustomed thus to bleed let them make an ordinary Posset taking off the curd let the juice of Liverwort beaten be added thereunto and so drink morning and evening To stop the Bleeding of a Wound Take Vervine dried and reduce it to powder or take the sole of an old stocking and burn it put the ashes of the one or powder of the other to the wound and it will leave bleeding An approved Medicine of London-Midwives to break and heal Womens sore breasts Take red Sage and Oatmeal the finest you can get and boil them together in Spring-water till you have boil'd them to a consistency that is as thick as to make a Plaister then add thereunto a fit proportion of Honey having boil'd a little while together take it off the fire and whilst it is boiling-hot make it indifferent thick with the best Venice-Turpentine then spread it on fine leather or linnen-cloth and laying it on the sore breast it will first break it and afterwards perfectly heal it An excellent way to dry up a Womans breast Of Linseed-Oyl and English Honey take of each a peny-worth of white-wax half a peny-worth and half a quarter of a pound of sweet butter boil all these together spread a Plaister thereof and lay it on the breast Probatum est An infallible receipt to increase milk in Womens breasts Take Chickens and make broth of them then add thereunto Fennel and Parsnip-roots then take the newest-made Butter you can procure and butter the roots therewith having so done let her eat heartily and her expectations therein will be speedily satisfied Against a Stinking-breath To prevent a Stinking-breath you ought to keep your teeth very clean by rubbing them every morning with water and salt which will also cure the scurvy you may if you please try Mr. Turners Dentifrices which are every where much cryed up But if your breath be tainted proceeding from some other cause take Rosemary-leaves with the blossoms if to be had and seeth them in White-wine with a little Myrrh and Cinamon and you will find the effect to answer your desires if you use it often For a Cancer in a Womans Breast Take Goos-dung and Cellydony stamp them well together and lay them Plaisterwise on the sore this shall cleanse the Cancer kill the Worm and heal the Sore For a Cancer in the Mouth take the juice of Plantane-Vinegar and rose-Rose-water mingle together of each a like quantity and wash the mouth often with them For young Children who by reason of the weakness of their Limbs can neither stand nor go Take Marjoram and Sage of each a like quantity beat them very well together then strain out the juice and put it into a double Glass-Vial filling the Glass as full as it will hold stop it then with paste very close all over set it into an Oven and there let it stand the time of an Houshold-loafs baking taking it out let it stand till it be cold then breaking the paste round about it see if the juice be grown thick if so break the Glass and put what was therein contain'd into a Gally-pot and keep it When you use it take the quantity of two spoonfuls at a time and as much Marrow of an Oxleg melt them together and mingle them well and both morning and evening anoint therewith as warm as can be endur'd the tender parts of the Childs legs knees and thighs chafing them well with your hands and in a short time Deo volente the child will be able to go and stand this receipt hath been ever found successful An approved China-broth for a Consumption Take two Ounces of China-root sliced thin and let it be steept twenty-four hours in fair water let it stand warm all the time close covered in an Earthen Pipkin add thereunto a couple of Chickens or a Cockerel cleanly dressed to these put half an handful of Maiden-hair the like quantity of fine leav'd grass and Harts-tongue twenty sliced Dates three or four blades of Mace and the bottom of a Manchet let all these stew together till there be but a quart of liquor left then strain it and take all the flesh and bones and beat them in a Stone-Morter then strain out the juice into the aforesaid broth then sweeten it with two ounces of powder'd Sugar-candy Take hereof half a pint in the morning warm and sleep after it if you can you will not do amiss to add two drams of white and red Sanders to steep with your China-root A most excellent Jelly for the Consumption Take a new kill'd Cock scald him and wash him clean then take a Leg of Veal and take away all the fat from it and let them lie in water five or six hours then seethe them together in a gallon of Spring-water scum clean the fat off thus let it seethe over a soft fire till the liquor be half consumed then put in a pottle of White-wine and let it boil to a quart add hereunto the whites of new-laid Eggs clarifie it and let it run through a Jelly-bag then set it on the fire again and put into it an ounce of gross Cinamon and a pound of fine Sugar and let it run twice or thrice through a Jelly-bag again having made a Jelly hereof eat thereof cold An excellent Comforter of the Stomach and helper of Digestion Take two ounces of good old Conserve of Red-roses of chosen Mithridate two dramms mingle them together and when you are going to bed eat thereof the quantity of an Hasel-nut This will expel all flatulency or windiness off the Stomach drives away raw humours and venemous vapours helpeth Digestion drieth the Rheum and strengthneth the Sight and Memory A well-tried Medicine for the Corns on the Feet or Toes Pare your Corns well then take a black snail and bruise it and put a drop or two thereof on the place grieved adding thereto a little powder of Samphire this I can assure with constant use in a little time will take away the Corn. An excellent Diet-drink for the Spring to purge the Blood and cleanse it Of Scurvy-grass take half a peck Broodlime Water-cresses Acrimony Maiden-hair Liverwort Borrage Bugloss Betony Sage sweet Marjoram Sea-wormwood Tops of green-hops Fumitory of each a good
you need not question a cure Against Kibed Heels a certain Remedy Make a hole in the top of a Turnip take out some of the pith and pour into the hole oyl of Roses then stop the hole close and roast it under hot Embers when it is soft apply it Plaisterwife to the Kibe as hot as can be endured What is best to be administred to one sick of the Measels In this distemper as in the small Pox it is only necessary to defend the Heart and preserve the Stomach from putrefaction and corruption if young to hinder the hands from murdring a good face and then give the diseased a Julip made of two ounces of Violets four ounces of Rose-water and four grains of Oyl of Vitriol mix them and let them be drunk cold It is as good a receipt as any for this distemper To cure the Fits of the Mother Some nay most use burnt Feathers or Assafoetida applyed to the Nose of the distemper'd person not without success but your better way is to take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of Ale-posset and apply a Plaister of Gavanum to the Navel To take away the Heat of a Burn or Scald Roast Eggs as hard as a Stone then take out the yolks of them then fry the yolks of these Eggs in a Frying-pan till they turn to an Oyl then strain it and anoint the Burn or Scald therewith then lay on a Bladder anointed with Sallet-oyl and this will speedily asswage the pain and heal the Scald or Burn. For a Scald-head Take a Candle and let it drop upon it as hot as you can in so doing it will scale off then take the Stale of a Cow and the furring of Chamber-pots boil these together and wash the place and it will speedily cure it A very good receipt for one hurt with Gun-powder Take twelve heads of Housleek one handful of Groundsel one pint of Goose-dung as much Chicken-dung of the newest that can be gotten stamp the Herbs very small then put the dung into a Mortar temper them together with a pottle of Bores-grease stir them together half an hour then strain it through a Canvas-bag and so preserve it for your use it will keep two years and be not the worse A very safe Clister to be used by-either Man or Woman who is much bound or costive Take Mallows and Mercury unwasht of each two handfuls half an handful of Barley clean rubbed and washed and boil them in Spring-water from a pottle to a quart then strain out the Water and put it in a Skillet and put to it three spoonfuls of Sallet-oyl two spoonfuls of Honey and a little Salt then make it luke-warm and with your Pipe administer it How to cure old Sores on the Legs which have been of so long standing that the Bones have appeared Take a quantity of sweet Cream and as much Brimstone beaten into fine powder as will make it thick like Paste then take so much sweet Butter as will work it into the form of an Oyntment and herewith anoint the place grieved twice a day and in a short time the cure will be effected Probatum est An excellent way to dissolve the Stone Take a peck of Green-bean-cods without dew or rain and two good handfuls of Saxifrage lay the same into a Still one row of Saxifrage and another of the Green-bean-cods and so distill in this manner a quart of Water and then distill another quantity of Water from the Bean-cods alone and use to drink of these two Waters If the Patient be most troubled with the heat of the Reins then let him most frequently drink of the distilled bean-Bean-water and upon coming down of the sharp gravel or stone let him drink the other A way not only to prevent but to cure the Tooth-ach or to make an aking-Tooth fall out of it self Every Month twice or thrice therein wash your Mouth with White-wine in which Spurge hath been boil'd and you shall never be troubled with the Tooth-ach If your Tooth be hollow and paineth you much take this Herb called Spurge and squeeze it and mingle Wheat-flower with the Milk which issueth thence with this make a Paste and fill the cavity of your Tooth therewith leaving it there a while changing it every two hours and the Tooth will drop out How to order a Woman with Child before in and after her Delivery To preserve the Infant and prevent Abortion take Coriander-seed prepared two drams of the roots of Bistort the shaving of Ivory and red Coral of each a dram of white Amber and Crystal of each a Scruple Alkermes half a Scruple Sugar dissolv'd in four Ounces of Rose-water make tables each of them weighing a dram Let the Woman with Child take one of them every other day morning and evening between whiles let her sup a new-laid-Egg thickned a little with Magisterium of Pearl or red Coral But if her Breasts after their filling should begin to lessen or fall it is a sign of future Abortion to prevent which let her take root of Bistort and Corianders of each two drams of unripened Gales and red Sander and Hippocestidos of each one dram Guin-Labdanum and Mastick of each half an ounce choice Frankineense and Bdelium of each two drams of Coral Amber one dram of each powder those which are to be powder'd and with Oyl of Turpentine and Wax make two or three Cere-cloths apply them sometimes to her Loynes and Sides and sometimes under the Navel She must avoid all violent and sudden motions both of the Mind and Body as Coughs Sneezings Frights also Spices and Wine Thus much before Delivery In Labour if you will facilitate the Birth and give speedy ease take three or four drops of the distilled Oyl of Nutmegs in a spoonful of White-wine or take white Dictamn-root stones of Dates and Borax of each two Scruples Cinamon Cassia-Lignea Amber fine Pearl of each one Scruple Saffron half a Scruple make a small powder of these and divide them into two equal parts and let her take the one part in a draught of lilly-Lilly-water or Ale-posset made with Rhinish-wine and the other part let her take in like manner six hours after if need require If she be subject to swooning or fainting before or after Labour give her a spoonful of this excellent Cordial following An excellent Cordial for Women troubled with Swooning-fits in Travel Take borage-Borage-water Rose-water Strawberry-water and Rhinish-wine of each two Ounces Species of Diamargaricum frigidum one Scruple make a warm infusion for the space of an hour then strain it and add thereunto Manus Christi made with Pearl four Ounces Oriental Bezor Unicorns-horn and Ambergriece of each six Crains of these make a Cordial-Julip Great pains frequently follow Women newly brought to Bed for which there is nothing better than this plain receipt viz. Drink a good draught of Beer boil'd with a spoonful of
Camomile-flowers and in greater pains let her drink six Ounces of the Oyl of sweet Almonds fresh drawn If the Woman delivered have no mind to give suck and that she will have her Milk speedily dried up a quick and safe remedy is new Spunnges wet in Vinegar where a handful of Cummin-seed boiled is bruised tyed close to the Breasts anointing them with Unguentum Populeum To procure store of Milk use Posset-drink boiled with Fennel with the seeds thereof and Anniseeds These remedies are known to be safe and effectual Thus much for Physick and Chyrurgery having given you only some of the choicest Receipts I could procure if you defire a larger knowledg herein you would do well to acquaint your self with the Composition of Mans Body and the Diseases incident to every part which you may gather from several Books of Anatomy either that of Dr. Read or Dr. Riolanus I think as good as any extant If you would know the nature of Plants Gerhard and Parkinson write incomparably on that Subject but if they are too bulky and so may seem tedious you may make choice of lesser Herbals as Adam in Eden or a small Manuel written by Mr. Lovel If you would have a Salve for every sore as the Proverb expresseth and a receipt for every Distemper consult the general practice of Physick Riverius his practice of Physick translated by Mr. Culpeper with many more of the like Subject The next Qualifications which accomplish a Gentlewoman are Candying Conserving Preserving and Distilling And first of Candying Conserving and Preserving THese are Curiosities which are not only laudible but requisite and necessary in young Ladies and Gentlewomen To represent them at large would require more art and time than I have either the ability or leisure to perform however I shall give you a Specimen hereof or an Essay of my own Experiments and first How to preserve Barberries Select the largest and fairest bunches picking off the wither'd or shrunk Barberries and wash them clean drying them in a clean Cloth After this take a quantity of Barberries and boil them in Claret-wine till they be soft then strain them well through a Strainer wringing the juice hard through it boil this strained liquor with Sugar till it be thick and very sweet let it then stand till it be cold then put your branches of Barberries into Gally-pots and fill them up with this liquor by this means you will have both the Syrrup of Barberries and their Preserves Pears Preserved Take Pears that are sound and newly gather'd from the Tree indifferent ripe then lay in the bottom of an Earthen-pot some dried Vine-leaves and so make a lay of Pears and leaves till you have filled the pot laying between each lay some sliced Ginger then pour in as much old Wine as the pot will hold laying some heavy thing on the Pears that they may not swim Green Pippins Preserved Take half a score of Green Pippins from the Tree if you can pare them and boil them in a pottle of water till they are like a Pulpe strain them from the Cores then take two pound of Sugar and mingle it with the liquor or pulp so strained then set it on the fire and as soon as it boileth put in your Pippins you intend to preserve so let them boil leisurely till they be enough when they are preserved they will be green in like sort you may preserve Quinces Plumbs Peaches and Apricocks if you take them green Black Cherries Preserved Take them fresh or as they come from the Tree and cut off the stalk take one pound of Sugar for double the weight of Cherries seethe and clarifie them and when they are half boil'd put in your other Cherries and let them seethe softly together until the Sugar may be drawn between the fingers like small threads when the broth is almost cold put the Cherries in the pots with the stalks upwards Mulberries Preserved Take Mulberries and add to them their weight of Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boil them till they are enough then take them off and boil the Syrrup a while then put in the Mulberries and let them stand till they be cold Oranges and Lemons Preserved Take the fairest you can get lay them in water three days and three nights to take away their bitterness then boil them in fair water till they be tender make as much Syrrup as will make them swim about the pan let them not boil long for then the skins will be tough then let them lye all night in the Syrrup that they may soak themselves therein in the morning boil the Syrrup to a convenient thickness then with it and the Oranges and Lemons fill your Gally-pots and keep them all the year in this manner you may preserve Citrons Goosberries Preserved Let your Goosberries be gather'd with their stalks on cut off their heads and stone them then put them in scalding-Scalding-water and let them stand therein covered a little while then take their weight of Sugar finely beaten and lay first a layer of Sugar then one of Goosberries in your Preserving-pan or Skillet till all be in putting in for every pound of Goosberries a spoonful of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the Syrrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries Preserved Roses or any other Flowers Take one pound of Roses three pound of Sugar one pint and a little more of rose-Rose-water make your Syrrup first and let it stand till it be cold then take your Rose-leaves having first clipt off all the white put them in the cold Syrrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use Cherries Preserved Take Cherries fully ripe and newly gather'd put them to the bottom of your Preserving-pan let the Cherries and Sugar be of equal weight then throw some Sugar on the Cherries and set them over a quick-fire and as they boil throw on the rest of the Sugar till the Syrrup be thick enough then take them out and put them into a Gally-pot whilst they are warm it will not be amiss to add two or three spoonfuls of Rose-water to them Apricocks Preserved Let the weight of your Sugar equal the weight of your Apricocks what quantity soever you mind to use pare and stone your Apricocks and lay them in the Sugar in your Preserving-pan all night and in the morning set them on the Embers till the Sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrrup two days and then boil them softly till they be tender and well colour'd and after that when they are
cold put them up in glasses or pots which you please Green Walnuts Preserv'd Take Walnuts and boil them till the water taste bitter then take them off and put them in cold water and peel off the rind and put to them as much Sugar as they weigh and a little more water than will wet the Sugar set them on a fire and when they boil up take them off and let them stand two days then boil them again once more Eringo-roots Preserv'd Take Eringo-roots fair and not knotty one pound and wash them clean then set them on the fire and boil them very tender peel off their outermost skin but break them not as you pare them then let them lye a while in cold water after this you must take to every pound of roots three quarters of a pound of clarified Sugar and boil it almost to the height of a Syrrup and then put in your roots but look that they boil but gently together and stir them as little as may be for fear of breaking when they are cold put them up and keep them Ennula-Campana-roots Preserved Wash them and scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness then weigh them and to every pound of Roots add twelve Ounces of Sugar clarified first boiling the Roots very tender then put them into this Sugar and let them boil upon a gentle fire until they be enough having stood a good while off the fire put them up between hot and cold Conserve of Roses Take red-Rose-buds clip all the white either bruised or withered from them then add to every pound of Roses three pound of Sugar stamp the Roses very small putting to them a little juice of Lemons or rose-Rose-water as they become dry when you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then put it up in Gally-pots or Glasses In this manner is made the Conserve of Flowers of Violets which doth cool and open in a burning Fever or Ague being dissolved in Almond-milk and so taken and excellent good for any inflamation in Children Thus you may also make the Conserve of Cowslips which strengthens the brain and is a Preservative against Madness it helps the Memory asswageth the pain of the Head and helpeth most infirmities thereof In like manner you may also make Conserve of Marigolds which taken fasting in the morning is very good against Melancholy cureth the trembling of the heart and very good against any Pestilential distemper Thus make Conserve of Sage and Scabious the one is good against Melancholy drieth and comforteth the Stomack cureth an old Cough and openeth the stopping of the Liver the other that is Scabious cleanseth the Breast and Lungs takes away old Coughs and imposthumes of the Breast and inward parts How to Candy all sorts of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfuls of Rose-water and boil it till it will roul between your finger and your thumb then take it from the fire and cool it with a stick and as it waxeth cold dip in all your Flowers and taking them out again suddenly lay them one by one on the bottom of a Sieve then turn a joined Stool with the feet upward set the sieve on the feet thereof then cover it with a fair linnen cloth and set a Chafing-dish of coals in the midst of the stool underneath the sieve and the heat thereof will dry your Candy speedily which will look very pleasantly and keep the whole year Candyed Eringo-roots Take of your Eringo-roots ready to be preserved and weigh them and to every pound of Roots you must take of the purest Sugar you can get two pound and clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal it being clarified you must boil it to the height of Manus Christi and then dip in your Roots two or three at once till they are all Candyed put them in a Stove and so keep them all the year The best and most approved way to dry Plumbs Take Plumbs when they are fully grown with the stalks on them however let them be green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the Sugar be melted and after that boil them till they be very tender letting them stand in that Syrrup three days to plump them then take them out and wash the Syrrup from them in warm water and wipe them dry in a fine Linnen-cloth then set them on plates and let them dry in a Stove dry them not in an Oven for then they will be tough Proper Colours for Fruitage Saffron is the best Yellow Sap-green the best Green Indian-lake the best Red all your Colours must be temper'd with gum-Gum-water made of Rose-water Quince Marmelade Take of the tairest Quinces wash them very clean grate them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them into a pot let them be evapoured with hot water until they be throughly mellow then take half a pot-ful of the former juice and pour it upon the former stew'd and cut to pieces break it well together and put the rest of the juice amongst it then wring it through a clean thin cloth seethe no more of this juice at once than will fill a box therewith and put white Sugar to it as much as you please How to make Syrrup of Violets Boil fair water and scum it and to every ounce so scum'd and boil'd take six ounces of the blew of Violets only shift them as before nine times and the last time take nine ounces of Violets let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be but milk-warm after the first shifting you must stamp and strain your last nine ounces of Violets and put in only the juice of them then take to every pint of this liquor thus prepared one pound of Sugar finely beaten boil it and keep it stirring till all the Sugar be melted which you must do if you can before it boil afterwards boil it up with a quick fire Syrrup of Roses Take Damask Roses and clip off the white of them for every pint of water take six ounces of them boil your water first and scum it then let them stand twelve hours wringing out the Roses and putting in new
eight times then wringing out the last put in the juice of four ounces of Roses only and so make it up as before Syrrup of Coltsfoot Take the leaves of Coltsfoot and wash them very clean then wipe them with a clean cloth leaf by leaf then dry them well with a cloth then beat them in a Mortar and put them in a Strainer and wring all the juice you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the Juice from the Grounds into a clean Bason and take for every pint thereof a pound of Sugar finely beaten boil the Juice of Coltsfoot softly on a Charcoal fire and when you have well scum'd it put in the Sugar according to its proportion and so let them boil together keeping it with due scumming until it will stand on a stiff purl dropping it on a Plate then take it from the fire and pour it through a Jelly-bag into a fair Bason putting first a branch or two of Rosemary into the Bag 's bottom then keep it stirring with a spoon till it be luke-warm otherwise it will have a Cream upon it so letting it stand all night put it in what Vessels you think fit to keep it in for your future use and service Let these forms suffice to furnish you with the knowledg of making any other Syrrups you need no better a pattern than this for the making of a many others as to make Syrrup of Wormwood take the like quantity of Sugar with the Juice of the said Wormwood the Sugar being first clarified and so make it up according to art in the like manner you may make Syrrup of Betony Borage Bugloss Cardis Cammomel Succory Endive Strawberries Fumitory Groundear Purslain Sage Scabious Scordium Housleek with many more But enough of this and therefore I shall next treat of Distillation Of DISTILLATION LAdies before you come to the knowledg of distilling Waters you ought in the first place to be furnished with good Stills which Stills must either be of Tyne or sweet Earth wherein you may distill all manner of Waters either for the health of your own Family or others Now by the way observe you may easily make your waters look of what colour you please if you will first distill your Water in a Stillatory and then put it in a great Glass of strength and fill it full of those Flowers whose Colours you desire then stop it and set it in the Stillatory and let it distill and you shall have their perfect colour Of precious and excellent Waters there are thousands wherefore I shall only set down here some of the choicest and most valuable Dr. Stevens his famous Water Take a gallon of Gascoin-wine of Ginger Gallingal Cinamon-Grains Cloves Mace Nutmegs Anniseeds Carraway-seed Coriander-secd Fennel-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Camomile Sage Mint Red-roses Tyme Pellitory of the Wall wild Marjoram wild Tyme Lavender Penneroyal Fennel-roots Parsley-roots and Setwall-roots of each half a handful then beat the Spice small and bruise the Herbs and put them all together into the Wine and so let it stand sixteen hours stirring it now and then then distill it in a Limbeck with a soft fire the first pint of the Water by it self for it is the best The principal use of this water is against all cold Diseases it preserveth Youth comforteth the Stomack cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stevens ten years Bed-rid that he lived to ninety eight years Aqua Mirabilis Take three pints of White-wine of Aqua-vitae and Juice of Saladine of each a pint one dram of Cardamer and one dram of Mellilot-flowers Cubebs a dram of Gallingale Nutmegs Cloves Mace and Ginger of each a dram mingle all these together over night the next morning set them a Stilling in a Glass-Limbeck This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished it suffereth not the Blood to putrifie neither need he or she to breathe a Vein that useth this Water often it cureth the Heart-burn and purgeth Melancholy and Flegm it expelleth Urine it preserveth a good Colour in the Face and is an utter enemy to the Palsey take three spoonsfuls of it at a time morning and evening twice a week A most approved Water for the Eyes Take a new-laid Egg and roast it hard then cut the shell in the midst and take out the yolk and put some white Copporis where the yolk was then bind the Egg together again and let it lye till it begin to be a Water then take the white forth from both sides of the Egg and put the same into a Glass of fair running-running-water and so let it stand a while then strain it through a fair Linnen-cloth and keep it close stopped in a Glass and therewith wash your Eyes morning and evening An admirable Water against the Stone in the Kidneys Take of the middle-rind of the Root of Ash bruised two pound Juniper-berries bruised three pound Venice-Turpentine of the best two pound and an half put these into twelve pints of spring-Spring-water in a Glass-vessel well closed and there let them purifie in Hors-dung three Months then distill them in Ashes and there will come forth an Oyl and a Water seperate the one from the other ten or twelve drops being taken of this Oyl every morning in four or six spoonfuls of the said Water dissolves the Stone and Gravel in the Kidneys most wonderfully An excellent Water for the Worms Take of Worm-seeds bruised eight ounces the shaving of Harts-horn two ounces of Peach-flowers dri'd an ounce of Aloes bruised half an ounce pour on these the Waters of Tansie Rue Peach-flowers and of Wormwood of each a pint and half let them be digested in a Glass-vessel three days then distill them cohobate this Water three times This Water may be given from half an ounce to three ounces according to the age and strength of the person A small quantity for young Children will work the desired effect it infallibly kills Stomack-worms Maw-worms or any other inwardly infesting the Body An excellent artificial Wine like Claret but much better and by many degrees brisker Take two gallons of your best Sider some esteem Worcester-shire Red-streak the best and mingle it with six gallons of Water put thereunto eight pound of the best Malaga Raisins bruised in a Mortar let them stand close covered in a warm place for the space of a fortnight stirring them every two days well together then press out the Raisins and put the liquor into the same Vessel again to which add a quart of the juice of Raspberries and a pint of the juice of black Cherries cover this liquor with bread spread thick with Mustard the Mustard-side being downward and so let it work by the fire-side three or four days then turn it
three days shift it twice a day then take it out and dry it very well with clean Clothes cut it in three layers and take out the bones and most of the fat then take three handfuls of Salt and good store of sweet Herbs chopped very small mingle them and stew them betwixt the three layers and lay them one upon another then take an ounce of Cloves and Mace and another of Nutmegs and beat them well and strew it between the layers of Beef rowl it up close together then lay some splices about it and with pack-thread tye it up very close and hard put it in a long Earthen-pot which are made on purpose for that use tying up the top of the pot with cap-paper set it into the Oven let it stand eight hours draw it and taking it out of the pot hang it up for use Brawn how to make a Collar Take a fat Brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five Collars of a side bone the hinder leg or else five will not be deep enough cut the Collars an inch deeper on the belly then on the back because the belly will shrink more in the boiling make your Collars very even before you bind them up not big at one end and small at the other but fill them equally and lay them a soaking in fair water be sure that they be watered two days before you bind them up shift and scrape them twice a day in that time then bind them up with white tape having your Boiler ready with the water boiling put in your Collars of the biggest bulk first a quarter of an hour before those which are less Boil them an hour with a quick fire keeping the Boiler continually filled up with warm clean liquor and scum the fat clean off as it riseth After an hour let it boil still but more leisurely being fine and tender boiled so that you may thrust a straw through it draw your fire and let your Brawn remain till the next morning between hot and cold put your Brawn into moulds of deep hoops and bind them about with packthread when cold take them out and put them into souce made of boil'd Oatmeal ground or beaten and bran boil'd in fair water which you must strain through a Cullender when it is cold into that thing you intend to lay your Brawn then put salt thereunto and close up the mouth of the Vessel from the Air. When you use it dish it up with a sprig of Rosemary on the top dipt in the white of an Egg well beaten to froth sprinkled with flower or with a straight sprig of Ew-tree Brawn made of a Sucking-Pig otherwise called souced Pig Chuse not a spotted Pig for handsomenesssake but one that is white scald him and cut off his head parting him down the back draw and bone him the sides being thorowly cleansed from the blood and soaked in several clean waters dry the sides thereof season them with Nutmeg Ginger and Salt rowl them and put them up in clean Clothes then take as much water as will cover it in the boiling-pan two inches over and above and add two quarts of White-wine thereunto When the liquor boils put in your Collars with Salt Mace sliced Ginger Parsley-roots and Fennel-roots scraped and picked being half boil'd put in a quart of White-wine more being quite boil'd put in slices of Lemon to it with the whole peel Having souc'd it two or three days dish it out on plates with Vinegar or serve it in Collars with Mustard and Sugar A Calves-head roasted Take the Head and cleave it and remove from thence the Brains purge it well from the blood then steep the Head in fair water warm five hours in that time shift it twice or thrice the last time clense the head then boil the Brains and with it make a Pudding with some grated Bread Beef-suet and some Veal minced small together with some Sage let the Pudding be seasoned with Cloves Mace Salt Ginger Sugar five yolks of Eggs and Saffron fill the Head with this Pudding then close it up and bind it fast with pack-thread spit it and bind on the Caul with some of the Pudding round about it as it roasts save the gravy but when you use it for the sauce blow off the fat and add thereunto a little White-wine a Nutmeg sliced the juice of an Orange Salt and Sugar and a piece of sweet Butter before you take up the head dredg it with grated Bread beaten Cinnamon minced Lemmon-peel with a little Salt Calves-foot Pye or Neats-foot Pye Take two pair of Calves-feet boil them tender and blanch them being cold bone them and mince them very small and season them with Pepper Nutmeg Cinnamon a little Ginger and Salt and a pound of Currans a quarter of a pound of Dates sliced a quarter of a pound of fine Sugar with a little Rose-water and Verjuice stir all together in a Dish or Tray laying a little Butter in the bottom of the Pye then lay on half the meat in the Pye take then the Marrow of three Marrow-bones and lay that on the meat in the Pye and the other half of the meat on the Marrow and stick some Dates on the top of the meat so close up the Pye and bake it being half baked liquor it with Butter White-wine or Verjuice and ice it with Butter Rosewater and Sugar then set it in the Oven again till it be iced Capons Souced Take a good young fat Capon finely pulled drawn and trussed lay it in soak two or three hours with a Knuckle of Veal well jointed and after set them a boiling in a deep Brass-pan or large Pipkin in a gallon of fair water when it boils scum it and put in four or five blades of Mace two or three races of Ginger sliced some Fennel and Parsley roots scraped and pickt season all with Salt The Capon being tenderly boiled take it up and when almost cold put it to your souced broth which you must boil with a quart of White-wine to a Jelly putting this liquor into a convenient Vessel place your Capon therein with two or three sliced Lemmons cover it close and serve it at your pleasure garnishing your Dish with slices of Lemmon Barberries and some of the Jelly Calves-Chaldron-Mince-Pyes Let your Chaldrons or Muggets be boiled tender and being cold mince them small with Beef-suet or interlarded Bacon some volks of hard Eggs Veal Mutton and Lamb cut small season it with Cloves Mace Nutmeg Pepper a little Onion and minced Lemon-peel with salt and Juice of an Orange then lay on some slices of interlarden Bacon and Butter close it up and bake it and when you draw it liquor it with White-wine beaten with Butter Capon or Chicken in white Broth. First boil the Capon in water and salt then take three pints of strong broth and a quart of White-wine and stew it in
handful of Ivory Harts-horn and yellow Sanders of each one ounce Red dock-roots two ounces Parsley Fennel Asparagus-roots of each an ounce Raisins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons of new Beer to work together A Remedy for the Dropsie whether hot or cold Take of the tops of red Mint of Archangel or blind nettles and red Sage of either a small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning and evening do this for ten days together and God willing it will effect the Cure Another for the Dropsie which hath cured many a Person when they were left and forsaken by Physicians Take green Broom and burn it in some clean place that you may save the Ashes of it take ten or twelve spoonful of the same Ashes and boil them in a pint of White-wine till the virtue thereof be in the Wine then cool it and drain the Wine from the dregs and make three draughts of the Wine one fasting in the Morning the other at three in the Afternoon and the other when you go to Bed this seldom fails in its desired effect For the Web or Pin in the Eye Take the Gall of a Hare and clarified Honey of each a like quantity mingle them well together and anoint the Web with a feather dipped in the same and in three or four days it will be gone To cleanse the skin of the face and make it look heautiful and fair Take Rosemary and boil it in White-wine with the juice of Erigan put thereunto and wash your face therewith Mornings and Evenings If your Face be troubled with heat take Elder-flowers Plantane white Daisie-roots and Herb-Robert and put these into running-water and wash your Face therewith at night and in the Morning How to ripen and heal a Felon or Whitclof Take some white flower and boil it in Claret-wine to a Poultess then spread it very thick and apply it as hot as you can endure it this will asswage the throbbing pain of the Whitclof break and heal it How to cure the bloody Flux There are two sorts of Fluxes the one proceedeth from the evil quality or temperament of the Liver and is called in Latin Fluxus Hepaticus the other cometh from the great heat and distemperament of Nature and is called Dysenteria that is the distemper of the Guts some cure this distemper with repression and restrictives but many more hundreds are cured by Aromaticum Leonardi with three or four doses of his Syrupus solutivus You may try this way which I shall assure you is both safe and good Take Frogs and distill them as you do Herbs and Flowers or any thing else but put nothing to them but a little water take two or three spoonfuls of this distillation in any thing you drink and it will give you present ease A Cure for every sort of Gout The Gout whether hot or cold or whatever temperature ariseth from one and the same cause though the effects seem different As for example Fat-men have it with much inflamation redness and great pain in leaner Persons it is discovered with less inflamation though not with lesser pain it afflicteth Cholerick and Melancholick men with nodes and tumours The cause of this distemper cometh from an evil quality engendred in the Stomack Blood and Liver the cure thereof must be then the removal of this ill quality from the Stomack and the purgation of Blood and Liver Wherefore when you perceive the pain approaching take two Doses of Pillula Magistrales Leonardi in the morning fasting one day after another or if you will intermit a day then take drams of Quinta essentia solutiva Leonardi in half a Pottinger of Veal-broth sweetned with Sugar take this five hours before you eat any thing then every night after Supper take a little of the Unguentum Leonardi and anoint your grief and you will find your speedy recovery How to cure the Green-Sickness Laziness and love are the usual causes of these obstructions in young women and that which increaseth and continueth this distemper is their eating Oatmeal chalk nay fome have not forborn Cynders Lime and I know not what trash If you would prevent this slothful disease be sure you let not those under your command to want imployment that will hinder the growth of this distemper and cure a worser Malady of a love-sick breast for business will not give them time to think of such idle matters But if this Green-sickness hath already got footing in the body use this means to drive it away Take a Quart of Claret-wine one pound of Currans an handful of young Rosemary-tops with half an ounce of Mace seethe these to a pint and let the Patient drink thereof three spoonfuls at a time Morning and Evening and eat some of the Currans after An Universal Medicine of wonderful use both for Man and Woman Take ten ounces of the seeds of Quinces six ounces of the pills of Citrons Balm and Nettles of each four ounces beat all these grosly and infuse them in six quarts of good White-wine thus let it remain six days then distill it with six ounces of Honey and fifteen ounces of Sugar until you have received a quart of water then put it in a place to cool then add thereunto eight grains of Musk dissolved with about two ounces of rose-Rose-water put thereunto two scruples of oyl of Vitriol and incorporate them well together then keep this water in a Glass well closed to keep out the air and of this take one ounce in the Morning and fast thereon two hours This Experiment is a wonderful preserver of health and continuer of life to long age if constanly used which may appear by the excellency of the Ingredients for the Quince-seeds are admirable for the removing of ill humours which clog the Stomach and are very cordial the Pome-citron-pills preserve and help digestion the Balm purifieth the Blood healeth the Liver incourageth Concoction and comforteth the heart the Nettles provoke Urine mundifie the Reins and correct the malignity of the sinews as for the Wine you cannot be ignorant of its Virtues Musk purgeth the Blood of Windiness the oyl of Vitriol healeth all the excoriations of the Mouth Breast and Stomach and is excellent against malign humours that oppress it An admirable Remedy against the yellow Jaundies Take an handful of Red-nettle-tops Plantane and Saffron and boil them well in a pint of Ale then strain it and drink five or six days thereof and you will find it a present remedy let not the cheapness of its ingredients occasion this composition to be slighted Against the Itch. Take sweet Butter unwrought Wax Vinegar Brimstone a little rose-Rose-water and red Cloves whole boil them together till they be like Salve then anoint the flesh three sundry nights by the fire therewith and no more and
Introduction to acquaint you with those proper terms in Carving which are used abroad and at home by the curious students in the art of Carving take them thus as follows In cutting up all manner of small Birds it is proper to say Thigh them as thigh that Woodcock thigh that Pidgeon but as to others say Mince that Plover Wing that Quail and wing that Patridge Allay that Pheasant Untach that Curlew Unjoint that Bittern Disfigure that Peacock Display that Crane Dismember that Hern Unbrace that Mallard Frust that Chicken Spoil that Hen Sauce that Capon Lift that Swan Rear that Goose Tire that Egg. As to the flesh of Beasts Unlace that Coney Break that Deer and Leach that Brawn For Fish Chine that Salmon String that Lamprey Splat that Pike Sauce that Plaice and Sauce that Tench Splay that Bream Side that Haddock Tusk that Barbel Culpon that Trout Transon that Eel Tranch that Sturgeon Tame that Crab Barb that Lobster Quaint Directions for the Carving all manner of FOWL IF you will Lift a Swan slit her right down in the middle of the Breast and so clean through the back from the neck to the rump and so divide her equally in the middle without tearing the flesh from either part having laid it in the Dish with the slit-sides downwards let your sawce be Chaldron a part in Sawcers You must Rear or Break a Goose roasted by taking off the Legs very fair then cut off the Belly-piece round close to the lower end of the Breast lace her down with your knife clean through the Breast on each side a thumbs breadth from the Breast-bone then take off the wings on each side with the flesh which you first laced raising it up clear from the bone then cut up the merry thought and having cut up another piece of flesh which you formerly laced then turn your Carkass and cut it asunder the Back-bone above the Loyn-bones then take the rump-end of the Back-bone and lay it at the fore-end of the merry-thought with the skinny side upward then lay your Pinions on each side contrary set your Leggs on each side contrary behind them that the bone-end of the Legs may stand up cross in the middle of the Dish and the wing-Pinions on the outside of them put under the wing-Pinions on each side the long slices of flesh which you did cut from the Breast-bone and let the ends meet under the Leg-bones If you would cut up a Turky or Bustard raise up the Leg very fair then open the Joint with the point of your sharp Knife yet take not off the Leg then lace down the Breast on both sides and open the Breast-pinion but take it not off then raise up the Merry-thought betwixt the Breast-bone and the top of the Merry-thought lace down the flesh on both sides of the Breast-bone and raise up the flesh called the Brawn turn it outwards on both sides but break it not nor cut it off then cut off the Wing-pinion at the Joint next the Body and stick on each side the Pinion in the place where you turned out the Brawn but cut off the sharp end of the Pinion take the middle piece and that will just fit the place You may cut up a Capon or Pheasant the same way but be sure you cut not off the Pinion of your Capon but in the place where you put the Pinion os the Turky place there your divided Gizard on each side half In the dismembring of an Hern you must take off both the Legs and lace it down the Breast then raise up the flesh and take it clean off with the Pinion then stick the head in the Breast set the Pinion on the contrary side of the Carcass and the Leg on the other side so that the bones ends may meet cross over the Carcass and the other Wing cross over upon the top of the Carcass If you will Unbrace a Mallard raise up the Pinion and the Leg but take them not off raise the Merry-thought from the Breast and lace it down slopingly on each side the Breast with your Knife Turn the Back downwards if you unlace a Coney and cut the Belly-flaps clean off from the Kidneys then put in the point of your Knife between the Kidneys and loosen the flesh from each side the bone then turn up the back of the Rabbat and cut it cross between the Wings and lace it down close by the bone on each side then open the flesh from the bone against the Kidney and pull the Leg open softly with your hand but pluck it not off then thrust in your Knife betwixt the Ribs and the Kidney slit it out then lay the Legs close together In the allaying of a Pheasant and winging a Partridge you must raise their Wings and Legs as if they were Hens If you mince your Partridg sauce him with Wine powder of Ginger and Salt and so set him on a Chafing-dish of Coals to keep warm Use a Quail after the same manner Display a Crane thus unfold his Legs and cut off his Wings by the Joints then rake up his Wings and Legs and sauce them with powder of Ginger Mustard Vinegar and Salt Dismember a Hern in the same manner and fauce him accordingly so likewise unjoint a Bittern but use no sauce but salt I shall now proceed to give you some Instructions in the art of Cookery which I shall rank in an Alphabetical order compendiously Artichoaks Fried Boil your Artichoaks and sever them from the bottom then slice and quarter them having so done dip them in Butter and fry them in Butter For the sauce take Verjuice Butter and Sugar with the juice of an Orange lay Marrow on them and having garnisht them with Marrow serve them up Artichoaks Stewed Artichoaks being boil'd take out the core and take off the leaves cut the Bottoms into quarters splitting them in the middle then put them into your flat stewing-pan with Manchet-toasts therein laying the Artichoaks on them with an indifferent quantity of Marrow five or six large Maces half a pound of preserved Plumbs with the sirrup Verjuice and Sugar let them thus stew two hours if you stew them in a Dish stir them not thence but serve them up in it laying on some Barberries preserv'd and such like so sippet it and serve it up Instead of preserved Plumbs you may stew those which are ordinary and will do near as well and are much cheaper An Almond-Pudding Take a pounnd of Almond-paste some grated Bisket-bread Cream Rosewater yolks of Eggs beaten Cinnamon Ginger Nutmeg some boiled Currans Pistaches and Musk boil it in a Napkin and serve it in a Dish with beaten Butter and Sugar scrap'd thereon An Almond-Pudding in Guts Get a pound of Almonds blanched beat them very small with rose-Rose-water and a little good new Milk or Cream with two or three blades of Mace and some sliced Nutmegs when it is boiled take the Spice clean from it then grate a penny-loaf